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1
Guerrero, Raúl F., Maria C. García-Parrilla, Belén Puertas und Emma Cantos-Villar. „Wine, Resveratrol and Health: A Review“. Natural Product Communications 4, Nr. 5 (Mai 2009): 1934578X0900400. http://dx.doi.org/10.1177/1934578x0900400503.
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Several studies have cited the Mediterranean diet as an example of healthy eating. In fact, the Mediterranean diet has become the reference diet for the prevention of cardiovascular disease. Red wine seems to be an essential component of the diet, since moderate consumption of wine is associated with lower risk and mortality from cardiovascular disease. Evidence is also accumulating that wine helps prevent the development of certain cancers. Of all the many components of wine, resveratrol, which is a natural component specifically present in wine, has been identified as being mainly responsible for these health-promoting properties. Many valuable properties such as cardioprotective and anticarcinogenic activity have been attributed to resveratrol; however, its bioavailability is quite low. The bioactivity of metabolites derived from resveratrol, and the accumulation of resveratrol in vital organs are still under study, but there are high expectations of positive results. Other stilbene compounds are also considered in this review, despite being present in undetectable or very small quantities in wine. The present paper reviews all aspects of the health properties of wine, bioactive compounds found in wine, and their concentrations, bioavailability and possible synergistic effects.
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Jorge, Elói, Ernesto Lopez-Valeiras und Maria Beatriz Gonzalez-Sanchez. „Millennial university students’ valuation of traditional wine: Evidence from an experimental auction“. Wine Economics and Policy 10, Nr. 1 (11.05.2021): 133–45. http://dx.doi.org/10.36253/wep-9878.
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This paper analyzes whether the perception of traditional wine brings value to millennials. Based on survey data and experimental auctions (165 participants), this study identifies the main factors affecting this consumer groups’ willingness to pay for traditional wine through a Tobit model methodology. The results suggest that millennials are willing to pay a higher price depending on demographic factors such as monthly disposable income, on wine involvement variables such as consumption frequency, and on nourishing and health aspects and product availability at points of sale, both of which are wine purchase decision criteria. The investigation has significant marketing and policy implications.
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Radeka, Sanja, Sara Rossi, Ena Bestulić, Irena Budić-Leto, Karin Kovačević Ganić, Ivana Horvat, Igor Lukić, Fumica Orbanić, Teodora Zaninović Jurjević und Štefica Dvornik. „Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health“. Foods 11, Nr. 12 (19.06.2022): 1804. http://dx.doi.org/10.3390/foods11121804.
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Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present study was to observe the differences in bioactive compounds of white and red autochthonous Croatian wines, differing in terms of the grape variety and production technology. Our further aim was to explore the effect of their moderate consumption (200 mL per day) over the course of six weeks on some aspects of health in sixty-six healthy individuals. Participants were divided into eight groups depending on the wines consumed, while one group formed a non-consuming control group. Medical examination and laboratory tests were performed before the start and at the end of the consumption period. Systolic and diastolic blood pressure, total cholesterol, and LDL concentrations decreased. Additionally, an increase in HDL concentrations, and serotonin and dopamine levels, was observed. ALT, ALP, and GGT levels did not significantly increase in consumer groups, although alcohol concentration was relatively high in all the wines. Such results support the beneficial effects of wine-derived bioactive compounds on some health aspects resulting from moderate white and red wine consumption.
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Oppenheimer, Gerald M., Ronald Bayer und James Colgrove. „Health and Human Rights: Old Wine in New Bottles?“ Journal of Law, Medicine & Ethics 30, Nr. 4 (2002): 522–32. http://dx.doi.org/10.1111/j.1748-720x.2002.tb00423.x.
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It is one of the remarkable and significant consequence of the AIDS epidemic that out of the context of enormous suffering and death there emerged a forceful set of ideas linking the domains of health and human rights. At first, the effort centered on the observation that protecting individuals from discrimination and unwarranted intrusions on liberty were, contrary to previous epidemics, crucial to protecting the public health and interrupting the spread of HIV But in fairly short order, the scope of the health and human rights perspective expanded dramatically to focus on the ways in which the most fundamental social arrangements rendered individuals and communities vulnerable to HIV Racial and ethnic minorities, those who were marginalized, and women were at risk because of their subordinate status. In the face of such an understanding, nothing short of social change could be adequate to the challenge posed by the AIDS epidemic.
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Silva, Paula, und Norbert Latruffe. „Benefits of the Mediterranean Diet–Wine Association: The Role of Ingredients“. Molecules 27, Nr. 4 (14.02.2022): 1273. http://dx.doi.org/10.3390/molecules27041273.
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Fiore, Mariantonietta, Leonardo Salvatore Alaimo und Nino Chkhartishvil. „The amazing bond among wine consumption, health and hedonistic well-being“. British Food Journal 122, Nr. 8 (28.10.2019): 2707–23. http://dx.doi.org/10.1108/bfj-05-2019-0344.
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Purpose Wine, fruits, vegetables and whole grains are the main products of a healthy diet. The purpose of this paper is to scrutinize the existence of an interesting and evocative bond among moderate intake of wine, health and well-being. Design/methodology/approach By means of a fuzzy cluster analysis, the authors try to investigate the existence of groups of regions similar in wine consumption, subjective well-being, health and social relations. The latter are expressed through composite indicators, built and developed by Istat within the Italy ESW project’s activities (equitable and sustainable well-being). The analysis also investigates how this link has evolved over time. Data are related to refer to the situations in 2010 and 2017 in 21 regions of Italy. Findings Results obtained in 2010 seem to confirm the hypothesis of the existence of a link among moderate wine consumption, hedonism well-being and health, and in addition, findings highlight the so-called North‒South gap, that is the strong differences and economic issues among the different areas of the country. Then, outcomes obtained for 2017 appear in line with 2010 results. Originality/value Several authors from medicine, economics and chemistry domain strongly suggest and demonstrate that regular and moderate intake of wine reduces the incidence of heart disease, diabetes mellitus and hormonal problems, and correlatively increases longevity. In this work, the authors develop further research step including the aspects related to personal well-being and social relations under the umbrella of a hedonism approach. Finally, results highlight the existence of an amazing tie among moderate intake of wine consumption, well-being and health.
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Adamashvili, Nino, Radu State, Caterina Tricase und Mariantonietta Fiore. „Blockchain-Based Wine Supply Chain for the Industry Advancement“. Sustainability 13, Nr. 23 (25.11.2021): 13070. http://dx.doi.org/10.3390/su132313070.
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The wine sector is one of the most ‘amazing’ and significant agri-food sectors worldwide since ancient times, considering revenue or employment as well as health aspects. This article aims to describe the impact of the implementation of blockchain technology (BCT) in the wine supply chain. After the literature review, the study is based on Agent Based Models (ABMs) and carried out by the GAMA program. Then, the model and simulation of BCT wine supply chain is designed. Finally, the paper compares traditional and BCT-based supply chains, and the advantages of the last one are evident. Blockchain is a useful tool to ensure a traceability system and to protect the production from any type of fraud and contamination.
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Capitello und Sirieix. „Consumers’ Perceptions of Sustainable Wine: An Exploratory Study in France and Italy“. Economies 7, Nr. 2 (25.04.2019): 33. http://dx.doi.org/10.3390/economies7020033.
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This study offers new insights into the sustainable wine market by exploring consumers’ perceptions of product attributes for six categories of wine that have characteristics of sustainability and one conventional wine. The study investigates product-attribute associations that French and Italian consumers attach to sustainable wines, and whether consumers’ involvement with wine and propensity towards ethically-minded behaviours affect their perceptions of sustainable wines. The research employs a cross-country analysis of France and Italy, and uses a free-choice approach to reveal consumers’ perceptions. The perceptual maps highlight the different attribute dimensions associated with conventional wines and sustainable wines. Health benefits, taste, and ethics emerge as the most relevant discriminant dimensions. The study finds that consumers involved with wine demonstrate a greater ability to evaluate product-attribute associations for sustainable wines than do ethically-minded consumers who are not involved with wine. The study elaborates some practical implications of this result for wineries. In particular, the study highlights that consumers associate different characteristics and beneficial aspects with different categories of sustainable wines; this also depends on their level of involvement with wine. The results demonstrate that sustainable wine marketers should, in their marketing and communication, take into stronger consideration the level of consumer involvement with wine and the specific associations made by consumers with the sustainable wine category they want to promote.
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Dawson, Liza, und Stephen R. Latham. „Molecular HIV Surveillance and Public Health Ethics: Old Wine in New Bottles“. American Journal of Bioethics 20, Nr. 10 (18.09.2020): 39–41. http://dx.doi.org/10.1080/15265161.2020.1806393.
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Santos-Buelga, Celestino, Susana González-Manzano und Ana M. González-Paramás. „Wine, Polyphenols, and Mediterranean Diets. What Else Is There to Say?“ Molecules 26, Nr. 18 (12.09.2021): 5537. http://dx.doi.org/10.3390/molecules26185537.
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A considerable amount of literature has been published claiming the cardiovascular benefits of moderate (red) wine drinking, which has been considered a distinguishing trait of the Mediterranean diet. Indeed, red wine contains relevant amounts of polyphenols, for which evidence of their biological activity and positive health effects are abundant; however, it is also well-known that alcohol, even at a low level of intake, may have severe consequences for health. Among others, it is directly related to a number of non-communicable diseases, like liver cirrhosis or diverse types of cancer. The IARC classifies alcohol as a Group 1 carcinogen, causally associated with the development of cancers of the upper digestive tract and liver, and, with sufficient evidence, can be positively associated with colorectum and female breast cancer. In these circumstances, it is tricky, if not irresponsible, to spread any message on the benefits of moderate wine drinking, about which no actual consensus exists. It should be further considered that other hallmarks of the Mediterranean diet are the richness in virgin olive oil, fruits, grains, and vegetables, which are also good sources of polyphenols and other phytochemicals, and lack the risks of wine. All of these aspects are reviewed in this article.
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Pappalardo, Gioacchino, Giuseppe Di Vita, Raffaele Zanchini, Giovanni La Via und Mario D’Amico. „Do consumers care about antioxidants in wine? The role of naturally resveratrol-enhanced wines in potential health-conscious drinkers’ preferences“. British Food Journal 122, Nr. 8 (09.12.2019): 2689–705. http://dx.doi.org/10.1108/bfj-06-2019-0453.
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Purpose The initial hypothesis of the exploratory paper lies in the fact that there exists a demand for healthier wines due to the higher presence of natural compound which potentially bring benefits to the consumer’s health. To satisfy this hypothesis, the research questions that paper tried to answer are the following: Do there exist a demand for naturally resveratrol-enhanced wine? What variables do influence the preference of consumers toward a naturally resveratrol-enhanced wine? As a consequence, the purpose of this paper is to explore what variables naturally influence resveratrol-enhanced wine consumption. Design/methodology/approach A structured questionnaire was administered through face-to-face interviews to a sample of 250 regular wine consumers which were randomly selected to achieve balanced socio-demographic characteristics. Subsequently, an econometric analysis was performed to estimate the effects that selected attributes, extrapolated from the literature, have on resveratrol-enriched wine consumption. With this aim, a logistic regression model was developed through the assessment of willingness to consume naturally resveratrol-enhanced wine. Findings The findings of this paper suggest that respondents consider wine as source of beneficial and healthy properties and they are willing to consume enriched-resveratrol wine. The study found a direct correlation between resveratrol and wine extrinsic attributes (organic label, brand) as well as any intrinsic attributes (tannins content). In addition, solely female consumers expressed to consider label information in their preference for resveratrol-enhanced wine. Among socio-demographic factors, only age and gender have an interaction effect on the consumption of these wines. Research limitations/implications Since this study has some limitations due to the limited number of observations and to the specific regional geographical context, the findings should be generalized in theoretical terms with a certain caution. Before to extend the results to all Italian consumers, future research should test the robustness of the findings by assessing the effect of the attributes that the authors have examined in this study in other environmental contexts, e.g. in other wine regions. Practical implications The results have important implications for wine producers, since the adoption of production practices explicitly related to the higher natural content of resveratrol can lead to a value augmentation and enhance business income of companies. Moreover, there exists implication also for wine managers, given the knowledge of factors affecting consumers’ attitudes toward naturally resveratrol-enhanced wines can lead to an increase in wine demand that should allow to reach a focused differentiation strategy in specified market segments. This suggests the need to indicate on the label the content of resveratrol as a distinctive signal of the “additional health information” of a wine. Originality/value While a substantial body of research has analyzed the healthy attributes that affect purchasing process of wine, no other known study has examined the effects of attributes on consumers’ willingness to purchase naturally resveratrol-enhanced wine. The study is the first that explores the consumers’ willingness to buy wine naturally enriched with resveratrol. Previous works took into account only resveratrol-enriched wines. The authors believe that in the eye of consumers there are significant differences between a natural enhancement and a simply technological enrichment, since the concepts and the technological aspects behind the two processes are strongly different. To fill this gap, the authors explored for the first time what variables can influence the preference of a naturally resveratrol-enhanced wine.
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Meneguzzo, Julio, Alberto Miele, Luiz-Antenor Rizzon und Marco Antonio Zachia Ayub. „Effect of bunch rot on the sensory characteristics of the Gewürztraminer wine“. OENO One 42, Nr. 2 (30.06.2008): 107. http://dx.doi.org/10.20870/oeno-one.2008.42.2.823.
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<p style="text-align: justify;"><strong>Aims</strong>: The aim of this work was to determine the effect of grapes infected by bunch rot on the sensory characteristics of the Brazilian Gewürztraminer wine.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The treatments consisted of wine made from bunch rot infected grapes containing 0, 2.5, 5, 10, 15 and 20 %, weight basis, of bunch rot. Variables evaluated were related to vision, smell and taste/flavor. Results show that the presence of increasing proportions of infected grapes had significant effect on the visual, smelling and tasting aspects of the Gewürztraminer wine. Results show that healthy grapes and treatment with 2.5 % of infected grapes produced better wines.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The results of this work show that wine quality is greatly dependent on the grape health arriving at the winery. Wines made from grapes having up to 2.5 % of grapes rot were the best ones in the visual, smelling and tasting aspects.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: In viticultural regions characterized by rainy and hot summers many pathogens have appropriate conditions to develop. In this way, to make quality wines it is very important to control grape rot diseases in the vineyards and to avoid grapes infected with pathogens related to these diseases during vinification.</p>
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Sivcev, Branislava, Ivan Sivcev und Zorica Rankovic-Vasic. „Natural process and use of natural matters in organic viticulture“. Journal of Agricultural Sciences, Belgrade 55, Nr. 2 (2010): 195–215. http://dx.doi.org/10.2298/jas1002195s.
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During recent years organic viticulture has been developing in the leading viticulture countries worldwide. The organic viticulture has been defined as the application of procedures of organic agriculture in view of increasing the production of top quality grape and wine. All the aspects of the organic viticulture such as cultivating and maintaining the soil, ground cover plants and weed control, balanced nutrition of grapevine, growing systems, disease and pest control are carried out in view of increasing the quality and health safety of wine and table varieties. When making a choice of a cultivar, there are two key factors: an economic indicator-market perspective and characteristics of a cultivar. Traditional varieties are in advantage in comparison to newly created ones, new preparations, improved computerised forecast models contribute to the efficient protection from disease and pests. New I.C./PIWI varieties must show tolerance to low winter temperatures and/or spring frosts, real commercial value through the quality of fruit, wine, juice or table grapes, tolerance to diseases and pests, balanced relationship between fruit and wood ripening. The aim of this paper is to present organic viticulture through integral agroecosystem and traditionally applied procedures in viticulture.
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Sikalidis, Angelos K., Aleksandra S. Kristo, Anita H. Kelleher und Adeline Maykish. „Perception, acceptability and decision-makingdeterminants of Soft Seltzer, a novel winegrapenon-alcoholic carbonated beverage categoryto health-conscious College students in California“. Journal of Marketing and Consumer Behaviour in Emerging Markets 2/2020, Nr. 11 (08.12.2020): 33–54. http://dx.doi.org/10.7172/2449-6634.jmcbem.2020.2.3.
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The beverage industry is a significant market that is seeing a growth albeit certain types of beverages such as wine and soda-type drinks are seemingly declining. There is certainly seen a growing interest for novel beverages, especially when creating healthy options aiming to support health via enhanced functional food/beverage properties. Furthermore, understanding how the public perceives and makes purchasing decisions towards novel and unconventional options is of key importance. The Soft Seltzer category is an emerging category defined as a sparkling water-based low calorie, no added sugar, no artificial sweetener, non-alcoholic, carbonated beverage. In our pilot study herein, we aimed to assess interest and willingness to pay for such a product produced in Sonoma, California, specifically H2O/H2♡, a dealcoholized wine-type beverage enriched with vitamins, potassium, and calcium, using a perception and acceptability study to health-conscious college students in California. Respectivelly, healthy college students were provided an on-line acceptability questionnaire with 38 questions to evaluate the concept of the H2O beverage. Our participants indicated that they would be significantly interested in purchasing such a beverage, while as for willingness to pay, a price for $9.99/4x16oz cans was deemed less than or about what is expected from a majority of participants. Our results taken together demonstrate that there is substantial interest and traction for such a beverage, especially given its natural origin and potential health benefits. Further research including tasting and health-related functional properties for the beverage in discussion is suggested. Additionally, lifestyle aspects and nuances beyond alcohol that are important to wine drinkers and other consumers could be delivered by novel beverages, hence aid in their success in the beverage market
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Gutiérrez-Gamboa, Gastón, Roberto Mateluna-Cuadra, Irina Díaz-Gálvez, Nilo Mejía und Nicolás Verdugo-Vásquez. „Methyl Jasmonate Applications in Viticulture: A Tool to Increase the Content of Flavonoids and Stilbenes in Grapes and Wines“. Horticulturae 7, Nr. 6 (05.06.2021): 133. http://dx.doi.org/10.3390/horticulturae7060133.
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Recently, the interest in methyl jasmonate (MeJ) has increased in viticulture due to its effects on the synthesis of phenolic secondary metabolites in grapes, especially of anthocyanins, flavonols, and stilbenes derivatives, naturally occurring or synthesized, in berries in response to MeJ application to grapevines. These metabolites help to define sensory characteristics of wines by contributing to their color, flavor and mouthfeel properties, and to derive potential beneficial health effects due to their consumption. This review offers an overview of the importance of these phenolic compounds in grape and wine quality, in association with the MeJ supplementation to grapevines, and also considers their natural biosynthesis in grapes. On the other hand, this review describes the adaptation mechanisms induced after the grapevine elicitation. In addition, this report addresses the effects of MeJ over other aspects of Vitis immunity and its association with phenolic compounds and summarizes the recently published reports about the effects of exogenous MeJ applications to grapevines on grape and wine quality.
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Ferrari, Gérald. „Influence of must nitrogen composition on wine and spirit quality and relation with aromatic composition and defects - A review“. OENO One 36, Nr. 1 (31.03.2002): 1. http://dx.doi.org/10.20870/oeno-one.2002.36.1.979.
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<p style="text-align: justify;">The development of wine-growing practices (reducing of nitrogen supply, grass cover) in order to improve the production control and environment protection lead to nitrogen deficiencies in must. Many fermentation problems appeared : stuck and sluggish fermentation, aromatic deviation. In opposite, it was underscored that must with high nitrogen content could lead to wine containing potentially dangerous molecules for human health, like amine and ethyl carbamate.</p><p style="text-align: justify;">Many studies related the nitrogen fertilisation and grass cover effects on vine and must composition, but just a few works were done about their consequences on wine and spirit quality.</p><p style="text-align: justify;">The quantitative aspects of alcoholic fermentation are now well know as the yeast nitrogen requirements (140 à 160 mg/l N). But yeast has also qualitative requirement (amino acids, vitamins, fatty acids), in relation with the medium (t°, O<sub>2</sub>, turbidity).</p><p style="text-align: justify;">In case of nutrient lack, even slight, yeast produce volatile acidity, H<sub>2</sub>S and many sulphur compounds (origin of aromatic defects), and fermentation rate is slowed, sometime stopped. The yeast strains play an important role because of genetic differences and specific nutrient requirements. On the other hand, the possibility of enhancing wine aroma appears with the control of the nitrogen content of must which induce mainly ester and higher alcohols formation. Furthermore, it must keep in mind that large amount of must nitrogen (> 1,000 mg/l) could also lead to problems with wine composition.</p><p style="text-align: justify;">Sensory analyses show correlations between must nitrogen content and soil management with wine quality. It seems that must with medium nitrogen give the better wines.</p><p style="text-align: justify;">The aim of this study was to resume the actual experimental knowledge on this subject.</p>
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Mongioì, Laura M., Sarah Perelli, Rosita A. Condorelli, Federica Barbagallo, Andrea Crafa, Rossella Cannarella, Sandro La Vignera und Aldo E. Calogero. „The Role of Resveratrol in Human Male Fertility“. Molecules 26, Nr. 9 (24.04.2021): 2495. http://dx.doi.org/10.3390/molecules26092495.
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Resveratrol (RSV) (3,4′,5 trihydroxystilbene) is a natural non-flavonoid polyphenol widely present in the Mediterranean diet. In particular, RSV is found in grapes, peanuts, berries, and red wine. Many beneficial effects of this molecule on human health have been reported. In fact, it improves some clinical aspects of various diseases, such as obesity, tumors, hypertension, Alzheimer’s disease, stroke, cardiovascular diseases, and diabetes mellitus. However, little is known about the relationship between this compound and male fertility and the few available results are often controversial. Therefore, this review evaluated the effects of RSV on human male fertility and the mechanisms through which this polyphenol could act on human spermatozoa.
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Khan, Johra, Prashanta Kumar Deb, Somi Priya, Karla Damián Medina, Rajlakshmi Devi, Sanjay G. Walode und Mithun Rudrapal. „Dietary Flavonoids: Cardioprotective Potential with Antioxidant Effects and Their Pharmacokinetic, Toxicological and Therapeutic Concerns“. Molecules 26, Nr. 13 (30.06.2021): 4021. http://dx.doi.org/10.3390/molecules26134021.
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Flavonoids comprise a large group of structurally diverse polyphenolic compounds of plant origin and are abundantly found in human diet such as fruits, vegetables, grains, tea, dairy products, red wine, etc. Major classes of flavonoids include flavonols, flavones, flavanones, flavanols, anthocyanidins, isoflavones, and chalcones. Owing to their potential health benefits and medicinal significance, flavonoids are now considered as an indispensable component in a variety of medicinal, pharmaceutical, nutraceutical, and cosmetic preparations. Moreover, flavonoids play a significant role in preventing cardiovascular diseases (CVDs), which could be mainly due to their antioxidant, antiatherogenic, and antithrombotic effects. Epidemiological and in vitro/in vivo evidence of antioxidant effects supports the cardioprotective function of dietary flavonoids. Further, the inhibition of LDL oxidation and platelet aggregation following regular consumption of food containing flavonoids and moderate consumption of red wine might protect against atherosclerosis and thrombosis. One study suggests that daily intake of 100 mg of flavonoids through the diet may reduce the risk of developing morbidity and mortality due to coronary heart disease (CHD) by approximately 10%. This review summarizes dietary flavonoids with their sources and potential health implications in CVDs including various redox-active cardioprotective (molecular) mechanisms with antioxidant effects. Pharmacokinetic (oral bioavailability, drug metabolism), toxicological, and therapeutic aspects of dietary flavonoids are also addressed herein with future directions for the discovery and development of useful drug candidates/therapeutic molecules.
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Capozzi, Vittorio, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso und Francesco Grieco. „Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety“. Fermentation 7, Nr. 1 (17.02.2021): 24. http://dx.doi.org/10.3390/fermentation7010024.
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Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only for malic acid conversion, but also for producing several desired by-products due to their important enzymatic activities that can release volatile aromatic compounds during malolactic fermentation (e.g., esters, carbonyl compounds, thiols, monoterpenes). In addition, LAB in oenology can act as bioprotectors and reduce the content of undesired compounds. On the other hand, LAB can affect wine consumers’ health, as they can produce harmful compounds such as biogenic amines and ethyl carbamate under certain conditions during fermentation. Several of these positive and negative properties are species- and strain-dependent characteristics. This review focuses on these aspects, summarising the current state of knowledge on LAB’s oenological diversity, and highlighting their influence on the final product’s quality and safety. All our reported information is of high interest in searching new candidate strains to design starter cultures, microbial resources for traditional/typical products, and green solutions in winemaking. Due to the continuous interest in LAB as oenological bioresources, we also underline the importance of inoculation timing. The considerable variability among LAB species/strains associated with spontaneous consortia and the continuous advances in the characterisation of new species/strains of interest for applications in the wine sector suggest that the exploitation of biodiversity belonging to this heterogeneous group of bacteria is still rising.
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Filopoulos, Stylianos, Nadia Frittella, Ursula Fradera, Dr Claudia Stein-Hammer, Dr Panagiotis Tataridis, Dr Stylianos Logothetis, Sofoklis Petropoulos, Andreas Matthidis und Vasiliki Koutsovoulou. „VET-Artdevivre Partnership Programme: Identification of market and training needs on wine, health and social aspects and innovative tools and common approaches“. BIO Web of Conferences 5 (2015): 03007. http://dx.doi.org/10.1051/bioconf/20150503007.
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Maulana Noor, Arif Yustian, Hery Toiba, Budi Setiawan, Abdul Wahib Muhaimin und Adhitya Marendra Kiloes. „The application of choice experiments in a study on consumer preference for agri-food products: A literature review“. Agricultural Economics (Zemědělská ekonomika) 68, No. 5 (18.05.2022): 189–97. http://dx.doi.org/10.17221/429/2021-agricecon.
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A choice experiment (CE) is a stated preference method to elicit the respondent's preference. The CE can predict consumer valuation for a hypothetical product's attributes. Many scholars have discussed the CE's design, analysis, reliability, and validity. Still, no scientific papers reviewed its application in agri-food studies in a broad spectrum, particularly in investigating food product categories and their attributes. Additionally, this review emphasises the technical aspects of CEs, such as the sample size, software, data analysis, and research implications. The result discovered that most CE studies are relevant to developed countries. Most reviewed studies observed wine and meat as objects in the CE studies, in the theme of health, food safety, origin, and sustainability. The future research trend was related to health benefits and natural ingredients. Thus, this review provides recommendations for future studies to explore consumer preference using CE in agri-food research.
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Prasad, A., und S. Kumari. „Flavonoid: A Mini Review on Galangin“. Asian Journal of Chemistry 34, Nr. 1 (2021): 18–24. http://dx.doi.org/10.14233/ajchem.2022.23555.
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Studies on flavonoids from plant sources has gained a momentum due to their versatile health benefits. The main sources of flavonoids in humans are fruits, vegetables, red wine and tea. They are small molecular weight secondary metabolites produced in different parts of the plant such as seeds, bark, root, fruits and flowers. Galangin (3,5,7-trihydroxyflavone) a naturally occurring flavonoid is present in roots of Alpinia officinarum, honey and propolis. Its extraction and detection has been reported using various methods such as chromatography, spectrophotometric and electrochemical methods associated with other sophisticated techniques. Galangin showed various pharmacological activities such as anti-inflammatory, antioxidative, radical scavenging, anticancer activity and hypolipidimic activity. The present review discusses the pharmacological activities, pharmacokinetics and bioanalytical aspects of galangin, which can be beneficial for researchers working in the field of galangin
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Kumar, Shashank, und Abhay K. Pandey. „Chemistry and Biological Activities of Flavonoids: An Overview“. Scientific World Journal 2013 (2013): 1–16. http://dx.doi.org/10.1155/2013/162750.
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There has been increasing interest in the research on flavonoids from plant sources because of their versatile health benefits reported in various epidemiological studies. Since flavonoids are directly associated with human dietary ingredients and health, there is need to evaluate structure and function relationship. The bioavailability, metabolism, and biological activity of flavonoids depend upon the configuration, total number of hydroxyl groups, and substitution of functional groups about their nuclear structure. Fruits and vegetables are the main dietary sources of flavonoids for humans, along with tea and wine. Most recent researches have focused on the health aspects of flavonoids for humans. Many flavonoids are shown to have antioxidative activity, free radical scavenging capacity, coronary heart disease prevention, hepatoprotective, anti-inflammatory, and anticancer activities, while some flavonoids exhibit potential antiviral activities. In plant systems, flavonoids help in combating oxidative stress and act as growth regulators. For pharmaceutical purposes cost-effective bulk production of different types of flavonoids has been made possible with the help of microbial biotechnology. This review highlights the structural features of flavonoids, their beneficial roles in human health, and significance in plants as well as their microbial production.
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Andriantsitohaina, Ramaroson, Cyril Auger, Thierry Chataigneau, Nelly Étienne-Selloum, Huige Li, M. Carmen Martínez, Valérie B. Schini-Kerth und Ismail Laher. „Molecular mechanisms of the cardiovascular protective effects of polyphenols“. British Journal of Nutrition 108, Nr. 9 (31.08.2012): 1532–49. http://dx.doi.org/10.1017/s0007114512003406.
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Epidemiological studies have reported a greater reduction in cardiovascular risk and metabolic disorders associated with diets rich in polyphenols. The antioxidant effects of polyphenols are attributed to the regulation of redox enzymes by reducing reactive oxygen species production from mitochondria, NADPH oxidases and uncoupled endothelial NO synthase in addition to also up-regulating multiple antioxidant enzymes. Although data supporting the effects of polyphenols in reducing oxidative stress are promising, several studies have suggested additional mechanisms in the health benefits of polyphenols. Polyphenols from red wine increase endothelial NO production leading to endothelium-dependent relaxation in conditions such as hypertension, stroke or the metabolic syndrome. Numerous molecules contained in fruits and vegetables can activate sirtuins to increase lifespan and silence metabolic and physiological disturbances associated with endothelial NO dysfunction. Although intracellular pathways involved in the endothelial effects of polyphenols are partially described, the molecular targets of these polyphenols are not completely elucidated. We review the novel aspects of polyphenols on several targets that could trigger the health benefits of polyphenols in conditions such as metabolic and cardiovascular disturbances.
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Popovsky, Mark. „Jewish Perspectives on the Use of Preimplantation Genetic Diagnosis“. Journal of Law, Medicine & Ethics 35, Nr. 4 (2007): 699–711. http://dx.doi.org/10.1111/j.1748-720x.2007.00192.x.
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The desire to have healthy and happy children is the most basic parental instinct. A parent's moral obligation to care for the child extends before the moment of birth back to the point of conception. In classical Jewish tradition, the Talmud itself offers pregnant women advice on how to improve the well-being of their offspring, such as eating parsley in order to have handsome children, drinking wine in order to bear healthy children, or eating coriander to have especially plump children. We stand on the cusp of a new era today because an explosion of genetic knowledge in recent years has provided us the ability to pursue certain health and wellness advantages even before pregnancy has begun. Technology called preimplantation genetic diagnosis (PGD) allows parents to screen the DNA of embryos fertilized in vitro and to implant only those embryos that match the parents' desired genetic makeup. This may include selecting only embryos guaranteed not to have a particular genetic disease, only embryos of one particular gender, or eventually even only embryos with a predisposition for certain traits such as height, eye color, or enhanced memory.
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Rivas-Garcia, Tomas, Alejandro Espinosa-Calderón, Benjamin Hernández-Vázquez und Rita Schwentesius-Rindermann. „Overview of Environmental and Health Effects Related to Glyphosate Usage“. Sustainability 14, Nr. 11 (04.06.2022): 6868. http://dx.doi.org/10.3390/su14116868.
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Since the introduction of glyphosate (N-(phosphomethyl) glycine) in 1974, it has been the most used nonselective and broad-spectrum herbicide around the world. The widespread use of glyphosate and glyphosate-based herbicides is due to their low-cost efficiency in killing weeds, their rapid absorption by plants, and the general mistaken perception of their low toxicity to the environment and living organisms. As a consequence of the intensive use and accumulation of glyphosate and its derivatives on environmental sources, major concerns about the harmful side effects of glyphosate and its metabolites on human, plant, and animal health, and for water and soil quality, are emerging. Glyphosate can reach water bodies by soil leaching, runoff, and sometimes by the direct application of some approved formulations. Moreover, glyphosate can reach nontarget plants by different mechanisms, such as spray application, release through the tissue of treated plants, and dead tissue from weeds. As a consequence of this nontarget exposure, glyphosate residues are being detected in the food chains of diverse products, such as bread, cereal products, wheat, vegetable oil, fruit juice, beer, wine, honey, eggs, and others. The World Health Organization reclassified glyphosate as probably carcinogenic to humans in 2015 by the IARC. Thus, many review articles concerning different glyphosate-related aspects have been published recently. The risks, disagreements, and concerns regarding glyphosate usage have led to a general controversy about whether glyphosate should be banned, restricted, or promoted. Thus, this review article makes an overview of the basis for scientists, regulatory agencies, and the public in general, with consideration to the facts on and recommendations for the future of glyphosate usage.
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Di Lorenzo, C., F. Colombo, E. Sangiovanni, S. Biella, L. Regazzoni, L. Peres de Sousa, L. Bavaresco et al. „Phenolic profile and biological activity of table grapes (Vitis vinifera L.)“. BIO Web of Conferences 15 (2019): 04005. http://dx.doi.org/10.1051/bioconf/20191504005.
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Table grapes are largely produced and consumed in the Mediterranean area. Furthermore, in the last years, the commercial interest in table grapes and other non-alcoholic grape products has notably increased worldwide. In addition to the nutritional aspects, polyphenol compounds in fresh grapes could exert positive effects on human health. The aim of this study was the characterization of the phenolic pattern of sixteen grape varieties and the evaluation of the associated antioxidant capacity and anti-inflammatory activity at gastric level. The methods used were: 1) Folin-Cocalteau's assay for the quantification of total polyphenol content; 2) High-Performance Liquid Chromatography (HPLC) coupled with Diode-Array Detector (DAD) to perform the quantitative analysis of grapes phenolic fraction 3) DPPH (1,1,-diphenil-2-picrylhydrazyl) spectrophotometric assay for the assessment of radical scavenging activity; 4) assessment of IL-8 release from human gastric epithelial cells to evaluate the anti-inflammatory activity of grape extracts. Some grapes, including seedless varieties, showed that the phenolic pattern was highly correlated with the biological activities, and, in particular, with peel and seeds portion. These results suggest that selected grape varieties could represent, also for consumers who do not drink wine, a source of healthy compounds potentially able to counteract oxidative stress and gastric inflammation.
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Ruiz-Capillas, Claudia, und Ana Herrero. „Impact of Biogenic Amines on Food Quality and Safety“. Foods 8, Nr. 2 (08.02.2019): 62. http://dx.doi.org/10.3390/foods8020062.
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Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs) in food constitute a potential public health concern due to their physiological and toxicological effects. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In recent years there has been an increase in the number of food poisoning cases associated with BAs in food, mainly in relation to histamines in fish. We need to gain a better understanding of the origin of foodborne disease and how to control it if we expect to keep people from getting ill. Biogenic amines are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.), and BA formation is influenced by different factors associated with the raw material making up food products, microorganisms, processing, and conservation conditions. Moreover, BAs are thermostable. Biogenic amines also play an important role as indicators of food quality and/or acceptability. Hence, BAs need to be controlled in order to ensure high levels of food quality and safety. All of these aspects will be addressed in this review.
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Sadhana H M, Suresh Joghee und Hamsalakshmi. „Synsepalum Dulcificum: A Review“. International Journal of Research in Pharmaceutical Sciences 11, Nr. 3 (25.07.2020): 4208–13. http://dx.doi.org/10.26452/ijrps.v11i3.2629.
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Synsepalum dulcificum also regarded as a miracle berry, belonging to the Sapotaceae family. It is cultivated for its mild fruits, which makes sour foods to give a sweet taste, the effect lasts for about 30 minutes. The plant is a shrub, containing red coloured fruits and localised to West Africa. They used this plant as their palm wine and also used this for certain other beverages to make it sweetened regionally. Because of its remarkable sweet potential used to make the sour foods taste sweet. Miraculin is the glycoprotein present in the plant responsible for the sweet taste. Some of the reported health benefits are anti-diabetic, effective food enhancer, taste disorder in cancer, alter the taste. The plant is known for its production of transgenic tomatoes. Ethnobotany uses of the plants includes in the treatment of male infertility, Asthma, Haemorrhoids, Anti-cancer etc. The aim of the present review was to brief the literature survey of the plant through the internet like PubMed and Google scholar for forming the platform to illustrate the ethnopharmacology of the plant, information about the traditional usage, important chemical constituents and selected pharmacological activities of the plant were gathered from available research papers to frame the review. The current review also highlights the phytochemical and pharmacological aspects of Synsepalum dulcificum which will have been helped in the researchers for the further qualitative research.
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Sarker, Md Moklesur Rahman, und Abdul Ghani. „Cultural and Health Management Practices of the Garo Community of Bangladesh: A Case Study of the Garos of Greater Mymensingh District“. Stamford Journal of Pharmaceutical Sciences 1, Nr. 1 (05.01.2009): 29–37. http://dx.doi.org/10.3329/sjps.v1i1.1783.
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An extensive survey study was carried out on different aspects of health management practices of the Garo communities in Bangladesh to assess their actual present health status. The study was carried out on 1205 respondents out of 40,173 total Garo people of the study area of greater Mymensingh district. The study revealed that Garos enjoy a better health status than the common Bengali community. It was also observed that traditional cultural practices have great influence on the health management of the Garos. Many of the Garos think that diseases result from the dissatisfaction of the gods and goddesses or curses of the evil spirits. Thus they sacrifice animals to please the spirits to get relief of their diseases. Almost all the Garos use water from tube well (53.69%) or puller pump (44.81%) for drinking, bathing and cleaning purposes. Every family has a latrine. Almost everybody is concerned about regular dental care and half of the Garos are concerned about family planning. Garos eat a wider variety of foods including numerous natural plants as vegetables, some of which have medicinal values. Traditionally Garos are fond of drinking wine, prepared from boiled rice. The study also revealed that the Garos are generally less attacked by diseases than the common Bengali people. This may be attributed to their better living environment, food habits, cleanliness, hard work in the fields and sufficient rest after work and, after all, consciousness about health and diseases. But yet, diseases are quite common in this community; the most common one being Malaria. Most of the Garos take treatment from their traditional health practitioners although treatment of modern Allopathic system is available in the local Christian hospitals. About 55.68% of the Garos expressed their firm faith on their traditional treatment systems. In spite of some superstitions about diseases and health, the overall health status of the Garos is comparatively better than the majority of the mainland Bengali community. Key Words: Garo community, Garo culture, Health management practices, Traditional healers    doi:10.3329/sjps.v1i1.1783 S. J. Pharm. Sci. 1(1&2): 29-37
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Regel, Eva Anna, Astrid Forneck und Elisabeth Quendler. „Job satisfaction of certified employees in viticulture: A qualitative study“. Work 67, Nr. 2 (09.11.2020): 467–75. http://dx.doi.org/10.3233/wor-203296.
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BACKGROUND: The need for qualified employees in wineries leads to a gain in importance of human resource management in the wine industry. Knowledge on job satisfaction of employees in wineries and cooperatives as well as research in human resource management is rare. OBJECTIVE: The aim of this qualitative study is to find aspects affecting job satisfaction of employees in Austrian and German wineries. These identified aspects were analysed with regard to the perceived satisfaction or dissatisfaction of the employees. METHOD: Sixteen qualitative interviews were conducted in Austria and Germany with employed winemakers, production managers and vineyard managers. RESULTS: Aspects of job satisfaction which were found in agricultural studies were validated for employees in wineries. In addition to these influencing factors of job satisfaction, interviewed workers mentioned other important aspects, such as equality issues, development of the company and attachment to the final product, which affect their job satisfaction. CONCLUSIONS: The positive image of the product wine, the wine sector and the profession contributes to a high job satisfaction overall. The personal interest in wine is one of the major factors of job satisfaction. It reduces dissatisfaction with remuneration, monotonous work processes and long working hours. However, employees in wineries saw problems in reconciling family life and work. Furthermore, employees complained about physical strains leading to possible changes in job or position.
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Rabadán, Adrián. „Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine“. Foods 10, Nr. 6 (12.06.2021): 1363. http://dx.doi.org/10.3390/foods10061363.
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Food innovation is crucial for food companies in order to produce healthier, safer, and more convenient foods. However, there is a segment of consumers reluctant to accept new foods. This attitude is even more important when those novelties are developed in products such as wine that have habitually relied on heritage and traditional production as their main competitive advantage. In this study, consumer attitudes toward innovation in the wine industry were evaluated by simultaneously considering product neophobia and process neophobia. Based upon a sample of 400 personal interviews with Spanish wine consumers, the results showed that these two aspects of neophobia were uncorrelated, meaning they are useful to measure different aspects of general food neophobia. Cluster analysis showed that four different segments of consumers exist, with different attitudes toward technological innovation in the wine industry. The consumer segment that shows the most positive attitudes toward wine innovation (product and process innovation) is that with the highest income and highest level of education. Moreover, greater involvement with the product (wine) results in lower product neophobia. Therefore, future studies should consider product involvement and exposure to cultural diversity as essential factors when evaluating food neophobia.
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Horban, N. Ye, O. H. Lutsenko, N. V. Kurdil, O. V. Lapikura und T. Yu Safir. „Attitudes of adolescents and their mothers to the problem of early alcohol consumption“. One Health and Nutrition Problems of Ukraine 55, Nr. 2 (20.10.2021): 44–55. http://dx.doi.org/10.33273/2663-9726-2021-55-2-44-55.
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In recent decades, in many countries of Europe and the world, there has been a tendency for an earlier onset of alcohol consumption among adolescents, unfortunately, in this aspect, Ukraine is no exception. Aim. To study various aspects of alcohol use by adolescents and the level of awareness of their mothers to determine measures to prevent adolescent alcoholism in Ukraine. Materials and Methods. As part of the longitudinal study "Family and Children of Ukraine", the personal data of 989 adolescents aged 15-18 years (499 boys and 490 girls) and 1075 mothers were analyzed. Bibliosemantic, sociological and medical-statistical research methods are used. Results and Discussion. During 2014-2019, the share of children and adolescents hospitalized with acute poisoning in the intensive care unit of the National Children's Specialized Hospital "OKHMATDIT" of the Ministry of Health of Ukraine increased from 20.6 to 36.7 %. Research has shown that the vast majority of Ukrainian adolescents (75 %) consume alcohol during their lifetime; 31.0 % of adolescents have done so more than 10 times, and their first attempt to drink alcohol occurs at the age of 9 years and younger among both boys and girls. The survey found that 50.6% of adolescents confirmed that they had consumed alcohol in the past 30 days, of which 7.5% of adolescents admitted that they did so more than once a week. The survey allowed to determine the peculiarities of the use of various alcoholic beverages by adolescents in Ukraine: teenagers first "get acquainted" with beer, wine or champagne at the age of 14-15; alcoholic cocktail teenage girls consume for the first time 2 times more often at the age of 15; strong alcoholic beverages are most often consumed for the first time by adolescents aged 15–16 years. It was found that only half of the surveyed mothers (48.4 %) were aware of the fact of alcohol consumption by their adolescent children, while 40.7 % of mothers categorically forbid their children to drink alcohol, 46.5 % of mothers consider it undesirable, 8.7 % mothers do not prohibit alcohol in small quantities. Conclusions. The results of the study prove that the problem of alcohol consumption by children and adolescents in Ukraine remains relevant and requires immediate development of preventive measures for implementation in both school and family environments. Given the insufficient level of awareness of mothers about the fact of alcohol consumption by their children and the insufficient level of understanding of mothers of the dangers of this phenomenon, the need for further research on the prevention of alcohol dependence in adolescence is justified. Key Words: adolescents, alcoholic beverages, mothers of adolescents.
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Armstrong, Kate, und Amanda Berger. „What Counts as a Drink? Understanding Standard Drink Equivalence and U.S. Dietary Guidelines for Alcohol“. Current Developments in Nutrition 6, Supplement_1 (Juni 2022): 871. http://dx.doi.org/10.1093/cdn/nzac066.001.
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Abstract Objectives The Dietary Guidelines for Americans recommends that adults who choose to consume alcohol do so in moderation, defined as up to 2 drinks/day for males and up to 1/day for females. The Dietary Guidelines defines a standard drink as containing 0.6 ounces of pure alcohol (ethanol). Today's beer, wine, and spirits products come in a range of containers with varying alcohol content, making it a challenge for consumers to know how many standard drinks they are consuming. Because food and nutrition communicators (e.g., dieticians, educators, media) are key sources of information for consumers, the objective was to learn about awareness and understanding of these topics among this group and to assess how a brief educational session improved knowledge and intentions. Methods In January 2022, participants completed an online survey (N = 29). They included registered dieticians, nutrition experts; food influencers/journalists; and health educators. A week later, they attended a 15-minute, in-person presentation on standard drinks and the Dietary Guidelines for alcohol. A week later, participants completed a follow-up survey (n = 27). Pre/post responses were compared. Results Prior to the presentation, 41% of participants considered the alcohol content of a beverage when they purchased or consumed it. After the presentation, that proportion more than doubled, with 93% saying they would think about alcohol content the next time they purchased or consumed it. At baseline, less than one-half (48%) knew that ethanol is the pure alcohol in all beverage alcohol, and slightly more than two-thirds (69%) knew the recommended daily limits of moderate alcohol consumption for males and females. At follow-up, 81% knew that ethanol is in all beverage alcohol, and 81% knew the recommendations for moderate consumption. Conclusions Knowing the definitions of a standard drink and of moderation are essential aspects of responsible alcohol consumption, yet some food and nutrition experts lack this knowledge – as do many consumers. Given the important role they play in influencing consumer behavior, these findings underscore the importance of ‘educating the educators,’ when it comes to the U.S. Dietary Guidelines for alcohol. Funding Sources The authors received no financial support for the research or authorship of this presentation.
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Filipe-Ribeiro, Luís, Susete Rodrigues, Fernando M. Nunes und Fernanda Cosme. „Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process“. Foods 10, Nr. 9 (28.08.2021): 2023. http://dx.doi.org/10.3390/foods10092023.
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In white wine production, a great effort is made to avoid extensive contact with oxygen, which might adversely affect color and aroma. In this work, the impact of bulk transportation on white wine oxygen uptake and the effect of deoxygenation on white wine dissolved oxygen levels, as well on the phenolic composition and chromatic characteristics of white wines stored for nine months, were studied. Transportation increased the white wine dissolved oxygen content (117 and 181% in the wines studied) that increased the free sulfur dioxide loss during storage. Moreover, deoxygenation of white wines reduced the increase in the yellow color of white wines during storage, probably related to the higher levels of free sulfur dioxide that remain in these wines during storage. Furthermore, the amount of wine phenolics also have a decisive influence on wine color characteristics evolution, with increased levels of total phenolic compounds increasing the variation in the b *(measure of yellowness) values of the wines after nine months of storage. Results show the negative impact of bulk transportation on white wine color characteristics; however, wine deoxygenation is a good practice to minimize those aspects, preserving color characteristics.
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Baca-Bocanegra, Berta, Sandra Gonçalves, Julio Nogales-Bueno, Inês Mansinhos, Francisco José Heredia, José Miguel Hernández-Hierro und Anabela Romano. „Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products“. Foods 11, Nr. 12 (08.06.2022): 1688. http://dx.doi.org/10.3390/foods11121688.
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Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency. Fining is a practice usually used in enology to modulate undesirable wine organoleptic attributes. However, there are several factors that influence this technique. In this study, the influence of wine pH and ethanol content on grape seed protein fining efficacy has been assessed. Wine clarification, total phenolic and flavanol contents, antioxidant activity, and chromatic parameters have been investigated before and after fining process. The most noticeable clarifying effects were observed for the experimental wines with a lower pH and ethanol content. Control of these factors will make it possible to modulate the main organoleptic properties of the wine, also avoiding the addition of large amounts of fining agents and thus providing greater versatility to wineries during winemaking. Furthermore, our findings indicated that grape seed protein is a potential alternative to other plant-based fining proteins commonly used in winemaking. Its effects on clarification and color quality have been found to be comparable to those of potato protein and significantly better than those of pea protein.
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Schantz, Eli G., und Mark D. Fox. „The Nature of Harm: A Wine-Dark Sea“. American Journal of Bioethics 22, Nr. 10 (28.09.2022): 63–65. http://dx.doi.org/10.1080/15265161.2022.2110981.
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Lotha, Robert, und Arvind Sivasubramanian. „FLAVONOIDS NUTRACEUTICALS IN PREVENTION AND TREATMENT OF CANCER: A REVIEW“. Asian Journal of Pharmaceutical and Clinical Research 11, Nr. 1 (01.01.2018): 42. http://dx.doi.org/10.22159/ajpcr.2017.v11i1.23410.
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The objective of the study was to discuss the preventive and treatment of cancer from flavonoids nutraceuticals from our daily dietary source. There has been increasing interest in the research of flavonoids from dietary sources, due to growing evidence of the versatile health benefits of flavonoids through epidemiological studies. Numerous biological activities have been reported. Some clinical trials or meta-analyses have suggested positive associations between flavonoid intake and human health, Several findings have proven that dietary flavonoids to have anticancer properties. Flavonoids due to their nontoxicity in nature and vast, broad aspect of its benefits in biological activities have been intensively studied for their health benefits also added to its abundant availability in our daily diets, for example, green leaves, fruits, red wine, and tea vegetables.
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Lotha, Robert, und Arvind Sivasubramanian. „FLAVONOIDS NUTRACEUTICALS IN PREVENTION AND TREATMENT OF CANCER: A REVIEW“. Asian Journal of Pharmaceutical and Clinical Research 11, Nr. 1 (01.01.2018): 42. http://dx.doi.org/10.22159/ajpcr.2018.v11i1.23410.
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The objective of the study was to discuss the preventive and treatment of cancer from flavonoids nutraceuticals from our daily dietary source. There has been increasing interest in the research of flavonoids from dietary sources, due to growing evidence of the versatile health benefits of flavonoids through epidemiological studies. Numerous biological activities have been reported. Some clinical trials or meta-analyses have suggested positive associations between flavonoid intake and human health, Several findings have proven that dietary flavonoids to have anticancer properties. Flavonoids due to their nontoxicity in nature and vast, broad aspect of its benefits in biological activities have been intensively studied for their health benefits also added to its abundant availability in our daily diets, for example, green leaves, fruits, red wine, and tea vegetables.
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Pesavento, Maria, Nunzio Cennamo, Luigi Zeni, Letizia De Maria, Giancarla Alberti und Daniele Merli. „Single Drop Detection of Furfural in Wine by an SPR-Optical Fiber-MIP Based Sensor“. Proceedings 60, Nr. 1 (02.11.2020): 22. http://dx.doi.org/10.3390/iecb2020-07028.
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A surface plasmon resonance (SPR) platform, based on a D-shaped plastic optical fiber (POF), combined with a biomimetic receptor, i.e., a molecularly imprinted polymer (MIP), is proposed to detect 2-furaldheide (2-FAL) in fermented beverages such as wine. The determination of 2-FAL in food samples is becoming a very crucial task, on the one hand for its role in the flavor and on the other in relation to its toxic and carcinogenic effects on human beings. The proposed sensing device is easy to use and cheap; it has been tested successfully for the detection and quantification of substances of interest in different fields, such as health, the environment and industry. The possibility of performing single-drop measurements is a further favorable aspect for practical applications. As an example, the use of an SPR-MIP sensor for the analysis of 2-FAL in wine, in a concentration range useful for practical applications, is here described.
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Sorrenti, Valeria, Ilaria Burò, Valeria Consoli und Luca Vanella. „Recent Advances in Health Benefits of Bioactive Compounds from Food Wastes and By-Products: Biochemical Aspects“. International Journal of Molecular Sciences 24, Nr. 3 (19.01.2023): 2019. http://dx.doi.org/10.3390/ijms24032019.
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Bioactive compounds, including terpenoids, polyphenols, alkaloids and other nitrogen-containing constituents, exert various beneficial effects arising from their antioxidant and anti-inflammatory properties. These compounds can be found in vegetables, fruits, grains, spices and their derived foods and beverages such as tea, olive oil, fruit juices, wine, chocolate and beer. Agricultural production and the food supply chain are major sources of food wastes, which can become resources, as they are rich in bioactive compounds. The aim of this review is to highlight recent articles demonstrating the numerous potential uses of products and by-products of the agro-food supply chain, which can have various applications.
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Balga, I., A. Leskó, M. Ladányi und M. Kállay. „Influence of ageing on changes in polyphenolic compounds in red wines“. Czech Journal of Food Sciences 32, No. 6 (27.11.2014): 563–69. http://dx.doi.org/10.17221/138/2014-cjfs.
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The phenolic compounds of wines were measured in two local cultivars – Blaufränkisch and Turán, and three worldwide known varieties: Cabernet Franc, Cabernet Sauvignon, and Merlot. An experiment was carried out in a cool climate wine region in Eger in the vintage of 2009. We have investigated the profile of phenolic contents in new wines and in aged wines. We have compared these wines in two ageing stages. The content of total polyphenols, anthocyanin, leucoanthocyanin, catechin, the colour intensity and hue were evaluated by a spectrophotometer. Stilbenes (SB) were identified and quantified by HPLC. The content of SB in new wines ranged from 0.44 mg/l to 2.25 mg/l. In aged wines the SB ranged from 0.05 mg/l to 3.12 mg/l. These compounds were influenced significantly by ageing. The positive health effects and the quality attributes of polyphenols would be important to obtain more information about the quality of wines from the nutritional point of view and from the wine processing aspect.
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Breen, Martin H., Qui T. Dang, Joseph T. Jaing und Greta N. Boyd. „The Effect of a ‘One for the Road’ Drink of Hard Liquor, Beer or Wine on Peak Breath Alcohol Concentration in a Social Drinking Environment with Food Consumption“. Medicine, Science and the Law 38, Nr. 1 (Januar 1998): 62–69. http://dx.doi.org/10.1177/002580249803800110.
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Thirteen healthy subjects (seven men and six women) participated in three drinking studies to examine the maximum increase of breath alcohol concentration (BrAC) and the time taken to reach the maximum BrAC (peak) after a subject finished a ‘one for the road’ drink in a social environment with food consumption. They consumed hard liquor in the first study, beer in the second and wine in the third. Each study consisted of two days. Day 1 served as a control in which the subjects were monitored by breath tests to establish their basic BrAC curves. Day 2 was a repeat of Day 1 with the addition of the final drink ‘for the road’ consumed by the subjects once their BrAC started to decline. The average increase in BrAC was 0.017 ± 0.009% for hard liquor, 0.016 ± 0.008% for beer, and 0.016 ± 0.007% for wine. The average time to peak was 18 ± 8 minutes for hard liquor, 16 ± 2 minutes for beer, and 20 ± 10 minutes for wine. The BrAC increase and the time to peak seemed to be independent of the type of alcoholic beverage consumed.
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Dodd, Brian. „Mustard to Wine??? Aspects of the IAEA??s Recent Work on the Control of Radioactive Sources“. Health Physics 90, Suppl 1 (Februar 2006): S12—S17. http://dx.doi.org/10.1097/01.hp.0000186999.13832.5a.
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Pello, Jimmy, und Apolonia Diana Sherly da Costa. „Law Protection for Tuak Tree (Borassus Sundaicus) in Kupang City of the West Timor Island, East Nusa Tenggara Province, Indonesia“. Journal of Geography and Geology 11, Nr. 2 (30.05.2019): 55. http://dx.doi.org/10.5539/jgg.v11n2p55.
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Lontar tree is one of the biological resources that ecologically has a wide and varied distribution. From the description of Beccari (1913), palm leaves which are growing in Indonesia are Borassus Sundaicus. Lontar tree is a dry land resistant plant that has a wide spread, grows in several areas in Indonesia such as in the eastern part of Java Province (i.e. Madura), Bali, West Nusa Tenggara Province, and East Nusa Tenggara Province (Nusa Tenggara Timur or NTT). NTT is a natural distribution area of palm oil, namely on Timor Island, Flores, Sumba, Savu, Rote and other Islands including in the West Timor Island (Kupang City). For the people in Kupang City, lontar tree is more familiar with the term Tuak tree (Timor’s language) or Palm Tree. Tuak tree has benefits for the culture, social, health and economy of the community. However, with various benefits, of course there are problems, namely the existence of threats to the sustainability of its existence. The development in Kupang City has converted the land where Tuak trees are grown for the benefit of government offices, the private sector, residential settlements, the economy, and other public facilities. The threat to the preservation of Tuak trees is also seen in the mindset of local governments and communities who hold firmly a perspective that the Tuak tree is very difficult to be cultivated by the community because it has a natural resistance to its life. The result has been patterned in the community, that the Tuak tree can grow without being planted and mantained. From a legal standpoint, the regional legal norms seem to support the act of transferring the land of the existence of the Tuak tree, even though, the Indonesian national environmental law explicitly instructs legal regulations to take into account the interests of environmental sustainability. The purpose and contribution of this research is to analyze the readiness of regional legal arrangements regarding Green Open Space related to the protection of the carrying capacity of the Tuak tree in its conservation. The contribution of this study as a basis for the consideration of the Indonesian government and the community in planning the establishment of regional laws to support the protection of the Tuak tree in NTT, especially in Kupang City, as well as further research material in the area. This research method was designed as normative and empirical legal research. The normative direction questions the legal regulation aspect from a juridical technical point of view (Dutsch: Tecnischjuridisch begrippen) and also in the realm of legal theory the question of the concept of legal protection for the Tuak tree is questioned. In strengthening conceptual aspects, an empirical legal thinking is inputted to strengthen the conceptual analysis of legal norms. This study uses the Statue approach, Conceptual approach and Case approach. The sources of legal material are in the form of primary and secondary legal materials. The aspects that were studied are the provisions of conservation law related to tree management and protection in order to protect the green open space in Kupang City, where the legal provisions governing follow-up products from the Indonesian national and regional management, determination of Indonesian regional policies relating to management, cultivation, conservation of the Tuak trees and determination of programs related to the conservation of the Tuak trees, which are associated with protection planning policies, conversion of crop land, protection of local food, other follow-up products from palm wine stems and leaves. The results of the study show that the norms in the Kupang City’s Regulation Number. 7 Year 2000 concerning the Green Open Space contain more spatial concepts than the green concept of the existence of the Tuak tree as a biological resource. The word "green" refers to trees or plants that live and grow in Kupang City, but in its implementation, the Indonesian regional law dominates these regulations which are supported by an Indonesian policy that always changes due to a pressure on land requirements for development in Kupang City. The regional legal planning for the law protection of the Tuak tree in Kupang City has not received serious attention yet from the Indonesian regional legislative and executive councils. The legal plan for the protection of the Tuak tree is supposed to be carried out under conditions where the population of the Tuak tree has not been disturbed naturally through its management various development interests in Kupang City, in the West Timor Island, East Nusa Tenggara Province, Indonesia.
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Vicente, Javier, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina und Santiago Benito. „An Integrative View of the Role of Lachancea thermotolerans in Wine Technology“. Foods 10, Nr. 11 (21.11.2021): 2878. http://dx.doi.org/10.3390/foods10112878.
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The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of L. thermotolerans is the production of high quantities of lactic acid compared to other yeast species. Its evolution has mainly been driven by the influence of the environment and domestication, allowing several metabolic traits to arise. The molecular regulation of the fermentative process in L. thermotolerans shows interesting routes that play a complementary or protective role against fermentative stresses. One route that is activated under this condition is involved in the production of lactic acid, presenting a complete system for its production, showing the involvement of several enzymes and transporters. In winemaking, the use of L. thermotolerans is nowadays mostly focused in early–medium-maturity grape varieties, in which over-ripening can produce wines lacking acidity and with high concentrations of ethanol. Recent studies have reported new positive influences on quality apart from lactic acid acidification, such as improvements in color, glutathione production, aroma, malic acid, polysaccharides, or specific enzymatic activities that constitute interesting new criteria for selecting better strains. This positive influence on winemaking has increased the availability of commercial strains during recent years, allowing comparisons among some of those products. Initially, the management of L. thermotolerans was thought to be combined with Saccaharomyces cerevisiae to properly end alcoholic fermentation, but new studies are innovating and reporting combinations with other key enological microorganisms such as Schizosaccharomyces pombe, Oenocous oeni, Lactiplantibacillus plantarum, or other non-Saccharomyces.
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Jönson, Håkan, und Anna Siverskog. „Turning vinegar into wine: Humorous self-presentations among older GLBTQ online daters“. Journal of Aging Studies 26, Nr. 1 (Januar 2012): 55–64. http://dx.doi.org/10.1016/j.jaging.2011.07.003.
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Bianchi, Alessandro, Isabella Taglieri, Francesca Venturi, Chiara Sanmartin, Giuseppe Ferroni, Monica Macaluso, Fabrizio Palla, Guido Flamini und Angela Zinnai. „Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?“ Foods 11, Nr. 7 (30.03.2022): 1011. http://dx.doi.org/10.3390/foods11071011.
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Winemaking variables and techniques are known to affect the composition of wines. To obtain a rapid and safe fermentation course, with a reduced risk of proliferation of unwanted microbial species, frequent recourse is made to the use of selected microorganisms, which can greatly simplify the complex management of the fermentation process. In particular, selected strains of lactic acid bacteria are used, which are much more sensitive than yeasts to the operating conditions of the medium. In this regard, the overall aim of this research was to verify whether the early inoculation of homolactic acid bacteria for hexoses (Lactobacillus plantarum) carried out after 24 h, compared with that of saccharomycetes operating alcoholic fermentation, could be advantageous compared with a traditional innoculation with a different heterolactic bacterial strain for hexoses (Oenococcus oeni) operated at the end of alcoholic fermentation. The grape variety chosen was Sangiovese, the protagonist of Tuscan oenology. The evaluation focused on different aspects such as the management of winery operations, and the quality and longevity of the product; was carried out in all phases of winemaking; and analysed both from a chemical and sensory point of view.
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Fabbrizzi, Sara, Nicola Marinelli, Silvio Menghini und Leonardo Casini. „Why do you drink? A means-end approach to the motivations of young alcohol consumers“. British Food Journal 119, Nr. 8 (07.08.2017): 1854–69. http://dx.doi.org/10.1108/bfj-12-2016-0599.
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Purpose The purpose of this paper is to analyse the motivations of young consumers of alcoholic beverages in order to supply information for the definition of corporate and social marketing strategies. The target of young consumers was chosen because of its association with the choice of consumption behaviours often resulting in health and social issues related to alcohol. The focus on motivations, on the other hand, is justified by the need to assess the contents of appropriate and efficient communication campaigns for both producers and public institutions. Design/methodology/approach A means-end approach was used on a sample of young consumers from Tuscany via face-to-face interviews. The interviews were carried out with students who were completing their last year of high school. The results were processed using an MEC analyst software for the construction of the hierarchical value maps and cognitive maps showing the links between products and consumers. Findings The results highlighted the perception of a “socialisation” attribute that is stronger when linked to the consumption of beer and spirits; however, wine is still perceived as a non-friendly beverage. The aspect of socialisation underlines both the pleasure of sharing consumption experiences and the dangerous binge drinking behaviour. Thanks to this approach, the study identifies the main elements in the cognitive structure that, if used to define a communication strategy, may guarantee a high degree of efficacy. Originality/value The findings of the study constitute valuable information that can be used to prepare stages of communication plans within larger corporate and social marketing strategies. The wine sector can benefit from understanding the motivations that prevent young people from drinking wine and can attempt to fill the psychological and cognitive gap between young consumers and the product. Public institutions, on the other hand, may benefit from understanding the motivations that lead young people towards dangerous drinking behaviours. In turn, the institutions may be able to send appropriate messages within their communication activities aimed at containing such behaviours.
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Rai, Krishna Prasad, Hare Ram Pradhan, Bal Kumari Sharma und Som Kant Rijal. „Histamine in Foods: Its Safety and Human Health Implications“. Journal of Food Science and Technology Nepal 8 (15.12.2014): 1–11. http://dx.doi.org/10.3126/jfstn.v8i0.11720.
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This article reviews the overall aspects of histamine, one of the most potent biogenic amine, which is formed by decarboxylation of histidine protein rich foods in fish and fish products, dairy products, meat and meat products, fermented vegetables and soy products, and alcoholic beverages such as wine and beer. Normally, three basic conditions i.e. high content of free histidine, bacterial histidine decarboxylase activity and high temperature storage environment elevates the level of histamine in foods. Several chromatographic methods utilizing thin layer chromatography (TLC), high performance liquid chromatography (HPLC), gas chromatography (GC) and colorimetry, fluorimetry and ELISA technique have been developed for the analysis of biogenic amine including histamine. Histamine usually exceeding 1000 mg/kg has been implicated with scombrotoxicosis. Several government authorities including Codex Alimentarious Commission has also set the level of histamine in different food products varying from 5 to 40 mg/100g. Proper technical regulations and surveillance mechanism as well as hygienic and bio-technological advancement in food manufacturing establishment could be the good preventive measures of low histamine foods in future. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11720 J. Food Sci. Technol. Nepal, Vol. 8 (1-11), 2013