The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine

The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics,copigmentation and phenolic profiles.The grey relational analysis(GRA)and principal component analysis(PCA)methods were employed to dissect the key effective determinants related to color quality.The addition of CDs induced a significant hyperchromic effect of 8.19-25.40%,a significant bathochromic effect and an enhancement of the color intensity.Furthermore,the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging,but for long-term aging,2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability.This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines.

The Influence of Red Wine on Lipid of Golden Hamsters Plasma

This experiment was conducted on 50 male golden hamsters, which were divided into five groups. Each group contained 10 hamsters： red wine group, alcohol-free red wine group, alcohol group, hypedipidemia group, and control group. During the four-week regime, all the hamsters were fed with a high cholesterol diet, except the control group. After completion of the trial, the plasma lipid levels and lipid peroxidation contents were determined in the golden hamsters, and the morphological variation in liver cells was investigated with electron microscopy. The results showed that concentrations of TC and TG in red wine, alcohol-free red wine, and alcohol groups had decreased dramatically. Compared with the hyperlipidemia group, the levels of LDL-C had significantly decreased in other groups, but not the HDL-C. Consumption of red wine, alcohol-free red wine, and alcohol, had no significant effects on Apo A1 and Apo B. Red wine, alcohol-free red wine, and alcohol significantly decreased the contents of MDA in hamsters. The experiment demonstrated that red wine could ameliorate the incidence of atherosclerosis （AS） via reducing serum TC, TG, LDL-C, and the compounds in red wine had synergic effects.

Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties

In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.

The Efficiency of Application Nanosilver in Technological Processes of Making Red Wine

The efficiency of using nanostructured silver in technological processes of making red wine has been studied with the purpose of substituting sulfur dioxide. For preparation of research objects, we used dry wine material of red grape variety ＂Saperavi＂. After completion of malolactic fermentation, the second racking the wine material off the lees and its treatment with antiseptics were carried out. Sulfur dioxide （Kadifit） and different doses of nanostructured silver were used. Microbiological investigation was performed on the presence of lactic bacteria after completion of malolactic fermentation and racking off the lees. The investigation of phenolic compounds was conducted at the following stages of technological processes： （1） after completion of alcoholic fermentation and racking off the lees; （2） after completion of malolactic fermentation; （3） after the second racking off the lees and treatment with antiseptics. By means of the HPLC analysis, the amounts ofcatechins, phenolcarbonic acids and flavonols were determined. It has been established that after conduction of malolactic fermentation in the process of racking the wine material off the lees and storage, the application of 0.6 mg/L of nano-silver for blocking of lactic-acid bacteria and inhibition of oxidation of phenolic compounds has the same effect as sulfitization with 50 mg/L of Kadifit.

Antioxidant Characteristics of Red Wines from Calchaquies Valleys in Salta

Objectives： We analyzed polyphenol and antioxidant capacity in red wines Malbec, Cabernet Sauvignon, Tannat and Syrah varieties from wineries Calchaquies Valleys, in Salta, Argentine. Methods： The total polyphenols was determined by UV absorption at 280 nm evaluating the D280 index. The antioxidant capacity was analyzed by absorbance measured at 520 nm and 420 nm and the color intensity and the hue was calculated by its summation by its relation. Key findings： The results presented indexes D280 （phenolic content） that ranged from 43.3 to 55.7. The antioxidant capacity is evaluate by the color intensity of red wines measuring absorbance values at 420 and 520 nm that ranged from 0.60 to 1.09. There is correlation between phenolic content and antioxidant capacity with a correlation coefficient of 0.974. Conclusions： The total polyphenol content in red wines is correlated with their antioxidant capacity. It is beneficial to health if the wine is consumed in low quantities. The Cabernet Sauvignon variety has more phenolic content than Malbec, Tannat and Syrah varieties.

Comparison of Total Phenolic Content and Total Antioxidant Activity in Local Red Wines Determined by Spectrophotometric Methods

In this study, the antioxidant activity of local red wines was determined by four different analytical methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS?+) radical cation decolourisation, ferric reducing/antioxidants power (FRAP) and cupric ion reducing capacity in the presence of neocuproine (CUPRAC) for the evaluation of reducing power (PR). They were correlated with the total phenolic content (TPC) determined with the Folin-Ciocalteu’s reagent using gallic acid as a standard. The total polyphenol concentration was found to vary from 2599.90 to 4846.57 mg/L gallic acid equivalents (GAE). The total antioxidant activity determined by DPPH, ABTS, FRAP and CUPRAC methods was found to vary from 7.49 - 15.93 mmol/L, 12.02 - 24.73 mmol/L, 12.65 - 27.68 mmol/L and 13.19 - 31.07 mmol/L, respectively. The total phenolic contents of red wine samples exhibited a good correlation (p < 0.01) with antioxidant properties.

Simultaneous determination of gallic acid and p-coumaric acid in rat plasma by UPLC-MS/MS and its application to a comparative pharmacokinetic study after oral administration of monomer compound and red wine extract

A rapid,sensitive and selective ultra high performance liquid chromatography-tandem mass spectrometry(UPLCMS/MS)method was developed and validated for simultaneous determination of gallic acid(GA)and p-coumaric acid(CA)in rat plasma.Plasma samples were extracted by methanol and separated on an ACQUITY UPLC BEH C18 column(1.7μm,100 mm×2.1 mm)using gradient elution consisting of acetonitrile–0.2%formic acid within a runtime of 4.0 min.The detection was performed in multiple reaction monitoring(MRM)mode with negative ionization.The linear range was 20–20000 ng/mL for both GA and CA,with lower limits of quantification of 20 ng/mL.Intra-day and inter-day precisions were within 5.4%and 10.0%,respectively and the accuracy(relative error,RE,%)was less than 7.2%and–4.9%,respectively.The mean absolute extraction recoveries of both analytes and IS from rat plasma were all more than 82.6%.The validated method was successfully applied to the comparative pharmacokinetic study of GA and CA in rat plasma after oral administration of GA and CA monomers and red wine extract,respectively.It was found that both the area under the curve(AUC)and t1/2 of the two constituents were remarkably increased for red wine extract group than that in monomer group,indicating the priority of intake of red wine to active component monomer.

Polyvinylalcohol Stabilizes Anthocyanins of Red Wine in the Solid Phase but Not in the Aqueous Phase

Monomeric anthocyanins exhibit color variations at different pH, but they are highly unstable at physiological pH. To improve the stability, the effects of polyvinylalcohol on the anthocyanins of young red wine prepared from Cambell Early grapes were examined in aqueous solution and in the solid phase on a cotton swab? and inert materials. Cyanidin-3-glucoside and mal-vidin-3-glucoside represented approximately 43.6% of total anthocyanins in the red wine. The anthocyanins decreased to 11.3% of the initial amount in aqueous solution at physiological pH after storage for 60 days at room temperature. On the other hand, from 66.9% to 87.2% remained in the solid phase on a cotton swab? and polypropylene membrane in the presence of polyvinylalcohol. The stability of the anthocyanins increased with the concentration of polyvinyl-alcohol in the solid phase but not in the aqueous solution. The anthocyanins were found to be condensed and immobilized in the complexes of anthocyanins and polyvinylalcohol on the poly-propylene membrane by phase-contrast microscopy analysis. The anthocyanins in the cotton swab? displayed color variations when dipped into different pH buffer solutions. These results suggest that anthocyanins from red wine stabilized in the solid phase by polyvinylalcohol can be used as a visual indicator of pH.

A Selective Fluorescent Sensor for Fast Detection of Hydrogen Sulfide in Red Wine

Based on the reaction between the azido group and hydrogen sulfide （H2S）, BTN, an ofT-on fluorescent sensor was synthesized, which exhibited a 20-fold fluorescence enhancement upon addition of H2S, and a 5.6×10 8 mol/L detection limit can be reached in 10 min. To check its applicability, an easy prepared test paper strip of BTN was made for rapid and selective detection of hydrogen sulfide in red-wine samples, the detection limit is as low as 1 μmol/L.

The integrated quality assessment of Chinese commercial dry red wine based on a method of online HPLC-DAD-CL combined with HPLC-ESI-MS

AIM: To apply an integrated quality assessment strategy to investigate the quality of multiple Chinese commercial dry red wine samples. METHOD: A comprehensive method was developed by combining a high performance liquid chromatography-diode array detector-chemiluminescence(HPLC-DAD-CL) online hyphenated system with an HPLC-ESI-MS technique. RESULTS: Chromatographic and H2O2-scavenging active fingerprints of thirteen batches of different, commercially available Chinese dry red wine samples were obtained and analyzed. Twenty-five compounds, including eighteen antioxidants were identified and evaluated. The dominant and characteristic antioxidants in the samples were identified. The relationships between antioxidant potency and the cultivated variety of grape, producing area, cellaring period, and trade mark are also discussed. CONCLUSION: The results provide the feasibility for an integrated quality assessment strategy to be efficiently and objectively used in quality(especially antioxidant activity) assessment and identification of dry red wine.

Antioxidant,hypolipidemic and hypoglycemic effect of red wine in wistar rats fed with obesogenic diet

The health benefits resulting from the usual ingestion of red wines have been studied in humans and animals.However,the evaluation of benefits in antioxidant,hypoglycemic and hypolipemic activity concomitant with the use of an obesogenic diet in adult Wistar rats has been little explored.The present study investigated the use of red wine derived from Northeast Brazil in adult rats fed with an obesogenic diet on antioxidant activity,glucose tolerance,adipose,glycemic and lipemic profile.Sixty 45-day old male Wistar rats formed two groups:standard diet and westernized diet.After changes in body mass and glycemic levels,the animals were subdivided into six subgroups (n = 10 per group) and received water,red wine or hydroalcoholic solution by gavage.The data reveal that the moderate and chronic use of red wine improves the glycemic,lipid and oxidative stress profile,being favorable in preventing the risk of cardiovascular diseases in rats fed with an obesogenic diet.

Yellow Wine and Red Wine:the Primary Prevention in Coronary Artery Disease

To review the cardiac protective effects of wine intake and recommend moderate wine consumption as a primary prevention strategy for coronary artery diseases （CAD）. Systematically review former studies on the wine consumption （red wine and yellow wine） by searching the Medline database and other related citations, and investigate possible protective pathways. Regular moderate wine intake can benefit heart from acute coronary symptom （ACS） attacking ; reduce the relative risk of morbidity and mortality from CAD. It might not be imperative to ask people to stop drinking; inversely, we suggest moderate wine consumption as a preventive strategy in CAD for its guarding contribution. （ S Chin J Cardiol 2009; 10（1） ： 40 -42）

Red Wine Over China

The color red dominates Chinese life and now growing interest in red wine maintains that trend and ushers in a new fashionable addition to local culture There was a time when trying to find a good red wine in China was a difficult affair. But as with

Study Finds More Reasons to Drink Red Wine

我是一个滴酒不沾的深圳人。读了此文,特地去买了一瓶红葡萄酒,日呷三口。 早有耳闻:现在流行喝红葡萄酒。红葡萄酒对健康有益。当我在MondayAugust 3 1998的“网”上读到此文时,如获至宝。今将此文加注,通过Email发给贵刊主编,望能借《科技英语学习》一隅,发表此文。让更多的读者能享用此信息。 红葡萄酒之“功”在于: red wine(红葡萄酒). as opposed to other forms of alcohol, can protect againstheart disease. 英国研究人员的工作真可谓认真过细！他们把试验的关键的成分(polyphenols,多酚)分为三种形式,其试验结果是。 Levels of the polyphenols were elevated by 38 percent wlth red wine, 28 percentwith capsules and 27 percent when the red wine polyphenols were dissolved in whitewine. 细心的读者肯定不会放过本文的另外两句有参考价值的话; 1. Several studies have shown that a moderate intake of any alcohol, not just redwine. can help protect against heart disease and perhaps cancer. 2. Green tea is also known to contain polyphenols, as does black tea.

Melatonin Treatment Enhances the Polyphenol Content and Antioxidant Capacity of Red Wine

Melatonin and polyphenols are strong antioxidants, and melatonin is also a potential plant growth regulator. The role of melatonin in regulating polyphenol metabolism is unclear. This study assessed the primary impacts of exogenous melatonin treatment on phenolics accumulation and antioxidant capacity of the 'Moldova' wine. It was found that two times of 100 μmol·L^(-1) melatonin treatment clearly enhanced the endogenous melatonin content of ripened berries and wine. Further experiments indicated that melatonin treatment significantly increased the contents of total phenols, flavonoids and anthocyanins in wine. Additionally, the contents of most of the 20 detected individual phenolic compounds were significantly enhanced by melatonin treatment in wine. Particularly, the content of two non-flavonoid phenolic compounds(syringic and coumaric acid) and four anthocyanin compounds [Mv-3-Glu, Mv-3-(6-Coum)Glu-5-Glu, Dp-3-(6-AC)Glu and Dp-3-(6-Coum)Glu-5-Glu]were largely increased by melatonin treatment. In contrast, only Pn-3-(6-Coum)Glu was significantly reduced. Moreover, melatonin treatment significantly enhanced the antioxidant capacity of wine indicated by DPPH and FRAP assays. In summary, melatonin treatment enhanced the polyphenol content and antioxidant capacity of wine.

Argentinean Commercial Malbec Wines： Regional Sensory Profiles

Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were also included to test possible differences within this province. Ten key attributes were first recognized by descriptive analyses and then carefully evaluated by a trained sensory panel composed of 10 judges. Among the aroma and flavour attributes the analyses focused on plum, red fruits, white pepper, bell pepper, and floral. Three attributes of taste （acidity, astringency, and bitterness） and two attributes of color （red and blue-purple hues） were also analyzed. Statistical differences and similarities in sensory data were tested using analysis of variance （ANOVA）, multiple means comparisons by least significant difference test （Fisher LSD）, and principal component analysis （PCA）. ANOVA and Fisher LSD tests of sensory data showed significant differences （P 〈 0.05） for 6 out of 10 wine attributes： plum, floral, red fruits, astringency, red and blue- purple hues.

Active volatiles of cabernet sauvignon wine from Changli County

This study investigated the contribution of vola-tile compounds to the overall aroma of Cabernet Sauvignon wines from Changli County (China). Wine samples were collected from vintages from 2000 to 2005. Volatile compounds were ex-tracted by PDMS solid-phase micro-extraction fi- bers and identified by Gas Chromatography-Ma- ss Spectrometry (GC-MS). A total of 65 volatile compounds were identified and quantified, in-cluding higher alcohols, ethyl and acetate esters, and fatty acids. According to their odor active values (OA-Vs), 21 volatile compounds were con- sidered to be the powerful impact odorants of Cabernet Sauvignon wines from Changli. Odor descriptions of impact volatiles suggested Cab-ernet Sauvignon red wines from Changli County as having a complex aroma, which included not only pleasant floral and fruity odors, but also cheese, clove flavors, and grassy and smoky aromas.

不同前处理工艺红桔果汁与红桔果酒挥发性风味物质分析

以万州红桔为研究对象,采用带皮和去皮方式榨汁,对浊汁进行酶解澄清处理,分别利用带皮浊汁、带皮清汁、去皮浊汁及去皮清汁酿造红桔果酒。对果酒进行感官评价,同时利用液相色相仪与顶空固相微萃取(HS-SPME)-气相色谱质谱(GC-MS)联用技术测定果酒和果汁样品中有机酸及挥发性风味物质,并基于挥发性风味物质进行主成分分析(PCA)和聚类分析(CA)。结果表明,红桔果汁主要有机酸为苹果酸和柠檬酸,红桔果酒增加了乳酸和乙酸;红桔果汁和红桔果酒中共检测出100种挥发性风味物质,主要化合物包括酯类28种、醇类19种、酚类3种、醚类2种、醛类8种、酮类10种、酸类4种、烷烃类3种及烯烃类23种;总体上,清汁发酵红桔果酒的挥发性风味物质种类较浊汁发酵多,带皮发酵果酒中的醇类和烯烃种类较去皮发酵多。PCA结果表明,不同红桔果汁和红桔果酒样品中主要挥发性风味物质为辛酸乙酯、癸酸乙酯、正己酸乙酯、月桂酸乙酯、棕榈酸乙酯、α-松油醇、苯乙醇、辛醇、香叶醇、麝香草酚、L-紫苏醛、癸醛等;聚类分析结果表明,可将样品聚集为三大类,与PCA分类结果一致。

Effects of Beverage Ingredients on Salivary Fluid Secretion with an <i>ex Vivo</i>Submandibular Gland Perfusion System: Tannic Acid as a Key Component for the Inhibition of Saliva Secretion

Tannic acid (TA) and TA containing beverage have been proved to inhibit Ca2+-activated Cl- channel located apical membrane of the secretory cells. However, their effect on salivary fluid secretion is not well investigated. We used mouse ex Vivo submandibular gland perfusion technique to identify the general effect of TA and related beverage samples on muscarinic agonist carbachol induced fluid secretion. Green tea inhibited fluid secretion by 64% from the control, where oolong tea was by 53%, and red wine by 43% which was linked with their TA concentration. On the other hand, though TA was contained at 4.7 μM in white wine sample and 33 μM in coffee extract, no adverse effect was observed. In addition, coffee induced salivation in the absence of carbachol. TA had a negative effect on fluid secretion with a concentration dependent manner. The effects of TA on carbachol induced calcium increase showed identical as fluid secretion, which was initially no effect, and then gradually decreased over the time. These results demonstrate that TA directly inhibits the salivary fluid secretion and it affects not only Ca2+-activated Cl- channel but also intracellular Ca2+ increasing mechanisms.