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| Registros recuperados: 72 | |
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| Sato, Alessandro Jefferson; UEL; Brenner, Everton Allen; UEL; Santos, Cristiano Ezequiel dos; UEL; Roberto, Sérgio Ruffo; UEL. |
| O conhecimento do comportamento fenológico e produtivo de videiras americanas, destinadas à produção de sucos e vinhos, como a ‘Jacquez’ (Vitis bourquina), na região norte do Paraná, é de extrema importância para que os viticultores locais tenham a possibilidade de diversificar a produção e aumentar a renda em suas propriedades. Foram avaliados o comportamento fenológico e produtivo desta videira em Maringá, Estado do Paraná; estudou-se a duração do seu ciclo, bem como se estimaram as características produtivas em dois anos. Determinaram-se, também, as propriedades químicas das bagas, como o teor de sólidos solúveis (SST), acidez titulável (AT) e a relação SST/AT. Os resultados evidenciaram que, nos dois anos de avaliação, o ciclo total da videira, na... |
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Palavras-chave: 5.01.03.05-9 Melhoramento Vegetal uva; Vinho 5.01.03.05-9 Melhoramento Vegetal grape; Wine. |
| Ano: 2008 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1734 |
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| DA LUZ,PROTASIO L.; COIMBRA,SILMARA R.. |
| Atherosclerosis is manifested as coronary artery disease (CAD), ischemic stroke and peripheral vascular disease. Moderate alcohol consumption has been associated with reduction of CAD complications. Apparently, red wine offers more benefits than any other kind of drinks, probably due to flavonoids. Alcohol alters lipoproteins and the coagulation system. The flavonoids induce vascular relaxation by mechanisms that are both dependent and independent of nitric oxide, inhibits many of the cellular reactions associated with atherosclerosis and inflammation, such as endothelial expression of vascular adhesion molecules and release of cytokines from polymorphonuclear leukocytes. Hypertension is also influenced by the alcohol intake. Thus, heavy alcohol intake is... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcohol; Coronary heart disease; Atherosclerosis; Stroke; Wine. |
| Ano: 2001 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652001000100006 |
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| QUINA,FRANK H.; BASTOS,ERICK L.. |
| ABSTRACT An overview is provided of the status of research at the frontiers of investigation of the chemistry and photochemistry of two classes of natural plant pigments, the anthocyanins and the betalains, as well as of the pyranoanthocyanin pigments formed from anthocyanins during the maturation of red wine. Together, anthocyanins and betalains are responsible for almost all of the red, purple and blue colors of fruits and flowers and anthocyanins and pyranoanthocyanins are major contributors to the color of red wines. All three types of pigments are cationic below about pH 3, highly colored, non-toxic, reasonably soluble in water or alcohol and fairly stable to light. They exhibit good antioxidant or antiradical activity and, as part of our diet, confer... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anthocyanins; Betalains; Flowers; Plant pigments; Wine. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000200681 |
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| RENAUD,SERGE; LANZMANN-PETITHORY,DOMINIQUE; GUEGUEN,RENÉ; CONARD,PASCALE. |
| A large number of prospective studies have observed an inverse relationship between a moderate intake of alcohol and coronary heart disease morbidity and mortality. Concerning death from all-causes, results are not unanimous. Alcohol intake was associated with a protection of all-cause mortality in England and USA physicians and the large study of the American Cancer Society. None of these studies separated the effects of different alcoholic beverages. In our prospective studies in France on 35 000 middle-aged men, we observed that only wine at moderate intake, was associated with a protective effect on all-cause mortality. The reason was that in addition to the known effect on cardiovascular diseases, a very moderate intake of wine, protected also from... |
| Tipo: Journal article |
Palavras-chave: Alcohol; Mortality; Wine. |
| Ano: 2004 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200002 |
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| LETENNEUR,LUC. |
| The term dementia refers to a clinical syndrome of acquired intellectual disturbances produced by brain dysfunction. Dementia may result from a wide variety of disorders, including degenerative (e.g. Alzheimer's disease, AD), vascular (e.g. multi-infarct dementia), and traumatic (e.g. head injury). Long-term abuse of alcohol is related to the development of the Wernicke-Korsakoff's syndrome or alcohol dementia. However, light to moderate alcohol intake might also reduce the risk of dementia and AD. In Bordeaux (France), a population-based prospective study found that subjects drinking 3 to 4 standard glasses of wine per day (> 250 and up to 500 ml), categorized as moderate drinkers, the crude odds ratio (OR) was 0.18 for incident dementia (p < 0.01)... |
| Tipo: Journal article |
Palavras-chave: Alcohol; Alzheimer's disease; Dementia; Wine. |
| Ano: 2004 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200003 |
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| RUF,JEAN-CLAUDE. |
| Epidemiological studies have demonstrated an inverse correlation between moderate wine and alcohol consumption and morbidity and mortality from coronary heart disease. The protective effect has been associated with an increase in the plasma level of HDL cholesterol, as it is well recognized that plasma HDL is inversely correlated with CHD. In addition, it has become evident that blood platelets contribute to the rate of development of atherosclerosis and CHD through several mechanisms. In recent studies it has been shown that the level of HDL cholesterol can explain only 50 % of the protective effect of alcoholic beverages; the other 50 % may be partly related to a decrease in platelet activity. This anti-platelet activity of wine is explained by ethanol... |
| Tipo: Journal article |
Palavras-chave: Alcohol; Cardiovascular disease; Platelet function; Wine. |
| Ano: 2004 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200006 |
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| URQUIAGA,INÉS; GUASCH,VIVIANA; MARSHALL,GUILLERMO; SAN MARTÍN,ALEJANDRA; CASTILLO,ÓSCAR; ROZOWSKI,JAIME; LEIGHTON,FEDERICO. |
| The type of diet consumed by individuals has been associated with the development of some chronic diseases, including cardiovascular disease (CVD), cancer, diabetes, and others. Populations that consume diets rich in fruits and vegetables and drink wine in moderation, as the Mediterranean, have a higher life expectancy and less chronic diseases than other occidental populations. We carried out an intervention study in humans to evaluate the effect of a Mediterranean diet (MD), an Occidental diet (OD) and their supplementation with red wine, on biochemical, physiological and clinical parameters related to atherosclerosis and other chronic diseases. For 3 months, two groups of 21 male volunteers each, received either a MD or an OD; during the second month,... |
| Tipo: Journal article |
Palavras-chave: Cardiovascular disease; Chronic diseases; Fatty acids; Mediterranean diet; Monounsaturated fatty acids (MUFA); Occidental diet; W-6 fatty acids; W-3 fatty acids; Plasma fatty acids; Polyunsaturated fatty acids (PUFA); Saturated fatty acids (SFA); Wine. |
| Ano: 2004 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200012 |
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| MEZZANO,DIEGO. |
| The aim of this study was to compare the effects of Mediterranean-type diet (MD), high-fat diet (HFD), and red wine supplementation on plasma concentration of emergent haemostatic cardiovascular risk factors (HCVRF) and on variables of primary haemostasis (bleeding time, plasma von Willebrand factor and platelet aggregation/secretion). In a controlled prospective intervention study, two groups (21 healthy males each) received either MD or HFD during 90 days. Between days 30-60, both diets were supplemented with 240 ml/day of red wine. After adjusting by baseline values, MD was associated with: lower plasma fibrinogen (p =0.03), factor VIIc (p=0.034) and factor VIIIc (p=0.0057); higher levels of protein S (p=0.013); longer bleeding time (p=0.017); and... |
| Tipo: Journal article |
Palavras-chave: Bleeding time; Cardiovascular risk factors; Diet; Haemostasis; Platelet function; Wine. |
| Ano: 2004 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200007 |
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| Cunha,Mário Antônio Alves da; Lima,Kely Priscila de; Santos,Vidiany Aparecida Queiroz; Heinz,Otto Lucas; Schmidt,Carla Adriana Pizarro. |
| ABSTRACT: Blackberry vinegar was produced in successive acetification cycles and content of total phenolics, anthocyanins and antioxidant activity were evaluated along the production. Firstly, blackberry wine was obtained in bench-scale bioreactor, being verified 0.39 g/g ethanol yield, 1.78 g/L.h volumetric productivity and 76% efficiency. After, three successive acetification cycles were conducted efficiently in grapia barrel with average acetic acid production of 51.6 g/L, 72.2 % acetic acid yield and 0.4 g/L.h volumetric productivity. Appreciable contents of polyphenolic compounds, anthocyanins and high antioxidant activity were observed in the raw material, wine and vinegar obtained in each cycle of acetic acid transformation. Acetic acid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Berries; Acetic Acid Bacteria; Bioactives; Wine; Fermentation. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100508 |
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| Santos,Antonio Odair; Wample,Robert L.; Sachidhanantham,Sivakumar; Kaye,Oren. |
| An experiment was carried out from 2005 to 2008, to calibrated NIR-based instrumentation and explore within field grape quality variability and map potential grape quality descriptors along vineyards, as a subsidy for differential harvesting,. The quality indicators (anthocyanin content, pH, titratable acidity and soluble solids) were subject to geo-spatial modeling. Subsequently, the data set was utilized to delineate "within-field" grape quality zone and to determine the timing of the harvest. Differential machine harvesting was implemented and segregation of wine grapes was done "on-the-go". The approach for field prediction of grape quality parameters and zone delineation allowed for separated fermentation for at least two wine styles. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: NIR spectroscopy; Grape; Wine. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000200003 |
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| Ávila,Larissa Dias de; Ayub,Marco Antônio Záchia. |
| The yeast Brettanomyces/Dekkeracan cause important spoilage in wines, with the production of ethylphenols and other off-flavor compounds. This study aimed at determining the presence of this yeast and the ethylphenols produced by them in Brazilian red wines, establishing their relationship with other chemical characteristics. Isolates of Brettanomyces/Dekkerawere quantified by plating 126 samples of dry red wine in selective culture medium, while ethylphenols were analyzed by solid phase extraction and GC/FID. Free and total SO2, alcohol, total dry extract, residual sugar, total and volatile acidity, and pH were also determined. Brettanomyces/Dekkerawas present in 27% of samples. Ethylphenols were detected in most samples, with amounts higher than the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brettanomyces; Dekkera; 4-ethylphenol; 4-ethylguaiacol; Wine. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100011 |
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| Alister,Claudio; Araya,Manuel; Morandé,Jose E; Volosky,Christian; Saavedra,Jorge; Cordova,Andrés; Kogan,Marcelo. |
| Pesticide residue in primary products is an important issue for producers and consumers, even though little information is available on the effect of application conditions on residue persistence and the transfer to primary elaborated products. During the 2012 season, field and laboratory studies were conducted to determine the dissipation of lambda-cyhalothrin, buprofezin, pyrimethanil, tebuconazole, imidacloprid and acetamiprid in Sauvignon blanc and Pinot Noir cultivars and their residue dynamics during the winemaking process. Half-life values (DT50) for each pesticide applied alone and as a tank mix of all pesticides were similar and had averages of 6.4, 14.0, 19.7, 26.0, 14.5 and 13.4 days for lambda-cyhalothrin, buprofezin, pyrimethanil,... |
| Tipo: Journal article |
Palavras-chave: Pre-harvest interval; Residues; Transfer factor; Wine. |
| Ano: 2014 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300010 |
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| Laurie,V. Felipe; Villagra,Evelyn; Tapia,Jaime; Sarkis,Jorge E. S; Hortellani,Marcos A. |
| A set of 75 wine samples from seven of the major wine producing regions in Chile were analyzed with flame atomic absorption spectroscopy (AAS) to determine their content of major metallic elements (K, Mg, Ca, Na, Fe and Zn). The results obtained were further analyzed with principal component analysis (PCA) in an attempt to loosely discriminate these wines according to grape type and geographical origin. The metal concentrations measured were within normal ranges, according to previously published data from other wine producing countries. Multivariate statistics allowed the possibility to reasonably discriminate between red and white wines, and to show a distinctive pattern of Na concentration, with higher total contents for the wines produced in the... |
| Tipo: Journal article |
Palavras-chave: Wine; Metal; AAS; Multivariate analysis. |
| Ano: 2010 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000200008 |
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| Calderón,Juan F; del Alamo-Sanza,María; Nevares,Ignacio; Laurie,V. Felipe. |
| J.F. Calderón, M. del Alamo-Sanza, I. Nevares, and V.F. Laurie. 2014. The influence of selected winemaking equipment and operations on the concentration of dissolved oxygen in wines. Cien. Inv. Agr. 41(2): 273-280. Oxygen has a determining effect on the quality and longevity of wines. In spite of its importance, there are only a limited number of reports examining the levels of dissolved oxygen during wine production and the enrichments produced by different operations. In this study, the contribution of selected winemaking equipment and operations (i.e., pumping, centrifugation, tartrate stabilization, filtration and bulk wine transportation) on the concentration of dissolved oxygen in wines was assessed using a photoluminescence-based oxygen meter. For... |
| Tipo: Journal article |
Palavras-chave: Dissolved oxygen; Photoluminescence; Oxygen meter; Wine. |
| Ano: 2014 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000200014 |
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| Gil Cortiella,Mariona; Peña-Neira,Álvaro. |
| Obtaining polysaccharides from grape cell walls is an interesting topic for the wine industry given its implications with regards to wine treatments and potential sensory attributes. In the present work, several conditions (i.e., a chelating agent, pH, titratable acidity, extraction time, number of successive extractions, solid to liquid ratio and alcoholic fermentation) were tested to assess their effects on the yield of soluble polysaccharides obtained from grape skins. Among the four tested solvents (i.e., water, tartaric acid, ammonium oxalate, and ethylenediaminetetraacetic acid), aqueous ammonium oxalate was the most effective for polysaccharide extraction but also produced the highest amount of protein impurities. Increasing the number of successive... |
| Tipo: Journal article |
Palavras-chave: Carménère; Extraction; Grape skin polysaccharides; Pectin; Polysaccharides; Wine. |
| Ano: 2017 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202017000100009 |
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| SUN,Xiangyu; LIU,Lingling; MA,Tingting; YU,Jing; HUANG,Weidong; FANG,Yulin; ZHAN,Jicheng. |
| Abstract The effect of high Cu2+ stress on fermentation performance and copper biosorption of Saccharomyces cerevisiae BH8 during wine fermentation was investigated in this paper. Under high Cu2+ stress, the cell growth and survival rate of yeast BH8 were inhibited. With different copper concentration, the effect on cell growth of yeast BH8 was different. What’s more, high Cu2+ stress could inhibit the fermentation property, alcohol production and reducing sugar utilization of yeast BH8 in Chardonnay grape must, but not significant. And the trend of the copper ion concentration falling down was consistent with the trend of yeast growth rising up, meanwhile the copper content was still much less than the initial concentration after fermentation. In... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wine; Copper; Saccharomyces cerevisiae; Growth activity; Biosorption. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100019 |
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| Registros recuperados: 72 | |
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