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red wine

Tianyang Guo, Pingping Fang, Juanjuan Jiang, Feng Zhang, Wei Yong, Jiahui Liu, Yiyang Dong
A rapid method to screen and quantify multi-class analytic targets in red wine has been developed by direct analysis in real time (DART) coupled with triple quadruple tandem mass spectrometry (QqQ-MS). A modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) procedure was used for increasing analytical speed and reducing matrix effect, and the multiple reaction monitoring (MRM) in DART-MS/MS ensured accurate analysis. One bottle of wine containing 50 pesticides and 12 adulterants, i.e., preservatives, antioxidant, sweeteners, and azo dyes, could be totally determined less than 12min...
October 1, 2016: Journal of Chromatography. A
Yan Zhang, Jingjing Jiang, Min Li, Pengfei Gao, Ying Zhou, Guomei Zhang, Shaomin Shuang, Chuan Dong
Herein, a novel, high sensitive, and specific colorimetric sensor for cysteine (Cys) based on pectinase protected gold nanoparticles (P@AuNPs) has been demonstrated for the first time. The P@AuNPs were synthesized by "MW-assisted heat method" and were characterized by UV-vis, TEM, FT-IR and zeta potential techniques. Cys could cause the aggregation of P@AuNPs due to formation of the strong covalent Au-S bond and electrostatic binding. As the Cys concentration increased, the color of the solutions gradually changed from wine-red to blue as well as the large absorption band shifted from 523 to 650nm upon P@AuNPs aggregation...
December 1, 2016: Talanta
Ilknur Sen, Burcu Ozturk, Figen Tokatli, Banu Ozen
Rapid and environmentally friendly methods for the prediction of chemical compositions have been an interest in the wine industry. The objective of the study was to show the potentials of combined use of visible and mid-infrared (MIR) spectroscopies to improve the prediction of various chemical compounds of wine as opposed to using mid-infrared range only. Wine samples of twelve grape varieties from two harvest years were analyzed. The chemical composition of wine samples was related to MIR and visible spectra using orthogonal partial least square (OPLS) regression technique...
December 1, 2016: Talanta
Agnieszka Mierczynska-Vasilev, Paul A Smith
The adsorption of macromolecules on solid surfaces is of great importance in the field of nanotechnology, biomaterials, biotechnological, and food processes. In the field of oenology adsorption of wine macromolecules such as polyphenols, polysaccharides, and proteins is much less desirable on membrane materials because of fouling and reduced filtering performance. On the other hand, adsorption of these molecules on processing aids is very beneficial for achieving wine clarity and stability. In this article, the effect of surface chemical functionalities on the adsorption of white, rosé, and red wine constituents was evaluated...
October 18, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Sebastião Barreto de Brito-Filho, Egberto Gaspar de Moura, Orlando José Dos Santos, Euler Nicolau Sauaia-Filho, Elias Amorim, Ewaldo Eder Carvalho Santana, Allan Kardec Dualibe Barros-Filho, Rennan Abud Pinheiro Santos
Background: The health benefits associated with moderate wine consumption, as with ethanol and phenolic compounds, include different mechanisms still little understandable. Aim: Evaluate glycemic and weight variations, and the deposit of triglycerides, cholesterol and liver glycogen with red wine consumption. Methods: 60 ApoE knockout mice were divided into three groups of 20: Wine Group (WG), Ethanol Group (EG) and Water Group (WAG). They received daily: WG 50 ml of wine and 50 ml water; EG 6 ml ethanol and WAG 94 ml of water...
July 2016: Arquivos Brasileiros de Cirurgia Digestiva: ABCD, Brazilian Archives of Digestive Surgery
Liza J Burton, Mariela Rivera, Ohuod Hawsawi, Jin Zou, Tamaro Hudson, Guangdi Wang, Qiang Zhang, Luis Cubano, Nawal Boukli, Valerie Odero-Marah
Muscadine grape skin extract (MSKE) is derived from muscadine grape (Vitis rotundifolia), a common red grape used to produce red wine. Endoplasmic reticulum (ER) stress activates the unfolded protein response (UPR) that serves as a survival mechanism to relieve ER stress and restore ER homeostasis. However, when persistent, ER stress can alter the cytoprotective functions of the UPR to promote autophagy and cell death. Although MSKE has been documented to induce apoptosis, it has not been linked to ER stress/UPR/autophagy...
2016: PloS One
Lillian Oglesby, Anthony Ananga, James Obuya, Joel Ochieng, Ernst Cebert, Violeta Tsolova
The skin color of grape berry is very important in the wine industry. The red color results from the synthesis and accumulation of anthocyanins, which is regulated by transcription factors belonging to the MYB family. The transcription factors that activate the anthocyanin biosynthetic genes have been isolated in model plants. However, the genetic basis of color variation is species-specific and its understanding is relevant in many crop species. This study reports the isolation of MybA1, and MYBCS-1 genes from muscadine grapes for the first time...
October 12, 2016: Antioxidants (Basel, Switzerland)
Yongrui He, Xian-En Zhao, Renjun Wang, Na Wei, Jing Sun, Jun Dang, Guang Chen, Zhiqiang Liu, Shuyun Zhu, Jin-Mao You
A simple, rapid, sensitive, selective and environmentally friendly method, based on in situ derivatization ultrasound-assisted dispersive liquid-liquid microextraction (in situ DUADLLME) coupled with ultra high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) using multiple reaction monitoring (MRM) mode has been developed for the simultaneous determination of food-related biogenic amines and amino acids. A new mass spectrometry sensitive derivatization reagent 4'-carbonyl chloride rosamine (CCR) was designed, synthesized and firstly reported...
October 14, 2016: Journal of Agricultural and Food Chemistry
Marlena K Sheridan, Ryan J Elias
Acetaldehyde is responsible for many of the beneficial changes that occur in red wine as a result of oxidation. Ethylidene bridges are formed between flavonoids upon their reaction with acetaldehyde, which can contribute to improvements in color stability and SO2-resistant pigments. In the present study, the reactions between acetaldehyde and various flavonoids (catechin, tannins from grape seed extract, and malvidin-3-glucoside) were examined in a model wine system. Lower pH conditions were seen to significantly increase the rate of reaction with acetaldehyde while dissolved oxygen did not affect the rate...
October 13, 2016: Journal of Agricultural and Food Chemistry
Julian Zubek, Michał Denkiewicz, Agnieszka Dębska, Alicja Radkowska, Joanna Komorowska-Mach, Piotr Litwin, Magdalena Stępień, Adrianna Kucińska, Ewa Sitarska, Krystyna Komorowska, Riccardo Fusaroli, Kristian Tylén, Joanna Rączaszek-Leonardi
Most of our perceptions of and engagements with the world are shaped by our immersion in social interactions, cultural traditions, tools and linguistic categories. In this study we experimentally investigate the impact of two types of language-based coordination on the recognition and description of complex sensory stimuli: that of red wine. Participants were asked to taste, remember and successively recognize samples of wines within a larger set in a two-by-two experimental design: (1) either individually or in pairs, and (2) with or without the support of a sommelier card-a cultural linguistic tool designed for wine description...
2016: Frontiers in Psychology
Runze Yu, Michael G Cook, Ralph S Yacco, Aude Annie Watrelot, Gregory Gambetta, James A Kennedy, S Kaan Kurtural
The relationships between variations in grapevine (Vitis vinifera L. cv. Merlot) fruit zone light exposure and water deficits and the resulting berry flavonoid composition were investigated in a hot climate. The experimental design involved application of mechanical leaf removal (control, pre-bloom, post-fruit set) and differing water deficits (sustained deficit irrigation and regulated deficit irrigation). Flavonol and anthocyanin concentration was measured by C18 reversed-phased HPLC and increased with pre-bloom leaf removal in 2013, but with post-fruit set leaf removal in 2014...
October 12, 2016: Journal of Agricultural and Food Chemistry
Mamoru Takeda, Shiori Takehana, Kenta Sekiguchi, Yoshiko Kubota, Yoshihito Shimazu
Changes to somatic sensory pathways caused by peripheral tissue, inflammation or injury can result in behavioral hypersensitivity and pathological pain, such as hyperalgesia. Resveratrol, a plant polyphenol found in red wine and various food products, is known to have several beneficial biological actions. Recent reports indicate that resveratrol can modulate neuronal excitability, including nociceptive sensory transmission. As such, it is possible that this dietary constituent could be a complementary alternative medicine (CAM) candidate, specifically a therapeutic agent...
October 11, 2016: International Journal of Molecular Sciences
Peng Ma, Ling Yao, Xuemei Lin, Tieguang Gu, Xianglu Rong, Robert Batey, Johji Yamahara, Jianwei Wang, Yuhao Li
Apple pomace is a by-product of the processing of apple for juice, cider or wine preparation. Rosemary is a herb commonly used as spice and flavoring agent in food processing. Evidence suggests that both apple pomace and rosemary have rich bioactive molecules with numerous metabolic effects. To provide more information for using apple pomace and rosemary as functional foods for management of metabolism-associated disorders, the present study investigated the insulin-sensitizing effect of a mixture of apple pomace and rosemary extract (AR)...
2016: American Journal of Translational Research
Hiroyuki Moriyama, Mariko Moriyama, Kiyofumi Ninomiya, Toshio Morikawa, Takao Hayakawa
Human malignant melanomas remain associated with dismal prognosis due to their resistance to apoptosis and chemotherapy. There is growing interest in plant oligostilbenoids owing to their pleiotropic biological activities, including anti-inflammatory, antioxidant, and anticancer effects. Recent studies have demonstrated that resveratrol, a well-known stilbenoid from red wine, exhibits cell cycle-disrupting and apoptosis-inducing activities on melanoma cells. The objective of our study was to evaluate the anti-melanoma effect of oligostilbenoids isolated from the bark of Shorea roxburghii...
2016: Biological & Pharmaceutical Bulletin
Elías Obreque-Slier, Valeria Espínola-Espínola, Remigio Omar López-Solís
Wine is an acidic beverage whose pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with less than 1 mL of mouth saliva whose pH is near 7.0. This is buffered predominantly by the carbonate/bicarbonate pair (pKa 6.1). Not much data is available on whether the buffering capacity of saliva may alter the pH of wine and thus its sensorial properties. In this study both in vitro and in vivo approaches were conducted to measure pH in mixtures of representative red and white wines with human saliva...
October 11, 2016: Journal of Agricultural and Food Chemistry
Raquel Del Pino-García, María D Rivero-Pérez, María L González-SanJosé, Pablo Castilla-Camina, Kevin D Croft, Pilar Muñiz
Type 1 diabetes mellitus (DM) is characterized by hyperglycemia resulting from insulin deficiency. This is usually accompanied by a pro-oxidative environment, dyslipidemia and endothelial dysfunction, thus leading to several micro- and macro-vascular complications. This study investigated the potential benefits of a seasoning obtained from seedless red wine pomace (RWPS) in protecting against oxidative damage and preserving endothelial function in Type 1 DM, and the underlying mechanisms involved at the level of gene expression...
October 12, 2016: Food & Function
Manuel Ramírez, Rocío Velázquez, Matilde Maqueda, Emiliano Zamora, Antonio López-Piñeiro, Luis M Hernández
Torulaspora delbrueckii can improve wine aroma complexity, but its impact on wine quality is still far from being satisfactory at the winery level, mainly because it is easily replaced by S. cerevisiae yeasts during must fermentation. New T. delbrueckii killer strains were selected to overcome this problem. These strains killed S. cerevisiae yeasts and dominated fermentation better than T. delbrueckii non-killer strains when they were single-inoculated into crushed red grape must. All the T. delbrueckii wines, but none of the S...
December 5, 2016: International Journal of Food Microbiology
Zoya Zaeem, Lily Zhou, Esma Dilli
Dietary triggers are commonly reported by patients with a variety of headaches, particularly those with migraines. The presence of any specific dietary trigger in migraine patients varies from 10 to 64 % depending on study population and methodology. Some foods trigger headache within an hour while others develop within 12 h post ingestion. Alcohol (especially red wine and beer), chocolate, caffeine, dairy products such as aged cheese, food preservatives with nitrates and nitrites, monosodium glutamate (MSG), and artificial sweeteners such as aspartame have all been studied as migraine triggers in the past...
November 2016: Current Neurology and Neuroscience Reports
Akshatha Hosahalli Srikanta, Anbarasu Kumar, Shinde Vijay Sukhdeo, Muthukumar Serva Peddha, Vijayalakshmi Govindaswamy
Polyphenols act by scavenging reactive oxygen species during oxidative stress and hence are useful in the treatment of metabolic disorders including diabetes. This study describes the effect of polyphenol rich mulberry and jamun wines fed to streptozotocin-induced diabetic rats. To male adult Wistar rats, divided into groups (n = 10 per group) intraperitoneal injection was administered with streptozotocin at 38 mg per kg body weight for inducing diabetes. After confirmation of diabetes, rats divided into groups were fed each day with 5...
October 12, 2016: Food & Function
Leonardo Mariño-Repizo, Raquel Gargantini, Humberto Manzano, Julio Raba, Soledad Cerutti
BACKGROUND: The assessment of ochratoxin A (OTA) in wine is relevant for food safety and its continuous control allows to reduce the risk of intake. Thus, a novel sensitive QuEChERS-SPE (Quick, Easy, Cheap, Effective, Rugged, and Safe - Solid Phase Extraction) pretreatment prior to liquid chromatography coupled to tandem mass spectrometry was developed for the determination of OTA in red wine samples from different grape-growing regions in Argentine. RESULTS: A sensitive methodology was achieved, thus limits of detection and quantification were 0...
October 4, 2016: Journal of the Science of Food and Agriculture
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