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Wine science

Shi-Man Gao, Jiu-Shi Liu, Min Wang, Ting-Ting Cao, Yao-Dong Qi, Ben-Gang Zhang, Xiao-Bo Sun, Hai-Tao Liu, Pei-Gen Xiao
ETHNOPHARMACOLOGICAL RELEVANCE: Species of the genus Codonopsis are perennial herbs mainly distributed throughout East, Southeast and Central Asia. As recorded, they have been used as traditional Chinese medicines since the Qing Dynasty, where they were claimed for strengthening the spleen and tonifying the lung, as well as nourishing blood and engendering liquid. Some species are also used as food materials in southern China and Southeast Asia, such as tea, wine, soup, plaster, and porridge...
February 28, 2018: Journal of Ethnopharmacology
Matti Korhola
I was fortunate to enter yeast research at the Alko Research Laboratories with a strong tradition in yeast biochemistry and physiology studies. At the same time in the 1980s there was a fundamental or paradigm change in molecular biology research with discoveries in DNA sequencing and other analytical and physical techniques for studying macromolecules and cells. Since that time biotechnological research has expanded the traditional fermentation industries to efficient production of e.g. industrial and other enzymes and specialty chemicals...
February 5, 2018: FEMS Yeast Research
Mara V Galmarini, Anne-Laure Loiseau, Doëtte Debreyer, Michel Visalli, Pascal Schlich
Even if wine and cheese have long been consumed together, there is little sensory evidence on how wine can influence the perception of cheese. In this work 4 cheeses were dynamically characterized in terms of dominant sensations without and with wine consumption in between intakes. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. Frequent wine and cheese consumers (n = 31) evaluated 4 cheeses (Epoisses, Chaource, and 2 different Comté) over 3 consecutive bites...
October 12, 2017: Journal of Food Science
Fuliang Han, Yanlun Ju, Xianrui Ruan, Xianfang Zhao, Xiaofeng Yue, Xifu Zhuang, Minyang Qin, Yulin Fang
Background: Spine grape has gained attention in the field of wine science due to its good growth characteristics. Spine grape wine has been made by local residents for a long time. However, the scientific evaluation of spine wine has not been systemically documented compared to Vitis vinifera grape wines Methods: We compared 11 spine wines from south China (W1-W11) with 7 high-quality international wines (W12-W18). The total phenolic content, the total anothcyanin content and the antioxidant activity of these wines were analyzed and compared...
2017: Food & Nutrition Research
M Arevalo-Villena, A Briones-Perez, M R Corbo, M Sinigaglia, A Bevilacqua
This review is an account of experiences of two research teams (from Italy to Spain); the leading idea is the following: yeasts represent valuable sources in food science and microbiology and are a kind of food factories, because of the potentiality of whole cells or for their produced compounds. This review covers three major areas: the first section addresses the role of yeasts as starter cultures with a special focus on wine. The second section is an update on probiotic yeasts. Finally, the focus of the last section is on enzymes produced by yeasts, with a short description of the removal of mycotoxin...
July 26, 2017: Journal of Applied Microbiology
Horatio H Morgan, Maret du Toit, Mathabatha E Setati
From the time when microbial activity in wine fermentation was first demonstrated, the microbial ecology of the vineyard, grape, and wine has been extensively investigated using culture-based methods. However, the last 2 decades have been characterized by an important change in the approaches used for microbial examination, due to the introduction of DNA-based community fingerprinting methods such as DGGE, SSCP, T-RFLP, and ARISA. These approaches allowed for the exploration of microbial community structures without the need to cultivate, and have been extensively applied to decipher the microbial populations associated with the grapevine as well as the microbial dynamics throughout grape berry ripening and wine fermentation...
2017: Frontiers in Microbiology
Alison Donnelly, Rong Yu
In recent decades, phenology has become an important tool by which to measure both the impact of climate change on ecosystems and the feedback of ecosystems to the climate system. However, there has been little attempt to date to systematically quantify the increase in the number of scientific publications with a focus on phenology and climate change. In order to partially address this issue, we examined the number of articles (original papers, reviews and short communications) containing the terms 'phenology' and 'climate change' in the title, abstract or keywords, published in the International Journal of Biometeorology in the 60 years since its inception in 1957...
May 19, 2017: International Journal of Biometeorology
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 24, 2017: Journal of Agricultural and Food Chemistry
Umesh B Jagtap, Jyoti P Jadhav, Vishwas A Bapat, Isak S Pretorius
It took several millennia to fully understand the scientific intricacies of the process through which grape juice is turned into wine. This yeast-driven fermentation process is still being perfected and advanced today. Motivated by ever-changing consumer preferences and the belief that the 'best' wine is yet to be made, numerous approaches are being pursued to improve the process of yeast fermentation and the quality of wine. Central to recent enhancements in winemaking processes and wine quality is the development of Saccharomyces cerevisiae yeast strains with improved robustness, fermentation efficiencies and sensory properties...
July 3, 2017: International Journal of Food Microbiology
Wei Zhu, Yi-Fang Meng, Yan Wu, Ming Xu, Jiong Lu
Diabetic retinopathy (DR) is a common microvascular complication of diabetes mellitus (DM). The associations of alcohol intake with DR risk have demonstrated contradictory results. Relevant studies were identified by searching electronic databases (Medline, EMBASE and Web of Science) until May 2016. We identified a total of 12,875 DR cases among 37,285 participants in 15 observational studies. The pooled estimation of all the included observational studies was 0.91 (95% CI, 0.79 to 1.06) in a random-effect model...
January 31, 2017: Scientific Reports
Mario Lucio Lopes, Silene Cristina de Lima Paulillo, Alexandre Godoy, Rudimar Antonio Cherubin, Marcel Salmeron Lorenzi, Fernando Henrique Carvalho Giometti, Claudemir Domingues Bernardino, Henrique Berbert de Amorim Neto, Henrique Vianna de Amorim
In the last 40 years, several scientific and technological advances in microbiology of the fermentation have greatly contributed to evolution of the ethanol industry in Brazil. These contributions have increased our view and comprehension about fermentations in the first and, more recently, second-generation ethanol. Nowadays, new technologies are available to produce ethanol from sugarcane, corn and other feedstocks, reducing the off-season period. Better control of fermentation conditions can reduce the stress conditions for yeast cells and contamination by bacteria and wild yeasts...
December 2016: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
Le Zhang, Yunshan Zhao, Zhipeng A Wang, Kunhua Wei, Bin Qiu, Chunhong Zhang, QiYan Wang-Müller, Minhui Li
ETHNOPHARMACOLOGICAL RELEVANCE: As a group of important medicine plants, Boschniakia rossica (Cham. et Schltdl) Fedtsch. and B. himalaica Thoms, which are the only two species in the genus Boschniakia (Orobanchaceae), have long been used in traditional Chinese medicine for their multiple therapeutic uses related to enhanced renal function, erectile dysfunction, defaecate and hepatoprotective. Additionally, the two species are also used as dietary supplements in wine, cosmetics, and other healthy food...
December 24, 2016: Journal of Ethnopharmacology
Chen-Lu Liu, Wen-Tian Sun, Wen Liao, Wen-Xin Lu, Qi-Wen Li, Yunho Jeong, Jun Liu, Zhi-He Zhao
The aim of this study was to evaluate and compare the colour stabilities of three types of orthodontic clear aligners exposed to staining agents in vitro. Sixty clear orthodontic aligners produced by three manufacturers (Invisalign, Angelalign, and Smartee) were immersed in three staining solutions (coffee, black tea, and red wine) and one control solution (distilled water). After 12-h and 7-day immersions, the aligners were washed in an ultrasonic cleaner and measured with a colourimeter. The colour changes (ΔE*) were calculated on the basis of the Commission Internationale de I'Eclairage L*a*b* colour system (CIE L*a*b*), and the results were then converted into National Bureau of Standards (NBS) units...
December 16, 2016: International Journal of Oral Science
Christian Coelho, Franck Bagala, Régis D Gougeon, Philippe Schmitt-Kopplin
Capillary electrophoresis appeared to be a powerful and reliable technique to analyze the diversity of wine compounds. Wine presents a great variety of natural chemicals coming from the grape berry extraction and the fermentation processes. The first and more abundant after water, ethanol has been quantified in wines via capillary electrophoresis. Other families like organic acids, neutral and acid sugars, polyphenols, amines, thiols, vitamins, and soluble proteins are electrophoretically separated from the complex matrix...
2016: Methods in Molecular Biology
Isak S Pretorius
Over the past 15 years, the seismic shifts caused by the convergence of biomolecular, chemical, physical, mathematical, and computational sciences alongside cutting-edge developments in information technology and engineering have erupted into a new field of scientific endeavor dubbed Synthetic Biology. Recent rapid advances in high-throughput DNA sequencing and DNA synthesis techniques are enabling the design and construction of new biological parts (genes), devices (gene networks) and modules (biosynthetic pathways), and the redesign of biological systems (cells and organisms) for useful purposes...
February 2017: Critical Reviews in Biotechnology
Xiaoqian Wang, Xinying Zhao, Pinduo Liu, Qiang Wei, Feng Qu
This paper reviews the capillary electrophoresis (CE) in 2015. The literatures searched from ISI Web of Science ranged in 2015. 1. 1-2015. 12. 31 are classified and introduced based on CE-MS method, methodology research, detection and enrichment, chiral separation and basic applications of CE. Six international and two national conferences are included and the important reports are introduced briefly. In the end, the standards of CE method for the analyses of monoclonal antibodies, water, wines and food approved in China and some other countries are listed...
February 2016: Se Pu, Chinese Journal of Chromatography
Victor Vinciguerra, Ross Stevenson, Karine Pedneault, André Poirier, Jean-François Hélie, David Widory
The (87)Sr/(86)Sr isotope ratios were measured on grape, wine and soil samples collected in 13 commercial vineyards located in three major wine producing areas of Quebec (Canada). The soils yield Sr isotope ratios that are intimately related to the local geology and unambiguously discriminate the different producing areas. A strong relationship exists between the (87)Sr/(86)Sr isotope ratios of the wine and the grapes. This suggests that the vinification process does not alter the overall Sr budget. Although the Sr isotope ratios of the grapes do not show a strong correlation with the bulk Sr isotope composition of the soil, they do correlate strongly with the Sr isotope composition contained in the labile fraction of the soil...
November 1, 2016: Food Chemistry
Seyed Fazel Nabavi, Silvia Tejada, William N Setzer, Olga Gortzi, Antoni Sureda, Nady Braidy, Maria Daglia, Azadeh Manayi, Seyed Mohammad Nabavi
BACKGROUND: At present, much attention has been focused on the beneficial effects of natural products on the human health due to their high efficacy and low adverse effects. Among them, polyphenolic compounds are known as one of the most important and common classes of natural products, which possess multiple range of health-promotion effects including anti-inflammatory and antioxidant activities. A plethora of scientific evidence has shown that polyphenolic compounds possess beneficial effects on the central nervous system...
2017: Current Neuropharmacology
Francesco Contò, Cristina Santini, Piermichele La Sala, Mariantonietta Fiore
BACKGROUND: Market orientation plays a crucial role in reinforcing firm's competitive advantage; nevertheless, marketing myopia can negatively affect a clear perception of the market. METHODS: An organization that defines itself by product rather than by market terms is probably affected by marketing myopia, a narrowness of mind towards any newness - newness respect to firms' convincement and routines - coming from the external environment. In that context some scientific relevant developments that comes from recent patents have been considered...
2016: Recent Patents on Food, Nutrition & Agriculture
Wayne F Wargo
Food-related laws and regulations have existed since ancient times. Egyptian scrolls prescribed the labeling needed for certain foods. In ancient Athens, beer and wines were inspected for purity and soundness, and the Romans had a well-organized state food control system to protect consumers from fraud or bad produce. In Europe during the Middle Ages, individual countries passed laws concerning the quality and safety of eggs, sausages, cheese, beer, wine, and bread; some of these laws still exist today. But more modern dietary guidelines and food regulations have their origins in the latter half of the 19th century when the first general food laws were adopted and basic food control systems were implemented to monitor compliance...
January 2016: Journal of AOAC International
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