ライフサイエンスコーパス: wine

1 leaf removal increased anthocyanins in final wine.

2 reminiscent of mint, detected in the studied wine.

3 hat is present in virgin olive oil (VOO) and wine.

4 onisin B2 (FB2) from model solutions and red wine.

5 ignificantly reduced relative to the initial wine.

6 bined Cys/GSH and copper treatments in white wine.

7 volatile composition of interspecific hybrid wine.

8 her enzymatic flavor modifications to cherry wine.

9 ne is affected by overall composition of the wine.

10 reported here for the first time in roselle wine.

11 lutions, and in wheat flour, grape juice and wine.

12 below sotolon odor threshold for any type of wine.

13 ealth benefits of certain foods, such as red wine.

14 fermentation to influence the final aroma of wine.

15 n the pineapple vinegar than in the original wine.

16 henolic components and sensory attributes of wine.

17 ine aging or premox according to the type of wine.

18 opylene glycol, sorbic and benzoic acids) in wines.

19 in modulating MeSH and EtSH accumulation in wines.

20 been developed for obtaining distinct white wines.

21 from Dekkera/Brettanomyces contaminated red wines.

22 nins and total phenolic compounds than other wines.

23 total phenols, but higher than in C and CPM wines.

24 oligomeric flavan-3-ols, and terpenes in the wines.

25 d, p-coumaric acid, and vanillic acid in red wines.

26 production of sfursat, fortified and passito wines.

27 e the flavour, aroma and quality of finished wines.

28 R)-C10 massoia lactone is found in musts and wines.

29 pact on the sensory quality and longevity of wines.

30 decreased activity and also of that for red wines.

31 ng the negative sensory impact of VPs in red wines.

32 nce of VPs without changing their amounts in wines.

33 ared with untreated and fined with bentonite wines.

34 LAB) strains on ester levels in Bordeaux red wines.

35 f pesticides per sample were obtained in org wines.

36 PDA) for sotolon quantification in different wines.

37 g the growing season on its level in old red wines.

38 nes comparable in alcohol to the substituted wines.

39 lied for the analysis of 41 red and 17 white wines.

40 ulphite or ochratoxin A between org and conv wines.

41 their common precursor, menthofuran, in red wines.

42 mainly significantly less represented in org wines.

43 determine volatile compounds in Vinho Verde wines.

44 me, reported for the first time in sparkling wines.

45 ciated with large increases in H2S in Shiraz wines.

46 teins (38-55%) were the major PS in the base wines.

47 Three wines (a Rose wine, a Pelaverga and a Barbera red wines)

48 Three wines (a Rose wine, a Pelaverga and a Barbera red wines) were dealcoho

49 rints from FT-ICR-MS data could discriminate wines according to the added concentration to the must b

50 nfirmed to be commonly present in commercial wines across four vintages and two varieties.

51 ingle methodology can be used to assess both wine aging or premox according to the type of wine.

52 n of stable pigments during fermentation and wine aging.

53 much promise as part of a strategy to manage wine alcohol content.

54 s terpene alcohols and C13-norisoprenoids in wine, although the degree of impact depended on the vint

55 borneol (2-MIB) was detected in two of these wines, although the samples were seven years old, contra

56 RSD%), checked on different days on the same wine, always below 7%, highlighted the consistency of th

57 ctive phenols (BPs) are often targets in red wine analysis.

58 Acidic compounds were separated from wine and analyzed by HPLC combined with DAD and QTOF mas

59 inegar, in comparison with samples of apple, wine and balsamic commercial vinegars.

60 emaining volume in meat stocks prepared with wine and beer.

61 that this substance can still be detected in wine and can induce, in this case, an earthy off-odour o

62 tanomyces is a yeast species responsible for wine and cider spoilage, producing volatile phenols that

63 to decrease the antioxidant capacity of red wine and distinct PCs.

64 The amount of alcohol given to red wine and ethanol groups was 1.4 g/kg/day.

65 In addition, both red wine and ethanol upregulated expression of tissue inhibi

66 s application to two food products, i.e. red wine and green tea.

67 applied to quantify glucose in honey, white wine and human serum.

68 ation, 2-MIB stability was reinvestigated in wine and in model solution starting with an elevated ini

69 dition improved the color characteristics of wine and increased overall phenolic composition.

70 s reports that this substance is unstable in wine and must.

71 the interaction of two complex matrices (red wine and saliva) by combining localized surface plasmon

72 is allowing differentiating between the base wine and the wine samples taken in the middle and at the

73 omolecular archaeological evidence for grape wine and viniculture from the Near East, at ca. 6,000-5,

74 2 key components of the Mediterranean diet (wine and VOO).

75 has recently been found of its occurrence in wines and its role in the winemaking process.

76 een microencapsulation technology applied to wines and the resulting quality of the wine itself in te

77 polyols and turbidity were analyzed in fined wines and the results were compared with untreated and f

78 ct of vineyard position on the minerality of wines and to establish relationships between minerality

79 using a total of 70 samples of white and red wines and two standard methods, the Ripper and the Paul

80 taminate a variety of foods such as cereals, wine, and nuts.

81 r, providing a means of enhancing flavour in wines, and confirms the results of previous studies that

82 ere important to differentiate M1 from other wines, and five out of those eight compounds could only

83 ssociated with the quality of fortified aged wines, and has also been linked to premature oxidative a

84 l deficits were significantly reduced in red wine- and ethanol-fed rats compared to control rats.

85 ts involvement in color stabilization in red wine are well established.

86 Impairment of wine aroma after vinification is frequently associated t

87 volatile compounds play an important role in wine aroma and sensory characteristics.

88 on the yeast metabolism and therefore on the wine aroma composition.

89 accharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigme

90 her procedures, rendering the most promising wine aroma.

91 e main objective of the work was to simulate wine astringency inside the mouth by mimicking this biol

92 Wine astringency was evaluated based on the interaction

93 When assessed in model wine at five times wine-like concentration, Gewurztramin

94 c reconstitution, reflecting its presence in wines at subthreshold concentrations.

95 Wine authenticity methods are in increasing demand mainl

96 the first time to wine samples suitable for wine authenticity purposes.

97 approach for the assay of resveratrol in red wines, based on Paper Spray Mass Spectrometry (PS-MS) an

98 nized bioactivity that has been described in wines but little is known about its origin.

99 ic arsenic determination in commercial white wines by chronoamperometric stripping of the electrodepo

100 y to discern tones; experience with food and wines can refine our pallet (and unfortunately more quic

101 ups, an ethanol (13.5% alcohol) group, a red wine (Castle Rock Pinot Noir, 13.5% alcohol) group, and

102 from Gewurztraminer and Riesling juices and wines, chemically characterised and studied using sensor

103 Different fruit wines, chokeberry, blackcurrant and blueberry, were spra

104 and polymeric anthocynins thus affecting the wine color.

105 of the wines without a significant impact on wine colour.

106 o quantify volatile compounds in Vinho Verde wines, commonly determined by gas chromatography.

107 utive earlier harvest time points to produce wines comparable in alcohol to the substituted wines.

108 of P. viticola is more pronounced in Merlot wines compared to Cabernet Sauvignon ones.

109 accharide (PS) and oligosaccharide (OS) base wine composition and concentration were found as the pre

110 work shows for the first time, the impact of wine composition on oral-mucosa interactions under physi

111 when used at a low dose, is able to preserve wine composition without loss of quality.

112 identified, plus an initial segment at which wine consumed O2 very fast.

113 The rates at which wine consumes oxygen are important technological paramet

114 VOO and wine consumption and a high metabolic COMT capacity for

115 furan, acrolein and ethyl carbamate through wine consumption may pose risks to consumer health, sinc

116 PHP wine contained the highest amounts of esters, fatty acid

117 POH wine contained the highest concentration of total phenol

118 S and PHT wines contained lower amount of total phenols, but highe

119 evant increases of BR-H2S suggest that those wines contained other H2S precursors non-detectable by t

120 All wines contained significantly lower levels of residues a

121 300nm) production of glyoxylic acid in model wine containing tartaric acid and iron was investigated

122 Model solutions of white wines containing phenolic acids have been investigated b

123 which are responsible for the astringency of wines derived from this cultivar.

124 reased to the level of the control sparkling wine during the first 6months, and the total glutathione

125 Conversely, wines elaborated with grapes from a vine with a lower bu

126 bility to characterize real samples of grape wine fermentations.

127 erial labelled as KIT-6 was not suitable for wine fining.

128 The relationship between wine flavour and wine volatile composition is well recog

129 Humans have been making wine for thousands of years and microorganisms play an i

130 from yeast strain F-8 and Cabernet Sauvignon wine from yeast strain F-20 had significantly (p<0.05) h

131 The Vranec wine from yeast strain F-8 and Cabernet Sauvignon wine f

132 Wines from both treatments received similar marks in the

133 Four Pinot noir wines from Burgundy were investigated by gas chromatogra

134 ics of the wines were also compared with the wines from commercial yeast strain "SiHa".

135 lly (org) and conventionally (conv) produced wines from eleven locations in different winegrowing reg

136 he present work represents the production of wines from jamun fruits using two different native isola

137 ation of the samples differed for juices and wines from other world regions, mainly because of the hi

138 Musts and wines from the irrigation treatment tended to be higher

139 shellfish aroma, was significantly higher in wines from the left (more mineral) than from the right b

140 hite fruit and floral aromas, were higher in wines from the right bank (less mineral).

141 ate were assayed in red and white commercial wines from various vintages and origins, using chiral ga

142 volatile composition and sensory profile of wines from Vitis vinifera (L.) cultivar 'Treixadura' obt

143 (ii) test their impact on the quality of red wines from Vranec and Cabernet Sauvignon grape varieties

144 thocyanins, could actively contribute to red wine global astringency.

145 ly used on many agricultural crops including wine grapes, tree nuts and tree fruits and exogenous vir

146 The VIN wines had a low content of free anthocyanins and were hi

147 umption based on the chemical composition of wines have been published.

148 that resveratrol, a sirtuin activator in red wine, improves exercise endurance and skeletal-muscle ox

149 es a second alcoholic fermentation of a base wine in sealed bottles, followed by an aging time in con

150 ated with SBA-15 were closest to the control wine in terms of volatile compounds concentration.

151 le compounds concentration depends on tested wine, independently on the fining agent used.

152 Anthocyanin analysis in jamun wine indicated petunidin 3,5-diglucoside as the principa

153 e formation is a significant problem for the wine industry.

154 the last one, all could be modeled from the wine initial chemical composition.

155 However, the total aroma in model wines inoculated with bacteria was still 88.6% lower tha

156 and oral mucosa in the oral cavity during a "wine intake-like" situation.

157 AG, generally more abundant than MP in wine, interact in a greater extent with anthocyanins, sh

158 butes indicating sensory perception of jamun wine is affected by overall composition of the wine.

159 alysis of ellagitannins observed in oak-aged wine is proposed, exhibiting interesting advantages with

160 n particular contaminant/additive content of wines is scarce.

161 itosan, which is already approved for use in wines, is an efficient approach for reducing the negativ

162 Varietal thiols are key aroma compounds in wine issued from multiple and complex origins.

163 ed to wines and the resulting quality of the wine itself in terms of volatile composition and phenoli

164 roma of horseradish roots, like (3S,3aS,7aR)-wine lactone and 3-isopropyl-2-methoxypyrazine.

165 When assessed in model wine at five times wine-like concentration, Gewurztraminer glycosides and g

166 gave significant fruity flavour, although at wine-like concentrations, or in the presence of wine vol

167 ngue as a tool for monitoring the effects of wine maceration with oak chips was evaluated.

168 High quality sparkling wine made by the traditional method requires a second al

169 otection, a series of bottle aged Chardonnay wines made from the same must, but with different concen

170 anedione (75.3ng/L) were found in old Merlot wines made with 20% infected berries, suggesting the inc

171 s vinifera red Merlot and Cabernet Sauvignon wines made with grapes infected and wilted by brown rot

172 his work demonstrates that yeast involved in wine making, i.e. Saccharomyces cerevisiae strains and t

173 In contrast, in wines marked by these flavors, it never exceeded 20micro

174 aim of this study has been to investigate if wine matrix composition might influence the interaction

175 Results showed a significant effect of wine matrix composition on the intra-oral aroma release

176 Among the wine matrix parameters, phenolic compounds showed the la

177 n their determination, an evaporation of the wine matrix was performed.

178 as the source of condensed tannins in fruit wine may provide a solution for its color instability an

179 ccording to the type of stopper, providing a wine metabolomics picture of the impact of distinct stop

180 All wine microcapsules revealed significant activity against

181 Levels of anthocyanin losses in blueberry wine microcapsules were much greater: 19.9% (HP-beta-CD)

182 al activities of blackcurrant and chokeberry wine microcapsules were stable and remained unchanged du

183 A like-wine model solution was used for the simulated maceratio

184 s were 10microg/L and 11microg/L in must and wine model solution, respectively.

185 Wine model solutions were made up with different concent

186 +)-catechin ortho-quinones were evaluated in wine-model systems.

187 may be extended to the analysis of other red wine molecules or to other analytical methods where anth

188 ral cavity of three individuals to different wines (n=12) previously spiked with six target aromas wa

189 th tannins, other polyphenols present in red wine, namely pyranoanthocyanins, could actively contribu

190 ates (OCRs) as required to completely define wine O2 consumption.

191 Pinot meunier and Chardonnay Champagne base wines obtained from the free-run juice and the squeezed

192 The differentiation among wines obtained to the end of fermentation with or withou

193 or the determination of EPs in 15 commercial wines of Argentina, where 4-EP was quantified at concent

194 e samples with values higher than those from wines of different regions of the world.

195 vels were generally higher in red than white wines of the same age, and that acetate levels increased

196 effects of both conventional and low sulfite wines on ex vivo human erythrocytes under oxidative stim

197 we like something, whether it be a bottle of wine or a new film, is affected by the opinions of other

198 The wine OS amounts varied between 97 and 139mg/L.

199 anin-rich foods (berries, pears, grapes, and wine; P = 0.01) had a 3-9% lower FMR than that of their

200 ehyde was formed by quinone intermediates at wine pH.

201 Wine polymeric material (WPM), which includes polysaccha

202 and dimethyl sulfide (DMS) were assessed in wines post-bottling, and the percent yield of VSCs from

203 and biological properties of the spray-dried wine powders were studied over 12months of storage in da

204 Wine produced was bottle aged for one year.

205 ivity of Aglianico red wines with respect to wines produced from conventional winemaking.

206 Wines produced from N-fertilized Syrah grapes in 2011 sh

207 ion of Malvasia moscata grapes and fortified wines produced from them was assessed.

208 To this aim, samples of Nero d'Avola wines produced in Sicily (Italy) were investigated in or

209 f ochratoxin A positive wines were from conv wine producers.

210 ndo and Regent, nowadays very popular in red wine production in Poland.

211 hich has economic and sensory impacts in the wine production process.

212 uate the existence of an interaction between wine proteins and ethyl esters, the effects induced by t

213 on Vitis vinifera L. cv. Cabernet Sauvignon wine quality attributes.

214 sting that irrigation did not greatly modify wine quality under the conditions of this study.

215 proved affect vine growth, yield, fruit and wine quality, we carried out experimental trials to anal

216 ion and has a potential effect in modulating wine quality.

217 n winemaking industry has a direct impact on wine quality.

218 f Zn(2+), Fe(3+), Ca(2+) and Mg(2+) in a red wine (Raimat, Catalonia, Spain) have been determined, wi

219 of the AuNPs-rGO nanocomposite changes from wine red to purple with the addition of different concer

220 136mg/L) in the Pinot meunier and Chardonnay wines respectively.

221 tly modulated the anthocyanin profile of the wines, resulting in faded red colour, a desirable achiev

222 PCA analysis of wine revealed association of young jamun wine with antho

223 is of the Raman spectrum of a real dry white wine reveals qualitatively the preponderance in its comp

224 Analytes were extracted from 5mL wine sample (previously alkalinized with 0.5% sodium hyd

225 A red wine sample was analyzed to demonstrate the potential of

226 did not contain kynurenic acid, beer and red wine samples as yeast-fermented foods were found to cont

227 e in vitro antioxidant activity of different wine samples by the ORAC assay.

228 The sensor was also applied to wine samples correlating well with sensorial analysis ob

229 also detect formaldehyde in fruit juice and wine samples indicating its stability and sensitivity in

230 ent HRM assays applied for the first time to wine samples suitable for wine authenticity purposes.

231 ifferentiating between the base wine and the wine samples taken in the middle and at the end of ferme

232 Using the optimized method, screening of 25 wine samples was performed, and the presence of propylen

233 ed high antioxidant activity, especially the wine samples with values higher than those from wines of

234 xcitation-emission matrices of different red wine samples, without pretreatment, were obtained in fro

235 sfully used to measure Fe(3+) content in red wine samples.

236 ification of the main polyphenols present in wine samples.

237 quality assurance regarding wood used in the wine sector.

238 phenols without impacting negatively on the wine sensory quality.

239 Furthermore, red wine significantly reduced post-ischemic neutrophil infi

240 mg/L plus the required amount to oxidize all wine SO2).

241 ric acid degradation product formed in model wine solutions containing iron and its production is gre

242 Model wine solutions containing organic acids, individually or

243 At the end of ageing, wines stored at 6 degrees C had the highest colour densi

244 r combination at the levels found in the red wine studied resulted in a significant accentuation of f

245 action time (2min for white and 3min for red wines), temperature (85 degrees C), pre-incubation time

246 e screenings with those relative to the same wines that had previously been subjected to spray-drying

247 ised, however with thousands of compounds in wine the exact nature of individual contributions may be

248 the application of the techniques to the red wine, they had been cross-validated in Zn-tartrate solut

249 cidence of berry quality on the ability of a wine to age.

250 ree VSCs, hardly affected the ability of the wine to release back hydrogen sulfide and other mercapta

251 ant step in the production of sparkling base wines to segregate the grape juices with different quali

252 Wines treated with SBA-15 were closest to the control wi

253 henolic composition, and sensory analysis of wines treated with VIN at two concentrations were studie

254 Analysis of different wines using a standard addition approach showed good lin

255 achines "SVM"), was able to discriminate the wine vinegar category within each PDO, for which SVM mod

256 ar, rice vinegar, balsamic vinegar and white wine vinegar.

257 Pomegranate wine, vinegar, and sour sauce obtained directly from pom

258 panish Protected Designation of Origin (PDO) wine vinegars.

259 method for the authentication of Spanish PDO wine vinegars.

260 The relationship between wine flavour and wine volatile composition is well recognised, however wi

261 o assess the amino acid profile of musts and wines, volatile composition and sensory profile of wines

262 e-like concentrations, or in the presence of wine volatiles, the effect was not significant.

263 The secondary structure of wine VVTL1 was not strongly affected by the presence of

264 emoval of pathogenesis-related proteins from wine was developed.

265 mical composition and bioactivity of roselle wine was investigated over 12months.

266 e necessary extraction of ellagitannins from wine was simplified to a single step of solid phase extr

267 ) on the composition of interspecific hybrid wine was studied using the Vitis sp. 'Frontenac' and 'Vi

268 mposition of dehydrated grapes and fortified wines was also evaluated.

269 he ester profiles of Pedro Ximenez sparkling wines was evaluated.

270 VTL1, a Thaumatin-like protein purified from wine, was analyzed by Synchrotron Radiation Circular Dic

271 The free concentrations found in this wine were 1.79mumolL(-1) Fe(3+), 1.11mmolL(-1) Ca(2+) an

272 tant classes of fluorophore molecules in red wine were identified by Front-Face fluorescence spectros

273 e and anthocyanin compositions of Pinot noir wine were investigated over two growing seasons.

274 le aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold

275 nd other oenochemical characteristics of the wines were also compared with the wines from commercial

276 Wines were also made from fruit collected at consecutive

277 din and anthocyanin content of the resulting wines were analysed by HPLC-fluorescence and UPLC-MS/MS,

278 The sparkling wines were analyzed at 1, 6, 12 and 18months of storage

279 Treated white wines were analyzed for protein and phenolic content to

280 Wines were distinguished by principal components analysi

281 The majority of ochratoxin A positive wines were from conv wine producers.

282 Wines were in contact with copper one week, centrifuged

283 m withered grapes had green aromas while red wines were marked by intense odor reminiscent of green,

284 The sparkling wines were produced following the Champenoise method.

285 sis-related proteins in nine different white wines were selectively captured and removed by acrylic a

286 Three sample types (leaf, must and wine) were used to validate the three developed HRM assa

287 (a Rose wine, a Pelaverga and a Barbera red wines) were dealcoholized at 5% v/v ethanol with two dif

288 a negative sensory attribute acquired by red wines when contaminating Dekkera/Brettanomyces yeasts pr

289 olour, a desirable achievement in hybrid red wine, which is usually perceived as too dark.

290 us fermented food products (bread, beer, red wine, white cheese, yoghurt, kefir and cocoa powder).

291 of wine revealed association of young jamun wine with anthocyanin components.

292 ree volatiles may explain the relation of M1 wine with red and dry fruits.

293 With such purpose, three red wines with a tendency to develop sulfury off-odors were

294 d colour did not change significantly in the wines with modified alcohol content even at higher juice

295 Sparkling wines with pre-fermentative maceration displayed higher

296 Three different red wines with reductive character have been treated with tw

297 on and antioxidant activity of Aglianico red wines with respect to wines produced from conventional w

298 ng curve shape in all sample types (leaf and wine) with corresponding genotypes.

299 /6% WP) improved the colour stability of the wines without a significant impact on wine colour.

300 n-induced autolysis of Saccharomyces bayanus wine yeasts, treated at 150MPa.