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Wine and ageing

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https://www.readbyqxmd.com/read/28937525/choroidal-melanoma-in-phakomatosis-pigmentovascularis-with-klippel-trenaunay-syndrome
#1
Carol L Shields, Maura Di Nicola, Marco Pellegrini, Jerry A Shields
PURPOSE: To describe the relationship of choroidal melanoma with phakomatosis pigmentovascularis in patients with Klippel-Trenaunay syndrome. METHODS: Retrospective review of 5 patients. RESULTS: In all 5 cases, the patient was white and the cutaneous port-wine stain was congenital. The port-wine stain involved the chin (n = 1), jawline (n = 2), lower cheek (n = 1), thorax (n = 5), abdomen (n = 4), upper (n = 4), and lower (n = 3) limb(s)...
September 20, 2017: Retina
https://www.readbyqxmd.com/read/28936570/consumption-of-alcohol-and-cardiovascular-disease-mortality-a-16%C3%A2-year-follow-up-of-115-592-norwegian-men-and-women-aged-40-44%C3%A2-years
#2
Aage Tverdal, Per Magnus, Randi Selmer, Dag Thelle
We tested whether teetotalism explains the upturn in cardiovascular risk for non-drinkers and whether wine is a more favorable alcohol type. We studied 115,592 men and women aged 40-44 years who participated in the age 40 program in Norway in 1994-1999 and were followed for an average of 16 years with 550 cardiovascular deaths. Self-reported number of glasses of beer, wine and spirits during 14 days was transformed to alcohol units/day. One unit is approximately 8 grams of pure alcohol. The mean and median number of alcohol units/day were 0...
September 21, 2017: European Journal of Epidemiology
https://www.readbyqxmd.com/read/28923549/color-stability-of-lithium-disilicate-ceramics-after-aging-and-immersion-in-common-beverages
#3
Eleni-Sotiria Palla, Eleana Kontonasaki, Nikolaos Kantiranis, Lambrini Papadopoulou, Triantafyllia Zorba, Konstantinos M Paraskevopoulos, Petros Koidis
STATEMENT OF PROBLEM: The color of an esthetic restoration and its color stability are important for long-term success. However, the impact of common beverages on lithium disilicate ceramic is not well known. PURPOSE: The purpose of this in vitro study was to investigate color variations of lithium disilicate ceramics after thermal cycling (TC) and immersion in commonly consumed beverages. MATERIAL AND METHODS: A total of 288 specimens (1×10×10 mm) were fabricated from IPS e-max computer-aided design (CAD) (n=72), IPS e-max CERAM ([CER] n=72), IPS e-max Press with glazing ([PG] n=72), and IPS e-max Press without glazing ([PNG] n=72) according to the manufacturer's instructions...
September 16, 2017: Journal of Prosthetic Dentistry
https://www.readbyqxmd.com/read/28917786/chemometric-compositional-analysis-of-phenolic-compounds-in-fermenting-samples-and-wines-using-different-infrared-spectroscopy-techniques
#4
Jose Luis Aleixandre-Tudo, Helene Nieuwoudt, Jose Luis Aleixandre, Wessel du Toit
The wine industry requires reliable methods for the quantification of phenolic compounds during the winemaking process. Infrared spectroscopy appears as a suitable technique for process control and monitoring. The ability of Fourier transform near infrared (FT-NIR), attenuated total reflectance mid infrared (ATR-MIR) and Fourier transform infrared (FT-IR) spectroscopies to predict compositional phenolic levels during red wine fermentation and aging was investigated. Prediction models containing a large number of samples collected over two vintages from several industrial fermenting tanks as well as wine samples covering a varying number of vintages were validated...
January 1, 2018: Talanta
https://www.readbyqxmd.com/read/28905086/identification-and-characterization-of-a-novel-vibo-quercitol-1-dehydrogenase-from-burkholderia-terrae-suitable-for-production-of-vibo-quercitol-from-2-deoxy-scyllo-inosose
#5
Nobuya Itoh, Junji Kurokawa, Hiroshi Toda, Kazunobu Konishi
(-)-vibo-Quercitol is a deoxyinositol (1L-1,2,4/3,5-cyclohexanepentol) that naturally occurs in oak species, honeydew honey, wines aged in oak barrels, and Gymnema sylvestre and is a potential intermediate for pharmaceuticals. We found that (-)-vibo-quercitol is stereoselectively synthesized from 2-deoxy-scyllo-inosose by the reductive reaction of a novel (-)-vibo-quercitol 1-dehydrogenase found in the proteomes of Burkholderia, Pseudomonas, and Arthrobacter. Among them, Burkholderia terrae sp. AKC-020 (40-1) produced a (-)-vibo-quercitol 1-dehydrogenase appropriate for synthesizing (-)-vibo-quercitol with a high diastereomeric excess...
September 13, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28873660/formation-of-polymeric-pigments-in-red-wines-through-sequential-fermentation-of-flavanol-enriched-musts-with-non-saccharomyces-yeasts
#6
Carlos Escott, Juan Manuel Del Fresno, Iris Loira, Antonio Morata, Wendu Tesfaye, María Del Carmen González, José Antonio Suárez-Lepe
Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging. This work evaluated the formation of polymeric pigments in red musts added with (+)-Catechin, ProcyanidinB2 and ProcyanidinC1. The non-Saccharomyces yeasts used were Lachancea thermotolerans, Metschnikowia pulcherrima and Torulaspora delbrueckii in sequential fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28873592/statistical-interpretation-of-chromatic-indicators-in-correlation-to-phytochemical-profile-of-a-sulfur-dioxide-free-mulberry-morus-nigra-wine-submitted-to-non-thermal-maturation-processes
#7
William Tchabo, Yongkun Ma, Emmanuel Kwaw, Haining Zhang, Lulu Xiao, Maurice T Apaliya
The four different methods of color measurement of wine proposed by Boulton, Giusti, Glories and Commission International de l'Eclairage (CIE) were applied to assess the statistical relationship between the phytochemical profile and chromatic characteristics of sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes. The alteration in chromatic properties and phenolic composition of non-thermal aged mulberry wine were examined, aided by the used of Pearson correlation, cluster and principal component analysis...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28873518/impact-of-plasmopara-viticola-infection-of-merlot-and-cabernet-sauvignon-grapes-on-wine-composition-and-flavor
#8
Alexandre Pons, Nadia Mouakka, Laurent Deliere, Jean Christophe Crachereau, Ludivine Davidou, Pierre Sauris, Pascal Guilbault, Philippe Darriet
This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Cabernet Sauvignon wines made with grapes infected and wilted by brown rot (Plasmopara viticola). Must made from withered grapes had green aromas while red wines were marked by intense odor reminiscent of green, herbaceous notes but also figs and cooked fruit. Thanks to GC-O and GC-MS analysis, cooked fruit notes were identified as 3-methyl-2,4-nonanedione, γ-nonalactone and γ-decalactone, whereas herbaceous and green aromas were identified as (Z)-1,5-octadien-3-one and 3-isobutyl-2-methoxypyrazine...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28866729/experimental-investigation-on-the-vascular-thermal-response-to-near-infrared-laser-pulses
#9
Dong Li, Bin Chen, Wenjuan Wu, Zhaoxia Ying
Port wine stains (PWS) are congenital vascular malformations that progressively darken and thicken with age. To improve the effect of laser therapy in clinical practice, thermal response of blood vessel to a 1064 nm Nd:YAG laser with controlled energy doses and pulse durations was evaluated using the dorsal skin chamber model. A total of 137 vessels with 30-300 μm diameters were selected from the dorsal skin of the mouse to match those capillaries in port wine stains. Experimental results showed that the thermal response of blood vessels to 1064 nm laser irradiation can be classified as follows: vessel dilation, coagulation, constriction with decreased diameter, complete constriction, hemorrhage, and collagen damage with increasing laser radiant exposure...
September 2, 2017: Lasers in Medical Science
https://www.readbyqxmd.com/read/28862595/effect-of-bleaching-on-color-stability-and-roughness-of-composite-resins-aged-in-staining-beverage
#10
Camila Silva Rodrigues, Lisandra Rossato Mozzaquatro, Bárbara Dala Nora, Letícia Borges Jacques, André Mallmann
Composite resin properties can be affected by contact with gel during bleaching procedures; however, there is no consensus about the effect of this contact on resin susceptibility to color change. This study aimed to evaluate staining susceptibility and surface roughness changes in 2 composite resins (Filtek Z250 XT and Filtek Z350 XT) after application of bleaching peroxides and storage in different media. Forty-two disc-shaped specimens of each composite were made, polished, and divided into 3 groups according to treatment type (35% hydrogen peroxide, 16% carbamide peroxide, or deionized water as a control group)...
September 2017: General Dentistry
https://www.readbyqxmd.com/read/28856539/alcohol-types-and-hiv-disease-progression-among-hiv-infected-drinkers-not-yet-on-antiretroviral-therapy-in-russia-and-uganda
#11
Stephen B Asiimwe, Robin Fatch, Gregory Patts, Michael Winter, Christine Lloyd-Travaglini, Nneka Emenyonu, Winnie Muyindike, Allen Kekibiina, Elena Blokhina, Natalia Gnatienko, Evgeny Kruptisky, Debbie M Cheng, Jeffrey H Samet, Judith A Hahn
In HIV-infected drinkers, alcohol types more likely to cause inflammation could plausibly increase the risk of HIV disease progression. We therefore assessed the association between alcohol type and plasma HIV RNA level (HIV viral load) among HIV-infected drinkers not on antiretroviral therapy (ART) in Russia and Uganda. We analyzed the data of participants from cohorts in Russia and Uganda and assessed their HIV viral load at enrollment by the alcohol type predominantly consumed. We defined predominant alcohol type as the alcohol type contributing >50% of total alcohol consumption in the 1 month (Russia) or 3 months (Uganda) prior to enrollment...
August 30, 2017: AIDS and Behavior
https://www.readbyqxmd.com/read/28810024/effect-of-an-intensive-lifestyle-intervention-on-glycemic-control-in-patients-with-type-2-diabetes-a-randomized-clinical-trial
#12
RANDOMIZED CONTROLLED TRIAL
Mette Yun Johansen, Christopher Scott MacDonald, Katrine Bagge Hansen, Kristian Karstoft, Robin Christensen, Maria Pedersen, Louise Seier Hansen, Morten Zacho, Anne-Sophie Wedell-Neergaard, Signe Tellerup Nielsen, Ulrik Wining Iepsen, Henning Langberg, Allan Arthur Vaag, Bente Klarlund Pedersen, Mathias Ried-Larsen
Importance: It is unclear whether a lifestyle intervention can maintain glycemic control in patients with type 2 diabetes. Objective: To test whether an intensive lifestyle intervention results in equivalent glycemic control compared with standard care and, secondarily, leads to a reduction in glucose-lowering medication in participants with type 2 diabetes. Design, Setting, and Participants: Randomized, assessor-blinded, single-center study within Region Zealand and the Capital Region of Denmark (April 2015-August 2016)...
August 15, 2017: JAMA: the Journal of the American Medical Association
https://www.readbyqxmd.com/read/28772660/the-effect-of-different-storage-media-on-color-stability-of-self-adhesive-composite-resin-cements-for-up-to-one-year
#13
Anja Liebermann, Malgorzata Roos, Bogna Stawarczyk
The aim of this study was to analyze the long-term color stability of eight self-adhesive composite resin cements (SACRCs) after storage in diverse media for up to one year. 480 discs (diameter: 12 mm/thickness: 1.0 ± 0.05 mm) were fabricated (n = 60/SACRC): (1) BeautyCem (BEA); (2) Bifix SE (BIF); (3) Clearfil SA Cement Automix (CLE); (4) RelyX Unicem 2 Automix (RXU); (5) SeT (SET); (6) SmartCem 2 (SMC); (7) SoloCem (SOC); and (8) SpeedCEM (SPC). After polishing, specimens were immersed in (a) red wine (RW); (b) curry-solution (CU); (c) cress-solution (CR); and (d) distilled water (DW) at 37 °C and measured after 7, 28, 90, 180, and 365 days for color differences (ΔE) and water absorption (WA)...
March 16, 2017: Materials
https://www.readbyqxmd.com/read/28764054/seed-incorporation-during-vinification-and-its-impact-on-chemical-and-organoleptic-properties-in-syzygium-cumini-wine
#14
K S VenuGopal, K A Anu-Appaiah
Syzgium cumini (Jamun) is an evergreen tropical tree, its various parts are known for many therapeutic properties. The present work represents the production of wines from jamun fruits using two different native isolates (Saccharomyces cerevisiae - KF551990 and Pichia gummiguttae - MCC 1273) and influence of jamun seeds on the physico-chemical parameters, chromatic properties, phenolic components and sensory attributes of wine. Wine produced was bottle aged for one year. On aging there was a reduction in bitterness and astringency...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28764008/2-methylbutyl-acetate-in-wines-enantiomeric-distribution-and-sensory-impact-on-red-wine-fruity-aroma
#15
Margaux Cameleyre, Georgia Lytra, Sophie Tempere, Jean-Christophe Barbe
Enantiomers of 2-methylbutyl acetate were assayed in red and white commercial wines from various vintages and origins, using chiral gas chromatography (γ-cyclodextrin), revealing the exclusive presence of the S-enantiomeric form. Results also confirmed that (S)-2-methylbutyl acetate levels were generally higher in red than white wines of the same age, and that acetate levels increased gradually during ageing. Olfactory threshold of (S)-2-methylbutyl acetate was evaluated at 313µg/L in dilute alcohol solution (12% v/v) and 1083µg/L in a fruity aromatic reconstitution, reflecting its presence in wines at subthreshold concentrations...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28763951/sulfites-and-the-wine-metabolome
#16
Chloé Roullier-Gall, Daniel Hemmler, Michael Gonsior, Yan Li, Maria Nikolantonaki, Alissa Aron, Christian Coelho, Régis D Gougeon, Philippe Schmitt-Kopplin
In a context of societal concern about food preservation, the reduction of sulfite input plays a major role in the wine industry. To improve the understanding of the chemistry involved in the SO2 protection, a series of bottle aged Chardonnay wines made from the same must, but with different concentrations of SO2 added at pressing were analyzed by ultrahigh resolution mass spectrometry (FT-ICR-MS) and excitation emission matrix fluorescence (EEMF). Metabolic fingerprints from FT-ICR-MS data could discriminate wines according to the added concentration to the must but they also revealed chemistry-related differences according to the type of stopper, providing a wine metabolomics picture of the impact of distinct stopping strategies...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28763947/changes-in-sparkling-wine-aroma-during-the-second-fermentation-under-co2-pressure-in-sealed-bottle
#17
Rafael Martínez-García, Teresa García-Martínez, Anna Puig-Pujol, Juan Carlos Mauricio, Juan Moreno
High quality sparkling wine made by the traditional method requires a second alcoholic fermentation of a base wine in sealed bottles, followed by an aging time in contact with yeast lees. The CO2 overpressure released during this second fermentation has an important effect on the yeast metabolism and therefore on the wine aroma composition. This study focuses on the changes in chemical composition and 43 aroma compounds released by yeast during this fermentation carried out under two pressure conditions. The data were subjected to statistical analysis allowing differentiating between the base wine and the wine samples taken in the middle and at the end of fermentation...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28753177/assessing-the-transition-intervention-needs-of-young-adults-with-inflammatory-bowel-diseases
#18
Natalie R Klostermann, Laura McAlpine, Eytan Wine, Karen J Goodman, Karen I Kroeker
OBJECTIVES: The transition of inflammatory bowel disease (IBD) patients from pediatric to adult care can be challenging. Developing an effective transition intervention requires assessing the current transition experience for potential improvements, determining preferred content and format, and assessing patients' transition skills. METHODS: This mixed-methods study of 20 transitioned IBD patients (ages 17-20 years) utilized semi-structured interviews and validated assessments of self-management/self-advocacy and IBD knowledge...
July 27, 2017: Journal of Pediatric Gastroenterology and Nutrition
https://www.readbyqxmd.com/read/28749662/influence-of-different-fermentation-strategies-on-the-phenolic-profile-of-bilberry-wine-vaccinium-myrtillus-l
#19
Annika Behrends, Fabian Weber
Polyphenol rich and especially anthocyanin rich berries like bilberries (Vaccinium myrtillus L.) and derived products such as wine have enjoyed increasing popularity. During winemaking and aging, the phenolic profile undergoes distinct changes, a phenomenon that has been well investigated in grape wine but not in bilberry wine. The present study determined the influence of different fermentation strategies including various pre- and postfermentative heating and cooling concepts on the phenolic profile of bilberry wine...
August 30, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28737281/in-situ-evaluation-of-color-stability-and-hardness-decrease-of-resin-based-composites
#20
Juliana Silva Ribeiro, Sonia Luque Peralta, Vinícius Esteves Salgado, Rafael Guerra Lund
OBJECTIVE: To determine the color stability (CS) and hardness' decrease (HD) of two commercial resin-based composites (RBCs), after in situ staining conditions (SC). METHODS: Six disc-shaped specimens (6 × 2 mm) of two RBCs-Filtek Z350 XT (FZX) and IPS Empress Direct (IED)-were randomly distributed into palatal devices. Eight volunteers (aged 20-30 years) participated in this study. The in situ SC consisted of 400 mL consumption (2 × 200 mL/day) of water, orange juice, cola soda, and coffee and 140 mL consumption of red wine, 10 days each...
July 24, 2017: Journal of Esthetic and Restorative Dentistry
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