Antioxidant and anti-inflammatory activity of red and white wine extracts

Two commercially available Greek wines were treated with two different extraction methods in order to obtain either the total lipid fraction or several fractions containing different classes of phenolic compounds.     

Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion

The hypothesis that iron and phenolics interact in the lumen during digestion and, consequently, decrease the antioxidant capacity of phenolics, was investigated in vitro. Mixtures of red wine, iron, and three dietary factors that may reduce or chelate iron in the lumen, namely ascorbic acid, meat and casein, were subjected to a simulated gastrointestinal digestion. The process involved incubation of samples for 4.5 h at 37 °C, at different pHs, in the presence of peptic enzymes and fractionation of digests through a dialysis membrane. Antioxidant capacity (FRAP assay), iron concentration (ferrozine assay) and total phenolic content (Folin-Ciocalteau assay) were measured in the in vitro digests. Iron decreased the antioxidant capacity and the total phenolic concentration of red wine. Ascorbic acid increased, while meat and casein decreased, the antioxidant capacity of red wine. Based on these results, it was concluded that protein and iron interact with red wine phenolics during the in vitro digestion and decrease their antioxidant capacity, supporting the initial hypothesis.     

The role of light,temperature and wine bottle colour on pigment enhancement in white wine

Pigmentation enhancement in a Chardonnay wine with high flavan-3-ol concentration was examined by irradiating the wine under controlled conditions. Heating the wine in darkness required temperatures in excess of 50 °C before enhanced pigmentation became apparent. It was found that ultraviolet and, to a lesser extent, low wavelength visible light contributed to pigment production. The development of pigmentation depended on wine bottle glass colour: Flint > Arctic Blue > French Green > Antique Green. This is in agreement with the transmission characteristics of the bottles with even the darkest (Antique Green) allowing the transmission of some ultraviolet light. Riboflavin, when added to the wine, degraded rapidly when exposed to radiation <400 nm. The degradation of riboflavin and the onset of colour development depended on the actual amounts as well as the ratio of riboflavin to flavan-3-ol, suggesting that a complex series of reactions are occurring. A degradation product of riboflavin may be contributing to the increase in absorbance in the visible region observed during light exposure.     

发酵型红枣酒工艺条件的优化

红枣发酵酒是以红枣为原料,经分选、破碎、低温发酵、陈酿调制而成的低酒精滋补饮品,具有很高的营养价值和保健作用。 该研究对红枣酶解条件、发酵工艺条件进行了优化。 结果表明,最佳酶解条件为果胶酶添加量0.25%,酶解时间2 h,酶解温度40 ℃,在 此条件下酶解得到的枣浆糖度达14.2%;最佳发酵工艺条件为发酵温度25 ℃,发酵时间7 d,酵母添加量0.4 g/L,澄清条件为1%壳聚糖 溶液添加量0.9 mL/10 mL枣酒,在此条件下发酵得到的红枣酒酒精度为9.9%vol,感官评分91分,pH值3.94,糖度5.1%,透光率为75.8%。     

超声波用于杨桃强化酒催陈

新酿制的杨桃果酒添加石湾米酒得杨桃强化酒,用超声波处理促进强化杨桃酒的陈化,得出最佳方式为每次处理１０ｍｉｎ,处理２次,间隔４ｈ。     

红葡萄酒中的多糖

1多糖的来源 1.1来自于葡萄本身的多糖 葡萄酒中的多糖部分主要包括在机械操作过程中,富含纤维素和果胶的葡萄皮所释放的多糖分子.     

Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

Bentonite is commonly used to remove grape proteins responsible for haze formation in white wines. Proteases potentially represent an alternative to bentonite, but so far none has shown satisfactory activity under winemaking conditions. A promising candidate is AGP, a mixture of Aspergillopepsins I and II.; a food grade, well characterized and inexpensive protease, active at wine pH and at high temperatures (60-80°C). AGP was added to two clarified grape juices with and without heat treatments (75°C, 1min) prior to fermentation. AGP showed some activity at fermentation temperatures (≈20% total protein reduction compared to control wine) and excellent activity when combined with juice heating (≈90% total protein reduction). The more heat stable grape proteins, i.e. those not contributing to wine hazing, were not affected by the treatments and therefore accounted for the remaining 10% of protein still in solution after the treatments. The main physicochemical parameters and sensorial characteristics of wines produced with AGP were not different from controls.     

羊肚菌营养强化米酒发酵工艺的优化

以糯米为基质培养羊肚菌菌丝体,将羊肚菌糯米培养产物酿制成一种新型米酒。以酒精含量和感官评价为目标值,获得以糯米为基质的羊肚菌菌丝体适宜培养条件为:45g糯米加40m L营养液,起始p H 7,培养温度26℃,培养时间为6d;羊肚菌米酒的最佳发酵条件为:加曲量2.0%,糖化温度28℃,酵母加量2.5%,发酵时间为4d。羊肚菌营养强化米酒酒精度最高达10.9%vol。该研究获得一种风味独特、营养丰富的新型米酒。      

Removal of pesticides from red and white wine by the use of fining and filter agents

Effects of the use of the fining and filtration agents, diatomaceous earth, bentonite, polyvinylpoly-pyrrolidone and activated carbon, on the removal of seven fungicides (carbendazim, chlorothalonil, fenarimol, metalaxyl, oxadixyl, procymidone and triadimenol) and three insecticides (carbaryl, chlorpyrifos and dicofol) from wines were investigated. Carbendazim was determined by high performance liquid chromatography (HPLC) after quantitative conversion into 2-aminobenzimidazole (2AB). The concentrations of all the other compounds in wine were quantified using a multi residue assay involving solid phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS). After treatment and processing, conducted under conditions simulating those that are typical in Australian commercial winemaking, the greatest reduction in concentration in all treatments was for chlorothalonil, chlorpyrifos and dicofol. There was a significant relationship between the extent of removal of each pesticide and its solubility in wine, such that the lower the solubility, the greater the extent of removal. Activated carbon had the largest effect on the removal of most pesticides, while bentonite had a major effect on the removal of carbendazim. For all compounds and agents, the rate of removal was greater in white wine than in red wine.     

鲜啤和白糯米酒脉冲强光冷杀菌技术初探

采用脉冲强光冷杀菌技术分别对鲜啤酒和白糯米酒进行杀菌处理,研究了脉冲强光对鲜啤酒和白糯米酒杀菌效果的影响。结果表明:鲜啤酒经过频率为5次/s闪照处理3min后,酵母菌在啤酒中的含量从220cfu/mL降至175cfu/mL,0℃下啤酒保质期延长3d。白糯米酒经过频率为4次/s闪照处理3min后,酵母菌在白糯米酒中含量从235cfu/mL降至5cfu/mL,在0、10、20、35℃下白糯米酒的保质期分别延长50、30、6、2d。同时通过感官评定和电子鼻检测,发现在上述冷杀菌条件下处理后的鲜啤酒和白糯米酒风味无显著变化。     

白酒成为仅次于烟草的贡献大户

<正> 白酒是具有中国特色、悠久历史的传统产品,中国的历史有多长,白酒就有多悠久。中华民族从古到今是在酿酒、饮酒、醉酒中成长壮大、人丁兴旺的。白酒陶冶了中国人聪明的才智、英雄的品质、高尚的情操、豪爽的性格、英勇的胆略,在中国人的心目中占有十分重要的位置。 白酒工业的迅猛发展 新中国建立以后,特别是改革开放以来,白酒工业在数量、质量、产品结构、包装装潢、技术装备水平、企业组织结构和整体素质上都发生了重大变化。建国初白酒产量只有10.8万吨,1997年增加到781.8万吨,增长70多     

干白葡萄啤酒的研究

利用优质大麦芽、大米、酒花、白葡萄为主要原料 ,经过葡萄的酒精发酵、陈酿 ,再参与啤酒发酵、贮藏过程 ,使产品即保留了传统啤酒的风格 ,又具备干白葡萄酒的特征 ,该产品新颖、独特 ,色、香、味具佳。此产品的开发 ,可充分利用啤酒厂与葡萄酒厂现有设备和我国丰富的葡萄资源 ,节约粮食 ,生产高档啤酒。开拓了啤酒与葡萄酒生产的新途径     

桑椹酒和杨梅酒的生产工艺

为了更好地保护传统产品,通过对桑椹和杨梅特性分析,介绍了桑椹酒和杨梅酒生产工艺流程及操作方法,同时给出了这两种酒的感官指标、理化指标和卫生指标。     

The effect of time and storage conditions on the phenolic composition and colour of white wine

The influence of different storage conditions on the colour and phenolic composition of young white wine was evaluated along 12 months of storage.The wine was bottled, and stored using three different conditions: position of bottles illumination and temperature variations. The results indicate that the time of storage has a significant effect (p < 0.001) on colour parameters, the majority of the phenols studied and the total phenol content. A significant decrease of phenols is detected during storage, which result in a change in the colour of the wine from pale yellow to yellow-brown. However, it can be noted that their loss was significantly higher in the wine subjected to variable temperature than in the wine stored at a constant temperature after 12 months.The principal component analysis was applied to the wine analysis data measured throughout the storage time, and the scatter plot of the samples was obtained for visual inspection. The effect of the storage time was clearly reflected in this analysis. A good differentiation among wines according to the length of storage was also obtained using linear discriminant analysis.     

RNA fingerprinting analysis of Oenococcus oeni strains under wine conditions

Oenococcus oeni is a lactic acid bacterium of economic interest used in winemaking. This bacterium is the preferred species for malolactic fermentation (MLF) due its adaptability to the chemically harsh wine environment. MLF enhances the organoleptic properties and ensures deacidification of wines.     

Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions

Although onion (Allium cepa L.) bulbs are good sources of phenolic compounds, the levels of these secondary metabolites are highly variable, depending on the cultivar, production, metereological conditions and post-harvest practices. The aim of this study was to characterize the interannual variation of flavonoid content in two Portuguese landrace varieties of onion (‘Branca da Póvoa’, white, and ‘Vermelha da Póvoa’, red), grown in the Spring–Summer of 2004, 2005, 2006, 2007 and 2008. HPLC-DAD was used to determine flavonoid concentration.     

菊花红葡萄酒的研制

用酿制的红葡萄酒与菊花浸提液、蔗糖及柠檬酸进行调配试验,制得一种既具有菊花药用和香味,又具有传统葡萄酒特色,营养及口感俱佳的新型葡萄酒。其配方为红葡萄酒70%,菊花液15%,蔗糖10%,柠檬酸0.15%。     

红葡萄酒"酒脚"的综合开发利用

在红葡萄酒发酵后和陈酿期间的处理中,倒罐后所剩余的罐底沉淀物就是红葡萄酒的"酒脚".如果"酒脚"得不到妥善的处理,就会对周边的自然环境产生污染和破坏.