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"red wine"

Eleni-Sotiria Palla, Eleana Kontonasaki, Nikolaos Kantiranis, Lambrini Papadopoulou, Triantafyllia Zorba, Konstantinos M Paraskevopoulos, Petros Koidis
STATEMENT OF PROBLEM: The color of an esthetic restoration and its color stability are important for long-term success. However, the impact of common beverages on lithium disilicate ceramic is not well known. PURPOSE: The purpose of this in vitro study was to investigate color variations of lithium disilicate ceramics after thermal cycling (TC) and immersion in commonly consumed beverages. MATERIAL AND METHODS: A total of 288 specimens (1×10×10 mm) were fabricated from IPS e-max computer-aided design (CAD) (n=72), IPS e-max CERAM ([CER] n=72), IPS e-max Press with glazing ([PG] n=72), and IPS e-max Press without glazing ([PNG] n=72) according to the manufacturer's instructions...
September 16, 2017: Journal of Prosthetic Dentistry
Jose Luis Aleixandre-Tudo, Helene Nieuwoudt, Jose Luis Aleixandre, Wessel du Toit
The wine industry requires reliable methods for the quantification of phenolic compounds during the winemaking process. Infrared spectroscopy appears as a suitable technique for process control and monitoring. The ability of Fourier transform near infrared (FT-NIR), attenuated total reflectance mid infrared (ATR-MIR) and Fourier transform infrared (FT-IR) spectroscopies to predict compositional phenolic levels during red wine fermentation and aging was investigated. Prediction models containing a large number of samples collected over two vintages from several industrial fermenting tanks as well as wine samples covering a varying number of vintages were validated...
January 1, 2018: Talanta
Hui-Yun Tsai, Chi-Tang Ho, Yu-Kuo Chen
Stilbenes are a class of polyphenolic compounds, naturally found in a wide variety of dietary sources such as grapes, berries, peanuts, red wine, and some medicinal plants. There are several well-known stilbenes including trans-resveratrol, pterostilbene, and 3'-hydroxypterostilbene. The core chemical structure of stilbene compounds is 1,2-diphenylethylene. Recently, stilbenes have attracted extensive attention and interest due to their wide range of health-beneficial effects such as anti-inflammation, -carcinogenic, -diabetes, and -dyslipidemia activities...
January 2017: Journal of Food and Drug Analysis
Maria Angeles Martin, Luis Goya, Sonia Ramos
Prevention of diabetes through the diet has recently received an increasing interest, and polyphenolic compounds, such as flavanols, have become important potential chemopreventive natural agents due to their proved benefits on health, with low toxicity and cost. Tea, red wine and cocoa are good sources of flavanols and these highly consumed foods might contribute to prevent diabetes. In this regard, there is increasing evidence for a protective effect of tea, red wine and cocoa consumption against this disorder...
September 8, 2017: Food and Chemical Toxicology
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
Marta Guasch-Ferré, Jordi Merino, Qi Sun, Montse Fitó, Jordi Salas-Salvadó
Dietary polyphenols come mainly from plant-based foods including fruits, vegetables, whole grains, coffee, tea, and nuts. Polyphenols may influence glycemia and type 2 diabetes (T2D) through different mechanisms, such as promoting the uptake of glucose in tissues, and therefore improving insulin sensitivity. This review aims to summarize the evidence from clinical trials and observational prospective studies linking dietary polyphenols to prediabetes and T2D, with a focus on polyphenol-rich foods characteristic of the Mediterranean diet...
2017: Oxidative Medicine and Cellular Longevity
E Sánchez-Palomo, M Trujillo, A García Ruiz, M A González Viñas
The aroma of La Mancha Malbec red wines over four consecutive vintages was characterized by chemical and sensory analysis. Solid phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS) were used to isolate and analyze free volatile compounds. Quantitative Descriptive Sensory Analysis (QDA) was carried out to characterize the sensory aroma profile. A total of 79 free volatile compounds were identified and quantified in the wines over these four vintages. Volatile aroma compounds were classified into seven aromatic series and their odour activity values were calculated in order to determine the aroma impact compounds in these wines...
October 2017: Food Research International
Megan R Schumaker, Mahesh Chandra, Manuel Malfeito-Ferreira, Carolyn F Ross
Brettanomyces may add complexity to wine at low concentrations but at high concentrations, can result in objectionable wines. The objective of this study was to determine the concentrations at which consumers from two different locations were able to detect Brettanomyces volatile compounds present in a red wine. A red wine blend, used in both countries, was spiked to create five treatments containing different concentrations of 4-ethylphenol (4-EP), 4-ethylguiacol (4-EG), and 4-ethylcatechol (4-EC) in a 5:1:1 ratio, respectively...
October 2017: Food Research International
Carlos Escott, Juan Manuel Del Fresno, Iris Loira, Antonio Morata, Wendu Tesfaye, María Del Carmen González, José Antonio Suárez-Lepe
Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging. This work evaluated the formation of polymeric pigments in red musts added with (+)-Catechin, ProcyanidinB2 and ProcyanidinC1. The non-Saccharomyces yeasts used were Lachancea thermotolerans, Metschnikowia pulcherrima and Torulaspora delbrueckii in sequential fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe...
January 15, 2018: Food Chemistry
Aneta Wojdyło, Justyna Samoticha, Paulina Nowicka, Joanna Chmielewska
The aim of this study was to identify and compare phenolic acids, flavan-3-ols, flavonols, and anthocyanins in two the most popular interspecific hybrids of red grapes, Rondo and Regent, nowadays very popular in red wine production in Poland. The phenolic profiles of these hybrids have not yet been reported. Thirty-three phenolic compounds, including 2 flavan-3-ols, 3 phenolic acids, 5 flavonols, and 23 anthocyanins, were determined in the examined samples using the ultra-performance liquid chromatography photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS) method...
January 15, 2018: Food Chemistry
Marine Gammacurta, Georgia Lytra, Axel Marchal, Stéphanie Marchand, Jean Christophe Barbe, Virginie Moine, Gilles de Revel
This research investigated the influence of lactic acid bacteria (LAB) strains on ester levels in Bordeaux red wines. These wines were made in five Bordeaux areas in two vintages, using three yeast strains. Malolactic fermentation (MLF) was carried out using industrial starters or indigenous strains, each in triplicate. Ester concentrations were determined by liquid-liquid-extraction- or HS-SPME-GC/MS at various stages in the winemaking process. The levels of most compounds were slightly impacted by LAB, depending on grape variety...
January 15, 2018: Food Chemistry
Mireia Lao, Encarnació Companys, Liping Weng, Jaume Puy, Josep Galceran
Free concentrations of Zn(2+), Fe(3+), Ca(2+) and Mg(2+) in a red wine (Raimat, Catalonia, Spain) have been determined, with the Donnan Membrane Technique (DMT) for the first time. The required equilibration time benefits from the acceptor solution including major cations. K(+) and Na(+), mainly unbound to any ligand in the sample, have been identified as suitable reference ions. A free Zn concentration of 1.76μmolL(-1) determined with DMT was in excellent agreement with the free Zn concentration independently provided by the electroanalytical technique Absence of Gradients and Nernstian Equilibrium Stripping (AGNES), 1...
January 15, 2018: Food Chemistry
Alexandre Pons, Nadia Mouakka, Laurent Deliere, Jean Christophe Crachereau, Ludivine Davidou, Pierre Sauris, Pascal Guilbault, Philippe Darriet
This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Cabernet Sauvignon wines made with grapes infected and wilted by brown rot (Plasmopara viticola). Must made from withered grapes had green aromas while red wines were marked by intense odor reminiscent of green, herbaceous notes but also figs and cooked fruit. Thanks to GC-O and GC-MS analysis, cooked fruit notes were identified as 3-methyl-2,4-nonanedione, γ-nonalactone and γ-decalactone, whereas herbaceous and green aromas were identified as (Z)-1,5-octadien-3-one and 3-isobutyl-2-methoxypyrazine...
January 15, 2018: Food Chemistry
Bekzod Khakimov, Søren Balling Engelsen
Resveratrol is probably the most investigated plant secondary metabolite ever. An epidemiological study known as the French paradox showed a correlation between red wine intake and low mortality due to coronary heart diseases, and the red wine substance resveratrol was claimed to play a key role. Since then, several hundred resveratrol studies have been conducted to demonstrate its antioxidant and other beneficial properties. In the foodomics era, considering a complex foodome including over 25,000 substances that make up the human diet, it appears to be outdated to pursue the hunt for biological activities one function/compound at a time...
September 3, 2017: Annals of the New York Academy of Sciences
K Madhavan Nair, Little Flower Augustine
Plant foods are endowed with micronutrients but an understanding of bioavailability is essential in countries primarily dependent on plant based foods. Bioavailability depends majorly on food synergies. This review examines the nature of certain food synergies and methods to screen and establish it as a strategy to control micronutrient deficiency in the populations. Strong evidence on the synergistic effect of inclusion of vitamin C rich fruits and non-vegetarian foods in enhancing the bioavailability of iron has been demonstrated...
January 1, 2018: Food Chemistry
Camila Silva Rodrigues, Lisandra Rossato Mozzaquatro, Bárbara Dala Nora, Letícia Borges Jacques, André Mallmann
Composite resin properties can be affected by contact with gel during bleaching procedures; however, there is no consensus about the effect of this contact on resin susceptibility to color change. This study aimed to evaluate staining susceptibility and surface roughness changes in 2 composite resins (Filtek Z250 XT and Filtek Z350 XT) after application of bleaching peroxides and storage in different media. Forty-two disc-shaped specimens of each composite were made, polished, and divided into 3 groups according to treatment type (35% hydrogen peroxide, 16% carbamide peroxide, or deionized water as a control group)...
September 2017: General Dentistry
Milena Ivanović, Anja Petek, Maša Islamčević Razboršek, Mitja Kolar
Total phenolic (TPC), flavonoid (TFC) and tannin (TTC) contents, total SO2, total acids, pH, and reducing sugars were measured in twenty five Slovenian red wines from three key wine producing regions, Podravje, Posavje and Primorska. The results were chemometrically analysed and the wines were classified according to wine growing region and vine variety. Principal component analysis proved that TPC, TFC and TTC contents were primarily responsible for variation in the wines. Additionally, linear discriminant analysis (LDA) was performed and resulted in the satisfactory classification of samples by both vine variety and region...
September 2017: Acta Chimica Slovenica
Walkia Polliana de Oliveira, Aline Camarão Telles Biasoto, Valquíria Fernanda Marques, Ieda Maria Dos Santos, Kedma Magalhães, Luiz Claudio Correa, Melissa Negro-Dellacqua, Maria Spínola Miranda, Adriano Costa de Camargo, Fereidoon Shahidi
Winemaking by-products account for more than 30% of the grape production, but this inexpensive feedstock has not yet been fully exploited. Accordingly, we evaluated the potential biological activity of winemaking by-products produced with Syrah grapes in comparison with those of the wine produced using the same grape cultivar. Winemaking by-products showed higher contents of total anthocyanins, flavonols, stilbenes, and flavanols than red wine as evaluated by HPLC-DAD-FD (on a dry weight basis). In contrast, red wine was a better source of phenolic acids...
August 30, 2017: Journal of Food Science
Rachel E Davis-Martin, Ashley N Polk, Todd A Smitherman
PURPOSE OF REVIEW: In contrast to well-established relationships between headache and affective disorders, the role of alcohol use in primary headache disorders is less clear. This paper provides a narrative overview of research on alcohol use disorders (AUDs) in primary headache and presents a meta-analysis of the role of alcohol as a trigger (precipitant) of headache. RECENT FINDINGS: The majority of studies on AUDs in headache have failed to find evidence that migraine or tension-type headache (TTH) is associated with increased risk for AUDs or problematic alcohol use...
August 26, 2017: Current Pain and Headache Reports
Yun Fa, Yinghui Liu, Aihua Xu, Yuexue Yu, Fangfang Li, Huizhou Liu
An effective pretreatment method for wine color removal by a PS-DVB SPE cartridge and online alcohol elimination by valve switching was presented. The optimum parameters for color removal were investigated: 40-μm and 100Å poly (styrene)-divinylbenzene (PS-DVB) (0.4g) was selected as the color removal material and 5mL of ethanol (10%) as the elution solvent for sample pretreatment under given condition. Moreover, an accurate and automated two-dimensional ion chromatography method for the simultaneous detection of amino acids and sugars was achieved with two valves after injection without alcohol interference...
August 18, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
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