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Sample records for aged red wines

  1. The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging.

    PubMed

    Figueiredo-González, M; Cancho-Grande, B; Simal-Gándara, J; Teixeira, N; Mateus, N; De Freitas, V

    2014-01-01

    A natural sweet wine (NSW) was made with dried grapes from Vitis vinifera L. cv Garnacha Tintorera. A fortified sweet wine (FSW) was also obtained: the maceration-alcoholic fermentation of Garnacha Tintorera must was stopped by addition of ethanol 96% (v/v). UV/Vis spectrophotometry and HPLC/DAD-ESI/MS were applied to determine, respectively, the evolution of colour and phenolic compounds in Garnacha Tintorera based-sweet wines during aging. In sweet wines, aging decreased a(∗) (red/green), colour saturation and lightness and increased b(∗) (yellow/blue), and hue angle. Most of the phenolic compounds determined, such as anthocyanins, esters of hydroxycinnamic acids, flavan-3-ols monomers, oligomers and polymers decreased in both sweet wines during aging. On the contrary, hydroxybenzoic and hydroxycinnamic acids and vitisins increased after one year of aging. Despite that both terminal and extension subunit compositions show very small changes, mean degree of polymerisation of proanthocyanidins decline slightly as aging progressed in both sweet wines. PMID:24444970

  2. Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines.

    PubMed

    Picard, Magali; Lytra, Georgia; Tempere, Sophie; Barbe, Jean-Christophe; de Revel, Gilles; Marchand, Stéphanie

    2016-01-20

    Although a sensory definition of the aging bouquet of red Bordeaux wines was recently established, its chemical transcription has only partially been elucidated. A multiple-step approach, combining sensory evaluations of red Bordeaux wines and aromatic reconstitutions of wine extract fractions, was used to identify the molecular markers involved. One wine with a high aging-bouquet score and a mint nuance has received particular attention. Various reconstitution and omission tests highlighted the contribution of two specific fractions to the intensity of the perception of mint aroma. Gas chromatography coupled to olfactometry and mass spectrometry was applied to the targeted fractions to identify molecular marker(s) responsible for the mint nuance in fine red Bordeaux wines. A similar analytical process was applied to selected fractions of essential oils presenting mint odors to characterize them and interpret the mass spectrometry data. This approach resulted in the detection of piperitone, a monoterpene ketone that, to the best of our knowledge, was reported for the first time as a contributor to the positive mint aroma of aged red Bordeaux wines. PMID:26735409

  3. Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines.

    PubMed

    Picard, Magali; Thibon, Cécile; Redon, Pascaline; Darriet, Philippe; de Revel, Gilles; Marchand, Stéphanie

    2015-10-14

    The development of an aromatic bouquet during fine wine aging depends on complex transformations occurring in a reductive atmosphere, favorable to the formation and preservation of sulfur odorants, such as dimethyl sulfide (DMS) and polyfunctional thiols. The aim of this study was to address their role in the occurrence, evolution, and perceived sensory nuances of the aging bouquet of red Bordeaux wines. These compounds were quantified in 24 wines and scored by a professional wine panel for the degree to which they reflected the aging bouquet olfactory concept. Partial least square (PLS) analysis, combining sensory and quantitative chemical data, predicted that DMS, 2-furanmethanethiol, and 3-sulfanylhexanol concentrations correlated with the typicality score, discriminating highly-typical wines from less-typical ones. Several vintages from three vineyards were then subjected to sensory and chemical analysis to determine how aging bouquet typicality and the intensity of five key aromatic notes (undergrowth, truffle, fresh fruit, toasted, and empyreumatic) evolved during bottle storage in relation to these three sulfur odorants. PCA analysis emphasized their combined impact on aging bouquet typicality and their contribution to undergrowth, truffle, and empyreumatic attributes. PMID:26365759

  4. Sensitivity analysis in a life cycle assessment of an aged red wine production from Catalonia, Spain.

    PubMed

    Meneses, M; Torres, C M; Castells, F

    2016-08-15

    Sustainability in agriculture and food processing is an issue with a clear growing interest; especially in products were consumers have particular awareness regarding its environmental profile. This is the case of wine industry depending on grape production, winemaking and bottling. Also viticulture and generally agricultural production is significantly affected by climate variations. The aim of this article is to determine the environmental load of an aged red wine from a winery in Catalonia, Spain, over its entire life cycle, including sensitivity analysis of the main parameters related to the cultivation, vinification and bottling. The life cycle assessment (LCA) methodology is used for the environmental analysis. In a first step, life cycle inventory (LCI) data were collected by questionnaires and interviews with the winemaker, all data are actual operating data and all the stages involved in the production have been taken into account (viticulture, vinification, bottling and the disposal subsystem). Data were then used to determine the environmental profile by a life cycle impact assessment using the ReCiPe method. Annual variability in environmental performance, stresses the importance of including timeline analysis in the wine sector. Because of that this study is accompanied with a sensitivity analysis carried out by a Monte Carlo simulation that takes into account the uncertainty and variability of the parameters used. In this manner, the results are presented with confidence intervals to provide a wider view of the environmental issues derived from the activities of the studied wine estate regardless of the eventualities of a specific harvesting year. Since the beverage packaging has an important influence in this case, a dataset for the production of green glass was adapted to reflect the actual recycling situation in Spain. Furthermore, a hypothetical variation of the glass-recycling rate in the glass production completes this article, as a key variable

  5. Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels.

    PubMed

    Castro-Vázquez, Lucía; Alañón, M Elena; Calvo, Elena; Cejudo, M Jesús; Díaz-Maroto, M Consuelo; Pérez-Coello, M Soledad

    2011-07-29

    Solid-phase extraction cartridges (SPE)-GC/MS method was used to analyse red wines aromas. The matrix effect was studied with chemicals standard prepared in synthetic wines with water/alcohol solutions (12% ethanol, v/v) following the procedure proposed. The method offers good reproducibility since the relative standard deviations (RSD%) for the volatile compounds levels were less than 9%. This method was used to differentiate the aroma of one hundred mono-varietal young, crianza, reserva and gran reserva La Mancha D.O. wines (cv. Tempranillo) on the basis of oak barrel contact period. Samples were checked at ten time points over 36 months. Sixty important wine odorants, such as volatile phenols, vanillin derivatives, lactones, norisoprenoids, benzene compounds, esters and terpenols, can be quantitatively determined in a single run. Results showed significant quantitative differences in the volatile profiles of wines depending on the length of time in contact with wood, even in wines belonging to the same commercial category. Stepwise multiple linear regression (SMLR) was used to obtain a model that predicted the time of barrel ageing to which wines were submitted in relation with the wine volatile composition. A successful function based on eight compounds with a mean deviation of 0.37 months in the predictions, was obtained. PMID:21227438

  6. Identification and analysis of piperitone in red wines.

    PubMed

    Pons, Alexandre; Lavigne, Valérie; Darriet, Philippe; Dubourdieu, Denis

    2016-09-01

    The present study concerns the search for new aroma compounds associated with the flavor of aged and prematurely aged red wines. Sensory descriptive analysis associated with gas chromatography-olfactometry was first performed to find specific odoriferous zones. One of the zones, reminiscent of mint, was found in red wines with a prune flavor. Thanks to several analytical approaches including preparative gas chromatography, p-menth-1-en-3-one (piperitone), has been identified in red wines. The olfactory detection threshold of this terpene reminiscent of mint was 0.9μg/L in model hydroalcoholic solution and 70μg/L in red wines. Chiral multidimensional GC-MS was used to show that piperitone was present mainly in the (R) form in red wines. The concentration of piperitone in aged red wines ranged from a few ng/L to 435ng/L, but the level was not linked to the age of the wine nor to its premature evolution. PMID:27041315

  7. Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains.

    PubMed

    del Barrio-Galán, Rubén; Medel-Marabolí, Marcela; Peña-Neira, Álvaro

    2015-07-15

    The effect of high levels of the polysaccharide Saccharomyces cerevisiae yeast strain (HPS) and another conventional yeast strain (FERM) on the polysaccharide and phenolic composition of Syrah red wines during alcoholic fermentation and subsequent aging on lees, with or without oak wood chips, and on inactive dry yeast was investigated. The HPS yeast released higher amounts of polysaccharides during alcoholic fermentation than FERM yeast (485 g L(-1) and 403 g L(-1), respectively) and after the aging period (516 g L(-1) and 500 g L(-1), respectively). The different aging techniques increased the polysaccharide concentration; the concentration was dependent on the aging technique applied. The interaction of the polysaccharides with the phenolic compounds depended on the yeast strain, aging technique, aging period and compound analysed. The HPS wines exhibited better sensory characteristics than the FERM wines after alcoholic fermentation; however, during the aging period, it was difficult to determine which technique produced the best wine due to the interactions of aging technique, aging period and sensory attribute evaluated. PMID:25722146

  8. Red wine as a cause of migraine.

    PubMed

    Littlewood, J T; Gibb, C; Glover, V; Sandler, M; Davies, P T; Rose, F C

    1988-03-12

    Patients with migraine who believed that red wine but not alcohol in general had a headache-provoking effect on them were challenged either with red wine or with a vodka and diluent mixture of equivalent alcohol content, both consumed cold out of dark bottles to disguise colour and flavour. The red wine, which had a negligible tyramine content, provoked a typical migraine attack in 9 of 11 such patients, whereas none of the 8 challenged with vodka had an attack. Neither red wine nor vodka provoked such episodes in other migrainous subjects or controls. These findings show that red wine contains a migraine-provoking agent that is neither alcohol nor tyramine. PMID:2894493

  9. Red wine activates plasma membrane redox system in human erythrocytes.

    PubMed

    Tedesco, Idolo; Moccia, Stefania; Volpe, Silvestro; Alfieri, Giovanna; Strollo, Daniela; Bilotto, Stefania; Spagnuolo, Carmela; Di Renzo, Massimo; Aquino, Rita P; Russo, Gian Luigi

    2016-05-01

    In the present study, we report that polyphenols present in red wine obtained by a controlled microvinification process are able to protect human erythrocytes from oxidative stress and to activate Plasma Membrane Redox System (PMRS). Human plasma obtained from healthy subjects was incubated in the presence of whole red wine at a concentration corresponding to 9.13-73 μg/ml gallic acid equivalents to verify the capacity to protect against hypochlorous acid (HOCl)-induced plasma oxidation and to minimize chloramine formation. Red wine reduced hemolysis and chloramine formation induced by HOCl of 40 and 35%, respectively. PMRS present on human erythrocytes transfers electrons from intracellular molecules to extracellular electron acceptors. We demonstrated that whole red wine activated PMRS activity in human erythrocytes isolated from donors in a dose-dependent manner with a maximum at about 70-100 μg/ml gallic acid equivalents. We also showed that red wine increased glutathione (GSH) levels and erythrocytic antioxidant capacity, measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) quenching assay. Furthermore, we reported that GSH played a crucial role in regulating PMRS activity in erythrocytes. In fact, the effect of iodoacetamide, an alkylating agent that induces depletion of intracellular GSH, was completely counteracted by red wine. Bioactive compounds present in red wine, such as gallic acid, resveratrol, catechin, and quercetin were unable to activate PMRS when tested at the concentrations normally present in aged red wines. On the contrary, the increase of PMRS activity was associated with the anthocyanin fraction, suggesting the capacity of this class of compounds to positively modulate PMRS enzymatic activity. PMID:26866566

  10. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.

    PubMed

    Ferreira, V; Aznar, M; López, R; Cacho, J

    2001-10-01

    Four Spanish aged red wines made in different wine-making areas have been extracted, and the extracts and their 1:5, 1:50, and 1:500 dilutions have been analyzed by a gas chromatography-olfactometry (GC-O) approach in which three judges evaluated odor intensity on a four-point scale. Sixty-nine different odor regions were detected in the GC-O profiles of wines, 63 of which could be identified. GC-O data have been processed to calculate averaged flavor dilution factors (FD). Different ANOVA strategies have been further applied on FD and on intensity data to check for significant differences among wines and to assess the effects of dilution and the judge. Data show that FD and the average intensity of the odorants are strongly correlated (r(2) = 0.892). However, the measurement of intensity represents a quantitative advantage in terms of detecting differences. For some odorants, dilution exerts a critical role in the detection of differences. Significant differences among wines have been found in 30 of the 69 odorants detected in the experiment. Most of these differences are introduced by grape compounds such as methyl benzoate and terpenols, by compounds released by the wood, such as furfural, (Z)-whiskey lactone, Furaneol, 4-propylguaiacol, eugenol, 4-ethylphenol, 2,6-dimethoxyphenol, isoeugenol, and ethyl vanillate, by compounds formed by lactic acid bacteria, such as 2,3-butanedione and acetoine, or by compounds formed during the oxidative storage of wines, such as methional, sotolon, o-aminoacetophenone, and phenylacetic acid. The most important differences from a quantitative point of view are due to 2-methyl-3-mercaptofuran, 4-propylguaiacol, 2,6-dimethoxyphenol, and isoeugenol. PMID:11600028

  11. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.

    PubMed

    Culleré, Laura; Escudero, Ana; Cacho, Juan; Ferreira, Vicente

    2004-03-24

    The aroma of six premium quality Spanish red wines has been studied by quantitative gas chromatography-olfactometry (GC-O) and techniques of quantitative chemical analysis. The GC-O study revealed the presence of 85 aromatic notes in which 78 odorants were identified, two of which-1-nonen-3-one (temptatively) and 2-acetylpyrazine-are reported in wine for the first time. Forty out of the 82 quantified odorants may be present at concentrations above their odor threshold. The components with the greatest capacity to introduce differences between these wines are ethyl phenols produced by Brettanomyces yeasts (4-ethylphenol, 4-ethyl-2-methoxyphenol, and 4-propyl-2-methoxyphenol), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (furaneol), (Z)-3-hexenol, thiols derived from cysteinic precursors (4-methyl-4-mercaptopentan-2-one, 3-mercaptohexyl acetate, and 3-mercaptohexanol), some components yielded by the wood [(E)-isoeugenol, 4-allyl-2-methoxyphenol, vanillin, 2-methoxyphenol (guaiacol), and (Z)-whiskylactone], and compounds related to the metabolism (2-phenylethanol, ethyl esters of isoacids, 3-methylbutyl acetate) or oxidative degradation of amino acids [phenylacetaldehyde and 4,5-dimethyl-3-hydroxy-2(5H)-furanone (sotolon)]. The correlation between the olfactometric intensities and the quantitative data is, in general, satisfactory if olfactometric differences between the samples are high. However, GC-O fails in detecting quantitative differences in those cases in which the olfactive intensity is very high or if odors elute in areas in which the odor chromatogram is too complex. PMID:15030226

  12. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.

    PubMed

    Gómez García-Carpintero, E; Gómez Gallego, M A; Sánchez-Palomo, E; González Viñas, M A

    2012-09-15

    This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile was evaluated by experienced wine-testers. Oak chips were added to wines in two dose rates at different stages of the winemaking process: during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Moravia Agria wine. Wines fermented with oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids, ethyl, hexyl, isoamyl acetates and superior alcohols than the control wines. The higher concentrations of benzene compound, oak lactones and furanic compounds were found in wines in contact with oak chips during MLF. The use of oak chips gives rise to a different sensorial profile of wines depending of the point of addition. Higher intensities of woody, coconut, vanilla and sweet spices descriptors were obtained when a large dose rate of chips was employed. PMID:23107700

  13. Portable Electronic Nose to Discriminate Artificial Aged Wine from Barrel-Aged Wine

    NASA Astrophysics Data System (ADS)

    Santos, J. P.; Cabellos, J. M.; Arroyo, T.; Horrillo, M. C.

    2011-09-01

    A novel portable electronic nose is presented as a fast tool to differentiate traditional aged wines from artificial aged wines. The instrument we have developed for testing the wines is a general purpose wireless portable electronic nose base on micromechanical tin oxide sensors. This system may discriminate among the wine samples obtained with the different aging methods.

  14. Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system.

    PubMed

    Michel, Julien; Albertin, Warren; Jourdes, Michael; Le Floch, Alexandra; Giordanengo, Thomas; Mourey, Nicolas; Teissedre, Pierre-Louis

    2016-08-01

    During wine aging in barrels, antioxidant molecules from wood, such as ellagitannins, are solubilized and react with wine molecules and oxygen. However, their concentrations are highly variable. Oxygen is an important factor, as it plays a role in wine parameters and organoleptic perceptions. Five barrel modalities were used; three polyphenol indices (IP), classified using the NIRS procedure, and three grain qualities. Barrels were equipped with windows to measure the oxygen using luminescence technology. The ellagitannin concentrations in the wine and its organoleptic properties were monitored. Oxygen concentrations decreased quickly during the first 8days of aging and this phenomenon was significantly more marked in barrels with a higher IP and medium grain. The ellagitannin concentrations were believed to be correlated with wood classification and oxygen consumption. Furthermore, the organoleptic properties were significantly impacted, as the wine with the lowest ellagitannin level was described as less astringent, bitter, woody, and smoky/toasty. PMID:26988516

  15. Classification of red wines using suitable markers coupled with multivariate statistic analysis.

    PubMed

    Geana, Elisabeta Irina; Popescu, Raluca; Costinel, Diana; Dinca, Oana Romina; Ionete, Roxana Elena; Stefanescu, Ioan; Artem, Victoria; Bala, Camelia

    2016-02-01

    Methodologies for chemometric classification of five authentic red wine varieties from Murfatlar wine center, Romania, young and aged are reported. The discriminant analysis based on several anthocyanins, organic acids, (13)C/(12)C, (18)O/(16)O and D/H isotopic ratios, (1)H and (13)C NMR fingerprints revealed a very satisfactory categorization of the wines, both in terms of variety and vintage, thus illustrating the validity of selected variables for wine authentication purposes. LDA applied to the combined data shows 85.7% classification of wines according to grape variety and 71.1% classification of wines according to vintage year, including a control wine set for each categorization, thus allowing an accurate interpretation of the data. Thereby, anthocyanins, certain anthocyanin ratios, oxalic, shikimic, lactic, citric and succinic acids, sugars like glucose, amino acids like histidine, leucine, isoleucine and alanine, and also 2,3-butanediol, methanol, glycerol and isotopic variables were significant for classification of wines. PMID:26304442

  16. Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines.

    PubMed

    Martínez-Lapuente, Leticia; Apolinar-Valiente, Rafael; Guadalupe, Zenaida; Ayestarán, Belén; Pérez-Magariño, Silvia; Williams, Pascale; Doco, Thierry

    2016-06-22

    This paper studied how grape maturity affected complex carbohydrate composition during red sparkling wine making and wine aging. Grape ripening stage (premature and mature grapes) showed a significant impact on the content, composition, and evolution of polysaccharides and oligosaccharides of sparkling wines. Polysaccharides rich in arabinose and galactose, mannoproteins, rhamnogalacturonans II, and oligosaccharides in base wines increased with maturity. For both maturity stages, polysaccharides rich in arabinose and galactose, and the glucuronic acid glycosyl residue of the oligosaccharides were the major carbohydrates detected in all vinification stages. The total glycosyl content of oligosaccharides decreased during the whole period of aging on yeast lees. The reduction of polysaccharides rich in arabinose and galactose and rhamnogalacturonans type II during the aging was more pronounced in mature samples. To our knowledge, this is the first report of the polysaccharide and oligosaccharide composition of red sparkling wines. PMID:27226011

  17. Sensory interactions between six common aroma vectors explain four main red wine aroma nuances.

    PubMed

    Ferreira, Vicente; Sáenz-Navajas, María-Pilar; Campo, Eva; Herrero, Paula; de la Fuente, Arancha; Fernández-Zurbano, Purificación

    2016-05-15

    This work aims at assessing the aromatic sensory dimensions linked to 6 common wine aroma vectors (N, norisoprenoids; A, branched acids; F, enolones; E, branched ethyl esters; L, fusel alcohols, M, wood compounds) varying in their natural range of occurrence. Wine models were built by adding the vectors at two levels (fractional factorial design 2(VI)) to a de-aromatised aged red wine. Twenty other different models were evaluated by descriptive analysis. Red, black and dried fruits and woody notes were satisfactorily reproduced. Individual vectors explained just 15% of the sensory space, mostly dependent on perceptual interactions. N influences dried and black fruits and suppresses red fruits. A suppresses black fruits and enhances red and dried fruits. F exerts a major role on red fruits. E suppresses dried fruits and modulates black fruits. L is revealed as a strong suppressor of red fruits and particularly of woody notes. PMID:26775994

  18. Extraction of phenolics and changes in antioxidant activity of red wines during vinification.

    PubMed

    Burns, J; Gardner, P T; Matthews, D; Duthie, G G; Lean, M E; Crozier, A

    2001-12-01

    The moderate consumption of alcoholic beverages has been associated with protection against the development of coronary heart disease. Although alcohol itself can help prevent coronary heart disease through a number of mechanisms, red wine appears to offer protection above and beyond that attributable to alcohol alone. Red wine is a complex fluid containing grape, yeast, and wood-derived phenolic compounds, the majority of which have been recognized as potent antioxidants. The aim of this study was to investigate the major phenolic contributors to the antioxidant activity of wine. To this end, four wines were followed during the first 7-9 days of vinification. Individual phenolic compounds were quantified by HPLC, and antioxidant activity was determined by electron spin resonance spectroscopy. The extraction of the phenolics was found to be influenced by vinification procedure, grape quality, and grape variety. Although fermenting wines reached a total phenolic content comparable to that of a bottled wine after 9 days of vinification, the antioxidant activity was significantly lower than that of a finished wine. This suggests that the larger polyphenolic complexes and condensation products that appear during aging make a sizable contribution to the overall antioxidant activity of red wines. PMID:11743766

  19. Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines.

    PubMed

    Garaguso, Ivana; Nardini, Mirella

    2015-07-15

    Wine exerts beneficial effects on human health when it is drunk with moderation. Nevertheless, wine may also contain components negatively affecting human health. Among these, sulfites may induce adverse effects after ingestion. We examined total polyphenols and flavonoids content, phenolics profile and antioxidant activity of eight organic red wines produced without sulfur dioxide/sulfites addition in comparison to those of eight conventional red wines. Polyphenols and flavonoids content were slightly higher in organic wines in respect to conventional wines, however differences did not reach statistical significance. The phenolic acids profile was quite similar in both groups of wines. Antioxidant activity was higher in organic wines compared to conventional wines, although differences were not statistically significant. Our results indicate that organic red wines produced without sulfur dioxide/sulfites addition are comparable to conventional red wines with regard to the total polyphenols and flavonoids content, the phenolics profile and the antioxidant activity. PMID:25722174

  20. Acetic acid bacteria spoilage of bottled red wine -- a review.

    PubMed

    Bartowsky, Eveline J; Henschke, Paul A

    2008-06-30

    Acetic acid bacteria (AAB) are ubiquitous organisms that are well adapted to sugar and ethanol rich environments. This family of Gram-positive bacteria are well known for their ability to produce acetic acid, the main constituent in vinegar. The oxidation of ethanol through acetaldehyde to acetic acid is well understood and characterised. AAB form part of the complex natural microbial flora of grapes and wine, however their presence is less desirable than the lactic acid bacteria and yeast. Even though AAB were described by Pasteur in the 1850s, wine associated AAB are still difficult to cultivate on artificial laboratory media and until more recently, their taxonomy has not been well characterised. Wine is at most risk of spoilage during production and the presence of these strictly aerobic bacteria in grape must and during wine maturation can be controlled by eliminating, or at least limiting oxygen, an essential growth factor. However, a new risk, spoilage of wine by AAB after packaging, has only recently been reported. As wine is not always sterile filtered prior to bottling, especially red wine, it often has a small resident bacterial population (<10(3) cfu/mL), which under conducive conditions might proliferate. Bottled red wines, sealed with natural cork closures, and stored in a vertical upright position may develop spoilage by acetic acid bacteria. This spoilage is evident as a distinct deposit of bacterial biofilm in the neck of the bottle at the interface of the wine and the headspace of air, and is accompanied with vinegar, sherry, bruised apple, nutty, and solvent like off-aromas, depending on the degree of spoilage. This review focuses on the wine associated AAB species, the aroma and flavour changes in wine due to AAB metabolism, discusses the importance of oxygen ingress into the bottle and presents a hypothesis for the mechanism of spoilage of bottled red wine. PMID:18237809

  1. 27 CFR 24.256 - Bottle aging wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging...

  2. 27 CFR 24.256 - Bottle aging wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging...

  3. 27 CFR 24.256 - Bottle aging wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging...

  4. 27 CFR 24.256 - Bottle aging wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging...

  5. 27 CFR 24.256 - Bottle aging wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging...

  6. Effect of incorporation of mahua extract, fining agent and ageing on the quality characteristics of red wine.

    PubMed

    Patil, Sandeep; Kaur, Mandeep; Sharma, H K

    2012-09-01

    Mahua (Madhuca longfolia) extract and black grapes (Vitis vinifera) must samples 100:0 (grape:mahua), 95:5 (grape:mahua) and 90:10 (grape:mahua) were analyzed for quality characteristics. Samples were kept for fermentation and monitored for quality analysis for 15 days. 90:10 (grape:mahua) sample was found to be best on the basis of ranking test and subjected to clarification using bentonite and gelatine. Sample treated with a combination of 0.02 g/100 g bentonite and 0.04 g/100 g gelatin showed better results for anthocyanin (52.2 mg/100 g) and tannin (0.038%w/v). After ageing of 3 months TSS was found highest (2.7ºBx) in the non-clarified sample and lowest (2.1ºBx) in sample treated with 0.06 g/100 g bentonite and 0.03 g/100 g gelatine. pH was highest (3.29) in sample treated with 0.06 g/100 g bentonite and 0.03 g/100 g gelatine and lowest (3.16) in sample with 0.04 g/100 g bentonite and 0.03 g/100 g gelatine. Anthocyanin content was highest (56.1 mg/100 g) in control sample and lowest (29.22 mg/100 g) in sample treated with 0.04 g/100 g bentonite and 0.02 g/100 g gelatin. Tannin content was found to be highest (0.079%w/v) in control sample and lowest (0.03%w/v) in sample treated with 0.02 g/100 g bentonite and 0.04 g/100 g gelatine. PMID:23997332

  7. Arterial compliance may be reduced by ingestion of red wine.

    PubMed

    Fantin, F; Bulpitt, C J; Zamboni, M; Cheek, E; Rajkumar, C

    2016-01-01

    The aim of this study was to assess the effect of alcohol on blood pressure and arterial compliance over 24 h in a group of volunteers, comparing the same group of subjects on two consecutive but separate days, one with alcohol intake (alcohol day) and one free of alcohol (control day). We studied 18 healthy subjects (mean age 34.2 years, range 25-53). The subjects received the two days in random order. On the alcohol day, the subjects were asked to drink two glasses of red wine (12% ethanol) between 1830 hours and 0430 hours. Measurements of heart rate, blood pressure and QKD interval (Q wave to Korotkoff (K) sound, diastolic phase (D) using Diasys Integra (Novacor, France)) were recorded (usually 1500 hours to 1500 hours). Three 'ingestion' periods were defined, from 1500 hours to 1830 hours ('before'), 1900 hours to 0430 hours ('during') and from 0430 hours to the following afternoon ('after') on both the alcohol day and on the control day. Red wine increased heart rate during alcohol ingestion and reduced arterial compliance after ingestion. The significant effect of interaction between day and ingestion period on heart rate, diastolic blood pressure and QKD were found, suggesting that the differences in response among the ingestion periods depended on whether alcohol has been consumed that day. For the first time our study indicates the effect of alcohol on 24 h arterial stiffness in a healthy group of volunteers. PMID:25787780

  8. A Search for Fine Wines: Discovering Close Red Dwarf-White Dwarf Binaries

    NASA Astrophysics Data System (ADS)

    Boyd, Mark; Finch, C. T.; Hambly, N. C.; Henry, T. J.; Jao, W.; Riedel, A. R.; Subasavage, J. P.; Winters, J. G.; RECONS

    2012-01-01

    Like fine wines, stars come in both red and white varieties. Here we present initial results of the Fine Wines Project that targets red dwarf-white dwarf pairs. The two scientific goals of Fine Wines are (1) to develop methods to estimate ages for red dwarfs based on the cooling ages of the white dwarfs, and (2) to identify suitable pairs for dynamical mass determinations of white dwarfs to probe their interior structures. Here we focus on the search for Fine Wines, including sample selection, elimination of false positives, and initial reconnaissance. The sample was extracted via color-color plots from a pool of more than 30,000 proper motion systems examined during the SuperCOSMOS-RECONS (SCR) and UCAC3 Proper Motion (UPM) surveys. The initial sample of 75 best candidates is being observed for BVRI photometry and 3500-9500 A spectroscopy to confirm whether or not the systems are red dwarf-white dwarf pairs. Early results indicate that roughly 50% of the candidates selected are indeed Fine Wine systems. This effort is supported by the NSF through grant AST 09-08402 and via observations made possible by the SMARTS Consortium.

  9. Removal of pesticides from white and red wines by microfiltration.

    PubMed

    Doulia, Danae S; Anagnos, Efstathios K; Liapis, Konstantinos S; Klimentzos, Demetrios A

    2016-11-01

    The aim of this work is the investigation of microfiltration in removing pesticides from a white and a red Greek wine. Six membranes with pore size 0.45μm were investigated. Two mixtures of 23 and 9 pesticides, and single pesticide solutions were added in the wine. The pesticides tested belong to 11 chemical groups. Solid phase extraction (SPE) followed by gas chromatography (GC) with electron capture detector (ECD) were performed to analyze pesticide residues of the filtered fortified wine. Distinct behavior was exhibited by each membrane. Cellulose acetate and cellulose nitrate showed higher mean pesticide removal for both wines, followed by polyethersulfone, regenerated cellulose, and polyamides. The filtration effectiveness was correlated to the membrane type and to the pesticide chemical structure and properties (octanol-water partition coefficient, water solubility) and compared for the wines tested. In most cases, the more hydrophobic pesticides (pyrethroids and aldrin) showed higher removal from red wine than white wine. Adsorption on membranes was increased by increasing hydrophobicity and decreasing hydrophilicity of organic pesticide molecule. The removal of each pesticide from its single solution was generally higher than that from its mixtures, allowing the estimation of the antagonistic and synergistic effects of pesticides in the mixtures. PMID:27262281

  10. Flor Yeast: New Perspectives Beyond Wine Aging

    PubMed Central

    Legras, Jean-Luc; Moreno-Garcia, Jaime; Zara, Severino; Zara, Giacomo; Garcia-Martinez, Teresa; Mauricio, Juan C.; Mannazzu, Ilaria; Coi, Anna L.; Bou Zeidan, Marc; Dequin, Sylvie; Moreno, Juan; Budroni, Marilena

    2016-01-01

    The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae. Under depletion of nitrogen and fermentable carbon sources, these yeast produce aggregates of floating cells and form an air–liquid biofilm on the wine surface, which is also known as velum or flor. This behavior is due to genetic and metabolic peculiarities that differentiate flor yeast from other wine yeast. This review will focus first on the most updated data obtained through the analysis of flor yeast with -omic tools. Comparative genomics, proteomics, and metabolomics of flor and wine yeast strains are shedding new light on several features of these special yeast, and in particular, they have revealed the extent of proteome remodeling imposed by the biofilm life-style. Finally, new insights in terms of promotion and inhibition of biofilm formation through small molecules, amino acids, and di/tri-peptides, and novel possibilities for the exploitation of biofilm immobilization within a fungal hyphae framework, will be discussed. PMID:27148192

  11. Flor Yeast: New Perspectives Beyond Wine Aging.

    PubMed

    Legras, Jean-Luc; Moreno-Garcia, Jaime; Zara, Severino; Zara, Giacomo; Garcia-Martinez, Teresa; Mauricio, Juan C; Mannazzu, Ilaria; Coi, Anna L; Bou Zeidan, Marc; Dequin, Sylvie; Moreno, Juan; Budroni, Marilena

    2016-01-01

    The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae. Under depletion of nitrogen and fermentable carbon sources, these yeast produce aggregates of floating cells and form an air-liquid biofilm on the wine surface, which is also known as velum or flor. This behavior is due to genetic and metabolic peculiarities that differentiate flor yeast from other wine yeast. This review will focus first on the most updated data obtained through the analysis of flor yeast with -omic tools. Comparative genomics, proteomics, and metabolomics of flor and wine yeast strains are shedding new light on several features of these special yeast, and in particular, they have revealed the extent of proteome remodeling imposed by the biofilm life-style. Finally, new insights in terms of promotion and inhibition of biofilm formation through small molecules, amino acids, and di/tri-peptides, and novel possibilities for the exploitation of biofilm immobilization within a fungal hyphae framework, will be discussed. PMID:27148192

  12. On the effects of higher alcohols on red wine aroma.

    PubMed

    de-la-Fuente-Blanco, Arancha; Sáenz-Navajas, María-Pilar; Ferreira, Vicente

    2016-11-01

    This work aims to assess the aromatic sensory contribution of the four most relevant wine higher alcohols (isobutanol, isoamyl alcohol, methionol and β-phenylethanol) on red wine aroma. The four alcohols were added at two levels of concentration, within the natural range of occurrence, to eight different wine models (WM), close reconstitutions of red wines differing in levels of fruity (F), woody (W), animal (A) or humidity (H) notes. Samples were submitted to discriminant and descriptive sensory analysis. Results showed that the contribution of methionol and β-phenylethanol to wine aroma was negligible and confirmed the sensory importance of the pair isobutanol-isoamyl alcohol. Sensory effects were only evident in WM containing intense aromas, demonstrating a strong dependence on the aromatic context. Higher alcohols significantly suppress strawberry/lactic/red fruity, coconut/wood/vanilla and humidity/TCA notes, but not the leather/animal/ink note. The spirit/alcoholic/solvent character generated by higher alcohols has been shown to be wine dependent. PMID:27211627

  13. Volatile compounds of red wines macerated with Spanish, American, and French oak chips.

    PubMed

    Rodríguez-Bencomo, Juan José; Ortega-Heras, Miriam; Pérez-Magariño, Silvia; González-Huerta, Carlos

    2009-07-22

    The volatile composition of a red wine aged for 2 months with three different Spanish oak chips (Quercus pyrenaica and Quercus petraea) from different regions of Castilla y León was compared with that of wines aged with American and French chips. In general, the extraction kinetics showed that the maximum concentration of the volatile compounds extracted from wood can be reached in only 1 month. In the final wines, the levels of furanic aldehydes and eugenol were higher in the wines macerated with Spanish chips, whereas cis-whiskey-lactone, vanillin, and methyl vanillate showed higher levels in wines treated with American chips. Among the wines treated with the different Spanish chips, the differences observed in the volatile composition were more related to the geographical origin of the forest than to the botanical species. In general, the wines macerated with Spanish chips showed levels of oak-related volatile compounds that were more similar to those macerated with French chips than to those macerated with American chips. PMID:19601669

  14. [Antioxidant and antiradical properties of red grape wines].

    PubMed

    Ageeva, N M; Markosov, V A; Muzychenko, G F; Bessonov, V V; Khanferyan, R A

    2015-01-01

    The article presents the results of studies of the antioxidant and antiradical capacity of red table wines. It is shown that the antioxidant and antiradical properties of red wines due to the varieties of grapes and processing technologies. A correlation between the concentration of phenolic components of the complex and antiradical properties, as well as antioxidant and antiradical properties of red wines has been established. Antioxidant and antiradical properties were higher in variants with the highest concentration of the most important components of a phenolic complex--catechins and tannins. Their greatest content has been identified in the wine materials Saperavi made on technologies which can extract components polyphenol complex not only from grape skin, and grape seed (seed) containing ellagitannins and gallocatechin (using Vinificator company Padovan; prepared by fermenting mash irrigation heated mash, using a fermentation mash by Fludase). Depending on the grape varieties and production technology, the antioxidant activity varied by more than 30%. These data indicate that the technology can increase the production of wine intravarietal (for grapes) antioxidant activity of 10 to 20%. PMID:26841558

  15. Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.

    PubMed

    Reboredo-Rodríguez, Patricia; González-Barreiro, Carmen; Rial-Otero, Raquel; Cancho-Grande, Beatriz; Simal-Gándara, Jesús

    2015-01-01

    Dessert sweet wines from Europe and North America are described in this review from two points of view: both their aroma profile and also their sensorial description. There are growing literature data about the chemical composition and sensory properties of these wines. Wines were grouped according to the production method (concentration of sugars in grapes) and to the aging process of wine (oxidative, biological, or a combination of both and aging in the bottle). It was found that wines natively sweets and wines fortified with liquors differ in their volatile compounds. Sensory properties of these wines include those of dried fruit (raisins), red berries, honey, chocolate and vanilla, which is contributing to their growing sales. However, there is still a need for scientific research on the understanding of the mechanisms for wine flavor enhancement. PMID:24915355

  16. Removal of Brettanomyces bruxellensis from red wine using membrane filtration

    Technology Transfer Automated Retrieval System (TEKTRAN)

    While sulfites help limit growth of the spoilage yeast, Brettanomyces, SO2 has been reported to decrease cell size, thereby potentially decreasing the porosities of filtration membranes required for removal. B. bruxellensis strains B1b and F3 were inoculated into red wines and after 12 days, half th...

  17. Volatile phenols depletion in red wine using molecular imprinted polymers.

    PubMed

    Teixeira, Rafaela; Dopico-García, Sonia; Andrade, Paula B; Valentão, Patrícia; López-Vilariño, José M; González-Rodríguez, Victoria; Cela-Pérez, Concepción; Silva, Luís R

    2015-12-01

    Wines can be modified by microorganisms during the ageing process, by producing off-flavours like volatile phenols (VP), leading to their deterioration, with great economic losses. The development of methods to recover wines affected by unwanted VP became an important target. Molecular imprinted polymers (MIPs) are synthetic materials with artificially-generated recognition sites for selective extraction of organic compounds from different matrices. In this work, two MIPs to remove unwanted VP from wines were developed and their effects were evaluated. Volatile compounds were determined by GC-FID and GC-IT/MS and phenolic compounds (non-coloured and anthocyanins) by HPLC-DAD. The treatment with MIP-4EG and MIP-4EP significantly reduced the content of 4-ethylguaiacol and 4-ethylphenol, respectively. Nevertheless, the changes observed in wine non-coloured and coloured phenolics and sensorial analysis indicate that their specificity and selectivity regarding off-flavours still needs to be improved. PMID:26604347

  18. Towards the Fecal Metabolome Derived from Moderate Red Wine Intake

    PubMed Central

    Jiménez-Girón, Ana; Muñoz-González, Irene; Martín-Álvarez, Pedro J.; Moreno-Arribas, María Victoria; Bartolomé, Begoña

    2014-01-01

    Dietary polyphenols, including red wine phenolic compounds, are extensively metabolized during their passage through the gastrointestinal tract; and their biological effects at the gut level (i.e., anti-inflammatory activity, microbiota modulation, interaction with cells, among others) seem to be due more to their microbial-derived metabolites rather than to the original forms found in food. In an effort to improve our understanding of the biological effects that phenolic compounds exert at the gut level, this paper summarizes the changes observed in the human fecal metabolome after an intervention study consisting of a daily consumption of 250 mL of wine during four weeks by healthy volunteers (n = 33). It assembles data from two analytical approaches: (1) UPLC-ESI-MS/MS analysis of phenolic metabolites in fecal solutions (targeted analysis); and (2) UHPLC-TOF MS analysis of the fecal solutions (non-targeted analysis). Both approaches revealed statistically-significant changes in the concentration of several metabolites as a consequence of the wine intake. Similarity and complementarity between targeted and non-targeted approaches in the analysis of the fecal metabolome are discussed. Both strategies allowed the definition of a complex metabolic profile derived from wine intake. Likewise, the identification of endogenous markers could lead to new hypotheses to unravel the relationship between moderate wine consumption and the metabolic functionality of gut microbiota. PMID:25532710

  19. [Antioxidant activity of different types of red grape wines].

    PubMed

    Ageeva, N M; Markosov, V A; Avidzba, A M; Ogay, Yu A

    2016-01-01

    This article represented the data about antioxidant activity in the red table and liqueurfaults, prepared from the types of grapes of Cabernet, Merlot and Saperavi. The antioxidant activity of faults in the conversion to TROLOX, the synthetic analog of gallic acid, was determined by voltammetric method. The determination of antioxidant activity was conducted in the young faults (through 2 month after the completion of fermentation) and through half a year the storage without the air inlet. It has been established that the value of antioxidant activity depended on the type of grapes and technology of the production of wine. It was shown that the addition of ethyl alcohol in the production of wines such as Cahors ensured an increase in the extraction of phenol connections from the skin of grapes. This lead to an increase of the antioxidant activity in the Cahors wines in the comparison with the table wine. During the storage of faults the value of antioxidant activity decreased. In the fault cahors wine it remained at the higher level. PMID:27228712

  20. 5-Hydroxytryptamine release from platelets by different red wines: implications for migraine.

    PubMed

    Pattichis, K; Louca, L L; Jarman, J; Sandler, M; Glover, V

    1995-01-13

    We have confirmed our earlier finding that most red wines are able to bring about 5-hydroxytryptamine (5-HT, serotonin) release from platelets in vitro. Platelets from individual subjects manifested varying degrees of releasing ability but responded to different wines with a similar rank ordering. There was a high correlation (r = 0.87) between the effect of red wine and that of reserpine in different individuals. Some types of red wine caused a consistently higher release of 5-HT than others in all subjects; one red wine in particular resulted in negligible release. When several brands of this 'low-releasing' red wine were further examined, they all showed a lower activity than all the brands of a 'high-releasing' red wine type. This variation in releasing power was not related to intensity of red colour. Partial purification of red wine was achieved by column chromatography and showed releasing activity to be associated with a low molecular weight orange fraction. Preliminary studies, using solid phase extraction methods, showed that the active components lie mainly in a subgroup of the flavonoid fraction. If any of the adverse effects of red wine, such as headache induction, derive from this 5-HT releasing ability, then it may be possible to prepare red wines free from the chemical substances responsible. PMID:7720790

  1. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.

    PubMed

    Aznar, M; López, R; Cacho, J F; Ferreira, V

    2001-06-01

    An XAD-4 extract from a 5-year-old wine from Rioja (Spain) was analyzed by aroma extract dilution analysis. Most of the odorants were quantified by GC-MS. A second extract was fractionated in an HPLC system with a C-18 semipreparative column. Fifty fractions were recovered, their alcoholic degree and pH were further adjusted to those of the wine, and those fractions that showed strong odor characteristics were further re-extracted and analyzed by GC-O and GC-MS. Reconstitution experiments were carried out to confirm the role of the odorants detected in the fractions. Fifty-eight odorants were found in the Rioja wine, 52 of which could be identified. Methyl benzoate was found to be a wine aroma constituent for the first time. The most important odorants are 4-ethylguaiacol, (E)-whiskey lactone, 4-ethylphenol, beta-damascenone, fusel alcohols, isovaleric and hexanoic acids, eugenol, fatty acid ethyl esters, and ethyl esters of isoacids, Furaneol, phenylacetic acid, and (E)-2-hexenal. Comparison among the three techniques shows good agreement and demonstrates that they are complementary. PMID:11409988

  2. Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine

    PubMed Central

    Bitsch, Roland

    2004-01-01

    In a comparative study, 9 healthy volunteers ingested a single oral dose of 400 mL red grape juice or red wine with dose-adjusted anthocyanin content (283.5 mg or 279.6 mg, resp) in crossover. The content of anthocyanin glucosides was detected in plasma and urinary excretion. Additionally, the plasmatic antioxidant activity was assessed after intake. Based on the plasma content, biokinetic criteria of the single anthocyanins were calculated, such as AUC, cmax, tmax, and the elimination rate t1/2. The urinary excretion of total anthocyanins differed significantly and amounted to 0.18% (red wine) and 0.23% (red grape juice) of the administered dose. Additionally, the plasmatic antioxidant activity increased to higher levels after juice ingestion compared to wine. The intestinal absorption of the anthocyanins of red grape juice seemed to be improved compared to red wine, suggesting a possible synergistic effect of the glucose content of the juice. The improved absorption resulted in an enhanced plasmatic bioactivity. PMID:15577192

  3. Genetic characterization of some Romanian red wine grapevine varieties

    NASA Astrophysics Data System (ADS)

    Ghetea, Ligia Gabriela; Motoc, Rozalia Magda; Niculescu, Ana-Maria; Litescu, Simona Carmen; Duma, Virgil-Florin; Popescu, Carmen Florentina

    2008-04-01

    In our study we have considered three of the most valuable Romanian red wine grapevine cultivars: Feteasca neagra, Feteasca alba and Novac. We have chosen to study grapevine because grapes and wine are an important part of a healthy diet, and because red grapes have the highest content of proanthocyanidins, that act as antioxidants (free radical scavengers) in the human body. Proanthocyanidins possess anti-mutagenic, anti-tumor, anti-viral activities and they present many other confirmed or potential benefits. Genotyping method was applied in order to asses the genetic profile at 14 microsatellite loci, for two cultivars: Feteasca neagra and Feteasca alba. In order to achieve this, the HPLC-DAD method was used. The content of anthocyans in grape skin from two cultivars - Feteasca neagra and Novac - was measured. Microsatellite markers have been certified as powerful tools for assessing genetic identities and genetic relationships between grapevine gene pools. Genetic characterization of grapevine cultivars can certify their authenticity and purity, two features that have a direct effect on the quality and value of the finished product, the wine. In our country, this is the first attempt in order to establish a genetic profile for valuable Romanian origin grapevine varieties. In some of the 14 microsatellitic loci, Feteasca neagra and Feteasca alba cultivars presented allele size variants different from the values cited in the literature, proving that these cultivars belong to a geographical distinct gene pool. The content of anthocyans in Feteasca neagra grape skin was significantly higher than in Novac.

  4. Role of polyphenols in copper complexation in red wines.

    PubMed

    Vasconcelos, M T; Azenha, M; de Freitas, V

    1999-07-01

    Four monovarietal red wines, Tinta Roriz, Tinta Barroca, Touriga Nacional, and Touriga Francesa, were studied for their complexometric properties toward copper. For the purpose, ion selective electrode potentiometric titrations were carried out, and the data were treated by two methods suitable for heterogeneous ligands: the Scatchard plot, which provided the complexation capacity (CC(total) = maximum number of moles of sites per liter), and the differential equilibrium function (DEF), which provided the conditional stability constants of the sites effectively involved in the metal complexation (K(DEF)) at a given titration point. The different wines displayed similar properties: CC(total) ranged from 4.5x10(-3) (Tinta Barroca) to 4.9x10(-3) M (Touriga Francesa), and log K(DEF) values were between 4.2 and 6.5. The range of log(|Cu|(bound)/CC(total)) = log theta embraced in the titration was between -0.2 and -1.9. With regard to the natural levels of copper, from 4.4x10(-7) (Tinta Roriz) to 1.3x10(-6) M (Touriga Nacional), and ligands (CC(total)) in the wines, it can be expected that copper will be strongly complexed in the studied wines (log K(DEF) > 6). Studies carried out, in parallel, for solutions of isolated seed tannins and skin polyphenols (mainly anthocyans) showed that their contribution to the CC(total) of the wines was <40% for tannins and <2% for skin polyphenols. However, skin polyphenols were shown to be much stronger copper ligands (log K(DEF) = 6.7, log theta = -1.5) than tannins (log K(DEF) = 4.5, log theta = -1.5). PMID:10552567

  5. Nutraceutical value and toxicological profile of selected red wines from Morocco.

    PubMed

    Tenore, Gian Carlo; Troisi, Jacopo; Di Fiore, Raffaele; Manfra, Michele; Novellino, Ettore

    2011-12-01

    The polyphenolic composition, antioxidant properties and multielement profile of selected red wines from Morocco were evaluated. The polyphenolic contents resulted higher than those reported elsewhere for the same variety of wines; the highest quantity was found in Cabernet Sauvignon, followed by Merlot, and last by Syrah wine. All of the wines tested showed very similar anthocyanin and flavonol patterns: individual compound contents resulted generally higher in comparison to conventional wines. The content of trans-resveratrol was significantly higher than that of cis-resveratrol in all of the wine samples. Particularly, Merlot showed the highest concentration of trans-resveratrol while Syrah exhibited the highest levels of cis-resveratrol. Reducing capacity resulted higher than antiradical property for all of the wines. The metal concentrations were below the official limits. The elemental pattern of wines were very similar, excepted V, Mn, Fe, Cu, As and Mo, for which Syrah markedly differed from the other wine samples. PMID:25212300

  6. The red wine provocation test: intolerance to histamine as a model for food intolerance.

    PubMed

    Wantke, F; Götz, M; Jarisch, R

    1994-01-01

    Sneezing, flush, headache, diarrhea, skin itch, and shortness of breath are symptoms occurring in patients intolerant to wine after drinking one glass of red wine. The role of histamine in wine intolerance was evaluated by a red wine provocation test in 28 patients with a history of wine intolerance and in 10 controls with good tolerance of wine. Patients were challenged with 125 ml red wine (equivalent to 50 micrograms histamine); blood samples were drawn before and after 15 and 30 minutes. Plasma histamine was assessed by a radioimmunoassay. Lung function tests were performed before and after the wine test. Twenty-two of twenty-eight patients had symptoms showing significantly higher plasma histamine levels 30 minutes after wine challenge (p < .01) compared with asymptomatic controls. Basal histamine levels of patients were higher (p < .05) than in controls. A slight asthmatic attack as well as a 30% decrease of FEF 25 was seen in 2/22 patients. Terfenadine premedication significantly eliminated symptoms in 10/12 patients (p < .05) in a subsequent wine test. Histamine assessment was done in 52 wines (red, white, and champagne) and in 17 beers by radioimmunoassay. Histamine levels ranged from 3-120 micrograms/l in white wines; 15-670 micrograms/l in champagnes; 60-3800 micrograms/l in red wines; and 21-305 micrograms/l in beers. Histamine is causing wine intolerance. Patients intolerant to wine seem to have diminished histamine degradation probably based on a deficiency of diamine oxidase. PMID:8005453

  7. Release of ( sup 14 C)5-hydroxytryptamine from human platelets by red wine

    SciTech Connect

    Jarman, J.; Glover, V.; Sandler, M. )

    1991-01-01

    Red wine, at a final dilution of 1/50, caused released of ({sup 14}C)5-hydroxytryptamine (5-HT) from preloaded platelets, an effect which was not observed with any white wines or beers tested. Since 5-HT, is probably released from body stores during migraine attacks and red wine is known to provoke migraine episodes in susceptible individuals, release of 5-HT, possibly from central stores, could represent a plausible mechanism for its mode of action.

  8. Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study.

    PubMed

    Zhang, Qing-An; Shen, Yuan; Fan, Xue-hui; Martín, Juan Francisco García; Wang, Xi; Song, Yun

    2015-11-01

    Direct evidence for the formation of 1-hydroxylethyl radicals by ultrasound in red wine and air-saturated model wine is presented in this paper. Free radicals are thought to be the key intermediates in the ultrasound processing of wine, but their nature has not been established yet. Electron paramagnetic resonance (EPR) spin trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of hydroxyl free radicals and 1-hydroxylethyl free radicals. Spin adducts of hydroxyl free radicals were detected in DMPO aqueous solution after sonication while 1-hydroxylethyl free radical adducts were observed in ultrasound-processed red wine and model wine. The latter radical arose from ethanol oxidation via the hydroxyl radical generated by ultrasound in water, thus providing the first direct evidence of the formation of 1-hydroxylethyl free radical in red wine exposed to ultrasound. Finally, the effects of ultrasound frequency, ultrasound power, temperature and ultrasound exposure time were assessed on the intensity of 1-hydroxylethyl radical spin adducts in model wine. PMID:26186825

  9. Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines.

    PubMed

    Pizarro, C; Rodríguez-Tecedor, S; Esteban-Díez, I; Pérez-del-Notario, N; González-Sáiz, J M

    2014-04-01

    A chemometric strategy based on combining an experimental design approach and response surface methodology was applied to gain further knowledge on the influence of chip maceration and micro-oxygenation related factors (oxygen doses, chip doses, wood origin, toasting degree and maceration time) on the volatile profile of red wines during the accelerated ageing process. The results obtained indicated that the volatile profile of wines could be modulated by applying different combinations of factor conditions. Thus, these results would be used to obtain wines with specific volatile profiles that would lead to particular olfactory attributes according to consumers' preferences. Moreover, it was shown that combining wood from different origins helped enhance the quality of the elaborated wines. To the best of our knowledge, this is the first time that an experimental design methodology has been applied to simultaneously evaluate the influence of five different ageing parameters on the volatile profile of red wines. PMID:24262569

  10. Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine.

    PubMed

    Raposo, R; Ruiz-Moreno, M J; Garde-Cerdán, T; Puertas, B; Moreno-Rojas, J M; Gonzalo-Diago, A; Guerrero, R F; Ortiz, V; Cantos-Villar, E

    2016-02-01

    In this work, the feasibility of two commercial products enriched in hydroxytyrosol (HT) as alternative to sulfur dioxide in Syrah red wines was evaluated. The HT enriched products came from synthesis and from olive waste. Wines treated with HT were compared with wines treated with sulfur dioxide at two winemaking stages: bottling and after 6 months of storage in bottle. Minor differences were found in enological parameters and volatile composition (esters, alcohols and acids). Significant differences were observed in color related parameters and sensory analysis. HT wines improved color parameters as well as scents and tasting at bottling. However, after 6 months of storage in bottle HT wines were more oxidized than SO2 wines. The olfactometry profile of HT wines supported sensory analysis. HT wines showed new odorant zones from both the added product and oxidation. PMID:26304316

  11. Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage.

    PubMed

    Avizcuri, José-Miguel; Sáenz-Navajas, María-Pilar; Echávarri, José-Federico; Ferreira, Vicente; Fernández-Zurbano, Purificación

    2016-12-15

    Sixteen commercial red wines, selected to cover a different range of color and total polyphenols index (TPI), were stored at 25°C during 6months under controlled and different oxygen additions (0, 1.1, 3.1, 10.6 and 30.4mgL(-1)) during the bottling process. Changes in color and the anthocyanic composition were evaluated using transmittance spectra and UPLC-MS-UV/Vis respectively. Results reveal a general pattern in the evolution of wines. However, different patterns of evolution related to initial wine composition, especially to TPI, were observed. Wines with higher TPI had a lower evolution, whereas wines with lower TPI showed a higher evolution and greater variability in behavior. In general, oxygen seemed to accelerate all changes observed during aging although the oxygen effect was more limited than the effect of the storage time. These results are relevant for wine experts and help explain the evolution of wine at the bottling stage. PMID:27451163

  12. Thiamin analysis in red wine by fluorescence reverse phase-HPLC.

    PubMed

    Liddicoat, Callum; Hucker, Barry; Liang, Hao; Vriesekoop, Frank

    2015-06-15

    The derivatization of thiamin vitamers to their respective thiochrome by ferricyanide to facilitate fluorescence detection following separation by HPLC provides a powerful analytical tool. However the polyphenolic compounds in red wine readily interact with ferricyanide, reducing the effectiveness of ferricyanide oxidation in the derivatization of thiamin. We describe a method to facilitate the removal of polyphenolic compounds that interfere with the ferricyanide derivatization of thiamin. Polyvinylpolypyrrolidone afforded the total removal of phenolic compounds from red wines and allowed a spike recovery of thiamin vitamers (101% for thiamin; 104% for TMP; and 100% for TDP) in a wide range of red wines. This research found that Merlot styles of red wine contained the highest concentration of total thiamin (29.01 ng/mL) while Pinot Noir wines contained the lowest total concentration (8.27 ng/mL). PMID:25660893

  13. [Analytical characterization of varietal wines and aging phenomena].

    PubMed

    Cantagrel, R; Carles, J

    1978-01-01

    We have studied some wines issued from pure varieties (Gamay, Pinot, Syrah, Malbec, Merlot, Tannat, Jurançon) and from country wines where they are predominant (Cahors: Malbec; Corbieres: Carignan). We have analysed the most important classes of compounds: volatile components, free amino acids, mineral elements, phenolic components, organic acids. In regard of the large variation of "oligoconstituants" and "macroconstituants" concentrations (ratio: I to 30 000), we examine the proportions between the minimum and the maximum of the variation range. We define an abundance degree from 0 to 100 p. 100 for every compound. With this unique scale, it is possible to include all parameters on the same graph and to determine the general profile of a wine from the relative abundance of its components. The wine profiles from same country wine or same variety have approximately the same shape and their curves are well superposed. On the other hand, when we compare the profiles of wines issued from two different varieties, we rapidly visualise the most important differences. We have for instance grouped on a graph the parameters which differentiate Gamay from Pinot and Merlot from Jurançon. Then we show on a precise example the resemblance between a country wine profile (Cahors) and that one of its predominant variety (Malbec). The differences we have observed are well explained by secondary varieties (Jurançon, Merlot, Tannat). The same procedure is applied to study the aging of wines. A graphic representation shows the variations during seven years (1970 to 1976). Five parameters are found to characterise with good precision the age of wine: isobutanol, methyl-3 butanol-1, ethyl acetate, ethyl lactate, ethyl succinate. With a detailed analysis of the components of wines, it is possible to differentiate varieties, age and perhaps many other aspects. PMID:754580

  14. Grapevine-shoot stilbene extract as a preservative in red wine.

    PubMed

    Raposo, Rafaela; Ruiz-Moreno, María José; Garde-Cerdán, Teresa; Puertas, Belén; Moreno-Rojas, José Manuel; Gonzalo-Diago, Ana; Guerrero, Raúl; Ortíz, Víctor; Cantos-Villar, Emma

    2016-04-15

    This paper reports the use of a grapevine-shoot stilbene extract (Vineatrol®) as a preservative in red wine. Its effectiveness to preserve red wine quality under two different winemaking systems (traditional and Ganimede) was studied at bottling and after twelve months of storage in bottle. Enological parameters, color related parameters, volatile composition, sensory analysis and olfactometric profile were evaluated. At bottling wines treated with Vineatrol showed higher color related parameters and higher score in sensory analysis than those treated with SO2. The use of SO2 increased ester and alcohol volatile compounds in relation to the use of Vineatrol. Wine olfactometric profile was modified by Vineatrol addition. Two new odorant zones with high modified frequency appeared in wines treated with Vineatrol. After 12months of storage in bottle, wines treated with Vineatrol showed parameters related to oxidation. The weak point of the process seemed to be the evolution during the storage in bottle. PMID:26675846

  15. PH-dependent forms of red wine anthocyanins as antioxidants.

    PubMed

    Lapidot, T; Harel, S; Akiri, B; Granit, R; Kanner, J

    1999-01-01

    Anthocyanins are one of the main classes of flavonoids in red wines, and they appear to contribute significantly to the powerful antioxidant properties of the flavonoids. In grapes and wines the anthocyanins are in the flavylium form. However, during digestion they may reach higher pH values, forming the carbinol pseudo-base, quinoidal-base, or the chalcone, and these compounds appear to be absorbed from the gut into the blood system. The antioxidant activity of these compounds, in several metal-catalyzed lipid oxidation model systems, was evaluated in comparison with other antioxidants. The pseudo-base and quinoidal-base malvidin 3-glucoside significantly inhibited the peroxidation of linoleate by myoglobin. Both compounds were found to work better than catechin, a well-known antioxidant. In a membrane lipid peroxidation system, the effectiveness of the antioxidant was dependent on the catalyst: In the presence of H(2)O(2)-activated myoglobin, the inhibition efficiency of the antioxidant was malvidin 3-glucoside > catechin > malvidin > resveratrol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratrol > malvidin 3-glucoside = malvidin > catechin. The pH-transformed forms of the anthocyanins remained effective antioxidants in these systems, and their I(50) values were between 0.5 and 6.2 microM. PMID:10563851

  16. Putative Role of Red Wine Polyphenols against Brain Pathology in Alzheimer's and Parkinson's Disease.

    PubMed

    Caruana, Mario; Cauchi, Ruben; Vassallo, Neville

    2016-01-01

    Alzheimer's disease (AD) and Parkinson's disease (PD) are the most common age-related neurodegenerative disorders and hence pose remarkable socio-economical burdens to both families and state. Although AD and PD have different clinical and neuropathological features, they share common molecular mechanisms that appear to be triggered by multi-factorial events, such as protein aggregation, mitochondrial dysfunction, oxidative stress (OS), and neuroinflammation, ultimately leading to neuronal cell death. Currently, there are no established and validated disease-modifying strategies for either AD or PD. Among the various lifestyle factors that may prevent or slow age-related neurodegenerative diseases, epidemiological studies on moderate consumption of red wine, especially as part of a holistic Mediterranean diet, have attracted increasing interest. Red wine is particularly rich in specific polyphenolic compounds that appear to affect the biological processes of AD and PD, such as quercetin, myricetin, catechins, tannins, anthocyanidins, resveratrol, and ferulic acid. Indeed, there is now a consistent body of in vitro and in vivo data on the neuroprotective effects of red wine polyphenols (RWP) showing that they do not merely possess antioxidant properties, but may additionally act upon, in a multi-target manner, the underlying key mechanisms featuring in both AD and PD. Furthermore, it is important that bioavailability issues are addressed in order for neuroprotection to be relevant in a clinical study scenario. This review summarizes the current knowledge about the major classes of RWP and places into perspective their potential to be considered as nutraceuticals to target neuropathology in AD and PD. PMID:27570766

  17. Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensis

    Technology Transfer Automated Retrieval System (TEKTRAN)

    While Brettanomyces can metabolize non–esterified hydroxycinnamic acids found in grape musts/wines (caffeic, p–coumaric, and ferulic acids), it was not known whether this yeast could utilize the corresponding tartaric acid esters (caftaric, p–coutaric, and fertaric acids, respectively). Red wines fr...

  18. Factors affecting culturability, viability, and filterability of Dekkera bruxellensis in red wine

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Forty-eight commercial Washington red wines suspected of Dekkera bruxellensis contamination, determined by winemakers, were donated for this work. Only eight out of 48 wines were confirmed to contain D. bruxellensis by PCR analysis and DNA sequencing. Nine strains of D. bruxellensis, one Candida par...

  19. Gas chromatography/mass spectrometry for the determination of nitrosamines in red wine.

    PubMed

    Lona-Ramirez, Fernando J; Gonzalez-Alatorre, Guillermo; Rico-Ramírez, Vicente; Perez-Perez, Ma Cristina I; Castrejón-González, Edgar O

    2016-04-01

    N-nitrosamines (NAms) are highly active carcinogens that have been detected in food and beverages. Currently certain studies report their presence in red wine, while others fail to detect their presence. In this study the head space solid phase micro-extraction technique coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was applied to quantify four NAms in different types of red wine. The technique was found to be a simple, precise, fast and environmentally friendly alternative for the quantification of volatile NAms. A factorial analysis was carried out to evaluate the influence of the parameters on the HS-SPME technique. This is the first study that such analysis has been reported and where NAms in red wine have been quantified using HS-SPME-GC-MS. The method was validated by calculating the linearity, limit of detection and quantification. Two of the four NAms analyzed were found to be present in red wine samples. PMID:26593598

  20. Cole-Cole Measurement of Dispersion Properties for Quality Evaluation of Red Wine

    NASA Astrophysics Data System (ADS)

    Watanabe, Kota; Taka, Yoshinori; Fujiwara, Osamu

    2009-01-01

    In order to evaluate the quality of red wine, measurement of the complex relative permittivity was conducted in the frequency range from 100 MHz to 40 GHz with a network analyzer. Results showed that the Cole-Cole plot of red wine consists of a semicircle at frequencies above 1 GHz and a straight line at frequencies below 1 GHz, which come from the dispersion properties for the water solution of alcohol and ingredients peculiar to red wine, respectively. Based on the Cole-Cole plots measured for seven kinds of red wines made from the same brand of Merlot in different production years, we estimated Debye dispersion parameters to reveal that the alcohol concentration and ingredient property can simultaneously be evaluated from the parameters for the semicircle and straight line, respectively.

  1. Discrimination of different red wine by Fourier-transform infrared and two-dimensional infrared correlation spectroscopy

    NASA Astrophysics Data System (ADS)

    Zhang, Yan-ling; Chen, Jian-bo; Lei, Yu; Zhou, Qun; Sun, Su-qin; Noda, Isao

    2010-06-01

    Fourier-transform infrared spectroscopy (FT-IR) and two-dimensional infrared (2D IR) correlation spectroscopy were applied to analyze main components of liquid red wine with different sugar contents and volatilization residues of dry red wine from different manufactures. The infrared spectra, second derivative spectra of dry red wine show the typical peaks of alcohol, while the spectra of sweet wine are composed of the peaks of both alcohol and sugar, and the contribution of sugar enhanced as the increase of sugar content. Using principal component analysis (PCA) method, dry and sweet wine can be readily classified. Analysis of the infrared spectra of the volatilization residues of dry red wine samples from five different manufactures indicates that dry red wine may be composed of glycerol, carboxylic acids or esters and carboxyl ate, at the same time, different dry red wine show different characteristic peaks in the second derivative spectra and 2D IR correlation spectra, which can be used to discriminate the different manufactures and evaluate the quality of wine samples. The results suggested that infrared spectroscopy is a direct and effective method for the analysis of principle components of different red wines and discrimination of different red wines.

  2. Evaluation of residual immunoreactivity in red and white wines clarified with gluten or gluten derivatives.

    PubMed

    Cattaneo, A; Ballabio, C; Bertelli, A A E; Fiocchi, A; Galli, C L; Isoardi, P; Terracciano, L; Restani, P

    2003-01-01

    Gluten or hydrolyzed gluten could be a suitable alternative to animal proteins in the wine clarification process, but their residues could represent a risk for individuals suffering from coeliac disease or allergic to cereal proteins. The aim of this study was to investigate the presence of gluten in wines treated with gluten or its hydrolysate in the clarification process and to assess its antigenicity in commercial products. The presence of residual immunoreactive gluten was evaluated by electrophoresis (SDS-PAGE) and immunoblotting. Data obtained in several red and white wine samples showed that no residue was detectable in any of the red wines. In white wines, gluten reduced the protein content less completely, but most samples showed no immunoreactivity after the wine had been treated with gluten or its derivatives, either alone or combined with bentonite, silica gel or tannins. The use of gluten derivatives coupled with bentonite was the most effective method of removing immunoreactive protein in white wines. In conclusion, the use of gluten derivatives in wine clarification seems to exclude a risk for subjects susceptible to coeliac disease or gluten allergy. However, it is recommended that wine producers continuously monitor the clarification process in order to protect the most sensitive individuals. PMID:14518594

  3. Surface modification influencing adsorption of red wine constituents: The role of functional groups

    NASA Astrophysics Data System (ADS)

    Mierczynska-Vasilev, Agnieszka; Smith, Paul A.

    2016-11-01

    The adsorption of wine constituents at solid surfaces is important in applications such as filtration and membrane fouling, binding to tanks and fittings and interactions with processing aids such as bentonite. The interaction of wine constituents with surfaces is mediated through adsorbed wine components, where the type of constituents, amount, orientation, and conformation are of consequence for the surface response. This study examines the effect of surface chemical functionalities on the adsorption of red wine constituents. Plasma-polymerized films rich in amine, carboxyl, hydroxyl, formyl and methyl functional groups were generated on solid substrates whereas, glycidyltrimethylammonium chloride was covalently attached to allylamine plasma-polymer modified surface and poly(sodium styrenesulfonate) was electrostatically adsorbed to an amine plasma-polymerized surface. The surface chemical functionalities were characterized by X-ray photoelectron spectroscopy. The ability of different substrates to adsorb red wine constituents was evaluated by quartz crystal microbalance and atomic force microscopy. The results showed that substrates modified with -SO3H and -COOH groups can adsorb more of the wine nitrogen-containing compounds whereas -NH2 and -NR3 groups encourage carbon-containing compounds adsorption. Red wine constituents after filtration were adsorbed in higher extend on -NR3 and -CHO surfaces. The -OH modified surfaces had the lowest ability to absorb wine components.

  4. Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides.

    PubMed

    Mulero, J; Martínez, G; Oliva, J; Cermeño, S; Cayuela, J M; Zafrilla, P; Martínez-Cachá, A; Barba, A

    2015-08-01

    The effect of treating grapes with six fungicides, applied under critical agricultural practices (CAP) on levels of phenolic compounds and antioxidant activity of red wines of Monastrell variety was studied. Vinifications were performed through addition of active dry yeast (ADY). Measurement of phenolic compounds was made with HPLC-DAD. Determination of antioxidant activity was through reaction of the wine sample with the DPPH radical. The wine prepared from grapes treated with quinoxyfen shows a greater increase of phenolic compounds than the control wine. In contrast, the wine obtained from grapes treated with trifloxystrobin showed lower total concentration of phenolic compounds, including stilbenes, whilst treatments with kresoxim-methyl, fluquinconazole, and famoxadone slightly reduced their content. Hence, the use of these last four fungicides could cause a decrease in possible health benefits to consumers. Antioxidant activity hardly varied in the assays with quinoxyfen, fluquinconazole and famoxadone, and decreased in the other wines. PMID:25766797

  5. Red wine polyphenols modulate fecal microbiota and reduce markers of the metabolic syndrome in obese patients.

    PubMed

    Moreno-Indias, Isabel; Sánchez-Alcoholado, Lidia; Pérez-Martínez, Pablo; Andrés-Lacueva, Cristina; Cardona, Fernando; Tinahones, Francisco; Queipo-Ortuño, María Isabel

    2016-04-01

    This study evaluated the possible prebiotic effect of a moderate intake of red wine polyphenols on the modulation of the gut microbiota composition and the improvement in the risk factors for the metabolic syndrome in obese patients. Ten metabolic syndrome patients and ten healthy subjects were included in a randomized, crossover, controlled intervention study. After a washout period, the subjects consumed red wine and de-alcoholized red wine over a 30 day period for each. The dominant bacterial composition did not differ significantly between the study groups after the two red wine intake periods. In the metabolic syndrome patients, red wine polyphenols significantly increased the number of fecal bifidobacteria and Lactobacillus (intestinal barrier protectors) and butyrate-producing bacteria (Faecalibacterium prausnitzii and Roseburia) at the expense of less desirable groups of bacteria such as LPS producers (Escherichia coli and Enterobacter cloacae). The changes in gut microbiota in these patients could be responsible for the improvement in the metabolic syndrome markers. Modulation of the gut microbiota by using red wine could be an effective strategy for managing metabolic diseases associated with obesity. PMID:26599039

  6. The impact of some wine-making practices on the quality of Vranec red wines from Macedonia produced by the newly-selected local strain "F-78".

    PubMed

    Ilieva, Fidanka; Veličkovska, Sanja Kostadinović; Dimovska, Violeta; Spasov, Hristo

    2016-03-01

    The impact of enological practices (temperature, flipping and the inoculation amount of newly selected yeast F-78 from third-stage selection) on the level of monomeric anthocyanins, total phenolic compounds and the overall taste of fifteen red wines from Macedonian Vranec grape variety were studied. The most important factor which affects the level of monomeric anthocyanins was temperature. The inoculation amount had a positive influence on the phenolic extraction. More inoculation amount leads to faster ethanol formation and acceleration of the anthocyanins extraction. The flipping of the must during fermentation was controversial. The best wine-making procedure for production of the typical for the region high-extractive aged wines included a fermentation temperature of 20-24°C, intensive flipping (5-6 times/24h), and inoculation quantity 3-4% and a fermentation on 20°C, medium flipping (3-4 times/24h) and inoculation quantity 3-4% for production of commercial, young and easy to drink "Beaujoulais" wines. PMID:26471662

  7. Polyphenols are medicine: Is it time to prescribe red wine for our patients?

    PubMed

    Cordova, Alfredo C; Sumpio, Bauer E

    2009-01-01

    Alcohol, specifically red wine, has been suggested to play a key role in the prevention of cardiovascular disease and other chronic pathologies, including cancer. Its regular and moderate consumption has been found in numerous epidemiological studies to correlate inversely with vascular disease and mortality, despite the presence of risk factors such as high consumption of saturated fats, elevated smoking and low physical activity. This phenomenon, known as the 'French Paradox', would be explained mainly by the high levels of polyphenols present in red wine, making it more advantageous than beer, spirits and even white wine. The habit of having one or two drinks of red wine every day with meals may translate to a longer, healthier and better quality of life. PMID:22477510

  8. Polyphenols are medicine: Is it time to prescribe red wine for our patients?

    PubMed Central

    Cordova, Alfredo C; Sumpio, Bauer E

    2009-01-01

    Alcohol, specifically red wine, has been suggested to play a key role in the prevention of cardiovascular disease and other chronic pathologies, including cancer. Its regular and moderate consumption has been found in numerous epidemiological studies to correlate inversely with vascular disease and mortality, despite the presence of risk factors such as high consumption of saturated fats, elevated smoking and low physical activity. This phenomenon, known as the ‘French Paradox’, would be explained mainly by the high levels of polyphenols present in red wine, making it more advantageous than beer, spirits and even white wine. The habit of having one or two drinks of red wine every day with meals may translate to a longer, healthier and better quality of life. PMID:22477510

  9. Cost-effectiveness of beer versus red wine for the prevention of symptomatic coronary artery disease

    PubMed Central

    Innes, G

    1998-01-01

    BACKGROUND: Until now, red wine has been the cardioprotective beverage of choice, but the convenience and lack of adverse effects make beer a more cost-effective, safe and widely available choice. A paucity of evidence in support of this led to our study. METHODS: During a 6-month period, 11,780 consecutive patrons at 18 randomly selected urban and community liquor distributors were recruited. Participants were randomly assigned to receive either beer or wine daily for 5 years. Of the 10,078 people who met the inclusion criteria, 5033 were assigned to receive red wine and 5039 to receive beer every day. RESULTS: Effectiveness and adverse effects were equal in the 2 groups. However, costs for beer were substantially lower. INTERPRETATION: In view of its effectiveness, low cost, acceptable adverse-event profile and the fact that it is available in convenient single-dose dispensers, beer should replace red wine as the cardioprotective beverage of choice. PMID:9875251

  10. Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines.

    PubMed

    Apolinar-Valiente, Rafael; Romero-Cascales, Inmaculada; Williams, Pascale; Gómez-Plaza, Encarna; López-Roca, José María; Ros-García, José María; Doco, Thierry

    2015-07-15

    Wine oligosaccharides were recently characterized and their concentrations, their composition and their roles on different wines remain to be determined. The concentration and composition of oligosaccharides in Cabernet Sauvignon, Syrah and Monastrell wines was studied. Oligosaccharide fractions were isolated by high resolution size-exclusion chromatography. The neutral and acidic sugar composition was determined by gas chromatography. The MS spectra of the oligosaccharides were performed on an AccuTOF mass spectrometer. Molar-mass distributions were determined by coupling size exclusion chromatography with a multi-angle light scattering device (MALLS) and a differential refractive index detector. Results showed significant differences in the oligosaccharidic fraction from Cabernet Sauvignon, Syrah and Monastrell wines. This study shows the influence that the grape variety seems have on the quantity, composition and structure of oligosaccharides in the finished wine. To our knowledge, this is the first report to research the oligosaccharides composition of Cabernet Sauvignon, Syrah and Monastrell wines. PMID:25722170

  11. Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography-Olfactometry and Stable Isotope Dilution Assays.

    PubMed

    Pavez, Carolina; Agosin, Eduardo; Steinhaus, Martin

    2016-05-01

    The sensory impact of thiols in Vitis vinifera 'Carmenere' red wines was evaluated. For this purpose, aroma extract dilution analysis was applied to the thiols isolated from a Carmenere red wine by affinity chromatography with a mercurated agarose gel. Results revealed the presence of four odorants, identified as 2-furanylmethanethiol, 3-sulfanylhexyl acetate, 3-sulfanyl-1-hexanol, and 2-methyl-3-sulfanyl-1-butanol, with the latter being described here for the first time in Carmenere red wines. Quantitation of the four thiols in the Carmenere wine screened by aroma extract dilution analysis and in three additional Carmenere wines by stable isotope dilution assays resulted in concentrations above the respective orthonasal odor detection threshold values. Triangle tests applied to wine model solutions with and without the addition of the four thiols showed significant differences, thus suggesting that the compounds do have the potential to influence the overall aroma of red wine. PMID:27070203

  12. Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification.

    PubMed

    Li, Jin-Chen; Li, Si-Yu; He, Fei; Yuan, Zheng-Yi; Liu, Tao; Reeves, Malcolm J; Duan, Chang-Qing

    2016-01-01

    The phenolic and chromatic characteristics of a special red ice wine made from a Vitis amurensis × V. vinifera hybrid cultivar Beibinghong were studied. Results from two different vintages (2013 and 2014) showed that during vinification, the phenolic acid content increased, while the level of flavonoids (flavonols, flavan-3-ols, and anthocyanins) reduced by a variable extent. The color intensity and red % decreased together with a decrease in anthocyanin content. This was accompanied by an increase in hue as well as yellow %. The final phenolic content was found to be between 119.54 and 180.93 mg/L, with anthocyanins as the predominant phenolic group (92.06%-93.03%), of which 3,5-O-diglucosidic anthocyanins made up 53.55%-79.04%. Phenolic acids were the primary non-anthocyanin phenolics at about 6.64%-7.5%. The phenolic contents and color parameters of Beibinghong dry red wine and several V. vinifera dry red wines of superior color quality were also used in an attempt to clarify the relationship between phenolics and color in the Beibinghong red ice wine. By using Pearson correlation analysis and principal component analysis (PCA), it was found that 3,5-O-diglucosidic anthocyanins and protocatechuic acid were the only characteristic phenolics that differentiated Beibinghong wines from the other selected red wines from more traditional varieties. They were also the main phenolics to be positively correlated with the hue and yellow % of the wine at the early stages leading into maturation. Their presence might, therefore, explain the relatively high hue and yellow % of Beibinghong ice wine. PMID:27104511

  13. Hypotheses on the effects of enological tannins and total red wine phenolic compounds on Oenococcus oeni.

    PubMed

    Chasseriaud, Laura; Krieger-Weber, Sibylle; Déléris-Bou, Magali; Sieczkowski, Nathalie; Jourdes, Michael; Teissedre, Pierre Louis; Claisse, Olivier; Lonvaud-Funel, Aline

    2015-12-01

    Lot of articles report on the impact of polyphenols on wine lactic acid bacteria, but it is clear that the results still remain confusing, because the system is complicated both in term of chemical composition and of diversity of strains. In addition, red wines polyphenols are multiple, complex and reactive molecules. Moreover, the final composition of wine varies according to grape variety and to extraction during winemaking. Therefore it is nearly impossible to deduce their effects on bacteria from experiments in oversimplified conditions. In the present work, effect of tannins preparations, currently considered as possible technological adjuvants, was assessed on growth and malolactic fermentation for two malolactic starters. Experiments were conducted in a laboratory medium and in a white wine. Likewise, impact of total polyphenolic extracts obtained from different grape variety red wines was evaluated in the white wine as culture medium. As expected growth and activity of both strains were affected whatever the additions. Results suggest some interpretations to the observed impacts on bacterial populations. Influence of tannins should be, at least partly, due to redox potential change. Results on wine extracts show the need for investigating the bacterial metabolism of some galloylated molecules. Indeed, they should play on bacterial physiology and probably affect the sensory qualities of wines. PMID:26338126

  14. Astringency reduction in red wine by whey proteins.

    PubMed

    Jauregi, Paula; Olatujoye, Jumoke B; Cabezudo, Ignacio; Frazier, Richard A; Gordon, Michael H

    2016-05-15

    Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a detailed comparison of the effectiveness of gelatin and β-lactoglobulin (β-LG) as fining agents. Gelatin was more reactive than whey proteins to tannic acid as shown by both the astringency method (with ovalbumin as a precipitant) and the tannins determination method (with methylcellulose as a precipitant). The two proteins showed similar selectivity for polyphenols but β-LG did not remove as much catechin. The fining agent was removed completely or to a trace level after centrifugation followed by filtration which minimises its potential allergenicity. In addition, improved understanding of protein-tannin interactions was obtained by fluorescence, size measurement and isothermal titration calorimetry (ITC). Overall this study demonstrates that whey proteins have the potential of reducing astringency in red wine and can find a place in enology. PMID:26776007

  15. Acetobacter oeni sp. nov., isolated from spoiled red wine.

    PubMed

    Silva, Luis R; Cleenwerck, Ilse; Rivas, Raúl; Swings, Jean; Trujillo, Martha E; Willems, Anne; Velázquez, Encarna

    2006-01-01

    A bacterial strain, designated B13T, was isolated from spoiled red wine from the Dão region, Portugal. The strain was Gram-negative, strictly aerobic, rod-shaped and motile. Phylogenetic analysis on the basis of 16S rRNA gene sequences indicated that B13T belonged to the genus Acetobacter within the Alphaproteobacteria. The closest related species was Acetobacter aceti, with 98.4 % 16S rRNA gene sequence similarity. DNA-DNA hybridization showed that B13T constituted a taxon separate from the Acetobacter species with validly published names. The DNA G+C content of B13T was 58.1 mol%. Phenotypic characteristics of B13T allowed its differentiation from the recognized Acetobacter species. B13T produced 5-ketogluconic acid from glucose, but no 2-ketogluconic acid. It produced catalase, but no oxidase. It utilized glycerol, but not maltose, ethanol or methanol as carbon sources. On the basis of the results obtained, B13T represents a novel species for which the name Acetobacter oeni sp. nov. is proposed. The type strain is B13T (= LMG 21952T = CECT 5830T). PMID:16403860

  16. Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry.

    PubMed

    Sánchez-Moreno, Concepción; Cao, Guohua; Ou, Boxin; Prior, Ronald L

    2003-08-13

    Antioxidant capacity, as measured by oxygen radical absorbance capacity (ORAC(PE)), total phenolic, total and individual anthocyanins, and proanthocyanidin fraction contents were evaluated in red and white wines from grapes. A comparison in terms of antioxidant capacity is made with nontraditional wines made from highbush blueberry. Blueberries are among fruits that are best recognized for their potential health benefits. In red wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 +/- 96.06 mg/L) than that in white wines (8.75 +/- 4.53 mg/L). A relative high correlation in red wines was found between ORAC(PE) values and malvidin compounds (r = 0.75, P < 0.10), and proanthocyanidins (r = 0.87, P < 0.05). In white wines, a significant correlation was found between the trimeric proanthocyanidin fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10). A moderate drink (1 drink per day, about 140 mL) of red wine, or white wine, or wine made from highbush blueberry corresponds to an intake of 2.04 +/- 0.81 mmol of TE, 0.47 +/- 0.15 mmol of TE, and 2.42 +/- 0.88 mmol of TE of ORAC(PE)/day, respectively. PMID:12903941

  17. The effect of red and white wine on color changes of nanofilled and nanohybrid resin composites

    PubMed Central

    Tanthanuch, Saijai; Peerasukprasert, Thanwalee; Chanmanee, Nilobon; Chaisomboonphun, Parnchanok; Rodklai, Apisara

    2016-01-01

    Objectives This study investigated the effect of red and white wine on color changes of nanofilled and nanohybrid resin composite. Materials and Methods Sixty specimens of each resin composite were prepared. Baseline data color values were recorded using a spectrophotometer. Three groups of discs (n = 20) were then alternately immersed in red, white wine, and deionized water (as a control) for twenty five minutes and artificial saliva for five minutes for four cycles. Specimens were then stored in artificial saliva for twenty two hours. This process was repeated for five days following immersion in artificial saliva for two days. Subsequently, the process was repeated again. Data were analyzed by two-way repeated ANOVA, one-way ANOVA, and Tukey's HSD. Results Red wine caused significantly higher color change (ΔE* > 3.3) than did white wine and deionized water (p < 0.05). Nanohybrid resin composites had significantly more color changes than nanofilled resin composite (p < 0.05). Conclusions The effect of red and white wine on the color changes of resin composite restorative materials depended upon the physical and chemical composition of the restorative materials and the types of wine. PMID:27200281

  18. Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat.

    PubMed

    González-Neves, Gustavo; Favre, Guzmán; Gil, Graciela; Ferrer, Milka; Charamelo, Darwin

    2015-06-01

    Cold Pre-fermentative Maceration (CPM) is an interesting winemaking technique to enhance the extraction of pigments, aroma and flavour compounds from grape skins to wine. This work aimed to evaluate the effect of Cold Pre-fermentative Maceration (CPM) on the composition of Tannat red wines produced in Uruguay in several vintages. For this purpose, wines elaborated by CPM were compared with control wines produced by Traditional Maceration (TM) in 4 years. Control wines (TM) were made with classical fermentation on skins. The CPM was carried out with additions of dry ice for 5 days to keep the must at 10 ºC. Wines were analysed at devatting. The impact of CPM on composition and color of wines was different in each year. Color intensity was significantly higher in CPM than control wines in 2007 and 2009 whereas the anthocyanins levels were higher in control wines every year. However, CPM wines had the highest polyphenols contents in 2007, 2009 and 2010 principally due to their catechins and proanthocyanidins contents. Anthocyanin profile was similar in the wines of each vintage, according to the varietal fingerprint. The highest contents of higher alcohols were verified in CPM wines. The Cold Pre-fermentative Maceration could have an important effect on the characteristics of Tannat red wines, although it depends strongly on the composition of the grapes of origin. PMID:26028726

  19. Molecular Properties of Red Wine Compounds and Cardiometabolic Benefits

    PubMed Central

    Markoski, Melissa M.; Garavaglia, Juliano; Oliveira, Aline; Olivaes, Jessica; Marcadenti, Aline

    2016-01-01

    Wine has been used since the dawn of human civilization. Despite many health benefits, there is still a lot of discussion about the real properties of its components and its actions on cells and molecular interactions. A large part of these issues permeate the fine line between the amount of alcohol that causes problems to organic systems and the amount that could be beneficial for the health. However, even after the process of fermentation, wine conserves different organic compounds from grapes, such as polysaccharides, acids, and phenolic compounds, such as flavonoids and nonflavonoids. These substances have known anti-inflammatory and antioxidant capacities, and are considered as regulatory agents in cardiometabolic process. In this study, the main chemical components present in the wine, its interaction with molecules and biological mechanisms, and their interference with intra- and extracellular signaling are reviewed. Finally, the properties of wine that may benefit cardiovascular system are also revised. PMID:27512338

  20. Molecular Properties of Red Wine Compounds and Cardiometabolic Benefits.

    PubMed

    Markoski, Melissa M; Garavaglia, Juliano; Oliveira, Aline; Olivaes, Jessica; Marcadenti, Aline

    2016-01-01

    Wine has been used since the dawn of human civilization. Despite many health benefits, there is still a lot of discussion about the real properties of its components and its actions on cells and molecular interactions. A large part of these issues permeate the fine line between the amount of alcohol that causes problems to organic systems and the amount that could be beneficial for the health. However, even after the process of fermentation, wine conserves different organic compounds from grapes, such as polysaccharides, acids, and phenolic compounds, such as flavonoids and nonflavonoids. These substances have known anti-inflammatory and antioxidant capacities, and are considered as regulatory agents in cardiometabolic process. In this study, the main chemical components present in the wine, its interaction with molecules and biological mechanisms, and their interference with intra- and extracellular signaling are reviewed. Finally, the properties of wine that may benefit cardiovascular system are also revised. PMID:27512338

  1. Fate of key odorants in Sauternes wines through aging.

    PubMed

    Bailly, Sabine; Jerkovic, Vesna; Meurée, Ariane; Timmermans, Aurore; Collin, Sonia

    2009-09-23

    Recent work has revealed the importance of polyfunctional thiols in young Sauternes wines, but very little is yet known about the fate of such compounds during aging in the bottle. In this study, two Sauternes wines were investigated by gas chromatography-olfactometry (GC-O) aroma extract dilution analysis (AEDA), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-pulsed flame photometric detector (GC-PFPD) after XAD 2 and thiol-specific extractions. Most polyfunctional thiols (3-sulfanylpropyl acetate, 2-sulfanylethyl acetate, 3-methyl-3-sulfanylbutanal, etc.) proved to be completely degraded after 2 years of bottle aging in a cellar. Only 3-sulfanylhexan-1-ol was still found in aged samples at concentrations above its threshold value. Most other key odorants found in the young noble rot wine were still detected 5-6 years after harvest: varietal aroma (alpha-terpineol), sotolon, fermentation alcohols (3-methylbutan-1-ol and 2-phenylethanol) and esters (ethyl butyrate, isobutyrate, hexanoate, and isovalerate), and oak maturation-related compounds (guaiacol, vanillin, eugenol, beta-damascenone, trans-non-2-enal, beta-methyl-gamma-octalactone, gamma-nonalactone, and furaneol), as well as three newly identified aromas exhibiting interesting cake, honey-like, and dried apricot odors: homofuraneol, theaspirane, and gamma-decalactone. Interestingly, abhexon, never mentioned in sweet wines before, was found to be synthesized during bottle aging. An optimized extraction method allowed us to quantify this honey/spicy compound at levels close to its threshold value (up to 7 microg/L after 5-6 years), thus suggesting a key role of this strong odorant in old Sauternes wines. PMID:19754174

  2. Antimicrobial activities of red wine-based formulations containing plant extracts against Escherichia coli O157:H7 and Salmonella enterica serovar Hadar

    Technology Transfer Automated Retrieval System (TEKTRAN)

    We evaluated the bactericidal activities of red wine and red wine solutions containing a commercial olive extract called Hydrox-12, oregano oil, or a mixture of both in red wine against the following foodborne pathogens: Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes, and Stap...

  3. Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties.

    PubMed

    García-Marino, Matilde; Hernández-Hierro, José Miguel; Rivas-Gonzalo, Julián C; Escribano-Bailón, M Teresa

    2010-02-15

    The Vitis vinifera L. cv Graciano is often used as an integral component of Rioja wines because it is considered to contribute significantly to the quality of Tempranillo based wines. The aim of this work was to determine the effect of the incorporation of the Graciano variety on the colour and pigment composition of Tempranillo based wine and to evaluate the possible differences between blending Tempranillo with Graciano varietal wine (W wine) in contrast to a wine obtained by mixing these two grape varieties in the prefermentative maceration step (M wine). Results indicated that pigment extraction and retention in M wine was higher than in Tempranillo (T) wine. Colour differences (DeltaE(ab)(*)) between wines at the end of the study (after 12 months in bottles) were detectable by the human eye (DeltaE(ab)(*) > or = 3) in all cases except for T and W. These wines have indistinguishable colours even when using analytical methods (DeltaE(ab)(*) < or = 1). Regarding hue h(ab), T and W presented higher values (more orange-red) than Graciano (G) and M (more blue-red). PCA allowed the colour and composition analytical data to be reduced to a small number of principal components that could separate successfully between T and G wines and between the different steps of the winemaking process. PMID:20103154

  4. Estimation of Alcohol Concentration of Red Wine Based on Cole-Cole Plot

    NASA Astrophysics Data System (ADS)

    Watanabe, Kota; Taka, Yoshinori; Fujiwara, Osamu

    To evaluate the quality of wine, we previously measured the complex relative permittivity of wine in the frequency range from 10 MHz to 6 GHz with a network analyzer, and suggested a possibility that the maturity and alcohol concentration of wine can simultaneously be estimated from the Cole-Cole plot. Although the absolute accuracy has not been examined yet, this method will enable one to estimate the alcohol concentration of alcoholic beverages without any distillation equipment simply. In this study, to investigate the estimation accuracy of the alcohol concentration of wine by its Cole-Cole plots, we measured the complex relative permittivity of pure water and diluted ethanol solution from 100 MHz to 40 GHz, and obtained the dependence of the Cole-Cole plot parameters on alcohol concentration and temperature. By using these results as calibration data, we estimated the alcohol concentration of red wine from the Cole-Cole plots, which was compared with the measured one based on a distillation method. As a result, we have confirmed that the estimated alcohol concentration of red wine agrees with the measured results in an absolute error by less than 1 %.

  5. What Gives a Wine Its Strong Red Color? Main Correlations Affecting Copigmentation.

    PubMed

    Heras-Roger, Jesus; Díaz-Romero, Carlos; Darias-Martín, Jacinto

    2016-08-31

    Copigmentation and enological parameters were studied in a collection of 250 red wines. Although several copigmentation studies have been performed with model solutions, little is known about the actual consequences directly in wine of anthocyanin interactions. To date, some studies have considered relationships between copigmentation and natural wine constituents, but none correlates copigmentation measurements with the real wide concentration in wine. In this work, published hypotheses based on model solutions such as phenolic acid copigmentation ability or the influence of copigmentation factors such as flavonols are empirically evaluated in a large sample of wines for the first time. The study confirms previous results obtained from solutions, whereas other factors suggested as being relevant seem to be unrelated to the studied effect at the concentration range naturally occurring in the wines studied. For instance, the important role of flavonols and hydroxycinnamic acids has been ratified, whereas ethanol, gallic acid, and some metals show significant inverse correlations with copigmentation. Unexpectedly, magnesium content in wine correlates with color, whereas the concentration of traditional copigments, such as quercetin, does not show any correlation with copigmentation. PMID:27523569

  6. Quantitative analysis of Bordeaux red wine precipitates by solid-state NMR: Role of tartrates and polyphenols.

    PubMed

    Prakash, Shipra; Iturmendi, Nerea; Grelard, Axelle; Moine, Virginie; Dufourc, Erick

    2016-05-15

    Stability of wines is of great importance in oenology matters. Quantitative estimation of dark red precipitates formed in Merlot and Cabernet Sauvignon wine from Bordeaux region for vintages 2012 and 2013 was performed during the oak barrel ageing process. Precipitates were obtained by placing wine at -4°C or 4°C for 2-6 days and monitored by periodic sampling during a one-year period. Spectroscopic identification of the main families of components present in the precipitate powder was performed with (13)C solid-state CPMAS NMR and 1D and 2D solution NMR of partially water re-solubilized precipitates. The study revealed that the amount of precipitate obtained is dependent on vintage, temperature and grape variety. Major components identified include potassium bitartrate, polyphenols, polysaccharides, organic acids and free amino acids. No evidence was found for the presence of proteins. The influence of main compounds found in the precipitates is discussed in relation to wine stability. PMID:26775965

  7. Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels.

    PubMed

    Fernández de Simón, Brígida; Cadahía, Estrella; Sanz, Miriam; Poveda, Pilar; Perez-Magariño, Silvia; Ortega-Heras, Miriam; González-Huerta, Carlos

    2008-10-01

    The evolution of almost 40 oak-related volatile compounds and the sensorial characteristics of red wines from four Spanish denominations of origin (DOs) (Bierzo, Toro, Ribera de Duero, and Rioja) during aging in barrels made of Rebollo oak wood, Quercus pyrenaica, were studied and compared to the same wines aged in American and French oak barrels. Each oak wood added unique and special characteristics to the wine, and in addition, each wine showed a different ability to extract the compounds, which result in these characteristics from the oak wood. In general, wines aged in Q. pyrenaica wood were characterized by high levels of eugenol, guaiacol, and other volatile phenols. In regards to compounds like cis-whiskylactone or maltol, the behavior of this wood is very similar to that of American oaks. When considering phenolic aldehydes and ketones, the levels of these compounds are intermediate between those of French and American woods and depend greatly on the type of wine. The type of oak, on the other hand, does not affect the chromatic characteristics of the wines. In sensory analysis, the biggest differences are found in the olfactory phase. Among the four DOs studied, wine aged in Q. pyrenaica presented the highest notes of wood, with more aromas of roasting, toasting, milky coffee, spices, or wine-wood interactions. The wines aged in barrels made of Q. pyrenaica wood were highly regarded, and preference was shown for them over those same wines when they had been aged in barrels of American or French oak. PMID:18778067

  8. [Wine and alcohol in apothecaries' shops during the Middle Ages in Southern countries].

    PubMed

    Bénézet, J P

    2001-01-01

    Alcohol, wine and their derivatives do not play during the Middle Ages the role they played during Antiquity. The reading of ancient authors by Arab doctors was probably at the origin of this lack of interest for wine. As ordinary wine, medicinal wines were a matter of conviviality more than of therapeutics. Vinegar was more often used, maybe because of its lack of inebriating properties. Alcohol, this mysterious product, was probably more pertinent in the area of alchemy. Doctors and pharmacists of the enlightened age gave it a new importance. The influence of Islam on Middle Age medicine in Christian occident could explain this lack of interest for wine. PMID:11944654

  9. Ultrasonic preliminary measurements of oenological malolactic fermentation parameters in red wine

    NASA Astrophysics Data System (ADS)

    Novoa-Díaz, D. F.; Puig-Pujol, A.; García-Álvarez, J.; Chávez, J. A.; Turó, A.; Mínguez, S.; García-Hernández, M. J.; Bertran, E.; Salazar, J.

    2012-12-01

    In the winemaking process, the malolactic fermentation is an essential process in the production of high quality red wines which concerns the conversion of malate into lactate. In this work, the ultrasonic velocity through wine samples with different concentrations of malate and lactate was measured using the pulse echo technique with 1 MHz tone burst signals. The evolution of these concentrations during malolactic fermentation was taken into account in order to determine the ratio between concentrations of malate and lactate of the different samples. These preliminary results have revealed that the ultrasonic velocity increases during the conversion of malate to lactate. In addition, measurements have been conducted to quantify the influence of variations in turbidity and temperature on test samples. Therefore, these results show the possibility of using ultrasonic velocity measurements for on-line monitoring the malolactic fermentation of red wine and may help to improve and contribute to the development of the winemaking process.

  10. Is solar radiation a key to good red wine grape anthocyanin?

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Despite a century of research, we still lack a concrete, mechanistic understanding of solar radiation and temperature effects on anthocyanin accumulation and composition, crucial for red wine grapes. Our aim was to elucidate the mechanistic response to microclimate of anthocyanin metabolism in Viti...

  11. Dietary migraine: recent progress in the red (and white) wine story.

    PubMed

    Sandler, M; Li, N Y; Jarrett, N; Glover, V

    1995-04-01

    The concept of dietary migraine as a clinical entity remains controversial. We review here such objective evidence that has been put forward for its existence. Red wine, in particular, is commonly alleged to initiate attacks in susceptible individuals. We discuss how some of its recently described pharmacological properties might trigger off the sequence of events leading to migrainous headache. PMID:7641242

  12. Metabolism of hydroxycinnamic acids and esters by Brettanomyces in different red wines

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Depending on the cultivars and other factors, differing concentrations of hydroxycinnamic acids (caffeic, p-coumaric, and ferulic acids) and their corresponding tartaric acid esters (caftaric, coutaric, and fertaric acid, respectively) are found in red wines. Hydroxycinnamic acids are metabolized by...

  13. Differential metabolism of hydroxycinnamic acids by two Brettanomyces bruxellensis strains grown in red wines

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Hydroxycinnamic acids (caffeic, p-coumaric, and ferulic acids) and their corresponding tartaric acid esters (caftaric, coutaric, and fertaric acids, respectively) are found in red wines in varying concentrations depending on cultivars and other factors. While some Brettanomyces form volatile phenols...

  14. Lead in Hair and in Red Wine by Potentiometric Stripping Analysis: The University Students' Design.

    ERIC Educational Resources Information Center

    Josephsen, Jens

    1985-01-01

    A new program for training upper secondary school chemistry teachers (SE 537 693) depends heavily on student project work. A project in which lead in hair and in red wine was examined by potentiometric stripping analysis is described and evaluated. (JN)

  15. The French Paradox: Determining the Superoxide-Scavenging Capacity of Red Wine and Other Beverages

    ERIC Educational Resources Information Center

    Logan, Barry A.; Hammond, Matthew P.; Stormo, Benjamin M.

    2008-01-01

    Plant-derived phenolic compounds such as those found in red wine, tea, and certain fruit juices may protect against cardiovascular disease by detoxifying (scavenging) superoxide and other unstable reactive oxygen species. We present a laboratory exercise that can be used to assess the superoxide-scavenging capacity of beverages. Among the…

  16. Effects of red and white wine on endothelium-dependent vasorelaxation of rat aorta and human coronary arteries.

    PubMed

    Flesch, M; Schwarz, A; Böhm, M

    1998-10-01

    Beneficial effects of wine on myocardial infarction mortality may be because of its vasodilatory properties. This study investigated whether the vasodilatory activity involves the endothelium and is specific for certain wines. Effects of different red and white wines and phenolic grape ingredients on vascular tension and cGMP content were studied in human coronary arteries and rat aortic rings in vitro. Only French and Italian red wines produced "en barrique" (Bordeaux, Châteauneuf du Pape, Barolo) (1:1,000, vol/vol), quercetin (1-100 microM), and tannic acid (1-100 microgram/ml) decreased tension of precontracted vascular rings and increased vascular cGMP content (both P < 0.001). The effects were abolished after endothelial denudation and reversible by nitric oxide synthase inhibition. Red wines not produced en barrique (Valpolicella, Ahr Spätburgunder), white wines (en barrique-produced Rioja, Chardonnay, Mosel-Riesling), and ethanol did not affect vascular tension or cGMP content. Thus endothelium-dependent vasodilatory effects appear to be specific for red barrique wines, possibly because of their high content of phenolic substances. Divergent effects of wines indicate that a general view on the effects of wine and alcoholic beverages is not warranted. PMID:9746465

  17. Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels.

    PubMed

    Ferreira, Vicente; Bueno, Mónica; Franco-Luesma, Ernesto; Culleré, Laura; Fernández-Zurbano, Purificación

    2014-10-15

    Samples from 16 Spanish red wines have been stored for 6 months at 25 °C under different levels of oxygen (0-56 mg/L). Amino acids, metals, and phenolic compounds were analyzed and related to the production or depletion of key oxidation- and reduction-related aroma compounds. Oxidation brings about sensory-relevant increases in Strecker aldehydes, 1-octen-3-one, and vanillin. Formation of Strecker aldehydes correlates to the wine content on the corresponding amino acid precursor, Zn, and caffeic acid ethyl ester and negatively to some flavonols and anthocyanin derivatives. Formation of most carbonyls correlates to wine-combined SO2, suggesting that part of the increments are the result of the release of aldehydes forming bisulfite combinations once SO2 is oxidized. Methanethiol (MeSH) and dimethylsulfide (DMS), but not H2S levels, increase during storage. MeSH increments correlate to methionine levels and proanthocyanidins and negatively to resveratrol and aluminum. H2S, MeSH, and DMS levels all decreased with oxidation, and for the latter two, there are important effects of Mn and pH, respectively. PMID:25284059

  18. Removal of famoxadone, fluquinconazole and trifloxystrobin residues in red wines: effects of clarification and filtration processes.

    PubMed

    Oliva, Jose; Payá, Paula; Cámara, Miguel Angel; Barba, Alberto

    2007-01-01

    The effects of six clarification agents [egg albumin, blood albumin, bentonite + gelatine, charcoal, polyvinylpolypyrrolidine (PVPP) and silica gel] on the removal of residues of three fungicides (famoxadone, fluquinconazole and trifloxystrobin) applied directly to a racked red wine, elaborated from Monastrell variety grapes from the D.O. Region of Jumilla (Murcia, Spain) were studied. The clarified wines were filtered with 0.45 microm nylon filters to determine the influence of this winemaking process in the disappearance of fungicide residues. Analytical determination of fluquinconazole and trifloxystrobin was performed by gas chromatography with electron captor detector (ECD), while that of famoxadone using an HPLC equipped with a diode array detector (DAD). Generally, trifloxystrobin is the fungicide that is the lowest persistent one in wines, except in the egg albumin study whereas, the most persistent one is fluquinconazole. The elimination depends on the nature of the active ingredient, though the water stability in the presence of light within it has more influence than the solubility and polarity of the product itself. The most effective clarifying agents were the charcoal and PVPP. The silica gel and bentonite plus gelatine were not enough to reduce considerably the residual contents in the wine clarified with them. In general terms, filtration is not an effective step in the elimination of wine residues. The greatest removal after filtration is obtained in wines clarified with egg albumine and bentonite plus gelatine, and the lowest in those clarified with PVPP. PMID:17763033

  19. How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.

    PubMed

    Lytra, Georgia; Tempere, Sophie; Marchand, Stéphanie; de Revel, Gilles; Barbe, Jean-Christophe

    2016-03-01

    Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study changes in the wines' molecular and aromatic evolution. Dynamic sensory profile evaluations clearly confirmed the evolution of the wine's fruity notes during sensory analysis, highlighting significant differences for red-berry and fresh fruit as well as black berry and jammy fruit, after 5 and 15min, respectively. Dynamic analytical methods revealed a decrease in ester and dimethyl sulphide (DMS) concentrations in the first few minutes. Sensory profiles of aromatic reconstitutions demonstrated that the aromatic modulation of fruity notes observed during wine tasting was explained by changes in ester and DMS concentrations. These results revealed that variations in concentrations of DMS and esters during wine tasting had a qualitative impact, by modulating fruity aromas in red wine. PMID:26471544

  20. Moderate red wine consumption and cardiovascular disease risk: beyond the "French paradox".

    PubMed

    Lippi, Giuseppe; Franchini, Massimo; Favaloro, Emmanuel J; Targher, Giovanni

    2010-02-01

    The term FRENCH PARADOX was coined in 1992 to describe the relatively low incidence of cardiovascular disease in the French population, despite a relatively high dietary intake of saturated fats, and potentially attributable to the consumption of red wine. After nearly 20 years, several studies have investigated the fascinating, overwhelmingly positive biological and clinical associations of red wine consumption with cardiovascular disease and mortality. Light to moderate intake of red wine produces a kaleidoscope of potentially beneficial effects that target all phases of the atherosclerotic process, from atherogenesis (early plaque development and growth) to vessel occlusion (flow-mediated dilatation, thrombosis). Such beneficial effects involve cellular signaling mechanisms, interactions at the genomic level, and biochemical modifications of cellular and plasma components. Red wine components, especially alcohol, resveratrol, and other polyphenolic compounds, may decrease oxidative stress, enhance cholesterol efflux from vessel walls (mainly by increasing levels of high-density lipoprotein cholesterol), and inhibit lipoproteins oxidation, macrophage cholesterol accumulation, and foam-cell formation. These components may also increase nitric oxide bioavailability, thereby antagonizing the development of endothelial dysfunction, decrease blood viscosity, improve insulin sensitivity, counteract platelet hyperactivity, inhibit platelet adhesion to fibrinogen-coated surfaces, and decrease plasma levels of von Willebrand factor, fibrinogen, and coagulation factor VII. Light to moderate red wine consumption is also associated with a favorable genetic modulation of fibrinolytic proteins, ultimately increasing the surface-localized endothelial cell fibrinolysis. Overall, therefore, the "French paradox" may have its basis within a milieu containing several key molecules, so that favorable cardiovascular benefits might be primarily attributable to combined, additive, or

  1. Red wine polyphenolics increase LDL receptor expression and activity and suppress the secretion of ApoB100 from human HepG2 cells.

    PubMed

    Pal, Sebely; Ho, Nerissa; Santos, Carlos; Dubois, Paul; Mamo, John; Croft, Kevin; Allister, Emma

    2003-03-01

    Epidemiologic studies suggest that the consumption of red wine may lower the risk of cardiovascular disease. The cardioprotective effect of red wine has been attributed to the polyphenols present in red wine, particularly resveratrol (a stilbene, with estrogen-like activity), and the flavonoids, catechin, epicatechin, quercetin and phenolic acids such as gallic acid. At present, very little is known about the mechanisms by which red wine phenolic compounds benefit the cardiovascular system. Therefore, the aim of this study was to elucidate whether red wine polyphenolics reduce lipoprotein production and clearance by the liver. Cultured HepG2 cells were incubated in the presence of dealcoholized red wine, alcohol-containing red wine and atorvastatin for 24 h. The apolipoprotien B100 (apoB100) protein (marker of hepatic lipoproteins) was quantified on Western blots with an anti-apoB100 antibody and the enhanced chemiluminescence detection system. Apolipoprotein B100 levels in the cells and that secreted into the media were significantly reduced by 50% in liver cells incubated with alcohol-stripped red wine compared with control cells. This effect of dealcoholized red wine on apoB100 production in HepG2 cells was similar to the effect of atorvastatin. Apo B100 production was significantly attenuated by 30% in cells incubated with alcoholized red wine, suggesting that the alcohol was masking the effect of red wine polyphenolics. Apo B100 production was significantly attenuated by 45% with the polyphenolic compounds resveratrol and quercertin. In addition, dealcoholized and alcoholized red wine and atorvastatin significantly increased 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase mRNA and LDL receptor binding activity relative to controls. Dealcoholized red wine also increased LDL receptor gene expression. Collectively, this study suggests that red wine polyphenolics regulate major pathways involved in lipoprotein metabolism. PMID:12612140

  2. Putative Role of Red Wine Polyphenols against Brain Pathology in Alzheimer’s and Parkinson’s Disease

    PubMed Central

    Caruana, Mario; Cauchi, Ruben; Vassallo, Neville

    2016-01-01

    Alzheimer’s disease (AD) and Parkinson’s disease (PD) are the most common age-related neurodegenerative disorders and hence pose remarkable socio-economical burdens to both families and state. Although AD and PD have different clinical and neuropathological features, they share common molecular mechanisms that appear to be triggered by multi-factorial events, such as protein aggregation, mitochondrial dysfunction, oxidative stress (OS), and neuroinflammation, ultimately leading to neuronal cell death. Currently, there are no established and validated disease-modifying strategies for either AD or PD. Among the various lifestyle factors that may prevent or slow age-related neurodegenerative diseases, epidemiological studies on moderate consumption of red wine, especially as part of a holistic Mediterranean diet, have attracted increasing interest. Red wine is particularly rich in specific polyphenolic compounds that appear to affect the biological processes of AD and PD, such as quercetin, myricetin, catechins, tannins, anthocyanidins, resveratrol, and ferulic acid. Indeed, there is now a consistent body of in vitro and in vivo data on the neuroprotective effects of red wine polyphenols (RWP) showing that they do not merely possess antioxidant properties, but may additionally act upon, in a multi-target manner, the underlying key mechanisms featuring in both AD and PD. Furthermore, it is important that bioavailability issues are addressed in order for neuroprotection to be relevant in a clinical study scenario. This review summarizes the current knowledge about the major classes of RWP and places into perspective their potential to be considered as nutraceuticals to target neuropathology in AD and PD. PMID:27570766

  3. Drinking modulates monocyte migration in healthy subjects: a randomised intervention study of water, ethanol, red wine and beer with or without alcohol.

    PubMed

    Imhof, Armin; Blagieva, Roza; Marx, Nikolaus; Koenig, Wolfgang

    2008-03-01

    Moderate alcohol consumption is associated with reduced cardiovascular mortality compared to non-consumption of alcohol and heavy drinking. Experimental data suggest a direct effect of alcohol on atherosclerotic lesion development. We assessed the effect of consumption of moderate amounts of alcoholic and non-alcoholic beverages on monocyte migration, a crucial step in atherogenesis. Forty-nine healthy men and women (aged 22-56 years) were enrolled in this randomised controlled trial. After wash-out, participants were assigned to either ethanol (concentration 12.5%), beer (5.6%) or red wine (12.5%) equivalent to 30 grams of ethanol per day (g/d) for men and 20 g/d for women, or to the same amount of de-alcoholised beer or red wine, or to water. Monocyte migration was evaluated ex vivo using a modified Boyden chamber. Intake of ethanol or de-alcoholised red wine significantly reduced monocyte chemoattractant protein-1 (MCP-1)-induced monocyte migration by 58% (p<0.05; n=6) and 36% (p<0.05; n=7) and FMLP (N-formyl-methionyl-leucyl-phenylalanine)-induced migration by 41% (p<0.05) and 36% (p<0.05), respectively. MCP-1 receptor expression was not affected by these interventions, as shown by flow cytometry. Short-term intervention with moderate amounts of ethanol and de-alcoholised red wine inhibits monocyte migration ex vivo. This might represent one mechanism by which alcoholic beverages lower cardiovascular risk. PMID:18398813

  4. Environmentally friendly synthesis of p-doped reduced graphene oxide with high dispersion stability by using red table wine.

    PubMed

    Kim, Suk-Joon; Lee, Jang Mi; Kumer, Roy Arup; Park, Sung Young; Kim, Sang Chun; In, Insik

    2015-05-01

    Reduced graphene oxide (rGO) with high dispersion stability and p-type semiconducting property was synthesized by using environmentally friendly mussel-inspired chemistry with red table wine. (+)-Catechin and tannic acid, polyphenolic model compounds present in wine, were selected and successfully utilized for the synthesis of soluble polycatechol-functionalized rGO. PMID:25728795

  5. Purification and structural characterisation of lipid transfer protein from red wine and grapes.

    PubMed

    Jaeckels, Nadine; Tenzer, Stefan; Rosfa, Susanne; Schild, Hansjoerg; Decker, Heinz; Wigand, Petra

    2013-05-01

    Lipid transfer proteins (LTP) play a major role in plant defence and are of particular interest due to their known ability to cause allergic reactions. These proteins are expressed in grapes and also remain detectable after vinification, especially in red wine. However, it remains unknown whether the protein undergoes any changes during the vinification process. Here, we present a purification method for LTPs from Dornfelder grapes and wine. By liquid-chromatography-mass spectroscopy (LC-MS/MS) we identified LTPs from two different species (Vitis vinifera and Vitis aestivalis). Additionally, the purified LTPs were characterised using spectrometric methods, confirming their high purity and structural stability during vinification. We conclude that LTPs are resistant to the alcohol content (13.5 vol%), acidic milieu of wine and other ingredients present during the vinification process, indicating that the allergenic potential of grape LTP is not diminished by the vinification process. PMID:23265486

  6. In Vivo PCR-DGGE analysis of Lactobacillus plantarum and Oenococcus oeni populations in red wine.

    PubMed

    Spano, G; Lonvaud-Funel, A; Claisse, O; Massa, S

    2007-01-01

    In order to monitor Lactobacillus plantarum and Oenococcus oeni in red wine produced with Italian grape (variety "Primitivo di Puglia"), a polymerase chain reaction- denaturing gradient gel electrophoresis (PCR-DGGE) approach using the rpoB as gene target was established. Wine was treated or not with potassium metabisulphite and supplemented with a commercial bacterial starter of O. oeni to encourage malolactic fermentation. Samples were taken from the vinification tanks at 4, 10, 16, 22, and 28 days after the start of alcoholic fermentation. Genomic DNA was directly isolated from wine and identification of lactic acid bacteria was performed using primers rpoB1, rpoB1O, and rpoB2 able to amplify a region of 336 bp corresponding to the rpoB gene. Amplified fragments were separated in a 30-60% DGGE gradient, and the ability of the PCR-DGGE analysis to distinguish L. plantarum and O. oeni was assessed. The results reported suggest that the PCR-DGGE method, based on the rpoB gene as molecular marker, is a reproducible and suitable tool and may be of great value for wine makers in order to monitor spoilage microorganisms during wine fermentation. PMID:17160362

  7. Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.

    PubMed

    Suriano, Serafino; Alba, Vittorio; Tarricone, Luigi; Di Gennaro, Domenico

    2015-06-15

    Three Primitivo (Vitis vinifera, cv.) red wines were microvinified by means of different winemaking technologies: no stem-contact fermentation destemming 100% of grapes (D100); stem-contact fermentation destemming 75%, 50% of grapes (D75-D50) respectively. The objectives of this work were to improve proanthocyanidins content in wine, to monitor the relationships between anthocyanins/tannins and to detect the effects on the polymerization state of polyphenols after 12 months storage of wines. D100 showed higher anthocyanins content but lower color intensity and phenolic compounds content with respect to the theses D75 and D50, the last two showing lower anthocyanins content due their partial adsorption by grape stems during the fermentation. D75 gave the best results in terms of anthocyanins/color intensity balance and showed a better wine tannin component with respect to D50. Moreover after 12 months storage D50 reached a more advanced and stable polymerization state of colored pigments than the other wines. PMID:25660901

  8. Development of a fractionation method for the detection and identification of oak ellagitannins in red wines.

    PubMed

    García-Estévez, Ignacio; Escribano-Bailón, M Teresa; Rivas-Gonzalo, Julián C; Alcalde-Eon, Cristina

    2010-02-15

    During maturation and ageing in oak barrels wines improve their organoleptic properties. Ellagitannins can be released from wood to the wine and be involved in oxidation reactions and seem to influence the astringency and colour properties of the wine. Nevertheless, the ellagitannins levels are lower than those of other wine constituents and, consequently, they are not easily detected. This study has developed a two-step fractionation method consisting of a solid phase extraction in C-18 Sep-Pak cartridges followed by size exclusion chromatography in hand-packed Sephadex LH-20 minicolumn for the detection of oak ellagitannins in different types of wines. An HPLC method has also been developed which allows the separation of compounds with the same m/z ratios, facilitating the ellagitannin identification by means of the mass spectrometric analyses. The main oak ellagitannins (grandinin, vescalagin, roburin E and castalagin) were isolated, detected separately and identified in a spiked wine and in three real ones, proving the usefulness of the fractionation method. PMID:20103159

  9. Phenolic compounds and browning in sherry wines subjected to oxidative and biological aging.

    PubMed

    Fabios, M; Lopez-Toledano, A; Mayen, M; Merida, J; Medina, M

    2000-06-01

    The composition in hydroxybenzoic and hydroxycinnamic acids, hydroxycinnamic esters, tyrosol, syringaldehyde, and flavan-3-ol derivatives of three different types of sherry wine obtained by aging of the same starting wine under different conditions was studied. So-called "fino" wine was obtained by biological aging under flor yeasts, "oloroso" wine by oxidative aging, and "amontillado" wine by a first stage of biological aging followed by a second oxidative step. On the basis of the results, the wines subjected to oxidative aging exhibited higher phenol contents, in addition to scarcely polar compounds absorbing at 420 nm that were absent in the wines obtained by biological aging. Taking into account that flavan-3-ol derivatives play an important role in wine browning, a model catechin solution was inoculated with flor yeast which, contrary to the findings of other authors in the absence of yeasts, formed no colored compounds. This different behavior may account for the resistance to browning of pale sherry wines in the presence of flor yeasts. PMID:10888514

  10. Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation.

    PubMed

    Oliva, J; Martínez-Gil, A M; Lorenzo, C; Cámara, M A; Salinas, M R; Barba, A; Garde-Cerdán, T

    2015-03-01

    The influence of six fungicides (famoxadone, fenhexamid, fluquinconazole, kresoxim-methyl, quinoxyfen and trifloxystrobin) on the volatile composition of red wines obtained from inoculated fermentation was studied. Although treatments were carried out under critical agricultural practices (CAP), the residues in the wines were below their maximum residue limit (MRL). Ethyl decanoate was the compound most influenced by these fungicides, while diethyl succinate, decanoic acid, β-ionone, and citronellol concentration were not changed with any of the treatments. The treatment of grapes with trifloxystrobin induced changes in only one volatile compound, and the variation in volatile composition of wines from grapes treated with fenhexamid, fluquinconazole and quinoxyfen compared to control wines was almost negligible invaluable. The treatment with famoxadone influenced more volatile compounds than the other ones, except for wine from grapes treated with kresoxim-methyl, which was the only wine that showed a big change in its aromatic composition. PMID:25306363

  11. Pallidol, a resveratrol dimer from red wine, is a selective singlet oxygen quencher

    SciTech Connect

    He Shan; Jiang Liyan; Wu Bin; Pan Yuanjiang; Sun Cuirong

    2009-02-06

    Pallidol is a naturally occurring resveratrol dimer from red wine with antioxidant and antifungal activities. In this report, with the use of the EPR spin-trapping technique, the scavenging and quenching effects of pallidol on reactive oxygen species (ROS) were investigated. The results demonstrated that pallidol showed strong quenching effects on singlet oxygen at very low concentrations, but it was ineffective to scavenge hydroxyl radicals or superoxide anions. Further kinetic study revealed that the reaction of pallidol with singlet oxygen had an extremely high rate constant (k{sub a} = 1.71 x 10{sup 10}). Therefore, pallidol is a potent and selective singlet oxygen quencher in aqueous systems. It may be used in singlet oxygen-mediated diseases as a pharmacological agent, which may contribute to the health beneficial effects of red wine.

  12. Surface roughness and erosion of nanohybrid and nanofilled resin composites after immersion in red and white wine

    PubMed Central

    Tantanuch, Saijai; Kukiattrakoon, Boonlert; Peerasukprasert, Thanwalee; Chanmanee, Nilobon; Chaisomboonphun, Parnchanok; Rodklai, Apisara

    2016-01-01

    Aims: This study aimed to investigate the effects of red and white wine on the surface roughness and erosion of nanohybrid and nanofilled resin composites. Materials and Methods: Sixty specimens of each resin-based composite (RBC) were prepared. Before immersion, baseline data roughness values were recorded using a profilometer. Three groups of discs (n = 20) were then alternately immersed in red wine, white wine, and deionized water (as a control) for 25 min and artificial saliva for 5 min over four cycles. The specimens were then stored in artificial saliva for 22 h. This process was repeated for 5 days following immersion in artificial saliva for 2 days. Subsequently, the process was repeated. After immersion, the specimens were evaluated and data were analyzed by two-way repeated analysis of variance (ANOVA) and Tukey's honestly significant difference (HSD) (α = 0.05). Results: Red wine caused significantly greater roughness and erosion than did white wine and deionized water (P < 0.05). Nanohybrid resin composites were significantly rougher than nanofilled resin composites (P < 0.05). Conclusion: The effects of red and white wine on the surface roughness and erosion of resin composite restorative materials depended upon the physical and chemical composition of the restorative materials and the types of wine. PMID:26957794

  13. Phenolic compounds from red wine and coffee are associated with specific intestinal microorganisms in allergic subjects.

    PubMed

    Cuervo, Adriana; Hevia, Arancha; López, Patricia; Suárez, Ana; Diaz, Carmen; Sánchez, Borja; Margolles, Abelardo; González, Sonia

    2016-01-01

    The dietary modulation of gut microbiota, suggested to be involved in allergy processes, has recently attracted much interest. While several studies have addressed the use of fibres to modify intestinal microbial populations, information about other components, such as phenolic compounds, is scarce. The aim of this work was to identify the dietary components able to influence the microbiota in 23 subjects suffering from rhinitis and allergic asthma, and 22 age- and sex-matched controls. The food intake was recorded by means of an annual food frequency questionnaire. Dietary fibre tables were obtained from Marlett et al., and the Phenol-Explorer database was used to assess the phenolic compound intake. The quantification of microbial groups was performed using an Ion Torrent 16S rRNA gene-based analysis. The results showed a direct association between the intake of red wine, a source of stilbenes, and the relative abundance of Bacteroides, and between the intake of coffee, rich in phenolic acids, and the abundance of Clostridium, Lactococcus and Lactobacillus genera. Despite epidemiological analyses not establishing causality, these results support the association between polyphenol-rich beverages and faecal microbiota in allergic patients. PMID:26437130

  14. Outlining the influence of non-conventional yeasts in wine ageing over lees.

    PubMed

    Belda, Ignacio; Navascués, Eva; Marquina, Domingo; Santos, Antonio; Calderón, Fernando; Benito, Santiago

    2016-07-01

    During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non-Saccharomyces yeasts as alternative tools to manage the winemaking process have turned the oenology industry. Although the contribution of different yeast species to wine quality during fermentation is increasingly understood, information about their role in wine ageing over lees is really scarce. This work aims to analyse the incidence of three non-Saccharomyces yeast species of oenological interest (Torulaspora delbrueckii, Lachancea thermotolerans and Metschnikowia pulcherrima) and of a commercial mannoprotein-overproducer S. cerevisiae strain compared with a conventional industrial yeast strain during wine ageing over lees. To evaluate their incidence in mouthfeel properties of wine after 4 months of ageing, the mannoprotein content of wines was evaluated, together with other wine analytic parameters, such as colour and aroma, biogenic amines and amino acids profile. Some differences among the studied parameters were observed during the study, especially regarding the mannoprotein concentration of wines. Our results suggest that the use of T. delbrueckii lees in wine ageing is a useful tool for the improvement of overall wine quality by notably increasing mannoproteins, reaching values higher than obtained using a S. cerevisiae overproducer strain. Copyright © 2016 John Wiley & Sons, Ltd. PMID:27017923

  15. Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage.

    PubMed

    Feng, Xi; Sebranek, Joseph G; Lee, Hyun Yong; Ahn, Dong Uk

    2016-11-01

    The aim of this work was to evaluate the quality and sensory characteristics of RTE frankfurter-type sausage cured with celery juice powder and including red wine. Four frankfurter treatments including a conventionally cured treatment without red wine (control) and three treatments cured with pre-converted vegetable juice powder and 0%, 5% or 10% (v/w) red wine were prepared. Results showed that adding 5% red wine increased the a*-value, and the textural resilience, cohesiveness and springiness of the frankfurters, as well as decreased lipid/protein oxidation of the final products. Added wine also introduced new volatiles (alcohol and ester compounds) to the frankfurters. The principal component (PC) analysis showed that the pre-converted vegetable juice powder achieved the same effects as the conventional curing agents for typical frankfurter properties. However, the addition of excess amounts of red wine (10%) to the meat batter decreased the pH of meat batter and accelerated lipid oxidation. PMID:27388819

  16. Is Moderate Red Wine Consumption Safe in Inactive Inflammatory Bowel Disease?

    PubMed Central

    Swanson, Garth R.; Tieu, Vanessa; Shaikh, Maliha; Forsyth, Chris; Keshavarzian, Ali

    2011-01-01

    Background Alcohol consumption is a potential trigger for inflammatory bowel disease (IBD) flare because of alcohol-induced oxidative stress and its deleterious effects on gut barrier function. Additionally, we have recently shown that alcohol consumption is associated with more symptoms in IBD. However, it is not known whether moderate daily alcohol consumption can modify IBD disease activity. To test what effects alcohol may have on patients with IBD, we evaluated the effect of moderate daily red wine for 1 week on two factors associated with recurrent IBD disease activity: intestinal permeability and stool calprotectin. Methods To assess the effects of moderate daily alcohol consumption on intestinal permeability and inflammation, we recruited 21 patients: 8 with inactive ulcerative colitis (UC), 6 with inactive Crohn's disease (CD), and 7 healthy controls. All participants with IBD completed a validated questionnaire on disease activity (Crohn's disease activity index or ulcerative colitis clinical activity index), to confirm they had inactive disease. All subjects then underwent a baseline assessment that included a blood draw, urine collection after sugar challenge, and stool collection. Subjects then consumed 1–3 glasses of red wine a day for 1 week (approx. 0.4 g EtOH/kg), and repeated the three measures. Results No subjects flared during the study. Moderate alcohol consumption did not significantly change either clinical disease activity scores or C-reactive protein. In contrast to healthy subjects, daily consumption of red wine significantly (1) decreased stool calprotectin in IBD subjects from baseline (p = 0.001) and (2) increased intestinal permeability as measured by urinary lactulose/mannitol excretion (marker of small bowel permeability) in CD (p = 0.028) or urinary sucralose secretion (marker of large bowel permeability) in UC (p = 0.012). Conclusions One week of moderate consumption of red wine in inactive IBD was associated with a significant

  17. Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution.

    PubMed

    Cameleyre, Margaux; Lytra, Georgia; Tempere, Sophie; Barbe, Jean-Christophe

    2015-11-11

    This study focused on the impact of five higher alcohols on the perception of fruity aroma in red wines. Various aromatic reconstitutions were prepared, consisting of 13 ethyl esters and acetates and 5 higher alcohols, all at the average concentrations found in red wine. These aromatic reconstitutions were prepared in several matrices. Sensory analysis revealed the interesting behavior of certain compounds among the five higher alcohols following their individual addition or omission. The "olfactory threshold" of the fruity pool was evaluated in several matrices: dilute alcohol solution, dilute alcohol solution containing 3-methylbutan-1-ol or butan-1-ol individually, and dilute alcohol solution containing the mixture of five higher alcohols, blended together at various concentrations. The presence of 3-methylbutan-1-ol or butan-1-ol alone led to a significant decrease in the "olfactory threshold" of the fruity reconstitution, whereas the mixture of alcohols raised the olfactory threshold. Sensory profiles highlighted changes in the perception of fruity nuances in the presence of the mixture of higher alcohols, with specific perceptive interactions, including a relevant masking effect on fresh- and jammy-fruit notes of the fruity mixture in both dilute alcohol solution and dearomatized red wine matrices. When either 3-methylbutan-1-ol or butan-1-ol was added to the fruity reconstitution in dilute alcohol solution, an enhancement of butyric notes was reported with 3-methylbutan-1-ol and fresh- and jammy-fruit with butan-1-ol. This study, the first to focus on the impact of higher alcohols on fruity aromatic expression, revealed that these compounds participate, both quantitatively and qualitatively, in masking fruity aroma perception in a model fruity wine mixture. PMID:26529563

  18. NMR and molecular modeling: application to wine ageing

    NASA Astrophysics Data System (ADS)

    Saucier, C.; Pianet, I.; Laguerre, M.; Glories, Y.

    1998-02-01

    Red wine contains polyphenols called tannins which are very important for its taste and longevity. These polymers consist in repeating units of catechin and its epimer epicatechin. During ageing, slow condensation reactions take place which lead to new chemical structures. Among the possible reactions, we have focused our attention on acetaldehyde cross-linking. Catechin was used as a model for the production of polymers with acetaldehyde. Two reaction product fractions have been isolated by liquid chromatography. Mass measurement indicated that these fractions contain dimers. NMR (1D and 2D) and molecular modelling were then used to study the structure and conformations of these products. The first product consist in a pure dimer with the two catechin moieties connected with an ethyl bridge on the carbon 6 and 8. The second fraction was a mixture of two dimers (50/50). NMR measurements showed that it could be two symmetrical dimers involving the same carbon for each catechin moiety (6 or8). Le vin rouge contient des polyphénols appelés tanins qui sont très importants pour son goût et sa longévité. Il s'agit principalement de polymères de catéchine et d'épicatéchine. Durant le vieillissement du vin, des réactions de condensation interviennent lentement et conduisent à de nouvelles structures. Parmi les réactions possibles, nous avons plus spécialement étudié la polymérisation par pontage avec l'éthanal. La catéchine a été utilisée comme modèle de tannin et mise en présence d'éthanal en milieu acide proche du vin. Deux fractions de produits de réaction ont été isolées par chromatographie liquide. La spectrométrie de masse a révélé la présence de dimères. La RMN (1D et 2D) et la modélisation moléculaire ont ensuite été utilisées pour déterminer la structure et la conformation de ces produits. La première fraction a été identifiée comme étant un dimère de deux unités catéchines reliées par un pont éthyle par leur

  19. Tartaric acid in red wine as one of the key factors to induce superconductivity in FeTe0.8S0.2

    NASA Astrophysics Data System (ADS)

    Deguchi, Keita; Okuda, Tohru; Hara, Hiroshi; Demura, Satoshi; Watanabe, Tohru; Okazaki, Hiroyuki; Fujioka, Masaya; Denholme, Saleem James; Ozaki, Toshinori; Yamaguchi, Takahide; Takeya, Hiroyuki; Saito, Fumie; Hisamoto, Masashi; Takano, Yoshihiko

    2013-04-01

    We investigated the key factor of superconductivity in FeTe1-xSx induced by alcoholic beverages. To understand the reason why red wine shows larger shielding volume fraction than the other alcoholic beverages, the red wine dependence of superconductivity was performed. All the samples heated in red wine made from different grapes shows large shielding volume fraction compared with the samples heated in water and other alcoholic beverages. The shielding volume fraction of the red wine samples is proportional to the concentration of tartaric acid. We found that tartaric acid is one of the key factors to induce superconductivity in FeTe1-xSx.

  20. Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease.

    PubMed

    Cerreti, Martina; Fidaleo, Marcello; Benucci, Ilaria; Liburdi, Katia; Tamborra, Pasquale; Moresi, Mauro

    2016-07-01

    The ethyl carbamate (EC) content of a wine after a given temperature-time storage was theoretically predicted from the potential concentration of ethyl carbamate (PEC), as determined via an accelerated EC formation test. Such information was used to decide whether an enzymatic treatment was needed to reduce the wine urea level before bottling/aging. To this end, 6 white, red, and rosé wines, manufactured in Italy as such or enriched with urea, were tested for their PEC content either before or after enzymatic treatment using a purified acid urease preparation derived from Lactobacillus fermentum. The treatment was severely affected by the total phenolic content (TP) of the wine, the estimated pseudo-first-order kinetic rate constant for NH3 formation reducing by a factor of approximately 2000 as the TP increased from 0 to 1.64 g L(-1) . Such a sensitivity to TP was by far greater than that pertaining to a killed cell-based enzyme preparation used previously. Urea hydrolysis was successful at reducing EC concentration in wines with low levels of TP and other EC precursors. PMID:27239804

  1. Effects of Tannic Acid, Green Tea and Red Wine on hERG Channels Expressed in HEK293 Cells

    PubMed Central

    Xu, Bingyuan; Li, Wenya; Lin, Yue; Sun, Xiaorun; Ding, Chunhua; Zhang, Xuan

    2015-01-01

    Tannic acid presents in varying concentrations in plant foods, and in relatively high concentrations in green teas and red wines. Human ether-à-go-go-related gene (hERG) channels expressed in multiple tissues (e.g. heart, neurons, smooth muscle and cancer cells), and play important roles in modulating cardiac action potential repolarization and tumor cell biology. The present study investigated the effects of tannic acid, green teas and red wines on hERG currents. The effects of tannic acid, teas and red wines on hERG currents stably transfected in HEK293 cells were studied with a perforated patch clamp technique. In this study, we demonstrated that tannic acid inhibited hERG currents with an IC50 of 3.4 μM and ~100% inhibition at higher concentrations, and significantly shifted the voltage dependent activation to more positive potentials (Δ23.2 mV). Remarkably, a 100-fold dilution of multiple types of tea (green tea, oolong tea and black tea) or red wine inhibited hERG currents by ~90%, and significantly shifted the voltage dependent activation to more positive potentials (Δ30.8 mV and Δ26.0 mV, respectively). Green tea Lung Ching and red wine inhibited hERG currents, with IC50 of 0.04% and 0.19%, respectively. The effects of tannic acid, teas and red wine on hERG currents were irreversible. These results suggest tannic acid is a novel hERG channel blocker and consequently provide a new mechanistic evidence for understanding the effects of tannic acid. They also revealed the potential pharmacological basis of tea- and red wine-induced biology activities. PMID:26625122

  2. Electricity generation using white and red wine lees in air cathode microbial fuel cells

    NASA Astrophysics Data System (ADS)

    Pepe Sciarria, Tommy; Merlino, Giuseppe; Scaglia, Barbara; D'Epifanio, Alessandra; Mecheri, Barbara; Borin, Sara; Licoccia, Silvia; Adani, Fabrizio

    2015-01-01

    Microbial fuel cell (MFC) is a useful biotechnology to produce electrical energy from different organic substrates. This work reports for the first time results of the application of single chamber MFCs to generate electrical energy from diluted white wine (WWL) and red wine (RWL) lees. Power obtained was of 8.2 W m-3 (262 mW m-2; 500 Ω) and of 3.1 W m-3 (111 mW m-2; 500Ω) using white and red wine lees, respectively. Biological processes lead to a reduction of chemical oxygen (TCOD) and biological oxygen demand (BOD5) of 27% and 83% for RWL and of 90% and 95% for WWL, respectively. These results depended on the degradability of organic compounds contained, as suggest by BOD5/TCOD of WWL (0.93) vs BOD5/TCOD of RWL (0.33), and to the high presence of polyphenols in RWL that inhibited the process. Coulombic efficiency (CE) of 15 ± 0%, for WWL, was in line with those reported in the literature for other substrates, i.e. CE of 14.9 ± 11.3%. Different substrates led to different microbial consortia, particularly at the anode. Bacterial species responsible for the generation of electricity, were physically connected to the electrode, where the direct electron transfer took place.

  3. Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation.

    PubMed

    Bravo-Ferrada, Bárbara Mercedes; Hollmann, Axel; Delfederico, Lucrecia; Valdés La Hens, Danay; Caballero, Adriana; Semorile, Liliana

    2013-09-01

    The aim of this study was to evaluate fifty-three Lactobacillus plantarum isolates obtained from a Patagonian red wine, molecularly identified and typified using RAPD analysis, in order to select starter cultures for malolactic fermentation (MLF). The results obtained suggest a considerable genetic diversity, taking into account that all L. plantarum isolates were obtained from one cellar and one vintage. Based on the capacity to tolerate a concentration of 14 % ethanol in MRS broth for 2 days, eight isolates were selected for the subsequent analysis. The incidence of various wine stress factors (ethanol, acid pH, lysozyme and sulfur dioxide) on isolates growth was studied. Besides, glucosidase and tannase activities were evaluated, and the presence of genes involved in the synthesis of biogenic amines was examined by PCR. A previously characterized indigenous Oenococcus oeni strain was included with comparative purposes. Differences in technologically relevant characteristics were observed among the eight L. plantarum selected isolates, revealing an isolate-dependent behavior. Detectable glucosidase and tannase activities were found in all isolates. The presence of genes encoding histidine and tyrosine descarboxylases and putrescine carbamoyltransferase was not detected. The ability of L. plantarum isolates to grow and consume L-malic acid in simulated laboratory-scale vinifications revealed that two of them could be considered as possible MLF starter cultures for Patagonian red wines. These isolates will be subjected to further analysis, for a final winery technological characterization. PMID:23546829

  4. Chloride channel inhibition by a red wine extract and a synthetic small molecule prevents rotaviral secretory diarrhoea in neonatal mice

    PubMed Central

    Ko, Eun-A; Jin, Byung-Ju; Namkung, Wan; Ma, Tonghui; Thiagarajah, Jay R.; Verkman, A. S.

    2014-01-01

    Background Rotavirus is the most common cause of severe secretory diarrhoea in infants and young children globally. The rotaviral enterotoxin, NSP4, has been proposed to stimulate calcium-activated chloride channels (CaCC) on the apical plasma membrane of intestinal epithelial cells. We previously identified red wine and small molecule CaCC inhibitors. Objective To investigate the efficacy of a red wine extract and a synthetic small molecule, CaCCinh-A01, in inhibiting intestinal CaCCs and rotaviral diarrhoea. Design Inhibition of CaCC-dependent current was measured in T84 cells and mouse ileum. The effectiveness of an orally administered wine extract and CaCCinh-A01 in inhibiting diarrhoea in vivo was determined in a neonatal mouse model of rotaviral infection. Results Screening of ~150 red wines revealed a Cabernet Sauvignon that inhibited CaCC current in T84 cells with IC50 at a ~1:200 dilution, and higher concentrations producing 100% inhibition. A >1 kdalton wine extract prepared by dialysis, which retained full inhibition activity, blocked CaCC current in T84 cells and mouse intestine. In rotavirus-inoculated mice, oral administration of the wine extract prevented diarrhoea by inhibition of intestinal fluid secretion without affecting rotaviral infection. The wine extract did not inhibit the cystic fibrosis chloride channel (CFTR) in cell cultures, nor did it prevent watery stools in neonatal mice administered cholera toxin, which activates CFTR-dependent fluid secretion. CaCCinh-A01 also inhibited rotaviral diarrhoea. Conclusions Our results support a pathogenic role for enterocyte CaCCs in rotaviral diarrhoea and demonstrate the antidiarrhoeal action of CaCC inhibition by an alcohol-free, red wine extract and by a synthetic small molecule. PMID:24052273

  5. Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging.

    PubMed

    Petruzzi, Leonardo; Baiano, Antonietta; De Gianni, Antonio; Sinigaglia, Milena; Corbo, Maria Rosaria; Bevilacqua, Antonio

    2015-10-01

    The adsorption of ochratoxin A (OTA) by yeasts is a promising approach for the decontamination of musts and wines, but some potential competitive or interactive phenomena between mycotoxin, yeast cells, and anthocyanins might modify the intensity of the phenomenon. The aim of this study was to examine OTA adsorption by two strains of Saccharomyces cerevisiae (the wild strain W13, and the commercial isolate BM45), previously inactivated by heat, and a yeast cell wall preparation. Experiments were conducted using Nero di Troia red wine contaminated with 2 μg/L OTA and supplemented with yeast biomass (20 g/L). The samples were analyzed periodically to assess mycotoxin concentration, chromatic characteristics, and total anthocyanins over 84 days of aging. Yeast cell walls revealed the highest OTA-adsorption in comparison to thermally-inactivated cells (50% vs. 43% toxin reduction), whilst no significant differences were found for the amount of adsorbed anthocyanins in OTA-contaminated and control wines. OTA and anthocyanins adsorption were not competitive phenomena. Unfortunately, the addition of yeast cells to wine could cause color loss; therefore, yeast selection should also focus on this trait to select the best strain. PMID:26516913

  6. Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

    PubMed Central

    Petruzzi, Leonardo; Baiano, Antonietta; De Gianni, Antonio; Sinigaglia, Milena; Corbo, Maria Rosaria; Bevilacqua, Antonio

    2015-01-01

    The adsorption of ochratoxin A (OTA) by yeasts is a promising approach for the decontamination of musts and wines, but some potential competitive or interactive phenomena between mycotoxin, yeast cells, and anthocyanins might modify the intensity of the phenomenon. The aim of this study was to examine OTA adsorption by two strains of Saccharomyces cerevisiae (the wild strain W13, and the commercial isolate BM45), previously inactivated by heat, and a yeast cell wall preparation. Experiments were conducted using Nero di Troia red wine contaminated with 2 μg/L OTA and supplemented with yeast biomass (20 g/L). The samples were analyzed periodically to assess mycotoxin concentration, chromatic characteristics, and total anthocyanins over 84 days of aging. Yeast cell walls revealed the highest OTA-adsorption in comparison to thermally-inactivated cells (50% vs. 43% toxin reduction), whilst no significant differences were found for the amount of adsorbed anthocyanins in OTA-contaminated and control wines. OTA and anthocyanins adsorption were not competitive phenomena. Unfortunately, the addition of yeast cells to wine could cause color loss; therefore, yeast selection should also focus on this trait to select the best strain. PMID:26516913

  7. [Influence of the concentrate of red wine polyphenols on glutamate neurotoxicity].

    PubMed

    Shurygin, A Ya; Shurygina, L V; Ageeva, N M; Gaponenko, Yu V; Markosov, V A

    2016-01-01

    The purpose of the work was to assess the influence of the concentrate of red table wine Saperavi on the cultivated nerve cells exposed to glutamate. The selection of Saperavi as the source of phenolic compounds was not accidental: this type of grapes in the Krasnodar region has the highest content of them - up to 4-5 g/dm3 and more. Polyphenol concentrate was prepared by pre-distillation of ethanol using vacuum, evaporation of red table wine with a rotary vaporizer, with the subsequent lyophilic drying. By the methods of voltammetry and chemiluminescence an antioxidant activity, and a quantity of antioxidants in the concentrate have been determined. By HPLC it was established that a large group of phenolic compounds with high antioxidant activity was present in the concentrate of polyphenols: procyanidins (total concentration up to 425 mg/dm3), quercetin (21.8-32.6 mg/dm3), gallic acid (124.2-164.7 mg/dm3), resveratrol (6.26-13.22 mg/dm3), catechins (1026 - 1480 mg/dm3). Effect of red wine Saperavi concentrate on glutamate cytotoxicity was studied in the neuron culture of the cerebellum of 7-9-day-old rats. It was shown that the presence of. antioxidants reduced the intensity of chemiluminescence in model systems that generate free radicals. It was established that quenching of chemiluminescence in the system composed 68.43%, and in the system of the yolk lipoproteins - 86.36%. The application of concentrate Saperavi significantly increased the survivability of neurons: at the doses 5, 10 and 30 mcg/ml the number of intact neurons was respectively 38.6; 41.5 and 37.1%. The dose 20 mcg/ml was the most effective - the proportion of live neurons comprised 47.4%. The obtained results can be explained by the high antioxidant activity of concentrate flavonoids, including high content of biologically active compounds - catechins, quercetin, rutin, resveratrol. Thus, the consumption of red wine in quantities that exclude harmful effects, can

  8. Fast and sensitive detection of ochratoxin A in red wine by nanoparticle-enhanced SPR.

    PubMed

    Karczmarczyk, Aleksandra; Reiner-Rozman, Ciril; Hageneder, Simone; Dubiak-Szepietowska, Monika; Dostálek, Jakub; Feller, Karl-Heinz

    2016-09-21

    Herein, we present a fast and sensitive biosensor for detection of Ochratoxin A (OTA) in a red wine that utilizes gold nanoparticle-enhanced surface plasmon resonance (SPR). By combining an indirect competitive inhibition immunoassay and signal enhancement by secondary antibodies conjugated with gold nanoparticles (AuNPs), highly sensitive detection of low molecular weight compounds (such as OTA) was achieved. The reported biosensor allowed for OTA detection at concentrations as low as 0.75 ng mL(-1) and its limit of detection was improved by more than one order of magnitude to 0.068 ng mL(-1) by applying AuNPs as a signal enhancer. The study investigates the interplay of size of AuNPs and affinity of recognition elements affecting the efficiency of the signal amplification strategy based on AuNP. Furthermore, we observed that the presence of polyphenolic compounds in wine samples strongly interferes with the affinity binding on the surface. To overcome this limitation, a simple pre-treatment of the wine sample with the binding agent poly(vinylpyrrolidone) (PVP) was successfully applied. PMID:27590556

  9. Predicting the composition of red wine blends using an array of multicomponent Peptide-based sensors.

    PubMed

    Ghanem, Eman; Hopfer, Helene; Navarro, Andrea; Ritzer, Maxwell S; Mahmood, Lina; Fredell, Morgan; Cubley, Ashley; Bolen, Jessica; Fattah, Rabia; Teasdale, Katherine; Lieu, Linh; Chua, Tedmund; Marini, Federico; Heymann, Hildegarde; Anslyn, Eric V

    2015-01-01

    Differential sensing using synthetic receptors as mimics of the mammalian senses of taste and smell is a powerful approach for the analysis of complex mixtures. Herein, we report on the effectiveness of a cross-reactive, supramolecular, peptide-based sensing array in differentiating and predicting the composition of red wine blends. Fifteen blends of Cabernet Sauvignon, Merlot and Cabernet Franc, in addition to the mono varietals, were used in this investigation. Linear Discriminant Analysis (LDA) showed a clear differentiation of blends based on tannin concentration and composition where certain mono varietals like Cabernet Sauvignon seemed to contribute less to the overall characteristics of the blend. Partial Least Squares (PLS) Regression and cross validation were used to build a predictive model for the responses of the receptors to eleven binary blends and the three mono varietals. The optimized model was later used to predict the percentage of each mono varietal in an independent test set composted of four tri-blends with a 15% average error. A partial least square regression model using the mouth-feel and taste descriptive sensory attributes of the wine blends revealed a strong correlation of the receptors to perceived astringency, which is indicative of selective binding to polyphenols in wine. PMID:26007178

  10. Modulation of haemostatic function and prevention of experimental thrombosis by red wine in rats: a role for increased nitric oxide production

    PubMed Central

    Wollny, Tomasz; Aiello, Luca; Di Tommaso, Donata; Bellavia, Vincenzo; Rotilio, Domenico; Donati, Maria Benedetta; de Gaetano, Giovanni; Iacoviello, Licia

    1999-01-01

    The effects of ethyl alcohol and wine (red and white) on haemostatic parameters and experimental thrombosis were studied in rats; NO was evaluated as a possible mediator of these effects. We found that red wine (12% alcohol) supplementation (8.4±0.4 ml d−1 in drinking water, for 10 days) induced a marked prolongation of ‘template' bleeding time (BT) (258±13 vs 132±13 s in controls; P<0.001), a decrease in platelet adhesion to fibrillar collagen (11.6±1.0 vs 32.2±1.3%; P<0.01) and a reduction in thrombus weight (1.45±0.33 vs 3.27±0.39 mg; P<0.01). Alcohol-free red wine showed an effect similar to red wine. In contrast, neither ethyl alcohol (12%) nor white wine (12% alcohol) affected these systems. All these effects were also observed after red wine i.v. injection (1 ml kg−1 of 1 : 4 dilution) 15 min before the experiments. The effects of red wine were prevented by the NO inhibitor, Nωnitro-L-arginine-methyl ester (L-NAME). L-arginine, not D-arginine, reversed the effect of L-NAME on red wine infusion. Red wine injection induced a 3 fold increase in total radical-trapping antioxidant parameter values of rat plasma with respect to controls, while white wine and alcohol did not show any effect. Our study provides evidence that red wine modulates primary haemostasis and prevents experimental thrombosis in rats, independently of its alcohol content, by a NO-mediated mechanism. PMID:10401566

  11. Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate.

    PubMed

    Antalick, Guillaume; Šuklje, Katja; Blackman, John W; Meeks, Campbell; Deloire, Alain; Schmidtke, Leigh M

    2015-05-13

    The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses focused on nitrogen and lipid composition by measuring 18 amino acids by HPLC-FLD, 3 polyunsaturated fatty acids, and 6 C6-compounds derived from lipid degradation by GC-MS. Twenty esters and four higher alcohols were analyzed in wines by HS-SPME-GC-MS. Concentrations of the ethyl esters of branched acids were significantly affected by grape maturity, but the variations were inconsistent between cultivars. Small relative variations were observed between wines for ethyl esters of fatty acids, whereas higher alcohol acetates displayed the most obvious differences with concentrations ranging from 1.5- to 26-fold higher in Shiraz than in Cabernet Sauvignon wines regardless of the grape maturity. Grape analyses revealed the variations of wine ester composition might be related to specific grape juice nitrogen composition and lipid metabolism. To the authors' knowledge the present study is the first to investigate varietal differences in the ester profiles of Shiraz and Cabernet Sauvignon wines made with grapes harvested at different maturity stages. PMID:25905977

  12. Cardioprotective Efficacy of Red Wine Extract of Onion in Healthy Hypercholesterolemic Subjects.

    PubMed

    Chiu, Hui-Fang; Shen, You-Cheng; Huang, Ting-Yun; Venkatakrishnan, Kamesh; Wang, Chin-Kun

    2016-03-01

    The objective of this study was to evaluate the efficacy of the red wine extract of onion (RO) and red wine (RW) on alleviating the risk factors of cardiovascular disease. During in vitro studies, various antioxidant activities [trolox equivalent antioxidant capacity (TEAC), DPPH, and H2 O2 scavenging ability] of RO and RW group were evaluated. Both RO and RW showed the maximum antioxidant capacity. During in vivo studies, 23 healthy hypercholesterolemic volunteers were randomly selected and assigned into two groups, who drunk 250 mL of RO (n = 11) or RW (n = 10) for 10 weeks. No significant changes were observed in anthropometric parameters (body weight, height, body mass, and BMI) in each group. Both RW and RO extracts elevated (p < 0.05) antioxidant activity and thereby prolonging the lag time of low-density lipoprotein oxidation. However, RO extract intake substantially suppressed (p < 0.05) the total cholesterol and low-density lipoprotein cholesterol levels when equivalence with RW thus, indicating its additional hypocholesterolemic effect. The inflammatory markers such as factor VII were also positively modulated by RO extract. Results indicated that RO extract consumption rendered better cardio protective effect than RW by altering cholesterol, improving antioxidation and suppressing inflammatory marker levels and thereby, attenuating the cardiovascular disease incidence. Copyright © 2015 John Wiley & Sons, Ltd. PMID:26631904

  13. Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine.

    PubMed

    Moreno, Juan; Moreno-García, Jaime; López-Muñoz, Beatriz; Mauricio, Juan Carlos; García-Martínez, Teresa

    2016-12-15

    The most important and negative effect of the global warming for winemakers in warm and sunny regions is the observed lag between industrial and phenolic grape ripeness, so only it is possible to obtain an acceptable colour when the ethanol content of wine is high. By contrast, the actual market trends are to low ethanol content wines. Flor yeast growing a short time under velum conditions, decreases the ethanol and volatile acidity contents, has a favorable effect on the colour and astringency and significantly changes the wine content in 1-propanol, isobutanol, acetaldehyde, 1,1-diethoxiethane and ethyl lactate. The Principal Component Analysis of six enological parameters or five aroma compounds allows to classify the wines subjected to different velum formation conditions. The obtained results in two tasting sessions suggest that the flor yeast helps to modulate the ethanol, astringency and colour and supports a new biotechnological perspective for red winemakers. PMID:27451159

  14. Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.

    PubMed

    Genovese, Alessandro; Dimaggio, Rosa; Lisanti, Maria Tiziana; Piombino, Paola; Moio, Luigi

    2005-06-01

    One hundred and one volatile compounds, reported in literature as powerful odorants of wine, were quantified by Gas Chromatography-Selective Ion Monitoring/Mass Spectrometry (GC-SIM/MS) in Primitivo, Aglianico, Merlot and Cabernet Sauvignon red wines. Wine samples were extracted by 3 different extraction methods: 1) separation of the alcoholic fraction from the aqueous phase by salting-out and subsequent extraction by liquid-liquid micro-extraction with 1,1,2-trichlorotrifluoroethane (Freon 113); 2) extraction by liquid-liquid micro-extraction with dichloromethane; 3) solid phase extraction (SPE cartridge: 800 mg of LiChrolut EN resin) with pentane-dichloromethane (20:1) and dichloromethane. The selection of the ion fragments used for quantification was directly performed on a red wine sample. For each compound the area of the corresponding peak was normalized respect to the peak of the internal standard and then interpolated in a calibration curve obtained analysing a model wine solution (water, ethanol, tartaric acid and known amounts of analytes and of internal standard). The methods showed a good linearity: r2>0.990, except for farnesol (isomer a and c), octanal, decanal, furaneol and phenylacetic acid with 0.966 < or = r2 < or = 0.990. The 7 most powerful odorants were: beta-damascenone, acetaldehyde, maltol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 3-methylbutanoic acid and acetal; 7 other slightly less important were: ethyl hexanoate, ethyl acetate, 1-octen-3-ol, butanoic acid, rose oxide, furaneol and sotolon. The Aglianico wines were characterised by the major fermentation compounds (esters, fatty acids and 2-phenylethanol), beta-damascenone, beta-ionone and linalool. The Primitivo wines were characterized by furaneol, methoxypyrazine, gamma-nonalactone and acetaldehyde, while Cabernet Sauvignon and Merlot wines principally by cask derivates (vanillin, (Z) 3-methyl-gamma-octalactone [(Z) wiskylactone], maltol and eugenol), some aldehydes and 3

  15. Application of multi-way analysis to UV-visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation.

    PubMed

    Prieto, N; Rodriguez-Méndez, M L; Leardi, R; Oliveri, P; Hernando-Esquisabel, D; Iñiguez-Crespo, M; de Saja, J A

    2012-03-16

    In this study, a multi-way method (Tucker3) was applied to evaluate the performance of an electronic nose for following the ageing of red wines. The odour evaluation carried out with the electronic nose was combined with the quantitative analysis of volatile composition performed by GC-MS, and colour characterisation by UV-visible spectroscopy. Thanks to Tucker3, it was possible to understand connections among data obtained from these three different systems and to estimate the effect of different sources of variability on wine evaluation. In particular, the application of Tucker3 supplied a global visualisation of data structure, which was very informative to understand relationships between sensors responses and chemical composition of wines. The results obtained indicate that the analytical methods employed are useful tools to follow the wine ageing process, to differentiate wine samples according to ageing type (either in barrel or in stainless steel tanks with the addition of small oak wood pieces) and to the origin (French or American) of the oak wood. Finally, it was possible to designate the volatile compounds which play a major role in such a characterisation. PMID:22340529

  16. Yeast Population Dynamics during the Fermentation and Biological Aging of Sherry Wines

    PubMed Central

    Esteve-Zarzoso, B.; Peris-Torán, M. J.; García-Maiquez, E.; Uruburu, F.; Querol, A.

    2001-01-01

    Molecular and physiological analyses were used to study the evolution of the yeast population, from alcoholic fermentation to biological aging in the process of “fino” sherry wine making. The four races of “flor” Saccharomyces cerevisiae (beticus, cheresiensis, montuliensis, and rouxii) exhibited identical restriction patterns for the region spanning the internal transcribed spacers 1 and 2 (ITS-1 and ITS-2) and the 5.8S rRNA gene, but this pattern was different, from those exhibited by non-flor S. cerevisiae strains. This flor-specific pattern was detected only after wines were fortified, never during alcoholic fermentation, and all the strains isolated from the velum exhibited the typical flor yeast pattern. By restriction fragment length polymorphism of mitochondrial DNA and karyotyping, we showed that (i) the native strain is better adapted to fermentation conditions than commercial strains; (ii) two different populations of S. cerevisiae strains are involved in the process of elaboration, of fino sherry wine, one of which is responsible for must fermentation and the other, for wine aging; and (iii) one strain was dominant in the flor population integrating the velum from sherry wines produced in González Byass wineries, although other authors have described a succession of races of flor S. cerevisiae during wine aging. Analyzing all these results together, we conclude that yeast population dynamics during biological aging is a complex phenomenon and differences between yeast populations from different wineries can be observed. PMID:11319081

  17. Lead contamination in Portuguese red wines from the Douro region: from the vineyard to the final product.

    PubMed

    Almeida, C Marisa R; Vasconcelos, M Teresa S D

    2003-05-01

    To quantify lead contamination in wines and to try to identify major lead sources, two winemaking processes were followed during one annual cycle of wine production. Two vineyards from the Douro Portuguese region and two types of wine, one red table wine, which has been produced in a very modern winery, and one red fortified wine (similar to Port), which has been produced by a traditional vinification process, were selected for this study. Aerosols from the vineyards atmosphere, vineyard soil, vine leaves, grapes, and samples from the intermediary and final wine product were collected. Suitable pretreatments, namely, high-pressure microwave assisted digestion (soil, leaves, and grapes) and UV-irradiation (grape juices and samples from the different steps of the vinification processes), were used. The samples were analyzed in terms of lead total concentration and respective isotope ratios by using inductively coupled plasma mass spectrometry and atomic absorption spectrophotometry with electrothermal atomization. It was observed that the major sources of lead were in the vinification system, the more traditional one introducing more lead than the modern one. For the fortified wine, the lead concentration increased from 4.7 microg L(-1), in the grape juice, to 17.2 microg L(-1), in the final product, while for the table wine the increase was from 4.1 to 13.1 microg L(-)(1). Therefore, only about 1/4 (fortified wine) and 1/3 (table wine) of the lead total content of the final products came from soil and atmospheric deposition. Therefore, it is expected that marked reductions of the lead content in the wines would occur if the sources of lead were removed from the tubes and containers used in the vinification system, particularly by using welding alloys and small fittings free of lead. The lead levels in the vine leaves (global mean of 0.43 microg g(dry leave)(-1)) and grapes (global mean of 35 ng g(dry grape)(-1)) were similar in both vineyards. PMID:12720385

  18. Zibibbo nero characterization, a red-wine grape revertant of muscat of Alexandria.

    PubMed

    De Lorenzis, Gabriella; Squadrito, Margherita; Brancadoro, Lucio; Scienza, Attilio

    2015-03-01

    Muscat of Alexandria is known in Italy as Zibibbo. Zibibbo nero, red-wine grapes, is a sport mutation of Zibibbo variety. A biochemical and molecular characterization of berry colour (VvMybA1 and VvMybA2 genes, Vitis vinifera MYeloBlastosis) and aroma Muscat (VvDXS gene, 1-deoxy-D-xylulose 5-phosphate synthase) traits in both Zibibbo cultivars was performed, as well as ampelographic and genetic identification analyses. Molecular investigations were performed also for two putative Zibibbo parents (Moscato Bianco and Triboto), in order to prove the white-to-red shift of the red-skinned mutant. Ampelographic and genetic analysis demonstrated the high similarity between Zibibbo and Zibibbo nero, as well as a comparable aroma profile, characterized mainly by high content of linalool, geranic acid and geraniol (about 70 %). The Zibibbo nero anthocyanin profile was characterized by a high proportion in cyanidin-3-O-glucoside (about 69.23 %). The molecular characterization of VvMybA1 and VvMybA2 locus detected non-functional alleles for white-skinned samples, while also the functional alleles were observed for red-skinned samples. About the VvDXS locus, the aromatic varieties showed the typical pattern of Muscat variety, while Triboto (Zibibbo parent) showed the non-Muscat-like flavour pattern. The colour locus structure of Zibibbo and its putative parents suggested that Zibibbo nero is a berry colour revertant of Zibibbo. PMID:25380987

  19. Red Wine Tannin Structure-Activity Relationships during Fermentation and Maceration.

    PubMed

    Yacco, Ralph S; Watrelot, Aude A; Kennedy, James A

    2016-02-01

    The correlation between tannin structure and corresponding activity was investigated by measuring the thermodynamics of interaction between tannins isolated from commercial red wine fermentations and a polystyrene divinylbenzene HPLC column. Must and/or wine samples were collected throughout fermentation/maceration from five Napa Valley wineries. By varying winery, fruit source, maceration time, and cap management practice, it was considered that a reasonably large variation in commercially relevant tannin structure would result. Tannins were isolated from samples collected using low pressure chromatography and were then characterized by gel permeation chromatography and acid-catalyzed cleavage in the presence of excess phloroglucinol (phloroglucinolysis). Corresponding tannin activity was determined using HPLC by measuring the thermodynamics of interaction between isolated tannin and a polystyrene divinylbenzene HPLC column. This measurement approach was designed to determine the ability of tannins to hydrophobically interact with a hydrophobic surface. The results of this study indicate that tannin activity is primarily driven by molecular size. Compositionally, tannin activity was positively associated with seed tannins and negatively associated with skin and pigmented tannins. Although measured indirectly, the extent of tannin oxidation as determined by phloroglucinolysis conversion yield suggests that tannin oxidation at this stage of production reduces tannin activity. Based upon maceration time, this study indicates that observed increases in perceived astringency quality, if related to tannin chemistry, are driven by tannin molecular mass as opposed to pigmented tannin formation or oxidation. Overall, the results of this study give new insight into tannin structure-activity relationships which dominate during extraction. PMID:26766301

  20. Multistarter from Organic Viticulture for Red Wine Montepulciano d’Abruzzo Production

    PubMed Central

    Suzzi, Giovanna; Schirone, Maria; Sergi, Manuel; Marianella, Rosa Maria; Fasoli, Giuseppe; Aguzzi, Irene; Tofalo, Rosanna

    2012-01-01

    In the last years the use of a multistarter fermentation process has been proposed to improve the organoleptic characteristics of wines. In the present study the fermentation performances and the interactions of mixed and sequential cultures of Hanseniaspora uvarum, Candida zemplinina, and a strain of Saccharomyces cerevisiae isolated from organic musts were investigated. To evaluate the oenological performances of the tested strains microvinifications in pasteurized red grape juice from Montepulciano d’Abruzzo cultivar were compared. The course of fermentation has been controlled through classical determinations (CO2 evolution, ethanol, glycerol, pH, total titratable acidity, sugar content, free sulfur dioxide (SO2), dry extract, sugars, organic acids, and volatile compounds). Moreover, the yeast population was determined by both culture-dependent and independent approaches. In particular, the pure culture of H. uvarum and C. zemplinina did not end the fermentation. On the contrary, when S. cerevisiae was added, fermentations were faster confirming that yeast interactions influence the fermentation kinetics. Moreover, C. zemplinina showed a good interaction with S. cerevisiae by increasing the fermentation kinetic in high gravity Montepulciano must, with low ethyl acetate and acetic acid production. This study confirmed that non-Saccharomyces yeasts play a crucial role also in organic wines and their activity could be modulated through the selection of appropriate strains that correctly interact with S. cerevisiae. PMID:22529841

  1. Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study.

    PubMed

    Jarauta, Idoia; Cacho, Juan; Ferreira, Vicente

    2005-05-18

    Red wine was stored in different oak barrels or in stainless steel, and samples were taken for two years to determine 79 aroma compounds. Aging in oak affects 41 compounds. The type of wood affects 11 compounds. At least seven different processes seem to take place concurrently in aroma evolution, and five such processes, affecting 37 compounds, are linked to the oak cask. These are extraction from the wood, oxidation of wine alcohols and amino acids, microbiological formation of ethyl phenols, sorption processes, and condensation of acetaldehyde with polyphenols. The wood can release linear gamma- and delta-lactones, beta-damascenone, and ionones. Some compounds are released very fast from wood, which suggests they lie in the external part of the wood. Some extraction profiles are too complex to be explained by physical processes. Finally, the levels of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone increase even in the reference wine, which suggests the presence of a precursor. PMID:15884855

  2. Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.

    PubMed

    Figueiredo-González, M; Cancho-Grande, B; Simal-Gándara, J

    2013-09-01

    Valdeorras (the N.W. corner of Spain) wants to promote the production and marketing of new sweet wines. The present work represents the first study on sweet wines manufactured with red grapes Vitis vinifera L. Garnacha Tintorera, a teinturier cultivar. Two different red sweet wines were elaborated: the first one was made with dried grapes; Vitis vinifera L. Garnacha Tintorera has excellent potential to produce wines from raisined grapes; the second one, a fortified sweet wine aged in oak barrels. Different red Garnacha Tintorera-based wines (a dry base wine, GBW; a naturally sweet wine, GNSW; and a fortified sweet wine, GFSW) were characterized. Chromatic characteristics and phenolic compounds were established by spectrophotometric methods in order to assess the technology of Garnacha Tintorera-based sweet wines. High molecular weight brown polymers, produced during the grape drying process and isolated from sweet wines by the dialysis process, were responsible for the brown colour of sweet wines. As a consequence, yellowness of sweet wines was also higher which was confirmed by colorimetric indexes. With respect to phenolic content, GFSW presented the lowest content because the maceration-alcoholic fermentation was stopped through the addition of alcohol before the diffusion of red pigments from skins to must was complete. GNSW presented the highest phenolic content due to the concentration effect resulting from evaporation of water from the grapes. Anthocyanins of sweet wines were polymerised in great extent. The percentage of polymerised tannins was sufficient to guarantee the aging process of sweet wines. PMID:23578636

  3. Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels.

    PubMed

    Ye, Dong-Qing; Zheng, Xiao-Tian; Xu, Xiao-Qing; Wang, Yun-He; Duan, Chang-Qing; Liu, Yan-Lin

    2016-07-01

    The evolution of volatile sulfur compounds (VSCs) in Cabernet Sauvignon wines from seven regions of China during maturation in oak barrels was investigated. The barrels were made of different wood grains (fine and medium) and toasting levels (light and medium). Twelve VSCs were quantified by GC/FPD, with dimethyl sulfide (DMS) and methionol exceeding their sensory thresholds. Most VSCs tended to decline during the aging, while DMS was found to increase. After one year aging, the levels of DMS, 2-methyltetrahy-drothiophen-3-one and sulfur-containing esters were lower in the wines aged in oak barrels than in stainless steel tanks. The wood grain and toasting level of oak barrels significantly influenced the concentration of S-methyl thioacetate and 2-methyltetrahy-drothiophen-3-one. This study reported the evolution of VSCs in wines during oak barrel aging for the first time and evaluated the influence of barrel types, which would provide wine-makers with references in making proposals about wine aging. PMID:26920290

  4. Calcium isotopes in wine

    NASA Astrophysics Data System (ADS)

    Holmden, C. E.

    2011-12-01

    The δ 44/40Ca values of bottled wine vary between -0.76% to -1.55% on the seawater scale and correlate weakly with inverse Ca concentration and Mg/Ca ratio, such that the lowest δ 44/40Ca values have the highest Ca concentrations and lowest Mg/Ca ratios. The correlation is notable in the sense that the measured wines include both whites and reds sampled from different wine growing regions of the world, and cover a wide range of quality. Trends among the data yield clues regarding the cause of the observed isotopic fractionation. White wines, and wines generally perceived to be of lower quality, have lower δ 44/40Ca values compared to red wines and wines of generally perceived higher quality. Quality was assessed qualitatively through sensory evaluation, price, and scores assigned by critics. The relationship between δ 44/40Ca and wine quality was most apparent when comparing wines of one varietal from one producer from the same growing region. In the vineyard, wine quality is related to factors such as the tonnage of the crop and the ripeness of the grapes at the time of harvesting, the thickness of the skins for reds, the age of the vines, as well as the place where the grapes were grown (terroir). Quality is also influenced by winemaking practices such as fermentation temperature, duration of skin contact, and barrel ageing. Accordingly, the relationship between δ 44/40Ca and wine quality may originate during grape ripening in the vineyard or during winemaking in the cellar. We tested the grape ripening hypothesis using Merlot grapes sampled from a vineyard in the Okanagan, British Columbia, using sugar content (degrees Brix) as an indicator of ripeness. The grapes were separated into pulp, skin, and pip fractions and were analyzed separately. Thus far, there is no clear evidence for a systematic change in δ 44/40Ca values associated with progressive ripening of grapes in the vineyard. On the day of harvesting, the δ 44/40Ca value of juice squeezed from

  5. Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration.

    PubMed

    Francesca, Nicola; Romano, Raffaele; Sannino, Ciro; Le Grottaglie, Laura; Settanni, Luca; Moschetti, Giancarlo

    2014-02-01

    The aim of the present work was to investigate the microbiological, chemical, and sensory characteristics of red wine subjected to post-fermentation maceration that was extended to 90 days. For this purpose, the 'Aglianico di Taurasi' grape was used as a case study. The total yeast concentration increased until day 40 of maceration and decreased thereafter, whereas the concentration of lactic acid bacteria slightly increased. Dekkera/Brettanomyces spp. and acetic acid bacteria were not detected. The yeast community was composed of Saccharomyces cerevisiae, Zygosaccharomyces bisporus, Metschnikowia pulcherrima, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Pichia guilliermondii, Aureobasidium pullulans and Debaryomyces carsonii. Nine S. cerevisiae strains were detected at high levels at different times of maceration. The results of all the conventional chemical analyses of the wines were in agreement with the regulations of commercial production and, interestingly, the changes in terms of concentration demonstrated the presence of yeast and LAB populations that were not only alive but also in a metabolically active state until day 90 of maceration. The alcohol and glycerol contents slightly increased until day 90. The concentrations of malic acid decreased, whereas those of lactic acid slightly increased throughout the maceration process. Furthermore, different durations of maceration resulted in significant differences in the total polyphenol content, which was higher at 40-50 days. The main phenolic compounds were benzoic and cinnamic acids and catechins. Interestingly, the highest ratio between (+)-catechin and (-)-epicatechin was found on day 40. In addition, the highest antioxidant activity was observed between days 40 and 50. The concentration of volatile organic compounds, which were mainly represented by alcohols, increased until the end of the maceration process. Sensory analysis revealed that samples that were subjected to maceration for a long

  6. Evaluation of the active odorants in Amontillado sherry wines during the aging process.

    PubMed

    Moyano, Lourdes; Zea, Luis; Moreno, Jose A; Medina, Manuel

    2010-06-01

    Odor compounds in Amontillado sherry white wine obtained by means of biological aging first and oxidative aging second in American oak casks were determined by gas chromatography-olfactometry. Sniffing revealed fruity, fatty, chemical, spicy, vegetable, floral and empyreumatic odors, the first being the most common. Olfactometric intensity was assessed on a four-point scale. Most changes were detected during the first years of the oxidative aging step. Ethyl isobutanoate, ethyl butanoate, ethyl octanoate, and eugenol were the strongest odor compounds detected by sniffing in wines. The odor spectrum values for all active odorants were calculated in relation to ethyl octanoate, this compound being the most potent odorant. On the basis of olfactometric intensities and odor spectrum values, ethyl octanoate, ethyl butanoate, eugenol, ethyl isobutanoate, and sotolon can be deemed the main group of potent odorants in Amontillado wines. These compounds maintained similar relative contributions to the aroma profile during the oxidative aging step. PMID:20465212

  7. Dual effect of red wine on liver redox status: a concise and mechanistic review.

    PubMed

    Silva, Paula; Fernandes, Eduarda; Carvalho, Félix

    2015-10-01

    Chronic ethanol consumption is a strong risk factor for the development of liver disease. Multiple mechanisms are involved in ethanol-mediated liver injury; oxidative stress being pointed has an important factor. However, it should be noted that moderate consumption of red wine has been associated with hepatoprotective effects, mainly due to the antioxidant effect of resveratrol, one of its polyphenolic compounds. In this paper, the potential molecular mechanisms through which the protective effects of resveratrol counteract the oxidative effect of ethanol and the way as this dual effect impacts liver oxidative stress are reviewed. Mechanistic evaluation of modulation of oxidative signaling pathways by ethanol and resveratrol may explain the pathogenesis of various liver diseases and ultimately to disclose possible pharmacological therapies. PMID:26026610

  8. Protective effects of red wine polyphenolic compounds on the cardiovascular system

    PubMed Central

    Zenebe, Woineshet; Pechánová, Olga; Bernátová, Iveta

    2001-01-01

    Phenolic phytochemicals are widely distributed in the plant kingdom. In terms of protective effects on organisms, the group of polyphenols is the most important. In various experiments, it has been shown that selected polyphenols, mainly flavonoids, confer protective effects on the cardiovascular system and have anti-cancer, antiviral and antiallergic properties. In coronary artery disease, the protective effects are due mainly to antithrombic, antioxidant, anti-ischemic and vasorelaxant properties of flavonoids. Flavonoids are low molecular weight compounds composed of a three-ring structure with various substitutions, which appear to be responsible for the antioxidant and antiproliferative properties. It has been hypothesized that the low incidence of coronary artery disease in the French population may be partially related to the pharmacological properties of polyphenolic compounds present in red wine. Many epidemiological studies have shown that regular flavonoid intake is associated with reduced risk of cardiovascular diseases. PMID:20428452

  9. Influence of copigmentation and phenolic composition on wine color.

    PubMed

    Heras-Roger, J; Alonso-Alonso, O; Gallo-Montesdeoca, A; Díaz-Romero, C; Darias-Martín, J

    2016-06-01

    Chromatic characteristics and their relationships with copigmentation and phenolic composition were studied in 160 bottled red wines. Free anthocyanins, copigmented anthocyanins and polymeric pigments contributing to color were calculated according to Boulton protocol and related to main changes produced in wine visible spectra after destroying any copigmented anthocyanins effect. Color differences between copigmented and non copigmented wines were quantified and related with ageing, cultivar and phenolic profile. Phenomenon of co-pigmentation visually increases the colour at 420, 520 and 620 nm for most of wines. Copigmented wines showed a mean value of 8.26 CIELab units higher than non copigmented (ΔEab(c-nc)), being this shift deeper for young wines than for aged wines. Copigmentation mostly changed hue and decreased L, a* and b* values therefore resulted into purplish and darker wine. Visual variations in color caused by copigmentation was related to particularly anthocyanins and copigments (mostly flavonols and hydroxycinnamic acids). PMID:27478209

  10. Estrogen Receptor Alpha as a Key Target of Red Wine Polyphenols Action on the Endothelium

    PubMed Central

    Chalopin, Matthieu; Tesse, Angela; Martínez, Maria Carmen; Rognan, Didier; Arnal, Jean-François; Andriantsitohaina, Ramaroson

    2010-01-01

    Background A greater reduction in cardiovascular risk and vascular protection associated with diet rich in polyphenols are generally accepted; however, the molecular targets for polyphenols effects remain unknown. Meanwhile evidences in the literature have enlightened, not only structural similarities between estrogens and polyphenols known as phytoestrogens, but also in their vascular effects. We hypothesized that alpha isoform of estrogen receptor (ERα) could be involved in the transduction of the vascular benefits of polyphenols. Methodology/Principal Findings Here, we used ERα deficient mice to show that endothelium-dependent vasorelaxation induced either by red wine polyphenol extract, Provinols™, or delphinidin, an anthocyanin that possesses similar pharmacological profile, is mediated by ERα. Indeed, Provinols™, delphinidin and ERα agonists, 17-beta-estradiol and PPT, are able to induce endothelial vasodilatation in aorta from ERα Wild-Type but not from Knock-Out mice, by activation of nitric oxide (NO) pathway in endothelial cells. Besides, silencing the effects of ERα completely prevented the effects of Provinols™ and delphinidin to activate NO pathway (Src, ERK 1/2, eNOS, caveolin-1) leading to NO production. Furthermore, direct interaction between delphinidin and ERα activator site is demonstrated using both binding assay and docking. Most interestingly, the ability of short term oral administration of Provinols™ to decrease response to serotonin and to enhance sensitivity of the endothelium-dependent relaxation to acetylcholine, associated with concomitant increased NO production and decreased superoxide anions, was completely blunted in ERα deficient mice. Conclusions/Significance This study provides evidence that red wine polyphenols, especially delphinidin, exert their endothelial benefits via ERα activation. It is a major breakthrough bringing new insights of the potential therapeutic of polyphenols against cardiovascular

  11. Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine.

    PubMed

    Carrasco-Sánchez, Verónica; John, Amalraj; Marican, Adolfo; Santos, Leonardo S; Laurie, V Felipe

    2015-01-01

    Volatile phenols, such as 4-ethyphenol (4-EP) and 4-ethylguaiacol (4-EG), are responsible for the "Brett character" found in wines contaminated with Brettanomyces yeast (i.e., barnyard, animal, spicy and smoky aromas). In these trials, we explore the effectiveness of polyaniline-based compounds (polyaniline emeraldin salt (PANI-ES) and polyanaline emeraldin base (PANI-EB)), for the removal of 4-EP and 4-EG from acidic model solutions and red wine. First, a screening study, performed in an acidified 12% ethanol solution, was used to optimize parameters such as contact time and the amount of polymers required to remove 4-EP and 4-EG. Then, the trapping ability of PANI agents towards 4-EP and 4-EG was evaluated in a model solution containing other wine phenolics that could potentially be trapped by PANI (i.e., gallic acid and 4-methylcatechol). The results of this trial showed that both PANI compounds were capable of removing 4-EP, 4-EG, regardless of the presence of other phenolic compounds present at a much higher concentration. Finally, the capturing ability of PANI was evaluated in a red wine sample containing 5 mg·L-1 of 4-EP, 5 mg·L-1 of 4-EG and 2.03 ± 0.02 g·L-1 of total phenolics. The results showed that PANI-EB removed significantly more 4-EP and 4-EG than PANI-ES. For instance, a treatment with 10 mg·mL-1 of PANI-EB produced a 67.8% reduction of 4-EP, 50% reduction of 4-EG and 41.38% decrease in total phenols. PMID:26251893

  12. Effect of pulsed electric field treatment during cold maceration and alcoholic fermentation on major red wine qualitative and quantitative parameters.

    PubMed

    El Darra, Nada; Rajha, Hiba N; Ducasse, Marie-Agnès; Turk, Mohammad F; Grimi, Nabil; Maroun, Richard G; Louka, Nicolas; Vorobiev, Eugène

    2016-12-15

    This work studies the effect of pulsed electric field (PEF) treatment at moderate and high field strengths (E=0.8kV/cm & 5kV/cm) prior and during alcoholic fermentation (AF) of red grapes on improving different parameters of pre-treated extracts: pH, °Brix, colour intensity (CI), total polyphenols content (TPI) of Cabernet Sauvignon red wine. Similar trends were observed for treating grapes using moderate and high electric field strength on the enhancement of CI and TPI of the wine after AF. The application of PEF using moderate strengths at different times during cold maceration (CM) (0, 2 and 4days) was more efficient for treatment during CM. The treatment during AF showed lower extraction rate compared to treating during CM and prior to AF. Our results clearly show that the best time for applying the PEF-treatment through the red fermentation is during the CM step. PMID:27451191

  13. Aroma ageing trends in GC/MS profiles of liqueur wines.

    PubMed

    Pereira, Ana C; Reis, Marco S; Saraiva, Pedro M; Marques, José C

    2010-02-01

    Madeira wine has been studied with the main goal of acquiring a better understanding about the evolution of its properties over time. For that purpose, flexible and reliable data analysis tools were employed to characterize wines at different ageing stages, using flavour chromatography measurements. In this paper we present the results from such a study, where the main differences in the aroma profiles and their development in different types of aged Madeira wines are analyzed and evaluated according to their discriminating power. An exploratory multivariate data analysis was conducted using two different tools, namely biplots and contributions plots obtained through principal component analysis (PCA). In order to take advantage of the maximum amount of information provided by the chromatography data sets, a new approach that incorporates samples variability in the analysis of the statistical significance of contributions estimates, was developed and tested. In this way, it was possible to analyze which volatile compounds have statistically significant and/or similar contributions regarding the observed separation of wine samples from different groups. Furthermore, since several chemical compounds are expected to change together as a result of the ageing-related chemical reactions, they were clustered according to a similarity criterion relative to their importance in the trends observed in the scores space. Results obtained provide a sound basis for the differentiation and characterization of the ageing process followed by Madeira wines. PMID:20103109

  14. Comprehensive Two-Dimensional Hydrophilic Interaction Chromatography (HILIC) × Reversed-Phase Liquid Chromatography Coupled to High-Resolution Mass Spectrometry (RP-LC-UV-MS) Analysis of Anthocyanins and Derived Pigments in Red Wine.

    PubMed

    Willemse, Chandré M; Stander, Maria A; Vestner, Jochen; Tredoux, Andreas G J; de Villiers, André

    2015-12-15

    Changes in anthocyanin chemistry represent some of the most important transformations involved in red wine aging. However, accurate analysis of the derived pigments, as required to study the evolution of anthocyanins and tannins during aging, is hampered by their extreme structural diversity, low levels, and the fact that many of these compounds have identical mass spectral characteristics. In this context, chromatographic separation is critical. In this contribution, the application of online hydrophilic interaction chromatography (HILIC) × reversed-phase liquid chromatography (RP-LC) separation coupled to high-resolution mass spectrometry (MS) is described for the detailed characterization of anthocyanins and their derived pigments in aged red wine. A systematic approach was followed for the optimization of HILIC × RP-LC separation parameters using a capillary liquid chromatography (LC) system in the first dimension and an ultrahigh-pressure LC system in the second dimension to ensure maximum sensitivity and performance. Ninety four (94) anthocyanin-derived pigments were tentatively identified in one- and six-year-old Pinotage wines using accurate mass and fragmentation information obtained using quadrupole-time-of-flight mass spectrometry (Q-TOF-MS). Online HILIC × RP-LC-MS was found to offer high-resolution separation, because of the combination of two different separation modes, while the structured elution order observed improved the certainty in compound identification. Therefore, this approach shows promise for the detailed elucidation of the chemical alteration of anthocyanins during wine aging. PMID:26554292

  15. Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC-MS based metabolomics.

    PubMed

    Arapitsas, Panagiotis; Corte, Anna Della; Gika, Helen; Narduzzi, Luca; Mattivi, Fulvio; Theodoridis, Georgios

    2016-04-15

    The main aim of this work was to develop an untargeted normal phase LC-MS method, starting from a targeted method already validated for the analysis of 135 polar metabolites. Since the LC instrument and column were the same, most of the chromatographic conditions remained identical, while the adaptations focused on maintaining the ionic strength of the eluents constant. The sample preparation was simplified and the effectiveness of LC-MS for long batches was evaluated, in order to record the maximum number of metabolites with good chromatographic resolution and the best MS stability and accuracy. The method was applied to study the influence of storage conditions on wine composition. Slightly sub-optimum storage conditions had a major impact on the polar metabolite fingerprint of the red wines analysed and the markers revealed included phenolics, vitamins and metabolites indentified in wine for the first time (4-amino-heptanedioic acid and its ethyl ester). PMID:26675875

  16. Kaempferol as Selective Human MAO-A Inhibitor: Analytical Detection in Calabrian Red Wines, Biological and Molecular Modeling Studies.

    PubMed

    Gidaro, Maria Concetta; Astorino, Christian; Petzer, Anél; Carradori, Simone; Alcaro, Francesca; Costa, Giosuè; Artese, Anna; Rafele, Giancarlo; Russo, Francesco M; Petzer, Jacobus P; Alcaro, Stefano

    2016-02-17

    The purpose of this work was to determine the kaempferol content in three red wines of Calabria, a southern Italian region with a great number of certified food products. Considering that wine cultivar, climate, and soil influence the qualitative and quantitative composition in flavonoids of Vitis vinifera L. berries, the three analyzed samples were taken from the 2013 vintage. Moreover, the Gaglioppo samples, with assigned Controlled Origin Denomination (DOC), were also investigated in the production of years 2008, 2010, and 2011. In addition to the analysis of kaempferol, which is present in higher concentration than in other Italian wines, in vitro assays were performed to evaluate, for the first time, the inhibition of the human monoamine oxidases (hMAO-A and hMAO-B). Molecular recognition studies were also carried out to provide insight into the binding mode of kaempferol and selectivity of inhibition of the hMAO-A isoform. PMID:26821152

  17. Nitrogen compounds in wine during its biological aging by two flor film yeasts: An approach to accelerated biological aging of dry sherry-type wines.

    PubMed

    Mauricio, J C; Ortega, J M

    1997-01-20

    Urea, ammonium, and free amino acid contents were quantified in biological aging of a young wine under two flor film forming yeast strains, Saccharomyces cerevisiae race capensis and S. cerevisiae race bayanus, and compared. Cell viability in the film was different for the two yeast strains. Thus, capensis maintained a much greater number of viable cells per surface area than bayanus and hence used greater amount of nitrogen compounds. The main source of nitrogen for the yeasts during the biological aging process was L-proline. The two yeast strains also differed in the amounts of assimilable nitrogen they utilized, in their preferences for amino acid consumption, and kinetics. To accelerate the aging process, the effect of controlled monthly aeration of the wine aged with capensis strain was investigated. The results revealed that short aeration did not appreciably increase the overall consumption of assimilable nitrogen, but consumption of some nitrogen compounds was accelerated (particularly L-proline, L-tryptophan, L-glutamic acid, ammonium ion, L-lysine, and L-arginine); the use of L-ornithine was inhibited; and GABA, L-methionine, and urea were depletes. Probably the aeration increases the aroma compounds, thereby producing wines with improved sensory properties. (c) 1997 John Wiley & Sons, Inc. PMID:18633960

  18. Effects of clarification and filtration processes on the removal of fungicide residues in red wines (var. Monastrell).

    PubMed

    Fernández, M J; Oliva, J; Barba, A; Cámara, M A

    2005-07-27

    The effects of six clarification agents (egg albumin, blood albumin, bentonite plus gelatin, charcoal, PVPP, and silica gel) on the removal of residues of four fungicides (cyprodinil, fludioxonil, pyrimethanil, and quinoxyfen) applied directly to a racked red wine, elaborated from Monastrell variety grapes from the D.O. region of Jumilla (Murcia, Spain), are studied. The clarified wines were filtered with 0.45 microm nylon filters to determine the influence of this winemaking process in the disappearance of fungicide residues. Analytical determination of cyprodinil, fludioxonil and pyrimethanil was performed by gas chromatography with an alkaline thermoionic detector (NPD), whereas that of quinoxyfen using an electron captor detector (ECD). In general, and for all of the fungicides except quinoxyfen, blood albumin has proved to be the most effective clarifying agent in the removal of residues, whereas silica gel proved to be ineffective against all of the pesticides with the exception of fludioxonil. Quinoxyfen is the least persistent fungicide in the clarified wines and that which appears with highest frequency in the lees. In general, filtration is not an effective step in the elimination of wine residues. The greatest elimination after filtration is obtained in wines clarified with charcoal and the lowest in those clarified with PVPP. PMID:16029011

  19. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines.

    PubMed

    Escudero, Ana; Campo, Eva; Fariña, Laura; Cacho, Juan; Ferreira, Vicente

    2007-05-30

    The aroma profile of five premium red wines has been studied by sensory descriptive analysis, quantitative gas chromatography-olfactometry (GC-O), and chemical quantitative analysis. The most relevant findings have been confirmed by sensory analysis. Forty-five odorants, including the most intense, were identified. At least 37 odorants can be found at concentrations above their odor threshold. A satisfactory agreement between GC-O and quantitative data was obtained in most cases. Isobutyl-2-methoxypyrazine, (E)-whiskey lactone, and guaiacol were responsible for the veggie, woody, and toasted characters of the wines, respectively. The sweet-caramel notes are related to the presence of at least five compounds with flowery and sweet notes. The phenolic character can be similarly related to the presence of 12 volatile phenols. The berry fruit note of these wines is related to the additive effect of nine fruity esters. Ethanol exerts a strong suppression effect on fruitiness, whereas norisoprenoids and dimethyl sulfide enhance fruity notes. PMID:17488088

  20. Classification of red wine based on its protected designation of origin (PDO) using Laser-induced Breakdown Spectroscopy (LIBS).

    PubMed

    Moncayo, S; Rosales, J D; Izquierdo-Hornillos, R; Anzano, J; Caceres, J O

    2016-09-01

    This work reports on a simple and fast classification procedure for the quality control of red wines with protected designation of origin (PDO) by means of Laser Induced Breakdown Spectroscopy (LIBS) technique combined with Neural Networks (NN) in order to increase the quality assurance and authenticity issues. A total of thirty-eight red wine samples from different PDO were analyzed to detect fake wines and to avoid unfair competition in the market. LIBS is well known for not requiring sample preparation, however, in order to increase its analytical performance a new sample preparation treatment by previous liquid-to-solid transformation of the wine using a dry collagen gel has been developed. The use of collagen pellets allowed achieving successful classification results, avoiding the limitations and difficulties of working with aqueous samples. The performance of the NN model was assessed by three validation procedures taking into account their sensitivity (internal validation), generalization ability and robustness (independent external validation). The results of the use of a spectroscopic technique coupled with a chemometric analysis (LIBS-NN) are discussed in terms of its potential use in the food industry, providing a methodology able to perform the quality control of alcoholic beverages. PMID:27343593

  1. A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine.

    PubMed

    Tao, Yang; Sun, Da-Wen; Górecki, Adrian; Błaszczak, Wioletta; Lamparski, Grzegorz; Amarowicz, Ryszard; Fornal, Józef; Jeliński, Tomasz

    2016-03-01

    The influence of high hydrostatic pressure (HHP) processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine was investigated preliminarily. Wines were treated by HHP at 250, 450 and 650MPa for up to 45min and French oak chips (5g/L) were added. HHP enhanced the extraction of phenolics from oak chips. The phenolic contents and antioxidant activity of the wine increased after HHP processing in the presence of oak chips. Meanwhile, the anthocyanin content and wine color intensity decreased in the first 5min of pressure treatment and then increased gradually. The multivariate analysis revealed that "pressure holding time" was the key factor affecting wine physicochemical characteristics during HHP processing in the presence of oak chips. Furthermore, oak chip maceration with and without HHP processing weakened the intensities of several sensory attributes and provided the wine with an artificial taste. PMID:26471591

  2. Thermodynamic and kinetic properties of a red wine pigment: catechin-(4,8)-malvidin-3-O-glucoside.

    PubMed

    Nave, Frederico; Petrov, Vesselin; Pina, Fernando; Teixeira, Natércia; Mateus, Nuno; de Freitas, Victor

    2010-10-28

    Catechin-(4,8)-malvidin-3-glucoside, a red pigment adduct (at acid pH) found in red wine and resulting from the reaction between malvidin-3-glucoside and flavan-3-ols during wine aging, was synthesized. The thermodynamic and kinetic constants of the network of chemical reactions were fully determined by stopped flow: (i) Direct pH jumps, from thermal equilibrated solutions at pH = 1.0 (flavylium cation, AH(+)), show three kinetic processes. The first one occurs within the mixing time of the stopped flow and leads to the formation of quinoidal bases A and/or A(-) depending on the final pH; the second one takes place with a rate constant equal to 0.075 + 33[H(+)] and was attributed to the hydration reaction that forms the pseudobases (hemiketals), B/B(-). The third process is much slower, 2 × 10(-4) s(-1), and is due to the cis-trans isomerization giving rise to a small fraction of trans-chalcones, Ct/Ct(-). (ii) Reverse pH jumps from the thermally equilibrated solution at moderate to neutral pH values back to a sufficiently acidic medium clearly distinguish three kinetic processes: the first one takes place within the dead time and is due to the protonation of the bases; the second process occurs with the same rate constant of the hydration reaction monitored by direct pH jumps and is attributed to the formation of flavylium cation from the B; the last process occurs with a rate constant of 1.8 s(-1), and results from the formation of AH(+) from Ct through B, reflecting the rate of the ring closure (tautomerization). The separation of the hydration from the tautomerization upon a reverse pH jump is only possible because at pH < 1 the former reaction is faster than the last. An identical situation was observed for malvidin-3-glucoside (oenin) for pH < 2. PMID:20925351

  3. Intake of Red Wine in Different Meals Modulates Oxidized LDL Level, Oxidative and Inflammatory Gene Expression in Healthy People: A Randomized Crossover Trial

    PubMed Central

    Di Renzo, Laura; Valente, Roberto; Colica, Carmen

    2014-01-01

    Several studies have found that adherence to the Mediterranean Diet, including consumption of red wine, is associated with beneficial effects on oxidative and inflammatory conditions. We evaluate the outcome of consumption of a McDonald's Meal (McD) and a Mediterranean Meal (MM), with and without the additive effect of red wine, in order to ascertain whether the addition of the latter has a positive impact on oxidized (ox-) LDL and on expression of oxidative and inflammatory genes. A total of 24 subjects were analyzed for ox-LDL, CAT, GPX1, SOD2, SIRT2, and CCL5 gene expression levels, before and after consumption of the 4 different meal combinations with washout intervals between each meal. When red wine is associated with McD or MM, values of ox-LDL are lowered (P < 0.05) and expression of antioxidant genes is increased, while CCL5 expression is decreased (P < 0.05). SIRT2 expression after MM and fasting with red wine is significantly correlated with downregulation of CCL5 and upregulation of CAT (P < 0.001). GPX1 increased significantly in the comparison between baseline and all conditions with red wine. We highlighted for the first time the positive effect of red wine intake combined with different but widely consumed meal types on ox-LDL and gene expression. Trial Registration. This trial is registered with ClinicalTrials.gov NCT01890070. PMID:24876915

  4. Intake of red wine in different meals modulates oxidized LDL level, oxidative and inflammatory gene expression in healthy people: a randomized crossover trial.

    PubMed

    Di Renzo, Laura; Carraro, Alberto; Valente, Roberto; Iacopino, Leonardo; Colica, Carmen; De Lorenzo, Antonino

    2014-01-01

    Several studies have found that adherence to the Mediterranean Diet, including consumption of red wine, is associated with beneficial effects on oxidative and inflammatory conditions. We evaluate the outcome of consumption of a McDonald's Meal (McD) and a Mediterranean Meal (MM), with and without the additive effect of red wine, in order to ascertain whether the addition of the latter has a positive impact on oxidized (ox-) LDL and on expression of oxidative and inflammatory genes. A total of 24 subjects were analyzed for ox-LDL, CAT, GPX1, SOD2, SIRT2, and CCL5 gene expression levels, before and after consumption of the 4 different meal combinations with washout intervals between each meal. When red wine is associated with McD or MM, values of ox-LDL are lowered (P < 0.05) and expression of antioxidant genes is increased, while CCL5 expression is decreased (P < 0.05). SIRT2 expression after MM and fasting with red wine is significantly correlated with downregulation of CCL5 and upregulation of CAT (P < 0.001). GPX1 increased significantly in the comparison between baseline and all conditions with red wine. We highlighted for the first time the positive effect of red wine intake combined with different but widely consumed meal types on ox-LDL and gene expression. Trial Registration. This trial is registered with ClinicalTrials.gov NCT01890070. PMID:24876915

  5. Identification of phenolic compounds in red wine extract samples and zebrafish embryos by HPLC-ESI-LTQ-Orbitrap-MS.

    PubMed

    Vallverdú-Queralt, Anna; Boix, Nuria; Piqué, Ester; Gómez-Catalan, Jesús; Medina-Remon, Alexander; Sasot, Gemma; Mercader-Martí, Mercè; Llobet, Juan M; Lamuela-Raventos, Rosa M

    2015-08-15

    The zebrafish embryo is a highly interesting biological model with applications in different scientific fields, such as biomedicine, pharmacology and toxicology. In this study, we used liquid chromatography/electrospray ionisation-linear ion trap quadrupole-Orbitrap-mass spectrometry (HPLC/ESI-LTQ-Orbitrap-MS) to identify the polyphenol compounds in a red wine extract and zebrafish embryos. Phenolic compounds and anthocyanin metabolites were determined in zebrafish embryos previously exposed to the red wine extract. Compounds were identified by injection in a high-resolution system (LTQ-Orbitrap) using accurate mass measurements in MS, MS(2) and MS(3) modes. To our knowledge, this research constitutes the first comprehensive identification of phenolic compounds in zebrafish by HPLC coupled to high-resolution mass spectrometry. PMID:25794733

  6. Kinetics of odorant compounds in wine brandies aged in different systems.

    PubMed

    Caldeira, Ilda; Santos, Rui; Ricardo-da-Silva, Jorge M; Anjos, Ofélia; Mira, Helena; Belchior, A Pedro; Canas, Sara

    2016-11-15

    The odorants compounds of aged wine brandies comprise compounds deriving from the wood, from the distillate and from the reactions that occur inside the barrel. The aim of this work was to study the kinetics of the odorant compounds of a wine brandy during two years of ageing in two ageing systems. The odorant compounds in the analysed brandies changed significantly over the time, but with different evolution patterns. The wood related compounds increased over time, with the highest increase in the first months of ageing. The kinetics of cis, trans-β-methyl-γ-octalactone, acetovanillone and of seven volatile phenols are established for the first time in brandies. Moreover, a significant effect of the ageing system was found on the kinetics of the wood related compounds. These results pointed out the interest of these compounds as a tool to discriminate different ageing technologies. PMID:27283715

  7. Instrumentation and automated photometric titration procedure for total acidity determination in red wine employing a multicommuted flow system.

    PubMed

    Garcia, Ausberta Jesus Cabezas; Reis, Boaventura F

    2006-01-01

    An automated procedure for photometric titration of red wine and associated instrumentation is described. The procedure was based on the flow-batch approach implemented employing multicommutation. The photometric detection was carried out using a homemade LED-based photometer. The mixing device, LED, and photodetector were attached to the titration chamber in order to form a compact and small-sized unit. The flow system comprised an automatic injector and three-way solenoid valves, which were controlled by a microcomputer through an electronic interface card. The software, written in Quick BASIC 4.5, was designed with abilities to accomplish all steps of the titration procedure including data acquisition and real-time processing to decide about the course of titration in the following step and so forth, until the titration endpoint was reached. The usefulness of the proposed titration system was demonstrated by analyzing red wine samples. When results were compared with those obtained using the AOAC reference method, no significant difference was observed at the 95% confidence level. A relative standard deviation of ca 2% (n=9) was obtained when processing a typical red wine sample containing 7.3 gl-1 total acidity expressed as tartaric acid. PMID:17671625

  8. Instrumentation and Automated Photometric Titration Procedure for Total Acidity Determination in Red Wine Employing a Multicommuted Flow System

    PubMed Central

    Garcia, Ausberta Jesus Cabezas; Reis, Boaventura F.

    2006-01-01

    An automated procedure for photometric titration of red wine and associated instrumentation is described. The procedure was based on the flow-batch approach implemented employing multicommutation. The photometric detection was carried out using a homemade LED-based photometer. The mixing device, LED, and photodetector were attached to the titration chamber in order to form a compact and small-sized unit. The flow system comprised an automatic injector and three-way solenoid valves, which were controlled by a microcomputer through an electronic interface card. The software, written in Quick BASIC 4.5, was designed with abilities to accomplish all steps of the titration procedure including data acquisition and real-time processing to decide about the course of titration in the following step and so forth, until the titration endpoint was reached. The usefulness of the proposed titration system was demonstrated by analyzing red wine samples. When results were compared with those obtained using the AOAC reference method, no significant difference was observed at the 95% confidence level. A relative standard deviation of ca  2% (n=9 ) was obtained when processing a typical red wine sample containing 7.3 gl -1 total acidity expressed as tartaric acid. PMID:17671625

  9. Volatile compounds and odor preferences of ground beef added with garlic and red wine, and irradiated with charcoal pack

    NASA Astrophysics Data System (ADS)

    Lee, Kyung Haeng; Yun, Hyejeong; Lee, Ju Woon; Ahn, Dong Uk; Lee, Eun Joo; Jo, Cheorun

    2012-08-01

    Irradiation is the most efficient non-thermal technology for improving hygienic quality and extending the shelf-life of food products. One of the adverse effects of food irradiation, however, is off-flavor production, which significantly affects the sensory preferences for certain foods. In this study, garlic (5%, w/w) and red wine (1:1, w/w) were added to ground beef to increase the radiation sensitivity of pathogens and improve meat odor/flavor. Samples were irradiated at 0 or 5 kGy in the presence of charcoal pack. SPME-GC-MS analysis was performed to measure the changes in the volatile compounds and sensory characteristics of the samples. The amount of total volatile compounds produced from ground beef was greater when the sample was irradiated. When garlic and red wine were added to the ground beef, the amount of volatile compounds significantly increased, and the amount of volatile compounds increased even further after irradiation. However, when the samples were irradiated with charcoal pack, the amount of volatile compounds decreased significantly. Sensory evaluation indicated that charcoal pack significantly increased the odor preferences for both irradiated and non-irradiated ground beef added with garlic. These results indicated that addition of charcoal pack to ground beef could reduce off-odor problems induced by irradiation, and this effect was consistent even when certain additives such as garlic and red wine were added.

  10. Red wine extract decreases pro-inflammatory markers, nuclear factor-κB and inducible NOS, in experimental metabolic syndrome.

    PubMed

    Janega, Pavol; Klimentová, Jana; Barta, Andrej; Kovácsová, Mária; Vranková, Stanislava; Cebová, Martina; Čierna, Zuzana; Matúsková, Zuzana; Jakovljevic, Vladimir; Pechánová, Olga

    2014-09-01

    We aimed to analyse the effects of alcohol-free Alibernet red wine extract (AWE) on nitric oxide synthase (NOS) activity and pro-inflammatory markers such as nuclear factor-κB (NFκB) and inducible NOS (iNOS) protein expression in experimental metabolic syndrome. Young 6 week-old male Wistar Kyoto (WKY) and obese, spontaneously hypertensive rats (SHR/N-cp) were divided into control groups and groups treated with AWE (24.2 mg per kg per day) for 3 weeks (n = 6 in each group). Total NOS activity and endothelial NOS (eNOS), iNOS and NFκB (p65) protein expressions were determined in the heart left ventricle and aorta by Western blot and immunohistochemical analysis. All parameters investigated significantly increased in the aorta of SHR/N-cp rats. Pro-inflammatory markers such as NFκB and iNOS were increased in the left ventricle as well. AWE treatment did not affect total NOS activity and eNOS expression in the aorta; however, it was able to decrease NFκB and iNOS protein expression in both the left ventricle and aorta. In conclusion, in the cardiovascular system, Alibernet red wine extract decreased NFκB and iNOS protein expressions elevated as a consequence of developed metabolic syndrome. This effect may represent one of the protective, anti-inflammatory properties of Alibernet red wine polyphenols on cardiovascular risk factors related to metabolic syndrome. PMID:25051230

  11. Antioxidant and Anti-Inflammatory Effects in RAW264.7 Macrophages of Malvidin, a Major Red Wine Polyphenol

    PubMed Central

    Bognar, Eszter; Sarszegi, Zsolt; Szabo, Aliz; Debreceni, Balazs; Kalman, Nikoletta; Tucsek, Zsuzsanna; Sumegi, Balazs; Gallyas, Ferenc

    2013-01-01

    Background Red wine polyphenols can prevent cardiovascular and inflammatory diseases. Resveratrol, the most extensively studied constituent, is unlikely to solely account for these beneficial effects because of its rather low abundance and bioavailability. Malvidin is far the most abundant polyphenol in red wine; however, very limited data are available about its effect on inflammatory processes and kinase signaling pathways. Methods & Findings The present study was carried out by using RAW 264.7 macrophages stimulated by bacterial lipopolysaccharide in the presence and absence of malvidin. From the cells, activation of nuclear factor-kappaB, mitogen-activated protein kinase, protein kinase B/Akt and poly ADP-ribose polymerase, reactive oxygen species production, mitogen-activated protein kinase phosphatase-1 expression and mitochondrial depolarization were determined. We found that malvidin attenuated lipopolysaccharide-induced nuclear factor-kappaB, poly ADP-ribose polymerase and mitogen-activated protein kinase activation, reactive oxygen species production and mitochondrial depolarization, while upregulated the compensatory processes; mitogen-activated protein kinase phosphatase-1 expression and Akt activation. Conclusions These effects of malvidin may explain the previous findings and at least partially account for the positive effects of moderate red wine consumption on inflammation-mediated chronic maladies such as obesity, diabetes, hypertension and cardiovascular disease. PMID:23755222

  12. Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis.

    PubMed

    Roullier-Gall, Chloé; Witting, Michael; Moritz, Franco; Gil, Ryan B; Goffette, Delphine; Valade, Michel; Schmitt-Kopplin, Philippe; Gougeon, Régis D

    2016-07-15

    The oxygenation of Champagne wine after 4 and 6 years of aging on lees in bottle was investigated by FTICR-MS and UPLC-Q-TOF-MS. Three levels of permeability were considered for the stoppers, ranging from 0.2 to 1.8 mg/L/year of oxygen transfer rate. Our results confirmed a good repeatability of ultra-high resolution FTICR-MS, both in terms of m/z and coefficient of variation of peak intensities among biological replicates. Vintages appeared to be the most discriminated features, and metabolite annotations suggested that the oldest wines (2006) were characterized by a higher sensitivity towards oxygenation. Within each vintage, the oxygenation mechanisms appeared to be different for low and high ingresses of oxygen, in agreement with the hormesis character of wine oxygenation. In the particular case of single variety wines and for a given level of stopper permeability, our results also showed that variety discrimination could be easily achieved among wines. PMID:26948607

  13. Tracing changes in atmospheric sources of lead contamination using lead isotopic compositions in Australian red wine.

    PubMed

    Kristensen, Louise Jane; Taylor, Mark Patrick; Evans, Andrew James

    2016-07-01

    Air quality data detailing changes to atmospheric composition from Australia's leaded petrol consumption is spatially and temporally limited. In order to address this data gap, wine was investigated as a potential proxy for atmospheric lead conditions. Wine spanning sixty years was collected from two wine regions proximal to the South Australian capital city, Adelaide, and analysed for lead concentration and lead and strontium isotopic composition for source apportionment. Maximum wine lead concentrations (328 μg/L) occur prior to the lead-in-air monitoring in South Australia in the later 1970s. Wine lead concentrations mirror available lead-in-air measurements and show a declining trend reflecting parallel reductions in leaded petrol emissions. Lead from petrol dominated the lead in wine ((206)Pb/(207)Pb: 1.086; (208)Pb/(207)Pb: 2.360) until the introduction of unleaded petrol, which resulted in a shift in the wine lead isotopic composition closer to vineyard soil ((206)Pb/(207)Pb: 1.137; (208)Pb/(207)Pb: 2.421). Current mining activities or vinification processes appear to have no impact with recent wine samples containing less than 4 μg/L of lead. This study demonstrates wine can be used to chronicle changes in environmental lead emissions and is an effective proxy for atmospherically sourced depositions of lead in the absence of air quality data. PMID:27037773

  14. Interdisciplinary Knowledge Integration: Genuine Scientific Inquiry or 'Full-Bodied' Red Wine?

    NASA Astrophysics Data System (ADS)

    Christakos, G.

    2004-12-01

    If the development of conceptual models is going to produce rigorous rules for the integration of knowledge from different disciplines and levels of organization, it should rely on an adequate understanding of scientific interdisciplinarity. Interdisciplinarity, however, is not always a clearly understood and widely accepted concept: (i) Interdisciplinarity has been viewed by certain groups in the same context as the unification of science, which refers to the pyramidal hierarchy that reduces one domain of science to another, seeking the unity of science and searching for the ultimate scientific truth. (ii) A distinction is made between interdisciplinarity producing a new discipline and interdisciplinarity involving the continuing interaction of a variety of disciplines without leading to a separate discipline. (iii) Another distinction is made between interdisciplinarity viewed as a merely practical activity happening on an everyday basis (e.g., studying the components of structured whole in isolation and applying ad hoc combinations to yield the final result) and interdisciplinarity considered for scientific research purposes (in which case issues of disciplinary incompleteness and non-reductive autonomy to be blended with another one may arise). In view of the above, genuinely interdisciplinary and innovative knowledge integration should not be confused with cosmetic inderdisciplinarity, the latter having a superficial and ad hoc interdisciplinary character allowing disciplinary business to go on as usual at the cheap price of some interdisciplinary rhetoric. In the cosmetic case 'interdisciplinarity' is used to describe -and praise- research projects as routinely as 'full-bodied' is used to describe red wines.

  15. Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines.

    PubMed

    Pérez-Martín, Fátima; Seseña, Susana; Izquierdo, Pedro Miguel; Palop, María Llanos

    2013-05-15

    The goal of this study was to examine the esterase activity of 243 lactic acid bacteria (LAB) strains from wines of different red grape varieties, belonging to the genera Oenococcus, Lactobacillus, Pediococcus and Enterococcus. p-Nitrophenyl octanoate was used as substrate. All strains presented esterase activity in the first screening, but only those showing higher activity were used in subsequent studies to determine the cellular location of this activity, the influence of pH, temperature and the presence of ethanol and the substrate specificity. For the thirteen selected strains, the highest activity was observed in the intracellular fraction. Responses to pH, temperature and ethanol were strain-dependent, but for all the strains, a marked decrease in activity in presence of ethanol was observed. When the influence of pH and ethanol acting together was studied at 25 °C and 37 °C, temperature-dependent differences were not observed for any of the strains except for Oen6. In the substrate specificity assay, the majority of strains of all genera displayed a trend to more readily hydrolyse ester substrates from C8 and longer. PMID:23558198

  16. Organ-Protective Effects of Red Wine Extract, Resveratrol, in Oxidative Stress-Mediated Reperfusion Injury

    PubMed Central

    Liu, Fu-Chao; Tsai, Hsin-I; Yu, Huang-Ping

    2015-01-01

    Resveratrol, a polyphenol extracted from red wine, possesses potential antioxidative and anti-inflammatory effects, including the reduction of free radicals and proinflammatory mediators overproduction, the alteration of the expression of adhesion molecules, and the inhibition of neutrophil function. A growing body of evidence indicates that resveratrol plays an important role in reducing organ damage following ischemia- and hemorrhage-induced reperfusion injury. Such protective phenomenon is reported to be implicated in decreasing the formation and reaction of reactive oxygen species and pro-nflammatory cytokines, as well as the mediation of a variety of intracellular signaling pathways, including the nitric oxide synthase, nicotinamide adenine dinucleotide phosphate oxidase, deacetylase sirtuin 1, mitogen-activated protein kinase, peroxisome proliferator-activated receptor-gamma coactivator 1 alpha, hemeoxygenase-1, and estrogen receptor-related pathways. Reperfusion injury is a complex pathophysiological process that involves multiple factors and pathways. The resveratrol is an effective reactive oxygen species scavenger that exhibits an antioxidative property. In this review, the organ-protective effects of resveratrol in oxidative stress-related reperfusion injury will be discussed. PMID:26161238

  17. Sherry wines.

    PubMed

    Ángeles Pozo-Bayón, M; Victoria Moreno-Arribas, M

    2011-01-01

    Sherry wines are among the most distinctive Spanish wines, mainly produced in the southern Spain (particularly in Jerez and Montilla-Moriles), using traditional practices aimed at ensuring uniform quality and characteristics over time. Several types of Sherry wines are produced depending on the winemaking conditions. Fino-type wines are characterized by a dynamic biological aging, in which a layer of yeast grows in the surface of the wine (flor velum). On the contrary, Oloroso-type sherry wines are subjected to an oxidative aging, while Amontillado-type Sherries are produced by combining both production systems. Therefore, these wines undergo different biological and chemical processes that affect distinctively their chemical composition and their aroma and sensory characteristics. Through this review, the main aspects involved in the winemaking technology of sherry wines, and the latest scientific findings related to the microbiota of the flor film and other aspects associated to the changes in their chemical and sensory composition during aging will be revised. Some new trends in sherry wine technology focused on the acceleration of the biological aging or the use of organic grapes will be also considered. PMID:21867891

  18. Novel multiresidue method for determination of pesticides in red wine using gas chromatography-mass spectrometry and solid phase extraction.

    PubMed

    Pelajić, Maja; Peček, Gorana; Mutavdžić Pavlović, Dragana; Vitali Čepo, Dubravka

    2016-06-01

    A new multiresidue method was developed for determination of 25 pesticide residues in red wine by gas chromatography coupled to mass spectrometry with a single run of 23.63 min. Samples were extracted from wine with solid phase extraction using Oasis HLB. Mixture of methanol and water was used for rinsing, while acetonitrile and n-hexane were used as elution solvents. Method was validated according to SANCO/12571/2013 criteria in wide linearity range (limit of quantification - 400 μg L(-1)). Limits of quantification (LOQ) were well below 10 μg L(-1) for most pesticides and recoveries at 2×LOQ and 10×LOQ concentration levels were in range 70-120%. Precision, expressed as a relative standard deviation, was always under 14%. The method was applied to 32 red wine samples from Croatia. Pesticides were detected in 30 samples with a total of 15 pesticides found, 7 of which were at a high concentration. PMID:26830566

  19. Application of the shifted excitation Raman difference spectroscopy (SERDS) to the analysis of trace amounts of methanol in red wines

    NASA Astrophysics Data System (ADS)

    Volodin, Boris; Dolgy, Sergei; Ban, Vladimir S.; Gracin, Davor; Juraić, Krunoslav; Gracin, Leo

    2014-03-01

    Shifted Excitation Raman Difference Spectroscopy (SERDS) has proven an effective method for performing Raman analysis of fluorescent samples. This technique allows achieving excellent signal to noise performance with shorter excitation wavelengths, thus taking full advantage of the superior signal strength afforded by shorter excitation wavelengths and the superior performance, also combined with lower cost, delivered by silicon CCDs. The technique is enabled by use of two closely space fixed-wavelength laser diode sources stabilized with the Volume Bragg gratings (VBGs). A side by side comparison reveals that SERDS technique delivers superior signal to noise ratio and better detection limits in most situations, even when a longer excitation wavelength is employed for the purpose of elimination of the fluorescence. We have applied the SERDS technique to the quantitative analysis of the presence of trace amounts of methanol in red wines, which is an important task in quality control operations within wine industry and is currently difficult to perform in the field. So far conventional Raman spectroscopy analysis of red wines has been impractical due to the high degree of fluorescence.

  20. Characterization of macromolecular complexes in red wine: Composition, molecular mass distribution and particle size.

    PubMed

    Bindon, Keren A; Carew, Anna L; Mierczynska-Vasilev, Agnieszka; Kassara, Stella; Kerslake, Fiona; Smith, Paul A

    2016-05-15

    Precipitates were prepared from two compositionally different Pinot noir wines with addition of excess ethanol, and contained primarily polysaccharide, tannin and protein. The ethanol-soluble material was further fractionated into polymeric (tannin) and monomeric phenolics. Tannin associated with precipitates was of a higher molecular mass than that remaining in ethanolic solution. Wine fractions were reconstituted at the ratios of the original wine and analyzed using nanoparticle tracking analysis. The average particle size of the tannin fraction was 75-89 nm, and increased when combined with the precipitate (≅ 200 nm). Addition of the monomeric fraction to the tannin-precipitate complex increased both the incidence and concentration of smaller particles, reducing the average particle size. The formation of aggregates occurred in all fractions and only minor differences in particle size distribution were found between wines. Differences in particle concentration between wines appear to be due to differences in the total concentration of macromolecules rather than compositional differences. PMID:26776042

  1. High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage.

    PubMed

    Santos, Mickael C; Nunes, Cláudia; Rocha, M Angélica M; Rodrigues, Ana; Rocha, Sílvia M; Saraiva, Jorge A; Coimbra, Manuel A

    2015-12-01

    The impact of high hydrostatic pressure (HHP) treatments on volatile composition of sulphur dioxide-free wines during bottle storage was studied. For this purpose, white and red wines were produced without sulphur dioxide (SO2) and, at the end of the alcoholic fermentation, the wines were pressurised at 500 MPa and 425 MPa for 5 min. Wine with 40 ppm of SO2 and a wine without a preservation treatment were used as controls. More than 160 volatile compounds, distributed over 12 chemical groups, were identified in the wines by an advanced gas chromatography technique. The pressurised wines contained a higher content of furans, aldehydes, ketones, and acetals, compared with unpressurised wines after 9 months of storage. The changes in the volatile composition indicate that HHP treatments accelerated the Maillard reaction, and alcohol and fatty acid oxidation, leading to wines with a volatile composition similar to those of faster aged and/or thermally treated wines. PMID:26041211

  2. Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines.

    PubMed

    Añón, Ana; López, Jorge F; Hernando, Diego; Orriols, Ignacio; Revilla, Eugenio; Losada, Manuel M

    2014-04-01

    The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds possessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocyanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins. PMID:24262556

  3. Are Enterococcus populations present during malolactic fermentation of red wine safe?

    PubMed

    Pérez-Martín, Fátima; Seseña, Susana; Izquierdo, Pedro Miguel; Palop, María Llanos

    2014-09-01

    The aim of this study was the genetic characterisation and safety evaluation of 129 Enterococcus isolates obtained from wine undergoing malolactic fermentation. Genetic characterisation by randomly amplified polymorphic DNA-PCR displayed 23 genotypes. 25 isolates representative of all genotypes were identified as Enterococcus faecium by species-specific PCR and assayed for antibiotic resistance, presence of virulence genes and aminobiogenic capacity, both in decarboxylase medium and wine. The aminobiogenic capacity in wine was analysed in presence (assay 1) and absence (assay 2) of Oenococcus oeni CECT 7621. Resistance to tetracycline, cotrimoxazol, vancomycin and teicoplanin was exhibited by 96% of the strains, but none of them harboured the assayed virulence genes. All of the strains harboured the tyrosine decarboxylase (tdc) gene, while 44% were positive for tyramine in decarboxylase medium. Only five out of 25 strains survived in wine after seven days of incubation, and when concentrations of biogenic amines in wines were determined by HPLC, only those wines in which the five surviving strains occurred contained biogenic amines. Histamine, putrescine and cadaverine were detected in wines from both assays, although concentrations were higher in assay 2. Tyramine and phenylethylamine were detected only in absence of O. oeni. This research contributes for the knowledge of safety aspects of enterococci related to winemaking. PMID:24929723

  4. Chronic treatment with red wine modulates the purinergic neurotransmission and decreases blood pressure in hypertensive SHR and diabetic-STZ rats.

    PubMed

    Musial, Diego C; Bomfim, Guilherme H S; Miranda-Ferreira, Regiane; Caricati-Neto, Afonso; Jurkiewicz, Aron; Jurkiewicz, Neide H

    2015-01-01

    It is known that red wine has cardioprotective properties. However, its influence is unknown about purinergic system. Therefore, we study the influence of the treatment with red wine or ethanol in purinergic neurotransmission. We used Wistar Kyoto rats (WKY), diabetic streptozotocin-induced WKY and spontaneously hypertensive rats (SHR), treated with red wine (12.5%) or ethanol (12.5%). The cardiovascular function stimulated with purinergic agonists and systolic blood pressure (SBP) was assessed. In atria of diabetics and SHRs, the P1 receptor response was decreased, unlike the P2 receptor response was increased. Likewise, in aorta the affinity to adenosine (ADO) was decreased from SHRs and diabetics. Furthermore, the P2X function was increased just SHRs. All these alterations were improved after treatment with red wine, resulting in reduction of SBP from diabetics and SHRs, but not when treated with ethanol. This study has important implications, because it is shown that consumption of red wine can improve cardiovascular system by purinergic neurotransmission. PMID:26088281

  5. Tryptophan-ethylester, the false (unveiled) melatonin isomer in red wine.

    PubMed

    Iriti, Marcello; Vigentini, Ileana

    2015-01-01

    Among the food plants, the presence of melatonin in grapes (Vitis vinifera L.) deserves particular attention because of the production of wine, an alcoholic beverage of economic relevance and with putative healthy effects. Furthermore, melatonin isomers have been detected in wine too. Recently, one of these isomers has been identified as tryptophan-ethylester, a compound with the same molecular weight of melatonin. In this Commentary, we briefly comment the source(s) of tryptophan-ethylester in wine and the putative nutritional role(s). PMID:25922582

  6. Tryptophan-Ethylester, the False (Unveiled) Melatonin Isomer in Red Wine

    PubMed Central

    Iriti, Marcello; Vigentini, Ileana

    2015-01-01

    Among the food plants, the presence of melatonin in grapes (Vitis vinifera L.) deserves particular attention because of the production of wine, an alcoholic beverage of economic relevance and with putative healthy effects. Furthermore, melatonin isomers have been detected in wine too. Recently, one of these isomers has been identified as tryptophan-ethylester, a compound with the same molecular weight of melatonin. In this Commentary, we briefly comment the source(s) of tryptophan-ethylester in wine and the putative nutritional role(s). PMID:25922582

  7. Impact of pectolytic enzyme on the fermentation time and free-run juice rate of Sharad red wine.

    PubMed

    Arora, Bindu; More, Shraddha

    2015-02-01

    We evaluated the effect of addition of commercially available pectolytic enzyme preparations in the must from Sharad variety, cultivated in India and its influence on some oenological parameters of red wine. The small scale fermentations demonstrated marked difference of organoleptic (colour) and rheologic characteristics (filterability, settling rates) and aroma between enzyme treated samples and control samples. We observed 29% enhancement in free-run juice yield and a remarkable 43% reduction in the fermentation time compared to the control. This biotechnological approach has demonstrated the economic feasibility and the benefits of adding 0.05 g. Kg(-1) grapes pectolytic enzyme in terms of yield, aroma, colour, clarity and fermentation period. PMID:25757241

  8. Polyphenolic pattern and in vitro cardioprotective properties of typical red wines from vineyards cultivated in Scafati (Salerno, Italy).

    PubMed

    Tenore, Gian Carlo; Manfra, Michele; Stiuso, Paola; Coppola, Luigi; Russo, Mariateresa; Ritieni, Alberto; Campiglia, Pietro

    2013-10-15

    Wines are the subject of increasing numbers of investigations owing to the pharmaceutical usefulness of grape phytochemicals. The aim of the present work was to hypothesize the use of lyophilised red wines for the formulation of food supplements potentially useful against both physiological and induced cardiac oxidative stress. Cardiac derived H9C2 myocytes were incubated with increasing doses (0.01-1μg) of lyophilised Aglianico wine (lioAW). Experiments showed an appreciable direct radical scavenging activity at a maximum lioAW dose of 0.03μg that made the caspase-3 activity decrease by about 41%. Cardiac cells were exposed to 1μM doxorubicin and its combination with different doses of lioAW. Maximum lioAW aliquot of 0.03μg seemed to effectively contrast the induced oxidant injury decreasing the reactive oxygen species (ROSs) levels by about 38%and depressing the caspase-3 activity by about 63%. In both assays, pro-oxidant effects at higher lioAW concentrations were detected. PMID:23692769

  9. Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂.

    PubMed

    Ferreira, Vicente; Carrascon, Vanesa; Bueno, Mónica; Ugliano, Maurizio; Fernandez-Zurbano, Purificación

    2015-12-30

    Fifteen Spanish red wines extensively characterized in terms of SO2, color, antioxidant indexes, metals, and polyphenols were subjected to five consecutive sensor-controlled cycles of air saturation at 25 °C. Within each cycle, O2 consumption rates cannot be interpreted by simple kinetic models. Plots of cumulated consumed O2 made it possible to define a fast and highly wine-dependent initial O2 consumption rate and a second and less variable average O2 consumption rate which remains constant in saturations 2 to 5. Both rates have been satisfactorily modeled, and in both cases they were independent of Fe and SO2 and highly dependent on Cu levels. Average rates were also related to Mn, pH, Folin, protein precipitable proanthocyanidins (PPAs), and polyphenolic profile. Initial rates were strong and negatively correlated to SO2 consumption, indicating that such an initial rate is either controlled by an unknown antioxidant present in some wines or affected by a poor real availability of SO2. Remaining unreacted SO2 is proportional to initial combined SO2 and to final free acetaldehyde. PMID:26654524

  10. Assessment of the genetic polymorphism and biogenic amine production of indigenous Oenococcus oeni strains isolated from Greek red wines.

    PubMed

    Pramateftaki, P V; Metafa, M; Karapetrou, G; Marmaras, G

    2012-02-01

    In the warm climate country of Greece malolactic fermentation (MLF) has received limited attention. Molecular techniques and High Performance Liquid Chromatography (HPLC) were used to study the genetic polymorphism of autochthonous lactic acid bacteria developing towards the end of spontaneous MLF of Greek red wines and for the assessment of their potential to produce harmful biogenic amines. This research revealed that native Oenococcus oeni isolates are very much adapted to specific winery conditions since the majority of spontaneous MLF were driven mostly or exclusively by a single strain of O. oeni. Native O. oeni strains showed only limited dispersion since cluster analysis uncovered only few common genotypes among indigenous isolates from different wineries. The genotype of a frequently used malolactic starter was more than often detected among autochthonous isolates without nevertheless compromising the biodiversity of natural microflora residing in wineries but rather becoming a part of it. For the majority of the wine samples studied, MLF implementation and storage in bottles resulted in negligible changes on the levels of the BA histamine, tyramine, phenylethylamine, cadaverine as well as of ethylamine, methylamine, isobutylamine. We provide evidence that autochthonous O. oeni isolates can only contribute to putrescine accumulation in Greek wines but still the specific trait behaves as strain-specific with a limited dispersion. PMID:22029925

  11. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.

    PubMed

    Gonçalves, Berta; Falco, Virgílio; Moutinho-Pereira, José; Bacelar, Eunice; Peixoto, Francisco; Correia, Carlos

    2009-01-14

    The impact of elevated carbon dioxide concentration ([CO2]) on the quality of berries, must, and red wine (with special reference to volatile composition, phenolic content, and antioxidant activity) made from Touriga Franca, a native grape variety of Vitis vinifera L. for Port and Douro wine manufacturing grown in the Demarcated Region of Douro, was investigated during 2005 and 2006. Grapevines were grown either in open-top chambers (OTC) with ambient (365 +/- 10 ppm) or elevated (500 +/-16 ppm) [CO2] or in an outside plot. In general, the increase of [CO2] did not affect berry characteristics, especially the total anthocyan and tannin concentrations. However, the total anthocyan and polyphenol concentrations of the red wine were inhibited under elevated [CO2]. The antioxidant capacity of the wines was determined by DPPH, ABTS, and TBARS assays and, despite the low concentrations of phenolics, the elevated [CO2] did not significantly change the total antioxidant capacity of the red wines. Thirty-five volatile compounds belonging to seven chemical groups were identified: C6 alcohols, higher alcohols, esters, terpenols, carbonyl compounds, acids, volatile phenols, and C13 norisoprenoids. Generally, the same volatile compounds were present in all of the wines, but the relative levels varied among the treatments. The effect of elevated [CO2] was significant because it was detected as an increase in ethyl 2-methylbutyrate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, butyric acid, and isovaleric acid concentrations and a decrease in ethyl acetate concentration when compared to wines produced in ambient [CO2] in 2005. In elevated [CO2], wines from 2006 had lower methionol, 1-octanol, and 4-ethylguaiacol and higher ethyl lactate and linalool concentrations. The increase in [CO2] did not significantly affect C6 alcohols, citronellol, carbonyl compounds, and beta-damascenone concentrations. This study showed that the predicted rise in [CO2] did not produce negative

  12. Modeling the Antioxidant Capacity of Red Wine from Different Production Years and Sources under Censoring

    PubMed Central

    Jäntschi, Lorentz; Sestraş, Radu E.; Bolboacă, Sorana D.

    2013-01-01

    The health benefit of drinking wine, expressed as capacity to defend the human organism from the free radicals action and thus reducing the oxidative stress, has already been demonstrated, and the results had been published in scientific literature. The aim of our study was to develop and assess a model able to estimate the antioxidant capacity (AC) of several samples of Romanian wines and to evaluate the AC dependency on the vintage (defined as the year in which wine was produced) and grape variety under presence of censored data. A contingency of two grape varieties from two different vineyards in Romania and five production years, with some missing experimental data, was used to conduct the analysis. The analysis showed that the antioxidant capacity of the investigated wines is linearly dependent on the vintage. Furthermore, an iterative algorithm was developed and applied to obtain the coefficients of the model and to estimate the missing experimental value. The contribution of wine source to the antioxidant capacity proved equal to 11%. PMID:24260039

  13. Proton Induced X-ray Emission Spectroscopy of Red Wine Samples Using the Union College Pelletron Accelerator

    NASA Astrophysics Data System (ADS)

    Schuff, Katie; Labrake, Scott

    2010-11-01

    A 1-megavolt tandem electrostatic Pelletron particle accelerator housed at Union College was used to measure the elemental composition and concentration of homemade Cabernet and Merlot red wine samples. A beam of 1.8-MeV protons directed at an approximately 12-μm thin Mylar substrate onto which 8-μL of concentrated red wine was dried caused inner shell electrons to be ejected from the target nuclei and these vacancies are filled through electronic transitions of higher orbital electrons accompanied by the production of an x-ray photon characteristic of the elemental composition of the target. This is the PIXE Method. Data on the intensity versus energy of the x-rays were collected using an Amptek silicon drift detector and were analyzed to determine the elemental composition and the samples were found to contain P, S, K, Cl, Ca, Sc, Mn, Al, Fe, & Co. Elemental concentrations were determined using the analysis package GUPIX. It is hypothesized that the cobalt seen is a direct result of the uptake by the grapes and as a product of the fermentation process a complex of vitamin B12 is produced.

  14. Design and Performance Testing of a DNA Extraction Assay for Sensitive and Reliable Quantification of Acetic Acid Bacteria Directly in Red Wine Using Real Time PCR.

    PubMed

    Longin, Cédric; Guilloux-Benatier, Michèle; Alexandre, Hervé

    2016-01-01

    Although strategies exist to prevent AAB contamination, the increased interest for wines with low sulfite addition leads to greater AAB spoilage. Hence, there is a real need for a rapid, specific, sensitive, and reliable method for detecting these spoilage bacteria. All these requirements are met by real time Polymerase Chain Reaction (or quantitative PCR; qPCR). Here, we compare existing methods of isolating DNA and their adaptation to a red wine matrix. Two different protocols for isolating DNA and three PCR mix compositions were tested to select the best method. The addition of insoluble polyvinylpolypyrrolidone (PVPP) at 1% (v/v) during DNA extraction using a protocol succeeded in eliminating PCR inhibitors from red wine. We developed a bacterial internal control which was efficient in avoiding false negative results due to decreases in the efficiency of DNA isolation and/or amplification. The specificity, linearity, repeatability, and reproducibility of the method were evaluated. A standard curve was established for the enumeration of AAB inoculated into red wines. The limit of quantification in red wine was 3.7 log AAB/mL and about 2.8 log AAB/mL when the volume of the samples was increased from 1 to 10 mL. Thus, the DNA extraction method developed in this paper allows sensitive and reliable AAB quantification without underestimation thanks to the presence of an internal control. Moreover, monitoring of both the AAB population and the amount of acetic acid in ethanol medium and red wine highlighted that a minimum about 6.0 log cells/mL of AAB is needed to significantly increase the production of acetic acid leading to spoilage. PMID:27313572

  15. Design and Performance Testing of a DNA Extraction Assay for Sensitive and Reliable Quantification of Acetic Acid Bacteria Directly in Red Wine Using Real Time PCR

    PubMed Central

    Longin, Cédric; Guilloux-Benatier, Michèle; Alexandre, Hervé

    2016-01-01

    Although strategies exist to prevent AAB contamination, the increased interest for wines with low sulfite addition leads to greater AAB spoilage. Hence, there is a real need for a rapid, specific, sensitive, and reliable method for detecting these spoilage bacteria. All these requirements are met by real time Polymerase Chain Reaction (or quantitative PCR; qPCR). Here, we compare existing methods of isolating DNA and their adaptation to a red wine matrix. Two different protocols for isolating DNA and three PCR mix compositions were tested to select the best method. The addition of insoluble polyvinylpolypyrrolidone (PVPP) at 1% (v/v) during DNA extraction using a protocol succeeded in eliminating PCR inhibitors from red wine. We developed a bacterial internal control which was efficient in avoiding false negative results due to decreases in the efficiency of DNA isolation and/or amplification. The specificity, linearity, repeatability, and reproducibility of the method were evaluated. A standard curve was established for the enumeration of AAB inoculated into red wines. The limit of quantification in red wine was 3.7 log AAB/mL and about 2.8 log AAB/mL when the volume of the samples was increased from 1 to 10 mL. Thus, the DNA extraction method developed in this paper allows sensitive and reliable AAB quantification without underestimation thanks to the presence of an internal control. Moreover, monitoring of both the AAB population and the amount of acetic acid in ethanol medium and red wine highlighted that a minimum about 6.0 log cells/mL of AAB is needed to significantly increase the production of acetic acid leading to spoilage. PMID:27313572

  16. Differentiation of red wines using an electronic nose based on surface acoustic wave devices.

    PubMed

    García, M; Fernández, M J; Fontecha, J L; Lozano, J; Santos, J P; Aleixandre, M; Sayago, I; Gutiérrez, J; Horrillo, M C

    2006-02-15

    An electronic nose, utilizing the principle of surface acoustic waves (SAW), was used to differentiate among different wines of the same variety of grapes which come from the same cellar. The electronic nose is based on eight surface acoustic wave sensors, one is a reference sensor and the others are coated by different polymers by spray coating technique. Data analysis was performed by two pattern recognition methods; principal component analysis (PCA) and probabilistic neuronal network (PNN). The results showed that electronic nose was able to identify the tested wines. PMID:18970446

  17. Analysis and assessment of Madeira wine ageing over an extended time period through GC-MS and chemometric analysis.

    PubMed

    Pereira, Ana C; Reis, Marco S; Saraiva, Pedro M; Marques, José C

    2010-02-15

    Wine is one of the world's higher value agricultural products. The present work is centred on Madeira wine, a fine and prestigious example among Portuguese liqueur wines,with the main goal to deepen our understanding of relevant phenomena going on during the winemaking process, in particular during ageing of "Malmsey" Madeira wine. In this paper we present the results obtained from the chemical characterization of how its aroma composition evolves during ageing, and the development of a robust framework for analyzing the identity of aged Madeira wines. An extended ageing period was considered, covering a time frame of twenty years, from which several samples were analyzed in terms of their aromatic composition. The multivariate structure of this chemical information was then processed through multivariate statistical feature extraction techniques such as principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), in order to identify the relevant patterns corresponding to trends associated with wine ageing. Classification methodologies for age prediction were developed, using data from the lower dimensional sub-spaces obtained after projecting the original data to the latent variable spaces provided by PCA or PLS-DA. Finally, the performance for each classification methodology developed was evaluated according to their error rates using cross-validation methodologies (Leave-One-Out and k-fold Monte Carlo). Results obtained so far show that quite interesting classification performances can indeed be achieved, despite the natural variability present in wine products. These results also provide solid bases which can be used to build up available frameworks which assist quality monitoring and identity assurance tasks. PMID:20103138

  18. Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging.

    PubMed

    Rodríguez-Bencomo, Juan José; Andújar-Ortiz, Inmaculada; Moreno-Arribas, M Victoria; Simó, Carolina; González, Javier; Chana, Antonio; Dávalos, Juan; Pozo-Bayón, M Ángeles

    2014-02-12

    The impact of the addition of glutathione-enriched Inactive dry yeast preparations (g-IDYs) on the stability of some typical wine terpenes (linalool, α-terpineol, β-citronellol, and nerol) stored under accelerated oxidative conditions was evaluated in model wines. Additionally, the effects of a second type of IDY preparation with a different claim (fermentative nutrient) and the sole addition of commercial glutathione into the model wines were also assessed. Model wines were spiked with the low molecular weight fraction (<3 kDa permeate) isolated from the IDYs, avoiding the interaction of aroma compounds with other yeast components. An exhaustive chemical characterization of both IDY permeates was carried out by using targeted and nontargeted metabolomics approaches using CE-MS and FT-ICR-MS analytical platforms. The findings suggest that the addition of <3 kDa permeate isolated from any of the IDYs employed decreases the loss of typical wine terpenes in model wines submitted to accelerated aging conditions. The g-IDY preparation did indeed release reduced GSH into the model wines, although this compound did not seem exclusively related to the protective effect on some aroma compounds determined in both model wines. The presence of other sulfur-containing compounds from yeast origin in g-IDY, and also the presence of small yeast peptides, such as methionine/tryptophan/tyrosine-containing tripeptide in both types of IDYs, seemed to be related to the antioxidant activity determined in the two permeates and to the minor loss of some terpenes in the model wines spiked with them. PMID:24460029

  19. Metabolism of hydroxycinnamic acids and their tartaric acid esters by Brettanomyces and Pediococcus in red wines.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Caffeic, p-coumaric, and ferulic acids and their corresponding tartaric acid esters (caftaric, coutaric, and fertaric, respectively) are found in wines in varying concentrations. While Brettanomyces and Pediococcus can utilize the free acids, it is not known whether they can metabolize the correspon...

  20. Red Wine Consumption is inversely associated with 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)-DNA Adduct Levels in Prostate

    PubMed Central

    Rybicki, Benjamin A.; Neslund-Dudas, Christine; Bock, Cathryn H.; Nock, Nora L.; Rundle, Andrew; Jankowski, Michelle; Levin, Albert M.; Beebe-Dimmer, Jennifer; Savera, Adnan T.; Takahashi, Satoru; Shirai, Tomoyuki; Tang, Deliang

    2011-01-01

    In humans, genetic variation and dietary factors may alter the biologic effects of exposure to 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), one of the major heterocyclic amines generated from cooking meats at high temperatures that has carcinogenic potential through the formation of DNA adducts. Previously, we reported grilled red meat consumption associated with PhIP-DNA adduct levels in human prostate. In the present study, we expanded our investigation to estimate the associations between beverage consumption and PhIP-DNA adduct levels in prostate for 391 prostate cancer cases. Of the 15 beverages analyzed, red wine consumption had the strongest association with PhIP-DNA adduct levels showing an inverse correlation in both tumor (p=0.006) and non-tumor (p=0.002) prostate cells. Red wine consumption differed significantly between African-American and white cases, but PhIP-DNA adduct levels in prostate did not vary by race. In African Americans compared with whites, however, associations between red wine consumption and PhIP-DNA adduct levels were not as strong as associations with specific (e.g., SULT1A1 and UGT1A10 genotypes) and non-specific (e.g., African ancestry) genetic variation. In a multivariable model, the covariate for red wine consumption explained a comparable percentage (13-16%) of the variation in PhIP-DNA adduct levels in prostate across the two racial groups, but the aforementioned genetic factors explained 33% of the PhIP-DNA adduct variation in African-American cases, while only 19% of the PhIPDNA adduct variation in whites. We conclude that red wine consumption may counteract biologic effects of PhIP exposure in human prostate, but genetic factors may play an even larger role, particularly in African Americans. PMID:21846795

  1. Ultrastructural changes of sparkling wine lees during long-term aging in real enological conditions.

    PubMed

    Tudela, Rebeca; Gallardo-Chacón, Joan J; Rius, Núria; López-Tamames, Elvira; Buxaderas, Susana

    2012-06-01

    Ultrastructural changes of lees of three series of sparkling wines produced using the traditional method during long-term aging (4 years) were assessed by high-pressure freezing in combination with transmission electron microscopy. The stratified structure of the cell wall disappeared throughout aging. After 18 months, the microfibrous material of the cell wall appeared more diffuse and the amorphous midzone of the inner wall layer was progressively degraded. From 30 months onward, the cell wall consisted of a tangled structure of fibers. In spite of these changes, the cell wall of yeasts remained unbroken at 48 months of wine aging. Cell membrane breakage was observed for the first time in lees of Saccharomyces cerevisiae. An increase in the thickness of the periplasmic space owing to plasmolysis and of the number of cells with less cytoplasmic content was observed during aging. Morphological evidence of microautophagy was detected for the first time in S. cerevisiae in enological conditions. PMID:22404819

  2. An evaluation of the flora adjacent to wine grape vineyards for the presence of alternative host plants of grapevine red blotch-associated virus

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Grapevine red blotch-associated virus (GRBaV) is a recently discovered virus of concern to wine grape production in North America. While the vector of this virus is unknown, other elements of virus epidemiology are essential to develop guidelines for the management of the virus as well as to assist ...

  3. Moderate red wine consumption is associated with a lower prevalence of the metabolic syndrome in the PREDIMED population.

    PubMed

    Tresserra-Rimbau, Anna; Medina-Remón, Alexander; Lamuela-Raventós, Rosa M; Bulló, Monica; Salas-Salvadó, Jordi; Corella, Dolores; Fitó, Montserrat; Gea, Alfredo; Gómez-Gracia, Enrique; Lapetra, José; Arós, Fernando; Fiol, Miquel; Ros, Emili; Serra-Majem, Luis; Pintó, Xavier; Muñoz, Miguel A; Estruch, Ramón

    2015-04-01

    Previous studies on the association between alcohol intake and the development of the metabolic syndrome (MetS) have yielded inconsistent results. Besides, few studies have analysed the effects of red wine (RW) consumption on the prevalence of the MetS and its components. As moderate RW drinkers have a better lipid profile and lower incidence rates of diabetes, hypertension and abdominal obesity, all components of the MetS, it was hypothesised that moderate RW consumption could be associated with a lower prevalence of the MetS. In the present cross-sectional study of 5801 elderly participants at a high cardiovascular risk included in the PREDIMED (Prevención con Dieta Mediterránea) study, 3897 fulfilled the criteria of the MetS at baseline. RW intake was recorded using a validated 137-item FFQ. Multiple logistic regression analysis was carried out to estimate the association between RW intake and the prevalence of the MetS. Compared with non-drinkers, moderate RW drinkers (≥ 1 drink/d) were found to have a reduced risk of prevalent MetS (OR 0.56, 95 % CI 0.45, 0.68; P < 0.001), a lower risk of having an abnormal waist circumference (OR 0.59, 95 % CI 0.46, 0.77; P < 0.001), low HDL-cholesterol concentrations (OR 0.42, 95 % CI 0.32, 0.53; P < 0.001), high blood pressure (OR 0.28, 95 % CI 0.17, 0.45; P < 0.001) and high fasting plasma glucose concentrations (OR 0.67, 95 % CI 0.54, 0.82; P < 0.001) after adjusting for several confounders. This association was found to be stronger in female participants, in participants aged < 70 years and in participants who were former or current smokers. No significant association was found between RW intake (≥ 1 drink/d) and TAG concentrations. In conclusion, moderate RW consumption is associated with a lower prevalence of the MetS in an elderly Mediterranean population at a high cardiovascular risk. PMID:26148915

  4. Effect of viticulture practices on concentration of polyphenolic compounds and total antioxidant capacity of Southern Italy red wines.

    PubMed

    Coletta, Antonio; Berto, Silvia; Crupi, Pasquale; Cravero, Maria Carla; Tamborra, Pasquale; Antonacci, Donato; Daniele, Pier Giuseppe; Prenesti, Enrico

    2014-01-01

    This study aims to assess the effect of three wine grape varieties, three training systems and two bud loads on the Total Antioxidant Capacity (TAC) and polyphenolic composition of Southern Italy red wines produced, during two vintages. Overall, Primitivo, Malvasia nera of Brindisi-Lecce and Montepulciano as grape varieties, single Guyot (SG), single spur pruned low cordon (SLC) and single spur pruned high wire cordon (HSLC) as training systems, 8 and 12 buds/plant as bud loads were compared. Significant differences in the polyphenolic families were shown by the grape varieties and by modifying the vine growing practices. Moreover, the results demonstrated that varieties influenced the TAC (indicating the Malvasia as the more effective one), that SLC led to the lowest level of TAC and that 8 buds/plant increased it. The relationship between antioxidant indexes and the concentration of single polyphenolic families was evaluated and the highest correlation was found between the total polyphenols and the proanthocyanidins family. PMID:24444963

  5. Phenolic composition and antioxidant activity in sparkling wines: modulation by the ageing on lees.

    PubMed

    Stefenon, C A; Bonesi, C De M; Marzarotto, V; Barnabé, D; Spinelli, F R; Webber, V; Vanderlinde, R

    2014-02-15

    Sparkling wines (SW) have a special biological ageing on lees that is performed using two distinct methods: in the bottle (Champenoise) or in isobaric tanks (Charmat method). The objective of this study was to compare the levels of phenolic compounds, β-Glucosidase and antioxidant activity during the ageing on lees, in samples of SW produced at industrial scale by both methods. The β-Glucosidase activity has been constant over time, showing a close relationship with all the polyphenols studied (resveratrol, piceid, tyrosol, gallic, caffeic and ferulic acids), which were affected by the sur lie time. With these cross-reactions, the biological properties of the SW were also modulated. The results showed that the long period of ageing decreased the antioxidant potential in all samples. This work demonstrates that the sur lie is more important than the production method itself, due to its ability to modulate the necessary changes to achieve the specific objective. PMID:24128480

  6. Fabrication of a Multi-Walled Nanotube (MWNT) Ionic Liquid Electrode and Its Application for Sensing Phenolics in Red Wines

    PubMed Central

    Kim, Kyo-Il; Kang, Hee-Young; Lee, Jae-Chan; Choi, Seong-Ho

    2009-01-01

    A multi-walled nanotube (MWNT) ionic liquid was prepared by the immobilization of 1-butylimidazole bromide onto an epoxy group on a poly(glycidyl methacrylate)-grafted MWNT, which was synthesized by radiation-induced graft polymerization of glycidyl methacrylate onto MWNT in an aqueous solution. Subsequently, a MWNT ionic liquid electrode was fabricated by hand-casting MWNT ionic liquid, tyrosinase, and chitosan solution as a binder on indium tin oxide (ITO) glass. The sensing ranges of the MWNT ionic liquid electrode with immobilized tyrosinase was in the range of 0.01-0.08 mM in a phosphate buffer solution. The optimal conditions such as pH, temperature, and effects of different phenolic compounds were determined. The total phenolic compounds of three commercial red wines were also determined on the tyrosinase-immobilized biosensor. PMID:22399973

  7. Identification and Organoleptic Contribution of Vanillylthiol in Wines.

    PubMed

    Floch, Morgan; Shinkaruk, Svitlana; Darriet, Philippe; Pons, Alexandre

    2016-02-17

    Vanillylthiol, a chemical compound reminiscent of clove and smoke, has been identified for the first time in young red and dry white wines. The chemical structure of this new aroma was confirmed by original chemical synthesis. Vanillylthiol was prepared by a two-step procedure from vanillin. The conversion of vanillin to divanillyl disulfide was easily achieved by treatment with an inorganic sulfur-donor reagent. Reduction of the disulfide gave the target thiol in good yield. The quantification of vanillylthiol in wine was performed by nonspecific liquid/liquid extraction (CH2Cl2), separation of the volatile compounds using gas chromatography, and specific detection using tandem mass spectrometry (triple quadrupole). Vanillylthiol was found particularly in young wines aged in new oak barrels. These wines contained between a few 50 ng/L to more than 8300 ng/L. The highest levels were found in red wines aged 12 months in new oak barrels. Given its perception threshold in a wine model solution (3.8 μg/L), vanillylthiol may contribute to the spicy, clove-like flavor of red wines aged in oak barrels. PMID:26806420

  8. Implementation of an Enzyme Linked Immunosorbent Assay for the Quantification of Allergenic Egg Residues in Red Wines Using Commercially Available Antibodies.

    PubMed

    Koestel, Carole; Simonin, Céline; Belcher, Sandrine; Rösti, Johannes

    2016-08-01

    Since the early 2000s, labeling of potentially allergenic food components to protect people who suffer from food allergies is compulsory in numerous industrialized countries. In Europe, milk and egg components used during the winemaking process must be indicated on the label since July 1, 2012. Several ELISA procedures have been developed to detect allergenic residues in wines. However, the complexity of the wine matrix can inhibit the immunoenzymatic reaction. The aim of this study was to implement an ELISA assay for the detection of ovalbumin in red wines using commercially available antibodies. The specificity of the acquired antibodies and the absence of cross reactivity were assessed by immunoblotting and ELISA. An ELISA assay with a LOD of 14.2 μg/L and a LOQ of 56.4 μg/L of ovalbumin in aqueous solution was obtained. Differences in ELISA signals were observed when analyzing various fining agents, although reproducible conformation of the antigen could be reached for the comparison of ovalbumin and Ovicolle. The differences between samples in terms of pH could be leveled but the inhibition of the ELISA signal, positively correlated to the tannin content of the wines, could not be suppressed. Thus, standard curves of ovalbumin in several wines were obtained by relative quantification. The control steps and the difficulties encountered presented in this study should be considered by anybody working toward the development of ELISA assays for the detection of allergenic residues in complex food matrices. PMID:27356183

  9. Synchronous fluorescence spectroscopy for analysis of wine and wine distillates

    NASA Astrophysics Data System (ADS)

    Andreeva, Ya.; Borisova, E.; Genova, Ts.; Zhelyazkova, Al.; Avramov, L.

    2015-01-01

    Wine and brandies are multicomponent systems and conventional fluorescence techniques, relying on recording of single emission or excitation spectra, are often insufficient. In such cases synchronous fluorescence spectra can be used for revealing the potential of the fluorescence techniques. The technique is based on simultaneously scanning of the excitation and emission wavelength with constant difference (Δλ) maintained between them. In this study the measurements were made using FluoroLog3 spectrofluorimeter (HORIBA Jobin Yvon, France) and collected for excitation and emission in the wavelength region 220 - 700 nm using wavelength interval Δλ from 10 to 100 nm in 10 nm steps. This research includes the results obtained for brandy and red wine samples. Fluorescence analysis takes advantage in the presence of natural fluorophores in wines and brandies, such as gallic, vanillic, p-coumaric, syringic, ferulic acid, umbelliferone, scopoletin and etc. Applying of synchronous fluorescence spectroscopy for analysis of these types of alcohols allows us to estimate the quality of wines and also to detect adulteration of brandies like adding of a caramel to wine distillates for imitating the quality of the original product aged in oak casks.

  10. Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties.

    PubMed

    Ilieva, Fidanka; Kostadinović Veličkovska, Sanja; Dimovska, Violeta; Mirhosseini, Hamed; Spasov, Hristo

    2017-02-01

    The main objectives of this study were to (i) isolate newly autochthonous yeast strains from the Tikveš region of Macedonia and (ii) test their impact on the quality of red wines from Vranec and Cabernet Sauvignon grape varieties. The newly isolated yeast strains were obtained by spontaneous fermentation of grape must from Vranec and Cabernet Sauvignon varieties collected from ten different micro-regions in Macedonia. The grapevines from both varieties grown in "Barovo" micro-region were the richest sources of yeast strains. In addition, the molecular identification and typing of strains were also carried out. The monomeric anthocyanins, polyphenolic content and other oenochemical characteristics of the wines were also compared with the wines from commercial yeast strain "SiHa". The Vranec wine from yeast strain F-8 and Cabernet Sauvignon wine from yeast strain F-20 had significantly (p<0.05) higher concentrations of monomeric anthocyanins and total phenolic compounds than other wines. PMID:27596425

  11. Spectroscopic Determination of Masses (and Implied Ages) for Red Giants

    NASA Astrophysics Data System (ADS)

    Ness, M.; Hogg, David W.; Rix, H.-W.; Martig, M.; Pinsonneault, Marc H.; Ho, A. Y. Q.

    2016-06-01

    The mass of a star is arguably its most fundamental parameter. For red giant stars, tracers luminous enough to be observed across the Galaxy, mass implies a stellar evolution age. It has proven to be extremely difficult to infer ages and masses directly from red giant spectra using existing methods. From the Kepler and apogee surveys, samples of several thousand stars exist with high-quality spectra and asteroseismic masses. Here we show that from these data we can build a data-driven spectral model using The Cannon, which can determine stellar masses to ∼0.07 dex from apogee dr12 spectra of red giants; these imply age estimates accurate to ∼0.2 dex (40%). We show that The Cannon constrains these ages foremost from spectral regions with CN absorption lines, elements whose surface abundances reflect mass-dependent dredge-up. We deliver an unprecedented catalog of 70,000 giants (including 20,000 red clump stars) with mass and age estimates, spanning the entire disk (from the Galactic center to R∼ 20 kpc). We show that the age information in the spectra is not simply a corollary of the birth-material abundances {{[Fe/H]}} and [α /{Fe}], and that, even within a monoabundance population of stars, there are age variations that vary sensibly with Galactic position. Such stellar age constraints across the Milky Way open up new avenues in Galactic archeology.

  12. Spectroscopic Determination of Masses (and Implied Ages) for Red Giants

    NASA Astrophysics Data System (ADS)

    Ness, M.; Hogg, David W.; Rix, H.-W.; Martig, M.; Pinsonneault, Marc H.; Ho, A. Y. Q.

    2016-06-01

    The mass of a star is arguably its most fundamental parameter. For red giant stars, tracers luminous enough to be observed across the Galaxy, mass implies a stellar evolution age. It has proven to be extremely difficult to infer ages and masses directly from red giant spectra using existing methods. From the Kepler and apogee surveys, samples of several thousand stars exist with high-quality spectra and asteroseismic masses. Here we show that from these data we can build a data-driven spectral model using The Cannon, which can determine stellar masses to ˜0.07 dex from apogee dr12 spectra of red giants; these imply age estimates accurate to ˜0.2 dex (40%). We show that The Cannon constrains these ages foremost from spectral regions with CN absorption lines, elements whose surface abundances reflect mass-dependent dredge-up. We deliver an unprecedented catalog of 70,000 giants (including 20,000 red clump stars) with mass and age estimates, spanning the entire disk (from the Galactic center to R˜ 20 kpc). We show that the age information in the spectra is not simply a corollary of the birth-material abundances {{[Fe/H]}} and [α /{Fe}], and that, even within a monoabundance population of stars, there are age variations that vary sensibly with Galactic position. Such stellar age constraints across the Milky Way open up new avenues in Galactic archeology.

  13. Using of molecularly imprinted polymers for determination of gallic and protocatechuic acids in red wines by high performance liquid chromatography.

    PubMed

    Denderz, Natalia; Lehotay, Jozef

    2014-10-31

    The sorption capacities of gallic- and protocatechuic acid-molecularly imprinted polymers (GA-MIP and PCA-MIP, respectively) and non-imprinted polymer (NIP) have been determined on the piston columns by the frontal analyses (FAs). Mobile phases consisted of MeOH, MeOH/H2O (1:1), 12.5% EtOH or ACN. Solutes concentrations used in FAs were 1μg/mL and 50μg/mL. All sorption capacities were depended on analyte and solvent used. Results obtained from the FAs have shown that both imprinted polymers almost always were preferentially recognized PCA molecule. Only in MeOH, the GA-MIP had ability to recognize its template molecule positively. Surprisingly, in some cases, also the NIP exhibited higher sorption capacities than the MIPs for their templates, e.g. in ACN for GA or in MeOH for PCA. This behaviour indicates that in some solvents, the low affinity sites of the blank polymer can act as strong interacting sites. In the next, prepared MIPs were successfully used as the SPE-sorbents for the extraction and purification of chosen phenolic acids from red wine samples. The recoveries both of MIPs were the highest for PCA, what was in agreement with the experiments carried out in 12.5% EtOH during FAs. Prepared MIP-beads allowed the purification of chosen red wine samples with satisfactory selectivities and high recoveries. The linearity of the method was in the range from 10μg/mL to 70μg/mL and 0.1μg/mL to 4.5μg/mL for GA and PCA, respectively, with the determination coefficients ranging from 0.996-0.999. The LODs (S/N=3) ranged from 0.1μg/mL to 0.4μg/mL. The RSDs for the recoveries varied from 4.0% to 8.1%. The PAs-MIPs and corresponding NIP were also characterized by attenuated total reflectance analysis Fourier transform infrared spectroscopy (ATR-FTIR) and scanning electron analysis (SEM). PMID:25468500

  14. The red wine extract-induced activation of endothelial nitric oxide synthase is mediated by a great variety of polyphenolic compounds.

    PubMed

    Auger, Cyril; Chaabi, Mehdi; Anselm, Eric; Lobstein, Annelise; Schini-Kerth, Valérie B

    2010-07-01

    Phenolic extracts from red wine (RWPs) have been shown to induce nitric oxide (NO)-mediated vasoprotective effects, mainly by causing the PI3-kinase/Akt-dependent activation of endothelial NO synthase (eNOS). RWPs contain several hundreds of phenolic compounds. The aim of the present study was to identify red wine phenolic compounds capable of activating eNOS in endothelial cells using multi-step fractionation. The red wine phenolic extract was fractionated using Sephadex LH-20 and preparative RP-HPLC approaches. The ability of a fraction to activate eNOS was assessed by determining the phosphorylation level of Akt and eNOS by Western blot analysis, and NO formation by electron spin resonance spectroscopy. Tentative identification of phenolic compounds in fractions was performed by MALDI-TOF and HPLC-MS techniques. Separation of RWPs by Sephadex LH-20 generated nine fractions (fractions A to I), of which fractions F, G, H and I caused significant eNOS activation. Fraction F was then subjected to semi-preparative RP-HPLC to generate ten subfractions (subfraction SF1 to SF10), all of which caused eNOS activation. The active fractions and subfractions contained mainly procyanidins and anthocyanins. Isolation of phenolic compounds from SF9 by semi-preparative RP-HLPC lead to the identification of petunidin-O-coumaroyl-glucoside as a potent activator of eNOS. PMID:20440695

  15. Spectroscopic determination of masses (and implied ages) for red giants

    NASA Astrophysics Data System (ADS)

    Ness, Melissa; Hogg, David W.; Rix, Hans-Walter; Martig, Marie; Ho, Anna

    2016-01-01

    The mass of a star is arguably its most fundamental parameter and for red giant stars it implies a stellar evolution age. Stellar masses and ages have never been derived directly from spectra of red giants. However, using the APOGEE Kepler sample of stars, (the APOKASC sample), with high-quality spectra and astroseismic masses, we can build a data-driven spectral model using THE CANNON (arXiv:1501.07604) to infer stellar mass and therefore age from stellar spectra. We determine stellar masses to 0.07 dex from APOGEE DR12 spectra of red giants; these imply age estimates accurate to 0.2 dex (40 percent). THE CANNON constrains the ages foremost from spectral regions with particular absorption lines, elements whose surface abundances reflect mass-dependent dredge-up. We deliver an unprecedented catalog of 85,000 giants (including 20,000 red-clump stars) with mass and age estimates, spanning the entire disk (from the Galactic center to R ˜ 20 kpc). Such stellar age constraints across the Milky Way open up new avenues in Galactic archeology.

  16. Phosphatidylserine exposure and red cell viability in red cell aging and in hemolytic anemia

    PubMed Central

    Boas, Franz Edward; Forman, Linda; Beutler, Ernest

    1998-01-01

    Phosphatidylserine (PS) normally localizes to the inner leaflet of cell membranes but becomes exposed in abnormal or apoptotic cells, signaling macrophages to ingest them. Along similar lines, it seemed possible that the removal of red cells from circulation because of normal aging or in hemolytic anemias might be triggered by PS exposure. To investigate the role of PS exposure in normal red cell aging, we used N-hydroxysuccinimide-biotin to tag rabbit red cells in vivo, then used phycoerythrin-streptavidin to label the biotinylated cells, and annexin V-fluorescein isothiocyanate (FITC) to detect the exposed PS. Flow cytometric analysis of these cells drawn at 10-day intervals up to 70 days after biotinylation indicated that older, biotinylated cells expose more PS. Furthermore, our data match a simple model of red cell senescence that assumes both an age-dependent destruction of senescent red cells preceded by several hours of PS exposure and a random destruction of red cells without PS exposure. By using this model, we demonstrated that the exposure of PS parallels the rate at which biotinylated red cells are removed from circulation. On the other hand, using an annexin V-FITC label and flow cytometry demonstrates that exposed PS does not cause the reduced red cell life span of patients with hemolytic anemia, with the possible exception of those with unstable hemoglobins or sickle cell anemia. Thus, in some cases PS exposure on the cell surface may signal the removal of red cells from circulation, but in other cases some other signal must trigger the sequestration of cells. PMID:9501218

  17. Genomic diversity of Oenococcus oeni populations from Castilla La Mancha and La Rioja Tempranillo red wines.

    PubMed

    González-Arenzana, Lucía; Pérez-Martín, Fátima; Palop, María Llanos; Seseña, Susana; Santamaría, Pilar; López, Rosa; López-Alfaro, Isabel

    2015-08-01

    The Oenococcus oeni populations of Tempranillo wines from Castilla La Mancha and La Rioja winemaking regions were analysed from one to three years and up to ten wineries. The objective was to evaluate the genetic variability and the O. oeni population structure. For this purpose a MLST scheme based on four loci (gyrB, purK, pgm and recP genes) and PFGE with SfiI restriction enzyme were developed for later combination. The results showed an O. oeni population completely adapted to winemaking regions. A purifying selection influenced the genes evolution, especially recP that along with purK were the most interesting loci to analyse the genetic variability of the isolates. In this way linkage disequilibrium and intergenic and intragenic recombination were determined between isolates. PFGE typing with UPGMA data were not coincident with the phylograms assessed for MLST by Maximum likelihood and combination of both techniques differentiated all the isolates as strains. Those results led the research to conclude that O. oeni population from CM and LR was a panmictic population with a slight clonal evolution, so subpopulations could not be described. A broader study including more winemaking regions with different grape varieties and distinct ways of elaborating would be interesting to complete the knowledge about O. oeni populations. PMID:25846918

  18. Viticultural Performance of Red and White Wine Grape Cultivars in Southwestern Idaho, USA

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Matching germplasm to site location is a fundamental viticultural practice to enhance yield and fruit quality. A diverse collection of red and white-skinned winegrape cultivars from established production regions in Austria, France, Germany, Hungary, Italy, Portugal, Spain, and South Africa were ev...

  19. Phenolic Contents and Compositions in Skins of Red Wine Grape Cultivars among Various Genetic Backgrounds and Originations

    PubMed Central

    Zhu, Lei; Zhang, Yali; Lu, Jiang

    2012-01-01

    In order to analyze and compare the phenolic characteristics of red wine grapes with diverse genetic backgrounds, skin phenolics among 21 different cultivars belonging to Vitis vinifera L., East Asian and North American Vitis species and hybrids, as well as 2 varieties of muscadine grapes were estimated by HPLC-MS/MS. There were 45 anthocyanins, 28 flavonols, 8 flavan-3-ols, 9 cinnamic acids, 5 benzoic acids, 5 ellagic acids and 2 stilbenes detected in all the samples. Total contents of each phenolic type varied significantly among the different grape cultivars investigated. There was also a large variability in the phenolic compositions of different grape groups. The differences in anthocyanin composition were obvious between V. vinifera and non-V. vinifera grapes and also between the grapes originating from Eurasia and North America. Quercetin-3-glucuronide and quercetin-3-glucoside were marker flavonol compounds for Euvitis grape skins. Flavan-3-ol monomers were dominant in the skins of muscadine and non-V. amurensis East Asian grapes, whereas polymers were more common in V. vinifera and North American grapes. The muscadine grapes were very rich in flavonols, flavan-3-ols and ellagic acids. Via principal component analysis, these grape cultivars were clustered into three groups according to their characteristic phenolic content and composition. PMID:22489164

  20. Lactobacillus plantarum IFPL935 favors the initial metabolism of red wine polyphenols when added to a colonic microbiota.

    PubMed

    Barroso, Elvira; Sánchez-Patán, Fernando; Martín-Alvarez, Pedro J; Bartolomé, Begoña; Moreno-Arribas, María Victoria; Peláez, Carmen; Requena, Teresa; van de Wiele, Tom; Martínez-Cuesta, M Carmen

    2013-10-23

    This work aimed to unravel the role of Lactobacillus plantarum IFPL935 strain in the colonic metabolism of a polyphenolic red wine extract, when added to a complex human colonic microbiota from the dynamic simulator of the human intestinal microbial ecosystem (SHIME). The concentration of microbial-derived phenolic metabolites and microbial community changes along with fermentative and proteolytic activities were monitored. The results showed that L. plantarum IFPL935 significantly increased the concentration of the initial microbial ring-fission catabolite of catechins and procyanidins, diphenylpropanol, and, similarly, 4-hydroxy-5-(3'-hydroxyphenyl)valeric acid production. Overall, the addition of L. plantarum IFPL935 did not have an impact on the total concentration of phenolic metabolites, except for batches inoculated with colonic microbiota from the effluent compartment (EC), where the figures were significantly higher when L. plantarum IFPL935 was added (24 h). In summary, the data highlighted that L. plantarum IFPL935 may have an impact on the bioavailability of these dietary polyphenols. Some of the microbial-derived metabolites may play a key role in the protective effects that have been linked to a polyphenol-rich diet. PMID:24073689

  1. EPR study of free radicals in non- and gamma-irradiated nutritive supplements containing anthocyanins concentrate from lyophilized red wine

    NASA Astrophysics Data System (ADS)

    Mladenova, Ralitsa B.; Firzov, Cyril; Yordanov, Nicola D.

    2010-09-01

    Nutritive supplements Enoviton, Enoviton C and Enoviton CE containing standardized anthocyanins from lyophilized red wine, vitamins (some of them) and excipients were investigated by EPR spectrometry before and after gamma-irradiation. Non-irradiated samples exhibit one singlet line with g=2.0039±0.0002, most probably due to free radicals from anthocyanins. After irradiation with 10 kGy gamma-rays, tablets of Еnoviton, Еnoviton С and Еnoviton СЕ, all exhibit complex EPR signals centered at a g-value of g=2.0034. The EPR spectrum of irradiated Enoviton is different from that of Еnoviton С or Еnoviton СЕ due to the overlap of the spectra of microcrystalline cellulose and the background singlet spectrum present in all tablets with the EPR resonance due to irradiated ascorbic acid (in Еnoviton С and Еnoviton СЕ). Gamma-induced free radicals exhibit long time stability—for a six months period the intensity of central peak decrease with 30-40%.

  2. Acetylcholinesterase: an enzymatic marker of human red blood cell aging.

    PubMed

    Prall, Y G; Gambhir, K K; Ampy, F R

    1998-01-01

    The purpose of this investigation was to determine whether acetylcholinesterase (AChE) can be used as a marker of cell aging in human red blood cells (RBCs). This study used consented subjects; both males and females in an age range of 21-42 years. The blood samples (8-9 mL) were drawn in tubes containing sodium heparin or EDTA as anticoagulants. To avoid contamination with other cells, (lymphocytes, monocytes and reticulocytes), RBCs were purified (PRBC) by Hypaque-Ficoll gradient technique. The PRBCs were subfractionated into young (y) (1.08-1.09), mid (m) (1.09-1.11) and old (o) (1.11-1.12) percoll density (g/mL) fractions using a discontinuous percoll gradient. The mean +/- 1 SD AChE per gram hemoglobin (U/g Hgb) activities in whole blood (WB) purified human red blood cells (PRBCs), young human red blood cells (y-RBCs), mid age human red blood cells (m-RBCs) and old human red blood cells (o-RBCs) were 27.4 +/- 2.98, 26.0 +/- 2.33, 25.5 +/- 1.64, 20.3 +/- 3.84, 14.6 +/- 3.42 in males and 26.3 +/- 4.44, 24.8 /- 4.83, 26.4 +/- 4.59, 24.0 +/- 5.50 and 12.4 +/- 7.09 in females respectively. Although there was variation in the data, the results indicated that old human red blood cells showed significantly (p<.05) lower AChE activity compared to young human red blood cells of both sexes. These preliminary but novel observations suggest that AChE can be an excellent enzymatic marker for RBC aging in man. PMID:9698047

  3. Oxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts.

    PubMed

    Carrascon, Vanesa; Fernandez-Zurbano, Purificación; Bueno, Mónica; Ferreira, Vicente

    2015-12-30

    Chemical changes caused by oxidation of red wines during 5 consecutive air-saturation cycles have been assessed. In order to investigate the existing relationship between the effects caused by O2 and the levels and consumption rates of wine SO2, the total oxygen consumed by the wines (16-25 mg/L) was subdivided into different nonmutually exclusive categories. The ones found most influential on chemical changes were the O2 consumed in the first saturation without equivalent SO2 consumption (O2preSO2) and the O2 consumed when levels of free SO2 were below 5 mg/L (radical forming O2). Chromatic changes were strongly related to both O2 categories, even though anthocyanidin degradation was not related to any O2 category. Radical forming O2 prevented both formation of red pigments and reduction of epigallocatechin and other proanthocyanidins, induced accumulation of phenolic acids, and caused losses of β-damascenone and whiskylactone without evidence of acetaldehyde formation. O2preSO2 seemed to play a key role in the formation of blue pigments and in the decrease of Folin index and of many important aroma compounds. PMID:26646423

  4. Feasibility of dispersive liquid-liquid microextraction for extraction and preconcentration of Cu and Fe in red and white wine and determination by flame atomic absorption spectrometry

    NASA Astrophysics Data System (ADS)

    Seeger, Tassia S.; Rosa, Francisco C.; Bizzi, Cezar A.; Dressler, Valderi L.; Flores, Erico M. M.; Duarte, Fabio A.

    2015-03-01

    A method for extraction and preconcentration of Cu and Fe in red and white wines using dispersive liquid-liquid microextraction (DLLME) and determination by flame atomic absorption spectrometry (F AAS) was developed. Extraction was performed using sodium diethyldithiocarbamate as chelating agent and a mixture of 40 μL of 1,2-dichlorobenzene (extraction solvent) and 900 μL of methanol (dispersive solvent). Some parameters that influencing the extraction efficiency such as pH (2 to 5), concentration of chelating agent (0 to 2%), effect of salt addition (0 to 10%), number of washing steps (1 to 4) and centrifugation time (0 to 15 min) were studied. Accuracy was evaluated after microwave-assisted digestion in closed vessels and analytes were determined by inductively coupled plasma optical emission spectrometry. Agreement with the proposed method ranged from 91 to 110 and from 89 to 113% for Cu and Fe, respectively. Calibration of F AAS instrument was performed using analyte addition method and limits of detection were 6.3 and 2.4 μg L- 1 for Cu and Fe, respectively. The proposed method was applied for the determination of Cu and Fe in five samples of red wine and three samples of white wine, with concentration ranging from 21 to 178 μg L- 1 and from 1.38 to 3.74 mg L- 1, respectively.

  5. Wine and endothelial function.

    PubMed

    Caimi, G; Carollo, C; Lo Presti, R

    2003-01-01

    In recent years many studies have focused on the well-known relationship between wine consumption and cardiovascular risk. Wine exerts its protective effects through various changes in lipoprotein profile, coagulation and fibrinolytic cascades, platelet aggregation, oxidative mechanisms and endothelial function. The last has earned more attention for its implications in atherogenesis. Endothelium regulates vascular tone by a delicate balancing among vasorelaxing (nitric oxide [NO]) and vasoconstrincting (endothelins) factors produced by endothelium in response to various stimuli. In rat models, wine and other grape derivatives exerted an endothelium-dependent vasorelaxing capacity especially associated with the NO-stimulating activity of their polyphenol components. In experimental conditions, reservatrol (a stilbene polyphenol) protected hearts and kidneys from ischemia-reperfusion injury through antioxidant activity and upregulation of NO production. Wine polyphenols are also able to induce the expression of genes involved in the NO pathway within the arterial wall. The effects of wine on endothelial function in humans are not yet clearly understood. A favorable action of red wine or dealcoholized wine extract or purple grape juice on endothelial function has been observed by several authors, but discrimination between ethanol and polyphenol effects is controversial. It is, however likely that regular and prolonged moderate wine drinking positively affects endothelial function. The beneficial effects of wine on cardiovascular health are greater if wine is associated with a healthy diet. The most recent nutritional and epidemiologic studies show that the ideal diet closely resembles the Mediterranean diet. PMID:15134380

  6. Red meat consumption and healthy ageing: A review.

    PubMed

    Kouvari, Matina; Tyrovolas, Stefanos; Panagiotakos, Demosthenes B

    2016-02-01

    According to World Health Organization older individuals is the fastest growing age-group around the globe, thanks to the tremendous improvements in medical and pharmaceutical therapies, as well as in quality of life. Unfortunately, this raise in life span is accompanied by significant increase in disease burden, and consequent economical costs. Lifestyle modifications and effective prevention strategies have shown considerable benefits as regards the development of age-oriented chronic diseases. Among lifestyle factors, nutrition is a key component for achieving good health. Nevertheless, this parameter has insufficiently been investigated in older people. This is a rather important scientific gap, considering the westernization of nutritional habits observed the last few decades, with high red meat consumption and its processed products being an indispensable part. Moreover, its adverse impact in cardiovascular disease and cancer has been extensively investigated, while in recent literature, interest has been remarkably oriented towards its subtypes (i.e., fresh and processed); however, outcomes as regards the older population are controversial with a variety of them proposing moderation of red meat mainly the processed type, whilst others recognizing fresh red meat, especially the lean type, an important source of high quality protein so as to manage muscle tissue loss, a common implication of advanced-age discount. The aim of the present review was to present an overview of studies which have investigated the association between red meat and its subtypes, with chronic diseases, in middle and advanced age individuals. PMID:26642896

  7. Optimisation of the derivatisation reaction and subsequent headspace solid-phase microextraction method for the direct determination of chlorophenols in red wine.

    PubMed

    Martínez-Uruñuela, Almudena; González-Sáiz, José María; Pizarro, Consuelo

    2004-09-10

    An acetylation reaction for the derivatisation of the three chlorophenols involved in cork taint was optimised using a Doehlert design for direct application in wine samples. In this first step, the optimum reaction pH, by adding different amounts of KHCO3, and the required quantity of derivatisation reagent were fixed. Then a series of parameters relevant for the headspace solid-phase microextraction process, such as desorption conditions, salt addition and agitation sample were evaluated. A simultaneous study of the type of fibre and extraction temperature was performed at five levels and based on the results obtained the rest of factors (sample volume and exposition time) that could potentially affect the extraction yields were optimised by a central composite design. According to the validation of the method, we propose here, to our knowledge, the first application of solid-phase microextraction for the direct analysis of chlorophenols in red wine samples. PMID:15481251

  8. Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation.

    PubMed

    Gordillo, Belén; Cejudo-Bastante, María Jesús; Rodríguez-Pulido, Francisco J; González-Miret, M Lourdes; Heredia, Francisco J

    2013-12-01

    The effect of adding American oak wood chips during fermentation on Tempranillo red wines elaborates in a warm climate has been studied. Our attention was focused on the tristimulus colorimetry, differential colorimetry and phenolic compounds related to wine colour. This technique was applied as an oenological alternative to the conventional winemaking for avoiding the common fall of colour of red wines elaborated in warm climates. The addition of oak wood chips promoted the colour enhancement and stabilisation, producing wines with a notably darker colour and with more bluish tonality. This fact was also related to the significantly higher content of some phenolic compounds. On the basis of the results, it could be affirmed that the addition of oak wood chips during fermentation induced visually perceptible colour changes (by the analysis of ΔEab(*), %Δ(2)L, %Δ(2)C and %Δ(2)H), mainly in a quantitative way, and also a lower percentage of diminution of colour. PMID:23870946

  9. Antioxidant and vasodilatory effects of blackberry and grape wines.

    PubMed

    Mudnic, Ivana; Budimir, Danijela; Modun, Darko; Gunjaca, Grgo; Generalic, Ivana; Skroza, Danijela; Katalinic, Visnja; Ljubenkov, Ivica; Boban, Mladen

    2012-03-01

    In contrast to the well-described various biological effects of grape wines, the potential effects of commonly consumed blackberry wine have not been studied. We examined in vitro antioxidant and vasodilatory effects of four blackberry wines and compared them with the effects of two red and two white grape wines. Although some blackberry wines had lower total phenolic content relative to the red grape wines, their antioxidant capacity was stronger, which may be related to a higher content of non-flavonoid compounds (most notably gallic acid) in blackberry wines. Although maximal vasodilation induced by blackberry wines was generally similar to that of red wines, blackberry wines were less potent vasodilators. Vasodilatory activity of all wines, in addition to their flavonoid and total phenolic content, was most significantly associated with their content of anthocyanins. No association of vasodilation with any individual polyphenolic compound was found. Our results indicate the biological potential of blackberry wines, which deserves deeper scientific attention. PMID:22082099

  10. Antioxidant and Vasodilatory Effects of Blackberry and Grape Wines

    PubMed Central

    Mudnic, Ivana; Budimir, Danijela; Modun, Darko; Gunjaca, Grgo; Generalic, Ivana; Skroza, Danijela; Katalinic, Visnja; Ljubenkov, Ivica

    2012-01-01

    Abstract In contrast to the well-described various biological effects of grape wines, the potential effects of commonly consumed blackberry wine have not been studied. We examined in vitro antioxidant and vasodilatory effects of four blackberry wines and compared them with the effects of two red and two white grape wines. Although some blackberry wines had lower total phenolic content relative to the red grape wines, their antioxidant capacity was stronger, which may be related to a higher content of non-flavonoid compounds (most notably gallic acid) in blackberry wines. Although maximal vasodilation induced by blackberry wines was generally similar to that of red wines, blackberry wines were less potent vasodilators. Vasodilatory activity of all wines, in addition to their flavonoid and total phenolic content, was most significantly associated with their content of anthocyanins. No association of vasodilation with any individual polyphenolic compound was found. Our results indicate the biological potential of blackberry wines, which deserves deeper scientific attention. PMID:22082099

  11. Nanosilica-based molecularly imprinted polymer nanoshell for specific recognition and determination of rhodamine B in red wine and beverages.

    PubMed

    Long, Zerong; Xu, Weiwei; Lu, Yi; Qiu, Hongdeng

    2016-09-01

    A new and facile rhodamine B (RhB)-imprinted polymer nanoshell coating for SiO2 nanoparticles was readily prepared by a combination of silica gel modification and molecular surface imprinting. The RhB-imprinted polymers (RhB-MIPs) were characterized by Fourier transform infrared spectroscopy, scanning electron microscopy, and UV-vis spectroscopy; the binding properties and selectivity of these MIPs were investigated in detail. The uniformly imprinted nanoparticles displayed a rather thin shell thickness (23nm) with highly effective recognition sites, showing homogenous distribution and monolayer adsorption. The maximum MIP adsorption capacity (Qm) was as high as 45.2mgg(-1), with an adsorption equilibrium time of about 15min at ambient temperature. Dynamic rebinding experiments showed that chemical adsorption is crucial for RhB binding to RhB-MIPs. The adsorption isotherm for RhB-MIPs binding could also be described by the Langmuir equation at different temperatures and pH values. Increasing temperature led to an enhanced Qm, a decreased dissociation constant (K'd), and a more negative free energy (ΔG), indicating that adsorption is favored at higher temperatures. Moreover, the adsorption capacity of RhB was remarkably affected by pH. At pH>7, the adsorption of RhB was driven by hydrogen bonding interactions, while at pH<7 electrostatic forces were dominant. Additionally, the MIPs also showed specific recognition of RhB from the standard mixture solution containing five structurally analogs. This method was also successfully employed to determine RhB content in red wine and beverages using three levels of spiking, with recoveries in the range of 91.6-93.1% and relative standard deviations lower than 4.1%. PMID:27372912

  12. Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process

    PubMed Central

    Chen, Kai; Han, Shun-yu; Zhang, Bo; Li, Min; Sheng, Wen-jun

    2015-01-01

    For the purpose of SO2 reduction and stabilizing ice wine, a new antibacterial technique was developed and verified in order to reduce the content of sulfur dioxide (SO2) and simultaneously maintain protein stability during ice wine aging process. Hazardous bacterial strain (lactic acid bacteria, LAB) and protein stability of Italian Riesling ice wine were evaluated in terms of different amounts of lysozyme, SO2, polyphenols, and wine pH by single-factor experiments. Subsequently, a quadratic rotation-orthogonal composite design with four variables was conducted to establish the multiple linear regression model that demonstrated the influence of different treatments on synthesis score between LAB inhibition and protein stability of ice wine. The results showed that, synthesis score can be influenced by lysozyme and SO2 concentrations on an extremely significant level (P < 0.01). Furthermore, the lysozyme-combined antibacterial system, which is specially designed for ice wine aging, was optimized step by step by response surface methodology and ridge analysis. As a result, the optimal proportion should be control in ice wine as follows: 179.31 mg L−1 lysozyme, 177.14 mg L−1 SO2, 0.60 g L−1 polyphenols, and 4.01 ice wine pH. Based on this system, the normalized synthesis score between LAB inhibition and protein stability can reach the highest point 0.920. Finally, by the experiments of verification and comparison, it was indicated that lysozyme-combined antibacterial system, which was a practical and prospective method to reduce SO2 concentration and effectively prevent contamination from hazardous LAB, can be used to stabilize ice wine during aging process. PMID:26405531

  13. Dating Red Dwarfs: Determining the Ages of Red Dwarf Stars and their Hosted Planets

    NASA Astrophysics Data System (ADS)

    Guinan, Edward F.; Engle, Scott G.; Kullberg, Evan; Watson, William; Michener, Scott

    2014-06-01

    Red Dwarf (dwarf M=dM) stars comprise over 75% of the stars in the Galaxy. The recent statistical analysis of exoplanet systems from the Kepler Mission indicates that about 15% of red dwarf stars host Earth-size planets orbiting in the liquid water Habitable Zones (HZ) of their host stars. This indicates that within 10 pc 33 Ly) of the Sun (which contains ~240 dM stars), there should be about 35 potentially habitable Earth-size planets. Extrapolating to the entire Galaxy indicates that about 50-100 billion earth-size planets may be orbiting within the HZs of red dwarfs.Determining the ages and radiation/plasma properties of these planet hosting dM stars is crucial in assessing the potential for life on their HZ exoplanets. With these aims in mind we have been carrying out multi-wavelength (X-ray - IR) studies of dM stars as part of our NSF/NASA sponsored “Living with a Red Dwarf” Program. Due to their low masses, nuclear evolution of red dwarfs is very slow and their physical properties (e.g. L/Lo, Teff, R/Ro) do not significantly change over the age of the universe This makes it nearly impossible to determine (nuclear) evolutionary ages as is done with more massive stars. However, their rotation-related magnetic dynamo properties such as- coronal X-ray and chromospheric emissions and star spots coverage dramatically decrease with time as the stars spin down from angular momentum loss via magnetic winds We report on the ongoing calibration of Age-Rotation and (magnetic) Activity relations of dM stars. The ages of the calibrator stars are found from memberships in clusters, & moving groups as well as memberships in wide binaries - ages known from white dwarf & main sequence star components. Kinematical ages are used for old high velocity stars. Using these relations, the ages of a dM stars can be estimated from their measured rotation periods, and/or from coronal & chromospheric emissions. We apply these relations to determine ages of nearby dM stars that host

  14. Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine.

    PubMed

    Lytra, Georgia; Cameleyre, Margaux; Tempere, Sophie; Barbe, Jean-Christophe

    2015-12-01

    Enantiomers of ethyl 3-hydroxybutanoate were assayed in 87 commercial wines from various vintages and origins, using chiral gas chromatography (β-cyclodextrin). Generally, ethyl 3-hydroxybutanoate levels were higher in red than in white wines of the same age. The average S/R enantiomeric ratio of this compound in red wine was approximately 75:25 (± 13), with an average total concentration of ∼ 450 (± 150) μg/L. In red wines, R-form levels increased gradually during aging, but no variations were observed in S-form concentrations. To our knowledge, no previous research had determined the enantiomeric distribution of this compound in wine. The olfactory threshold of the S-form in dilute alcohol solution was 21 mg/L, one-third that of the R-form: 63 mg/L. The S- and R-forms had different aromatic nuances. The olfactory threshold of their mixture (85:15, m/m) was 14 mg/L, indicating a simple additive effect in this binary mixture. Furthermore, the concentrations found in red wines were considerably below the olfactory threshold under the same experimental conditions. Sensory analysis revealed that ethyl 3-hydroxybutanoate (S/R, 85:15, m/m) had an enhancing effect on the perception of fruity aromas in the matrices studied. Sensory profiles highlighted the contribution of ethyl 3-hydroxybutanoate to red-berry and fresh-fruit descriptors, despite its subthreshold concentrations. PMID:26587875

  15. Rosé wine volatile composition and the preferences of Chinese wine professionals.

    PubMed

    Wang, Jiaming; Capone, Dimitra L; Wilkinson, Kerry L; Jeffery, David W

    2016-07-01

    Rosé wine aromas range from fruity and floral, to more developed, savoury characters. Lighter than red wines, rosé wines tend to match well with Asian cuisines, yet little is known about the factors driving desirability of rosé wines in emerging markets such as China. This study involved Chinese wine professionals participating in blind rosé wine tastings comprising 23 rosé wines from Australia, China and France in three major cities in China. According to the sensory results, a link between the preference, quality and expected retail price of the wines was observed, and assessors preferred wines with prominent red fruit, floral, confectionery and honey characters, and without developed attributes or too much sweetness. Basic wine chemical parameters and 47 volatile compounds, including 5 potent thiols, were determined. Correlations between chemical components, sensory attributes and preference/quality/expected price were visualised by network analysis, revealing relationships that are worthy of further investigation. PMID:26920325

  16. Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies.

    PubMed

    Canas, Sara; Caldeira, Ilda; Belchior, A Pedro

    2013-06-15

    This study provides innovative information on the influence of new technologies of ageing (stainless steel tanks with wood staves or wood tablets of chestnut or Limousin oak), in comparison with traditional technology (oak wooden barrels), on the extraction/oxidation kinetics of low molecular weight compounds of wine brandy. The brandy was sampled and analysed by HPLC during the first year of ageing. The results show that most of the compounds tend to increase over the time, but their extraction/oxidation kinetics depend on the ageing technology. The wooden barrels promote greater enrichment in the majority of the compounds. However, gallic acid, ellagic acid and syringaldehyde, and vanillin and 5-methylfurfural, which are strong antioxidants and key-odourant compounds, respectively, present higher contents in the brandy aged with the alternative technologies. Chestnut proves to be a suitable alternative to Limousin oak for the ageing of brandy in all the studied technologies, inducing faster evolution and high quality. PMID:23497909

  17. Non-Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines.

    PubMed

    Medina, Karina; Boido, Eduardo; Fariña, Laura; Dellacassa, Eduardo; Carrau, Francisco

    2016-07-01

    During fermentation, Saccharomyces cerevisiae releases into the medium secondary metabolic products, such as acetaldehyde, able to react with anthocyanins, producing more stable derived pigments. However, very limited reports are found about non-Saccharomyces effects on grape fermentation. In this study, six non-Saccharomyces yeast strains, belonging to the genera Metschnikowia and Hanseniaspora, were screened for their effect on red wine colour and wine-making capacity under pure culture conditions and mixed with Saccharomyces. An artificial red grape must was prepared, containing a phenolic extract of Tannat grapes that allows monitoring changes of key phenol parameters during fermentation, but without skin solids in the medium. When fermented in pure cultures, S. cerevisiae produced higher concentrations of acetaldehyde and vitisin B (acetaldehyde reaction-dependent) compared to M. pulcherrima M00/09G, Hanseniaspora guillermondii T06/09G, H. opuntiae T06/01G, H. vineae T02/05F and H. clermontiae (A10/82Fand C10/54F). However, co-fermentation of H. vineae and H. clermontiae with S. cerevisiae resulted in a significantly higher concentration of acetaldehyde compared with the pure S. cerevisiae control. HPLC-DAD-MS analysis confirmed an increased formation of vitisin B in co-fermentation treatments when compared to pure Saccharomyces fermentation, suggesting the key role of acetaldehyde. Copyright © 2016 John Wiley & Sons, Ltd. PMID:26888345

  18. Fabrication of a Microbial Biosensor Based on QD-MWNT Supports by a One-Step Radiation Reaction and Detection of Phenolic Compounds in Red Wines

    PubMed Central

    Kim, Seul-Ki; Kwen, Hai-Doo; Choi, Seong-Ho

    2011-01-01

    An Acaligense sp.-immobilized biosensor was fabricated based on QD-MWNT composites as an electron transfer mediator and a microbe immobilization support by a one-step radiation reaction and used for sensing phenolic compounds in commercial red wines. First, a quantum dot-modified multi-wall carbon nanotube (QD-MWNT) composite was prepared in the presence of MWNT by a one-step radiation reaction in an aqueous solution at room temperature. The successful preparation of the QD-MWNT composite was confirmed by XPS, TEM, and elemental analysis. Second, the microbial biosensor was fabricated by immobilization of Acaligense sp. on the surface of the composite thin film of a glassy carbon (GC) electrode, which was prepared by a hand casting method with a mixture of the previously obtained composite and Nafion solution. The sensing ranges of the microbial biosensor based on CdS-MWNT and Cu2S-MWNT supports were 0.5–5.0 mM and 0.7–10 mM for phenol in a phosphate buffer solution, respectively. Total concentration of phenolic compounds contained in commercial red wines was also determined using the prepared microbial immobilized biosensor. PMID:22319395

  19. Rapid Quantification of Four Anthocyanins in Red Grape Wine by Hydrophilic Interaction Liquid Chromatography/Triple Quadrupole Linear Ion Trap Mass Spectrometry.

    PubMed

    Sun, Yongming; Xia, Biqi; Chen, Xiangzhun; Duanmu, Chuansong; Li, Denghao; Han, Chao

    2015-01-01

    The identification and quantification of four anthocyanins (cyanidin-3-O-glucoside, peonidin-3-O-glucoside, delphinidin-3-O-glucoside, and malvidin-3-O-glucoside) in red grape wine were carried out by hydrophilic interaction liquid chromatography/triple quadrupole linear ion trap MS (HILIC/QTrap-MS/MS). Samples were diluted directly and separated on a Merck ZIC HILIC column with 20 mM ammonium acetate solution-acetonitrile mobile phase. Quantitative data acquisition was carried out in the multiple reaction monitoring mode. Additional identification and confirmation of target compounds were performed using the enhanced product ion mode of the linear ion trap. The LOQs were in the range 0.05-1.0 ng/mL. The average recoveries were in the range 94.6 to 104.5%. The HILIC/QTrap-MS/MS platform offers the best sensitivity and specificity for characterization and quantitative determination of the four anthocyanins in red grape wines and fulfills the quality criteria for routine laboratory application. PMID:26651575

  20. The red envelope and the age of the universe

    NASA Technical Reports Server (NTRS)

    O'Connell, Robert W.

    1988-01-01

    The photometric evolution of old stellar populations is slow in the optical/IR. Consequently, observational error is a strongly limiting factor in the accuracy possible for determining galaxy ages or estimating q0 at high redshifts from indices such as the 4000-A break. Existing observations of the red envelope at z above about 0.3 are consistent with a wide range of evolutionary histories. The middle-UV spectral region (rest wavelengths = 2000-3300 A) appears to promise less ambiguous results.

  1. Effect of Early Seed Removal During Fermentation on Proanthocyanidin Extraction in Red Wine: A Commercial Production Example

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wines (Vitis vinifera L. cv. Merlot) were made by a commercial winery to examine the effects of seed removal at ~10 °Brix on the extraction of proanthocyanidins during fermentation. Seeds were removed at the point when they fell to the bottom of the fermentor, and were thus easily removed during reg...

  2. Red wine polyphenolics reduce the expression of inflammation markers in human colon-derived CCD-18Co myofibroblast cells: potential role of microRNA-126.

    PubMed

    Angel-Morales, Gabriela; Noratto, Giuliana; Mertens-Talcott, Susanne

    2012-07-01

    Chronic intestinal inflammation is an established risk factor for colon cancer. Polyphenolic compounds from fruit and vegetables have been shown to have anti-inflammatory properties in several cell lines and tissues. However, their anti-inflammatory mechanisms, involving microRNAs in the regulation of inflammation, have not been extensively investigated. The goal of this research was to assess the chemopreventive potential of polyphenolics extracted from red wine made with Lenoir grapes (Vitis aestivalis hybrid) in human colon-derived CCD-18Co myofibroblasts cells, and to assess the potential involvement of microRNA-126 (miR-126) in the underlying mechanisms. The results show that the polyphenolic red wine extract (WE) decreased mRNA expression of lipopolysaccharide (LPS)-induced inflammatory mediators NF-kB, ICAM-1, VCAM-1, and PECAM-1 by 1.95-, 1.98-, 1.52-, and 1.84-fold respectively, in a dose dependent manner (0-100 μg of gallic acid equivalent (GAE) mL(-1)) down to 0.80-, 0.79-, 0.66-, and 0.68-fold in DMSO-treated control cells not challenged with LPS, respectively. Correspondingly, miR-126, which has a target region within the 3'-UTR of VCAM-1 mRNA, was increased 2.79-fold by the WE at 100 μg GAE mL(-1). The potential role of miR-126 was confirmed by transfecting cells with a specific miR-126-antagomir, as-miR-126. Transfection with as-miR-126 down-regulated miR-126 to 0.71-fold in the control cells and up-regulated mRNA levels of NF-kB, ICAM-1, VCAM-1, and PECAM-1 to 1.80-, 1.49-, 2.30-, and 1.95-fold of controls, respectively. WE at 100 μg GAE mL(-1) partially reversed the effects of the as-miR-126 to 1.02-, 1.01-, 1.04-, and 1.05-fold, for mRNA levels of NF-kB, ICAM-1, VCAM-1, and PECAM-1 respectively. This indicates the potential role of miR-126 in the anti-inflammatory properties of polyphenolics from red wine in CCD-18Co myofibroblasts cells. PMID:22572890

  3. Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes.

    PubMed

    Geffroy, Olivier; Lopez, Ricardo; Serrano, Eric; Dufourcq, Thierry; Gracia-Moreno, Elisa; Cacho, Juan; Ferreira, Vicente

    2015-11-15

    Experiments were carried out on Grenache, Carignan and Fer grapes in order to characterize the changes in nitrogen content of the musts, conventional enological parameters and aroma compounds of the wines induced by pre-fermentation heating of the grapes followed by alcoholic fermentation in liquid phase or in solid phase. In comparison to a standard vinification, we showed that a two-hour heat treatment at 70 °C induced a significant loss in several grape-derived aroma compounds (terpenols, norisoprenoids and some phenols) associated with an increase in α-terpineol, guaiacol and 2,6-dimethoxyphenol, which suggests thermal degradation. A significant increase in most of the ethyl esters, in acetates and in fatty acids were observed in wines fermented in liquid phase, together with a decrease in fusel alcohols. The substantial modification in the amino acid composition of the must seems to be a crucial element for the understanding of these changes. PMID:25977023

  4. Screening of Anthocyanins and Anthocyanin-Derived Pigments in Red Wine Grape Pomace Using LC-DAD/MS and MALDI-TOF Techniques.

    PubMed

    Oliveira, Joana; Alhinho da Silva, Mara; Teixeira, Natércia; De Freitas, Victor; Salas, Erika

    2015-09-01

    Two phenolic extracts were made from a red wine grape pomace (GP) and fractionated first by sequential liquid-liquid extraction with organic solvents. The aqueous fraction was fractionated by low-pressure chromatography on Toyopearl HW-40 gel and on C18. Different fractions were obtained by sequential elution with aqueous/organic solvents, and then analyzed by liquid chromatography and mass spectrometry (LC-DAD/MS and MALDI-TOF). Over 50 anthocyanin-based pigments were detected by LC-DAD/MS in GP, mainly pyranoanthocyanins including A- and B-type vitisins and methylpyranoanthocyanins. The presence of oligomeric malvidin-3-O-coumaroylglucoside-based anthocyanins was also detected in GP using both LC-DAD/MS and MALDI-TOF. PMID:25912410

  5. The aging of the red blood cell. A multifactor process.

    PubMed

    Danon, D; Marikovsky, Y

    1988-01-01

    Red blood cell (rbc) senescence is associated with loss of surface sialic acid, which is the principal carrier of surface negative charge and determines the electrokinetic behavior of old rbcs. Loss of sialic acid in an old rbc is demonstrated in its decreased electric mobility and lower negative charge density, determined topographically with cationic particle labeling. Surface sialic acid determines also the mutual attraction--repulsion forces, as demonstrated in enhanced aggluinability with cationic molecules, lectins, and blood group antibodies. Loss of sialic acid accompanies ATP-depletion in vitro; thus, a T-antigen site is unmasked. Macrophages have specific receptors to the site as to newly exposed galactose and N-acetyl galactosamine sugars. Furthermore, the involvement of complement molecules in the recognition of old RBCs by macrophages has been shown. This is possibly due to loss of sialic acid or at least a regrouping--relocation of surface anionic sites due to cell shape changes from discocytes to crenated forms, which accompany both in vivo and in vitro rbc aging. In turn, shape changes are apparently controlled by the cytoskeletal network underlying the rbc membrane, which undergoes structural alteration with physiologic aging in changing the dimensions of oligomeric spectrin and the thickness of the spectrin-actin cytoskeletal assembly. PMID:3052636

  6. Clinical phenotype clustering in cardiovascular risk patients for the identification of responsive metabotypes after red wine polyphenol intake.

    PubMed

    Vázquez-Fresno, Rosa; Llorach, Rafael; Perera, Alexandre; Mandal, Rupasri; Feliz, Miguel; Tinahones, Francisco J; Wishart, David S; Andres-Lacueva, Cristina

    2016-02-01

    This study aims to evaluate the robustness of clinical and metabolic phenotyping through, for the first time, the identification of differential responsiveness to dietary strategies in the improvement of cardiometabolic risk conditions. Clinical phenotyping of 57 volunteers with cardiovascular risk factors was achieved using k-means cluster analysis based on 69 biochemical and anthropometric parameters. Cluster validation based on Dunn and Figure of Merit analysis for internal coherence and external homogeneity were employed. k-Means produced four clusters with particular clinical profiles. Differences on urine metabolomic profiles among clinical phenotypes were explored and validated by multivariate orthogonal signal correction partial least-squares discriminant analysis (OSC-PLS-DA) models. OSC-PLS-DA of (1)H-NMR data revealed that model comparing "obese and diabetic cluster" (OD-c) against "healthier cluster" (H-c) showed the best predictability and robustness in terms of explaining the pairwise differences between clusters. Considering these two clusters, distinct groups of metabolites were observed following an intervention with wine polyphenol intake (WPI; 733 equivalents of gallic acid/day) per 28days. Glucose was significantly linked to OD-c metabotype (P<.01), and lactate, betaine and dimethylamine showed a significant trend. Tartrate (P<.001) was associated with wine polyphenol intervention (OD-c_WPI and H-c_WPI), whereas mannitol, threonine methanol, fucose and 3-hydroxyphenylacetate showed a significant trend. Interestingly, 4-hydroxyphenylacetate significantly increased in H-c_WPI compared to OD-c_WPI and to basal groups (P<.05)-gut microbial-derived metabolite after polyphenol intake-, thereby exhibiting a clear metabotypic intervention effect. Results revealed gut microbiota responsive phenotypes to wine polyphenols intervention. Overall, this study illustrates a novel metabolomic strategy for characterizing interindividual responsiveness to dietary

  7. Understanding Micro-Oxygenation Techniques and the Oxidation of Grape/Wine Polyphenolics. Year 2.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wine phenolics (tannins, anthocyanins, etc) are crucial factors of red wine quality that can be altered by grape growing and winemaking practices. Tannins (proanthocyanidins) play important roles in red wine by stabilizing color and enhancing mouthfeel, which impart qualities to a premium wine. By s...

  8. Intraregional classification of wine via ICP-MS elemental fingerprinting.

    PubMed

    Coetzee, P P; van Jaarsveld, F P; Vanhaecke, F

    2014-12-01

    The feasibility of elemental fingerprinting in the classification of wines according to their provenance vineyard soil was investigated in the relatively small geographical area of a single wine district. Results for the Stellenbosch wine district (Western Cape Wine Region, South Africa), comprising an area of less than 1,000 km(2), suggest that classification of wines from different estates (120 wines from 23 estates) is indeed possible using accurate elemental data and multivariate statistical analysis based on a combination of principal component analysis, cluster analysis, and discriminant analysis. This is the first study to demonstrate the successful classification of wines at estate level in a single wine district in South Africa. The elements B, Ba, Cs, Cu, Mg, Rb, Sr, Tl and Zn were identified as suitable indicators. White and red wines were grouped in separate data sets to allow successful classification of wines. Correlation between wine classification and soil type distributions in the area was observed. PMID:24996361

  9. Assessment of the genetic polymorphism and physiological characterization of indigenous Oenococcus oeni strains isolated from Aglianico del Vulture red wine.

    PubMed

    Cafaro, Caterina; Bonomo, Maria Grazia; Guerrieri, Antonio; Crispo, Fabiana; Ciriello, Rosanna; Salzano, Giovanni

    2016-01-01

    The aim of this study was a reliable intra-species discrimination and strain biodiversity in Oenococcus oeni populations of two different Aglianico wineries by molecular, biochemical, and physiological characterization. Pulsed field gel electrophoresis (PFGE) analysis revealed a high polymorphism related to the origin (winery) of strains, while differential display PCR (DD-PCR) allowed a further discrimination of strains from the same winery. Moreover, the heterogeneity of these natural populations was investigated by capillary electrophoresis and enzymatic assays. A variability related to a different surface charge distribution was observed among strains, linked to their origin. Malolactic activity study evidenced strain-specific differences in malic acid degradation, and then, only the presence of L(-)-malic acid in the medium induced the mle gene. This study provided evidences on the importance of intra-species biodiversity of malolactic bacterial populations in wine ecosystems, as each wine possess peculiar winemaking conditions and physical-chemical properties which make specific the bacterial survival and growth. This study highlighted a great biodiversity among O. oeni strains that can be also winery specific. Such biodiversity within a certain winery and winemaking area is important for selecting malolactic starters, and strain-specific trait identification is especially important to match individual strains to specific industrial process. PMID:26016849

  10. Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry.

    PubMed

    Cretin, Blandine N; Dubourdieu, Denis; Marchal, Axel

    2016-05-01

    Wine taste balance evolves during oak aging by the release of volatile and non-volatile compounds from wood. Among them, an enantiomer of lyoniresinol, (+)-lyoniresinol, has been shown to exhibit bitterness. To evaluate the impact of (+)-lyoniresinol on wine taste, a two-step quantitation method was developed and validated. First, (±)-lyoniresinol was assayed in wines, spirits, and oak wood macerates by C-18 liquid chromatography-high resolution mass spectrometry (LC-HRMS). Then, the lyoniresinol enantiomeric ratio was determined by chiral LC-HRMS in order to calculate the (+)-lyoniresinol content. In red and white wines, the average concentrations of (+)-lyoniresinol were 1.9 and 0.8 mg/L, respectively. The enantiomer proportions were not affected by bottle aging, and lyoniresinol appeared to remain stable over time. The sensory study of (+)-lyoniresinol established its perception threshold at 0.46 mg/L in wine. All the commercial wines quantitated were above this perception threshold, demonstrating its impact on wine taste by an increase in bitterness. In spirits, (+)-lyoniresinol ranged from 2.0 to 10.0 mg/L and was found to be released continuously during oak aging. Finally, neither botanical origin nor toasting was found to significantly affect the (+)-lyoniresinol content of oak wood. Graphical abstract From oak wood to wine: evaluation of the influence of (+)-lyoniresinol on the bitterness of wines and spirits. PMID:27000563

  11. Wine Polyphenols: Potential Agents in Neuroprotection

    PubMed Central

    Basli, Abdelkader; Soulet, Stéphanie; Chaher, Nassima; Mérillon, Jean-Michel; Chibane, Mohamed; Monti, Jean-Pierre; Richard, Tristan

    2012-01-01

    There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson's or Alzheimer's diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols. PMID:22829964

  12. Survey: Ochratoxin A in European special wines.

    PubMed

    Valero, Ana; Marín, Sonia; Ramos, Antonio J; Sanchis, Vicente

    2008-05-15

    The occurrence of Ochratoxin A (OTA) was examined in 121 special wines made using different winemaking techniques and from many European origins. The wine groups with the highest OTA content and occurrence, above 90%, were those were the must was fortified before fermentation (mean: 4.48μg/l) and those made from grapes dried by means of sun exposure (mean: 2.77μg/l). Fortified wines with long aging in wooden casks were about 50% contaminated, with OTA levels below 1.00μg/l. Wines affected by noble rot, late harvest wines and ice wines did not contain OTA. Overall, 19.8% of the wines studied contained OTA levels above the maximum permissible limit for the European Union (2μg/kg) in wine (excluding liqueur wines). PMID:26059137

  13. Ultrasensitive and simultaneous determination of twenty-one amino acids and amines in culture media, red wine and beer.

    PubMed

    Hu, Zhongqiu; Li, Lin; Yuan, Yahong; Yue, Tianli

    2014-09-01

    Ultrasensitive and simultaneous determination of amino acids and amines (AAs) in media and winemaking products is very important for evaluating the relationship profile between the depletion of AAs and aroma compounds formation. In this work, by combing the advantages of Taguchi's scheme with Pareto graphs and Range analysis pattern, an analytical method with efficiently improving fluorescence intensity and resolutions of AAs while saving the time and resources is developed to simultaneously and ultrasensitively detect 21 AAs in media, wine and beer. The results indicate the detection limit (DL) could be reached at ng L(-1) level (3.34-284.3 ng L(-1)), which is 10(6) higher than that of DL obtained by general method. Furthermore, the linear ranges are also established so that the proposed method could be accurately applied. These results demonstrate the method provides an easy and effective way to ultrasensitively and simultaneously analyse AAs in complex products. PMID:24731314

  14. Changes in En(a-) human red blood cell membranes during in vivo ageing.

    PubMed

    Shinozuka, T; Miyata, Y; Takei, S; Yoshida, R; Ogamo, A; Nakagawa, Y; Kuroda, N; Yanagida, J

    1996-01-01

    The human red blood cells with phenotype En(a-) were characterized by the lack of MN antigens. The red blood cells with phenotype En(a-) which were found in a Japanese family were tested to clarify the changes in membrane surfaces of the red blood cells during in vivo ageing. The contents of sialic acid, glucose, mannose, galactose, fucose, N-acetylglucosamine and N-acetylgalactosamine of the red blood cell membranes obtained from the old red blood cells with phenotype En(a-) were significantly lower than those of the young red blood cell membranes. Neither the young nor the old red blood cells with phenotype En(a-) showed the agglutination with Arachis hypogaea (PNA) which was capable of binding to T agglutinogen. It is presumed that En(a-) red blood cells are not exposed to sialidase in vivo. In comparison with the young En(a-) red blood cell membranes, the number and the distribution density of lectin receptor sites on the old ones for Limulus polyphemus (LPA), Canavalia ensiformis (Con A), Triticum vulgaris (WGA) and Bauhinia purpurea (BPA) were significantly lower. It is thought that En(a-) red blood cell ageing is accompanied by elimination of some sialoglycoconjugates which have affinity for LPA, Con A, WGA and BPA, whereas En(a-) red blood cells lack glycophorin A. PMID:8866734

  15. Validation of a rapid conductimetric test for the measurement of wine tartaric stability.

    PubMed

    Bosso, Antonella; Motta, Silvia; Petrozziello, Maurizio; Guaita, Massimo; Asproudi, Andriani; Panero, Loretta

    2016-12-01

    This work was aimed at optimizing a rapid and reproducible conductivity test for the evaluation of wine tartaric stability, in order to improve the practices for the prevention of tartaric precipitations during bottle aging. The test consists in measuring the drop of conductivity in wines kept under stirring for a fixed time, at low temperature, after the addition of micronized potassium bitartrate crystals (KHT). An experimental design was planned to study three factors affecting the test: temperature, duration and dose of added potassium bitartrate. A standard protocol was defined to produce a micronized potassium bitartrate starting from available commercial products, since the dimensions of the crystals can affect the final conductivity values. After the choice of the best conditions the method was validated. Two different stability thresholds were defined for white wines and for red/rosé wines by comparing the results of the mini-contact test with those of the cold test. PMID:27374600

  16. Conservation of (87)Sr/(86)Sr isotopic ratios during the winemaking processes of 'Red' wines to validate their use as geographic tracer.

    PubMed

    Marchionni, Sara; Buccianti, Antonella; Bollati, Andrea; Braschi, Eleonora; Cifelli, Francesca; Molin, Paola; Parotto, Maurizio; Mattei, Massimo; Tommasini, Simone; Conticelli, Sandro

    2016-01-01

    (87)Sr/(86)Sr has been determined in wines, musts grape juices, soils and rocks from six selected vineyards of 'Cesanese' wine area. Cesanese is a monocultivar wine from a small region characterised by different geologic substrata, a key locality to test the influence of both substratum and winemaking procedure on the (87)Sr/(86)Sr of wines. Experimental work has been performed on wines from different vintage years to check possible seasonal variations. The data reveal that (87)Sr/(86)Sr does not change through time, to validate the selection of wineries performed, and in addition no isotopic variations are observed during winemaking. Indeed, no significant isotopic variations have been observed in musts and wines. These findings reinforce the hypothesis that the isotopic signature of wines is strongly related to the bioavailable fraction of the soil rather than to its bulk. The data corroborate the possibility that Sr-isotopes of high-quality wines can be used as a reliable tool for fingerprinting wine geographic provenance. PMID:26213038

  17. Gut microbial metabolism of polyphenols from black tea and red wine/grape juice is source-specific and colon-region dependent.

    PubMed

    van Dorsten, F A; Peters, S; Gross, G; Gomez-Roldan, V; Klinkenberg, M; de Vos, R C; Vaughan, E E; van Duynhoven, J P; Possemiers, S; van de Wiele, T; Jacobs, D M

    2012-11-14

    The colonic microbial degradation of a polyphenol-rich black tea extract (BTE) and red wine/grape juice extract (RWGE) was compared in a five-stage in vitro gastrointestinal model (TWINSHIME). Microbial metabolism of BTE and RWGE polyphenols in the TWINSHIME was studied subsequently in single- and continuous-dose experiments. A combination of liquid or gas chromatography with mass spectrometry (LC-MS or GC-MS) and NMR-based metabolic profiling was used to measure selected parent polyphenols, their microbial degradation into phenolic acids, and the production of short-chain fatty acids (SCFAs) in different colon compartments. Acetate production was increased by continuous feeding of BTE but not RWGE. During RWGE feeding, gallic acid and 4-hydroxyphenylpropionic acid remained elevated throughout the colon, while during BTE feeding, they were consumed in the distal colon, while 3-phenylpropionic acid was strongly produced. Gut microbial production of phenolics and SCFAs is dependent on colon location and polyphenol source, which may influence potential health benefits. PMID:23072624

  18. Changes in LDL Oxidative Status and Oxidative and Inflammatory Gene Expression after Red Wine Intake in Healthy People: A Randomized Trial

    PubMed Central

    Di Renzo, Laura; Marsella, Luigi Tonino; Gualtieri, Paola; Gratteri, Santo; Tomasi, Diego; Gaiotti, Federica

    2015-01-01

    Postprandial oxidative stress is characterized by an increased susceptibility of the organism towards oxidative damage after consumption of a meal rich in lipids and/or carbohydrates. Micronutrients modulate immune system and exert a protective action by reducing low density lipoproteins (LDL) oxidation via induction of antioxidant enzymes. We evaluated the gene expression of oxidative stress (HOSp), inflammasome (HIp), and human drug metabolism pathways (HDM) and ox-LDL level at baseline and after the intake of red wine naturally enriched with resveratrol (NPVRW), in association with or without a McDonald's meal (McDM). The ox-LDL levels significantly increase comparing baseline (B) versus McDM and decreased comparing McDM versus McDM + NPVRW (P ≤ 0.05). Percentages of significant genes expressed after each nutritional intervention were the following: (1) B versus McDM, 2.88% HOSp, 2.40% of HIp, and 3.37% of HDMp; (2) B versus McDM + NPVRW, 1.44% of HOSp, 4.81% of HIp, and 0.96% of HDMp; (3) McDM versus McDM + NPVRW, 2.40% of HOSp, 2.40% of HIp, and 5.77% of HDMp; (4) B versus NPVRW, 4.80% HOSp, 3.85% HIp, and 3.85% HDMp. NPVRW intake reduced postprandial ox-LDL and the expression of inflammation and oxidative stress related genes. Chronic studies on larger population are necessary before definitive conclusions. PMID:26101461

  19. Determination of chlorophenols in red wine using ionic liquid countercurrent chromatography as a new pretreatment method followed by high-performance liquid chromatography.

    PubMed

    Fan, Chen; Li, Nai; Cao, Xueli

    2015-06-01

    A countercurrent chromatography method for the enrichment and cleanup of chlorophenols from food samples was successfully established by using an ionic-liquid-modified two-phase solvent system composed of dichloromethane containing 2% 1-butyl-3-methylimidazolium bis(trifluoromethanesulfonyl)imide and water. The column was firstly filled with the organic stationary phase, and then a large volume of sample was pumped into the column after it was equilibrated with pure water at the rotation speed. Finally, the trace amounts of chlorophenols extracted and enriched in the stationary phase were eluted out by an alkaline mobile phase and determined by high-performance liquid chromatography. Under optimized conditions, the enrichment and cleanup of the chlorophenols can be fulfilled online with enrichment factors (34-65) and high recoveries (84.69-95.23%). The method has been applied to the determination of chlorophenols in real red wine samples with the limits of detection in the range of 1.89-4.21 μg/L. The present method is highly suitable for the pretreatment of large volume of aqueous sample for the determination of trace amounts of contaminants in food and environmental samples. PMID:25826668

  20. Changes in LDL Oxidative Status and Oxidative and Inflammatory Gene Expression after Red Wine Intake in Healthy People: A Randomized Trial.

    PubMed

    Di Renzo, Laura; Marsella, Luigi Tonino; Carraro, Alberto; Valente, Roberto; Gualtieri, Paola; Gratteri, Santo; Tomasi, Diego; Gaiotti, Federica; De Lorenzo, Antonino

    2015-01-01

    Postprandial oxidative stress is characterized by an increased susceptibility of the organism towards oxidative damage after consumption of a meal rich in lipids and/or carbohydrates. Micronutrients modulate immune system and exert a protective action by reducing low density lipoproteins (LDL) oxidation via induction of antioxidant enzymes. We evaluated the gene expression of oxidative stress (HOSp), inflammasome (HIp), and human drug metabolism pathways (HDM) and ox-LDL level at baseline and after the intake of red wine naturally enriched with resveratrol (NPVRW), in association with or without a McDonald's meal (McDM). The ox-LDL levels significantly increase comparing baseline (B) versus McDM and decreased comparing McDM versus McDM + NPVRW (P ≤ 0.05). Percentages of significant genes expressed after each nutritional intervention were the following: (1) B versus McDM, 2.88% HOSp, 2.40% of HIp, and 3.37% of HDMp; (2) B versus McDM + NPVRW, 1.44% of HOSp, 4.81% of HIp, and 0.96% of HDMp; (3) McDM versus McDM + NPVRW, 2.40% of HOSp, 2.40% of HIp, and 5.77% of HDMp; (4) B versus NPVRW, 4.80% HOSp, 3.85% HIp, and 3.85% HDMp. NPVRW intake reduced postprandial ox-LDL and the expression of inflammation and oxidative stress related genes. Chronic studies on larger population are necessary before definitive conclusions. PMID:26101461

  1. Preconcentration and analysis of Rhodamine B in water and red wine samples by using magnesium hydroxide/carbon nanotube composites as a solid-phase extractant.

    PubMed

    Wu, Zhi-Liang; Liu, Qi; Chen, Xiao-Qing; Yu, Jin-Gang

    2015-10-01

    A convenient and accurate analysis approach that combined solid-phase extraction and high-performance liquid chromatography was developed to determine the amount of Rhodamine B in red wine and Xiang-jiang river water samples. A novel composite, magnesium hydroxide/carbon nanotube composites, was synthesized and used as the solid-phase extractant for the preconcentration/analysis of Rhodamine B. Magnesium hydroxide/carbon nanotube composites, which combined the merits of carbon nanotubes and magnesium hydroxide, exhibited acceptable adsorption and desorption efficiencies for Rhodamine B. The linear range of the proposed solid-phase extraction with high-performance liquid chromatography method for Rhodamine B was 0.05-20.0 mg/L, with a limit of detection of 3.6 μg/L. The precision and reproducibility of the developed solid-phase extraction with high-performance liquid chromatography method and the batch-to-batch reproducibility of the solid-phase extractant were also validated at spiking levels of 0.5 and 2.0 mg/L. The recovery of Rhodamine B was 94.33-106.7%, and the recovery relative standard deviations of the intra- and interday precisions were ≤ 3.83 and ≤ 6.01%, respectively. The relative standard deviation of the batch-to-batch reproducibility was ≤ 7.98%. PMID:26179418

  2. Cardioprotective abilities of white wine.

    PubMed

    Cui, Jianhua; Tosaki, Arpad; Cordis, Gerald A; Bertelli, Alberto A E; Bertelli, Aldo; Maulik, Nilanjana; Das, Dipak K

    2002-05-01

    To study if white wines, like red wine, can also protect the heart from ischemia reperfusion injury, ethanol-free extracts of three different white wines (WW1, WW2 and WW3) (100 mg/100 g body weight) were given orally to Sprague Dawley rats (200 g body weight) for three weeks. Control rats were given water only for the same period of time. After three weeks, rats were anesthetized and sacrificed, and the hearts excised for the preparation of isolated working rat heart. All hearts were subjected to 30 min global ischemia followed by two hours of reperfusion. The results demonstrated that among the three different white wines, only WW2 showed cardioprotection as evidenced by improved post-ischemic ventricular recovery compared to control. The amount of malonaldehyde production in white wine-fed rat hearts were lower compared to that found in control hearts indicating reduced formation of the reactive oxygen species. In vitro studies using chemiluminescence technique revealed that these white wines scavenged both superoxide anions and hydroxyl radicals. The results of our study demonstrated that only WW2 white wine provided cardioprotection as evidenced by the improved the post-ischemic contractile recovery and reduced myocardial infarct size. The cardioprotective effect of this white wine may be attributed, at least in part, from its ability to function as an in vivo antioxidant. PMID:12074987

  3. Dependency of Phytoprostane Fingerprints of Must and Wine on Viticulture and Enological Processes.

    PubMed

    Marhuenda, Javier; Medina, Sonia; Díaz-Castro, Alexandra; Martínez-Hernández, Pedro; Arina, Simón; Zafrilla, Pilar; Mulero, Juana; Oger, Camille; Galano, Jean-Marie; Durand, Thierry; Ferreres, Federico; Gil-Izquierdo, Angel

    2015-10-21

    Wine is one of the most consumed alcoholic beverages around the world. Red wine has demonstrated several benefits for health maintenance. One group of potential anti-inflammatory compounds is the phytoprostanes, oxidative degradation products of linolenic acid. The aim of the present study was to measure, for the first time, the phytoprostane content in wine and must by an UHPLC-QqQ-MS/MS method after solid-phase extraction. The data showed two predominant classes of phytoprostanes: F1- and D1-phytoprostane series. In wines, the total phytoprostane concentration ranged from 134.1 ± 2.3 to 216.2 ± 3.06 ng/mL. Musts showed concentrations between 21.4 ± 0.8 and 447.1 ± 15.8 ng/mL. The vinification and aging procedures for the production of wine seem to influence the final phytoprostane levels in red wine and to modify the phytoprostane profile. The high concentrations observed and previous reports on anti-inflammatory effects of phytoprostanes make further research on the benefits of phytoprostanes more important. PMID:26422255

  4. Emission factor development for the malt beverage, wine, and distilled spirits industries

    SciTech Connect

    Lapp, T.; Shrager, B.; Safriet, D.

    1996-12-31

    Midwest Research Institute is currently developing emission factors for inclusion in AP-42 Chapter 9, Food and Agricultural Industries. Three of the sections cover the production of malt beverages, wine, and distilled spirits. The malt beverage segment focuses on the development of ethanol emission factors for filling operations, which were recently identified as the large source of brewery ethanol emissions. The discussion includes a description of the production process and emissions factors for breweries, a history of emission factories for breweries, a description of emission testing conducted at two large breweries, and a presentation of some of the emission factors for malt beverage production. The wine industry segment focuses on emissions from the fermentation stage for red and white wines, the pomace screen and pomace press for red wines, and bottling of white wine. Emission factors are presented for ethanol emissions from each of these sources as well as other VOC emissions from the fermentation process. A discussion of the wine production process is presented. A discussion of the emission sources and available emission factors is presented for the distilled spirits industry segment. Factors are presented for the fermentation and aging stages. A process description is presented for the production of Bourbon whisky.

  5. Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality

    NASA Astrophysics Data System (ADS)

    Farrell, Ross R.; Wellinger, Marco; Gloess, Alexia N.; Nichols, David S.; Breadmore, Michael C.; Shellie, Robert A.; Yeretzian, Chahan

    2015-11-01

    We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the inlet of a proton-transfer-reaction time-of-flight mass spectrometer for online monitoring. Oak wood aroma compounds important for their sensory contribution to oak-aged wine were tentatively identified based on soft ionization and molecular mass. The time-intensity profiles revealed toasting process dynamics illustrating in real-time how different compounds evolve from the oak wood during toasting. Sufficient sensitivity was achieved to observe spikes in volatile concentrations related to cracking phenomena on the oak wood surface. The polysaccharide-derived compounds exhibited similar profiles; whilst for lignin-derived compounds eugenol formation differed from that of vanillin and guaiacol at lower toasting temperatures. Significant generation of oak lactone from precursors was evident at 225 oC. Statistical processing of the real-time aroma data showed similarities and differences between individual oak boards and oak wood sourced from the different origins. This study enriches our understanding of the oak toasting process and demonstrates a new analytical approach for research on wood volatiles.

  6. Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality.

    PubMed

    Farrell, Ross R; Wellinger, Marco; Gloess, Alexia N; Nichols, David S; Breadmore, Michael C; Shellie, Robert A; Yeretzian, Chahan

    2015-01-01

    We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the inlet of a proton-transfer-reaction time-of-flight mass spectrometer for online monitoring. Oak wood aroma compounds important for their sensory contribution to oak-aged wine were tentatively identified based on soft ionization and molecular mass. The time-intensity profiles revealed toasting process dynamics illustrating in real-time how different compounds evolve from the oak wood during toasting. Sufficient sensitivity was achieved to observe spikes in volatile concentrations related to cracking phenomena on the oak wood surface. The polysaccharide-derived compounds exhibited similar profiles; whilst for lignin-derived compounds eugenol formation differed from that of vanillin and guaiacol at lower toasting temperatures. Significant generation of oak lactone from precursors was evident at 225 (o)C. Statistical processing of the real-time aroma data showed similarities and differences between individual oak boards and oak wood sourced from the different origins. This study enriches our understanding of the oak toasting process and demonstrates a new analytical approach for research on wood volatiles. PMID:26610612

  7. Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality

    PubMed Central

    Farrell, Ross R.; Wellinger, Marco; Gloess, Alexia N.; Nichols, David S.; Breadmore, Michael C.; Shellie, Robert A.; Yeretzian, Chahan

    2015-01-01

    We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the inlet of a proton-transfer-reaction time-of-flight mass spectrometer for online monitoring. Oak wood aroma compounds important for their sensory contribution to oak-aged wine were tentatively identified based on soft ionization and molecular mass. The time-intensity profiles revealed toasting process dynamics illustrating in real-time how different compounds evolve from the oak wood during toasting. Sufficient sensitivity was achieved to observe spikes in volatile concentrations related to cracking phenomena on the oak wood surface. The polysaccharide-derived compounds exhibited similar profiles; whilst for lignin-derived compounds eugenol formation differed from that of vanillin and guaiacol at lower toasting temperatures. Significant generation of oak lactone from precursors was evident at 225 oC. Statistical processing of the real-time aroma data showed similarities and differences between individual oak boards and oak wood sourced from the different origins. This study enriches our understanding of the oak toasting process and demonstrates a new analytical approach for research on wood volatiles. PMID:26610612

  8. Garnacha Tintorera-based sweet wines: detailed phenolic composition by HPLC/DAD-ESI/MS analysis.

    PubMed

    Figueiredo-González, M; Regueiro, J; Cancho-Grande, B; Simal-Gándara, J

    2014-01-15

    Sweet wines are traditionally elaborated in Galicia (the N.W. corner of Spain). The denomination of origin (DO) Valdeorras, one of the five DOs in Galicia, wants to promote the production and marketing of new sweets wines. The first one is made with dried red grapes Vitis vinifera L. Garnacha Tintorera (GNSW); this cultivar is a teinturier cultivar which has excellent potential to produce wines from raisined grapes. The second one, a fortified sweet wine aged in oak barrels (GFSW). Additionally a dry young wine (GBW) was produced from the same variety. Their aroma profiles and chromatic characteristics (determined by simple spectrophotometric methods) have been previously established. Now, proanthocyanidins, flava-3-ol monomers, anthocyanins, phenolic acids, flavonols and resveratrol were determined by HPLC, for the same three wines. The highest concentration of total proanthocyanidins (PAs) was evaluated in the GBW (525mgL(-1)), which was about 2-fold the concentration in the GNSW (236mgL(-1)) and about more 10-fold the concentration in the GFSW (44mgL(-1)). No apparent difference in the aDP (mean degree of polymerisation) was observed for the GBW (1.9) and the GNSW (2.1), whereas a slightly lower value was obtained for the GFSW (1.5). Total anthocyanin concentration was described as follow as GBW: 390mgL(-1)≫GNSW: 57mgL(-1)>GFSW: 25mgL(-1), which indicates that sweet wines were polymerised in great extent. Only vitisin A and B were found the main concentration in GFSW when compared to GBW by the ageing process. In sweet wines, phenolic acids (hydroxybenzoic and hydroxycinnamic acids) and flavonols were lowest when compared to GBW and resveratrol not was found in sweet wines. PMID:24054241

  9. Wine and migraine: compatibility or incompatibility?

    PubMed

    Nicolodi, M; Sicuteri, F

    1999-01-01

    According to popular belief, alcoholic beverages are to be avoided in the case of headache, a term which includes migraine, the most common type of headache. An imbalance between pain transmission and inhibition has been suggested and partly proved to be the mechanism of migraine. This means that peripherally acting substances following wine intake are unlikely to trigger migraine attacks. We hypothesized that factors other than the mere consumption of alcohol can trigger migraine attacks. In an attempt to corroborate this assumption, we carried out a 14-month study in 307 volunteers. All the volunteers had no health problems apart from suffering from migraine without aura. During the entire study period, patients had to complete a diary/questionnaire every time they consumed alcohol. The questionnaires included items regarding the quantity (measured in dl) and the type of alcohol they consumed as well as information about their lifestyle. The volunteers also had to complete a pain diary. It was observed that spirits and sparkling wines were significantly (p > 0.0001) more frequently related to migraine attacks than other alcoholic beverages. Nonetheless, there was no statistical relationship between the consumption of alcohol and migraine attacks. On the other hand, a positive relationship was established between stressful events and the onset of migraine attacks. As an overall result, it was observed that low amounts of alcohol (i.e., 1 dl of 4-14% alcohol/vol. and 0.4 dl of 35-42% alcohol/vol.) did not induce a significant increase in the frequency of migraine attacks. Moreover, it emerged that alcoholic beverage intake during stress periods was related to a significantly higher frequency of migraine attacks (p > 0.0001 for spirits and sparkling wines, p > 0.009 for red wine and p > 0.006 and p > 0.004 for white wine and beer, respectively). Routine blood tests revealed that the subjects who prefer red wine showed a lower level (p > 0.05) of total cholesterol

  10. Egg flotation estimates nest age for Pacific and Red-throated Loons

    USGS Publications Warehouse

    Rizzolo, D.J.; Schmutz, J.A.

    2007-01-01

    We used Pacific Loon (Gavia pacifica) and Red-throated Loon (G. stellata) nests with known ages to gauge the efficacy of egg flotation for determining nest age in coastal Alaska. Egg flotation accurately estimated nest age for both species; the mean ?? 1SD difference between known age and age determined with egg flotation was - 0.05 ?? 2.00 d and -0.02 ?? 1.63 d for Pacific and Red-throated Loons, respectively. Day of nest initiation did not influence the relationship between known nest age and nest age estimated with egg flotation, indicating incubation period was not shortened in nests initiated later in the season. Additionally, we found no difference in the ability of egg flotation to estimate nest age between two widely dispersed study sites for Pacific Loons, and only a small difference between two of three widely dispersed study sites for Red-throated Loons. Thus, our described relationships between egg flotation categories and nest age should be broadly applicable for these holarctic species. We conclude that for Pacific and Red-throated Loons, egg flotation is a useful technique for determining nest age in the field to better monitor nest fate, and to quantify nest age effects on nest daily survival rate.

  11. Deficit Irrigation during Berry Development: Impact on Aroma Composition of Merlot Wine

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The impact of irrigation on wine grape composition and wine aroma has been investigated extensively and is still of interest today because of the complexity of wine aroma. Merlot is one of the most popular red wines in the world and is well suited to cultivation in eastern Washington, southwestern ...

  12. Understanding Micro-Oxygenation Technique and the Oxidation of Grape/Wine Polyphenolics. Year 1

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wine tannins and color are important red wine quality factors that can be manipulated by grape growing and winemaking practices. Tannin quality in wine is a high-interest research topic. Tannins stabilize wine color, enhance mouthfeel, and can impart characteristics that enhance the quality percepti...

  13. Upregulation of endogenous antioxidants and phase 2 enzymes by the red wine polyphenol, resveratrol in cultured aortic smooth muscle cells leads to cytoprotection against oxidative and electrophilic stress.

    PubMed

    Li, Yunbo; Cao, Zhuoxiao; Zhu, Hong

    2006-01-01

    Resveratrol (3,4',5-trihydroxystilbene), a polyphenolic compound found in mulberries, grapes and red wine has been demonstrated to be capable of protecting against oxidative cardiovascular pathophysiology. However, the underlying cellular and biochemical mechanisms remain to be elucidated. This study was undertaken to determine if resveratrol could upregulate endogenous antioxidants and phase 2 enzymes in cultured aortic smooth muscle cells (ASMCs), and if such increased cellular defenses could provide protection against oxidative and electrophilic vascular cell injury. Incubation of rat ASMCs with resveratrol at low micromolar concentrations resulted in a significant induction of a scope of cellular antioxidants and phase 2 enzymes in a concentration- and/or time-dependent fashion. These cytoprotective factors include superoxide dismutase, catalase, glutathione, glutathione reductase, glutathione peroxidase, glutathione S-transferase (GST), and NAD(P)H:quinone oxidoreductase-1 (NOQ1). Notably, induction of catalase, GST, and NOQ1 was most remarkable among the above resveratrol-inducible antioxidants and phase 2 enzymes. Moreover, resveratrol treatment also significantly increased the mRNA expression of catalase, GSTA1, and NQO1 in a time-dependent manner. Pretreatment of ASMCs with resveratrol afforded a remarkable protection against xanthine oxidase (XO)/xanthine- or 4-hydroxy-2-nonenal-induced cytotoxicity, as assessed by 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) reduction assay. Resveratrol pretreatment also led to a marked reduction in intracellular accumulation of reactive oxygen species in ASMCs after incubation with XO/xanthine. Taken together, this study demonstrates that a scope of key endogenous antioxidants and phase 2 enzymes in cultured ASMCs can be upregulated by resveratrol at low micromolar concentrations, and that such chemically-elevated cellular defenses rendered cells increased resistance to oxidative and electrophilic

  14. Occurrence of ochratoxin A (OTA) in wines: influence of the type of wine and its geographical origin.

    PubMed

    Otteneder, H; Majerus, P

    2000-09-01

    The results of more than 450 samples taken from the literature and 400 samples tested by our own investigations have been taken into account to quite extensively describe the situation of OTA contamination of wine. According to these data OTA is much more commonly detected in red wines than in rosé and white wines and the OTA concentration is remarkably higher than in the last two. Thus OTA could be detected in 25% of white wine samples whereas it was detected in 40% of rosé and 54% of red wine samples. The same result was found when comparing the wines from southern and northern regions. Here the red wine samples from the northern cultivating area showed a contamination of 12% in contrast to those from the southern area which showed a contamination of about 95%. PMID:11091793

  15. Untangling the chemistry of port wine aging with the use of GC-FID, multivariate statistics, and network reconstruction.

    PubMed

    Jacobson, Dan; Monforte, Ana Rita; Silva Ferreira, António César

    2013-03-13

    Chromatography separates the different components of complex mixtures and generates a fingerprint representing the chemical composition of the sample. The resulting data structure depends on the characteristics of the detector used, univariate for devices such as a flame ionization detector (FID) or multivariate for mass spectroscopy (MS). This study addresses the potential use of a univariate signal for a nontargeted approach to (i) classify samples according to a given process or perturbation, (ii) evaluate the feasibility of developing a screening procedure to select candidates related to the process, and (iii) provide insight into the chemical mechanisms that are affected by the perturbation. To achieve this, it was necessary to use and develop methods for data preprocessing and visualization tools to assist an analytical chemist to view and interpret complex multidimensional data sets. Dichloromethane Port wine extracts were collected using GC-FID; the chromatograms were then aligned with correlation optimized warping (COW) and subsequently analyzed with multivariate statistics (MVA) by principal component analysis (PCA) and partial least-squares regression (PLS-R). Furthermore, wavelets were used for peak calling and alignment refinement, and the resulting matrix was used to perform kinetic network reconstruction via correlation networks and maximum spanning trees. Network-target correlation projections were used to screen for potential chromatographic regions/peaks related to aging mechanisms. Results from PLS between aligned chromatograms and target molecules showed high X to Y correlations of 0.91, 092, and 0.89 with 5-hydroxymethylfurfural (HMF) (Maillard), acetaldehyde (oxidation), and 4,5-dimethyl-(5H)-3-hydroxy-2-furanone, respectively. The context of the correlation (and therefore likely kinetic) relationships among compounds detected by GC-FID and the relationships between target compounds within different regions of the network can be clearly seen

  16. Reductive off-odors in wines: Formation and release of H₂S and methanethiol during the accelerated anoxic storage of wines.

    PubMed

    Franco-Luesma, Ernesto; Ferreira, Vicente

    2016-05-15

    In order to better understand the processes involved in the development of H2S and methanethiol (MeSH) along anoxic storage of wines, 24 wines were stored in strict anoxia at 50°C for 3weeks. Free and total forms of H2S and MeSH were measured at different times. Results showed that: (1) all wines contain relevant proportions of bonded forms of H2S and MeSH (93% and 47% on average); (2) such % decreases with age; (3) levels of total forms are related to wine metal composition; (4) anoxic storage brings about an increase of free forms, a strong decrease in the percentage of bonded forms, and except for H2S in red wines, an increase in total forms. Both de novo formation and release contribute to reductive off-odors. Release is predominant for reds and H2S, while at 50°C, de novo formation dominates for whites and rosés and MeSH. PMID:26775942

  17. Carbonic maceration wines: characteristics and winemaking process.

    PubMed

    Tesniere, C; Flanzy, C

    2011-01-01

    Invented by Michel Flanzy in 1934, carbonic maceration involves placing the intact grape clusters into a closed tank with a carbon dioxide-rich atmosphere. The berries subsequently undergo an intracellular fermentation without yeast intervention. Complex changes occur during this process which entail the transformation of a small amount of sugar into alcohol (1.5-2% alcohol), the reduction of malic acid content by about half, and the generation of secondary products. Compared with wines produced by conventional techniques, carbonic maceration produces wines of distinctive character of superior quality possessing a harmonious balance. It can be used to generate a wide range of wines (red as well as rosé), to be drunk young or aged. The process is composed of four steps: vatting of intact berries, "maceration-fermentation," pumping off, and pressing, followed by a second fermentation phase. Exchanges and interactions occur between grape berries, the gaseous atmosphere, and the must present at the bottom of the tank during the first step of the carbonic maceration winemaking process. Yeast fermentation starts at this stage, in the liquid phase, and continues throughout the second step as well, with the malolactic fermentation. The specific conditions required for a good handling of carbonic maceration are presented. PMID:21867890

  18. Model for voluntary wine and alcohol consumption in rats.

    PubMed

    Arola, L; Roig, R; Cascón, E; Brunet, M J; Fornós, N; Sabaté, M; Raga, X; Batista, J; Salvadó, M J; Bladé, C

    1997-08-01

    It has been suggested that moderate consumption of ethanol and wine has a protective effect on human health. Animal models used to date for alcohol consumption can not mimic real situations in humans because the consumption is forced and/or excessive. The present study proposes to determine the effects of a voluntary and ad lib consumption model more similar to that of human behavior. Male Wistar rats had free access to either standard diet and water or the same diet plus red wine, sweet wine, or a solution equivalent to red wine (13.5% ethanol) or to sweet wine (20% ethanol + 130 g/L sucrose) for 30 days or 6 months. Daily wine consumption was 15.8 +/- 0.9 and 2.0 +/- 0.2 ml/day for sweet and red wines, respectively. The consumption of each of the alcoholic solutions was similar to that of the wine they were simulating. Drinking wine or ethanol did not affect food and water intakes or growth rate. Plasma metabolites were not substantially affected by consumption of wine or ethanol. Although moderate and high wine consumption did not change the activity of plasma marker enzymes of tissue damage, the consumption of the 2 alcoholic solutions caused a long-term increase in the activity of aspartate aminotransferase. It seems that wine consumption protects the organism from hepatic lesions induced by ethanol alone. PMID:9251979

  19. Red raspberries can improve motor function in aged rats

    Technology Transfer Automated Retrieval System (TEKTRAN)

    BACKGROUND: Many foods rich in antioxidant and anti-inflammatory compounds have been shown to increase health and reduce markers of aging. A number of berry fruits high in polyphenols are known to ameliorate age-related declines in cellular, cognitive and behavioral function in rats. OBJECTIVES: Thi...

  20. Ultrasound-assisted surfactant-enhanced emulsification microextraction based on the solidification of a floating organic droplet used for the simultaneous determination of six fungicide residues in juices and red wine.

    PubMed

    You, Xiangwei; Wang, Suli; Liu, Fengmao; Shi, Kaiwei

    2013-07-26

    A novel ultrasound-assisted surfactant-enhanced emulsification microextraction technique based on the solidification of a floating organic droplet followed by high performance liquid chromatography with diode array detection was developed for simultaneous determination of six fungicide residues in juices and red wine samples. The low-toxicity solvent, 1-dodecanol, was used as an extraction solvent. For its low density and proper melting point near room temperature, the extractant droplet was collected easily by solidifying it at a low temperature. The surfactant, Tween 80, was used as an emulsifier to enhance the dispersion of the water-immiscible extraction solvent into an aqueous phase, which hastened the mass-transfer of the analytes. Organic dispersive solvent typically required in common dispersive liquid-liquid microextraction methods was not used in the proposed method. Some parameters (e.g., the type and volume of extraction solvent, the type and concentration of surfactant, ultrasound extraction time, salt addition, and volume of samples) that affect the extraction efficiency were optimized. The proposed method showed a good linearity within the range of 5μgL(-1)-1000μgL(-1), with the correlation coefficients (γ) higher than 0.9969. The limits of detection for the method ranged from 0.4μgL(-1) to 1.4μgL(-1). Further, this simple, practical, sensitive, and environmentally friendly method was successfully applied to determine the target fungicides in juice and red wine samples. The recoveries of the target fungicides in red wine and fruit juice samples were 79.5%-113.4%, with relative standard deviations that ranged from 0.4% to 12.3%. PMID:23473514

  1. Sparkling wines: features and trends from tradition.

    PubMed

    Buxaderas, Susana; López-Tamames, Elvira

    2012-01-01

    Sparkling wines contain at least three CO₂ pressure bars at 20°C. Carbonic gas is required to have an endogenous origin, obtained via a second fermentation, in the following European categories: sparkling wines and quality sparkling wines. In these types of sparkling wines, high gas pressure, together with other wine components, enables them to produce effervescence and foam when poured into the glass. The most commonly used grape varieties are Chardonnay and Pinot. Elaboration consists of two phases. In the first phase, the base wine is obtained after applying white vinification. The second phase consists of refermenting the wine, either in the bottle (champenoise or traditional method) or in isobaric tanks (Charmat method). The second fermentation requires the addition of "liqueur de tirage" to the base wine. The sparkling wines have a special biological aging or aging sur lies. As sparkling wines remain in contact with the lees, they develop sensory notes such as toasty, lactic, sweet, and yeasty, which can be attributed to proteolytic processes, components that would serve as the substrate for chemical and enzymatic reactions and to causes related with release-absorption between cell walls and the wine. PMID:22909977

  2. Retrospective investigation of captive red wolf reproductive success in relation to age and inbreeding.

    PubMed

    Lockyear, K M; Waddell, W T; Goodrowe, K L; MacDonald, S E

    2009-05-01

    The critically endangered red wolf (Canis rufus) has been subject to a strictly managed captive breeding program for three decades. A retrospective demographic analysis of the captive population was performed based on data from the red wolf studbook. Data analyses revealed a decrease in the effective population size relative to the total population size, and changes in age structure and inbreeding coefficients over time. To varying degrees, the probability of successful breeding and litter sizes declined in association with increasing dam age and sire inbreeding coefficients. Neonate survival also declined with increasing dam age. Recent changes in strategies regarding breed-pair recommendations have resulted in moderate increases in reproductive success. PMID:19504595

  3. SEM analysis of red blood cells in aged human bloodstains.

    PubMed

    Hortolà, P

    1992-08-01

    Mammal red blood cells (RBC) in bloodstains have been previously detected by light microscopy on stone tools from as early as 100,000 +/- 25,000 years ago. In order to evaluate the degree of morphological preservation of erythrocytes in bloodstains, an accidental human blood smear on white chert and several experimental bloodstains on hard substrates (the same stone-white chert; another type of stone-graywacke; a non-stone support-stainless steel), were stored in a room, in non-sterile and fluctuating conditions, for lengths of time ranging from 3 to 18 months. Afterwards, the specimens were coated with gold and examined by a Cambridge Stereoscan 120 scanning electron microscope. Results revealed a high preservation of RBC integrity, with the maintenance of several discocytary shapes, a low tendency to echinocytosis and a frequent appearance of a moon-like erythrocytary shape in the thinner areas of the bloodstains. PMID:1398371

  4. Cyclostratigraphy for Chinese red clay sequences: Implications to changing previous age models and paleoclimate interpretations

    NASA Astrophysics Data System (ADS)

    Anwar, T.; Kravchinsky, V. A.; Zhang, R.

    2015-12-01

    The Chinese Loess Plateau contains red clay sequence which has continuous alternation of sedimentary cycles with recurrent paleoclimatic fluctuations. Absence of abundant fossils and inability of radiometric dating method made magnetostratigraphy a leading method to build age model for the red clay. Here magnetostratigraphic age model in red clay sequence is tested using cyclostratigraphy as orbital parameters of Earth are known. Milankovitch periodicities recorded in magnetic susceptibility and grain size in the Shilou red clay section are investigated and previously found age of 11 Ma for this section is re-evaluated. Magnetostratigraphy dating based on only visual correlation could potentially lead to erroneous age model. In this study the correlation is executed through the iteration procedure until it is supported by cyclostratigraphy; i.e. Milankovitch cycles are resolved in the best possible manner. Our new approach provides an age of 5.2 Ma for the Shilou profile. Wavelet analysis reveals that a 400 kyr eccentricity cycle is well preserved and the existence of a 100 kyr eccentricity in the red clay sequence on the eastern Chinese Loess Plateau suggests that eccentricity plays a vital role in Pliocene climate evolution. Paleomonsoon evolution is reconstructed and divided into three intervals (5.2-4.5 Ma, 4.5-3.6 Ma and 3.6-2.58 Ma). The earliest stage indicates that summer and winter monsoon cycles may rapidly alter, whereas the middle stage reflects an intensification of winter monsoon and aridification in Asia, and the youngest stage is characterized by relatively intensified summer monsoon. This study demonstrates that cyclostratigraphy can greatly assist magnetostratigraphy in dating the red clay sequences, and implies that many published age models for the red clay sequences should likely be re-assessed where possible. An evaluation of the monsoon system and climate change in eastern Asia might prominently benefit from this approach.

  5. [Healthcare expenditures growth: the red herring of demographic ageing?].

    PubMed

    Tenand, Marianne

    2016-02-01

    Demographic ageing is often deemed responsible for the massive increase in health expenditures experienced by developed countries. As the elderly consume more medical care than the rest of the population, how could the increase in the share of the 60 + not lead to a marked expansion of healthcare public and private budgets? Despite its apparent logics, such reasoning is fallacious: it ignores that medical care consumption depends on many factors beyond age, which have tremendously evolved in the last decades and may change again in the future. Based on French stylized facts, this article provides an overview of the international literature that aimed at disentangling the respective roles of population ageing and of the non-demographic factors in explaining the dynamics of health expenditures. Paradoxically, technical medical progress has been a major contributor to the increase of healthcare spending. Results from economics research lead to qualify the impact of demographic trends and call for more attention to the public policies decisions that shape healthcare systems. PMID:26936179

  6. Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.

    PubMed

    Kotseridis, Y; Baumes, R

    2000-02-01

    The aroma extract dilution analysis method was used to detect the impact odorants of Bordeaux Cabernet Sauvignon and Merlot wines extracts, as well as those of the extracts of the corresponding Cabernet Sauvignon juice and dry yeasts used for its fermentation. The wines and the yeasts were extracted using dichloromethane, and the juice was extracted using Amberlite XAD-2. Structural identification of the impact odorants using gas chromatography-mass spectrometry and atomic emission detection (sulfur acquisition) was achieved after enrichment of these extracts by silica gel and Affi-Gel 501 chromatography. The same odorants (with the exception of dimethyl sulfide among 48) were detected in both wine extracts, with about the same flavor dilution (FD) factors. The 18 impact odorants detected in the Cabernet Sauvignon juice and dry yeast extracts were also found in the wine extracts. The odorants with the highest FD factors were 3-(methylsulfanyl)propanal, (E,Z)-nona-2, 6-dienal, and decanal in the juice extract, 2-methyl-3-sulfanylfuran, 3-(methylsulfanyl)propanal, 2-/3-methylbutanoic acids, and phenylethanal in the dry yeast extract, and 2-/3-methylbutanols, 2-phenylethanol, 2-methyl-3-sulfanylfuran, acetic acid, 3-(methylsulfanyl)propanal, 2-/3-methylbutanoic acids, beta-damascenone, 3-sulfanylhexan-1-ol, Furaneol, and homofuraneol in the wine extracts. Determination of the odor thresholds of some of these impact odorants was carried out. PMID:10691647

  7. Age distribution and seasonal dynamics of abomasal helminths in wild red deer from central Spain

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A study on age distribution and seasonal dynamics of abomasal helminths in wild red deer was conducted in Central Spain, by monthly samplings of fawns ( 2 yr) animals. Both intensity and prevalence of abomasal parasitism was higher in older animals, particularl...

  8. Red iron-ore beds of Silurian age in northeastern Alabama, northwestern Georgia, and eastern Tennessee

    USGS Publications Warehouse

    Whitlow, Jesse W.

    1962-01-01

    Geological studies have determined the lithology and approximate extent of the red iron ores of Silurian age in the Southeast. Detailed investigations have been made by private companies and government agencies. Most of this work has been in the Birmingham, Ala., district, and the remainder of the region has relatively little study in recent years. 

  9. Effect of the closure type on the evolution of the physical-chemical and sensory characteristics of a Montepulciano d'Abruzzo Rosé wine.

    PubMed

    Guaita, Massimo; Petrozziello, Maurizio; Motta, Silvia; Bonello, Federica; Cravero, Maria Carla; Marulli, Concezio; Bosso, Antonella

    2013-02-01

    The present work studied the effect of the kind of closure (a screw cap, a natural cork, and 2 synthetic closures) on the evolution of the oxygen content and on the physical-chemical and sensory characteristics of a Montepulciano d'Abruzzo rosé wine during the 1st 12 mo of bottle aging. The chemical analyses concerned the parameters more involved in the oxidative reactions (SO(2) , acetaldehyde, phenols, wine color), as well as the main fermentative volatile compounds. The kind of closure influenced the oxygen content in wines, free and total SO(2) concentration, and wine color (color intensity and hue). During bottle aging, free and total SO(2) concentration was significantly and negatively correlated with absorbance at 420 nm (A420), whereas the correlations with A520 were weak. Probably, the limited extent of the variations in red color (A520), when varying SO(2) concentration, were due to the low pH of this rosé wine. No effect of the kind of closure on phenols and the main fermentative volatile compounds was observed. The wines bottled with cork closures (N trials), after 12 mo of storage, had higher color intensity and hue, measured by spectrophotometry, and were visually distinguished from the other trials for the more intense pink reflections. On the whole, under the conditions of this work, all the used closures guaranteed a good preservability to the rosè wines during the 1st year of bottle aging, and the changes in composition did not significantly affect wine sensory characteristics. Therefore, these synthetic closures can represent an alternative to the cork closures for a medium to long term bottle aging of these wines. PMID:23324077

  10. Talking About Wine

    ERIC Educational Resources Information Center

    Lehrer, Adrienne

    1975-01-01

    A structural analysis of the wine vocabulary used by wine experts is given. Experiments involving typical wine drinkers show that there is little consensus in how the words are applied to wine. Communication tasks show that the sender and receiver of messages about wine perform little better than chance. (Author/RM)

  11. Study of quinones reactions with wine nucleophiles by cyclic voltammetry.

    PubMed

    Oliveira, Carla M; Barros, António S; Ferreira, António C S; Silva, Artur M S

    2016-11-15

    Quinones are electrophilic species which can react with various nucleophiles, like wine antioxidants, such as sulfur dioxide or ascorbic acid, thiols, amino acids, and numerous polyphenols. These reactions are very important in wine aging because they mediate oxygen reactions during both production and bottle aging phases. In this work, the major challenge was to determine the interaction between ortho-quinones and wine nucleophiles (amino acids, thiols, and the antioxidants SO2 and ascorbic acid), by cyclic voltammetry. Wine-model solutions with gallic acid, caffeic acid, or (+)-catechin and nucleophilic compounds were used. To understand the effect of nucleophilic addition in wine, a white wine with the same added nucleophiles was also analysed. Cyclic voltammograms were taken with glassy carbon electrode or screen-printed carbon electrodes, respectively, for wine-model and white wines solutions, in the absence and in the presence of nucleophiles. A nucleophilic order profile related to the cathodic current intensity decrease was observed. PMID:27283600

  12. Wine and heart health

    MedlinePlus

    Health and wine; Wine and heart disease; Preventing heart disease - wine; Preventing heart disease - alcohol ... more often just to lower your risk of heart disease. Heavier drinking can harm the heart and ...

  13. Port-Wine Stain

    MedlinePlus

    ... and rashes clinical tools newsletter | contact Share | Port-Wine Stain A parent's guide for infants and babies ... a three-month-old infant with a port-wine stain. Overview A port-wine stain is a ...

  14. Fundamental Parameters of Nearby Red Dwarfs: Stellar Radius as an Indicator of Age

    NASA Astrophysics Data System (ADS)

    Silverstein, Michele L.; Henry, Todd J.; Winters, Jennifer G.; Jao, Wei-Chun; Riedel, Adric R.; Dieterich, Sergio; RECONS Team

    2016-01-01

    Red dwarfs dominate the Galactic population, yet determining one of their most fundamental characteristics --- age --- has proven difficult. The characterization of red dwarfs in terms of their age is fundamental to mapping the history of star and, ultimately, planet formation in the Milky Way. Here we report on a compelling technique to evaluate the radii of red dwarfs, which can be used to provide leverage in estimating their ages. These radii are also particularly valuable in the cases of transiting exoplanet hosts because accurate stellar radii are required to determine accurate planetary radii.In this work, we use the BT-Settl models in combination with Johnson-Kron-Cousins VRI, 2MASS JHK, and WISE All-Sky Release photometry to produce spectral energy distributions (SEDs) to determine the temperatures and bolometric fluxes for 500 red dwarfs, most of which are in the southern sky. The full suites of our photometric and astrometric data (including hundreds of accurate new parallaxes from the RECONS team at the CTIO/SMARTS 0.9m) allow us to also determine the bolometric luminosities and radii. This method of radius determination is validated by a comparison of our measurements to those found using the CHARA Array (Boyajian et al. 2012), which match within a few percent.In addition to a compilation of red dwarf fundamental parameters, our findings provide a snapshot of relative stellar ages in the solar neighborhood. Of particular interest are the cohorts of very young and very old stars identified within 50 pc. These outliers exemplify the demographic extremes of the nearest stars.This effort has been supported by the NSF through grants AST-0908402, AST-1109445, and AST-1412026, and via observations made possible by the SMARTS Consortium.

  15. Use of polyaspartate as inhibitor of tartaric precipitations in wines.

    PubMed

    Bosso, Antonella; Panero, Loretta; Petrozziello, Maurizio; Sollazzo, Marco; Asproudi, Andriani; Motta, Silvia; Guaita, Massimo

    2015-10-15

    All additives used to stabilize wines against the precipitations of potassium bitartrate have some limits: metatartaric acid (MTA) is effective but very unstable, carboxymethylcellulose is stable and effective in white wines but affects color stability in red wines, mannoproteins have a variable effectiveness depending on wine composition. This work was aimed at testing the effect of new stabilizing products on tartaric precipitations, focusing on the use of Na and K polyaspartate salts (PASPs). The effectiveness of 4 different PASPs and 1 MTA added to red and white wines was compared using the mini-contact test and cold test. The dose effect and the stability of the products over time were also studied. The PASPs showed a similar stabilizing effect and a longer stability over time compared to MTA. PASPs can be considered interesting as additives for wine tartaric stabilization. Further work is in progress to better characterize their enological properties. PMID:25952834

  16. Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties.

    PubMed

    Petrozziello, Maurizio; Borsa, Daniela; Guaita, Massimo; Gerbi, Vincenzo; Bosso, Antonella

    2012-12-15

    A method to identify and quantify megastigmane norisoprenoid compounds in wines was developed using headspace solid phase micro extraction (SPME) coupled with gas-chromatography/mass-spectrometry (GC-MS). Three different compounds were quantified by stable isotope dilution assay (SIDA): β-damascenone, β-ionone and α-ionone. Particular attention was paid to maximising the method's sensitivity while reducing the extraction time. To optimise the extraction conditions, a statistically designed experiment was performed using extraction time, extraction temperature and ethanol content as operating variables. Five different SPME fibres suitable for the analysis of volatile compounds were compared. This study confirmed that the PDMS/DVB coating performs best for the quantification of β-damascenone and β-ionone, and the crucial influence of ethanol content of the sample on extraction effectiveness. Finally, the optimised method was applied to the study of various wines derived from rare and autochthonous grape varieties of north-western Italy. PMID:22980832

  17. Investigation of captive red wolf ejaculate characteristics in relation to age and inbreeding.

    PubMed

    Lockyear, K M; MacDonald, S E; Waddell, W T; Goodrowe, K L

    2016-09-15

    An evaluation of a large database of red wolf fresh ejaculate characteristics (n = 427 ejaculates from 64 wolves) was undertaken to increase knowledge of seminal characteristics in the red wolf and evaluate possible relationships between inbreeding, age, and seminal quality. Phase microscopy analysis of electroejaculates collected over 14 natural breeding seasons was compared with animal ages and inbreeding coefficients. Ejaculate volume increased and sperm concentration and total count decreased as wolves aged (P < 0.01, 0.001, and 0.05, respectively), and the proportion of sperm cell morphological abnormalities was greater in animals with higher coefficients of inbreeding (P < 0.001), particularly for older animals (P < 0.001). Moreover, the mean coefficient of inbreeding of animals that had failed to reproduce given at least one opportunity during their lifetimes was significantly greater than that of wolves with proven fertility, and wolves of proven fertility exhibited higher sperm concentrations and total counts than nonproven wolves. Thus, as the captive red wolf population becomes more inbred, the maximum age of reproduction is likely to decrease; an important finding to consider when projecting population dynamics and determining pairing recommendations. PMID:27283782

  18. Determination of 2-Aminoacetophenone in wine by high-performance thin-layer chromatography-fluorescence detection.

    PubMed

    Horlacher, Nora; Schwack, Wolfgang

    2016-02-01

    2-Aminoacetophenone (AAP) is closely correlated with the appearance of the sensory phenomenon of UTA ("untypical aging off-flavor") in wine. AAP analyses are generally performed by gas chromatography and mass selective detection (GC/MS), when AAP is extracted from wines by liquid-liquid, solid-liquid or solid phase microextraction. Here we present a rapid, selective and sensitive method for the determination of AAP in wine by high-performance thin-layer chromatography with fluorescence detection (HPTLC-FLD). As internal standard, 2-amino-4-methoxyacetophenone was used. Liquid-liquid extraction with t-butyl methyl ether was followed by a basic cleanup of the extracts, which were applied onto HPTLC amino plates developed with methylene chloride/toluene (7+3, v/v) as mobile phase. Dipping the dried plate into hexane-paraffin solution enhanced fluorescence that was scanned at 366/>400nm. Limits of detection and quantitation were determined to be 0.1 and 0.3μgL(-1) wine, respectively, while only AAP concentrations >0.5μgL(-1) result in UTA. Recoveries were near 100% for model, white, rosé and red wines. Thus, the HPTLC-FLD method enables the analysis of AAP in wines clearly below the odor thresholds and represents a rapid and convenient screening alternative to existing GC/MS methods. PMID:26777086

  19. Single and repeated moderate consumption of native or dealcoholized red wine show different effects on antioxidant parameters in blood and DNA strand breaks in peripheral leukocytes in healthy volunteers: a randomized controlled trial [ISRCTN68505294

    PubMed Central

    Arendt, Bianca M; Ellinger, Sabine; Kekic, Klaudia; Geus, Leonie; Fimmers, Rolf; Spengler, Ulrich; Müller, Wolfgang-Ulrich; Goerlich, Roland

    2005-01-01

    Background Red wine (RW) is rich in antioxidant polyphenols that might protect from oxidative stress related diseases, such as cardiovascular disease and cancer. Antioxidant effects after single ingestion of RW or dealcoholized RW (DRW) have been observed in several studies, but results after regular consumption are contradictory. Thus, we examined if single or repeated consumption of moderate amounts of RW or DRW exert antioxidant activity in vivo. Methods Total phenolic content and concentration of other antioxidants in plasma/serum, total antioxidant capacity (TEAC) in plasma as well as DNA strand breaks in peripheral leukocytes were measured in healthy non-smokers A) before, 90 and 360 min after ingestion of one glass of RW, DRW or water; B) before and after consumption of one glass of RW or DRW daily for 6 weeks. DNA strand breaks (SB) were determined by single cell gel electrophoresis (Comet Assay) in untreated cells and after induction of oxidative stress ex vivo with H2O2 (300 μM, 20 min). Results Both RW and DRW transiently increased total phenolic content in plasma after single consumption, but only RW lead to a sustained increase if consumed regularly. Plasma antioxidant capacity was not affected by single or regular consumption of RW or DRW. Effects of RW and DRW on DNA SB were conflicting. DNA strand breaks in untreated cells increased after a single dose of RW and DRW, whereas H2O2 induced SB were reduced after DRW. In contrast, regular RW consumption reduced SB in untreated cells but did not affect H2O2 induced SB. Conclusion The results suggest that consumption of both RW and DRW leads to an accumulation of phenolic compounds in plasma without increasing plasma antioxidant capacity. Red wine and DRW seem to affect the occurrence of DNA strand breaks, but this cannot be referred to antioxidant effects. PMID:16287499

  20. Influence of Dietary Capsaicin on Redox Status in Red Blood Cells During Human Aging

    PubMed Central

    Kumar, Prabhanshu; Chand, Subhash; Chandra, Pranjal; Maurya, Pawan Kumar

    2015-01-01

    Purpose: Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is a major pungent compound found in hot peppers of the plant genus Capsicum. In vitro effects of dietary capsaicin on redox status in red blood cells during human aging have been explored. Methods: Total antioxidant potential of capsaicin was evaluated using Ferric reducing ability of plasma (FRAP) assay. GSH was measured as per standard protocol. The in vitro effect of capsaicin was evaluated by incubation of the cells in the assay medium with 10-5M capsaicin (final concentration) for 60 min at 37°C. Results: Treatment with capsaicin (10-5M) caused a significant (p < 0.01) increase in GSH level in all age groups. Reduced glutathione (GSH) / Oxidized glutathione (GSSG) ratio measures the redox status of the red blood cell. Significant increase in GSH level due to capsaicin, shift the GSH/GSSG ratio, thus alters the redox status of the cell. Conclusion: The results conclusively prove the efficacy of the antioxidant property of capsaicin and its role in modulating the redox status of red blood cells. This evidence suggests that dietary factors that act as antioxidants to increase GSH level may contribute to a protective effect against age related diseases. This antioxidant effect may, in part, explain the high consumption of capsicum in certain regions of the world. PMID:26819932

  1. Understanding Micro-Oxygenation Techniques and the Oxidation of Grape/Wine Polyphenolics. Year 2

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This study was initiated to understand the evolution of polyphenolics in red wine by monitoring wine polyphenolics with analytical methods that have been developed or modified by our laboratories. Micro-oxygenated wine made by our industry cooperator had minor color differences compared to control w...

  2. Understanding Micro-Oxygenation Technique and the Oxidation of Grape/Wine Polyphenolics. Year 1.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This study was initiated to understand the evolution of polyphenolics in red wine by monitoring wine polyphenolics with analytical methods that have been developed or modified by our laboratories. In conjunction with the industrial scale winemaking experiments, model wine oxidation experiments are b...

  3. Gastrointestinal tract development in red deer (Cervus elaphus) calves from 1 to 12 months of age.

    PubMed

    Hammond, K J; Hoskin, S O; Jopson, N B; Mackintosh, C G; Hofstra, G; Thompson, B R; Stevens, D R

    2013-11-01

    This study provides a detailed description of the development of the gastrointestinal tract (GIT) of farmed red deer (Cervus elaphus) calves over the first 12 months of age. GIT development was measured using a combination of computerised tomography (CT) scanning and traditional slaughter plus dissection techniques. Red deer calves of a known birth date were randomly assigned to two treatment groups. A group of five animals were repeatedly CT scanned at 31, 63, 92, 135, 207, 275 and 351 days of age to identify GIT organs and determine their volume. From a group of 20 animals, subsets of four individuals were also scanned at corresponding ages (except 135 days of age). They were immediately euthanised and dissected after CT scanning to compare CT-scanned results with actual anatomical measurements. Individual organ weights were compared with their respective organ volumes determined by CT scanning and were found to have a strong, positive relationship. The combined rumen and reticulum (RR) CT-scanned volume was compared with its volume determined by the water-displacement technique and this also showed good correlation between the two techniques (R = 0.92). The allometric growth rates of organs, relative to animal live weight gains, in descending order, were the rumen, omasum, reticulum, abomasum, caecum blind sac, kidneys, spleen and liver. The red deer GIT was continuing to grow and develop when the last measurement was taken at 351 days of age. The greatest growth of the RR, when expressed in terms of empty weight, was between 31 and 92 days of age. Compared with sheep and cattle, it appears that the red deer have a similar or greater rate of RR development up until approximately 60 to 90 days of age; however, the final increments of GIT maturity in deer may take longer to complete, with the empty weight of the RR gaining 7.5 g/day between 275 and 351 days of age. CT scanning was validated in this study as a viable technique to follow GIT development in the same

  4. Red giant masses and ages derived from carbon and nitrogen abundances

    NASA Astrophysics Data System (ADS)

    Martig, Marie; Fouesneau, Morgan; Rix, Hans-Walter; Ness, Melissa; Mészáros, Szabolcs; García-Hernández, D. A.; Pinsonneault, Marc; Serenelli, Aldo; Silva Aguirre, Victor; Zamora, Olga

    2016-03-01

    We show that the masses of red giant stars can be well predicted from their photospheric carbon and nitrogen abundances, in conjunction with their spectroscopic stellar labels log g, Teff, and [Fe/H]. This is qualitatively expected from mass-dependent post-main-sequence evolution. We here establish an empirical relation between these quantities by drawing on 1475 red giants with asteroseismic mass estimates from Kepler that also have spectroscopic labels from Apache Point Observatory Galactic Evolution Experiment (APOGEE) DR12. We assess the accuracy of our model, and find that it predicts stellar masses with fractional rms errors of about 14 per cent (typically 0.2 M⊙). From these masses, we derive ages with rms errors of 40 per cent. This empirical model allows us for the first time to make age determinations (in the range 1-13 Gyr) for vast numbers of giant stars across the Galaxy. We apply our model to ˜52 000 stars in APOGEE DR12, for which no direct mass and age information was previously available. We find that these estimates highlight the vertical age structure of the Milky Way disc, and that the relation of age with [α/M] and metallicity is broadly consistent with established expectations based on detailed studies of the solar neighbourhood.

  5. Korean Red Ginseng Water Extract Restores Impaired Endothelial Function by Inhibiting Arginase Activity in Aged Mice

    PubMed Central

    Choi, Kwanhoon; Yoon, Jeongyeon

    2014-01-01

    Cardiovascular disease is the prime cause of morbidity and mortality and the population ages that may contribute to increase in the occurrence of cardiovascular disease. Arginase upregulation is associated with impaired endothelial function in aged vascular system and thus may contribute to cardiovascular disease. According to recent research, Korean Red Ginseng water extract (KRGE) may reduce cardiovascular disease risk by improving vascular system health. The purpose of this study was to examine mechanisms contributing to age-related vascular endothelial dysfunction and to determine whether KRGE improves these functions in aged mice. Young (10±3 weeks) and aged (55±5 weeks) male mice (C57BL/6J) were orally administered 0, 10, or 20 mg/mouse/day of KRGE for 4 weeks. Animals were sacrificed and the aortas were removed. Endothelial arginase activity, nitric oxide (NO) generation and reactive oxygen species (ROS) production, endothelial nitric oxide synthase (eNOS) coupling, vascular tension, and plasma peroxynitrite production were measured. KRGE attenuated arginase activity, restored nitric oxide (NO) generation, reduced ROS production, and enhanced eNOS coupling in aged mice. KRGE also improved vascular tension in aged vessels, as indicated by increased acetylcholine-induced vasorelaxation and improved phenylephrine-stimulated vasoconstriction. Furthermore, KRGE prevented plasma peroxynitrite formation in aged mice, indicating reduced lipid peroxidation. These results suggest KRGE exerts vasoprotective effects by inhibiting arginase activity and augmenting NO signaling and may be a useful treatment for age-dependent vascular diseases. PMID:24757370

  6. Tears of Wine

    ERIC Educational Resources Information Center

    Gugliotti, Marcos

    2004-01-01

    The unique occurrence of the upward motion of a thin film of wine, and its formation into drops inside the wall of a wine glass is explained. Evaporation of alcohol generates a surface tension gradient, moving the film of wine upwards on the internal sides of a wine glass, where it collects and forms into drops or tears.

  7. Red Dwarf Stars: Ages, Rotation, Magnetic Dynamo Activity and the Habitability of Hosted Planets

    NASA Astrophysics Data System (ADS)

    Engle, S. G.; Guinan, E. F.

    2011-12-01

    We report on our continued efforts to understand and delineate the magnetic dynamo-induced behavior/variability of red dwarf (K5 V - M6 V) stars over their long lifetimes. These properties include: rotation, light variations (from star spots), coronal-chromospheric XUV activity and flares. This study is being carried out as part of the NSF-sponsored Living with a Red Dwarf program. The Living with a Red Dwarf program's database of dM stars with photometrically determined rotation rates (from starspot modulations) continues to expand, as does the inventory of archival XUV observations. Recently, the photometric properties of several hundred dM stars from the Kepler database are being analyzed to determine the rotation rates, starspot areal coverage/distributions and stellar flare rates. When all data setsare combined with ages from cluster/population memberships and kinematics, the determination of Age-Rotation-Activity relationships is possible. Such relationships have broad impacts not only on the studies of magnetic dynamo theory and angular momentum loss of low-mass stars with deep convective zones, but also on the suitability of planets hosted by red dwarfs to support life. With intrinsically low luminosities (L< 0.02L⊙), the liquid water habitable zones (HZs) for hosted planets are very close to their host stars - typically at ˜0.1 AU < HZ < 0.4 AU. Planets located close to their host stars risk damage and atmospheric loss from coronal & chromospheric XUV radiation, flares and plasma blasts via strong winds and coronal mass ejections. In addition, our relationships permit the stellar ages to be determined through measures of either the stars' rotation periods (best way) or XUV activity levels. This also permits a determination of the ages of their hosted planets. We illustrate this with examples of age determinations of the exoplanet systems: GJ 581 and HD 85512 (both with large Earth-size planets within the host star's HZ), GJ 1214 (hot, close

  8. Scalping of light volatile sulfur compounds by wine closures.

    PubMed

    Silva, Maria A; Jourdes, Michaël; Darriet, Philippe; Teissedre, Pierre-Louis

    2012-11-01

    Closures have an important influence on wine quality during aging in a bottle. Closures have a direct impact on oxygen exposure and on volatiles scavenging in wine. Model wine solution soaking assays of several types of closures (i.e., natural and technical cork stoppers, synthetic closures, screw caps) with two important wine volatile sulfur compounds led to a considerable reduction in their levels. After 25 days, cork closures and synthetic closures, to a lesser extent, have significantly scavenged hydrogen sulfide and dimethyl sulfide. These compounds have a determinant impact on wine aging bouquet, being largely responsible for "reduced off-flavors". Hydrogen sulfide levels are often not well correlated with the exposure of wine to oxygen or with the permeability of the closure. Its preferential sorption by some types of closures may explain that behavior. Scalping phenomenon should be taken into account when studying wine post-bottling development. PMID:23072649

  9. Age of red blood cells and mortality in the critically ill

    PubMed Central

    2011-01-01

    Introduction In critically ill patients, it is uncertain whether exposure to older red blood cells (RBCs) may contribute to mortality. We therefore aimed to evaluate the association between the age of RBCs and outcome in a large unselected cohort of critically ill patients in Australia and New Zealand. We hypothesized that exposure to even a single unit of older RBCs may be associated with an increased risk of death. Methods We conducted a prospective, multicenter observational study in 47 ICUs during a 5-week period between August 2008 and September 2008. We included 757 critically ill adult patients receiving at least one unit of RBCs. To test our hypothesis we compared hospital mortality according to quartiles of exposure to maximum age of RBCs without and with adjustment for possible confounding factors. Results Compared with other quartiles (mean maximum red cell age 22.7 days; mortality 121/568 (21.3%)), patients treated with exposure to the lowest quartile of oldest RBCs (mean maximum red cell age 7.7 days; hospital mortality 25/189 (13.2%)) had an unadjusted absolute risk reduction in hospital mortality of 8.1% (95% confidence interval = 2.2 to 14.0%). After adjustment for Acute Physiology and Chronic Health Evaluation III score, other blood component transfusions, number of RBC transfusions, pretransfusion hemoglobin concentration, and cardiac surgery, the odds ratio for hospital mortality for patients exposed to the older three quartiles compared with the lowest quartile was 2.01 (95% confidence interval = 1.07 to 3.77). Conclusions In critically ill patients, in Australia and New Zealand, exposure to older RBCs is independently associated with an increased risk of death. PMID:21496231

  10. Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan.

    PubMed

    Mekoue Nguela, J; Poncet-Legrand, C; Sieczkowski, N; Vernhet, A

    2016-11-01

    At present, there is a great interest in enology for yeast derived products to replace aging on lees in winemaking or as an alternative for wine fining. These are yeast protein extracts (YPE), cell walls and mannoproteins. Our aim was to further understand the mechanisms that drive interactions between these components and red wine polyphenols. To this end, interactions between grape skin tannins or wine polyphenols or tannins and a YPE, a mannoprotein fraction and a β-glucan were monitored by binding experiments, ITC and DLS. Depending on the tannin structure, a different affinity between the polyphenols and the YPE was observed, as well as differences in the stability of the aggregates. This was attributed to the mean degree of polymerization of tannins in the polyphenol fractions and to chemical changes that occur during winemaking. Much lower affinities were found between polyphenols and polysaccharides, with different behaviors between mannoproteins and β-glucans. PMID:27211695

  11. Early-age characteristics of red mud-coal gangue cementitious material.

    PubMed

    Zhang, Na; Sun, Henghu; Liu, Xiaoming; Zhang, Jixiu

    2009-08-15

    This experimental research was to investigate the possibility of incorporating red mud and coal gangue as raw materials for the production of red mud-coal gangue cementitious material, abbreviated as RGC, including analyses of its chemical composition, physical properties, mechanical properties and hydration products. The red mud and coal gangue (at a ratio of 3:2) were mixed together and shaped in small spheres with a water to solid ratio of 0.30 and then calcined at 600 degrees C for 2h. Subsequently, the RGC was prepared by blending 50% the resultant red mud-coal gangue mixtures, 24% blast-furnace slag, 20% clinker and 6% gypsum. The hydration products of RGC were characterized by XRD, TG-DTA and SEM-EDS. The results showed that it is feasible to use red mud and coal gangue to replace up to 50% of the raw materials to produce cementitious material, which can be called as silica-alumina based cementitious material. The hydration products of RGC are mostly ettringite, calcium hydroxide and C-S-H gel. As the dominant products, C-S-H gel and ettringite are principally responsible for the strength development of RGC in early hydration process. The content of Ca(OH)(2) initially increased but later was depleted after reaching the peak value at 21 days. Moreover, it is found that the composition of the C-S-H gel shifted towards higher Si, Al and Na contents with the increase of hydration age, whereas that of Ca shifted towards lower content. PMID:19237241

  12. Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area

    PubMed Central

    Feng, Yiming; Liu, Min; Ouyang, Yanan; Zhao, Xianfang; Ju, Yanlun; Fang, Yulin

    2015-01-01

    Background Although grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines because of their joyful aroma and high contents of polyphenolic phytochemicals and essential fatty acids. However, little is known about aromatic compounds of the wines produced from these three fruits. Methods The aromatic composition of fruit wines produced from raspberry, strawberry, mulberry, and red grape was analyzed by GC-MS. Odor activity values (OAVs) and relative odor contributions (ROCs) were used to estimate the sensory contribution of the aromatic compounds to the overall flavor of the wines. Results In strawberry, raspberry, and mulberry wines, 27, 30, and 31 odorants were detected, respectively. Alcohols formed the most abundant group, followed by esters and acids. The grape wine contained a wider variety (16 types) of alcohols, and 4-methyl-2-pentanol and 2,3-butanediol were not present in the three fruit wines. The quantity of esters in raspberry (1.54%) and mulberry wines (2.08%) were higher than those of strawberry wine (0.78%), and mulberry wine contained more types of esters. There were no significant differences of acids between the three fruit wines and the control wine. In addition, 2-heptanone, 2-octanone, 2-nonanone, and 2-undecanone were unique to raspberry wine, and nonanal was present only in mulberry wine. The indistinguishable aroma of the three fruit wines was attributed to the dominance of fruity and floral odor components derived from ethyl esters of fatty acids and their contributions to the global aroma of the three fruit wines. Conclusion The present study demonstrated that there were significant differences in the volatile components of fruit wines made from raspberry, strawberry, and mulberry. The aroma compounds were more abundant in the raspberry and mulberry wines than in the strawberry wine, but the quality of strawberry wine was superior to

  13. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., vinegar, nonbeverage cooking wine. (b) Salted wine. Salted wine is a wine or wine product not for beverage... salt per 100 milliliter of wine. (12.5 pounds of salt/100 gallons of wine.) (c) Vinegar. Vinegar is...

  14. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ..., vinegar, nonbeverage cooking wine. (b) Salted wine. Salted wine is a wine or wine product not for beverage... salt per 100 milliliter of wine. (12.5 pounds of salt/100 gallons of wine.) (c) Vinegar. Vinegar is...

  15. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., vinegar, nonbeverage cooking wine. (b) Salted wine. Salted wine is a wine or wine product not for beverage... salt per 100 milliliter of wine. (12.5 pounds of salt/100 gallons of wine.) (c) Vinegar. Vinegar is...

  16. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., vinegar, nonbeverage cooking wine. (b) Salted wine. Salted wine is a wine or wine product not for beverage... salt per 100 milliliter of wine. (12.5 pounds of salt/100 gallons of wine.) (c) Vinegar. Vinegar is...

  17. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ..., vinegar, nonbeverage cooking wine. (b) Salted wine. Salted wine is a wine or wine product not for beverage... salt per 100 milliliter of wine. (12.5 pounds of salt/100 gallons of wine.) (c) Vinegar. Vinegar is...

  18. Chronocoulometry of wine on multi-walled carbon nanotube modified electrode: Antioxidant capacity assay.

    PubMed

    Ziyatdinova, Guzel; Kozlova, Ekaterina; Budnikov, Herman

    2016-04-01

    Phenolic antioxidants of wine were electrochemically oxidized on multi-walled carbon nanotubes modified glassy carbon electrode (MWNT/GCE) in phosphate buffer solution. Three oxidation peaks were observed at 0.39, 0.61 and 0.83V for red dry wine and 0.39, 0.80 and 1.18 V for white dry wine, respectively, using differential pulse voltammetry at pH 4.0. The oxidation potentials for individual phenolic antioxidants confirmed the integral nature of the analytical signals for the wines examined. A one-step chronocoulometric method at 0.83 and 1.18 V for red and white wines, respectively, has been developed for the evaluation of wine antioxidant capacity (AOC). The AOC is expressed in gallic acid equivalents per 1L of wine. The AOC of white wine was significantly less than red wine (386 ± 112 vs. 1224 ± 184, p<0.0001), as might be expected. Positive correlations were observed between gallic acid equivalent AOC of wine and total antioxidant capacity, based on coulometric titration with electrogenerated bromine (r=0.8957 at n=5 and r=0.8986 at n=4 for red and white wines, respectively). PMID:26593508

  19. Wine and headache.

    PubMed

    Jarisch, R; Wantke, F

    1996-05-01

    Headache can be induced by histamine in wine in patients suffering from histamine intolerance, a disease characterized by impaired histamine degradation based on reduced diamine oxidase activity or a lack of the enzyme. Diamine oxidase is localized in the jejunal mucosa and is the most important enzyme metabolising histamine. It is competitively inhibited by alcohol and numerous drugs. In preliminary investigations, assessment of diamine oxidase levels gave decreased activity (0.03 nKat/l) in patients with histamine intolerance compared to healthy controls (0.07 nKat/l). In pregnancy, diamine oxidase levels are known to be about 500-fold elevated, giving mean levels of 25.0 nKat/l. Other biogenic amines such as phenylethylamine or serotonin may be causative for wine/food-induced headache. In experimental models, headache has been induced by histamine infusion as well as red wine provocation. Histamine-induced headache is a vascular headache likely to be caused by nitric oxide which probably represents a key molecule in vascular headaches. A histamine-free diet is the treatment of choice for patients with histamine intolerance and chronic headache. To start treatment, an antihistamine (H1 blocker) for 14 days as well as a histamine-free diet for at least 4 weeks are recommended. Clinical improvement to the diet as well as in vitro tests for plasma histamine and diamine oxidase in the serum as well as vitamin B6 levels have to confirm the diagnosis. As supportive treatment, a vitamin B6 (pyridoxal phosphate) substitution appears useful in histamine-intolerant patients as pyridoxal phosphate seems to be crucial for diamine oxidase activity. Histamine intolerance, based on reduced diamine oxidase activity or a lack in the enzyme is causative for wine/food-induced chronic headache. According to the localization of diamine oxidase in the jejunal mucosa, histamine intolerance is primarily a disease of intestinal origin. A histamine-free diet is the treatment of choice in

  20. Interplay among Gcn5, Sch9 and Mitochondria during Chronological Aging of Wine Yeast Is Dependent on Growth Conditions

    PubMed Central

    Picazo, Cecilia; Orozco, Helena; Matallana, Emilia; Aranda, Agustín

    2015-01-01

    Saccharomyces cerevisiae chronological life span (CLS) is determined by a wide variety of environmental and genetic factors. Nutrient limitation without malnutrition, i.e. dietary restriction, expands CLS through the control of nutrient signaling pathways, of which TOR/Sch9 has proven to be the most relevant, particularly under nitrogen deprivation. The use of prototrophic wine yeast allows a better understanding of the role of nitrogen in longevity in natural and more demanding environments, such as grape juice fermentation. We previously showed that acetyltransferase Gcn5, a member of the SAGA complex, has opposite effects on CLS under laboratory and winemaking conditions, and is detrimental under the latter. Here we demonstrate that integrity of the SAGA complex is necessary for prolonged longevity, as its dismantling by SPT20 deletion causes a drop in CLS under both laboratory and winemaking conditions. The sch9Δ mutant is long-lived in synthetic SC medium, as expected, and the combined deletion of GCN5 partially suppresses this phenotype. However it is short-lived in grape juice, likely due to its low nitrogen/carbon ratio. Therefore, unbalance of nutrients can be more relevant for life span than total amounts of them. Deletion of RTG2, which codes for a protein associated with Gcn5 and is a component of the mitochondrial retrograde signal, and which communicates mitochondrial dysfunction to the nucleus, is detrimental under laboratory, but not under winemaking conditions, where respiration seems not so relevant for longevity. Transcription factor Rgm1 was found to be a novel CLS regulator Sch9-dependently. PMID:25658705

  1. 27 CFR 27.42 - Wines.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine,...

  2. 27 CFR 27.42 - Wines.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine,...

  3. 27 CFR 27.42 - Wines.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine,...

  4. 27 CFR 27.42 - Wines.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine,...

  5. 27 CFR 27.42 - Wines.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine,...

  6. Age of red blood cells and outcome in acute kidney injury

    PubMed Central

    2013-01-01

    Introduction Transfusion of red blood cells (RBCs) and, in particular, older RBCs has been associated with increased short-term mortality in critically ill patients. We evaluated the association between age of transfused RBCs and acute kidney injury (AKI), hospital, and 90-day mortality in critically ill patients. Methods We conducted a prospective, observational, predefined sub-study within the FINNish Acute Kidney Injury (FINNAKI) study. This study included all elective ICU admissions with expected ICU stay of more than 24 hours and all emergency admissions from September to November 2011. To study the age of RBCs, we classified transfused patients into quartiles according to the age of oldest transfused RBC unit in the ICU. AKI was defined according to KDIGO (Kidney Disease: Improving Global Outcomes) criteria. Results Out of 1798 patients, 652 received at least one RBC unit. The median [interquartile range] age of the oldest RBC unit transfused was 12 [11-13] days in the freshest quartile and 21 [17-27] days in the quartiles 2 to 4. On logistic regression, RBC age was not associated with the development of KDIGO stage 3 AKI. Patients in the quartile of freshest RBCs had lower crude hospital and 90-day mortality rates compared to those in the quartiles of older blood. After adjustments, older RBC age was associated with significantly increased risk for hospital mortality. Age, Simplified Acute Physiology Score II (SAPS II)-score without age points, maximum Sequental Organ Failure Assessment (SOFA) score and the total number of transfused RBC units were independently associated with 90-day mortality. Conclusions The age of transfused RBC units was independently associated with hospital mortality but not with 90-day mortality or KDIGO stage 3 AKI. The number of transfused RBC units was an independent risk factor for 90-day mortality. PMID:24093554

  7. Endogenous nitrogen excretion by red kangaroos (Macropus rufus): effects of animal age and forage quality.

    PubMed

    Munn, Adam J; Dawson, Terence J; Hume, Ian D

    2006-01-01

    Red kangaroos (Macropus rufus) are large (>20 kg) herbivorous marsupials common to arid and semiarid Australia. The population dynamics of red kangaroos are linked with environmental factors, operating largely through juvenile survival. A crucial period is the young-at-foot (YAF) stage, when juveniles have permanently left the mother's pouch but still take milk from a teat in the pouch. Forage quantity and quality have been implicated in drought-related mortalities of juvenile kangaroos. Here we compared how forage quality affected nitrogen (N) intake and excretion by YAF, weaned, and mature, nonlactating female red kangaroos. On high-quality forage (chopped lucerne hay, Medicago sativa) low in neutral-detergent fiber (43%+/-1%) and high in N (2.9%+/-0.1%), YAF and weaned kangaroos had ideal growth rates and retained 460-570 mg dietary N kg(-0.75) d(-1). But on poor-quality forage (chopped oaten hay, Avena sativa) high in neutral-detergent fiber (64%+/-1%) and low in N (0.9%+/-0.1%), YAF and weaned kangaroos could not sustain growth and were in negative N balance at -103+/-26 mg and -57+/-31 mg N kg(-0.75) d(-1), respectively. Notably, the YAF kangaroos excreted 64% of their truly digestible N intake from forage as nondietary fecal N (NDFN). By weaning age, the situation had improved, but the juveniles still lost 40% of their truly digestible N intake as NDFN compared with only 30% by the mature females. Our findings support field observations that forage quality, and not just quantity, is a major factor affecting the mortality of juvenile red kangaroos during drought. PMID:16555200

  8. Preferential phagocytosis of in vivo aged murine red blood cells by a macrophage-like cell line.

    PubMed

    Walker, W S; Singer, J A; Morrison, M; Jackson, C W

    1984-10-01

    The ability of an established line of mouse macrophages (IC-21) to ingest red blood cells (RBC) aged in vivo was assessed. RBC populations of increasing age were prepared in mice by serial hypertransfusion, a procedure that inhibits erythropoiesis. Mouse RBC with a mean age of about 58 d (normal RBC life span, 60 d) had a circulating half-life of less than 1 d when transfused into normal mice. IC-21 macrophages ingested the in vivo aged RBC in preference to RBC from normal mice (mean RBC age, 30 d). RBC isolated from mice 10 d after being released from one red blood cell lifespan (60 d) of inhibited erythropoiesis (mean RBC age 5 d) were ingested significantly less than RBC from normal mice. The IC-21 macrophage line used with in vivo aged RBC affords a highly defined model system for identifying the mechanism(s) of macrophage-mediated homeostasis. PMID:6477835

  9. Port-wine stain

    MedlinePlus

    ... wine stains, including freezing, surgery, radiation, and tattooing. Laser therapy is most successful in eliminating port-wine stains. ... Prognosis) Stains on the face respond better to laser therapy than those on the arms, legs, or middle ...

  10. Laser Treatment of Port Wine Stains

    NASA Astrophysics Data System (ADS)

    Majaron, Boris; Nelson, J. Stuart

    Port wine stain (PWS), also called nevus flammeus, is a congenital, cutaneous vascular malformation involving post-capillary venules which produce a light pink to red to dark-red-violet discoloration of human skin [1]. PWS occurs in an estimated 3 children per 1000 live births, affecting males and females and all racial groups equally [2]. There appears to be no hereditary predilection for PWS within families. There are no known risk factors or ways to prevent PWS.

  11. Age, allocation and availability of nonstructural carbon in mature red maple trees.

    PubMed

    Carbone, Mariah S; Czimczik, Claudia I; Keenan, Trevor F; Murakami, Paula F; Pederson, Neil; Schaberg, Paul G; Xu, Xiaomei; Richardson, Andrew D

    2013-12-01

    The allocation of nonstructural carbon (NSC) to growth, metabolism and storage remains poorly understood, but is critical for the prediction of stress tolerance and mortality. We used the radiocarbon ((14) C) 'bomb spike' as a tracer of substrate and age of carbon in stemwood NSC, CO2 emitted by stems, tree ring cellulose and stump sprouts regenerated following harvesting in mature red maple trees. We addressed the following questions: which factors influence the age of stemwood NSC?; to what extent is stored vs new NSC used for metabolism and growth?; and, is older, stored NSC available for use? The mean age of extracted stemwood NSC was 10 yr. More vigorous trees had both larger and younger stemwood NSC pools. NSC used to support metabolism (stem CO2 ) was 1-2 yr old in spring before leaves emerged, but reflected current-year photosynthetic products in late summer. The tree ring cellulose (14) C age was 0.9 yr older than direct ring counts. Stump sprouts were formed from NSC up to 17 yr old. Thus, younger NSC is preferentially used for growth and day-to-day metabolic demands. More recently stored NSC contributes to annual ring growth and metabolism in the dormant season, yet decade-old and older NSC is accessible for regrowth. PMID:24032647

  12. Age and Sex Ratios in a High-Density Wild Red-Legged Partridge Population.

    PubMed

    Nadal, Jesús; Ponz, Carolina; Margalida, Antoni

    2016-01-01

    The dynamics of a wild red-legged partridge population were examined over a 14-year period in Spain to identify patterns in age and sex ratios in relation to weather parameters, and to assess the importance of these parameters in population dynamics and management. The results gave age ratios of 1.07 (but 2.13 in July counts), juvenile sex ratios of 1.01 and adult sex ratios of 1.47. Overall, 12% more females were hatched and female juvenile mortality was 7.3% higher than in males. Sex differential mortality explains the 19.2% deficit in adult females, which are more heavily predated than males during the breeding period. Accordingly, age ratios are dependent on sex ratios and both are density dependent. Over time, ratios and density changes appear to be influenced by weather and management. When the habitat is well conserved, partridge population dynamics can be explained by a causal chain: weather operates on net primary production, thereby affecting partridge reproduction and predation and, as a result, age and sex ratios in the October population. A reduction in the impact of predation (i.e. the effects of ground predators on eggs, chicks and breeding females) is the key factor to improve the conservation of partridge populations and associated biological processes. PMID:27508503

  13. Age and Sex Ratios in a High-Density Wild Red-Legged Partridge Population

    PubMed Central

    Nadal, Jesús; Ponz, Carolina; Margalida, Antoni

    2016-01-01

    The dynamics of a wild red-legged partridge population were examined over a 14-year period in Spain to identify patterns in age and sex ratios in relation to weather parameters, and to assess the importance of these parameters in population dynamics and management. The results gave age ratios of 1.07 (but 2.13 in July counts), juvenile sex ratios of 1.01 and adult sex ratios of 1.47. Overall, 12% more females were hatched and female juvenile mortality was 7.3% higher than in males. Sex differential mortality explains the 19.2% deficit in adult females, which are more heavily predated than males during the breeding period. Accordingly, age ratios are dependent on sex ratios and both are density dependent. Over time, ratios and density changes appear to be influenced by weather and management. When the habitat is well conserved, partridge population dynamics can be explained by a causal chain: weather operates on net primary production, thereby affecting partridge reproduction and predation and, as a result, age and sex ratios in the October population. A reduction in the impact of predation (i.e. the effects of ground predators on eggs, chicks and breeding females) is the key factor to improve the conservation of partridge populations and associated biological processes. PMID:27508503

  14. Port-wine stain

    MedlinePlus

    A port-wine stain is a birthmark in which swollen blood vessels create a reddish-purplish discoloration of the skin. ... Port-wine stains occur in about 3 out of 1,000 people. In rare cases, port-wine stains are ...

  15. Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines.

    PubMed

    Glabasnia, Arne; Hofmann, Thomas

    2006-05-01

    Aimed at increasing our knowledge on the sensory-active nonvolatiles migrating from oak wood into alcoholic beverages upon cooperaging, an aqueous ethanolic extract prepared from oak wood chips (Quercus alba L.) was screened for its key taste compounds by application of the taste dilution analysis. Purification of the compounds perceived with the highest sensory impacts, followed by liquid chromatography/mass spectrometry as well as one-dimensional and two-dimensional NMR experiments, revealed the ellagitannins vescalagin, castalagin, and grandinin, the roburins A-E, and 33-deoxy-33-carboxyvescalagin as the key molecules imparting an astringent oral sensation. To the best of our knowledge, 33-deoxy-33-carboxyvescalagin has as yet not been reported as a phytochemical in Q. alba L. In addition, the sensory activity of these ellagitannins was determined for the first time on the basis of their human threshold concentrations and dose/response functions. Furthermore, the ellagitannins have been quantitatively determined in extracts prepared from Q. alba L. and Quercus robur L., respectively, as well as in bourbon whiskey and oak-matured red wines, and the sensory contribution of the individual compounds has been evaluated for the first time on the basis of dose/activity considerations. PMID:16637699

  16. Thermally treated wine retains vasodilatory activity in rat and guinea pig aorta.

    PubMed

    Mudnić, Ivana; Budimir, Danijela; Jajić, Ivan; Boban, Nataša; Sutlović, Davorka; Jerončić, Ana; Boban, Mladen

    2011-06-01

    In contrast to the intact wine, cardiovascular effects of the thermally treated wine have not been studied, despite widespread habits of cooking with wine and consumption of mulled wine. Vasodilatory effects of the red wine heated at 75 and 125°C were examined in the isolated rat and guinea pig aorta and compared with the intact and wine dealcoholized without thermal stress. Samples were analyzed for their phenolic content, antioxidant capacity, resveratrol and ethanol contents. Heating-induced degradation of individual phenolic fraction was observed only in the samples treated at 125°C, although total phenolic concentration and related antioxidant activity increased in the thermally treated samples due to the reduction in their volume. All wine samples regardless of treatment caused similar maximal relaxation in both species, but the response was stronger in aortas from guinea pigs. At the lowest concentrations up to 1‰, dealcoholized wine produced vasodilation greater than that produced by intact wine and wines treated at 75 and 125°C, which showed similar vasodilating activity at all concentrations. Our results indicate that wine thermally treated under heating conditions applicable to the preparation of a mulled wine and cooking with wine largely retains vasodilatory activity in vitro despite significant heat-induced changes in its composition. PMID:21423027

  17. Regional implications of Triassic or Jurassic age for basalt and sedimentary red beds in the South Carolina coastal plain

    USGS Publications Warehouse

    Gohn, G.S.; Gottfried, D.; Lanphere, M.A.; Higgins, B.B.

    1978-01-01

    Whole rock potassium-argon ages for samples of subsurface basalt recovered near Charleston, South Carolina, are interpreted to indicate a Triassic or Jurassic age for the basalt and underlying sedimentary red beds. This age is consistent with existing evidence indicating that an early Mesozoic basin is present in the subsurface of a large part of the coastal plain of South Carolina, Georgia, Florida, and Alabama.

  18. Wine, spirits and the lung: good, bad or indifferent?

    PubMed

    Kamholz, Stephan L

    2006-01-01

    The putative cardiovascular risks and benefits of the ingestion of wine and alcohol-containing spirits have been well publicized; however, less attention has been focused upon the health effects of wine and spirits consumption on the respiratory system. This paper will highlight epidemiologic, clinical and experimental data on the effects of wine and distilled spirits [and the chemical components thereof] on lung function, chronic obstructive pulmonary disease progression, lung cancer risk, risk of developing acute respiratory distress syndrome, high altitude pulmonary edema and wine [sulfite] associated asthma. Several studies have demonstrated a positive [beneficial] effect of light-to-moderate wine consumption on pulmonary function, while chronic ingestion of distilled spirits may have either no effect, or a negative effect. Studies in Scandinavia, Europe and South America have suggested a possible protective effect of wine ingestion against lung cancer, especially adenocarcinoma. Resveratrol [3,5,4'-trihydroxystilbene] a polyphenolic compound found in red wine, has anti-oxidant, anti-inflammatory and estrogen agonist effects and may be responsible for some of the health benefits of wine. The spectrum of potentially beneficial clinical effects of resveratrol and other wine-derived compounds is discussed. PMID:18528469

  19. Wine, Spirits and the Lung: Good, Bad or Indifferent?

    PubMed Central

    Kamholz, Stephan L

    2006-01-01

    The putative cardiovascular risks and benefits of the ingestion of wine and alcohol-containing spirits have been well publicized; however, less attention has been focused upon the health effects of wine and spirits consumption on the respiratory system. This paper will highlight epidemiologic, clinical and experimental data on the effects of wine and distilled spirits [and the chemical components thereof] on lung function, chronic obstructive pulmonary disease progression, lung cancer risk, risk of developing acute respiratory distress syndrome, high altitude pulmonary edema and wine [sulfite] associated asthma. Several studies have demonstrated a positive [beneficial] effect of light-to-moderate wine consumption on pulmonary function, while chronic ingestion of distilled spirits may have either no effect, or a negative effect. Studies in Scandinavia, Europe and South America have suggested a possible protective effect of wine ingestion against lung cancer, especially adenocarcinoma. Resveratrol [3,5,4′-trihydroxystilbene] a polyphenolic compound found in red wine, has anti-oxidant, anti-inflammatory and estrogen agonist effects and may be responsible for some of the health benefits of wine. The spectrum of potentially beneficial clinical effects of resveratrol and other wine-derived compounds is discussed. PMID:18528469

  20. Lithofacies, age, and geochemistry of the Otuk Formation (Triassic) in the Red Dog District, northwest Alaska

    USGS Publications Warehouse

    Dumoulin, Julie A.; Burruss, Robert A.; Blome, Charles D.

    2011-01-01

    A complete penetration of the Otuk Fm. in continuous drill core (DH 927) from the Red Dog District illuminates the facies, age, source rock potential, and isotope stratigraphy of this unit in northwest Alaska. The section, in the Wolverine Creek plate of the Endicott Mountains Allochthon, is ~82 m thick. It gradationally overlies undated gray siliceous mudstone of the Siksikpuk Fm. and underlies undated black organic-rich mudstone of the Kingak(?) Shale. Shale, chert, and limestone members of the Otuk are recognized in DH 927 but the Blankenship Member is absent. The lower (shale) member consists of 28 m of variegated, silty shale with up to 6.9 wt % TOC; thin limy layers near the base contain bivalve fragments (Claraia sp.?) consistent with an Early Triassic (Griesbachian-early Smithian) age. Gray radiolarian chert dominates the middle member (25 m thick) and yields radiolarians of Middle Triassic (Anisian, Ladinian) and Late Triassic (Carnian-Norian) ages; a distinctive, ~2.5-m-thick interval of black shale and calcareous radiolarite ~6 m below the top has 9.8 wt % TOC. The upper (limestone) member (29 m thick) is lime mudstone with monotid bivalves and late Norian radiolarians, overlain by gray chert that contains the first Rhaetian (latest Triassic) radiolarians recognized in the Otuk. Rare black shale interbeds have up to 3.4 wt % TOC. Regional correlations indicate that Otuk lithofacies vary with both structural and geographic position.

  1. Alloimmunization is associated with older age of transfused red blood cells in sickle cell disease

    PubMed Central

    Desai, Payal C.; Deal, Allison M.; Pfaff, Emily R.; Qaqish, Bahjat; Hebden, Leyna M.; Park, Yara A.; Ataga, Kenneth I.

    2016-01-01

    Red blood cell (RBC) alloimmunization is a significant clinical complication of sickle cell disease (SCD). It can lead to difficulty with cross-matching for future transfusions and may sometimes trigger life-threatening delayed hemolytic transfusion reactions. We conducted a retrospective study to explore the association of clinical complications and age of RBC with alloimmunization in patients with SCD followed at a single institution from 2005 to 2012. One hundred and sixty six patients with a total of 488 RBC transfusions were evaluated. Nineteen patients (11%) developed new alloantibodies following blood transfusions during the period of review. The median age of RBC units was 20 days (interquartile range: 14–27 days). RBC antibody formation was significantly associated with the age of RBC units (P = 0.002), with a hazard ratio of 3.5 (95% CI: 1.71–7.11) for a RBC unit that was 7 days old and 9.8 (95% CI: 2.66–35.97) for a unit that was 35 days old, 28 days after the blood transfusion. No association was observed between RBC alloimmunization and acute vaso-occlusive complications. Although increased echocardiography-derived tricuspid regurgitant jet velocity (TRV) was associated with the presence of RBC alloantibodies (P = 0.02), TRV was not significantly associated with alloimmunization when adjusted for patient age and number of transfused RBC units. Our study suggests that RBC antibody formation is significantly associated with older age of RBCs at the time of transfusion. Prospective studies in patients with SCD are required to confirm this finding. PMID:25963831

  2. Use of red blood cell membranes to evaluate the antioxidant potential of plant extracts.

    PubMed

    Cavallini, Gabriella; Dachà, Marina; Potenza, Lucia; Ranieri, Annamaria; Scattino, Claudia; Castagna, Antonella; Bergamini, Ettore

    2014-06-01

    Antioxidant phytochemicals in fruits and vegetables of a vegetarian diet may account for the reduced risk of aging and stress oxidative associated diseases. In this study, a simple, rapid and accurate new bioassay for the determination of the antioxidant activity of purified or crude plant extracts and thier interactions is described, based on the fluorimetric determination of thiobarbituric acid reactive substances (TBARS) released by UV-B radiated red blood cell (RBC) ghosts. Pure resveratrol, white and red wine and pomegranate juice (PJ) were used as antioxidant source to test the biological method. TBARS production is a function of radiation time, the number of RBC ghosts in the radiated sample and the loaded antioxidant. The antioxidant activity of resveratrol was detected at a submicromolar concentration range [0.02 μg/mL-0.1 μmol/L]. The activity of red wine was almost 10 times higher than that of white wine, and PJ juice had the highest activity. Submaximal protective effects of PJ and red wine were additive. PMID:24682659

  3. Magneto- and cyclostratigraphy in the red clay sequence: New age model and paleoclimatic implication for the eastern Chinese Loess Plateau

    NASA Astrophysics Data System (ADS)

    Anwar, Taslima; Kravchinsky, Vadim A.; Zhang, Rui

    2015-10-01

    The Chinese Loess Plateau red clay sequences display a continuous alternation of sedimentary cycles that represent recurrent climatic fluctuations from 2.58 Ma to the Miocene. Deciphering such a record can provide us with vital information on global and Asian climatic variations. Lack of fossils and failure of absolute dating methods made magnetostratigraphy a leading method to build age models for the red clay sequences. Here we test the magnetostratigraphic age model against cyclostratigraphy. For this purpose we investigate the climate cyclicity recorded in magnetic susceptibility and sedimentary grain size in a red clay section previously dated 11 Myr old with magnetostratigraphy alone. Magnetostratigraphy dating based on only visual correlation could potentially lead to erroneous age model. In this study the correlation is executed through the iteration procedure until it is supported by cyclostratigraphy; i.e., Milankovitch cycles are resolved in the best possible manner. Our new age model provides an age of 5.2 Ma for the Shilou profile. Based on the new age model, wavelet analysis reveals the well-preserved 400 kyr and possible 100 kyr eccentricity cycles on the eastern Chinese Loess Plateau. Further, paleomonsoon evolution during 2.58-5.2 Ma is reconstructed and divided into three intervals (2.58-3.6 Ma, 3.6-4.5 Ma, and 4.5-5.2 Ma). The upper part, the youngest stage, is characterized by a relatively intensified summer monsoon, the middle stage reflects an intensification of the winter monsoon and aridification in Asia, and the earliest stage indicates that summer and winter monsoon cycles may have rapidly altered. The use of cyclostratigraphy along with magnetostratigraphy gives us an effective method of dating red clay sequences, and our results imply that many presently published age models for the red clay deposits should be perhaps re-evaluated.

  4. Age-related changes in red blood cell complement regulatory proteins and susceptibility to severe malaria.

    PubMed

    Waitumbi, John N; Donvito, Béatrice; Kisserli, Aymric; Cohen, Jacques H M; Stoute, José A

    2004-09-15

    Severe malaria-associated anemia and cerebral malaria are life-threatening complications of Plasmodium falciparum infection. Red blood cell (RBC) complement regulatory proteins (CRPs) have been implicated in the pathogenesis of both. We sought to determine whether there are age-related changes in the expression of CRPs that could explain the susceptibility to severe malaria-associated anemia in young children and the susceptibility to cerebral malaria in older children and adults. In cross-sectional surveys in malaria-endemic and -nonendemic areas of Kenya and in Reims, France, the level of RBC CRPs was lowest in young children and increased into adulthood. In case-control studies, patients with cerebral malaria and matched control subjects had higher levels of RBC CRPs than did patients with severe anemia and matched control subjects, especially during convalescence. We conclude that RBC CRP levels vary with age and that the lower levels of these proteins in young children in areas of high transmission, such as western Kenya, may place these children at greater risk of severe malaria-associated anemia than cerebral malaria. PMID:15319870

  5. Influence of tissue parameters on visual reflectance spectra of port wine stains and normal skin

    NASA Astrophysics Data System (ADS)

    Norvang Nilsen, Lill T.; Fiskerstrand, Elisanne J.; Bakken, B.; Grini, D.; Standahl, O.; Milner, Thomas E.; Berns, Michael W.; Nelson, J. Stuart; Svaasand, Lars O.

    1996-01-01

    The visual appearance of port-wine stain lesions is often a red to purple color due to an enlarged blood volume in the upper dermis. The purpose of the treatment is to re-establish normal skin coloration. Visual reflectance spectra should therefore, in principle, contain all relevant information about the lesion. The influence on the spectra from the different tissue parameters, such as melanin, blood content and scattering, is rather composite. However, a simple mathematical model can give a good understanding of the relevance of the different components. This knowledge can be used to optimize the laser treatment of port-wine stain. In vivo reflectance spectra were obtained using an integrating sphere spectrophotometer. A simple mathematical model based on the diffusion approximation was used to simulate port- wine stain and normal skin reflectance spectra. The absorption coefficients of epidermis and dermis are mainly due to melanin and blood. These parameters were measured in separate in vivo experiments and obtained from skin biopsies. The scattering coefficients were based on reported values. Simulated reflectance spectra show good agreement with the measured ones. Even though the diffusion model has limited validity for wavelengths shorter than 600 nm, the simulated spectra from 450 to 600 nm give a qualitative understanding of the influence of the tissue parameters. The results show that dark red to almost dark grey port-wine stains contain enlarged blood fraction in the entire upper dermis. The red port-wine stains appear when the abnormal density of blood is confined to a thin layer. High amount of epidermal melanin results in reduced reflectance throughout the visible spectrum. The characteristic spectrum due to the blood is suppressed. The reflectance spectra are strongly dependent on the dermal and epidermal scattering coefficient; even minor changes as naturally occurring with age, might have a significant impact. A permanently reduced scattering

  6. Off-flavours in wines through indirect transfer of volatile organic compounds (VOCs) from coatings.

    PubMed

    Fumi, M D; Lambri, M; De Faveri, D M

    2009-05-01

    This paper assesses the impact of volatile organic compounds (VOCs) from the drying of coatings on the sensory characters of corks and wines. According to Italian National Standard Method 11021:2002, a small-scale chamber was used (1) to expose wines to the drying of coatings with both low and high VOCs, and (2) to expose corks to the same coatings. After exposure to the coatings, the corks were then placed in direct contact with wine. Different styles of white, red and rose wines were tested. In both directly exposed wines and in wines after contact with the exposed cork, the taste and smell off-flavour perception and intensity were assessed by a panel of eight experienced wine tasters using a five-point numerical scale according to International Organization for Standardization (ISO) standard methods. The results showed that the sensory characters of wines, especially taste, were influenced by the VOC content of the coatings. The taste off-flavour perception was found to be higher than the smell in wines exposed to coatings with either high or low VOCs contents. Analysis of variance (ANOVA) and Duncan analysis prove that: (1) panellist's answers were significantly different, (2) it was difficult to differentiate the off-flavour perception on the high-level scale, and (3) the panellist off-flavour perceptions versus wine style discriminated the wines into two groups (red and white/rose). For all the wine styles, Pearson's test showed no significant correlation between off-flavour perception levels and the main chemical characters of the wines. For the wines that were in direct contact with the exposed corks, the panellists detect the off-flavours according to the levels of VOCs in the coating and wine styles and they assessed the highest levels of alteration were to the taste. PMID:19680948

  7. UHPLC/ESI-MS/MS Determination of 187 Pesticides in Wine.

    PubMed

    Wang, Jian; Cheung, Wendy

    2016-03-01

    This paper presents an ultra HPLC/electrospray ionization-tandem MS method to determine pesticides in wine. We adopted the quick, easy, cheap, effective, rugged, and safe (QuEChERs) method for extraction and used core-shell column to achieve ultra-HPLC to develop and validate a simple and fast method to analyze 187 pesticide residues in red and white wine samples. Pesticide residues were extracted from wine samples using QuEChERS. Ultra HPLC/electrospray ionization-tandem MS quantification was achieved using matrix-matched standard calibration curves with isotopically labeled standards or a chemical analogue as internal standards with an analytical range from 5.0 to 500.0 μg/L. The method performance characteristics that included overall recovery, intermediate precision, and measurement uncertainty were evaluated according to a nested experimental design. Generally, 98.4% (in red wine) and 96.8% (in white wine) of the pesticides had recoveries between 71 and 120%; 98.9% (in red wine) and 99.5% (in white wine) of the pesticides had the intermediate precision ≤20%; and 99.5% (in red wine) and 98.4% (in white wine) of the pesticides had measurement uncertainty ≤50%. PMID:26965037

  8. High precision mass measurements for wine metabolomics

    NASA Astrophysics Data System (ADS)

    Roullier-Gall, Chloé; Witting, Michael; Gougeon, Régis; Schmitt-Kopplin, Philippe

    2014-11-01

    An overview of the critical steps for the non-targeted Ultra-High Performance Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectrometry (UPLC-Q-ToF-MS) analysis of wine chemistry is given, ranging from the study design, data preprocessing and statistical analyses, to markers identification. UPLC-Q-ToF-MS data was enhanced by the alignment of exact mass data from FTICR-MS, and marker peaks were identified using UPLC-Q-ToF-MS². In combination with multivariate statistical tools and the annotation of peaks with metabolites from relevant databases, this analytical process provides a fine description of the chemical complexity of wines, as exemplified in the case of red (Pinot noir) and white (Chardonnay) wines from various geographic origins in Burgundy.

  9. High precision mass measurements for wine metabolomics

    PubMed Central

    Roullier-Gall, Chloé; Witting, Michael; Gougeon, Régis D.; Schmitt-Kopplin, Philippe

    2014-01-01

    An overview of the critical steps for the non-targeted Ultra-High Performance Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectrometry (UPLC-Q-ToF-MS) analysis of wine chemistry is given, ranging from the study design, data preprocessing and statistical analyses, to markers identification. UPLC-Q-ToF-MS data was enhanced by the alignment of exact mass data from FTICR-MS, and marker peaks were identified using UPLC-Q-ToF-MS2. In combination with multivariate statistical tools and the annotation of peaks with metabolites from relevant databases, this analytical process provides a fine description of the chemical complexity of wines, as exemplified in the case of red (Pinot noir) and white (Chardonnay) wines from various geographic origins in Burgundy. PMID:25431760

  10. Controversial age spreads from the main sequence turn-off and red clump in intermediate-age clusters in the LMC

    NASA Astrophysics Data System (ADS)

    Niederhofer, F.; Bastian, N.; Kozhurina-Platais, V.; Hilker, M.; de Mink, S. E.; Cabrera-Ziri, I.; Li, C.; Ercolano, B.

    2016-02-01

    Most star clusters at an intermediate age (1-2 Gyr) in the Large and Small Magellanic Clouds show a puzzling feature in their color-magnitude diagrams (CMD) that is not in agreement with a simple stellar population. The main sequence turn-off of these clusters is much broader than expected from photometric uncertainties. One interpretation of this feature is that age spreads of the order of 200-500 Myr exist within individual clusters, although this interpretation is highly debated. Such large age spreads should affect other parts of the CMD, which are sensitive to age, as well. In this study, we analyze the CMDs of a sample of 12 intermediate-age clusters in the Large Magellanic Cloud that all show an extended turn-off using archival optical data taken with the Hubble Space Telescope. We fit the star formation history of the turn-off region and the red clump region independently. We find that in most cases, the age spreads inferred from the red clumps are smaller than those that result from the turn-off region. However, the age ranges that result from the red clump region are broader than expected for a single age. Only two out of 12 clusters in our sample show a red clump which seems to be consistent with a single age. As our results are ambiguous, by fitting the star formation histories to the red clump regions, we cannot ultimately tell if the extended main sequence turn-off feature is the result of an age spread or not. However, we do find that the width of the extended main sequence turn-off feature is correlated with the age of the clusters in a way which would be unexplained in the so-called age spread interpretation, but which may be expected if stellar rotation is the cause of the spread at the turn-off. Based on observations made with the NASA/ESA Hubble Space Telescope, and obtained from the Hubble Legacy Archive, which is a collaboration between the Space Telescope Science Institute (STScI/NASA), the Space Telescope European Coordinating Facility (ST

  11. The influence of physiological status on age prediction of Anopheles arabiensis using near infra-red spectroscopy

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Determining the age of malaria vectors is essential for evaluating the impact of interventions that reduce the survival of wild mosquito populations and for estimating changes in vectorial capacity. Near infra-red spectroscopy (NIRS) is a simple and non-destructive method that has been used to deter...

  12. Antioxidant Activity of Berry and Fruit Wines and Liquors.

    PubMed

    Heinonen; Lehtonen; Hopia

    1998-01-19

    A total of 44 different berry and fruit wines and liquors with total phenolic contents between 91 and 1820 mg/L, expressed as gallic acid equivalents (GAE), were evaluated for antioxidant activity. Dealcoholized wine extracts were added to methyl linoleate (MeLo), and the oxidation in the dark at 40 degrees C was followed by conjugated diene measurement. Wines made of mixtures of black currants and crowberries or bilberries (240-275 µM GAE) were slightly superior to reference red grape wines (330-375 µM GAE) and equally as active as the control antioxidant, alpha-tocopherol (50 µM), in inhibiting MeLo hydroperoxide formation. Also, raw materials including apple, arctic bramble, cowberries, cranberries, red currants, or rowanberries possessed antioxidant activity. Thus, these raw materials contain phenolic compounds, some of which are capable of protecting lipids against oxidation also in a hydrophobic lipid system. Liquors, apart from arctic bramble liquor, were less active than wines. However, the total phenolic content did not correlate with the antioxidant activity of the berry and fruit wines and liquors, therefore alleviating the importance of further characterization of the phenolic antioxidants present in berry and fruit wines. PMID:10554191

  13. Effect of Folic Acid, Betaine, Vitamin B6, and Vitamin B12 on Homocysteine and Dimethylglycine Levels in Middle-Aged Men Drinking White Wine

    PubMed Central

    Rajdl, Daniel; Racek, Jaroslav; Trefil, Ladislav; Stehlik, Pavel; Dobra, Jana; Babuska, Vaclav

    2016-01-01

    Moderate regular consumption of alcoholic beverages is believed to protect against atherosclerosis but can also increase homocysteine or dimethylglycine, which are putative risk factors for atherosclerosis. We aimed (1) to investigate the effect of alcohol consumption on vitamins and several metabolites involved in one-carbon metabolism; and (2) to find the most effective way of decreasing homocysteine during moderate alcohol consumption. Methods: Male volunteers (n = 117) were randomly divided into five groups: the wine-only group (control, 375 mL of white wine daily for one month) and four groups combining wine consumption with one of the supplemented substances (folic acid, betaine, and vitamins B12 or B6). Significant lowering of homocysteine concentration after the drinking period was found in subjects with concurrent folate and betaine supplementation. Vitamin B12 and vitamin B6 supplementation did not lead to a statistically significant change in homocysteine. According to a multiple linear regression model, the homocysteine change in the wine-only group was mainly determined by the interaction between the higher baseline homocysteine concentration and the change in dimethylglycine levels. Folate and betaine can attenuate possible adverse effects of moderate alcohol consumption. Dimethylglycine should be interpreted together with data on alcohol consumption and homocysteine concentration. PMID:26771632

  14. Analysis of nine food additives in red wine by ion-suppression reversed-phase high-performance liquid chromatography using trifluoroacetic acid and ammonium acetate as ion-suppressors.

    PubMed

    Zhao, Yong-Gang; Chen, Xiao-Hong; Yao, Shan-Shan; Pan, Sheng-Dong; Li, Xiao-Ping; Jin, Mi-Cong

    2012-01-01

    A reversed-phase high-performance liquid chromatography (RP-HPLC) method was developed for the simultaneous determination of nine food additives, i.e., acesulfame, saccharin, caffeine, aspartame, benzoic acid, sorbic acid, stevioside, dehydroacetic acid and neotame in red wine. The effects of ion-suppressors, i.e., trifluoroacetic acid (TFA) and ammonium acetate (AmAc) on retention behavior of nine food additives in RP-HPLC separation were discussed in detail. The relationships between retention factors of solutes and volume percent of ion-suppressors in the mobile-phase systems of acetonitrile-TFA aqueous solution and acetonitrile-TFA-AmAc aqueous solution were quantitatively established, respectively. The results showed that the ion suppressors had not only an ion suppression effect, but also an organic modification effect on the acidic analytes. The baseline separation of nine food additives was completed by a gradient elution with acetonitrile-TFA(0.01%, v/v)-AmAc(2.5 mmol L(-1)) aqueous solution as the mobile phase. The recoveries were between 80.2 - 99.5% for all analytes with RSDs in the range of 1.5 - 8.9%. The linearities were in the range of 0.2 - 100.0 mg L(-1) with determination coefficients (r(2)) higher than 0.9991 for all analytes. The limits of quantification (LOQs) were between 0.53 - 0.99 mg L(-1). The applicability of the proposed method to detect and quantify food additives has been demonstrated in the analysis of 30 real samples. PMID:23059992

  15. Enhancing the natural folate level in wine using bioengineering and stabilization strategies.

    PubMed

    Liu, Yazheng; Walkey, Christopher J; Green, Timothy J; van Vuuren, Hennie J J; Kitts, David D

    2016-03-01

    Folate deficiency is linked to many diseases, some of which may have higher probability in individuals with alcohol-induced alterations in one-carbon metabolism. Our study shows that folate content in commercial wine is not related to white or red varieties, but associated with the yeast that is used to produce the wine. The stability of folate in these wines, once opened for consumption, did not correlate with total phenolic or sulfite content. In addition, we employed yeast bioengineering to fortify wine with folate. We confirmed by overexpression that FOL2 was the key gene encoding the rate-limiting step of folate biosynthesis in wine yeast. In this study, we also show that overexpression of other folate biosynthesis genes, including ABZ1, ABZ2, DFR1, FOL1 and FOL3, had no effect on folate levels in wine. Ensuring stability of the increased natural folate in all wines was achieved by the addition of ascorbate. PMID:26471523

  16. Herbicide residues in grapes and wine.

    PubMed

    Ying, G G; Williams, B

    1999-05-01

    The persistence of several common herbicides from grapes to wine has been studied. Shiraz, Tarrango and Doradillo grapes were separately sprayed with either norflurazon, oxyfluorfen, oxadiazon or trifluralin-persistent herbicides commonly used for weed control in vineyards. The dissipation of the herbicides from the grapes was followed for 28 days following treatment. Results showed that norflurazon was the most persist herbicide although there were detectable residues of all the herbicides on both red and white grapes at the end of the study period. The penetration of herbicides into the flesh of the grapes was found to be significantly greater for white grapes than for red grapes. Small-lot winemaking experiments showed that norflurazon persisted at levels close to the initial concentration through vinification and into the finished wine. The other herbicides degraded, essentially via first-order kinetics, within the period of "first fermentation" and had largely disappeared after 28 days. The use of charcoal together with filter pads, or with diatomaceous earth was shown to be very effective in removing herbicide residues from the wine. A 5% charcoal filter removed more than 96% of the norflurazon persisting in the treated wine. PMID:10227191

  17. Potential of a multiparametric optical sensor for determining in situ the maturity components of red and white Vitis vinifera wine grapes.

    PubMed

    Agati, Giovanni; D'Onofrio, Claudio; Ducci, Eleonora; Cuzzola, Angela; Remorini, Damiano; Tuccio, Lorenza; Lazzini, Francesca; Mattii, Giovanni

    2013-12-18

    A nondestructive fluorescence-based technique for evaluating Vitis vinifera L. grape maturity using a portable sensor (Multiplex) is presented. It provides indices of anthocyanins and chlorophyll in Cabernet Sauvignon, Merlot, and Sangiovese red grapes and of flavonols and chlorophyll in Vermentino white grapes. The good exponential relationship between the anthocyanin index and the actual anthocyanin content determined by wet chemistry was used to estimate grape anthocyanins from in field sensor data during ripening. Marked differences were found in the kinetics and the amount of anthocyanins between cultivars and between seasons. A sensor-driven mapping of the anthocyanin content in the grapes, expressed as g·kg(-1) fresh weight, was performed on a 7-ha vineyard planted with Sangiovese. In the Vermentino, the flavonol index was favorably correlated to the actual content of berry skin flavonols determined by means of HPLC analysis of skin extracts. It was used to make a nondestructive estimate of the evolution in the flavonol concentration in grape berry samplings. The chlorophyll index was inversely correlated in a linear manner to the total soluble solids (°Brix): it could, therefore, be used as a new index of technological maturity. The fluorescence sensor (Multiplex) possesses a high potential for representing an important innovative tool for controlling grape maturity in precision viticulture. PMID:24279372

  18. Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing.

    PubMed

    Tamura, Takayuki; Taniguchi, Kiyoshi; Suzuki, Yumiko; Okubo, Toshiyuki; Takata, Ryoji; Konno, Tomonori

    2009-09-23

    Fishy aftertaste is sometimes perceived in wine with fish and seafood pairing. However, what component of wine clashes with seafood or what compound contributes to the unpleasant fishy aftertaste in the mouth remains an open problem. First, intensities of unpleasant fishy aftertaste of wine and dried scallop pairings were rated by sensory analysis. Second, components of the wines were analyzed. Strong positive correlations were found between the intensity of fishy aftertaste and the concentration of both total iron and ferrous ion. Moreover, the intensity of fishy aftertaste was increased by the addition of ferrous ion in model wine and suppressed by the chelation of ferrous ion in red wine. Third, potent volatile compounds of fishy aftertaste, such as hexanal, heptanal, 1-octen-3-one, (E,Z)-2,4-heptadienal, nonanal, and decanal, were determined by gas chromatography-olfactometry and gas chromatography-mass spectrometry in dried scallop soaked in red wine. The formations of these compounds depended on the dose of ferrous ion in the model wine. These results suggest that ferrous ion is a key compound of the formation of fishy aftertaste in wine and seafood pairing within the concentration range commonly found in wine. PMID:19708656

  19. Determination of ortho- and retronasal detection thresholds for 2-isopropyl-3-methoxypyrazine in wine.

    PubMed

    Pickering, G J; Karthik, A; Inglis, D; Sears, M; Ker, K

    2007-09-01

    2-Isopropyl-3-methoxypyrazine (IPMP) is a grape-derived component of wine flavor in some wine varieties as well as the causal compound of the off-flavor known as ladybug taint (LBT), which occurs when Harmonia axyridis beetles are incorporated with the grapes during juice and wine processing. The main objective of this study was to obtain robust estimates of the orthonasal (ON) and retronasal (RN) detection thresholds (DTs) for IPMP in wines of differing styles. The ASTM E679 ascending forced choice method of limits was used to determine DTs for 47 individuals in 3 different wines--Chardonnay, Gewürztraminer, and a red wine blend of Baco Noir and Marechel Foch. The group best estimate thresholds (BETs) obtained for IPMP (ng/L) were Chardonnay, ON: 0.32; Gewürztraminer, ON: 1.56, RN: 1.15, and red wine blend, ON: 1.03, RN: 2.29. A large variation in individual DTs was observed. Familiarity with LBT was inversely correlated with DTs for Gewürztraminer, and no difference in thresholds was observed between winemakers and nonwinemakers. We conclude that the human DT for IPMP is extremely low and influenced significantly by wine style and evaluation mode. We recommend against the reporting of single-threshold values for wine flavor compounds, and encourage the determination of consumer rejection thresholds for IPMP in wine. PMID:17995659

  20. Progress of the Living with a Red Dwarf Program: Activity-Rotation-Age Relationships for M dwarfs and the Ages of Extrasolar Planets

    NASA Astrophysics Data System (ADS)

    Engle, Scott G.; Guinan, Edward Francis; Harper, Graham

    2015-08-01

    Red Dwarfs (M dwarfs or dM stars) make up over 75% of the local stellar population. This is among the reasons they are being targeted by an increasing number of planet-hunting programs. As such, developing a method to accurately estimate the age of a field M dwarf is of critical importance. However, due to their long lifetimes and very slow nuclear evolution, the best method for determining ages is likely through “magnetic tracers” such as X-UV activity levels and stellar rotation rates. The Living with a Red Dwarf program’s database of M dwarfs with photometrically determined rotation periods (via starspot modulations) is becoming substantial. Its expansion to include M dwarfs with well-detached WD companions - through which reliable ages can be determined - has had significant impacts on the reliability of the relations. When combined with M dwarfs possessing cluster/population memberships, or specific kinematics, a full range of “calibrators” is being realized. We report on our continuing efforts to build reliable Activity-Rotation-Age relationships for M dwarfs, utilizing X-UV measures obtained with HST, IUE Chandra and XMM (both proposed by us, and archival). Such relationships permit the assessment of the habitability of planets hosted by red dwarfs, by delineating the X-UV radiation environments these planets are exposed to, and have been exposed to in the past. After proper calibration, the relationships can also permit the age of a field red dwarf (and any hosted planets) to be determined through measures of either the stellar rotation period or X-UV activity level.We gratefully acknowledge the support from NSF/RUI Grant AST 1009903, Chandra Grant GO-13200633, HST Grants GO-12124X and GO-13020X.

  1. Effect of cell ageing on Ca2+ influx into human red cells.

    PubMed

    Romero, P J; Romero, E A

    1999-01-01

    The effect of cell ageing on Ca2+ entry was studied in this work, using sub-populations of young and old human red cells, separated by stringent percoll density gradients. Additionally, the influence of an osmotic gradient was investigated as a model for shear stress. Ca2+ entry was assessed at 37 degrees C, under conditions where the Ca2+ pump was either inhibited by NaVO3 (0.5-10 mM) or inactivated by ATP depletion. The entry was linear with time up to 1 h. No differences in Ca2+ influx between the two sub-populations were detected in isotonic Na(+)-medium. In contrast, after incubation in anisosmotic media, Ca2+ entry into old cells was significantly higher than into younger cells. In hypotonic Na(+)-medium, the entry into old cells was not affected by La3+ (10 microM) whilst it was partially blocked by Gd3+ at a similar level (half-maximal effect attained with about 1 microM Gd3+). The entry into young cells was only slightly stimulated by these lanthanides at low concentrations (10 microM), regardless of the tonicity of incubation medium. Further increasing Gd3+ levels above 10 microM markedly enhanced Ca2+ entry into both cell types. The selective blockade of Ca2+ influx by low Gd3+ concentrations suggests presence of mechano-sensitive channels, that become preferentially activated in old cells. Activation of these channels during in-vivo microcirculation may help to explain the increased Ca2+ content of senescent cells. PMID:10598277

  2. Understanding Micro-Oxygenation Technique and the Oxidation of Grape/Wine Polyphenolics: Year 3

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This study was initiated to better understand the evolution of polyphenolics (focus being proanthocyanidins, also known as tannins). Wine phenolics (tannins, anthocyanins, etc) are crucial factors of red wine that can be altered by grape growing conditions and winemaking practices. Proanthocyanidins...

  3. Demography of deep-dwelling red coral populations: Age and reproductive structure of a highly valued marine species

    NASA Astrophysics Data System (ADS)

    Priori, Cristina; Mastascusa, Vincenza; Erra, Fabrizio; Angiolillo, Michela; Canese, Simonpietro; Santangelo, Giovanni

    2013-02-01

    The valuable Mediterranean red coral Corallium rubrum (Octocorallia Gorgonacea) has been harvested for more than 2 thousand years. Although our knowledge on the demographic features of red coral populations living between 10 and 50 m depth has increased considerably in recent years, the main life-history traits of deeper populations (the main target of current harvesting) are still largely unknown. To increase the demographic knowledge of the latter populations, sampling was carried out during early Summer 2010 in the North-Western Mediterranean (Tyrrhenian Sea - Italy), between 50 and 130 m depth. This paper quantifies the main demographic descriptors of this coral population in terms of size/age and sexual structure. Colony age was estimated by counting annual growth rings on thin sections of 69 colonies. A 2-way ANOVA showed no significant difference between the age estimated by three independent observers. The average annual colony growth rate (basal diameter), showing some decrease with colony age increase, was 0.26 mm/yr. The relationship between age and basal diameter derived from a subsample of colonies was then applied to assess the age of a larger sample of the population and showed 38% of the sampled colonies reached the commercial size (≥7 mm of basal diameter), corresponding to about 30 years in this population and a maximum life span of 93 years; about half of them (51.1%) were in the 21-25 and 26-30 age classes. The analysis of the sexual features revealed a balanced sex ratio, a colony fertility of 90.3% and an average fecundity of 0.83 oocytes or planulae per polyp. The knowledge of these life-history descriptors is needed for our understanding of deep dwelling red coral population dynamics and for matching of harvesting to population growth rate.

  4. PRESTORAGE LEUKOREDUCTION ABROGATES THE DETRIMENTAL EFFECT OF AGING ON PACKED RED CELLS TRANSFUSED AFTER TRAUMA: A PROSPECTIVE COHORT STUDY

    PubMed Central

    Phelan, Herb A.; Eastman, Alexander L.; Aldy, Kim; Carroll, Elizabeth A.; Nakonezny, Paul A.; Jan, Tiffany; Howard, Jessi L.; Chen, Yixiao; Friese, Randall S.; Minei, Joseph P.

    2011-01-01

    Background We sought to prospectively duplicate our retrospective findings showing prestorage leukoreduction (PS-LR) blunts the detrimental effect of aging on banked packed red blood cells (PRBCs) transfused after injury. Methods Over 19 months, trauma patients transfused > 4 units PRBCs and surviving at least 24 hours were followed. The age of each unit was collected. Results The cohort consisted of 153 patients. All models showed no association between advancing blood age and the likelihood of developing multiorgan dysfunction syndrome (MODS) or infections regardless of whether mean age of blood was analyzed as a continuous variable, as a percentage of blood received which was <14 days old, or as a dichotomized value above or below 14 days old. Conclusions This prospective study duplicates our retrospective findings of an abrogation of the detrimental effects of advancing mean PRBC age on outcomes after trauma by performing PS-LR. PMID:21924400

  5. Influence of age, sex and calendar year on lifetime accumulated red bone marrow dose from diagnostic radiation exposure.

    PubMed

    Hoffmann, Wolfgang; Meiboom, Merle Friederike; Weitmann, Kerstin; Terschüren, Claudia; von Boetticher, Heiner

    2013-01-01

    Our aim is to evaluate the relevance of different factors influencing lifetime accumulated red bone marrow dose, such as calendar year, age and sex. The lifetime dose was estimated for controls interviewed in person (N = 2811, 37.5% women) of the population-based representative Northern Germany Leukemia and Lymphoma Study. Data were assessed in standardized computer-assisted personal interviews. The calculation of doses is based on a comprehensive quantification model including calendar year, sex, kind of examination, and technical development. In multivariate regression models the annual red bone marrow dose was analyzed depending on age, sex and calendar year to consider simultaneously temporal changes in radiologic practice and individual risk factors. While the number of examinations continuously rises over time, the dose shows two peaks around 1950 and after 1980. Men are exposed to higher doses than woman. Until 1970 traditional examinations like conventional and mass screening examinations caused the main dose. They were then replaced by technically advanced examinations mainly computed tomography and cardiac catheter. The distribution of the red bone marrow dose over lifetime depends highly on the technical standards and radiation protection survey. To a lesser extent it is influenced by age and sex of the subjects. Thus epidemiological studies concerning the assessment of radiation exposure should consider the calendar year in which the examination was conducted. PMID:24244286

  6. The impact of moderate wine consumption on health.

    PubMed

    Artero, Ana; Artero, Arturo; Tarín, Juan J; Cano, Antonio

    2015-01-01

    Wine is a traditional beverage that has been associated with both healthy and harmful effects. Conceptions like the so-called "French paradox" or the beneficial impact of the Mediterranean diet suggest benefit. Wine has a complex composition, which is affected by whether it is red or white or by other variables, like the variety of grapes or others. Alcohol and phenolic compounds have been attributed a participation in the benefits ascribed to wine. The case of alcohol has been extensively studied, but the key question is whether wine offers additional benefits. Resveratrol, a non-flavonoid compound, and quercetin, a flavonol, have received particular attention. There is much experimental work confirming a beneficial balance for both substances, particularly resveratrol, in various organs and systems. The pharmacological dosages used in many of those experiments have shed doubt, however, on the clinical translation of those findings. Clinical studies are limited by their observational nature as well as for the difficulties to abstract the benefits of wine from other confounders. Notwithstanding the doubts, there is reasonable unanimity in beneficial effects of moderate wine consumption in cardiovascular disease, diabetes, osteoporosis, maybe neurological diseases, and longevity. Observations are less enthusiastic in what refers to cancer. While considering these limitations, clinicians may spread the message that the balance of moderate wine consumption seems beneficial. PMID:25449821

  7. Fundamental stellar parameters and age-metallicity relation of Kepler red giants in comparison with theoretical evolutionary tracks

    NASA Astrophysics Data System (ADS)

    Takeda, Y.; Tajitsu, A.; Sato, B.; Liu, Y.-J.; Chen, Y.-Q.; Zhao, G.

    2016-04-01

    Spectroscopic parameters (effective temperature, metallicity, etc) were determined for a large sample of ˜100 red giants in the Kepler field, for which mass, radius, and evolutionary status had already been asteroseismologically established. These two kinds of spectroscopic and seismic information suffice to define the position on the `luminosity versus effective temperature' diagram and to assign an appropriate theoretical evolutionary track to each star. Making use of this advantage, we examined whether the stellar location on this diagram really matches the assigned track, which would make an interesting consistency check between theory and observation. It turned out that satisfactory agreement was confirmed in most cases (˜90 per cent, though appreciable discrepancies were seen for some stars such as higher mass red-clump giants), suggesting that recent stellar evolution calculations are practically reliable. Since the relevant stellar age could also be obtained by this comparison, we derived the age-metallicity relation for these Kepler giants and found the following characteristics: (1) the resulting distribution is quite similar to what was previously concluded for F-, G-, and K-type stars dwarfs; (2) the dispersion of metallicity progressively increases as the age becomes older; (3) nevertheless, the maximum metallicity at any stellar age remains almost flat, which means the existence of super/near-solar metallicity stars in a considerably wide age range from ˜(2-3) × 108 to ˜1010 yr.

  8. Sex, age, spleen size, and kidney fat of red deer relative to infection intensities of the lungworm Elaphostrongylus cervi

    NASA Astrophysics Data System (ADS)

    Vicente, J.; Pérez-Rodríguez, L.; Gortazar, C.

    2007-07-01

    We analyzed the relationships among spleen size, body condition (measured as kidney fat), and larval counts of the nematode Elaphostrongylus cervi in red deer ( Cervus elaphus). The aim was to investigate the interaction between host body condition and intensity of infection with parasites. As red deer are highly polygynous, we also tested whether these relationships varied with sex and age of the hosts. Kidney fat and spleen size were positively correlated in subadults (2-3 years old) and adults (>3 years old), but not in calves (<1 year old) or yearlings (1-2 years old). Spleen size was negatively associated with nematode load in subadult females and in adult males. These two age classes are potentially the most nutritionally stressed, as subadult hinds are still growing and often engaging in rearing their first calf, and adult stags were sampled just after the rut, which is recognized as a substantial energy drain in this age-sex class, as they compete to hold females during the mating season. Body condition related negatively to parasite count only in adult males. In the context of red deer life history, these findings suggest that spleen size is dependent on body condition and that it could be affected by variation in resource partitioning among immune defense, growth, and reproductive effort in red deer. For the first time in a wild mammal, the spleen mass is shown to be positively related to body condition and negatively related to parasite infection. We conclude that elucidating whether spleen mass reflects immune defense investment or a measure of general body condition should contribute to understanding topical issues in mammal ecology.

  9. Alcohol consumption and risk of prostate cancer in middle-aged men.

    PubMed

    Schoonen, W Marieke; Salinas, Claudia A; Kiemeney, Lambertus A L M; Stanford, Janet L

    2005-01-01

    Alcohol consumption is a modifiable lifestyle factor that may affect prostate cancer risk. Alcohol alters the hormonal milieu and contains chemical substances such as flavonoids (red wine), which may alter tumor cell growth. Data from a population-based case-control study in King County, WA, were utilized to evaluate the association of alcohol consumption with prostate cancer in middle-aged men. A total of 753 newly diagnosed prostate cancer cases, 40-64 years of age, participated in the study. Seven hundred three control subjects, frequency matched to cases by age, were selected through random digit dialing. All participants completed an in-person interview on lifetime alcohol consumption and other risk factors for prostate cancer. Logistic regression models were used to estimate odds ratios (OR) and assess significance (95% confidence intervals [CI]). All tests of statistical significance were two-sided. No clear association with prostate cancer risk was seen for overall alcohol consumption. Each additional glass of red wine consumed per week showed a statistically significant 6% decrease in relative risk (OR = 0.94; 95% CI = 0.90-0.98), and there was evidence for a decline in risk estimates across increasing categories of red wine intake (trend p = 0.02). No clear associations were seen for consumption of beer or liquor. Our present study suggests that consumption of beer or liquor is not associated with prostate cancer. There may be, however, a reduced relative risk associated with increasing level of red wine consumption. Further research is needed to evaluate the potential negative association between red wine intake and prostate cancer risk. PMID:15386436

  10. Laser treatment of port-wine stains

    PubMed Central

    Brightman, Lori A; Geronemus, Roy G; Reddy, Kavitha K

    2015-01-01

    Port-wine stains are a type of capillary malformation affecting 0.3% to 0.5% of the population. Port-wine stains present at birth as pink to erythematous patches on the skin and/or mucosa. Without treatment, the patches typically darken with age and may eventually develop nodular thickening or associated pyogenic granuloma. Laser and light treatments provide improvement through selective destruction of vasculature. A variety of vascular-selective lasers may be employed, with the pulsed dye laser being the most common and well studied. Early treatment produces more optimal results. Advances in imaging and laser treatment technologies demonstrate potential to further improve clinical outcomes. PMID:25624768

  11. The Living with a Red Dwarf Program: Observing the Decline in dM Star FUV Emissions With Age

    NASA Astrophysics Data System (ADS)

    Engle, Scott G.; Guinan, Edward F.; Mizusawa, Trisha

    2009-05-01

    Red Dwarf (dM) stars are overwhelmingly the most numerous stars in our Galaxy. These cool, faint and low mass stars make up >80% of all stars. Also dM stars have extremely long life times (>50-100 Gyr). Determining the number of red dwarfs with planets and assessing planetary habitability (a planet's potential to develop and sustain life) is critically important because such studies would indicate how common life is in the universe. Our program-``Living with a Red Dwarf''-addresses these questions by investigating the long-term nuclear evolution and the coronal and chromospheric properties of red dwarf stars with widely different ages (~50 Myr-12 Gyr). One major focus of the program is to study the magnetic-dynamo generated coronal and chromospheric X-ray-FUV/UV emissions and flare properties of a sample of dM0-5 stars. Observations carried out by FUSE of a number of young to old dM stars provide important data for understanding transition region heating in these stars with deep convective zones as well as providing measures of FUV irradiances. Also studied are the effects of X-ray-FUV emissions on possible hosted planets and impacts of this radiation on their habitability. Using these data we are constructing irradiance tables (X-UV irradiances) that can be used to model the effects of XUV radiation on planetary atmospheres and possible life on planetary surfaces. The initial results of this program are discussed.

  12. Rapid Identification and Enumeration of Saccharomyces cerevisiae Cells in Wine by Real-Time PCR

    PubMed Central

    Martorell, P.; Querol, A.; Fernández-Espinar, M. T.

    2005-01-01

    Despite the beneficial role of Saccharomyces cerevisiae in the food industry for food and beverage production, it is able to cause spoilage in wines. We have developed a real-time PCR method to directly detect and quantify this yeast species in wine samples to provide winemakers with a rapid and sensitive method to detect and prevent wine spoilage. Specific primers were designed for S. cerevisiae using the sequence information obtained from a cloned random amplified polymorphic DNA band that differentiated S. cerevisiae from its sibling species Saccharomyces bayanus, Saccharomyces pastorianus, and Saccharomyces paradoxus. The specificity of the primers was demonstrated for typical wine spoilage yeast species. The method was useful for estimating the level of S. cerevisiae directly in sweet wines and red wines without preenrichment when yeast is present in concentrations as low as 3.8 and 5 CFU per ml. This detection limit is in the same order as that obtained from glucose-peptone-yeast growth medium (GPY). Moreover, it was possible to quantify S. cerevisiae in artificially contaminated samples accurately. Limits for accurate quantification in wine were established, from 3.8 × 105 to 3.8 CFU/ml in sweet wine and from 5 × 106 to 50 CFU/ml in red wine. PMID:16269715

  13. Aging effect on the leaching behavior of heavy metals (Cu, Zn, and Cd) in red paddy soil.

    PubMed

    Huang, Bin; Li, Zhongwu; Huang, Jinquan; Chen, Guiqiu; Nie, Xiaodong; Ma, Wenming; Yao, Hongbo; Zhen, Jiamei; Zeng, Guangming

    2015-08-01

    Aging effect can influence the fractions distribution and mobility of metals after they are added into soil. In this study, incubation and soil column experiments under simulated acid rain condition were conducted to evaluate aging effect on the leaching characteristic of Cu, Zn, and Cd in artificial polluted red paddy soil. Our results showed that aging effect reduced metal contents in exchangeable and HoAc soluble fractions. Power function was the most excellent to describe the variation of exchangeable fraction, while pseudo first- and second-order functions were more successful to describe the leaching characteristic of metals from soil columns. The leaching amount of the metals from the polluted soil only accounted for a small part of their total content in soil, and the leachability of Cu was the weakest. Both the exchangeable and HoAc soluble fraction were available as indicators to evaluate the leachability of metals in red paddy soil. The shorter time the soil was contaminated, the more amounts of metals released from the soil. The reduction of exchangeable fraction caused by aging effect was the main reason for the decrease of metal mobility in soil. PMID:25821039

  14. Celiac disease with pure red cell aplasia: an unusual hematologic association in pediatric age group.

    PubMed

    Chatterjee, Sitangshu; Dey, Pranab Kumar; Roy, Pratyay; Sinha, Malay Kumar

    2014-09-01

    Anemia in Celiac disease (CD) is usually hypoproliferative, reflecting impaired absorption of essential nutrients like iron and various vitamins. We report a 2-year-old boy with Celiac disease and severe anemia due to pure red cell aplasia, diagnosed by bone marrow biopsy. This rare, unexplained extra digestive manifestation responded to gluten free diet. PMID:25332626

  15. Seven Red Herrings: The Opposition to Closure of Aging Urban Schools.

    ERIC Educational Resources Information Center

    McLean, Russ

    2003-01-01

    Considers how the closure and consolidation of schools are seen by cash-strapped boards of education as means to save money. Addresses the same "seven red herrings" or arguments that are repeated loudly and angrily to officials as they go through the process of public consultation. (SG)

  16. The effects of age and previous experience on social rank in female red junglefowl, Gallus gallus spadiceus.

    PubMed

    Kim; Zuk

    2000-08-01

    Social rank can influence lifetime reproductive success and therefore fitness. We examined the effects of morphology, age, previous social experience and aggressiveness on social rank in all-female flocks of red junglefowl. None of the morphological characters measured (mass, tarsus length, comb height or comb length) appeared to play a role in determining rank. Older females were not more likely to be dominant, while previous social experience and aggression levels were both important in dominance determination. Flock-experienced hens were more likely to be dominant as were more aggressive individuals. Red junglefowl females most likely use a combination of characters to establish social order in a newly formed flock. Copyright 2000 The Association for the Study of Animal Behaviour. PMID:10973726

  17. 27 CFR 24.292 - Exported wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Exported wine. 24.292... OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.292 Exported wine. (a) General. Wine may be removed from a bonded wine premises without payment of...

  18. 27 CFR 24.292 - Exported wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Exported wine. 24.292... OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.292 Exported wine. (a) General. Wine may be removed from a bonded wine premises without payment of...

  19. 27 CFR 4.27 - Vintage wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Vintage wine. 4.27 Section... THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.27 Vintage wine. (a) General. Vintage wine is wine labeled with the year of harvest of the grapes and made...

  20. 27 CFR 4.27 - Vintage wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Vintage wine. 4.27 Section 4.27 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.27 Vintage wine. (a) General. Vintage wine is wine...

  1. Worldwide interlaboratory study on the determination of ochratoxin A in different wine type samples.

    PubMed

    Ratola, N; Barros, P; Simões, T; Cerdeira, A; Venâncio, A; Alves, A

    2006-11-15

    Interlaboratory studies are decisive tools to help the validation of a specific analytical methodology or to assess the reproducibility of the use of different methods to analyze a given compound or compounds in certain sample matrices. In this work, homogeneous samples of two white wines ("White Wine" and "White Liqueur Wine") and one red wine ("Red Fortified Wine") from Portugal with different production techniques and characteristics, namely in alcohol strength (10.5%, 16.0% and 19.0% ethanolic content, respectively), were analyzed for their contents in ochratoxin A (OTA), a mycotoxin generated from fungal contamination. White Liqueur Wine was naturally contaminated, whereas the other two wine type were spiked with ethanolic OTA solutions. The participation of 24 laboratories from 17 countries of five continents was ensured for this study. Although with no restrictions in terms of analytical methodology to employ, 75% of the laboratories resorted to immunoaffinity columns clean-up followed by high performance liquid chromatography with fluorescence detection (HPLC-FD), most of them in accordance with the European Standard EN 14133. For White Wine samples, the general mean OTA concentration was 1.96mug/l (two outliers) with interlaboratorial standard deviation (s(L)) of 0.53mug/l; for White Liqueur Wine, mean of 1.59mug/l (one outlier), with s(L)=0.59mug/l; and for Red Fortified Wine, mean of 2.73mug/l (no outliers), with s(L)=0.96mug/l. Outliers were determined by Cochran and Grubbs tests. The Horrat index, recommended by the Association of Official Analytical Chemists (AOAC) for the quality assurance of the collaborative study was, on average, 1.7. This study proved that OTA determination in wines is reproducible, regardless of the methodology employed. PMID:18970831

  2. Straightforward strategy for quantifying rotundone in wine at ngL(-1) level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines.

    PubMed

    Culleré, Laura; Ontañón, Ignacio; Escudero, Ana; Ferreira, Vicente

    2016-09-01

    This paper presents a straightforward methodology to quantify rotundone in wine at ngL(-1) level. This compound, responsible for the black pepper aromatic note, may have sensorial relevance in some wines due to its low odor threshold, estimated at only 16ngL(-1) in red wines. The proposed strategy is based on solid phase extraction and analysis by GC-MS. The detection limit value was 0.6ngL(-1), which is more than one order of magnitude below its odor threshold in wine. Matrix effects have not been found and a synthetic wine calibration was proposed. The precision of the method was evaluated in reproducibility terms, obtaining a very acceptable value (RSD 4%). The optimized and validated strategy was applied to quantify this molecule in thirty wines belonging to different varieties as Graciano, Maturana tinta, Schioppettino, Shiraz, Duras and Gamay. Two of these wines exhibited levels higher than 100ngL(-1). PMID:27041325

  3. Effects of age-dependent membrane transport changes on the homeostasis of senescent human red blood cells

    PubMed Central

    Daw, Nuala; Etzion, Zipora; Tiffert, Teresa; Muoma, Adaeze; Vanagas, Laura; Bookchin, Robert M.

    2007-01-01

    Little is known about age-related changes in red blood cell (RBC) membrane transport and homeostasis. We investigated first whether the known large variation in plasma membrane Ca2+ (PMCA) pump activity was correlated with RBC age. Glycated hemoglobin, Hb A1c, was used as a reliable age marker for normal RBCs. We found an inverse correlation between PMCA strength and Hb A1c content, indicating that PMCA activity declines monotonically with RBC age. The previously described subpopulation of high-Na+, low-density RBCs had the highest Hb A1c levels, suggesting it represents a late homeostatic condition of senescent RBCs. Thus, the normal densification process of RBCs with age must undergo late reversal, requiring a membrane permeability increase with net NaCl gain exceeding KCl loss. Activation of a nonselective cation channel, Pcat, was considered the key link in this density reversal. Investigation of Pcat properties showed that its most powerful activator was increased intracellular Ca2+. Pcat was comparably selective to Na+, K+, choline, and N-methyl-D-glucamine, indicating a fairly large, poorly selective cation permeability pathway. Based on these observations, a working hypothesis is proposed to explain the mechanism of progressive RBC densification with age and of the late reversal to a low-density condition with altered ionic gradients. PMID:17456724

  4. A Novel Physiology-Based Mathematical Model to Estimate Red Blood Cell Lifespan in Different Human Age Groups.

    PubMed

    An, Guohua; Widness, John A; Mock, Donald M; Veng-Pedersen, Peter

    2016-09-01

    Direct measurement of red blood cell (RBC) survival in humans has improved from the original accurate but limited differential agglutination technique to the current reliable, safe, and accurate biotin method. Despite this, all of these methods are time consuming and require blood sampling over several months to determine the RBC lifespan. For situations in which RBC survival information must be obtained quickly, these methods are not suitable. With the exception of adults and infants, RBC survival has not been extensively investigated in other age groups. To address this need, we developed a novel, physiology-based mathematical model that quickly estimates RBC lifespan in healthy individuals at any age. The model is based on the assumption that the total number of RBC recirculations during the lifespan of each RBC (denoted by N max) is relatively constant for all age groups. The model was initially validated using the data from our prior infant and adult biotin-labeled red blood cell studies and then extended to the other age groups. The model generated the following estimated RBC lifespans in 2-year-old, 5-year-old, 8-year-old, and 10-year-old children: 62, 74, 82, and 86 days, respectively. We speculate that this model has useful clinical applications. For example, HbA1c testing is not reliable in identifying children with diabetes because HbA1c is directly affected by RBC lifespan. Because our model can estimate RBC lifespan in children at any age, corrections to HbA1c values based on the model-generated RBC lifespan could improve diabetes diagnosis as well as therapy in children. PMID:27215601

  5. Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines.

    PubMed

    Crump, Anna M; Johnson, Trent E; Wilkinson, Kerry L; Bastian, Susan E P

    2015-02-11

    Oak barrels have long been the preferred method for oak maturation of wine, but barrels contribute significantly to production costs, so alternate oak maturation regimens have been introduced, particularly for wines at lower price points. To date, few studies have investigated consumers' acceptance of wines made using non-traditional oak treatments. In this study, two Cabernet Sauvignon wines were aged using traditional (i.e., barrel) and/or alternative (i.e., stainless steel or plastic tanks and vats, with oak wood added) maturation regimens. Chemical and sensory analyses were subsequently performed to determine the influence on wine composition and sensory properties, that is, the presence of key oak-derived volatile compounds and perceptible oak aromas and flavor. The quality of a subset of wines was rated by a panel of 10 wine experts using a 20-point scoring system, with all wines considered technically sound. Consumer acceptance of wines was also determined. Hedonic ratings ranged from 5.7 to 5.9 (on a 9-point scale), indicating there was no significant difference in consumers' overall liking of each wine. However, segmentation based on individual liking scores identified three distinct clusters comprising consumers with considerably different wine preferences. These results justify wine producers' use of alternative oak maturation regimens to achieve wine styles that appeal to different segments of their target market. PMID:25584640

  6. Analysis of phenolics in wine by high performance thin-layer chromatography with gradient elution and high resolution plate imaging.

    PubMed

    Agatonovic-Kustrin, Snezana; Hettiarachchi, Chandima G; Morton, David W; Razic, Slavica

    2015-01-01

    Health benefits of wine, especially with red wine, have been linked to the presence of a wide range of phenolic antioxidants. Thus, the aim of this study was to develop a simple, high performance thin layer chromatographic (HPTLC) method combined with high resolution digital plate images to visually compare multiple wine samples simultaneously on a single chromatographic plate and to quantify levels of gallic acid, caffeic acid, resveratrol and rutin, as representatives of the four different classes of phenolics found in wines. We also wanted to investigate the contribution of the investigated phenolic compounds to the total polyphenolic content (TPC) and total antioxidant capacity (TAC) of the wine samples. The average concentrations of caffeic acid, gallic acid, resveratrol, and rutin in the red wines were 2.15, 30.17, 0.59 and 2.47 mg/L respectively with their concentration below limit of quantification in the white wine samples. The highest concentration of resveratrol and rutin is found in the Cabernet and Shiraz wine samples. The amounts of gallic acid are correlated with TPC (r=0.58). Italian wines have the highest correlation between TPC and TAC (r=0.99) although they do not contain detectable amounts of resveratrol, they contain significant amount of rutin. Therefore, antioxidant properties might be associated with the presence of flavanols in these wines. PMID:25255450

  7. The morphology of the sub-giant branch and red clump reveal no sign of age spreads in intermediate-age clusters

    NASA Astrophysics Data System (ADS)

    Bastian, N.; Niederhofer, F.

    2015-04-01

    A recent surprise in stellar cluster research, made possible through the precision of Hubble Space Telescope photometry, was that some intermediate-age (1-2 Gyr) clusters in the Large and Small Magellanic Clouds have main-sequence turn-off (MSTO) widths that are significantly broader than would be expected for a simple stellar population (SSP). One interpretation of these extended MSTOs (eMSTOs) is that age spreads of the order of ˜500 Myr exist within the clusters, radically redefining our view of stellar clusters, which are traditionally thought of as single-age, single-metallicity stellar populations. Here we test this interpretation by studying other regions of the CMD that should also be affected by such large age spreads, namely the width of the sub-giant branch (SGB) and the red clump (RC). We study two massive clusters in the LMC that display the eMSTO phenomenon (NGC 1806 and NGC 1846) and show that both have SGB and RC morphologies that are in conflict with expectations if large age spreads exist within the clusters. We conclude that the SGB and RC widths are inconsistent with extended star formation histories within these clusters, hence age spreads are not likely to be the cause of the eMSTO phenomenon. Our results are in agreement with recent studies that also have cast doubt on whether large age spreads can exist in massive clusters; namely the failure to find age spreads in young massive clusters, a lack of gas/dust detected within massive clusters, and homogeneous abundances within clusters that exhibit the eMSTO phenomenon.

  8. A comparison of zircon U-Pb age results of the Red Clay sequence on the central Chinese Loess Plateau

    PubMed Central

    Gong, Hujun; Nie, Junsheng; Wang, Zhao; Peng, Wenbin; Zhang, Rui; Zhang, Yunxiang

    2016-01-01

    Single grain zircon U-Pb geochronology has demonstrated great potentials in extracting tectonic and atmospheric circulation signal carried by aeolian, fluvial, and fluviolacustrine sediments. A routine in this sort of studies is analyzing 100–150 grains and then compares zircon U-Pb age spectra between the measured sample and the potential sources. Here we compared the zircon U-Pb age results of the late Miocene-Pliocene Red Clay sequence of two neighboring sites from the Chinese Loess Plateau where similar provenance signal is expected. Although the results from the 5.5 Ma sediment support this prediction, the results from the 3 Ma sediment at these two sites differ from each other significantly. These results emphasize the importance of increasing analysis number per sample and combining the zircon U-Pb geochronology with other provenance tools in order to get reliable provenance information. PMID:27538343

  9. A comparison of zircon U-Pb age results of the Red Clay sequence on the central Chinese Loess Plateau.

    PubMed

    Gong, Hujun; Nie, Junsheng; Wang, Zhao; Peng, Wenbin; Zhang, Rui; Zhang, Yunxiang

    2016-01-01

    Single grain zircon U-Pb geochronology has demonstrated great potentials in extracting tectonic and atmospheric circulation signal carried by aeolian, fluvial, and fluviolacustrine sediments. A routine in this sort of studies is analyzing 100-150 grains and then compares zircon U-Pb age spectra between the measured sample and the potential sources. Here we compared the zircon U-Pb age results of the late Miocene-Pliocene Red Clay sequence of two neighboring sites from the Chinese Loess Plateau where similar provenance signal is expected. Although the results from the 5.5 Ma sediment support this prediction, the results from the 3 Ma sediment at these two sites differ from each other significantly. These results emphasize the importance of increasing analysis number per sample and combining the zircon U-Pb geochronology with other provenance tools in order to get reliable provenance information. PMID:27538343

  10. Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes.

    PubMed

    Clark, Andrew C; Kontoudakis, Nikolaos; Barril, Celia; Schmidtke, Leigh M; Scollary, Geoffrey R

    2016-07-01

    The presence of copper in wine is known to impact the reductive, oxidative and colloidal stability of wine, and techniques enabling measurement of different forms of copper in wine are of particular interest in understanding these spoilage processes. Electrochemical stripping techniques developed to date require significant pretreatment of wine, potentially disturbing the copper binding equilibria. A thin mercury film on a screen printed carbon electrode was utilised in a flow system for the direct analysis of labile copper in red and white wine by constant current stripping potentiometry with medium exchange. Under the optimised conditions, including an enrichment time of 500s and constant current of 1.0μA, the response range was linear from 0.015 to 0.200mg/L. The analysis of 52 red and white wines showed that this technique generally provided lower labile copper concentrations than reported for batch measurement by related techniques. Studies in a model system and in finished wines showed that the copper sulfide was not measured as labile copper, and that loss of hydrogen sulfide via volatilisation induced an increase in labile copper within the model wine system. PMID:27154696

  11. Effect of wine pH and bottle closure on tannins.

    PubMed

    McRae, Jacqui M; Kassara, Stella; Kennedy, James A; Waters, Elizabeth J; Smith, Paul A

    2013-11-27

    The impact of wine pH and closure type on color, tannin concentration, and composition was investigated. A single vintage of Cabernet Sauvignon wine was divided into three batches, the pH was adjusted to 3.2, 3.5 or 3.8, and the wines were bottled under screw caps with either SaranTin (ST) or Saranex (Sx) liners. After 24 months, the tannin concentration, tannin percent yield (relating to the proportion of acid-labile interflavan bonds), and the mean degree of polymerization (mDp) had decreased significantly, all of which can contribute to the softening of wine astringency with aging. The higher pH wines contained less percent (-)-epicatechin 3-O-gallate subunits, whereas the Sx pH 3.2 wines were significantly lower in percent yield and mDp than the other wines. Overall, the tannin structure and wine color of the lower pH wines (pH 3.2) bottled under Sx screw caps changed more rapidly with aging than those of the higher pH wines (pH 3.8) bottled under ST screw caps. PMID:24195587

  12. Recipes for Antimicrobial Wine Marinades against Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica

    Technology Transfer Automated Retrieval System (TEKTRAN)

    We evaluated bactericidal activities of several antimicrobial wine recipes consisting of red and white wine extracts of oregano leaves with added garlic juice and oregano oil against Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica. Dose-response plots were...

  13. Electronic Nose For Measuring Wine Evolution In Wine Cellars

    NASA Astrophysics Data System (ADS)

    Lozano, J.; Santos, J. P.; Horrillo, M. C.; Cabellos, J. M.; Arroyo, T.

    2009-05-01

    An electronic nose installed in a wine cellar for measuring the wine evolution is presented in this paper. The system extract the aroma directly from the tanks where wine is stored and carry the volatile compounds to the sensors cell. A tin oxide multisensor, prepared with RF sputtering onto an alumina substrate and doped with chromium and indium, is used. The whole system is fully automated and controlled by computer and can be supervised by internet. Linear techniques like principal component analysis (PCA) and nonlinear ones like probabilistic neural networks (PNN) are used for pattern recognition. Results show that system can detect the evolution of two different wines along 9 months stored in tanks. This system could be trained to detect off-odours of wine and warn the wine expert to correct it as soon as possible, improving the final quality of wine.

  14. Electronic Nose For Measuring Wine Evolution In Wine Cellars

    SciTech Connect

    Lozano, J.

    2009-05-23

    An electronic nose installed in a wine cellar for measuring the wine evolution is presented in this paper. The system extract the aroma directly from the tanks where wine is stored and carry the volatile compounds to the sensors cell. A tin oxide multisensor, prepared with RF sputtering onto an alumina substrate and doped with chromium and indium, is used. The whole system is fully automated and controlled by computer and can be supervised by internet. Linear techniques like principal component analysis (PCA) and nonlinear ones like probabilistic neural networks (PNN) are used for pattern recognition. Results show that system can detect the evolution of two different wines along 9 months stored in tanks. This system could be trained to detect off-odours of wine and warn the wine expert to correct it as soon as possible, improving the final quality of wine.

  15. Lead poisoning from homemade wine: a case study.

    PubMed Central

    Mangas, S; Visvanathan, R; van Alphen, M

    2001-01-01

    A 66-year-old man suffered the symptoms of severe lead poisoning for 2 years before diagnosis. The man had a blood lead level (PbB) on admission to hospital of 98 microg/dL. A detailed investigation revealed that the poisoning occurred as a result of drinking a homemade red wine, for which analyses showed a lead concentration up to 14 mg/L--70 times the Australian maximum limit for lead in wine. The source of the lead was a highly corroded enamel bathtub in which grape crushings and juice were stored for a week prior to bottling. The corrosion of the enamel surface of the bathtub had resulted in pitted patches up to 1 mm in depth along the side of the bathtub. Powdering of the tub surface was evident below a level where wine had been in contact with the sides of the tub. The homemade wine had a pH of 3.8, which would have greatly contributed to the solubilization of metals from the glaze. We conducted a test in which commercial red wine of similar pH and containing < 0.2 mg/L lead was placed in this tub for 7 days. Subsequent testing revealed a lead level of 310 mg/L. This high lead concentration is consistent with the surface area of enamel on the bathtub being in contact with a small liquid volume as in the case of the leaching test using commercial red wine. This case study highlights the importance of the use of food-grade materials for the preparation and storage of homemade beverages or food. PMID:11335194

  16. Relationship between Menthiafolic Acid and Wine Lactone in Wine.

    PubMed

    Giaccio, Joanne; Curtin, Chris D; Sefton, Mark A; Taylor, Dennis K

    2015-09-23

    Menthiafolic acid (6-hydroxy-2,6-dimethylocta-2,7-dienoic acid, 2a) was quantified by GC-MS in 28 white wines, 4 Shiraz wines, and for the first time in 6 white grape juice samples. Menthiafolic acid was detected in all but one of the wine samples at concentrations ranging from 26 to 342 μg/L and in the juice samples from 16 to 236 μg/L. Various model fermentation experiments showed that some menthiafolic acid in wine could be generated from the grape-derived menthiafolic acid glucose ester (2b) during alcoholic and malolactic fermentation. Samples containing high concentrations of menthiafolic acid were also analyzed by enantioselective GC-MS and were shown to contain this compound in predominantly the (S)-configuration. Enantioselective analysis of wine lactone (1) in one of these samples, a four-year-old Chardonnay wine showed, for the first time, the presence of the 3R,3aR,7aS isomer of wine lactone (1b), which is the enantiomer of the form previously reported as the sole isomer present in young wine samples. The weakly odorous 3R,3aR,7aS 1b form comprised 69% of the total wine lactone in the sample. On the basis of the enantioselectivity of the hydrolytic conversion of menthiafolic acid to wine lactone at pH 3.0 determined previously and the relative proportions of (R)- and (S)-menthiafolic acid in the Chardonnay wine, the predicted ratio of wine lactone enantiomers that would be formed from hydrolysis at ambient temperature of the menthiafolic acid present in this wine was close to the ratio measured, which was consistent with menthiafolic acid being the major or sole precursor to wine lactone in this sample. PMID:26321591

  17. Angel's share combats wine fraud: (14)C dating of wine without opening the bottle.

    PubMed

    Fahrni, Simon M; Fuller, Benjamin T; Southon, John R

    2015-09-01

    The problem of fraud continues to plague the wine industry, and detecting cases where the original bottle has been refilled with an inferior vintage is especially difficult. A novel noninvasive procedure presented here relies on radiocarbon dating the so-called angel's share: the trace amounts of ethanol and other gases that diffuse into and through the cork as bottled wine ages and matures. These are collected by applying a vacuum to the top of the bottle and cryo-trapping the extracted gas, leaving the liquid contents untouched. Vintage verification is therefore possible without exposing the liquid contents to the atmosphere, which may render a bottle costing tens of thousands of dollars worthless for later resale and consumption. The method also has a potential for stable isotope ratio as well as chemical analysis to find indications for fraud or spoilage of fine and rare wines as well as other liquids with cork stoppers. PMID:26258285

  18. Determination of Radical Scavenging Activity and Total Phenols of Wine and Spices: A Randomized Study.

    PubMed

    Lugemwa, Fulgentius Nelson; Snyder, Amanda L; Shaikh, Koonj

    2013-01-01

    Thirty eight bottles of red wine (Carbanet Sauvignon) were randomly selected based on vintage, region, price, and age (number of months in a barrel). The total phenolic content of each wine was determined using Folin-Ciocalteau assay. The radical scavenging activity was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. Apart from a few bottles that exhibited above average radical scavenging activity and phenolic content, there was no good correlation of those two quantities with region, price or vintage. The average phenolic amount was 2874 mg/L. The lowest phenolic content was found to be 1648 mg/L for an eight dollar wine. Wine with the highest amount of phenol of 4495 mg/L was a 2007, nine dollar bottle from South America. High amount of phenols did not translate into high radical scavenging activity. Barrel-aging did not increase the amount of phenols or the radical scavenging activity of wine. In order to discover new and potent sources of antioxidants from plants, the following spices were studied: ginger, cilantro, cumin, anise, linden, eucalyptus, marjoram, oregano, sage, thyme and rosemary. Whole spices were crushed and extracted for 96 h at room temperature using a combination of ethyl acetate, ethyl alcohol and water in the ratio of 4.5:4.5:1 (v/v/v). The radical scavenging activity of extracts was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. The total phenolic content of each spice was also determined using the Folin-Ciocalteau assay. Eucalyptus was found to be the most potent antioxidant with an LC50 of 324.1 mg of phenol/L, followed by marjoram with an LC50 of 407.5 mg of phenol/L, and rosemary with an LC50 of 414.0 mg/L. The least potent antioxidants were ginger and cilantro with LC50 of 7604 mg/L of phenol and 7876 mg of phenol/L, respectively. PMID:26784340

  19. Determination of Radical Scavenging Activity and Total Phenols of Wine and Spices: A Randomized Study

    PubMed Central

    Lugemwa, Fulgentius Nelson; Snyder, Amanda L.; Shaikh, Koonj

    2013-01-01

    Thirty eight bottles of red wine (Carbanet Sauvignon) were randomly selected based on vintage, region, price, and age (number of months in a barrel). The total phenolic content of each wine was determined using Folin-Ciocalteau assay. The radical scavenging activity was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. Apart from a few bottles that exhibited above average radical scavenging activity and phenolic content, there was no good correlation of those two quantities with region, price or vintage. The average phenolic amount was 2874 mg/L. The lowest phenolic content was found to be 1648 mg/L for an eight dollar wine. Wine with the highest amount of phenol of 4495 mg/L was a 2007, nine dollar bottle from South America. High amount of phenols did not translate into high radical scavenging activity. Barrel-aging did not increase the amount of phenols or the radical scavenging activity of wine. In order to discover new and potent sources of antioxidants from plants, the following spices were studied: ginger, cilantro, cumin, anise, linden, eucalyptus, marjoram, oregano, sage, thyme and rosemary. Whole spices were crushed and extracted for 96 h at room temperature using a combination of ethyl acetate, ethyl alcohol and water in the ratio of 4.5:4.5:1 (v/v/v). The radical scavenging activity of extracts was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. The total phenolic content of each spice was also determined using the Folin-Ciocalteau assay. Eucalyptus was found to be the most potent antioxidant with an LC50 of 324.1 mg of phenol/L, followed by marjoram with an LC50 of 407.5 mg of phenol/L, and rosemary with an LC50 of 414.0 mg/L. The least potent antioxidants were ginger and cilantro with LC50 of 7604 mg/L of phenol and 7876 mg of phenol/L, respectively. PMID:26784340

  20. Influence of age, mating status, sex, quantity of food, and long-term food deprivation on red flour beetle (Coleoptera: Tenebrionidae) flight initiation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Effects of age, sex, presence or absence of food, mating status, quantity of food, and food deprivation on rate of and time of flight initiation of the red flour beetle, Tribolium castaneum (Herbst), were determined. Flight initiation declined with increasing age in both presence and absence of food...

  1. Determination of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) in some wines from Italian native grapes by Gas-Chromatography-SIM/MASS spectrometry.

    PubMed

    Genovese, Alessandro; Piombino, Paola; Lisanti, Maria Tiziana; Moio, Luigi

    2005-06-01

    Gas Chromatography-Mass Spectrometry (GC-MS) analysis by Selective Ion Monitoring (SIM) was applied to quantify 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) in both red and white wines obtained from some Italian cultivar of Vitis vinifera. Wines were extracted by liquid-liquid extraction performed with 1,1,2-trichlorotrifluoroethane (Freon 113). The ion m/z 128 was used for quantification while the ion m/z 129 as qualifier. Precision, linearity and accuracy of the method resulted satisfactory. Results showed a significant variation in the concentration of furaneol in wine with grape variety. Generally, HDMF concentrations in white wines were lower than in red wines. Among white wines, Chardonnay resulted characterized by the highest concentration of HDMF. Among red wines the highest concentrations of HDMF were detected in Primitivo and Refosco varieties. PMID:16136836

  2. Increase in Red Blood Cell-Nitric Oxide Synthase Dependent Nitric Oxide Production during Red Blood Cell Aging in Health and Disease: A Study on Age Dependent Changes of Rheologic and Enzymatic Properties in Red Blood Cells

    PubMed Central

    Bizjak, Daniel Alexander; Brinkmann, Christian; Bloch, Wilhelm; Grau, Marijke

    2015-01-01

    Aim To investigate RBC-NOS dependent NO signaling during in vivo RBC aging in health and disease. Method RBC from fifteen healthy volunteers (HC) and four patients with type 2 diabetes mellitus (DM) were separated in seven subpopulations by Percoll density gradient centrifugation. Results The proportion of old RBC was significantly higher in DM compared to HC. In both groups, in vivo aging was marked by changes in RBC shape and decreased cell volume. RBC nitrite, as marker for NO, was higher in DM and increased in both HC and DM during aging. RBC deformability was lower in DM and significantly decreased in old compared to young RBC in both HC and DM. RBC-NOS Serine1177 phosphorylation, indicating enzyme activation, increased during aging in both HC and DM. Arginase I activity remained unchanged during aging in HC. In DM, arginase I activity was significantly higher in young RBC compared to HC but decreased during aging. In HC, concentration of L-arginine, the substrate of RBC-NOS and arginase I, significantly dropped from young to old RBC. In DM, L-arginine concentration was significantly higher in young RBC compared to HC and significantly decreased during aging. In blood from healthy subjects, RBC-NOS activation was additionally inhibited by N5-(1-iminoethyl)-L-Ornithine dihydrochloride which decreased RBC nitrite, and impaired RBC deformability of all but the oldest RBC subpopulation. Conclusion This study first-time showed highest RBC-NOS activation and NO production in old RBC, possibly to counteract the negative impact of cell shrinkage on RBC deformability. This was even more pronounced in DM. It is further suggested that highly produced NO only insufficiently affects cell function of old RBC maybe because of isolated RBC-NOS in old RBC thus decreasing NO bioavailability. Thus, increasing NO availability may improve RBC function and may extend cell life span in old RBC. PMID:25902315

  3. Relationships between food, wine, and beer-precipitated migrainous headaches.

    PubMed

    Peatfield, R C

    1995-06-01

    Five hundred seventy-seven consecutive patients attending the Princess Margaret Migraine Clinic from 1989 to 1991 have been questioned about dietary precipitants of their headaches. Four hundred twenty-nine patients had migraine, of which 16.5% reported that headaches could be precipitated by cheese or chocolate, and nearly always both. Of the migraine patients, 18.4% reported sensitivity to all alcoholic drinks, while another 11.8% were sensitive to red wine but not to white wine; 28% of the migrainous patients reported that beer would precipitate headaches. There was a definite statistical association between sensitivity to cheese/chocolate and to red wine (P < 0.001) and also to beer (P < 0.001), but none between diet sensitivity and sensitivity to alcoholic drinks in general. None of 40 patients with tension headache (diagnosed by International Headache Society criteria) reported sensitivity to foods, and only one was sensitive to alcoholic drinks. The prevalence of sensitivity among 46 patients with some migrainous features was intermediate between the migraine and tension headache categories. It is concluded that cheese/chocolate and red wine sensitivity, in particular, have closely related mechanisms, in some way related more to migraine than to more chronic tension-type headache, while quite separate mechanisms play a major role in sensitivity to alcoholic drinks in general. PMID:7635722

  4. 27 CFR 24.210 - Classes of wine other than standard wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Classes of wine other than... Classes of wine other than standard wine. The following classes of wine are not standard wine: (a) High...; (f) Vinegar stock, produced as provided in § 24.217; and (g) Wines other than those in classes...

  5. 27 CFR 24.210 - Classes of wine other than standard wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Classes of wine other than... Classes of wine other than standard wine. The following classes of wine are not standard wine: (a) High...; (f) Vinegar stock, produced as provided in § 24.217; and (g) Wines other than those in classes...

  6. 27 CFR 24.210 - Classes of wine other than standard wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Classes of wine other than... Classes of wine other than standard wine. The following classes of wine are not standard wine: (a) High...; (f) Vinegar stock, produced as provided in § 24.217; and (g) Wines other than those in classes...

  7. 27 CFR 24.210 - Classes of wine other than standard wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Classes of wine other than... Classes of wine other than standard wine. The following classes of wine are not standard wine: (a) High...; (f) Vinegar stock, produced as provided in § 24.217; and (g) Wines other than those in classes...

  8. Age and growth of mangrove red snapper Lutjanus argentimaculatus at its cool-water-range limits.

    PubMed

    Piddocke, T P; Butler, G L; Butcher, P A; Stewart, J; Bucher, D J; Christidis, L

    2015-05-01

    This study investigates the age and growth of Lutjanus argentimaculatus at its southern (cooler) range limits in eastern Australia. Specimens were collected from New South Wales and southern Queensland between November 2011 and December 2013. Fork lengths (LF ) ranged from 190 to 1019 mm, and ages ranged from 2+ to 57+ years. Growth was described by the von Bertalanffy growth function with coefficients L∞ = 874·92 mm, K = 0·087 year(-1) and t0 = -2·76 years. Estimates of the instantaneous natural mortality rate (M) ranged from 0·072 to 0·25. The LF (mm) and mass (W; g) relationship was represented by the equation: W=2·647×10-5LF2·92. The maximum age of 57+ years is the oldest reported for any lutjanid and comparisons with tropical studies suggest that the age-based demography of L. argentimaculatus follows a latitudinal gradient. High maximum ages and low natural mortality rates indicate considerable vulnerability to overexploitation at the species' cool-water-range limits. These results demonstrate the need to identify underlying processes driving latitudinal gradients in fish demography. PMID:25943148

  9. Effect of dams' parity and age on daughters' milk yield in Norwegian Red cows.

    PubMed

    Storli, K S; Heringstad, B; Salte, R

    2014-10-01

    The effect of age and parity of dams on their daughters' milk yield is not well known. Lactation data from 276,000 cows were extracted from the Norwegian Dairy Herd Recording System and analyzed using a linear animal model to estimate effects of parity and age within parity of dam. The 305-d milk yield of daughters decreased as parity of dam increased. Daughters of first-parity dams produced 149 kg more milk than did daughters of seventh-parity dams. We also observed an effect of age of dam within parity on 305-d milk yield of daughters in first lactation. Dams that were young at first calving gave birth to daughters with a higher milk yield compared with older dams within the same parity. The effect of age within parity of dam was highest for second-parity dams. Extensive use of heifers would have a systematic effect, and age and parity of dam should be included in the model when planning a future strategy. PMID:25087031

  10. A Laboratory Classroom Where ?Wining? Is Encouraged

    ERIC Educational Resources Information Center

    Gibbs, Hope

    2004-01-01

    A wine analysis for most is: take a sip, and either like it or don't. Not so for the students taking wine analysis courses at California Polytechnic State University in San Luis Obispo, California. In the college's new Wine Analysis Laboratory, students learn how to run chemical analyses of wines and compare chemical profiles of wines. Professor…

  11. 27 CFR 24.203 - Honey wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Honey wine. 24.203 Section... THE TREASURY LIQUORS WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following:...

  12. 27 CFR 24.203 - Honey wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Honey wine. 24.203 Section... THE TREASURY ALCOHOL WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following:...

  13. 27 CFR 24.203 - Honey wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Honey wine. 24.203 Section... THE TREASURY ALCOHOL WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following:...

  14. 27 CFR 24.203 - Honey wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Honey wine. 24.203 Section... THE TREASURY LIQUORS WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following:...

  15. 27 CFR 24.203 - Honey wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Honey wine. 24.203 Section... THE TREASURY LIQUORS WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following:...

  16. 27 CFR 24.218 - Other wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used...

  17. 27 CFR 24.218 - Other wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used...

  18. 27 CFR 24.218 - Other wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used...

  19. 27 CFR 24.218 - Other wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used...

  20. 27 CFR 24.218 - Other wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Other wine. 24.218 Section 24.218 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.218 Other wine. (a) General. Other than standard wine not included in...

  1. Determination of Favorite Wine from Comparison of Wine Aroma Attributes

    NASA Astrophysics Data System (ADS)

    Koike, Takayuki; Kamimura, Hironobu; Shimada, Kouji; Yamada, Hiroshi; Kaneki, Noriaki

    The decision to choose the appropriate product matching the preference of each individual is based on the psychological impression of the adjective and the alternatives. The preference for a product group and physical condition also affect decision-making. The purpose of this study was to investigate the influence of differences in the preference of wine and changes in hunger level on the psychological and neuro-physiological aspects of decision-making where the subjects were asked to choose their most favorite wine after sniffing the aroma of several wines. The psychological aspects of decision-making while sniffing five different kinds of wine were evaluated by the analytical hierarchal process (AHP) method, while the neuro-physiological aspects were evaluated by measuring the level of oxygenated hemoglobin concentrations (O2Hb) in the process of smelling the wine aromas within three minutes compared to when the non-odor and alcoholic solutions were presented. AHP analysis showed that the adjective “Favorite” was given the highest importance and a white wine with a sweet aroma was the most favored wine, regardless of the wine preference. The normalized mean O2Hb levels in each minute showed that, in the case of the wine lovers, the time course of the O2Hb level, decreased when they sensed the wine aroma compared to when they sensed non-odor solutions, and, in non-wine lovers, the O2Hb levels remained at higher values compared to the smell of the non-odor solution when they sensed the aroma of the alcoholic solution. The results indicate that there are differences with regard to decision-making between the psychological and physiological aspects when people are made to choose their most favorite wine by sniffing wine aromas.

  2. Impact of Wines and Wine Constituents on Cyclooxygenase-1, Cyclooxygenase-2, and 5-Lipoxygenase Catalytic Activity

    PubMed Central

    Temml, Veronika; Maghradze, David; Vanek, Tomas

    2014-01-01

    Cyclooxygenases and lipoxygenases are proinflammatory enzymes; the former affects platelet aggregation, vasoconstriction, vasodilatation and later the development of atherosclerosis. Red wines from Georgia and central and western Europe inhibited cyclooxygenase-1 (COX-1) activity in the range of 63–94%, cyclooxygenase-2 (COX-2) activity in the range of 20–44% (tested at a concentration of 5 mL/L), and 5-lipoxygenase (5-LOX) activity in the range of 72–84% (at a concentration of 18.87 mL/L). White wines inhibited 5-LOX in the range of 41–68% at a concentration of 18.87 mL/L and did not inhibit COX-1 and COX-2. Piceatannol (IC50 = 0.76 μM) was identified as a strong inhibitor of 5-LOX followed by luteolin (IC50 = 2.25 μM), quercetin (IC50 = 3.29 μM), and myricetin (IC50 = 4.02 μM). trans-Resveratrol was identified as an inhibitor of COX-1 (IC50 = 2.27 μM) and COX-2 (IC50 = 3.40 μM). Red wine as a complex mixture is a powerful inhibitor of COX-1, COX-2, and 5-LOX, the enzymes involved in eicosanoid biosynthetic pathway. PMID:24976682

  3. Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction - ultrahigh-performance liquid chromatography - quadrupole-orbitrap mass spectrometry.

    PubMed

    Barnaba, C; Dellacassa, E; Nicolini, G; Nardin, T; Malacarne, M; Larcher, R

    2015-12-01

    Phenolic compounds seriously affect the sensory and nutritional qualities of food products, both through the positive contribution of wood transfer in barrel-aged products and as off-flavours. A new targeted analytical approach combining on-line solid-phase extraction (SPE) clean-up to reduce matrix interference and rapid chromatographic detection performed with ultrahigh-performance liquid chromatography coupled with quadrupole/high-resolution mass spectrometry (Q-Orbitrap), was developed for the quantification of 56 simple phenols. Considering the advantages of using on-line SPE and a resolving power of 140,000, the proposed method was applied to define phenolic content in red (N=8) and white (8) wines, spirits (8), common (8) and balsamic (8) vinegars. The final method was linear from the limits of quantification (0.0001-0.001μgmL(-1)) up to 10μgmL(-1) with R(2) of at least 0.99. Recovery, used to define method accuracy, ranged from 80 to 120% for 89% of compounds. The method was suitable for analytical requirements in the tested matrices being able to analyse 46 phenols in red wines, 41 phenols in white wines and in spirits, 42 phenols in common vinegars and 44 phenols in balsamic vinegars. PMID:26582576

  4. Factors influencing the aroma composition of Chardonnay wines.

    PubMed

    Gambetta, Joanna M; Bastian, Susan E P; Cozzolino, Daniel; Jeffery, David W

    2014-07-16

    Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of commercial importance for the world's wine-producing nations. It is an extremely flexible variety that has adapted to different regions with varied weather and soil characteristics. Somewhat uniquely among white wines, Chardonnay lends itself to a wide variety of production styles, which can be tailored to the target market. Techniques such as skin maceration, barrel and stainless steel fermentation, use of selected or indigenous yeasts, malolactic fermentation, and aging in barrels with or without lees are all applicable and lead to different compositional outcomes. A number of research papers have been published with a view to understanding Chardonnay composition and quality as well as the impact of different enological techniques on the final product. This review summarizes current knowledge, explaining the influence of viticultural and production techniques on aroma composition, and poses directions for further research into Chardonnay wines. PMID:24954266

  5. Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine.

    PubMed

    Oberholster, A; Carstens, L M; du Toit, W J

    2013-06-01

    The effect of fining and cross-flow microfiltration on the phenolic composition of red wine was investigated. Both gelatine (G) and egg albumin (EA) fining decreased the mean degree of polymerisation (mDP) of tannin significantly by 26.4% and 25.2%, respectively, compared to the control (C). Cross-flow microfiltration (CF) also decreased the mDP significantly by 25%. Thus, the fining agents and cross-flow microfiltration selectively removed the highly polymerised phenols. After 3.5 months of bottle ageing, differences between the different treatments and the control decreased. CF had the most significant effect on the flavan-3-ol and polymeric phenol (tannin) content of the wines compared to the control followed by G fining. CF and EA treatments significantly decreased the total pigment content compared to C. CF was also the only treatment that could be distinguished from the other treatments by sensory analysis. All treatments improved clarity of the wines with cross-flow microfiltration having the largest effect. PMID:23411243

  6. TOWARD THE GENERAL RED GIANT BRANCH SLOPE-METALLICITY-AGE CALIBRATION. I. METALLICITIES, AGES, AND KINEMATICS FOR EIGHT LARGE MAGELLANIC CLOUD CLUSTERS

    SciTech Connect

    Sharma, Saurabh; Borissova, J.; Kurtev, R.; Ivanov, V. D.; Geisler, D. E-mail: jura.borissova@uv.cl E-mail: vivanov@eso.org

    2010-03-15

    In this paper, we discuss the properties of color-magnitude diagrams, age, metallicity, and radial velocities of eight massive Large Magellanic Cloud (LMC) clusters using data taken from the FORS2 multiobject spectrograph at the 8.2 m Very Large Telescope/Unit Telescope 1. The strong near-infrared Ca II triplet lines of red giant branch stars obtained from the high signal-to-noise ratio spectra are used to determine the metallicity and radial velocity of cluster members. We report for the first time spectroscopically determined metallicity values for four clusters based on the mean [Fe/H] value of {approx}10 cluster members each. We found two concentrations in the distribution of ages of the target clusters. Six have ages between 0.8 Gyr and 2.2 Gyr and the other two, NGC 1754 and NGC 1786, are very old. The metallicity of the six intermediate-age clusters, with a mean age of 1.5 Gyr, is -0.49 with a scatter of only 0.04. This tight distribution suggests that a close encounter between the LMC and Small Magellanic Cloud may have caused not only the restart of cluster formation in the LMC but also the generation of the central bar. The metallicity for the two old clusters is similar to that of the other old, metal-poor LMC clusters. We find that the LMC cluster system exhibits disk-like rotation with no clusters appearing to have halo kinematics and there is no evidence of a metallicity gradient in the LMC, in contrast with the stellar population of the Milky Way and M33, where the metallicity decreases as galactocentric distance increases. The LMC's stellar bar may be the factor responsible for the dilution of any kind of gradient in the LMC.

  7. Determination of carotenoid profiles in grapes, musts, and fortified wines from Douro varieties of Vitis vinifera.

    PubMed

    Guedes De Pinho, P; Silva Ferreira, A C; Mendes Pinto, M; Benitez, J G; Hogg, T A

    2001-11-01

    beta-Carotene and six xanthophylls (lutein, neoxanthin, violaxanthin, luteoxanthin, cryptoxanthin, and echinenone) have been identified and semiquantitatively or quantitatively determined in musts and port wines for the first time. An HPLC method was developed and compared with that of one based on thin layer cromatography with scanning densitometry. The most abundant carotenoids present in red grape varieties are beta-carotene and lutein. In wines, significant quantities of violaxanthin, luteoxanthin, and neoxanthin were found. This study was done with berries (skin and pulp), musts, and fortified wines. Some experiments were performed to follow carotenoid content from grapes to wines. Although the levels of beta-carotene and lutein found in fortified wines were lower than those found in musts, other xanthophylls, such as neoxanthin, violaxanthin, and luteoxanthin, exist in appreciable amounts in young ports. PMID:11714348

  8. Growing for wine style

    Technology Transfer Automated Retrieval System (TEKTRAN)

    My talk will present an overview of grape metabolites from anabolism and catabolism during berry development, and their significance to different wine styles. For example, grape secondary metabolites, such as phenolics, have long been valuable for the organoleptic properties they impart to fruit and...

  9. Port-Wine Stains

    MedlinePlus

    ... upsetting for kids, especially if they're large, dark, or on the face. And any birthmark can take a toll on a child's self-confidence, no matter how large or small the mark might be. The good news is that lasers (highly concentrated light energy) can make many kids' port-wine stains much ...

  10. Assisting Wine Growers

    NASA Technical Reports Server (NTRS)

    1993-01-01

    This video documents efforts at NASA Ames Research Center to assist wine growers in the Napa valley in their fight against a root parasite which is destroying millions of dollars worth of grape crops. NASA researchers are using airborne scanners and remote sensing equipment to detect the parasite before it becomes entrenched, so that growers can treat the harvest to resist infestation.

  11. Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine.

    PubMed

    Antalick, Guillaume; Tempère, Sophie; Šuklje, Katja; Blackman, John W; Deloire, Alain; de Revel, Gilles; Schmidtke, Leigh M

    2015-10-21

    This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was developed to quantitate 1,4-cineole and 1,8-cineole in 104 commercial Australian red wines. 1,4-Cineole was detected in all of the wines analyzed, with concentrations ranging from 0.023 to 1.6 μg/L. An important varietal effect was observed, with concentrations of 1,4-cineole in Cabernet Sauvignon wines (mean of 0.6 ± 0.3 μg/L) significantly higher than in Shiraz (0.07 ± 0.04 μg/L) and Pinot Noir (0.2 ± 0.2 μg/L) wines. Regional variations of both cineole isomer concentrations have been measured between wines originating from different Australian regions. Sensory studies demonstrated that the addition of 0.54 μg/L 1,4-cineole in a Cabernet Sauvignon wine, to produce a final concentration of 0.63 μg/L, was perceived significantly by a sensory panel (p < 0.05). Descriptive analyses revealed that 1,4-cineole and 1,8-cineole may contribute to the hay, dried herbs, and blackcurrant aromas reported in Australian Cabernet Sauvignon wines and may be potential markers of regional typicality of these wines. PMID:26434979

  12. Effects of low frequency ultrasonic treatment on the maturation of steeped greengage wine.

    PubMed

    Zheng, Xinhua; Zhang, Min; Fang, Zhongxiang; Liu, Yaping

    2014-11-01

    To accelerate wine maturation, low frequency ultrasonic waves of 28 kHz and 45 kHz were used to treat the steeped greengage wine. The contents of total acid, total ester, fusel oils and the wine chromaticity were determined before and after the ultrasonic treatment. The volatile compounds were analysed by GC-MS method, and the sensory quality was evaluated by panelist. The results indicated that ultrasonic treatment of the steeped greengage wine at 45 kHz 360 W for 30 min was effective to accelerate the aging process, where the fusel oils and alcohol compounds were significantly reduced and acid and ester compounds were significantly increased. PMID:24874386

  13. Effect of production phase on bottle-fermented sparkling wine quality.

    PubMed

    Kemp, Belinda; Alexandre, Hervé; Robillard, Bertrand; Marchal, Richard

    2015-01-14

    This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required. PMID:25494838

  14. Colloidal stability of tannins: astringency, wine tasting and beyond

    NASA Astrophysics Data System (ADS)

    Zanchi, D.; Poulain, C.; Konarev, P.; Tribet, C.; Svergun, D. I.

    2008-12-01

    Tannin-tannin and tannin-protein interactions in water-ethanol solvent mixtures are studied in the context of red wine tasting. While tannin self-aggregation is relevant for the visual aspect of wine tasting (limpidity and related colloidal phenomena), tannin affinities for salivary proline-rich proteins is fundamental for a wide spectrum of organoleptic properties related to astringency. Tannin-tannin interactions are analyzed in water-ethanol wine-like solvents and the precipitation map is constructed for a typical grape tannin. The interaction between tannins and human salivary proline-rich proteins (PRP) are investigated in the framework of the shell model for micellization, known for describing tannin-induced aggregation of β-casein. Tannin-assisted micellization and compaction of proteins observed by SAXS are described quantitatively and discussed in the case of astringency.

  15. Wine Consumption and 20-Year Mortality Among Late-Life Moderate Drinkers

    PubMed Central

    Holahan, Charles J.; Schutte, Kathleen K.; Brennan, Penny L.; North, Rebecca J.; Holahan, Carole K.; Moos, Bernice S.; Moos, Rudolf H.

    2012-01-01

    Objective: This study examined level of wine consumption and total mortality among 802 older adults ages 55–65 at baseline, controlling for key sociodemographic, behavioral, and health status factors. Despite a growing consensus that moderate alcohol consumption is associated with reduced total mortality, whether wine consumption provides an additional, unique protective effect is unresolved. Method: Participants were categorized in three subsamples: abstainers, high-wine-consumption moderate drinkers, and low-wine-consumption moderate drinkers. Alcohol consumption, sociodemographic factors, health behavior, and health problems were assessed at baseline; total mortality was indexed across an ensuing 20-year period. Results: After adjusting for all covariates, both high-wine-consumption and low-wine-consumption moderate drinkers showed reduced mortality risks compared with abstainers. Further, compared with moderate drinkers for whom a high proportion of ethanol came from wine, those for whom a low proportion of ethanol came from wine were older, were more likely to be male, reported more health problems, were more likely to be tobacco smokers, scored lower on socioeconomic status, and (statistical trend) reported engaging in less physical activity. Controlling only for overall ethanol consumption, compared with moderate drinkers for whom a high proportion of ethanol came from wine, those for whom a low proportion of ethanol came from wine showed a substantially increased 20-year mortality risk of 85%. However, after controlling for all covariates, the initial mortality difference associated with wine consumption was no longer significant. Conclusions: Among older adults who are moderate drinkers, the apparent unique effects of wine on longevity may be explained by confounding factors correlated with wine consumption. PMID:22152665

  16. Earthy off-flavour in wine: evaluation of remedial treatments for geosmin contamination.

    PubMed

    Lisanti, Maria Tiziana; Gambuti, Angelita; Genovese, Alessandro; Piombino, Paola; Moio, Luigi

    2014-07-01

    Seven treatments (activated charcoal, bentonite, PVPP, yeast cell walls, potassium caseinate, zeolite and grape seed oil) were evaluated for their efficacy in decreasing the concentration of geosmin, responsible for earthy off-flavour in wine. In the red wine the potassium caseinate and grape seed oil treatments decreased the concentration of geosmin by 14% and 83%, respectively, while in the white wine, the activated charcoal and the grape seed oil were able to decrease the concentration of geosmin by 23% and 81%, respectively. The effective treatments in decreasing geosmin also decreased aroma volatile compounds, most of all esters, responsible for fruity notes. Considering the OAVs (concentration/odour threshold) only the treatment with grape seed oil was able to decrease the relative contribution of geosmin to the profile of the odour active compounds, both in red and in white wine. Sensory analysis confirmed the efficacy of the grape seed oil as a remedial treatment. PMID:24518330

  17. A useful approach for the differentiation of wines according to geographical origin based on global volatile patterns.

    PubMed

    Perestrelo, Rosa; Silva, Catarina; Câmara, José S

    2014-08-01

    In this study, the feasibility of solid-phase extraction combined with gas chromatography and mass spectrometry in tandem with partial least squares discriminant analysis was evaluated as a useful strategy to differentiate wines according to geographical origin (Azores, Canary and Madeira Islands) and types (white, red and fortified wine) based on their global volatile patterns. For this purpose, 34 monovarietal wines from these three wine grape-growing regions were investigated, combining the high throughput extraction efficiency of the solid-phase extraction procedure with the separation and identification ability. The partial least squares discriminant analysis results suggested that Madeira wines could be clearly discriminated from Azores and Canary wines. Madeira wines are mainly characterized by 2-ethylhexan-1-ol, 3,5,5-trimethylhexan-1-ol, ethyl 2-methylbutanoate, ethyl dl-2-hydroxycaproate, decanoic acid, 3-methylbutanoic acid, and (E)-whiskey lactone, whereas 3-ethoxypropan-1-ol, 1-octen-3-ol, (Z)-3-hexenyl butanoate, 4-(methylthio)-1-butanol, ethyl 3-hydroxybutanoate, isoamyl lactate, 4-methylphenol, γ-octalactone and 4-(methylthio)-1-butanol, are mainly associated with Azores and Canary wines. The data obtained in this study revealed that solid-phase extraction combined with gas chromatography and quadrupole mass spectrometry data and partial least squares discriminant analysis provides a suitable tool to discriminate wines, both in terms of geographical origin as well as wine type and vintage. PMID:24830411

  18. Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar.

    PubMed

    Alabi, Olufemi J; Casassa, L Federico; Gutha, Linga R; Larsen, Richard C; Henick-Kling, Thomas; Harbertson, James F; Naidu, Rayapati A

    2016-01-01

    Grapevine leafroll disease (GLD) is an economically important virus disease affecting wine grapes (Vitis vinifera L.), but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS) and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease. PMID:26919614

  19. Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar

    PubMed Central

    Gutha, Linga R.; Larsen, Richard C.; Henick-Kling, Thomas; Harbertson, James F.; Naidu, Rayapati A.

    2016-01-01

    Grapevine leafroll disease (GLD) is an economically important virus disease affecting wine grapes (Vitis vinifera L.), but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS) and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease. PMID:26919614

  20. Identification of lactic acid bacteria isolated from wine using real-time PCR.

    PubMed

    Kántor, Attila; Kluz, Maciej; Puchalski, Czeslaw; Terentjeva, Margarita; Kačániová, Miroslava

    2016-01-01

    Different lactic acid bacteria strains have been shown to cause wine spoilage, including the generation of substances undesirable for the health of wine consumers. The aim of this study was to investigate the occurrence of selected species of heterofermentative lactobacilli, specifically Lactobacillus brevis, Lactobacillus hilgardii, and Lactobacillus plantarum in six different Slovak red wines following the fermentation process. In order to identify the dominant Lactobacillus strain using quantitative (real time) polymerized chain reaction (qPCR) method, pure lyophilized bacterial cultures from the Czech Collection of Microorganisms were used. Six different red wine samples following malolactic fermentation were obtained from selected wineries. After collection, the samples were subjected to a classic plate dilution method for enumeration of lactobacilli cells. Real-time PCR was performed after DNA extraction from pure bacterial strains and wine samples. We used SYBR® Green master mix reagents for measuring the fluorescence in qPCR. The number of lactobacilli ranged from 3.60 to 5.02 log CFU mL(-1). Specific lactobacilli strains were confirmed by qPCR in all wine samples. The number of lactobacilli ranged from 10(3) to 10(6) CFU mL(-1). A melting curve with different melting temperatures (T(m)) of DNA amplicons was obtained after PCR for the comparison of T(m) of control and experimental portions, revealing that the most common species in wine samples was Lactobacillus plantarum with a T(m) of 84.64°C. PMID:26549195

  1. Spotted wing drosophila, Drosophila suzukii (Matsumura)(Diptera: drosophilidae), trapped with combinations of wines and vinegars

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Field trapping experiments evaluated wine and vinegar baits for spotted wing drosophila flies, Drosophila suzukii (Matsumura), and assessed variance in biat attractiveness with wit type, vinegar type, and bait age. A mixture of apple cider vinegar and a Merlot wine attracted more flies than a mixtur...

  2. History of Chinese medicinal wine.

    PubMed

    Xia, Xun-Li

    2013-07-01

    Chinese medicinal wine is one type of a favorable food-drug product invented by Chinese ancestors for treating and preventing diseases, promoting people's health and corporeity, and enriching people's restorative culture. In the course of development of the millenary-old Chinese civilization, Chinese medicinal wine has made incessant progress and evolution. In different historical periods, Chinese medicinal wine presented different characteristics in basic wine medical applications, prescriptions, etc. There are many medical and Materia Medica monographs which have systemically and specifically reported on Chinese medicinal wine in past Chinese dynasties. By studying leading medical documents, this article made an outline review on the invention, development, and characteristics of Chinese medicinal wine. PMID:21853349

  3. Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods.

    PubMed

    Ziółkowska, Angelika; Wąsowicz, Erwin; Jeleń, Henryk H

    2016-12-15

    Among methods to detect wine adulteration, profiling volatiles is one with a great potential regarding robustness, analysis time and abundance of information for subsequent data treatment. Volatile fraction fingerprinting by solid-phase microextraction with direct analysis by mass spectrometry without compounds separation (SPME-MS) was used for differentiation of white as well as red wines. The aim was to differentiate between varieties used for wine production and to also differentiate wines by country of origin. The results obtained were compared to SPME-GC/MS analysis in which compounds were resolved by gas chromatography. For both approaches the same type of statistical procedure was used to compare samples: principal component analysis (PCA) followed by linear discriminant analysis (LDA). White wines (38) and red wines (41) representing different grape varieties and various regions of origin were analysed. SPME-MS proved to be advantageous in use due to better discrimination and higher sample throughput. PMID:27451239

  4. Temporal Check-All-That-Apply Characterization of Syrah Wine.

    PubMed

    Baker, Allison K; Castura, John C; Ross, Carolyn F

    2016-06-01

    Temporal Check-All-That-Apply (TCATA) is a new dynamic sensory method for which analysis techniques are still being developed and optimized. In this study, TCATA methodology was applied for the evaluation of wine finish by trained panelists (n = 13) on Syrah wines with different ethanol concentrations (10.5% v/v and 15.5% v/v). Raw data were time standardized to create a percentage of finish duration, subsequently segmented into thirds (beginning, middle, and end) to capture panel perception. Results indicated the finish of the high ethanol treatments lasted longer (approximately 12 s longer) than the low ethanol treatment (P ≤ 0.05). Within each finish segment, Cochran's Q was conducted on each attribute and differences were detected amongst treatments (P ≤ 0.05). Pairwise tests showed the high ethanol treatments were more described by astringency, heat/ethanol burn, bitterness, dark fruit, and spices, whereas the low ethanol treatment was more characterized by sourness, red fruit, and green flavors (P ≤ 0.05). This study demonstrated techniques for dealing with the data generated by TCATA. Furthermore, this study further characterized the influence of ethanol on wine finish, and by extension wine quality, with implications to winemakers responsible for wine processing decisions involving alcohol management. PMID:27272248

  5. Bacteriocinogenic Potential of Enterococcus faecium Isolated from Wine.

    PubMed

    Dündar, Halil

    2016-09-01

    A total of 145 lactic acid bacteria isolated from a variety of Turkish red wines during malolactic fermentation were screened to find bacteriocin-producing strains. Among them, 14 isolates of Enterococcus faecium were identified to produce bacteriocins. PCR screening revealed that some isolates harbored entA and entB genes while some harbored entA, entB and entP genes. An isolate designated as Ent. faecium H46 was selected to characterize its bacteriocins. The bacteriocins were purified to homogeneity from culture supernatant by Amberlite XAD-16, cation-exchange and reverse-phase chromatography. MALDI-TOF mass spectrometry analysis identified the bacteriocins as enterocin A and enterocin B. The presence of Ent. faecium is noteworthy since it is not associated with wine fermentation. However, it has been reported as an important wine spoilage organism due to its potential to produce tyramine. Although species of Enterococcus is not known as wine bacteria, contamination by Ent. faecium may arise from grapes or wineries equipments used for wine production. PMID:27406790

  6. Foraging loads of red wood ants: Formica aquilonia (Hymenoptera: Formicidae) in relation to tree characteristics and stand age

    PubMed Central

    Andersson, Jon; Johansson, Therese

    2016-01-01

    Background. Foraging efficiency is critical in determining the success of organisms and may be affected by a range of factors, including resource distance and quality. For social insects such as ants, outcomes must be considered at the level of both the individual and the colony. It is important to understand whether anthropogenic disturbances, such as forestry, affect foraging loads, independent of effects on the quality and distribution of resources. We asked if ants harvest greater loads from more distant and higher quality resources, how individual efforts scale to the colony level, and whether worker loads are affected by stand age. Methods. First, we performed a fine-scale study examining the effect of distance and resource quality (tree diameter and species) on harvesting of honeydew by red wood ants, Formica aquilonia, in terms of crop load per worker ant and numbers of workers walking up and down each tree (ant activity) (study 1). Second, we modelled what the combination of load and worker number responses meant for colony-level foraging loads. Third, at a larger scale, we asked whether the relationship between worker load and resource quality and distance depended on stand age (study 2). Results. Study 1 revealed that seventy percent of ants descending trees carried honeydew, and the percentage of workers that were honeydew harvesters was not related to tree species or diameter, but increased weakly with distance. Distance positively affected load mass in both studies 1 and 2, while diameter had weak negative effects on load. Relationships between load and distance and diameter did not differ among stands of different ages. Our model showed that colony-level loads declined much more rapidly with distance for small diameter than large diameter trees. Discussion. We suggest that a negative relationship between diameter and honeydew load detected in study 1 might be a result of crowding on large diameter trees close to nests, while the increase in honeydew

  7. Foraging loads of red wood ants: Formica aquilonia (Hymenoptera: Formicidae) in relation to tree characteristics and stand age.

    PubMed

    Gibb, Heloise; Andersson, Jon; Johansson, Therese

    2016-01-01

    Background. Foraging efficiency is critical in determining the success of organisms and may be affected by a range of factors, including resource distance and quality. For social insects such as ants, outcomes must be considered at the level of both the individual and the colony. It is important to understand whether anthropogenic disturbances, such as forestry, affect foraging loads, independent of effects on the quality and distribution of resources. We asked if ants harvest greater loads from more distant and higher quality resources, how individual efforts scale to the colony level, and whether worker loads are affected by stand age. Methods. First, we performed a fine-scale study examining the effect of distance and resource quality (tree diameter and species) on harvesting of honeydew by red wood ants, Formica aquilonia, in terms of crop load per worker ant and numbers of workers walking up and down each tree (ant activity) (study 1). Second, we modelled what the combination of load and worker number responses meant for colony-level foraging loads. Third, at a larger scale, we asked whether the relationship between worker load and resource quality and distance depended on stand age (study 2). Results. Study 1 revealed that seventy percent of ants descending trees carried honeydew, and the percentage of workers that were honeydew harvesters was not related to tree species or diameter, but increased weakly with distance. Distance positively affected load mass in both studies 1 and 2, while diameter had weak negative effects on load. Relationships between load and distance and diameter did not differ among stands of different ages. Our model showed that colony-level loads declined much more rapidly with distance for small diameter than large diameter trees. Discussion. We suggest that a negative relationship between diameter and honeydew load detected in study 1 might be a result of crowding on large diameter trees close to nests, while the increase in honeydew

  8. Soil-plant water status and wine quality: the case study of Aglianico wine (the ZOViSA project)

    NASA Astrophysics Data System (ADS)

    Bonfante, Antonello; Manna, Piero; Albrizio, Rossella; Basile, Angelo; Agrillo, Antonietta; De Mascellis, Roberto; Caputo, Pellegrina; Delle Cave, Aniello; Gambuti, Angelita; Giorio, Pasquale; Guida, Gianpiero; Minieri, Luciana; Moio, Luigi; Orefice, Nadia; Terribile, Fabio

    2014-05-01

    The terroir analysis, aiming to achieve a better use of environmental features with respect to plant requirement and wine production, needs to be strongly rooted on hydropedology. In fact, the relations between wine quality and soil moisture regime during the cropping season is well established. The ZOViSA Project (Viticultural zoning at farm scale) tests a new physically oriented approach to terroir analysis based on the relations between the soil-plant water status and wine quality. The project is conducted in southern Italy in the farm Quintodecimo of Mirabella Eclano (AV) located in the Campania region, devoted to quality Aglianico red wine production (DOC). The soil spatial distribution of study area (about 3 ha) was recognized by classical soil survey and geophysics scan by EM38DD; then the soil-plant water status was monitored for three years in two experimental plots from two different soils (Cambisol and Calcisol). Daily climate variables (temperature, solar radiation, rainfall, wind), daily soil water variables (through TDR probes and tensiometers), crop development (biometric and physiological parameters), and grape must and wine quality were monitored. The agro-hydrological model SWAP was calibrated and applied in the two experimental plots to estimate soil-plant water status in different crop phenological stages. The effects of crop water status on crop response and wine quality was evaluated in two different pedo-systems, comparing the crop water stress index with both: crop physiological measurements (leaf gas exchange, leaf water potential, chlorophyll content, LAI measurement), grape bunches measurements (berry weight, sugar content, titratable acidity, etc.) and wine quality (aromatic response). Finally a "spatial application" of the model was carried out and different terroirs defined.

  9. Wine fermentation microbiome: a landscape from different Portuguese wine appellations

    PubMed Central

    Pinto, Cátia; Pinho, Diogo; Cardoso, Remy; Custódio, Valéria; Fernandes, Joana; Sousa, Susana; Pinheiro, Miguel; Egas, Conceição; Gomes, Ana C.

    2015-01-01

    Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to describe the natural microbial communities, both fungal and bacterial microorganisms, associated with spontaneous wine fermentations. For this, the wine microbiome, from six Portuguese wine appellations, was fully characterized as regards to three stages of fermentation – Initial Musts (IM), and Start and End of alcoholic fermentations (SF and EF, respectively). The wine fermentation process revealed a higher impact on fungal populations when compared with bacterial communities, and the fermentation evolution clearly caused a loss of the environmental microorganisms. Furthermore, significant differences (p < 0.05) were found in the fungal populations between IM, SF, and EF, and in the bacterial population between IM and SF. Fungal communities were characterized by either the presence of environmental microorganisms and phytopathogens in the IM, or yeasts associated with alcoholic fermentations in wine must samples as Saccharomyces and non-Saccharomyces yeasts (as Lachancea, Metschnikowia, Hanseniaspora, Hyphopichia, Sporothrix, Candida, and Schizosaccharomyces). Among bacterial communities, the most abundant family was Enterobacteriaceae; though families of species associated with the production of lactic acid (Lactobacillaceae, Leuconostocaceae) and acetic acid (Acetobacteriaceae) were also detected. Interestingly, a biogeographical correlation for both fungal and bacterial communities was identified between wine appellations at IM suggesting that each wine region contains specific and embedded microbial communities which may contribute to the uniqueness of regional wines. PMID

  10. Growth marks observation: preferential techniques and teeth for ageing of Spanish red deer (Cervus elaphus hispanicus).

    PubMed

    Azorit, C; Analla, M; Hervas, J; Carrasco, R; Muñoz-Cobo, J

    2002-10-01

    A total of 207 teeth belonging to 53 deer (Cervus elaphus hispanicus) from Sierra Morena (South of Spain) were analysed using histological thin sections and/or polished thick sections. Growth marks were observed in dentine and cementum of incisors, molars and canines. Tooth, region of the tooth, and type of preparation giving the best performance in terms of sharpness and interpretation ease of the growth marks, when used for Spanish deer ageing, were identified. The tissue chosen for the study was the cellular cementum of the inter-radicular pad from molars and the acellular cementum of the root from incisors, both observed through longitudinal cuts. Histological sections obtained with a conventional microtome were optimal for a reliable identification of the first growth marks. In sections thicker than 15 microm the first rest line, when observed in cementum can be confused with the cementum-dentine junction; whereas in the polished sections from molars it will not appear at all. Dentine interpretation was more difficult. Its observation should only be accomplished using cross-sections of the molar root. Secondary or accessory marks were visible in every tooth, being those from the molar pad the easiest to distinguish. Canines were the less suitable teeth for this study. PMID:12484425

  11. Effects of rearing density, age, sex, and food deprivation on flight initiation of the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Effects of rearing density, adult density and sex ratio in the flight chamber, adult age, sex, presence or absence of food, and duration of food deprivation on rate of and time to flight initiation of the red flour beetle, Tribolium castaneum (Herbst), were studied in the laboratory. Rates of flight...

  12. Wine Expertise Predicts Taste Phenotype

    PubMed Central

    Hayes, John E; Pickering, Gary J

    2011-01-01

    Taste phenotypes have long been studied in relation to alcohol intake, dependence, and family history, with contradictory findings. However, on balance – with appropriate caveats about populations tested, outcomes measured and psychophysical methods used – an association between variation in taste responsiveness and some alcohol behaviors is supported. Recent work suggests super-tasting (operationalized via propylthiouracil (PROP) bitterness) not only associates with heightened response but also with more acute discrimination between stimuli. Here, we explore relationships between food and beverage adventurousness and taste phenotype. A convenience sample of wine drinkers (n=330) were recruited in Ontario and phenotyped for PROP bitterness via filter paper disk. They also filled out a short questionnaire regarding willingness to try new foods, alcoholic beverages and wines as well as level of wine involvement, which was used to classify them as a wine expert (n=110) or wine consumer (n=220). In univariate logisitic models, food adventurousness predicted trying new wines and beverages but not expertise. Likewise, wine expertise predicted willingness to try new wines and beverages but not foods. In separate multivariate logistic models, willingness to try new wines and beverages was predicted by expertise and food adventurousness but not PROP. However, mean PROP bitterness was higher among wine experts than wine consumers, and the conditional distribution functions differed between experts and consumers. In contrast, PROP means and distributions did not differ with food adventurousness. These data suggest individuals may self-select for specific professions based on sensory ability (i.e., an active gene-environment correlation) but phenotype does not explain willingness to try new stimuli. PMID:22888174

  13. Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces bruxellensis in Wine.

    PubMed

    Zuehlke, Jesse M; Edwards, Charles G

    2013-12-01

    Brettanomyces is a major threat to red wine quality, causing off-odors such as "medicinal," "barnyard," or even "sewage" during aging. Although sulfites (SO2) are used to limit spoilage by these yeast cells, reduced storage temperatures may lessen SO2 requirements. To test this hypothesis, a 4 | 4 factorial experimental design with molecular SO2(mSO2) concentration (0.0, 0.2, 0.5, or 1.1 mg/liter) and storage temperature (22, 18, 15, or 10°C) was devised. Of three strains evaluated, B5 was the lone strain to regain culturability following exposure to 0.5 mg/liter mSO2 (18°C), whereas only F3 remained culturable in the absence of mSO2 at 10°C. Application of fluorescence microscopy using two different probes and quantitative PCR assays revealed only a 2-log reduction in metabolically active cells from wines with SO2 that were not culturable on nonselective media. Culturability in these wines eventually returned regardless of the concentration of mSO2 present. In addition, 4-ethylphenol production ceased upon addition of SO2. These findings provide additional support that Brettanomyces can enter a "viable-but-not-culturable" state upon exposure to sulfites. Given the diversity among strains, maintaining conditions of ≤15°C and ≥0.4 mg/liter mSO2 will help limit spoilage by Brettanomyces but will not lead to its complete eradication. PMID:24290676

  14. 27 CFR 24.210 - Classes of wine other than standard wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Classes of wine other than standard wine. 24.210 Section 24.210 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.210 Classes of wine other than standard...

  15. Tasting Wine: A Learning Experience

    ERIC Educational Resources Information Center

    King, Tanya J.; Donaldson, Jilleen A.; Harry, Emma

    2012-01-01

    This paper describes a field trip by senior undergraduate anthropology students to a local winery, where they participated in a wine-tasting class with winery staff. In response to explicit hints from a wine-tasting facilitator, and more subtle cues from the cultural capital embedded in their surroundings and the winery staff, the students…

  16. Red blood cell complement receptor one level varies with Knops blood group, α+thalassaemia and age among Kenyan children

    PubMed Central

    Opi, D H; Uyoga, S; Orori, E N; Williams, T N; Rowe, J A

    2016-01-01

    Both the invasion of red blood cells (RBCs) by Plasmodium falciparum parasites and the sequestration of parasite-infected RBCs in the microvasculature are mediated in part by complement receptor one (CR1). RBC surface CR1 level can vary between individuals by more than 20-fold and may be associated with the risk of severe malaria. The factors that influence RBC CR1 level variation are poorly understood, particularly in African populations. We studied 3535 child residents of a malaria-endemic region of coastal Kenya and report, for the first time, that the CR1 Knops blood group alleles Sl2 and McCb, and homozygous HbSS are positively associated with RBC CR1 level. Sickle cell trait and ABO blood group did not influence RBC CR1 level. We also confirm the previous observation that α+thalassaemia is associated with reduced RBC CR1 level, possibly due to small RBC volume, and that age-related changes in RBC CR1 expression occur throughout childhood. RBC CR1 level in malaria-endemic African populations is a complex phenotype influenced by multiple factors that should be taken into account in the design and interpretation of future studies on CR1 and malaria susceptibility. PMID:26844958

  17. Reversible piezochromism in a molecular wine-rack.

    PubMed

    Harty, Elena L; Ha, Alex R; Warren, Mark R; Thompson, Amber L; Allan, David R; Goodwin, Andrew L; Funnell, Nicholas P

    2015-07-01

    The highly-polymorphic, strongly-coloured 'ROY' system exhibits a yellow → orange → red piezochromic response under hydrostatic compression. The 'Y' (yellow) polymorph accommodates the effect of pressure via a wine-rack-type mechanism, made accessible by the conformational flexibility of the molecule, while retaining the crystal symmetry of the parent Y form. Decompression from 1.49 GPa demonstrates reversibility of this behaviour. PMID:26012746

  18. Statistical Characteristics of Single Sort of Grape Bulgarian Wines

    NASA Astrophysics Data System (ADS)

    Boyadzhiev, D.

    2008-10-01

    The aim of this paper is to evaluate the differences in the values of the 8 basic physicochemical indices of single sort of grape Bulgarian wines (white and red ones), obligatory for the standardization of ready production in the winery. Statistically significant differences in the values of various sorts and vintages are established and possibilities for identifying the sort and the vintage on the base of these indices by applying discriminant analysis are discussed.

  19. Protein-precipitable tannin in wines from Vitis vinifera and interspecific hybrid grapes (Vitis ssp.): differences in concentration, extractability, and cell wall binding.

    PubMed

    Springer, Lindsay F; Sacks, Gavin L

    2014-07-30

    Although they possess significant viticultural advantages, interspecific hybrid grapes (Vitis spp.) are reported to produce wine with lower tannin concentrations than European wine varieties (Vitis vinifera). However, extensive quantitative data on this phenomenon as well as mechanistic explanations for these differences are lacking. A survey of primarily commercial wines from the Finger Lakes American Viticultural Area (New York) using a protein precipitation method determined that hybrid-based wines had >4-fold lower tannin concentrations than vinifera wines. To elucidate factors responsible for differences in wine tannin, 24 wines were produced from both red hybrid and vinifera cultivars under identical conditions. Lower wine tannin in French-American hybrid- than vinifera-based wines could be partially explained by lower grape tannin. However, experiments in which cell wall material was incubated with tannin indicated that cell wall binding may be of equal or greater importance in explaining lower wine tannin concentrations in hybrid-based wines. Subsequent characterization of cell wall material revealed that protein in flesh cell walls and, to a lesser extent, pectin in skin cell walls were correlated with cell wall binding. PMID:25017417

  20. 27 CFR 24.77 - Experimental wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Experimental wine. 24.77 Section 24.77 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Tax Exempt Wine § 24.77 Experimental wine. (a) General. Any...

  1. 27 CFR 24.77 - Experimental wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Experimental wine. 24.77 Section 24.77 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL WINE Administrative and Miscellaneous Provisions Tax Exempt Wine § 24.77 Experimental wine. (a) General. Any...

  2. 27 CFR 24.77 - Experimental wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Experimental wine. 24.77 Section 24.77 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Tax Exempt Wine § 24.77 Experimental wine. (a) General. Any...

  3. Risks associated with arsenic exposure resulting from the consumption of California wines sold in the United States.

    PubMed

    Monnot, Andrew D; Tvermoes, Brooke E; Gerads, Russ; Gürleyük, Hakan; Paustenbach, Dennis J

    2016-11-15

    Concerns have recently been raised about the presence of arsenic (As) in wine. In this analysis, 101 different California wines were evaluated for organic and inorganic As concentration. The average concentrations of total inorganic As in red, blush and white wines were 6.12μg/L (range: 0.40-20.5μg/L), 21.6μg/L (range: 0.92-41.2μg/L) and 9.5μg/L (0.57-30.4μg/L). The average concentrations of total organic As in red, blush and white wines were 0.64μg/L (0.10-2.74μg/L), 0.99μg/L (0.50-2.28μg/L), and 0.51μg/L (0.10-1.78μg/L). A screening level risk assessment was conducted to assess the potential non-carcinogenic risk resulting from wine consumption. The hazard quotient (HQ) for the inorganic As RfD and the As content of red, blush and white wines was each less than one; indicating that the non-cancer health risk was insignificant. Results indicate that ingestion of California wine does not pose a hazard due to inorganic As content. PMID:27283613

  4. Effect of processing on phenolics of wines.

    PubMed

    Blanco, V Z; Auw, J M; Sims, C A; O'Keefe, S F

    1998-01-01

    Phenolics of grapes are the main compounds responsible for color, taste, mouth feel, oxidation and other chemical reactions in wine and juice. Phenolic levels in wine and juice are affected by numerous processing conditions (crushing, pressing, sulfite addition, skin contact, oak aging). Studies were conducted to better understand the effect of processing on phenolic composition of three varieties of grapes. Three different processing steps: immediate press, hot press, and hull treatment (skin contact) for 7 and 14 days were applied to three different grape varieties, Vitis rotundifolia cv. Noble, Vitis vinifer cv. Cabernet Sauvignon, and the French-American hybrid Chambourcin. Phenolic compounds were identified and quantified by High Performance Liquid Chromatography (HPLC) and bitterness/astringency were assessed using a trained sensory panel. V. rotundifolia wines had higher levels of epicatechin and gallic acid but lower caftaric acid and procyanidins compared to the other varieties and were more astringent and bitter. Processing treatment affected phenolics and color differently among the three varieties. PMID:9598211

  5. The significance of geological and zircon age data derived from the wall rocks of the Ailao Shan-Red River Shear Zone, NW Vietnam

    NASA Astrophysics Data System (ADS)

    Żelaźniewicz, Andrzej; Hòa, Trần Trọng; Larionov, Alexander N.

    2013-09-01

    This paper offers new evidence on whether the Ailao Shan-Red River Shear Zone of NW Vietnam is part of a suture zone between two continental blocks (the IndoChina Block and the South China Block) or whether it is itself of intracontinental origin, developed within the South China margin. To help clarify the role that the Ailao Shan-Red River Shear Zone plays in South China tectonic reconstructions, we gathered new whole-rock geochemistry, structural field data, and zircon U-Pb (SHRIMP) ages from granites, rhyodacites, and migmatites that occur within geological units adjacent to both the SW and NE sides of the Red River Fault Zone, a segment of the larger shear zone. The new zircon ages show that both walls of the Red River Fault Zone contain metamorphic and intraplate A-type granitoid rocks of Late Permian-Early Triassic age (263-240 Ma) and are of Indosinian origin. In the SW wall, the Fan Si Pan complex is a Neoproterozoic basement of metagranites and metasediments that was intruded by Late Permian (˜260 Ma), peralkaline, A-type granites and by subalkaline, A-type, biotite granite of Eocene age (˜35 Ma), containing xenoliths of gneissified Permian granitoids. The two intrusive episodes were separated by regional tectonic deformations occurring within a transpressional regime of a NW/W-vergent thrusting with a left-lateral oblique component, that was associated with greenschist to amphibolite facies metamorphism, presumably also of Eocene age (˜50-35 Ma), and that may have been related to the left-lateral movement on the Ailao Shan-Red River Shear Zone. In the NE wall, the Lo Gam complex is a Neoproterozoic basement (˜767 Ma) that was repeatedly subjected to tectonothermal activity throughout the Palaeozoic (at ˜450-420 Ma, ˜350 Ma, ˜265 Ma), ending in the Early Triassic (˜248 Ma). There was no thermal overprint during the Cenozoic. In this wall, a significant part of the Permo-Triassic thermotectonism was ductile shearing that was concentrated along

  6. Nibbling Tears of Wine

    NASA Astrophysics Data System (ADS)

    Aristoff, Jeff; Bush, John

    2006-11-01

    The meniscus of an alcohol-rich solution is known to climb upwards due to an evaporation-induced Marangoni stress, thus initiating the tears of wine phenomenon. Rather than merging directly, the tears may bob up and down when they make contact with the underlying reservoir, appearing to nibble at its edge. We present a qualitative description of this flow and propose a simple theoretical model for this behavior. We thus rationalize the observed dependence of the nibbling frequency on the system parameters.

  7. Ancient Egyptian herbal wines

    PubMed Central

    McGovern, Patrick E.; Mirzoian, Armen; Hall, Gretchen R.

    2009-01-01

    Chemical analyses of ancient organics absorbed into pottery jars from the beginning of advanced ancient Egyptian culture, ca. 3150 B.C., and continuing for millennia have revealed that a range of natural products—specifically, herbs and tree resins—were dispensed by grape wine. These findings provide chemical evidence for ancient Egyptian organic medicinal remedies, previously only ambiguously documented in medical papyri dating back to ca. 1850 B.C. They illustrate how humans around the world, probably for millions of years, have exploited their natural environments for effective plant remedies, whose active compounds have recently begun to be isolated by modern analytical techniques. PMID:19365069

  8. Ancient Egyptian herbal wines.

    PubMed

    McGovern, Patrick E; Mirzoian, Armen; Hall, Gretchen R

    2009-05-01

    Chemical analyses of ancient organics absorbed into pottery jars from the beginning of advanced ancient Egyptian culture, ca. 3150 B.C., and continuing for millennia have revealed that a range of natural products--specifically, herbs and tree resins--were dispensed by grape wine. These findings provide chemical evidence for ancient Egyptian organic medicinal remedies, previously only ambiguously documented in medical papyri dating back to ca. 1850 B.C. They illustrate how humans around the world, probably for millions of years, have exploited their natural environments for effective plant remedies, whose active compounds have recently begun to be isolated by modern analytical techniques. PMID:19365069

  9. Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico).

    PubMed

    De Nisco, Mauro; Manfra, Michele; Bolognese, Adele; Sofo, Adriano; Scopa, Antonio; Tenore, Gian Carlo; Pagano, Francesco; Milite, Ciro; Russo, Maria Teresa

    2013-10-15

    Red grapes are rich in phenolics, flavonoids, anthocyanins and resveratrol, all substances which have been suggested as having nutraceutical and health benefits. The berry skin and wine of grape cultivar Vitis vinifera L. (cv. Aglianico), grown in Basilicata (Southern Italy) were examined to determinate the presence of the above mentioned compounds as well as to establish the inorganic cation profile. HPLC analysis coupled with LC-ESI/MS/MS detected high contents of total flavonols and anthocyanins in berry skin and wine. The wine made with the same grape used for berry skin assays showed a notable presence of quercetin-3-O-glucoside (39.4% of total flavonols), and malvidin and petunidin derivatives (63.9% and 10.8% of total anthocyanins, respectively). The strong antioxidant ROS-scavenging activity, determined by both DPPH and FRAP assays, and the high resveratrol content confer high sensory characteristics resulted to be associated with positive nutraceutical properties of these grapes and wine. The level of cis-resveratrol was lower than trans-resveratrol in both berry skin and wine reaching 44.1mg/kg and 0.3mg/l, respectively. The cation profile presents low levels of Ca, Cu, K, Fe, Zn and Cd compared to numerous, important red wines, such as Monastrell and Tempranillo. PMID:23692745

  10. Identification of free radical intermediates in oxidized wine using electron paramagnetic resonance spin trapping.

    PubMed

    Elias, Ryan J; Andersen, Mogens L; Skibsted, Leif H; Waterhouse, Andrew L

    2009-05-27

    Free radicals are thought to be key intermediates in the oxidation of wine, but their nature has not been established. Electron paramagnetic resonance spectroscopy was used to detect and identify several free radical species in wine under oxidative conditions with the aid of spin traps. The 1-hydroxylethyl radical was the sole radical species observed when α-(4-pyridyl-1-oxide)-N-tert-butylnitrone was used as a spin trap in a heated (55 °C), low-sulfite (15 mg L(-1)) red wine. This radical appears to arise from ethanol oxidation via the hydroxyl radical, and this latter species was confirmed by using a high concentration (1.5 M) of the 5,5-dimethylpyrroline-N-oxide spin trap, thus providing the first direct evidence of the Fenton reaction in wine. Hydroxyl radical formation in wine was corroborated by converting hydroxyl radicals to methyl radicals by its reaction with dimethyl sulfoxide. The novel spin trap 5-tert-butoxycarbonyl 5-methyl-1-pyrroline N-oxide was also used in this study to identify sulfite radicals in wine for the first time. This spin trap has also been shown to trap hydroperoxyl radicals, the generation of which is predicted in wine; however, no evidence of this species was observed. PMID:19358607

  11. Comparison of biogenic amine and polyphenol profiles of grape berries and wines obtained following conventional, organic and biodynamic agricultural and oenological practices.

    PubMed

    Tassoni, Annalisa; Tango, Nunzio; Ferri, Maura

    2013-08-15

    The bio-active compounds present in food and beverages have a high potential influence on the future health of humans. The levels of biogenic amines, anthocyanins, polyphenols and antioxidant activity were measured in white (Pignoletto) and red (Sangiovese) grape berries and wines from the Emilia-Romagna region (Italy) obtained following conventional, organic and biodynamic agricultural and oenological practices. No significant difference was shown among the samples coming from different agricultural and winemaking practices. Principal Component Analysis was also performed. Biogenic amine amounts were higher in red than in white berries, while in the wines an opposite trend was observed, with histamine, tyramine and putrescine being the most abundant in Pignoletto wines. Red grapes and wines were richer in anthocyanins and showed higher antioxidant activity than white ones. The total level of polyphenols was similar in red and white berries, but with different metabolite profiles depending on the grape variety. PMID:23561124

  12. Combined ion-pair extraction and gas chromatography-mass spectrometry for the simultaneous determination of diamines, polyamines and aromatic amines in Port wine and grape juice.

    PubMed

    Fernandes, J O; Ferreira, M A

    2000-07-21

    An accurate and very sensitive method which allows for the simultaneous determination of the diamines (1,3-diaminopropane, putrescine and cadaverine), of the polyamines (spermidine and spermine), and of the aromatic amines (beta-phenylethylamine and tyramine) found in Port wines and corresponding grape juices is presented. Sample clean-up consisted of the extraction of the amines with the ion-pairing reagent bis-2-ethylhexylphosphate dissolved in chloroform followed by a back-extraction with 0.1 M HCl. The hydrochloric extract obtained was dried and the amines were further derivatized with heptafluorobutyric anhydride and analyzed by GC-MS in the selected ion-monitoring mode, with a total run time of 18 min. Under the adopted conditions, the extraction of all the studied compounds was almost complete and the obtained extracts were free of potential interferents present in the samples, namely sugars, and most of the amino acids and polyphenols. Via the use of a set of five selected internal standards (amphetamine, [2H8]putrescine, 1,7-diaminoheptane, norspermidine and norspermine), the data obtained from the linearity, repeatability and recovery experiments were very good for all the compounds assayed. The corresponding limits of detection were invariably below 10 microg l(-1). The method was successfully applied to measure the content of biogenic amines in twelve young and five aged Port wine samples, eleven grape juice samples as well as in ten Portuguese red and white table wines. Results are presented and briefly discussed. PMID:10950286

  13. A low-cost procedure for production of fresh autochthonous wine yeast.

    PubMed

    Maqueda, Matilde; Pérez-Nevado, Francisco; Regodón, José A; Zamora, Emiliano; Alvarez, María L; Rebollo, José E; Ramírez, Manuel

    2011-03-01

    A low-cost procedure was designed for easy and rapid response-on-demand production of fresh wine yeast for local wine-making. The pilot plant produced fresh yeast culture concentrate with good microbial quality and excellent oenological properties from four selected wine yeasts. The best production yields were obtained using 2% sugar beet molasses and a working culture volume of less than 60% of the fermenter capacity. The yeast yield using 2% sugar grape juice was low and had poor cell viability after freeze storage, although the resulting yeast would be directly available for use in the winery. The performance of these yeasts in commercial wineries was excellent; they dominated must fermentation and improved its kinetics, as well as improving the physicochemical parameters and the organoleptic quality of red and white wines. PMID:20683636

  14. Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors.

    PubMed

    Bimpilas, Andreas; Panagopoulou, Marilena; Tsimogiannis, Dimitrios; Oreopoulou, Vassiliki

    2016-04-15

    Copigmentation of anthocyanins accounts for over 30% of fresh red wine color, while during storage, the color of polymeric pigments formed between anthocyanins and proanthocyanidins predominates. Rosmarinic acid and natural extracts rich in hydroxycinnamic acids, obtained from aromatic plants (Origanum vulgare and Satureja thymbra), were examined as cofactors to fresh Merlot wine and the effect on anthocyanin copigmentation and wine color was studied during storage for 6months. An increase of the copigmented anthocyanins that enhanced color intensity by 15-50% was observed, confirming the ability of complex hydroxycinnamates to form copigments. The samples with added cofactors retained higher percentages of copigmented anthocyanins and higher color intensity, compared to the control wine, up to 3 months. However, the change in the equilibrium between monomeric and copigmented anthocyanins that was induced by added cofactors, did not affect the rate of polymerization reactions during storage. PMID:26616922

  15. Lithofacies, age, depositional setting, and geochemistry of the Otuk Formation in the Red Dog District, northwestern Alaska

    USGS Publications Warehouse

    Dumoulin, Julie A.; Burruss, Robert A.; Blome, Charles D.

    2013-01-01

    Complete penetration of the Otuk Formation in a continuous drill core (diamond-drill hole, DDH 927) from the Red Dog District illuminates the facies, age, depositional environment, source rock potential, and isotope stratigraphy of this unit in northwestern Alaska. The section, in the Wolverine Creek plate of the Endicott Mountains Allochthon (EMA), is ~82 meters (m) thick and appears structurally uncomplicated. Bedding dips are generally low and thicknesses recorded are close to true thicknesses. Preliminary synthesis of sedimentologic, paleontologic, and isotopic data suggests that the Otuk succession in DDH 927 is a largely complete, albeit condensed, marine Triassic section in conformable contact with marine Permian and Jurassic strata. The Otuk Formation in DDH 927 gradationally overlies gray siliceous mudstone of the Siksikpuk Formation (Permian, based on regional correlations) and underlies black organic-rich mudstone of the Kingak(?) Shale (Jurassic?, based on regional correlations). The informal shale, chert, and limestone members of the Otuk are recognized in DDH 927, but the Jurassic Blankenship Member is absent. The lower (shale) member consists of 28 m of black to light gray, silty shale with as much as 6.9 weight percent total organic carbon (TOC). Thin limy layers near the base of this member contain bivalve fragments (Claraia sp.?) consistent with an Early Triassic (Griesbachian-early Smithian) age. Gray radiolarian chert dominates the middle member (25 m thick) and yields radiolarians of Middle Triassic (Anisian and Ladinian) and Late Triassic (Carnian-late middle Norian) ages. Black to light gray silty shale, like that in the lower member, forms interbeds that range from a few millimeters to 7 centimeters in thickness through much of the middle member. A distinctive, 2.4-m-thick interval of black shale and calcareous radiolarite ~17 m above the base of the member has as much as 9.8 weight percent TOC, and a 1.9-m-thick interval of limy to cherty

  16. The wine and beer yeast Dekkera bruxellensis

    PubMed Central

    Schifferdecker, Anna Judith; Dashko, Sofia; Ishchuk, Olena P; Piškur, Jure

    2014-01-01

    Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae and is especially known for two important characteristics: on the one hand, it is considered to be one of the main spoilage organisms in the wine and bioethanol industry; on the other hand, it is 'indispensable' as a contributor to the flavour profile of Belgium lambic and gueuze beers. Additionally, it adds to the characteristic aromatic properties of some red wines. Recently this yeast has also become a model for the study of yeast evolution. In this review we focus on the recently developed molecular and genetic tools, such as complete genome sequencing and transformation, to study and manipulate this yeast. We also focus on the areas that are particularly well explored in this yeast, such as the synthesis of off-flavours, yeast detection methods, carbon metabolism and evolutionary history. © 2014 The Authors. Yeast published by John Wiley & Sons, Ltd. PMID:24932634

  17. The wine and beer yeast Dekkera bruxellensis.

    PubMed

    Schifferdecker, Anna Judith; Dashko, Sofia; Ishchuk, Olena P; Piškur, Jure

    2014-09-01

    Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae and is especially known for two important characteristics: on the one hand, it is considered to be one of the main spoilage organisms in the wine and bioethanol industry; on the other hand, it is 'indispensable' as a contributor to the flavour profile of Belgium lambic and gueuze beers. Additionally, it adds to the characteristic aromatic properties of some red wines. Recently this yeast has also become a model for the study of yeast evolution. In this review we focus on the recently developed molecular and genetic tools, such as complete genome sequencing and transformation, to study and manipulate this yeast. We also focus on the areas that are particularly well explored in this yeast, such as the synthesis of off-flavours, yeast detection methods, carbon metabolism and evolutionary history. PMID:24932634

  18. Trace element analysis of Cretan wines and wine products.

    PubMed

    Galani-Nikolakaki, S; Kallithrakas-Kontos, N; Katsanos, A A

    2002-02-21

    The object of this research is to investigate the ways and the degree of contamination of Cretan grapes from the area of Chania and their alcoholic products, with the elements aluminium, arsenic, cadmium, copper, chromium, iron, lead, manganese, nickel and zinc. Fifteen samples of grapes were collected and used for the production of experimental wines from rinsed and unrinsed grapes. A microwave furnace was used for the digestion and dissolution of the experimental wines, the precipitates that originated in these wines, as well as the wines of the corresponding producers. The analyses of all mentioned samples as well as 34 local alcoholic distillates were performed using total reflection X-ray fluorescence and graphite furnace atomic absorption spectrometry. The concentrations for all the elements that were determined were almost in all cases, well below the maximum permissible levels by the Greek and the European Union legislation. PMID:11874038

  19. At the cutting-edge of grape and wine biotechnology.

    PubMed

    Borneman, Anthony R; Schmidt, Simon A; Pretorius, Isak S

    2013-04-01

    Wine is arguably the oldest biotechnological endeavor, with humans having been involved in wine production for at least 7000 years. Despite the artisan nature of its production, work by pioneering scientists such as Antoine-Laurent de Lavoisier and Louis Pasteur placed wine research in a prominent position for the application of cutting-edge biological and chemical sciences, a position it still holds to this day. Technologies such as whole-genome sequencing and systems biology are now revolutionizing winemaking by combining the ability to engineer phenotypes rationally, with a precise understanding of the genetic makeup and key phenotypic drivers of the key organisms that contribute to this age-old industry. PMID:23218459

  20. Dental Erosion and Dentinal Sensitivity amongst Professional Wine Tasters in South East Queensland, Australia

    PubMed Central

    Chen, Belinda; Undery, Rebecca; Ahmed, Humza

    2014-01-01

    Background/Aims. Professional wine tasters face a hidden occupational hazard due to the high acid content in wine. This study evaluates the self-perceived dentinal sensitivity and erosive effects of wine on the professional wine tasters of the Granite Belt and the Scenic Rim regions of South East Queensland, Australia. Methods. Seventy wineries were contacted and participants were surveyed about their professional wine tasting experience and oral health. Participants were also required to rate their tooth sensitivity prior to being examined for erosion using a modified Smith & Knight tooth wear index. The data were analysed using Mann Whitney U test and Spearman's correlation test. Results. The results showed that most participants (25 males, 22–66 yrs), brushed twice a day; however, the majority did not floss daily and had limited knowledge of the erosive effect of wine. There was a direct correlation between years of wine tasting, age of participants, and the erosion index. Correlation was not observed between the participant's sensitivity index and erosion index. Conclusion. The lack of significant experience of dentinal hypersensitivity amongst professional wine tasters should not prevent oral health practitioners from providing necessary counselling and undertaking preventive measures, as tooth wear can have serious long-term effect on oral health of an individual. PMID:24526901

  1. Ochratoxin a contamination in italian wine samples and evaluation of the exposure in the italian population.

    PubMed

    Brera, Carlo; Debegnach, Francesca; Minardi, Valentina; Prantera, Elisabetta; Pannunzi, Elena; Faleo, Silvia; de Santis, Barbara; Miraglia, Marina

    2008-11-26

    The scope of this study was to evaluate the exposure of the Italian population to ochratoxin A (OTA) attributable to wine consumption. With this aim 1166 wine samples (773 red wines, 290 white, 75 rose, and 28 dessert wines), collected in 19 different Italian regions and mostly produced between 1988 and 2004, were analyzed for OTA content. The obtained results are reported by year of harvest, geographical area of production, and type of wine. Red wine showed the highest maximum level of contamination (7.50 ng/mL), even though rose wines were characterized by a higher mean value (0.01 ng/mL). A gradually increasing mean concentration was also observed from the north (0.05 ng/mL) to south of Italy (0.54 ng/mL). Exposure calculations, performed using two different consumption databases, indicate a daily intake for consumer only of 0.59 up to 1.24 ng/(kg of b.w.)/day and of 0.33 up to 0.90 ng/(kg of b.w.)/day for the total population. Even in the worst case, corresponding to the calculation of the intake for consumers only in southern Italy and Islands and considering the mean consumption data increased by 1 standard deviation, a quite low exposure (1.68 ng/(kg of b.w.)/day, accounting for 9.8% of TDI) was obtained. Considering the overall OTA dietary exposure, obtained exposure rates indicate that wine did not pose a risk to the Italian population health. PMID:18939845

  2. Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study.

    PubMed

    Cappannella, Elena; Benucci, Ilaria; Lombardelli, Claudio; Liburdi, Katia; Bavaro, Teodora; Esti, Marco

    2016-11-01

    Lysozyme from hen egg white (HEWL) was covalently immobilized on spherical supports based on microbial chitosan in order to develop a system for the continuous, efficient and food-grade enzymatic lysis of lactic bacteria (Oenococcus oeni) in white and red wine. The objective is to limit the sulfur dioxide dosage required to control malolactic fermentation, via a cell concentration typical during this process. The immobilization procedure was optimized in batch mode, evaluating the enzyme loading, the specific activity, and the kinetic parameters in model wine. Subsequently, a bench-scale fluidized-bed reactor was developed, applying the optimized process conditions. HEWL appeared more effective in the immobilized form than in the free one, when the reactor was applied in real white and red wine. This preliminary study suggests that covalent immobilization renders the enzyme less sensitive to the inhibitory effect of wine flavans. PMID:27211619

  3. The feasibility of bomb radiocarbon analysis to support an age-at-length relationship for red abalone, Haliotis rufescens Swainson in northern California

    SciTech Connect

    Leaf, R T; Andrews, A H; Cailliet, G M; Brown, T A

    2009-01-07

    Analysis of bomb generated radiocarbon ({sup 14}C) changes in a red abalone, Haliotis rufescens Swainson shell was used to investigate age-at-length relationships derived from data from a previous multi-year, multi-site tag-recapture study. Shell carbonate was extracted from four successive growth trajectory locations in a single shell with a length of 251 mm MSL. Extraction locations were based on VBGF predictions and chosen to span the initial rise of the {sup 14}C-bomb pulse that is known to have occurred in surface ocean waters during 1958 {+-} 1 y in the northeast Pacific. The close temporal correspondence of the red abalone sample series to regional {Delta}{sup 14}C records demonstrated the utility of the technique for validating age-at-length relationships for the red abalone. The findings provided support for a mean VBGF derived age of 32 y (range 30 to 33 y) for the specimen; however, the analysis of {sup 14}C data indicated that the specimen could be older.

  4. Using mixed inocula of Saccharomyces cerevisiae killer strains to improve the quality of traditional sparkling-wine.

    PubMed

    Velázquez, Rocío; Zamora, Emiliano; Álvarez, Manuel; Álvarez, María L; Ramírez, Manuel

    2016-10-01

    The quality of traditional sparkling-wine depends on the aging process in the presence of dead yeast cells. These cells undergo a slow autolysis process thereby releasing some compounds, mostly colloidal polymers such as polysaccharides and mannoproteins, which influence the wine's foam properties and mouthfeel. Saccharomyces cerevisiae killer yeasts were tested to increase cell death and autolysis during mixed-yeast-inoculated second fermentation and aging. These yeasts killed sensitive strains in killer plate assays done under conditions of low pH and temperature similar to those used in sparkling-wine making, although some strains showed a different killer behaviour during the second fermentation. The fast killer effect improved the foam quality and mouthfeel of the mixed-inoculated wines, while the slow killer effect gave small improvements over single-inoculated wines. The effect was faster under high-pressure than under low-pressure conditions. Wine quality improvement did not correlate with the polysaccharide, protein, mannan, or aromatic compound concentrations, suggesting that the mouthfeel and foaming quality of sparkling wine are very complex properties influenced by other wine compounds and their interactions, as well as probably by the specific chemical composition of a given wine. PMID:27375256

  5. Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines.

    PubMed

    Casassa, Luis Federico; Keller, Markus; Harbertson, James F

    2015-01-01

    Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard regime (IS), yield was reduced over the three years by 37% in a full-deficit (FD) regime and by 18% in an early deficit (ED) regime, whereas no yield reduction occurred with a late deficit (LD) regime. Relative to IS, skin anthocyanin concentration (fresh weight basis) was 18% and 24% higher in ED and FD, respectively, whereas no effect was seen in LD. Seed tannin concentration was 3% and 8% higher in ED and FD, respectively, relative to the other two RDI regimes, whereas seed tannin content (amount per berry) was higher in IS than in FD. There were no practically relevant effects on the basic chemistry of the wines. The finished wines showed concentrations of tannins and anthocyanins that generally mirrored observed differences in skin and seed phenolic concentrations, although these were amplified in FD wines. Descriptive sensory analysis of the 2008 wines showed that FD wines were the most saturated in color, with higher purple hue, roughness, dryness and harshness, followed by ED wines, whereas IS and LD wines were less saturated in color and with higher brown and red hues. Overall, FD and ED seemed to yield fruit and wine with greater concentrations of phenolics than IS and LD, with the additional advantage of reducing water usage. However, these apparent benefits need to be balanced out with reductions in crop yields and potential long-term effects associated with pre-véraison water deficits. PMID:25939070

  6. 27 CFR 24.293 - Wine for Government use.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine for Government use..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.293 Wine for Government use. (a) General. Wine may be removed from bonded wine premises, free...

  7. 27 CFR 24.294 - Destruction of wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Destruction of wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.294 Destruction of wine. (a) General. Wine on bonded wine premises may be destroyed on or off...

  8. 27 CFR 24.311 - Taxpaid wine record.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Taxpaid wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.311 Taxpaid wine record. A proprietor who has taxpaid United States or foreign wine on taxpaid wine premises or on taxpaid wine bottling...

  9. 27 CFR 24.294 - Destruction of wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Destruction of wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.294 Destruction of wine. (a) General. Wine on bonded wine premises may be destroyed on or off...

  10. 27 CFR 24.213 - Heavy bodied blending wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit...

  11. 27 CFR 24.212 - High fermentation wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations...

  12. 27 CFR 24.212 - High fermentation wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations...

  13. 27 CFR 24.212 - High fermentation wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations...

  14. 27 CFR 24.212 - High fermentation wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations...

  15. 27 CFR 24.296 - Taxpaid wine operations.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid wine operations..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Taxpaid Wine Operations § 24.296 Taxpaid wine operations. (a) General. The proprietor may conduct taxpaid wine operations authorized...

  16. 27 CFR 24.213 - Heavy bodied blending wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit...

  17. 27 CFR 24.213 - Heavy bodied blending wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit...

  18. 27 CFR 24.213 - Heavy bodied blending wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit...

  19. 27 CFR 24.212 - High fermentation wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false High fermentation wine. 24.212 Section 24.212 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine...

  20. Comparison of the evolution of low molecular weight phenolic compounds in typical Sherry wines: Fino, Amontillado, and Oloroso.

    PubMed

    García Moreno, M Valme; Barroso, Carmelo García

    2002-12-18

    Changes in the content of low molecular weight phenolic compounds (hydroxybenzoic and hydroxycinnamic acids, aldehydes, and their esterified derivatives, tyrosol and 5-(hydroxymethyl)-2-furaldehyde) during the aging of three different classes of Sherry wine, Fino, Oloroso, and Amontillado, have been studied. The samples studied were taken from each of the scales of the particular aging system applied to the three classes of wine. Clear differences were observed in the behavior of the low molecular weight phenolic in the three classes of wine. The wines subjected to oxidative aging presented a higher phenolic content overall, with the exception of the esterified derivatives of phenolic compounds that are mainly found in the samples that have not undergone any process of oxidation. MANOVA results confirmed that there are significant differences between all of the samples of the three types of wines. Using LDA, a classification of 100% of the samples has been made. PMID:12475270