scholarly journals Are all wines made from various grape varieties beneficial in the prevention of myocardial infarction and stroke?

2021 ◽  
Vol 7 (2) ◽  
pp. FSO649
Author(s):  
Masahiro Iwasaki ◽  
Masahiro Murakami ◽  
Yoshinobu Ijiri ◽  
Muneshige Shimizu ◽  
Junichiro Yamamoto
Keyword(s):  
Fruits And Vegetables ◽  
Red Wine ◽  
Animal Experiments ◽  
Epidemiologic Studies ◽  
Antithrombotic Effect ◽  
Antithrombotic Activity ◽  
Cast Doubt ◽  
Red Grape ◽  
Grape Varieties ◽  
French Paradox

Aim: Epidemiologic studies support the assumption (French paradox hypothesis) that drinking red wine is beneficial in the prevention of cardiovascular diseases. Our recent works however cast doubt on such claim. Earlier we have shown that the antithrombotic activity of various fruits and vegetables mainly depends on their varieties. For this reason, several varieties of red and white grapes were tested for antithrombotic effect in animal experiments. Results: Antithrombotic effect of 45 red and white grape varieties were assessed in the present study. Out of the 45, one red grape variety showed antithrombotic effect, while the majority of red and white grape varieties enhanced thrombosis. Conclusion: Most red and white grape varieties enhanced thrombotic activity of blood.

scholarly journals Study of phenolic compounds in red grapes and wines from Murfatlar wine center

2014 ◽  
Vol 25 (1) ◽  
pp. 47-52
Author(s):  
Victoria Artem ◽  
Elisabeta-Irina Geana ◽  
Arina Oana Antoce
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Red Wine ◽  
Pinot Noir ◽  
Red Wines ◽  
Phenolic Profile ◽  
Quality Control Parameters ◽  
Red Grape ◽  
Grape Varieties

Abstract The latest research revealed that phenolic compounds play an important role in the quality of red wine, particularly on colour and astringency and also are responsible for the sanogenic or multiple benefic effects on human health after a moderate consumption of wine. This paper presents the ripening evolution of routine quality control parameters (sugars, acids, weight of 100 berries) and phenolic compounds (anthocyanins and polyphenolic index) during 2013 year for the most representative red grape varieties (Cabernet Sauvignon, Merlot, Feteasca Neagra, Pinot Noir and Mamaia) authorized to obtain wines with denomination of origin controlled in Murfatlar wine center. Also, the phenolic profile of obtained red wines was evaluated by reversedphase high performance liquid chromatography. The reported results were useful to find the optimum moment for grape harvest ensuring the production of high quality wines.

scholarly journals Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties

OENO One ◽  
2021 ◽  
Vol 55 (2) ◽  
pp. 29-46
Author(s):  
Laura V. Mezei ◽  
Trent E. Johnson ◽  
Steven Goodman ◽  
Cassandra Collins ◽  
Susan E. P. Bastian
Keyword(s):  
Climate Change ◽  
Red Wine ◽  
Sweet Taste ◽  
Wine Industry ◽  
Cabernet Sauvignon ◽  
Wine Grape ◽  
Red Wines ◽  
Green Pepper ◽  
Red Grape ◽  
Grape Varieties

To endure the challenge of climate change, the Australian wine industry could adopt new wine grape varieties more tolerant of these pending conditions. The aims of this study were to (i) generate sensory profiles and (ii) gain knowledge about Australian wine consumers’ liking of Australian and international wines made from selected drought-resistant, red wine grape varieties not traditionally grown in Australia but better suited for a changing Australian climate. A Rate-All-That-Apply (RATA) sensory panel (n = 43) profiled 24 commercial red wines made from 9 purportedly drought-tolerant red grape varieties, plus a single example of an Australian Cabernet-Sauvignon, Grenache and Shiraz wine. A subset of 10 wines was subjected to preference trials with Australian red wine consumers (n = 113) and underwent basic chemical composition measures. Consumers liked all 10 wines, scoring them greater than 5.7 on a 9-point Likert scale. The Fine Wine Instrument (FWI) identified 3 consumer segments (Wine Enthusiasts (WE); Aspirants (ASP) and No Frills (NF)). WE liked the 2 Touriga Nacional and Nero d’Avola wines significantly more than the NF consumers and the Graciano significantly more than the ASP. Correlation tests determined that the WE segment liked wines with aromas of vanilla, sweet taste, jammy, confectionary, vanilla and woody flavours and a non-fruit after taste, and the attributes responsible for the ASP segment's liking of the wines were red colour, jammy and toasty/smoky aromas, jammy and savoury flavours and alcohol mouthfeel and non-fruity aftertaste. NF consumers liked wines with aromas of vanilla, confectionary, jammy and red fruit flavours; smooth mouthfeel and a fruity aftertaste, but disliked wines displaying aromas of cooked vegetables and savoury, bitter taste, flavours of cooked vegetables, forest floor, green pepper and herbaceous, and rough mouthfeel. WE liked wines reminiscent of Cabernet-Sauvignon, Grenache and Shiraz while the ASP and NF consumers had preferences leaning towards wines similar in style to a Shiraz and Grenache, respectively. These findings indicate to wine producers the potential of these new wines in the current Australian market and the possibility that increasing future cultivation of these varieties as a response to climate change might lead to a more sustainable wine industry in the future.

scholarly journals Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 541
Author(s):  
Nawel Benbouguerra ◽  
Josep Valls-Fonayet ◽  
Stephanie Krisa ◽  
François Garcia ◽  
Cédric Saucier ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Ultra Performance Liquid Chromatography ◽  
Raw 264.7 Cells ◽  
Triple Quadrupole Mass Spectrometer ◽  
Polyphenolic Composition ◽  
Anti Inflammatory ◽  
Red Grape ◽  
Species Production ◽  
Grape Varieties

(1) Background: Both sensory quality and healthy attributes of Vitis vinifera grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stilbenes, anthocyanins) was investigated by ultra performance liquid chromatography coupled to a triple quadrupole mass spectrometer (UPLC-QqQ-MS). Skins from Vitis vinifera Merlot, Tannat, and Syrah red grape varieties cultivated in the south of France at different stages of ripening in 2018 were used. The anti-inflammatory and the antioxidant potential of the extracts were evaluated by the measure of nitric oxide (NO) and the intracellular reactive oxygen species production (ROS) in lipopolysaccharide (LPS)-stimulated macrophages. (3) Results: 41 polyphenols were quantified in all samples. Generally, the flavan-3-ol and procyanidin content decreased during ripening whereas the anthocyanins and stilbenes increased. In addition, as a novelty of this work, a wide identification and characterization of monomeric and oligomeric stilbenes was assessed by using authentic standards isolated in our laboratory, some of them (parthenocissin A and miyabenol C) reported for the first time in Merlot, Tannat and Syrah cultivars. The before-veraison skin extracts of all studied varieties, exhibited higher NO and ROS productions inhibition (>50%) proving both antioxidant and anti-inflammatory properties.

scholarly journals Influence of harvest date on volatile and sensory profile of vine leaves infusions from two Portuguese red grape varieties

2017 ◽  
Vol 9 ◽  
pp. 04007
Author(s):  
António M. Jordão ◽  
Ana C. Correia ◽  
Fernando M. Nunes ◽  
Fernanda Cosme
Keyword(s):  
Harvest Date ◽  
Sensory Profile ◽  
Red Grape ◽  
Grape Varieties

Effects of red grape juice polyphenols in NADPH oxidase subunit expression in human neutrophils and mononuclear blood cells

2009 ◽  
Vol 102 (8) ◽  
pp. 1125-1135 ◽  
Author(s):  
Alberto Dávalos ◽  
Gema de la Peña ◽  
Carolina C. Sánchez-Martín ◽  
M. Teresa Guerra ◽  
Begoña Bartolomé ◽  
...  
Keyword(s):  
Nadph Oxidase ◽  
Red Wine ◽  
Grape Juice ◽  
Cell Types ◽  
Human Neutrophils ◽  
Superoxide Anion Production ◽  
Oxidase Subunit ◽  
Subunit Expression ◽  
Red Grape Juice ◽  
Red Grape

The NADPH oxidase enzyme system is the main source of superoxide anions in phagocytic and vascular cells. NADPH oxidase-dependent superoxide generation has been found to be abnormally enhanced in several chronic diseases. Evidence is accumulating that polyphenols may have the potential to improve cardiovascular health, although the mechanism is not fully established. Consumption of concentrated red grape juice, rich in polyphenols, has been recently shown to reduce NADPH oxidase activity in circulating neutrophils from human subjects. In the present work we studied whether red grape juice polyphenols affected NADPH oxidase subunit expression at the transcription level. For this, we used human neutrophils and mononuclear cells from peripheral blood, HL-60-derived neutrophils and the endothelial cell line EA.hy926.Superoxide production was measured with 2′7′-dichlorofluorescein diacetate or lucigenin, mRNA expression by real-time RT-PCR and protein expression by Western blot. Each experiment was performed at least three times. In all cell types tested, red grape juice, dealcoholised red wine and pure polyphenols decreased superoxide anion production. Red grape juice and dealcoholised red wine selectively reduced p47phox, p22phox and gp91phox expression at both mRNA and protein levels, without affecting the expression of p67phox. Pure polyphenols, particularly quercetin, also reduced NADPH oxidase subunit expression, especially p47phox, in all cell types tested. The present results showing that red grape juice polyphenols reduce superoxide anion production provide an alternative mechanism by which consumption of grape derivatives may account for a reduction of oxidative stress associated with cardiovascular and/or inflammatory diseases related to NADPH oxidase superoxide overproduction.

scholarly journals Administration of a Polyphenol-Enriched Feed to Farmed Sea Bass (Dicentrarchus labraxL.) Modulates Intestinal and Spleen Immune Responses

2016 ◽  
Vol 2016 ◽  
pp. 1-11 ◽  
Author(s):  
Thea Magrone ◽  
Sergio Fontana ◽  
Flavia Laforgia ◽  
Teresa Dragone ◽  
Emilio Jirillo ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Adaptive Immune Response ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Distribution Data ◽  
Farmed Fish ◽  
Fish Samples ◽  
Environmental Agents ◽  
Response Increase ◽  
Red Grape

Farmed fish are exposed to a continuous antigenic pressure by microbial and environmental agents, which may lead to a condition of chronic inflammation. In view of the notion that polyphenols, largely contained in fruits and vegetables, are endowed with antioxidant and anti-inflammatory activities, farmed sea bass (Dicentrarchus labraxL.) have been administered with red grape polyphenol-enriched feed. Polyphenols were extracted from the seeds ofCanosinaNero di TroiaVitis viniferaand mixed with conventional feed at two different concentrations (100 and 200 mg/kg, resp.). Fish samples collected at days 223 and 273, respectively, were evaluated for intestinal and spleen cytokine release as well as for spleen macrophage (MØ) and melanomacrophage center (MMC) areas and distribution. Data will show that in treated fish decrease of intestinal interleukin- (IL-) 1βand IL-6 and increase of splenic interferon- (IFN-)γoccur. On the other hand, in the spleen reduction of MØ number seems to parallel increase in MMCs. Collectively, these data suggest that polyphenol-administered sea bass generate lower levels of intestinal proinflammatory cytokines, while producing larger amounts of spleen IFN-γ, as an expression of a robust and protective adaptive immune response. Increase of MMCs corroborates the evidence for a protective spleen response induced by feed enriched with polyphenols.

scholarly journals Discrimination of brazilian red varietal wines according to their sensory descriptors

2011 ◽  
Vol 35 (6) ◽  
pp. 1172-1176 ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Principal Component Analysis ◽  
Total Variation ◽  
Principal Component ◽  
Pinot Noir ◽  
The Other ◽  
Sensory Characteristics ◽  
Cabernet Sauvignon ◽  
Sensory Panel ◽  
Red Grape ◽  
Grape Varieties

The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.

Malvidin-3-glucoside bioavailability in humans after ingestion of red wine, dealcoholized red wine and red grape juice

2001 ◽  
Vol 40 (3) ◽  
pp. 113-120 ◽  
Author(s):  
Achim Bub ◽  
Bernhard Watzl ◽  
Daniel Heeb ◽  
Gerhard Rechkemmer ◽  
Karlis Briviba
Keyword(s):  
Red Wine ◽  
Grape Juice ◽  
Red Grape Juice ◽  
Red Grape

scholarly journals Technological and nutritional aspects of milk chocolate enriched with grape pomace products

2020 ◽  
Author(s):  
Siegfried Bolenz ◽  
Laura Glöde
Keyword(s):  
Dry Matter ◽  
Red Wine ◽  
Saturated Fat ◽  
Grape Pomace ◽  
Total Phenol Content ◽  
Flow Properties ◽  
High Intake ◽  
Milk Chocolate ◽  
The Impact ◽  
French Paradox

AbstractThe French paradox is the observation of low heart disease death rates despite high intake of cholesterol and saturated fat, possibly related to the consumption of red wine containing polyphenols. Those are also found in pomace and affect health as radical catchers inhibiting cancer, inflammations and arteriosclerosis. European cocoa regulation allows incorporating up to 40% of added foodstuffs into chocolate, so grape pomace can be used. Cocoa itself is known as a very good source of phenolic compounds, and consequently dark chocolate is considered to have similar health benefits as red wine. Milk chocolates contain only little fat-free cocoa dry matter; therefore, grape pomace is considered most beneficial here. Entire pomace or flour from seeds have been tested to evaluate technical aspects as well as the impact on chocolate properties like particle size distribution, flow properties, total phenol content, antioxidative capacity and sensory perception. Initial trials revealed that additional drying and also pre-grinding was necessary before pomace can be used as an ingredient. Various samples were produced by the coarse conching process, which uses a ball mill for size reduction below 30 µm. A difficulty arises when some tough particles slip through without being properly ground; D99-values can be used to better control this issue. Grape pomace contains almost as many polyphenols as cocoa liquor, so it can serve as a substitute. Its content and thus quality depends on gentle drying. Finally, adding, e.g., just 3.5% was able to significantly increase the polyphenol contents of milk chocolate.

scholarly journals High-Resolution Mass Spectrometry Identification of Secondary Metabolites in Four Red Grape Varieties Potentially Useful as Traceability Markers of Wines

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 74 ◽  
Author(s):  
Christine Mayr ◽  
Mirko De Rosso ◽  
Antonio Dalla Vedova ◽  
Riccardo Flamini
Keyword(s):  
Mass Spectrometry ◽  
High Resolution ◽  
Secondary Metabolites ◽  
High Resolution Mass Spectrometry ◽  
High Resolution Mass ◽  
Mass Spectrometry Identification ◽  
Red Grape ◽  
Grape Varieties ◽  
Acyl Derivatives ◽  
Resolution Mass

Liquid chromatography coupled to high-resolution mass spectrometry (LC-Q/TOF) is a powerful tool to perform chemotaxonomic studies through identification of grape secondary metabolites. In the present work, the metabolomes of four autochthonous Italian red grape varieties including the chemical classes of anthocyanins, flavonols/flavanols/flavanones, and terpenol glycosides, were studied. By using this information, the metabolites that can potentially be used as chemical markers for the traceability of the corresponding wines were proposed. In Raboso wines, relatively high abundance of both anthocyanic and non-anthocyanic acyl derivatives, is expected. Potentially, Primitivo wines are characterized by high tri-substituted flavonoids, while Corvina wines are characterized by higher di-substituted compounds and lower acyl derivatives. Negro Amaro wine’s volatile fraction is characterized by free monoterpenes, such as α-terpineol, linalool, geraniol, and Ho-diendiol I. A similar approach can be applied for the traceability of other high-quality wines.

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