scholarly journals Health Functionality in Grapes and Wine

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 693d-693
Author(s):  
Justin R. Morris
Keyword(s):  
Red Wine ◽  
Scientific Evidence ◽  
Grape Juice ◽  
White Wine ◽  
Alcoholic Beverages ◽  
High Density Lipoproteins ◽  
Skin Extract ◽  
Wine Grapes ◽  
Grape Skin ◽  
Dietary Antioxidant

The moderate consumption of red wine, grapes, raisins, and grape juice has a demonstrably positive effect on human health. Scientifically conducted surveys have shown that the effects of moderate intake of red wine reduces circulatory disease. Legislative efforts on labeling red wine to show the scientific evidence of this statement are receiving favorable attention. The antioxidant resveratrol, present in the skins of the grape in any of its various forms, is believed to be the agent primarily responsible for the healthful benefits demonstrated. It has been shown to affect lipid metabolism in higher mammals. Studies of resveratrol content in a variety of wine grapes are being performed at the Univ. of Arkansas, as well as at other institutions. Red wine (in contrast to white wine and other alcoholic beverages) reduces clotting ability and increases levels of high-density lipoproteins (“good” cholesterol), which diminishes the risk of coronary problems. Grape skin extract, red wines, and red juice appear to enhance the ability of blood vessels to resist vasoconstriction and to contribute to antithrombotic activity. In laboratory tests, several known antioxidants in wine out-performed vitamin E, the current best-known dietary antioxidant.

Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines

OENO One ◽  
2011 ◽  
Vol 45 (1) ◽  
pp. 27 ◽  
Author(s):  
Bénédicte Pineau ◽  
Jean-Christophe Barbe ◽  
Cornelis Van Leeuwen ◽  
Denis Dubourdieu
Keyword(s):  
Alcoholic Fermentation ◽  
Red Wine ◽  
Grape Juice ◽  
Skin Extract ◽  
Grape Skin ◽  
Physical Presence ◽  
Sensory Analyses ◽  
Grape Skins ◽  
First Time ◽  
Grape Skin Extract

<p style="text-align: justify;"><strong>Aim</strong>: The aim of this study was to elucidate how an initially neutral Merlot must resulted in a wine with characteristic aromas of red- and black-berry fruit, focusing on the respective contributions of yeast metabolism together with grape juice, pulp, and skins.</p><p style="text-align: justify;"><strong>Methods and Results</strong>: Sensory analyses were performed on Merlot grape skin maceration models, based on observations in the winery. Initial findings revealed that strong fruity nuances appeared during pre-fermentation maceration. In the maceration models used, the development of aroma of red- and black-berry fruit systematically paralleled the growth of the yeast population. The respective roles of grape skins and yeasts were investigated throughout the alcoholic fermentation of model musts with addition of Merlot skins or Merlot skin extract in ethanol. The aromatic nuances revealed by alcoholic fermentation in a must alone had no specific white-, rosé-, or red-wine character. In contrast, wines made by microvinification with grape skins and/or grape skin extract in ethanol had a clear, intense aroma of red- and black-berry. Microvinification with both Merlot skin extract and grape skins revealed the most intense fruity character.</p><p style="text-align: justify;"><strong>Conclusions</strong>: Inodorous skin constituents produced a specific aroma of red- and black-berry fruit after alcoholic fermentation by yeast. The physical presence of grape skins during fermentation enhanced the intensity of the fruity nuances obtained.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The study established, for the first time, the existence of inodorous constituents in Merlot grape skins, extractible by ethanol and transformed by yeasts to produce a specific aroma of red- and black-berry fruit in the finished wines.</p>

scholarly journals Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 37
Author(s):  
Gary J. Pickering ◽  
Margaret K. Thibodeau
Keyword(s):  
Alcohol Consumption ◽  
Red Wine ◽  
Alcoholic Beverage ◽  
Likert Scale ◽  
White Wine ◽  
Sensory Attributes ◽  
Taste Perception ◽  
Alcoholic Beverages ◽  
Convenience Sample ◽  
Beverage Type

Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.

Evaluation of foodborne pathogen die-off in back-sweetened wine and apple cider models

2021 ◽  
Author(s):  
Zirui Ray Xiong ◽  
Anqi Chen ◽  
Glycine Zhujun Jiang ◽  
Alisha G Lewis ◽  
Christine D Sislak ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Apple Juice ◽  
Foodborne Pathogen ◽  
Grape Juice ◽  
White Wine ◽  
Low Ph ◽  
Alcoholic Beverages ◽  
Pathogen Inactivation ◽  
Apple Cider ◽  
Log Reduction

Wine and alcoholic apple cider are commonly back-sweetened with unpasteurized juice to produce fresh, natural, and palatable sweetened alcoholic beverages. Foodborne pathogens may be introduced from unpasteurized juice into alcoholic beverages through this back-sweetening process. Although pathogens generally do not survive under low pH conditions or high alcohol environment, the die-off of these pathogens has not been established to ensure the safety of the products. To determine the safety of these back-sweetened beverages, we evaluated the survival of three common foodborne pathogens, E. coli O157:H7, Salmonella enterica , and Listeria monocytogenes in modified white grape juice and apple juice models. White grape juice and apple juice were modified with hydrochloric acid/sodium hydroxide and ethanol to achieve conditions that are similar to the back-sweetened white wine and alcoholic apple cider. Pathogen cocktails were inoculated separately into modified juice models and their survival in the juice models were recorded over a 96-hour period. Our results show that a combination of low pH and high ethanol content resulted in a faster pathogen die-off compared to higher pH and lower ethanol conditions. The holding times required for different combinations of pH and ethanol concentration for each juice model to achieve 5-log reduction were reported. This research provides data to validate pathogen die-off to comply with Juice HACCP 5-log pathogen inactivation requirements for back-sweetened wine and alcoholic apple cider.

scholarly journals Influence of supplementation with two specific inactivated dry yeast and grape-skin extract on the color and composition of red wine

2019 ◽  
Vol 12 ◽  
pp. 02004
Author(s):  
J. Gombau ◽  
P. Pons ◽  
D. Fernández ◽  
J.M. Heras ◽  
N. Sieczkowski ◽  
...  
Keyword(s):  
Red Wine ◽  
Salivary Proteins ◽  
Cabernet Sauvignon ◽  
Skin Extract ◽  
Grape Skin ◽  
Released Polysaccharides ◽  
Grape Skin Extract

Wines from grapes of Cabernet Sauvignon of the AOC Tarragona were elaborated with supplementation or not of two specific inactivated dry yeasts (Optired® and Optimum Red®; Lallemand Inc.) or with an experimental grape-skin extract. All the wines treated were significantly less astringent than the control wine because both inactivated dry yeast and the skin extract released polysaccharides which probably inhibit interactions between salivary proteins and tannins, and because their presence decrease the proportion of seed tannins and increase the proportion of skin tannins in the final wines.

scholarly journals COVID-19 Risk Appears to Vary Across Different Alcoholic Beverages

2022 ◽  
Vol 8 ◽  
Author(s):  
Xi-jian Dai ◽  
Liang Tan ◽  
Lina Ren ◽  
Yuan Shao ◽  
Weiqun Tao ◽  
...  
Keyword(s):  
Alcohol Consumption ◽  
High Frequency ◽  
Red Wine ◽  
Generalized Additive Model ◽  
Alcoholic Beverage ◽  
Additive Model ◽  
White Wine ◽  
Alcoholic Beverages ◽  
Protective Effects ◽  
Increased Risk

Objectives: To evaluate the associations of status, amount, and frequency of alcohol consumption across different alcoholic beverages with coronavirus disease 2019 (COVID-19) risk and associated mortality.Methods: This study included 473,957 subjects, 16,559 of whom tested positive for COVID-19. Multivariate logistic regression analyses were used to evaluate the associations of alcohol consumption with COVID-19 risk and associated mortality. The non-linearity association between the amount of alcohol consumption and COVID-19 risk was evaluated by a generalized additive model.Results: Subjects who consumed alcohol double above the guidelines had a higher risk of COVID-19 (1.12 [1.00, 1.25]). Consumption of red wine above or double above the guidelines played protective effects against the COVID-19. Consumption of beer and cider increased the COVID-19 risk, regardless of the frequency and amount of alcohol intake. Low-frequency of consumption of fortified wine (1–2 glasses/week) within guidelines had a protective effect against the COVID-19. High frequency of consumption of spirits (≥5 glasses/week) within guidelines increased the COVID-19 risk, whereas the high frequency of consumption of white wine and champagne above the guidelines decreased the COVID-19 risk. The generalized additive model showed an increased risk of COVID-19 with a greater number of alcohol consumption. Alcohol drinker status, frequency, amount, and subtypes of alcoholic beverages were not associated with COVID-19 associated mortality.Conclusions: The COVID-19 risk appears to vary across different alcoholic beverage subtypes, frequency, and amount. Red wine, white wine, and champagne have chances to reduce the risk of COVID-19. Consumption of beer and cider and spirits and heavy drinking are not recommended during the epidemics. Public health guidance should focus on reducing the risk of COVID-19 by advocating healthy lifestyle habits and preferential policies among consumers of beer and cider and spirits.

Paper Chromatographic Detection of Adulteration in Concord Grape Juice

1967 ◽  
Vol 50 (2) ◽  
pp. 293-299 ◽  
Author(s):  
J Fitelson
Keyword(s):  
Paper Chromatography ◽  
Grape Juice ◽  
Skin Extract ◽  
Grape Skin ◽  
Phenolic Components ◽  
Chromatographic Detection ◽  
Concord Grape ◽  
Red Grape Juice ◽  
Red Grape ◽  
Grape Skin Extract

Abstract Paper chromatography of the anthocyanidins, the phenolic components of the anthocyanins, is the most satisfactory means of detecting adulteration of Concord grape juice with other red grape juice and colored Italian grape skin extract. The 5 aniliocyanidins found in grape colors can be readily separated into 3 spots by paper chromatography. In the proposed method, anthocyanins are separated by lead precipitation, dissolved in water, and acid-hydrolyzed to obtain the anthocyanidins. Thirty Concord samples, 7 red grape juice samples, and 5 Italian grape skin extracts were examined and results were good. Four unknown samples were analyzed by 5 collaborators; all collaborators correctly detected the adulterated sample and the pure Concord sample. This method was recommended for adoption as official, first action

Comparison of Antioxidant Potentials of Red Wine, White Wine, Grape Juice and Alcohol

1999 ◽  
Vol 15 (4) ◽  
pp. 316-320 ◽  
Author(s):  
İlker Durak ◽  
Aslihan Avci ◽  
Murat Kagmaz ◽  
Serap Buyukkoqak ◽  
M. Y. Burak Simen ◽  
...  
Keyword(s):  
Red Wine ◽  
Grape Juice ◽  
White Wine ◽  
Wine Grape

scholarly journals New enzymatic method for estimating fumaric acid in wines

OENO One ◽  
2021 ◽  
Vol 55 (3) ◽  
pp. 273-281
Author(s):  
Daniel Fernández-Vázquez ◽  
Nicolas Rozès ◽  
Joan Miquel Canals ◽  
Albert Bordons ◽  
Cristina Reguant ◽  
...  
Keyword(s):  
Fumaric Acid ◽  
Malic Acid ◽  
Red Wine ◽  
Grape Juice ◽  
White Wine ◽  
Hplc Method ◽  
Enzymatic Method ◽  
Synthetic Solution ◽  
Very High

This work aims to develop a new enzymatic method for analysing fumaric acid in wines. Fumaric acid is a very effective lactic acid bacteria inhibitor that is widely used in the food industry as an additive (E297). Using it to inhibit malolactic fermentation has recently been authorized by the International Organisation of Vine and Wine (OIV). However, the official analytical method for fumaric acid involves the classical HPLC method for organic acids, which is overly complicated for use in wineries. This research proposes a very simple and efficient enzymatic method that allows the simultaneous determination of L-malic acid and fumaric acid. The method uses a commercial enzymatic kit for L-malic acid and adds a supplementary step in which the fumarase enzyme is added to transform fumaric acid into L-malic acid. The results obtained show that this method could be used in different media (synthetic solution, white wine, red wine and white grape juice). This article also proposes a modification of the enzymatic method to be applied when the L-malic acid concentration of the sample is very high.

Sign in / Sign up

Export Citation Format

Share Document