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Artykuły w czasopismach na temat „Wine as medicine”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 20 lutego 2023

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1

Halpern, G. M. "A celebration of wine: wine IS medicine." Inflammopharmacology 16, no. 5 (September 26, 2008): 240–44. http://dx.doi.org/10.1007/s10787-008-8024-9.

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McCann, Shaun R. "Serendipity in medicine and wine." Bone Marrow Transplantation 56, no. 7 (January 8, 2021): 1487–89. http://dx.doi.org/10.1038/s41409-020-01209-2.

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McCann, Shaun R. "Myths in wine and medicine." Bone Marrow Transplantation 57, no. 3 (November 23, 2021): 333–35. http://dx.doi.org/10.1038/s41409-021-01530-4.

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McCann, Shaun R. "Drones in wine and medicine." Bone Marrow Transplantation 57, no. 2 (November 12, 2021): 154–55. http://dx.doi.org/10.1038/s41409-021-01511-7.

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McCann, Shaun R. "Diversity in wine and medicine." Bone Marrow Transplantation 57, no. 4 (January 11, 2022): 521–23. http://dx.doi.org/10.1038/s41409-021-01549-7.

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McCann, Shaun R. "Rivalry in medicine and the wine business." Bone Marrow Transplantation 56, no. 8 (March 25, 2021): 1771–73. http://dx.doi.org/10.1038/s41409-021-01266-1.

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7

Nikolova, Piareta, Zlatislav Stoyanov, Dobrinka Doncheva, and Svetla Trendafilova. "Wine as a medicine in ancient times." Scripta Scientifica Pharmaceutica 5, no. 2 (December 27, 2018): 14. http://dx.doi.org/10.14748/ssp.v5i2.5610.

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8

trubek, amy b. "Wine Is Dead! Long Live Wine!" Gastronomica 6, no. 2 (2006): 88–90. http://dx.doi.org/10.1525/gfc.2006.6.2.88.

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9

De Leeuw, Marc, and Werner Jacobs. "Forensic emergency medicine: old wine in new barrels." European Journal of Emergency Medicine 17, no. 4 (August 2010): 186–91. http://dx.doi.org/10.1097/mej.0b013e328331f6ac.

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10

Pincus, Robert. "Wine, Place, and Identity in a Changing Climate." Gastronomica 3, no. 2 (2003): 87–93. http://dx.doi.org/10.1525/gfc.2003.3.2.87.

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

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11

Dobos, Gustav. "Integrative Medicine – Medicine of the future or ‘Old Wine in New Skins’?" European Journal of Integrative Medicine 1, no. 3 (October 2009): 109–15. http://dx.doi.org/10.1016/j.eujim.2009.08.001.

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12

Klaschik, Sven, Richard K. Ellerkmann, Jennifer Gehlen, Stilla Frede, and Tobias Hilbert. "From bench to bar side: Evaluating the red wine storage lesion." Open Life Sciences 16, no. 1 (January 1, 2021): 872–83. http://dx.doi.org/10.1515/biol-2021-0089.

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Abstract Vitally essential red fluids like packed cells and red wine are seriously influenced in quality when stored over prolonged periods. In the case of red cell concentrates, the resulting storage lesion has particular significance in perioperative medicine. We hypothesized that, in contrast, aging rather improves the properties of red wine in several ways. A translational approach, including (I) in vitro experiments, (II) a randomized, blinded crossover trial of acute clinical effects, and (III) a standardized red wine blind tasting was used. Three monovarietal wines (Cabernet Sauvignon,

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13

Somogyi, Simon, Elton Li, Trent Johnson, Johan Bruwer, and Susan Bastian. "The underlying motivations of Chinese wine consumer behaviour." Asia Pacific Journal of Marketing and Logistics 23, no. 4 (August 30, 2011): 473–85. http://dx.doi.org/10.1108/13555851111165039.

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PurposeThe purpose of this paper is to discover the underlying motivations of Chinese wine consumption.Design/methodology/approachQualitative focus group interviews were performed on 36 Chinese wine consumers and four focus groups were performed, with participants segmented into groups based on age and gender.FindingsThe main findings were that Chinese wine consumers are influenced by face and status. These issues may be affecting their wine consumption behaviours, particularly related to anomalous behaviours such as mixing red wine with lemonade and the rationale for the preference of cork‐cl

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14

Butyrskii, A., I. Butyrskaia, and E. Abkerimov. "TO TRADITIONS OF ENOTHERAPY (MEDICAL ASPECTS OF WINE CONSUMPTION)." Tavricheskiy Mediko-Biologicheskiy Vestnik 23, no. 4 (October 21, 2022): 81–90. http://dx.doi.org/10.29039/2070-8092-2020-23-4-81-90.

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

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15

Tyler, Patrick D. "Breakup Wine." Anesthesiology 120, no. 4 (April 1, 2014): 1036–37. http://dx.doi.org/10.1097/aln.0000000000000033.

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16

Tonon, T., and A. Lonvaud-Funel. "Arginine metabolism by wine Lactobacilli isolated from wine." Food Microbiology 19, no. 5 (October 2002): 451–61. http://dx.doi.org/10.1006/fmic.2002.0502.

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17

Kahn, Henry S. "Wine and Mortality." Annals of Internal Medicine 135, no. 1 (July 3, 2001): 66. http://dx.doi.org/10.7326/0003-4819-135-1-200107030-00031.

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18

Grønbaek, Morten. "Wine and Mortality." Annals of Internal Medicine 135, no. 1 (July 3, 2001): 66. http://dx.doi.org/10.7326/0003-4819-135-1-200107030-00032.

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19

Colver, G. B., and J. A. Savin. "Port wine stains." Journal of the Royal Society of Medicine 80, no. 10 (October 1987): 603. http://dx.doi.org/10.1177/014107688708001001.

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20

Pini, Pia. "Red wine lament." Lancet 344, no. 8923 (September 1994): 696. http://dx.doi.org/10.1016/s0140-6736(94)92142-3.

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21

Kaufman, HerbertS. "RED WINE HEADACHE." Lancet 331, no. 8592 (April 1988): 992–93. http://dx.doi.org/10.1016/s0140-6736(88)91805-3.

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22

Thomas, Tara Q. "Revolutions in Wine." Gastronomica 2, no. 2 (2002): 91–93. http://dx.doi.org/10.1525/gfc.2002.2.2.91.

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23

rothbaum, noah. "Old-school Wine." Gastronomica 6, no. 3 (2006): 72–75. http://dx.doi.org/10.1525/gfc.2006.6.3.72.

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24

hoffman, lynn. "Looking at Wine." Gastronomica 6, no. 3 (2006): 85–87. http://dx.doi.org/10.1525/gfc.2006.6.3.85.

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25

trubek, amy b., and chris keathley. "Does Wine Matter?" Gastronomica 11, no. 1 (2011): 100–103. http://dx.doi.org/10.1525/gfc.2011.11.1.100.

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26

Halliwell, Barry, and GeoffreyP Walsh. "Antioxidants in wine." Lancet 341, no. 8859 (June 1993): 1538. http://dx.doi.org/10.1016/0140-6736(93)90677-9.

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27

Young, Jake. "Drinking His Wine." Gastronomica 14, no. 2 (2014): 88. http://dx.doi.org/10.1525/gfc.2014.14.2.88.

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28

Chester, A. C. "Red wine fatigue." Archives of Internal Medicine 154, no. 10 (May 23, 1994): 1163a—1163. http://dx.doi.org/10.1001/archinte.154.10.1163a.

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29

Kalmykova, Elena Nikolayevna, Natalya Nikolayevna Kalmykova, and Tatyana Vladimirovna Gaponova. "BIOCHEMICAL COMPOSITION OF WINE MATERIALS FOR MAKING WINES OF THE PORT WINE TYPE FROM WHITE HYBRID VARIETIES OF GRAPES." Fruit growing and viticulture of South Russia 3, no. 69 (May 17, 2021): 316–25. http://dx.doi.org/10.30679/2219-5335-2021-3-69-316-325.

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30

nesto, bill. "Discovering Terroir in the Wines of Alsace." Gastronomica 8, no. 4 (2008): 87–90. http://dx.doi.org/10.1525/gfc.2008.8.4.87.

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Alsace vineyards are complex in subsoil type. The author proposes that the characteristics of the subsoil are the most indelible aspect of terroir. Many Alsace wine producers use sustainable, biologic, and biodynamic farming practices in order to best transfer flavors that could be attributed to subsoil type. Both the traditional and modern vinification and maturation methods of Alsace producers interfere minimally with the transfer of subsoil flavor to wine flavor. Hence, Alsace wine is the ideal locus to sense and understand ““terroir”” in wine. The author examines whether and how subsoil fl

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31

Tao, Yang, Juan Francisco García, and Da-Wen Sun. "Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process." Critical Reviews in Food Science and Nutrition 54, no. 6 (December 17, 2013): 817–35. http://dx.doi.org/10.1080/10408398.2011.609949.

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32

Benia Maia, Benia Maia. "World Economy of Winemaking." Economics 105, no. 4-5 (May 8, 2022): 284–95. http://dx.doi.org/10.36962/ecs105/4-5/2022-284.

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Old traditional winemaking countries are now ahead of new winemaking countries. In addition to countries with European and Middle Eastern viticultural traditions, wine production has begun on a large scale in Canada, Australia, Argentina, Chile, Mexico, New Zealand, South Africa, Australia and the Americas. The top wine exporters in 2019 are dominated by international wine trade in Italy, Spain and France - the total of 57.1 million hectoliters, which is 54% of the global market. Germany, the United Kingdom and the United States were the largest importers - a total of 40.4 million hectoliters,

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33

Kruyt, Moyo Chikondi. "Red Wine Again?" Journal of Bone and Joint Surgery-American Volume 97, no. 12 (June 2015): e52-1-2. http://dx.doi.org/10.2106/jbjs.o.00258.

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34

Grønbaek, M. "Wine and mortality." BioFactors 6, no. 4 (1997): 377–83. http://dx.doi.org/10.1002/biof.5520060402.

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35

Drori, Elyashiv, Zohar Amar, Nir Chen, Eitan Schneiderman та Maria Stanevsky. "יין הליוסטון ויין קפריסין – שחזור ייצורו של יין מתוק חזק בישראל בשיטת ייבוש חלקי של הענבים". Judea and Samaria Research Studies 30, № 2 (2021): 221–39. http://dx.doi.org/10.26351/jsrs/30-2/3.

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The current article presents the results of interdisciplinary research conducted in Israel over the last few years. This research aims to characterize the traditional varieties of the Holy Land, as well as the means of production and characteristics of the wines made from these varieties. In a previous paper, we suggested that unique apparatuses located at Hirbat Hablta are related to the production of a sweet wine named "Helioston," and presented the historical sources that support this claim. In the current article, we discuss the historical sources relating to Cyprus ("Cafrissin") wine and

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36

Martínez, Alberto, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández, and Manuel Ramírez. "Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts." Proceedings 70, no. 1 (November 10, 2020): 69. http://dx.doi.org/10.3390/foods_2020-07756.

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The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols.

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Gregory, Richard L. "Tasting Wine." Perception 36, no. 3 (March 2007): 321–22. http://dx.doi.org/10.1068/p3603ed.

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38

Enjolras, O. "Port-wine stains." Archives of Dermatology 121, no. 7 (July 1, 1985): 834c—834. http://dx.doi.org/10.1001/archderm.121.7.834c.

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Gaylarde, P. M. "Port-wine stains." Archives of Dermatology 123, no. 7 (July 1, 1987): 861–62. http://dx.doi.org/10.1001/archderm.123.7.861.

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40

Amarendra, Barsha, and Amarendra Kumar Das. "Adapting for Resilience: Exploring the Advent of Virtual Experiences in Pandemic-era Wine Tourism Offerings." Athens Journal of Tourism 9, no. 4 (November 23, 2022): 209–26. http://dx.doi.org/10.30958/ajt.9-4-2.

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When nations across the world were brought to an abrupt hiatus by the ravaging pandemic, the tourism industry was left in a quagmire. Tourism ventures were faced with the option of either suffering through an onslaught of hardships; while hoping to be relieved of it soon or adapting for resilience in order to cushion the blow. If they choose the latter, the conventional playbook of experience offerings and customer interactions had to be reinvented. It was a choice that the wine tourism sectors in America and Europe made; a choice that charted its course towards embracing the attributes of vir

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41

BROUSTET, J.-P. "Wine and health." Heart 81, no. 5 (May 1, 1999): 459–60. http://dx.doi.org/10.1136/hrt.81.5.459.

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42

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

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The results of technological studies of intro-duced wine grape varieties growing on the ampelographic collection of the Institute are shown: Barhatny, Viorica, Golubok, Megra-buer, which are characterized by high sugar accumulation. Liqueur wines were prepared according to the classical technology and the main physical and chemical parameters of the wort and wine were determined. The research was carried out in the laboratory of winemak-ing technology in the conditions of micro-wine production. The weight of one batch of grapes was 10–25 kg. Wine distillate was used as an alcoholic agent. To p

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43

Rapp, A., and H. Mandery. "Wine aroma." Experientia 42, no. 8 (August 1986): 873–84. http://dx.doi.org/10.1007/bf01941764.

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44

Lante, Anna, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino, Antonella Crapisi, Gabriella Pasini, Stefania Malavasi, and Andrea Curioni. "Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions." Agriculture 13, no. 2 (February 10, 2023): 415. http://dx.doi.org/10.3390/agriculture13020415.

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In this opinion article we explore the link between regular wine consumption and human health, starting from the teachings that Alvise Cornaro, a Scholar at the University of Padova, left us, especially on his “La Vita Sobria”, a treatise published in Padova in 1558. A key role in his suggested diet is reserved for wine, an alcoholic beverage that, he advocated, should be consumed regularly, a concept that fits well with the central role that wine played in the Middle age society. Indeed, at that time, wine was consumed in large quantities, and it was generally mixed with water to make the lat

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45

bowman, sharon. "The Secret Joys of Chinon." Gastronomica 7, no. 4 (2007): 75–77. http://dx.doi.org/10.1525/gfc.2007.7.4.75.

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Far away from the shining poles of France's two major wine regions, Bordeaux and Burgundy, Chinon is hidden away in the Loire Valley. Its wines are just as secret. Are they intellectuals' wines, as Jules Romains wrote, rife with unexpected savors, or are they simple country quaffers? However the wines of Chinon are seen, they must first be seen at all. And once they are on the oenophile's horizon, they require a certain type of gaze. In a world that is witnessing an increasingly technical approach to wine, both in wine tasting and wine making, Chinon's Cabernet Franc charms are atavistic rathe

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46

Bucher, Tamara, Eveline Frey, Magdalena Wilczynska, Kristine Deroover, and Simone Dohle. "Consumer perception and behaviour related to low-alcohol wine: do people overcompensate?" Public Health Nutrition 23, no. 11 (May 19, 2020): 1939–47. http://dx.doi.org/10.1017/s1368980019005238.

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AbstractObjective:Compared with standard wines, low-alcohol wines may have several social and health benefits. Innovative production processes have led to high-quality light wines. It is, however, unclear how consumers perceive and consume these alcohol-reduced wines. The current study aimed to investigate how people evaluate low-alcohol wine (Sauvignon Blanc) and if the reduction in alcohol and the information that a wine is low in alcohol influences consumption.Design:Randomised controlled trial (RCT).Setting:Participants were invited to a wine tasting and randomised into one of the three co

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47

Del Giudice, Luisa. "Wine Makes Good Blood." Ethnologies 22, no. 2 (2000): 209. http://dx.doi.org/10.7202/1087900ar.

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Perman, Gunvor. "Hemochromatosis and Red Wine." Acta Medica Scandinavica 182, no. 3 (April 24, 2009): 281–84. http://dx.doi.org/10.1111/j.0954-6820.1967.tb11524.x.

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Bradbury, Jane. "Wine and stroke risk." Lancet 352, no. 9143 (December 1998): 1833. http://dx.doi.org/10.1016/s0140-6736(05)79897-4.

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Martin, A. Lynn. "The Baptism of Wine." Gastronomica 3, no. 4 (2003): 21–30. http://dx.doi.org/10.1525/gfc.2003.3.4.21.

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