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Wine and ageing

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https://www.readbyqxmd.com/read/28430928/typology-and-dynamics-of-heavier-drinking-styles-in-great-britain-1978-2010
#1
Robin C Purshouse, Alan Brennan, Daniel Moyo, James Nicholls, Paul Norman
Aims: To identify a typology of heavier drinking styles in Great Britain and to identify socio-demographic trends in the typology over the period 1978-2010. Methods: We applied multiple correspondence analysis and agglomerative hierarchical clustering to beverage-specific quantity-frequency measures of alcohol consumption in the repeated cross-sectional General Lifestyle Survey of Great Britain, 1978-2010. The cluster analysis focuses on the 60,043 adult respondents over this period reporting average drinking levels above the UK Government guidelines...
May 1, 2017: Alcohol and Alcoholism: International Journal of the Medical Council on Alcoholism
https://www.readbyqxmd.com/read/28427533/influence-of-high-hydrostatic-pressure-technology-on-wine-chemical-and-sensorial-characteristics-potentialities-and-drawbacks
#2
Cláudia Nunes, Mickael C Santos, Jorge A Saraiva, Sílvia M Rocha, Manuel A Coimbra
During last years, scientific research on high hydrostatic pressure (HHP) as a nonthermal processing technology for preservation or aging of wine has increased substantially. HHP between 200 and 500MPa is able to inactivate bacteria and yeasts in red and white wines, suggesting that it may be used for wine preservation. However, these treatments have been shown to promote changes on sensorial and physicochemical characteristics in both red and white wines, not immediately in the first month, but along storage...
2017: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/28412265/one-stage-supramaximal-full-thickness-wedge-resection-of-vascular-lip-anomalies
#3
Dawn K De Castro, Zhi Yang Ng, Paul W Holzer, Milton Waner, Curtis L Cetrulo, Aaron Fay
PURPOSE: Vascular lip anomalies include infantile hemangiomas, venous malformations, and arteriovenous malformations. Surgical management can be complicated by alterations in horizontal length, vertical height, and lip thickness from the underlying pathology. Additional reconstructive challenges include preservation of oral continence, vermillion definition, and the sublabial sulcus. This report describes a technique of supramaximal single-stage full-thickness wedge resection of these lesions...
March 22, 2017: Journal of Oral and Maxillofacial Surgery
https://www.readbyqxmd.com/read/28407969/the-influence-of-pre-fermentative-maceration-and-ageing-factors-on-ester-profile-and-marker-determination-of-pedro-ximenez-sparkling-wines
#4
María José Ruiz-Moreno, José Manuel Muñoz-Redondo, Francisco Julián Cuevas, Almudena Marrufo-Curtido, Juan Manuel León, Pilar Ramírez, José Manuel Moreno-Rojas
The influence of pre-fermentative maceration and ageing factors on the ester profiles of Pedro Ximenez sparkling wines was evaluated. The pre-fermentative maceration consisted of the skin-maceration of musts at 10°C for 6h. The sparkling wines were produced following the Champenoise method. Samples were monitored at 3, 6 and 9months of ageing on lees. Sparkling wines with pre-fermentative maceration displayed higher contents of ethyl esters of branched acids and cinnamates. Meanwhile, those without maceration showed higher levels of ethyl esters of fatty acids and higher alcohol acetates...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28407890/characterization-and-authentication-of-spanish-pdo-wine-vinegars-using-multidimensional-fluorescence-and-chemometrics
#5
Rocío Ríos-Reina, Saioa Elcoroaristizabal, Juan A Ocaña-González, Diego L García-González, José M Amigo, Raquel M Callejón
This work assesses the potential of multidimensional fluorescence spectroscopy combined with chemometrics for characterization and authentication of Spanish Protected Designation of Origin (PDO) wine vinegars. Seventy-nine vinegars of different categories (aged and sweet) belonging to the Spanish PDOs "Vinagre de Jerez", "Vinagre de Montilla-Moriles" and "Vinagre de Condado de Huelva", were analyzed by excitation-emission fluorescence spectroscopy. A visual assessment of fluorescence landscapes pointed out different trends with vinegar categories...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28403379/effect-of-resveratrol-on-walking-performance-in-older-people-with-peripheral-artery-disease-the-restore-randomized-clinical-trial
#6
Mary M McDermott, Christiaan Leeuwenburgh, Jack M Guralnik, Lu Tian, Robert Sufit, Lihui Zhao, Michael H Criqui, Melina R Kibbe, James H Stein, Donald Lloyd-Jones, Stephen D Anton, Tamar S Polonsky, Ying Gao, Rafael de Cabo, Luigi Ferrucci
Importance: Research shows that resveratrol, a sirtuin activator in red wine, improves exercise endurance and skeletal-muscle oxidative metabolism in animals and may enhance vascular function in humans. Resveratrol supplement sales exceed $30 million annually in the United States, but few data are available regarding its efficacy in humans. Objective: To determine whether resveratrol, 125 mg/d or 500 mg/d, improves the 6-minute walk performance in patients with peripheral artery disease (PAD)...
April 12, 2017: JAMA Cardiology
https://www.readbyqxmd.com/read/28384036/impact-of-diet-containing-grape-pomace-on-growth-performance-and-blood-lipid-profile-of-young-rats
#7
Ivy Smith, Jianmei Yu, Steven L Hurley, Tracy Hanner
Grape pomace (GP), the residue of grapes after wine making, is rich in dietary polyphenols and fiber, and it has potential to serve as a functional food ingredient to improve health. However, high polyphenol diets have also been reported to inhibit the growth of young animals and cause liver necrosis. This study investigated the effect of diets containing different amounts of GP on the growth performance and blood lipid profile by using a young rat model. Twenty female Sprague-Dawley rats of age 7 weeks were randomly divided into four groups that were fed AIN-93G diets that were modified by substituting 0%, 10%, 20%, and 30% of carbohydrate with GP for 10 weeks (the diets, thus, obtained contained 0%, 6...
April 6, 2017: Journal of Medicinal Food
https://www.readbyqxmd.com/read/28382620/effect-of-oak-wood-barrels-capacities-and-utilization-time-on-phenolic-and-sensorial-profile-evolution-of-an-encruzado-white-wine
#8
Paulo Nunes, Sara Muxagata, Ana C Correia, Fernando M Nunes, Fernanda Cosme, António M Jordão
BACKGROUND: Several works reported the influence of diverse winemaking technologies in white wine characteristics. However, the impact of the use of different oak wood barrels capacities and utilization time on the evolution of white wine phenolic content and sensorial characteristics, are not usually considered. Thus, the aim of this work was to evaluate the effect of oak wood barrels capacities and utilization time on the evolution of phenolic compounds, browning potential index and sensorial profile of 'Encruzado' white wine...
April 6, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28378296/associations-between-dietary-patterns-socio-demographic-factors-and-anthropometric-measurements-in-adult-new-zealanders-an-analysis-of-data-from-the-2008-09-new-zealand-adult-nutrition-survey
#9
K L Beck, B Jones, I Ullah, S A McNaughton, S J Haslett, W Stonehouse
PURPOSE: To investigate associations between dietary patterns, socio-demographic factors and anthropometric measurements in adult New Zealanders. METHODS: Dietary patterns were identified using factor analysis in adults 15 years plus (n = 4657) using 24-h diet recall data from the 2008/09 New Zealand Adult Nutrition Survey. Multivariate regression was used to investigate associations between dietary patterns and age, gender and ethnicity. After controlling for demographic factors, associations between dietary patterns and food insecurity, deprivation, education, and smoking were investigated...
April 4, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28375190/a-new-chemical-pathway-yielding-a-type-vitisins-in-red-wines
#10
Paula Araújo, Ana Fernandes, Victor de Freitas, Joana Oliveira
A new chemical pathway yielding A-type vitisins in red wines is proposed herein from the reaction between anthocyanins and oxaloacetic acid (OAA). This new chemical path is thought to occur in the first stages of the wine production even during the fermentation process. This is due to the revealed high reactivity of OAA with anthocyanins compared with the already known precursor (pyruvic acid, PA). In model solutions at wine pH (3.5), when malvidin-3-O-glucoside (mv-3-glc) is in contact with OAA and PA a decrease in the OAA concentration is observed along with the formation of A-type vitisin...
April 4, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28372180/the-impact-of-aging-wine-in-high-and-low-oxygen-conditions-on-the-fractionation-of-cu-and-fe-in-chardonnay-wine
#11
Nikolaos Kontoudakis, Anque Guo, Geoffrey R Scollary, Andrew C Clark
Solid-phase extraction has previously been used to fractionate copper and iron into hydrophobic, cationic and residual forms. This study showed the change in fractionated copper and iron in Chardonnay wines with 1-year of bottle aging under variable oxygen and protein concentrations. Wines containing protein in low oxygen conditions induced a decrease (20-50%) in total copper and increased the proportion of the hydrophobic copper fraction, associated with copper(I) sulfide. In contrast, protein stabilised wines showed a lower proportion of the hydrophobic copper fraction after 1-year of aging...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28366000/comparison-between-malolactic-fermentation-container-and-barrel-toasting-effects-on-phenolic-volatile-and-sensory-profile-of-red-wines
#12
María Reyes González-Centeno, Kleopatra Chira, Pierre-Louis Teissedre
Ellagitannin and anthocyanin profiles, woody volatile composition and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel ageing. Three different barrel toastings were evaluated. Barrel-fermented wines generally presented 1.2-fold higher total phenolics, whereas tank-fermented wines exhibited 1.1 and 1.2-fold greater total proanthocyanidin and anthocyanin contents, respectively. Concerning ellagitannin composition, barrel toasting effect seemed to be more important than differences due to MLF-container...
April 1, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28363853/cytotoxic-triterpenoids-isolated-from-sweet-chestnut-heartwood-castanea-sativa-and-their-health-benefits-implication
#13
Andy J Pérez, Łukasz Pecio, Mariusz Kowalczyk, Renata Kontek, Gabriela Gajek, Lidija Stopinsek, Ivan Mirt, Anna Stochmal, Wiesław Oleszek
For centuries wood containers have been used in aging of wines and spirits, due to the pleasant flavors they give to the beverages. Together with oak, sweet chestnut wood (Castanea sativa) have been often used for such purpose. The maturation process involves the transfer of secondary metabolites, mainly phenolics, from the wood to the liquid. At the same time, other metabolites, such as triterpenoids and their glycosides, can also be released. Searching for the extractable triterpenoids from sweet chestnut heartwood (C...
March 28, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/28350350/differential-proteome-analysis-of-a-flor-yeast-strain-under-biofilm-formation
#14
Jaime Moreno-García, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez
Several Saccharomyces cerevisiae strains (flor yeasts) form a biofilm (flor velum) on the surface of Sherry wines after fermentation, when glucose is depleted. This flor velum is fundamental to biological aging of these particular wines. In this study, we identify abundant proteins in the formation of the biofilm of an industrial flor yeast strain. A database search to enrich flor yeast "biological process" and "cellular component" according to Gene Ontology Terminology (GO Terms) and, "pathways" was carried out...
March 28, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28349255/alcohol-and-red-wine-consumption-but-not-fruit-vegetables-fish-or-dairy-products-are-associated-with-less-endothelial-dysfunction-and-less-low-grade-inflammation-the-hoorn-study
#15
B C T van Bussel, R M A Henry, C G Schalkwijk, J M Dekker, G Nijpels, E J M Feskens, C D A Stehouwer
PURPOSE: Endothelial dysfunction and low-grade inflammation are key phenomena in the pathobiology of cardiovascular disease (CVD). Their dietary modification might explain the observed reduction in CVD that has been associated with a healthy diet rich in fruit, vegetables and fish, low in dairy products and with moderate alcohol and red wine consumption. We investigated the associations between the above food groups and endothelial dysfunction and low-grade inflammation in a population-based cohort of Dutch elderly individuals...
March 27, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28333108/the-biology-of-pichia-membranifaciens-killer-toxins
#16
REVIEW
Ignacio Belda, Javier Ruiz, Alejandro Alonso, Domingo Marquina, Antonio Santos
The killer phenomenon is defined as the ability of some yeast to secrete toxins that are lethal to other sensitive yeasts and filamentous fungi. Since the discovery of strains of Saccharomyces cerevisiae capable of secreting killer toxins, much information has been gained regarding killer toxins and this fact has substantially contributed knowledge on fundamental aspects of cell biology and yeast genetics. The killer phenomenon has been studied in Pichia membranifaciens for several years, during which two toxins have been described...
March 23, 2017: Toxins
https://www.readbyqxmd.com/read/28319346/determination-of-oleanolic-acid-in-human-plasma-and-its-association-with-olive-oil-intake-in-healthy-spanish-adults-within-the-epic-spain-cohort-study
#17
Genevieve Buckland, Antoni Pastor, Leila Lujan-Barroso, Carlos Alberto Gonzalez, Noemie Travier, Pilar Amiano, José María Huerta, Antonio Agudo, Carmen Navarro, María Dolores Chirlaque, Maria-José Sánchez, Miguel Rodríguez-Barranco, Aurelio Barricarte, Eva Ardanaz, Miren Dorronsoro, Amaia Molinuevo, José Ramón Quirós, Rafael de la Torre
SCOPE: Oleanolic acid (OA) is an important triterpenic compound found in olive oil, however little is known about its concentrations in human plasma. We aimed to determine plasma OA levels in a healthy Spanish population and compare them with estimates of dietary olive oil intake. METHODS AND RESULTS: The final study sample included 141 individuals randomly selected from the European Prospective Investigation into Cancer and Nutrition Spanish cohort. Dietary olive oil intake was estimated using validated dietary history questionnaires...
February 3, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28301644/association-of-body-mass-index-with-infectious-complications-in-free-tissue-transfer-for-head-and-neck-reconstructive-surgery
#18
Mohemmed N Khan, Jack Russo, John Spivack, Christopher Pool, Ilya Likhterov, Marita Teng, Eric M Genden, Brett A Miles
Importance: Elevated body mass index (BMI) has been proposed as a risk factor for morbidity and mortality among patients undergoing surgery. Conversely, an elevated BMI may confer a protective effect on perioperative morbidity. Objective: To examine whether an elevated BMI is an independent risk factor for perioperative and postoperative infectious complications after free tissue transfer in head and neck reconstructive surgery. Design, Setting, and Participants: This cohort study included patients undergoing major head and neck surgery requiring free tissue transfer at a tertiary care center...
March 16, 2017: JAMA Otolaryngology—Head & Neck Surgery
https://www.readbyqxmd.com/read/28300445/botanicals-with-dermatologic-properties-derived-from-first-nations-healing
#19
Sophia Colantonio, Jason K Rivers
INTRODUCTION: First Nations people have a long history of working with medicinal plants used to treat skin diseases. The purpose was to assess the dermatologic therapeutic potential of western red cedar, white spruce, birch, balsam poplar, and black spruce. METHODS: Based on expert recommendations, 5 trees were selected that were used in First Nations medicine for cutaneous healing and have potential and/or current application to dermatology today. We searched several databases up to June 12, 2014...
February 1, 2017: Journal of Cutaneous Medicine and Surgery
https://www.readbyqxmd.com/read/28298696/the-impact-of-different-barrel-sanitation-approaches-on-the-spoilage-microflora-and-phenols-composition-of-wine
#20
Raffaele Guzzon, Manfred Bernard, Chiara Barnaba, Daniela Bertoldi, Konrad Pixner, Roberto Larcher
Careful control of spoilage microflora inside wine containers is a key issue during winemaking. To date, attention has been paid to the development of an effective protocol for the eradication of spoilage agents, especially Brettanomyces, from barrels. Few studies have taken into account the modifications caused by sanitation treatments in wine and wood barrels. In the present study the effects of two sanitation treatments (ozone and sodium hydroxide) on barrel spoilage microflora and the composition of the wine stored inside them were evaluated...
March 2017: Journal of Food Science and Technology
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