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"red wine"

S H Q Quek, A U J Yap, V Rosa, K B C Tan, K H Teoh
This study investigated the color (ΔE) and translucency changes (ΔTP) of CAD/CAM composites after exposure to staining solutions using both spectrophotometer and shade-matching device. Direct (Filtek Z350XT [ZT]), indirect (Shofu Ceramage [CE]) and CAD/CAM (Shofu HC Block [HC], Lava Ultimate [LU], Vita Enamic [EN]) composite specimens measuring 12 × 14 × 1.5 mm were fabricated, divided into five groups (n = 8), and immersed in cola, tea, coffee, red wine, distilled water (control) at 37°C for 7 days...
January 17, 2018: Journal of Esthetic and Restorative Dentistry
Panagiotis Arapitsas, Graziano Guella, Fulvio Mattivi
Wine has one of the broadest chemical profiles, and the common oenological practice of adding the antioxidant and antimicrobial sulfur dioxide has a major impact on its metabolomic fingerprint. In this study, we investigated novel discovered oenological reactions primarily occurring between wine metabolites and sulfur dioxide. The sulfonated derivatives of epicatechin, procyanidin B2, indole acetic acid, indole lactic acid and tryptophol were synthesized and for the first time quantified in wine. Analysis of 32 metabolites in 195 commercial wines (1986-2016 vintages) suggested that sulfonation of tryptophan metabolites characterised white wines, in contrast to red wines, where sulfonation of flavanols was preferred...
January 16, 2018: Scientific Reports
Pavel Kessler, Markus Godejohann
This paper introduces CMC-se - a program for computer assisted structure elucidation. In the experimental part, the combination of modern analytical methods (LC-SPE-NMR/MS) and structure elucidation software is used for the identification of tentative markers in red wines.
January 13, 2018: Magnetic Resonance in Chemistry: MRC
Edoardo Longo, Fabrizio Rossetti, Matteo Scampicchio, Emanuele Boselli
Cyclic B-type proanthocyanidins in red wines and grapes have been discovered recently. However, proanthocyanidins of a different chemical structure (non-cyclic A-type proanthocyanidins) already known to be present in cranberries and wine possess an identical theoretical mass. As a matter of fact, the retention times and the MS/MS fragmentations found for the proposed novel cyclic B-type tetrameric proanthocyanidin in red wine and the known tetrameric proanthocyanidin in a cranberry extract are herein shown to be identical...
January 12, 2018: Journal of the American Society for Mass Spectrometry
Stefano Ardu, O Duc, E Di Bella, I Krejci
The goals of the present study were to evaluate, in vitro, the staining of different composite resins submitted to different common beverages, and to compare the staining effect of each of these solutions. A total of 288 specimens were randomly divided into six groups and immersed for 4 weeks in five staining solutions represented by red wine, orange juice, coke, tea and coffee or in artificial saliva as a control group. When analyzed over a black background, mean ΔE00 values varied from 0.8 for Venus Diamond, Saremco Microhybrid and ELS in saliva and Estelite Posterior in coke to 37...
January 12, 2018: Odontology
Takahiro Fujimaki, Shoko Mori, Manabu Horikawa, Yuko Fukui
The red wines made from Vitis vinifera were identified as skin-whitening effectors by using in vitro assays. OPCs in the wine were evaluated for tyrosinase activity and melanogenesis. Strong tyrosinase inhibitory activity was observed in fractions with high oligomeric proanthocyanidin (OPC) content. Among OPC dimers, a strong inhibitory effect on tyrosinase was observed with OPCs which contain (+)-catechin as an upper unit. Melanogenesis inhibitory effect was observed with OPCs which have (-)-epicatechin as upper units...
May 15, 2018: Food Chemistry
Almudena Marrufo-Curtido, Vanesa Carrascón, Mónica Bueno, Vicente Ferreira, Ana Escudero
The rates at which wine consumes oxygen are important technological parameters for whose measurement there are not accepted procedures. In this work, volumes of 8 wines are contacted with controlled volumes of air in air-tight tubes containing oxygen-sensors and are further agitated at 25 °C until O2 consumption is complete. Three exposure levels of O2 were used: low (10 mg/L) and medium or high (18 or 32 mg/L plus the required amount to oxidize all wine SO2). In each oxygen level, 2-4 independent segments following pseudo-first order kinetics were identified, plus an initial segment at which wine consumed O2 very fast...
May 15, 2018: Food Chemistry
Wei-Xuan Sun, Kai Hu, Jun-Xiang Zhang, Xiao-Lin Zhu, Yong-Sheng Tao
Cabernet Gernischt (CG) is a famous Chinese wine grape cultivar, the red wine of which is known for its green trait, especially when produced from grapes cultivated in regions with monsoon climate. To modify CG wine aroma, three enzyme preparations (H. uvarum extracellular enzyme, AR2000, and pectinase) were introduced in different winemaking stages with Saccharomyces cerevisiae. Free and bound aroma compounds in young wines were detected using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry, and aroma characteristics were quantified by trained panelists...
April 15, 2018: Food Chemistry
Morena Gabriele, Chiara Gerardi, Jeannette J Lucejko, Vincenzo Longo, Laura Pucci, Valentina Domenici
This study analyzed the effect of low sulfur dioxide concentrations on the chromatic properties, phytochemical composition and antioxidant activity of Aglianico red wines with respect to wines produced from conventional winemaking. We determined the phytochemical composition by spectrophotometric methods and HPLC-DAD analysis and the in vitro antioxidant activity of different wine samples by the ORAC assay. The main important classes of fluorophore molecules in red wine were identified by Front-Face fluorescence spectroscopy, and the emission intensity trend was investigated at various sulfur dioxide concentrations...
April 15, 2018: Food Chemistry
M Senthil Kumar, R Ajay, S A Miskeen Sahib, M Chittrarasu, M Navarasu, N Ragavendran, Omar Farooq Burhanuddin Mohammed
Purpose of the Study: The aim of the study was to evaluate the difference in the color of microhybrid (MH) and nanofilled (NF) composite resins after 24 and 48 h in beverages such as red wine (RW), Coca-Cola, and distilled water. The specific objective of this study was to investigate the cumulative effect of the colorant solutions on the dental composites. Materials and Methods: MH and NF composite resins (A2 shade) were used in this current study. Sixty disk-shaped material specimens (10 mm in diameter × 2 mm in thickness) were prepared using a fiber mold (ring), with the desired dimensions...
November 2017: Journal of Pharmacy & Bioallied Sciences
Yuu Miyazaki, Atsuhiko Ichimura, Shun Sato, Takuto Fujii, Shinya Oishi, Hideki Sakai, Hiroshi Takeshima
Myricetin (3,3',4',5,5',7-hexahydroxyflavone), a major flavonoid in berries and red wine, has been recently used as a health food supplement based on its antioxidant and antitumor properties. We report here that myricetin preferentially exerts inhibitory effects on gastric H+, K+-ATPase. Myricetin inhibited H+, K+-ATPase with a sub-micromolar IC50 value in an enzyme assay using freeze-dried tubulovesicles prepared from hog stomach. Na+, K+-ATPase and Ca2+-ATPase were also inhibited by myricetin in a dose-dependent manner, but the IC50 values for these enzymes were approximately an order of magnitude higher compared to the H+, K+-ATPase...
December 20, 2017: European Journal of Pharmacology
Hao Wang, Jialin Wang, Shaoxiang Yang, Hongyu Tian, Baoguo Sun, Yongguo Liu
A new reaction-based fluorescent probe 6-cyanonaphthalen-2-yl-2,4- dinitrobenzenesulfonate (probe 1) was designed and synthesized for detection of hydrogen sulfide (H2 S). The addition of H2 S to a solution of probe 1 resulted in a marked fluorescence increased accompanied by a visual color change from colorless to yellow. Importantly, this distinct color response indicates that probe 1 could be used as a visual tool for detection of H2 S. H2 S can be detected quantitatively in the concentration range 0 to 25 μM and the detection limit was 30 nM...
December 15, 2017: Journal of Food Science
Cecilia N Amadi, Amaka A Mgbahurike
BACKGROUND: Food/Herb-drug interactions have become a major problem in health care. These interactions can lead to loss of therapeutic efficacy or toxic effects of drugs. AREAS OF UNCERTAINTY: To probe the clinical relevance of such interactions, the impact of food/herb intake on the clinical effects of drug administration has to be evaluated. Failure to identify and efficiently manage food-drug interactions can lead to serious consequences. A comprehensive knowledge of the mechanisms that underpin variability in disposition will help optimize therapy...
November 22, 2017: American Journal of Therapeutics
M Basalekou, C Pappas, Y Kotseridis, P A Tarantilis, E Kontaxakis, S Kallithraka
Color, phenolic content, and chemical age values of red wines made from Cretan grape varieties (Kotsifali, Mandilari) were evaluated over nine months of maturation in different containers for two vintages. The wines differed greatly on their anthocyanin profiles. Mid-IR spectra were also recorded with the use of a Fourier Transform Infrared Spectrophotometer in ZnSe disk mode. Analysis of Variance was used to explore the parameter's dependency on time. Determination models were developed for the chemical age indexes using Partial Least Squares (PLS) (TQ Analyst software) considering the spectral region 1830-1500 cm-1...
2017: Journal of Analytical Methods in Chemistry
Si-Yu Li, Bao-Qing Zhu, Malcolm J Reeves, Chang-Qing Duan
To develop a robust tool for Chinese commercial wines' varietal, regional, and vintage authentication, phenolic compounds in 121 Chinese commercial dry red wines were detected and quantified by using high-performance liquid chromatography triple-quadrupole mass spectrometry (HPLC-QqQ-MS/MS), and differentiation abilities of principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were compared. Better than PCA and PLS-DA, OPLS-DA models used to differentiate wines according to their varieties (Cabernet Sauvignon or other varieties), regions (east or west Cabernet Sauvignon wines), and vintages (young or old Cabernet Sauvignon wines) were ideally established...
December 6, 2017: Journal of Food Science
Laura Laguna, Anwesha Sarkar, Michael G Bryant, Andrew R Beadling, Begoña Bartolomé, M Victoria Moreno-Arribas
Wine creates a group of oral-tactile stimulations not related to taste or aroma, such as astringency or fullness; better known as mouthfeel. During wine consumption, mouthfeel is affected by ethanol content, phenolic compounds and their interactions with the oral components. Mouthfeel arises through changes in the salivary film when wine is consumed. In order to understand the role of each wine component, eight different model wines with/without ethanol (8%), glycerol (10g/L) and commercial tannins (1g/L) were described using a trained panel...
December 2017: Food Research International
Bo Zhang, Xue-Shan Yang, Ning-Ning Li, Xia Zhu, Wen-Jun Sheng, Fei He, Chang-Qing Duan, Shun-Yu Han
In the recent research, the copigmentations of malvidin-3-O-glucoside with eight types of phenolic copigments have been investigated. The influence of the pigment/copigment molar ratio, the reaction temperature, the pH and the ethanol content of solutions has been examined. The results showed that the copigmentation effect was dependent on not only the particular structures of the phenolic compounds but also the factors of the reaction systems. The increase of the copigment concentration can strengthen the copigmentation effect, improve the solution color, and enhance the red-purple features...
December 2017: Food Research International
Leticia Vidal, Lucía Antúnez, Ana Giménez, Karina Medina, Eduardo Boido, Gastón Ares
Astringency is one of the most important characteristics that define the quality of red wine, and is of particular relevance for Tannat, Uruguayan emblematic red wine variety. Astringency is a time-dependant and complex sensory characteristic, related to several sensations, or sub-qualities, that can be simultaneously perceived. The aim of the present study was to obtain a sensory characterization of the astringency of commercial Uruguayan Tannat wines. Forty samples with different characteristics in terms of vintage, price segment and aging in oak barrels were assessed by a panel of 9 trained assessors...
December 2017: Food Research International
M Medel-Marabolí, J L Romero, E Obreque-Slier, A Contreras, A Peña-Neira
Astringency is a tactile sensation that is generated by a reduction in lubrication in the oral cavity and is generally attributed to the interaction of procyanidins or condensed tannins with salivary proteins. Several factors influence tannin-protein interactions, such as pH, alcohol, sweetness, oxygen and polyphenol content. A scarcely studied factor is the effect of the tannin content on the perception of astringency. The objective of this study was to evaluate the effect of different concentrations of commercial oenological tannin (COT) on the timing of the perception of astringency...
December 2017: Food Research International
Ana Lígia de Brito Oliveira, Valter Vinicius Silva Monteiro, Kely Campos Navegantes-Lima, Jordano Ferreira Reis, Rafaelli de Souza Gomes, Dávila Valentina Silva Rodrigues, Silvia Letícia de França Gaspar, Marta Chagas Monteiro
Autoimmune diseases are still considered to be pressing concerns due the fact that they are leaders in death and disability causes worldwide. Resveratrol is a polyphenol derived from a variety of foods and beverages, including red grapes and red wine. Anti-inflammatory, antioxidant, and antiaging properties of resveratrol have been reported, and in some animal and human studies this compound reduced and ameliorated the progression of autoimmune diseases, such as rheumatoid arthritis, systemic lupus erythematosus, psoriasis, inflammatory bowel disease, and type 1 diabetes mellitus...
December 1, 2017: Nutrients
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