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Wine and ageing

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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
#1
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/28216567/wine-flavonoids-in-health-and-disease-prevention
#2
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/28211083/the-association-between-periodontitis-and-sleep-duration
#3
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/28199009/influence-of-different-yeast-lactic-acid-bacteria-combinations-on-the-aromatic-profile-of-red-bordeaux-wine
#4
Marine Gammacurta, Stéphanie Marchand, Virginie Moine, Gilles de Revel
BACKGROUND: The typical fruity aroma of red Bordeaux wines depends on the grape variety but also on microbiological processes, such as alcoholic and malolactic fermentations. These transformations involve respectively the yeast Saccharomyces cerevisiae and the lactic acid bacteria Oenococcus oeni. Both species play a central role in red winemaking but their quantitative and qualitative contribution to the revelation of the organoleptic qualities of wine has not yet been fully described...
February 15, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28194869/the-effect-of-brushing-and-aging-on-the-staining-and-smoothness-of-resin-composites
#5
Lisandra R Mozzaquatro, Camila S Rodrigues, Marina R Kaizer, Maristela Lago, André Mallmann, Letícia B Jacques
OBJECTIVES: To evaluate the staining and smoothness of resin composites undergoing aging in water or red wine and simulated brushing with or without dentifrice. METHODS: The resin composites (Z250 microfilled and Z350XT nanofilled) were tested according to aging media (deionized water or red wine) and surface treatment (no brushing, brushed with water, or brushed with dentifrice). Specimens (n = 10) were subjected to three aging cycles (5 days) of continuous immersion in the aging media; each followed by simulated brushing (585 strokes)...
February 13, 2017: Journal of Esthetic and Restorative Dentistry
https://www.readbyqxmd.com/read/28192619/genomic-signatures-of-adaptation-to-wine-biological-aging-conditions%C3%A2-in-biofilm-forming-flor-yeasts
#6
A L Coi, F Bigey, S Mallet, S Marsit, G Zara, P Gladieux, V Galeote, M Budroni, S Dequin, J L Legras
The molecular and evolutionary processes underlying fungal domestication remain largely unknown despite the importance of fungi to bioindustry and for comparative adaptation genomics in eukaryotes. Wine fermentation and biological aging are performed by strains of S. cerevisiae with, respectively, pelagic fermentative growth on glucose, and biofilm aerobic growth utilizing ethanol. Here, we use environmental samples of wine and flor yeasts to investigate the genomic basis of yeast adaptation to contrasted anthropogenic environments...
February 13, 2017: Molecular Ecology
https://www.readbyqxmd.com/read/28189071/blood-lead-levels-following-consumption-of-game-meat-in-italy
#7
Silvia Fustinoni, Sabrina Sucato, Dario Consonni, Pier Mannuccio Mannucci, Angelo Moretto
The aim of this study was to measure lead (Pb) levels in blood (Pb-blood) in consumers of game meat, taking into account other possible sources of lead exposure. A spot blood sample was obtained from 95 subjects, and a questionnaire was used to collect general information and data on game meat consumption, hunting, wine drinking and other possible sources of lead exposure. Pb-blood was measured by inductively coupled plasma-mass spectrometry. Pb-blood was not influenced by age, sex, residence in an urban or rural area, consumption of game meat, tobacco smoking or hobbies associated with potential exposure to lead, and median Pb-blood was 1...
February 8, 2017: Environmental Research
https://www.readbyqxmd.com/read/28182290/yeast-alter-micro-oxygenation-of-wine-oxygen-consumption-and-aldehyde-production
#8
Guomin Han, Michael R Webb, Chandra Richter, Jessica Parsons, Andrew L Waterhouse
BACKGROUND: Micro-oxygenation (MOx) is a common winemaking treatment used to improve red wine color development and diminish vegetal aroma among other effects. It is commonly applied to wine immediately after yeast fermentation (phase 1) or later, during aging (phase 2). While most winemakers avoid MOx during malolactic (ML) fermentation, it is often not possible to avoid as ML bacteria are often present during phase 1 MOx treatment. We investigated the effect of common yeast and bacteria on the outcome of micro-oxygenation...
February 9, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28178283/behavioral-risk-factors-of-breast-cancer-in-bangui-of-central-african-republic-a-retrospective-case-control-study
#9
Augustin Balekouzou, Ping Yin, Henok Kessete Afewerky, Cavin Bekolo, Christian Maucler Pamatika, Sylvain Wilfrid Nambei, Marceline Djeintote, Antoine Doui Doumgba, Christian Diamont Mossoro-Kpinde, Chang Shu, Minghui Yin, Zhen Fu, Tingting Qing, Mingming Yan, Jianyuan Zhang, Shaojun Chen, Hongyu Li, Zhongyu Xu, Boniface Koffi
Breast cancer is recognized as a major public health problem in developing countries; however, there is very little evidence of behavioral factors associated with breast cancer risk. This study was conducted to identify lifestyles as risk factors for breast cancer among Central African women. A case-control study was conducted with 174 cases confirmed histologically by the pathology unit of the National Laboratory and 348 age-matched controls. Data collection tools included a questionnaire with interviews and medical records of patients...
2017: PloS One
https://www.readbyqxmd.com/read/28138705/resveratrol-activates-endogenous-cardiac-stem-cells-and-improves-myocardial-regeneration-following-acute-myocardial-infarction
#10
Lin Ling, Shaohua Gu, Yan Cheng
Stem cell antigen-1-positive (Sca-1+) cardiac stem cells (CSCs) therapy for myocardial regeneration following acute myocardial infarction (AMI) is limited by insufficient cell viability and a high rate of apoptosis, due to the poor regional microenvironment. Resveratrol, which is a compound extracted from red wine, has been reported to protect myocardial tissue post‑AMI by increasing the expression of angiogenic and chemotactic factors. The present study aimed to investigate the effects of resveratrol on Sca‑1+ CSCs, and to optimize Sca‑1+ CSCs therapy for myocardial regeneration post‑AMI...
January 25, 2017: Molecular Medicine Reports
https://www.readbyqxmd.com/read/28119412/typology-and-dynamics-of-heavier-drinking-styles-in-great-britain-1978-2010
#11
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...
January 24, 2017: Alcohol and Alcoholism: International Journal of the Medical Council on Alcoholism
https://www.readbyqxmd.com/read/28110533/n-s-o-heterocycles-in-aged-champagne-reserve-wines-and-correlation-with-free-amino-acid-concentrations
#12
Nicolas Le Menn, Stéphanie Marchand, Gilles De Revel, Dominique Demarville, Delphine Laborde, Richard Marchal
Champagne regulations allow winegrowers to stock still wines in order to compensate quality shifts in vintages, mainly due to climate variations. According to their technical requirements and house style, Champagne producers use these stored wines in their blends to enhance complexity. The presence of lees and ageing at low-pH (2.95-3.15), as in Champagne wines, leads to several modifications in wine composition. These conditions, combined with extended ageing, result in the required environment for the Maillard chemical reaction, involving aromatic molecules, including sulfur, oxygen, and nitrogen heterocycles (such as thiazole, furan, and pyrazine derivatives), which may have a sensory impact on wine...
January 21, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28100511/higher-dietary-flavonoid-intakes-are-associated-with-lower-objectively-measured-body-composition-in-women-evidence-from-discordant-monozygotic-twins
#13
Amy Jennings, Alex MacGregor, Tim Spector, Aedín Cassidy
BACKGROUND: Although dietary flavonoid intake has been associated with less weight gain, there are limited data on its impact on fat mass, and to our knowledge, the contribution of genetic factors to this relation has not previously been assessed. OBJECTIVE: We examined the associations between flavonoid intakes and fat mass. DESIGN: In a study of 2734 healthy, female twins aged 18-83 y from the TwinsUK registry, intakes of total flavonoids and 7 subclasses (flavanones, anthocyanins, flavan-3-ols, flavonols, flavones, polymers, and proanthocyanidins) were calculated with the use of food-frequency questionnaires...
January 18, 2017: American Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28077105/the-prevalence-of-the-metabolic-syndrome-in-a-farm-worker-community-in-the-boland-district-south-africa
#14
Maritza J Kruger, Theo A Nell
BACKGROUND: In South Africa, not much is known about MetS in farm working communities. This study aimed to describe the prevalence of the MetS in a farm working population from the Boland winelands district of the Western Cape, South Africa. METHODS: A cross-sectional study was followed among farm workers (aged 20-60 years) from surrounding wine estates. The questionnaires used described socio-demographic status, ethnic background, alcohol consumption, smoking, exercise and daily medication...
January 11, 2017: BMC Public Health
https://www.readbyqxmd.com/read/28069205/study-of-a-laboratory-scaled-new-method-for-the-accelerated-continuous-ageing-of-wine-spirits-by-applying-ultrasound-energy
#15
M J Delgado-González, M M Sánchez-Guillén, M V García-Moreno, M C Rodríguez-Dodero, C García-Barroso, D A Guillén-Sánchez
During the ageing of brandies, many physicochemical processes take place involving the distilled spirit and the wood of the casks. Because of these reactions, the polyphenolic content of brandies and their content of organic acids increase with the ageing. These reactions are slow, and the ageing of high-quality brandies takes several years. In this paper, the development of a system that uses the circulation of the wine distillate through encapsulated American oak chips and the application of ultrasound energy with the aim of producing aged wine spirits has been carried out, and the influences of the operation variables over the characteristics of the produced drink have been measured...
May 2017: Ultrasonics Sonochemistry
https://www.readbyqxmd.com/read/28068590/population-analysis-of-biofilm-yeasts-during-fino-sherry-wine-aging-in-the-montilla-moriles-d-o-region
#16
Miriam Marin-Menguiano, Sandra Romero-Sanchez, Ramón R Barrales, Jose I Ibeas
Fino is the most popular sherry wine produced in southern Spain. Fino is matured by biological aging under a yeast biofilm constituted of Saccharomyces cerevisiae yeasts. Although different S. cerevisiae strains can be identified in such biofilms, their diversity and contribution to wine character have been poorly studied. In this work, we analyse the flor yeast population in five different wineries from the Montilla-Moriles D.O. (Denominación de Origen) in southern Spain. Yeasts present in wines of different ages were identified using two different culture-dependent molecular techniques...
March 6, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28067938/health-status-of-homeless-persons-a-pilot-study-in-the-padua-municipal-dorm
#17
S Levorato, G Bocci, G Troiano, G Messina, N Nante
OBJECTIVES: Homeless persons can be considered a vulnerable group and several studies showed in this group an higher prevalence of chronic and infectious diseases, a lower mental health status, and a higher abuse of alcohol. The aim of our study was to investigate the health status of homeless in Padua, Italy, administering a questionnaire composed by SF-36 and EQ-5D. DESIGN: We conducted a cross-sectional study from 15 December 2015 to 15 February 2016. SETTING AND PARTICIPANTS: We enrolled in our study 73 homeless persons welcomed in the municipal dorm of Padua...
January 2017: Annali di Igiene: Medicina Preventiva e di Comunità
https://www.readbyqxmd.com/read/28061327/lowering-histamine-formation-in-a-red-ribera-del-duero-wine-spain-by-using-an-indigenous-o-oeni-strain-as-a-malolactic-starter
#18
Carmen Berbegal, Yaiza Benavent-Gil, Eva Navascués, Almudena Calvo, Clara Albors, Isabel Pardo, Sergi Ferrer
This study demonstrates for the first time that a non-commercial selected autochthonous O. oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic content, inability to synthesise histamine, growth kinetics and malolactic activity...
March 6, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28043775/innovation-chinese-rice-wine-brewing-technology-by-bi-acidification-to-exclude-rice-soaking-process
#19
Xiao Lu Wei, Shuang Ping Liu, Jian Shen Yu, Yong Jian Yu, Sheng Hu Zhu, Zhi Lei Zhou, Jian Hu, Jian Mao
As a traditional fermented alcoholic beverage of China, Chinese rice wine (CRW) had a long history of more than 5000 years. Rice soaking process was the most crucial step during CRW brewing process, because rice soaking quality directly determined the quality of CRW. However, rice soaking water would cause the eutrophication of water bodies and waste of water. The longer time of rice soaking, the higher the content of biogenic amine, and it would have a huge impact on human health. An innovation brewing technology was carried out to exclude the rice soaking process and the Lactobacillus was added to make up for the total acid...
December 30, 2016: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/28040893/characterization-of-the-oxygen-transmission-rate-of-oak-wood-species-used-in-cooperage
#20
María Del Alamo-Sanza, Luis Miguel Cárcel, Ignacio Nevares
The oxygen that wine receives while aged in barrels is of interest because it defines the reactions that occur during aging and, therefore, the final properties of the wine. This study is intended to make up for the lack of information concerning the oxygen permeability of eight different woods of Quercus alba L. and Quercus petraea (Matt.) Liebl. commonly used. In addition, it shows how oxygen transfer evolves with the liquid contact time during testing under similar aging conditions to those in wine barrels...
January 12, 2017: Journal of Agricultural and Food Chemistry
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