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Wine and ageing

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https://www.readbyqxmd.com/read/28503776/differences-in-dietary-and-lifestyle-habits-between-pregnant-women-with-small-fetuses-and-appropriate-for-gestational-age-fetuses
#1
Maria Dolores Gómez Roig, Edurne Mazarico, Silvia Ferrero, Rocío Montejo, Lourdes Ibáñez, Francisco Grima, Antonio Vela
AIM: The purpose of this study was to determine differences in lifestyle and dietary habits between pregnant women with small for gestational age (SGA) fetuses and those appropriate for gestational age (AGA). METHODS: This cross-sectional, prospective study was conducted over 14 months and included 46 mothers with SGA and 81 with AGA fetuses. Fetal growth was assessed by a routine third trimester scan. Participants completed questionnaires regarding dietary habits, lifestyle behavior and sociodemographic characteristics during the third trimester...
May 15, 2017: Journal of Obstetrics and Gynaecology Research
https://www.readbyqxmd.com/read/28492135/ions-in-wine-and-their-relation-to-electrical-conductivity-under-ultrasound-irradiation
#2
Yan-Ying Yan, Qing-An Zhang, Er-Chun Li, Ya-Feng Zhang
Change in electrical conductivity is considered a potential indicator for the on-line monitoring of wine aging accelerated by ultrasound, as determined in our previous study; however, the exact mechanism of change is currently unclear. In this study, the ion content and the total ionic strength were analyzed by ion-exchange chromatography to investigate the change mechanism of the electrical conductivity of wine under ultrasound irradiation. The results indicate that the changes in wine electrical conductivity during ultrasound treatment correlate with the changes in the cations (Na(+), K(+), Ca(2+), Mg(2+), and NH₄(+)) and in the anions from the organic acids (malic acid, citric acid, tartaric acid, oxalic acid, and formic acid) and inorganic acids (Cl(-), SO₄(2-), and PO₄(3-)), especially for the ionic strength of the wine...
May 11, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28490149/aroma-profile-and-sensory-characteristics-of-a-sulfur-dioxide-free-mulberry-morus-nigra-wine-subjected-to-non-thermal-accelerating-aging-techniques
#3
William Tchabo, Yongkun Ma, Emmanuel Kwaw, Haining Zhang, Lulu Xiao, Haroon Elrasheid Tahir
The present study was undertaken to assess accelerating aging effects of high pressure, ultrasound and manosonication on the aromatic profile and sensorial attributes of aged mulberry wines (AMW). A total of 166 volatile compounds were found amongst the AMW. The outcomes of the investigation were presented by means of geometric mean (GM), cluster analysis (CA), principal component analysis (PCA), partial least squares regressions (PLSR) and principal component regression (PCR). GM highlighted 24 organoleptic attributes responsible for the sensorial profile of the AMW...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28490140/evaluation-of-antioxidant-capacity-and-flavor-profile-change-of-pomegranate-wine-during-fermentation-and-aging-process
#4
Yongli Lan, Jin Wu, Xuejiao Wang, Xuchun Sun, Robert M Hackman, Zhixi Li, Xianchao Feng
Antioxidant properties and flavor characteristic profile of pomegranate wine during winemaking were investigated. The total phenol content and radical scavenging activity exhibited a slightly decrease in the end edge. Punicalagins and gallic acid were revealed to be the most abundant phenolic compounds, followed by ellagic acid and vanillic acid. These constituents were mainly responsible for the effective antioxidant capacity of pomegranate wine. The major changes of flavor qualities occurred in the initial stage, particularly 0-4day of fermentation...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28475326/spectrophotometric-analysis-of-phenolic-compounds-in-grapes-and-wines
#5
Jose Luis Aleixandre-Tudo, Astrid Buica, Helene Nieuwoudt, Jose Luis Aleixandre, Wessel du Toit
Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite the large number of published analytical methods for phenolic analyses, the values obtained may vary considerably. In addition, the existing scientific knowledge needs to be updated, but also critically evaluated and simplified for newcomers and wine industry partners. The most used and widely cited spectrophotometric methods for grape and wine phenolic analysis were identified through a bibliometric search using the Science Citation Index-Expanded (SCIE) database accessed through the Web of Science (WOS) platform from Thompson Reuters...
May 16, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28464603/impact-of-bottle-aging-on-smoke-tainted-wines-from-different-grape-cultivars
#6
Renata Ristic, L van der Hulst, Dimitra L Capone, Kerry L Wilkinson
Smoke taint is the term given to the objectionable smoky, medicinal and ashy characters that can be exhibited in wines following vineyard exposure to bushfire smoke. This study sought to investigate the stability of smoke taint by determining changes in the composition and sensory properties of wines, following 5 to 6 years of bottle aging. Small increases in guaiacol and 4-methylguaiacol (of up to 6 µg/L) were observed after bottle aging of smoke-affected red and white wines, while syringol increased by as much as 29 µg/L...
May 3, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28462144/effect-of-ethyl-acetate-aroma-on-viability-of-human-breast-cancer-and-normal-kidney-epithelial-cells-in-vitro
#7
Mohsin A Khan, Rumana Ahmad, Anand N Srivastava
BACKGROUND: Aromatherapy is used in clinical settings for patients suffering from several chronic and critical diseases such as cancer. Ethyl acetate (EA) is a colorless liquid with a characteristic fruity smell and is naturally present in fruits and wines. METHODS: In the present study, the effect of the aroma of EA was evaluated on human breast cancer cell line MDA-MB-231 and normal cell line, Vero. Cell line viability and mechanism of EA cytotoxicity were determined by Trypan blue dye exclusion assay and phase contrast microscopy...
March 2017: Integr Med Res
https://www.readbyqxmd.com/read/28460958/efficiency-of-population-dependent-sulfite-against-brettanomyces-bruxellensis-in-red-wine
#8
Cédric Longin, Claudine Degueurce, Frédérique Julliat, Michèle Guilloux-Benatier, Sandrine Rousseaux, Hervé Alexandre
Brettanomyces bruxellensis is considered as a spoilage yeast encountered mainly in red wine. It is able to reduce vinylphenols from phenolic acids to ethylphenols. These volatiles are responsible for the phenolic "Brett character" described as animal, farm, horse sweat and animal leather odors. Other molecules are responsible for organoleptic deviations described as "mousiness taint". SO2 is the product most often used by winemakers to prevent B. bruxellensis growth. Usually, the recommended molecular dose of SO2 (active SO2, mSO2) is highly variable, from 0...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28460909/study-of-chardonnay-and-sauvignon-blanc-wines-from-d-o-ca-rioja-spain-aged-in-different-french-oak-wood-barrels-chemical-and-aroma-quality-aspects
#9
Paula Herrero, María Pilar Sáenz-Navajas, José Miguel Avizcuri, Laura Culleré, Pedro Balda, Elena C Antón, Vicente Ferreira, Ana Escudero
This study discusses chemical data corresponding to the analysis of twenty-one wood-extractable aromatic compounds in twenty-four different barrels varying in the toasting level at three sampling times: at the end of the alcoholic fermentation and after 5 and 12months of aging. Twelve barrels contained monovarietal Chardonnay wine while the other twelve barrels contained Sauvignon blanc wine. The levels of nearly all the analyzed compounds increased with the aging time, with the exception of vinylphenols and methyl vanillate, which decreased...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28446500/protective-effect-of-homovanillyl-alcohol-on-cardiovascular-disease-and-total-mortality-virgin-olive-oil-wine-and-catechol-methylathion
#10
Rafael De la Torre, Dolores Corella, Olga Castañer, Miguel A Martínez-González, Jordi Salas-Salvador, Joan Vila, Ramón Estruch, José V Sorli, Fernando Arós, Miquel Fiol, Emili Ros, Lluís Serra-Majem, Xavier Pintó, Enrique Gómez-Gracia, José Lapetra, Miguel Ruiz-Canela, José Basora, Eva Maria Asensio, Maria Isabel Covas, Montserrat Fitó
Background: Hydroxytyrosol is a phenolic compound that is present in virgin olive oil (VOO) and wine. Hydroxytyrosol-related foods have been shown to protect against cardiovascular disease (CVD).Objective: We investigated the associations between hydroxytyrosol and its biological metabolite, 3-O-methyl-hydroxytyrosol, also known as homovanillyl alcohol (HVAL), with CVD and total mortality.Design: We included 1851 men and women with a mean ± SD age of 66.8 ± 6 y at high risk of CVD from prospective cohort data...
April 26, 2017: American Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28430928/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...
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
#12
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
#13
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
#14
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
#15
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
#16
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
#17
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
#18
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
#19
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
#20
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
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