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PubMed1976

[GLC-mass-spectrometrical investigation of the volatile components of wines vii. Aroma compounds of tokaj aszu wines b) organic acids (author's transl)].

An inventory of the organic acids detectable by liquid-liquid extraction has been made in different Tokaj wines. After the separation of the acidic compounds in the aroma extracts using Na2CO3 and after the derivatization with diazomethane 65 methylester have been separated by gaschromatography and identified by mass spectrometry. Using a special fractionation method organic acids, amino acids, carbohydrates and phenolic compounds have been isolated in different groups. After the derivatization of the components 50 organic acids have been quantitatively determined by gaschromatography. The compositions of the acids in the wines differ considerably. The quantitative differences are caused by the vintages, the method of production and the kind of storage. The possible biosynthetic pathways of the various acids are discussed.

Acids↗
PubMed2001

Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.

The application of headspace solid phase microextraction (SPME) for flavor analysis has been studied. Headspace SPME sampling was tested for nine common wine flavor compounds in 10% (v/v) aqueous ethanol: linalool, nerol, geraniol, 3-methyl-1-butanol, hexanol, 2-phenylethanol, ethyl hexanoate, ethyl octanoate, and ethyl decanoate. The chemical groups (monoterpenoids, aliphatic and aromatic alcohols, and esters) showed specific behavior in SPME analysis. SPME sampling parameters were optimized for these components. Relative response factors (RRFs), which establish the relationship between the concentration of the compound in the matrix liquid solution and the GC peak area, were estimated for all compounds. Log(10)(RRF) varied from 0 (3-methyl-1-butanol) to 3 (ethyl decanoate), according to their molecular weight. Quantification by SPME was shown to be highly dependent on the matrix composition; the compounds with higher RRF were the less affected. As a consequence, the data obtained with this methodology should be used taking into consideration these limitations, as shown in the analysis of four monovarietal Bairrada white wines (Arinto, Bical, Cerceal, and Maria Gomes).

Chromatography, Liquid↗
PubMed2000

Color and phenolic compounds of a young red wine. Influence of wine-making techniques, storage temperature, and length of storage time.

The purpose of this work was to determine the influence of vinification technique (maceration temperature and clarification method), storage temperature, and length of storage time on the phenolic compounds and color of young red wines. Multivariate analysis of variance and principal component analysis pointed to significant differences among all of the variables according to vinification technique and length of storage time. Storage temperature did not cause significant differences between some of the variables. The best color characteristics were obtained when low-temperature maceration wines were clarified with polyvinylpyrrolidone. Color quality also improved with lower storage temperature.

Analysis of Variance↗
PubMed2002

Red wines good, white wines bad?

A review of the literature on the 'antioxidant' action of white wines on the cardiovascular system is given. The conclusion is that ingestion only of white wines very low, or lacking, in polyphenolics leads to a reduction in the antioxidant action of blood serum, and to an increase in the low density lipoprotein to high density lipoprotein ratio.

Antioxidants↗
PubMed1994

A wine arabinogalactan-protein that reduces heat-induced wine protein haze.

An arabinogalactan-protein which reduced the heat-induced turbidity of protein in wine was purified from a red wine. The arabinogalactan-protein (AGP) was composed of a central 3-linked galactan core carrying, at position 6, 6-linked galactan chains which were in turn heavily substituted at positions 3 and 4 by terminal arabinofuranose residues and short 5-linked arabinan chains. The protein (13% by weight) was dominated by serine, alanine, hydroxyproline, and threonine and also contained a relatively high amount of the basic amino acids lysine and arginine. The molecular weight, estimated by universal calibration, was 210,000. Enzymatic removal of the terminal arabinofuranosyl units of the active AGP and subsequent partial shortening of the outer 6-linked galactan chains did not affect the haze protective activity. Periodate oxidation and then Smith degradation greatly reduced the size of the polysaccharide, its amount of protein, and eliminated its absorption at 280 nm and its haze protective activity.

Amino Acids↗
PubMed1999

Nonalcoholic compounds of wine: the phytoestrogen resveratrol and moderate red wine consumption during menopause.

The literature on the natural sources of resveratrol, a phytochemical substance found in grapes and wine, is reviewed herein. Its structure is similar to that of diethylstilbestrol and, like other authors, we consider that resveratrol might be a phytoestrogen. We analyzed the populations who ingest this substance, as well as the known biological effects of phytoestrogens in humans. The literature on the effects of resveratrol on female reproduction, osteoporosis and cancer was assessed using relevant case reports and cohort studies, as well as randomized trials and review articles. We conclude that phytoestrogens exhibit physiological effects in humans and that these estrogenic actions increase the biological reactions produced by moderate red wine consumption with meals.

Clinical Trials as Topic↗
PubMedDate not supplied

[Amperometric biosensor for ethanol analysis in wines and grape must during wine fermentation].

The amperometric biosensor for ethanol determination based on alcohol oxidase immobilised by the method of electrochemical polymerization has been developed. The industrial screen-printed platinum electrodes were used as transducers for creation of amperometric alcohol biosensor. Optimal conditions for electrochemical deposition of an active membrane with alcohol oxidase has been determined. Biosensors are characterised by good reproducibility and operational stability with minimal detection limit of ethanol 8 x 10(-5) M. The good correlation of results for ethanol detection in wine and during wine fermentation by using the developed amperometric biosensor with the data obtained by the standard methods was shown (r = 0.995).

Biosensing Techniques↗
PubMed1975

[GLC-mass-spectrometrical investigation of volatile constituents of wine. IV. Identification of secondary amides in wines (author's transl)w].

Aroma extracts obtained by liquid-liquid extraction of wines from various sorts have been fractioned employing column-chromatography and using silicagel as adsorbent. In the polar methanol-elutions the following secondary amindes have been gaschromatographically separated and identified by means of a mass-spectrometer: N-ethyl-acetamide, N-isobutyl-acetamide, N-(2-methylbutyl)-acetamide, N-(3-methylbutyl)-acetamide, N-(3-[methylthio]-propyl)-acetamide, and N-(2-phenylethyl)-acetamide. Moreover the sulphur containing compound has been identified by means of an attached flame photometric detector. The different possibilities of the formation of the secondary amides during the fermentation process are discussed.

Acetamides↗
PubMed1999

Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine. Diversity of Saccharomyces strains from Amarone wine.

Individual yeast strains belonging to the Saccharomyces sensu stricto complex were isolated from Amarone wine produced in four cellars of the Valpolicella area (Italy) and characterized by conventional physiological tests and by RAPD-PCR and mtDNA restriction assays. Thirteen out of 20 strains were classified as Saccharomyces cerevisiae (ex S. cerevisiae p.r. cerevisiae and p.r. bayanus) and the remaining as Saccharomyces bayanus (ex S. cerevisiae p.r. uvarum). RAPD-PCR method proved to be a fast and reliable tool for identification of Saccharomyces sensu stricto strains and also gave intraspecific differentiation. Restriction analysis of mtDNA permitted to distinguish S. cerevisiae and S. bayanus species and to discern polymorphism among S. cerevisiae isolates. The assessment of the phenotypic diversity within the isolates by gas-chromatographic analysis of secondary fermentation products was explored. Small quantities of isobutanol were produced by most of the strains and higher amounts by some S. cerevisiae strains with phenotypes Gal- and Mel-; all S. bayanus strains produced low amounts of amilyc alcohols. From this study it appears that each winery owns particular strains, with different genetic and biochemical characteristics, selected by specific environmental pressures during the Amarone winemaking process carried out at low temperature in presence of high sugar content.

Cluster Analysis↗
PubMed1998

Facial port wine stains in childhood: prediction of the rate of improvement as a function of the age of the patient, size and location of the port wine stain and the number of treatments with the pulsed dye (585 nm) laser.

In this study we examined the rate of decrease in size of facial port wine stains (PWS) as a function of number of treatments, lesion size, lesion location and patients' age. This study was performed at the University of Colorado Hospital Outpatient Dermatology Center, Denver, U.S.A. A consecutive sample of 91 patients 18 years of age or younger with facial PWS in which the entire lesion was treated at each visit were studied. Included were all patients who had a minimum of five treatments or complete clearance of their lesion in fewer than five treatments. Patients were evaluated following one, five and 10 treatments with the pulsed (450 s) dye (585 nm) laser. Improvement was defined as the percentage decrease in the size of the PWS. For all patients, the first five treatments resulted in a mean decrease in size of 55% while the second five treatments (38 patients) only improved the mean decrease in size by 18%. Grouped by location, the mean decreases in size from the first five and the second five treatments were as follows: central forehead = 100%, 0%; peripheral face = 58%, 28%; central face = 48%, 14%; and mixed (combination of peripheral and central face) = 21%, 9%. All central forehead PWS completely cleared within five treatments while none of the mixed PWS did so even with an average of 14 treatments. Grouped by size, mean decrease in size was highest for small lesions; < 20 cm2 = 67%, 21%; 20 to < 40 cm2 = 45%, 8%; and > 40 cm2 = 23%, 29%. Grouped by age, mean decrease in size was highest for young children: < 1-year-old = 63%, 33%; 1 to < 6 years = 48%, 15%; and older than 6 years = 54%, 10%. For all patients studied, maximal improvement was obtained in the first five treatments. Major determinants of treatment response in order of decreasing importance are PWS location, size and patients' age. The most successful responses are seen in young patients (less than 1 year old) with small PWS (under 20 cm2) that are located over bony areas of the face such as the central forehead. These three determinants may be useful tools to guide patient expectations and to predict the rate of improvement of PWS to pulsed dye laser treatment.

Adolescent↗
PubMed2000

Continuous wine making by gamma-alumina-supported biocatalyst: quality of the wine and distillates.

The main objective of the present work was the removal of aluminum from wines produced by gamma-alumina-supported yeast cells. Reagents such as Na2CO3, NH4OH, albumin, and Ca(OH)2 were used. Calcium in the presence of albumin was effective, whereas other reagents were not so effective. Because of the improved aroma and taste of distillates produced by gamma-alumina-supported biocatalyst, volatile byproducts of distillates were analyzed. They were also assessed by sensory tests. Methanol, acetaldehyde, ethyl acetate, propanol-1, isobutyl alcohol, and amyl alcohols were determined in distillates. It was noted that the amounts of higher alcohols and amyl alcohols decreased as the temperature of fermentation dropped, leading to a product of improved quality and reduced toxicity.

Acetaldehyde↗
PubMed1991

[ Taxonomic study of the yeast flora of musts and wines from "Madrid wines"].

The natural yeast flora of musts and wines elaborated in wineries of the three Madrid viticultural areas, has been taxonomically analyzed. Two hundred and seventy yeast strains belonging to eighteen species, have been isolated, and Sacch. cerevisiae strains are the most frequent. The chemical characterization of samples with enological parameters defines the yeast fermentative ecosystem.

Acids↗
PubMed1997

Secondary products formation as a tool for discriminating non-Saccharomyces wine strains. Strain diversity in non-Saccharomyces wine yeasts.

A total of 78 strains of non-Saccharomyces yeasts were isolated: 30 strains of Kloeckera apiculata, 20 of Candida stellata, 8 of Candida valida and 20 of Zygosaccharomyces fermentati. The diversity of yeast species and strains was monitored by determining the formation of secondary products of fermentation, such as acetaldehyde, ethyl acetate and higher alcohols. Within each species, the strains were distinguishable in phenotypes through the production of different amounts of by-products. In particular, a great variability was found in C. stellata, where six different phenotypes were identified by means of the production of acetaldehyde, ethyl acetate, isobutanol and isoamyl alcohol. At different stages of the spontaneous fermentation different phenotypes of the non-Saccharomyces yeasts were represented, characterized by consistent differences in some by-products involved in the wine bouquet, such as acetaldehyde.

Acetaldehyde↗
PubMed1998

[Wiktor coronary stent for elective placement with an antiaggregation regimen. WINE study. WINE Group Study].

INTRODUCTION AND OBJECTIVES: The main problems associated with coronary stent implantation are subacute thrombosis and vascular and hemorrhagic complications due to the intensive anticoagulant regime. We studied the complications and the six-month restenosis rate after the elective implantation of a Wiktor stent in patients treated only with antiplatelet drugs. PATIENTS AND METHODS: The WINE study is an open, observational, multicenter study that included 368 patients (380 lesions) from 11 Spanish hospitals. All patients were treated with aspirin (125-325 mg/day) and ticlopidine (250 mg/12 h for 4 weeks). After hospitalization, a clinical control and clinical and angiographic controls were performed at one and six months respectively. RESULTS: 27 patients were excluded after the procedure because of failed delivery of the stent (5 cases), suboptimal angiographic result (15 cases) or lack of adherence to the antithrombotic regime (7 cases). Among the 341 patients with an adequate result most lesions (76.2%) were type B, including 39.1% type B2 and 8.5% type C. Subacute stent occlusion occurred in two patients (0.6%). Seven patients (2.1%) had vascular complications related to the arterial puncture. No major hemorrhagic complications needing transfusion were found. At six months 64 patients (19.8%) showed angiographic restenosis. CONCLUSIONS: When the angiographic result after Wiktor stent placement is adequate, the therapy with aspirin and ticlopidine is associated with a very low stent thrombosis rate as well as with a low rate of vascular complications and 6 month angiographic restenosis.

Adult↗