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https://www.readbyqxmd.com/read/28231394/adaptive-divergence-in-wine-yeasts-and-their-wild-relatives-suggests-a-prominent-role-for-introgressions-and-rapid-evolution-at-non-coding-sites
#1
Pedro Almeida, Raquel Barbosa, Douda Bensasson, Paula Gonçalves, José Paulo Sampaio
In Saccharomyces cerevisiae, the main yeast in wine fermentation, the opportunity to examine divergence at the molecular level between a domesticated lineage and its wild counterpart arose recently due to the identification of the closest relatives of wine strains, a wild population associated with Mediterranean oaks. Since genomic data is available for a considerable number of representatives belonging to both groups, we used population genomics to estimate the degree and distribution of nucleotide variation between wine yeasts and their closest wild relatives...
February 23, 2017: Molecular Ecology
https://www.readbyqxmd.com/read/28231131/effects-of-matrix-composition-on-detection-threshold-estimates-for-methyl-anthranilate-and-2-aminoacetophenone
#2
Demetra M Perry, John E Hayes
Conceptually, a detection threshold represents the lowest concentration at which an individual or a group of individuals can reliably perceive a given stimulus, with a commonly used operational definition of 50% performance above chance. Estimated detection thresholds (DTs), however, are often reported in the literature with little attention given to the matrix in which the stimuli were evaluated. Here, we highlight the influence of matrix effects on DTs for two odor-active compounds commonly found in Vitis Labrusca wines...
May 17, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28225055/alcoholic-beverage-preference-and-diabetes-incidence-across-europe-the-consortium-on-health-and-ageing-network-of-cohorts-in-europe-and-the-united-states-chances-project
#3
D Sluik, N Jankovic, M Hughes, M G O'Doherty, B Schöttker, W Drygas, O Rolandsson, S Männistö, J M Ordóñez-Mena, J Ferrieres, C Bamia, G de Gaetano, J C Kiefte-De Jong, O H Franco, I Sluijs, A M W Spijkerman, S Sans, S Eriksson, D Kromhout, A Trichopoulou, T Wilsgaard, H Brenner, K Kuulasmaa, T Laatikainen, S Söderberg, L Iacoviello, P Boffetta, F Kee, E J M Feskens
BACKGROUND/OBJECTIVES: It is unknown if wine, beer and spirit intake lead to a similar association with diabetes. We studied the association between alcoholic beverage preference and type 2 diabetes incidence in persons who reported to consume alcohol. SUBJECTS/METHODS: Ten European cohort studies from the Consortium on Health and Ageing: Network of Cohorts in Europe and the United States were included, comprising participant data of 62 458 adults who reported alcohol consumption at baseline...
February 22, 2017: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28223968/effect-of-temperature-on-the-prevalence-of-saccharomyces-non-cerevisiae-species-against-a-s-cerevisiae-wine-strain-in-wine-fermentation-competition-physiological-fitness-and-influence-in-final-wine-composition
#4
Javier Alonso-Del-Real, María Lairón-Peris, Eladio Barrio, Amparo Querol
Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28222886/effect-of-different-acidic-solutions-on-the-optical-behavior-of-lithium-disilicate-ceramics
#5
Daniela Micheline Dos Santos, Emily Vivianne Freitas da Silva, Aljomar José Vechiato-Filho, Denis Watanabe, Sandro Basso Bitencourt, Aimée Maria Guiotti, Marcelo Coelho Goiato
STATEMENT OF PROBLEM: The stability of the optical characteristics of dental ceramics is essential. Degradation of these materials resulting from pH or temperature alterations in the oral cavity can lead to treatment failure. PURPOSE: The purpose of this in vitro study was to evaluate the color change (ΔE), the L* coordinate, the translucency parameter, and the contrast ratio of lithium disilicate ceramic exposed to commonly used and potentially colorant solutions...
February 17, 2017: Journal of Prosthetic Dentistry
https://www.readbyqxmd.com/read/28221957/ochratoxin-a-concentrations-in-a-variety-of-grain-based-and-non-grain-based-foods-on-the-canadian-retail-market-from-2009-to-2014
#6
Beata Kolakowski, Sarah M O'Rourke, Henri P Bietlot, Karl Kurz, Barbara Aweryn
The extent of ochratoxin A (OTA) contamination of domestically produced foods sold across Canada was determined from 2009 to 2014 with sampling and testing occurring each fiscal year. Cereal-based, fruit-based, and soy-based food samples (n = 6,857) were analyzed. Almost half of the samples (3,200; 47%) did not contain detectable concentrations of OTA. The remaining 3,657 samples contained OTA at 0.040 to 631 ng/g. Wheat, oats, milled products of other grains (such as rye and buckwheat), and to a lesser extent corn products and their derived foods were the most significant potential sources of OTA exposure for the Canadian population...
December 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221942/effect-of-fungicides-on-growth-and-ochratoxin-a-production-by-aspergillus-carbonarius-from-brazilian-wine-grapes
#7
Michelle F Terra, Nathasha de A Lira, Fabiana R F Passamani, Wilder Douglas Santiago, Maria das Graças Cardoso, Luís Roberto Batista
Prevention in the field of mycotoxin-producing fungi is the most effective strategy for controlling the presence of mycotoxins in foods. Chemical fungicides are widely used to protect crops, so their implications on mycotoxin production need to be considered. Therefore, the aim of this study was to evaluate the effect in vitro and on grapes of five fungicides commonly used on grape cultures in Brazil on Aspergillus carbonarius growth and ochratoxin A (OTA) production. At the doses recommended by manufacturers, most fungicides significantly reduced A...
September 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221841/tetracycline-resistance-patterns-of-lactobacillus-buchneri-group-strains
#8
Marlies Feichtinger, Sigrid Mayrhofer, Wolfgang Kneifel, Konrad J Domig
Lactobacilli are applied as starter cultures for controlled fermentation in the production of food and feed. Among other lactobacilli, members of the Lactobacillus buchneri group are used in fermented milk, wine, and silage. Most of the L. buchneri species used for the manufacturing of food or feed are already on the list for qualified presumption of safety status and are recommended as biological agents by the European Food Safety Authority. Consequently, new strains intended as food or feed additives do not require any additional safety check than confirming the absence of transferable antibiotic resistance determinants...
October 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28220693/aroma-precursors-in-grapes-and-wine-flavor-release-during-wine-production-and-consumption
#9
Mango Parker, Dimitra L Capone, I Leigh Francis, Markus J Herderich
Pioneering investigations into precursors to fruity and floral flavors established the importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides; amino acid conjugates; odorless volatiles; hydroxycinnamic acids and many others. Flavor precursors mainly originate in the grape berry, but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and non-enzymatic transformations, via microbial glycosidases; esterases; C-S lyases and decarboxylases; and through acid catalysed hydrolysis and chemical rearrangements...
February 21, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28218445/uhplc-ms-ms-quantification-combined-with-chemometrics-for-the-comparative-analysis-of-different-batches-of-raw-and-wine-processed-dipsacus-asper
#10
Yi Tao, Yingshan Du, Dandan Su, Weidong Li, Baochang Cai
A rapid and sensitive ultra high performance liquid chromatography with tandem mass spectrometry approach was established for the simultaneous determination of 4-caffeoylquinic acid, loganic acid, chlorogenic acid, loganin, 3,5-dicaffeoylquinic acid, dipsacoside B, asperosaponin VI and sweroside in raw and wine-processed Dipsacus asper. Chloramphenicol and glycyrrhetinic acid were employed as internal standards. The proposed approach was fully validated in terms of linearity, sensitivity, precision, repeatability as well as recovery...
February 20, 2017: Journal of Separation Science
https://www.readbyqxmd.com/read/28216605/an-overview-of-stress-induced-resveratrol-synthesis-in-grapes-perspectives-for-resveratrol-enriched-grape-products
#11
REVIEW
Mohidul Hasan, Hanhong Bae
Resveratrol is the most important stilbene phytoalexin synthesized naturally or induced in plants, as a part of their defense mechanism. Grapes and their derivative products, including juice and wine, are the most important natural sources of resveratrol, consisting of notably higher amounts than other natural sources like peanuts. Consumption of red wine with its presence of resveratrol explained the "French Paradox". Hence, the demand of resveratrol from grapes is increasing. Moreover, as a natural source of resveratrol, grapes became very important in the nutraceutical industry for their benefits to human health...
February 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28216592/addressing-facts-and-gaps-in-the-phenolics-chemistry-of-winery-by-products
#12
REVIEW
Nelson F L Machado, Raúl Domínguez-Perles
Grape and wine phenolics display a noticeable structural diversity, encompassing distinct compounds ranging from simple molecules to oligomers, as well as polymers usually designated as tannins. Since these compounds contribute critically to the organoleptic properties of wines, their analysis and quantification are of primordial importance for winery industry operators. Besides, the occurrence of these compounds has been also extensively described in winery residues, which have been pointed as a valuable source of bioactive phytochemicals presenting potential for the development of new added value products that could fit the current market demands...
February 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28216591/iron-supply-affects-anthocyanin-content-and-related-gene-expression-in-berries-of-vitis-vinifera-cv-cabernet-sauvignon
#13
Pengbao Shi, Bing Li, Haiju Chen, Changzheng Song, Jiangfei Meng, Zhumei Xi, Zhenwen Zhang
Anthocyanins are important compounds for red grape and red wine quality, and can be influenced by supply of nutrients such as nitrogen, phosphorus, potassium, zinc, and iron. The present work aims to gain a better understanding of the effect of iron supply on anthocyanins concentration in grape berries. To this end, own-rooted four-year-old Cabernet Sauvignon grapevines (Vitis vinifera) were fertigated every three days with 0, 23, 46, 92, and 184 μM iron (Fe) from ferric ethylenediamine di (o-hydroxyphenylacetic) acid (Fe-EDDHA) in a complete nutrient solution...
February 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28216567/wine-flavonoids-in-health-and-disease-prevention
#14
Iva Fernandes, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas
Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue...
February 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28216012/the-association-between-treatment-reactions-and-treatment-efficiency-of-hmme-photodynamic-therapy-on-port-wine-stains-a-prospective-double-blind-randomized-controlled-trial
#15
Yan Tang, Hongfu Xie, Ji Li, Dan Jian
BACKGROUND: Plenty of researches focused on treatment efficiency and/or treatment reactions of photodynamic therapy (PDT) on port-wine stain (PWS). But few studies reported the association between them. Hence, here we investigated the association between the treatment efficiency and treatment reactions after Hemoporfin mediated photodynamic therapy (HMME-PDT) on PWS through a prospective study. METHODS: Patients (n=50) with PWS were randomly assigned to the HMME group or the placebo group...
February 12, 2017: Photodiagnosis and Photodynamic Therapy
https://www.readbyqxmd.com/read/28213222/development-of-a-qcm-d-biosensor-for-ochratoxin-a-detection-in-red-wine
#16
Aleksandra Karczmarczyk, Karsten Haupt, Karl-Heinz Feller
Ochratoxin A (OTA), a highly toxic compound, is one of the most widely spread mycotoxins that contaminates a large variety of agricultural commodities. Due to its presence in the food chain, it imposes a hazard on both human and animal health. Therefore, there is a need for precise, fast and simple methods for toxin quantification. Herein, a novel sensor based on a quartz crystal microbalance with dissipation monitoring (QCM-D) and antibodies for specific analyte recognition was developed for rapid and sensitive detection of OTA in red wine...
May 1, 2017: Talanta
https://www.readbyqxmd.com/read/28211083/the-association-between-periodontitis-and-sleep-duration
#17
Mario Romandini, Gioele Gioco, Giorgio Perfetti, Giorgio Deli, Edoardo Staderini, Andreina Laforì
AIM: Due to its potential to influence systemic inflammation and oxidative stress, and to predispose to bacterial infections, sleep duration could potentially be a risk factor for periodontitis. The aim of this cross-sectional study was to evaluate if there was in 2012 an association between periodontitis and sleep duration in a representative sample of the South Korean population. MATERIALS AND METHODS: A total of 5,812 subjects representative of 39.4 million of adults were examined...
February 17, 2017: Journal of Clinical Periodontology
https://www.readbyqxmd.com/read/28210441/resin-infiltrant-for-non-cavitated-caries-lesions-evaluation-of-color-stability
#18
Matteo Ceci, Davide Rattalino, Matteo Viola, Riccardo Beltrami, Marco Chiesa, Marco Colombo, Claudio Poggio
BACKGROUND: The objective of this in vitro study was to evaluate the over time color stability of one resin infiltrant (Icon) upon exposure to staining solutions (coffee and wine) compared with one nano-hybrid sealant (Grandio Seal), one transparent fissure sealant with fluoride (Control Seal) and one nanofilled composite (Filtek Supreme XTE). MATERIAL AND METHODS: All materials were polymerized according to manufacturers' instructions into silicon rings (height 1 mm; internal diameter 6 mm; external diameter 8 mm) to obtain specimens identical in size...
February 2017: Journal of Clinical and Experimental Dentistry
https://www.readbyqxmd.com/read/28208258/tuning-the-aggregation-disaggregation-behavior-of-graphene-quantum-dots-by-structure-switching-aptamer-for-high-sensitivity-fluorescent-ochratoxin-a-sensor
#19
Song Wang, Yajun Zhang, Guangsheng Pang, Yingwei Zhang, Shaojun Guo
The design of graphene quantum dots (GQDs)-aptamer bioconjugates as the new sensing platform is very important for developing high-sensitivity fluorescent biosensors; however, achieving new bioconjugates is still a great challenge. Herein, we report the development of a new high-sensitivity fluorescent aptasensor for the detection of ochratoxin A (OTA) based on tuning aggregation/disaggregation behavior of GQDs by structure-switching aptamers. The fluorescence sensing process for OTA detection involved two key steps: (1) cDNA-aptamer (cDNA, complementary to part of the OTA aptamer) hybridization induced the aggregation of GQD (fluorescence quenching) after cDNA was added into the GQDs-aptamer bioconjugate solution, and (2) the target of OTA triggered disaggregation of GQD aggregates (fluorescence recovery)...
February 7, 2017: Analytical Chemistry
https://www.readbyqxmd.com/read/28201963/inhibition-of-amyloid-like-fibril-formation-of-trypsin-by-red-wines
#20
Márta Kotormán, Phanindra Babu Kasi, László Halász, Attila Borics
The aim of the present study was to examine the potential role and applicability of dietary supplements in reducing the risk of development of amyloid diseases associated with the gastrointestinal tract, such as type II diabetes. Trypsin, a well-known serine protease was used as a model protein in our experiments. The effect of various red wines on the formation of amyloid-like fibrils of trypsin was studied in vitro, in aqueous ethanol, at pH 7.0. Turbidity measurements, aggregation kinetics experiments, Congo red binding assays and electronic circular dichroism spectroscopic measurements were used to follow the aggregation process in the presence or absence of various red wines...
February 14, 2017: Protein and Peptide Letters
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