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https://www.readbyqxmd.com/read/28635282/fining-of-red-wine-monitored-by-multiple-light-scattering
#1
Giovanna Ferrentino, Mohsen Ramezani, Ksenia Morozova, Daniela Hafner, Ulrich Pedri, Konrad Pixner, Matteo Scampicchio
This work describes a new approach based on multiple light scattering to study red wine clarification processes. The whole spectral signal (1933 backscattering points along the length of each sample vial) were fitted by a multivariate kinetic model that was built with a three-step mechanism, implying: 1) adsorption of wine colloids to fining agents; 2) aggregation into larger particles; 3) sedimentation. Each step is characterized by a reaction rate constant. According to the first reaction, the results showed that gelatin was the most efficient fining agent, concerning the main objective, which was the clarification of the wine, and consequently the increase in its limpidity...
June 21, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28627947/-the-standardized-mortality-numbers-of-patients-with-gastrointestinal-tumors-and-cardiovascular-diseases-in-four-wine-regions-and-in-one-not-wine-region-of-hungary-between-2000-2010
#2
János Nagy, Sándor Sipka, Judit Kocsis, Zsolt Horváth
INTRODUCTION: Eating habits act on mortalities from gastrointestinal tumors and cardiovascular diseases. AIM: To investigate the role of wine drinking on these mortalities in Hungary. METHOD: The standardized mortality data of people from 206,159 subjects died of gastrointestinal tumors and cardiovascular diseases between 2000-2010 were compared in four wine regions: Tokaj (white), Eger (red), Balaton (white), Szekszárd/Villány (red) and in Hódmezővásárhely (not-wine region)...
June 2017: Orvosi Hetilap
https://www.readbyqxmd.com/read/28618374/proteomic-profiling-of-german-dornfelder-grape-berries-using-data-independent-acquisition
#3
Matthias Riebel, Petra Fronk, Stefan Tenzer, Ute Distler, Heinz Decker
Grapevine is one of the most important fruit plants throughout the world. Sequencing of the grape genome in 2007 enabled in-depth analyses of the grape proteome. Whereas many studies addressed changes in proteomic composition of grapes during ripening, we focused on the proteome of mature grape berries from Dornfelder, a characteristic red wine grape for Germany. Current data-independent acquisition proteomics technology enables the analysis of proteomic compositions in a degree of accuracy that was unreachable only a few years ago...
June 7, 2017: Plant Physiology and Biochemistry: PPB
https://www.readbyqxmd.com/read/28610737/the-impact-of-wine-components-on-fractionation-of-cu-and-fe-in-model-wine-systems-macromolecules-phenolic-and-sulfur-compounds
#4
Nikolaos Kontoudakis, Mark Smith, Anque Guo, Paul A Smith, Geoffrey R Scollary, Eric N Wilkes, Andrew C Clark
A variety of techniques have been developed with the ability to measure different forms of metals in wine with the ultimate aim of providing a more accurate indicator of metal induced spoilage of wine. This study was conducted in order to identify which wine components influence the measurement of Cu and Fe in their fractionated and/or electrochemically active forms. The measurement techniques involved detection of labile Cu by stripping potentiometry and fractionation of Cu and Fe by sequential solid phase extraction, with detection by inductively coupled plasma-optical emission spectroscopy...
August 2017: Food Research International
https://www.readbyqxmd.com/read/28606222/association-of-flavonoid-rich-foods-and-flavonoids-with-risk-of-all-cause-mortality
#5
Kerry L Ivey, Majken K Jensen, Jonathan M Hodgson, A Heather Eliassen, Aedín Cassidy, Eric B Rimm
Flavonoids are bioactive compounds found in foods such as tea, red wine, fruits and vegetables. Higher intakes of specific flavonoids, and flavonoid-rich foods, have been linked to reduced mortality from specific vascular diseases and cancers. However, the importance of flavonoid-rich foods, and flavonoids, in preventing all-cause mortality remains uncertain. As such, we examined the association of intake of flavonoid-rich foods and flavonoids with subsequent mortality among 93 145 young and middle-aged women in the Nurses' Health Study II...
June 13, 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28604886/antihypertensive-and-antioxidant-effects-of-supplementation-with-red-wine-pomace-in-spontaneously-hypertensive-rats
#6
Raquel Del Pino-García, María D Rivero-Pérez, María L González-SanJosé, Kevin D Croft, Pilar Muñiz
Hypertension is associated with enhanced vascular oxidative stress and impaired endothelial function, which is related to an imbalance between reactive oxygen species and nitric oxide bioavailability. Short-term supplementation with a polyphenol-rich powdered red wine pomace seasoning (RWPS) was investigated for its effects on blood pressure and biomarkers of endothelial dysfunction and oxidative status in a model of essential hypertension. Male spontaneously hypertensive rats (SHRs) and normotensive Wistar-Kyoto rats (12-week-old, 5 rats per group) were administered RWPS (300 mg kg(-1) day(-1); equivalent to 7...
June 12, 2017: Food & Function
https://www.readbyqxmd.com/read/28602493/alcohol-attenuates-myocardial-ischemic-injury
#7
Laura A Scrimgeour, Brittany A Potz, Nassrene Y Elmadhun, Louis M Chu, Frank W Sellke
BACKGROUND: Moderate alcohol consumption is cardioprotective but the mechanism of action remains unclear. Nuclear factor κ-B regulates the expression of genes involved in inflammation, stress, and apoptosis. We used a swine model of diet-induced metabolic syndrome to investigate the effects of red wine and vodka on nuclear factor κ-B signaling and cytokine activity in chronically ischemic myocardium. METHODS: Yorkshire swine were given a high-fat diet for 4 weeks; an ameroid constrictor was then placed on the left circumflex artery...
June 8, 2017: Surgery
https://www.readbyqxmd.com/read/28590732/study-of-substituted-ester-formation-in-red-wine-by-the-development-of-a-new-method-for-quantitative-determination-and-enantiomeric-separation-of-their-corresponding-acids
#8
Georgia Lytra, Celine Franc, Margaux Cameleyre, Jean-Christophe Barbe
A new method was developed for quantifying substituted acids including, where applicable, their various unexplored enantiomeric forms. A new step was added to acids' usual quantification methods, consisting of extraction, derivatization to methyl esters, and gas chromatography analysis: preliminary extraction was performed at basic pH to eliminate ethyl esters, thus avoiding their transesterification during derivatization. Quantitation and enantiomeric distribution of some substituted esters and their corresponding acids were established in 31 commercial Bordeaux red wines from 0 to 20 years old...
June 21, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28587200/antioxidant-and-antihypertensive-effects-of-a-chemically-defined-fraction-of-syrah-red-wine-on-spontaneously-hypertensive-rats
#9
Eugênia Abrantes de Figueiredo, Naiane Ferraz Bandeira Alves, Matheus Morais de Oliveira Monteiro, Clenia de Oliveira Cavalcanti, Tania Maria Sarmento da Silva, Telma Maria Guedes da Silva, Valdir de Andrade Braga, Eduardo de Jesus Oliveira
A particularly phenolic-rich fraction extracted from red wine from the São Francisco valley (Northeastern Brazil) was chemically characterized and its hypotensive and antioxidant effects on spontaneously hypertensive rats were studied both in vitro and in vivo. The liquid-liquid pH dependent fractionation scheme afforded a fraction with high content of bioactive phenolics such as flavonols, flavonol glycosides, phenolic acids and anthocyanins, whose identities were confirmed by liquid chromatography coupled to mass spectrometry analysis...
June 3, 2017: Nutrients
https://www.readbyqxmd.com/read/28581736/highly-efficient-malolactic-fermentation-of-red-wine-using-encapsulated-bacteria-in-a-robust-biocomposite-of-silica-alginate
#10
Guillermo Simó, Josefina Vila-Crespo, Encarnación Fernández-Fernández, Violeta Ruipérez, José Manuel Rodríguez-Nogales
Bacteria encapsulation to develop malolactic fermentation emerges as a biotechnological strategy that provides significant advantages over the use of free cells. Two encapsulation methods have been proposed embedding Oenococcus oeni, (i) interpenetrated polymer networks of silica and Ca-alginate and (ii) Ca-alginate capsules coated with hydrolyzed 3-aminopropyltriethoxysilane (hAPTES). On the basis of our results, only the first method was suitable for bacteria encapsulation. The optimized silica-alginate capsules exhibited a negligible bacteria release and an increase of 328% and 65% in L-malic acid consumption and mechanical robustness, respectively, compared to untreated alginate capsules...
June 19, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28575283/quantification-of-oral-roughness-perception-and-comparison-with-mechanism-of-astringency-perception
#11
Brianne Linne, Christopher T Simons
Texture contributes to food acceptance, but oral texture perception is incompletely understood. Presently, we quantified individual sensitivities to lingual tactile roughness and assessed the impact of age, salivary flow (SF), and fungiform papillae density (FPD) on threshold and suprathreshold perception. Additionally, we tested the hypothesis that individuals highly sensitive to tactile roughness exhibit sensitivity to astringent stimuli. Detection thresholds (DTs) were determined using the staircase method for surface roughness from stainless steel coupons (Ra; 0...
June 1, 2017: Chemical Senses
https://www.readbyqxmd.com/read/28574422/influence-of-freeze-concentration-technique-on-aromatic-and-phenolic-compounds-color-attributes-and-sensory-properties-of-cabernet-sauvignon-wine
#12
Yan-Yan Wu, Kai Xing, Xiao-Xu Zhang, Hui Wang, Yong Wang, Fang Wang, Jing-Ming Li
Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon (Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content...
June 2, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28560529/desire-for-core-tastes-decreases-after-sleeve-gastrectomy-a-single-center-longitudinal-observational-study-with-6-month-follow-up
#13
Daniel Gero, Fadia Dib, Lara Ribeiro-Parenti, Konstantinos Arapis, Denis Chosidow, Jean-Pierre Marmuse
INTRODUCTION: Laparoscopic sleeve gastrectomy (LSG) modifies gastrointestinal substances that control hunger and satiation via the brain-gut axis. A potential mechanism implicated in weight loss is the shift in food preferences. Our aim was to assess changes in taste preferences and their relationship to weight loss. METHODS: This is a prospective longitudinal observational study in 100 consecutive LSG patients. Questionnaire with photographs of tastes was administered before surgery, at postoperative (PO) day 6 and PO month 6...
May 30, 2017: Obesity Surgery
https://www.readbyqxmd.com/read/28551249/effect-of-ultrasound-irradiation-on-the-evolution-of-color-properties-and-major-phenolic-compounds-in-wine-during-storage
#14
Qing-An Zhang, Ting-Ting Wang
In this paper, the effects of ultrasound irradiation were investigated on the evolution of color properties and major phenolic compounds during wine storage. The results indicate that the changing trends of color parameters are very similar in both the ultrasonically-treated and untreated wines, meanwhile the evolutions of malvidin-3-O-glucoside, monomeric flavan-3-ols and phenolic acids also demonstrate some similar patterns in all wines during storage, respectively. In summary, the ultrasound irradiation does not only temporally influence the color characteristics and phenolic compounds of wine, but also have a longer effect on their evolutions during wine storage...
November 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28545897/resveratrol-relieves-angiostrongylus-cantonensis-induced-meningoencephalitis-by-activating-sirtuin-1
#15
An-Chih Chen, Ling-Yuh Shyu, Yue-Loong Hsin, Ke-Min Chen, Shih-Chan Lai
Resveratrol, a natural herbal compound found in high levels in grapes and red wine, is frequently used as activator of sirtuin-1. This study investigated the potential function of sirtuin-1 in regulating angiostrongyliasis meningoencephalitis in resveratrol-treated mice. Mice were subjected to meningoencephalitis to study the protective effect of resveratrol against meningoencephalitis and investigate the effects of sirtuin-1 activation on brain. Results demonstrated that sirtuin-1 level decreased in mice with meningoencephalitis and significantly increased in resveratrol-treated mice...
May 22, 2017: Acta Tropica
https://www.readbyqxmd.com/read/28543285/changes-in-monosaccharides-organic-acids-and-amino-acids-during-cabernet-sauvignon-wine-aging-based-on-a-simultaneous-analysis-using-gas-chromatography-mass-spectrometry
#16
Xin-Ke Zhang, Yi-Bin Lan, Bao-Qing Zhu, Xiao-Feng Xiang, Chang-Qing Duan, Ying Shi
BACKGROUND: Monosaccharides, organic acids and amino acids are the important flavor-related components in wines. The aim of this article is to develop and validate a method that could simultaneously analyze these compounds in wine based on silylation derivatization and gas chromatography-mass spectrometry (GC-MS), and apply this method on the investigation of the changes of these compounds and speculate their related influences on Cabernet Sauvignon wine flavor during wine aging. This work presented a new approach for wine analysis and provided more information concerning red wine aging...
May 25, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28534630/an-approach-to-study-the-interactions-between-ellagitannins-and-oxygen-during-oak-wood-aging
#17
Ignacio García-Estévez, Cristina Alcalde-Eon, Ana María Martínez-Gil, Julian C Rivas-Gonzalo, M Teresa Escribano-Bailon, Ignacio Nevares, Maria Del Alamo-Sanza
During the aging of red wine in oak wood barrels, or in alternative aging systems, interactions between the compounds released from wood, the compounds of the wine and oxygen can take place. The main objective of the present work was to study oxygen-ellagitannin interactions by monitoring their levels in three model systems all containing the same amounts of French oak chips and only differing in the oxygen content: total absence, only the oxygen released from the chips and air-saturated (model systems F, OW and OS, respectively)...
May 23, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28530825/effect-of-wood-aging-on-wine-mineral-composition-and-87-sr-86-sr-isotopic-ratio
#18
Ayse D Kaya, Raúl Bruno de Sousa, António S Curvelo-Garcia, Jorge M Ricardo-da-Silva, Sofia Catarino
The evolution of mineral composition and wine strontium isotopic ratio (87)Sr/(86)Sr (Sr IR) during wood aging were investigated. A red wine was aged in stainless steel tanks with French oak staves (Quercus sessiliflora Salisb.), with three industrial scale replicates. Sampling was carried out after 30, 60, and 90 days of aging, and the wines were evaluated in terms of general analysis, phenolic composition, total polysaccharides, multielement composition, and Sr IR. Li, Be, Mg, Al, Sc, Ti, V, Mn, Co, Ni, Cu, Zn, Ga, Ge, As, Rb, Sr, Y, Zr, Mo, Sb, Cs, Ba, Pr, Nd, Sm, Eu, Dy, Ho, Er, Yb, Lu, Tl, and Pb elements and (87)Sr/(86)Sr were determined by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS) and Na, K, Ca, and Fe by flame atomic absorption spectrometry (FAAS)...
June 1, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28530599/a-saliva-molecular-imprinted-localized-surface-plasmon-resonance-biosensor-for-wine-astringency-estimation
#19
J Rafaela L Guerreiro, Natércia Teixeira, Victor De Freitas, M Goreti F Sales, Duncan S Sutherland
Wine astringency was evaluated based on the interaction of two complex matrices (red wine and saliva) by combining localized surface plasmon resonance (LSPR) and molecular imprinted polymers (MIP) at gold nanodisks as an alternative to sensorial analysis. The main objective of the work was to simulate wine astringency inside the mouth by mimicking this biological system. The LSPR/MIP sensor provided a linear response for astringency expressed in pentagalloyl glucose (PGG) units in concentrations ranging from 1 to 140μmol/L...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28521683/impact-of-red-wine-consumption-on-cardiovascular-health
#20
Luca Liberale, Aldo Bonaventura, Fabrizio Montecucco, Franco Dallegri, Federico Carbone
The devastating effects of heavy alcohol drinking have been long time recognized. In the last decades, potential benefits of modest red wine drinking were suggested. In European countries in which red wide intake is not negligible (such as France), the association between cholesterol and cardiovascular (CV) risk was less evident, suggesting the action of some protective molecules in red wine or other foods and drinks. Epidemiological and mechanistic evidence of a J-shaped relationship between red wine intake and CV risk further supported the "French paradox"...
May 17, 2017: Current Medicinal Chemistry
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