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Wine and ageing

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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
#1
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
#2
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
#3
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
#4
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...
December 28, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28067938/health-status-of-homeless-persons-a-pilot-study-in-the-padua-municipal-dorm
#5
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
#6
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...
December 26, 2016: 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
#7
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-oxygen-transmission-rate-of-oak-wood-species-used-in-cooperage
#8
Maria 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 and Quercus petraea commonly used. In addition, it shows how oxygen transfer evolves with the liquid contact time when tested under similar aging conditions to those in wine barrels. French oak woods permitted a higher oxygenation rate than American ones in all cases...
January 2, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28035160/impact-of-different-types-of-stoppers-on-sensorial-and-phenolic-characteristics-evolution-during-a-bottle-storage-time-of-a-white-wine-from-chardonnay-grape-variety
#9
Ran-Ran Xing, Di Liu, Zheng Li, Yuan Tian, Xiao-Xu Zhang, Jing-Ming Li, Qiu-Hong Pan
The objective of this work was to study the correlation between the variation of phenolic compounds and sensory characteristics in white wine during bottle storage and to explore the compounds that affected sensory evolution. Chardonnay (Vitis vinifera L. cv.) dry white wines were bottled under six types of stoppers and stored for 18 months. The composition of phenolic compounds was analyzed, and the sensory attributes of these wines were evaluated by professional panel. Multivariate statistical analysis demonstrated that bottle aging period exhibited a more important effect on phenolic compound evolution than stopper type...
November 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27973740/clinical-features-and-factors-associated-with-non-carious-cervical-lesions-and-dentin-hypersensitivity
#10
Karina Tiemi Yoshizaki, Luciana Fávaro Francisconi-Dos-Rios, Maria Angela Pita Sobral, Ana Cecília Corrêa Aranha, Fausto Medeiros Mendes, Taís Scaramucci
Determining the factors associated with NCCLs and DH in populations, could guide the implementation of specific preventive measures. This study evaluated the clinical features and factors associated with non-carious cervical lesions (NCCLs) and dentin hypersensitivity (DH) in a Brazilian population. The participants were 118 patients at the Dentistry Clinic of our dental school. They completed an interview to obtain personal information and determine the possible factors associated with NCCLs and DH. Clinical examination was undertaken to record the NCCLs, shape of the lesion, and certain occlusal factors...
December 14, 2016: Journal of Oral Rehabilitation
https://www.readbyqxmd.com/read/27916747/the-broadly-tuned-odorant-receptor-or1a1-is-highly-selective-for-3-methyl-2-4-nonanedione-a-key-food-odorant-in-aged-wines-tea-and-other-foods
#11
Christiane Geithe, Franziska Noe, Johanna Kreissl, Dietmar Krautwurst
Key food odorants are the most relevant determinants by which we detect, recognize, and hedonically evaluate the aroma of foods and beverages. Odorants are detected by our chemical sense of olfaction, comprising a set of approximately 400 different odorant receptor types. However, the specific receptor activity patterns representing the aroma percepts of foods or beverages, as well as the key food odorant agonist profiles of single-odorant receptors, are largely unknown. We aimed to establish comprehensive key food odorant agonist profiles of 2 unrelated, broadly tuned receptors, OR1A1 and OR2W1, that had been associated thus far with mostly non-key food odorants and shared some of these agonists...
December 4, 2016: Chemical Senses
https://www.readbyqxmd.com/read/27901083/resveratrol-serves-as-a-protein-substrate-interaction-stabilizer-in-human-sirt1-activation
#12
Xuben Hou, David Rooklin, Hao Fang, Yingkai Zhang
Resveratrol is a natural compound found in red wine that has been suggested to exert its potential health benefit through the activation of SIRT1, a crucial member of the mammalian NAD(+)-dependent deacetylases. SIRT1 has emerged as an attractive therapeutic target for many aging related diseases, however, how its activity can only be activated toward some specific substrates by resveratrol has been poorly understood. Herein, by employing extensive molecular dynamics simulations as well as fragment-centric topographical mapping of binding interfaces, we have clarified current controversies in the literature and elucidated that resveratrol plays an important activation role by stabilizing SIRT1/peptide interactions in a substrate-specific manner...
November 30, 2016: Scientific Reports
https://www.readbyqxmd.com/read/27887699/an-improved-method-for-the-analysis-of-2-aminoacetophenone-in-wine-based-on-headspace-solid-phase-microextraction-and-heart-cut-multidimensional-gas-chromatography-with-selective-detection-by-tandem-mass-spectrometry
#13
Hans-Georg Schmarr, Jutta Keiser, Susann Krautwald
Heart-cut multidimensional gas chromatography coupled to selective mass spectrometric detection (H/C MDGC-MS-MS) was shown to be a suitable combination for analysis of the key component for the wine off-flavor named "atypical aging off-flavor" (german: "Untypische Alterungsnote", UTA), 2-aminoacetophenone (2-AAP). Headspace solid phase microextraction (HS-SPME) was applied as an easy to automate sample preparation step suiting routine control situations. During method development two critical aspects were found, of which one is the chemical degradation of the neat substance, leading to signal reduction and a false response behavior...
December 16, 2016: Journal of Chromatography. A
https://www.readbyqxmd.com/read/27884595/melatonin-protection-against-age-related-cardiac-pathology
#14
REVIEW
Gaia Favero, Lorenzo Franceschetti, Barbara Buffoli, Mohammed H Moghadasian, Russel J Reiter, Luigi F Rodella, Rita Rezzani
Aging is a complex and progressive process that involves physiological and metabolic deterioration in every organ and system. Cardiovascular diseases are one of the most common causes of mortality and morbidity among elderly subjects worldwide. Most age-related cardiovascular disorders can be influenced by modifiable behaviours such as a healthy diet rich in fruit and vegetables, avoidance of smoking, increased physical activity and reduced stress. The role of diet in prevention of various disorders is a well-established factor, which has an even more important role in the geriatric population...
November 22, 2016: Ageing Research Reviews
https://www.readbyqxmd.com/read/27866465/polyphenol-rich-foods-alleviate-pain-and-ameliorate-quality-of-life-in-fibromyalgic-women
#15
Renata Costa de Miranda, Eduardo S Paiva, Silvia Maria Suter Correia Cadena, Anna Paula Brandt, Regina Maria Vilela
OBJECTIVES: The present study aimed to describe the antioxidant dietary intake of patients with fibromyalgia and explore the association of the results with glutathione status, pain, quality of life, and socioeconomic status. METHODS: 38 fibromyalgic female patients and 35 female controls (mean age = 48.6 ± 8.1 and 47.6 ± 10.0 years, respectively) were evaluated. The number of tender points, pain threshold, quality of life, physical activity, socioeconomic status, nutritional status, intake of antioxidant micronutrients and foods with high total antioxidant capacity, and total salivary glutathione were evaluated...
November 21, 2016: International Journal for Vitamin and Nutrition Research. Journal International de Vitaminologie et de Nutrition
https://www.readbyqxmd.com/read/27861761/prediagnostic-alcohol-consumption-and-colorectal-cancer-survival-the-colon-cancer-family-registry
#16
Amanda I Phipps, Jamaica R Robinson, Peter T Campbell, Aung Ko Win, Jane C Figueiredo, Noralane M Lindor, Polly A Newcomb
BACKGROUND: Although previous studies have noted an increased risk of colorectal cancer (CRC) among moderate to heavy alcohol consumers in comparison with nondrinkers, the relation between alcohol consumption and CRC survival remains unclear. METHODS: Cases of incident invasive CRC diagnosed between 1997 and 2007 were identified via population-based cancer registries at 4 study sites in the Colon Cancer Family Registry. Study participants completed a risk-factor questionnaire on prediagnostic behaviors, including wine, beer, and liquor consumption, at the baseline...
November 8, 2016: Cancer
https://www.readbyqxmd.com/read/27856335/examining-the-impact-of-grape-consumption-on-brain-metabolism-and-cognitive-function-in-patients-with-mild-decline-in-cognition-a-double-blinded-placebo-controlled-pilot-study
#17
Jooyeon Lee, Nare Torosyan, Daniel H Silverman
BACKGROUND: Natural compounds in grapes such as resveratrol are known for their antioxidant and anti-inflammatory properties. Some studies have shown a potential role for grapes or wine in slowing cognitive decline and other effects of aging. However, well-controlled experimental data obtained in human subjects are still in need of further development. Here we aimed to systematically assess effects of grapes on regional cerebral metabolism. METHODS: Ten subjects with mild decline in cognition (mean, 72...
January 2017: Experimental Gerontology
https://www.readbyqxmd.com/read/27855930/unexpected-impact-of-2-methylisoborneol-as-off-odour-substance-in-aged-wines
#18
Angela Lopez Pinar, Rahil Ghadiriasli, Philippe Darriet, Andrea Buettner
Four Pinot noir wines from Burgundy were investigated by gas chromatography-olfactometry, with regard to the presence of earthy-smelling compounds. 2-Methylisoborneol (2-MIB) was detected in two of these wines, although the samples were seven years old, contradicting previous reports that this substance is unstable in wine and must. In order to investigate this seemingly paradoxical situation, 2-MIB stability was reinvestigated in wine and in model solution starting with an elevated initial concentration. Although 2-MIB concentration greatly decreased during the 90days of storage, the final concentration measured in both media was well above the odour threshold of the substance...
April 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27826547/electronic-noses-and-tongues-in-wine-industry
#19
REVIEW
María L Rodríguez-Méndez, José A De Saja, Rocio González-Antón, Celia García-Hernández, Cristina Medina-Plaza, Cristina García-Cabezón, Fernando Martín-Pedrosa
The quality of wines is usually evaluated by a sensory panel formed of trained experts or traditional chemical analysis. Over the last few decades, electronic noses (e-noses) and electronic tongues have been developed to determine the quality of foods and beverages. They consist of arrays of sensors with cross-sensitivity, combined with pattern recognition software, which provide a fingerprint of the samples that can be used to discriminate or classify the samples. This holistic approach is inspired by the method used in mammals to recognize food through their senses...
2016: Frontiers in Bioengineering and Biotechnology
https://www.readbyqxmd.com/read/27824864/a-prospective-study-of-alcohol-consumption-and-smoking-and-the-risk-of-major-gastrointestinal-bleeding-in-men
#20
Lisa L Strate, Prashant Singh, Matthew R Boylan, Sorbarikor Piawah, Yin Cao, Andrew T Chan
BACKGROUND AND AIMS: Data regarding smoking and alcohol consumption and risk of gastrointestinal bleeding (GIB) are sparse and conflicting. We assessed the risk of major GIB associated with smoking and alcohol consumption in a large, prospective cohort. METHODS: We prospectively studied 48,000 men in the Health Professional follow-up Study (HPFS) who were aged 40-75 years at baseline in 1986. We identified men with major GIB requiring hospitalization and/or blood transfusion via biennial questionnaires and chart review...
2016: PloS One
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