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At least 73 records · Page 4Linked to original sources
PubMed2001

Polydimethylsiloxane solid-phase microextraction-gas chromatography method for the analysis of volatile compounds in wines. Its application to the characterization of varietal wines.

A study was made of the validity of the solid-phase microextraction method, using a polydimethylsiloxane coated fused-silica fiber, for the extraction-desorption of the minor volatile compounds from wine before their gas chromatographic analysis. The aspects considered were the influence of ethanol on extraction, repeatability, limits of detection, linearity and recovery of compounds. This method, together with the direct injection of the major volatile compounds, was applied to 16 varietal wines. The findings indicate that the method is a highly suitable technique for the analysis of wines and that the volatile composition of wines depends, at least partly, on the grapes with which they have been made.

Chromatography, Gas↗
PubMed2002

Trace element analysis of Cretan wines and wine products.

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.

Greece↗
PubMedDate not supplied

Evidence for yeast autophagy during simulation of sparkling wine aging: a reappraisal of the mechanism of yeast autolysis in wine.

Yeast autolysis is the source of several molecules responsible for the quality of wines aged in contact with yeast cells. However, the mechanisms of yeast autolysis during wine aging are not completely understood. All descriptions of yeast autolysis in enological conditions emphasize the disturbance of cell organization as the starting event in the internal digestion of the cell, while no reference to autophagy is found in wine-related literature. By using yeast mutants defective in the autophagic or the Cvt pathways we have demonstrated that autophagy does take place in wine production conditions. This finding has implications for the genetic improvement of yeasts for accelerated autolysis.

Autophagy↗
PubMed2002

Synthesis and stable isotope dilution assay of ethanethiol and diethyl disulfide in wine using solid phase microextraction. Effect of aging on their levels in wine.

Ethanethiol and diethyl disulfide (DEDS) most often occurred at levels above their olfactive threshold in wines with nauseous sulfur-linked smells. As ethanethiol is very oxidizable and chemically reactive, a stable isotopic dilution analysis of both ethanethiol and its disulfide in wines using solid phase microextraction and GC-MS was developed. The latter involved the determination of the proportion of DEDS formed by oxidation of the thiol during the analysis conditions, which was obtained by the use of two differently labeled disulfide standards. An original synthesis of labeled ethanethiol standards in conditions minimizing oxidation was developed, and the corresponding labeled diethyl disulfides were obtained from these thiols. This analytical method was used to follow the levels of these sulfur compounds during aging in a young red wine spiked with ethanethiol and added with enological tannins, with or without oxygen addition. The total levels of these two sulfur compounds were shown to decrease steadily after 60 days of aging, up to 83%. The effect of oxygen sped this decrease, but the effect of enological tannins was very slight. Residual ethanethiol was detected in its disulfide form from approximately 36% in the nonoxygenated wines to 69% in the oxygenated samples.

Deuterium↗
PubMed1999

Evolution of residual levels of six pesticides during elaboration of red wines. Effect of wine-making procedures in their dissappearance.

The effect of wine-making procedures on the concentrations of six pesticides (chlorpyrifos, penconazole, fenarimol, vinclozolin, metalaxyl, and mancozeb) in red wines has been studied. During maceration stage (4 days), the percentage remaining of chlorpyrifos, penconazole, and metalaxyl was approximately 90%, whereas that of fenarimol, vinclozolin, and mancozeb is somewhat smaller (74-67%). The residual levels found in pressed must were </=20%, except for metalaxyl (69%). From the whole concentration of chlorpyrifos in must, 85% is eliminated from the racking step; clarification (bentonite plus gelatin) eliminates 43% of the product found in the decanted wine, and with filtration, all of the residue is eliminated. Penconazole and mancozeb are retained on the lees in proportions of 43 and 31%, respectively. The eliminated percentage of vinclozolin after racking is 29%, whereas clarification and filtration reduce its proportion in the wine to 33 and 28%, respectively. Finally, fenarimol and metalaxyl are eliminated in smaller proportion with the realization of these processes.

Pesticide Residues↗
PubMed2000

Toward the authentication of varietal wines by the analysis of grape (Vitis vinifera L.) residual DNA in must and wine using microsatellite markers.

In an attempt to develop a technique for the identification of grape cultivars in commercial wines, a method for the extraction of DNA from must and experimental wines was adapted and optimal PCR conditions for the amplification of this DNA were established. DNA was analyzed during the fermentation process for six cultivars (Chardonnay, Clairette blanche, Grenache noir, Merlot, Muscat blanc à petits grains, and Syrah). The extractions were performed on solid parts in suspension as well as on the aqueous fraction. Expected profiles for these cultivars were obtained with DNA extracted from the solid parts during all of the fermentation process and for the wine. The analysis of DNA extracted from aqueous fractions was less reproducible, and microsatellite amplifications were obtained only in the case of Clairette blanche, Merlot, and Syrah wines. Results demonstrate that the purification process is adequate for the analysis but that the DNA concentration represents the main limiting factor. Technical improvements of the method are discussed.

DNA↗
PubMed2002

Acute ingestion of red wine by men activates platelets but does not influence endothelial markers: no effect of white wine.

Long-term moderate alcohol use is associated with a better cardiovascular risk profile than total abstinence, although the short-term effect of a bolus of alcohol is unclear. The hypothesis tested in this study was that an acute bolus of alcohol would adversely affect the endothelium and platelets. Blood was taken before and 4 h after the ingestion of red or white wine by nine volunteers per group, and by 11 control water-only drinkers at the same time points. Plasma was obtained and markers of platelet activity (beta-thromboglobulin and soluble P selectin) and endothelial cell function (von Willebrand factor and soluble thrombomodulin) measured by enzyme-linked immunosorbent assay. The only marker to change significantly was beta-thromboglobulin, which increased from a median of 10 ng/ml (interquartile range, 8.5-15) before drinking red wine to 16 ng/ml (interquartile range, 14-20) 4 h later (P = 0.0067). We conclude that an acute bolus of red wine, but not white wine, activates platelets but has no substantial effect on the endothelium.

Adult↗
PubMed2003

Direct continuous supercritical fluid extraction as a novel method of wine analysis. Comparison with conventional indirect extraction and implications for wine variety identification.

Direct supercritical fluid extraction (SFE) of wines with carbon dioxide was compared to SFE of the sorbent used for solid-phase extraction of the same wine samples (SPE-SFE). Compared to SPE-SFE, the direct SFE results in amore specific and representative gas chromatographic fingerprint of the wine sample. The multivariate statistical processing of the direct SFE-GC data provides a clear-cut and sharp discrimination among the individual wine varieties while the discrimination based on the SPE-SFE-GC data is relatively poor. This finding reflects the adverse effects of additional analyte-sorbent interactions and sorption/desorption steps involved in SPE-SFE.

Chromatography, Supercritical Fluid↗
PubMed1990

Perceived consequences associated with the use of beer, wine, distilled spirits, and wine coolers.

Based on a national probability sample of 2,401 Americans aged 21 and over (1,069 of whom were deemed "drinkers" on the basis of having drunk at least one alcoholic beverage in the past 7 days), this study examines which of six specific problems people associate with the use of beer, distilled spirits, wine, and wine coolers. It was found that people are most likely to associate alcoholism, birth defects, drunk driving, and fighting and rowdy behavior equally with these four types of alcohol. But when beverage associations are made, distilled spirits and beer are blamed most frequently for these problems, whereas wine and wine coolers are virtually never thought of as being closely related to any of the problems under study. It was also determined that nearly 1 out of every 7 drinkers surveyed stated that birth defects are unrelated to alcohol use of any kind.

Accidents, Traffic↗
PubMed2006

Assay of glutathione in must and wines using capillary electrophoresis and laser-induced fluorescence detection. Changes in concentration in dry white wines during alcoholic fermentation and aging.

Glutathione (GSH) was assayed in must and wine using capillary electrophoresis coupled with laser-induced fluorescence (LIF) detection. Sample preparation involved conjugating thiols with monobromobimane (MBB) in a 2-(N-cyclohexylamino)ethanesulfonic acid [CHES] buffer (179mM). The electrophoretic conditions were 30kV with a capillary length of 105cm from the inlet to the detector (120cm total length) and a 50microm inner diameter. Under these conditions, the complete separation from the other main non-volatile thiols took less than 20min. We also described the optimum conditions for derivatizing wine samples with MBB to increase eletrophoretic sensitivity. The detection limit for glutathione assay is 65nmol/L. This simple, sensitive method provides a specific assay of glutathione in reduced form, as the sample preparation technique does not modify the balance of oxidized and reduced forms. We used this method to monitor changes in the reduced glutathione content of a white wine during alcoholic fermentation and barrel aging.

Bridged Bicyclo Compounds↗
PubMed2000

Method development for the determination of anthocyanins in red wines by high-performance liquid chromatography and classification of German red wines by means of multivariate statistical methods.

A simple and fast HPLC method without sample pretreatment is described for the separation of anthocyanins in red wines using a new pH-stable stationary phase. The linearity between peak area and concentration and ruggedness of the method were checked. Investigations were made about the safekeeping of red wine samples concerning anthocyanins. Classification of 52 different wine samples was performed by multivariate statistical methods.

Anthocyanins↗
PubMed2000

Approaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine.

Under conditions close to those of wine, that is, low pH, aqueous medium, and low temperatures, this work examines the role of carbonyl (acetoin and acetol) and dicarbonyl (glyoxal, methylglyoxal, diacetyl, and pentane-2,3-dione) compounds associated with cysteine in the formation of odorous products. In particular, thiazole, 4-methylthiazole, 2-acetylthiazole, and trimethyloxazole and two sulfur and oxygenated heterocyclic compounds, 2-furanmethanethiol and thiophene-2-thiol, are examined. For thiophene-2-thiol, the reactional mechanism is proposed. Attempts were made to detect these compounds in wines from various origins. Certain molecules were identified for the first time in wine.

Cysteine↗
PubMed2001

Effect of macerating enzymes on red wine aroma at laboratory scale: exogenous addition or expression by transgenic wine yeasts.

The effects of a Trichoderma longibrachiatum endoglucanase and an Aspergillus nidulans endoxylanase on the concentration of free and bound volatiles, color, and phenolics during maceration in red wine vinification has been studied. Two different approaches have been considered for the utilization of these enzymes: (i) direct addition of the enzymes to must and (ii) inoculation of must with recombinant wine yeasts overexpressing these activities. An experimental design based on a Taguchi orthogonal array was carried out in order to evaluate the effects of the enzymatic treatments. The data show that these fungal activities are able to increase the concentrations of free and glycosidically bound flavor compounds, color, and phenolics to similar or greater extents as compared to a commercial pectolytic enzyme preparation. The effects of the two different ways of addition of the enzymes were not always equivalent. These enzymes could be considered to be of potential application in the red wine maceration process.

Aspergillus nidulans↗
PubMedDate not supplied

Consumption of wine stored in leather wine bottles and incidence of gastric cancer.

The authors conducted a survey among participants of a large-scale case-control study to evaluate a possible association between consumption of wine in leather bottles and incidence of gastric cancer. There were 59 cases and 53 controls in the study. The results suggest that some of the components of the complex mixture (i.e., tar) used in the proofing of leather wine bottles might dissolve in the wine and participate in the etiology of gastric cancer. Nevertheless, the results should be confirmed in an independent study.

Age Factors↗
PubMed1999

Resveratrol, a polyphenolic compound found in wine, inhibits tissue factor expression in vascular cells : A possible mechanism for the cardiovascular benefits associated with moderate consumption of wine.

A number of studies suggest that moderate consumption of red wine may be more effective than other alcoholic beverages in decreasing the risk of coronary heart disease mortality. The phytochemical resveratrol found in wine, derived from grapes, has been thought to be responsible for cardiovascular benefits associated with wine consumption because it was shown to have antioxidant and antiplatelet activities. In the present investigation, we examined the effect of resveratrol on induction of tissue factor (TF) expression in vascular cells that were exposed to pathophysiological stimuli. The data presented herein show that resveratrol, in a dose-dependent manner, inhibited the expression of TF in endothelial cells stimulated with a variety of agonists, including interleukin-1beta (IL-1beta), tumor necrosis factor-alpha (TNFalpha) and lipopolysaccharide (LPS). A similar inhibition of TF induction was also seen in LPS stimulated monocytes that were pretreated with resveratrol before their stimulation with LPS. In addition, resveratrol was shown to inhibit the LPS-induced expression of TNFalpha mRNA in endothelial cells and of TNFalpha and IL-1beta mRNA in monocytes. Nuclear run-on analysis in endothelial cells showed that resveratrol inhibited TF expression at the level of transcription. However, resveratrol did not significantly alter the binding of the transcription factors c-Fos/c-Jun and c-Rel/p65, the transcription factors required for the induction of TF promoter in both endothelial cells and monocytes. Similarly, resveratrol had no significant effect on the binding of NF-kappaB in endothelial cells stimulated with IL-1beta, TNFalpha, and LPS. Overall, our data show that resveratrol could effectively suppress the aberrant expression of TF and cytokines in vascular cells, but it requires further investigation to understand how resveratrol exerts its inhibitory effect.

Alcohol Drinking↗
PubMed2005

Characteristics of wines made by Saccharomyces mutants which produce a polygalacturonase under wine-making conditions.

Wines by yeast mutants producing polygalacturonase in high glucose concentration, from Saccharomyces wine-making strains, had higher filterability and more concentrated anthocyanin contents than that of their parent strains. These results suggest that the clarification process was improved at a lower cost by the low viscosity and that high-quality wines result from the increase in the anthocyanin contents.

Filtration↗
PubMed1997

The rules of drug taking: wine and poppy derivatives in the ancient world. III. Wine as an instrument of aggressive behavior and of ritual madness.

Wine-induced facilitation of aggressive behavior was well known by the Ancients but, being considered a sign of cowardice, its exploitation on the battlefield was attributed to barbarians only. Aspects of drinking behavior considered particularly negative, such as drinking undiluted wine or getting drunk, were also attributed to barbarians. Drunkenness was, however, condoned during Dionysian feasts, when wine became, along with dance, the instrument of enthusiasm, the possession by the god. Similarities between Dionysian feasts and Sciamanic rites are discussed.

Aggression↗
PubMedDate not supplied

[Differentiation of natural red wines from white wines blended with oenocyanine (author's transl)].

A method is proposed for the differentiation of natural red wines from those obtained by addition of oenocyanine to white wines. The procedure is based on the determination of tannin phenolics and nontannin phenolics by selective precipitation with methyl cellulose and subsequent estimation of the intensity of absorption at 450 nm and 520 nm. The sum of ratio: mg/1 non tannin phenolics/absorption at 450 nm X 1000 and mg/1 tannin phenolics/absorption at 520 nm X 1000, furnishes values which are in correlation with the origin of two wines and such as to consent their differentiation.

Cyanates↗