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Grape juice

Olaf J Schelezki, Paul A Smith, Ana Hranilovic, Keren A Bindon, David W Jeffery
A changing climate has led to winegrapes being harvested with increased sugar levels and at greater risk of berry shrivel. A suggested easy-to-adopt strategy to manage the associated rising wine alcohol levels is the pre-fermentative substitution of juice with either "green harvest wine" or water. Our study investigates the effects of this approach on Vitis vinifera L. cv. Cabernet Sauvignon wine quality attributes. Wines were also made from fruit collected at consecutive earlier harvest time points to produce wines comparable in alcohol to the substituted wines...
April 1, 2018: Food Chemistry
Kayo Arita, Taro Honma, Shunji Suzuki
Vitis vinifera cv. Koshu is an indigenous grape cultivar that has been cultivated for more than a thousand years in Japan and one of the most important cultivars in white winemaking. To improve Koshu wine quality, it is necessary to identify the metabolites in Koshu berry. We conducted a comprehensive and comparative lipidome analysis of Koshu and Pinot Noir berries cultivated in the same location in Japan using GC-MS/MS for fatty acids and LC-MS for glycerolipids and glycerophospholipids. Koshu skins and juices contained 22 and 19 fatty acids, respectively, whereas 23 and 20 fatty acids were detected in Pinot Noir skins and juices...
2017: PloS One
Peter Morrison-Whittle, Matthew R Goddard
Humans have been making wine for thousands of years and microorganisms play an integral part in this process as they not only drive fermentation, but also significantly influence the flavour, aroma, and quality of finished wines. Since fruits are ephemeral, they cannot comprise a permanent microbial habitat; thus, an age-old unanswered question concerns the origin of fruit and ferment associated microbes. Here we use next-generation sequencing approaches to examine and quantify the roles of native forests, vineyard soil, bark, and fruit habitats as sources of fungal diversity in ferments...
October 20, 2017: Environmental Microbiology
C F Haskell-Ramsay, R C Stuart, E J Okello, A W Watson
In the original publication of the article, on page 7, paragraph "Discussion", line 12, 'blackcurrant has been observed to increase digit vigilance reaction time' should read as 'blackcurrant has been observed to decrease digit vigilance reaction time'.
December 2017: European Journal of Nutrition
Josep V Mercader, Antonio Abad-Somovilla, Consuelo Agulló, Antonio Abad-Fuentes
Fluxapyroxad is a new-generation carboxamide fungicide, with residues increasingly being found in food samples. Immunochemical assays have gained acceptance in food quality control as rapid, cost-effective, sensitive, and selective methods for large sample throughput and in situ applications. In the present study, immunoreagents to fluxapyroxad were obtained for the first time, and competitive immunoassays were developed for the sensitive and specific determination of fluxapyroxad residues in food samples. Two carboxyl-functionalized analogues of fluxapyroxad were prepared, and antibodies with IC50 values in the low nanomolar range were generated from both haptens, though a dissimilar response was observed concerning specificity...
October 12, 2017: Journal of Agricultural and Food Chemistry
Olga Ponomarova, Natalia Gabrielli, Daniel C Sévin, Michael Mülleder, Katharina Zirngibl, Katsiaryna Bulyha, Sergej Andrejev, Eleni Kafkia, Athanasios Typas, Uwe Sauer, Markus Ralser, Kiran Raosaheb Patil
Many microorganisms live in communities and depend on metabolites secreted by fellow community members for survival. Yet our knowledge of interspecies metabolic dependencies is limited to few communities with small number of exchanged metabolites, and even less is known about cellular regulation facilitating metabolic exchange. Here we show how yeast enables growth of lactic acid bacteria through endogenous, multi-component, cross-feeding in a readily established community. In nitrogen-rich environments, Saccharomyces cerevisiae adjusts its metabolism by secreting a pool of metabolites, especially amino acids, and thereby enables survival of Lactobacillus plantarum and Lactococcus lactis...
October 25, 2017: Cell Systems
Beatriz Vallejo, Cecilia Picazo, Helena Orozco, Emilia Matallana, Agustín Aranda
Glufosinate ammonium (GA) is a widely used herbicide that inhibits glutamine synthetase. This inhibition leads to internal amino acid starvation which, in turn, causes the activation of different nutrient sensing pathways. GA also inhibits the enzyme of the yeast Saccharomyces cerevisiae in such a way that, although it is not used as a fungicide, it may alter yeast performance in industrial processes like winemaking. We describe herein how GA indeed inhibits the yeast growth of a wine strain during the fermentation of grape juice...
September 29, 2017: Scientific Reports
Luciana Kneib Gonçalves, Ivy Reichert Vital da Silva, Laura Reck Cechinel, Marina Rocha Frusciante, Alexandre Silva de Mello, Viviane Rostirola Elsner, Claudia Funchal, Caroline Dani
This study aimed to investigate the impact of maternal consumption of a hyperlipid diet and grape juice on global histone H4 acetylation levels in the offsprinǵs hippocampus at different stages of development. During pregnancy and lactation of offspring, dams were divided into 4 groups: control diet (CD), high-fat diet (HFD), control diet and purple grape juice (PGJCD) and purple grape juice and high-fat diet (PGJHFD). Male Wistar rats were euthanized at 21days of age (PN21, adolescents) and at 50days of age (PN50, adults)...
November 20, 2017: Neuroscience Letters
Rosario González-Santamaría, Rubén Ruiz-González, Santi Nonell, Teresa Garde-Cerdán, Eva P Pérez-Álvarez
Nitrogen is an important element for grapevine and winemaking, which affects plant development, grape juice fermentation and has a potential effect in modulating wine quality. The aim was to study the influence of foliar applications of riboflavin (vitamin B2) to vineyard on grape nitrogen composition. This vitamin has a reported capacity to protect different plant species, but its application to favor grape and grape juice quality had not previously been studied. This work reports the oenological properties and the effect on amino acid concentration of grape juices obtained from grapes treated with riboflavin at two different doses compared to control...
February 1, 2018: Food Chemistry
Thalita Calado, María Luisa Fernández-Cruz, Sandra Cabo Verde, Armando Venâncio, Luís Abrunhosa
Ochratoxin A (OTA) is one of the main mycotoxins that can be found in food. The use of gamma radiation is a technique for preserving food that may exert some effects on mycotoxins. OTA was irradiated in its dry form, in aqueous and in methanolic solutions, and in wheat flour, grape juice and wine. Additionally, the toxicity of OTA irradiated in water was tested. In aqueous solutions, more than 90% of the OTA was degraded by γ-radiation doses ≥2.5kGy, and a 2-fold reduction in OTA cytotoxicity was observed...
February 1, 2018: Food Chemistry
Iliada K Lappa, Dimosthenis Kizis, Efstathios Z Panagou
The objective of this study was to investigate the effect of environmental factors, namely temperature and water activity, on genes involved in the regulation of ochratoxin A (OTA) production over time. For this purpose, the previously characterized toxigenic Aspergilluscarbonarius Ac29 isolate from Greek vineyards and the A. carbonarius ITEM 5010 reference strain were subjected to combined temperature and water activity (aw) treatments to study OTA production and relative gene expression. The fungal isolates were grown on a synthetic grape juice liquid medium (SGM) under different temperature (20 °C, 25 °C and 30 °C) and aw (0...
September 22, 2017: Toxins
Rebecca C Deed, Bruno Fedrizzi, Richard C Gardner
Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low temperatures (10-15 °C). Anecdotal accounts from winemakers suggest that cold fermentations produce and retain more "fruity" aroma compounds; nonetheless, studies have not confirmed why low temperatures are optimal for Sauvignon blanc. Thirty-two aroma compounds were quantitated from two Marlborough Sauvignon blanc juices fermented at 12.5 and 25 °C, using Saccharomyces cerevisiae strains EC1118, L-1528, M2, and X5. Fourteen compounds were responsible for driving differences in aroma chemistry...
October 11, 2017: Journal of Agricultural and Food Chemistry
Bruna Dachery, Flávio Fonseca Veras, Lucas Dal Magro, Vitor Manfroi, Juliane Elisa Welke
The goals of this study were (i) to verify the effect of steam extraction used in juice production and the stages of vinification on the ochratoxin A (OTA) levels found in grapes naturally contaminated, and (ii) evaluate the risk of exposure to this toxin when the daily consumption of juice and wine is followed to prevent cardiovascular disease. OTA-producing fungi were isolated from Cabernet Sauvignon, Moscato Itálico and Concord grapes harvested from the same vineyard and intended to produce red wine, white wine and juice, respectively...
September 6, 2017: Food and Chemical Toxicology
Juntao Wang, Menghua Li, Caina Jiao, Yuhong Song, Chun Wang, Qiuhua Wu, Zhi Wang
A magnetic porphyrin-based porous organic polymer (M-PPOP) with good porosity, high surface area and strong magnetism was prepared and employed as the adsorbent for the magnetic solid phase extraction of the phenylurea herbicides (metoxuron, monolinuron, chlorotoluron, and buturon) from bottled grape juice and tomato samples prior to their determination by high performance liquid chromatography. Under the optimized conditions, the developed method exhibited a good linear range, low limits of detection, low relative standard deviations (<6...
October 13, 2017: Journal of Chromatography. A
Maurício Bonatto Machado de Castilhos, Lilian Fachin Leonardo Betiol, Gisandro Reis de Carvalho, Javier Telis-Romero
The effect of the temperature and concentration on rheological behavior of Cabernet Sauvignon juice concentrates was assessed using a rheometer over a wide range of temperature (1-66°C) and concentrations (13.6-45.0Brix) at shear rates of 0.84-212.1 1/s. The Ostwald-De Waele was the best rheological model fitted the data (R(2)=0.99957 and relative error=7.77%). The Cabernet Sauvignon juice concentrates presented a non-Newtonian pseudoplastic behavior (n<1). The consistency levels were significantly reduced with the increase of temperature and increased with the increase of the concentrations...
October 2017: Food Research International
Gabriela V Amaral, Eric Keven Silva, Rodrigo N Cavalcanti, Carolina P C Martins, Luiz Guilherme Z S Andrade, Jeremias Moraes, Verônica O Alvarenga, Jonas T Guimarães, Erick A Esmerino, Mônica Q Freitas, Márcia C Silva, Renata S L Raices, Anderson S Sant' Ana, M Angela A Meireles, Adriano G Cruz
The effect of supercritical carbon dioxide technology (SCCD, 14, 16, and 18MPa at 35±2°C for 10min) on whey-grape juice drink characteristics was investigated. Physicochemical characterization (pH, titratable acidity, total soluble solids), bioactive compounds (phenolic compounds, anthocyanin, DPPH and ACE activity) and the volatile compounds were performed. Absence of differences were found among treatments for pH, titratable acidity, soluble solids, total anthocyanin and DPPH activity (p-value>0.05)...
January 15, 2018: Food Chemistry
Manoel Miranda Neto, Taís F da Silva, Fabiano F de Lima, Thibério M Q Siqueira, Lydiane T Toscano, Stephanney K M S F de Moura, Alexandre S Silva
OBJECTIVE: The objective of this study was to evaluate the effect of whole red grape juice (juice) on blood pressure (BP) at rest and on the magnitude of post-exercise hypotension (PEH). METHODS: This double-blind, randomized controlled study was performed with 26 individuals with hypertension (40 to 59 years old) who were divided into experimental (n = 14) and control (n = 12) groups. Subsequently, the experimental group was subdivided according to the initial BP values...
August 30, 2017: Journal of the American College of Nutrition
Yichen Li, Christopher P Mattison
BACKGROUND: Food allergy negatively impacts quality of life and can be life-threatening. Cashew nuts can cause severe reactions in very small amounts, and they are included in a group of foods most commonly responsible for causing food allergy. Polyphenols and polyphenol rich juices have been demonstrated to complex with peanut allergens. Here, the interaction between cashew nut allergens and polyphenol rich juices is evaluated biochemically and immunologically. RESULTS: Various juices, including pomegranate (POM), blueberry (BB), and concord grape (CG) juices, were evaluated for polyphenol content and formation of polyphenol-cashew allergen complexes...
August 26, 2017: Journal of the Science of Food and Agriculture
Thatyane Mariano Rodrigues de Albuquerque, Estefânia Fernandes Garcia, Amanda de Oliveira Araújo, Marciane Magnani, Maria Saarela, Evandro Leite de Souza
Nine wild Lactobacillus strains, namely Lactobacillus plantarum 53, Lactobacillus fermentum 56, L. fermentum 60, Lactobacillus paracasei 106, L. fermentum 250, L. fermentum 263, L. fermentum 139, L. fermentum 141, and L. fermentum 296, isolated from fruit processing by-products were evaluated in vitro for a series of safety, physiological functionality, and technological properties that could enable their use as probiotics. Considering the safety aspects, the resistance to antibiotics varied among the examined strains, and none of the strains presented hemolytic and mucinolytic activity...
August 23, 2017: Probiotics and Antimicrobial Proteins
Chien-Wei Huang, Michelle E Walker, Bruno Fedrizzi, Richard C Gardner, Vladimir Jiranek
An early burst of hydrogen sulfide (H2S) produced by Saccharomyces cerevisiae during fermentation could increase varietal thiols and therefore enhance desirable tropical aromas in varieties such as Sauvignon Blanc. Here we attempted to identify genes affecting H2S formation from cysteine by screening yeast deletion libraries via a colony colour assay on media resembling grape juice. Both Δlst4 and Δlst7 formed lighter coloured colonies and produced significantly less H2S than the wild type on high concentrations of cysteine, likely because they are unable to take up cysteine efficiently...
August 1, 2017: FEMS Yeast Research
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