Results 21 to 30 of about 439,300 (311)

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

Dealcoholized Red Wine Decreases Systolic and Diastolic Blood Pressure and Increases Plasma Nitric Oxide [PDF]

, 2017
RATIONALE: Experimental studies have shown a potential blood pressure (BP) lowering effect of red wine polyphenols, whereas the effects of ethanol and polyphenols on BP in humans are not yet clear.
Andrés Lacueva, Ma. Cristina, Arranz Martínez, Sara, Casas Rodríguez, Rosa M., Chiva Blanch, Gemma, Estruch Riba, Ramon, Lamuela Raventós, Rosa Ma., Llorach, Rafael, Ros Rahola, Emilio, Sacanella Meseguer, Emilio, Urpí Sardà, Mireia, Valderas Martínez, Palmira   +10 more
core   +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

Colloidal stability of tannins: astringency, wine tasting and beyond [PDF]

, 2008
Tannin-tannin and tannin-protein interactions in water-ethanol solvent mixtures are studied in the context of red wine tasting. While tannin self-aggregation is relevant for visual aspect of wine tasting (limpidity and related colloidal phenomena ...
C Poulain, C Tribet, Cabane B Zanchi D Pascal C Vernhet A Poncet-Legrand C Konarev P Svergun D I, D I Svergun, D Zanchi, Haslam E, Hemingway R W, P Konarev, Pedersen J S, Shukla A Narayanan T Zanchi D, Zanchi D, Zanchi D Baron A Guyot S, Zanchi D Guyot S Konarev P Tribet C Baron A Svergun D I   +12 more
core   +1 more source

Adsorption of Azo Dye Acid Red 73 onto Rice Wine Lees: Adsorption Kinetics and Isotherms

Advances in Materials Science and Engineering, 2020
The adsorption properties of rice wine lees for acid red 73 in aqueous solution were studied in order to explore the recyclability of rice wine lees and to solve the pollution of dye-contaminated wastewater. Hence, the azo dye acid red 73 was selected as
Qian Wang, Liping Liang, Fenfen Xi, Gangliang Tian, Qiaole Mao, Xu Meng   +5 more
doaj   +1 more source

Red wine polyphenols modulate fecal microbiota and reduce markers of the metabolic syndrome in obese patients. [PDF]

, 2016
This study evaluated the possible prebiotic effect of a moderate intake of red wine polyphenols on the modulation of the gut microbiota composition and the improvement in the risk factors for the metabolic syndrome in obese patients.
Andrés Lacueva, Ma. Cristina, Cardona, Fernando, Moreno-Indias, Isabel, Pérez-Martínez, Pablo, Queipo Ortuño, María Isabel, Sánchez-Alcoholado, Lidia, Tinahones, Francisco J.   +6 more
core   +1 more source

Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking [PDF]

, 2020
Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a "vinegary," "sharp, like nail polish-remover" taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is
Cantoral Fernández, Jesús Manuel, Cordero Bueso, Gustavo Adolfo, Moraga Galindo, Javier, Ruiz Muñoz, Marina, Ríos Carrasco, María   +4 more
core   +2 more sources

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

Analysis of the Differences and Correlations between Fungal Community Structure and Sensory Quality of High-temperature Daqu from Different Regions

Shipin gongye ke-ji
To compare the difference in fungal community structure and sensory quality of high-temperature Daqu across different regions, PacBio small molecular real-time (SMRT) sequencing, electronic nose, and electronic tongue technologies were utilized to ...
Mengjun CUI, Xianli REN, Yurong WANG, Shouying SUN, Zengqiang WANG, Junyu REN, Panhua YANG, Zhuang GUO   +7 more
doaj   +1 more source

Wine: An Aspiring Agent in Promoting Longevity and Preventing Chronic Diseases

Diseases, 2018
Introduction: Moderate wine consumption is a characteristic of the Mediterranean diet. Studies around the world have shown a beneficial effect of moderate alcohol intake, especially wine, on health.
Eleni Pavlidou, Maria Mantzorou, Aristeidis Fasoulas, Christina Tryfonos, Dimitris Petridis, Constantinos Giaginis   +5 more
doaj   +1 more source