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Cédric Grangeteau, Chloé Roullier-Gall, Sandrine Rousseaux, Régis D Gougeon, Philippe Schmitt-Kopplin, Hervé Alexandre, Michèle Guilloux-Benatier
The effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities studied modified fungal diversity. Thus, a decrease in biodiversity was measured for three successive vintages for the grapes of the plot cultivated with Organic protection compared to plots treated with Conventional and Ecophyto protections...
October 25, 2016: Microbial Biotechnology
N Kocabey, M Yilmaztekin, A A Hayaloglu
Effects of different maceration times (5, 10 and 15 days) on composition, phenolic compounds and antioxidant activities of red wines made from the Vitis vinifera L. Karaoglan grown in Malatya were investigated. Maceration duration changed some chemical constituents and color of Karaoglan red wines. A linear relationship was observed between antioxidant activity of wine and maceration duration. Major organic acid was tartaric acid which was at the highest concentration in wine macerated for 10 days. A total of 25 phenolic compounds was determined in wine samples...
September 2016: Journal of Food Science and Technology
Sofia Lalou, Angela Capece, Fani Th Mantzouridou, Patrizia Romano, Maria Z Tsimidou
In an effort to implement principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars (BVs), the specific goals of the study were the isolation and molecular identification of the predominant yeasts in concentrated grape must (cv. Xinomavro), their technological characterization and the evaluation of the fermentative aptitude of the selected strains. Tolerance against 5-hydroxymethyl-furfural (HMF) and furfural, acetic acid and glucose concentration was examined by appropriate methods and tests...
September 2016: Journal of Food Science and Technology
Eduardo Dellacassa, Virginia Ferrari, Andres Coniberti, Edgardo Disegna
Aspergillus spp. and Penicillium spp. are the main producers of ochratoxin A (OTA), a mycotoxin responsible for fatal human diseases. Some Authorities have established a maximum of 2 μg/L of OTA in wine (EC.N°123, 2005). Although the incidence and occurrence of OTA in grapes and wine is highly related to climate conditions as has been extensively documented, there is not conclusive information on the effects of cultivation systems on the presence of OTA. This study focused on determining the effect of the trellis system, planting density and cordon height on plant microclimate and thus on Aspergillus spp...
October 24, 2016: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
Le-Le Yang, Na Xiao, Xiao-Wei Li, Yong Fan, Raphael N Alolga, Xiao-Yue Sun, Shi-Lei Wang, Ping Li, Lian-Wen Qi
Quercetin is a natural flavonoid widely distributed in human diet and functional foods. Quercetin 3-O-β-glucuronide (Q3G) is present in wine and some medicinal plants. Quercetin and Q3G may be metabolized from each other in vivo. While quercetin has been the subject of many studies, the pharmacokinetic profiles of quercetin and Q3G (in animals) have not yet been compared. Herein, we prepared a column-based method for rapid isolation of Q3G from Nelumbo nucifera. Then, we developed an UHPLC-MS/MS method to compare the pharmacokinetics of quercetin and Q3G...
October 24, 2016: Scientific Reports
Le Zhang, Yunshan Zhao, Zhipeng A Wang, Kunhua Wei, Bin Qiu, Chunhong Zhang, QiYan Wang-Müller, Minhui Li
ETHNOPHARMACOLOGICAL RELEVANCE: As a group of important medicine plants, Boschniakia rossica (Cham. et Schltdl) Fedtsch. and B. himalaica Thoms, which are the only two species in the genus Boschniakia (Orobanchaceae), have long been used in traditional Chinese medicine for their multiple therapeutic uses related to enhanced renal function, erectile dysfunction, defaecate and hepatoprotective. Additionally, the two species are also used as dietary supplements in wine, cosmetics, and other healthy food...
October 20, 2016: Journal of Ethnopharmacology
Ganiyu Oboh, Ayokunle O Ademosun, Opeyemi B Ogunsuyi
Quercetin, a member of the flavonoid class of polyphenol, is one of the most abundantly distributed flavonoids found in various food sources such as fruits, vegetables, nuts, wine and seeds. Quercetin and quercetin-rich foods have been reported to have wide range of health promoting effects, especially in the prevention and management of several diseases; however, the subject of its solubility and bioavailability has limited its use. This section will therefore, consider quercetin as a food-rich flavonoid, the various food sources, the limitations in its use and new approaches at improving its solubility and bioavailability...
2016: Advances in Experimental Medicine and Biology
Camila González, Liliana Godoy, Ma Angélica Ganga
Volatile phenols are aromatic compounds produced by some yeasts of the genus Brettanomyces as defense against the toxicity of hydroxycinnamic acids (p-coumaric acid, ferulic acid and caffeic acid). The origin of these compounds in winemaking involves the sequential action of two enzymes: coumarate decarboxylase and vinylphenol reductase. The first one converts hydroxycinnamic acids into hydroxystyrenes, which are then reduced to ethyl derivatives by vinylphenol reductase. Volatile phenols derived from p-coumaric acid (4-vinylphenol and 4-ethylphenol) have been described as the major contributors to self-defeating aromas associated with stable, gouache, wet mouse, etc...
October 22, 2016: Antonie Van Leeuwenhoek
V L Sirisha, Ankita Jain, Amita Jain
Immobilized enzymes can be used in a wide range of processes. In recent years, a variety of new approaches have emerged for the immobilization of enzymes that have greater efficiency and wider usage. During the course of the last two decades, this area has rapidly expanded into a multidisciplinary field. This current study is a comprehensive review of a variety of literature produced on the different enzymes that have been immobilized on various supporting materials. These immobilized enzymes have a wide range of applications...
2016: Advances in Food and Nutrition Research
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
Jeeyeon Kim, Miesha Farahmand, Colleen Dunn, Zoe Davies, Eric Frisbee, Carlos Milla, Jeffrey J Wine
Beta-adrenergically-stimulated sweat rates determined by evaporimetry or by sweat bubble imaging are useful for measuring CFTR function because they provide a near-linear readout across almost the full range of CFTR function. They differentiate cystic fibrosis (CF) subjects from CF carriers and carriers from controls. However, evaporimetry, unlike bubble imaging, appears to be unable to detect improved levels of CFTR function in G551D subjects taking the CFTR modulator ivacaftor. Here, we quantify the sensitivity of evaporimetry and bubble imaging methods for assessing low levels of CFTR-dependent sweat rates...
2016: PloS One
Mana Tsukada, Hong Sheng, Toshiaki Kamachi, Yoshimi Niwano
Wine lees, a major waste product of winemaking, is a rich source of polyphenolic compounds. LED-light irradiation at 400-nm elicited microbicidal activity of aqueous extract from wine lees (WLE) against Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans, in addition to reactive oxygen species (ROS) formation, including hydroxyl radical (·OH) and hydrogen peroxide (H2O2). Although treatment for 20 min of photoirradiation alone exerted bactericidal activity with a 2- to 3-log reduction, photoirradiated WLE for 20 min achieved a 5-log or greater reduction in viable S...
July 2016: Journal of Food Science and Technology
David Kahoun, Soňa Řezková, Josef Královský
The effects of heat treatment and storage conditions on the composition of pure mead (honey wine) made from only honey and water were investigated. Heat treatment experiments were performed at 7 different temperatures ranging from 40°C to100°C with 10°C increments for 60min. Storage condition experiments were performed at room temperature (20-25°C) in daylight without direct sunlight and in darkness in a refrigerator at 4°C for 1, 2, 4 and 12weeks. The parameters evaluated were phenolic compounds, peak area of unidentified compounds, 5-hydroxymethylfurfural content and antioxidant capacity...
March 15, 2017: Food Chemistry
Delia Elena Urcan, Simone Giacosa, Fabrizio Torchio, Susana Río Segade, Stefano Raimondi, Marta Bertolino, Vincenzo Gerbi, Nastasia Pop, Luca Rolle
The impact of postharvest dehydration on the volatile composition of Malvasia moscata grapes and fortified wines produced from them was assessed. The ripeness effect of fresh grapes on volatile compounds of dehydrated grapes was evaluated for the first time in this study. Fresh grape berries were densimetrically sorted, and more represented density classes were selected. Dehydration of riper berries (20.5 °Brix) led to volatile profiles richer in terpenes, particularly linalool and geraniol. The effect of dehydration rate on the volatile composition of dehydrated grapes and fortified wines was also evaluated...
March 15, 2017: Food Chemistry
Silvia Dal Santo, Alberto Palliotti, Sara Zenoni, Giovanni Battista Tornielli, Marianna Fasoli, Paola Paci, Sergio Tombesi, Tommaso Frioni, Oriana Silvestroni, Andrea Bellincontro, Claudio d'Onofrio, Fabiola Matarese, Matteo Gatti, Stefano Poni, Mario Pezzotti
BACKGROUND: Grapevine (Vitis vinifera L.) is an economically important crop with a wide geographical distribution, reflecting its ability to grow successfully in a range of climates. However, many vineyards are located in regions with seasonal drought, and these are often predicted to be global climate change hotspots. Climate change affects the entire physiology of grapevine, with strong effects on yield, wine quality and typicity, making it difficult to produce berries of optimal enological quality and consistent stability over the forthcoming decades...
October 20, 2016: BMC Genomics
Peter R Sternes, Anthony R Borneman
No abstract text is available yet for this article.
October 20, 2016: BMC Genomics
Ignacio Baselga, Olga Zafra, Estela Pérez Lago, Raquel Francisco-Álvarez, Gemma Rodriguez-Tarduchy, Cruz Santos
Ribera de Duero Spanish wines are appreciated worldwide for their organoleptic characteristics; however, the wine market is very competitive, and the demand for high quality natural wines has been increasing in recent years. The microbiology of the process, specifically the yeasts involved in the alcoholic fermentation, constitutes an essential element directly related to the complexity and quality of the wine. Our work has focused on the development of a procedure to identify the indigenous wine yeasts present in complex samples of must and wine, without requiring colony isolation or a microbiological culture...
September 30, 2016: International Journal of Food Microbiology
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
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