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https://www.readbyqxmd.com/read/28436828/sensory-profile-and-volatile-aroma-composition-of-reduced-alcohol-merlot-wines-fermented-with-metschnikowia-pulcherrima-and-saccharomyces-uvarum
#1
C Varela, A Barker, T Tran, A Borneman, C Curtin
Strategies for production of wines containing lower alcohol concentrations are in strong demand, for reasons of quality, health, and taxation. Development and application of wine yeasts that are less efficient at transforming grape sugars into ethanol has the potential to allow winemakers the freedom to make lower alcohol wines from grapes harvested at optimal ripeness, without the need for post-fermentation processes aimed at removing ethanol. We have recently shown that two non-conventional wine yeast species Metschnikowia pulcherrima and Saccharomyces uvarum were both able to produce wine with reduced alcohol concentration...
April 12, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28417982/total-and-beverage-specific-alcohol-intake-and-the-risk-of-aggressive-prostate-cancer-a-case-control-study
#2
N P Papa, R J MacInnis, H Jayasekara, D R English, D Bolton, I D Davis, N Lawrentschuk, J L Millar, J Pedersen, G Severi, M C Southey, J L Hopper, G G Giles
BACKGROUND: Ethanol in alcoholic beverages is a known carcinogen, but its association with aggressive prostate cancer (APC) is uncertain. Recent studies have shown a modest increase in risk of APC associated with heavy alcohol intake while association for beverage types remain inconsistent. METHODS: Using a case-control design and self-administered questionnaire, we examined the association between APC (high grade and/or advanced stage) and frequency and quantity of alcohol intake 2 years prior to enrolment...
April 18, 2017: Prostate Cancer and Prostatic Diseases
https://www.readbyqxmd.com/read/28416338/separation-and-purification-of-polyphenols-from-red-wine-extracts-using-high-speed-counter-current-chromatography
#3
Yuanyuan Li, Lingxi Li, Yan Cui, Shuting Zhang, Baoshan Sun
Polyphenols are important compounds of red wine owing to their contribution to sensory properties and antioxidant activities. In this study, high-speed counter-current chromatography (HSCCC) coupled with semi-preparative HPLC was used for large-scale separation and purification of polyphenols from red wine extracts. With the solvent system of hexane-ethyl acetate-water (1-50-50), various oligomeric procyanidins including monomer catechin, epicatechin, dimers B1, B2; phenolic acids including coutaric acid, caftaric acid and other type of polyphenols were largely separated within 370min and most of these compounds presented high yields (0...
March 12, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28407929/filter-vial-dispersive-solid-phase-extraction-as-a-simplified-clean-up-for-determination-of-ethylphenols-in-red-wines
#4
Ariel R Fontana, Rubén Bottini
In-vial filtration with dispersive solid-phase extraction (d-SPE) clean-up of QuEChERS (quick, easy, cheap, effective, rugged and safe) extracts is proposed for the determination of ethylphenols (EPs) in red wines. Analytes were extracted from 5mL wine sample (previously alkalinized with 0.5% sodium hydroxide) using 5mL acetonitrile. For phase separation, 1.5g NaCl and 4g anhydrous MgSO4 were added. Then, a 0.5mL aliquot of the partitioned supernatant was cleaned-up using d-SPE and in-vial filtration with a combination of anhydrous CaCl2 (100mg) and primary-secondary amine (PSA, 25mg) as sorbents...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28403379/effect-of-resveratrol-on-walking-performance-in-older-people-with-peripheral-artery-disease-the-restore-randomized-clinical-trial
#5
Mary M McDermott, Christiaan Leeuwenburgh, Jack M Guralnik, Lu Tian, Robert Sufit, Lihui Zhao, Michael H Criqui, Melina R Kibbe, James H Stein, Donald Lloyd-Jones, Stephen D Anton, Tamar S Polonsky, Ying Gao, Rafael de Cabo, Luigi Ferrucci
Importance: Research shows that resveratrol, a sirtuin activator in red wine, improves exercise endurance and skeletal-muscle oxidative metabolism in animals and may enhance vascular function in humans. Resveratrol supplement sales exceed $30 million annually in the United States, but few data are available regarding its efficacy in humans. Objective: To determine whether resveratrol, 125 mg/d or 500 mg/d, improves the 6-minute walk performance in patients with peripheral artery disease (PAD)...
April 12, 2017: JAMA Cardiology
https://www.readbyqxmd.com/read/28402662/dominant-carbons-in-trans-and-cis-resveratrol-isomerization
#6
Feng Wang, Subhojyoti Chatterjee
A comprehensive analysis for isomerization of geometric isomers in case of resveratrol is been presented. As an important red wine molecule, only one geometric isomer of resveratrol, i.e., trans-R rather than cis-R is primarily associated with health benefit. In the present study, density function theory (DFT) provides accurate descriptions of isomerization of resveratrol. The nearly planar trans-R forms a relatively rigid and less flexible conjugate network but the non-planar cis-R favors a more flexible structure with steric through space interaction...
April 12, 2017: Journal of Physical Chemistry. B
https://www.readbyqxmd.com/read/28378813/a-voltammetric-determination-of-caffeic-acid-in-red-wines-based-on-the-nitrogen-doped-carbon-modified-glassy-carbon-electrode
#7
Natarajan Karikalan, Raj Karthik, Shen-Ming Chen, Hsi-An Chen
We reported an electrochemical determination of caffeic acid (CA) based on the nitrogen doped carbon (NDC). The described sensor material was prepared by the flame synthesis method, which gave an excellent platform for the synthesis of carbon nanomaterials with the hetero atom dopant. The synthesized material was confirmed by various physical characterizations and it was further characterized by different electrochemical experiments. The NDC modified glassy carbon electrode (NDC/GCE) shows the superior electrocatalytic performance towards the determination of CA with the wide linear concentration range from 0...
April 5, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28375190/a-new-chemical-pathway-yielding-a-type-vitisins-in-red-wines
#8
Paula Araújo, Ana Fernandes, Victor de Freitas, Joana Oliveira
A new chemical pathway yielding A-type vitisins in red wines is proposed herein from the reaction between anthocyanins and oxaloacetic acid (OAA). This new chemical path is thought to occur in the first stages of the wine production even during the fermentation process. This is due to the revealed high reactivity of OAA with anthocyanins compared with the already known precursor (pyruvic acid, PA). In model solutions at wine pH (3.5), when malvidin-3-O-glucoside (mv-3-glc) is in contact with OAA and PA a decrease in the OAA concentration is observed along with the formation of A-type vitisin...
April 4, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28372244/antioxidant-capacity-of-phenolic-compounds-on-human-cell-lines-as-affected-by-grape-tyrosinase-and-botrytis-laccase-oxidation
#9
Matthias Riebel, Andrea Sabel, Harald Claus, Ning Xia, Huige Li, Helmut König, Heinz Decker, Petra Fronk
Phenolic components (PCs) are well-known for their positive impact on human health. In addition to their action as radical scavengers, they act as activators for the intrinsic cellular antioxidant system. Polyphenol oxidases (PPOs) such as tyrosinase and laccase catalyze the enzymatic oxidation of PCs and thus, can alter their scavenging and antioxidative capacity. In this study, oxidation by tryosinase was shown to increase the antioxidant capacity of many PCs, especially those that lack adjacent aromatic hydroxyl groups...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372219/on-line-monitoring-of-oxygen-as-a-method-to-qualify-the-oxygen-consumption-rate-of-wines
#10
Ignacio Nevares, Víctor Martínez-Martínez, Ana Martínez-Gil, Roberto Martín, V Felipe Laurie, María Del Álamo-Sanza
Measuring the oxygen content during winemaking and bottle storage has become increasingly popular due to its impact on the sensory quality and longevity of wines. Nevertheless, only a few attempts to describe the kinetics of oxygen consumption based on the chemical composition of wines have been published. Therefore, this study proposes firstly a new fitting approach describing oxygen consuming kinetics and secondly the use of an Artificial Neural Network approach to describe and compare the oxygen avidity of wines according to their basic chemical composition (i...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372199/trace-determination-of-organophosphate-esters-in-white-wine-red-wine-and-beer-samples-using-dispersive-liquid-liquid-microextraction-combined-with-ultra-high-performance-liquid-chromatography-tandem-mass-spectrometry
#11
Long Pang, Huiqiang Yang, Peijie Yang, Hongzhong Zhang, Jihong Zhao
In this study, dispersive liquid-liquid microextraction coupled with ultra-high-performance liquid chromatography-tandem mass spectrometry was developed for the analysis of five representative organophosphate esters (OPEs) in wine samples. Under optimized conditions, the proposed method resulted in good linearity (R(2)>0.9933) over the range of 0.1-100μgL(-1), with limits of detection (LODs, S/N =3) and quantification (LOQs, S/N =10) in the ranges of 0.48-18.8ngL(-1) and 1.58-62.5ngL(-1), respectively...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372185/rapid-assay-of-resveratrol-in-red-wine-by-paper-spray-tandem-mass-spectrometry-and-isotope-dilution
#12
Leonardo Di Donna, Domenico Taverna, Serena Indelicato, Anna Napoli, Giovanni Sindona, Fabio Mazzotti
A rapid analytical approach for the assay of resveratrol in red wines, based on Paper Spray Mass Spectrometry (PS-MS) and Multiple Reaction Monitoring (MRM) is described. The assay involves the use of the stable isotope dilution method. The analytical parameters calculated analyzing fortified samples confirm the reliability of the proposed approach, with accuracy values about 100%, and LOD and LOQ values calculated at 0.5 and 0.8μg/mL, respectively. Furthermore, both the recovery, which was quantitative for the analyte, and the reproducibility (RSD%), checked on different days on the same wine, always below 7%, highlighted the consistency of the methodology...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372170/reduction-of-4-ethylphenol-and-4-ethylguaiacol-in-red-wine-by-activated-carbons-with-different-physicochemical-characteristics-impact-on-wine-quality
#13
Luís Filipe-Ribeiro, Juliana Milheiro, Carlos C Matos, Fernanda Cosme, Fernando M Nunes
Activated carbon (AC) could be a solution to remove 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) off-flavours from Dekkera/Brettanomyces contaminated red wines. The relation between AC physicochemical characteristics and removal efficiency of these compounds is unknown. The impact of ACs characteristics on 4-EP and 4-EG removal, phenolic and headspace aroma composition was studied. All ACs reduced significantly 4-EP and 4-EG levels (maximum 73%). Their efficiency was related to their surface area and micropores volume...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372167/a-new-parameter-to-simultaneously-assess-antioxidant-activity-for-multiple-phenolic-compounds-present-in-food-products
#14
Hong Yang, Xuejia Xue, Huan Li, Su Chin Tay-Chan, Seng Poon Ong, Edmund Feng Tian
In this work, we established a new methodology to simultaneously assess the relative reaction rates of multiple antioxidant compounds in one experimental set-up. This new methodology hypothesizes that the competition among antioxidant compounds towards limiting amount of free radical (in this article, DPPH) would reflect their relative reaction rates. In contrast with the conventional detection of DPPH decrease at 515nm on a spectrophotometer, depletion of antioxidant compounds treated by a series of DPPH concentrations was monitored instead using liquid chromatography coupled with quadrupole time-of-flight (LC-QTOF)...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28366000/comparison-between-malolactic-fermentation-container-and-barrel-toasting-effects-on-phenolic-volatile-and-sensory-profiles-of-red-wines
#15
María Reyes González-Centeno, Kleopatra Chira, Pierre-Louis Teissedre
Ellagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging. Three different barrel toastings were evaluated. Barrel-fermented wines generally presented 1.2-fold higher total phenolics, whereas tank-fermented wines exhibited 1.1- and 1.2-fold greater total proanthocyanidin and anthocyanin contents, respectively. Concerning ellagitannin composition, the barrel toasting effect seemed to be more important than differences due to MLF container...
April 12, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28349255/alcohol-and-red-wine-consumption-but-not-fruit-vegetables-fish-or-dairy-products-are-associated-with-less-endothelial-dysfunction-and-less-low-grade-inflammation-the-hoorn-study
#16
B C T van Bussel, R M A Henry, C G Schalkwijk, J M Dekker, G Nijpels, E J M Feskens, C D A Stehouwer
PURPOSE: Endothelial dysfunction and low-grade inflammation are key phenomena in the pathobiology of cardiovascular disease (CVD). Their dietary modification might explain the observed reduction in CVD that has been associated with a healthy diet rich in fruit, vegetables and fish, low in dairy products and with moderate alcohol and red wine consumption. We investigated the associations between the above food groups and endothelial dysfunction and low-grade inflammation in a population-based cohort of Dutch elderly individuals...
March 27, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28340743/linking-atr-ftir-and-raman-features-to-phenolic-extractability-and-other-attributes-in-grape-skin
#17
Julio Nogales-Bueno, Berta Baca-Bocanegra, Abigail Rooney, José Miguel Hernández-Hierro, Francisco José Heredia, Hugh J Byrne
The importance of wine phenolics on the sensory characteristic of red wines is well-known. Therefore, it is necessary to control the extractability of phenolic compounds from grape skins, which depends significantly on grape ripeness and hence, on cell wall degradation. In the present study, attenuated total reflectance Fourier transform infrared (ATR-FTIR) and Raman spectra of grape skin have been recorded. Then, these spectral matrices have been studied and the main spectral features have been linked to extractabilities of phenolic compounds (anthocyanins, flavanols and total phenols)...
May 15, 2017: Talanta
https://www.readbyqxmd.com/read/28332406/continuous-glucose-monitor-interference-with-commonly-prescribed-medications
#18
Ananda Basu, Michael Q Slama, Wayne T Nicholson, Loralie Langman, Thomas Peyser, Rickey Carter, Rita Basu
BACKGROUND: Reliability of continuous glucose monitors (CGM) is a prerequisite for therapeutic dosing of insulin without the need for confirmatory blood glucose meter measurements. Interference of CGMs with commonly prescribed substances has not been extensively evaluated. METHODS: We sought to undertake a novel pilot study to determine the susceptibility of FDA-approved CGM systems (Medtronic Guardian Sof-Sensor, Dexcom G4 Platinum) to erroneous readings in the presence of common medications...
March 1, 2017: Journal of Diabetes Science and Technology
https://www.readbyqxmd.com/read/28330557/loss-of-anthocyanins-and-modification-of-the-anthocyanin-profiles-in-grape-berries-of-malbec-and-bonarda-grown-under-high-temperature-conditions
#19
Inés de Rosas, María Teresa Ponce, Emiliano Malovini, Leonor Deis, Bruno Cavagnaro, Pablo Cavagnaro
Malbec and Bonarda are the two most widely cultivated grape varieties in Argentina, and their derived red wines are recognized worldwide, being their intense color a major quality trait. The temperature during fruit ripening conditions berries color intensity. In the main viticulture region of Malbec and Bonarda a 2-3°C increase in temperature has been predicted for the upcoming years as consequence of the global climate change. In the present study, this predicted temperature raise was simulated under field-crop conditions, and its effect on anthocyanin pigmentation in berries of Malbec and Bonarda was monitored by HPLC analysis throughout the ripening process, in two growing seasons...
May 2017: Plant Science: An International Journal of Experimental Plant Biology
https://www.readbyqxmd.com/read/28319346/determination-of-oleanolic-acid-in-human-plasma-and-its-association-with-olive-oil-intake-in-healthy-spanish-adults-within-the-epic-spain-cohort-study
#20
Genevieve Buckland, Antoni Pastor, Leila Lujan-Barroso, Carlos Alberto Gonzalez, Noemie Travier, Pilar Amiano, José María Huerta, Antonio Agudo, Carmen Navarro, María Dolores Chirlaque, Maria-José Sánchez, Miguel Rodríguez-Barranco, Aurelio Barricarte, Eva Ardanaz, Miren Dorronsoro, Amaia Molinuevo, José Ramón Quirós, Rafael de la Torre
SCOPE: Oleanolic acid (OA) is an important triterpenic compound found in olive oil, however little is known about its concentrations in human plasma. We aimed to determine plasma OA levels in a healthy Spanish population and compare them with estimates of dietary olive oil intake. METHODS AND RESULTS: The final study sample included 141 individuals randomly selected from the European Prospective Investigation into Cancer and Nutrition Spanish cohort. Dietary olive oil intake was estimated using validated dietary history questionnaires...
February 3, 2017: Molecular Nutrition & Food Research
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