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https://www.readbyqxmd.com/read/28534630/an-approach-to-study-the-interactions-between-ellagitannins-and-oxygen-during-oak-wood-aging
#1
Ignacio García-Estévez, Cristina Alcalde-Eon, Ana María Martínez-Gil, Julian C Rivas-Gonzalo, M Teresa Escribano-Bailon, Ignacio Nevares, Maria Del Alamo-Sanza
During the aging of red wine in oak wood barrels, or in alternative aging systems, interactions between the compounds released from wood, the compounds of the wine and oxygen can take place. The main objective of the present work was to study oxygen-ellagitannin interactions by monitoring their levels in three model systems all containing the same amounts of French oak chips and only differing in the oxygen content: total absence, only the oxygen released from the chips and air-saturated (model systems F, OW and OS, respectively)...
May 23, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28533770/from-vineyard-soil-to-wine-fermentation-microbiome-approximations-to-explain-the-terroir-concept
#2
REVIEW
Ignacio Belda, Iratxe Zarraonaindia, Matthew Perisin, Antonio Palacios, Alberto Acedo
Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28531947/shifts-in-the-relative-abundance-of-bacteria-after-wine-lees-derived-biochar-intervention-in-multi-metal-contaminated-paddy-soil
#3
Min Xu, Hongxia Xia, Jun Wu, Gang Yang, Xiaohong Zhang, Hong Peng, Xiaoyu Yu, Li Li, Hong Xiao, Hui Qi
The impact of biochar application on soil ecological functions depends on the diversity of soil conditions and of the feedstocks from which biochar is obtained. Moreover, little information is available on the effect of biochar on dynamic changes in microorganisms with the development of rice plants in multi-metal-contaminated paddy soil amended with wine-lees-derived biochar. In this paper, biochar obtained from the pyrolysis of wine lees at 600°C was used to investigate the potential role of biochar in maintaining soil ecological functions, with consideration of the alteration of the microbial population over periods of rice growth...
May 17, 2017: Science of the Total Environment
https://www.readbyqxmd.com/read/28531323/effect-of-chemical-ratios-of-a-microbial-based-feeding-attractant-on-trap-catch-of-drosophila-suzukii-diptera-drosophilidae
#4
Dong H Cha, Peter J Landolt, Todd B Adams
Drosophila suzukii Matsumura, spotted wing drosophila, can be trapped with a feeding attractant based on wine and vinegar volatiles and consisting of acetic acid, ethanol, acetoin, and methionol. Using that four-component blend, we found that the catch of spotted wing drosophila increased with increases in the release rate of acetoin (from 0.5 mg/d to 34 mg/d) from polyethylene sachet dispensers, and with increases in the concentrations of acetic acid (from 0.25% to 4%) or ethanol (from 0.08% to 2%) when dispensed in the trap drowning solution...
May 22, 2017: Environmental Entomology
https://www.readbyqxmd.com/read/28530825/effect-of-wood-aging-on-wine-mineral-composition-and-87sr-86sr-isotopic-ratio
#5
Ayse Deniz Kaya, Raúl Bruno de Sousa, António Sérgio Curvelo-Garcia, Jorge Manuel Ricardo-da-Silva, Sofia Catarino
Evolution of mineral composition and wine strontium isotopic ratio 87Sr/86Sr (Sr IR) during wood aging were investigated. A red wine was aged in stainless steel tanks with French oak staves (Quercus sessiliflora Salisb.), with three industrial scale replicates. Sampling was carried out after 30, 60 and 90 days of aging, and the wines evaluated in terms of general analysis, phenolic composition, total polysaccharides, multi-element composition and Sr IR. Li, Be, Mg, Al, Sc, Ti, V, Mn, Co, Ni, Cu, Zn, Ga, Ge, As, Rb, Sr, Y, Zr, Mo, Sb, Cs, Ba, Pr, Nd, Sm, Eu, Dy, Ho, Er, Yb, Lu, Tl, Pb elements and 87Sr/86Sr were determined by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS), Na, K, Ca and Fe by flame atomic absorption spectrometry (FAAS)...
May 22, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28530607/metabolic-and-rna-profiling-elucidates-proanthocyanidins-accumulation-in-aglianico-grape
#6
Alessandra Rinaldi, Clizia Villano, Carmine Lanzillo, Angelo Tamburrino, Michael Jourdes, Pierre-Louis Teissedre, Luigi Moio, Luigi Frusciante, Domenico Carputo, Riccardo Aversano
Aglianico grapes are known for their high content of proanthocyanidins (PAs), which are responsible for the astringency of wines derived from this cultivar. However, the accumulation of PAs and their genetic control during berry development remain largely unexplored. This work aimed to monitor astringency-causing PAs in Aglianico berries and correlate them with the expression of 14 key genes. Berries were collected during ripening and dissected in skins and seeds. PAs were fractionated and the content of total phenolics, flavans, anthocyanins, tannins reactive towards salivary proteins and tannin structural composition were evaluated...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530599/a-saliva-molecular-imprinted-localized-surface-plasmon-resonance-biosensor-for-wine-astringency-estimation
#7
J Rafaela L Guerreiro, Natércia Teixeira, Victor De Freitas, M Goreti F Sales, Duncan S Sutherland
Wine astringency was evaluated based on the interaction of two complex matrices (red wine and saliva) by combining localized surface plasmon resonance (LSPR) and molecular imprinted polymers (MIP) at gold nanodisks as an alternative to sensorial analysis. The main objective of the work was to simulate wine astringency inside the mouth by mimicking this biological system. The LSPR/MIP sensor provided a linear response for astringency expressed in pentagalloyl glucose (PGG) units in concentrations ranging from 1 to 140μmol/L...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530563/effect-of-gallic-and-protocatechuic-acids-on-the-metabolism-of-ethyl-carbamate-in-chinese-yellow-rice-wine-brewing
#8
Wanyi Zhou, Ruosi Fang, Qihe Chen
It was studied that gallic and protocatechuic acids played important roles in ethyl carbamate (EC) forming. Gallic and protocatechuic acids can reduce the arginine consumption through inhibiting the arginine deiminase enzyme. Therefore, they are generally added to regulate EC catabolism in the course of yellow rice wine leavening at the third day. In this work, gallic and protocatechuic acids made little influence on the growth of Saccharomyces cerevisiae. Besides, the addition of 200mg/L gallic or protocatechuic acid could prevent the transformation from urea/citrulline to EC...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530394/electrogeneration-of-gold-nanoparticles-on-porous-carbon-paper-based-electrodes-and-application-to-inorganic-arsenic-analysis-in-white-wines-by-chronoamperometric-stripping
#9
Estefanía Nunez-Bajo, Maria Carmen Blanco-López, Agustin Costa-García, M Teresa Fernández-Abedul
This paper describes the development of simple, sustainable and low-cost strategies of signal enhancement on paper-based carbon platforms through gold nanoparticles electrogenerated from small volumes of tetrachloroauric acid solutions. Carbon ink is deposited in a hydrophilic working area of the paper delimited with hydrophobic wax. This maskless procedure is fast and cuts down ink waste. The connection of this working electrode to the potentiostat is ensured with the use of screen-printed electrodes (SPEs)...
May 22, 2017: Analytical Chemistry
https://www.readbyqxmd.com/read/28530096/engineering-eschericha-coli-for-enhanced-tyrosol-production
#10
Yuxiang Xue, Xianzhong Chen, Cui Yang, Junzhuang Chang, Wei Shen, You Fan
Tyrosol is a phenolic compound found in olive oil and wines. The health benefits of tyrosol have attracted considerable attention. Because the tyrosol extraction from plants poses a major obstacle, biosynthesizing this compound using microbial hosts is of interest. In this study, the phenylpyruvate decarboxylase gene ARO10 and the aromatic amino acid aminotransferase gene ARO8 were introduced into Escherichia coli to generate two recombinant tyrosol producers. Deleting the prephenate dehydratase pheA and the phenylacetaldehyde dehydrogenase gene feaB improved the tyrosol production...
May 22, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28528107/foliar-nitrogen-application-in-cabernet-sauvignon-vines-effects-on-wine-flavonoid-and-amino-acid-content
#11
Gastón Gutiérrez-Gamboa, Teresa Garde-Cerdán, Javier Portu, Yerko Moreno-Simunovic, Ana M Martínez-Gil
Wine quality greatly depends on its chemical composition. Among the most important wine chemical compounds, flavonoids are the major contributors to wine organoleptic properties while amino acids have a huge impact on fermentation development and wine volatile profile. Likewise, nitrogen applications are known to have an impact on wine composition. Therefore, the aim of this work was to study the effects of foliar nitrogen applications on wine flavonoid and amino acid composition. The experiment involved five foliar nitrogen applications at veraison time: urea (Ur), urea plus sulphur (Ur+S), arginine (Arg), and two commercial fertilizers Nutrimyr Thiols (NT) and Basfoliar Algae (BA)...
June 2017: Food Research International
https://www.readbyqxmd.com/read/28528104/effect-of-egg-albumin-fining-progressive-clarification-and-cross-flow-microfiltration-on-the-polysaccharide-and-proanthocyanidin-composition-of-red-varietal-wines
#12
Leticia Martínez-Lapuente, Zenaida Guadalupe, Belén Ayestarán
The effect of egg albumin fining, progressive clarification and cross-flow microfiltration on the polysaccharide and proanthocyanidin composition of four red varietal wines was studied in this work. Discriminant analyses were applied to achieve a possible differentiation of the wines according to treatment or grape variety. Egg albumin fining did no produce a significant decrease in the content of wine polysaccharides. Progressive clarification caused a significant reduction of mannoproteins, homogalacturonans and polysaccharides rich in arabinose and galactose in Graciano wines...
June 2017: Food Research International
https://www.readbyqxmd.com/read/28527214/associations-of-spatial-disparities-of%C3%A2-alzheimer-s-disease-mortality-rates-and%C3%A2-soil-selenium-sulfur-concentrations-and-risk-factors-in-the-united-states
#13
Hongbing Sun
BACKGROUND: Associations between environmental factors and spatial disparity of mortality rates of Alzheimer's disease (AD) in the US are not well understood. OBJECTIVE: To find associations between 41 trace elements, four common risk factors, and AD mortality rates in the48 contiguous states. METHODS: Isopleth maps of AD mortality rates of the 48 states and associated factors were examined. Correlations between state average AD mortality rates and concentrations of 41 soil elements, wine consumption, percentage of current smokers, obesity, and diagnosed diabetes of the 48 states between 1999 and 2014 were analyzed...
May 13, 2017: Journal of Alzheimer's Disease: JAD
https://www.readbyqxmd.com/read/28527153/the-rise-of-phenology-with-climate-change-an-evaluation-of-ijb-publications
#14
Alison Donnelly, Rong Yu
In recent decades, phenology has become an important tool by which to measure both the impact of climate change on ecosystems and the feedback of ecosystems to the climate system. However, there has been little attempt to date to systematically quantify the increase in the number of scientific publications with a focus on phenology and climate change. In order to partially address this issue, we examined the number of articles (original papers, reviews and short communications) containing the terms 'phenology' and 'climate change' in the title, abstract or keywords, published in the International Journal of Biometeorology in the 60 years since its inception in 1957...
May 19, 2017: International Journal of Biometeorology
https://www.readbyqxmd.com/read/28526983/low-source-sink-ratio-reduces-reserve-starch-in-grapevine-woody-canes-and-modulates-sugar-transport-and-metabolism-at-transcriptional-and-enzyme-activity-levels
#15
Angélica Silva, Henrique Noronha, Zhanwu Dai, Serge Delrot, Hernâni Gerós
Severe leaf removal decreases storage starch and sucrose in grapevine cv. Cabernet Sauvignon fruiting cuttings and modulates the activity of key enzymes and the expression of sugar transporter genes. Leaf removal is an agricultural practice that has been shown to modify vineyard efficiency and grape and wine composition. In this study, we took advantage of the ability to precisely control the number of leaves to fruits in Cabernet Sauvignon fruiting cuttings to study the effect of source-sink ratios (2 (2L), 6 (6L) and 12 (12) leaves per cluster) on starch metabolism and accumulation...
May 19, 2017: Planta
https://www.readbyqxmd.com/read/28523882/phacomatosis-pigmentokeratotica-a-mosaic-rasopathy-with-malignant-potential
#16
Amit Om, Sara S Cathey, Robert M Gathings, Michelle Hudspeth, Jennifer A Lee, Sean Marzolf, Lara Wine Lee
Phacomatosis pigmentokeratotica (PPK) is a rare epidermal nevus syndrome characterized by the co-occurrence of a nevus sebaceous arranged along the lines of Blaschko with a speckled lentiginous nevus (SLN). We report a novel KRAS mutation in a patient with a large nevus sebaceous and an SLN who subsequently developed a vaginal botryoid rhabdomyosarcoma, an association not previously reported in the literature. This case expands our knowledge of the genetic basis for phacomatosis, in which mutations in HRAS have been previously described, although this report provides evidence that activating mutations in KRAS or HRAS may cause PPK...
May 2017: Pediatric Dermatology
https://www.readbyqxmd.com/read/28522998/genetic-polymorphism-in-wine-yeasts-mechanisms-and-methods-for-its-detection
#17
REVIEW
José M Guillamón, Eladio Barrio
The processes of yeast selection for using as wine fermentation starters have revealed a great phenotypic diversity both at interspecific and intraspecific level, which is explained by a corresponding genetic variation among different yeast isolates. Thus, the mechanisms involved in promoting these genetic changes are the main engine generating yeast biodiversity. Currently, an important task to understand biodiversity, population structure and evolutionary history of wine yeasts is the study of the molecular mechanisms involved in yeast adaptation to wine fermentation, and on remodeling the genomic features of wine yeast, unconsciously selected since the advent of winemaking...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28521954/gas-chromatography-mass-spectrometry-strategies-for-the-accurate-and-sensitive-speciation-of-sulfur-dioxide-in-wine
#18
Vanesa Carrascon, Ignacio Ontañón, Mónica Bueno, Vicente Ferreira
Understanding the chemistry of wine oxidation requires the accurate and sensitive quantitative determination of the most important molecular species which SO2 can form. An analytical strategy based in three independent static headspace GC-MS determinations is proposed in order to obtain information about the total, nominally free and truly free levels of SO2. Nominally free forms are directly determined after sample acidulation, total forms require the previous incubation at 100°C, and truly free forms are determined after preconcentration of the headspace of the undisturbed sample in an alkaline solution...
May 8, 2017: Journal of Chromatography. A
https://www.readbyqxmd.com/read/28521699/food-and-gastroesophageal-reflux-disease
#19
Teodora Surdea-Blaga, Dana E Negrutiu, Mariana Palage, Dan L Dumitrascu
Gastroesophageal reflux disease is a chronic condition with a high prevalence in western countries. Transient lower esophageal sphincter relaxation episodes and a decreased lower esophageal sphincter pressure are the main mechanisms involved. Currently used drugs are efficient on reflux symptoms, but only as long as they are administered, because they do not modify the reflux barrier. Certain nutrients or foods are generally considered to increase the frequency of gastroesophageal reflux symptoms, therefore physicians recommend changes in diet and some patients avoid bothering foods...
May 15, 2017: Current Medicinal Chemistry
https://www.readbyqxmd.com/read/28521683/impact-of-red-wine-consumption-on-cardiovascular-health
#20
Luca Liberale, Aldo Bonaventura, Fabrizio Montecucco, Franco Dallegri, Federico Carbone
The devastating effects of heavy alcohol drinking have been long time recognized. In the last decades, potential benefits of modest red wine drinking were suggested. In European countries in which red wide intake is not negligible (such as France), the association between cholesterol and cardiovascular (CV) risk was less evident, suggesting the action of some protective molecules in red wine or other foods and drinks. Epidemiological and mechanistic evidence of a J-shaped relationship between red wine intake and CV risk further supported the "French paradox"...
May 17, 2017: Current Medicinal Chemistry
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