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Wine and ageing

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https://www.readbyqxmd.com/read/29759108/a-western-dietary-pattern-is-prospectively-associated-with-cardio-metabolic-traits-and-incidence-of-the-metabolic-syndrome
#1
Isabel Drake, Emily Sonestedt, Ulrika Ericson, Peter Wallström, Marju Orho-Melander
The aim of this study was to derive dietary patterns associated with cardio-metabolic traits and to examine whether these predict prospective changes in these traits and incidence of the metabolic syndrome (iMetS). Subjects from the Malmö Diet and Cancer Study cardiovascular cohort without cardio-metabolic disease and related drug treatments at baseline (n 4071; aged 45-67 years, 40 % men) were included. We applied reduced rank regression on thirty-eight foods to derive patterns that explain variation in response variables measured at baseline (waist circumference, TAG, HDL- and LDL-cholesterol, systolic and diastolic blood pressure, fasting glucose and insulin)...
May 2018: British Journal of Nutrition
https://www.readbyqxmd.com/read/29756977/effects-of-red-wine-grape-juice-and-resveratrol-consumption-on-bone-parameters-of-wistar-rats-submitted-to-high-fat-diet-and-physical-training
#2
Letícia Monteiro da Fonseca Cardoso, Nina Da Matta Alvarez Pimenta, Raiza Da Silva Ferreira Fiochi, Bruna Ferreira Mota Mota, Juliana Arruda de Souza Monnerat, Cristiane Correia Teixeira, Renata Beatriz Da Rocha Ramalho, Isabelle Waleska Maldronato, Manuela Dolisnky, Gilson Teles Boaventura, Vilma Blondet, Sergio Girão Barroso, Carlos Alberto Soares da Costa, Gabrielle De Souza Rocha
INTRODUCTION: intake of diets with high saturated fat may produce deleterious effects on bone mineralization. Lifestyle changes help reduce the bone loss observed in osteoporosis. Resveratrol, present in grape juice and red wine, has osteogenic and osteoinductive effects, being potentially beneficial for bone health. OBJECTIVE: to evaluate the effects of red grape juice, red wine and resveratrol consumption on bone parameters in Wistar rats submitted to a high-fat diet and physical training...
October 27, 2017: Nutrición Hospitalaria: Organo Oficial de la Sociedad Española de Nutrición Parenteral y Enteral
https://www.readbyqxmd.com/read/29756361/fingerprints-of-acacia-ageing-treatments-by-barrels-or-chips-based-on-volatile-profile-sensorial-properties-and-multivariate-analysis
#3
M Elena Alañón, Lourdes Marchante, Marina Alarcón, Ignacio J Díaz-Maroto, M Soledad Pérez-Coello, M Consuelo Díaz-Maroto
BACKGROUND: Despite the acceptance of use of chips as an alternative enological practice to traditional barrels, there is a great interest to identify parameters able to establish the ageing technique used. In the present study, the volatile composition and sensorial characteristics of wines aged with chips and barrels of acacia wood were monitored with the aim to find fingerprints able to discriminate both type of ageing. RESULTS: Principal Component Analysis (PCA) calculated from chemical outputs permitted the discrimination among both ageing techniques...
May 13, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29755971/impact-of-increasing-levels-of-oxygen-consumption-on-the-evolution-of-color-phenolic-and-volatile-compounds-of-nebbiolo-wines
#4
Maurizio Petrozziello, Fabrizio Torchio, Federico Piano, Simone Giacosa, Maurizio Ugliano, Antonella Bosso, Luca Rolle
Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remains a cutting-edge research topic in oenology. Oxygen consumption leads to complex and not univocal changes in wine composition, sometimes positive such as color stabilization, softening of mouthfeel, increase of aroma complexity. However, the variability of these effects, which depend both on the oxygenation conditions and the composition of the wine, require more efforts in this research field to effectively manage wine oxygen exposure...
2018: Frontiers in Chemistry
https://www.readbyqxmd.com/read/29753575/quantitative-apparent-diffusion-coefficient-mapping-may-predict-seizure-onset-in-children-with-sturge-weber-syndrome
#5
Anna L R Pinto, Yangming Ou, Mustafa Sahin, P Ellen Grant
BACKGROUND: Sturge-Weber syndrome (SWS) is often accompanied by seizures, stroke-like episodes, hemiparesis, and visual field deficits. This study aimed to identify early pathophysiologic changes that exist before the development of clinical symptoms and to evaluate if the apparent diffusion coefficient (ADC) map is a candidate early biomarker of seizure risk in patients with SWS. METHODS: This is a prospective cross-sectional study using quantitative ADC analysis to predict onset of epilepsy...
April 12, 2018: Pediatric Neurology
https://www.readbyqxmd.com/read/29751487/preparation-and-antioxidant-activity-of-ethyl-linked-anthocyanin-flavanol-pigments-from-model-wine-solutions
#6
Lingxi Li, Minna Zhang, Shuting Zhang, Yan Cui, Baoshan Sun
Anthocyanin-flavanol pigments, formed during red wine fermentation and storage by condensation reactions between anthocyanins and flavanols (monomers, oligomers, and polymers), are one of the major groups of polyphenols in aged red wine. However, knowledge of their biological activities is lacking. This is probably due to the structural diversity and complexity of these molecules, which makes the large-scale separation and isolation of the individual compounds very difficult, thus restricting their further study...
May 3, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/29739577/application-of-ultrasound-to-improve-lees-ageing-processes-in-red-wines
#7
Juan Manuel Del Fresno, Iris Loira, Antonio Morata, Carmen González, Jose Antonio Suárez-Lepe, Rafael Cuerda
Ageing on lees (AOL) is a technique that increases volatile compounds, promotes colour stability, improves mouthfeel and reduces astringency in red wines. The main drawback is that it is a slow process. Several months are necessary to obtain perceptible effects in wines. Different authors have studied the application of new techniques to accelerate the AOL process. Ultrasound (US) has been used to improve different food industry processes; it could be interesting to accelerate the yeast autolysis during AOL...
September 30, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29695122/dietary-polyphenol-intake-and-depression-results-from-the-mediterranean-healthy-eating-lifestyle-and-aging-meal-study
#8
Justyna Godos, Sabrina Castellano, Sumantra Ray, Giuseppe Grosso, Fabio Galvano
Background : The epidemiological evidence for a relation between dietary polyphenol intake and depression is limited. Therefore, the aim of this study was to assess the association between habitual dietary intake of total polyphenols, their classes, subclasses and individual compounds and depressive symptoms among the participants of the Mediterranean healthy Eating, Lifestyle and Aging (MEAL) study. Methods : Demographic and dietary characteristics of 1572 adults living in southern Italy were analyzed. Food frequency questionnaires and Phenol-Explorer were used to calculate habitual dietary intakes of polyphenols...
April 24, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/29682498/molecular-and-macromolecular-changes-in-bottle-aged-white-wines-reflect-oxidative-evolution-impact-of-must-clarification-and-bottle-closure
#9
Christian Coelho, Perrine Julien, Maria Nikolantonaki, Laurence Noret, Mathilde Magne, Jordi Ballester, Régis D Gougeon
Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess the intensity of the reductive and/or oxidative aromas (REDOX sensory scores) by a trained sensory panel. The chemical analyses consisted in polyphenols and colloids quantification, followed by a proteomic characterization...
2018: Frontiers in Chemistry
https://www.readbyqxmd.com/read/29682493/the-frequency-of-clinic-visits-was-not-associated-with-medication-adherence-or-outcome-in-children-with-inflammatory-bowel-diseases
#10
Cheryl Kluthe, Jenkin Tsui, Donald Spady, Matthew Carroll, Eytan Wine, Hien Quoc Huynh
Background: Medication nonadherence is a challenge in pediatric patients with inflammatory bowel diseases (IBD). Poor adherence can result in disease flare-ups, disease complicationstherapy escalation, and the need for corticosteroids. The aim was to determine if clinic visit frequency was associated with treatment adherence. Methods: A retrospective chart review of patients attending the Edmonton Pediatric IBD Clinic (EPIC) at the Stollery Children's Hospital from January 2012 to December 2013 was completed...
2018: Canadian Journal of Gastroenterology & Hepatology
https://www.readbyqxmd.com/read/29680043/phenolic-characterization-of-aging-wine-lees-correlation-with-antioxidant-activities
#11
R Romero-Díez, S Rodríguez-Rojo, M J Cocero, C M M Duarte, A A Matias, M R Bronze
Aging wine lees are water-wastes produced during the wine aging inside wood barrels that can be considered as alternative sources of bioactive compounds. Phenolic characterization and antioxidant activity (AA) measurements of wines lees solid-liquid extracts have been undertaken on a dry extract (DE) basis. Solvents with different polarities (water, methanol, ethanol, two hydroalcoholic mixtures and acetone) were used. Total phenolic (TPC) and total flavonoid contents (TFC) were determined. The mixture of 75:25(v/v) EtOH:H2 O showed the highest values with 254 mgGAE /gDE and 146 mgCATE /gDE respectively...
September 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29677167/the-role-of-catechins-in-cellular-responses-to-oxidative-stress
#12
REVIEW
Jurga Bernatoniene, Dalia Marija Kopustinskiene
Catechins are polyphenolic compounds—flavanols of the flavonoid family found in a variety of plants. Green tea, wine and cocoa-based products are the main dietary sources of these flavanols. Catechins have potent antioxidant properties, although in some cases they may act in the cell as pro-oxidants. Catechins are reactive oxygen species (ROS) scavengers and metal ion chelators, whereas their indirect antioxidant activities comprise induction of antioxidant enzymes, inhibition of pro-oxidant enzymes, and production of the phase II detoxification enzymes and antioxidant enzymes...
April 20, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/29674168/spikes-might-precede-seizures-and-predict-epilepsy-in-children-with-sturge-weber-syndrome-a-pilot-study
#13
Claire Bar, Anna Kaminska, Rima Nabbout
PURPOSE: Sturge-Weber syndrome (SWS) is a neurocutaneous disorder characterized by a facial port-wine stain, a glaucoma, and a leptomeningeal angioma. Epilepsy occurs in more than 75% of affected children, and seizures occurring in the first year of life are associated with a poor neurological prognosis. The aim of this study was to identify possible predictive markers of epilepsy on electroencephalogram (EEG) performed prior to seizure onset in children with SWS. METHODS: This study included children with a diagnosis of SWS who had an EEG performed prior to seizure onset...
March 28, 2018: Epilepsy Research
https://www.readbyqxmd.com/read/29642468/study-and-development-of-a-fluorescence-based-sensor-system-for-monitoring-oxygen-in-wine-production-the-wow-project
#14
Nicola Trivellin, Diego Barbisan, Denis Badocco, Paolo Pastore, Gaudenzio Meneghesso, Matteo Meneghini, Enrico Zanoni, Giuseppe Belgioioso, Angelo Cenedese
The importance of oxygen in the winemaking process is widely known, as it affects the chemical aspects and therefore the organoleptic characteristics of the final product. Hence, it is evident the usefulness of a continuous and real-time measurements of the levels of oxygen in the various stages of the winemaking process, both for monitoring and for control. The WOW project (Deployment of WSAN technology for monitoring Oxygen in Wine products) has focused on the design and the development of an innovative device for monitoring the oxygen levels in wine...
April 7, 2018: Sensors
https://www.readbyqxmd.com/read/29626577/intake-of-arsenic-and-mercury-in-a-northern-italy-community-from-fish-and-seafood
#15
Tommaso Filippini, Marcella Malavolti, Silvia Cilloni, Lauren A Wise, Federica Violi, Carlotta Malagoli, Luciano Vescovi, Marco Vinceti
Regular consumption of fish is generally recommended by authorities because fish is an important source of essential nutrients. However, the presence of potentially toxic contaminants in fish has raised many concerns about the food's safety for human health. In the present study, we used a validated semi-quantitative food frequency questionnaire to assess the dietary habits of a representative sample of 719 individuals (319 males and 400 females) aged 18-87 years residing in Northern Italy. We estimated weekly dietary intakes of Arsenic (As) and Mercury (Hg), and we compared them with safety standards set by the European Food Safety Authority...
April 4, 2018: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/29621433/mediterranean-diet-and-cognitive-status-in-free-living-elderly-a-cross-sectional-study-in-northern-italy
#16
Ramona De Amicis, Alessandro Leone, Andrea Foppiani, Diana Osio, Lidia Lewandowski, Valentina Giustizieri, Paolo Cornelio, Ferdinando Cornelio, Susanna Fusari Imperatori, Stefano F Cappa, Alberto Battezzati, Simona Bertoli
OBJECTIVE: Few data are available on the Italian elderly population with regard to adherence to the Mediterranean diet (MD) and cognitive impairment. Our aim was to investigate adherence to the MD and its association with cognitive function in an Italian urban sample. METHODS: A cross-sectional study of 279 participants aged ≥ 65 years (80 men, 199 women) was carried out at a nutritional center. Adherence to the MD was evaluated using a 14-item questionnaire...
April 5, 2018: Journal of the American College of Nutrition
https://www.readbyqxmd.com/read/29616214/norisoprenoids-sesquiterpenes-and-terpenoids-content-of-valpolicella-wines-during-aging-investigating-aroma-potential-in-relationship-to-evolution-of-tobacco-and-balsamic-aroma-in-aged-wine
#17
Davide Slaghenaufi, Maurizio Ugliano
During wine aging, tobacco and balsamic aroma notes appear. In this paper, volatile compounds directly or potentially related to those aromas have been investigated in Corvina and Corvinone wines during aging. Corvina and Corvinone are two northern-Italy autochthonous red grape varieties, used to produce Valpolicella Classico and Amarone wines, both characterized by tobacco and balsamic aroma notes. Wines were analyzed shortly after bottling or following model aging at 60°C for 48, 72, and 168 h. Volatile compounds were analyzed by HS-SPME-GC-MS...
2018: Frontiers in Chemistry
https://www.readbyqxmd.com/read/29606451/first-evidence-of-ethyl-hydrogen-phosphonate-fosetyl-formation-in-winemaking
#18
Loris Tonidandel, Tomás Román, Giorgio Nicolini, Roberto Larcher
The formation of ethylphosphonate (fosetyl) was investigated in wine matrices. In experimental conditions, alcoholic fermentation of grape juices spiked with phosphonic acid resulted in wines with detectable amounts of fosetyl. The ageing period adopted for these wines further increased the fosetyl content in the absence of yeast lees, thus indicating a chemical origin. A model wine assay was performed in order to study the main thermodynamic variables affecting the Fisher reaction. The results obtained allowed us to report evidence of ethylphosphonate formation in winemaking conditions, for the first time to the best of our knowledge...
August 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29606443/affinity-and-selectivity-of-plant-proteins-for-red-wine-components-relevant-to-color-and-aroma-traits
#19
Tiziana Mariarita Granato, Pasquale Ferranti, Stefania Iametti, Francesco Bonomi
The effects of fining with various plant proteins were assessed on Aglianico red wine, using both the young wine and wine aged for twelve and twenty-four months, and including wine unfined or fined with gelatin as controls. Color traits and fining efficiency were considered, along with the content of various types of phenolics and of aroma-related compounds of either varietal or fermentative origin. All agents had comparable fining efficiency, although with distinct kinetics, and had similar effects on wine color...
August 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29601267/performance-of-purified-grape-pomace-as-a-fining-agent-to-reduce-the-levels-of-some-contaminants-from-wine
#20
María Dolores Jiménez-Martínez, Rocío Gil-Muñoz, Encarna Gómez-Plaza, Ana Belén Bautista-Ortín
The quality of red wine depends on the absence of compounds which may affect its safety and/or stability such as ochratoxin A, biogenic amines and some metals and trace compounds. The presence of ochratoxin A in musts and wines is due to fungal contamination of the grapes and has been classified as a possible human carcinogen. Biogenic amines are formed by the microbiological descarboxylation of the corresponding amino acid precursors during the fermentation or aging and storage, and, at high concentrations, they may induce adverse reactions in sensitive people...
March 30, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
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