Results 21 to 30 of about 3,726,756 (291)

Red Wine and Cardiovascular Health [PDF]

Circulation Research, 2012
There is strong epidemiological evidence that light-to-moderate consumption of alcoholic drinks, but neither zero nor more than moderate intake, reduces mortality from all causes and also diminishes cardiovascular risk.1 The lowest risk for coronary heart disease mortality is seen with 1 to 2 drinks (12.5–25g alcohol) per day.
Huige, Li, Ulrich, Förstermann
openaire   +2 more sources

The role of proteins on colloidal formation in Italian red wine [PDF]

, 2022
openUntil recently, the presence of protein colloids in red wines has been denied due to the belief that they precipitate during maceration. There is a noticeable gap in literature on this topic due to the challenges associated with red wine analysis ...
CHIKASHA, RATIDZAI PATIENCE
core  

Microwave irradiation: impacts on physicochemical properties of red wine

CyTA - Journal of Food, 2020
Microwave irradiation is considered as a potential alternative technology for promoting the progress of wine aging. The effects of microwave irradiation on some important physicochemical properties of young Cabernet Sauvignon dry red wine were studied ...
Jiang-Feng Yuan, Ting-Ting Wang, Zhuo-Yao Chen, Da-Hong Wang, Ming-Gui Gong, Pei-Yan Li   +5 more
doaj   +1 more source

The effect of red wine consumption on health

Journal of Education, Health and Sport, 2023
Introduction and purpose of the study: The impact of red wine consumption on the human body has been the case of research by many scientists. The aim of this study is to review the literature, present the most important research findings, and summarize ...
Mateusz Rzeszutko, Patrycja Szponarowicz, Przemysław Raczkiewicz, Bartosz Snopkowski, Mateusz Skrętowicz, Tomasz Korzec, Jakub Sosnowski, Eliasz Panek, Damian Jasłowski, Dominika Panasiuk   +9 more
doaj   +1 more source

Effect of rootstock grafting on the quality of Cabernet Sauvignon wine [PDF]

Zhongguo niangzao
In order to study the effect of rootstocks on the quality of Cabernet Sauvignon wine, using self-rooted Cabernet Sauvignon (CS) as control, dry red wines were brewed using Cabernet Sauvignon (CS/5BB, CS/SO4) grafted with two kinds of rootstocks (5BB, SO4)
YU Xiao, ZHANG Fuchun, ZHOU Xiaoming, ZHONG Haixia, WU Xinyu, CHEN Kai
doaj   +1 more source

Red Wines of Médoc: What is Wine Tasting Worth? [PDF]

Journal of Wine Economics, 2013
AbstractWinemaking is a highly complex technology. It needs inputs over which there is no control (good weather conditions), initial endowments which can hardly be modified (soil, exposure of the slopes), inputs which take 20 to 30 years before producing good quality outputs (vines), manual operations (picking), mechanical operations (crushing, racking)
Ginsburgh, Victor, Monzak, A., Monzak, M.   +2 more
openaire   +2 more sources

Comparison of aroma components in three types of red wine based on electronic nose, GC-MS and GC-IMS [PDF]

Zhongguo niangzao
To explore the differences in aroma components between Brassica rapa wine and other red wines, the differences in volatile aroma components between B.
FENG Xiaoning, ZHOU Keting, BAI Wenjie, SONG Yangbo, ZHANG Yiquan, GAO Guoqiang, XU Dan
doaj   +1 more source

Short-term red wine consumption promotes differential effects on plasma levels of high-density lipoprotein cholesterol, sympathetic activity, and endothelial function in hypercholesterolemic, hypertensive, and healthy subjects

Clinics, 2009
OBJECTIVES: To compare the metabolic, hemodynamic, autonomic, and endothelial responses to short-term red wine consumption in subjects with hypercholesterolemia or arterial hypertension, and healthy controls.
Ana CM Andrade, Fernando HY Cesena, Fernanda M Consolim-Colombo, Silmara R Coimbra, Alexandre M Benjó, Eduardo M Krieger, Protasio Lemos da Luz   +6 more
doaj   +1 more source

Polyphenol Extracts from Red Wine and Grapevine: Potential Effects on Cancers

Diseases, 2018
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„ ...
Souheila Amor, Pauline Châlons, Virginie Aires, Dominique Delmas   +3 more
doaj   +1 more source

Correlation analysis of taste characteristics of phenolic substances in Xinjiang wine [PDF]

Zhongguo niangzao
In this study, the contents of phenolic substances and the response values of taste indexes in 11 wine samples (red wine(1-7#) and white wine (8-11#) from four major producing areas of Xinjiang were detected by high performance liquid chromatography ...
HUANG Cui, WU Yun, XUE Jie, YU Jiajun, LI Tao, CAI Hui, ZHANG Wenhao, SHI Jun, ZHANG Xiaomeng
doaj   +1 more source