Journal articles: 'Wine extracts'

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Fia, Giovanna, Ginevra Bucalossi, and Bruno Zanoni. "Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products." Foods 10, no. 7 (June 28, 2021): 1499. http://dx.doi.org/10.3390/foods10071499.

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Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

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Fragopoulou, Elizabeth, Filio Petsini, Maria Choleva, Maria Detopoulou, Olga S. Arvaniti, Eftyhia Kallinikou, Eleni Sakantani, Ageliki Tsolou, Tzortzis Nomikos, and Yiannis Samaras. "Evaluation of Anti-Inflammatory, Anti-Platelet and Anti-Oxidant Activity of Wine Extracts Prepared from Ten Different Grape Varieties." Molecules 25, no. 21 (October 30, 2020): 5054. http://dx.doi.org/10.3390/molecules25215054.

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Inflammation, thrombosis and oxidative stress are rarely studied together when wine’s biological activity is concerned; hence the existing literature lacks a holistic point of view in the biological outcome. The scope of the present study is to parallel evaluate the effect of wine extracts on those mechanisms. Ten wine varieties and two different extraction methods were used leading to five extracts for each wine: total lipids (TL) and fractions with different phenolic compound classes (FI, FII, FIII and FIV). Their effect on oxidative stress, platelet aggregation and the secretion of cytokines from mononuclear cells was measured and a biological score was calculated. FII of white wines is the most potent extract and the extracts FIII and TL are following. Specifically, FII had higher anti-oxidant and anti-inflammatory score while all three fractions had a similar anti-platelet score. Furthermore, FII and FIII extracts were the most potent red wine extracts and revealed the highest anti-oxidant and anti-inflammatory scores. White wine FII extracts were more potent than the red wine ones while FI and FIV extracts of red wine were more potent than the white wine ones. In conclusion, the protective effect of a wine is independent of its color but is strongly associated with its microconstituents profile. FII extract revealed the highest biological score and further examination is needed in order to identify the compounds that are responsible for the aforementioned actions.

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Darıcı, B., and H. K. Yıldırım. "Chemometric properties of wines treated with natural extracts as an alternative of sulphur dioxide." BIO Web of Conferences 15 (2019): 04008. http://dx.doi.org/10.1051/bioconf/20191504008.

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Sulphur dioxide (SO2) is commonly used as an antioxidant and antimicrobial compound during wine production. Phenols naturally existence in plant extracts have been reported to possess antioxidative, antimicrobial activities, and as anti-inflammatory activities. Since few consumers preferred foods treated with natural preservatives, the aim of this study was to determine the effects of different natural plant extracts as an alternative of sulphur dioxide used in wines. Wine production was done according to the accepted conventional method for red wines (Cabernet sauvignon). The experimental design was achieved by using different plant extracts (grape pomace, rosemary, black blueberry) at different concentrations. As controls were used wine samples produced without natural extracts and second group samples produced without addition of sulphur dioxide (SO2). At the end of production basic analyzes (total acidity, volatile acidity, pH, dry matter, ash, free and total SO2), and colorimetric wine analyses (TWP, WC, CD, CI, %R, %Y, %B, Abs280, Abs420, Abs520, Abs620, %dA and tint values) were performed. Analyses on n-dimensional scale demonstrated that each used plant exact have different effects on required SO2 and wine quality parameters. The lowest concentrations of grape pomace extract caused reduction of SO2 and maintaining the required wine properties. The highest value of the end of first month of storage for TWP, WC, Abs280, Abs520, %R values were determined for grape pomace treatment wines. The highest value of the TPW were determined for samples treated with grape pomace (1 ml/L extract), rosemary (1 ml/L extract), and blue berry (1 ml/L extract with 25 mg/L SO2) 2.710, 2.550 and 2.520 respectively. Results emphasized the importance of used plant extracts and their concentrations. The study demonstrated the possibilities of SO2 optimization on the base of used natural plant extracts.

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Casquete, Rocío, María José Benito, Francisco Pérez-Nevado, Ana Martínez, Alberto Martín, and María de Guía Córdoba. "Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality." International Journal of Environmental Research and Public Health 18, no. 5 (March 9, 2021): 2783. http://dx.doi.org/10.3390/ijerph18052783.

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This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO2 in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry.

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Josef, Balík, Híc Pavel, Kulichová Jana, Novotná Pavla, Tříska Jan, Vrchotová Naděžda, Strohalm Jan, and Houška Milan. "Wines with Increased Lignan Content by the Addition of Lignan Extracts." Czech Journal of Food Sciences 34, No. 5 (November 1, 2016): 439–44. http://dx.doi.org/10.17221/575/2015-cjfs.

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Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

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Esparza, Irene, Blanca Martínez-Inda, María José Cimminelli, Maria Carmen Jimeno-Mendoza, José Antonio Moler, Nerea Jiménez-Moreno, and Carmen Ancín-Azpilicueta. "Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants." Biomolecules 10, no. 10 (September 25, 2020): 1369. http://dx.doi.org/10.3390/biom10101369.

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SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.

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Roussis, Ioannis G., Ioannis Lambropoulos, Panagiotis Tzimas, Anna Gkoulioti, Vasilios Marinos, Dimitrios Tsoupeis, and Ioannis Boutaris. "Antioxidant activities of some Greek wines and wine phenolic extracts." Journal of Food Composition and Analysis 21, no. 8 (December 2008): 614–21. http://dx.doi.org/10.1016/j.jfca.2008.02.011.

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Rodríguez-Bencomo, Juan J., Almudena García-Ruiz, Pedro J. Martín-Álvarez, M. Victoria Moreno-Arribas, and Begoña Bartolomé. "Volatile and Phenolic Composition of A Chardonnay Wine Treated with Antimicrobial Plant Extracts before Malolactic Fermentation." Journal of Agricultural Studies 2, no. 2 (July 16, 2014): 62. http://dx.doi.org/10.5296/jas.v2i2.5980.

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Previous studies have proven the potential of antimicrobial plant extracts to delay malolactic fermentation (MLF) in red wines. With the final end of extending their applicability in oenology, the aim of this study was to investigate whether the addition of antimicrobial extracts (from eucalyptus leaves and almond skins) to white wines (i.e., Chardonnay wine), as a way to control MLF, would affect wine organoleptic properties, in particular those related to their volatile and phenolic composition. Although addition of both extracts led to statistically significant changes (p<0.05) in the concentration of several volatile and phenolic compounds, only few of them showed contents higher than their sensory thresholds, meaning that the changes observed in their concentration could slightly affect the final wine aroma and astringency. However, use of the extracts in the elaboration of white wines needs to be assessed in future experiments at winery scale, including wine sensorial analysis.

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Carullo, Gabriele, Amer Ahmed, Fabio Fusi, Fabio Sciubba, Maria Enrica Di Cocco, Donatella Restuccia, Umile Gianfranco Spizzirri, Simona Saponara, and Francesca Aiello. "Vasorelaxant Effects Induced by Red Wine and Pomace Extracts of Magliocco Dolce cv." Pharmaceuticals 13, no. 5 (May 3, 2020): 87. http://dx.doi.org/10.3390/ph13050087.

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Several epidemiological studies demonstrate that moderate (red) wine consumption may afford protection against cardiovascular diseases. Protection is ascribed to the biological activity of wine components, many of which, however, are discarded during winemaking. In vitro rat thoracic aorta rings contracted with phenylephrine or KCl were used to assess the vasorelaxant activity of extracts from wine pomaces (seeds and skins) of the Calabrian autochthonous grape variety Magliocco dolce (Arvino). NMR spectroscopy was used to ascertain their chemical composition. Data demonstrate that seed and skin, but not must, extracts are capable of relaxing vascular preparations in an endothelium-dependent manner, similarly to the red wine extract, due to the presence of comparable amounts of bioactive constituents. In rings pre-contracted with 20–30 mM KCl, only seed extracts showed a moderate relaxation. The most efficacious vasodilating extract (wine) showed a good antioxidant profile in both [(2,2-diphenyl-1-picrylhydrazyl)acid] radical (DPPH) and [2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)] radical (ABTS) assays. In conclusion, winemaking from Magliocco dolce grape can provide potentially health-promoting by-products useful in cardiovascular disease management.

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DEL PRETE, VINCENZO, HECTOR RODRIGUEZ, ALFONSO V. CARRASCOSA, BLANCA de las RIVAS, EMILIA GARCIA-MORUNO, and ROSARIO MUÑOZ. "In Vitro Removal of Ochratoxin A by Wine Lactic Acid Bacteria." Journal of Food Protection 70, no. 9 (September 1, 2007): 2155–60. http://dx.doi.org/10.4315/0362-028x-70.9.2155.

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A study was carried out to determine the in vitro interaction between ochratoxin A (OTA) and wine lactic acid bacteria (LAB). Fifteen strains belonging to five relevant oenological LAB species were grown in liquid synthetic culture medium containing OTA. The portion of OTA removed during the bacterial growth was 8 to 28%. The OTA removed from the supernatants was partially recovered (31 to 57%) from the bacterial pellet. Cell-free extracts of three representative strains were produced by disrupting cells in a French pressure cell. The ability of crude cell-free extracts to degrade OTA was studied. OTA was not degraded by cell-free extracts of wine LAB strains, and no degradation products of OTA were detected in the high-performance liquid chromatograms of the methanol extract of the bacterial pellet. On the basis of these results, we conclude that OTA removal by wine LAB is a cell-binding phenomenon. The chemistry and the molecular basis of OTA binding to wine LAB remains unknown.

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UZOCHUKWU, S. V. A., E. BALOGH, O. TUCKNOTT, M. J. LEWIS, and P. O. NGODDY. "VOLATILES OF PALM WINE USING SOLVENT EXTRACTS." Journal of Food Quality 20, no. 6 (December 1997): 483–94. http://dx.doi.org/10.1111/j.1745-4557.1997.tb00489.x.

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Yan, Tingxu, Yingying Sun, Bo Wu, Feng Xiao, Kaishun Bi, Baoshan Sun, and Ying Jia. "Red wine polyphenols reverse depressive-like behaviors in mice induced by repeated corticosterone treatment." Ciência e Técnica Vitivinícola 34, no. 2 (2019): 115–22. http://dx.doi.org/10.1051/ctv/201934020115.

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The aim of this study was to investigate the antidepressant-like effect of red wine phenolic extracts in mouse model exposed to exogenous corticosterone. The results showed that 3-week corticosterone injections caused depression-like behavior in mice, as indicated by the significant decrease in sucrose consumption and increase immobility time in the forced swimming test (FST). Red wine phenolic extracts treatment significantly reduced serum corticosterone levels. Moreover, it was found that red wine phenolic extract increased the brain-derived neurotrophic factor protein (BNDF) and tropomyosin-related kinase B (TrkB) phosphorylation and cAMP-responsive element binding protein (CREB) phosphorylation levels in the hippocampus and prefrontal cortex. However, K252a, an inhibitor of TrkB, completely abolished those antidepressant-like effects. These results suggested that the red wine phenolic extracts produce an antidepressant-like effect in corticosteronetreated mice, at least in part, which is possibly mediated by modulating hypothalamic-pituitary-adrenal (HPA) axis, BDNF, TrkB and CREB phosphorylation levels in the brain region of mice.

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Klinge, Carolyn M., Kelly E. Risinger, Mary Beth Watts, Verena Beck, Reinhard Eder, and Alois Jungbauer. "Estrogenic Activity in White and Red Wine Extracts." Journal of Agricultural and Food Chemistry 51, no. 7 (March 2003): 1850–57. http://dx.doi.org/10.1021/jf0259821.

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Grieco, Carluccio, and Giovinazzo. "Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines." Foods 8, no. 10 (October 4, 2019): 453. http://dx.doi.org/10.3390/foods8100453.

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Several biotic and abiotic factors can influence the amount of polyphenols in grape tissues. During vinification, the temperature, presence of grape seeds and peel, and use of enzymes, can influence the extraction of polyphenols. However, little information is available on the effects of yeast strains used in the polyphenolic composition of wine. With this aim, two selected Saccharomyces cerevisiae strains, ITEM 14093 and ITEM 14077 were used to produce wine from two Italian grape cultivars, Primitivo and Negroamaro. At the end of the alcoholic fermentation, the content of total polyphenols and of particular classes of polyphenols (stilbenes, phenolic acids, flavonols, and flavanols) and the antioxidant activity were evaluated and compared in the obtained wines. We also examined the effects of red wine extracts in a culture model of vascular inflammation. The results obtained comparing wine extracts obtained by utilizing commercial or autochthonous yeast showed that wines obtained with selected yeast significantly inhibited vascular inflammation. The results are positively directed towards the healthy properties of wine drinking.

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OLASOJI, Kehinde O., Amos M. MAKINDE, Bolajoko A. AKINPELU, Oluwatoyin A. IGBENEGHU, and Musibau O. ISA. "Antimicrobial Activity of Selected Mosses on Obafemi Awolowo University Campus, Ile-Ife, Nigeria." Notulae Scientia Biologicae 11, no. 3 (September 30, 2019): 462–66. http://dx.doi.org/10.15835/nsb11310439.

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The present study aimed to evaluate antimicrobial activity of ethanol, methanol, schnapp (40% alcohol), oil palm wine and Raffia palm wine extracts of moss species Archidium ohioense, Pelekium gratum and Hyophila involuta against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Candida albicans and Candida pseudotropicalis. The antimicrobial activities of the alcoholic extracts were tested against selected microorganisms using agar well diffusion method. Minimum inhibitory concentrations (MIC) of the extracts were determined using standard methods. The antimicrobial test of the extracts on selected organisms revealed that the methanolic and ethanolic extracts of the mosses studied were inactive against all the bacteria and fungi screened, while the schnapp, Oil palm wine and Raffia palm wine extracts showed significant activity against the selected organisms. The minimum inhibitory concentration (MIC) value of the extracts on the test organisms ranged from 1.25 to 40 mg/ml. The study concluded that the extracts of the mosses studied contain pharmacologically active constituents which may be responsible for their antimicrobial properties.

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Luchian, C. E., E. C. Scutaraşu, L. C. Colibaba, V. V. Cotea, L. Vlase, and A. M. Toiu. "Evaluation of byproducts from the wine-making industry by identification of bioactive compounds." BIO Web of Conferences 12 (2019): 04007. http://dx.doi.org/10.1051/bioconf/20191204007.

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Byproducts obtained after wine production constitute an important source for the extraction of antioxidant compounds. Phenolic compounds showed a wide spectrum of biological actions for the human health, often associated with neuroprotective, cardioprotective, antimicrobial and other health-related effects. The aim of the present study was to determine the phenolic compounds content and antioxidant activity of grape marc from selected grapes from Iaşi vineyard. The total phenolic content of the extracts was measured using the Folin-Ciocâlteu method, with some modifications. The DPPH (2,2-diphenyl-1-picrylhydrazyl) assay was used to evaluate radical scavenging activity, by bleaching of purple methanolic solution of the stable radical. All extracts were able to reduce DPPH radical with different degrees of scavenging activity. The highest radical scavenging activity was determined for the extract obtained from Merlot and Fetească Neagră (98.142 μg/mL, and 115.78 μg/mL respectively), with positive correlation between scavenging activity on DPPH and total phenolic content. The total phenolic content varied among the analysed extracts, with a higher concentration in extracts obtained from Merlot, Fetească Neagră and Traminer rosé (2.42 GAE/mL, 1.45 GAE/mL and 1.24 GAE/mL respectively), followed by Sauvignon Blanc and Muscat Ottonel extracts with comparable amounts. The FRAP (ferric reducing antioxidant power) method relies on the color change of a complex with Fe+3 ion of the 2,4,6-tri(2-pyridyl) – 1,3,5-triazine (TPTZ) radical due to the reduction of the ferric ion to the ferrous iron (Fe+2) in this complex. The highest radical scavenging activity was determined in the extract obtained from Merlot and Fetească Neagră (1164.22 μM Trolox/100 mL and 782.09 μM Trolox/100 mL respectively), a positive correlation between scavenging activity determined by FRAP method and total phenolic content being observed.Statistical analysis showed a close relationship between content of phenolic compounds and antioxidant capacity, the marc of Merlot and Fetească Neagră had the highest contents of anthocyanins. The results suggested that grape pomace may be exploited as antioxindant source.

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Leahu, Ana, Sonia Amariei, Cristina Damian, Mircea Oroian, and Sorina Ropciuc. "Evaluation of the antioxidant activity of some types of red and white wines." Analele Universitatii "Ovidius" Constanta - Seria Chimie 25, no. 2 (December 1, 2014): 65–70. http://dx.doi.org/10.2478/auoc-2014-0012.

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Abstract Samples of commercially available Romanian wines were analyzed in order to determine total phenols content and the antioxidant activity. The content of total phenolics in the extracts was determined according to the Folin-Ciocalteu method and calculated as gallic acid equivalents (mg GAE/100g). Antiradical activities of the extracts were evaluated by a micro assay using 1, 1¢-diphenyl-2-picrylhydrazyl spectrophotometric method. Wine characteristics measurements were examined by multivariate data analysis, using principal component analysis (PCA). Total polyphenol content was correlated to the antioxidant activity of the studied wine samples. The values of the inhibition power of free radical, PI%, are ranging between 1.68 for white wine and 0.95 for red wine (“Bull blood” bottled by Tohani winery, Prahova, Romania).

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Cassano, Bentivenga, Conidi, Galiano, Saoncella, and Figoli. "Membrane-Based Clarification and Fractionation of Red Wine Lees Aqueous Extracts." Polymers 11, no. 7 (June 26, 2019): 1089. http://dx.doi.org/10.3390/polym11071089.

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Polyvinylidenefluoride (PVDF) hollow fiber membranes prepared in laboratory through the inversion phase method were characterized and used to clarify an aqueous extract from red wine lees. Steady-state permeate fluxes of 53 kg/m2h were obtained in the treatment of the aqueous extract in selected operating conditions. Suspended solids were completely retained by the hollow fiber membranes while bioactive compounds, including polyphenols, anthocyanins, and resveratrol were recovered in the permeate stream. The clarified stream was then fractionated by nanofiltration (NF). Three different commercial membranes, in flat-sheet configuration (NP010 and NP030 from Microdyn-Nadir, MPF36 from Koch Membrane Systems), were selected and tested for their productivity and selectivity towards sugars and bioactive compounds, including phenolic compounds, anthocyanins, and resveratrol. All selected membranes showed high retention towards anthocyanins (higher than 93%). Therefore, they were considered suitable to concentrate anthocyanins from clarified wine lees extracts at low temperature. On the other hand, NF permeate streams resulted enriched in phenolic compounds and resveratrol. Among the selected membranes, the MPF36 exhibited the lowest retention towards resveratrol (10%) and polyphenols (26.3%) and the best separation factor between these compounds and anthocyanins.

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Bing, Dong-Joo, Han-Jin Kim, Oh-Seuk Lee, and Soon-Sil Chun. "Development of Rose Sparkling Wine with Reed Root Extracts." Korean Journal of Food And Nutrition 28, no. 4 (October 30, 2015): 666–75. http://dx.doi.org/10.9799/ksfan.2015.28.4.666.

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Priser, Christine, Patrick X. Etiévant, Sophie Nicklaus, and Olivier Brun. "Representative Champagne Wine Extracts for Gas Chromatography Olfactometry Analysis." Journal of Agricultural and Food Chemistry 45, no. 9 (September 1997): 3511–14. http://dx.doi.org/10.1021/jf970123b.

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Lagunes, Irene, Fernanda Vázquez-Ortega, and Ángel Trigos. "Singlet Oxygen Detection Using Red Wine Extracts as Photosensitizers." Journal of Food Science 82, no. 9 (August 25, 2017): 2051–55. http://dx.doi.org/10.1111/1750-3841.13815.

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Tsukada, Mana, Hong Sheng, Toshiaki Kamachi, and Yoshimi Niwano. "Microbicidal action of photoirradiated aqueous extracts from wine lees." Journal of Food Science and Technology 53, no. 7 (July 2016): 3020–27. http://dx.doi.org/10.1007/s13197-016-2273-1.

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Amor, Souheila, Pauline Châlons, Virginie Aires, and Dominique Delmas. "Polyphenol Extracts from Red Wine and Grapevine: Potential Effects on Cancers." Diseases 6, no. 4 (November 18, 2018): 106. http://dx.doi.org/10.3390/diseases6040106.

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Wine has been popular worldwide for many centuries and currently remains an important component of our diet. Scientific interest in wine and its health effects has grown considerably since the 1990s with the emergence of the “French Paradox” concept, correlating moderate wine consumption, a characteristic of the Mediterranean diet, and low incidence of coronary heart diseases. Since then, the positive effects on health, health promotion, disease prevention, and disease prognosis of moderate wine consumption, in particular red wine, have been attributed to its polyphenolic compounds such as resveratrol, quercetin, and other flavonoids acting as antioxidants. Several epidemiological, in vivo and in vitro, studies have reported that moderate red wine or red wine polyphenolic extract consumption may be active in the prevention and treatment of chronic diseases such as cardiovascular disease, metabolic syndrome, degenerative pathologies, and cancer. The aim of this review is to summarize the current findings about the effects of red wine polyphenols on cancer and to discuss how the polyphenolic composition of red wine may influence its chemopreventive properties.

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Arioli, Tony, Scott W. Mattner, Graham Hepworth, David McClintock, and Rachael McClinock. "Effect of seaweed extract application on wine grape yield in Australia." Journal of Applied Phycology 33, no. 3 (March 8, 2021): 1883–91. http://dx.doi.org/10.1007/s10811-021-02423-1.

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AbstractSeaweed extracts are agricultural biostimulants that have been shown to increase the productivity of many crops. The aim of this study was to determine the effect of a seaweed extract from the brown algae Durvillaea potatorum and Ascophyllum nodosum as a soil treatment on the yield of wine grapes grown in Australian production and climate conditions. This study used a series of seven field experiments (2012–2017), across five locations, in three Australian states and four cultivars, and analysed data using a linear mixed model approach. The analysis revealed that recurring soil applications of the seaweed extract significantly increased wine grape yield by an average of 14.7% across multiple growing years that experienced climate extremes. Partial budget analysis showed that the use of the seaweed extract increased profits depending on the grape cultivar. This study is the most extensive investigation of its type in Australian viticulture to understand the effect of a soil-applied seaweed extract on wine grape production.

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Jordão, António M., Virginia Lozano, and María L. González-SanJosé. "Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions." Foods 8, no. 7 (July 12, 2019): 254. http://dx.doi.org/10.3390/foods8070254.

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There is restricted knowledge about the potential impact of the use of different wood species on color and anthocyanin changes during the red wine aging process. This lack of knowledge is even greater when no oak wood species are used. Thus, the aim of this study was to carry out a comparative analysis of the impact of wood chip extracts from oak, acacia, and cherry species on the color characteristics and anthocyanins changes using synthetic wine solutions. In this context, several methodologies were used to quantify, color, and anthocyanins changes during the aging time studied. The results indicated that the contact between wood chip extracts and grape skin isolated anthocyanin extracts induced a decrease of color intensity (particularly red color), and the anthocyanin content in the different experimental synthetic wine solutions studied. All chromatic modifications are potentially detected by human eyes because ΔE values were much higher than 3 CIELab units. These tendencies seem to be independent of the wood species used, but are more pronounced for higher contact time between wood chip extracts and anthocyanins. The obtained results may contribute to a better understanding of the chromatic changes of red wines when aged in contact with different wood chip species.

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Tekos, Fotios, Sotiria Makri, Zoi-Vasiliki Skaperda, Anastasia Patouna, Kallirroi Terizi, Ioannis D. Kyriazis, Yorgos Kotseridis, et al. "Assessment of Antioxidant and Antimutagenic Properties of Red and White Wine Extracts In Vitro." Metabolites 11, no. 7 (July 2, 2021): 436. http://dx.doi.org/10.3390/metabo11070436.

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Wine is an alcoholic beverage of complex composition obtained through the fermentation of grape must. The consumption of wine has already been associated with a multitude of beneficial effects due to its high polyphenolic content. In this study, four Greek emblematic wines from two red (i.e., Xinomavro and Agiorgitiko) and two white (i.e., Assyrtiko and Malagouzia) varieties were analyzed for the estimation of their antioxidant profiles. To address this question, we assessed their ability to scavenge both synthetic and endogenous free radicals, such as DPPH•, ABTS+•, OH•, O2−, their potential reducing power, and their antimutagenic and antigenotoxic properties. All varieties exhibited potent antioxidant activity, as indicated by the results of methods above, with the red wines appearing more effective than the white ones regarding antioxidant capacity. Our small-scale study is the first to reveal that these wine varieties may have the ability to scavenge the most reactive endogenous radicals. In the future, this finding must be accompanied by larger studies to fill a knowledge gap in the scientific literature concerning a holistic approach of the in vitro antioxidant action of plant polyphenolic compounds. Conclusively, we believe that wines possess high bioactivity that allow them to settle in the industry of food additives and medicinal products.

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Muñoz-González, Carolina, Celia Criado, María Pérez-Jiménez, and María Ángeles Pozo-Bayón. "Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches." Foods 10, no. 1 (January 5, 2021): 93. http://dx.doi.org/10.3390/foods10010093.

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This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% monomers, 47% procyanidins) on wine ester release and perception using a global approach. The behavior of two esters (ethyl hexanoate, ethyl decanoate) was studied in a control wine or in the same wine supplemented with the GSE in preconsumption (in vitro headspace-stir bar sorptive extraction-gas chromatography mass spectrometry (HS-SBSE-GC/MS) and orthonasal perception) and consumption (intraoral-HS-SBSE-GC/MS and dynamic retronasal perception) conditions. For the compound ethyl hexanoate, no significant differences (p > 0.05) among wines were observed in the in vitro analyses while they were observed in the three in vivo experiments (p < 0.05). Thus, the wine supplemented with the GSE showed lower (35%) in vivo release and ortho (36%) and retronasal (16%) perception scores than the control wine. Overall, this suggests that components of the GSE could interact with this compound, directly and/or through complexes with oral components, affecting its release and conditioning its perception. However, perceptual interactions and effects of polyphenols on oral esterases cannot be discarded. On the contrary, the compound ethyl decanoate was not significantly affected by the addition of GSE. In conclusion, the addition of tannin extracts to wines can modulate aroma perception in a compound-dependent manner.

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Sánchez-Gómez, Rosario, Eva P. Pérez-Álvarez, Rosario Salinas, Ana Gonzalo-Diago, Amaya Zalacain, and Teresa Garde-Cerdan. "Effect of vine-shoot and oak extract foliar grapevine applications on oenological parameters, phenolic acids and glutathione content of white musts and wines." OENO One 54, no. 1 (March 18, 2020): 145–56. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2547.

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Aim: An oxidation process frequently occurs during white winemaking, affecting its quality. The aim was to study, for two years (2013 and 2014), the effects that foliar applications of vine-shoot (Airén (AVS) and Moscatel (MVS)) and oak wood (OW) extracts on Airén grapevines have on wine color, and must and wine glutathione, trans-GRP, trans-caftaric acid, and trans-p-coutaric acid content.Methods and results: These compounds were analyzed by HPLC. The results showed that, in general, foliar application of Airén vine-shoot extracts did not affect glutathione concentration, and the other treatments decreased it. AVS2013-50 and AVS2014 samples were characterized by a high content of glutathione and trans-GRP, while MVS2014 samples retain high levels of trans-caftaric acid. trans-p-Coutaric acid concentration decreased after AVS2013 treatment, meanwhile in the 2014 season all applications increased its content. The content of these compounds in the wines was similar to those obtained in the musts. OW2013 showed the lowest value of Abs 420, likely because this treatment decreased glutathione concentration in musts.Conclusions: The foliar applications of vine-shoots and oak extracts on Airén grapevines had a clear effect in reducing the wine alcohol degree and Baumé in case of grapes. This finding is interesting in the context of the current global warming change scenario. Although the two vintages studied were different, an improvement in the color quality was observed in both. The content of glutathione decreased from must to wine: the content in both matrices was lower in treated samples than in control samples, except for Airén extracts in both vintages. This means that glutathione is oxidized, avoiding the oxidation of other must and wine molecules.Significance and impact of the study: These findings are important in relation to revalorizing waste from the vineyard, and thus being able to improve the quality of the white wine in relation to the oxidation processes that take place in the winemaking process.

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Shiradhonkar, Rohan, Atul Dukare, Kuldeep Jawalekar, Pruthviraj Magar, and Harshad Jadhav. "Fortification of Wine with Herbal Extracts: Production, Evaluation and Therapeutic applications of such Fortified Wines." IOSR Journal of Environmental Science, Toxicology and Food Technology 8, no. 3 (2014): 09–14. http://dx.doi.org/10.9790/2402-08310914.

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Bouarab-Chibane, Lynda, Nadia Oulahal, Emilie Dumas, Nga Trinh Thi Thanh, Jalloul Bouajila, Jean-Pierre Souchard, and Pascal Degraeve. "Effect of interaction with food constituents on plant extracts antibacterial activity." Food Science and Applied Biotechnology 1, no. 1 (March 14, 2018): 77. http://dx.doi.org/10.30721/fsab2018.v1.i1.27.

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Gaillac red wine powder and Cinnamon cassia essential oil were selected for their in vitro antibacterial activity against Staphylococcus aureus CNRZ3 and Listeria innocua LRGIA 01, respectively. In order to assess the potential application of Gaillac wine powder to the preservation of raw meat, its antibacterial activity was assayed in Mueller Hinton broth supplemented with up to 20% (w/w) bovine meat proteins (bovine meat protein content): Gaillac wine powder as well as resveratrol, a stilbene polyphenol present in red wine, lost their antibacterial activity, likely as a result of interactions of Gaillac wine antibacterial molecules with bovine meat proteins at the expense of their interactions with S. aureus CNRZ3 cells. Cinnamon cassia essential oil antibacterial activity assays in Tryptone Soya broth, skimmed, semi-skimmed, and whole milk showed that its antibacterial activity was significantly reduced by milk fat globules but not by milk proteins: it could thus be used for the preservation of skimmed milk. The developed methodology based on the use of microbiological media mimicking the composition of perishable foods or of liquid foods such as sterilized milk with various milk fat contents could be used for the rapid screening of antibacterial plant extracts of interest for perishable foods preservation.

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ONACHE, Anca P., Adriana BĂDULESCU, Anamaria M. DUMITRU, Dorin I. SUMEDREA, and Carmen F. POPESCU. "Comparison of some DNA extraction methods from monovarietal must and wines." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 49, no. 2 (June 4, 2021): 12349. http://dx.doi.org/10.15835/nbha49212349.

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The methods applied for DNA extraction from must and wine samples with monovarietal origin are presented and discussed aiming to prove the quality of extracted DNA and its good properties for further use in molecular tests. In the present research were compared four different DNA extraction methods from must and wine samples obtained from eleven V. vinifera varieties (five grapevine varieties for white wines and six grapevine varieties for red wines, respectively). Taking into consideration the amounts of obtained DNA, the concentrations and purities of the final DNA extracts, were stood out two modified methods. For all must samples, very efficient was the second method, which allowed obtaining a mean value of 87.9 ng µl-1 for the DNA concentration with 1.55 purity. Among the tested procedures, for monovarietal wine samples, the fourth method proved to be the most efficient which brought a mean value of 64.7 ng μl-1 for DNA concentration with 1.66 purity. This method adequate for wine samples involves two CTAB solution treatments and the RNase treatment applied before DNA resuspension. The DNA from must and wine extracts and the DNA from leaves of the corresponding grapevine varieties were amplified with five specific microsatellite primers (VVS2, VVMD27, VVMD32, VrZAG79 and VrZAG62). The aspects of pattern profiles were analysed in parallel and proved that the extracted DNA was suitable for amplification with these specific V. vinifera primers. The two selected extraction procedures are considered good for research purposes and ensure obtaining of good-quality extracted DNA from musts and one-year old wines.

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Zaletok, S., L. Gulua, L. Wicker, V. O. Shlyakhovenko, S. Gogo, O. Orlovsky, O. Karnaushenko, et al. "GREEN TEA, RED WINE AND LEMON EXTRACTS REDUCE EXPERIMENTAL TUMOR GROWTH AND CANCER DRUG TOXICITY." Experimental Oncology 37, no. 4 (December 22, 2015): 262–71. http://dx.doi.org/10.31768/2312-8852.2015.37(4):262-271.

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Aim: To evaluate antitumor effect of plant polyphenol extracts from green tea, red wine lees and/or lemon peel alone and in combination with antitumor drugs on the growth of different transplanted tumors in experimental animals. Materials and Methods: Green tea extract (GTE) was prepared from green tea infusion. GTE-based composites of red wine (GTRW), lemon peel (GTRWL) and/ or NanoGTE as well as corresponding nanocomposites were prepared. The total polyphenolics of the different GTE-based extracts ranged from 18.0% to 21.3%. The effects of GTE-based extracts were studied in sarcoma 180, Ehrlich carcinoma, B16 melanoma, Ca755 mammary carcinoma, P388 leukemia, L1210 leukemia, and Guerin carcinoma (original, cisplatin-resistant and doxorubicinresistant variants). The extracts were administered as 0.1% solution in drinking water (0.6–1.0 mg by total polyphenolics per mouse per day and 4.0–6.3 mg per rat per day). Results: Tumor growth inhibition (TGI) in mice treated with NanoGTE, cisplatin or cisplatin + NanoGTE was 27%, 55% and 78%, respectively, in Sarcoma 180%, 21%, 45% and 59%, respectively, in Ehrlich carcinoma; and 8%, 13% and 38%, respectively in B16 melanoma. Composites of NanoGTE, red wine, and lemon peel (NanoGTRWL) enhanced the antitumor effects of cyclophosphamide in mice with Ca755 mammary carcinoma. The treatment with combination of NanoGTE and inhibitors of polyamines (PA) synthesis (DFMO + MGBG) resulted in significant TGI of P388 leukemia (up to 71%) and L1210 leukemia. In rats transplanted with Guerin carcinoma (parental strain), treatment with GTRW or GTE alone resulted in 25– 28% TGI vs. 55–68% TGI in cisplatin-treated animals. The inhibition observed in the case of combination of GTE or GTRW with cisplatin was additive giving 81–88% TGI. Similar effects were observed when combinations of the cytostatics with GTE (or N anoGTE) were tested against cisplatin- or doxorubicin-resistant Guerin carcinoma. Moreover, the plant extracts lowered side toxicity of the drugs. Treatment with GTE, NanoGTE, and NanoGTRW decreased the levels of malondialdehyde in heart, kidney and liver tissue of experimental animals, as well as the levels of urea and creatinine in blood serum, increased erythrocyte and platelet counts, hemoglobin content, and decreased leucocyte counts. Conclusion: The obtained data indicate the prospects for further deve lopment of GTE and corresponding nanocomposites as auxiliary agents in cancer chemotherapy.

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Fitzpatrick, D. F., S. L. Hirschfield, and R. G. Coffey. "Endothelium-dependent vasorelaxing activity of wine and other grape products." American Journal of Physiology-Heart and Circulatory Physiology 265, no. 2 (August 1, 1993): H774—H778. http://dx.doi.org/10.1152/ajpheart.1993.265.2.h774.

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Current interest in the presumed benefits of wine in protecting against coronary heart disease prompted us to investigate possible effects of various grape products on vascular function in vitro. Certain wines, grape juices, and grape skin extracts relaxed precontracted smooth muscle of intact rat aortic rings but had no effect on aortas in which the endothelium had been removed. Quercitin and tannic acid, compounds known to be present in grape skins, also produced endothelium-dependent relaxation; two other grape skin compounds, resveratrol and malvidin, did not relax the rings. Phenylephrine-induced contractions were attenuated by prior exposure of aortic rings to grape skin extracts. The extracts also increased guanosine 3',5'-cyclic monophosphate (cGMP) levels in intact vascular tissue, and both relaxation and the increase in cGMP were reversed by NG-monomethyl-L-arginine and NG-nitro-L-arginine, competitive inhibitors of the synthesis of the endothelium-derived relaxing factor, nitric oxide (NO). The vasorelaxation induced by grape products therefore appears to be mediated by the NO-cGMP pathway. If such responses occur in vivo, they could conceivably help to maintain a patent coronary artery and thereby possibly contribute to a reduced incidence of coronary heart disease.

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Dimitrov, Dimitar Robertov, Albena Parzhanova, Snezhana Ivanova, and Vanyo Haygarov. "Volatile Composition of Wine Distillates with Added Thyme Extracts (Thymus callieri)." International Journal of Innovative Approaches in Agricultural Research 4, no. 2 (June 29, 2020): 177–88. http://dx.doi.org/10.29329/ijiaar.2020.254.3.

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Xanthopoulou, Marianna N., Elizabeth Fragopoulou, Konstantia Kalathara, Tzortzis Nomikos, Haralabos C. Karantonis, and Smaragdi Antonopoulou. "Antioxidant and anti-inflammatory activity of red and white wine extracts." Food Chemistry 120, no. 3 (June 2010): 665–72. http://dx.doi.org/10.1016/j.foodchem.2009.10.058.

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Noriega-Domínguez, María José, Daniel Salvador Durán, Paloma Vírseda, and María Remedios Marín-Arroyo. "Non-animal proteins as clarifying agents for red wines." OENO One 44, no. 3 (September 30, 2010): 179. http://dx.doi.org/10.20870/oeno-one.2010.44.3.1472.

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Aims: Dueto food security problems related to animal proteins and the growing demand of non-animal-based fining agents, interest in the use of gelatine alternatives for wine fining has increased in recent years. This work studies the use of proteins of non-animal origin for the clarification of Tempranillo red wines.Methods and results: Proteins from different sources were tested: wheat (seven glutens), maize (one protein extract and one hydrolysed gluten), the yeast Saccharomyces cerevisiae (three protein extracts), and the alga Spirulina platensis (one protein extract). A preliminary physico-chemical characterisation of the proteins (solubility, isoelectric point, molecular weight) showed that some proteins presented very similar characteristics when belonging to the same source. Fining experiments, based on the principal technological parameters (turbidity of wine, volume and compactness of lees generated), were carried out on a laboratory scale, in both the presence and absence of bentonite as a co-adjuvant. Results obtained with hydrolysed maize gluten and yeast extracts showed that these proteins were particularly advantageous. The use of bentonite in combination with the proteins improved the natural sedimentation of floccules. The sensory analysis of the treated wines demonstrated favourable characteristics in all cases except from spirulina, which negatively affected sensory characteristics.Conclusions: The effectiveness of non-animal proteins is comparable to that of the traditionally used gelatine, offering advantages due, mainly, to the lower amounts of lees generated and a greater compactness. These two parameters are of great importance for winemakers, as they are associated with wine losses.Significance and impact of the study: The search for a substitute for gelatine as fining agent.

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Milutinović, Milena, Sava Vasić, Ana Obradović, Aida Zuher, Milena Jovanović, Milijana Radovanović, Ljiljana Čomić, and Snežana Marković. "Phytochemical Evaluation, Antimicrobial and Anticancer Properties of New “Oligo Grapes” Supplement." Natural Product Communications 14, no. 6 (June 2019): 1934578X1986037. http://dx.doi.org/10.1177/1934578x19860371.

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This research presents complete data about phytochemical analysis and biological activities of a new dietary supplement for commercial use “Oligo Grapes” (OG), and its individual constituents: lyophilized pomace (LP), clay supplemented with red wine extract, lyophilized pomace ethanolic extract (PE), and red wine extract. OG, as a commercially available food supplement, has not been previously tested for its biological activity. Now we want to present new data about its phytochemical screening, antioxidant and antibacterial activities, and anticancer properties with respect to its cytotoxicity and effects on redox status in colon cancer cell lines. The tested extracts expressed strong antibacterial activity against Proteus mirabilis and Proteus mirabilis ATCC 12453, where the synergy of contents inside the supplement demonstrated a higher influence on the bacteria than its separately tested constituents. Among the investigated extracts, PE, as the extract with the highest phenolics concentration, had remarkable cytotoxic activity on HCT-116 and SW-480 colon cancer cells. Also, the treatments modulated redox status in the investigated cancer cells, by inducing oxidative and nitrosative stress, which could be one of the preferred mechanisms of the anticancer action. Based on the achieved antimicrobial and anticancer properties, there is a need for producing different food supplements and nutritional products originating from grapes. In this respect, the food supplement OG and its health benefits deserve scientific attention and further research.

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Edelmann, Andrea, Josef Diewok, Kurt Christian Schuster, and Bernhard Lendl. "Rapid Method for the Discrimination of Red Wine Cultivars Based on Mid-Infrared Spectroscopy of Phenolic Wine Extracts." Journal of Agricultural and Food Chemistry 49, no. 3 (March 2001): 1139–45. http://dx.doi.org/10.1021/jf001196p.

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Bansal, Rhea A., Susan Tadros, and Amolak S. Bansal. "Beer, Cider, and Wine Allergy." Case Reports in Immunology 2017 (2017): 1–4. http://dx.doi.org/10.1155/2017/7958924.

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Background. Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine is frequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivity to yeasts and moulds which also explained the patient’s additional sensitivity to yeast extracts and blue cheese. Case Presentation. The patient’s symptoms included throat and facial itching accompanied by mild wheeze and severe urticaria. Diagnosis of allergy to yeast was confirmed by specific IgE testing as well as that to relevant foods and beverages. The patient’s ongoing management included advice to avoid beer, wine, and other food groups containing specific yeasts, in addition to carrying a short acting nonsedating antihistamine as well as an adrenaline autoinjector. Conclusions. Cases of yeast allergy are extremely rare in medical literature but may be underrecognised and should be considered in patients presenting with reactions to alcoholic beverages and other yeast-containing products.

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Pereira-Caro, Gema, Sylvie Gaillet, José Luis Ordóñez, Pedro Mena, Letizia Bresciani, Keren A. Bindon, Daniele Del Rio, Jean-Max Rouanet, José Manuel Moreno-Rojas, and Alan Crozier. "Bioavailability of red wine and grape seed proanthocyanidins in rats." Food & Function 11, no. 5 (2020): 3986–4001. http://dx.doi.org/10.1039/d0fo00350f.

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This study explored plasma levels and urinary and fecal excretion of metabolites and microbial-derived catabolites over a 24 h period following the ingestion of red wine (RWP) or grape seed (GSP) proanthocyanidin-rich extracts by rats.

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Muñoz-González, Carolina, Francis Canon, Gilles Feron, Elisabeth Guichard, and Maria Pozo-Bayón. "Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters." Molecules 24, no. 7 (April 2, 2019): 1277. http://dx.doi.org/10.3390/molecules24071277.

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To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for the compound ethyl decanoate that was significantly higher released in the presence of tannins. Strong interindividual differences on aroma persistence were also found. Significant positive correlations with the salivary total protein content and negative with the salivary flow were observed for specific compounds. This work has studied for the first time in vivo wine aroma persistence in real time from an analytical perspective.

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Gil-Muñoz, Jiménez-Martínez, Bautista-Ortín, and Gómez-Plaza. "Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines." Molecules 24, no. 13 (July 1, 2019): 2423. http://dx.doi.org/10.3390/molecules24132423.

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(1) Background: The lack of viable alternatives for the industrial exploitation of grape pomace is one of the reasons why it is considered a serious environmental pollutant. However, as a byproduct, it could be used as a fining agent, since previous studies have shown that it is able to eliminate undesirable substances in wine. However, the little information available does not describe its effect on wine aroma. (2) Methods: Purified grape pomace extracts were used for fining a red wine and their effect on the volatile compounds of the wine was assessed, comparing the results with those obtained with different commercial fining agents. (3) Results: The results showed how purified grape pomace decreased the total volatile content of a wine to a similar extent as other fining products, such as yeast extracts or gelatin. Among the different families of volatile compounds analyzed, only total esters and terpenes differed from the levels recorded for a control wine, being slightly lower. No statistical differences were found for the rest of the volatile compounds (alcohols, carbonyl, lactones, and acids) compared with the levels measured in control wine. (4) Conclusions: The results suggest that purified grape pomace could be used as a non-allergenic wine fining agent.

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ArevaloVillena, M., J. UbedaIranzo, and A. BrionesPerez. "Relationship between Debaryomyces pseudopolymorphus Enzymatic Extracts and Release of Terpenes in Wine." Biotechnology Progress 22, no. 2 (April 7, 2006): 375–81. http://dx.doi.org/10.1021/bp050245l.

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Coimbra, Manuel A., Fernando Gonçalves, António S. Barros, and Ivonne Delgadillo. "Fourier Transform Infrared Spectroscopy and Chemometric Analysis of White Wine Polysaccharide Extracts." Journal of Agricultural and Food Chemistry 50, no. 12 (June 2002): 3405–11. http://dx.doi.org/10.1021/jf020074p.

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Gaido, K., L. Dohme, F. Wang, I. Chen, B. Blankvoort, K. Ramamoorthy, and S. Safe. "Comparative estrogenic activity of wine extracts and organochlorine pesticide residues in food." Environmental Health Perspectives 106, suppl 6 (December 1998): 1347–51. http://dx.doi.org/10.1289/ehp.98106s61347.

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Chanukya, B. S., and Navin K. Rastogi. "Extraction of alcohol from wine and color extracts using liquid emulsion membrane." Separation and Purification Technology 105 (February 2013): 41–47. http://dx.doi.org/10.1016/j.seppur.2012.12.001.

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Baek, Jae Yeol, and Sun-Young Lim. "Flavonoid and Phenol Contents and Antioxidant Effect of Wine By-product Extracts." Journal of Life Science 26, no. 8 (August 30, 2016): 948–54. http://dx.doi.org/10.5352/jls.2016.26.8.948.

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Lambropoulos, Ioannis, and Ioannis G. Roussis. "Antioxidant activity of red wine phenolic extracts towards oxidation of corn oil." European Journal of Lipid Science and Technology 109, no. 6 (June 2007): 623–28. http://dx.doi.org/10.1002/ejlt.200700050.

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Mazué, Frédéric, Dominique Delmas, Genoveva Murillo, Diana Saleiro, Emeric Limagne, and Norbert Latruffe. "Differential protective effects of red wine polyphenol extracts (RWEs) on colon carcinogenesis." Food & Function 5, no. 4 (2014): 663. http://dx.doi.org/10.1039/c3fo60417a.

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Sánchez-Gómez, R., A. Zalacain, F. Pardo, G. L. Alonso, and M. R. Salinas. "Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality." Food Research International 98 (August 2017): 40–49. http://dx.doi.org/10.1016/j.foodres.2017.01.004.

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Journal articles on the topic 'Wine extracts'

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