Results 31 to 40 of about 3,964,194 (143)

Antioxidant capacity of plasma after red wine intake in Human

Journal of Biological Research, 2009
Aim: Antioxidant effects after consumption of red wine have been investigated in several studies but results are contradictory and the difference in the plasma antioxidant capacity (AC) after intake of red wine between women and men has never been ...
M. Gianmmanco, M. La Guardia, L. La Neve, S. Gianmmanco, D. Di Majo   +4 more
doaj   +1 more source

The power of Dionysus-Effects of red wine on consciousness in a naturalistic setting.

PLoS ONE, 2021
There is lack of research on effects of red wine on consciousness when drank in wine bars designed to enhance the pleasurableness of the wine drinking experience.
Rui Miguel Costa, Arlindo Madeira, Matilde Barata, Marc Wittmann   +3 more
doaj   +1 more source

Effect of different SO₂ addition on the quality of 'Beibinghong' dry red wine [PDF]

Zhongguo niangzao
In order to investigate the effects of different SO2 addition on the quality of 'Beibinghong' dry red wine, using 'Beibinghong' picked in 2019 as the test material, dry red wine was brewed by adding SO2 with different mass concentrations. The contents of
ZHANG Baoxiang, YANG Yiming, WEN Jinli, QIN Hongyan, LI Changyu, LIU Yingxue, XU Peilei, CAO Weiyu, SHU Nan, LU Wenpeng
doaj   +1 more source

Inhibition of ALDH2 by quercetin glucuronide suggests a new hypothesis to explain red wine headaches

Scientific Reports, 2023
The consumption of red wine induces headaches in some subjects who can drink other alcoholic beverages without suffering. The cause for this effect has been attributed to a number of components, often the high level of phenolics in red wine, but a ...
Apramita Devi, Morris Levin, Andrew L. Waterhouse   +2 more
doaj   +1 more source

Color myth: anthocyanins reactions and enological approaches achieving their stabilization in the aging process of red wine

Food Innovation and Advances, 2023
Color is a crucial sensory indicator of wine quality. However, changes in anthocyanin concentration and profile occur during wine aging, resulting in noticeable reductions in chroma and shifts in hue from purple to brick red.
Siqi Cheng, Tianyang Wu, Jie Gao, Xiaoyu Han, Weidong Huang, Yilin You, Jicheng Zhan   +6 more
doaj   +1 more source

Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage

Foods, 2022
Wine colour is an essential organoleptic property considered by consumers. In this paper, the potential effects on colour characteristics and the content of main phenolic compounds in red wine under microwave irradiation were investigated during wine ...
Jiang-Feng Yuan, Yu-Ting Lai, Zhuo-Yao Chen, Hui-Xia Song, Jing Zhang, Da-Hong Wang, Ming-Gui Gong, Jian-Rui Sun   +7 more
doaj   +1 more source

Construction of Physicochemical Indexes-Sensory Evaluation Model for Dry Red Wine [PDF]

Zhongguo niangzao
To overcome the limitation that single-dimensional evaluation systems cannot fully characterize the quality of dry red wine and establish a scientific and efficient quality evaluation method, 16 physicochemical indicators of 39 dry red wine samples were ...
JIANG Zhuo, KONG Yinuo, SHI Jingnan, SHA Kun
doaj   +1 more source

Comparative Analysis on the Copigmentation Effeet of Two Grape-Derived Tannins in Red Wines [PDF]

Zhongguo niangzao
To investigate the effect of different grapes derived tannins on the copigmentation and quality of red wines, different concentration of grape seed tannin (SD) and grape skin tannin (SN) were added after fermentation of Cabernet Sauvignon dry red wine ...
LIU Xia, LIU Qingnan, WANG Haili, YANG Xin, GAO Xiaocui, YANG Bin
doaj   +1 more source

Chemometric Characterization of Slovenian Red Wines

Acta Chimica Slovenica, 2017
Total phenolic (TPC), flavonoid (TFC) and tannin (TTC) contents, total SO2, total acids, pH, and reducing sugars were measured in twenty five Slovenian red wines from three key wine producing regions, Podravje, Posavje and Primorska. The results were chemometrically analysed and the wines were classified according to wine growing region and vine ...
Islamčević Razboršek, Maša, Ivanović, Milena, Kolar, Mitja, Petek, Anja   +3 more
openaire   +5 more sources

Moderate Champagne consumption promotes an acute improvement in acute endothelial-independent vascular function in healthy human volunteers [PDF]

, 2009
Epidemiological studies have suggested an inverse correlation between red wine consumption and the incidence of CVD. However, Champagne wine has not been fully investigated for its cardioprotective potential. In order to assess whether acute and moderate
David Vauzour, George, Trevor, Sellier, C., George, Trevor W, George, Trevor W., Kennedy, Orla B., Spencer, Jeremy, Houseman, E.J., Lovegrove, Julie A, Houseman, Emily, Giulia Corona, Spencer, Jeremy P E, Garnotel, R., Kennedy, O.B., Kim G. Jackson, Spencer, Jeremy P. E., Jeremy P. E. Spencer, Julie A. Lovegrove, Vauzour, David, Corona, Giulia, Houseman, Emily J., Lovegrove, Julie A., Emily J. Houseman, Orla B. Kennedy, Houseman, Emily J, Garnotel, Roselyne, Vauzour, D., Corona, G., Jackson, K.G., Sellier, Christelle, Spencer, J.P.E., Lovegrove, J.A., Gillery, Philippe, Jackson, Kim G., Roselyne Garnotel, Trevor W. George, Lovegrove, Julie, Jackson, Kim G, George, T.W., Gillery, P., Christelle Sellier, Kennedy, Orla, Kennedy, Orla B   +42 more
core   +1 more source