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Grape juice

Thomas F Boudreau, Gregory M Peck, Sean F O'Keefe, Amanda C Stewart
BACKGROUND: Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H2 S), an undesirable aroma compound. This phenomenon has been studied in grape fermentation, but not in apple fermentation. Low nitrogen availability, characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. This study explored the effects of three fungicides: elemental sulfur (S(0) ), (known to result in increased H2 S in wine), fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post-harvest storage of apples)...
October 16, 2016: Journal of the Science of Food and Agriculture
María Serrano Iglesias, María de Lourdes Samaniego Vaesken, Gregorio Varela Moreiras
: The aim of this study was to draw an updated map of the nutrition facts in the different categories of non-alcoholic beverages in the Spanish market based on the information declared on the labels of these products; we expect this first step to justify the need for the coordination and harmonization of food composition tables in Spain so that there will be an updated database available to produce realistic scientific nutrient intake estimates in accordance with the actual market scenario...
October 8, 2016: Nutrients
Isabel Cristina da Silva Haas, Isabela Maia Toaldo, Jefferson Santos de Gois, Daniel L G Borges, Carmen Lúcia de Oliveira Petkowicz, Marilde T Bordignon-Luiz
Grape and grape derivatives contain a variety of antioxidants that have gain increasing interest for functional foods applications. The chemical composition of grapes is mainly related to grape variety and cultivation factors, and each grape constituent exhib its unique characteristics regarding its bioactive properties. This study investigated the chemical composition and the effect of drying on the bioactive content of the non-pomace constituent obtained in the processing of organic and conventional grape juices from V...
October 13, 2016: Plant Foods for Human Nutrition
Patricia Díaz-Hellín, Victoria Naranjo, Juan Úbeda, Ana Briones
When exposed to mixtures of glucose and fructose, as occurs during the fermentation of grape juice into wine, Saccharomyces cerevisiae uses these sugars at different rates. Moreover, glucose and fructose are transported by the same hexose transporters (HXT), which present a greater affinity for glucose, so that late in fermentation, fructose becomes the predominant sugar. Only a few commercial fermentation activators are available to optimally solve the problems this entails. The aim of this study was to investigate the relation between HXT3 gene expression and fructose/glucose discrepancy in two different media inoculated with a commercial wine strain of S...
December 2016: World Journal of Microbiology & Biotechnology
Emilia Matallana, Agustín Aranda
Wine yeast deals with many stress conditions during its biotechnological use. Biomass production and its dehydration produce major oxidative stress, while hyperosmotic shock, ethanol toxicity and starvation are relevant during grape juice fermentation. Most stress response mechanisms described in laboratory strains of Saccharomyces cerevisiae are useful for understanding the molecular machinery devoted to deal with harsh conditions during industrial wine yeast uses. However, the particularities of these strains themselves, and the media and conditions employed, need to be specifically looked at when studying protection mechanisms...
October 7, 2016: Letters in Applied Microbiology
Lindsay F Springer, Lei-An Chen, Avery C Stahlecker, Peter Cousins, Gavin L Sacks
In red winemaking, extractability of condensed tannins (CT) can vary considerably even under identical fermentation conditions, and several explanations for this phenomenon have been proposed. Recent work has demonstrated that grape pathogenesis-related proteins (PRPs) may limit retention of CT added to finished wines, but their relevance to CT extractability has not been evaluated. In this work, V. vinifera and interspecific hybrids (Vitis ssp.) from both hot- and cool-climates were vinified under small-scale, controlled conditions...
October 4, 2016: Journal of Agricultural and Food Chemistry
Sena Bakir, Gamze Toydemir, Dilek Boyacioglu, Jules Beekwilder, Esra Capanoglu
BACKGROUND: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple and grape are studied. METHODS: A number of steps, starting from the fermentation of the fruit juices to the formation of the final vinegars, were studied from an industrial vinegar process...
2016: International Journal of Molecular Sciences
Pedro Pérez-Bermúdez, Jesús Blesa, José Miguel Soriano, Antonio Marcilla
In the last decade, the number of studies related with extracellular vesicles (EVs) has dramatically grown since their role as key part of intercellular communication has been confirmed. EVs, as transporter of distinct bioactive molecules, can take part in different physiological mechanisms and have been gaining attention as potential tools with a wide range of therapeutic effects. Whereas a high number of studies have been published related to mammalian derived EVs, including products as food source, the existence of EVs in plants still is controversial...
September 21, 2016: European Journal of Pharmaceutical Sciences
A L Briso, T C Fagundes, M O Gallinari, J Moreira, Lcag de Almeida, V Rahal, R S Gonçalves, Ph Dos Santos
The aim of this study was to evaluate overall color change in bovine tooth fragments submitted to dental bleaching treatment performed simultaneously with the ingestion of beverages containing dyes. For this purpose, tooth fragments assembled into intraoral devices were submitted to at-home dental bleaching using 10% carbamide peroxide (CP) for 14 days and to immersion in staining beverages for 10 minutes daily. The specimens were divided into the following study groups according to bleaching treatment and staining substance (n=12): G I (negative control): no bleaching + distilled water; G II (positive control): bleaching + distilled water; G III: bleaching + coffee; and G IV: bleaching + grape juice...
September 20, 2016: Operative Dentistry
Nayla Ferreira-Lima, Anna Vallverdú-Queralt, Emmanuelle Meudec, Jean-Paul Mazauric, Nicolas Sommerer, Marilde T Bordignon-Luiz, Véronique Cheynier, Christine Le Guernevé
Grape polyphenols, especially hydroxycinnamic acids such as caftaric and caffeic acid, are prone to enzymatic oxidation reactions during the winemaking process, forming o-quinones and leading to color darkening. Glutathione is capable of trapping these o-quinones and thus limiting juice browning. In this study, the addition of glutathione or cysteinylglycine onto caftaric or caffeic acid o-quinones formed by polyphenoloxidase-catalyzed reactions was investigated by UPLC-DAD-ESIMS and NMR data analyses. Complete identification of adducts has been achieved via NMR data...
September 23, 2016: Journal of Natural Products
Robson B Freitas, Paquita González, Nara Maria B Martins, Edson R Andrade, María Jesús Cesteros Morante, Iban Conles Picos, Serafín Costilla García, Liliane F Bauermann, Juan Pablo Barrio
PURPOSE: Whole brain irradiation (WBI) causes a variety of secondary side-effects including anorexia and bone necrosis. We evaluated the radiomodifying effect of black grape juice (BGJ) on WBI alterations in rats measuring food and water intake, body weight, hemogram, and morphological and histological mandibular parameters. MATERIALS AND METHODS: Forty male rats (200-250 g) were exposed to eight sessions of cranial X-ray irradiation. The total dose absorbed was 32 Gy delivered over 2 weeks...
October 7, 2016: International Journal of Radiation Biology
Wilson J Lemos, Barbara Bovo, Chiara Nadai, Giulia Crosato, Milena Carlot, Francesco Favaron, Alessio Giacomini, Viviana Corich
Gray mold is one of the most important diseases of grapevine in temperate climates. This plant pathogen affects plant growth and reduces wine quality. The use of yeasts as biocontrol agents to apply in the vineyard have been investigated in recent years as an alternative to agrochemicals. In this work, fermenting musts obtained from overripe grape berries, therefore more susceptible to infection by fungal pathogens such as Botrytis cinerea, were considered for the selection of yeasts carrying antifungal activity...
2016: Frontiers in Microbiology
Changmou Xu, Yavuz Yagiz, Lu Zhao, Amarat Simonne, Jiang Lu, Maurice R Marshall
Fifty-eight muscadine grape varieties were evaluated for their fruit quality, nutraceutical, and antimicrobial properties during two growing seasons (2012 vs. 2013). Fruit quality was significantly different among muscadine grape varieties, with weight ranged from 2.93 to 22.32g, pH from 3.01 to 3.84, titratable acidity from 0.27% to 0.83%, and °Brix from 10.92 to 23.91. Total phenols for different muscadine juices varied from 0.26 to 1.28mgGA/mL, skins from 10.13 to 30.02mgGA/g DM, and seeds from 22.47 to 72...
January 15, 2017: Food Chemistry
Olga Pascual, Elena González-Royo, Mariona Gil, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora
The aim of this paper is to study the real influence of seeds and stems on wine composition, astringency, and bitterness. A decolored grape juice and a grape juice macerated for 4 days from the same Cabernet Sauvignon grapes were fermented with or without supplementation with 100% seeds, 300% seeds, or 100% stems. Once alcoholic fermentation had finished, the wines were analyzed and tasted. The presence of seeds and stems increased the concentration of flavan-3-ol monomers with respect to the controls. However, the seeds mainly released (+)-catechin and (-)-epicatechin, whereas the stems mainly released (+)-catechin and (+)-gallocatechin...
August 31, 2016: Journal of Agricultural and Food Chemistry
Fushing Hsieh, Chih-Hsin Hsueh, Constantin Heitkamp, Mark Matthews
Multiple datasets of two consecutive vintages of replicated grape and wines from six different deficit irrigation regimes are characterized and compared. The process consists of four temporal-ordered signature phases: harvest field data, juice composition, wine composition before bottling and bottled wine. A new computing paradigm and an integrative inferential platform are developed for discovering phase-to-phase pattern geometries for such characterization and comparison purposes. Each phase is manifested by a distinct set of features, which are measurable upon phase-specific entities subject to the common set of irrigation regimes...
2016: PloS One
Poliana Moser, Vânia Regina Nicoletti Telis, Nathália de Andrade Neves, Esteban García-Romero, Sergio Gómez-Alonso, Isidro Hermosín-Gutiérrez
The stabilities of the phenolic compounds, antioxidant activity and colour parameters of microencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 and 35°C for up to 150days. Different soy protein (S) or whey protein (W) blends with maltodextrin (M) were used as carrier agents, added at diverse concentrations and proportions. The treatment combining S and M with the highest carrier agent concentration (1SM) preserved almost all the anthocyanins. Except for 1SM, the proportion of p-coumaroylated anthocyanins increased during storage, and the flavonol content of the 1SM powder decreased after 150days...
January 1, 2017: Food Chemistry
Chaoguang Wang, Xuezhong Wu, Peitao Dong, Jian Chen, Rui Xiao
Paraquat (PQ) pollutions are ultra-toxic to human beings and hard to be decomposed in the environment, thus requiring an on-site detection strategy. Herein, we developed a robust and rapid PQ sensing strategy based on the surface-enhanced Raman scattering (SERS) technique. A hybrid SERS substrate was prepared by grafting the Au@Ag core-shell nanoparticles (NPs) on the Au film over slightly etched nanoparticles (Au FOSEN). Hotspots were engineered at the junctions as indicated by the finite difference time domain calculation...
December 15, 2016: Biosensors & Bioelectronics
Kanako Sasaki, Hideki Takase, Shuhei Matsuyama, Hironori Kobayashi, Hironori Matsuo, Gen Ikoma, Ryoji Takata
Linalool is an important compound that contributes to the floral aroma in wines. This study showed the effect of light exposure on linalool accumulation in berries. The grape bunches were covered with films that block the full light spectrum (Shade) and the UV spectrum (UV-block), and a transparent film (Control). The linalool content was significantly higher in juice from Control-covered berries than in juice from Shade- and UV-block-covered berries, and the expression levels of the representative genes in linalool biosynthesis in Shade- and UV-block-covered berries were markedly lower than in Control-covered berries...
December 2016: Bioscience, Biotechnology, and Biochemistry
Yusen Wu, Shuyan Duan, Liping Zhao, Zhen Gao, Meng Luo, Shiren Song, Wenping Xu, Caixi Zhang, Chao Ma, Shiping Wang
Aroma is an important part of quality in table grape, but the key aroma compounds and the aroma series of table grapes remains unknown. In this paper, we identified 67 aroma compounds in 20 table grape cultivars; 20 in pulp and 23 in skin were active compounds. C6 compounds were the basic background volatiles, but the aroma contents of pulp juice and skin depended mainly on the levels of esters and terpenes, respectively. Most obviously, 'Kyoho' grapevine series showed high contents of esters in pulp, while Muscat/floral cultivars showed abundant monoterpenes in skin...
2016: Scientific Reports
Levent Şen, İjlal Ocak, Sebahattin Nas, Ramazan Şevik
This study aimed to determine the changes in mould and ochratoxin A (OTA) occurrence in sultanas under three different conventional drying conditions. Five different vineyards were chosen, and the three different treatments were applied to these grapes while drying. At the end of the drying process, total mould and black aspergilli (BA) populations in the samples varied from 2.45 to 5.61 log colony-forming units (CFU) g(-)(1) and from 0 to 4.92 log CFU g(-)(1), respectively. Significant increases (p < 0...
September 2016: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
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