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Viticulture & Enology Technical Newsletter : Fall 2019 [PDF]

This edition contains research updates and a comprehensive list of publications summarizing research conducted by faculty of the Oregon Wine Research Institute at Oregon State University. Dr. Bob Martin, Research Plant Pathologist (Virology), USDA, opens
Oregon Wine Research Institute
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Research progress on effect of maceration on the color quality of red wine [PDF]

Zhongguo niangzao
Color has become a major factor for consumers to choose a wine, and the main components that determine the color quality of wine are polyphenols, especially anthocyanins. Among the steps of winemaking, maceration is the most important extraction process,
LI Chao, WANG Jiaqi, WEI Binsheng, WEN Yun, FANG Yulin, SUN Xiangyu
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Measuring Thiols in Single Cultivar South African Red Wines Using 4,4-Dithiodipyridine (DTDP) Derivatization and Ultraperformance Convergence Chromatography-Tandem Mass Spectrometry

Foods, 2018
Wine varietal thiols are important contributors to wine aroma. The chemical nature of thiols makes them difficult to measure due to low concentrations, high sensitivity to oxidation, and low ionization.
Mpho Mafata, Maria A. Stander, Baptiste Thomachot, Astrid Buica   +3 more
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Red wines countering the metabolic syndrome

Russian Open Medical Journal, 2018
Aim is to evaluate effectiveness of red wines as a part of medical rehabilitation in coronary heart disease (CHD) patients with metabolic syndrome (MS). Material and Methods ― Analysis of effectiveness of table dry red wine “Cabernet” (DW) and liquor red
Vladimir I. Mizin, Vladimir V. Iezhov, Nikita A. Severin, Anatolij Ya. Yalaneckyy   +3 more
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Influence of different commercial fining agents on proanthocyanidin fraction and antioxidant activity of a red wine from Baga grapes

OENO One, 2009
Aims: Evaluate the impact of different commercial fining agents (egg albumin, bentonite, gelatine, potassium caseinate and isinglass) and their concentration on proanthocyanidin fraction content (monomeric, oligomeric and polymeric) and antioxidant ...
Fernando Jorge Gonçalves, António Manuel Jordão   +1 more
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Moderate red wine alleviates high-fat diet-induced atherosclerosis in ApoE-/- mice via modulations of liver metabolism through gut microbiota remodeling

Food Science and Human Wellness
Red wine has a good potential for alleviating atherosclerosis, but the mechanisms related to hepatointestinal circulation remain to be elucidated.
Xuanxuan Chen, Hong Yang, Kaikai Li, Jianhong Cao, Xiaoyun Xu, Siyi Pan, Erhu Li   +6 more
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Red wine triggers may lead to better understanding of migraine headache. A narrative review

, 2019
Migraine headache is a prevalent condition that places a substantial burden on the healthcare system. It is known that certain foods, food additives, alcohol, caffeine, stress, sensory stimuli, disruptions in sleep-wake patterns, hormonal changes, and ...
Mariano D. J., Varrassi G., Bisney J., Coluzzi F., Pergolizzi J. V., LeQuang J. A.   +5 more
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Bioactive Peptides and Evaluation of Cardiac Cytoprotective Effects of Red Millet Yellow Wine as Functional Food

Foods
Red millet yellow wine, a functional beverage fermented from grain, has physiological functions including relieving cardiovascular diseases. However, the active components and mechanism of red millet yellow wine largely remain to be elucidated.
Zehui He, Yu Zhou, Shuang Li, Wen Li, Yingxin Zhang, Cancan Guo, Zexin Guo, Bo Wei, Yuefeng Bi   +8 more
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Souvenir Lenk Wine Co., Toledo, Ohio

, 2023
This souvenir booklet, published circa 1897, from the Lenk Wine Company in Toledo, Ohio, is shaped like a wine barrel. Inside, black and white illustrations and photographs are interspersed with a short history of the company, information about current ...
Lenk Wine Co.
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DETERMINANTS OF ARGENTINEAN WINE PRICES IN THE U.S. MARKET [PDF]

A hedonic price function for Argentinean wines in the U.S market is estimated in order to evaluate the effect of the most important attributes of wine on price.
San Martin, Guillermo S., Troncoso, Javier L., Brummer, Bernhard   +2 more
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