Zeitschriftenartikel: „Wine as medicine“

1

Halpern, G. M. „A celebration of wine: wine IS medicine“. Inflammopharmacology 16, Nr. 5 (26.09.2008): 240–44. http://dx.doi.org/10.1007/s10787-008-8024-9.

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2

McCann, Shaun R. „Serendipity in medicine and wine“. Bone Marrow Transplantation 56, Nr. 7 (08.01.2021): 1487–89. http://dx.doi.org/10.1038/s41409-020-01209-2.

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3

McCann, Shaun R. „Myths in wine and medicine“. Bone Marrow Transplantation 57, Nr. 3 (23.11.2021): 333–35. http://dx.doi.org/10.1038/s41409-021-01530-4.

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4

McCann, Shaun R. „Drones in wine and medicine“. Bone Marrow Transplantation 57, Nr. 2 (12.11.2021): 154–55. http://dx.doi.org/10.1038/s41409-021-01511-7.

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5

McCann, Shaun R. „Diversity in wine and medicine“. Bone Marrow Transplantation 57, Nr. 4 (11.01.2022): 521–23. http://dx.doi.org/10.1038/s41409-021-01549-7.

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6

McCann, Shaun R. „Rivalry in medicine and the wine business“. Bone Marrow Transplantation 56, Nr. 8 (25.03.2021): 1771–73. http://dx.doi.org/10.1038/s41409-021-01266-1.

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7

Nikolova, Piareta, Zlatislav Stoyanov, Dobrinka Doncheva und Svetla Trendafilova. „Wine as a medicine in ancient times“. Scripta Scientifica Pharmaceutica 5, Nr. 2 (27.12.2018): 14. http://dx.doi.org/10.14748/ssp.v5i2.5610.

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8

trubek, amy b. „Wine Is Dead! Long Live Wine!“ Gastronomica 6, Nr. 2 (2006): 88–90. http://dx.doi.org/10.1525/gfc.2006.6.2.88.

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9

De Leeuw, Marc, und Werner Jacobs. „Forensic emergency medicine: old wine in new barrels“. European Journal of Emergency Medicine 17, Nr. 4 (August 2010): 186–91. http://dx.doi.org/10.1097/mej.0b013e328331f6ac.

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10

Pincus, Robert. „Wine, Place, and Identity in a Changing Climate“. Gastronomica 3, Nr. 2 (2003): 87–93. http://dx.doi.org/10.1525/gfc.2003.3.2.87.

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The traditional connections between wine and location reflect local climate. Climate change threatens these connections, and vintners have a wide range of responses to this impending problem. This article explores the source of the associations between wines and locales, and outlines the causes for global climate change. Three wine makers describe how they might adapt to a changed climate. Their responses run the gamut from adaptation in the vineyard aimed at maintaining current styles, to radical reinvention of the societal and legal structure of the local wine industry.

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11

Dobos, Gustav. „Integrative Medicine – Medicine of the future or ‘Old Wine in New Skins’?“ European Journal of Integrative Medicine 1, Nr. 3 (Oktober 2009): 109–15. http://dx.doi.org/10.1016/j.eujim.2009.08.001.

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12

Klaschik, Sven, Richard K. Ellerkmann, Jennifer Gehlen, Stilla Frede und Tobias Hilbert. „From bench to bar side: Evaluating the red wine storage lesion“. Open Life Sciences 16, Nr. 1 (01.01.2021): 872–83. http://dx.doi.org/10.1515/biol-2021-0089.

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Abstract Vitally essential red fluids like packed cells and red wine are seriously influenced in quality when stored over prolonged periods. In the case of red cell concentrates, the resulting storage lesion has particular significance in perioperative medicine. We hypothesized that, in contrast, aging rather improves the properties of red wine in several ways. A translational approach, including (I) in vitro experiments, (II) a randomized, blinded crossover trial of acute clinical effects, and (III) a standardized red wine blind tasting was used. Three monovarietal wines (Cabernet Sauvignon, Chianti, Shiraz) in three different vintages (range 2004–2016), each 5 years different, were assessed. Assessments were performed at a German university hospital (I, II) and on a garden terrace during a mild summer evening (III). Young wines induced cell stress and damage while significantly reducing cytoprotective proteins in HepG2 hepatoma cells. Sympathetic activity and multitasking skills were altered depending on wines’ ages. Hangovers tended to be aggravated by young red wine. Aged variants performed better in terms of aroma and overall quality but worse in optical appearance. We found no evidence for a red wine storage lesion. However, we plead for consensus-based guidelines for proper storage, as it is common in clinical medicine.

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Somogyi, Simon, Elton Li, Trent Johnson, Johan Bruwer und Susan Bastian. „The underlying motivations of Chinese wine consumer behaviour“. Asia Pacific Journal of Marketing and Logistics 23, Nr. 4 (30.08.2011): 473–85. http://dx.doi.org/10.1108/13555851111165039.

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PurposeThe purpose of this paper is to discover the underlying motivations of Chinese wine consumption.Design/methodology/approachQualitative focus group interviews were performed on 36 Chinese wine consumers and four focus groups were performed, with participants segmented into groups based on age and gender.FindingsThe main findings were that Chinese wine consumers are influenced by face and status. These issues may be affecting their wine consumption behaviours, particularly related to anomalous behaviours such as mixing red wine with lemonade and the rationale for the preference of cork‐closed wine bottles. Furthermore, the notion of wine consumption for health‐related purposes was uncovered and a linkage found with traditional Chinese medicine.Originality/valueWhile research has been conducted on Chinese wine consumers, this paper attempts to uncover the underlying motivations for consumption and finds a linkage between wine consumption and traditional Chinese medicine. Furthermore, this paper links the traditions and beliefs of traditional Chinese medicine with a product category other than food or medicine.

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Butyrskii, A., I. Butyrskaia und E. Abkerimov. „TO TRADITIONS OF ENOTHERAPY (MEDICAL ASPECTS OF WINE CONSUMPTION)“. Tavricheskiy Mediko-Biologicheskiy Vestnik 23, Nr. 4 (21.10.2022): 81–90. http://dx.doi.org/10.29039/2070-8092-2020-23-4-81-90.

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The review is devoted to one of the directions on alternative medicine – wine therapy (enotherapy). Authors made a short excurse into history of winemaking and wine-therapy, stressed the moderateness of mild alcohol consumption with therapeutical aims, isolated indications for this method in therapy and surgery. The merits of Crimean winemakers and doctors in promoting enotherapy as a section of alternative medicine are especially highlighted.

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15

Tyler, Patrick D. „Breakup Wine“. Anesthesiology 120, Nr. 4 (01.04.2014): 1036–37. http://dx.doi.org/10.1097/aln.0000000000000033.

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16

Tonon, T., und A. Lonvaud-Funel. „Arginine metabolism by wine Lactobacilli isolated from wine“. Food Microbiology 19, Nr. 5 (Oktober 2002): 451–61. http://dx.doi.org/10.1006/fmic.2002.0502.

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17

Kahn, Henry S. „Wine and Mortality“. Annals of Internal Medicine 135, Nr. 1 (03.07.2001): 66. http://dx.doi.org/10.7326/0003-4819-135-1-200107030-00031.

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18

Grønbaek, Morten. „Wine and Mortality“. Annals of Internal Medicine 135, Nr. 1 (03.07.2001): 66. http://dx.doi.org/10.7326/0003-4819-135-1-200107030-00032.

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19

Colver, G. B., und J. A. Savin. „Port wine stains“. Journal of the Royal Society of Medicine 80, Nr. 10 (Oktober 1987): 603. http://dx.doi.org/10.1177/014107688708001001.

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20

Pini, Pia. „Red wine lament“. Lancet 344, Nr. 8923 (September 1994): 696. http://dx.doi.org/10.1016/s0140-6736(94)92142-3.

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21

Kaufman, HerbertS. „RED WINE HEADACHE“. Lancet 331, Nr. 8592 (April 1988): 992–93. http://dx.doi.org/10.1016/s0140-6736(88)91805-3.

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22

Thomas, Tara Q. „Revolutions in Wine“. Gastronomica 2, Nr. 2 (2002): 91–93. http://dx.doi.org/10.1525/gfc.2002.2.2.91.

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23

rothbaum, noah. „Old-school Wine“. Gastronomica 6, Nr. 3 (2006): 72–75. http://dx.doi.org/10.1525/gfc.2006.6.3.72.

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24

hoffman, lynn. „Looking at Wine“. Gastronomica 6, Nr. 3 (2006): 85–87. http://dx.doi.org/10.1525/gfc.2006.6.3.85.

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25

trubek, amy b., und chris keathley. „Does Wine Matter?“ Gastronomica 11, Nr. 1 (2011): 100–103. http://dx.doi.org/10.1525/gfc.2011.11.1.100.

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26

Halliwell, Barry, und GeoffreyP Walsh. „Antioxidants in wine“. Lancet 341, Nr. 8859 (Juni 1993): 1538. http://dx.doi.org/10.1016/0140-6736(93)90677-9.

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27

Young, Jake. „Drinking His Wine“. Gastronomica 14, Nr. 2 (2014): 88. http://dx.doi.org/10.1525/gfc.2014.14.2.88.

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28

Chester, A. C. „Red wine fatigue“. Archives of Internal Medicine 154, Nr. 10 (23.05.1994): 1163a—1163. http://dx.doi.org/10.1001/archinte.154.10.1163a.

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29

Kalmykova, Elena Nikolayevna, Natalya Nikolayevna Kalmykova und Tatyana Vladimirovna Gaponova. „BIOCHEMICAL COMPOSITION OF WINE MATERIALS FOR MAKING WINES OF THE PORT WINE TYPE FROM WHITE HYBRID VARIETIES OF GRAPES“. Fruit growing and viticulture of South Russia 3, Nr. 69 (17.05.2021): 316–25. http://dx.doi.org/10.30679/2219-5335-2021-3-69-316-325.

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30

nesto, bill. „Discovering Terroir in the Wines of Alsace“. Gastronomica 8, Nr. 4 (2008): 87–90. http://dx.doi.org/10.1525/gfc.2008.8.4.87.

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Alsace vineyards are complex in subsoil type. The author proposes that the characteristics of the subsoil are the most indelible aspect of terroir. Many Alsace wine producers use sustainable, biologic, and biodynamic farming practices in order to best transfer flavors that could be attributed to subsoil type. Both the traditional and modern vinification and maturation methods of Alsace producers interfere minimally with the transfer of subsoil flavor to wine flavor. Hence, Alsace wine is the ideal locus to sense and understand ““terroir”” in wine. The author examines whether and how subsoil flavor can be sensed in wine flavor. In particular, he assesses what could account for ““mineral”” smells and tastes in wine. Most Alsace wines are composed of one grape variety. Until recently all Grand Cru wines had to be composed of only one of the four varietals: Riesling, Gewurztraminer, Pinot Gris, and Muscat d'Alsace. Recent changes in wine legislation allow other vine varieties or blends of varieties in Grand Cru wines. The author examines the relationship of these legal changes to the terroir issue and to the marketability of Alsace wine. The author substantiates his theses by comparing and contrasting the opinions of various Alsace winemakers whom he interviewed in November of 2007.

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31

Tao, Yang, Juan Francisco García und Da-Wen Sun. „Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process“. Critical Reviews in Food Science and Nutrition 54, Nr. 6 (17.12.2013): 817–35. http://dx.doi.org/10.1080/10408398.2011.609949.

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32

Benia Maia, Benia Maia. „World Economy of Winemaking“. Economics 105, Nr. 4-5 (08.05.2022): 284–95. http://dx.doi.org/10.36962/ecs105/4-5/2022-284.

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Old traditional winemaking countries are now ahead of new winemaking countries. In addition to countries with European and Middle Eastern viticultural traditions, wine production has begun on a large scale in Canada, Australia, Argentina, Chile, Mexico, New Zealand, South Africa, Australia and the Americas. The top wine exporters in 2019 are dominated by international wine trade in Italy, Spain and France - the total of 57.1 million hectoliters, which is 54% of the global market. Germany, the United Kingdom and the United States were the largest importers - a total of 40.4 million hectoliters, accounting for 38% of the global market. These three countries account for 39% of the total value of world wine imports, amounting to 11.9 billion euros. The US is the largest consumer of wine in the world, with a record level of 33.0 million hectoliters in 2019. Georgia has a serious potential to establish itself in the world markets with its uniqueness, with the introduction of innovative digital technologies. Keywords: Old World wines, New World wines, Wine Export-Import, Global Wine Market, Wine Economy, Viticulture, Harmonized customs system.

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Kruyt, Moyo Chikondi. „Red Wine Again?“ Journal of Bone and Joint Surgery-American Volume 97, Nr. 12 (Juni 2015): e52-1-2. http://dx.doi.org/10.2106/jbjs.o.00258.

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34

Grønbaek, M. „Wine and mortality“. BioFactors 6, Nr. 4 (1997): 377–83. http://dx.doi.org/10.1002/biof.5520060402.

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35

Drori, Elyashiv, Zohar Amar, Nir Chen, Eitan Schneiderman und Maria Stanevsky. „יין הליוסטון ויין קפריסין – שחזור ייצורו של יין מתוק חזק בישראל בשיטת ייבוש חלקי של הענבים“. Judea and Samaria Research Studies 30, Nr. 2 (2021): 221–39. http://dx.doi.org/10.26351/jsrs/30-2/3.

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The current article presents the results of interdisciplinary research conducted in Israel over the last few years. This research aims to characterize the traditional varieties of the Holy Land, as well as the means of production and characteristics of the wines made from these varieties. In a previous paper, we suggested that unique apparatuses located at Hirbat Hablta are related to the production of a sweet wine named "Helioston," and presented the historical sources that support this claim. In the current article, we discuss the historical sources relating to Cyprus ("Cafrissin") wine and Helioston wine; we propose that the Cafrissin wine, mentioned as an ingredient of the incense used at the temple in Jerusalem, is a wine produced in a similar manner (the partial drying of grapes) to Helioston wine. We propose that in both cases, the wines were high in alcohol and contained high residual sugar content. To demonstrate the possibility of producing wine of this kind in natural, open conditions in the summer climate of the central mountains of Israel , we conducted an experiment that entailed the partial drying of endogenous and European grapes and the processing of these grapes into wine. The experiment achieved high sugar levels of above 300 Brix, and the grapes were fermented into wines high in alcohol and sugar that harbored unique aromas. This practical research emphasizes the nutritional importance of this type of wine in antiquity, and points to its potential for the modern winemaking market.

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Martínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández und Manuel Ramírez. „Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts“. Proceedings 70, Nr. 1 (10.11.2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.

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The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.

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37

Gregory, Richard L. „Tasting Wine“. Perception 36, Nr. 3 (März 2007): 321–22. http://dx.doi.org/10.1068/p3603ed.

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38

Enjolras, O. „Port-wine stains“. Archives of Dermatology 121, Nr. 7 (01.07.1985): 834c—834. http://dx.doi.org/10.1001/archderm.121.7.834c.

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39

Gaylarde, P. M. „Port-wine stains“. Archives of Dermatology 123, Nr. 7 (01.07.1987): 861–62. http://dx.doi.org/10.1001/archderm.123.7.861.

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40

Amarendra, Barsha, und Amarendra Kumar Das. „Adapting for Resilience: Exploring the Advent of Virtual Experiences in Pandemic-era Wine Tourism Offerings“. Athens Journal of Tourism 9, Nr. 4 (23.11.2022): 209–26. http://dx.doi.org/10.30958/ajt.9-4-2.

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When nations across the world were brought to an abrupt hiatus by the ravaging pandemic, the tourism industry was left in a quagmire. Tourism ventures were faced with the option of either suffering through an onslaught of hardships; while hoping to be relieved of it soon or adapting for resilience in order to cushion the blow. If they choose the latter, the conventional playbook of experience offerings and customer interactions had to be reinvented. It was a choice that the wine tourism sectors in America and Europe made; a choice that charted its course towards embracing the attributes of virtual tourism. Wineries curated virtual vineyard tours, hosted virtual tastings and conducted virtual interactions over wine. Although these virtual experiences did not exude the panache of being present in the midst of a vineyard or winery's immersive atmosphere, virtual wine tourism became increasingly popular. This newfound popularity and its outcome of garnering new clientele for wines and wine tours, in turn, boosted competitiveness in virtual experience offerings amongst wineries and wine regions. Despite this phenomenal adaptation of the wine tourism sector for resilience, there have been few peer- reviewed studies examining the enrichment of the sector through virtual experiences during the pandemic. The paper, thereby, explores the trajectory of virtual experiences in the pandemic battered wine tourism sector and the influence of such experiences in shaping consumers’ appreciation of wines and wine destinations. The paper discusses the failings and challenges of incorporating virtual experiences in wine tourism, along with appraising the future forward of using such experiences in the sector. Keywords: tourism digitalisation, virtual tourism, virtual wine experiences, virtual wine tasting, virtual wine tours

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41

BROUSTET, J.-P. „Wine and health“. Heart 81, Nr. 5 (01.05.1999): 459–60. http://dx.doi.org/10.1136/hrt.81.5.459.

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42

Matveeva, N. V., und M. V. Bahmetova. „LIQUOR WINE MADE FROM INTRODUCED GRAPEVINE VARIETIES IN A CLIMATE OF LOWER DON REGION“. Russian Vine 17 (November 2021): 49–53. http://dx.doi.org/10.32904/2712-8245-2021-17-49-53.

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The results of technological studies of intro-duced wine grape varieties growing on the ampelographic collection of the Institute are shown: Barhatny, Viorica, Golubok, Megra-buer, which are characterized by high sugar accumulation. Liqueur wines were prepared according to the classical technology and the main physical and chemical parameters of the wort and wine were determined. The research was carried out in the laboratory of winemak-ing technology in the conditions of micro-wine production. The weight of one batch of grapes was 10–25 kg. Wine distillate was used as an alcoholic agent. To preserve and enhance the varietal aroma of grapes, the technology of fractional alcoholization was used. As a result of the organoleptic characteristics of liqueur wine samples, preliminary conclusions were made about the feasibility of using the studied varieties for the preparation of liqueur wines. All the studied grape varieties can be recom-mended for the production of liqueur wines.

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Rapp, A., und H. Mandery. „Wine aroma“. Experientia 42, Nr. 8 (August 1986): 873–84. http://dx.doi.org/10.1007/bf01941764.

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Lante, Anna, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino, Antonella Crapisi, Gabriella Pasini, Stefania Malavasi und Andrea Curioni. „Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions“. Agriculture 13, Nr. 2 (10.02.2023): 415. http://dx.doi.org/10.3390/agriculture13020415.

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In this opinion article we explore the link between regular wine consumption and human health, starting from the teachings that Alvise Cornaro, a Scholar at the University of Padova, left us, especially on his “La Vita Sobria”, a treatise published in Padova in 1558. A key role in his suggested diet is reserved for wine, an alcoholic beverage that, he advocated, should be consumed regularly, a concept that fits well with the central role that wine played in the Middle age society. Indeed, at that time, wine was consumed in large quantities, and it was generally mixed with water to make the latter safer for consumption. Monks and doctors also used wine as a medicine, as this was regularly administered to sick people of all ages to cure their illnesses. Wine maintained a similar role until the middle of the 20th Century, shifting from a source of energy to a pleasure, even if moderate wine consumption has been reported by epidemiological studies as having health benefits, particularly in relation to cardiovascular diseases. Conversely, any level of alcohol intake has recently been recognized as harmful, an occurrence that the modern wine industry is tackling by increasing the production of wines with reduced alcohol content. Nevertheless, nowadays, wine continues to be consumed for the pleasure it can provide and for its role as a social catalyzer.

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bowman, sharon. „The Secret Joys of Chinon“. Gastronomica 7, Nr. 4 (2007): 75–77. http://dx.doi.org/10.1525/gfc.2007.7.4.75.

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Far away from the shining poles of France's two major wine regions, Bordeaux and Burgundy, Chinon is hidden away in the Loire Valley. Its wines are just as secret. Are they intellectuals' wines, as Jules Romains wrote, rife with unexpected savors, or are they simple country quaffers? However the wines of Chinon are seen, they must first be seen at all. And once they are on the oenophile's horizon, they require a certain type of gaze. In a world that is witnessing an increasingly technical approach to wine, both in wine tasting and wine making, Chinon's Cabernet Franc charms are atavistic rather than "Parker friendly." Chinon is a bumpy path rather than a streamlined highway, and for those sensitive to its treasures, that is worth its weight in famous names, critics' points and high-alcohol "fruit-bombs."

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Bucher, Tamara, Eveline Frey, Magdalena Wilczynska, Kristine Deroover und Simone Dohle. „Consumer perception and behaviour related to low-alcohol wine: do people overcompensate?“ Public Health Nutrition 23, Nr. 11 (19.05.2020): 1939–47. http://dx.doi.org/10.1017/s1368980019005238.

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AbstractObjective:Compared with standard wines, low-alcohol wines may have several social and health benefits. Innovative production processes have led to high-quality light wines. It is, however, unclear how consumers perceive and consume these alcohol-reduced wines. The current study aimed to investigate how people evaluate low-alcohol wine (Sauvignon Blanc) and if the reduction in alcohol and the information that a wine is low in alcohol influences consumption.Design:Randomised controlled trial (RCT).Setting:Participants were invited to a wine tasting and randomised into one of the three conditions: they either tasted a ‘new white wine’ (12·5 % alcohol content), a ‘new low-alcohol white wine’ (8·0 % alcohol content) or they tasted the low-alcohol wine but were not aware that the wine was reduced in alcohol (low-alcohol, blinded).Participants:Ninety participants (42 % male, mean age = 41 (sd 14) years).Results:Mean comparisons showed similar ratings for the low-alcohol conditions and the standard alcohol condition (mean > 5·6/7). The mean consumed amount across all conditions did not differ (162 (sd 71) ml, (F2,86 = 0·43, P > 0·05)), hence people who tasted the low-alcohol wine consumed approximately 30 % less alcohol. However, participants were willing to pay more for the normal wine compared with the low-alcohol wine, (F2,87 = 3·14, P < 0·05).Conclusions:Participants did not alter their drinking behaviour in response to the reduced alcohol content, and the low-alcohol wine was perceived positively. There might be an emerging market potential for wine of reduced alcohol content, but consumers may not be willing to pay the same price as for the standard wine.

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Del Giudice, Luisa. „Wine Makes Good Blood“. Ethnologies 22, Nr. 2 (2000): 209. http://dx.doi.org/10.7202/1087900ar.

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48

Perman, Gunvor. „Hemochromatosis and Red Wine“. Acta Medica Scandinavica 182, Nr. 3 (24.04.2009): 281–84. http://dx.doi.org/10.1111/j.0954-6820.1967.tb11524.x.

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Bradbury, Jane. „Wine and stroke risk“. Lancet 352, Nr. 9143 (Dezember 1998): 1833. http://dx.doi.org/10.1016/s0140-6736(05)79897-4.

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Martin, A. Lynn. „The Baptism of Wine“. Gastronomica 3, Nr. 4 (2003): 21–30. http://dx.doi.org/10.1525/gfc.2003.3.4.21.

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