Log in

Relevant bibliographies by topics / Red Wine Extract / Journal articles

To see the other types of publications on this topic, follow the link: Red Wine Extract.

Journal articles on the topic 'Red Wine Extract'

Author: Grafiati

Published: 20 April 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Red Wine Extract.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Sato, Motoaki, Partha S. Ray, Gautam Maulik, et al. "Myocardial Protection with Red Wine Extract." Journal of Cardiovascular Pharmacology 35, no. 2 (2000): 263–68. http://dx.doi.org/10.1097/00005344-200002000-00013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

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 (2021): 2783. http://dx.doi.org/10.3390/ijerph18052783.

Full text

Abstract:

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 concentratio

APA, Harvard, Vancouver, ISO, and other styles

3

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 (2021): 1499. http://dx.doi.org/10.3390/foods10071499.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

4

Esparza, Irene, Blanca Martínez-Inda, María José Cimminelli, et al. "Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants." Biomolecules 10, no. 10 (2020): 1369. http://dx.doi.org/10.3390/biom10101369.

Full text

Abstract:

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 differ

APA, Harvard, Vancouver, ISO, and other styles

5

Fragopoulou, Elizabeth, Filio Petsini, Maria Choleva, et al. "Evaluation of Anti-Inflammatory, Anti-Platelet and Anti-Oxidant Activity of Wine Extracts Prepared from Ten Different Grape Varieties." Molecules 25, no. 21 (2020): 5054. http://dx.doi.org/10.3390/molecules25215054.

Full text

Abstract:

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 cytokine

APA, Harvard, Vancouver, ISO, and other styles

6

Rabai, M., A. Toth, P. Kenyeres, et al. "In vitro hemorheological effects of red wine and alcohol-free red wine extract." Clinical Hemorheology and Microcirculation 44, no. 3 (2010): 227–36. http://dx.doi.org/10.3233/ch-2010-1267.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Halpern, M. J., A.-L. Dahlgren, I. Laakso, T. Seppänen-Laakso, J. Dahlgren, and PA McAnulty. "Red-wine Polyphenols and Inhibition of Platelet Aggregation: Possible Mechanisms, and Potential Use in Health Promotion and Disease Prevention." Journal of International Medical Research 26, no. 4 (1998): 171–80. http://dx.doi.org/10.1177/030006059802600401.

Full text

Abstract:

An extract from red-wine grape fermentation, ANOX® has been developed as a source of red-wine polyphenols, which are thought to inhibit several of the pathogenic pathways that lead to cardiovascular disease. New data indicate that this extract has a significantly greater effect than either red wine or red-wine powder on the inhibition of platelet aggregation in vitro. Based on this data, about 300–500 mg of the extract is equivalent to the daily dose of red-wine polyphenols that appears to protect against cardiovascular disease. The possible synergistic effect of red-wine polyphenols with vita

APA, Harvard, Vancouver, ISO, and other styles

8

Aiello, Ernesto A., and Horacio E. Cingolani. "A possible subcellular mechanism underlying the “French paradox”: the opening of mitochondrial KATP channels." Applied Physiology, Nutrition, and Metabolism 36, no. 5 (2011): 768–72. http://dx.doi.org/10.1139/h11-089.

Full text

Abstract:

A reduction in the risk of coronary heart disease has been associated to moderate red wine consumption. We tested whether a nonalcoholic red wine extract would open mitochondrial KATP channels in guinea pig myocytes. The opening of mitochondrial KATP channels was assessed by endogenous flavoprotein fluorescence. Red wine extract (100 μg·mL–1) increased flavoprotein oxidation (10.9% ± 1.2%, n = 20). This effect was prevented by the mitochondrial KATP channel blocker, 5-hydroxydecanoate (500 µmol·L–1; 0.3% ± 1.1%, n = 13), confirming the hypothesis that red wine extract opens mitochondrial KATP

APA, Harvard, Vancouver, ISO, and other styles

9

Carullo, Gabriele, Amer Ahmed, Fabio Fusi, et al. "Vasorelaxant Effects Induced by Red Wine and Pomace Extracts of Magliocco Dolce cv." Pharmaceuticals 13, no. 5 (2020): 87. http://dx.doi.org/10.3390/ph13050087.

Full text

Abstract:

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 ski

APA, Harvard, Vancouver, ISO, and other styles

10

Cinelli, Sbrocchi, Iacovino, et al. "Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability." Colloids and Interfaces 3, no. 3 (2019): 59. http://dx.doi.org/10.3390/colloids3030059.

Full text

Abstract:

The benefits associated with the consumption of red wine due to its rich pool of phenolic compounds are well-recognized, thanks to the antioxidant activity related to these kinds of molecules. However, wine drinking should be done in moderation, or is forbidden for some populations for ethnic or religious reasons. One way to still enjoy the advantages of red wine is to use its dry extract. In order to test the ability of the red wine dry extract to reveal its antioxidant activity, it was solubilized in water to produce water-in-oil (W/O) emulsions based on olive oil. After the selection of the

APA, Harvard, Vancouver, ISO, and other styles

11

Nguyen, Capone, Johnson, Jeffery, Danner, and Bastian. "Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract." Foods 8, no. 11 (2019): 538. http://dx.doi.org/10.3390/foods8110538.

Full text

Abstract:

Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of the resulting wines. The fermentation kinetics of red grape juice were not significantly different between ferments. Basic chemical analyses plus headspace solid-phase micro-extraction (HS-SPME), gas chromatography‒mass spectrometry (GC-MS), and a rat

APA, Harvard, Vancouver, ISO, and other styles

12

Darıcı, Burcu, and Hatice Kalkan Yıldırım. "The Effects of Different Plant Extracts on Wine Phenolic Contents and Antioxidant Activities Used as an Alternatives of Sulphur Dioxide During Wine Production." Turkish Journal of Agriculture - Food Science and Technology 7, no. 9 (2019): 1435–45. http://dx.doi.org/10.24925/turjaf.v7i9.1435-1445.2738.

Full text

Abstract:

Sulphur dioxide (SO2) is commonly used as an antioxidant and antimicrobial additive during wine production. Nowadays, consumers preferred foods treated with natural preservatives. The aims 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 of red wines (Cabernet sauvignon). The experimental design was achieved by using different plant extracts (grape pomace, rosemary and blueberry) at different concentrations. As control groups were used wine sampl

APA, Harvard, Vancouver, ISO, and other styles

13

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.

Full text

Abstract:

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 des

APA, Harvard, Vancouver, ISO, and other styles

14

Yan, Tingxu, Yingying Sun, Bo Wu, et al. "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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

15

Mollica, Adriano, Giuseppe Scioli, Alice Della Valle, et al. "Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo." Antioxidants 10, no. 11 (2021): 1704. http://dx.doi.org/10.3390/antiox10111704.

Full text

Abstract:

Grape pomace is commonly considered a waste product of monovarietal red wine production. Methods: HPLC-DAD analysis was performed to determine the polyphenol and flavonoid contents of all the extracts obtained from Montepulciano d’Abruzzo red wine and grape skins whereas, GC-MS was applied to the determination of fatty acid composition in grape seeds oil. Biological characterization involves antioxidant and antimicrobial assays for all the extracts and seeds oil; Their ability to inhibit α-glucosidase, α-amylase, α-tyrosinase, and ChE enzymes was also detected, together with anti-inflammatory

APA, Harvard, Vancouver, ISO, and other styles

16

KHAN, Noorafza Q., Delphine M. LEES, Julie A. DOUTHWAITE, Martin J. CARRIER, and Roger CORDER. "Comparison of red wine extract and polyphenol constituents on endothelin-1 synthesis by cultured endothelial cells." Clinical Science 103, s2002 (2002): 72S—75S. http://dx.doi.org/10.1042/cs103s072s.

Full text

Abstract:

Regular consumption of red wine reduces mortality from coronary heart disease. This observation has been attributed to the anti-thrombotic effects of ethanol and to the antioxidant properties of polyphenolic compounds present in red wine. Here we show that an extract of red wine polyphenols causes a concentration-dependent inhibition of endothelin-1 synthesis in cultured bovine aortic endothelial cells. This action was associated with modifications in phosphotyrosine staining, indicating that the active components of red wine cause specific modifications of tyrosine kinase signalling. Thus inh

APA, Harvard, Vancouver, ISO, and other styles

17

Chopra, Mridula, Patricia E. E. Fitzsimons, John J. Strain, David I. Thurnham, and Alan N. Howard. "Nonalcoholic Red Wine Extract and Quercetin Inhibit LDL Oxidation without Affecting Plasma Antioxidant Vitamin and Carotenoid Concentrations." Clinical Chemistry 46, no. 8 (2000): 1162–70. http://dx.doi.org/10.1093/clinchem/46.8.1162.

Full text

Abstract:

Abstract Background: Antioxidant enrichment of LDL can increase its resistance to oxidation and hence reduce its atherogenicity. The objective of the present study was to investigate whether in vivo supplementation with nonalcoholic red wine extract and quercetin can increase the oxidative resistance of LDL, and also whether the supplementation has any effect on other antioxidative micronutrients present in the blood. Methods: Twenty-one male subjects were supplemented with a placebo drink for 2 weeks and randomized into two groups. One group (n = 11) received the red wine extract (1 g/day, eq

APA, Harvard, Vancouver, ISO, and other styles

18

Soulat, Thierry, Catherine Philippe, Claire Bal dit Sollier, et al. "Wine constituents inhibit thrombosis but not atherogenesis in C57BL/6 apolipoprotein E-deficient mice." British Journal of Nutrition 96, no. 2 (2006): 290–98. http://dx.doi.org/10.1079/bjn20061818.

Full text

Abstract:

Regular and moderate wine consumption is one of the explanations suggested for the lower incidence of cardiovascular events in France compared with other industrialized countries. We evaluated whether alcohol alone or combined with red wine polyphenols reduced plaque size and/or attenuated thrombotic reactivity at the site of advanced atherosclerotic lesions. Red wine extract, or purified (+)-catechin with alcohol, or alcohol alone, was added for 12 weeks to the drinking water of apoE-deficient (apoE−/−) C57B/ mice and wild-type counterparts. In the apoE−/−mice, all alcohol-containing mixtures

APA, Harvard, Vancouver, ISO, and other styles

19

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 (2010): 179. http://dx.doi.org/10.20870/oeno-one.2010.44.3.1472.

Full text

Abstract:

<p style="text-align: justify;"><strong>Aims</strong>: 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.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Proteins from different sources were tested: wheat (seven glutens), maize (one protein extract and one hydrolysed glu

APA, Harvard, Vancouver, ISO, and other styles

20

Morris, Justin R. "Health Functionality in Grapes and Wine." HortScience 31, no. 4 (1996): 693d—693. http://dx.doi.org/10.21273/hortsci.31.4.693d.

Full text

Abstract:

The moderate consumption of red wine, grapes, raisins, and grape juice has a demonstrably positive effect on human health. Scientifically conducted surveys have shown that the effects of moderate intake of red wine reduces circulatory disease. Legislative efforts on labeling red wine to show the scientific evidence of this statement are receiving favorable attention. The antioxidant resveratrol, present in the skins of the grape in any of its various forms, is believed to be the agent primarily responsible for the healthful benefits demonstrated. It has been shown to affect lipid metabolism in

APA, Harvard, Vancouver, ISO, and other styles

21

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

Full text

Abstract:

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 commerc

APA, Harvard, Vancouver, ISO, and other styles

22

Botden, Ilse P. G., Hisko Oeseburg, Matej Durik, et al. "Red wine extract protects against oxidative-stress-induced endothelial senescence." Clinical Science 123, no. 8 (2012): 499–507. http://dx.doi.org/10.1042/cs20110679.

Full text

Abstract:

Red wine polyphenols may preserve endothelial function during aging. Endothelial cell senescence enhances age-related endothelial dysfunction. We investigated whether RWE (red wine extract) prevents oxidative-stress-induced senescence in HUVECs (human umbilical-vein endothelial cells). Senescence was induced by exposing HUVECs to tBHP (t-butylhydroperoxide), and quantified by senescence-associated β-galactosidase staining. RWE (0–50 μg/ml) concentration dependently decreased senescence by maximally 33±7.1%. RWE prevented the senescence-associated increase in p21 protein expression, inhibited t

APA, Harvard, Vancouver, ISO, and other styles

23

Raposo, Rafaela, María José Ruiz-Moreno, Teresa Garde-Cerdán, et al. "Grapevine-shoot stilbene extract as a preservative in red wine." Food Chemistry 197 (April 2016): 1102–11. http://dx.doi.org/10.1016/j.foodchem.2015.11.102.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Stranieri, Chiara, Flavia Guzzo, Sofia Gambini, Luciano Cominacini, and Anna Maria Fratta Pasini. "Intracellular Polyphenol Wine Metabolites Oppose Oxidative Stress and Upregulate Nrf2/ARE Pathway." Antioxidants 11, no. 10 (2022): 2055. http://dx.doi.org/10.3390/antiox11102055.

Full text

Abstract:

Moderate wine consumption has been associated with several benefits to human health due to its high polyphenol content. In this study, we investigated whether polyphenols contained in a particular red wine, rich in polyphenols, can pass the cell membrane and switch the oxidant/antioxidant balance toward an antioxidant pattern of THP-1 cells and human cardiomyocytes through a gene regulatory system. First, we identified which metabolite polyphenols present in red wine extract cross cell membranes and may be responsible for antioxidant effects. The results showed that the wine metabolites in tre

APA, Harvard, Vancouver, ISO, and other styles

25

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

Full text

Abstract:

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 res

APA, Harvard, Vancouver, ISO, and other styles

26

Tekos, Fotios, Zoi Skaperda, Periklis Vardakas, et al. "Redox Biomarkers Assessment after Oral Administration of Wine Extract and Grape Stem Extract in Rats and Mice." Molecules 28, no. 4 (2023): 1574. http://dx.doi.org/10.3390/molecules28041574.

Full text

Abstract:

Wine and by-products of the winemaking process, such as grape stems, are rich in bioactive polyphenolic compounds that might be beneficial for animal and human health. In recent years, the administration of dietary polyphenols with strong antioxidant and cytoprotective properties has constituted an emerging line of research interest toward disease prevention. However, in scientific literature, only a limited number of studies have investigated the safety and the toxicological risks of polyphenolic compounds in vivo. Based on the above, the purpose of the present study was two-fold: first, to e

APA, Harvard, Vancouver, ISO, and other styles

27

Kunová, Simona, Soňa Felsöciová, Eva Tvrdá, et al. "Antimicrobial activity of resveratrol and grape pomace extract." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 363–68. http://dx.doi.org/10.5219/1054.

Full text

Abstract:

Resveratrol is commonly found in food and drinks, including red wine and grapes. Grape extracts have a potent antimicrobial activity in vitro. The antimicrobial activity of plant extracts is the base of their potential application in food preservation agents, pharmaceuticals, cosmetics, alternative drugs and natural therapies. The aim of our study was to evaluate the antimicrobial activity of resveratrol and Blue Frankish pomace extract against Grampositive and Gramnegative bacteria as well as yeasts from the genus Candida. Six bacterial strains (three Grampositive bacteria Staphylococcus aure

APA, Harvard, Vancouver, ISO, and other styles

28

Kojić, Nebojša, and Lidija Jakobek. "Difference of physico-chemical properties of red wines in polyethylenterephtalate and bag in box packaging." Croatian journal of food science and technology 14, no. 1 (2022): 1–7. http://dx.doi.org/10.17508/cjfst.2022.14.1.01.

Full text

Abstract:

Studies have shown that the type of packaging can affect the quality and physico-chemical features of foods stored over a longer period of time. Important physico-chemical characteristics of wines that can change over a storage period are alcoholic strength, the amount of acidity or sulfur dioxide, relative density of wines or total dry extract. The aim of this paper was to determine and compare the physico-chemical properties of red wines (Cabernet sauvignon, Frankovka, Merlot and Pinot noir), stored over a period of one year in two different types of packaging (polyethylene terephthalate and

APA, Harvard, Vancouver, ISO, and other styles

29

Kitova, L. G., E. Daskalova, S. Delchev, and S. I. Kitov. "HDL cholesterol modulation by Aronia melanocarpa and red wine extract supplementation." Atherosclerosis 315 (December 2020): e151. http://dx.doi.org/10.1016/j.atherosclerosis.2020.10.466.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Aziato, Kokou, Ekpetsi Chantal Bouka, Povi Lawson-Evi, Aly Savadogo, and Eklu-Gadegbeku Kwashie. "Sparkling ′′wine′′ production tests from extract of Hibiscus sabdariffa L. flowers." International Journal of Biological and Chemical Sciences 14, no. 9 (2021): 3231–40. http://dx.doi.org/10.4314/ijbcs.v14i9.20.

Full text

Abstract:

The red calyces of Hibiscus sabdariffa L. are widely used in the production of soft drinks in Africa. The anthocyanin pigments of the calyx give a red color to the drinks which are very appreciated by populations. The aim of this study was to develop a sparkling drink with characteristics similar to those of red wine. The production tests were carried out with the calyces of Hibiscus sabdariffa L. commonly called "Bissap" and three types of fermentation: one based on palm wine lees, another by Saccharomyces cerevisiae and a third by endogenous fermentation or control wine. Physicochemical anal

APA, Harvard, Vancouver, ISO, and other styles

31

Milutinović, Milena, Sava Vasić, Ana Obradović, et al. "Phytochemical Evaluation, Antimicrobial and Anticancer Properties of New “Oligo Grapes” Supplement." Natural Product Communications 14, no. 6 (2019): 1934578X1986037. http://dx.doi.org/10.1177/1934578x19860371.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

32

Babaeva, M. V., V. M. Zhirov, S. V. Zhukovskaya, S. Yu Makarov, D. A. Kazartsev, and G. N. Egorova. "Research of extract components for the purpose of quality control and safety of wines." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (2022): 012109. http://dx.doi.org/10.1088/1755-1315/1052/1/012109.

Full text

Abstract:

Abstract The problem of the quality of alcoholic beverages is relevant in many countries. Despite modern methods of quality control, the market is full of counterfeit and surrogate alcohol. One of the main indicators of the quality of wine products is the extract. Phenolic compounds account for up to 10% of the amount of extractive components of wine. In addition, Malvidin-3,5-di-O-glycoside is normalized by MOVV. In order to determine the qualitative indicators by the method of high-performance liquid chromatography, wine samples were examined and a comparative analysis of the qualitative and

APA, Harvard, Vancouver, ISO, and other styles

33

Yoncheva, Tatyana, Attila Kantor, Eva Ivanišova, and Nataliia Nikolaieva. "Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 14, no. 1-2 (2019): 53–59. http://dx.doi.org/10.31895/hcptbn.14.1-2.1.

Full text

Abstract:

A study of the chemical composition, the antioxidant capacity and the sensory characteristics of three Bulgarian wines (vintage 2015) from the native cultivars Misket Vrachanski (white), Pamid (red) and Gamza (red), grown in the region of Pleven, Central Northern Bulgaria was carried out. The results showed that the wine composition was mainly determined by the cultivar and its peculiarities. Misket Vrachanski white wine had the lowest rate of sugar-free extract, glycerol, total phenolic compounds and the highest acid content. From the red wine samples, Pamid had lower rates for the above para

APA, Harvard, Vancouver, ISO, and other styles

34

Radojevic, Ivana, Katarina Mladenovic, Mirjana Grujovic, and Sava Vasic. "Grape stalks as a source of antioxidant and antimicrobial substances and their potential application." Botanica Serbica 46, no. 2 (2022): 179–86. http://dx.doi.org/10.2298/botserb2202179r.

Full text

Abstract:

This research project aimed to analyse the biological potential of aqueous, ethanolic, methanolic, and ethyl acetate extracts of red grape stalks, as well as lyophilised red grape stalks from Krnjevo (Serbia). The concentration of the total phenols and flavonoids, as well as the antioxidant activity of the stalk extracts were measured by means of the spectrophotometric method. In vitro antimicrobial activity of 23 selected species of microorganisms (13 species of bacteria and 10 species of fungi) was evaluated by determining the minimum inhibitory concentration (MIC) and the minimum microbicid

APA, Harvard, Vancouver, ISO, and other styles

35

Muñoz-Bernal, Óscar A., Alma A. Vazquez-Flores, Laura A. de la Rosa, Joaquín Rodrigo-García, Nina R. Martínez-Ruiz, and Emilio Alvarez-Parrilla. "Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds." Foods 12, no. 6 (2023): 1194. http://dx.doi.org/10.3390/foods12061194.

Full text

Abstract:

The beneficial health effect of red wine depends on its phenolic content and the phenolic content in red wines is affected by ecological, agricultural, and enological practices. Enriched wines have been proposed as an alternative to increase the phenolic content in wines. Nevertheless, phenolic compounds are related to the sensory characteristics of red wines, so enrichment of red wines requires a balance between phenolic content and sensory characteristics. In the present study, a Merlot red wine was enriched with a phenolic extract obtained from Cabernet Sauvignon grape pomace. Two levels of

APA, Harvard, Vancouver, ISO, and other styles

36

Gombau, J., P. Pons, D. Fernández, et al. "Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine." BIO Web of Conferences 12 (2019): 02004. http://dx.doi.org/10.1051/bioconf/20191202004.

Full text

Abstract:

Wines from grapes of Cabernet Sauvignon of the AOC Tarragona were elaborated with supplementation or not of two specific inactivated dry yeasts (Optired® and Optimum Red®; Lallemand Inc.) or with an experimental grape-skin extract. All the wines treated were significantly less astringent than the control wine because both inactivated dry yeast and the skin extract released polysaccharides which probably inhibit interactions between salivary proteins and tannins, and because their presence decrease the proportion of seed tannins and increase the proportion of skin tannins in the final wines.

APA, Harvard, Vancouver, ISO, and other styles

37

Liu, Fu-Chao, and Huang-Ping Yu. "Red wine extract, resveratrol, on maintenance of organ function following trauma-hemorrhage." Functional Foods in Health and Disease 2, no. 10 (2012): 351. http://dx.doi.org/10.31989/ffhd.v2i10.76.

Full text

Abstract:

Resveratrol, is a polyphenol that can be extracted from grapes and red wine, possess potential anti-inflammatory effects, which would result in the reduction of cytokine production, the alteration of the expression of adhesion molecule molecules, and the inhibition of neutrophil function. Resveratrol might also act as an antioxidant, anti-aging, and control of cell cycle and apoptosis. Resveratrol has been shown to have protective effects for patients in shock-like states. Such protective phenomenon is reported to be implicated in a variety of intracellular signaling pathways including the reg

APA, Harvard, Vancouver, ISO, and other styles

38

Ruiz-Moreno, María J., Rafaela Raposo, Belén Puertas, et al. "Effect of a grapevine-shoot waste extract on red wine aromatic properties." Journal of the Science of Food and Agriculture 98, no. 15 (2018): 5606–15. http://dx.doi.org/10.1002/jsfa.9104.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Chalons, Pauline, Flavie Courtaut, Emeric Limagne, et al. "Red Wine Extract Disrupts Th17 Lymphocyte Differentiation in a Colorectal Cancer Context." Molecular Nutrition & Food Research 64, no. 11 (2020): 1901286. http://dx.doi.org/10.1002/mnfr.201901286.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Chiu, Hui-Fang, You-Cheng Shen, Ting-Yun Huang, Kamesh Venkatakrishnan, and Chin-Kun Wang. "Cardioprotective Efficacy of Red Wine Extract of Onion in Healthy Hypercholesterolemic Subjects." Phytotherapy Research 30, no. 3 (2015): 380–85. http://dx.doi.org/10.1002/ptr.5537.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Scalzini, Giulia, Alejandro López-Prieto, Maria A. Paissoni, et al. "Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins." Foods 9, no. 12 (2020): 1747. http://dx.doi.org/10.3390/foods9121747.

Full text

Abstract:

In winemaking, oenological tannins are used to preserve wine colour by enhancing the antioxidant activity, taking part in copigmentation, and forming polymeric pigments with anthocyanins. As a novel processing aid, in this study, a biosurfactant extract was evaluated as a solubilizing and stabilizing agent of anthocyanins in red wine. The biosurfactant extract under evaluation was obtained from a fermented residual stream of the corn milling industry named corn steep liquor (CSL). Two red winegrape varieties (Vitis vinifera L. cv. Aglianico and Cabernet sauvignon) were studied for anthocyanin

APA, Harvard, Vancouver, ISO, and other styles

42

Janega, Pavol, Jana Klimentová, Andrej Barta та ін. "Red wine extract decreases pro-inflammatory markers, nuclear factor-κB and inducible NOS, in experimental metabolic syndrome". Food Funct. 5, № 9 (2014): 2202–7. http://dx.doi.org/10.1039/c4fo00097h.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Vargas-Vera, Maria, Camilo Salles, Joaquin Parot, and Sebastian Letelier. "A E-Business Case of Study." International Journal of Knowledge Society Research 8, no. 3 (2017): 1–20. http://dx.doi.org/10.4018/ijksr.2017070101.

Full text

Abstract:

The main purpose of this research was to find relations between the chemical composition of the wines and the wine testers' opinions on the wine quality. We used in our study a dataset which contains examples of red wine from Vinho Verde, Portugal. Firstly, we did an analysis on the attributes of the examples, in the dataset, to find correlations between quantitative and qualitative properties in wines. Secondly, we performed clustering using the algorithms k-means and x-means. Additionally, we used the J48 algorithm for getting a decision tree and then to extract first order logic rules. We c

APA, Harvard, Vancouver, ISO, and other styles

44

Ageyeva, Natalia, Anastasia Tikhonova, Boris Burtsev, and Anton Khrapov. "Effect of Yeast Biosorbents on Wine Quality." Food Processing: Techniques and Technology 52, no. 4 (2022): 631–39. http://dx.doi.org/10.21603/2074-9414-2022-4-2392.

Full text

Abstract:

Foreign food industries know a variety of products derived from wine yeast cells. These products are used to improve the sensory properties of wine. This article describes the effect of a new yeast biosorbent on the sensory and physicochemical properties of white and red wine, e.g., their sorption capacity for heavy metals. The research featured red and white wines treated with the novel biosorbent. Glutarom (France) served as control. The study relied on various physicochemical, organoleptic, biochemical, and microbiological methods. The biosorbent affected neither the volume frac

APA, Harvard, Vancouver, ISO, and other styles

45

Yoncheva, Tatyana, Mehmet Gülcü, and Elka Kóňová. "Comparative Study of the Phenolic Complex, the Resveratrol Content and the Organoleptic Profile of Bulgarian Wines." Acta Horticulturae et Regiotecturae 21, no. 2 (2018): 36–41. http://dx.doi.org/10.2478/ahr-2018-0009.

Full text

Abstract:

Abstract A comparative study of the phenolic complex, the resveratrol content, the antioxidant activity and the organoleptic profile of Bulgarian wines from the local vine varieties Dimyat, Pamid, Gamza and from the hybrid varieties Plevenska rosa, Storgozia, Kaylashki rubin was carried out. Differences in the chemical composition and tasting characteristics of the experimental wines were identified. As for the white wines, Dimyat had higher sugar-free extract and titratable acidity, while concerning the red ones, Storgozia and Kaylashki rubin showed higher rates. The trans-resveratrol amount

APA, Harvard, Vancouver, ISO, and other styles

46

Kačániová, Miroslava, Simona Kunová, Jozef Sabo, et al. "Identification of Yeasts with Mass Spectrometry during Wine Production." Fermentation 6, no. 1 (2020): 5. http://dx.doi.org/10.3390/fermentation6010005.

Full text

Abstract:

The aim of the present study was to identify yeasts in grape, new wine “federweisser” and unfiltered wine samples. A total amount of 30 grapes, 30 new wine samples and 30 wine samples (15 white and 15 red) were collected from August until September, 2018, from a local Slovak winemaker, including Green Veltliner (3), Mūller Thurgau (3), Palava (3), Rhein Riesling (3), Sauvignon Blanc (3), Alibernet (3), André (3), Blue Frankish (3), Cabernet Sauvignon (3), and Dornfelder (3) grapes; federweisser and unfiltered wine samples were also used in our study. Wort agar (WA), yeast extract peptone dextr

APA, Harvard, Vancouver, ISO, and other styles

47

Pineau, Bénédicte, Jean-Christophe Barbe, Cornelis Van Leeuwen, and Denis Dubourdieu. "Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines." OENO One 45, no. 1 (2011): 27. http://dx.doi.org/10.20870/oeno-one.2011.45.1.1485.

Full text

Abstract:

<p style="text-align: justify;"><strong>Aim</strong>: The aim of this study was to elucidate how an initially neutral Merlot must resulted in a wine with characteristic aromas of red- and black-berry fruit, focusing on the respective contributions of yeast metabolism together with grape juice, pulp, and skins.</p><p style="text-align: justify;"><strong>Methods and Results</strong>: Sensory analyses were performed on Merlot grape skin maceration models, based on observations in the winery. Initial findings revealed that strong fruity nuances appeared du

APA, Harvard, Vancouver, ISO, and other styles

48

Canalejo, Diego, Leticia Martínez-Lapuente, Belén Ayestarán, Silvia Pérez-Magariño, Thierry Doco, and Zenaida Guadalupe. "Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds." Molecules 28, no. 18 (2023): 6477. http://dx.doi.org/10.3390/molecules28186477.

Full text

Abstract:

Many authors have investigated the role of mannoproteins on wine quality, but very few have analyzed the use of grape-derived polysaccharides as they are not commercially available. In this study, purified grape-derived polysaccharides from red wine (WPP) and winemaking by-products (DWRP: Distilled Washing Residues Polysaccharides) were used as potential fining agents to modulate white wine flavor. Phenolics and volatile compounds were analyzed in the control and wines treated with WPP, DWRP, and commercial mannoproteins (CMs) after one and twelve months of bottling, and a sensory analysis was

APA, Harvard, Vancouver, ISO, and other styles

49

Tan, Y., and L. H. K. Lim. "trans -Resveratrol, an extract of red wine, inhibits human eosinophil activation and degranulation." British Journal of Pharmacology 155, no. 7 (2008): 995–1004. http://dx.doi.org/10.1038/bjp.2008.330.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Alegria, M., M. Jara, A. Cataldo, P. Aguirre, A. Gonzalez, and E. Bordeu. "Influence of freezing skin grapes to extract phenolic compounds during red wine maceration." BIO Web of Conferences 3 (2014): 02011. http://dx.doi.org/10.1051/bioconf/20140302011.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!