Results 11 to 20 of about 61,487 (265)

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

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

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

Protective Effects of Wine Polyphenols on Oxidative Stress and Hepatotoxicity Induced by Acrylamide in Rats

Antioxidants, 2022
In recent years, it has been increasingly suggested that the consumption of natural polyphenols, in moderate amounts, is beneficial for health. The aim of this study was to investigate the efficacy of a red wine (the administered dose of 7 mL/kg/day ...
Roxana Banc, Daniela-Saveta Popa, Anamaria Cozma-Petruţ, Lorena Filip, Béla Kiss, Anca Fărcaş, Andras Nagy, Doina Miere, Felicia Loghin   +8 more
doaj   +1 more source

Nicotinamide riboside and pterostilbene reduces markers of hepatic inflammation in NAFLD: A double‐blind, placebo‐controlled clinical trial

Hepatology, EarlyView., 2022
NRPT 1X reduces ALT and ceramide 14:0 in 65% of subjects as compared to only 28% in the placebo group. Abstract Background and Aims The prevalence of NAFLD is increasing globally and on a path to becoming the most frequent cause of chronic liver disease. Strategies for the prevention and treatment of NAFLD are urgently needed.
Ryan W. Dellinger, Holly E. Holmes, Tina Hu‐Seliger, Rodney W. Butt, Stephen A. Harrison, Dariush Mozaffarian, Oliver Chen, Leonard Guarente   +7 more
wiley   +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

Oenological perspective of red wine astringency

OENO One, 2017
Red wine is a complex matrix and its organoleptic characteristics are affected by a high complexity of wine compounds, namely polyphenols. One of the most important sensations and also a quality attribute of red wine is astringency.
Ignacio García-Estévez, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus, Victor de Freitas   +4 more
doaj   +1 more source

Identification of compounds in red wine that effectively upregulate aquaporin-3 as a potential mechanism of enhancement of skin moisturizing

Biochemistry and Biophysics Reports, 2020
In a previous clinical study, the moisture content in the stratum corneum of healthy Japanese women who consumed a beverage rich in oligomeric proanthocyanidins (OPCs) made from red wine extract was found to be higher than that in the control group. This
Yumi Nakamura, Takatsugu Tsuchiya, Mariko Hara-Chikuma, Masato Yasui, Yuko Fukui   +4 more
doaj   +1 more source