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Sample records for wine stain pws

  1. Combination of PDT and topical angiogenic inhibitor for treatment of port wine stain (PWS) birthmarks: a novel approach

    Science.gov (United States)

    Yuan, Kaihua; Huang, Qiaobing; Huang, Zheng

    2009-06-01

    Port wine stain (PWS) birthmarks are a congenital cutaneous vascular malformation involving ecstatic post-capillary venules. Current standard treatment for PWS is the pulsed dye laser (PDL). Vascular-targeted photodynamic therapy (PDT) has been used for the treatment of PWS in China since the early 1990's. Both can achieve a certain degree of color blanching in various types of PWS lesions. However, the majority of PWS lesions require multiple treatments. Some PWS lesions can recur or become darker after successful treatment. Recently, it has been proposed that this phenomenon might be initiated by neoangiogenesis that can be caused by treatment via wound healing response. The combined use of photothermolysis and a topical application of an angiogenic inhibitor such as Imiquimod and Rapamycin, were evaluated in several pilot studies. It is well-known that PDT can induce various host immune responses VEGF overexpression. Recent clinical data also show that improved clinical outcomes are obtained through the combination of ocular PDT and anti-VEGF therapy. This article will discuss rationales and implications of using such a combination modality and highlight recent progress based on our clinical experience and published data.

  2. Laser Treatment of Port Wine Stains

    Science.gov (United States)

    Majaron, Boris; Nelson, J. Stuart

    Port wine stain (PWS), also called nevus flammeus, is a congenital, cutaneous vascular malformation involving post-capillary venules which produce a light pink to red to dark-red-violet discoloration of human skin [1]. PWS occurs in an estimated 3 children per 1000 live births, affecting males and females and all racial groups equally [2]. There appears to be no hereditary predilection for PWS within families. There are no known risk factors or ways to prevent PWS.

  3. Port-Wine Stains

    Science.gov (United States)

    ... Safe Videos for Educators Search English Español Port-Wine Stains KidsHealth / For Parents / Port-Wine Stains What's ... Manchas de vino de oporto What Are Port-Wine Stains? A port-wine stain is a type ...

  4. Port-wine stain

    Science.gov (United States)

    ... About MedlinePlus Show Search Search MedlinePlus GO GO About MedlinePlus Site Map FAQs Customer Support Health Topics Drugs & Supplements Videos & Tools Español You Are Here: Home → Medical Encyclopedia → Port-wine stain URL of this page: //medlineplus.gov/ency/ ...

  5. Hypertrophy in port-wine stains: Prevalence and patient characteristics in a large patient cohort

    NARCIS (Netherlands)

    van Drooge, Anne Margreet; Beek, Johan F.; van der Veen, J. P. Wietze; van der Horst, Chantal M. A. M.; Wolkerstorfer, Albert

    2012-01-01

    Background: Port-wine stains (PWS) may thicken and darken with age. Little is known about the pathogenesis and epidemiology of PWS hypertrophy because of the lack of large studies. Objective: We sought to assess the prevalence and characteristics of patients with hypertrophic PWS. Methods: Medical

  6. Modelling the assessment of port wine stain parameters from skin surface temperature following a diagnostic laser pulse

    NARCIS (Netherlands)

    Gabay, S.; Lucassen, G. W.; Verkruysse, W.; van Gemert, M. J.

    1997-01-01

    Laser treatment of port wine stains (PWS) has become an established clinical modality over the past decade. However, in some cases full clearance of the PWS cannot be achieved. To improve the clinical results, it is necessary to match the laser treatment parameters to the PWS anatomy on an

  7. Light distributions in a port wine stain model containing multiple cylindrical and curved blood vessels

    NARCIS (Netherlands)

    Lucassen, G. W.; Verkruysse, W.; Keijzer, M.; van Gemert, M. J.

    1996-01-01

    Knowledge of the light distribution in skin tissue is important for the understanding, prediction, and improvement of the clinical results in laser treatment of port wine stains (PWS). The objective of this study is to improve modelling of PWS treated by laser using an improved and more realistic

  8. A case of acquired port wine stain: an association with repeated sunburn?

    Science.gov (United States)

    Seremet, Sila; Benar, Elif B; Afsar, Fatma Sule; Calli, Aylin; Ulusarac, Ozlem

    2016-10-01

    Unlike congenital port wine stain (PWS), an acquired PWS is a rare vascular lesion that develops later in life. Although solar damage is associated with acquired PWS, there is no reported case of acquired PWS after sunburn in the literature. We report a case of a 54-year-old man diagnosed with acquired PWS possibly caused by repeated sunburn. We recommended laser treatment to our patient; however, the patient did not chose to receive any treatment. Our case demonstrates a possible rare occurrence of an acquired PWS after sunburn with larger lesions and more diffuse distribution. For this reason, our case differs from other acquired PWS cases. © 2016 The International Society of Dermatology.

  9. Modeling the color perception of port wine stains and its relation to the depth of laser coagulated blood vessels

    NARCIS (Netherlands)

    Lakmaker, O.; Pickering, J. W.; van Gemert, M. J.

    1993-01-01

    To find the maximal depth of an ecstatic vessel in the dermis that contributes to the abnormal color of a port wine stain (PWS), "normal" and "laser treated PWS skin" are modeled, respectively, as a two-layer plane parallel geometry consisting of an epidermis and a dermis, and as a three-layer

  10. Laser treatment of Port-wine stains

    OpenAIRE

    Boffa, Michael J.

    2001-01-01

    A state-of-the-art pulsed dye laser machine to treat port-wine stains and other vascular lesions has been available in the Malta Health Service since 1999. This article reviews the pathophysiology and clinical features of port- wine stains and describes the principles of laser treatment for this condition.

  11. Histologic evaluation of skin damage after overlapping and nonoverlapping flashlamp pumped pulsed dye laser pulses: A study on normal human skin as a model for port wine stains

    NARCIS (Netherlands)

    Koster, P. H.; van der Horst, C. M.; van Gemert, M. J.; van der Wal, A. C.

    2001-01-01

    BACKGROUND AND OBJECTIVE: In the treatment of port wine stains (PWS) with the flashlamp pumped pulsed dye laser (FPPDL), no consensus exists about overlapping of pulses. The advantage of overlapping pulses is homogeneous lightening of the PWS; the risk is redundant tissue damage. The aim of this

  12. Determination of thermal and physical properties of port-wine stain lesions using pulsed photothermal radiometry

    Science.gov (United States)

    Nelson, J. Stuart; Jacques, Steven L.; Wright, William H.

    1992-06-01

    A method for quantitative characterization of port wine stain (PWS) is presented. Pulsed photothermal radiometry (PPTR) uses a non-invasive infrared radiometry system to measure changes in surface temperature induced by pulsed radiation. When a pulsed laser is used to irradiate a PWS, an initial temperature jump (T-jump) is seen due to the heating of the epidermis as a result of melanin absorption. Subsequently, heat generated in the subsurface blood vessels due to hemoglobin absorption is detected by PPTR as a delayed thermal wave as the heat diffuses toward the skin surface. The time delay and magnitude of the delayed PPTR signal indicate the depth and thickness of the PWS. In this report, we present an initial clinical study of PPTR measurements on PWS patients. Computer simulations of various classes of PWS illustrate how the PPTR signal depends on the concentration of epidermal melanin, and depth and thickness of the PWS. The goal of this research is to provide a means of characterizing PWS before initiating therapy, guiding laser dosimetry, and advising the patient as to the time course and efficacy of the planned protocol.

  13. AUTOMATED ASSESSMENT OF EPIDERMAL THICKNESS AND VASCULAR DENSITY OF PORT WINE STAINS OCT IMAGE

    Directory of Open Access Journals (Sweden)

    CHENGMING WANG

    2014-01-01

    Full Text Available Optical coherence tomography (OCT enables in vivo imaging of port wine stains (PWS lesions. The knowledge of vascular structure and epidermal thickness (ET of PWS may aid the objective diagnosis and optimal treatment. To obtain the structural parameters more rapidly and avoid user intervention, an automated algorithm of energy map is introduced based on intensity and edge information to extract the skin surface using dynamic programming method. Subsequently, an averaged A-scan analysis is performed to obtain the mean ET and the relative intensity of dermis indicating the corresponding vascular density. This approach is currently successfully applied in clinical diagnosis and shows promising guidance and assessment of PDT treatment.

  14. Photoacoustic imaging of port-wine stains

    NARCIS (Netherlands)

    Kolkman, Roy G. M.; Mulder, Miranda J.; Glade, Conrad P.; Steenbergen, Wiendelt; van Leeuwen, Ton G.

    2008-01-01

    BACKGROUND AND OBJECTIVE: To optimize laser therapy of port-wine stains (PWSs), information about the vasculature as well as lesion depth is valuable. In this study we investigated the use of photoacoustic imaging (PAI) to obtain this information. STUDY DESIGN/MATERIALS AND METHODS: PAI uses pulsed

  15. Photoacoustic Imaging of Port-Wine Stains

    NARCIS (Netherlands)

    Kolkman, R.G.M.; Mulder, M.J.; Mulder, Miranda J.; Glade, Conrad P.; Steenbergen, Wiendelt; van Leeuwen, Ton

    2008-01-01

    Background and Objective: To optimize laser therapy of port-wine stains (PWSs), information about the vasculature as well as lesion depth is valuable. In this study we investigated the use of photoacoustic imaging (PAI) to obtain this information. - Study Design/Materials and Methods: PAI uses

  16. Port wine stain on a child's face (image)

    Science.gov (United States)

    Port wine stains are always present at birth. In an infant, they are flat, pink, vascular lesions. Common locations ... may be present anywhere on the body. Port wine stains may appear in association with other syndromes.

  17. Laser Doppler line scanner for monitoring skin perfusion changes of port wine stains during vascular-targeted photodynamic therapy

    Science.gov (United States)

    Chen, Defu; Ren, Jie; Wang, Ying; Gu, Ying

    2014-11-01

    Vascular-targeted photodynamic therapy (V-PDT) is known to be an effective therapeutic modality for the treatment of port wine stains (PWS). Monitoring the PWS microvascular response to the V-PDT is crucial for improving the effectiveness of PWS treatment. The objective of this study was to use laser Doppler technique to directly assess the skin perfusion in PWS before and during V-PDT. In this study, 30 patients with PWS were treated with V-PDT. A commercially laser Doppler line scanner (LDLS) was used to record the skin perfusion of PWS immediately before; and at 1, 3, 5, 7, 10, 15 and 20 minutes during V-PDT treatment. Our results showed that there was substantial inter- and intra-patient perfusion heterogeneity in PWS lesion. Before V-PDT, the comparison of skin perfusion in PWS and contralateral healthy control normal skin indicated that PWS skin perfusion could be larger than, or occasionally equivalent to, that of control normal skin. During V-PDT, the skin perfusion in PWS significantly increased after the initiation of V-PDT treatment, then reached a peak within 10 minutes, followed by a slowly decrease to a relatively lower level. Furthermore, the time for reaching peak and the subsequent magnitude of decrease in skin perfusion varied with different patients, as well as different PWS lesion locations. In conclusion, the LDLS system is capable of assessing skin perfusion changes in PWS during V-PDT, and has potential for elucidating the mechanisms of PWS microvascular response to V-PDT.

  18. A prospective study of risk for Sturge-Weber syndrome in children with upper facial port-wine stain.

    Science.gov (United States)

    Dutkiewicz, Anne-Sophie; Ezzedine, Khaled; Mazereeuw-Hautier, Juliette; Lacour, Jean-Philippe; Barbarot, Sébastien; Vabres, Pierre; Miquel, Juliette; Balguerie, Xavier; Martin, Ludovic; Boralevi, Franck; Bessou, Pierre; Chateil, Jean-François; Léauté-Labrèze, Christine

    2015-03-01

    Upper facial port-wine stain (PWS) is a feature of Sturge-Weber syndrome (SWS). Recent studies suggest that the distribution of the PWS corresponds to genetic mosaicism rather than to trigeminal nerve impairment. We sought to refine the cutaneous distribution of upper facial PWS at risk for SWS. This was a prospective multicenter study of consecutive cases of upper facial PWS larger than 1 cm² located in the ophthalmic division of trigeminal nerve distribution in infants aged less than 1 year, seen in 8 French pediatric dermatology departments between 2006 and 2012. Clinical data, magnetic resonance imaging, and photographs were systematically collected and studied. PWS were classified into 6 distinct patterns. In all, 66 patients were included. Eleven presented with SWS (magnetic resonance imaging signs and seizure). Four additional infants had suspected SWS without neurologic manifestations. Hemifacial (odds ratio 7.7, P = .003) and median (odds ratio 17.08, P = .008) PWS patterns were found to be at high risk for SWS. A nonmedian linear pattern was not associated with SWS. Small number of patients translated to limited power of the study. Specific PWS distribution patterns are associated with an increased risk of SWS. These PWS patterns conform to areas of somatic mosaicism. Terminology stipulating ophthalmic division of trigeminal nerve territory involvement in SWS should be abandoned. Copyright © 2014 American Academy of Dermatology, Inc. Published by Elsevier Inc. All rights reserved.

  19. A randomized side-by-side study comparing alexandrite laser at different pulse durations for port wine stains

    DEFF Research Database (Denmark)

    Carlsen, Berit C; Wenande, Emily; Erlendsson, Andres M

    2017-01-01

    hypertrophic (n = 7) PWS were included. Four side-by-side test areas were marked within each lesion. Three test areas were randomized to Alex laser at pulse durations of 3, 5, or 10 ms (8 mm spot, DCD 60/40), while the fourth was untreated. The lowest effective fluence to create purpura within the entire test...... spot was titrated and applied to intervention areas. Standardized clinical photographs were taken prior to, immediately after laser exposure and at 6-8 weeks follow up. Clinical PWS clearance and laser-related side effects were assessed using clinical photos. RESULTS: Alex laser at 3, 5, and 10 ms......BACKGROUND AND OBJECTIVES: Pulsed dye laser (PDL) represents the gold-standard treatment for port wine stains (PWS). However, approximately 20% of patients are poor responders and yield unsatisfactory end-results. The Alexandrite (Alex) laser may be a therapeutic alternative for selected PWS...

  20. Pyogenic Granuloma in a Patient of Sturge-Weber Syndrome with Bilateral Port Wine Stain- A Rare Case Report

    Directory of Open Access Journals (Sweden)

    Shantala Arunkumar

    2014-07-01

    Full Text Available Sturge-Weber syndrome (SWS also known as encephalotrigeminal angiomatosis. It is a neurocutaneous syndrome, characterized by a facial vascular birthmark and neurological abnormalities. An ipsilateral or bilateral facial cutaneous vascular malformation Port Wine Stain (PWS usually affects the upper face. Other clinical manifestations are seizures, glaucoma, hemiparesis, mental retardation and delayed developmental milestones. The main objective of this case report is to unravel such a rarest syndrome with bilateral port-wine stain, which has intraoral manifestation of pyogenic granuloma involving gingiva in an 11 year old boy.

  1. Lasers or light sources for treating port-wine stains

    DEFF Research Database (Denmark)

    Faurschou, Annesofie; Olesen, Anne Braae; Leonardi-Bee, Jo

    2011-01-01

    Port-wine stains are birthmarks caused by malformations of blood vessels in the skin. Port-wine stains manifest themselves in infancy as a flat, red mark and do not regress spontaneously but may, if untreated, become darker and thicker in adult life. The profusion of various lasers and light...

  2. Double Pass 595 nm Pulsed Dye Laser Does Not Enhance the Efficacy of Port Wine Stains Compared with Single Pass: A Randomized Comparison with Histological Examination.

    Science.gov (United States)

    Yu, Wenxin; Zhu, Jiafang; Wang, Lizhen; Qiu, Yajing; Chen, Yijie; Yang, Xi; Chang, Lei; Ma, Gang; Lin, Xiaoxi

    2018-03-27

    To compare the efficacy and safety of double-pass pulsed dye laser (DWL) and single-pass PDL (SWL) in treating virgin port wine stain (PWS). The increase in the extent of vascular damage attributed to the use of double-pass techniques for PWS remains inconclusive. A prospective, side-by-side comparison with a histological study for virgin PWS is still lacking. Twenty-one patients (11 flat PWS, 10 hypertrophic PWS) with untreated PWS underwent 3 treatments at 2-month intervals. Each PWS was divided into three treatment sites: SWL, DWL, and untreated control. Chromametric and visual evaluation of the efficacy and evaluation of side effects were conducted 3 months after final treatment. Biopsies were taken at the treated sites immediately posttreatment. Chromametric and visual evaluation suggested that DWL sites showed no significant improvement compared with SWL (p > 0.05) in treating PWS. The mean depth of photothermal damage to the vessels was limited to a maximum of 0.36-0.41 mm in both SWL and DWL sides. Permanent side effects were not observed in any patients. Double-pass PDL does not enhance PWS clearance. To improve the clearance of PWS lesions, either the depth of laser penetration should be increased or greater photothermal damage to vessels should be generated.

  3. Simulating light transport through skin for color prediction of port wine stain lesions: a review

    Science.gov (United States)

    Lister, Tom; Wright, Philip A.; Chappell, Paul H.

    2012-11-01

    A survey of the literature is presented regarding the simulation of port wine stain (PWS) skin color. Knowledge of PWS features, such as the depths and diameters of affected vessels, is essential for informing laser treatment. These may be determined through the inverse application of a skin model. The techniques which have been applied to achieve this are analyzed in detail. Radiative transfer (RT) is found to be the preferred method of simulation. By far the most common approximations to RT are the diffusion approximations, which have been applied successfully in the past and Monte Carlo techniques, which are now the methods of choice. As the requirements for improvement of laser treatment on an individual basis continues, the needs for further work towards accurate estimations of individual optical coefficients and robust, flexible simulation techniques are identified.

  4. New vascular classification of port-wine stains: improving prediction of Sturge-Weber risk.

    Science.gov (United States)

    Waelchli, R; Aylett, S E; Robinson, K; Chong, W K; Martinez, A E; Kinsler, V A

    2014-10-01

    Facial port-wine stains (PWSs) are usually isolated findings; however, when associated with cerebral and ocular vascular malformations they form part of the classical triad of Sturge-Weber syndrome (SWS). To evaluate the associations between the phenotype of facial PWS and the diagnosis of SWS in a cohort with a high rate of SWS. Records were reviewed of all 192 children with a facial PWS seen in 2011-13. Adverse outcome measures were clinical (seizures, abnormal neurodevelopment, glaucoma) and radiological [abnormal magnetic resonance imaging (MRI)], modelled by multivariate logistic regression. The best predictor of adverse outcomes was a PWS involving any part of the forehead, delineated at its inferior border by a line joining the outer canthus of the eye to the top of the ear, and including the upper eyelid. This involves all three divisions of the trigeminal nerve, but corresponds well to the embryonic vascular development of the face. Bilateral distribution was not an independently significant phenotypic feature. Abnormal MRI was a better predictor of all clinical adverse outcome measures than PWS distribution; however, for practical reasons guidelines based on clinical phenotype are proposed. Facial PWS distribution appears to follow the embryonic vasculature of the face, rather than the trigeminal nerve. We propose that children with a PWS on any part of the 'forehead' should have an urgent ophthalmology review and a brain MRI. A prospective study has been established to test the validity of these guidelines. © The Authors. British Journal of Dermatology published by John Wiley & Sons Ltd on behalf of British Association of Dermatologists.

  5. Treatment of port-wine stains with flash lamp pumped pulsed dye laser on Indian skin: A six year study

    Directory of Open Access Journals (Sweden)

    Chandroth Ponnambath Thajudheen

    2014-01-01

    Full Text Available Context: Port-wine stain (PWS is one of the commonly encountered congenital cutaneous vascular lesions, with an equal sex distribution. Pulsed dye lasers (PDL have revolutionized the treatment of both congential and acquired cutaneous vascular lesions. The pulsed dye lasers owing to its superior efficacy and safety profile have become the gold standard for the management of port-wine stains. Aims: To evaluate the efficacy and side effects of pulsed dye laser for the management of Port-wine stain on Indian skin. Materials and Methods: Seventy five patients of Fitzpatrick skin types IV&V with PWS underwent multiple treatments with PDL (V beam-Candela over a period of six years at monthly intervals. Laser parameters were wavelength 595nm, spot sizes 7-10mm, fluence 6-12 j/cm2, pulse duration 0.45-10ms, along with cryogen cooling. Serial photographs were taken before and after every session. Clinical improvement scores of comparable photographs using a quartile grading (o=80% were judged independently by two dermatologists after the series of treatment. Minimum number of treatments was 6 and maximum 17.They were followed up at six monthly intervals to observe re darkening of PWS. Results: No patient showed total clearance.Grade3 improvement was observed in 70 % of children and 50% of adults after 8-10 sessions. Children showed better and faster response than adults. Thirty percent of patients developed post inflammatory hyper pigmentation which resolved over a period of six to eight weeks. Two patients had superficial scarring due to stacking of pulses. None of the patients showed re darkening of PWS till now. Conclusion: Pulsed dye laser is an effective and safe treatment for port-wine stain in Indian skin.

  6. Double Pass 595?nm pulsed dye laser at a 6 minute interval for the treatment of port-wine stains is not more effective than single pass

    NARCIS (Netherlands)

    Peters, M. A. D.; van Drooge, A. M.; Wolkerstorfer, A.; van Gemert, M. J. C.; van der Veen, J. P. W.; Bos, J. D.; Beek, J. F.

    2012-01-01

    Background Pulsed dye laser (PDL) is the first choice for treatment of port wine stains (PWS). However, outcome is highly variable and only a few patients achieve complete clearance. The objective of the study was to compare efficacy and safety of single pass PDL with double pass PDL at a 6 minute

  7. Use of reflectance spectrophotometry to predict the response of port wine stains to pulsed dye laser.

    Science.gov (United States)

    Halachmi, Shlomit; Azaria, Ron; Inbar, Roy; Ad-El, Dean; Lapidoth, Moshe

    2014-01-01

    Reflectance spectroscopy can be used to quantitate subtle differences in color. We applied a portable reflectance spectrometer to determine its utility in the evaluation of pulsed dye laser treatment of port wine stains (PWS) and in prediction of clinical outcome, in a prospective study. Forty-eight patients with PWS underwent one to nine pulsed dye laser treatments. Patient age and skin color as well as PWS surface area, anatomic location, and color were recorded. Pretreatment spectrophotometric measurements were performed. The subjective clinical results of treatment and the quantitative spectrophotometry results were evaluated by two independent teams, and the findings were correlated. The impact of the clinical characteristics on the response to treatment was assessed as well. Patients with excellent to good clinical results of laser treatments had pretreatment spectrophotometric measurements which differed by more than 10%, whereas patients with fair to poor results had spectrophotometric measurements with a difference of of less than 10%. The correlation between the spectrophotometric results and the clinical outcome was 73% (p Spectrophotometry has a higher correlation with clinical outcome and a better predictive value than other nonmeasurable, nonquantitative, dependent variables.

  8. A Medical Manipulator System with Lasers in Photodynamic Therapy of Port Wine Stains

    Directory of Open Access Journals (Sweden)

    Xingtao Wang

    2014-01-01

    Full Text Available Port wine stains (PWS are a congenital malformation and dilation of the superficial dermal capillary. Photodynamic therapy (PDT with lasers is an effective treatment of PWS with good results. However, because the laser density is uneven and nonuniform, the treatment is carried out manually by a doctor thus providing little accuracy. Additionally, since the treatment of a single lesion can take between 30 and 60 minutes, the doctor can become fatigued after only a few applications. To assist the medical staff with this treatment method, a medical manipulator system (MMS was built to operate the lasers. The manipulator holds the laser fiber and, using a combination of active and passive joints, the fiber can be operated automatically. In addition to the control input from the doctor over a human-computer interface, information from a binocular vision system is used to guide and supervise the operation. Clinical results are compared in nonparametric values between treatments with and without the use of the MMS. The MMS, which can significantly reduce the workload of doctors and improve the uniformity of laser irradiation, was safely and helpfully applied in PDT treatment of PWS with good therapeutic results.

  9. Prospective analysis of the port-wine stain patient population in the Netherlands in light of novel treatment modalities.

    Science.gov (United States)

    van Raath, M Ingmar; Bambach, Caroline A; Dijksman, Lea M; Wolkerstorfer, Albert; Heger, Michal

    2018-04-01

    Pulsed dye laser is the gold standard for port-wine stain (PWS) treatment. However, pulsed dye lasers achieve suboptimal clinical results in a majority of patients. Patient demand for novel therapies and willingness to participate in clinical studies is currently unknown, yet, imperative for steering R&D activity. The objective of this study was to evaluate these two factors in relation to PWS patient demographics. A questionnaire was used to assess patient and PWS characteristics, treatment history, efficacy, and satisfaction, stress level, willingness to travel and pay for an effective treatment, participation in clinical studies, and amenability to intravenous drug administration. Descriptive statistics and correlation analysis were performed. Of the respondents (N = 108), 65% would participate in clinical studies and 49% would accept intravenous drugs. For an effective treatment, 58% was prepared to pay over €2,000 and 48% would travel more than 6 h. Travel time was inversely correlated with age, clearance rate, and satisfaction. Facial PWS patients had undergone more treatments, were less satisfied, and less willing to participate in studies or accept intravenous drugs. Stress levels were higher in females. There is considerable demand for new PWS therapies, and a substantial proportion of patients are willing to participate in clinical studies.

  10. Influence of laser wavelength on the thermal responses of port wine stain lesions in light, moderate and heavy pigmented skin

    International Nuclear Information System (INIS)

    Li, D.; Chen, B.; Wu, W.J.; Ying, Z.X.

    2017-01-01

    Highlights: • Laser surgery for port wine stain (PWS) was studied by local non-equilibrium theory. • Wavelength selection in laser surgery under various skin pigmentation was explored. • High pigmented skin prefers to 585 nm rather then 595 nm. • Dual-wavelength laser (585/595 + 1064 nm) has better clinic effect than single one. • Deep buried blood vessels can be damaged by 595/1064 nm dual-wavelength laser. - Abstract: Pulsed dye laser (PDL) in visible band (e.g. 585 or 595 nm) together with cryogen spray cooling has become the golden standard for treatment of vascular malformation such as port wine stain (PWS). However, due to the limited energy penetration depth of the PDL, deeply buried blood vessels are likely to survive from the laser irradiation. Nd:YAG laser in near infrared (1064 nm) has great potential in the laser treatment of PWS due to its deeper penetration depth. In this study, the influence of laser wavelength in treating PWS lesions with various melanin concentrations in epidermis was theoretically investigated by a two-temperature model following the local thermal non-equilibrium theory of porous media. The results showed that deeply buried blood vessels can be coagulated by dual-wavelength laser combing 585 or 595 nm with 1064 nm laser. Furthermore, the therapeutic results by dual-wavelength laser were highly related to the melanin concentration in epidermis. In the light and moderate pigmented skin, the 595/1064 nm dual-wavelength laser showed better treatment effect in treating PWS with deeply-buried blood vessels than of 585/1064 nm dual-wavelength laser. For a high pigmented skin, the 585/1064 nm dual-wavelength laser showed better treatment effect than 595/1064 nm dual-wavelength laser.

  11. A two-temperature model for selective photothermolysis laser treatment of port wine stains

    International Nuclear Information System (INIS)

    Li, D.; Wang, G.X.; He, Y.L.; Kelly, K.M.; Wu, W.J.; Wang, Y.X.; Ying, Z.X.

    2013-01-01

    Selective photothermolysis is the basic principle for laser treatment of vascular malformations such as port wine stain birthmarks (PWS). During cutaneous laser surgery, blood inside blood vessels is heated due to selective absorption of laser energy, while the surrounding normal tissue is spared. As a result, the blood and the surrounding tissue experience a local thermodynamic non-equilibrium condition. Traditionally, the PWS laser treatment process was simulated by a discrete-blood-vessel model that simplifies blood vessels into parallel cylinders buried in a multi-layer skin model. In this paper, PWS skin is treated as a porous medium made of tissue matrix and blood in the dermis. A two-temperature model is constructed following the local thermal non-equilibrium theory of porous media. Both transient and steady heat conduction problems are solved in a unit cell for the interfacial heat transfer between blood vessels and the surrounding tissue to close the present two-temperature model. The present two-temperature model is validated by good agreement with those from the discrete-blood-vessel model. The characteristics of the present two-temperature model are further illustrated through a comparison with the previously-used homogenous model, in which a local thermodynamic equilibrium assumption between the blood and the surrounding tissue is employed. -- Highlights: • Local thermal non-equilibrium theory was adapted in field of laser dermatology. • Transient interfacial heat transfer coefficient between two phases is presented. • Less PWS blood vessel micro-structure information is required in present model. • Good agreement between present model and classical discrete-blood-vessel model

  12. Laser beam diameter for port wine stain treatment

    NARCIS (Netherlands)

    Keijzer, M.; Pickering, J. W.; van Gemert, M. J.

    1991-01-01

    Optimal port wine stain treatment requires the selective absorption of light by the ectatic blood vessels. We investigated whether deeper blood vessels can be coagulated, without damaging other cutaneous structures, by varying the laser beam diameter. The penetration of the light was simulated with

  13. Weighted optimization of irradiance for photodynamic therapy of port wine stains

    Science.gov (United States)

    He, Linhuan; Zhou, Ya; Hu, Xiaoming

    2016-10-01

    Planning of irradiance distribution (PID) is one of the foremost factors for on-demand treatment of port wine stains (PWS) with photodynamic therapy (PDT). A weighted optimization method for PID was proposed according to the grading of PWS with a three dimensional digital illumination instrument. Firstly, the point clouds of lesions were filtered to remove the error or redundant points, the triangulation was carried out and the lesion was divided into small triangular patches. Secondly, the parameters such as area, normal vector and orthocenter for optimization of each triangular patch were calculated, and the weighted coefficients were determined by the erythema indexes and areas of patches. Then, the optimization initial point was calculated based on the normal vectors and orthocenters to optimize the light direction. In the end, the irradiation can be optimized according to cosine values of irradiance angles and weighted coefficients. Comparing the irradiance distribution before and after optimization, the proposed weighted optimization method can make the irradiance distribution match better with the characteristics of lesions, and has the potential to improve the therapeutic efficacy.

  14. A three-temperature model of selective photothermolysis for laser treatment of port wine stain containing large malformed blood vessels

    International Nuclear Information System (INIS)

    Li, D.; Wang, G.X.; He, Y.L.; Wu, W.J.; Chen, B.

    2014-01-01

    As congenital vascular malformations, port wine stain (PWS) is composed of ectatic venular capillary blood vessels buried within healthy dermis. In clinic, pulsed dye laser (PDL) in visible band (e.g. 585 nm) together with cryogen spray cooling (CSC) have become the golden standard for treatment of PWS. However, due to the limited energy deposition of the PDL in blood, large blood vessels are likely to survive from the laser irradiation. As a result, complete clearance of the lesions is rarely achieved. Assuming the local thermal non-equilibrium in skin tissue during the laser surgery, a three-temperature model is proposed to treat the PWS tissue as a porous media composed of a non-absorbing dermal matrix buried with the blood as well as the large malformed blood vessels. Three energy equations are constructed and solved coupling for the temperature of the blood in average-sized PWS vessels, non-absorbing dermal tissues and large malformed blood vessels, respectively. Subsequently, the thermal responses of human skin to visible (585 nm) and near-infrared (1064 nm) laser irradiations with various pulse durations in conjunction with cryogen spray cooling are investigated by the new model, and Arrhenius integral is used to analyze the thermal damage. The simulations show that the short pulse duration of 1.5 ms results in a higher selective heating of blood over epidermis, which will lead to a desired clinic outcome than the longer pulse duration. Due to a much deeper light penetration depth, laser irradiation with 1064 nm in wavelength is superior to that with 585 nm in treating patients with cutaneous hyper-vascular malformation. Complete coagulations are predicted in large-sized and deeply extending blood vessels by 1064 nm laser. - Highlights: •A three-temperature model is proposed for the laser treatment of port wine stain (PWS). •Average sized and large malformed blood vessels in porous medium (tissue) are considered. •Thermal responses of PWS to

  15. Combined 595-nm and 1,064-nm laser irradiation of recalcitrant and hypertrophic port-wine stains in children and adults.

    Science.gov (United States)

    Alster, Tina S; Tanzi, Elizabeth L

    2009-06-01

    Although pulsed dye laser (PDL) treatment of port-wine stain (PWS) has long been proven safe and effective, incomplete clearance of these vascular malformations can be problematic. In addition, advanced PWS with deeper coloration and tissue hypertrophy can be particularly difficult to treat because of the superficial dermal penetration of 585- to 595-nm light. The purpose of this study was to evaluate the safety and efficacy of a novel device that delivers sequential pulses of 595- and 1,064-nm wavelengths in the treatment of recalcitrant and hypertrophic PWS. Twenty-five children and adults (skin phototypes I-III) with recalcitrant or hypertrophic PWS showing incomplete clearance after 10 prior PDL treatments were included in the study. Successive treatments using a 595-nm PDL and a 1,064-nm neodymium-doped yttrium-aluminum-garnet (Nd:YAG) laser were delivered at 6- to 8-week intervals. Two masked assessors determined clinical improvement of treatment areas using independent evaluation of comparative photographs at baseline and 3 months after treatment using a standard quartile grading scale. The use of dual 595-/1,064-nm wavelengths provided continued improvement of PWS that were previously recalcitrant to ongoing PDL therapy. Side effects were limited to transient erythema, edema, and mild purpura. Rare vesicle formation was observed, with no subsequent scarring or undesirable pigmentary changes. The novel dual 595-nm PDL and 1,064-nm Nd:YAG laser is an effective treatment for PWS that are recalcitrant to PDL therapy alone.

  16. PHACE syndrome misdiagnosed as a port-wine stain

    OpenAIRE

    Thomson, Jason; Greig, Aina; Lloyd, Claire; Morrison, Danny; Flohr, Carsten

    2015-01-01

    We present the case of a boy born with a large macular, segmental vascular anomaly over the left face, initially diagnosed as a capillary malformation (port-wine stain) by the postnatal paediatric team. The vascular anomaly in the face then grew rapidly during the first few weeks of life and started to occlude the left eye, causing parental concerns about the infant's vision. A dermatological opinion established that the lesion was a segmental infantile haemangioma (IH). This, in combination ...

  17. Combined pulsed dye laser and fiberoptic Nd-YAG laser for the treatment of hypertrophic port wine stain.

    Science.gov (United States)

    Radmanesh, Mohammed; Radmanesh, Ramin

    2017-10-01

    The hypertrophic Port Wine Stain (PWS) is only partially and superficially treated with the Pulsed dye laser (PDL) because of its limited depth of penetration. We used combined PDL and fiberoptic 1444-nm Nd-YAG laser to treat a case with hypertrophic PWS. After tumescent anesthesia, few holes were made by a 16-gauge needle on different sides of the lesion. The fiberoptic tip of 1444-nm Nd-YAG laser was inserted within the holes and was pushed forward while triggering. In a fan pattern and by a back and forth movement, the subcutaneous and deep dermal areas were coagulated. The skin and outer mucosal surfaces were then treated by PDL. The fiberoptic system used was Accusculpt 1444-nm Nd-YAG laser (Lutronic lasers, South Korea), and the PDL used was 585 nm Nlite system (Chromogenex UK). The parameters used for PDL were fluence = 9 Joules/cm 2 and the spot size was 5 mm. The parameters used for fiberoptic 1444-nm Nd-YAG laser were: Pulse rate = 30 Hz, pulse energy = 300 mJ, power = 6 W, and the total energy = 4000 J for the whole face and mucosa. Little sign of regression and moderate purpura were detected immediately after combined fiberoptic Nd-YAG and PDL therapy. The lesion gradually regressed within 4 months with satisfactory color and volume change. Combined fiberoptic Nd-YAG laser and PDL can be used for the treatment of deeper and superficial layers of hypertrophic PWS.

  18. Juvenile localized scleroderma with port wine stain: Coincidental or possible common pathogenetic association

    Directory of Open Access Journals (Sweden)

    Seval Dogruk Kacar

    2015-01-01

    Full Text Available Port wine stain and juvenile localized scleroderma are two different dermatoses usually encountered in pediatric age group. Up to now, there are reports of morphea patients initially diagnosed and treated as port wine stain. Coexistence of both diseases is not found yet. We herein present a case of juvenile localized scleroderma on the left side of trunk, with congenital port wine stain located on the ipsilateral face at V1-V2 distribution.

  19. Juvenile localized scleroderma with port wine stain: coincidental or possible common pathogenetic association.

    Science.gov (United States)

    Kacar, Seval Dogruk; Ozuguz, Pinar; Polat, Serap; Kacar, Emre; Polat, Onur; Tokyol, Cigdem

    2015-01-01

    Port wine stain and juvenile localized scleroderma are two different dermatoses usually encountered in pediatric age group. Up to now, there are reports of morphea patients initially diagnosed and treated as port wine stain. Coexistence of both diseases is not found yet. We herein present a case of juvenile localized scleroderma on the left side of trunk, with congenital port wine stain located on the ipsilateral face at V1-V2 distribution.

  20. PHACE syndrome misdiagnosed as a port-wine stain.

    Science.gov (United States)

    Thomson, Jason; Greig, Aina; Lloyd, Claire; Morrison, Danny; Flohr, Carsten

    2015-07-15

    We present the case of a boy born with a large macular, segmental vascular anomaly over the left face, initially diagnosed as a capillary malformation (port-wine stain) by the postnatal paediatric team. The vascular anomaly in the face then grew rapidly during the first few weeks of life and started to occlude the left eye, causing parental concerns about the infant's vision. A dermatological opinion established that the lesion was a segmental infantile haemangioma (IH). This, in combination with the posterior fossa malformation previously detected on antenatal scanning and confirmed by an MRI postnatally, satisfied the criteria for Posterior fossa abnormalities, Haemangiomas, Arterial abnormalities, Cardiac abnormalities and Eye abnormalities (PHACE) syndrome: a rare cutaneous neurovascular syndrome. This case highlights the diagnostic challenge posed by early phenotypes of haemangiomas as well as the importance of correctly diagnosing PHACE syndrome. 2015 BMJ Publishing Group Ltd.

  1. Photodynamic efficacy of liposome-delivered hypocrellin B in microvascular endothelial cells in vitro and chicken combs in vivo: a potential photosensitizer for port wine stain

    International Nuclear Information System (INIS)

    Chen, H X; Zou, X B; Yang, Z F; Zhu, J G; Gu, Y; Deng, H; Zhao, J Q

    2013-01-01

    Photodynamic therapy (PDT) has been proved a successful method for port wine stain (PWS), but the prolonged skin photosensitivity induced by the photosensitizers used currently seriously limits the clinical application of PDT. In this study, we investigate the feasibility of hypocrellin B (HB), a promising second-generation photosensitizer for the treatment of PWS. The photodynamic effect of liposome-delivered HB was evaluated in vitro with microvascular endothelial cells (MEC) and in vivo with chicken combs. The dark cytotoxicity and photocytotoxicity of liposomal HB in MEC were evaluated using the MTT assay. Gross and histological examinations were performed to investigate the selective occlusion of the superficial dermal microvasculature in the chicken comb. The result showed that photocytotoxicity of liposomal HB was dependent on both light dose and drug concentration. PDT with HB (0.5–1 mg kg −1 ) and a light dose of 120 J cm −2 showed selective destruction of the superficial dermal microvasculature of the chicken comb, leaving the overlying epidermis intact. This is the first study to investigate the potential efficacy of HB-PDT as a novel modality for the treatment of PWS. These findings suggest that liposomal HB is a safe and effective photosensitizer for PWS. (paper)

  2. Enamel susceptibility to red wine staining after 35% hydrogen peroxide bleaching

    Directory of Open Access Journals (Sweden)

    Sandrine Bittencourt Berger

    2008-06-01

    Full Text Available Concern has been expressed regarding the staining of enamel surface by different beverages after bleaching. This study investigated the influence of 35% hydrogen peroxide bleaching agents on enamel surface stained with wine after whitening treatments. Flat and polished bovine enamel surfaces were submitted to two commercially available 35% hydrogen peroxide bleaching agents or kept in 100% humidity, as a control group (n = 10. Specimens of all groups were immersed in red wine for 48 h at 37°C, immediately, 24 h or 1 week after treatments. All specimens were ground into powder and prepared for the spectrophotometric analysis. Data were subjected to two-way analysis of variance and Fisher's PLSD test at 5% significance level. The amount of wine pigments uptake by enamel submitted to bleaching treatments was statistically higher than that of control group, independently of the evaluation time. Results suggested that wine staining susceptibility was increased by bleaching treatments.

  3. ENAMEL SUSCEPTIBILITY TO RED WINE STAINING AFTER 35% HYDROGEN PEROXIDE BLEACHING

    Science.gov (United States)

    Berger, Sandrine Bittencourt; Coelho, Alessandra Sanchez; Oliveira, Valéria Aparecida Pessatti; Cavalli, Vanessa; Giannini, Marcelo

    2008-01-01

    Concern has been expressed regarding the staining of enamel surface by different beverages after bleaching. This study investigated the influence of 35% hydrogen peroxide bleaching agents on enamel surface stained with wine after whitening treatments. Flat and polished bovine enamel surfaces were submitted to two commercially available 35% hydrogen peroxide bleaching agents or kept in 100% humidity, as a control group (n = 10). Specimens of all groups were immersed in red wine for 48 h at 37°C, immediately, 24 h or 1 week after treatments. All specimens were ground into powder and prepared for the spectrophotometric analysis. Data were subjected to two-way analysis of variance and Fisher's PLSD test at 5% significance level. The amount of wine pigments uptake by enamel submitted to bleaching treatments was statistically higher than that of control group, independently of the evaluation time. Results suggested that wine staining susceptibility was increased by bleaching treatments. PMID:19089218

  4. Three-dimensional reconstruction of port wine stain vascular anatomy from serial histological sections

    NARCIS (Netherlands)

    Smithies, D. J.; van Gemert, M. J.; Hansen, M. K.; Milner, T. E.; Nelson, J. S.

    1997-01-01

    Port wine stains (PWSs) treated with a flashlamp-pumped pulsed dye laser show a variability in clinical response that is incompletely understood. To identify any vascular structure that might adversely affect treatment response, we obtained a three-dimensional reconstruction of the vascular anatomy

  5. Redarkening of port-wine stains 10 years after pulsed-dye-laser treatment

    NARCIS (Netherlands)

    Huikeshoven, Menno; Koster, Petra H. L.; de Borgie, Corianne A. J. M.; Beek, Johan F.; van Gemert, Martin J. C.; van der Horst, Chantal M. A. M.

    2007-01-01

    BACKGROUND: Although pulsed-dye-laser therapy is currently the gold standard for the treatment of port-wine stains, few objective data are available on its long-term efficacy. Using objective color measurements, we performed a 10-year follow-up of a previously conducted prospective clinical study of

  6. Non-invasive determination of port wine stain anatomy and physiology for optimal laser treatment strategies

    NARCIS (Netherlands)

    van Gemert, M. J.; Nelson, J. S.; Milner, T. E.; Smithies, D. J.; Verkruysse, W.; de Boer, J. F.; Lucassen, G. W.; Goodman, D. M.; Tanenbaum, B. S.; Norvang, L. T.; Svaasand, L. O.

    1997-01-01

    The treatment of port wine stains (PWSs) using a flashlamp-pumped pulsed dye laser is often performed using virtually identical irradiation parameters. Although encouraging clinical results have been reported, we propose that lasers will only reach their full potential provided treatment parameters

  7. In Vivo Investigation of the Safety and Efficacy of Pulsed Dye Laser with Two Spot Sizes in Port-Wine Stain Treatment: A Prospective Side-by-Side Comparison.

    Science.gov (United States)

    Yu, Wenxin; Ying, Hanru; Chen, Yijie; Qiu, Yajing; Chen, Hui; Jin, Yunbo; Yang, Xi; Wang, Tianyou; Ma, Gang; Lin, Xiaoxi

    2017-09-01

    Pulsed dye laser (PDL) with 7 and 10 mm spot sizes is widely used on a regular basis for the treatment of port-wine stain (PWS). No studies have reported on the differences in efficacy outcomes resulting from the use of different laser spot sizes in the treatment of PWS by PDL. Thus, an in vivo investigation into the differences in safety and efficacy of treatment between two spot sizes (7 vs. 10 mm) of PWS by PDL was conducted. A total of 35 PWS patients underwent three treatment sessions by using a 595 nm wavelength PDL (Vbeam ® , Candela Corp) with two laser settings: (1) 7 mm spot size, radiant exposure of 12 J/cm 2 and (2) 10 mm spot size, radiant exposure of 10 J/cm 2 . Cryogen spray cooling and 1.5 msec pulse duration were applied. Therapeutic outcomes were evaluated by visual and chromametric evaluation 3 months after the final treatment. Average blanching rates were 34.03% and 36.51% at sites treated by PDL with 7 and 10 mm laser spot sizes, respectively (p spot sizes were similar. PDL with a 10 mm laser spot size is more efficacious with lower radiant exposure than PDL with a 7 mm spot size; it can also reduce the treatment time.

  8. EMLA cream does not influence efficacy and pain reduction during pulsed-dye laser treatment of port-wine stain: a prospective side-by-side comparison.

    Science.gov (United States)

    Yu, Wenxin; Wang, Tianyou; Zhu, Jiafang; Qiu, Yajing; Chen, Hui; Jin, Yunbo; Yang, Xi; Hu, Xiaojie; Chang, Lei; Chen, Yijie; Ma, Gang; Lin, Xiaoxi

    2018-04-01

    EMLA cream was developed to reduce pain during pulsed-dye laser (PDL) treatment; however, no standard assessment for the therapeutic outcomes of PDL with EMLA creams thus far available. This comparative, prospective clinical trial evaluates laser efficacy and pain reduction during PDL treatment with EMLA cream for local topical anesthesia. Nineteen patients with untreated port-wine stain (PWS) were treated using PDL and examined in this study. Treatment specifications included Vbeam® PDL (Candela Corp.), 595-nm wavelength, 9 J/cm 2 radiant exposure, 0.45 ms pulse duration, 10 mm spot size, and cryogen spray cooling (40 ms cooling plus a 20 ms delay). A topical anesthetic (EMLA cream: 2.5% lidocaine and 2.5% prilocaine) and a placebo were applied to two respective testing areas on all patients prior to treatment. The visual analog scale (VAS) was used for pain assessment. Clinical therapeutic outcomes were evaluated by visual evaluation and with the use of a chromameter 2 months after 3PDL treatments. The average VAS scores were 3.15 ± 0.95 and 8 ± 0.57 for the EMLA cream site and the placebo site, respectively, at a significance level p < 0.001. The EMLA cream site and the placebo site had clearance or fading rates of 45.08 and 44.12%, respectively (p < 0.05). No serious side effects were reported. Patients reported a consistent decrease in pain during PDL treatment when the topical anesthetic EMLA cream was administered. Treatment of PWS by PDL with EMLA cream does not lead to a decrease in efficacy or an increase in side effects; instead, it significantly reduces pain during treatment. EMLA cream is a safe and effective local topical anesthetic for PWS treatment by PDL.

  9. Split lesion randomized comparative study between long pulsed Nd:YAG laser 532 and 1,064 nm in treatment of facial port-wine stain.

    Science.gov (United States)

    Al-Dhalimi, Muhsin A; Al-Janabi, Murtadha H

    2016-11-01

    Lasers have been the treatment of choice for Port-wine stain (PWS). However, only one type of laser is not a panacea for all PWS malformations. This is may be due to the great heterogeneity of phenotypic presentation of this congenital anomaly as color, depth, and the site of the lesion. For the treatment of PWS, flash lamp-pumped pulsed dye laser, carbon dioxide, argon, krypton, copper bromide, frequency-doubled neodymium:yttrium-aluminum-garnet (Nd:YAG), and also intense pulsed light sources can be used. To assess and compare the effectiveness of wavelength 532 and 1,064 nanometers (nm) long pulse Nd:YAG laser in the treatment of facial port-wine stain. This was a comparative therapeutic study for the treatment of facial port-wine stain. We divided the lesion into two halves, medial and lateral, and then each half was treated by 532 or 1,064 nm Nd:YAG. The sessions were done every 4 weeks for six sessions and follow-up after 3 months, then assess the response before and after the sessions and at the end follow-up period objectively (degree of improvement, Photo comparison) and subjectively (Patient satisfaction). Fourteen out of nineteen patients completed all sessions of the treatment, and the other five patients were defaulted from the study due to different causes, including marriage, poor compliance for treatment, and for unknown causes. They were 13 (92.85%) females and 1 (7.15%) male. The mean age of patients was 22.07 ± 9.003 years (range 8-44 years). Three patients (21.4%) were Fitzpatrick's skin type III and four patients (78.6%) were typed IV. There was no hypertrophy in any of the lesions. All facial PWSs lie along the distribution of the trigeminal nerve. Four patients (28.6%) have V1 (ophthalmic), 12 patients (85.7%) have V2 (maxillary), and 9 (64.3%) have V3 (mandibular). The color of PWSs was pink-red in eight patients (57.1%), dark-red in four patients (28.6%), and purple-dark two patients (14.3%). The improvement score for the halves of

  10. Co-occurrence of intraoral hemangioma and port wine stain: A rare case

    Directory of Open Access Journals (Sweden)

    Prasanna Kumar Rao

    2012-01-01

    Full Text Available Hemangiomas are neoplastic proliferations of endothelial cells, characterized by a period of growth after birth, and eventual spontaneous involution. The course can be uneventful with spontaneous resolution; or it may be marked by complications such as infection, bleeding, ulceration, visual defects and feeding difficulties. Apart from these, rare life-threatening complications such as congestive heart failure and consumption coagulopathy may also be seen. Although hemangiomas commonly occur in the head and neck region, intraoral occurrence is relatively rare. A port wine stain is defined as a macular telangiectatic patch which is present at birth and remains throughout life. They may be localized or extensive, affecting a whole limb. This article reports a rare case of co-occurrence of port wine stain with intraoral hemangioma.

  11. Long-term psychological impact and perceived efficacy of pulsed-dye laser therapy for patients with port-wine stains.

    Science.gov (United States)

    Hansen, Kristen; Kreiter, Clarence D; Rosenbaum, Marcy; Whitaker, Duane C; Arpey, Christopher J

    2003-01-01

    The rationale for treatment of patients with port-wine stain (PWS) birthmarks has focused on the belief that eventual soft-tissue hypertrophy and negative psychological effects might be diminished or avoided. Pulsed-dye laser (PDL) therapy has become widely accepted as the treatment of choice for PWS, and a variety of studies have been conducted that evaluate its short-term efficacy. Long-term data regarding outcome and patient satisfaction are lacking. Our objective was to evaluate the long-term efficacy of pulsed-dye laser therapy from the patient's perspective. A survey was mailed to all patients or parents of minor patients whose last known laser treatment was performed between January 1, 1989, and January 1, 1996. Patients were asked to quantify changes in their PWS as well as their psychological well-being. A formal qualitative analysis was performed on their written comments as well. A total of 164 surveys were mailed to the most recent address available by the patient record. Fifty-two surveys were returned as undeliverable, and 55 evaluable surveys were returned, yielding a 49% overall return rate for patients who could be located. The mean age of respondents was 28.8 years, 96% of whom were white and 62% female. The mean number of years since last treatment was 7.04. The vast majority of patients noted little or no change in texture, height, or dimension of their PWS, whereas 62% noted color improvement. A majority or patients (60%) worried less about their appearance after treatment, whereas a similar number (61%) believed their ability to make friends or meet others was unaffected by treatment. Only 19% thought others looked at or treated them differently because of their PWS. Overall, 48% of patients indicated satisfaction with treatment, 24% dissatisfaction, and 28% neutral. On a 10-point scale indicating their likelihood of recommending treatment to someone similarly affected, the mean score was 7.42. Men were significantly and consistently less

  12. Hemoporfin Photodynamic Therapy for Port-Wine Stain: A Randomized Controlled Trial.

    Directory of Open Access Journals (Sweden)

    Yi Zhao

    Full Text Available Photodynamic therapy (PDT has shown potentially beneficial results in treating port-wine stain, but its benefit-risk profile remains undefined. This study aimed to evaluate the efficacy and safety of PDT conducted with hemoporfin and a 532 nm continuous wave laser to treat port-wine stain clinically.This randomized clinical trial was conducted in eight hospitals in China. Participants were adolescent and adult patients (age range: 14-65 years old with port-wine stain. During stage 1 (day 1 to week 8 all patients were randomized at a 3:1 ratio to treatment (532 nm laser irradiation (96-120 J/cm2 with hemoporfin (5mg/kg; PDT-hemoporfin, n = 330 or placebo groups (irradiation with placebo (PDT-placebo, n = 110; during stage 2 (week 8 to 16 patients in both groups were offered treatment. Clinician-evaluators, who were blind to the study, classified each case on the following four-level scale according to assessment of before and after standardized pictures of the lesion area: no improvement: <20%; some improvement: 20-59%; great improvement: 60-89%; or nearly completely resolved: ≥90%. The primary efficacy endpoint was proportion of patients achieving at least some improvement at week 8. The secondary efficacy endpoints were proportion of patients achieving nearly completely resolved or at least great improvement at week 8, proportion of patients achieving early completely resolved, at least great improvement, or at least some improvement at week 16, and the corresponding satisfaction of the investigators and the patients (designated as 'excellent', 'good', 'moderate', or 'ineffective' at weeks 8 and 16.Compared to the PDT-placebo group, the PDT-hemoporfin group showed a significantly higher proportion of patients that achieved at least some improvement (89.7% [n = 295; 95% CI, 85.9%-92.5%] vs. 24.5% [n = 27; 95% CI, 17.4%-33.3%] at week 8 (P < 0.0001 and higher improvements for all secondary efficacy endpoints. Treatment reactions occurred in 99

  13. Confocal Microscopy Study of Neurovascular Distribution in Facial Port Wine Stains (Capillary Malformation

    Directory of Open Access Journals (Sweden)

    Cheng-Jen Chang

    2008-07-01

    Conclusion: Nerve density was decreased in all evaluated PWS sites, and this may be a factor in lesion pathogenesis. PWS blood vessel size correlated with the PDL blanching response and may prove to be a useful prognostic indicator of therapeutic outcome.

  14. Infrared tomography for diagnostic imaging of port wine stain blood vessels

    Energy Technology Data Exchange (ETDEWEB)

    Goodman, D. [Lawrence Livermore National Lab., CA (United States)

    1994-11-15

    The objective of this work is the development of Infrared Tomography (IRT) for detecting and characterizing subsurface chromophores in human skin. Characterization of cutaneous chromophores is crucial for advances in the laser treatment of pigmented lesions (e.g., port wine stain birthmarks and tatoos). Infrared tomography (IRT) uses a fast infrared focal plane array (IR-FPA) to detect temperature rises in a substrate induced by pulsed radiation. A pulsed laser is used to produce transient heating of an object. The temperature rise, due to the optical absorption of the pulsed laser light, creates an increase in infrared emission which is measured by the IR-FPA. Although the application of IRT to image subsurface cracks due to metal fatigue is a topic of great interest in the aircraft industry, the application to image subsurface chromophores in biological materials is novel. We present an image recovery method based on a constrained conjugate gradient algorithm that has obtained the first ever high quality images of port wine blood vessels.

  15. Treatment of port wine stains with pulsed dye laser: a retrospective study of 848 cases in Shandong Province, People’s Republic of China

    Directory of Open Access Journals (Sweden)

    Shi W

    2014-12-01

    Full Text Available Wenhao Shi,1–3 Jinliang Wang,4,5 Yan Lin,4,5 Jianhui Geng,4,5 Haixia Wang,4,5 Yueqin Gong,4,5 Huaxu Liu,1,4,5 Furen Zhang1–4 1Shandong Provincial Institute of Dermatology and Venereology, Shandong Academy of Medical Sciences, 2Shandong Provincial Key Lab for Dermatovenereology, 3School of Medicine and Life Sciences, University of Jinan-Shandong Academy of Medical Sciences, 4Shandong Provincial Hospital for Skin Diseases, Shandong University, 5Shandong Provincial Medical Center for Dermatovenereology, Jinan, Shandong, People’s Republic of China Background: Currently, 595 nm pulsed dye laser (PDL therapy is offered as one of the effective treatments of port wine stains (PWSs. However, the efficacy of PDL differs in different populations.Objective: The purpose of the study was to investigate the efficacy, and related factors, of 595 nm PDL in the treatment of PWSs in Chinese patients with skin type III to IV. Methods: A total of 848 cases that were treated with PDL were enrolled and analyzed in this study. An independent dermatologist evaluated these lesions according to the before and after photographs.Results: The response rate (RR of all the 848 PWS patients was 69.9%, within which the cure rate was 6.3%. The patients aged ≤1 year had the highest RR (93.9%, whereas those treated after age 50 reacted the worst (RR =25%. We analyzed the anatomical distribution of the lesion and found that the temporal region had the highest lesion clearance (RR =75.3%, while the extremities had the lowest clearance (RR =44.5%. Compared with the patients whose lesion size was larger than 80 cm2, the patients with small lesion size, of 0–20 cm2, had better clinical effect (RR =73.8% vs 53.2%. The reactions of the patients with hyperplastic lesion were worse than those with red patches (RR =36.4% vs 71.7%. As well, increasing treatment numbers could achieve higher clearance rates (P=0.005.Conclusion: The PDL had a relatively high RR but a low clearance

  16. Public Water Supply Systems (PWS)

    Data.gov (United States)

    Kansas Data Access and Support Center — This dataset includes boundaries for most public water supply systems (PWS) in Kansas (525 municipalities, 289 rural water districts and 13 public wholesale water...

  17. Angiolymphoid hyperplasia with eosinophilia-acquired port-wine-stain-like lesions: attempt at treatment with the argon laser.

    Science.gov (United States)

    Pasyk, K A; Elsenety, E N; Schelbert, E B

    1988-01-01

    An unusual case of angiolymphoid hyperplasia with eosinophilia (ALHE) simulating port-wine stain in a 50-year-old woman is reported. The lesions of ALHE are typically papules or subcutaneous masses that range from light pink to red-brown in color. In addition to the usual histologic findings of ALHE, the biopsy in our patient showed some fibrin-like material and fibrous long-spacing collagen on ultrastructural examination. This unusual lesion necessitates biopsy because the differential diagnosis includes port-wine stain, sarcoidosis, lupus erythematosus, and non-Hodgkin lymphoma (mycosis fungoides). Many different forms of treatment have been attempted for ALHE including radiotherapy, cytotoxic chemotherapy, corticosteroids, and antibiotics. The lesions in our patient responded to argon laser therapy and surgical excision, though there has been recurrence on the border of the treated area. Because laser energy is noncumulative in the tissues and effective in removing the lesions, we recommend it as the treatment of choice for these lesions.

  18. Effect of the timing of treatment of port-wine stains with the flash-lamp-pumped pulsed-dye laser

    NARCIS (Netherlands)

    van der Horst, C. M.; Koster, P. H.; de Borgie, C. A.; Bossuyt, P. M.; van Gemert, M. J.

    1998-01-01

    BACKGROUND: Port-wine stains can be treated with a flash-lamp-pumped pulsed-dye laser, but it is uncertain whether this treatment is more effective if administered early in life, when the skin is thinner and the lesion is smaller. METHODS: We prospectively studied 100 patients with a previously

  19. Glaucoma in Patients with Eyes Close to Areas Affected by Port-wine Stain has Lateral and Gender Predilection

    Directory of Open Access Journals (Sweden)

    Yue Wu

    2017-01-01

    Conclusions: High glaucoma incidence was observed in patients with eyes close to PWS. More attention should be paid to glaucoma screening for right lateral and bilateral PWS patients. The predominance of males in Sturge–Weber syndrome (SWS early-onset glaucoma patients might be due to the limitation of the case number; however, it might also provide us a new clue of potential relationship between SWS and PCG.

  20. Nd:YAG laser combined with gold nanorods for potential application in port-wine stains: an in vivo study

    Science.gov (United States)

    Xing, Linzhuang; Chen, Bin; Li, Dong; Wu, Wenjuan; Wang, Guoxiang

    2017-11-01

    Neodymium:yttrium aluminum garnet (Nd:YAG) lasers exhibit considerable potential for treating deeply buried port-wine stains. However, the application of Nd:YAG laser is limited by its weak absorption to blood. This in vivo study tested the efficacy and safety of utilizing thiol-terminated methoxypolyethylene glycol-modified gold nanorods (PEG-GNRs) to enhance the absorption of Nd:YAG laser to blood. Mouse mesentery and dorsal skinfold chamber (DSC) model were prepared to analyze the thermal responses of a single venule without anatomic structures, as well as blood vessels in the complex structure of the skin, to laser light. After the injection of 0.44 mg of PEG-GNRs, the required threshold density of laser energy for blood coagulation and complete vasoconstriction decreased from 24 to 18 J/cm2 in the mesentery model and from 36 to 31 J/cm2 in the DSC model. The laser pulse required for blood coagulation and complete vasoconstriction decreased by 67.75% and 62.25% on average in the mesentery model and by 67.55% and 54.45% on average in the DSC model. Histological and histochemical results confirmed that PEG-GNRs are nontoxic in the entire mouse life span. Therefore, combining PEG-GNRs with Nd:YAG laser may be effective and safe for inducing an obvious thermal response of blood vessels under low energy density and minimal pulse conditions.

  1. Nd:YAG laser combined with gold nanorods for potential application in port-wine stains: an in vivo study.

    Science.gov (United States)

    Xing, Linzhuang; Chen, Bin; Li, Dong; Wu, Wenjuan; Wang, Guoxiang

    2017-11-01

    Neodymium:yttrium aluminum garnet (Nd:YAG) lasers exhibit considerable potential for treating deeply buried port-wine stains. However, the application of Nd:YAG laser is limited by its weak absorption to blood. This in vivo study tested the efficacy and safety of utilizing thiol-terminated methoxypolyethylene glycol-modified gold nanorods (PEG-GNRs) to enhance the absorption of Nd:YAG laser to blood. Mouse mesentery and dorsal skinfold chamber (DSC) model were prepared to analyze the thermal responses of a single venule without anatomic structures, as well as blood vessels in the complex structure of the skin, to laser light. After the injection of 0.44 mg of PEG-GNRs, the required threshold density of laser energy for blood coagulation and complete vasoconstriction decreased from 24 to 18  J/cm2 in the mesentery model and from 36 to 31  J/cm2 in the DSC model. The laser pulse required for blood coagulation and complete vasoconstriction decreased by 67.75% and 62.25% on average in the mesentery model and by 67.55% and 54.45% on average in the DSC model. Histological and histochemical results confirmed that PEG-GNRs are nontoxic in the entire mouse life span. Therefore, combining PEG-GNRs with Nd:YAG laser may be effective and safe for inducing an obvious thermal response of blood vessels under low energy density and minimal pulse conditions. (2017) COPYRIGHT Society of Photo-Optical Instrumentation Engineers (SPIE).

  2. Intravenous injection of artificial red cells and subsequent dye laser irradiation causes deep vessel impairment in an animal model of port-wine stain.

    Science.gov (United States)

    Rikihisa, Naoaki; Tominaga, Mai; Watanabe, Shoji; Mitsukawa, Nobuyuki; Saito, Yoshiaki; Sakai, Hiromi

    2018-03-15

    Our previous study proposed using artificial blood cells (hemoglobin vesicles, Hb-Vs) as photosensitizers in dye laser treatment for port-wine stains (PWSs). Dye laser photons are absorbed by red blood cells (RBCs) and hemoglobin (Hb) mixture, which potentially produce more heat and photocoagulation and effectively destroy endothelial cells. Hb-Vs combination therapy will improve clinical outcomes of dye laser treatment for PWSs because very small vessels do not contain sufficient RBCs and they are poor absorbers/heaters of lasers. In the present study, we analyzed the relationship between vessel depth from the skin surface and vessel distraction through dye laser irradiation following intravenous Hb-Vs injection using a chicken wattle model. Hb-Vs were administered and chicken wattles underwent high-energy irradiation at energy higher than in the previous experiments. Hb-Vs location in the vessel lumen was identified to explain its photosensitizer effect using human Hb immunostaining of the irradiated wattles. Laser irradiation with Hb-Vs can effectively destroy deep vessels in animal models. Hb-Vs tend to flow in the marginal zone of both small and large vessels. Increasing laser power combined with Hb-Vs injection contributed for deep vessel impairment because of the synergetic effect of both methods. Newly added Hb tended to flow near the target endothelial cells of the laser treatment. In Hb-Vs and RBC mixture, heat transfer to endothelial cells from absorbers/heater may increase. Hb-Vs function as photosensitizers to destroy deep vessels within a restricted distance that the photon can reach.

  3. Pulsed dye laser vs. intense pulsed light for port-wine stains: a randomized side-by-side trial with blinded response evaluation

    DEFF Research Database (Denmark)

    Faurschou, A; Togsverd-Bo, K; Zachariae, C

    2009-01-01

    Corporation, Wayland, MA, U.S.A.) and IPL (StarLux, Lux G prototype handpiece, 500-670 and 870-1400 nm, 5-10 ms; Palomar Medical Technologies, Burlington, MA, U.S.A.). Settings depended on the preoperative lesional colour. Treatment outcome was evaluated by blinded, clinical evaluations and by skin......: To compare efficacy and adverse events of PDL and IPL in an intraindividual randomized clinical trial. METHODS: Twenty patients with PWS (face, trunk, extremities; pink, red and purple colours; skin types I-III) received one side-by-side treatment with PDL (V-beam Perfecta, 595 nm, 0.45-1.5 ms; Candela Laser...

  4. Water Service Areas - Public Water Supplier's (PWS) Service Areas

    Data.gov (United States)

    NSGIC Education | GIS Inventory — Boundaries of current public water supplier's (PWS) service areas. This data set contains the present service area boundary of the water system and does not contain...

  5. 532 nm KTP激光治疗鲜红斑痣的自身对照研究%Efficacy and safety of 532 nm KTP laser in the treatment of port-wine stains

    Institute of Scientific and Technical Information of China (English)

    杨千里; 郑文渊; 卢忠

    2017-01-01

    Objective: To compare the efficacy and adverse reactions of 532 nm KTP laser and 595 nm pulsed dye laser in the treatment of port wine stain. Methods:The lesions of 18 patients were divided into two areas. One area was treated with 532 nm KTP laser and another area was treated with 595 nm pulsed dye la ̄ser, once every 2~3 months for 2~4 times. The safety and efficacy were evaluated after the treatment and in 2-3 months after the treatment. Results:There was no significant difference in the cure rate between 532 nm KTP laser and 595 nm pulsed dye laser. Some patients who were resistant to pulsed dye laser treatment were also sensitive to the treatment with 532 nm KTP laser. There were less pain and less purpura in the group of 532 nm KTP laser. Only one patient in each group developed hyperpigmentation. Conclusion: 532 nm KTP laser has similar efficacy to 595 nm pulsed dye laser and relatively less adverse reactions. It can be used as an alternative treatment of port wine stain.%目的::比较532 nm KTP激光与脉冲染料激光( PDL)对鲜红斑痣的疗效及安全性。方法:将18例鲜红斑痣患者的自身皮损随机分成KTP激光治疗区及PDL治疗区,分别予以532 nm KTP激光及595 nm PDL治疗,每2~3个月治疗一次,共2~4次。每次治疗前、后即刻及治疗后2~3个月对患者激光治疗后的皮损进行疗效及安全性评价。结果:532 nm KTP激光治疗组及595 nm PDL治疗组治疗后疗效均无显著差异。在一些既往曾接受PDL治疗疗效不佳的患者,经532 nm KTP 激光治疗后,皮损取得一定改善。532 nm KTP激光治疗组在治疗时疼痛程度及治疗后紫癜程度均显著低于595 nmPDL治疗组。两组均有1例色素沉着发生。结论:532 nm KTP激光治疗鲜红斑痣的疗效较好,不良反应少,安全性好,可以作为鲜红斑痣治疗的另一方案。

  6. Wine producers’ perceptions of wine tourism

    OpenAIRE

    Sevil, Güven; Yüncü, Hilmi Rafet

    2010-01-01

    Wine tourism has generated tremendous interest over the last two decades from both, both, industrial and academic circles. Wine tourism is a hybrid activity that integrates wine and tourism industries. Many wine regions and wine producers promote their wine through visitations of wineries. Wine, wine region and wine producers are main elements of wine tourism product. A successful wine tourism experience depends on point of view of producers on visitation to wineries as well as quality of win...

  7. Gram staining.

    Science.gov (United States)

    Coico, Richard

    2005-10-01

    Named after Hans Christian Gram who developed the method in 1884, the Gram stain allows one to distinguish between Gram-positive and Gram-negative bacteria on the basis of differential staining with a crystal violet-iodine complex and a safranin counterstain. The cell walls of Gram-positive organisms retain this complex after treatment with alcohol and appear purple, whereas gram-negative organisms decolorize following such treatment and appear pink. The method described here is useful for assessing bacterial contamination of tissue culture samples or for examining the Gram stain status and morphological features of bacteria isolated from mixed or isolated bacterial cultures.

  8. Wine fraud

    OpenAIRE

    Holmberg, Lars

    2010-01-01

    Lars HolmbergFaculty of Law, University of Copenhagen, Copenhagen, DenmarkAbstract: Wine fraud may take several forms, of which two are discussed here: consumption fraud aimed at the wine market in general, and collector fraud aimed at the very top of the wine market. Examples of wine fraud past and present are given, and a suggestion about the extent of contemporary consumer fraud in Europe is provided. Technological possibilities for future detection and prevention of both forms of wine fra...

  9. Wine fraud

    Directory of Open Access Journals (Sweden)

    Lars Holmberg

    2010-10-01

    Full Text Available Lars HolmbergFaculty of Law, University of Copenhagen, Copenhagen, DenmarkAbstract: Wine fraud may take several forms, of which two are discussed here: consumption fraud aimed at the wine market in general, and collector fraud aimed at the very top of the wine market. Examples of wine fraud past and present are given, and a suggestion about the extent of contemporary consumer fraud in Europe is provided. Technological possibilities for future detection and prevention of both forms of wine fraud are discussed.Keywords: adulteration, counterfeit, detection

  10. Wine phenolics.

    Science.gov (United States)

    Waterhouse, Andrew L

    2002-05-01

    Wine contains many phenolic substances, most of which originate in the grape berry. The phenolics have a number of important functions in wine, affecting the tastes of bitterness and astringency, especially in red wine. Second, the color of red wine is caused by phenolics. Third, the phenolics are the key wine preservative and the basis of long aging. Lastly, since phenolics oxidize readily, they are the component that suffers owing to oxidation and the substance that turns brown in wine (and other foods) when exposed to air. Wine phenolics include the non-flavonoids: hydroxycinnamates, hydroxybenzoates and the stilbenes; plus the flavonoids: flavan-3-ols, the flavonols, and the anthocyanins. While polymeric condensed tannins and pigmented tannins constitute the majority of wine phenolics, their large size precludes absorption and thus they are not likely to have many health effects (except, perhaps, in the gut). The total amount of phenols found in a glass of red wine is on the order of 200 mg versus about 40 mg in a glass of white wine.

  11. PWS/AS MS-MLPA Confirms Maternal Origin of 15q11.2 Microduplication

    Directory of Open Access Journals (Sweden)

    Angelika J. Dawson

    2015-01-01

    Full Text Available The proximal region of the long arm of chromosome 15q11.2-q13 is associated with various neurodevelopmental disorders, including Prader-Willi (PWS and Angelman (AS syndromes, autism, and other developmental abnormalities resulting from deletions and duplications. In addition, this region encompasses imprinted genes that cause PWS or AS, depending on the parent-of-origin. This imprinting allows for diagnosis of PWS or AS based on methylation status using methylation sensitive (MS multiplex ligation dependent probe amplification (MLPA. Maternally derived microduplications at 15q11.2-q13 have been associated with autism and other neuropsychiatric disorders. Multiple methods have been used to determine the parent-of-origin for 15q11.2-q13 microdeletions and microduplications. In the present study, a four-year-old nondysmorphic female patient with developmental delay was found to have a de novo ~5 Mb duplication within 15q11.2 by oligonucleotide genomic array. In order to determine the significance of this microduplication to the clinical phenotype, the parent-of-origin needed to be identified. The PWS/AS MS-MLPA assay is generally used to distinguish between deletion and uniparental disomy (UPD of 15q11.2-q13, resulting in either PWS or AS. However, our study shows that PWS/AS MS-MLPA can also efficiently distinguish the parental origin of duplications of 15q11.2-q13.

  12. WINE AND WINE TOURISM IN MACEDONIA

    Directory of Open Access Journals (Sweden)

    Cane Koteski

    2016-07-01

    Full Text Available Wine (Latin: vinum is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification. The science of wine is called oenology. In some other parts of the world, the word wine can be true of alcohol obtained from other types of fruit. These wines are referred to as fruit wines, or wear a name by which the fruit is used for obtaining them (for example apple wine. Wine tourism is a type of tourism that involves visiting wineries, tasting, consumption and purchase of wine, usually directly from the manufacturer. This type of tourism includes visits to wineries, vineyards and restaurants famous for special local wines, as well as organized wine tours, visits to wine festivals and other special events. Many wine regions around the world to promote this tourism because it affects very positively to the local economy. In these regions, viticulture and hospitality organizations have spent significant resources over the years for the promotion of wine tourism. Wine tourism in my country is respected, but strong growth.

  13. WINE AND WINE TOURISM IN MACEDONIA

    OpenAIRE

    Cane Koteski; Zlatko Jakovlev; Dragana Soltirovska

    2016-01-01

    Wine (Latin: vinum) is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification. The science of wine is called oenology. In some other parts of the world, the word wine can be true of alcohol obtained ...

  14. Talking About Wine

    Science.gov (United States)

    Lehrer, Adrienne

    1975-01-01

    A structural analysis of the wine vocabulary used by wine experts is given. Experiments involving typical wine drinkers show that there is little consensus in how the words are applied to wine. Communication tasks show that the sender and receiver of messages about wine perform little better than chance. (Author/RM)

  15. Differential staining of bacteria: gram stain.

    Science.gov (United States)

    Moyes, Rita B; Reynolds, Jackie; Breakwell, Donald P

    2009-11-01

    In 1884, Hans Christian Gram, a Danish doctor, developed a differential staining technique that is still the cornerstone of bacterial identification and taxonomic division. This multistep, sequential staining protocol separates bacteria into four groups based on cell morphology and cell wall structure: Gram-positive cocci, Gram-negative cocci, Gram-positive rods, and Gram-negative rods. The Gram stain is useful for assessing bacterial contamination of tissue culture samples or for examining the Gram stain status and morphological features of bacteria isolated from mixed or isolated bacterial cultures. (c) 2009 by John Wiley & Sons, Inc.

  16. Wine and heart health

    Science.gov (United States)

    Health and wine; Wine and heart disease; Preventing heart disease - wine; Preventing heart disease - alcohol ... more often just to lower your risk of heart disease. Heavier drinking can harm the heart and ...

  17. VG2 J/S/U/N/SS PWS EDITED SPECTRUM ANALYZER FULL RES V1.0

    Data.gov (United States)

    National Aeronautics and Space Administration — This data set includes nearly all measurements collected from the spectrum analyzer component of the Plasma Wave Spectrometer (PWS) onboard Voyager 2 for the entire...

  18. Tears of Wine

    Science.gov (United States)

    Gugliotti, Marcos

    2004-01-01

    The unique occurrence of the upward motion of a thin film of wine, and its formation into drops inside the wall of a wine glass is explained. Evaporation of alcohol generates a surface tension gradient, moving the film of wine upwards on the internal sides of a wine glass, where it collects and forms into drops or tears.

  19. Between wine consumption and wine tourism: Consumer and spatial behavior of Israeli wine tourists

    OpenAIRE

    Shor, Noa; Mansfeld, Yoel

    2010-01-01

    The development of wine tourism worldwide has been accompanied by academic research on wine tourism and wine tourists. Wine tourists and wine enthusiasts have been found to share many socio-demographic similarities. It has been found that people visiting wineries consume wine on a regular basis, have an average to high level of knowledge about wine, and visit wineries and wine-producing regions a few times a year. Their involvement with wine is apparent both from their daily consumption and f...

  20. leaves extracts as counter stain in gram staining reaction 56

    African Journals Online (AJOL)

    DR. AMINU

    is a stain with color contrasting to the principal stain, making the stained ... technology today, the Gram's staining method remains ... was aimed at employing the use of Henna leaves extract as ... fragrant, white or rose flowers in clusters. It is.

  1. Differential staining of bacteria: acid fast stain.

    Science.gov (United States)

    Reynolds, Jackie; Moyes, Rita B; Breakwell, Donald P

    2009-11-01

    Acid-fastness is an uncommon characteristic shared by the genera Mycobacterium (Section 10A) and Nocardia. Because of this feature, this stain is extremely helpful in identification of these bacteria. Although Gram positive, acid-fast bacteria do not take the crystal violet into the wall well, appearing very light purple rather than the deep purple of normal Gram-positive bacteria. (c) 2009 by John Wiley & Sons, Inc.

  2. Iron Stain on Wood

    Science.gov (United States)

    Mark Knaebe

    2013-01-01

    Iron stain, an unsightly blue–black or gray discoloration, can occur on nearly all woods. Oak, redwood, cypress, and cedar are particularly prone to iron stain because these woods contain large amounts of tannin-like extractives. The discoloration is caused by a chemical reaction between extractives in the wood and iron in steel products, such as nails, screws, and...

  3. Globalization and wine business: Port wine

    OpenAIRE

    Rebelo, Joao; Correia, Leonida; Caldas, Jose Vaz

    2007-01-01

    In the past two decades the world has seen acceleration in the process of globalisation, affecting virtually all industries and consumers. The wine sector is no exception, witnessing increased exports and imports, decreasing consumption per capita in the producing countries, and a wave of direct foreign investment and mergers and acquisitions in the industry. Among European wine producers the Port wine can be seen as a representative case of globalisation and as a benchmark, because almost 90...

  4. Red wines good, white wines bad?

    International Nuclear Information System (INIS)

    Van Velden, D.P.; Mansvelt, E.P.G.; Troup, G.J.

    2002-01-01

    Full text: In 1994, free radicals were discovered in red wines, but only in whites exposed to skins and seeds, and/or oak. The radicals are on the phenolics, and therefore a measure of phenolic content. In 1995, Fuhrman, Levy and Aviram published a study showing antioxidant effects of red wine in the standard Israeli diet, but pro-oxidant effects of the white wine used. No phenolic analysis was done, but low or no phenolics were suspected. Letters to the winery used by Aviram proved fruitless. In 2001, Aviram admits that to see a significant antioxidant effect from white wine, he must make his own, giving it skin and seed contact, and adding alcohol to the fermenting stage, to leach out more tannin from the seeds. This would be unsaleable as a table wine, but not as a 'fortified' or 'dessert' wine. A completely independent study by van Velden in South Africa, with phenol analysis of wines, shows pro- oxidant behaviour of white wines low or lacking in phenolic content. This will be summarised. A Japanese study of the antioxidant properties of some wines shows none for wines low or lacking in catechin content. In the 1950's, two similar but independent studies on different laboratory animals showed no ill effects from 10% alcohol red wine in their diet, but serious effects from 10% pure alcohol - water mix. Conclusion. Drinking only of white wines lacking in phenols, either due to 'fining', or to deliberate avoidance in making, at the recommended 'moderate' drinking level, may be deleterious to cardiovascular health, because of their pro-oxidant action, now established

  5. Wine production in Denmark

    DEFF Research Database (Denmark)

    Bentzen, Jan Børsen; Smith, Valdemar

    By the end of the former century there were less than 10 commercial vintners producing wine in Denmark. There was widespread acceptance of the view that commercial production of wine in the most northern parts of Europe was impossible. However, the number of commercial wine growers in Denmark grew...... to more than 60 at the end of year 2009 and the Association of Danish Winegrowers now counts more than 1400 members. Denmark can no longer be seen as a non-wine producing country! Formally, the transformation of Denmark to a wine producing country took place in year 2000 when Denmark was accepted...... as a commercial wine producing nation within the European Union. Based on a remarkably detailed micro data set this paper first gives a description of wine production in Denmark and thereafter we address the question whether vineyard characteristics are important for the quality of the wine and/or whether...

  6. Wine tourism in Italy

    Directory of Open Access Journals (Sweden)

    Cinelli Colombini D

    2015-04-01

    Full Text Available Donatella Cinelli Colombini Orcia Doc Wine Consortium, Rocca d’Orcia , Italy Abstract: This text includes the history of wine tourism in Italy since 1993, when the first edition of the event “Cantine Aperte” (Open Cellars, Wine Day, took place. The movement grew from the initial 25 wineries to the 21,000 that participate today in opening their doors to the public, while visitors grew in numbers from a couple of hundred, 20 years ago, to the current 4 to 6 million. Wine tourists can be divided into four main groups: wine tourists by chance, classic wine tourists, talent scouts, and lovers of luxury. Each group is examined according to its consumption, its conduct, and its expectations. Wine tourism in Italy boasts around 170 territorial networks: “Strade del Vino” (wine routes regulated by law. After an initial pioneer phase during which preexisting wineries adapted to the growing number of tourists, modern-day wineries were created with bespoke areas for the welcoming of visitors. Wineries in Italy can be classified into the following main types: “functional wineries” that concentrate on productive efficiency; “cathedrals” – renovated historic buildings or modern “starchitecture” designs in which esthetics play an important role; wineries with a “strong identity” linked to the owner or wine producer with the special imprint of his or her personal wine making passion. Other features of Italian wine territories such as food and wellness centers not to speak of the ever present cultural heritage also play a part in attracting wine tourists. Lastly, an evaluation is made of business and communication aspects with a specific reference to the use of the web. Keywords: wine tourism, Italian wineries, winery tours, wine roads of Italy

  7. Mapping of wine industry

    Directory of Open Access Journals (Sweden)

    Віліна Пересадько

    2016-10-01

    Full Text Available Having reviewed a variety of approaches to understanding the essence of wine industry, having studied the modern ideas about the future of wine industry, having analyzed more than 50 maps from the Internet we have set the trends and special features of wine industry mapping in the world, such as: - the vast majority of maps displays the development of the industry at regional or national level, whereas there are practically no world maps; - wine-growing regions are represented on maps very unevenly; - all existing maps of the industry could be classified as analytical ascertaining inventory type; - the dominant ways of cartographic representation are area method and qualitative background method, sign method and collation maps are rarely used; - basically all the Internet maps have low quality as they are scanned images with poor resolution; - the special feature of maps published lately is lack of geographical basis (except for state borders and coastline. We created wine production and consumption world map «Wine Industry» in the scale of 1:60 000 000 with simple geographical basis (state names, state borders, major rivers, coastline. It was concluded that from the methodological point of view it is incorrect not to show geographical basis on maps of wine industry. Analysis of this map allowed us to identify areas of traditional wine-making, potential wine-making areas and countries which claim to be the world leaders in the field of wine production. We found disbalans between wine production and wine consumption - increasing wine production in South America, China and the United States and increasing wine consumption (mainly due to the import products in countries where the grape is not the primary agricultural product.

  8. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine or wine products not... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.215 Wine or wine products not for beverage use. (a) General. Wine, or wine products made from wine...

  9. Wine and endothelial function.

    Science.gov (United States)

    Caimi, G; Carollo, C; Lo Presti, R

    2003-01-01

    In recent years many studies have focused on the well-known relationship between wine consumption and cardiovascular risk. Wine exerts its protective effects through various changes in lipoprotein profile, coagulation and fibrinolytic cascades, platelet aggregation, oxidative mechanisms and endothelial function. The last has earned more attention for its implications in atherogenesis. Endothelium regulates vascular tone by a delicate balancing among vasorelaxing (nitric oxide [NO]) and vasoconstrincting (endothelins) factors produced by endothelium in response to various stimuli. In rat models, wine and other grape derivatives exerted an endothelium-dependent vasorelaxing capacity especially associated with the NO-stimulating activity of their polyphenol components. In experimental conditions, reservatrol (a stilbene polyphenol) protected hearts and kidneys from ischemia-reperfusion injury through antioxidant activity and upregulation of NO production. Wine polyphenols are also able to induce the expression of genes involved in the NO pathway within the arterial wall. The effects of wine on endothelial function in humans are not yet clearly understood. A favorable action of red wine or dealcoholized wine extract or purple grape juice on endothelial function has been observed by several authors, but discrimination between ethanol and polyphenol effects is controversial. It is, however likely that regular and prolonged moderate wine drinking positively affects endothelial function. The beneficial effects of wine on cardiovascular health are greater if wine is associated with a healthy diet. The most recent nutritional and epidemiologic studies show that the ideal diet closely resembles the Mediterranean diet.

  10. WINE MARKETS IN CENTRAL EUROPE

    Directory of Open Access Journals (Sweden)

    Š BOJNEC

    2007-04-01

    Full Text Available This paper analyses the tendencies of grapes growing, wine trading and wine price competitiveness in Central European region. Croatia is net exporter of wines, Hungary is net exporter of grapes and wines, and Austria, Slovakia, and Slovenia are net importers of grapes and wines. Reductions in vineyards and increase in yields are found for Austria, Hungary, and Slovakia. More stable developments in vineyards, but decline in yields, are found for Croatia and Slovenia. Grape production increases in Austria, remains stable in Croatia, explores annual oscillations in Hungary, and declines in Slovakia and Slovenia. Export-to-import wine prices deteriorate for Austria and Hungary with most recent stabilization and price similarity, which hold also for Slovakia. Slovenian export-to-import wine prices are unstable, while Croatia experiences a bit higher export than import wine prices. Wine marketing, wine brand image of quality, and wine tourism are seen as tools to improve competitiveness in the wine sector.

  11. Stool Gram stain

    Science.gov (United States)

    ... stool sample. The Gram stain method is sometimes used to quickly diagnose bacterial infections. How the Test is Performed You will need to collect a stool sample. There are many ways to collect the sample. You can catch the stool on plastic wrap that is loosely placed over the toilet bowl ...

  12. Stained Glass and Flu

    Centers for Disease Control (CDC) Podcasts

    2017-02-01

    Dr. Robert Webster, an Emeritus member of the Department of Infectious Diseases at St. Jude Children's Research Hospital, discusses his cover art story on stained glass and influenza.  Created: 2/1/2017 by National Center for Emerging and Zoonotic Infectious Diseases (NCEZID).   Date Released: 2/1/2017.

  13. Mapping of wine industry

    OpenAIRE

    Віліна Пересадько; Надія Максименко; Катерина Біла

    2016-01-01

    Having reviewed a variety of approaches to understanding the essence of wine industry, having studied the modern ideas about the future of wine industry, having analyzed more than 50 maps from the Internet we have set the trends and special features of wine industry mapping in the world, such as: - the vast majority of maps displays the development of the industry at regional or national level, whereas there are practically no world maps; - wine-growing regions are represented on maps very un...

  14. Wine consumers' subjective responses to wine mouthfeel and understanding of wine body.

    Science.gov (United States)

    Niimi, Jun; Danner, Lukas; Li, Luxing; Bossan, Hélène; Bastian, Susan E P

    2017-09-01

    Wine mouthfeel is considered important for wine quality by experts, while consumers understanding of mouthfeel and the role of wine body in their wine choice is unknown. One experiment determined the influence of intrinsic wine mouthfeel on consumers' wine liking and emotions, and the other, how consumers understand the term wine body. The first experiment used a 2 astringency level×2 body level experimental design. The samples were base wine with; nothing added (control), added xanthan gum (for increased body), added grape seed extract (GSE, for increased astringency), and with both added xanthan gum and GSE. The consumer taste trial (n=112) indicated that wine with increased body did not influence wine liking and emotions; while increased astringency decreased liking and elicited more intense negative emotions. The second experiment examined consumers' knowledge of wine body through an online survey (n=136). Consumers described wine body most frequently using words such as flavour, fullness, and strength. Wine body was therefore understood by consumers predominantly as a holistic multi-sensory perception of flavour. Wine flavour was indicated by consumers to be the most important factor driving purchase decisions followed by balance of flavours and wine body. It is crucial that wine professionals carefully communicate wine characteristics to consumers to prevent possible misunderstandings such as the meaning of wine body and as a result better meet consumer expectations. In future, the term body may benefit from a clearer definition for academic research as well as industry. Copyright © 2017. Published by Elsevier Ltd.

  15. Modified Field's staining--a rapid stain for Trichomonas vaginalis.

    Science.gov (United States)

    Afzan, M Yusuf; Sivanandam, S; Kumar, G Suresh

    2010-10-01

    Trichomonas vaginalis, a flagellate protozoan parasite commonly found in the human genitourinary tract, is transmitted primarily by sexual intercourse. Diagnosis is usually by in vitro culture method and staining with Giemsa stain. There are laboratories that use Gram stain as well. We compared the use of modified Field's (MF), Giemsa, and Gram stains on 2 axenic and xenic isolates of T. vaginalis, respectively. Three smears from every sediment of spun cultures of all 4 isolates were stained, respectively, with each of the stains. We showed that MF staining, apart from being a rapid stain (20 s), confers sharper staining contrast, which differentiates the nucleus and the cytoplasm of the organism when compared to Giemsa and Gram staining especially on parasites from spiked urine samples. The alternative staining procedure offers in a diagnostic setting a rapid stain that can easily visualize the parasite with sharp contrasting characteristics between organelles especially the nucleus and cytoplasm. Vacuoles are more clearly visible in parasites stained with MF than when stained with Giemsa. Copyright © 2010 Elsevier Inc. All rights reserved.

  16. 27 CFR 27.42 - Wines.

    Science.gov (United States)

    2010-04-01

    ... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine, and... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wines. 27.42 Section 27.42...

  17. Microoxidation in wine production.

    Science.gov (United States)

    Kilmartin, Paul A

    2010-01-01

    Microoxygenation (MOX) is now widely applied for the maturation of red wines as an alternative to barrel aging. The proposed improvements in wine quality arising from MOX include color stabilization, removal of unwanted off-odors, and improvements in wine mouthfeel. In this review, an outline is provided of oxygenation systems, particularly microbullage and polymer membrane delivery, and of the current understanding of wine oxidation processes. A summary of the results from published studies into red wine MOX is then provided, beginning with observations on O(2) and acetaldehyde accumulation, and the moderating effect of added sulfur dioxide. Effects upon red wine color, particularly the more rapid formation of polymeric pigments and higher color retention, have been consistently demonstrated in MOX studies, along with further effects on specific polyphenol compounds. A few reports have recently examined the effect of MOX on red wine aromas, but these have yet to identify compounds that consistently change in a manner that would explain sensory observations regarding a lowering of herbaceous and reductive odors. Likewise, tannin analyses have been undertaken in several studies, but explanations of the decline in wine astringency remain to be developed. The accelerated growth of unwanted microorganisms has also been examined in a limited number of studies, but no major problems have been identified in this area. Copyright © 2010 Elsevier Inc. All rights reserved.

  18. Colour stabilities of three types of orthodontic clear aligners exposed to staining agents

    OpenAIRE

    Liu, Chen-Lu; Sun, Wen-Tian; Liao, Wen; Lu, Wen-Xin; Li, Qi-Wen; Jeong, Yunho; Liu, Jun; Zhao, Zhi-He

    2016-01-01

    The aim of this study was to evaluate and compare the colour stabilities of three types of orthodontic clear aligners exposed to staining agents in vitro. Sixty clear orthodontic aligners produced by three manufacturers (Invisalign, Angelalign, and Smartee) were immersed in three staining solutions (coffee, black tea, and red wine) and one control solution (distilled water). After 12-h and 7-day immersions, the aligners were washed in an ultrasonic cleaner and measured with a colourimeter. Th...

  19. New techniques for wine aging

    Directory of Open Access Journals (Sweden)

    m Hatice Kalkan Yıldırı

    2017-01-01

    Full Text Available The aging of wine requires a long time therefore it can cause loss of time and money. Therefore using of new techniques for wine aging shortens the length of aging time and wines may be placed on the market more quickly. Nowadays, gamma irradiation, ultrasonic waves, AC electric field and micro-oxygenation are the new techniques for wine aging. Gamma irradiation (after fermentation is accelerated physical maturation method. Gamma irradiation, in a suitable dosage (200 Gy, is a suitable method for improving some wine defects and producing a higher taste quality in wine. The 20 kHz ultrasonic waves aged wine much more quickly than standard aging, with similar quality. The wine treated by 20 kHz ultrasonic waves had a taste equivalent to 1 year aged wine. Wine maturing with AC electric field promises novel process accelerating aging process of fresh wine when suitable conditions are applied. As a result of research, an optimum treatment (electric field 600 V/cm and duration time 3 min was identified to accelerate wine aging. Harsh and pungent raw wine become harmonious and dainty. This process is equivalent to 6 month aging in oak barrel. Microoxygenation is a very important technique used in aging wines in order to improve their characteristics. The techniques of wine tank aging imply the use of small doses of oxygen (2 ml L−1 month−1 and the addition of wood pieces of oak to the wine. Studies concerning these new techniques demonstrated that maturation of wines become more quickly than standard maturation procedures with keeping and improving the wine quality.

  20. Calcium isotopes in wine

    Science.gov (United States)

    Holmden, C. E.

    2011-12-01

    The δ 44/40Ca values of bottled wine vary between -0.76% to -1.55% on the seawater scale and correlate weakly with inverse Ca concentration and Mg/Ca ratio, such that the lowest δ 44/40Ca values have the highest Ca concentrations and lowest Mg/Ca ratios. The correlation is notable in the sense that the measured wines include both whites and reds sampled from different wine growing regions of the world, and cover a wide range of quality. Trends among the data yield clues regarding the cause of the observed isotopic fractionation. White wines, and wines generally perceived to be of lower quality, have lower δ 44/40Ca values compared to red wines and wines of generally perceived higher quality. Quality was assessed qualitatively through sensory evaluation, price, and scores assigned by critics. The relationship between δ 44/40Ca and wine quality was most apparent when comparing wines of one varietal from one producer from the same growing region. In the vineyard, wine quality is related to factors such as the tonnage of the crop and the ripeness of the grapes at the time of harvesting, the thickness of the skins for reds, the age of the vines, as well as the place where the grapes were grown (terroir). Quality is also influenced by winemaking practices such as fermentation temperature, duration of skin contact, and barrel ageing. Accordingly, the relationship between δ 44/40Ca and wine quality may originate during grape ripening in the vineyard or during winemaking in the cellar. We tested the grape ripening hypothesis using Merlot grapes sampled from a vineyard in the Okanagan, British Columbia, using sugar content (degrees Brix) as an indicator of ripeness. The grapes were separated into pulp, skin, and pip fractions and were analyzed separately. Thus far, there is no clear evidence for a systematic change in δ 44/40Ca values associated with progressive ripening of grapes in the vineyard. On the day of harvesting, the δ 44/40Ca value of juice squeezed from

  1. 27 CFR 24.218 - Other wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Other wine. 24.218 Section... THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.218 Other wine. (a) General. Other than standard wine not included in other sections in this subpart are considered other wine. Those...

  2. 27 CFR 24.292 - Exported wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Exported wine. 24.292... OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.292 Exported wine. (a) General. Wine may be removed from a bonded wine premises without payment of tax...

  3. 27 CFR 4.27 - Vintage wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Vintage wine. 4.27 Section... THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.27 Vintage wine. (a) General. Vintage wine is wine labeled with the year of harvest of the grapes and made in...

  4. Wine and Climate Change

    OpenAIRE

    Ashenfelter, Orley; Storchmann, Karl

    2014-01-01

    In this article we provide an overview of the extensive literature on the impact of weather and climate on grapes and wine with the goal of describing how climate change is likely to affect their production. We start by discussing the physical impact of weather on vine phenology, berry composition and yields, and then survey the economic literature measuring the effects of temperature on wine quality, prices, costs and profits and how climate change will affect these. We also describe what ha...

  5. Wine tourism and sustainable environments

    Directory of Open Access Journals (Sweden)

    M.ª Luisa González San José

    2017-11-01

    Full Text Available Sustainability is a model of development in which the present actions should not compromise the future of future generations, and is linked to economic and social development which must respect the environment. Wine tourism or enotourism is a pleasant mode of tourism that combines the pleasure of wine-tasting, with cultural aspects related to the wine culture developing in wine regions over time until the present day. It can be affirmed that wine culture, and its use through wine tourism experiences, is clearly correlated to social (socially equitable, economic (economically feasible, environmental (environmentally sound and cultural aspects of the sustainability of winegrowing regions and territories.

  6. A new wine superpower? An analysis of the Chinese wine industry

    OpenAIRE

    Li, Yuanbo; Bardaji de Azcarate, Isabel

    2017-01-01

    China is one of the most attractive wine markets and a hopeful wine producer in the twenty-first century. Current studies of wine in China tend to focus on the wine market but seldom analyze the domestic wine industry, which contributes approximately 70% of the total wine consumed in the country. This paper reviews the wine history and the development of wine in China and analyses the current situation and perspectives of the Chinese wine industry, considering both traditional con...

  7. ASPECTS REGARDING WINE PRODUCTION AND WINE SECTOR COMPETITIVENESS IN ROMANIA

    Directory of Open Access Journals (Sweden)

    Raluca Georgiana LADARU

    2014-10-01

    Full Text Available The paper aimed to make some assumptions regarding wine sector competitiveness in Romania. Vineyards have an important share in Romanian agriculture, Romania being ranked on 11th position in the world and on 5th position in the European Union in terms of vineyards surface, while the wine industry is an important contributor to the GDP. The research method was based on analyze of wine sector evolution in the last years. The paper presents current global context of wine market at international level and focus on Romanian wine production sector and wine trade, seen in the light of competitiveness. The competitiveness of Romanian wine sector need to be related with measures that are able to increase the attractiveness of Romanian wines, both on domestic and external markets.

  8. Determination of tritium in wine and wine yeast samples

    International Nuclear Information System (INIS)

    Cotarlea, Monica-Ionela; Paunescu, Niculina; Galeriu, D.; Mocanu, N.; Margineanu, R.; Marin, G.

    1997-01-01

    A sensitive method for evaluating the tritium content in wine and wine yeast was applied to estimate tritium impact on the environment in the surrounding area of nuclear power plant Cernavoda, where the vineyards are part of representative agricultural ecosystem. Analytical procedures were developed to determine HTO in wine and wine yeast samples. The content of organic compounds affecting the LSC measurement is reduced by fractionating distillation for wine samples and azeotropic distillation followed by fractional distillation for wine yeast samples. Finally, the water samples obtained after fractional distillation were normally distilled with KMO 4 . The established procedures were successfully applied for wine and wine yeast samples from Mulfatlar harvests of the years 1995 and 1996. (authors)

  9. Wine and Maths: Mathematical Solutions to Wine-Inspired Problems

    Science.gov (United States)

    Cadeddu, L.; Cauli, A.

    2018-01-01

    We deal with an application of partial differential equations to the correct definition of a wine cellar. We present some historical details about this problem. We also discuss how to build or renew a wine cellar, creating ideal conditions for the ageing process and improving the quality of wines. Our goal is to calculate the optimal depth…

  10. Is wine savory? Umami taste in wine

    OpenAIRE

    Alice, Vilela; António, Inês; Fernanda, Cosme

    2016-01-01

    Umami is an important taste element in natural products like wine. The umami taste has distinctive properties that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5’-ribonulceotides, and a prolonged aftertaste. In human taste cells, taste buds transduce the chemicals that elicit the umami tastes into membrane depolarization, which triggers release of transmitter to activate gustatory afferent nerve fibers. Umami taste stim...

  11. Consumer perceptions of organic wine

    Directory of Open Access Journals (Sweden)

    Anca IORDACHESCU

    2010-08-01

    Full Text Available The paper develops a study on the Romanians’ attitudes towards the organic wines. The analysis has been done in two stages – at a quantitative level and a qualitative one. The quantitative study has been done on a sample of 122 respondents – consumers and non-consumersin low percentage. The questionnaire investigated the general perception of wines, and included a dedicated section for the organic wines, addressed to the respondents aware of this product.The qualitative stage has been realized through a sensorial analysis, where three white wines and two red wines have been tasted by trained tasters. Among the five wines, one white – Chardonnay was organicwine. Both studies proved that the organic wine has a potential in Romania due to the sensorial qualities and people’s perception. However, the development of organic wine market won’t be a quick process and it will require first of all improving Romanians’ ‘organic’ culture.

  12. Technological change in the wine market? The role of QR codes and wine apps in consumer wine purchases

    OpenAIRE

    Lindsey M. Higgins; Marianne McGarry Wolf; Mitchell J. Wolf

    2014-01-01

    As an experiential good, wine purchases in the absence of tastings are often challenging and information-laden decisions. Technology has shaped the way consumers negotiate this complex purchase process. Using a sample of 631 US wine consumers, this research aims to identify the role of mobile applications and QR codes in the wine purchase decision. Results suggest that wine consumers that consider themselves wine connoisseurs or experts, enjoy talking about wine, and are interested in wine th...

  13. Fun with Singing Wine Glasses

    Science.gov (United States)

    Boone, Christine; Galloway, Melodie; Ruiz, Michael J.

    2018-01-01

    A fun activity is presented using singing wine glasses for introductory physics students. Students tune a white wine glass and a red wine glass to as many semitones as possible by filling the glasses with the appropriate amounts of water. A smart phone app is used to measure the frequencies of equal-temperament tones. Then plots of frequency…

  14. Say goodbye to coffee stains

    NARCIS (Netherlands)

    Eral, Burak; van den Ende, Henricus T.M.; Mugele, Friedrich Gunther

    2012-01-01

    Discussing ideas over a mug of coffee or tea is the lifeblood of science, but have you ever thought about the stains that can be inadvertently left behind? H Burak Eral, Dirk van den Ende and Frieder Mugele explain how these stains, which can be a major annoyance in some biology techniques, can be

  15. Biological effects of diethylene glycol (DEG) and produced waters (PWs) released from offshore activities: a multi-biomarker approach with the sea bass Dicentrarchus labrax.

    Science.gov (United States)

    Stefania, Gorbi; Maura, Benedetti; Claudia, Virno Lamberti; Barbara, Pisanelli; Ginevra, Moltedo; Francesco, Regoli

    2009-11-01

    Diethylene glycol (DEG) is largely used during oil and gas exploitation by offshore platforms. The aim of this work was to investigate if this compound induces direct molecular/cellular effects in marine organisms, or indirectly modulate those of produced waters (PWs). Sea bass (Dicentrarchus labrax) were exposed to DEG dosed alone or in combination with PWs from an Adriatic platform. A wide array of analysed biomarkers included cytochrome P450-dependent enzymatic activity, bile metabolites, glutathione S-transferases, acetylcholinesterase, peroxisomal proliferation, antioxidant defences (catalase, glutathione reductase, glutathione peroxidases, glutathione), total oxyradical scavenging capacity, malondialdehyde and DNA integrity (single strand breaks and frequency of micronuclei). Results did not reveal marked effects of DEG, while PWs influenced the biotransformation system, the oxidative status and the onset of genotoxic damages. Co-exposures caused only limited differences of biomarker responses at some experimental conditions, overall suggesting a limited biological impact of DEG at levels normally deriving from offshore activities.

  16. Electronic Nose For Measuring Wine Evolution In Wine Cellars

    International Nuclear Information System (INIS)

    Lozano, J.; Santos, J. P.; Horrillo, M. C.; Cabellos, J. M.; Arroyo, T.

    2009-01-01

    An electronic nose installed in a wine cellar for measuring the wine evolution is presented in this paper. The system extract the aroma directly from the tanks where wine is stored and carry the volatile compounds to the sensors cell. A tin oxide multisensor, prepared with RF sputtering onto an alumina substrate and doped with chromium and indium, is used. The whole system is fully automated and controlled by computer and can be supervised by internet. Linear techniques like principal component analysis (PCA) and nonlinear ones like probabilistic neural networks (PNN) are used for pattern recognition. Results show that system can detect the evolution of two different wines along 9 months stored in tanks. This system could be trained to detect off-odours of wine and warn the wine expert to correct it as soon as possible, improving the final quality of wine.

  17. Preparation of colloidal gold for staining proteins electrotransferred onto nitrocellulose membranes.

    Science.gov (United States)

    Yamaguchi, K; Asakawa, H

    1988-07-01

    This paper describes a simple method of preparing colloidal gold for staining protein blots. Colloidal gold was prepared from 0.005 or 0.01% HAuCl4 by the addition of formalin as a reductant and potassium hydroxide. Staining of small cell carcinoma tissue extract blotted onto nitrocellulose membranes with this colloidal gold solution resulted in the appearance of a large number of clear wine-red bands. The sensitivity of gold staining was 60 times higher than that of Coomassie brilliant blue staining and almost comparable to that of silver staining of proteins in polyacrylamide gel. The sensitivity of this method was also satisfactory in comparison with that of enzyme immunoblotting. The colloidal gold prepared by this method is usable for routine work.

  18. [Eulogy of wine?].

    Science.gov (United States)

    Godfroid, I O

    1997-12-20

    In the literature the beneficial effects on health of drinking alcoholic beverages, especially red wine, is becoming increasingly more evident. We report an objective analysis of the advantages and the dangers of such a tendency. It appears that the daily consumption of red wine at moderate doses (200-400 ml a day) has real prophylactic effects. These are particularly marked in the prevention of coronary heart disease (CHD), but also for a possible cancer chemopreventive activity, in the prevention of type II diabetes, of ischemic stroke, of osteoporosis in older women, and of Alzheimer's disease. But, inasmuch as the consumption of alcoholic beverages always involves a potential danger (organic diseases, risk of dependence, alcoholism), from a medical point of view eulogy to wine is ethically indefensible. Similar effects may be obtained from a diet rich in fruits and fresh vegetables.

  19. Relationship between Menthiafolic Acid and Wine Lactone in Wine.

    Science.gov (United States)

    Giaccio, Joanne; Curtin, Chris D; Sefton, Mark A; Taylor, Dennis K

    2015-09-23

    Menthiafolic acid (6-hydroxy-2,6-dimethylocta-2,7-dienoic acid, 2a) was quantified by GC-MS in 28 white wines, 4 Shiraz wines, and for the first time in 6 white grape juice samples. Menthiafolic acid was detected in all but one of the wine samples at concentrations ranging from 26 to 342 μg/L and in the juice samples from 16 to 236 μg/L. Various model fermentation experiments showed that some menthiafolic acid in wine could be generated from the grape-derived menthiafolic acid glucose ester (2b) during alcoholic and malolactic fermentation. Samples containing high concentrations of menthiafolic acid were also analyzed by enantioselective GC-MS and were shown to contain this compound in predominantly the (S)-configuration. Enantioselective analysis of wine lactone (1) in one of these samples, a four-year-old Chardonnay wine showed, for the first time, the presence of the 3R,3aR,7aS isomer of wine lactone (1b), which is the enantiomer of the form previously reported as the sole isomer present in young wine samples. The weakly odorous 3R,3aR,7aS 1b form comprised 69% of the total wine lactone in the sample. On the basis of the enantioselectivity of the hydrolytic conversion of menthiafolic acid to wine lactone at pH 3.0 determined previously and the relative proportions of (R)- and (S)-menthiafolic acid in the Chardonnay wine, the predicted ratio of wine lactone enantiomers that would be formed from hydrolysis at ambient temperature of the menthiafolic acid present in this wine was close to the ratio measured, which was consistent with menthiafolic acid being the major or sole precursor to wine lactone in this sample.

  20. Botrytized wines – current perspectives

    Directory of Open Access Journals (Sweden)

    Magyar I

    2016-10-01

    Full Text Available Ildikó Magyar, János Soós Department of Oenology, Institute of Viticulture and Oenology, Szent István University, Budapest, Hungary Abstract: Botrytized wines are wine specialties made of overripe grapes infected by Botrytis cinerea with the form “noble rot”. Due to the particular characteristics of the noble rotted grape, these wines (eg, Tokaji Aszú, Sauternes, Trockenbeerenauslese types, etc have many characteristic features, including higher or lower residual sugar content and unique aroma composition. The technology, biochemistry, and special characteristics of botrytized wines have been researched for a long time. This review outlines the main directions of the current studies, giving a brief overview on the recent findings. Beside the traditional wine types, noble rot is increasingly utilized in making newer sweet wine styles and straw (passito wines, which generates a series of new interesting experimental results. The fungus–grape interactions during the noble rot, the induced botrytization, the microbial communities of botrytized wines, and the volatile compounds having key roles in the distinct aroma of these wine styles are being focused on in the current studies in this field. Keywords: Botrytis, noble rot, sweet wines, passito wine, aroma

  1. 27 CFR 24.203 - Honey wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Honey wine. 24.203 Section... THE TREASURY LIQUORS WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following: (1...

  2. Determination of Favorite Wine from Comparison of Wine Aroma Attributes

    Science.gov (United States)

    Koike, Takayuki; Kamimura, Hironobu; Shimada, Kouji; Yamada, Hiroshi; Kaneki, Noriaki

    The decision to choose the appropriate product matching the preference of each individual is based on the psychological impression of the adjective and the alternatives. The preference for a product group and physical condition also affect decision-making. The purpose of this study was to investigate the influence of differences in the preference of wine and changes in hunger level on the psychological and neuro-physiological aspects of decision-making where the subjects were asked to choose their most favorite wine after sniffing the aroma of several wines. The psychological aspects of decision-making while sniffing five different kinds of wine were evaluated by the analytical hierarchal process (AHP) method, while the neuro-physiological aspects were evaluated by measuring the level of oxygenated hemoglobin concentrations (O2Hb) in the process of smelling the wine aromas within three minutes compared to when the non-odor and alcoholic solutions were presented. AHP analysis showed that the adjective “Favorite” was given the highest importance and a white wine with a sweet aroma was the most favored wine, regardless of the wine preference. The normalized mean O2Hb levels in each minute showed that, in the case of the wine lovers, the time course of the O2Hb level, decreased when they sensed the wine aroma compared to when they sensed non-odor solutions, and, in non-wine lovers, the O2Hb levels remained at higher values compared to the smell of the non-odor solution when they sensed the aroma of the alcoholic solution. The results indicate that there are differences with regard to decision-making between the psychological and physiological aspects when people are made to choose their most favorite wine by sniffing wine aromas.

  3. Does wine prevent dementia?

    Directory of Open Access Journals (Sweden)

    Roger M Pinder

    2009-02-01

    Full Text Available Roger M PinderPharma Consultant, York, UKAbstract: There is substantial evidence that moderate consumption of alcohol reduces significantly the risks of coronary heart disease, stroke and type 2 diabetes. Furthermore, the incidence of dementia, both of the Alzheimer’s type (AD and the vascular variety (VaD, is lower in societies which consume a Mediterranean diet of mainly fish, fruit, vegetables, olive oil, and wine. In particular, extensive evidence from both population-based cohort and case control studies in different areas of the world and across genders and racial groups suggests that regular consumption of moderate amounts of alcohol, especially in the form of wine, is associated with a lower risk of developing AD and VaD compared with abstention and heavy drinking. Carriers of the APOE ε4 allele seem to gain less benefit. Age-related cognitive decline, particularly in women, is lower in regular drinkers, while older drinkers with Mild Cognitive Impairment (MCI progress less frequently to AD than their abstaining counterparts. Plausible biological mechanisms for the neuroprotective effects of wine include its glucose-modifying, antioxidant and inflammatory properties, but it additionally seems to modify the neuropathology of AD, particularly the deposition of amyloid plaque. Indeed, some of these mechanisms are already targets for the development of new therapeutic agents for the treatment of dementia.Keywords: alcohol, Alzheimer’s disease, dementia, epidemiology, polyphenols, wine

  4. Scavenging Capacities of Some Wines and Wine Phenolic Extracts

    Directory of Open Access Journals (Sweden)

    Ioannis G. Roussis

    2005-01-01

    Full Text Available The aim of this study was to assess the ability of different wines – a sweet red, a dry red, a sweet white, and a dry white – to scavenge the stable 1,1’-diphenyl-2-picryl-hydrazyl radical (DPPH. and to determine their phenolic composition. Both red wines contained, apart from anthocyanins, also higher concentration of total phenolics, tartaric esters, and flavonols than the two white wines. All wines exhibited scavenging activity analogous to their total phenolic content. However, their phenolics differed in antiradical potency, which was visible in their EC50 values. The dry red wine, Xinomavro, had a lower EC50 value, indicating the higher antiradical potency of its phenolics. The scavenging capacities of phenolic extracts from Xinomavro red wine on hydroxyl radicals, superoxide radicals, and singlet oxygen were also assessed. Wine total extract was fractionated by extraction, and each of the three fractions was then subfractionated by column chromatography into two subfractions. Wine total extract, and its fractions and subfractions exhibited scavenging capacity on hydroxyl radicals, superoxide radicals, and singlet oxygen, indicating the activity of many wine phenolics. The most active wine extracts towards hydroxyl radicals were characterized by the high peaks of flavanols, anthocyanins and flavonols in their HPLC-DAD chromatograms. The most active extract towards superoxide radicals was rich in flavanols and anthocyanins. The characteristic phenolics of the most active wine extracts towards singlet oxygen were flavanols, flavonols and phenolic acids. The ability of all red wine phenolic extracts to scavenge singlet oxygen, along with hydroxyl and superoxide radicals, emphasizes its health functionality.

  5. Estimating Hedonic Prices for Stellenbosch wine

    OpenAIRE

    Sanja Lutzeyer

    2008-01-01

    This paper estimates a hedonic price function for Stellenbosch wines to determine the association between market value and different characteristics of these wines. In such a hedonic price function, the price of a bottle of wine is ascribed to the implicit value of its attributes. Besides contributing to both South African and international wine pricing literature, the benefits of developing a hedonic wine pricing model extend to numerous players in the wine industry. Consumers are provided w...

  6. Determination of tritium in wine yeast samples

    International Nuclear Information System (INIS)

    Cotarlea, Monica-Ionela; Paunescu Niculina; Galeriu, D; Mocanu, N.; Margineanu, R.; Marin, G.

    1998-01-01

    Analytical procedures were developed to determine tritium in wine and wine yeast samples. The content of organic compounds affecting the LSC measurement is reduced by fractioning distillation for wine samples and azeotropic distillation/fractional distillation for wine yeast samples. Finally, the water samples were normally distilled with K MO 4 . The established procedures were successfully applied for wine and wine samples from Murfatlar harvests of the years 1995 and 1996. (authors)

  7. MARKETING IMPLICATION IN WINE ECONOMY

    Directory of Open Access Journals (Sweden)

    Ştefan MATEI

    2014-11-01

    Full Text Available The wine, a very complex product in viticulture, has proved its tremendous importance not only to the individual but rational nutrition and increasing national income of a country cultivators (evidenced by the upward trend of the share of crop production horticulture and viticulture in the global economy agricultural. More interesting is, given the continued growth in the number of scientific publications and their quality (at least since the 1980s - where "wine" is the centerpiece of these studies - we can not but be witnessing a growing interest more to this "potion" and found that the growing popularity of wine in the science reveals the emergence of a new academic field, ie "wine economy" (or wine-economy. This study aims to make a foray into "wine economy" and to outline some of the implications of marketing in this area.

  8. Oxidation mechanisms occurring in wines

    OpenAIRE

    Oliveira, Carla Maria; Ferreira, António César Silva; Freitas, Victor De; Silva, Artur M. S.

    2011-01-01

    The present review aims to show the state of the art on the oxidation mechanisms occurring in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine oxidation can be divided in enzymatic oxidation and non-enzymatic oxidation. Enzymatic oxidation almost entirely occurs in grape must and is largely correlated with the content of hydroxycinnamates, such as caffeoyltartaric acid and paracoumaroyltartaric acid, and flavan-3-ols. Non-enzymatic oxidation, al...

  9. PROMOTION STRATEGIES IN WINE MARKETING

    OpenAIRE

    Ştefan MATEI

    2014-01-01

    Marketing has proven to be very useful instrument in the wine industry, in fostering comprehensive, cohesive and effective strategies which wineries require to effectively compete in today’s almost saturated wine market. But within wine marketing, the promotion strategy, from our point of view, is the most important component of the winery that can ensure the success in the market or can shorten the life cycle of the product. This being said, the aim of the paper is twofold. Firstly, to deter...

  10. New wine world from China: An analysis of competitiveness of the wine industry in Ningxia

    OpenAIRE

    Li, Yuanbo; Bardaji de Azcarate, Isabel

    2016-01-01

    Recently, China has become a huge wine consumer market as well as being an important wine producer. China has the fifth largest global wine consumption and the largest global red wine market (OIV, 2015) with most of the wine consumed (approximately 70%-80%) being produced domestically. With the growing economy and technological advances, the Chinese domestic wine industry has seen significant development. Now, China has the second largest vineyard area (table grape and wine grape) just after ...

  11. Environmental attitudes towards wine tourism

    Directory of Open Access Journals (Sweden)

    Christopher Taylor

    2010-03-01

    Full Text Available Christopher Taylor1, Nelson Barber2, Cynthia Deale31School of Business, Eastern New Mexico University, Portales, Roosevelt County, NM, USA; 2Whittemore School of Business, University of New Hampshire, Durham, NH, USA; 3Department of Hospitality Management, East Carolina University, Greenville, NC , USAAbstract: Wine tourism marketers frequently seek new ways to promote destinations, often executing ecologically sustainable practices. As consumer environmental knowledge of a wine tourism destination increases, consumer attitudes change, influencing perceptions of the environmental policies of a wine region. In this consumer-driven economy, it is therefore important to search for effective ways to market destinations, and one approach is selective marketing. By focusing on consumers in this manner, it is possible to understand better their concerns and motivations, which should aid in marketing and advertising efforts. This study investigated wine consumers environmental concerns and attitudes about wine regions. Results suggest environmental attitudes differed by demographics regarding the impact of wine tourism, providing ideas on further marketing efforts for those involved in wine tourism.Keywords: sustainable wine tourism, green products, wine marketing, consumers

  12. Taxation and Consumption of Wine

    OpenAIRE

    Tsolakis, Dimitris

    1983-01-01

    In this article, the impact that a sales tax might have upon wine consumption and, hence, on the wine and grape growing industries, is analysed. Implications for government revenue are also considered. It is shown that the relative responsiveness of supply and demand, rather than the level in the marketing chain at which a tax is levied, determines where the tax burden finally falls. The imposition of a tax on wine might force certain sectors of the wine and grape industries to undergo a phas...

  13. Is Wine a Financial Parachute?

    OpenAIRE

    Baldi, Lucia; Vandone, Daniela; Peri, Massimo

    2010-01-01

    This paper analyzes the relationship between Global Wine Industry Share Price Indexes and composite stock market indexes using a Threshold Vector Error Correction Model (TVECM), aiming to investigate if investments in the wine sector play a role in determining financial risk and return to investors who include it in their portfolio. Whilst in most of the literature analyses the return of investments of fine wine, this paper places the focus to “normal” (i.e. non‐fine) wine, using data from th...

  14. Wine Expertise Predicts Taste Phenotype.

    Science.gov (United States)

    Hayes, John E; Pickering, Gary J

    2012-03-01

    Taste phenotypes have long been studied in relation to alcohol intake, dependence, and family history, with contradictory findings. However, on balance - with appropriate caveats about populations tested, outcomes measured and psychophysical methods used - an association between variation in taste responsiveness and some alcohol behaviors is supported. Recent work suggests super-tasting (operationalized via propylthiouracil (PROP) bitterness) not only associates with heightened response but also with more acute discrimination between stimuli. Here, we explore relationships between food and beverage adventurousness and taste phenotype. A convenience sample of wine drinkers (n=330) were recruited in Ontario and phenotyped for PROP bitterness via filter paper disk. They also filled out a short questionnaire regarding willingness to try new foods, alcoholic beverages and wines as well as level of wine involvement, which was used to classify them as a wine expert (n=110) or wine consumer (n=220). In univariate logisitic models, food adventurousness predicted trying new wines and beverages but not expertise. Likewise, wine expertise predicted willingness to try new wines and beverages but not foods. In separate multivariate logistic models, willingness to try new wines and beverages was predicted by expertise and food adventurousness but not PROP. However, mean PROP bitterness was higher among wine experts than wine consumers, and the conditional distribution functions differed between experts and consumers. In contrast, PROP means and distributions did not differ with food adventurousness. These data suggest individuals may self-select for specific professions based on sensory ability (i.e., an active gene-environment correlation) but phenotype does not explain willingness to try new stimuli.

  15. Factors Contributing to a Memorable Wine Route Experience ...

    African Journals Online (AJOL)

    Wine tourism, especially wine festivals and routes, is becoming more popular in South Africa, primarily because it gives wine cellars and wine farms greater publicity and exposure leading to increase in wine sales. The wine farmers or cellars are also expanding their product offering to involve more than just wine tasting ...

  16. 27 CFR 24.193 - Conversion into still wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Conversion into still wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Effervescent Wine § 24.193 Conversion into still wine. Sparkling wine or artificially carbonated wine may be dumped for use as still wine. The dumping process will...

  17. 27 CFR 24.294 - Destruction of wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Destruction of wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.294 Destruction of wine. (a) General. Wine on bonded wine premises may be destroyed on or off wine...

  18. The health benefits of wine.

    Science.gov (United States)

    German, J B; Walzem, R L

    2000-01-01

    Epidemiologic studies from numerous disparate populations reveal that individuals with the habit of daily moderate wine consumption enjoy significant reductions in all-cause and particularly cardiovascular mortality when compared with individuals who abstain or who drink alcohol to excess. Researchers are working to explain this observation in molecular and nutritional terms. Moderate ethanol intake from any type of beverage improves lipoprotein metabolism and lowers cardiovascular mortality risk. The question now is whether wine, particularly red wine with its abundant content of phenolic acids and polyphenols, confers additional health benefits. Discovering the nutritional properties of wine is a challenging task, which requires that the biological actions and bioavailability of the >200 individual phenolic compounds be documented and interpreted within the societal factors that stratify wine consumption and the myriad effects of alcohol alone. Further challenge arises because the health benefits of wine address the prevention of slowly developing diseases for which validated biomarkers are rare. Thus, although the benefits of the polyphenols from fruits and vegetables are increasingly accepted, consensus on wine is developing more slowly. Scientific research has demonstrated that the molecules present in grapes and in wine alter cellular metabolism and signaling, which is consistent mechanistically with reducing arterial disease. Future research must address specific mechanisms both of alcohol and of polyphenolic action and develop biomarkers of their role in disease prevention in individuals.

  19. [Beer, wine, spirits and mortality].

    Science.gov (United States)

    Grønbaek, M N; Sørensen, T I; Johansen, D; Becker, U; Gottschau, A; Schnohr, P; Hein, H O; Jensen, G

    2001-05-23

    A population based cohort study investigates the association between alcohol intake and mortality from all causes, coronary heart disease and cancer. The design is prospective with baseline assessment of intake of beer, wine and spirits, smoking habits, educational level, physical activity, and body mass index and a total of 257,859 person-years follow-up on mortality. A total of 4,833 participants died, of these 1,075 from coronary heart disease and 1,552 of cancer. Compared with non-drinkers, light drinkers who avoided wine, had a relative risk of death from all causes of 0.90 (0.82-0.99) and those who drank wine had a relative risk of 0.66 (0.55-0.77). Heavy drinkers who avoided wine were at higher risk of death from all causes than were heavy drinkers who included wine in their alcohol intake. Wine drinkers had significantly lower mortality from both coronary heart disease and cancer than did non-wine drinkers (p = 0.007 and p = 0.004, respectively). In conclusion, wine intake may have a beneficial effect on all cause mortality that is additive to that of alcohol. This effect may be attributable to a reduction in death from both coronary heart disease and cancer.

  20. French Wines on the Decline?:

    DEFF Research Database (Denmark)

    Steiner, Bodo

    2004-01-01

    French wines, differentiated by geographic origin, served for many decades as a basis for the French success in the British wine market. However in the early 1990s, market share began to decline. This article explores the values that market participants placed on labelling information on French...

  1. Tasting Wine: A Learning Experience

    Science.gov (United States)

    King, Tanya J.; Donaldson, Jilleen A.; Harry, Emma

    2012-01-01

    This paper describes a field trip by senior undergraduate anthropology students to a local winery, where they participated in a wine-tasting class with winery staff. In response to explicit hints from a wine-tasting facilitator, and more subtle cues from the cultural capital embedded in their surroundings and the winery staff, the students…

  2. Technological change in the wine market? The role of QR codes and wine apps in consumer wine purchases

    Directory of Open Access Journals (Sweden)

    Lindsey M. Higgins

    2014-06-01

    Full Text Available As an experiential good, wine purchases in the absence of tastings are often challenging and information-laden decisions. Technology has shaped the way consumers negotiate this complex purchase process. Using a sample of 631 US wine consumers, this research aims to identify the role of mobile applications and QR codes in the wine purchase decision. Results suggest that wine consumers that consider themselves wine connoisseurs or experts, enjoy talking about wine, and are interested in wine that is produced locally, organically, or sustainably are more likely to employ technology in their wine purchase decision. While disruption appears to have occurred on the supply side (number of wine applications available and the number of wine labels with a QR code, this research suggests that relatively little change is occurring on the demand side (a relatively small segment of the population—those already interested in wine—are employing the technology to aid in their purchase decision.

  3. 27 CFR 19.534 - Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products.

    Science.gov (United States)

    2010-04-01

    ... use in production of nonbeverage wine and nonbeverage wine products. 19.534 Section 19.534 Alcohol... Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products. Spirits... bonded wine cellar for use in the production of nonbeverage wine and nonbeverage wine products. (Sec. 455...

  4. Potential wine ageing during transportation

    Directory of Open Access Journals (Sweden)

    Jung Rainer

    2014-01-01

    Full Text Available In a global world, wineries have to satisfy the demand of consumers who wish to drink high quality wines from countries all over the world. To fulfill this request wines have to be transported, crossing thereby great distances from the place of production to the consumer country. At the Institute of Enology of Hochschule Geisenheim University examinations with White-, Rosé- and Red-Wines of different origins which had been transported over longer distances within Europe (Portugal, France, Italy to Germany by trucks were carried out. Shipping of wines was simulated in a climatized cabinet to analyze the influence on wine quality during this way and conditions of transportation. Time and temperature profiles were based on real transport situtations which were recorded during shipping from Germany to Japan using data loggers. White, Rosé and Red wines were transported during 6 to 8 weeks and then were analytically and sensorically compared to those which were stored at a constant temperature of 15 ∘C. Besides the effect of temperature, the movements and vibrations encountered by the wines were also examined. Analytically wines were analyzed for general analytical parameters with Fourier-Transformation-Infrared-Spectroscopie (FTIR, Colour differences (Spectralphotometrie and free and total sulfuric acid with Flow-Injection-Analysis (FIA. Sensory examinations with a trained panel were performed in difference tests in form of rankings and triangular tests. Summarizing the results from the different tests it could be found that transportation had an influence on the potential ageing of wines depending on the wine matrix. Especially high and varying temperatures during transportations over a longer distance and time had negative influences on wine quality. Also the movement of wine at higher temperatures had showed a negative effect whereas transport at cool temperatures even below 0 ∘C did not influence wine characteristics. Sophisticated

  5. 27 CFR 24.77 - Experimental wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Experimental wine. 24.77... OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Tax Exempt Wine § 24.77 Experimental wine. (a) General. Any scientific university, college of learning, or institution of scientific...

  6. Nuclear staining with alum hematoxylin.

    Science.gov (United States)

    Llewellyn, B D

    2009-08-01

    The hematoxylin and eosin stain is the most common method used in anatomic pathology, yet it is a method about which technologists ask numerous questions. Hematoxylin is a natural dye obtained from a tree originally found in Central America, and is easily converted into the dye hematein. This dye forms coordination compounds with mordant metals, such as aluminum, and the resulting lake attaches to cell nuclei. Regressive formulations contain a higher concentration of dye than progressive formulations and may also contain a lower concentration of mordant. The presence of an acid increases the life of the solution and in progressive solutions may also affect selectivity of staining. An appendix lists more than 60 hemalum formulations and the ratio of dye to mordant for each.

  7. Etika Berbusana Mahasiswa Stain Samarinda

    Directory of Open Access Journals (Sweden)

    Ida Suryani Wijaya

    2012-06-01

    Full Text Available Ethics is about behavior of human being, such as which one is right or wrong. The ethics is always affecting the human life. The ethics gives people orientation how he/she do manything every time every day. Islamic ethics consists of the way how someone interact each other; how someone should do or not to do, how to sit, how to walk, how to eat or drink, how to sleep, or how to get dressed. Al-Qur’an uses three terms to define about dressing, they are: libas, tsiyah, and sarahi. Dressing has a function as covering the body, as assessoris, as the way to do Islamic taqwa, and as an identiy. Dressing ethics of the female students of STAIN Samarinda has been regulated by the rector regulation No 19 of the year 2002 about relation and dressing ethics for the students of STAIN Samarinda.

  8. AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK

    Directory of Open Access Journals (Sweden)

    E. V. Lukyanchuk

    2016-08-01

    Full Text Available The wine industry is now successfully solved the problem for the implementation of automation receiving points of grapes, crushing and pressing departments installation continuous fermentation work, blend tanks, production lines ordinary Madeira continuously working plants for ethyl alcohol installations champagne wine in continuous flow, etc. With the development of automation of technological progress productivity winemaking process develops in the following areas: organization of complex avtomatization sites grape processing with bulk transportation of the latter; improving the quality and durability of wines by the processing of a wide applying wine cold and heat, as well as technical and microbiological control most powerful automation equipment; the introduction of automated production processes of continuous technical champagne, sherry wine and cognac alcohol madery; the use of complex automation auxiliary production sites (boilers, air conditioners, refrigeration unitsand other.; complex avtomatization creation of enterprises, and sites manufactory bottling wines. In the wine industry developed more sophisticated schemes of automation and devices that enable the transition to integrated production automation, will create, are indicative automated enterprise serving for laboratories to study of the main problems of automation of production processes of winemaking.

  9. Biological effects of diethylene glycol (DEG) and produced waters (PWs) released from offshore activities: A multi-biomarker approach with the sea bass Dicentrarchus labrax

    Energy Technology Data Exchange (ETDEWEB)

    Stefania, Gorbi; Maura, Benedetti [Dipartimento di Biochimica, Biologia e Genetica, Universita Politecnica delle Marche, Via Ranieri, Monte d' Ago, 60121 Ancona (Italy); Claudia, Virno Lamberti [Istituto Superiore per la Ricerca e la Protezione Ambientale (ISPRA), Via di Casalotti 300 Roma (Italy); Barbara, Pisanelli [Dipartimento di Biochimica, Biologia e Genetica, Universita Politecnica delle Marche, Via Ranieri, Monte d' Ago, 60121 Ancona (Italy); Ginevra, Moltedo [Istituto Superiore per la Ricerca e la Protezione Ambientale (ISPRA), Via di Casalotti 300 Roma (Italy); Francesco, Regoli, E-mail: f.regoli@univpm.i [Dipartimento di Biochimica, Biologia e Genetica, Universita Politecnica delle Marche, Via Ranieri, Monte d' Ago, 60121 Ancona (Italy)

    2009-11-15

    Diethylene glycol (DEG) is largely used during oil and gas exploitation by offshore platforms. The aim of this work was to investigate if this compound induces direct molecular/cellular effects in marine organisms, or indirectly modulate those of produced waters (PWs). Sea bass (Dicentrarchus labrax) were exposed to DEG dosed alone or in combination with PWs from an Adriatic platform. A wide array of analysed biomarkers included cytochrome P450-dependent enzymatic activity, bile metabolites, glutathione S-transferases, acetylcholinesterase, peroxisomal proliferation, antioxidant defences (catalase, glutathione reductase, glutathione peroxidases, glutathione), total oxyradical scavenging capacity, malondialdehyde and DNA integrity (single strand breaks and frequency of micronuclei). Results did not reveal marked effects of DEG, while PWs influenced the biotransformation system, the oxidative status and the onset of genotoxic damages. Co-exposures caused only limited differences of biomarker responses at some experimental conditions, overall suggesting a limited biological impact of DEG at levels normally deriving from offshore activities. - A biological risk for marine organisms can be excluded for DEG concentrations as those normally associated to produced waters discharged in the Adriatic Sea.

  10. Biological effects of diethylene glycol (DEG) and produced waters (PWs) released from offshore activities: A multi-biomarker approach with the sea bass Dicentrarchus labrax

    International Nuclear Information System (INIS)

    Stefania, Gorbi; Maura, Benedetti; Claudia, Virno Lamberti; Barbara, Pisanelli; Ginevra, Moltedo; Francesco, Regoli

    2009-01-01

    Diethylene glycol (DEG) is largely used during oil and gas exploitation by offshore platforms. The aim of this work was to investigate if this compound induces direct molecular/cellular effects in marine organisms, or indirectly modulate those of produced waters (PWs). Sea bass (Dicentrarchus labrax) were exposed to DEG dosed alone or in combination with PWs from an Adriatic platform. A wide array of analysed biomarkers included cytochrome P450-dependent enzymatic activity, bile metabolites, glutathione S-transferases, acetylcholinesterase, peroxisomal proliferation, antioxidant defences (catalase, glutathione reductase, glutathione peroxidases, glutathione), total oxyradical scavenging capacity, malondialdehyde and DNA integrity (single strand breaks and frequency of micronuclei). Results did not reveal marked effects of DEG, while PWs influenced the biotransformation system, the oxidative status and the onset of genotoxic damages. Co-exposures caused only limited differences of biomarker responses at some experimental conditions, overall suggesting a limited biological impact of DEG at levels normally deriving from offshore activities. - A biological risk for marine organisms can be excluded for DEG concentrations as those normally associated to produced waters discharged in the Adriatic Sea.

  11. 27 CFR 24.210 - Classes of wine other than standard wine.

    Science.gov (United States)

    2010-04-01

    ... fermentation wine, produced as provided in § 24.212; (b) Heavy bodied blending wine, produced as provided in...; (f) Vinegar stock, produced as provided in § 24.217; and (g) Wines other than those in classes listed...

  12. Wine tourism among Generations X and Y

    OpenAIRE

    Getz, Donald; Carlsen, Jack

    2008-01-01

    This paper examines the wine tourism experience from the perspective of young adults, specifically Generation X and Y consumers. Both the wine industry and wine tourism destinations have a particular interest in learning more about these age cohorts, as wine consumption and wine-related travel have been dominated by older adults. Little research has focused on Gen X and Y and how they might become more involved. Accordingly, in this paper their motivation for taking a winery tour, level of eg...

  13. Evaluation of Staining-Dependent Colour Changes in Resin Composites Using Principal Component Analysis.

    Science.gov (United States)

    Manojlovic, D; Lenhardt, L; Milićević, B; Antonov, M; Miletic, V; Dramićanin, M D

    2015-10-09

    Colour changes in Gradia Direct™ composite after immersion in tea, coffee, red wine, Coca-Cola, Colgate mouthwash, and distilled water were evaluated using principal component analysis (PCA) and the CIELAB colour coordinates. The reflection spectra of the composites were used as input data for the PCA. The output data (scores and loadings) provided information about the magnitude and origin of the surface reflection changes after exposure to the staining solutions. The reflection spectra of the stained samples generally exhibited lower reflection in the blue spectral range, which was manifested in the lower content of the blue shade for the samples. Both analyses demonstrated the high staining abilities of tea, coffee, and red wine, which produced total colour changes of 4.31, 6.61, and 6.22, respectively, according to the CIELAB analysis. PCA revealed subtle changes in the reflection spectra of composites immersed in Coca-Cola, demonstrating Coca-Cola's ability to stain the composite to a small degree.

  14. New wine world from Asia. Development, regional comparison and opportunities for the wine industry in China

    OpenAIRE

    Li, Yuanbo; Bardaji de Azcarate, Isabel

    2017-01-01

    Recently, China has become a huge wine consumer market as China had the fifth largest global wine consumption and the largest global red wine consumption in 2015 with most of the wine consumed (approximately 70%) being produced domestically. With the growing economy and technological advance, the Chinese domestic wine industry has seen significant development. The Chinese wine industry has flourished across the broad territory from the east costal area to the west desert area with distinct cl...

  15. The mouthfeel of white wine.

    Science.gov (United States)

    Gawel, Richard; Smith, Paul A; Cicerale, Sara; Keast, Russell

    2017-07-05

    White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of perceived viscosity, astringency, hotness and bitterness is increasingly being recognized as an important component of overall white wine quality. This review summarizes the physiological basis for the perception of white wine mouthfeel and the direct and interactive effects of white wine composition, specifically those of low molecular weight phenolic compounds, polysaccharides, pH, ethanol, glycerol, dissolved carbon dioxide, and peptides. Ethyl alcohol concentration and pH play a direct role in determining most aspects of mouthfeel perception, and provide an overall framework on which the other minor wine components can interact to influence white wine mouthfeel. Phenolic compounds broadly impact on the mouthfeel by contributing to its viscosity, astringency, hotness and bitterness. Their breadth of influence likely results from their structural diversity which would allow them to activate multiple sensory mechanisms involved in mouthfeel perception. Conversely, polysaccharides have a small modulating effect on astringency and hotness perception, and glycerol does not affect perceived viscosity within the narrow concentration range found in white wine. Many of the major sensory attributes that contribute to the overall impression of mouthfeel are elicited by more than one class compound suggesting that different physiological mechanisms may be involved in the construct of mouthfeel percepts.

  16. AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK

    OpenAIRE

    E. V. Lukyanchuk; V. A. Khobin; V. A. Khobin

    2016-01-01

    The wine industry is now successfully solved the problem for the implementation of automation receiving points of grapes, crushing and pressing departments installation continuous fermentation work, blend tanks, production lines ordinary Madeira continuously working plants for ethyl alcohol installations champagne wine in continuous flow, etc. With the development of automation of technological progress productivity winemaking process develops in the following areas: organization of complex a...

  17. Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

    Directory of Open Access Journals (Sweden)

    Alice Vilela

    2017-10-01

    Full Text Available Grape musts sometimes reveal excess acidity. An excessive amount of organic acids negatively affect wine yeasts and yeast fermentation, and the obtained wines are characterized by an inappropriate balance between sweetness, acidity or sourness, and flavor/aroma components. An appropriate acidity, pleasant to the palate is more difficult to achieve in wines that have high acidity due to an excess of malic acid, because the Saccharomyces species in general, cannot effectively degrade malic acid during alcoholic fermentation. One approach to solving this problem is biological deacidification by lactic acid bacteria or non-Saccharomyces yeasts, like Schizosaccharomyces pombe that show the ability to degrade L-malic acid. Excessive volatile acidity in wine is also a problem in the wine industry. The use of free or immobilized Saccharomyces cells has been studied to solve both these problems since these yeasts are wine yeasts that show a good balance between taste/flavor and aromatic compounds during alcoholic fermentation. The aim of this review is to give some insights into the use of Saccharomyces cerevisiae strains to perform biological demalication (malic acid degradation and deacetification (reduction of volatile acidity of wine in an attempt to better understand their biochemistry and enological features.

  18. Accelerated staining technique using kitchen microwave oven

    Directory of Open Access Journals (Sweden)

    Archana Mukunda

    2015-01-01

    Full Text Available Introduction: Histopathological diagnosis of specimens is greatly dependent on good sample preparation and staining. Both of these processes is governed by diffusion of fluids and dyes in and out of the tissue, which is the key to staining. Diffusion of fluids can be accelerated by the application of heat that reduces the time of staining from hours to the minute. We modified an inexpensive model of kitchen microwave oven for staining. This study is an attempt to compare the reliability of this modified technique against the tested technique of routine staining so as to establish the kitchen microwave oven as a valuable diagnostic tool. Materials and Methods: Sixty different tissue blocks were used to prepare 20 pairs of slides for 4 different stains namely hematoxylin and eosin, Van Gieson′s, 0.1% toluidine blue and periodic acid-Schiff. From each tissue block, two bits of tissues were mounted on two different slides. One slide was stained routinely, and the other stained inside a microwave. A pathologist evaluated the stained slides and the results so obtained were analyzed statistically. Results: Microwave staining considerably cut down the staining time from hours to seconds. Microwave staining showed no loss of cellular and nuclear details, uniform-staining characteristics and was of excellent quality. Interpretation and Conclusion: The cellular details, nuclear details and staining characteristics of microwave stained tissues were better than or equal to the routine stained tissue. The overall quality of microwave-stained sections was found to be better than the routine stained tissue in majority of cases.

  19. Effect of finishing and polishing on the color stability of a composite resin immersed in staining solutions

    Directory of Open Access Journals (Sweden)

    Maiara Justo Polli

    2015-01-01

    Full Text Available Objective: To evaluate the influence of finishing/polishing methods and staining solutions using different immersion periods on the color stability of a microhybrid composite resin. Materials and Methods: Ninety specimens were fabricated using a stainless steel mold and polyester strips. The samples were randomly divided into five groups according to the finishing and polishing performed: Control group (no surface treatment was performed, Diamond Pro group, Diamond burs group, Enhance group, and SiC paper group. After finishing and polishing, six samples from each group were immersed in coffee, red wine, or water for 30 days. The color measurements were obtained using digital photography before immersion and after 7, 15, and 30 days of immersion. The red, green, and blue values provided by the Adobe Photoshop software were converted into CIELab values. A three-way analysis of variance and Tukey's test were used for statistical analysis (P ≤ 0.05. Results: The finishing and polishing methods, staining solutions, immersion times, and their interaction had statistically significant effects on the color change (P = 0.00. Coffee and red wine caused intense staining. Among the polishing methods, the highest color change value was observed in the control group (P < 0.05 and the Diamond Pro disks provided the most stain-resistant surfaces (P ≤ 0.05. Conclusion: The finishing and polishing method, staining solution, and immersion time influences the color stability. Finishing and polishing should be applied to obtain a more stain-resistant surface.

  20. Color stability of ceramic brackets immersed in potentially staining solutions.

    Science.gov (United States)

    Guignone, Bruna Coser; Silva, Ludimila Karsbergen; Soares, Rodrigo Villamarim; Akaki, Emilio; Goiato, Marcelo Coelho; Pithon, Matheus Melo; Oliveira, Dauro Douglas

    2015-01-01

    To assess the color stability of five types of ceramic brackets after immersion in potentially staining solutions. Ninety brackets were divided into 5 groups (n = 18) according to brackets commercial brands and the solutions in which they were immersed (coffee, red wine, coke and artificial saliva). The brackets assessed were Transcend (3M/Unitek, Monrovia, CA, USA), Radiance (American Orthodontics, Sheboygan, WI, USA), Mystique (GAC International Inc., Bohemia, NY, USA) and Luxi II (Rocky Mountain Orthodontics, Denver, CO, USA). Chromatic changes were analyzed with the aid of a reflectance spectrophotometer and by visual inspection at five specific time intervals. Assessment periods were as received from the manufacturer (T0), 24 hours (T1), 72 hours (T2), as well as 7 days (T3) and 14 days (T4) of immersion in the aforementioned solutions. Results were submitted to statistical analysis with ANOVA and Bonferroni correction, as well as to a multivariate profile analysis for independent and paired samples with significance level set at 5%. The duration of the immersion period influenced color alteration of all tested brackets, even though these changes could not always be visually observed. Different behaviors were observed for each immersion solution; however, brackets immersed in one solution progressed similarly despite minor variations. Staining became more intense over time and all brackets underwent color alterations when immersed in the aforementioned solutions.

  1. Color stability of ceramic brackets immersed in potentially staining solutions

    Directory of Open Access Journals (Sweden)

    Bruna Coser Guignone

    2015-08-01

    Full Text Available OBJECTIVE: To assess the color stability of five types of ceramic brackets after immersion in potentially staining solutions.METHODS: Ninety brackets were divided into 5 groups (n = 18 according to brackets commercial brands and the solutions in which they were immersed (coffee, red wine, coke and artificial saliva. The brackets assessed were Transcend (3M/Unitek, Monrovia, CA, USA, Radiance (American Orthodontics, Sheboygan, WI, USA, Mystique (GAC International Inc., Bohemia, NY, USA and Luxi II (Rocky Mountain Orthodontics, Denver, CO, USA. Chromatic changes were analyzed with the aid of a reflectance spectrophotometer and by visual inspection at five specific time intervals. Assessment periods were as received from the manufacturer (T0, 24 hours (T1, 72 hours (T2, as well as 7 days (T3 and 14 days (T4 of immersion in the aforementioned solutions. Results were submitted to statistical analysis with ANOVA and Bonferroni correction, as well as to a multivariate profile analysis for independent and paired samples with significance level set at 5%.RESULTS: The duration of the immersion period influenced color alteration of all tested brackets, even though these changes could not always be visually observed. Different behaviors were observed for each immersion solution; however, brackets immersed in one solution progressed similarly despite minor variations.CONCLUSIONS: Staining became more intense over time and all brackets underwent color alterations when immersed in the aforementioned solutions.

  2. PROMOTION STRATEGIES IN WINE MARKETING

    Directory of Open Access Journals (Sweden)

    Ştefan MATEI

    2014-06-01

    Full Text Available Marketing has proven to be very useful instrument in the wine industry, in fostering comprehensive, cohesive and effective strategies which wineries require to effectively compete in today’s almost saturated wine market. But within wine marketing, the promotion strategy, from our point of view, is the most important component of the winery that can ensure the success in the market or can shorten the life cycle of the product. This being said, the aim of the paper is twofold. Firstly, to determine and analyze the steps that are required to create a promotion strategy in the wine industry, by comparing different approaches. Secondly, to identify the instruments of the promotional mix that helps a winery to implement its promotional strategy. Bearing that in mind, the paper starts with some theoretical aspects regarding the promotion strategy and ends by providing a brief overview of the main findings.

  3. 27 CFR 24.212 - High fermentation wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed...

  4. 27 CFR 24.293 - Wine for Government use.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine for Government use..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.293 Wine for Government use. (a) General. Wine may be removed from bonded wine premises, free of...

  5. 27 CFR 24.296 - Taxpaid wine operations.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid wine operations..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Taxpaid Wine Operations § 24.296 Taxpaid wine operations. (a) General. The proprietor may conduct taxpaid wine operations authorized by...

  6. 27 CFR 24.213 - Heavy bodied blending wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

  7. 27 CFR 24.256 - Bottle aging wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottle aging wine. 24.256... OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine Bottling, Packing, and Labeling of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

  8. 27 CFR 24.311 - Taxpaid wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.311 Taxpaid wine record. A proprietor who has taxpaid United States or foreign wine on taxpaid wine premises or on taxpaid wine bottling house...

  9. Environmental attitudes towards wine tourism

    OpenAIRE

    Nelson Barber, Nelson; Taylor,Chris; Deale,Cynthia

    2010-01-01

    Christopher Taylor1, Nelson Barber2, Cynthia Deale31School of Business, Eastern New Mexico University, Portales, Roosevelt County, NM, USA; 2Whittemore School of Business, University of New Hampshire, Durham, NH, USA; 3Department of Hospitality Management, East Carolina University, Greenville, NC , USAAbstract: Wine tourism marketers frequently seek new ways to promote destinations, often executing ecologically sustainable practices. As consumer environmental knowledge of a wine tourism desti...

  10. A cointegration analysis of wine stock indexes

    OpenAIRE

    Sabina Introvigne; Emanuele Bacchiocchi; Daniela Vandone

    2017-01-01

    This paper analyzes price patterns and long-run relationships for both fine wine and non-fine wine, with the aim to highlight price dynamics and co-movements between series, and to exploit potential diversification benefits. Data are from Liv-Ex 100 Fine Wine for fine wine, the Mediobanca Global Wine Industry Share Price for normal wine, and the MSCI World Index as a proxy of the overall stock market. Engle-Granger and Johansen tests were used to detect whether and to what extent the series c...

  11. Different preferences for wine communication

    Directory of Open Access Journals (Sweden)

    Sandro Sillani

    2017-06-01

    Full Text Available This study aimed at verifying the presence of variations in the reactions of different types of audiences to certain communication tools for wine. Five samples of audiences were compared: wine professionals, organic produce specialists, wine tourists, and two samples of general tourists. The following bundle of attributes were considered: name of the grape; information on organic production methods; type of closure; QR code; landscape; advertising language. Diverse audience’s preferences were measured by conjoint analysis. The results have shown a common sensitivity to certain attributes, and a different or contrary sensitivity to others. In particular, all samples have demonstrated that: 1 certified organic wines communicated in standard wine-market style have the potential of becoming market leaders; 2 photographs facilitate the acceptance of technologically-advanced closures; 3 the presence of the QR code in printed advertisements increases the expected value of the product; 4a landscape characterised by holistic “garden viticulture” increases preferences. Textual language was more effective with professionals, while photographic language was more effective with tourists. Supplementary information on the organic production methods, in addition to the mandatory labelling requirements, increased the preferences of professionals and wine tourists, and was counterproductive with the general tourists.

  12. Microbial Glycosidases for Wine Production

    Directory of Open Access Journals (Sweden)

    Sergi Maicas

    2016-08-01

    Full Text Available Winemaking is a complex process involving the interaction of different microbes. The two main groups of microorganisms involved are yeasts and bacteria. The yeasts present in spontaneous fermentation may be divided into two groups: the Saccharomyces yeasts, particularly S. cerevisiae; and the non-Saccharomyces yeasts, which include members of the genera Rhodotorula, Pichia, Candida, Debaryomyces, Metschtnikowia, Hansenula, and Hanseniaspora. S. cerevisiae yeasts are able to convert sugar into ethanol and CO2 via fermentation. They have been used by humans for thousands of years for the production of fermented beverages and foods, including wine. Their enzymes provide interesting organoleptic characteristics in wine. Glycosidases with oenological implications have been widely reported in yeasts, bacteria, and fungi. β-Glucosidase activity is involved in the release of terpenes to wine, thus contributing to varietal aroma. α-Rhamnosidase, α-arabinosidase, or β-apiosidase activities have also been reported to contribute to the wine production process. Oenococcus oeni (a lactic acid bacteria present in wine also has numerous glycosidases, and their activities contribute to the liberation of several aromatic compounds which contribute to floral and fruity wine characteristics.

  13. Gram staining with an automatic machine.

    Science.gov (United States)

    Felek, S; Arslan, A

    1999-01-01

    This study was undertaken to develop a new Gram-staining machine controlled by a micro-controller and to investigate the quality of slides that were stained in the machine. The machine was designed and produced by the authors. It uses standard 220 V AC. Staining, washing, and drying periods are controlled by a timer built in the micro-controller. A software was made that contains a certain algorithm and time intervals for the staining mode. One-hundred and forty smears were prepared from Escherichia coli, Staphylococcus aureus, Neisseria sp., blood culture, trypticase soy broth, direct pus and sputum smears for comparison studies. Half of the slides in each group were stained with the machine, the other half by hand and then examined by four different microbiologists. Machine-stained slides had a higher clarity and less debris than the hand-stained slides (p stained slides, some Gram-positive organisms showed poor Gram-positive staining features (p Gram staining with the automatic machine increases the staining quality and helps to decrease the work load in a busy diagnostic laboratory.

  14. Proton-beam technique dates fine wine

    Science.gov (United States)

    Dumé, Belle

    2008-10-01

    Nuclear physicists in France have invented a way to authenticate the vintage of rare wine without needing a sommelier's keen nose or even a corkscrew. The technique, which involves firing high-energy protons at wine bottles, can determine how old the bottles are and even where they come from. The new method could help unmask counterfeit wines - a growing problem in the fine-wine industry, where a bottle can sell for thousands of Euros.

  15. Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

    OpenAIRE

    Belda Aguilar, Ignacio; Ruiz, Javier; Esteban Fernández, Adelaida; Navascués, Eva; Marquina Díaz, Domingo; Santos de la Sen, Antonio; Moreno Arribas, M. Victoria

    2017-01-01

    Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production ...

  16. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics.

    Science.gov (United States)

    Bokulich, Nicholas A; Collins, Thomas S; Masarweh, Chad; Allen, Greg; Heymann, Hildegarde; Ebeler, Susan E; Mills, David A

    2016-06-14

    Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir Wine production is a multi-billion-dollar global industry for which microbial control and wine chemical composition are crucial aspects of quality. Terroir is an important feature of consumer appreciation and wine culture, but the many factors that contribute to terroir are nebulous. We show that grape and wine microbiota exhibit regional patterns that correlate with wine chemical composition, suggesting that the grape microbiome may influence terroir In addition to enriching our understanding of how growing region and wine properties interact, this may provide further economic incentive for agricultural and enological practices that maintain regional

  17. 27 CFR 31.232 - Wine bottling.

    Science.gov (United States)

    2010-04-01

    .... The decanting of wine by caterers or other retail dealers for table or room service, banquets, and... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine bottling. 31.232... OF THE TREASURY LIQUORS ALCOHOL BEVERAGE DEALERS Miscellaneous § 31.232 Wine bottling. Each person...

  18. The Essentials of Proper Wine Service.

    Science.gov (United States)

    Manago, Gary H.

    This instructional unit was designed to assist the food services instructor and/or the restaurant manager in training students and/or staff in the proper procedure for serving wines to guests. The lesson plans included in this unit focus on: (1) the different types of wine glasses and their uses; (2) the parts of a wine glass; (3) the proper…

  19. Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis.

    Science.gov (United States)

    Wollan, David; Pham, Duc-Truc; Wilkinson, Kerry Leigh

    2016-10-12

    The relative proportion of water and ethanol present in alcoholic beverages can significantly influence the perception of wine sensory attributes. This study therefore investigated changes in wine ethanol concentration due to evaporation from wine glasses. The ethanol content of commercial wines exposed to ambient conditions while in wine glasses was monitored over time. No change in wine ethanol content was observed where glasses were covered with plastic lids, but where glasses were not covered, evaporation had a significant impact on wine ethanol content, with losses from 0.9 to 1.9% alcohol by volume observed for wines that received direct exposure to airflow for 2 h. Evaporation also resulted in decreases in the concentration of some fermentation volatiles (determined by gas chromatography-mass spectrometry) and a perceptible change in wine aroma. The rate of ethanol loss was strongly influenced by exposure to airflow (i.e., from the laboratory air-conditioning unit), together with certain glass shape and wine parameters; glass headspace in particular. This is the first study to demonstrate the significant potential for ethanol evaporation from wine in wine glasses. Research findings have important implications for the technical evaluation of wine sensory properties; in particular, informal sensory trials and wine show judging, where the use of covers on wine glasses is not standard practice.

  20. Wine tourism : a review of the Chilean case

    OpenAIRE

    Kunc, Martin

    2010-01-01

    Wine tourism has become a thriving niche in global tourism industry with successful cases like Napa Valley in the USA with 19 million visitors per year. However, there are important disparities among wine regions. The paper analyses the case of the Chilean wine tourism, which is one of the regions with less wine tourists although it is very important in global wine industry, and its reasons for its low level of development. Chilean wine industry has been developing its infrastructure in wine ...

  1. A novel preparation technique of red (sparkling wine for protein analysis

    Directory of Open Access Journals (Sweden)

    Elisabeth I. Vogt

    2016-06-01

    Full Text Available Despite their low concentration, proteins can influence several key enological parameters such as foam stability or haze formation in (sparkling wine. Most studies focus on white (sparkling wine since the higher content of phenolic compounds in red wines impairs proteomic research. The aim of the study was the development of a method for the preparation of red (sparkling wine proteins for proteomic analysis. Three methods of sample preparation were assessed on silver stained SDS-PAGE gels and with MALDI-TOF MS. Our new method was highly suitable for the preparation of proteins for the aforementioned applications. The results showed a substantial increase in signal intensity with a simultaneous decrease in background noise. The preparation protocol consists of (i dialysis and freeze drying of the sample, (ii removal of phenolic compounds by water-saturated phenol and (iii protein precipitation by addition of ammonium acetate. Employment of this method followed by SDS-PAGE analysis allowed for silver stained gels with diminished background or streaking and clearly resolved protein bands. Analysis of spectra obtained from samples prepared according to the proposed protocol showed increased intensity and signal-to-noise ratio in MALDI-TOF MS. Furthermore it was demonstrated that this method can be applied to various kinds of grape products.

  2. Physico-chemical characterisation of Slovak wines

    Directory of Open Access Journals (Sweden)

    Barbora Lapčíková

    2017-01-01

    Full Text Available The aim of the present study was characterisation of selected varieties of still wines produced in Slovak Republic in vintage year 2013 and one 2012. There were tested ten samples of nine varieties of wines originated from Malokarpatská "Lesser Carpathian" and Južnoslovenská "Southern Slovakia" wine regions of Slovak Republic, Dornfelder, Frankovka modrá, Svätovarinecké, Zweigeltrebe, Müller Thurgau, Veltlínské zelené, Rizling rýnsky, Rizling vlašský and Sauvignon wines. There were studied selected physico-chemical properties of tested wines as a total contents of anthocyanins and polyphenols by means of spectrophotometry, titratable acidity, density and chromatic characteristics. The highest content of anthocyanins (TAC was found in red wine Frankovka modrá, 183 mg.L-1 and the lowest for sample rose wine St. Laurent 19 mg.L-1. The content of total phenolic compounds as a gallic acid was in range 2833 to 1961 mg.L-1 for red wines, 1016 and 1013 mg.L-1 for rose wines, 1085 to 549 mg.L-1for white wines.  Total acidy was average 6.3 ±0.3 g.L-1 only for Ryzling rýnský, 8.2 g.L-1 and Sauvignon rose 8.0 g.L-1 and was expressed as the amount of tartaric acid. Quality of wines can be expressed by colour intensity too. Was evaluated and compared intensity of colour in wines by CIE Lab method and the total differences between red, rose and white wine DE* was calculated. The most differences was found for Svätovarinecké a Frankovka modrá (2.5 - red wines ("clearly perceptible" and 4.9 for Veltlýnské zelené and Müller Thurgau - white wine ("moderating effect".

  3. Fun with singing wine glasses

    Science.gov (United States)

    Boone, Christine; Galloway, Melodie; Ruiz, Michael J.

    2018-05-01

    A fun activity is presented using singing wine glasses for introductory physics students. Students tune a white wine glass and a red wine glass to as many semitones as possible by filling the glasses with the appropriate amounts of water. A smart phone app is used to measure the frequencies of equal-temperament tones. Then plots of frequency against water volume percent are made using a spreadsheet. Students can also play combinations of pitches with several glasses. A video (Ruiz 2018 Video: Singing glasses http://mjtruiz.com/ped/wineglasses/) is provided which includes an excerpt of a beautiful piece written for singing glasses and choir: Stars by Latvian composer Ēriks Ešenvalds.

  4. Raman spectroscopy of white wines.

    Science.gov (United States)

    Martin, Coralie; Bruneel, Jean-Luc; Guyon, François; Médina, Bernard; Jourdes, Michael; Teissedre, Pierre-Louis; Guillaume, François

    2015-08-15

    The feasibility of exploiting Raman scattering to analyze white wines has been investigated using 3 different wavelengths of the incoming laser radiation in the near-UV (325 nm), visible (532 nm) and near infrared (785 nm). To help in the interpretation of the Raman spectra, the absorption properties in the UV-visible range of two wine samples as well as their laser induced fluorescence have also been investigated. Thanks to the strong intensity enhancement of the Raman scattered light due to electronic resonance with 325 nm laser excitation, hydroxycinnamic acids may be detected and analyzed selectively. Fructose and glucose may also be easily detected below ca. 1000 cm(-1). This feasibility study demonstrates the potential of the Raman spectroscopic technique for the analysis of white wines. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. QUALITY EVALUATION OF DENDALION WINE

    Directory of Open Access Journals (Sweden)

    Aldona Sugintienė

    2010-01-01

    Full Text Available The world tendencies are pronounced to attach significance to production of natural fermentation alcohol drinks. The fanciers of drinks take interest in the production of homemade drinks, and especially healthy drinks.Production of original and even health friendly drinks has been recently a matter of increased interest among amateur producers and drink manufacturers in Europe as well. Dandelion wine is one of the drinks produced by use of different amounts of various ingredients and available equipment in the fermentation laboratory. The following characteristics are determined upon the main fermentation in the matured and clarified wine:- sensory indicators (color, appearance and clearness; aroma and bouquets, taste and texture, and aftertaste,- analytical indicators (alcoholic strength by volume, determination of sugars, total acidity, volatile acidity.Dandelions wine is most distinguished by its flavor characteristics.

  6. Generation Y preferences towards wine

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros; Krystallis Krontalis, Athanasios; Mocanu, Ana

    2012-01-01

    Purpose – The purpose of this paper is to explore differences in wine preferences between Generation Y and older cohorts in the USA. Design/methodology/approach – A total of 260 US consumers participated in a web-based survey that took place in April 2010. The best-worst scaling method was applied...... measuring the level of importance given by participants to a list of most common attributes used in choice of wine. Independent sample t-tests were applied to compare the best-worst scores between Generation Y and older cohorts. Findings – Differences were found in the level of importance that Generation Y...... gives to wine attributes in comparison to older cohorts. Generation Y was found to attach more importance to attributes such as “Someone recommended it”, “Attractive front label” and “Promotional display in-store”, whereas older cohorts gave more importance to attributes such as “I read about it...

  7. Wine polyphenols: potential agents in neuroprotection.

    Science.gov (United States)

    Basli, Abdelkader; Soulet, Stéphanie; Chaher, Nassima; Mérillon, Jean-Michel; Chibane, Mohamed; Monti, Jean-Pierre; Richard, Tristan

    2012-01-01

    There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson's or Alzheimer's diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols.

  8. Wine Polyphenols: Potential Agents in Neuroprotection

    Science.gov (United States)

    Basli, Abdelkader; Soulet, Stéphanie; Chaher, Nassima; Mérillon, Jean-Michel; Chibane, Mohamed; Monti, Jean-Pierre; Richard, Tristan

    2012-01-01

    There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson's or Alzheimer's diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols. PMID:22829964

  9. Do Taxes Produce Better Wine?

    DEFF Research Database (Denmark)

    Ljunge, Jan Martin

    2011-01-01

    Theory predicts that unit taxes increase the quality consumed in a market, since unit taxes reduce the relative price of high quality goods. Ad valorem taxes, on the other hand, have no effect on relative prices, and should not affect product quality. The hypothesis is tested empirically in the U...... wine market. I find that the market share of high quality wine is significantly increased by unit taxes, and that there is no significant effect of ad valorem taxes, in accordance with the hypothesis and previous empirical studies....

  10. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

    Science.gov (United States)

    Bokulich, Nicholas A.; Collins, Thomas S.; Masarweh, Chad; Allen, Greg; Heymann, Hildegarde; Ebeler, Susan E.

    2016-01-01

    ABSTRACT Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir. PMID:27302757

  11. Development of Young Coconut (Cocos nucifera Wine

    Directory of Open Access Journals (Sweden)

    Polemer M. Cuarto

    2017-05-01

    Full Text Available The study aimed to develop wine from young coconut water. This investigated the acceptability of the quality attributes of young coconut wine compared with commercial wine. Using a 5 - point hedonic scale, sensory evaluation test was done by the panelists (N=30 to evaluate the accep tability of the product quality attributes such as color, aroma and taste. Results of the sensory evaluation showed that young coconut wine has a pale light color, powerful aroma and sweet taste. Results also showed that panelists choose the color and tast e of the young coconut wine as its desirable attributes. Statistical analysis (p<0.05 showed significant difference in the color and aroma between young coconut wine and commercial wine but no significant difference in terms of taste.

  12. The complexity of wine: clarifying the role of microorganisms.

    Science.gov (United States)

    Tempère, Sophie; Marchal, Axel; Barbe, Jean-Christophe; Bely, Marina; Masneuf-Pomarede, Isabelle; Marullo, Philippe; Albertin, Warren

    2018-05-01

    The concept of wine complexity has gained considerable interest in recent years, both for wine consumers and wine scientists. As a consequence, some research programs concentrate on the factors that could improve the perceived complexity of a wine. Notably, the possible influence of microbiological factors is particularly investigated. However, wine complexity is a multicomponent concept not easily defined. In this review, we first describe the actual knowledge regarding wine complexity, its perception, and wine chemical composition. In particular, we emphasize that, contrary to expectations, the perception of wine complexity is not related to wine chemical complexity. Then, we review the impact of wine microorganisms on wine complexity, with a specific focus on publications including sensory analyses. While microorganisms definitively can impact wine complexity, the underlying mechanisms and molecules are far from being deciphered. Finally, we discuss some prospective research fields that will help improving our understanding of wine complexity, including perceptive interactions, microbial interactions, and other challenging phenomena.

  13. Brazilian sparkling wine: A successful trajectory

    Directory of Open Access Journals (Sweden)

    Wurz Douglas André

    2017-01-01

    Full Text Available The objective of this study was to explore the evolution of internal and external commercialization of Brazilian sparkling wines during the period between 1986 and 2015, giving an overview of the current situation and its market trends, and highlighting the importance of Brazil in the world scenario for sparkling wines. This research is based on quantitative data sources provided by different institutions: International Organization of Vine and Wine (OIV, Brazilian Union of Viticulture (UVIBRA, Ministry of Agriculture, Livestock and Supply (MAPA and Brazilian Agricultural Research Corporation (EMBRAPA. Brazil is a promising country for the sparkling wine market. From 1986–2015, there was an increase of 465.6% in the sales of sparkling wine in the Brazilian domestic market, especially the last ten, which accounted for an increase of 215.7%. In 1998, Brazilian sparkling wines accounted for 70.5% of sparkling wines sold in Brazil. Today, they represent 82.1%of national market, and proved to be one of the most prestigious products from Brazilian viticulture when compared, for example, to non-sparkling wines, which 79% are imported wines. Of the imported sparkling wines consumed in Brazil, six countries account for 98.5% of the market (France: 32.7%; Italy: 24.8% and Spain: 21.9%. The volume exportation of Brazilian sparkling wine has grown significantly in recent years (4,210.2%, with Paraguay, China, Uruguay, the United States, France and the United Kingdom being the major buyers. The evolution of exports shows that Brazilian sparkling wine becomes an alternative to those produced in traditional countries, such as France, Italy and Spain, due to their quality and price. There is an increase in the commercialization of sparkling wines in the Brazilian domestic market, in addition to the growing participation of Brazil in the volume of exports in the world market, placing Brazil in a leading position in the production and sale of sparkling wines.

  14. 27 CFR 24.301 - Bulk still wine record.

    Science.gov (United States)

    2010-04-01

    ... produces or receives still wine in bond, (including wine intended for use as distilling material or vinegar.... The bulk still wine record will contain the following: (a) The volume produced by fermentation in wine... fermentation, amelioration, sweetening, addition of spirits, blending; (d) The volume of wine used and produced...

  15. Country-wine making from Eembe fruit (Berchemia discolor) of ...

    African Journals Online (AJOL)

    Country-wine was made from dried Eembe fruit purchased from Katima Mulilo open market using commercial wine yeast. The fruit produced a wine with 8.6% alcohol content when no sugar was added. Fermentation to produce the wine was carried out at 22ºC. The clarity, aroma, colour and acceptability of the wine was ...

  16. 27 CFR 26.97 - Marking containers of wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Marking containers of wine... Liquors and Articles in Puerto Rico Wine § 26.97 Marking containers of wine. Containers of wine of Puerto... winemaker, the serial number of the container, the kind and taxable grade of the wine, the gallon content...

  17. 27 CFR 24.307 - Nonbeverage wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Nonbeverage wine record..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.307 Nonbeverage wine record. A proprietor who produces nonbeverage wine or wine products shall maintain a record by transaction date of such...

  18. 27 CFR 4.71 - Standard wine containers.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Standard wine containers..., DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Fill for Wine § 4.71 Standard wine containers. (a) A standard wine container shall be made, formed and filled to meet the...

  19. 27 CFR 24.302 - Effervescent wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Effervescent wine record..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.302 Effervescent wine record. A proprietor who produces or receives sparkling wine or artificially carbonated wine in bond shall maintain records...

  20. The role and influence of wine awards as perceived by the South African wine consumers

    Directory of Open Access Journals (Sweden)

    F. J. Herbst

    2009-12-01

    Full Text Available Purpose: The purpose of this study was to examine whether, in the mind of the consumer, wine awards do indeed play a significant role in influencing consumer choices. Initially, a literature review was conducted to establish the role of wine awards in wine marketing. Problem investigated: The increasing number of wine competitions appears to dilute the value of wine awards as a marketing tool. The local wine consumers are currently bombarded by a variety of wine choices and need to use cues to assist them in making buying decisions. Consumers are also sceptical about the honesty of producers in marketing their awards. The question arises, whether, in the minds of South Africa's wine consumers, awards play a strong enough role in influencing their choice when buying wine. Research design: A convenience sample was drawn among South African wine consumers by using an online survey questionnaire. A sample of 285 was realised and the data analysed by using descriptive and inferential statistical methods. Findings and implications: Wine awards are indeed recognised by the consumer as a cue that shapes their choices / selection criteria, but their importance is relatively low compared to other cues such as variety, vintage, producer, production method, packaging, place of origin and price. Yet, having established that decision-making is a complex set of interactions, wine awards do nevertheless play a role in supporting a decision in certain circumstances and for certain customer segments. Generally speaking, it was found that the more sophisticated a consumer (connoisseur is the less regard exists for wine awards. Not only do wine awards have lesser power in shaping decisions, but also attitudes towards the concept of wine awards are more negative. Lesser informed consumers tend to take more guidance from, and are less opinionated about the concept of wine awards. An independent monitoring authority is seen as a solution to raise the profile of wine

  1. Sulfites and the wine metabolome.

    Science.gov (United States)

    Roullier-Gall, Chloé; Hemmler, Daniel; Gonsior, Michael; Li, Yan; Nikolantonaki, Maria; Aron, Alissa; Coelho, Christian; Gougeon, Régis D; Schmitt-Kopplin, Philippe

    2017-12-15

    In a context of societal concern about food preservation, the reduction of sulfite input plays a major role in the wine industry. To improve the understanding of the chemistry involved in the SO 2 protection, a series of bottle aged Chardonnay wines made from the same must, but with different concentrations of SO 2 added at pressing were analyzed by ultrahigh resolution mass spectrometry (FT-ICR-MS) and excitation emission matrix fluorescence (EEMF). Metabolic fingerprints from FT-ICR-MS data could discriminate wines according to the added concentration to the must but they also revealed chemistry-related differences according to the type of stopper, providing a wine metabolomics picture of the impact of distinct stopping strategies. Spearman rank correlation was applied to link the statistically modeled EEMF components (parallel factor analysis (PARAFAC)) and the exact mass information from FT-ICR-MS, and thus revealing the extent of sulfur-containing compounds which could show some correlation with fluorescence fingerprints. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. The Microbial Diversity of Sherry Wines

    Directory of Open Access Journals (Sweden)

    Gustavo Cordero-Bueso

    2018-03-01

    Full Text Available The principal role of wine yeast is to transform efficiently the grape-berries’ sugars to ethanol, carbon dioxide, and other metabolites, without the production of off-flavors. Wine yeast strains are able to ferment musts, while other commercial or laboratory strains fail to do so. The genetic differences that characterize wine yeast strains in contrast to the biological ageing of the veil-forming yeasts in Sherry wines are poorly understood. Saccharomyces cerevisiae strains frequently exhibit rather specific phenotypic features needed for adaptation to a special environment, like fortified wines with ethanol up to 15% (v/v, known as Sherry wines. Factors that affect the correct development of the veil of flor during ageing are also reviewed, along with the related aspects of wine composition, biofilm formation processes, and yeast autolysis. This review highlights the importance of yeast ecology and yeast metabolic reactions in determining Sherry wine quality and the wealth of untapped indigenous microorganisms co-existing with the veil-forming yeast strains. It covers the complexity of the veil forming wine yeasts’ genetic features, and the genetic techniques often used in strain selection and monitoring during fermentation or biological ageing. Finally, the outlook for new insights to protect and to maintain the microbiota of the Sherry wines will be discussed.

  3. BIOGENIC AMINES CONTENT IN DIFFERENT WINE SAMPLES

    Directory of Open Access Journals (Sweden)

    Attila Kántor

    2015-02-01

    Full Text Available Twenty-five samples of different Slovak wines before and after filtration were analysed in order to determine the content of eight biogenic amines (tryptamine, phenylalanine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine. The method involves extraction of biogenic amines from wine samples with used dansyl chloride. Ultra-high performance liquid chromatography (UHPLC was used for determination of biogenic amines equipped with a Rapid Resolution High Definition (RRHD, DAD detectors and Extend-C18 LC column (50 mm x 3.0 mm ID, 1.8 μm particle size. In this study the highest level of biogenic amine in all wine samples represent tryptamine (TRM with the highest content 170.9±5.3 mg/L in Pinot Blanc wine. Phenylalanine (PHE cadaverine (CAD, histamine (HIS and spermidine (SPD were not detected in all wines; mainly SPD was not detected in 16 wines, HIS not detected in 14 wines, PHE and CAD not detected in 2 wines. Tyramine (TYR, spermine (SPN and putrescine (PUT were detected in all wines, but PUT and SPN in very low concentration. The worst wine samples with high biogenic amine content were Saint Laurent (BF, Pinot Blanc (S and Pinot Noir (AF.

  4. How do consumers describe wine astringency?

    Science.gov (United States)

    Vidal, Leticia; Giménez, Ana; Medina, Karina; Boido, Eduardo; Ares, Gastón

    2015-12-01

    Astringency is one of the most important sensory characteristics of red wine. Although a hierarchically structured vocabulary to describe the mouthfeel sensations of red wine has been proposed, research on consumers' astringency vocabulary is lacking. In this context, the aim of this work was to gain an insight on the vocabulary used by wine consumers to describe the astringency of red wine and to evaluate the influence of wine involvement on consumers' vocabulary. One hundred and twenty-five wine consumers completed and on-line survey with five tasks: an open-ended question about the definition of wine astringency, free listing the sensations perceived when drinking an astringent wine, free listing the words they would use to describe the astringency of a red wine, a CATA question with 44 terms used in the literature to describe astringency, and a wine involvement questionnaire. When thinking about wine astringency consumers freely elicited terms included in the Mouth-feel Wheel, such as dryness and harsh. The majority of the specific sub-qualities of the Mouth-feel Wheel were not included in consumer responses. Also, terms not classified as astringency descriptors were elicited (e.g. acid and bitter). Only 17 out of the 31 terms from the Mouth-feel Wheel were used by more than 10% of participants when answering the CATA question. There were no large differences in the responses of consumer segments with different wine involvement. Results from the present work suggest that most of the terms of the Mouth-feel Wheel might not be adequate to communicate the astringency characteristics of red wine to consumers. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. OLFACTOMETRIC CHARACTERIZATION OF TAMÂIOASA ROMÂNEASCĂ WINE COME FROM DIFFERENT WINE REGIONS

    Directory of Open Access Journals (Sweden)

    Luminiţa VIŞAN

    2015-10-01

    Full Text Available The work refers to the analysis of aroma compounds identified in Tamaioasa Romanian wines from 2 distinct Romanian wine-growing areas: vineyard Stefanesti-Arges and Pietroasa, watching, and in particular the variation of flavorings depending on the region of origin. Gas chromatographic method coupled with mass Spectrometry were identified 6 esters, 3 higher alcohols, 1 aromatic alcohol, 2 terpenes, 1 lactone, 1 acid and 1 aldehyde. The high concentration of ethyl acetate, ethyl butanoate, isoamyl alcohol were identified; flavor specific Tamaioasa Romanian wine is given by 1-Į-terpineol, terpenic alcohol has been identified in this wine in large quantities. Research has shown that wine-growing region influence the organoleptic characteristics of wine and aromatic content of their wines, so the wines can be very quickly recognized when tasting.

  6. Putting words on wine: OENOLEX Burgundy, new directions in wine lexicography

    DEFF Research Database (Denmark)

    Leroyer, Patrick

    2013-01-01

    OENOLEX Burgundy: New Directions in Specialised Lexicography The (meta)lexicography of wine encompasses the study and compiling of entries on the language of wine in general language dictionaries, or on the knowledge of wine in specialised dictionaries and encyclopedias. Also, although more rarely......, it encompasses the study and compiling of single-field dictionaries of the language and/or knowledge of wine. However, this is but a fraction of the lexicographic picture. The lexicography of wine also includes a broad range of lexicographically structured information tools on paper and online, such as wine...... Burgundy is an ongoing interdisplinary, international research project between specialised (meta)lexicographers, linguists, and wine experts. The project is co-financed by the Burgundy Wine Board and by the French region Burgundy. It is aimed at the development of new functions and multimodal usage modes...

  7. Multivariate Methods Based Soft Measurement for Wine Quality Evaluation

    Directory of Open Access Journals (Sweden)

    Shen Yin

    2014-01-01

    a decision. However, since the physicochemical indexes of wine can to some extent reflect the quality of wine, the multivariate statistical methods based soft measure can help the oenologist in wine evaluation.

  8. SENSORY PROPERTIES OF SOME WHITE WINES, FLAVORED WINES AND VERMOUTH TYPE WINES, PREPARED BY USING OWN RECIPES

    Directory of Open Access Journals (Sweden)

    Rodica Elena CULEA

    2015-04-01

    Full Text Available In order to characterize, from sensorial point of view, the basic white wines White Fetească, Italian Riesling, Sauvignon Blanc, as well as flavored wines and vermouth type wines, obtained by addition of hydroalcoholic plants macerates to basic wines, tasting technique was used. It is known that sensory analysis is a method that can provide an overview of a wine. The main features analyzed were: appearance, color, smell and taste. Initial, wines presented specific features of grapes variety from which they belong, being characterized by harmony and complex flavor. The hydroalcoholic macerates were obtained by preparing two recipes (labeled I and II of different mixtures of plants. Recipes I A in 45% alcohol and I B in 60% alcohol, had characteristics of appearance, color, taste and smell, very intense, specific, prevailing the taste of anise, fennel and coriander. The macerates prepared with recipes II A in 45% alcohol and II B in 60% alcohol (mixture of a few herbs and peel of citrus fruits showed peculiarities of taste, odor, flavor less intense, prevailing the smell of nutmeg and citrus flavor. Recipes I A and I B of hydroalcoholic plants macerates decisively influenced the color, taste, flavor, smell and appearance of flavored wines. Recipes II A and II B influenced discreetly the sensory properties of flavored wines. Vermouth type wines obtained by addition of hydroalcoholic plants macerates + other ingredients (citric acid, alcohol, sugar, presented harmonious sensory characteristics, balanced, discreet, subtle, compared with flavored wines obtained only by the addition of hydroalcoholic plants macerates to the basic wines. The latter had a color, aroma, taste, smell, more intense, more rustic. Herbal recipes I B and II B (prepared in 60% alcohol, have strongly influenced the sensory properties of flavored wines, compared to recipes I A and II A (prepared in 45% alcohol.

  9. Port-wine vascular malformations and glaucoma risk in Sturge-Weber syndrome.

    Science.gov (United States)

    Sharan, Sapna; Swamy, Brighu; Taranath, Deepa Ajay; Jamieson, Robyn; Yu, Tao; Wargon, Orli; Grigg, John R

    2009-08-01

    Treatment of the capillary vascular malformation (port-wine stain) in Sturge-Weber syndrome with the use of a laser is helpful cosmetically. However, concerns have been raised that laser obliteration of port-wine stains may result in ocular hypertension. The aim of this study was to review clinical features and management of ocular complications of SWS and assess the effects of dermatological laser treatment on the incidence of glaucoma or ocular hypertension. This retrospective cohort study was conducted in an institutional setting. All patients had involvement of the face. Patients who underwent skin laser to the port-wine vascular malformation were analyzed further. Ocular involvement, glaucoma, and skin laser treatment and the relationship to ocular hypertension/glaucoma were observed. Forty-one Sturge-Weber syndrome patients with port-wine vascular malformation were analyzed. Glaucoma was observed in 24 patients (58.5%) at mean age of 2.9 years (range, 0.0-16.5). Of these, 18 (75.0%) were treated with medical therapy, and 10 (41.7%) required trabeculectomy, with 2 of these requiring Seton implant. Of the 41 patients, 28 (68.3%) underwent laser to face/forehead. Mean age of laser commencement was 5 years (range, 0.4-16.5). Thirteen did not undergo laser treatment. Fourteen of the 28 and 10 of the 13 developed ocular hypertension/glaucoma. This retrospective review did not find evidence to suggest that laser treatment of port-wine vascular malformations causes glaucoma or that it can worsen a preexisting ocular hypertension or glaucoma. Statistical analysis was inconclusive.

  10. Distribution alternatives for a small wine-producer

    OpenAIRE

    Radka Šperková; Jiří Duda

    2010-01-01

    Distribution can be defined as a way of goods from producer to consumer. In wine production industry there exist several distribution channels, through which wine is distributed to the final consumer. Aim of this paper is to identify and compare advantages and disadvantages of particular distribution channels for wine sales related to a small wine-producer.Distribution of wine to the final consumer is done through dealers represented by retail chains, specialized wine-shops, hotels, and resta...

  11. WinePeer - A Pre-Launch Strategic Analysis

    OpenAIRE

    Lee, Larry; McLeod, Kevin; Renke, Martin

    2010-01-01

    WinePeer is a mobile application that enables wine consumers to rate wines in 60 seconds for the purposes of developing an evolving taste profile with the potential to be leveraged in many different ways. This work determines the viability of WinePeer as a business venture through providing a comprehensive analysis of the external environment including the wine industry supply chain, regulatory influences and global wine industry trends. Drawing on the work of Kim and Mauborgne, this analysis...

  12. Evaluation of chemical composition of defect wine distillates

    OpenAIRE

    Mihaljević Žulj, Marin; Posavec, Barbara; Škvorc, Melanija; Tupajić, Pavica

    2016-01-01

    The aim of this study was to evaluate the chemical composition of the distillate obtained from wine with off-flavour. The chemical composition of wine distillates obtained by distillation of Chardonnay wine with oxidation off-flavour was investigated. Distillation of wine was carried out using a simple distillation pot still by double distillation and separation the different portion of the first fraction. Volatile compounds of wine and wine distillates (acetaldehyde, ethyl acetate, methanol ...

  13. How intrinsic values influence wines prices

    Directory of Open Access Journals (Sweden)

    Gál Péter

    2017-01-01

    Full Text Available The use of hedonic price indices is quite common in the wine economics literature, yet they mainly include scores of organoleptic tests and some dummy variables representing varieties and quality signs as geographical indications. This study focuses on the relation between the composition and the price of wines on the example of Hungarian wines. In Hungary, the wine law renders chemical analysis compulsory for all wines released to the market. The study includes five main compounds: actual alcoholic strength, total sugars, total acidity, sugar free extract and pH value and is based on hedonic price indices calculated on a sample of 2,453 wines. Results of several regressions – using different model specifications – consistently show that actual alcoholic strength, sugar content, sugar free extract and pH value are related with the price. Some characteristics have an optimal level, while in other cases the relation is linear.

  14. Wine vessels (Vasa vinaria in roman law

    Directory of Open Access Journals (Sweden)

    Aličić Samir

    2017-01-01

    Full Text Available The notion of 'wine vessels' in Roman law comprises all the winecontaining recipients. There is no legal standardization of wine vessels by means of volume, and although the terms amphora, urna and culleus are used to designate both the vessels and the units of measure, these are two different meanings of the terms. In regard of the question, whether the vessels make appurtenance of the wine, jurisprudents of proculean school divided them in two categories. In the first category are those that follow legal status of wine, usually amphoras and other jars (cadi which are used for 'packaging', i. e. 'bottling' of the wine. The second category make mostly vats (cuppae and ceramic cisterns (dolia, which don't follow legal status of wine, making instead part of farming equipment of a landed property (instrumentum fundi and it's appurtenance. But, the roman jurists are not consistent regarding criteria for distinguishing these two categories.

  15. Multicenter Assessment of Gram Stain Error Rates.

    Science.gov (United States)

    Samuel, Linoj P; Balada-Llasat, Joan-Miquel; Harrington, Amanda; Cavagnolo, Robert

    2016-06-01

    Gram stains remain the cornerstone of diagnostic testing in the microbiology laboratory for the guidance of empirical treatment prior to availability of culture results. Incorrectly interpreted Gram stains may adversely impact patient care, and yet there are no comprehensive studies that have evaluated the reliability of the technique and there are no established standards for performance. In this study, clinical microbiology laboratories at four major tertiary medical care centers evaluated Gram stain error rates across all nonblood specimen types by using standardized criteria. The study focused on several factors that primarily contribute to errors in the process, including poor specimen quality, smear preparation, and interpretation of the smears. The number of specimens during the evaluation period ranged from 976 to 1,864 specimens per site, and there were a total of 6,115 specimens. Gram stain results were discrepant from culture for 5% of all specimens. Fifty-eight percent of discrepant results were specimens with no organisms reported on Gram stain but significant growth on culture, while 42% of discrepant results had reported organisms on Gram stain that were not recovered in culture. Upon review of available slides, 24% (63/263) of discrepant results were due to reader error, which varied significantly based on site (9% to 45%). The Gram stain error rate also varied between sites, ranging from 0.4% to 2.7%. The data demonstrate a significant variability between laboratories in Gram stain performance and affirm the need for ongoing quality assessment by laboratories. Standardized monitoring of Gram stains is an essential quality control tool for laboratories and is necessary for the establishment of a quality benchmark across laboratories. Copyright © 2016, American Society for Microbiology. All Rights Reserved.

  16. Properties of palm wine yeasts and its performance in wine making ...

    African Journals Online (AJOL)

    Fresh palm wine samples were obtained from oil palm and raffia palm into sterile flasks. The samples were examined for yeasts properties and performance in wine making using grapes. The yeasts in the palm wine were characterized, identified, and screened for their sedimentation rate, ethanol tolerance, alcohol content, ...

  17. Surface staining of small intestinal biopsies

    DEFF Research Database (Denmark)

    Poulsen, Steen Seier

    1977-01-01

    Small intestinal biopsies are most often by routine examined under a stereo-microscope, prior to embedding for histological examination. This is done in order to get a view of the appearance of the mucosal pattern, especially villus configuration. The distinctness of the surface pattern however......, is improved considerably if the biopsies are stained with Alcian Green and/or PAS before they are examined. In the present paper a detailed description is given of staining of small intestinal biopsies as whole mounts. The difference between the unstained and the stained biopsies is illustrated by a few...

  18. Wine Polyphenols: Potential Agents in Neuroprotection

    OpenAIRE

    Basli, Abdelkader; Soulet, Stéphanie; Chaher, Nassima; Mérillon, Jean-Michel; Chibane, Mohamed; Monti, Jean-Pierre; Richard, Tristan

    2012-01-01

    There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, su...

  19. Wine Flavonoids in Health and Disease Prevention.

    Science.gov (United States)

    Fernandes, Iva; Pérez-Gregorio, Rosa; Soares, Susana; Mateus, Nuno; de Freitas, Victor

    2017-02-14

    Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue. Nevertheless, there are several reports on the health protective properties of wine phenolics for several diseases such as cardiovascular diseases, some cancers, obesity, neurodegenerative diseases, diabetes, allergies and osteoporosis. The different interactions that wine flavonoids may have with key biological targets are crucial for some of these health-promoting effects. The interaction between some wine flavonoids and some specific enzymes are one example. The way wine flavonoids may be absorbed and metabolized could interfere with their bioavailability and therefore in their health-promoting effect. Hence, some reports have focused on flavonoids absorption, metabolism, microbiota effect and overall on flavonoids bioavailability. This review summarizes some of these major issues which are directly related to the potential health-promoting effects of wine flavonoids. Reports related to flavonoids and health highlight some relevant scientific information. However, there is still a gap between the knowledge of wine flavonoids bioavailability and their health

  20. Development of wine tourism in South Moravia

    Directory of Open Access Journals (Sweden)

    Martin Prokeš

    2013-01-01

    Full Text Available Wine tourism development and the resulting formation of regional strategic alliances in the form of clusters may lead to increasing the competitiveness of wineries in South Moravia in the southeastern part of the Czech Republic.The main research objective of this paper was to find potential for wine tourism development and creating a plan for newly formed strategic alliance coordinating services offer all wineries in the region. This study describes the potential to offer services and products of wine growing areas in South Moravia region, suitable for promotion offers wine tourism destinations and services. In principle, it is used the calculation for the establishment of the wine cluster according to Porter’s formula, and was designed by concentration coefficient of vineyards for wine cluster formation, which is based on the unique and specific conditions of the wine region of South Moravia.To achieve the objective of the study was conducted marketing research data collection and mapping current events and activities taking place in the wine-growing region of Moravia, promoting or offering specific local products and services associated with gastronomy and wine. The dynamic development of the wine category, major changes in market and consumer demand are the main causes for the formation of associations of small and medium-sized wineries. The application of the results of research was a plan for the establishment of new alliance – wine cluster, where is potential co-operation between associations VOC appellation and other entities involving suppliers, customers, research institutions and universities. The plan to create a wine tourism cluster was proposed to establish cooperation between the newly emerging associations of VOC at three sub-regions of South Moravia, in order to achieve competitive advantage.

  1. Wine Price Markup in California Restaurants

    OpenAIRE

    Amspacher, William

    2011-01-01

    The study quantifies the relationship between retail wine price and restaurant mark-up. Ordinary Least Squares regressions were run to estimate how restaurant mark-up responded to retail price. Separate regressions were run for white wine, red wine, and both red and white combined. Both slope and intercept coefficients for each of these regressions were highly significant and indicated the expected inverse relationship between retail price and mark-up.

  2. Wine industry logistics in Republic of Macedonia

    OpenAIRE

    Ivanova, Violeta; Atanasoski, Drasko

    2013-01-01

    The theoretical characteristics of logistics and logistics systems are numerous, with specific characteristics, different implications and missions. Logistics activities in the wine industry are very important. Macedonia is a large exporter of wine. In terms of export value of agricultural products in Macedonia, wine is at the first place in terms of exports of alcoholic beverages, and at the second place immediately after the tobacco. The winemaking in Macedonia is continuously increasing, e...

  3. Wine consumption and intestinal redox homeostasis

    Directory of Open Access Journals (Sweden)

    Fiorella Biasi

    2014-01-01

    Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases. The difficulty remains to distinguish whether these positive properties are due only to polyphenols in wine or also to the alcohol intake, since many studies have reported ethanol to possess various beneficial effects. Our knowledge of the use of wine components in managing human intestinal inflammatory diseases is still quite limited, and further clinical studies may afford more solid evidence of their beneficial effects.

  4. What Drives Wine Expenditure in the United States? A Four-State Wine Market Segmentation and Consumer Behaviors Study

    OpenAIRE

    Deng, Xueting; Woods, Timothy

    2014-01-01

    This study explores wine expenditure driven factors for consumers in the United States by employing a four-state consumer behaviors study. A market segmentation method is applied to investigate spending patterns of 1,609 wine consumers in Pennsylvania, Ohio, Kentucky, and Tennessee. Determinants including wine consumption frequency, preference of differently priced wines, wine knowledge, past wine experience, and “local” involvement are investigated and compared for their significance in driv...

  5. Colour stabilities of three types of orthodontic clear aligners exposed to staining agents.

    Science.gov (United States)

    Liu, Chen-Lu; Sun, Wen-Tian; Liao, Wen; Lu, Wen-Xin; Li, Qi-Wen; Jeong, Yunho; Liu, Jun; Zhao, Zhi-He

    2016-12-16

    The aim of this study was to evaluate and compare the colour stabilities of three types of orthodontic clear aligners exposed to staining agents in vitro. Sixty clear orthodontic aligners produced by three manufacturers (Invisalign, Angelalign, and Smartee) were immersed in three staining solutions (coffee, black tea, and red wine) and one control solution (distilled water). After 12-h and 7-day immersions, the aligners were washed in an ultrasonic cleaner and measured with a colourimeter. The colour changes (ΔE*) were calculated on the basis of the Commission Internationale de I'Eclairage L*a*b* colour system (CIE L*a*b*), and the results were then converted into National Bureau of Standards (NBS) units. Fourier transformation infrared (FT-IR) spectroscopy and scanning electron microscopy (SEM) were conducted to observe the molecular and morphologic alterations to the aligner surfaces, respectively. The three types of aligners exhibited slight colour changes after 12 h of staining, with the exception of the Invisalign aligners stained with coffee. The Invisalign aligners exhibited significantly higher ΔE* values (ranging from 0.30 to 27.81) than those of the Angelalign and Smartee aligners (ΔE* values ranging from 0.33 to 1.89 and 0.32 to 1.61, respectively, Paligners did not exhibit significant chemical differences before and after the immersions. The SEM results revealed different surface alterations to the three types of aligner materials after the 7-day staining. The three types of aesthetic orthodontic appliances exhibited colour stability after the 12-h immersion, with the exception of the Invisalign aligners stained by coffee. The Invisalign aligners were more prone than the Angelalign and Smartee aligners to pigmentation. Aligner materials may be improved by considering aesthetic colour stability properties.

  6. Oenology: red wine procyanidins and vascular health.

    Science.gov (United States)

    Corder, R; Mullen, W; Khan, N Q; Marks, S C; Wood, E G; Carrier, M J; Crozier, A

    2006-11-30

    Regular, moderate consumption of red wine is linked to a reduced risk of coronary heart disease and to lower overall mortality, but the relative contribution of wine's alcohol and polyphenol components to these effects is unclear. Here we identify procyanidins as the principal vasoactive polyphenols in red wine and show that they are present at higher concentrations in wines from areas of southwestern France and Sardinia, where traditional production methods ensure that these compounds are efficiently extracted during vinification. These regions also happen to be associated with increased longevity in the population.

  7. A cointegration analysis of wine stock indexes

    Directory of Open Access Journals (Sweden)

    Sabina Introvigne

    2017-12-01

    Full Text Available This paper analyzes price patterns and long-run relationships for both fine wine and non-fine wine, with the aim to highlight price dynamics and co-movements between series, and to exploit potential diversification benefits. Data are from Liv-Ex 100 Fine Wine for fine wine, the Mediobanca Global Wine Industry Share Price for normal wine, and the MSCI World Index as a proxy of the overall stock market. Engle-Granger and Johansen tests were used to detect whether and to what extent the series co-move in the long run and which one of the variables contributes proactively to such an equilibrium by reacting to disequilibria from the long-run path. The estimates highlight that i the two wine indexes have a higher Sharpe ratio compared to the general stock market index, revealing wine stocks as a profitable investment per se, and ii the absence of cointegration among the three series and the existence of possible diversification benefits. In fact, in the long-run price do not move together and, therefore, investors may be better off by including wine stocks into investment portfolios and take advantage of diversification

  8. Investigation of Phenolic Components of Hungarian Wines

    Directory of Open Access Journals (Sweden)

    László Márk

    2007-09-01

    Full Text Available Ninety-two wines from the southernmost wine-producing region in Hungary(Villány were analyzed for their polyphenolic content by high performance liquidchromatography (HPLC. Our results show that wine variety or vintage year could not bedistinguished based on polyphenol content, but winery origin could be. Resveratrolconcentration is mainly dependent on variety and vintage year. The “human factor” (i.e.,winemaking style and technology seems to be more decisive for the polyphenoliccomposition of red wines than other factors, such as variety and vintage year.

  9. Trends in wine production and trade

    OpenAIRE

    Lazanyi, Janos

    2008-01-01

    Historically, wine production and consumption have been at home in Europe. The most important countries mentionable are France, Italy, Germany, Spain, Greece, Portugal, Moldova, Romania, Bulgaria and Hungary. The European Union (EU 27) occupies a leading position on the world wine market. Globally, it accounts for 49.9% of growing areas and 39.1% of grape production, according to FAO data for the year 2006. The European Union (EU 27) produces 60.0%of wine and accounts for 55.4%of wine imports...

  10. Changes in the International Wine Market

    OpenAIRE

    Vlahović, Branislav; Puškarić, Anton; Tomašević, Dejan

    2013-01-01

    Knowing international market is a basis for segmentation and making right and timely marketing decisions regarding wine export. In this piece, we have analized the international wine market, and determined changes in international turnover, with largest importers and exporters for the period of 2001 - 2011. The average wine export in the world was 8,4 tons, with a growth tendency of 5,0% per year. Converted in money, the average export amounted to 22 billion US Dollars, which makes wine one o...

  11. Sensing Free Sulfur Dioxide in Wine

    Science.gov (United States)

    Monro, Tanya M.; Moore, Rachel L.; Nguyen, Mai-Chi; Ebendorff-Heidepriem, Heike; Skouroumounis, George K.; Elsey, Gordon M.; Taylor, Dennis K.

    2012-01-01

    Sulfur dioxide (SO2) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO2 over time, resulting in wines with little SO2 protection. Furthermore, SO2 and sulfiting agents are known to be allergens to many individuals and for that reason their levels need to be monitored and regulated in final wine products. Many of the current techniques for monitoring SO2 in wine require the SO2 to be separated from the wine prior to analysis. This investigation demonstrates a technique capable of measuring free sulfite concentrations in low volume liquid samples in white wine. This approach adapts a known colorimetric reaction to a suspended core optical fiber sensing platform, and exploits the interaction between guided light located within the fiber voids and a mixture of the wine sample and a colorimetric analyte. We have shown that this technique enables measurements to be made without dilution of the wine samples, thus paving the way towards real time in situ wine monitoring. PMID:23112627

  12. Comparison of special stains for keratin with routine hematoxylin and eosin stain.

    Science.gov (United States)

    Rao, Roopa S; Patil, Shankargouda; Majumdar, Barnali; Oswal, Rakesh G

    2015-03-01

    Keratins are the most abundant proteins and are characteristic findings in many epithelial pathologies, making it a diagnostically important marker, both histopathologically and immunohistochemically. Since, immunohistochemistry is an expensive diagnostic tool, special stains to detect the degree of keratinization could serve as a faster and economic option. The aim of the present study was to compare the efficacy of special stains for keratin with standard hematoxylin and eosin stain (H and E). Objectives include: (i) To subject the diagnosed cases of keratin disorders to the selected special stains: Ayoub-shklar method, Dane-Herman method, Alcian blue -periodic acid Schiff 's (PAS), rapid papanicolaou (PAP) and Gram's stain. (ii) To compare the staining specificity and staining intensity of special stains with respect to routine hematoxylin and eosin (H and E) stain. (iii) To compare the efficacy of special stains to routine H and E stain in identification of the type of keratin present in the selected cases. A total of 80 cases of known pathology for keratin were retrieved from the department archive, which included 10 each of normal gingiva, hyperkeratosis, squamous papilloma, verrucous hyperplasia, verrucous carcinoma, well-differentiated squamous cell carcinoma, orthokeratinized odontogenic cyst and keratocystic odontogenic tumors. Six sections of 4 µ each from the paraffin blocks were made, stained with H and E and the special stains and these were evaluated by 2 pathologists based on the modified scoring criteria from Rahma Al-Maaini and Philip Bryant 2008. The results were tabulated using Chi square and kappa statistics. The statistical values for identification of the type of keratinization was insignificant showing that ortho and parakeratinized epithelia could be correctly identified by both H and E as well as all the special stains. Furthermore, all the special stains showed a positive result and statistical significance (P < 0.001) with respect to

  13. Gram staining apparatus for space station applications

    Science.gov (United States)

    Molina, T. C.; Brown, H. D.; Irbe, R. M.; Pierson, D. L.

    1990-01-01

    A self-contained, portable Gram staining apparatus (GSA) has been developed for use in the microgravity environment on board the Space Station Freedom. Accuracy and reproducibility of this apparatus compared with the conventional Gram staining method were evaluated by using gram-negative and gram-positive controls and different species of bacteria grown in pure cultures. A subsequent study was designed to assess the performance of the GSA with actual specimens. A set of 60 human and environmental specimens was evaluated with the GSA and the conventional Gram staining procedure. Data obtained from these studies indicated that the GSA will provide the Gram staining capability needed for the microgravity environment of space.

  14. Research on pre-staining gel electrophoresis

    International Nuclear Information System (INIS)

    Zhong Ruibo; Liu Yushuang; Zhang Ping; Liu Jingran; Zhao Guofen; Zhang Feng

    2014-01-01

    Background: Gel electrophoresis is a powerful biochemical separation technique. Most biological molecules are completely transparent in the visible region of light, so it is necessary to use staining to show the results after gel electrophoresis, and the general steps of conventional staining methods are time-consuming. Purpose: We try to develop a novel approach to simplify the gel electrophoresis: Pre-Staining Gel Electrophoresis (PSGE), which can make the gel electrophoresis results monitored in real time. Methods: Pre-stain the protein samples with Coomassie Brilliant Blue (CBB) for 30 min before loading the sample into the gel well. Results and Conclusion: PSGE can be successfully used to analyze the binding efficiency of Bovine Serum Albumin (BSA) and amphiphilic polymer via chemical coupling and physical absorption, and the double PSGE also shows a great potential in bio-analytical chemistry. (authors)

  15. Segmentation and drivers of wine liking and consumption in US wine consumers

    Directory of Open Access Journals (Sweden)

    Pickering GJ

    2014-10-01

    Full Text Available Gary J Pickering,1–3 Arun K Jain,4 Ram Bezawada4 1Department of Biological Sciences, Brock University, St Catharines, ON, Canada; 2Cool Climate Oenology and Viticulture Institute, Brock University, St Catharines, ON, Canada; 3Department of Psychology, Brock University, St Catharines, ON, Canada; 4School of Management, University at Buffalo, Buffalo, NY, USA Abstract: This study examined the influence of selected experiential (wine expertise, psychological (alcoholic beverage adventurousness, and biological (age, sex, 6-n-propylthiouracil [PROP] responsiveness factors on self-reported liking and consumption of 14 wine styles in a sample of 1,010 US wine consumers. Cluster analysis of wine liking scores revealed three distinct groups, representing plausible market segments, namely red wine lovers, dry table wine likers and sweet dislikers, and sweet wine likers. These clusters differ in key demographic measures, including sex, age, household income, and education, as well as wine expertise and PROP responsiveness. Wines were collapsed into five categories (dry table, sparkling, fortified, sweet, and wine-based beverages to examine more closely the factors affecting wine liking, total annual intake, and consumption frequency (analysis of variance [ANOVA] followed by Tukey's honest significant difference [HSD] 0.05. Wine expertise was most strongly associated with liking and consumption measures, while PROP responsiveness and alcoholic beverage adventurousness were also important contributors. Neither age nor sex had any large and consistent effects on liking or consumption, although the sex × expertise interaction was significant for some styles. These data provide an example of multifactorial segmentation of a wine market using Northeastern United States as an example, and indicate opportunities for targeted alignment of marketing to cohorts identified here. Keywords: market segmentation, taste genetics, PROP, wine expertise, wine liking

  16. Wine and Words: A Trilingual Wine Dictionary for South Africa

    Directory of Open Access Journals (Sweden)

    Michelle F. van der Merwe

    2011-10-01

    Full Text Available

    Abstract: The South African wine industry identified the need for a special-field on-line dictionary on viticulture and oenology in Afrikaans, English and isi-Xhosa. The dictionary provides information on wine terminology as well as linguistic information on the use of such terminology. The purpose of this article is to give a description of the project. The process of compiling the dictionary is described, from the co-operation between the wine industry and lexicographers to the intended target users and the choice of languages of the dictionary. Functions of the dictionary are discussed, with reference to specific user situations, namely text production, text reception and translation. A system of labels has been designed for the dictionary and its benefit for the user is explained. In assisting the user to make an informed choice of a term, the notion of proscriptiveness has been followed in the presentation of information in the wine dictionary.

    Keywords: TRILINGUAL WINE DICTIONARY, SPECIALISED LEXICOGRAPHY, VITICULTUREAND OENOLOGY TERMS, ON-LINE DICTIONARY, TARGET USERS, USER SITUATIONS,FUNCTIONS, TEXT RECEPTION, TEXT PRODUCTION, TRANSLATION, LABELS, ENCYCLOPEDICKNOWLEDGE, LINGUISTIC KNOWLEDGE, PROSCRIPTION

    Opsomming: Wyn en woorde: 'n Drietalige Wynwoordeboek vir Suid-Afrika. Die Suid-Afrikaanse wynbedryf het die behoefte aan 'n aanlynvakwoordeboek oor wynenwingerdkunde in Afrikaans, Engels en isiXhosa geïdentifiseer. Die woordeboek verskaf inligtingoor wynterminologie, sowel as taalkundige inligting oor die gebruik van sulke terminologie. Diedoel van hierdie artikel is om 'n beskrywing van die projek te gee. Die samestellingsproses van diewoordeboek word beskryf, vanaf die samewerking tussen die wynbedryf en die leksikograwe, totdie voorgestelde teikengebruikers en die keuse van die tale van die woordeboek. Funksies van diewoordeboek word bespreek, met verwysing na spesifieke gebruikersituasies, naamlik teksproduksie

  17. Resveratrol: Chemoprevention with red wine

    OpenAIRE

    Arısan, Elif Damla; Palavan-Ünsal, Narçin

    2007-01-01

    According to epidemiological studies, western diet has disadvantages because of cancer prevalence more than Mediterranean or Asia people who consume more vegetables and fruits. Resveratrol (trans-3,4,5-trihydroxystilbene) which is highly found in grapes, berries has received attention for its potential chemopreventive and antitumor effects in experimental systems. Because of high resveratrol content, researchers noted that red wine has multidimensional benefits for ...

  18. New Grocott Stain without Using Chromic Acid

    International Nuclear Information System (INIS)

    Shiogama, Kazuya; Kitazawa, Kayo; Mizutani, Yasuyoshi; Onouchi, Takanori; Inada, Ken-ichi; Tsutsumi, Yutaka

    2015-01-01

    We established a new “ecological” Grocott stain for demonstrating fungi, based upon a 4R principle of refusal, reduction, reuse, and recycle of waste management. Conventional Grocott stain employs environmentally harsh 5% chromic acid for oxidization. Initially, we succeeded in reducing the concentration of chromic acid from 5% to 1% by incubating the solution at 60°C and using five-fold diluted chromic acid solution at which point it was reusable. Eventually, we reached the refusal level where 1% periodic acid oxidization was efficient enough, when combined with preheating of sections in the electric jar, microwave oven, or pressure pan. For convenience sake, we recommend pressure pan heating in tap water for 10 min. Stainability of fungi in candidiasis and aspergillosis was comparable with conventional Grocott stain, while Mucor hyphae showed enhanced staining. The modified sequence was further applicable to detecting a variety of mycotic pathogens in paraffin sections. Our environmentally-friendly Grocott stain also has the advantage of avoiding risk of human exposure to hexavalent chromium solution in the histopathology laboratory. The simple stain sequence is can be easily applied worldwide

  19. The Luna stain, an improved selective stain for detection of microsporidian spores in histologic sections

    Science.gov (United States)

    Peterson, Tracy S.; Spitsbergen, Jan M.; Feist, Stephen W.; Kent, Michael L.

    2014-01-01

    Microsporidia in histologic sections are most often diagnosed by observing spores in host tissues. Spores are easy to identify if they occur in large aggregates or xenomas when sections are stained with hematoxylin and eosin (H&E). However, individual spores are not frequently detected in host tissues with conventional H&E staining, particularly if spores are scattered within the tissues, areas of inflammation or small spores in nuclei (i.e., Nucleospora salmonis). Hence, a variety of selective stains that enhance visualization of spores are recommended. We discovered that the Luna stain, used to highlight eosinophils, red blood cells and chitin in arthropods and other invertebrates, also stains spores of Pseudoloma neurophilia. We compared this stain to the Gram, Fite’s acid fast, Giemsa, and H&E stains on eight aquatic microsporidian organisms that were readily available in our two laboratories: Loma salmonae, Glugea anomala, Pseudoloma neurophilia, Pleistophora hyphessobryconis, Pleistophora vermiformis, Glugea sp., Steinhausia mytilovum and an unidentified microsporidian from E. sinensis, UK. Based on tinctorial properties and background staining, the Luna stain performed better for detection of 6 of the 8 microsporidia. Gram stain was superior for the two microsporidia from invertebrates, Steinhausia mytilovum and the unidentified microsporidian from E. sinensis. PMID:21848126

  20. Thermodynamics of grape and wine tannin interaction with polyproline: implications for red wine astringency.

    Science.gov (United States)

    McRae, Jacqui M; Falconer, Robert J; Kennedy, James A

    2010-12-08

    The astringency of red wine is largely due to the interaction between wine tannins and salivary proline-rich proteins and is known to change as wine ages. To further understand the mechanisms behind wine astringency change over time, thermodynamics of the interactions between poly(l-proline) (PLP) and grape seed and skin tannins (preveraison (PV) and commercially ripe) or Shiraz wine tannins (2 years old and 9-10 years old) was analyzed using isothermal titration calorimetry (ITC). The nature of these interactions varied with changes to the tannin structure that are associated with maturation. The change in enthalpy associated with hydrophobic interaction and hydrogen bonding decreased with tannin age and the stoichiometry of binding indicated that grape tannins associated with more proline residues than wine tannins, irrespective of molecular size. These results could provide an explanation for the observed change in wine astringency quality with age.

  1. Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation.

    Science.gov (United States)

    Perpetuini, Giorgia; Di Gianvito, Paola; Arfelli, Giuseppe; Schirone, Maria; Corsetti, Aldo; Tofalo, Rosanna; Suzzi, Giovanna

    2016-07-01

    Yeasts involved in secondary fermentation of traditional sparkling wines should show specific characteristics, such as flocculation capacity and autolysis. Recently it has been postulated that autophagy may contribute to the outcome of autolysis. In this study, 28 flocculent wine Saccahromyces cerevisiae strains characterized by different flocculation degrees were studied for their autolytic and autophagic activities. Autolysis was monitored in synthetic medium through the determination of amino acid nitrogen and total proteins released. At the same time, novel primer sets were developed to determine the expression of the genes ATG1, ATG17 and ATG29. Twelve strains were selected on the basis of their autolytic rate and ATG gene expressions in synthetic medium and were inoculated in a base wine. After 30, 60 and 180 days the autolytic process and ATG gene expressions were evaluated. The obtained data showed that autolysis and ATG gene expressions differed among strains and were independent of the degree of flocculation. This biodiversity could be exploited to select new starter stains to improve sparkling wine production. Copyright © 2016 John Wiley & Sons, Ltd. Copyright © 2016 John Wiley & Sons, Ltd.

  2. Wine, resveratrol and health: a review.

    Science.gov (United States)

    Guerrero, Raúl F; García-Parrilla, Maria C; Puertas, Belén; Cantos-Villar, Emma

    2009-05-01

    Several studies have cited the Mediterranean diet as an example of healthy eating. In fact, the Mediterranean diet has become the reference diet for the prevention of cardiovascular disease. Red wine seems to be an essential component of the diet, since moderate consumption of wine is associated with lower risk and mortality from cardiovascular disease. Evidence is also accumulating that wine helps prevent the development of certain cancers. Of all the many components of wine, resveratrol, which is a natural component specifically present in wine, has been identified as being mainly responsible for these health-promoting properties. Many valuable properties such as cardioprotective and anticarcinogenic activity have been attributed to resveratrol; however, its bioavailability is quite low. The bioactivity of metabolites derived from resveratrol, and the accumulation of resveratrol in vital organs are still under study, but there are high expectations of positive results. Other stilbene compounds are also considered in this review, despite being present in undetectable or very small quantities in wine. The present paper reviews all aspects of the health properties of wine, bioactive compounds found in wine, and their concentrations, bioavailability and possible synergistic effects.

  3. Stellenbosch Wine Route wineries: Management's perspective on ...

    African Journals Online (AJOL)

    Kirstam

    Certain tourism-related services and facilities are perceived to contribute ... overall success of the wine industry was historically determined only by the quality ... loyalty, the building of brand awareness and higher profits from winery sales (Hall ... aspects relating to wine tourism, such as its impact on revenue, the real cost of.

  4. Economic impacts of wine tourism in Michigan

    Science.gov (United States)

    Mi-Kyung Kim; Seung Hyun Kim

    2003-01-01

    In Michigan, wine tourism is perceived as increasingly important concept because more and more tourists visit wineries and wine tasting rooms annually. However there have been few studies conducted concerning the economic impacts of wineries in Michigan even though the industry has been recognized as having significant economic impact potential. The primary purpose of...

  5. Characterization of Phenolic Compounds in Wine Lees.

    Science.gov (United States)

    Zhijing, Ye; Shavandi, Amin; Harrison, Roland; Bekhit, Alaa El-Din A

    2018-03-25

    The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC), total tannin content (TTC), mean degree of polymerization (mDP), and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant ( p tannin content of the samples. White wine lees had high mDP content compared with red ones. Catechin (50-62%) and epicatechin contents were the predominant terminal units of polymeric proanthocyanidin extracted from examined samples. Epigallocatechin was the predominant extension unit of white wine lees, whereas epicatechin was the predominant compound in red wine marc. The ORAC (oxygen radical absorbance capacity) assay was strongly correlated with the DPPH (α, α-diphenyl-β-picrylhydrazyl) assay, and the results showed the strong antioxidant activities associated with red wine lees (PN > 35 mg Trolox/g FDM) (PN: Pinot noir lees; FDM: Freeze-dried Material). This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications.

  6. Wine consumption and intestinal redox homeostasis

    Science.gov (United States)

    Biasi, Fiorella; Deiana, Monica; Guina, Tina; Gamba, Paola; Leonarduzzi, Gabriella; Poli, Giuseppe

    2014-01-01

    Regular consumption of moderate doses of wine is an integral part of the Mediterranean diet, which has long been considered to provide remarkable health benefits. Wine׳s beneficial effect has been attributed principally to its non-alcoholic portion, which has antioxidant properties, and contains a wide variety of phenolics, generally called polyphenols. Wine phenolics may prevent or delay the progression of intestinal diseases characterized by oxidative stress and inflammation, especially because they reach higher concentrations in the gut than in other tissues. They act as both free radical scavengers and modulators of specific inflammation-related genes involved in cellular redox signaling. In addition, the importance of wine polyphenols has recently been stressed for their ability to act as prebiotics and antimicrobial agents. Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases. The difficulty remains to distinguish whether these positive properties are due only to polyphenols in wine or also to the alcohol intake, since many studies have reported ethanol to possess various beneficial effects. Our knowledge of the use of wine components in managing human intestinal inflammatory diseases is still quite limited, and further clinical studies may afford more solid evidence of their beneficial effects. PMID:25009781

  7. Grape Juice: Same Heart Benefits as Wine?

    Science.gov (United States)

    ... eating Does grape juice offer the same heart benefits as red wine? Answers from Katherine Zeratsky, R.D., L.D. ... juices may provide some of the same heart benefits of red wine, including: Reducing the risk of blood clots Reducing ...

  8. Characterization of Phenolic Compounds in Wine Lees

    Directory of Open Access Journals (Sweden)

    Ye Zhijing

    2018-03-01

    Full Text Available The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC, total tannin content (TTC, mean degree of polymerization (mDP, and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant (p < 0.05 impact on total phenol and tannin content of the samples. White wine lees had high mDP content compared with red ones. Catechin (50–62% and epicatechin contents were the predominant terminal units of polymeric proanthocyanidin extracted from examined samples. Epigallocatechin was the predominant extension unit of white wine lees, whereas epicatechin was the predominant compound in red wine marc. The ORAC (oxygen radical absorbance capacity assay was strongly correlated with the DPPH (α, α-diphenyl-β-picrylhydrazyl assay, and the results showed the strong antioxidant activities associated with red wine lees (PN > 35 mg Trolox/g FDM (PN: Pinot noir lees; FDM: Freeze-dried Material. This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications.

  9. Characterization of Phenolic Compounds in Wine Lees

    Science.gov (United States)

    Zhijing, Ye; Shavandi, Amin; Harrison, Roland; Bekhit, Alaa El-Din A.

    2018-01-01

    The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC), total tannin content (TTC), mean degree of polymerization (mDP), and antioxidant activities of five white and eight red wine lees samples from different vinification backgrounds were determined. The results showed that vinification techniques had a significant (p wine lees had high mDP content compared with red ones. Catechin (50–62%) and epicatechin contents were the predominant terminal units of polymeric proanthocyanidin extracted from examined samples. Epigallocatechin was the predominant extension unit of white wine lees, whereas epicatechin was the predominant compound in red wine marc. The ORAC (oxygen radical absorbance capacity) assay was strongly correlated with the DPPH (α,α-diphenyl-β-picrylhydrazyl) assay, and the results showed the strong antioxidant activities associated with red wine lees (PN > 35 mg Trolox/g FDM) (PN: Pinot noir lees; FDM: Freeze-dried Material). This study indicates that tannin is one of the major phenolic compounds available in wine lees that can be useful in human and animal health applications. PMID:29587406

  10. Selection and application of exterior stains for wood

    Science.gov (United States)

    R. Sam. Williams; William C. Feist

    1999-01-01

    Exterior stains for wood protect the wood surface from sunlight and moisture. Because stains are formulated to penetrate the wood surface, they are not prone to crack or peel as can film-forming finishes, such as paints. This publication describes the properties of stains and wood, methods for applying stains, and the expected service life of stains.

  11. Wine Polyphenols: Potential Agents in Neuroprotection

    Directory of Open Access Journals (Sweden)

    Abdelkader Basli

    2012-01-01

    Full Text Available There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson’s or Alzheimer’s diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols.

  12. Determination of Phenolic Compounds in Wines

    Directory of Open Access Journals (Sweden)

    Charalampos Proestos

    2012-04-01

    Full Text Available Normal 0 false false false MicrosoftInternetExplorer4 Wine contains natural antioxidants such as phenolic compounds also known as bioactive compounds. Samples of commercially available Greek wines were analyzed in order to determine this phenolic content. For the analysis, Reversed Phase-High Performance Liquid Chromatography (RP-HPLC coupled with a multiwavelength Ultraviolet/visible (UV/vis detector was used. The most abundant phenolic substances detected were (+-catechin (13.5-72.4 mg L-1 , gallic acid (0.40-99.47 mg L-1 and caffeic acid (0.87-33.48 mg L-1. The principal component analysis (PCA technique was used to study differentiation among wines according to their production area. Red wines contained more phenolic substances than white ones. Differences of the phenolic composition in wines of the same cultivar were investigated too.

  13. 27 CFR 24.255 - Bottling or packing wine.

    Science.gov (United States)

    2010-04-01

    ... in the same tax class when that wine is removed from bond, without benefit of tolerance, when the... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottling or packing wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine Bottling, Packing, and...

  14. 27 CFR 24.86 - Essences produced on wine premises.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Essences produced on wine... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Essences § 24.86 Essences produced on wine premises. Wine, taxpaid spirits, or spirits withdrawn tax-free may be...

  15. 27 CFR 24.233 - Addition of spirits to wine.

    Science.gov (United States)

    2010-04-01

    ... wine. 24.233 Section 24.233 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.233 Addition of spirits to wine. (a) Prior to the addition of spirits. Wine will be placed in tanks approved for the addition of spirits. The...

  16. 27 CFR 24.308 - Bottled or packed wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottled or packed wine... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.308 Bottled or packed wine record. A proprietor who bottles, packs, or receives bottled or packed beverage wine in bond shall...

  17. 27 CFR 24.241 - Decolorizing juice or wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Decolorizing juice or wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.241 Decolorizing juice or wine. (a) Conditions and limitations. If the proprietor wishes to use activated carbon or other...

  18. 27 CFR 24.101 - Bonded wine premises.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine premises. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Premises and Operations § 24.101 Bonded wine premises. (a) General. A person desiring to conduct operations involving untaxpaid wine, including...

  19. 78 FR 34565 - Modification of Mandatory Label Information for Wine

    Science.gov (United States)

    2013-06-10

    ... for Wine AGENCY: Alcohol and Tobacco Tax and Trade Bureau, Treasury. ACTION: Final rule; Treasury... the mandatory labeling requirements for wine. The regulatory change permits alcohol content to appear... regulatory change provides greater flexibility in wine labeling, and will conform the TTB wine labeling...

  20. 27 CFR 24.135 - Wine premises alternation.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine premises alternation..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Alternation § 24.135 Wine premises alternation. (a) General. The proprietor of a bonded winery or bonded wine cellar may alternate all or a...

  1. 27 CFR 28.315 - Loss of wine in transit.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Loss of wine in transit..., DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Losses Wine § 28.315 Loss of wine in transit. The tax on wine withdrawn without payment of tax under this part and which is lost during transportation...

  2. 27 CFR 24.303 - Formula wine record.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Formula wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.303 Formula wine record. A proprietor who produces beverage formula wine shall maintain records showing by transaction date the details of production...

  3. 27 CFR 26.264 - Determination of tax on wine.

    Science.gov (United States)

    2010-04-01

    ... wine. 26.264 Section 26.264 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Procedure at Port of Entry From the Virgin Islands § 26.264 Determination of tax on wine. If the certificate prescribed in § 26.205 covers wine, the wine tax will be collected at the rates imposed by section 5041...

  4. 27 CFR 1.61 - Use of wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Use of wine. 1.61 Section..., NONINDUSTRIAL USE OF DISTILLED SPIRITS AND WINE, BULK SALES AND BOTTLING OF DISTILLED SPIRITS Nonindustrial Use of Distilled Spirits and Wine Uses Regarded As Industrial § 1.61 Use of wine. The following uses of...

  5. 27 CFR 24.141 - Bonded wine warehouse.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine warehouse. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Permanent Discontinuance of Operations § 24.141 Bonded wine warehouse. Where all operations at a bonded wine warehouse are to be permanently...

  6. Teaching the Language and Culture of France through Its Wines.

    Science.gov (United States)

    Berwald, Jean-Pierre

    The study of wine offers possibilities for teaching a variety of topics in the high school or college French class: geography, history, grape varieties, food-wine combinations, the art of appreciating and distinguishing wines, the wine industry, and French daily life. The development of a slide-tape presentation is described in detail. Resource…

  7. Can German wine cooperatives compete on quality?

    Directory of Open Access Journals (Sweden)

    Schamel Guenter H.

    2015-01-01

    Full Text Available The paper analyzes how German cooperative wineries compete with private (i.e. non-cooperative wineries regarding reputation, quality categorization and varietal selection. Among the reasons why German cooperatives lag behind in terms of reputation for quality wine are organization principles of cooperatives and the difficulty to manage growers supplying grapes of different qualities. Cooperatives turn their supply of grapes into wine often classified as quality wine without much distinction. Conversely, privately owned wineries growing their own grapes may have more control over quality along their production chain and are able to produce more distinctive wines. In turn, they gain more reputation with final consumers with respect to quality. We analyze data for private and cooperative wineries from Germany. Our objective is to identify key differences in terms of reputation for quality wine production. Specifically, we look at interaction effects based on organizational form (cooperative vs. private and the German wine quality categorization (i.e. basic quality wine vs. Kabinett, Spätlese, or Auslese as well as varietal effects. We employ a hedonic pricing model to test the hypothesis that wines produced by private producers receive a reputation premium relative to cooperatives. Moreover, we hypothesize that private wineries receive a price premium relative to coopera- tives for other than basic quality wines and distinct varieties such as Riesling and Pinot Noir. The empirical analysis confirms both hypotheses. The estimated coefficients indicate that cooperatives are unable to gain quality premium for most quality cat- egories and gain price premiums only for non-distinct varieties such as Lemberger and Dornfelder. We can argue that German cooperatives are stuck in the low quality corner of the quality and variety spectrum and are currently not able to compete with private wineries in terms of quality. This result supports the observation

  8. WINE ROAD - AN INSTRUMENT FOR THE VALORISATION OF WINE TOURISM POTENTIAL CASE STUDY: ALBA COUNTY VINEYARDS

    Directory of Open Access Journals (Sweden)

    UNGUREANU Mihaela

    2015-12-01

    Full Text Available The main aim of this study is to highlight the wine-growing and wine-making potential of Alba County and the way it can be valorised. Alba county has a rich winegrowing and wine-making heritage, a fact which is due to the long-standing tradition of winegrowing on these area, as well as to the characteristics of the natural factors (relief, geology, climate, soil, favourable for obtaining high-quality wines, the reputation of which has been acquired at national and international competitions. In order to render useful the wine tourism resources, the development of a specific infrastructure is needed, as well as the creation of complex tourist products, able to satisfy a wide range of tourist motivations. An efficient instrument to make productive the wine potential of a region is the „Wine Road" – a tourist trail which includes the tourist attractions of a delimited area, usually with a controlled designation of origin, and also a diverse range of tourist services (transportation, accommodation, catering leisure etc.. In Alba County, the „Wine Road" can be considered as a tourist attraction in itself, but also a means of harnessing the rich cultural-historical and natural heritage and, implicitly, the wine-growing and wine-making heritage.

  9. Metals in wine--impact on wine quality and health outcomes.

    Science.gov (United States)

    Tariba, Blanka

    2011-12-01

    Metals in wine can originate from both natural and anthropogenic sources, and its concentration can be a significant parameter affecting consumption and conservation of wine. Since metallic ions have important role in oxide-reductive reactions resulting in wine browning, turbidity, cloudiness, and astringency, wine quality depends greatly on its metal composition. Moreover, metals in wine may affect human health. Consumption of wine may contribute to the daily dietary intake of essential metals (i.e., copper, iron, and zinc) but can also have potentially toxic effects if metal concentrations are not kept under allowable limits. Therefore, a strict analytical control of metal concentration is required during the whole process of wine production. This article presents a critical review of the existing literature regarding the measured metal concentration in wine, methods applied for their determination, and possible sources, as well as their impact on wine quality and human health. The main focus is set on aluminum, arsenic, cadmium, chromium, copper, iron, manganese, nickel, lead, and zinc, as these elements most often affect wine quality and human health.

  10. Phenolic compounds in Merlot wines from two wine regions of Rio Grande do Sul, Brazil

    Directory of Open Access Journals (Sweden)

    Carlos Eugenio Daudt

    2013-06-01

    Full Text Available In Brazil, the grape and wine production takes place mainly in the state of Rio Grande do Sul, and the region "Serra" is known as the traditional wine region. In the last years, new areas have emerged, with emphasis for the Campanha region; the red wines from this region have low acidity, little color intensity, and are wines to drink while young, even when produced from grape varieties such as Merlot and Cabernet Sauvignon. The objective of this study was to evaluate the influence of different maceration types on the phenolic compounds of Merlot wines made with grapes produced in two regions of Rio Grande do Sul, Serra and Campanha, as well as to identify the key differences between the wines produced. The localization of the vineyards seems to have more influence on the wine characteristics than the maceration type. The color due copigmentation was an important aspect in the wines made with short maceration. The effect of extended maceration was different than the expected for the Campanha region wines; the extended maceration increased the extraction of tannins resulting in greater color intensity and a greater amount of anthocyanins. The pH control seems to be a key factor for the Campanha region wines.

  11. Rosé wine volatile composition and the preferences of Chinese wine professionals.

    Science.gov (United States)

    Wang, Jiaming; Capone, Dimitra L; Wilkinson, Kerry L; Jeffery, David W

    2016-07-01

    Rosé wine aromas range from fruity and floral, to more developed, savoury characters. Lighter than red wines, rosé wines tend to match well with Asian cuisines, yet little is known about the factors driving desirability of rosé wines in emerging markets such as China. This study involved Chinese wine professionals participating in blind rosé wine tastings comprising 23 rosé wines from Australia, China and France in three major cities in China. According to the sensory results, a link between the preference, quality and expected retail price of the wines was observed, and assessors preferred wines with prominent red fruit, floral, confectionery and honey characters, and without developed attributes or too much sweetness. Basic wine chemical parameters and 47 volatile compounds, including 5 potent thiols, were determined. Correlations between chemical components, sensory attributes and preference/quality/expected price were visualised by network analysis, revealing relationships that are worthy of further investigation. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Developing Wine Tourism: An Exploratory Study of Wineries in Newfoundland

    Directory of Open Access Journals (Sweden)

    Roselyne N. OKECH

    2016-06-01

    Full Text Available This study identifies the wine tourism product and the experience as well as factors that contribute to wine preferences and consumption. This is a case study of wine tourists’ visiting the Auk Island winery, Twillingate and Rodrigues winery, Markland both in Newfoundland Province. The research results reveal that most of the visitors came to the wineries because they were on vacation, wine tasting and wine purchasing. The study further revealed that quality of wines, wine taste tour and value for money influenced their decision to purchase the wines. Overall, there were significant relationships found in demographic characteristics and wine references and these findings, have an implication for wine tourism promotion in the Province in future.

  13. Comparism of Various Staining Techniques in the Diagnosis of ...

    African Journals Online (AJOL)

    SITWALA COMPUTERS

    external intermediate host, usually an animal, in which sporogenesis and oocyst ... the parasite was detected in 111 of the samples stained,. 100(90.0%) of which .... screen stained slide was the auramine fluorochrome stain. The widely used ...

  14. Drunken modernity: wine in China

    Directory of Open Access Journals (Sweden)

    Björn Kjellgren

    2004-12-01

    Full Text Available Tandis que le vin essaie de s’infiltrer dans le répertoire culinaire de la Chine, il s’agit plus qu’un simple processus de flux culinaires globaux du centre vers la périphérie. Le vin chinois est devenu un nouvel outil d’identification ainsi qu’un signe de la position renégociée de cette nation dans le monde. Pour ce qu’elle vaut, l’industrie vinicole sert également l’intérêt de l’État-parti en renforçant sa légitimité et en établissant son agenda politique. Dans cet article, qui rend compte de l’histoire du vin chinois ainsi que sa situation actuelle, la boisson est prise comme exemple des changements culinaires contemporains, mais surtout comme moyen d’explorer les significations et les limites sociales d’une modernité émergente distinctement chinoise. Une modernité qui dans sa volonté apparente d’absorber le nouveau et l’étranger remplace la dichotomie sino-occidentale jusque là prédominante, tout en adhérant toujours aux vieilles rengaines ‘que l’ancien serve le présent’ et ‘que l’étranger serve le chinois.’As grape wine tries to sell its way into the standard culinary repertoire of China, it is more than simply a process of a global culinary flow from the centre to the periphery. Chinese wine has become a new tool for identification as well as a sign of the nation’s renegotiated position in the world. For what it is worth, the wine industry also serves the interest of the party-state by strengthening its legitimacy and substantiating its political agenda. In this article, which reviews China’s wine history as well as the present situation, the drink is taken as an example of contemporary culinary change, but foremost as a means to explore the meanings and social limits of an emergent distinctly Chinese modernity. A modernity that in its apparent willingness to embrace the new and foreign supersedes the hitherto predominant Sino-Western dichotomy, while still adhering to the

  15. MARKETING STRATEGIES FOR ORGANIC WINE GROWERS IN THE VENETO REGION

    OpenAIRE

    Rossetto, Luca

    2002-01-01

    The Italian organic wine sector has dramatically increased, recently. In the last two years, the organic vineyard area has doubled reaching more than 50.000 hectares, while organic wineries account are more than 9.000 farms. In particular, the Veneto Region accounts for 4% of total area and for 15% of organic wine makers. This study analyzes the organic wine sector in the Veneto Region mainly focusing on marketing issues. Two organic wine enterprises are recognized: 1) small wine growers and ...

  16. Pleural and Pulmonary Staining at Inferior Phrenic Arteriography Mimicking a Tumor Staining of Hepatocellular Carcinoma

    International Nuclear Information System (INIS)

    Lee, Deok Hee; Hwang, Jae Cheol; Lim, Soo Mee; Yoon, Hyun-Ki; Sung, Kyu-Bo; Song, Ho-Young

    2000-01-01

    Purpose: To describe the findings of pleural and pulmonary staining of the inferior phrenic artery, which can be confused with tumor staining during transarterial chemoembolization (TACE) of hepatoma.Methods: Fifteen patients who showed pleural and pulmonary staining without relationship to hepatic masses at inferior phrenic arteriography were enrolled. The staining was noted at initial TACE (n = 8), at successive TACE (n = 5), and after hepatic surgery (n = 2). The angiographic pattern, the presence of pleural change on computed tomography (CT), and clinical history were evaluated.Results: Draining pulmonary veins were seen in all cases. The lower margin of the staining corresponded to the lower margin of the pleura in 10 patients. CT showed pleural and/or pulmonary abnormalities in all cases. After embolization of the inferior phrenic artery, the accumulation of iodized oil in the lung was noted.Conclusion: Understanding the CT and angiographic findings of pleural and pulmonary staining during TACE may help differentiate benign staining from tumor staining

  17. Short Nissl staining for incubated cryostat sections of the brain.

    Science.gov (United States)

    Lindroos, O F

    1991-01-01

    Nissl stain often binds poorly to cryostat sections which have been incubated in solutions of radiolabeled ligands. Such incubation is used in receptor autoradiography of the brain when using the in vitro method. We have developed a rapid (16 min) modification of Nissl staining for sections that bind stain poorly, e.g., incubated sections. The method stains well sections which cannot be stained with other rapid Nissl staining methods.

  18. Wine tourism in the Canary Islands: An exploratory study

    Directory of Open Access Journals (Sweden)

    Duarte Alonso, Abel

    2008-04-01

    Full Text Available Wine tourism is experiencing significant development in both new and old European wine regions. In the case of the Canary Islands, wine has been produced and traded for centuries but little is known about the current state or potential for wine tourism on the islands, despite the fact that millions of tourists, including many potential wine tourists, visit the islands each year. In this exploratory study, the perspectives of winery owners and managers on wine tourism are examined via in-depth face-to-face interviews among 23 small winery operators to reveal that the scope for exploiting wine tourism on the islands has been recognized and that some wineries are either already involved in wine tourism, includ-ing as part of a wine trail, or plan to be more involved in the future. It was also discovered, that there were a number of issues that challenge the development of their wine and wine tourism industry, includ-ing competition from non-Canary Island wines and anti-drink-drive laws that are inhibit passers by to consume wine at the cellar door. Operators stressed the need to find a balance between mass tourism and the niche produce of wine. Moreover, the findings identify avenues for future research on wine tourism development in the Canary Islands.

  19. A comparative assessment of commonly employed staining ...

    African Journals Online (AJOL)

    Following an increase in the number of reports of Cryptosporidium infections and the problems encountered in detecting these organisms in faecal smears, a comparative assessment of a modification of the Sheather's flotation technique and other commonly employed staining procedures proved the modified Sheather's ...

  20. THE DIFFERENCE IN COLOR AND SENSORY OF ORGANIC QUALITY WINE AND WINE FROM CONVENTIONAL CULTIVATION

    Directory of Open Access Journals (Sweden)

    Viera Šottníková

    2014-02-01

    Full Text Available This work deals with the colour and sensory evaluation of wines and organic wines from conventional cultivation. 6 organic wines and 6 wines from conventional cultivation were evaluated. The methodology describes colour measurements using spectrophotometry and sensory 20-point-scale system of scoring. The colour evaluation of different varieties did not clearly demonstrate impact of growing on lightness or hue and saturation of wine. Conclusive differences in colour (P <0.05 were established, especially for Pinot Blanc and Malverina from white varieties and Medina from red grapes. The greatest colour stability was demonstrated by Moravian Muscat. Sensory evaluation did not show any noticeable differences between the wines of conventional and organic production, there were, however, differences among varieties.

  1. La comunicazione dei wine bloggers: autoctono vs globale / The communication of wine bloggers: native vs global

    Directory of Open Access Journals (Sweden)

    Federica Cavallo

    2016-06-01

    The work steps provided by methodology are: 1 identifi cation of the top 100 international wine blogs; 2 text mining on the blog articles in the homepage of each wine blog, in order to identify the most widely-mentioned “global” wine; 3 selection of the articles related to the two types of wines in exam, in order to deepen investigate them through the text mining analysis; 4 evaluation of the gap in the web communication of wine bloggers, through a model designed and tested in earlier work for such purpose. The analysis enables the search for information, which aims to identify similarities/differences or peculiarities in the web communication of the two different wines.

  2. Wine oxidation and the role of cork.

    Science.gov (United States)

    Karbowiak, Thomas; Gougeon, Régis D; Alinc, Jean-Baptiste; Brachais, Laurent; Debeaufort, Frédéric; Voilley, Andrée; Chassagne, David

    2010-01-01

    The present review aims to show the state of the art of oxidation mechanisms occurring especially in white wines by taking into account knowledge from different fields in relation to the subject. It is therefore divided into three main parts. First, the mechanisms of oxidation relevant to white wine are discussed in the light of recent scientific literature. Next, the phenomenon of oxygen solubility in wine during the winemaking process, and in particular during bottling is stated theoretically as well as practically. Finally, the aspect of wine conservation after bottling is examined with respect to mass transfers which may occur through the closure, with a special emphasis on cork. Currently, specific physico-chemical properties still make cork closures the most important closure type used for the wine market, and especially for high quality wines. This final section will also include a review of studies performed on this subject, which have been analyzed in detail from a theoretical mass transfer point of view, in order to assess the extent to which the proposed scientific tools and the observed tendencies are relevant to progress in the understanding of the impact of this parameter on the behavior of a wine.

  3. Kebijakan Labeling terhadap Impor Wine di Pasar Uni Eropa Tahun 2010-2012 (Studi Kasus: Wine Australia)

    OpenAIRE

    ", Afrizal; Ulfa, Putri Nabillah

    2016-01-01

    This research describes about how the impact of wine labeling policy reform by the European Union to Australian wine imports in the EU market in 2010 until 2012. This is done by European Union because Australian wine import in 2004, 2005 and 2006 increase in EU Market. Besides that, European Union wants to protect their wine by the reformation. In this research writer finds out that wine labeling policy reforms by European Union has influence to protect their domestic products from the Austra...

  4. Wine and health perceptions: Exploring the impact of gender, age and ethnicity on consumer perceptions of wine and health

    OpenAIRE

    Chang, Kathryn J.; Liz Thach, MW; Olsen, Janeen

    2016-01-01

    This study explores U.S. wine consumers’ perception of wine and health by gender, age, and ethnic background. An extensive body of epidemiological studies suggests that there are health benefits from moderate wine drinking. In light of an increased consumer preference over healthier foods and beverages, it is important to understand the health orientation of wine consumers and the effect of gender, age, or ethnicity on their perceptions of wine and health. An online survey was used to collect...

  5. Activation of wine bentonite with gamma rays

    International Nuclear Information System (INIS)

    Goranov, N.; Antonov, M.

    1997-01-01

    The action of gamma rays on wine bentonite as well as influence of its adsorption and technologic qualities on the composition and stability of wines against protein darkening and precipitation has been studied. The experiments were carried out with wine bentonite produced in the firm Bentonite and irradiated with doses of 0.4, 0.6, 0.8 and 1.0 MR. White and red wines have been treated with irradiated bentonite under laboratory conditions at 1.0 g/dm 3 . All samples are treated at the same conditions. The flocculation rate of the sediment was determined visually. Samples have been taken 24 h later from the cleared wine layers. The following parameters have been determined: clarification, filtration rate, phenolic compounds, calcium, colour intensity, total extracted substances, etc. The volume of the sediment has been determined also. The control samples have been taken from the same unirradiated wines. The results showed better and faster clarification in on the third, the 20th and the 24th hours with using of gamma-irradiated at doses 0.8 and 1.0 MR. The sediment was the most compact and its volume - the smallest compared to the samples treated with bentonite irradiated with doses of 0.6 and 0.4 MR. This ensures a faster clarification and better filtration of treated wines. The bentonite activated with doses of 0.8 and 1.0 MR adsorbs the phenolic compounds and the complex protein-phenolic molecules better. In the same time it adsorbs less extracted substances compared to untreated bentonite and so preserves all organoleptic properties of wine. The irradiated bentonite adsorbs less the monomers of anthocyan compounds which ensures brighter natural colour of wine. The gamma-rays activation consolidates calcium in the crystal lattice of bentonite particles and in this way eliminates the formation of crystal precipitates

  6. Microbial terroir for wine grapes

    Energy Technology Data Exchange (ETDEWEB)

    Gilbert, J. A.; van der Lelie, D.; Zarraonaindia, I.

    2013-12-05

    The viticulture industry has been selectively growing vine cultivars with different traits (grape size, shape, color, flavor, yield of fruit, and so forth) for millennia, and small variations in soil composition, water management, climate, and the aspect of vineyards have long been associated with shifts in these traits. As such, many different clonal varieties of vines exist, even within given grape varieties, such as merlot, pinot noir, and chardonnay. The commensal microbial flora that coexists with the plant may be one of the key factors that influence these traits. To date, the role of microbes has been largely ignored, outside of microbial pathogens, mainly because the technologies did not exist to allow us to look in any real depth or breadth at the community structure of the multitudes of bacterial and fungal species associated with each plant. In PNAS, Bokulich et al. (1) used next-generation sequencing of 16S rRNA and internal transcribed spacer ribosomal sequence to determine the relative abundances of bacteria and fungi, respectively, from grape must (freshly pressed grape juice, containing the skins and seeds) from plants in eight vineyards representing four of the major wine growing regions in California. The authors show that the microbiomes (bacterial and fungal taxonomic structure) associated with this early fermentation stage show defined biogeography, illustrating that different wine-growing regions maintain different microbial communities, with some influences from the grape variety and the year of production.

  7. Fungal and enzymatic remediation of a wine lees and five wine-related distillery wastewaters

    CSIR Research Space (South Africa)

    Strong, PJ

    2008-09-01

    Full Text Available The alcohol fermentation industry is divided into three main categories: brewing, distilling and wine manufacture. Each of these categories produces wastewaters with com- mon characteristics, such as acidic pH values and high bio- chemical oxygen demand....O. Box 94, Grahamstown 6140, South Africa , Pretoria 0001, South Africa 6 December 2007; accepted 12 December 2007 (2008) xxx–xxx and enzymatic remediation of a wine lees and five ..., Bioresour. e ARTICLE IN PRESS Distillery and wine...

  8. Sensorial evaluation genuineness of wine

    Directory of Open Access Journals (Sweden)

    Ivo Tomášek

    2008-01-01

    Full Text Available The qualitative indicators of wine are also sensoric properties besides analytic properties. The specimens were evaluated immediately after their stabilization. Of course, by the time the sensoric properties are changing and can influence later evaluation, even customers in their desicion for repeating purchase. Specialists evaluated specimen of white wines such as: rhine Riesling, Sauvignon blanc and gruner Veltliner from three locations of Znojmo winery region. All specimen weren´t fermented to dry and they weren´t procesed the same technology, in spite of this, the speciments were evaluated objectively as possilble. The common parameters of vineyards were: exhibition, evaluation above sea-level and average annual temperatrature. The climatic factors had minimum differences in both monitoring vintages of growing season. A different parametr had soils, their geological origin, type of soil, structure and po­wer of topsoil. The acquired results were evaluated and graphically displayed.Gruner Veltliner – specimen No. 1 – this variety was covered in smell and taste by used technology. An outstanding location was a vineyard Weinperky with paleozoic sediments of neogene and higher pH and deeper arable level provides this location incommutable feature in contrast to from other recognizing vineyards of future wine. More likely geological-soil features have even specimens No. 3 and 4, which showed balance characteristic features in recognizing vintage. The specimens No. 2 and 1 had quantity untypical variety shades and they showed balance large differences both in evaluating committees and in recognizing vintages.Sauvignon blanc – the most suitable location was a vineyard Knížecí vrch – a specimen No. 6, which lies on lighter limy soils of Dyje massif together with higher pH created nice feature of variety. A spe­cimen No. 8 had more likely characteristics of location than a specimen No. 6. That express in evaluation. A specimen No. 7

  9. Polyphenols produced during red wine ageing.

    Science.gov (United States)

    Brouillard, R; George, F; Fougerousse, A

    1997-01-01

    Over the past few years, it has been accepted that a moderate red wine consumption is a factor beneficial to human health. Indeed, people of France and Italy, the two major wine-producing European countries, eat a lot of fatty foods but suffer less from fatal heart strokes than people in North-America or in the northern regions of Europe, where wine is not consumed on a regular basis. For a time, ethanol was thought to be the "good" chemical species hiding behind what is known as the "French paradox". Researchers now have turned their investigations towards a family of natural substances called "polyphenols", which are only found in plants and are abundant in grapes. It is well known that these molecules behave as radical scavengers and antioxidants, and it has been demonstrated that they can protect cholesterol in the LDL species from oxidation, a process thought to be at the origin of many fatal heart attacks. However, taken one by one, it remains difficult to demonstrate which are the best polyphenols as far as their antioxidant activities are concerned. The main obstacle in that kind of research is not the design of the chemical and biological tests themselves, but surprisingly enough, the limited access to chemically pure and structurally elucidated polyphenolic compounds. In this article, particular attention will be paid to polyphenols of red wine made from Vitis vinifera cultivars. With respect to the "French paradox", we address the following question: are wine polyphenolic compounds identical to those found in grapes (skin, pulp and seed), or are there biochemical modifications specifically taking place on the native flavonoids when a wine ages? Indeed, structural changes occur during wine conservation, and one of the most studied of those changes concerns red wine colour evolution, called "wine ageing". As a wine ages, it has been demonstrated that the initially present grape pigments slowly turn into new more stable red pigments. That phenomenon goes on

  10. Wine Flavonoids in Health and Disease Prevention

    Directory of Open Access Journals (Sweden)

    Iva Fernandes

    2017-02-01

    Full Text Available Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue. Nevertheless, there are several reports on the health protective properties of wine phenolics for several diseases such as cardiovascular diseases, some cancers, obesity, neurodegenerative diseases, diabetes, allergies and osteoporosis. The different interactions that wine flavonoids may have with key biological targets are crucial for some of these health-promoting effects. The interaction between some wine flavonoids and some specific enzymes are one example. The way wine flavonoids may be absorbed and metabolized could interfere with their bioavailability and therefore in their health-promoting effect. Hence, some reports have focused on flavonoids absorption, metabolism, microbiota effect and overall on flavonoids bioavailability. This review summarizes some of these major issues which are directly related to the potential health-promoting effects of wine flavonoids. Reports related to flavonoids and health highlight some relevant scientific information. However, there is still a gap between the knowledge of wine flavonoids

  11. Membrane Technologies in Wine Industry: An Overview.

    Science.gov (United States)

    El Rayess, Youssef; Mietton-Peuchot, Martine

    2016-09-09

    Membrane processes are increasingly reported for various applications in wine industry such as microfiltration, electrodialysis, and reverse osmosis, but also emerging processes as bipolar electrodialysis and membrane contactor. Membrane-based processes are playing a critical role in the field of separation/purification, clarification, stabilization, concentration, and de-alcoholization of wine products. They begin to be an integral part of the winemaking process. This review will provide an overview of recent developments, applications, and published literature in membrane technologies applied in wine industry.

  12. A healthy indulgence? Wine consumers and the health benefits of wine

    Directory of Open Access Journals (Sweden)

    Lindsey M. Higgins

    2015-06-01

    Full Text Available Heart disease is the leading cause of death in the US. Moderate red wine consumption has been linked to a reduction in the risk of death by heart disease and heart attack by 30–50%. With about 600,000 people dying from heart disease in the US each year, red wine has become increasingly popular among health conscious consumers. Wine is often touted for its potential health benefits, but to what extent is “health” a factor when consumers make their consumption decisions for alcoholic beverages? This study aims to further understand how consumers make their beverage choices and to understand the role wine health benefit knowledge plays in the willingness of consumers to purchase wine. The results suggest that consumers value the relationship between food/beverage intake and their health status. Consumers with few health issues were the ones more likely to indicate that they consume wine for health reasons, suggesting a potential market among consumers with known health issues. In addition, consumers who attributed the most health benefits to wine were the ones most likely to drink more wine and pay more for wine if it were health enhanced.

  13. Reinventing the American Wine Industry: Marketing Strategies and the Construction of Wine Culture

    OpenAIRE

    Oda, Ai

    2017-01-01

    This working paper examines the remarkable growth of wine consumption in the United States since the 1960s. The country is now the largest wine consumer in the world, exceeding the wine-producing European countries such as France and Italy, which had long dominated world markets. The paper identifies the late 1960s and 1970s as the major turning point by analyzing the role of businesses in reinventing the image of wine from a cheap and very alcoholic beverage to a sophisticated natural produc...

  14. Wine consumption habits and consumer preferences between wines aged in barrels or with chips.

    Science.gov (United States)

    Pérez-Magariño, Silvia; Ortega-Heras, Miriam; González-Sanjosé, María Luisa

    2011-03-30

    The use of oak wood pieces in winemaking is increasing, but the acceptance of this technique by consumers is unknown. For that reason, the main aim of this study was to measure consumers' opinion of red wines made with this new technique, their acceptance of them and their intention to purchase these wines. A preference ranking test was also carried out. A specific questionnaire was drawn up for this study and 65 frequent red wine consumers tasted four wines, two aged traditionally in barrels and two macerated with chips, and a forced choice preference test was carried out. Fifty-five per cent of respondents said that they would not buy wines made using oak chips, although most respondents would buy these wines if, after tasting them, they were as pleasant and had the same quality as the wines aged traditionally in barrels. Wines obtained with oak wood fragments were not significantly rejected either by consumers who answered the questionnaire or by consumer tasters, which could be due to the large disparity of preferences found among tasters. The results clearly indicate that producers should develop each wine taking into account the specific preferences of each consumer group. Copyright © 2011 Society of Chemical Industry.

  15. WINE ROAD - AN INSTRUMENT FOR THE VALORISATION OF WINE TOURISM POTENTIAL CASE STUDY: ALBA COUNTY VINEYARDS

    OpenAIRE

    UNGUREANU Mihaela

    2015-01-01

    The main aim of this study is to highlight the wine-growing and wine-making potential of Alba County and the way it can be valorised. Alba county has a rich winegrowing and wine-making heritage, a fact which is due to the long-standing tradition of winegrowing on these area, as well as to the characteristics of the natural factors (relief, geology, climate, soil), favourable for obtaining high-quality wines, the reputation of which has been acquired at national and international competitions....

  16. Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.

    Science.gov (United States)

    McRae, Jacqui M; Dambergs, Robert G; Kassara, Stella; Parker, Mango; Jeffery, David W; Herderich, Markus J; Smith, Paul A

    2012-10-10

    The phenolic composition of red wine impacts upon the color and mouthfeel and thus quality of the wine. Both of these characteristics differ depending on the age of a wine, with the purple of young wines changing to brick red and the puckering or aggressive astringency softening in older wines. This study investigated the color parameters, tannin concentrations and tannin composition of a 50 year series of Cabernet Sauvignon wines from a commercial label as well as 30 year series of Cabernet Sauvignon and Shiraz wines from a separate commercial label to assess the impact of wine age on phenolic composition and concentration. The wine color density in wines of 40 to 50 years old was around 5 AU compared with 16 AU of wine less than 12 months old, which correlated well with the concentration of non-bleachable pigments and pigmented polymers. Conversely, the anthocyanin concentrations in 10 year old wines were substantially lower than that of recently bottled wines (around 100 mg/L compared with 627 mg/L, respectively), adding further evidence that non-bleachable pigments including pigmented polymers play a much larger role in long-term wine color than anthocyanins. No age-related trend was observed for tannin concentration, indicating that the widely noted softer astringency of older red wines cannot necessarily be directly related to lower concentrations of soluble wine tannin and is potentially a consequence of changes in tannin structure. Wine tannins from older wines were generally larger than tannins from younger wines and showed structural changes consistent with oxidation.

  17. QUANTITATIVE RESEARCH ON CONSUMER BEHAVIOR BY OPTICAL RED WINE MARKETING

    Directory of Open Access Journals (Sweden)

    Roxana STOIAN

    2014-10-01

    Full Text Available Study exhaustive wine area is a frequently researched topic since the beginning of 2000 when it comes to legislative bases for wine and wine products. Among the considerations that led to its choice of study include: Romania considerable resources in terms of agricultural area, and especially the wine (mention here the existence of eight wine regions, vineyards and a hundred thirty seven support and attention given to the legislative branch of Romanian wine (by law 244/2002-Legea vineyard and wine, and the European and not least history as a wine producing country with Spain, Italy and France. The paper aims to determine whether or not a situation determinant of marketing in red wine consumption by analyzing questionnaire responses developed.

  18. Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne

    Directory of Open Access Journals (Sweden)

    Julie Culbert

    2016-07-01

    Full Text Available Sparkling wine represents a small but significant proportion of the Australian wine industry’s total production. Yet, Australia remains a significant importer of French Champagne. This study investigated consumer preferences for Australian sparkling wine vs. French Champagne and any compositional and/or sensorial bases for these preferences. A range of French and Australian sparkling wines were analyzed by MIR spectroscopy to determine if sparkling wines could be differentiated according to country of origin. A subset of wines, comprising two French Champagnes, a French sparkling wine and three Australian sparkling wines, were selected for (i descriptive analysis to characterize their sensory profiles and (ii acceptance tests to determine consumer liking (n = 95 Australian wine consumers. Significant differences were observed between liking scores; on average, the $70 French Champagne was liked least and the $12 Australian sparkling wine liked most, but segmentation (based on individual liking scores identified clusters comprising consumers with distinct wine preferences. Interestingly, when consumers were shown wine bottle labels, they considered French wines to be more expensive than Australian wines, demonstrating a clear country of origin influence.

  19. Red Wine Polyphenols for Cancer Prevention

    Science.gov (United States)

    He, Shan; Sun, Cuirong; Pan, Yuanjiang

    2008-01-01

    Conventional cancer therapies, the second leading cause of death worldwide, result in serious side effects and, at best, merely extend the patient's lifespan by a few years. Searching for effective prevention is of high priority in both basic and clinical sciences. In recent decades natural products have been considered to be an important source of cancer chemopreventive agents. Red wine polyphenols, which consisted of various powerful antioxidants such as flavonoids and stilbenes, have been implicated in cancer prevention and that promote human health without recognizable side effects. Since resveratrol, a major component of red wine polyphenols, has been studied and reviewed extensively for its chemopreventive activity to interfere with the multi-stage carcinogenesis, this review focuses on recent progress in studies on cancer chemopreventive activities of red wine polyphenol extracts and fractions as well as other red wine polyphenols, like procyanidin B5 analogues and myricetin. PMID:19325788

  20. Red Wine Polyphenols for Cancer Prevention

    Directory of Open Access Journals (Sweden)

    Yuanjiang Pan

    2008-05-01

    Full Text Available Conventional cancer therapies, the second leading cause of death worldwide, result in serious side effects and, at best, merely extend the patient's lifespan by a few years. Searching for effective prevention is of high priority in both basic and clinical sciences. In recent decades natural products have been considered to be an important source of cancer chemopreventive agents. Red wine polyphenols, which consisted of various powerful antioxidants such as flavonoids and stilbenes, have been implicated in cancer prevention and that promote human health without recognizable side effects. Since resveratrol, a major component of red wine polyphenols, has been studied and reviewed extensively for its chemopreventive activity to interfere with the multi-stage carcinogenesis, this review focuses on recent progress in studies on cancer chemopreventive activities of red wine polyphenol extracts and fractions as well as other red wine polyphenols, like procyanidin B5 analogues and myricetin.

  1. Social representation of wine among young adults

    Directory of Open Access Journals (Sweden)

    Céline Simonnet-Toussaint

    2004-06-01

    It finally seems that wine suffers from its nearly sacred image. The young seem not to allow themselves to consume this product, whose image is associated with coded practices that obviously, are different from those of other spirits.

  2. Assessing wine quality using isotopic methods

    International Nuclear Information System (INIS)

    Costinel, Diana; Ionete, Roxana Elena; Vremera, Raluca; Stefanescu, Ioan

    2010-01-01

    Full text: The analytical methods used to determine the isotope ratios of deuterium, carbon-13 and oxygen-18 in wines have gained official recognition from the Office International de la Vigne et du Vin (OIV) and National Organisation of Vine and Wine. The amount of stable isotopes in water and carbon dioxide from plant organic materials and their distribution in sugar and ethanol molecules are influenced by geo-climatic conditions of the region, grape varieties and the year of harvest. For wine characterization, to prove the botanical and geographical origin of the raw material, the isotopic analysis by continuous flow mass spectrometry CF-IRMS has made a significant contribution. This paper emphasize the results of a study concerning the assessing of water adulterated wines and non-grape alcohol and sugar additions at different concentration levels, using CF-IRMS analytical technique. (authors)

  3. Electronic Noses and Tongues in Wine Industry

    Directory of Open Access Journals (Sweden)

    Maria Luz Rodriguez-Mendez

    2016-10-01

    Full Text Available The quality of wines is usually evaluated by a sensory panel formed of trained experts or traditional chemical analysis. Over the last few decades, electronic noses and electronic tongues have been developed to determine the quality of foods and beverages. They consist of arrays of sensors with cross-sensitivity, combined with pattern recognition software, which provide a fingerprint of the samples that can be used to discriminate or classify the samples. This holistic approach is inspired by the method used in mammals to recognize food through their senses. They have been widely applied to the analysis of wines, including quality control, aging control or the detection of fraudulence, among others. In this paper, the current status of research and development in the field of electronic noses and tongues applied to the analysis of wines is reviewed. Their potential applications in the wine industry are described. The review ends with a final comment about expected future developments.

  4. Stain Deconvolution Using Statistical Analysis of Multi-Resolution Stain Colour Representation.

    Directory of Open Access Journals (Sweden)

    Najah Alsubaie

    Full Text Available Stain colour estimation is a prominent factor of the analysis pipeline in most of histology image processing algorithms. Providing a reliable and efficient stain colour deconvolution approach is fundamental for robust algorithm. In this paper, we propose a novel method for stain colour deconvolution of histology images. This approach statistically analyses the multi-resolutional representation of the image to separate the independent observations out of the correlated ones. We then estimate the stain mixing matrix using filtered uncorrelated data. We conducted an extensive set of experiments to compare the proposed method to the recent state of the art methods and demonstrate the robustness of this approach using three different datasets of scanned slides, prepared in different labs using different scanners.

  5. Investigation of black soot staining in houses

    Energy Technology Data Exchange (ETDEWEB)

    Fugler, D. [Canada Mortgage and Housing Corp., Ottawa, ON (Canada)

    2000-07-01

    Air quality investigators are frequently called upon to determine the origin of streaking, staining or soot marks in both new and old homes. Those marks display common characteristics: black marks along baseboards at interior or exterior walls, behind furniture and at doorways; black smudges on window frames and plastic cabinets; and even shadowing of studs on exterior wall drywall in a few cases. In most instances, carbon soot from a combustion source is the culprit. The combustion sources include furnaces, water heaters, fireplaces, gas dryers, gas ranges, smoking, vehicle exhaust and candle burning. Scepticism about candle soot is prevalent among callers. As a result, a study was initiated in homes where occupants burn candles regularly to investigate soot problems. Samples were collected from five homes, and included stained carpets, filters, and swab samples of black dust or soot. All the houses selected for the study had been built within a three-year period. Some samples of candles commonly burned in those homes were burnt in a laboratory. Air quality audits had been performed in the homes and had revealed other potential pollutant sources. Best practices for cost-effective clean up and control of soot were researched in industry information. The tests conducted in the laboratory found materials consistent with candle soot or residue during microscopic investigations, but no link was established with the stained material obtained from the homes. A few tips for homeowners were included concerning candle burning, and tips for builders were also offered. 1 tab.

  6. 27 CFR 24.295 - Return of unmerchantable wine to bond.

    Science.gov (United States)

    2010-04-01

    ... wine to bond. 24.295 Section 24.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Return of Unmerchantable Wine to Bond § 24.295 Return of unmerchantable wine to bond. (a) General. Wine produced in the...

  7. 27 CFR 24.244 - Use of acid to stabilize standard wine.

    Science.gov (United States)

    2010-04-01

    ... standard wine. 24.244 Section 24.244 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.244 Use of acid to stabilize standard wine. Standard wine other than citrus wine, regardless of the fixed...

  8. Red Wine, Resveratrol and Atrial Fibrillation

    OpenAIRE

    Stephan, Laura Siga; Almeida, Eduardo Dytz; Markoski, Melissa Medeiros; Garavaglia, Juliano; Marcadenti, Aline

    2017-01-01

    Atrial fibrillation (AF) is a common cardiac arrhythmia that is associated with increased risk for cardiovascular disease and overall mortality. Excessive alcohol intake is a well-known risk factor for AF, but this correlation is less clear with light and moderate drinking. Besides, low doses of red wine may acutely prolong repolarization and slow cardiac conduction. Resveratrol, a bioactive polyphenol found in grapes and red wine, has been linked to antiarrhythmic properties and may act as a...

  9. Wine phenolics: looking for a smooth mouthfeel

    OpenAIRE

    Alice, Vilela; António, M. Jordão; Fernanda, Cosme

    2016-01-01

    Each grape variety has its own phenolic profile. However, the concentration of the phenolic compounds present in wine mainly dependson winemaking processes. Phenolic compounds influence wine sensorial characteristics namely taste or mouthfeel, bitterness, astringency and color. Humans can perceive six basic tastes: sweet, salty; sour; umami; fat-taste and bitter taste. This last basic taste is considered as a defense mechanism against the ingestion of potential poisons. Some of the genes,enco...

  10. Empirical investigation on gastronomy and wine tourism

    OpenAIRE

    Petrevska, Biljana; Deleva, Stefanija

    2014-01-01

    Preparation and consumption of food and wine is part of the culture, which emphasizes their importance to be included in all aspects of human life. In this line, the food does not reflect the intrinsic nature, but cultural “exercise” as well. Moreover, the way people prepare the food and wine can be considered as evidence of civilization since there are cultural differences in applying the basic ingredients. The paper presents an overview on the inevitable relationship between food and touris...

  11. WINE ADVISOR EXPERT SYSTEM USING DECISION RULES

    Directory of Open Access Journals (Sweden)

    Dinuca Elena Claudia

    2013-07-01

    Full Text Available In this article I focus on developing an expert system for advising the choice of wine that best matches a specific occasion. An expert system is a computer application that performs a task that would be performed by a human expert. The implementation is done using Delphi programming language. I used to represent the knowledge bases a set of rules. The rules are of type IF THEN ELSE rules, decision rules based on different important wine features.

  12. An overview of the biodynamic wine sector

    Directory of Open Access Journals (Sweden)

    Castellini A

    2017-02-01

    Full Text Available Alessandra Castellini,1 Christine Mauracher,2 Stefania Troiano3 1Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, 2Department of Management, University Ca’ Foscari of Venice, Venice, 3Department of Economics and Statistics, University of Udine, Udine, Italy Abstract: The wine industry is currently shifting toward more sustainable production practices. Due to the growing globalized wine market and the increasing environmental impacts, producers have begun to pay more attention to organic and biodynamic products. Using a systematic literature review, this review aims to investigate the biodynamic production system in the viticulture and winemaking process. In particular, the review examines, 1 the biodynamic practice and its main characteristics including the certification system; 2 the biodynamic market characteristics and the recent trends, the production costs and the marketing strategies adopted by wineries; 3 the demand attributes and wine consumers’ perception on sustainable practices and “green products” such as biodynamic products; and 4 the association between the biodynamic wine chain and the environment. The review highlights the research progress in this field and reflects on the potentiality and needs of the biodynamic viticulture and wine sector. The literature clearly indicates the lack of knowledge regarding, mainly, the biodynamic farming concept and the label. Moreover, while it is clear that consumers are willing to spend more for an organic wine than for a conventional one, there are no data about the willingness to pay for biodynamic wines. Finally, the review concludes with implications and suggestions for further research. Keywords: biodynamic, viticulture, wine, environment, market analysis, consumer

  13. ECONOMIC GEOGRAPHY OF THE U.S. WINE INDUSTRY

    OpenAIRE

    Canning, Patrick N.; Perez, Agnes C.

    2008-01-01

    This study examines wine trade in the United States to assess the impact of higher energy costs on the average distance of world and U.S. regional wine shipments, or wine miles, to U.S. markets. To examine this issue we calibrate a spatial equilibrium model of the U.S. wine industry. The model accounts for (i) consumer preferences for variety, (ii) monopolistic-competition/increasing-returns in the production of differentiated wine products, and (iii) transportation costs. Wine production are...

  14. Wine Tourism and Sustainability: A Review

    Directory of Open Access Journals (Sweden)

    Marta Maria Montella

    2017-01-01

    Full Text Available The literature on tourism and events is endless; a niche in this wide research field is represented by food and wine research. The growing interest shown by wine tourists has nurtured the proliferation of wine events and the growth of the wine tourism business; as a consequence, academicians’ interest in this issue has increased. At the same time, research on tourism and events is an evolving field and it has moved from a main economic focus to a broader perspective: some scholars have highlighted how the growing interest towards green and sustainable practices has stimulated academic research and a lot has been done on the management of environmental issues. Given the resonance of wine tourism and the role it has for local and rural development, the interest towards the issue of sustainability in wine is more than warranted. Thus, this paper aims to provide some useful insights about where research has gone and where it is going; a thorough literature review has been performed.

  15. Scopolamine poisoning from homemade 'moon flower' wine.

    Science.gov (United States)

    Smith, E A; Meloan, C E; Pickell, J A; Oehme, F W

    1991-01-01

    LH, a 76-year-old Caucasian male, ingested 3 teaspoons (15 mL) of a homemade wine over a 1-h period and became ill. Approximately 1.5 h later, he was taken to the emergency room of a local hospital with symptoms of respiratory distress and weakness. The plant used in making the wine was Angel's trumpet (Datura suaveolens), which reportedly contains varying amounts of scopolamine and atropine. A sample of the wine was collected and analyzed for these two compounds by reversed-phase HPLC chromatography using 97% methanol-3% deionized water. The filtered wine contained an estimated 29 mg scopolamine/mL, which produced a total ingested dose of 435 mg. No atropine was detected. The scopolamine was confirmed by TLC. An oral dose of 50 mg of atropine sulfate in humans has been reported fatal, but there is no reported fatal dose for scopolamine. The alcohol content and 3.8 pH of the homemade wine may have increased the extraction of this compound from the plant material, and the wine fermentation process may have concentrated the original extract.

  16. Flor Yeast: New Perspectives Beyond Wine Aging

    Science.gov (United States)

    Legras, Jean-Luc; Moreno-Garcia, Jaime; Zara, Severino; Zara, Giacomo; Garcia-Martinez, Teresa; Mauricio, Juan C.; Mannazzu, Ilaria; Coi, Anna L.; Bou Zeidan, Marc; Dequin, Sylvie; Moreno, Juan; Budroni, Marilena

    2016-01-01

    The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae. Under depletion of nitrogen and fermentable carbon sources, these yeast produce aggregates of floating cells and form an air–liquid biofilm on the wine surface, which is also known as velum or flor. This behavior is due to genetic and metabolic peculiarities that differentiate flor yeast from other wine yeast. This review will focus first on the most updated data obtained through the analysis of flor yeast with -omic tools. Comparative genomics, proteomics, and metabolomics of flor and wine yeast strains are shedding new light on several features of these special yeast, and in particular, they have revealed the extent of proteome remodeling imposed by the biofilm life-style. Finally, new insights in terms of promotion and inhibition of biofilm formation through small molecules, amino acids, and di/tri-peptides, and novel possibilities for the exploitation of biofilm immobilization within a fungal hyphae framework, will be discussed. PMID:27148192

  17. Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines.

    Science.gov (United States)

    Bellon, Jennifer R; Eglinton, Jeffery M; Siebert, Tracey E; Pollnitz, Alan P; Rose, Louisa; de Barros Lopes, Miguel; Chambers, Paul J

    2011-08-01

    Increasingly, winemakers are looking for ways to introduce aroma and flavour diversity to their wines as a means of improving style and increasing product differentiation. While currently available commercial yeast strains produce consistently sound fermentations, there are indications that sensory complexity and improved palate structure are obtained when other species of yeast are active during fermentation. In this study, we explore a strategy to increase the impact of non-Saccharomyces cerevisiae inputs without the risks associated with spontaneous fermentations, through generating interspecific hybrids between a S. cerevisiae wine strain and a second species. For our experiments, we used rare mating to produce hybrids between S. cerevisiae and other closely related yeast of the Saccharomyces sensu stricto complex. These hybrid yeast strains display desirable properties of both parents and produce wines with concentrations of aromatic fermentation products that are different to what is found in wine made using the commercial wine yeast parent. Our results demonstrate, for the first time, that the introduction of genetic material from a non-S. cerevisiae parent into a wine yeast background can impact favourably on the wine flavour and aroma profile of a commercial S. cerevisiae wine yeast.

  18. From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine

    Directory of Open Access Journals (Sweden)

    António M. Jordão

    2015-11-01

    Full Text Available The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics depends on the content and composition of several different groups of compounds from grapes. One of these groups of compounds are sugars and consequently the alcohol content quantified in wines after alcoholic fermentation. During grape berry ripening, sucrose transported from the leaves is accumulated in the berry vacuoles as glucose and fructose. The wine alcohol content continues to be a challenge in oenology, as it is also the study of the role of chemosensory factors in alcohol intake and consumer preferences. Several technical and scientific advances have occurred in recent years, such as identification of receptors and other important molecules involved in the transduction mechanisms of flavor. In addition, consumers know that wines with high alcohol content can causes a gustatory disequilibrium affecting wine sensory perceptions leading to unbalanced wines. Hence, the object of this review is to enhance the knowledge on wine grape sugar composition, the alcohol perception on a sensorial level, as well as several technological practices that can be applied to reduce the wine alcohol content.

  19. Micro-drinking behaviours and consumption of wine in different wine glass sizes: a laboratory study.

    Science.gov (United States)

    Zupan, Z; Pechey, R; Couturier, D L; Hollands, G J; Marteau, T M

    2017-06-12

    Tableware size may influence how much food and non-alcoholic drink is consumed. Preliminary evidence of the impact of glass size on purchasing of alcoholic drinks shows an increase in wine sales of almost 10% when the same portion of wine is served in a larger glass. The primary aim of the current study is to test if micro-drinking behaviours act as a mechanism that could underlie this effect, through an increase in drinking rate, sip duration and/or number of sips from a larger glass. In a between-subjects experimental design, 166 young women were randomised to drink a 175 ml portion of wine from either a smaller (250 ml) or larger (370 ml) wine glass. Primary outcomes were three micro-drinking behaviours, assessed observationally using video recordings: drinking rate, sip number and sip duration. Other possible mechanisms examined were satisfaction with the perceived amount of wine served and pleasure of the drinking experience, assessed using self-report measures. Wine drunk from the larger, compared with the smaller glass, was consumed more slowly and with shorter sip duration, counter to the hypothesised direction of effect. No differences were observed in any of the other outcome measures. These findings provide no support for the hypothesised mechanisms by which serving wine in larger wine glasses increases consumption. While micro-drinking behaviours may still prove to be a mechanism explaining consumption from different glass sizes, cross-validation of these results in a more naturalistic setting is needed.

  20. Perception of wine labels by Hong Kong Chinese consumers

    Directory of Open Access Journals (Sweden)

    Vicky Chi Man Tang

    2015-06-01

    Full Text Available Despite Hong Kong׳s growing wine consumption and the abundance of retail brands available there, the demanding choice task faced by its wine consumers, who are more subject to a mix of Chinese and Western cultural influences than consumers in other South Asian countries, has not been studied until now. This exploratory study aims to delve into the importance of wine label attributes for Hong Kong Chinese wine consumers, and to shed light on the ways in which their perceptions affect their choice of wine. Employing an online survey, the results suggest that Hong Kong Chinese wine consumers look for the top three most searched attributes: wine origin, grape variety, and food and wine pairing. A simple means differences test indicated that a traditional label design is favored over modern and contemporary wine labels, and that yellow is the most preferred color. However, a data-driven segmentation analysis reveals that about 95% of young Hong Kong Chinese wine consumers prefer “elegant contemporary” labels with red as the dominant color. These findings could be useful for wineries entering this market and for wine label designers who wish to better understand how Hong Kong wine consumers assess alternatives when choosing a bottle of wine.

  1. GAMBARAN CAKUPAN PELAYANAN KESEHATAN MATERNAL DAN NEONATAL PADA PESERTA JAMINAN KESEHATAN MASYARAKAT MISKIN DI PROVINSI JAWA BARAT (ANALISIS DATA PWS KIA DAN JPSBK TAHUN 2004

    Directory of Open Access Journals (Sweden)

    Wahyu P. Nugraheni

    2012-11-01

    Full Text Available The Maternal Mortality Rate in Indonesia was 373/100.000 per live birth (SDKI 2002. It is the highest in South East Asia. The Infant Mortality Rate was 40/1000 per live birth, the highest compared among ASEAN countries. The Human Development Index In West Java year 2002 was 0.658 and at 17th rank out of 30 provinces which was better than East Java in which at 25th. But rank was higher compared with others provinces in Java-Bali: Banten, Bali, Central Java, DI Jogjakarta, and DKI Jakarta. The Jaminan Kesehatan Masyarakat Miskin (JKMM is an intervention program  to increase economic gap and to achieve higher coverage of childbirth care by midwives for the poor families. In the other side, there was no information on the influence of JKMM to coverage of childbirth care by midwives for the poor families, esspecially the information about moving up of childbirth care from traditional birth attendants (TBA to midwives. The research was an evaluation study with across sectional approach. The research was done at 3 Districts in West Java (Garut, Sumedang and Sukabumi. The data consist of secondary data (PWS KIA and primer data (by in-depth interview. The Bivariate Analysis was done on the secondary data to determine factors that related between independent variable and dependent variable. Results of the research showed that there were no significant different between coverage of childbirth care by midwives (LINAKES at health centers with the higher poor proportion people and the lower poor proportion people groups. It showed that the JKMM program not different in the coverage childbirth care by midwives between the poor people and the non­ poor people. The geographic factors (longer distance, cost of transportation, longer time from village to health center were significant different in childbirth care by midwives. The health centers with good geographic conditions had better coverages of childbirth by midwives compared with the health center with

  2. [Nutrition and health--favorable effect of wine and wine flavonoids on cardiovascular diseases].

    Science.gov (United States)

    van de Wiel, A

    2002-12-21

    Epidemiological studies have shown a favourable effect of moderate alcohol consumption with regard to atherosclerotic disorders. In addition to alcohol, wine contains a large number of other components including polyphenols. These polyphenols mainly originate from the skins and seeds of grapes and, because of differences in vinification, their variety and concentration is higher in red wine than in white wine. In vitro and ex vivo studies have shown that some of these polyphenols are able to slow down LDL-cholesterol oxidation, stimulate NO production, influence prostaglandin synthesis and inhibit platelet aggregation. However, little is known about their resorption, bioavailability and effectiveness in vivo. Since data from intervention studies with wine polyphenols are also lacking, no statement can yet be made about any clinically relevant effect of these components, in either red or white wine, in terms of cardiovascular diseases.

  3. Digital wine marketing: Social media marketing for the wine industry

    Directory of Open Access Journals (Sweden)

    Viana Natália Andrade

    2016-01-01

    Full Text Available The wine industry recognizes the increasingly relevant role of digital marketing as a valuable and appropriate tool to reach (adult consumers. This paper intends to trace a brief analysis about Digital Wine Marketing and Social Media Marketing contribution for the Wine Industry to increase brand awareness and sales and develop a short guidance to digital marketing as well. When consumers search for wine and wineries on internet they are bombarded with an massive volume of brand messages, meaning that delivering creative, polished content is key if a brand wants to capture people's attention. So, make a good wine is a important part of the work, but after this is necessary to give it the presentation it deserves, communicating accurately to consumers and have in mind that digital marketing activities are in a state of evolutionary development, where new trends are likely to occur rapidly and wineries have to adapt.

  4. Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine

    Directory of Open Access Journals (Sweden)

    Bruno Fedrizzi

    2011-01-01

    Full Text Available The aim of this study is to evaluate the impact of Botrytis cinerea, a noble rot, on the aroma components of Amarone, a dry red wine produced from withered grapes. A comparative analysis of wines obtained from manually selected healthy and botrytized grapes was done. Aroma analysis revealed that most compounds varied significantly according to the percentage of botrytized berries utilized. Botrytized wines contained less fatty acids and more fruity acetates than healthy wines. A positive correlation between the content of N-(3-methylbutylacetamide, sherry lactone and an unidentified compound and the level of fungal infection was also observed. The results indicate that noble rot can significantly modify important aroma components of Amarone wine.

  5. The comparison of pyrosequencing molecular Gram stain, culture, and conventional Gram stain for diagnosing orthopaedic infections.

    Science.gov (United States)

    Kobayashi, Naomi; Bauer, Thomas W; Tuohy, Marion J; Lieberman, Isador H; Krebs, Viktor; Togawa, Daisuke; Fujishiro, Takaaki; Procop, Gary W

    2006-08-01

    We have developed a combined real-time PCR and pyrosequencing assay that successfully differentiated the vast majority of gram-positive and gram-negative bacteria when bacterial isolates were tested. The purpose of this study was to evaluate this assay on clinical specimens obtained from orthopedic surgeries, and to prospectively compare the results of "molecular Gram stain" with culture and conventional direct Gram stain. Forty-five surgical specimens were obtained from patients who underwent orthopedic surgery procedures. The DNA was extracted and a set of broad-range PCR primers that targeted a part of the 16S rDNA gene was used for pan-bacterial PCR. The amplicons were submitted for pyrosequencing and the resulting molecular Gram stain characteristics were recorded. Culture and direct Gram staining were performed using standard methods for all cases. Surgical specimens were reviewed histologically for all cases that had a discrepancy between culture and molecular results. There was an 86.7% (39/45) agreement between the traditional and molecular methods. In 12/14 (85.7%) culture-proven cases of bacterial infection, molecular Gram stain characteristics were in agreement with the culture results, while the conventional Gram stain result was in agreement only for five cases (35.7%). In the 31 culture negative cases, 27 cases were also PCR negative, whereas 4 were PCR positive. Three of these were characterized as gram negative and one as gram positive by this molecular method. Molecular determination of the Gram stain characteristics of bacteria that cause orthopedic infections may be achieved, in most instances, by this method. Further studies are necessary to understand the clinical importance of PCR-positive/culture-negative results.

  6. Relationship between wine scores and visible-near-infrared spectra of Australian red wines.

    Science.gov (United States)

    Cozzolino, D; Cowey, G; Lattey, K A; Godden, P; Cynkar, W U; Dambergs, R G; Janik, L; Gishen, M

    2008-06-01

    Sensory analysis of wine involves the measurement, interpretation and understanding of human responses to the properties perceived by the senses such as sight, smell and taste. The sensory evaluation of wine is often carried out by wine judges, winemakers and technical staff, and allows characterization of the quality of the wine. However, this method is lengthy, expensive, and its results depend on panel training and the specific vocabulary used by the panel. A robust, rapid, unbiased and inexpensive method to assist in quality assessment purposes will therefore be beneficial for the modern wine industry. This study aims to investigate the relationship between sensory analysis, visible (VIS) and near-infrared (NIR) spectroscopy to assess sensory properties of commercial Australian wine varieties. For the purposes of this study 118 red wine samples (Cabernet Sauvignon, Shiraz, Pinot Noir, Tempranillo, Nebbiolo and blends) graded by a panel of experienced tasters and scored according to the Australian wine show system were scanned in transmission in the VIS and NIR range (400-2,500 nm). Partial least squares regression models were developed between the overall score given by the judges and the combined VIS-NIR spectra, using full cross validation (leave-one-out method). The results showed that NIR spectroscopy was able to predict wine quality scores in red wine samples (R = 0.61 and standard error of prediction of 0.81). The practical implication of this study is that instrumental methods such as VIS-NIR spectroscopy can be used to complement sensory analysis and can facilitate the task at early stages of product development, making high-throughput screening of novel products feasible or maintaining the consistency of the product.

  7. Wine tourism product clubs as a way to increase wine added value: the case of Spain

    Directory of Open Access Journals (Sweden)

    Francisco José Del Campo Gomis

    2010-06-01

    Full Text Available Francisco José Del Campo Gomis, David López Lluch, José Miguel Sales Civera, Asunción M Agulló Torres, Margarita Brugarolas, Mollá-Bauzá, África Martínez Poveda, Fermín Camacho de los Ríos, Antonio Miguel Nogués PedregalDepartament of Agrienvironmental Economics, Universidad Miguel Hernández, Campus Universitario de Orihuela-Desamparados, Orihuela (Alicante, SpainAbstract: The objective of this paper is to analyze how the wine tourism product clubs work in Spain and their importance for Spanish wine tourism. A tourism product club is a product development partnership established and led by the tourism industry stakeholders including small- and/or medium-sized companies. The group pools its resources to develop new marketready products or to increase the value of existing ones. Lodging companies, tour operators, administrators of tourism facilities, tourist associations, government, other companies of the sector and, even, nontourist companies can participate as members of a tourism product club. Following this model, wine tourism can contribute to create a wine tourism product club. In Spain the international promotion of tourist products is carried out through the Turespaña website. The wine tourism product club, The Wine Routes of Spain, is one of the wine tourism product clubs developed by the Spanish government. It is an ambitious project that began in 2001. Nevertheless, other Spanish regions have created more wine tourism product clubs in order to develop their own wine tourism industry such as “Divinum vitae – Where the pleasues are born” created in Castilla–La Mancha in 2006.Keywords: wine, tourism, product club, Spain

  8. Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines.

    Science.gov (United States)

    Mazauric, Jean-Paul; Salmon, Jean-Michel

    2005-07-13

    Wine aging on yeast lees is a traditional enological practice used during the manufacture of wines. This technique has increased in popularity in recent years for the aging of red wines. Although wine polyphenols interact with yeast lees to a limited extent, such interactions have a large effect on the reactivity toward oxygen of wine polyphenolic compounds and yeast lees. Various domains of the yeast cell wall are protected by wine polyphenols from the action of extracellular hydrolytic enzymatic activities. Polysaccharides released during autolysis are thought to exert a significant effect on the sensory qualities of wine. We studied the chemical composition of polyphenolic compounds remaining in solution or adsorbed on yeast lees after various contact times during the simulation of wine aging. The analysis of the remnant polyphenols in the wine indicated that wine polyphenols adsorption on yeast lees follows biphasic kinetics. An initial and rapid fixation is followed by a slow, constant, and saturating fixation that reaches its maximum after about 1 week. Only very few monomeric phenolic compounds remained adsorbed on yeast lees, and no preferential adsorption of low or high polymeric size tannins occurred. The remnant condensed tannins in the wine contained fewer epigallocatechin units than the initial tannins, indicating that polar condensed tannins were preferentially adsorbed on yeast lees. Conversely, the efficiency of anthocyanin adsorption on yeast lees was unrelated to its polarity.

  9. Inhibition of the Decrease of Volatile Esters and Terpenes During Storage of Wines and a Model Wine Medium by Wine Phenolic Extracts

    Directory of Open Access Journals (Sweden)

    Ioannis Lambropoulos

    2007-01-01

    Full Text Available The effect of red wine phenolic extracts on the stability of wine volatile esters and terpenes was examined. Muscat (white and Xinomavro (red wines were enriched with each extract at 120 or 200 mg/L, and stored in open bottles at 20 °C for 3 and 2.5 days, respectively. Moreover, a model wine medium containing isoamyl acetate, ethyl hexanoate and linalool was enriched with each extract at 100 mg/L, and stored in sealed bottles at 20 °C for 45–90 days. All samples were analysed for volatiles using SPME along with GC-MS analysis. Phenolic composition of wine extracts was determined using HPLC-DAD. No effect on the concentration of any volatiles was observed as a result of the addition of each extract in each wine or the model medium. A wine extract rich in phenolic acids and another one rich in anthocyanins and flavanols inhibited the decrease of volatile esters and terpenes in one or both wines and the model medium. Among them were several important for the aroma of wine such as ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and linalool. The results presented here indicate that wine phenolic acids, and anthocyanins or flavanols may be taken into account as potent inhibitors of the disappearance of volatile esters and terpenes in wines.

  10. Histological Stains: A Literature Review and Case Study.

    Science.gov (United States)

    Alturkistani, Hani A; Tashkandi, Faris M; Mohammedsaleh, Zuhair M

    2015-06-25

    The history of histology indicates that there have been significant changes in the techniques used for histological staining through chemical, molecular biology assays and immunological techniques, collectively referred to as histochemistry. Early histologists used the readily available chemicals to prepare tissues for microscopic studies; these laboratory chemicals were potassium dichromate, alcohol and the mercuric chloride to harden cellular tissues. Staining techniques used were carmine, silver nitrate, Giemsa, Trichrome Stains, Gram Stain and Hematoxylin among others. The purpose of this research was to assess past and current literature reviews, as well as case studies, with the aim of informing ways in which histological stains have been improved in the modern age. Results from the literature review has indicated that there has been an improvement in histopathology and histotechnology in stains used. There has been a rising need for efficient, accurate and less complex staining procedures. Many stain procedures are still in use today, and many others have been replaced with new immunostaining, molecular, non-culture and other advanced staining techniques. Some staining methods have been abandoned because the chemicals required have been medically proven to be toxic. The case studies indicated that in modern histology a combination of different stain techniques are used to enhance the effectiveness of the staining process. Currently, improved histological stains, have been modified and combined with other stains to improve their effectiveness.

  11. Discrimination of wine from grape cultivated in Japan, imported wine, and others by multi-elemental analysis.

    Science.gov (United States)

    Shimizu, Hideaki; Akamatsu, Fumikazu; Kamada, Aya; Koyama, Kazuya; Okuda, Masaki; Fukuda, Hisashi; Iwashita, Kazuhiro; Goto-Yamamoto, Nami

    2018-04-01

    Differences in mineral concentrations were examined among three types of wine in the Japanese market place: Japan wine, imported wine, and domestically produced wine mainly from foreign ingredients (DWF), where Japan wine has been recently defined by the National Tax Agency as domestically produced wine from grapes cultivated in Japan. The main objective of this study was to examine the possibility of controlling the authenticity of Japan wine. The concentrations of 18 minerals (Li, B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba, and Pb) in 214 wine samples were determined by inductively coupled-plasma mass spectrometry (ICP-MS) and ICP-atomic emission spectrometry (ICP-AES). In general, Japan wine had a higher concentration of potassium and lower concentrations of eight elements (Li, B, Na, Si, S, Co, Sr, and Pb) as compared with the other two groups of wine. Linear discriminant analysis (LDA) models based on concentrations of the 18 minerals facilitated the identification of three wine groups: Japan wine, imported wine, and DWF with a 91.1% classification score and 87.9% prediction score. In addition, an LDA model for discrimination of wine from four domestic geographic origins (Yamanashi, Nagano, Hokkaido, and Yamagata Prefectures) using 18 elements gave a classification score of 93.1% and a prediction score of 76.4%. In summary, we have shown that an LDA model based on mineral concentrations is useful for distinguishing Japan wine from other wine groups, and can contribute to classification of the four main domestic wine-producing regions of Japan. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  12. An exploration of loyalty determinants in Greek wine varieties

    DEFF Research Database (Denmark)

    Krystallis, Athanasios; Chrysochou, Polymeros

    or type of the wine variety per se does not constitute a particularly important loyalty component in the wines' marketing mix. Research limitations/implications: The wine category has always been one of the most The wine category has always been one of the most challenging product categories......Purpose: This paper aims to provide a deeper understanding of the market structure of red This paper aims to provide a deeper understanding of the market structure of red and white wines from Greek wine varieties and measure loyalty behaviour of frequent wine buyers in Greece. Design....../methodology: The study concerned measuring brand performance and loyalty of 4 The study concerned measuring brand performance and loyalty of 4 different Greek wine varieties. Based on stated preference data, basic brand performance measures are estimated through Juster purchase probabilities of brand choice. To measure...

  13. European consumers’ perception of moderate wine consumption on health

    Directory of Open Access Journals (Sweden)

    Riccardo Vecchio

    2017-06-01

    Full Text Available The present study examines the perceptions that French, Italian and Spanish consumers have about the possible health effects of what they consider to be a moderate wine consumption. Furthermore, it identifies whether the following factors positively or negatively influence consumer opinion – wine appreciation, environmental awareness, environmental labels, local legislation and media coverage. Perceptions were identified through an online survey of 1183 respondents. The respondents perceive wine as a rather healthy product if consumed moderately. Wine appreciation positively influences the perception of a healthy effect of moderate wine consumption. French policies advising constraints on wine consumption indirectly influence consumer opinion about the unhealthy effects caused by wine. French and Spanish consumers with high environmental awareness perceive a wine with an eco-label to be healthier than a conventional one.

  14. Different techniques for reducing alcohol levels in wine: A review⋆

    Directory of Open Access Journals (Sweden)

    Ozturk Burcu

    2014-01-01

    The aim of this review is to provide technical and practical information covering the outstanding techniques that may be used to adjust elevated alcohol concentration in wine and their effects on wine from the point of organoleptic characteristics view.

  15. Behaviour of Millenial wine consumers in southern Serbia

    Directory of Open Access Journals (Sweden)

    Radovanović Vladimir

    2017-01-01

    Full Text Available Consumer behaviour when purchasing wine is the result of a complementary operation of the large number of different factors, which may include economic, geographic, social, psychological, and other. Discovering consumer preferences for wine and their buying behavior would allow the application of an appropriate marketing strategy to increase the sales of wine. Special attention was given to one of the most promising new demographic segments that likes to buy – Millennial generation. The main purpose of this research is to find out if the wine attributes of the Millennials are different from other generations in southern Serbia. Results of this research are shown that when choosing wine, the quality of wine has the biggest impact on consumers, rather than others wine attributes. The paper also asserts that, the wine industry should particularly focus on marketing to Millennial age group, as this segment has a high willingness to experiment.

  16. Antimicrobial Effectiveness of Selected Vranac Wines Against Six ...

    African Journals Online (AJOL)

    glucoside and. Folin - Ciocalteu`s phenol reagent were supplied from Sigma Chemical Co. (St Louis, Mo, USA); used reagents were of analytical quality. Wines samples. Selected Vranac wines from vintage 2009, made from autochthonic Vranac V.

  17. Experimental evidence for the cardioprotective effects of red wine

    OpenAIRE

    Das, Samarjit; Santani, Dev D; Dhalla, Naranjan S

    2007-01-01

    Both epidemiological and experimental studies have revealed that intake of wine, particularly red wine, in moderation protects cardiovascular health; however, the experimental basis for such an action is not fully understood. Because all types of red wine contain varying amounts of alcohol and antioxidants, it is likely that the cardioprotective effect of red wine is due to both these constituents. In view of its direct action on the vascular smooth muscle cells, alcohol may produce coronary ...

  18. The Palm Wine Trade: Occupational and Health Hazards

    OpenAIRE

    L Mbuagbaw; SG Noorduyn

    2012-01-01

    The palm wine trade is an important economic activity for many tropical rural areas worldwide. In West Africa, palm wine holds high sociocultural and traditional values. Wine tappers often climb very tall trees with rudimentary equipment to harvest palm sap and risk severe injuries in the event of a fall. Furthermore, the wine quickly ferments beyond the desired taste and alcohol content, reducing the market power of these tappers. Therefore, to maximize benefits or to enhance shelf life, a v...

  19. The synergies of the Italian wine and tourism sectors

    Directory of Open Access Journals (Sweden)

    Fabio Gaetano Santeramo

    2017-06-01

    We analyse the synergic relations between the domestic tourism in Italy and wine industry exploring data on flows of domestic tourism among the Italian regions and key indicators for the wine industry. The region of origin of tourists is a determining factor in the choice of destination; we also highlight the role of customer loyalty. The political implications are relevant: institutions and political actors could exploit the synergies between the tourism and the wine industries by promoting excellence in wine.

  20. Model for voluntary wine and alcohol consumption in rats.

    Science.gov (United States)

    Arola, L; Roig, R; Cascón, E; Brunet, M J; Fornós, N; Sabaté, M; Raga, X; Batista, J; Salvadó, M J; Bladé, C

    1997-08-01

    It has been suggested that moderate consumption of ethanol and wine has a protective effect on human health. Animal models used to date for alcohol consumption can not mimic real situations in humans because the consumption is forced and/or excessive. The present study proposes to determine the effects of a voluntary and ad lib consumption model more similar to that of human behavior. Male Wistar rats had free access to either standard diet and water or the same diet plus red wine, sweet wine, or a solution equivalent to red wine (13.5% ethanol) or to sweet wine (20% ethanol + 130 g/L sucrose) for 30 days or 6 months. Daily wine consumption was 15.8 +/- 0.9 and 2.0 +/- 0.2 ml/day for sweet and red wines, respectively. The consumption of each of the alcoholic solutions was similar to that of the wine they were simulating. Drinking wine or ethanol did not affect food and water intakes or growth rate. Plasma metabolites were not substantially affected by consumption of wine or ethanol. Although moderate and high wine consumption did not change the activity of plasma marker enzymes of tissue damage, the consumption of the 2 alcoholic solutions caused a long-term increase in the activity of aspartate aminotransferase. It seems that wine consumption protects the organism from hepatic lesions induced by ethanol alone.

  1. Danish Consumer Preferences for Wine and the Impact of Involvement

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros; Brunbjerg Jørgensen, Jacob

    choosing wine. We further measured consumer level of purchase involvement and we compared their preferences between high and low involvement groups. Findings: Our results show that Danish wine consumers mainly rely on previous experience with wine. Conversely, alcohol content and marketing actions (e...

  2. Zero additives preservation of Raphia palm wine | Dioha ...

    African Journals Online (AJOL)

    Palm wine obtained from Raphia palm (Raphia hookeri) in Ayingba, Kogi State, Nigeria, was pasteurized through zero addition of preservative and placed on the shelf for 6 months. After 6 months, another sample of palm wine obtained from the same area was fetched and comparative analysis was carried out on both wine ...

  3. 27 CFR 26.222 - Still wines containing carbon dioxide.

    Science.gov (United States)

    2010-04-01

    ... carbon dioxide. 26.222 Section 26.222 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From the Virgin Islands § 26.222 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine...

  4. 27 CFR 26.52 - Still wines containing carbon dioxide.

    Science.gov (United States)

    2010-04-01

    ... carbon dioxide. 26.52 Section 26.52 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From Puerto Rico § 26.52 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine; except...

  5. Decrease of radioactive contamination by official wine-making procedures

    International Nuclear Information System (INIS)

    Foerstel, H.; Steffens, W.

    1993-01-01

    A contamination with strontium may be lowered by precipitation as tartaric acid complex, a contamination with cesium or cobalt by precipitation of hexacyanoferrates, both accepted wine-making techniques. Contaminated must was obtained both by addition of nuclides to products from the wine harvest or better by growing wine plants on contaminated soils. (orig.) [de

  6. New Proposals for the Design of Integrated Online Wine Industry ...

    African Journals Online (AJOL)

    monolingual online wine dictionary commissioned by the Burgundian wine industry, offers vari- ... number of word lists, glossaries, and online wine dictionaries of varying qual- ity. ...... Kopenhagener Beiträge zur Germanistischen Linguistik 25: 5-21. ... graphical Theory with Particular Focus on Learner's Lexicography.

  7. The South African wine industry: Insights survey 2013

    CSIR Research Space (South Africa)

    Blok, T

    2013-09-01

    Full Text Available PwC’s 2013 South African wine industry insights survey explores some of the issues facing local wine businesses, specifically those evident from the financial results of the 2012 harvest, human resource management practices in the industry and wine...

  8. 27 CFR 19.26 - Tax on wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Tax on wine. 19.26 Section... THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Taxes Gallonage Taxes § 19.26 Tax on wine. (a) Imposition of tax. A tax is imposed by 26 U.S.C. 5041 or 7652 on wine (including imitation, substandard, or...

  9. 27 CFR 26.67 - Bond, Form 2897-Wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bond, Form 2897-Wine. 26... Liquors and Articles in Puerto Rico Bonds § 26.67 Bond, Form 2897—Wine. Where a proprietor intends to withdraw, for purpose of shipment to the United States, wine of Puerto Rican manufacture from bonded...

  10. 27 CFR 28.132 - Responsibility for return of wine.

    Science.gov (United States)

    2010-04-01

    ... of wine. 28.132 Section 28.132 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Withdrawal of Wine Without... Customs Bonded Warehouse, or Transportation to a Manufacturing Bonded Warehouse Return of Wines to Bonded...

  11. 27 CFR 27.140 - Certification requirements for wine.

    Science.gov (United States)

    2010-04-01

    ... for wine. 27.140 Section 27.140 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Importer's Records and Reports Other Records § 27.140 Certification requirements for wine. (a) Definitions...

  12. 77 FR 16671 - Labeling Imported Wines With Multistate Appellations

    Science.gov (United States)

    2012-03-22

    ... were suggested by domestic wine industry members. ATF decided to allow multistate appellations ``in...-2010-0007; T.D. TTB-101; Re: Notice No. 110] RIN 1513-AB58 Labeling Imported Wines With Multistate.... SUMMARY: The Alcohol and Tobacco Tax and Trade Bureau is amending the wine labeling regulations to allow...

  13. Guest Editorial: Resveratrol-enhanced wine

    Directory of Open Access Journals (Sweden)

    Philip A Norrie

    2009-06-01

    Full Text Available Philip A NorrieGeneral Medical Practitioner, Elanora Heights, NSW, AustraliaMan has been drinking wine for the last 9,000 years and the medical profession has been using it as a medicine for the past 5,000 years, making it man’s oldest medicine. The greatest doctors and scientists of the past have sung its praises. Hippocrates (Greek physician and father of modern medicine, 460–370 BC said “Wine is fit for man in a wonderful way provided it is taken with good sense by the sick as well as the healthy”. Pliny the Elder (Roman scientist and historian, 23–79 said “In vino sanitas – in wine there is health” and Paracelsus (German physician and father of modern pharmacology, 1493–1541 said “Whether wine is a nourishment, medicine or poison is a matter of dosage”, while Louis Pasteur (French scientist, 1822–1895 referred to wine as “The most healthful and hygienic of beverages”. I refer to it as the thinking person’s health drink.

  14. Colorimetric Sensor Array for White Wine Tasting

    Directory of Open Access Journals (Sweden)

    Soo Chung

    2015-07-01

    Full Text Available A colorimetric sensor array was developed to characterize and quantify the taste of white wines. A charge-coupled device (CCD camera captured images of the sensor array from 23 different white wine samples, and the change in the R, G, B color components from the control were analyzed by principal component analysis. Additionally, high performance liquid chromatography (HPLC was used to analyze the chemical components of each wine sample responsible for its taste. A two-dimensional score plot was created with 23 data points. It revealed clusters created from the same type of grape, and trends of sweetness, sourness, and astringency were mapped. An artificial neural network model was developed to predict the degree of sweetness, sourness, and astringency of the white wines. The coefficients of determination (R2 for the HPLC results and the sweetness, sourness, and astringency were 0.96, 0.95, and 0.83, respectively. This research could provide a simple and low-cost but sensitive taste prediction system, and, by helping consumer selection, will be able to have a positive effect on the wine industry.

  15. Colorimetric Sensor Array for White Wine Tasting.

    Science.gov (United States)

    Chung, Soo; Park, Tu San; Park, Soo Hyun; Kim, Joon Yong; Park, Seongmin; Son, Daesik; Bae, Young Min; Cho, Seong In

    2015-07-24

    A colorimetric sensor array was developed to characterize and quantify the taste of white wines. A charge-coupled device (CCD) camera captured images of the sensor array from 23 different white wine samples, and the change in the R, G, B color components from the control were analyzed by principal component analysis. Additionally, high performance liquid chromatography (HPLC) was used to analyze the chemical components of each wine sample responsible for its taste. A two-dimensional score plot was created with 23 data points. It revealed clusters created from the same type of grape, and trends of sweetness, sourness, and astringency were mapped. An artificial neural network model was developed to predict the degree of sweetness, sourness, and astringency of the white wines. The coefficients of determination (R2) for the HPLC results and the sweetness, sourness, and astringency were 0.96, 0.95, and 0.83, respectively. This research could provide a simple and low-cost but sensitive taste prediction system, and, by helping consumer selection, will be able to have a positive effect on the wine industry.

  16. Flavoured Wine – Fad, Fashion or Trend?

    Directory of Open Access Journals (Sweden)

    Wilson Damien

    2016-01-01

    With this divergence between publicity and market behaviour being echoing across the globe, wine producers need to be able to determine whether a new category represents an opportunity to consider a strategic change in business direction. Although publicity has been shown to effect a change in wine consumer behaviour, the conditions surrounding a new wine category's growth from fad, trend and fashion are analysed for the purpose of strategic management. This study extends findings from historical narratives through the use of empirical evidence from both European and New World wine markets. The evidence is contrasted with a contemporary phenomenological experience expressed by influencers within both of those markets, as a means to illustrate the disparity between the contemporary appeal of popular publicity, and the challenges faced by wine producers having to respond to the market reality. This study illustrates that implementing strategic decisions on whether to engage in a new trend, depends on the innovative category being consistent with existing strategy and able to impact the market without reliance on external publicity.

  17. 222Rn in wine cellars in Hungary

    International Nuclear Information System (INIS)

    Csige, I.; Hunyadi, I.; Szerbin, P.; Juhasz, L.

    2004-01-01

    We measured seasonal average 222 Rn activity concentrations in the air of 60 wine cellars in the Tokajhegyalja and Villany wine regions of Hungary using Radamon type etched track radon detectors. The exposure period was 3 months, matching the seasons of 2003-2004. We also used an ionization chamber-type continuous 222 Rn-monitor (AlphaGUARD PQ222, Genitron Instruments, Germany) to study temporal variations of 222 Rn activity concentration in a selected wine cellar in the Tokajhegyalja wine region. This instruments also recorded temperature, atmospheric pressure and relative humidity data. The etched track detector data revealed that the 222 Rn activity concentrations in the air of wine cellars spread over a wide range, from the ambient outdoor concentration of 6 Bq.m -3 up to 6 kBq.m -3 characteristic of natural caves. The temporal variation of 222 Rn activity concentration in the air of the selected cellar varied inversely with the variation of the atmospheric pressure. Earlier we observed similar phenomena in natural karstic caves connected to the surface with vertical shafts only. This suggests that relatively large volume of pore space of the embedding rock communicates with the volume of the cellar induced by the variation of the atmospheric pressure

  18. Applications of radiation within the wine industry

    International Nuclear Information System (INIS)

    Wilson, K.J.; Moran, G.; Boreham, D.

    2003-01-01

    The objective was to test the feasibility of taint removal in industrial wines through the use of radiation. The process used the cobalt-60 source in the McMaster University Nuclear Reactor. When wine, composed mainly of water (∼87%), alcohol (∼10%), acid (∼2%), and anthrocyanins/tannins (∼0.1%), is irradiated, water molecules are hydrolyzed generating free radicals in solution. These free radicals are oxidizing agents that will oxidize other molecules in the wine. The focus has been a specific taint introduced into 2000-2001 vintages by the Asian lady-bird beetle (Harmonia Axyridis) whose population has increased dramatically of late. This taint - thought to be a methoxy-pyrazine - is detectable by taste in 1-2 parts per trillion (ppt). Preliminary sensory evaluation has shown that radiation dramatically improves tainted wines by eliminating the lady beetle taint. Chemical tests have indicated that radiation is acting as an oxidizing agent, reducing levels of SO 2 (introduced into wines to prevent oxidation) by nearly 40-70%. Research ongoing involves the detection of the taint (the implicated methoxy-pyrazine) by mass spectrometry as a taint assessment tool, and an indicator that radiation has removed the taint

  19. Using Data Mining for Wine Quality Assessment

    Science.gov (United States)

    Cortez, Paulo; Teixeira, Juliana; Cerdeira, António; Almeida, Fernando; Matos, Telmo; Reis, José

    Certification and quality assessment are crucial issues within the wine industry. Currently, wine quality is mostly assessed by physicochemical (e.g alcohol levels) and sensory (e.g. human expert evaluation) tests. In this paper, we propose a data mining approach to predict wine preferences that is based on easily available analytical tests at the certification step. A large dataset is considered with white vinho verde samples from the Minho region of Portugal. Wine quality is modeled under a regression approach, which preserves the order of the grades. Explanatory knowledge is given in terms of a sensitivity analysis, which measures the response changes when a given input variable is varied through its domain. Three regression techniques were applied, under a computationally efficient procedure that performs simultaneous variable and model selection and that is guided by the sensitivity analysis. The support vector machine achieved promising results, outperforming the multiple regression and neural network methods. Such model is useful for understanding how physicochemical tests affect the sensory preferences. Moreover, it can support the wine expert evaluations and ultimately improve the production.

  20. Ethylidene-bridged Flavan-3-ols in red wine and correlation with wine age.

    Science.gov (United States)

    Drinkine, Jessica; Lopes, Paulo; Kennedy, James A; Teissedre, Pierre-Louis; Saucier, Cedric

    2007-07-25

    Condensed tannins are responsible for astringency and bitterness and participate in the color stability of red wines. During wine making and aging, they undergo chemical changes including, for example, acetaldehyde-induced polymerization. Following this study, the ethylidene-bridged flavan-3-ols were monitored in different vintage wines made from grapes collected in the same vineyard in three wineries in Bordeaux, Pauillac, and Saint Julien. Flavan-3-ol ethylidene bridges were quantified by wine 2,2'-ethylidenediphloroglucinol (EDP) phloroglucinolysis. This method was based upon the analysis of EDP, a product formed after acid-catalyzed cleavage of wine flavan-3-ols in the presence of excess phloroglucinol. The flavan-3-ol ethylidene bridges were then compared to flavan-3-ol contents (phloroglucinolysis), phenolic contents, and color measurements. Low amounts of flavan-3-ol ethylidene bridges (0.8-2.5 mg L(-1)) were quantified in wines. Flavan-3-ol ethylidene bridges represent less than 4% of flavan-3-ol bonds, but the proportion of these linkages relative to native interflavan bonds increased with wine age. This proportion correlated with pigmented polymers.

  1. What Drives Local Wine Expenditure in Kentucky, Ohio, Tennessee and Pennsylvania? A Consumer Behavior and Wine Market Segmentation Analysis

    OpenAIRE

    Deng, Xueting; Woods, Timothy

    2014-01-01

    This study explores wine expenditure driven factors for consumers in the United States by employing a four-state consumer behaviors study. A market segmentation method is applied to investigate spending patterns of wine consumers in Pennsylvania, Ohio, Kentucky, and Tennessee. Determinants including market segmentation measurements, lifestyle factors and demographic variables are investigated and compared for their significance in driving local wine expenditure, local wine purchase probabilit...

  2. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

    OpenAIRE

    Kai Chen; Carlos Escott; Iris Loira; Juan Manuel del Fresno; Antonio Morata; Wendu Tesfaye; Fernando Calderon; Santiago Benito; Jose Antonio Suárez-Lepe

    2016-01-01

    Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In th...

  3. Polyphenolic and aroma profile of Vranec wines fermented with isolated yeasts from Tikveš wine area

    OpenAIRE

    Ivanova, Violeta; Mitrev, Sasa; Karov, Ilija; Dimovska, Violeta; Ilieva, Fidanka; Balabanova, Biljana; Kovacevik, Biljana

    2013-01-01

    Wine contains a number of polyphenolic constituents classified as flavonoids and non-flavonoids that play a major role in enology. They contribute to wine sensory characteristics, especially colour, flavor and astringency and therefore, to the differences between red and white wines. On the other hand, wine aroma is a one of its most important characteristics produced by a complex balance of different groups of volatile compounds, belonging to alcohols, esters, aldehydes, lactones, terpenes, ...

  4. Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production

    OpenAIRE

    Saltman Y; Johnson TE; Wilkinson KL; Bastian SEP

    2015-01-01

    Yaelle Saltman, Trent E Johnson, Kerry L Wilkinson, Susan EP Bastian Department of Wine and Food, School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, Adelaide, SA, Australia. Abstract: Additives are routinely used in food and wine production to enhance product quality and/or prevent spoilage. Compared with other industries, the wine industry is only permitted to use a limited number of additives. Whereas flavor additives are often used to intensify the aroma and f...

  5. Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production

    Directory of Open Access Journals (Sweden)

    Saltman Y

    2015-11-01

    Full Text Available Yaelle Saltman, Trent E Johnson, Kerry L Wilkinson, Susan EP Bastian Department of Wine and Food, School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, Adelaide, SA, Australia. Abstract: Additives are routinely used in food and wine production to enhance product quality and/or prevent spoilage. Compared with other industries, the wine industry is only permitted to use a limited number of additives. Whereas flavor additives are often used to intensify the aroma and flavor of foods and beverages, the addition of flavorings to wine contravenes the legal definition of wine. Given the current legislation, it is perhaps not surprising that the potential use of food additives in wine production has not been explored. This study therefore investigated Australian wine consumers' acceptance of and attitudes toward the use of additives in food and wine production. Consumers (n=1,031 were segmented based on their self-reported wine knowledge (ie, subjective knowledge. Using these ratings, low (n=271, medium (n=528, and high (n=232 knowledge segments were identified. Consumers considered natural flavorings and colors, and additives associated with health benefits (eg, vitamins, minerals, and omega 3 fatty acids, to be acceptable food additives, irrespective of their level of wine knowledge. In contrast, the use of winemaking additives, even commonly used and legally permitted additives such as tartaric acid, preservatives, oak chips, and tannins, were considered far less acceptable, particularly, by less knowledgeable consumers. Surprisingly, natural flavorings were considered more acceptable than currently used winemaking additives. Consumers were therefore asked to identify the flavors they would most prefer in white and red wines. Fruit flavors featured prominently in consumer responses, eg, lemon and apple for white wines and blackcurrant and raspberry for red wines, but vanilla and/or chocolate, ie, attributes typically

  6. Analysis of the Wine Experience Tourism Based on Experience Economy: A Case for Changyu Wine Tourism in China

    OpenAIRE

    Min Wei

    2013-01-01

    The characteristics embodied in the experience economy are that production and consumption is a twin process and experience is the process “products”. Wine tourism to a way of life we pursue and increasingly becoming a way of forming personal development and lifestyle. It is precisely these factors prompted the inevitable link between tourism and wine. In this context, world wine production capacity is relative to the spending power of the high-speed development, promoting wines Chamber of ve...

  7. Adapting the wine industry in China to climate change: Challenges and opportunities

    OpenAIRE

    Li, Yuanbo; Bardaji de Azcarate, Isabel

    2017-01-01

    Recently, China has become an exciting wine consumer market and one of the most important wine producers. China?s domestic wine industry is in the enviable position of contributing approximately 70 % of the total wine consumed with a 1.36 billion population market and the second largest world economy. Current studies of the Chinese wine industry are mostly focused on the wine market. However, global climate change, which affects the quantity, quality and distribution of wine, will have a stro...

  8. Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae.

    Science.gov (United States)

    Bellon, Jennifer R; Schmid, Frank; Capone, Dimitra L; Dunn, Barbara L; Chambers, Paul J

    2013-01-01

    Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment.

  9. Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae.

    Directory of Open Access Journals (Sweden)

    Jennifer R Bellon

    Full Text Available Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade, has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment.

  10. Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces cerevisiae Wine Yeast and Saccharomyces mikatae

    Science.gov (United States)

    Bellon, Jennifer R.; Schmid, Frank; Capone, Dimitra L.; Dunn, Barbara L.; Chambers, Paul J.

    2013-01-01

    Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment. PMID:23614011

  11. Modified Genta triple stain for identifying Helicobacter pylori.

    OpenAIRE

    el-Zimaity, H M; Wu, J; Graham, D Y

    1999-01-01

    AIM: To evaluate whether lead nitrate could replace uranyl nitrate in the Genta stain for H pylori without sacrificing the advantages of the triple stain (Steiner silver impregnation combined with Alcian blue and haematoxylin/eosin (H&E)). METHODS: A comparison was made in 16 specimens between the original triple stain and the revised version. One pathologist evaluated all sections. RESULTS: Direct substitution of lead nitrate for uranium nitrate produced well stained organisms without interf...

  12. Utility of Modified Ultrafast Papanicolaou Stain in Cytological Diagnosis.

    Science.gov (United States)

    Sinkar, Prachi; Arakeri, Surekha Ulhas

    2017-03-01

    Need for minimal turnaround time for assessing Fine Needle Aspiration Cytology (FNAC) has encouraged innovations in staining techniques that require lesser staining time with unequivocal cell morphology. The standard protocol for conventional Papanicolaou (PAP) stain requires about 40 minutes. To overcome this, Ultrafast Papanicolaou (UFP) stain was introduced which reduces staining time to 90 seconds and also enhances the quality. However, reagents required for this were not easily available hence, Modified Ultrafast Papanicolaou (MUFP) stain was introduced subsequently. To assess the efficacy of MUFP staining by comparing the quality of MUFP stain with conventional PAP stain. FNAC procedure was performed by using 10 ml disposable syringe and 22-23 G needle. Total 131 FNAC cases were studied which were lymph node (30), thyroid (38), breast (22), skin and soft tissue (24), salivary gland (11) and visceral organs (6). Two smears were prepared and stained by MUFP and conventional PAP stain. Scores were given on four parameters: background of smears, overall staining pattern, cell morphology and nuclear staining. Quality Index (QI) was calculated from ratio of total score achieved to maximum score possible. Statistical analysis using chi square test was applied to each of the four parameters before obtaining the QI in both stains. Students t-test was applied to evaluate the efficacy of MUFP in comparison with conventional PAP stain. The QI of MUFP for thyroid, breast, lymph node, skin and soft tissue, salivary gland and visceral organs was 0.89, 0.85, 0.89, 0.83, 0.92, and 0.78 respectively. Compared to conventional PAP stain QI of MUFP smears was better in all except visceral organ cases and was statistically significant. MUFP showed clear red blood cell background, transparent cytoplasm and crisp nuclear features. MUFP is fast, reliable and can be done with locally available reagents with unequivocal morphology which is the need of the hour for a cytopathology set-up.

  13. Discriminative staining methods for the nervous system: luxol fast blue--periodic acid-Schiff--hematoxylin triple stain and subsidiary staining methods.

    Science.gov (United States)

    Goto, N

    1987-09-01

    This paper describes a new series of staining methods which can discriminatively demonstrate every structure of the nervous system, including axons and capillaries, in animal and human materials. Methods described in this paper consist of one primary stain, luxol fast blue-periodic acid Schiff-hematoxylin (LPH) and six different subsidiary staining methods. The LPH triple stain can precisely differentiate the following structures: neurons (Nissl bodies, cytoplasm, nuclear membrane and nucleolus), various kinds of nuclei (glia, ependyma, endothelium, leucocyte, connective tissue, etc.), myelin sheaths, neuronal processes (axons and dendrites), reacted glial cell bodies (protoplasmic astrocytes, foamy cells, etc.), blood vessels (arteries, veins and capillaries), meninges, intervening connective tissue, erythrocytes, lipofuscin granules, amyloid bodies, and others. Subsidiary staining methods are also described briefly. Applications are discussed in the context of staining technology and neuromorphological research.

  14. A healthy indulgence? Wine consumers and the health benefits of wine

    OpenAIRE

    Lindsey M. Higgins; Erica Llanos

    2015-01-01

    Heart disease is the leading cause of death in the US. Moderate red wine consumption has been linked to a reduction in the risk of death by heart disease and heart attack by 30–50%. With about 600,000 people dying from heart disease in the US each year, red wine has become increasingly popular among health conscious consumers. Wine is often touted for its potential health benefits, but to what extent is “health” a factor when consumers make their consumption decisions for alcoholic beverages?...

  15. PIXE determination of Pb in wine

    Energy Technology Data Exchange (ETDEWEB)

    Kocsonya, A.; Guguianu, O.; Demeter, I.; Hollos-Nagy, Katalin; Kovacs, I.; Szokefalvi-Nagy, Z. E-mail: sznagy@rmki.kfki.hu

    2002-04-01

    The permissible level of the Pb content in wine varies in the range of 200-300 {mu}g/l in different countries. These values are below the detection limit for standard PIXE spectrometry. Initiated by an intercomparison action of The International Measurement Evaluation Programme (IMEP, Geel, Belgium), an attempt was made to lower the detection limit of PIXE without introducing any additional chemical steps. Wine samples of 5 ml were gradually condensed below an infrared lamp and 8 {mu}l aliquots were taken from time to time and pipetted onto filter paper. The samples were analysed by standard PIXE technique, with the analyte addition method used for calibration. A detection limit of about 50 ppb was finally achieved. Comparing this value to the permissible levels, this simple and fast technique can be used for screening purposes. As an application, the lead content of three Hungarian market wines was also measured.

  16. Fermentation and Characterization of Pitaya Wine

    Science.gov (United States)

    Gong, Xiao; Yang, Yaxuan; Ma, Lina; Peng, Shaodan; Lin, Mao

    2017-12-01

    Juice was extracted from pitaya pulp. After fermentation, the wine produced contained 11.2% vol (v/v) alcohol, total sugar content is 7.3g/L, 7.8% °Brix, the content of titratable acid and amino acid nitrogen are 2.34 g/L and 0.46 g/L, respectively. Dragon fruit wine of the communist party of detect aroma components is 56 kinds, content is more than 0.5%, 17 kinds, 9 esters are among those kinds, 5 kinds alcohol, there are 2 kinds of acids, one kind of alkanes. The physicochemical characteristics of wines produced from pitaya is attractive, with unique flavor and rich nutritional value, which makes it widely accepted and even liked.

  17. STUDY ON PROMOTING WINE BRANDS ONLINE

    Directory of Open Access Journals (Sweden)

    Nicoleta CRISTACHE

    2014-06-01

    Full Text Available The aim of the present paper is to emphasize the role and importance of social media as a powerful wine promotion instrument. The necessity of approaching this issue is justified by the fact that we live in a Google-centric world and that companies’ marketing strategy as well as their content must constantly adapt to the online searching and information gathering behaviour. To this purpose, our research efforts concentrated on examining the top ten wine producers in Romania, pointing out that corporate rigor supports effective web-sites and social media accounts for wine producers. Form the marketing management perspective, the development of a model to assess the web-site and social media account is highly required as it is useful for winemaking companies. From the academic perspective, it aims at identifying the correlation between the behaviour of modern consumer and the social media impact on all aspects of life.

  18. PIXE determination of Pb in wine

    International Nuclear Information System (INIS)

    Kocsonya, A.; Guguianu, O.; Demeter, I.; Hollos-Nagy, Katalin; Kovacs, I.; Szokefalvi-Nagy, Z.

    2002-01-01

    The permissible level of the Pb content in wine varies in the range of 200-300 μg/l in different countries. These values are below the detection limit for standard PIXE spectrometry. Initiated by an intercomparison action of The International Measurement Evaluation Programme (IMEP, Geel, Belgium), an attempt was made to lower the detection limit of PIXE without introducing any additional chemical steps. Wine samples of 5 ml were gradually condensed below an infrared lamp and 8 μl aliquots were taken from time to time and pipetted onto filter paper. The samples were analysed by standard PIXE technique, with the analyte addition method used for calibration. A detection limit of about 50 ppb was finally achieved. Comparing this value to the permissible levels, this simple and fast technique can be used for screening purposes. As an application, the lead content of three Hungarian market wines was also measured

  19. Spectrochemical determination of lead in wines

    Directory of Open Access Journals (Sweden)

    DRAGAN MARKOVIC

    2000-06-01

    Full Text Available The determination of lead in wines of different origin was performed by means of atomic emission spectroscopy with argon stabilized DC. U-shaped arc and electrothermal atomic absorption spectrometry. The comparison of the results obtained by the direct and standard addition method has indicated the presence of a depressive effect of the complex organic matrix. The effect is avoided successfully by mineralization, as well as by dissolution of the samples. Thus, a relative simple but precise and sensitive method involving the application of a stabilized arc and photoelectric detection with time integration of the emission signals is recommended for the determination of low concentrations of lead in wines. The complex organic matrix was investigated by recording the IR spectra of different wine fractions.

  20. 7 CFR 28.442 - Middling Yellow Stained Color.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 2 2010-01-01 2010-01-01 false Middling Yellow Stained Color. 28.442 Section 28.442... Stained Color. Middling Yellow Stained Color is American Upland cotton which in color is deeper than Middling Tinged Color. [57 FR 34498, Aug. 5, 1992] below color grade cotton ...

  1. 7 CFR 28.441 - Strict Middling Yellow Stained Color.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 2 2010-01-01 2010-01-01 false Strict Middling Yellow Stained Color. 28.441 Section... Strict Middling Yellow Stained Color. Strict Middling Yellow Stained Color is color which is deeper than that of Strict Middling Tinged Color. [57 FR 34498, Aug. 5, 1992] ...

  2. CD3 immunohistochemical staining in diagnosis of lymphocytic colitis

    DEFF Research Database (Denmark)

    Fiehn, Anne-Marie Kanstrup; Engel, Ulla; Holck, Susanne

    2016-01-01

    and eosin (HE) stainings were available. At the second assessment, a supplementary CD3 immunohistochemical staining was also available. The aim was to evaluate whether a supplementary CD3 would increase the diagnostic agreement among pathologists, and whether a CD3 stain would change the diagnosis based...

  3. Cashew wine vinegar production: alcoholic and acetic fermentation

    OpenAIRE

    Silva, M. E.; Torres Neto, A. B.; Silva, W. B.; Silva, F. L. H.; Swarnakar, R.

    2007-01-01

    Cashew wine of demi-sec grade was produced in a stirred batch reactor. The kinetic parameters obtained for cashew wine fermentation were Y X/S=0.061, Y P/S=0.3 and µmax=0.16 h-1. The yield and the productivity of cashew wine were 57.7% and 0.78 g/Lh respectively. A 2² factorial experimental design was used for the cashew wine vinegar fermentation optimization study. The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent v...

  4. ROMANIAN WINE TRADE IN THE PERIOD 2007-2013

    Directory of Open Access Journals (Sweden)

    Raluca Georgiana LADARU

    2014-12-01

    Full Text Available The paper is based on a research that aimed to analyze the wine exports of Romania by top destination countries in the period 2007-2013. The research method was based on statistical interpretations of the trade data provided by International Trade Center. In value terms the Romanian wine exports increased each year during this period, the main export destination being Germania, United Kingdom and China. Spain was the main exporter of wine for Romania, this country taking advantage of reduced Romanian wine production and Romanian domestic market potential for wine sales.

  5. Beer, wine, spirits and subjective health.

    Science.gov (United States)

    Grønbaek, M; Mortensen, E L; Mygind, K; Andersen, A T; Becker, U; Gluud, C; Sørensen, T I

    1999-11-01

    To examine the association between intake of different types of alcoholic beverages and self reported subjective health. Cross sectional health survey with assessment of intake of beer, wine and spirits (at last non-weekend day), smoking habits, social networks, physical activity, body mass index, educational level, presence of chronic disease, and self reported health. WHO Copenhagen Healthy City Survey, Denmark. 4113 men and 7926 women aged 18 to 100 years. Of the 12,039 subjects, 8680 reported their health as optimal, and 3359 reported a suboptimal health. After controlling for the covariates, the relation between total alcohol intake and the proportion reporting suboptimal health was J shaped. Heavy drinkers of any of the three types of alcoholic beverages had a higher prevalence of suboptimal health than non-drinkers. However, only light (1-2 glasses of wine yesterday) and moderate (3-5) wine drinkers had significantly lower odds ratios for suboptimal health--0.72 (95% confidence limits; 0.56 to 0.92) and 0.65 (0.49 to 0.87), respectively--when compared with non-wine drinkers. Moderate beer or spirits drinkers did not differ significantly from non-drinkers of these beverages with regard to prevalence of suboptimal health. Consistently, beer preference drinkers had an odds ratio of 1.50 (1.25 to 1.80) for suboptimal health compared with wine preference drinkers. A light to moderate wine intake is related to good self perceived health, whereas this is not the case for beer and spirits. The causal relations creating this association are unknown and should be considered when interpreting the relation between different types of alcoholic beverages and subsequent morbidity and mortality.

  6. Impact of Xanthylium Derivatives on the Color of White Wine.

    Science.gov (United States)

    Bührle, Franziska; Gohl, Anita; Weber, Fabian

    2017-08-19

    Xanthylium derivatives are yellow to orange pigments with a glyoxylic acid bridge formed by dimerization of flavanols, which are built by oxidative cleavage of tartaric acid. Although their structure and formation under wine-like conditions are well established, knowledge about their color properties and their occurrence and importance in wine is deficient. Xanthylium cations and their corresponding esters were synthesized in a model wine solution and isolated via high-performance countercurrent chromatography (HPCCC) and solid phase extraction (SPE). A Three-Alternative-Forced-Choice (3-AFC) test was applied to reveal the color perception threshold of the isolated compounds in white wine. Their presence and color impact was assessed in 70 different wines (58 white and 12 rosé wines) by UHPLC-DAD-ESI-MS n and the storage stability in wine was determined. The thresholds in young Riesling wine were 0.57 mg/L (cations), 1.04 mg/L (esters) and 0.67 mg/L (1:1 ( w / w ) mixture), respectively. The low thresholds suggest a possible impact on white wine color, but concentrations in wines were below the threshold. The stability study showed the degradation of the compounds during storage under several conditions. Despite the low perception threshold, xanthylium derivatives might have no direct impact on white wine color, but might play a role in color formation as intermediate products in polymerization and browning.

  7. Influence of radiation processing of grapes on wine quality

    International Nuclear Information System (INIS)

    Gupta, Sumit; Padole, Rupali; Variyar, Prasad S.; Sharma, Arun

    2015-01-01

    Grapes (Var. Shiraz and Cabernet) were subjected to radiation processing (up to 2 kGy) and wines were prepared and matured (4 months, 15 °C). The wines were analyzed for chromatic characteristics, total anthocyanin (TA), phenolic (TP) and total antioxidant (TAC) content. Aroma of wines was analyzed by GC/MS and sensory analysis was carried out using descriptive analysis. TA, TP and TAC were 77, 31 and 37 percent higher for irradiated (1500 Gy) Cabernet wines, while irradiated Shiraz wines demonstrated 47, 18 and 19 percent higher TA, TP and TAC, respectively. HPLC-DAD analysis revealed that radiation processing of grapes resulted in increased extraction of phenolic constituents in wine with no qualitative changes. No major radiation induced changes were observed in aroma constituents of wine. Sensory analysis revealed that 1500 Gy irradiated samples had higher fruity and berry notes. Thus, radiation processing of grapes resulted in wines with improved organoleptic and antioxidant properties. - Highlights: • Grapes were subjected to radiation processing before wine making. • Wines from irradiated grapes had higher antioxidant and phenolics compared to control. • HPLC analysis confirmed improved extraction of phenolics due to radiation processing. • Aroma profile and sensory quality of control and irradiated wines were similar

  8. Grape and wine culture in Georgia, the South Caucasus

    Directory of Open Access Journals (Sweden)

    Maghradze David

    2016-01-01

    Full Text Available In 2014, the National Wine Agency of the Republic of Georgia initiated a three-year “Research Project for the study of Georgian Grapes and Wine Culture. Through collaborative research by Georgian and foreign institutions and researchers, the project aims to: stimulate research of Georgian viticulture and viniculture, through the lens of the country with the earliest tradition of grape domestication and winemaking; and to reconstruct the continuous development of viticulture and wine culture through time. The project advances the study of grape and wine culture by utilizing a multidisciplinary approach, including: archaeology, history, ethnography, molecular genetics, biomolecular archaeology, palaeobotany, ampelography, enology, climatology and other scientific fields. These studies are diachronic in their approach, beginning with the oldest Neolithic civilizations, to present day, creating a holistic understanding of the continuity and complexity of Georgian Wine Culture to help popularize Georgian Wine throughout the global wine market.

  9. Does behaviour of heavy and light wine buyers differ?

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros; Lockshin, Larry; Habenschuss, Sarah

    and contribution to a brand’s sales, light wine buyers comprise an important target group for small share wine brands. Winemakers of small brands should acknowledge this fact, trying to meet expectations of light buyers as well. In addition, direct marketing strategies could be adapted for each group individually......Purpose: The aim of this paper is to explore the differences in behaviour between heavy and light wine buyers. This is conducted by comparing heavy and light buyers of wine in terms of their repertoires including the size, purchase frequency and market shares across brands, as well as loyalty...... exhibited towards particular wine attributes. Design/methodology/approach: Using panel data of wine purchases in the UK for each buyer group (light and heavy) market shares and loyalty to wine attributes were examined. The polarisation index φ (phi) was used as a measure of loyalty. Findings: The light...

  10. Free radical scavenging properties of some wine probes

    International Nuclear Information System (INIS)

    Stasko, A.; Liptakova, M.; Malik, F.

    1999-01-01

    There are preliminary results of investigation of scavenging properties of 8 probes of Slovak wines (consisting of one reference, 3 probes of white wine and 4 probes of red wine). According to the literature so far, wine probes contain paramagnetic species (Mn 2+ , characterised with sextet spectrum, and a singlet line around g=2,00). In our probes we observed Mn 2+ signals, but no significant evidence for a single line of free radical was found. We can conclude that Mn 2+ content in the red wines is generally higher than in the white ones. Further, we investigated the scavenging activities of the probes adding solution of dinitropicryl hydrazyl (DPPH-stable radical) to them. Their ability to terminate free radicals resulted in the decrease of the final DPPH concentrations in the probes. The red wines have significantly higher capability to scavenge free radicals than the probes of white wines. (authors)

  11. Centrifuge-operated specimen staining method and apparatus

    Science.gov (United States)

    Clarke, Mark S. F. (Inventor); Feeback, Daniel L. (Inventor)

    1999-01-01

    A method of staining preselected, mounted specimens of either biological or nonbiological material enclosed within a staining chamber where the liquid staining reagents are applied and removed from the staining chamber using hypergravity as the propelling force. In the preferred embodiment, a spacecraft-operated centrifuge and method of diagnosing biological specimens while in orbit, characterized by hermetically sealing a shell assembly. The assembly contains slide stain apparatus with computer control therefor, the operative effect of which is to overcome microgravity, for example on board an International Space Station.

  12. Effect of wine inhibitors on free pineapple stem bromelain activity in a model wine system.

    Science.gov (United States)

    Esti, Marco; Benucci, Ilaria; Liburdi, Katia; Garzillo, Anna Maria Vittoria

    2011-04-13

    The influence of potential inhibitors, naturally present in wine, on the activity of stem bromelain was investigated in order to evaluate the applicability of this enzyme for protein stabilization in white wine. Bromelain proteolytic activity was tested against a synthetic substrate (Bz-Phe-Val-Arg-pNA) in a model wine system after adding ethanol, sulfur dioxide (SO(2)), skin, seed, and gallic and ellagic tannins at the average range of their concentration in wine. All the inhibitors of stem bromelain activity tested turned out to be reversible. Ethanol was a competitive inhibitor with a rather limited effect. Gallic and ellagic tannins have no inhibitory effect on stem bromelain activity, while both seed and skin tannins were uncompetitive inhibitors. The strongest inhibition effect was revealed for sulfur dioxide, which was a mixed-type inhibitor for the enzyme activity. This study provides useful information relative to a future biotechnological application of stem bromelain in winemaking.

  13. A letter by the Regional Editor for Oceania: China and wine: Its impact on the global wine trade

    OpenAIRE

    Larry Lockshin

    2014-01-01

    China׳s growing wine consumption is having a major effect on the global trade in wine. Growing awareness and consumption of grape-based wine in China has moved from a small number of very wealthy and often older buyers to an increasing number of younger, middle-class consumers. In this editorial, I will explore some of the effects I think this growing market is having on the wine trade and how this shapes the future research agenda for wine business related to China.

  14. Hirschsprung's disease diagnosis: Comparison of immunohistochemical, hematoxilin and eosin staining

    Science.gov (United States)

    Memarzadeh, Mehrdad; Talebi, Ardeshir; Edalaty, Masod; Hosseinpour, Mehrdad; Vahidi, Nasrin

    2009-01-01

    Background: The diagnosis of Hirschsprung's disease (HD) is based on the absence of ganglion cells. In hemotoxilin and eosin (H and E) as well as acetylcholine esterase staining there are limitations in the diagnosis of immature ganglion cells in neonates. Methods: In this prospective study, 54 biopsies taken from suspected HD patients (five mucosal specimens and 49 full thickness specimens) were studied. In the laboratory, after preparing sections of paraffin embedded tissues, H and E staining slides were compared with immunohistochemical (IHC) staining including: S100, NSE, CD117, CD56, Cathepsin D, Vimentin, BCL2, GFAP, Synaptophysin and chromogranin. Results: The study revealed 30 negative (absence of ganglion cells) cases (55.5%), 17 positive cases (31.04%) and seven suspected cases (12.9%) of ganglion cells on the H and E staining. On IHC staining with CD56 and Cathepsin D, all of the 17 positive cases detected through H and E, were confirmed for having ganglion cells and out of 30 cases reported negative on H and E staining, 28(93.3%) were reported negative and two (6.7%) positive by IHC staining. Of the seven suspected cases H and E staining), IHC staining detectedganglion cells only in five slides; two remained negative. Conclusions: IHC staining using CD56 and Cathepsin D improved the accuracy of diagnosis in HD when used in addition to H and E staining technique, especially for negative or suspicious slides. PMID:20671847

  15. Comparative Analysis of Total Phenolic Content in Sea Buckthorn Wine and Other Selected Fruit Wines

    OpenAIRE

    Bharti Negi; Gargi Dey

    2009-01-01

    This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product was 689 mg GAE/L. Investigation of influence of bottle ageing on the sea buckthorn wine showed a sl...

  16. Wine glass size and wine sales: a replication study in two bars.

    Science.gov (United States)

    Pechey, Rachel; Couturier, Dominique-Laurent; Hollands, Gareth J; Mantzari, Eleni; Zupan, Zorana; Marteau, Theresa M

    2017-08-01

    Wine glass size may influence perceived volume and subsequently purchasing and consumption. Using a larger glass to serve the same portions of wine was found to increase wine sales by 9.4% (95% CI 1.9, 17.5) in a recent study conducted in one bar. The current study aimed to replicate this previous work in two other bars using a wider range of glass sizes. To match the previous study, a repeated multiple treatment reversal design, during which wine was served in glasses of the same design but different sizes, was used. The study was conducted in two bars in Cambridge, England, using glass sizes of 300, 370, 510 ml (Bar 1) and 300 and 510 ml (Bar 2). Customers purchased their choice of a 750 ml bottle, or standard UK measures of 125, 175 or 250 ml of wine, each of which was served with the same glass. Bar 1 Daily wine volume (ml) purchased was 10.5% (95% CI 1.0, 20.9) higher when sold in 510 ml compared to 370 ml glasses; but sales were not significantly higher with 370 ml versus 300 ml glasses (6.5%, 95% CI -5.2, 19.6). Bar 2 Findings were inconclusive as to whether daily wine purchased differed when using 510 ml versus 300 ml glasses (-1.1%, 95% CI -12.6, 11.9). These results provide a partial replication of previous work showing that introducing larger glasses (without manipulating portion size) increases purchasing. Understanding the mechanisms by which wine glass size influences consumption may elucidate when the effect can be expected and when not. Trial registration This study is a replication study, based on the procedure set out in the trial registration for the study that it attempts to replicate (ISRCTN registry: ISRCTN12018175).

  17. 27 CFR 24.290 - Removal of wine as distilling material.

    Science.gov (United States)

    2010-04-01

    ... or the distilled spirits plant. (b) Special natural wine. Unmarketable special natural wine may be removed to a distilled spirits plant for use as distilling material in the production of wine spirits (but... removal. If wine spirits produced from special natural wine contain any flavor characteristics of the...

  18. Measuring success of a wine festival: is it really that simple ...

    African Journals Online (AJOL)

    One of the country's largest wine festivals, the Wacky Wine Festival, is held annually in Robertson, South Africa. Forty-eight wine farms participate actively in the Robertson Valley that forms part of the wine route and festival, which makes this wine festival unique. This paper presents the results of a survey that was ...

  19. 27 CFR 27.42a - Still wines containing carbon dioxide.

    Science.gov (United States)

    2010-04-01

    ... carbon dioxide. 27.42a Section 27.42a Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... On Imported Distilled Spirits, Wines, and Beer Wines § 27.42a Still wines containing carbon dioxide. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine; except...

  20. 27 CFR 24.91 - Conveyance of untaxpaid wine or spirits.

    Science.gov (United States)

    2010-04-01

    ... wine or spirits. 24.91 Section 24.91 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Conveyance of Wine Or Spirits on Wine Premises § 24.91 Conveyance of untaxpaid wine or spirits. Untaxpaid...

  1. 27 CFR 19.532 - Withdrawals of spirits for use in wine production.

    Science.gov (United States)

    2010-04-01

    ... use in wine production. 19.532 Section 19.532 Alcohol, Tobacco Products and Firearms ALCOHOL AND... Withdrawals Withdrawal of Spirits Without Payment of Tax § 19.532 Withdrawals of spirits for use in wine production. Wine spirits may be withdrawn to a bonded wine cellar without payment of tax for use in wine...

  2. 27 CFR 24.245 - Use of carbon dioxide in still wine.

    Science.gov (United States)

    2010-04-01

    ... still wine. 24.245 Section 24.245 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.245 Use of carbon dioxide in still wine. The addition of carbon dioxide to (and retention in) still wine...

  3. Aroma release in the oral cavity after wine intake is influenced by wine matrix composition.

    Science.gov (United States)

    Esteban-Fernández, Adelaida; Muñoz-González, Carolina; Jiménez-Girón, Ana; Pérez-Jiménez, María; Pozo-Bayón, María Ángeles

    2018-03-15

    The aim of this study has been to investigate if wine matrix composition might influence the interaction between odorants and oral mucosa in the oral cavity during a "wine intake-like" situation. Aroma released after exposing the oral cavity of three individuals to different wines (n=12) previously spiked with six target aromas was followed by an -in vivo intra-oral SPME approach. Results showed a significant effect of wine matrix composition on the intra-oral aroma release of certain odorants. Among the wine matrix parameters, phenolic compounds showed the largest impact. This effect was dependent on their chemical structure. Some phenolic acids (e.g. hippuric, caffeic) were associated to an increase in the intra-oral release of certain odorants (e.g. linalool, β-ionone), while flavonoids showed the opposite effect, decreasing the intra-oral release of aliphatic esters (ethyl hexanoate). This work shows for the first time, the impact of wine composition on oral-mucosa interactions under physiological conditions. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties.

    Science.gov (United States)

    Schelezki, Olaf J; Šuklje, Katja; Boss, Paul K; Jeffery, David W

    2018-09-01

    This study extends previous work on Cabernet Sauvignon wines of lowered alcohol concentrations produced by pre-fermentatively substituting proportions of juice from an overripe crop with "green harvest wine" or water to adjust initial sugar concentrations. Resulting wines were assessed for their volatile compositions and sensory characteristics to evaluate the suitability of this winemaking approach to managing wine alcohol concentrations in warm viticulture regions. Wines from water or green harvest wine substitution were also compared to wines of similar alcohol content produced from earlier harvested grapes. Implementation of water substitution in particular resulted in minor alterations of wine volatile composition compared to the control, and positive aroma and flavour characteristics were preserved. However, overripe sensory attributes such as 'hotness' and 'port wine' were conserved whereas they were absent in wines of similar alcohol level made from earlier harvested grapes, thereby emphasising the relevance of grape (over)maturity when producing lower alcohol wines. Copyright © 2018 Elsevier Ltd. All rights reserved.

  5. Electrostatic control of the coffee stain effect

    Science.gov (United States)

    Wray, Alex; Papageorgiou, Demetrios; Sefiane, Khellil; Matar, Omar

    2013-11-01

    The ``coffee stain effect,'' as first explained by Deegan et al. 1997, has received a great deal of attention amongst modellers and experimentalists in recent years, perhaps due in part to its obvious casual familiarity. However, it maintains interest because of its intriguing reliance on an interplay of a trio of effects: contact line pinning, inhomogeneous mass flux, and resulting capillarity-driven flow. What is more, the effect, and especially its suppression or reversal, find applications in fields as diverse as sample recovery, mass spectroscopy and the printing of Organic LEDs. We examine the motion a nanoparticle-laden droplet deposited on a precursor film, incorporating the effects of capillarity, concentration-dependent rheology, together with a heated substrate and resultant mass flux and Marangoni effects. We allow the substrate to act as an electrode and incorporate a second electrode above the droplet. The potential difference together with a disparity in electrical properties between the two regions results in electrical (Maxwell) stresses at the interface. We show via lubrication theory and via direct numerical simulations that the ring effect typically observed may be suppressed or augmented via appropriate use of electric fields. EPSRC DTG

  6. Erbium doped stain etched porous silicon

    International Nuclear Information System (INIS)

    Gonzalez-Diaz, B.; Diaz-Herrera, B.; Guerrero-Lemus, R.; Mendez-Ramos, J.; Rodriguez, V.D.; Hernandez-Rodriguez, C.; Martinez-Duart, J.M.

    2008-01-01

    In this work a simple erbium doping process applied to stain etched porous silicon layers (PSLs) is proposed. This doping process has been developed for application in porous silicon solar cells, where conventional erbium doping processes are not affordable because of the high processing cost and technical difficulties. The PSLs were formed by immersion in a HF/HNO 3 solution to properly adjust the porosity and pore thickness to an optimal doping of the porous structure. After the formation of the porous structure, the PSLs were analyzed by means of nitrogen BET (Brunauer, Emmett and Teller) area measurements and scanning electron microscopy. Subsequently, the PSLs were immersed in a saturated erbium nitrate solution in order to cover the porous surface. Then, the samples were subjected to a thermal process to activate the Er 3+ ions. Different temperatures and annealing times were used in this process. The photoluminescence of the PSLs was evaluated before and after the doping processes and the composition was analyzed by Fourier transform IR spectroscopy

  7. Red Wine, Resveratrol and Atrial Fibrillation

    Science.gov (United States)

    Garavaglia, Juliano; Marcadenti, Aline

    2017-01-01

    Atrial fibrillation (AF) is a common cardiac arrhythmia that is associated with increased risk for cardiovascular disease and overall mortality. Excessive alcohol intake is a well-known risk factor for AF, but this correlation is less clear with light and moderate drinking. Besides, low doses of red wine may acutely prolong repolarization and slow cardiac conduction. Resveratrol, a bioactive polyphenol found in grapes and red wine, has been linked to antiarrhythmic properties and may act as an inhibitor of both intracellular calcium release and pathological signaling cascades in AF, eliminating calcium overload and preserving the cardiomyocyte contractile function. However, there are still no clinical trials at all that prove that resveratrol supplementation leads to improved outcomes. Besides, no observational study supports a beneficial effect of light or moderate alcohol intake and a lower risk of AF. The purpose of this review is to briefly describe possible beneficial effects of red wine and resveratrol in AF, and also present studies conducted in humans regarding chronic red wine consumption, resveratrol, and AF. PMID:29084143

  8. Red Wine, Resveratrol and Atrial Fibrillation

    Directory of Open Access Journals (Sweden)

    Laura Siga Stephan

    2017-10-01

    Full Text Available Atrial fibrillation (AF is a common cardiac arrhythmia that is associated with increased risk for cardiovascular disease and overall mortality. Excessive alcohol intake is a well-known risk factor for AF, but this correlation is less clear with light and moderate drinking. Besides, low doses of red wine may acutely prolong repolarization and slow cardiac conduction. Resveratrol, a bioactive polyphenol found in grapes and red wine, has been linked to antiarrhythmic properties and may act as an inhibitor of both intracellular calcium release and pathological signaling cascades in AF, eliminating calcium overload and preserving the cardiomyocyte contractile function. However, there are still no clinical trials at all that prove that resveratrol supplementation leads to improved outcomes. Besides, no observational study supports a beneficial effect of light or moderate alcohol intake and a lower risk of AF. The purpose of this review is to briefly describe possible beneficial effects of red wine and resveratrol in AF, and also present studies conducted in humans regarding chronic red wine consumption, resveratrol, and AF.

  9. Red Wine Polyphenols and Vascular Function

    NARCIS (Netherlands)

    I.P.G. Botden (Ilse)

    2012-01-01

    textabstractHippocrates, the father of modern medicine, said many centuries ago: “let food be your medicine.” Today, this quote still shows its value, amongst others by the !nding that red wine consumption attributes to a healthy life style, reducing the risk to develop cardiovascular diseases.

  10. Red Wine, Resveratrol and Atrial Fibrillation.

    Science.gov (United States)

    Stephan, Laura Siga; Almeida, Eduardo Dytz; Markoski, Melissa Medeiros; Garavaglia, Juliano; Marcadenti, Aline

    2017-10-30

    Atrial fibrillation (AF) is a common cardiac arrhythmia that is associated with increased risk for cardiovascular disease and overall mortality. Excessive alcohol intake is a well-known risk factor for AF, but this correlation is less clear with light and moderate drinking. Besides, low doses of red wine may acutely prolong repolarization and slow cardiac conduction. Resveratrol, a bioactive polyphenol found in grapes and red wine, has been linked to antiarrhythmic properties and may act as an inhibitor of both intracellular calcium release and pathological signaling cascades in AF, eliminating calcium overload and preserving the cardiomyocyte contractile function. However, there are still no clinical trials at all that prove that resveratrol supplementation leads to improved outcomes. Besides, no observational study supports a beneficial effect of light or moderate alcohol intake and a lower risk of AF. The purpose of this review is to briefly describe possible beneficial effects of red wine and resveratrol in AF, and also present studies conducted in humans regarding chronic red wine consumption, resveratrol, and AF.

  11. Climate Change and Global Wine Quality

    Energy Technology Data Exchange (ETDEWEB)

    Jones, G.V. [Department of Geography, Southern Oregon University, 1250 Siskiyou Blvd, Ashland, Oregon, 97520 (United States); White, M.A. [Department of Aquatic, Watershed, and Earth Resources, Utah State University, Logan, Utah, 84322 (United States); Cooper, O.R. [Cooperative Institute for Research in Environmental Sciences CIRES, University of Colorado/NOAA Aeronomy Laboratory, Boulder, Colorado, 80305 (United States); Storchmann, K. [Department of Economics, Yale University, New Haven, Connecticut, 06520 (United States)

    2005-12-01

    From 1950 to 1999 the majority of the world's highest quality wine-producing regions experienced growing season warming trends. Vintage quality ratings during this same time period increased significantly while year-to-year variation declined. While improved winemaking knowledge and husbandry practices contributed to the better vintages it was shown that climate had, and will likely always have, a significant role in quality variations. This study revealed that the impacts of climate change are not likely to be uniform across all varieties and regions. Currently, many European regions appear to be at or near their optimum growing season temperatures, while the relationships are less defined in the New World viticulture regions. For future climates, model output for global wine producing regions predicts an average warming of 2C in the next 50 yr. For regions producing high-quality grapes at the margins of their climatic limits, these results suggest that future climate change will exceed a climatic threshold such that the ripening of balanced fruit required for existing varieties and wine styles will become progressively more difficult. In other regions, historical and predicted climate changes could push some regions into more optimal climatic regimes for the production of current varietals. In addition, the warmer conditions could lead to more poleward locations potentially becoming more conducive to grape growing and wine production.

  12. Wine Resveratrol: From the Ground Up

    Directory of Open Access Journals (Sweden)

    Luigi Bavaresco

    2016-04-01

    Full Text Available The ability of the grapevine to activate defense mechanisms against some pathogens has been shown to be linked to the synthesis of resveratrol and other stilbenes by the plant (inducible viniferins. Metabolized viniferins may also be produced or modified by extracellular enzymes released by the pathogen in an attempt to eliminate undesirable toxic compounds. Because of the important properties of resveratrol, there is increasing interest in producing wines with higher contents of this compound and a higher nutritional value. Many biotic and abiotic elicitors can trigger the resveratrol synthesis in the berries, and some examples are reported. Under the same elicitation pressure, viticultural and enological factors can substantially affect the resveratrol concentration in the wine. The production of high resveratrol-containing grapes and wines relies on quality-oriented viticulture (suitable terroirs and sustainable cultural practices and winemaking technologies that avoid degradation of the compound. In general, the oenological practices commonly used to stabilize wine after fermentation do not affect resveratrol concentration, which shows considerable stability. Finally the paper reports on two sirtuin genes (SIRT expressed in grapevine leaves and berries and the role of resveratrol on the deacetylation activity of the encoded enzymes.

  13. Progress in authentication of food and wine

    Science.gov (United States)

    Authentication of foods, wines and beverages for varietal, country- (or region-) of-origin, and processing conditions is becoming of increasing concern to consumers and regulators both in the U.S. and internationally. As markets become more globalized and foods and beverages are sourced from many lo...

  14. Wine Traceability with Rare Earth Elements

    Directory of Open Access Journals (Sweden)

    Maurizio Aceto

    2018-03-01

    Full Text Available The traceability of foodstuffs is now a relevant aspect of the food market. Scientific research has been devoted to addressing this issue by developing analytical protocols in order to find the link between soil and food items. In this view, chemical parameters that can act as soil markers are being sought. In this work, the role of rare earth elements (REEs as geochemical markers in the traceability of red wine is discussed. The REE distribution in samples from each step of the wine making process of Primitivo wine (produced in Southern Italy was determined using the highly sensitive inductively coupled plasma-mass spectrometry (ICP-MS technique. Samples analyzed include grapes, must, and wine samples after every step in the vinification process. The resulting data were compared to the REE distribution in the soil, revealing that the soil fingerprint is maintained in the intermediate products up to and including grape must. Fractionation occurs thereafter as a consequence of further external interventions, which tends to modify the REE profile.

  15. Herbicide residues in grapes and wine.

    Science.gov (United States)

    Ying, G G; Williams, B

    1999-05-01

    The persistence of several common herbicides from grapes to wine has been studied. Shiraz, Tarrango and Doradillo grapes were separately sprayed with either norflurazon, oxyfluorfen, oxadiazon or trifluralin-persistent herbicides commonly used for weed control in vineyards. The dissipation of the herbicides from the grapes was followed for 28 days following treatment. Results showed that norflurazon was the most persist herbicide although there were detectable residues of all the herbicides on both red and white grapes at the end of the study period. The penetration of herbicides into the flesh of the grapes was found to be significantly greater for white grapes than for red grapes. Small-lot winemaking experiments showed that norflurazon persisted at levels close to the initial concentration through vinification and into the finished wine. The other herbicides degraded, essentially via first-order kinetics, within the period of "first fermentation" and had largely disappeared after 28 days. The use of charcoal together with filter pads, or with diatomaceous earth was shown to be very effective in removing herbicide residues from the wine. A 5% charcoal filter removed more than 96% of the norflurazon persisting in the treated wine.

  16. Modern methods of wine quality analysis

    Directory of Open Access Journals (Sweden)

    Галина Зуфарівна Гайда

    2015-06-01

    Full Text Available  In this paper physical-chemical and enzymatic methods of quantitative analysis of the basic wine components were reviewed. The results of own experiments were presented for the development of enzyme- and cell-based amperometric sensors on ethanol, lactate, glucose, arginine

  17. Hybridization of Palm Wine Yeasts ( Saccharomyces Cerevisiae ...

    African Journals Online (AJOL)

    Haploid auxotrophic strains of Saccharomyces cerevisiae were selected from palm wine and propagated by protoplast fusion with Brewers yeast. Fusion resulted in an increase in both ethanol production and tolerance against exogenous ethanol. Mean fusion frequencies obtained for a mating types ranged between 8 x ...

  18. Trace elements in wine and other beverages

    International Nuclear Information System (INIS)

    Eschnauer, H.

    1974-01-01

    Survey of the mostly physical methods of analysis (e.g. activation analysis) for the dectection of trace elements in wine and in other alcoholic and non-alcoholic beverages as well as for detection of radioactivity (natural and man-made) in these beverages. (HP) [de

  19. LIFE CYCLE OF A WINE BRAND

    Directory of Open Access Journals (Sweden)

    Viktoriia Paziuk

    2015-11-01

    Full Text Available The aim of the work is to determine the life cycle of the wine brand, the development of ways to improve its effectiveness at different stages of the life cycle. Being scientifically informed of the existence of the life cycle of the brand allows modern enterprises to enhance their competitive position in the market and take advantage of the acquired differences in order to attract more attention from consumers. Methods. The study is based on scientific methods of research of economic phenomena: the dialectic, abstract logical (in the exercise of theoretical generalizations to the definition of the concept of «life cycle of the perpetrator of the brand, a scientific abstraction, comparison and ordering (the study of factors influencing the life cycle of the perpetrator of the brand and the factors influencing a choice of products for consumers, statistical and problem-chronological (the study of the requirements of the brand in a changing consumer preferences, logical generalization (in determining the social and ethical functions guilty brand. Results. The stages of the life cycle of the wine brand, which take into account its characteristics and form its social and ethical functions. Describing the requirements for the wine brand in the changing tastes and preferences of consumers. Specification of wine promotion of the brand in an increasingly competitive environment. Preconditions have been set for a new wine brand. The practical significance. The brand always increases the value of the product and its entry into new markets, as well as reduces the time to attract consumers. Possibility to ensure the growth of the brand in a declining market; building market share in a highly competitive environment; marketing innovative products in order to create a new sales strategy. After all, to gain and maintain the popularity of a certain product, one must personalize it with giving associations and a way to provide it with distinctive features. Only

  20. Distribution alternatives for a small wine-producer

    Directory of Open Access Journals (Sweden)

    Radka Šperková

    2010-01-01

    Full Text Available Distribution can be defined as a way of goods from producer to consumer. In wine production industry there exist several distribution channels, through which wine is distributed to the final consumer. Aim of this paper is to identify and compare advantages and disadvantages of particular distribution channels for wine sales related to a small wine-producer.Distribution of wine to the final consumer is done through dealers represented by retail chains, specialized wine-shops, hotels, and restaurants. In a smaller scale it is done through internet sales, own outlets and wine auctions. According to the research of Focus agency, Marketing & Social Research, done in 2009, customers buy wine mostly in retail chains and decide on sort and quality of wine directly at the moment of purchase. Selection is based except wine quality also on the shape of the bottle, etiquette, and also cork (consumers explicitly prefer cork, and the screw top rather discourages. Certain part of customers – specifically those, who are more acquainted with wine – buy wine in special wine-shops. The research shows a decrease of direct wine-sales.When using services of independent trade organizations, producers have to control the intensity of commercial activities and knowledge of technical characteristics of products. Small wine producers, though, do not have to use this distribution channel, and can focus only on direct sales. For some small wine producers, specifically those operating in the areas with an extended possibility for wine-tourism, this channel can be more suitable and effective than using retail chains. This way of distribution does not require extensive start-up investments, it is directly dependent on producers own effort, and can be done as a supplementary activity to the main source of income.Regardless the particular choice of a distribution channel by a small wine producer it is necessary to be judged not only from the viewpoint of its advantages and

  1. Selenium speciation profiles in biofortified sangiovese wine.

    Science.gov (United States)

    Fontanella, Maria Chiara; D'Amato, Roberto; Regni, Luca; Proietti, Primo; Beone, Gian Maria; Businelli, Daniela

    2017-09-01

    Biofortification is an agronomic-based strategy, utilized by farmers, to produce selenium (Se)-enriched food products that may help reduce dietary deficiencies of Se occurring throughout susceptible regions of the world. The foliar exposure route application ensures a high efficiency of Se assimilation by the plant since it does not depend on root-to-shoot translocation. In this study we treated grapevines of Sangiovese variety in the pre-flowering period with sodium selenate (100mg Se L -1 ). Se content was measured in leaves, fruit at harvest time and in wine respectively in treated and not treated samples with ICP-MS. At harvest, a higher amount of Se in the treated leaves compared to untreated ones was found, 16.0±3.1mgkg -1 dry weight (dw) against 0.17±0.006mgkg -1 dw in the untreated ones. The treated grapes had a content of Se of 0.800±0.08mgkg -1 dw, while that untreated one 0.065±0.025mgkg -1 dw. Immediately after the malolactic fermentation, the wine obtained from treated and untreated vines had a Se content of 0.620±0.09mg Se L -1 and 0.024±0.010mg Se L -1 respectively. In our case the percentage of inorganic Se is 26% of the total Se in the untreated wine, while in Se enriched wine this percentage increase to 47.5% of the total Se. The Se(VI) was the inorganic chemical form more present in enriched wine, probably due to foliar application with selenate. Distributions of Se species suggested being careful to the choice of the enrichment solutions to promote a balanced distribution of different chemical forms, perhaps favouring the accumulation of organic forms. Copyright © 2016 Elsevier GmbH. All rights reserved.

  2. Phenolic Analysis and Theoretic Design for Chinese Commercial Wines' Authentication.

    Science.gov (United States)

    Li, Si-Yu; Zhu, Bao-Qing; Reeves, Malcolm J; Duan, Chang-Qing

    2018-01-01

    To develop a robust tool for Chinese commercial wines' varietal, regional, and vintage authentication, phenolic compounds in 121 Chinese commercial dry red wines were detected and quantified by using high-performance liquid chromatography triple-quadrupole mass spectrometry (HPLC-QqQ-MS/MS), and differentiation abilities of principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were compared. Better than PCA and PLS-DA, OPLS-DA models used to differentiate wines according to their varieties (Cabernet Sauvignon or other varieties), regions (east or west Cabernet Sauvignon wines), and vintages (young or old Cabernet Sauvignon wines) were ideally established. The S-plot provided in OPLS-DA models showed the key phenolic compounds which were both statistically and biochemically significant in sample differentiation. Besides, the potential of the OPLS-DA models in deeper sample differentiating of more detailed regional and vintage information of wines was proved optimistic. On the basis of our results, a promising theoretic design for wine authentication was further proposed for the first time, which might be helpful in practical authentication of more commercial wines. The phenolic data of 121 Chinese commercial dry red wines was processed with different statistical tools for varietal, regional, and vintage differentiation. A promising theoretical design was summarized, which might be helpful for wine authentication in practical situation. © 2017 Institute of Food Technologists®.

  3. WINE TOURISM IN WESTERN MOLDOVA - TO A FUTURE ALSACE?

    Directory of Open Access Journals (Sweden)

    Mihaela MANEA

    2015-06-01

    Full Text Available Wine tourism has emerge as a form of redinamization, recovery of wine products. It was necessary such a tourism form for the wine-growing regions to assert in this tourist industry through landscapes as well as the products offered. Countries like France, Italy and Spain are already among the most definitive statement in this area, being basically those that outline the so-called Old World of the wine tourism domain. This is due to a long history of viticulture, terroir, winemaking method and cultural heritage. Romania is also on the wine countries list being part of the top ten countries according to the hierarchy made by OIV. Wine tourism started to come also in Romania, increasingly more wineries adopting wine recovery forms through tourism. It is adopting foreign models of wine tourism but keeping the local specific. Thus Moldova, the largest wine region began to adapt some wine tourism development models and this article will demonstrate whether this model is beneficial for Moldova.

  4. 87Sr/86Sr from rock and soil into vine and wine

    International Nuclear Information System (INIS)

    Horn, P.; Schaaf, P.; Holbach, B.; Hoelzl, S.; Eschnauer, H.

    1993-01-01

    For provenance assignments of wines strontium isotope ratios can be used because soils from different wine-growing regions, and hence the wines grown there, each show specific ratios. Some successful applications are demonstrated. (orig.)

  5. Efficacy test of a toothpaste in reducing extrinsic dental stain

    Science.gov (United States)

    Agustanti, A.; Ramadhani, S. A.; Adiatman, M.; Rahardjo, A.; Callea, M.; Yavuz, I.; Maharani, D. A.

    2017-08-01

    This clinical trial compared the external dental stain reduction achieved by tested toothpaste versus placebo in adult patients. In this double-blind, parallel, randomised clinical trial, 45 female volunteers with a mean age of 20 years old were included. All study subjects front teeth were topically applicated with Silver Diamine Fluoride (SDF) to create external dental stains. Subjects were randomized into test (n=22) and control (n=23) groups. Toothpastes were used for two days to analyse the effects of removing external stains on the labial surfaces of all anterior teeth. VITA Easyshade Advance 4.0 was used to measure dental extrinsic stains changes. The analysis showed statistically significant efficacy of the tested toothpaste in reducing external dental stain caused by SDF, comparing to the placebo toothpaste, after one and two days of usage. The tested toothpaste was effective in reducing dental stain.

  6. Post-staining electroblotting for efficient and reliable peptide blotting.

    Science.gov (United States)

    Lee, Der-Yen; Chang, Geen-Dong

    2015-01-01

    Post-staining electroblotting has been previously described to transfer Coomassie blue-stained proteins from polyacrylamide gel onto polyvinylidene difluoride (PVDF) membranes. Actually, stained peptides can also be efficiently and reliably transferred. Because of selective staining procedures for peptides and increased retention of stained peptides on the membrane, even peptides with molecular masses less than 2 kDa such as bacitracin and granuliberin R are transferred with satisfactory results. For comparison, post-staining electroblotting is about 16-fold more sensitive than the conventional electroblotting for visualization of insulin on the membrane. Therefore, the peptide blots become practicable and more accessible to further applications, e.g., blot overlay detection or immunoblotting analysis. In addition, the efficiency of peptide transfer is favorable for N-terminal sequence analysis. With this method, peptide blotting can be normalized for further analysis such as blot overlay assay, immunoblotting, and N-terminal sequencing for identification of peptide in crude or partially purified samples.

  7. Gram staining in the diagnosis of acute septic arthritis.

    Science.gov (United States)

    Faraj, A A; Omonbude, O D; Godwin, P

    2002-10-01

    This study aimed at determining the sensitivity and specificity of Gram staining of synovial fluid as a diagnostic tool in acute septic arthritis. A retrospective study was made of 22 patients who had arthroscopic lavage following a provisional diagnosis of acute septic arthritis of the knee joint. Gram stains and cultures of the knee aspirates were compared with the clinical and laboratory parameters, to evaluate their usefulness in diagnosing acute arthritis. All patients who had septic arthritis had pain, swelling and limitation of movement. CRP was elevated in 90% of patients. The incidence of elevated white blood cell count was higher in the group of patients with a positive Gram stain study (60%) as compared to patients with a negative Gram stain study (33%). Gram staining sensitivity was 45%. Its specificity was however 100%. Gram staining is an unreliable tool in early decision making in patients requiring urgent surgical drainage and washout.

  8. Techniques for controlling variability in gram staining of obligate anaerobes.

    Science.gov (United States)

    Johnson, M J; Thatcher, E; Cox, M E

    1995-01-01

    Identification of anaerobes recovered from clinical samples is complicated by the fact that certain gram-positive anaerobes routinely stain gram negative; Peptostreptococcus asaccharolyticus, Eubacterium plautii, Clostridium ramosum, Clostridium symbiosum, and Clostridium clostridiiforme are among the nonconformists with regard to conventional Gram-staining procedures. Accurate Gram staining of American Type Culture Collection strains of these anaerobic bacteria is possible by implementing fixing and staining techniques within a gloveless anaerobic chamber. Under anaerobic conditions, gram-positive staining occurred in all test organisms with "quick" fixing techniques with both absolute methanol and formalin. The results support the hypothesis that, when anaerobic bacteria are exposed to oxygen, a breakdown of the physical integrity of the cell wall occurs, introducing Gram stain variability in gram-positive anaerobes. PMID:7538512

  9. Factors influencing extract of Hibiscus sabdariffa staining of rat testes.

    Science.gov (United States)

    Bassey, R B; Bakare, A A; Peter, A I; Oremosu, A A; Osinubi, A A

    2012-08-01

    Some plant extracts can be used in biology and medicine to reveal or identify cellular components and tissues. We investigated the effects of time and concentration on staining of histological sections of rat testes by an acidified extract of Hibiscus sabdariffa. An ethanolic extract of H. sabdariffa was diluted using 1% acetic acid in 70% ethanol to stain histological sections of testes at concentrations of 0.2, 0.1 and 0.05 g/ml for 5, 10, 15, 30, 45 and 60 min. The sections of testes were stained deep red. The staining efficiency of H. sabdariffa was greater at a high concentration and required less time to achieve optimal staining. H. sabdariffa is a strongly basic dye that can be used for various diagnostic purposes. Staining time and concentration must be considered to achieve optimal results.

  10. A useful single-solution polychrome stain for plant material...Brook Cyte-Chrome I.

    Science.gov (United States)

    Stanley L Krugman; Julia F. Littlefield

    1968-01-01

    Fresh and chemically fixed sectioned plant material can be quickly stained by applying a Brook Cyte Chrome I polychrome stain. Staining time averaged only about 10 minutes. And exact timing of staining and de-staining is not as critical as with most of the commonly used stains. The overall quality is comparable to that of the traditional stains.

  11. Modifications in climate suitability for wine production of Romanian wine regions as a result of climate change

    Directory of Open Access Journals (Sweden)

    Irimia Liviu Mihai

    2017-01-01

    Full Text Available The aim of this study is to reveal the shifts in climate suitability for wine production affecting Romanian wine growing regions. For this, we analyzed the spatial distribution over Romanian territory of the oenoclimate aptitude index (IAOe for the 1961 to 1990 and 1991 to 2013 time periods. The IAOe has been calculated based on gridded data at 10 × 10 km resolution of average daily temperature, precipitation and sunshine duration between 1961–2013, originating from about 150 weather stations across Romanian territory and recorded in the ROCADA database. The study reveals: northward shifts and to higher altitudes of suitability for wine production; the appearance of new areas suitable for wine production; the expansion or the shrinkage of the current areas suitable for wine production; shifts in classes of suitability for wine production in the current wine regions and appearance of premises of replacing their specific varieties and traditional wine type production; the tendency to level climate suitability at regional scale by diminishing suitability for white wines and replacing it with climate suitability for red wines. The study provides a solid support for developing strategies to adapt Romanian viticulture to climate change.

  12. Wine and health perceptions: Exploring the impact of gender, age and ethnicity on consumer perceptions of wine and health

    Directory of Open Access Journals (Sweden)

    Kathryn J. Chang

    2016-12-01

    Full Text Available This study explores U.S. wine consumers’ perception of wine and health by gender, age, and ethnic background. An extensive body of epidemiological studies suggests that there are health benefits from moderate wine drinking. In light of an increased consumer preference over healthier foods and beverages, it is important to understand the health orientation of wine consumers and the effect of gender, age, or ethnicity on their perceptions of wine and health. An online survey was used to collect data from more than 1000 U.S. wine consumers. The results show that there is a statistically significant difference across demographic segments in terms of the level of health consciousness. Millennials and Asians are the most concerned, whereas Whites are the least, about health in their respective segments. Red wine is considered the healthiest wine type compared to other colors and styles. Moreover, more than 80% of the sample believes drinking red wine is healthier than drinking beer or spirits. However, nearly 50% of the sample thinks sulfites in wine can cause headaches. Managerial implications are discussed.

  13. Wine market in the United States and in the California

    Directory of Open Access Journals (Sweden)

    Helena Chládková

    2005-01-01

    Full Text Available The paper describes wine market in the United States and in the California. The paper is focused on characteristic of winegrowing, wine-production, wine-consumption and wine export too. Export of California wine is growing and wine is exported to the EU for the first. We can expect to grow of interest of our consumers too. California wine will compete in high quality and low prices. California is the fourth largest wine producer in the world after France, Italy and Spain. It accounted for $ 643 million in wine exports in 2003 from $ 537 million in 1998. Wine grapes were grown in 46 of California’s 58 counties, covering 529000 acres in 2003. California produced 444 million gallons of wine in 1998 it is 90 percent of all U.S. wine production, making California the leading wine producing state in America. The California wine industry has an annual impact of $ 45.4 billion on the state’s economy. An important California employer, the wine industry provides 207550 full-time equivalent jobs in wineries, vineyards or other affiliated businesses throughout the state. There are at least 1294 bricks and mortar commercial wineries in California. But the wine consumption is very low in California.Because California together with South Africa and another countries that so-called New World are important producers with growing export, is very necessary to analyse these markets because they are great competitors for Czech producers. These problems solved in another foreigner markets Černíková, Žufan (2004, Duda (2004, Hrabalová (2004, Kudová (2005, Lišková (2004, Tomšík, Chládková (2005.The paper is a part of solution of the grant focused on analysis and formulation of further development of winegrowing and wine-production in the Czech Republic provided by the Ministry of Agriculture (No. QF 3276, and it is also a part of solution of the research plan of the Faculty of Business and Economics, MUAF in Brno (No. MSM 6215648904.

  14. Diagnosing periprosthetic infection: false-positive intraoperative Gram stains.

    Science.gov (United States)

    Oethinger, Margret; Warner, Debra K; Schindler, Susan A; Kobayashi, Hideo; Bauer, Thomas W

    2011-04-01

    Intraoperative Gram stains have a reported low sensitivity but high specificity when used to help diagnose periprosthetic infections. In early 2008, we recognized an unexpectedly high frequency of apparent false-positive Gram stains from revision arthroplasties. The purpose of this report is to describe the cause of these false-positive test results. We calculated the sensitivity and specificity of all intraoperative Gram stains submitted from revision arthroplasty cases during a 3-month interval using microbiologic cultures of the same samples as the gold standard. Methods of specimen harvesting, handling, transport, distribution, specimen processing including tissue grinding/macerating, Gram staining, and interpretation were studied. After a test modification, results of specimens were prospectively collected for a second 3-month interval, and the sensitivity and specificity of intraoperative Gram stains were calculated. The retrospective review of 269 Gram stains submitted from revision arthroplasties indicated historic sensitivity and specificity values of 23% and 92%, respectively. Systematic analysis of all steps of the procedure identified Gram-stained but nonviable bacteria in commercial broth reagents used as diluents for maceration of periprosthetic membranes before Gram staining and culture. Polymerase chain reaction and sequencing showed mixed bacterial DNA. Evaluation of 390 specimens after initiating standardized Millipore filtering of diluent fluid revealed a reduced number of positive Gram stains, yielding 9% sensitivity and 99% specificity. Clusters of false-positive Gram stains have been reported in other clinical conditions. They are apparently rare related to diagnosing periprosthetic infections but have severe consequences if used to guide treatment. Even occasional false-positive Gram stains should prompt review of laboratory methods. Our observations implicate dead bacteria in microbiologic reagents as potential sources of false-positive Gram

  15. Near-UV laser treatment of extrinsic dental enamel stains.

    Science.gov (United States)

    Schoenly, J E; Seka, W; Featherstone, J D B; Rechmann, P

    2012-04-01

    The selective ablation of extrinsic dental enamel stains using a 400-nm laser is evaluated at several fluences for completely removing stains with minimal damage to the underlying enamel. A frequency-doubled Ti:sapphire laser (400-nm wavelength, 60-nanosecond pulse duration, 10-Hz repetition rate) was used to treat 10 extracted human teeth with extrinsic enamel staining. Each tooth was irradiated perpendicular to the surface in a back-and-forth motion over a 1-mm length using an ∼300-µm-diam 10th-order super-Gaussian beam with fluences ranging from 0.8 to 6.4 J/cm(2) . Laser triangulation determined stain depth and volume removed by measuring 3D surface images before and after irradiation. Scanning electron microscopy evaluated the surface roughness of enamel following stain removal. Fluorescence spectroscopy measured spectra of unbleached and photobleached stains in the spectral range of 600-800 nm. Extrinsic enamel stains are removed with laser fluences between 0.8 and 6.4 J/cm(2) . Stains removed on sound enamel leave behind a smooth enamel surface. Stain removal in areas with signs of earlier cariogenic acid attacks resulted in isolated and randomly located laser-induced, 50-µm-diam enamel pits. These pits contain 0.5-µm diam, smooth craters indicative of heat transfer from the stain to the enamel and subsequent melting and water droplet ejection. Ablation stalling of enamel stains is typically observed at low fluences (Laser ablation of extrinsic enamel stains at 400 nm is observed to be most efficient above 3 J/cm(2) with minimal damage to the underlying enamel. Unsound underlying enamel is also observed to be selectively removed after irradiation. Copyright © 2012 Wiley Periodicals, Inc.

  16. The determination of titratable acidity and total tannins in red wine

    OpenAIRE

    Rajković Miloš B.; Sredović Ivana D.

    2009-01-01

    Titration acidity and content of total tannins in mass-market red wines are analyzed in this paper. The content of total acids in wine, expressed through wine acid, was analyzed by potentiometric titration on 7.00 pH value. According to titratable acidity in analyzed wines, all wines (only) with analyzed parameters according to Regulations about wine quality. The analysis of differential potentiometric curves shows that these curves can give the answer to the question if non organic substance...

  17. STUDIES REGARDING THE COLOR EVOLUTION DURING MATURATION OF CABERNET SAUVIGNON AND PINOT NOIR WINES

    OpenAIRE

    Luminiţa Vişan; Ciprian Nicolae Popa; Radiana Tamba-Berehoiu

    2017-01-01

    During maturation of red wines their chromatic characteristics change due to degradation reactions of anthocyanin pigments and polymers formation. It was studied the polyphenolic composition of young red wines Cabernet Sauvignon and Pinot Noir and its evolution during wines maturation. The wines were obtained in the Ceptura vine center, from the harvest year of 2015. The polyphenolic composition of wines was judged by the content in polyphenols, tannins and anthocyanins. A wine tannin structu...

  18. [Histochemical stains for minerals by hematoxylin-lake method].

    Science.gov (United States)

    Miyagawa, Makoto

    2013-04-01

    The present study was undertaken to establish the experimental animal model by histological staining methods for minerals. After intraperitoneal injections of minerals, precipitates deposited on the surface of the liver. Liver tissues were fixed in paraformaldehyde, embedded in paraffin and cut into thin sections which were used as minerals containing standard section. Several reagents for histological stains and spectrophotometry for minerals were applied in both test-tube experiments and stainings of tissue sections to test for minerals. Hematoxylin-lake was found of capable of staining minerals in tissue. A simple technique used was described for light microscopic detection of minerals.

  19. Utility of Gram staining for diagnosis of Malassezia folliculitis.

    Science.gov (United States)

    Tu, Wei-Ting; Chin, Szu-Ying; Chou, Chia-Lun; Hsu, Che-Yuan; Chen, Yu-Tsung; Liu, Donald; Lee, Woan-Ruoh; Shih, Yi-Hsien

    2018-02-01

    Malassezia folliculitis (MalF) mimics acne vulgaris and bacterial folliculitis in clinical presentations. The role of Gram staining in rapid diagnosis of MalF has not been well studied. In our study, 32 patients were included to investigate the utility of Gram staining for MalF diagnosis. The final diagnoses of MalF were determined according to clinical presentation, pathological result and treatment response to antifungal agents. Our results show that the sensitivity and specificity of Gram staining are 84.6% and 100%, respectively. In conclusion, Gram staining is a rapid, non-invasive, sensitive and specific method for MalF diagnosis. © 2017 Japanese Dermatological Association.

  20. Histopathological evaluation of ocular microsporidiosis by different stains

    Directory of Open Access Journals (Sweden)

    Sharma Savitri

    2006-06-01

    Full Text Available Abstract Background There is limited data on comparing stains in the detection of microsporidia in corneal biopsies. Hence we wanted to evaluate various stains for their ability to detect microsporidia in corneal tissue sections. Methods Four cases diagnosed with microsporidiosis on Hematoxylin and Eosin and Periodic Acid Schiff's stained sections of the corneal button between January 2002 and December 2004, were included. Further sections were prospectively stained with calcofluor white, Gram, Giemsa, Masson's trichrome, acridine orange, Gomori's methenamine silver, Gram's chromotrope and modified acid fast stain. The stained sections were analyzed for the spore characteristics in terms of size, shape, color contrast, cell wall morphology, waist band in cytoplasm and ease of detection. Results All sections showed microsporidial spores as 3 – 5 μm, oval bodies. 1% acid fast, Gram's chromotrope and GMS stains provided a reliable diagnosis of microsporidia as diagnostic waist band could be identified and good contrast helped distinguish the spores from inflammatory debris. Conclusion Considering the ease of performance, cost effectiveness and rapidity of the technique, 1% acid fast stain and Gram's chromotrope stain are ideal for the detection of microsporidia.

  1. Efficacy of in-house fluorescent stain for fungus

    Directory of Open Access Journals (Sweden)

    K. R. L. Surya Kirani

    2017-01-01

    Full Text Available Context: Mycotic infections are gaining importance in the present day medicine, and definite demonstration of fungus is essential for diagnosis. Small numbers of organisms in the smear can be identified by fluorescence microscopy. Calcofluor white (CFW fluorescent stain is a textile brightener mixed with Evans blue. It is expensive and not easily available. Aims: (1 To assess the efficacy of in-house CFW fluorescent stain for fungus in relation to conventional CFW stain, histopathology, and culture. (2 To determine sensitivity, specificity, negative predictive value (NPV, and positive predictive value (PPV with culture as gold standard. Settings and Design: One hundred cases of suspected dermatophytosis and 15 cases of systemic mycosis were included in the study. Subjects and Methods: The local whitener Ranipal is added with Robin blue, another brightener, and was used to stain teased fungal cultures. Skin, hair, and nails require pretreatment with potassium hydroxide (KOH. Biopsy slides require deparaffinization and pretreatment with KOH before staining. Conventional calcofluor stain, histopathology, and culture were done. Statistical Analysis Used: Statistical analysis was performed using sensitivity, specificity, NPV, and PPV. Results: The results are consistently comparable with conventional stain. The sensitivity was 100%, specificity was 93.3%, NPV was 100%, and PPV was 85.7%. It is also cost effective when compared to commercial stains. Conclusions: In-house stain can be used for screening of fungus in direct samples, biopsies as alternative in resource-constrained laboratories.

  2. Experimental evidence for the cardioprotective effects of red wine.

    Science.gov (United States)

    Das, Samarjit; Santani, Dev D; Dhalla, Naranjan S

    2007-01-01

    Both epidemiological and experimental studies have revealed that intake of wine, particularly red wine, in moderation protects cardiovascular health; however, the experimental basis for such an action is not fully understood. Because all types of red wine contain varying amounts of alcohol and antioxidants, it is likely that the cardioprotective effect of red wine is due to both these constituents. In view of its direct action on the vascular smooth muscle cells, alcohol may produce coronary vasodilation in addition to attenuating oxidative stress by its action on the central nervous system. The antioxidant components of red wine may provide cardioprotection by their ability to reduce oxidative stress in the heart under different pathological conditions. Mild-to-moderate red wine consumption improves cardiac function in the ischemic myocardium through the protection of endothelial function, the expression of several cardioprotective oxidative stress-inducible proteins, as well as the activation of adenosine receptors and nitrous oxide synthase mechanisms.

  3. Experimental evidence for the cardioprotective effects of red wine

    Science.gov (United States)

    Das, Samarjit; Santani, Dev D; Dhalla, Naranjan S

    2007-01-01

    Both epidemiological and experimental studies have revealed that intake of wine, particularly red wine, in moderation protects cardiovascular health; however, the experimental basis for such an action is not fully understood. Because all types of red wine contain varying amounts of alcohol and antioxidants, it is likely that the cardioprotective effect of red wine is due to both these constituents. In view of its direct action on the vascular smooth muscle cells, alcohol may produce coronary vasodilation in addition to attenuating oxidative stress by its action on the central nervous system. The antioxidant components of red wine may provide cardioprotection by their ability to reduce oxidative stress in the heart under different pathological conditions. Mild-to-moderate red wine consumption improves cardiac function in the ischemic myocardium through the protection of endothelial function, the expression of several cardioprotective oxidative stress-inducible proteins, as well as the activation of adenosine receptors and nitrous oxide synthase mechanisms. PMID:18650973

  4. Characterization of paint layers and stained glasses

    International Nuclear Information System (INIS)

    Biagi Maino, D.; Ciancabilla, L.; Gandolfi, G.; Maino, G.; Bruni, S.; Ferriani, S.; Visparelli, D.

    2000-01-01

    been made of the so available instruments, of both the hardware and developed software, to investigate some frescoes and stained glasses of XIV-XV centuries in the Basilica of St.Petronio in Bologna, in order to study the manufacturing techniques as well as to determine whether repairs have been carried out or substitutions made of damaged parts in the past times. (author)

  5. The microbial ecology of wine grape berries.

    Science.gov (United States)

    Barata, A; Malfeito-Ferreira, M; Loureiro, V

    2012-02-15

    Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria with different physiological characteristics and effects upon wine production. Some species are only found in grapes, such as parasitic fungi and environmental bacteria, while others have the ability to survive and grow in wines, constituting the wine microbial consortium. This consortium covers yeast species, lactic acid bacteria and acetic acid bacteria. The proportion of these microorganisms depends on the grape ripening stage and on the availability of nutrients. Grape berries are susceptible to fungal parasites until véraison after which the microbiota of truly intact berries is similar to that of plant leaves, which is dominated by basidiomycetous yeasts (e.g. Cryptococcus spp., Rhodotorula spp. Sporobolomyces spp.) and the yeast-like fungus Aureobasidium pullulans. The cuticle of visually intact berries may bear microfissures and softens with ripening, increasing nutrient availability and explaining the possible dominance by the oxidative or weakly fermentative ascomycetous populations (e.g. Candida spp., Hanseniaspora spp., Metschnikowia spp., Pichia spp.) approaching harvest time. When grape skin is clearly damaged, the availability of high sugar concentrations on the berry surface favours the increase of ascomycetes with higher fermentative activity like Pichia spp. and Zygoascus hellenicus, including dangerous wine spoilage yeasts (e.g. Zygosaccharomyces spp., Torulaspora spp.), and of acetic acid bacteria (e.g. Gluconobacter spp., Acetobacter spp.). The sugar fermenting species Saccharomyces cerevisiae is rarely found on unblemished berries, being favoured by grape damage. Lactic acid bacteria are minor partners of grape microbiota and while being the typical agent of malolactic fermentation, Oenococcus oeni has been seldom isolated from grapes in the vineyard. Environmental ubiquitous bacteria of the genus Enterobacter spp., Enterococcus spp., Bacillus spp

  6. Climate variability and Port wine quality

    Science.gov (United States)

    Gouveia, Celia; Liberato, Margarida L. R.; Trigo, Ricardo M.; Dacamara, Carlos

    2010-05-01

    Recent warming trends for Portugal have been found to be steepest in winter and spring and more pronounced for minimum than for maximum values of temperature (Miranda et al, 2002). These trends and associated changes in temperature and precipitation regimes may exert strong influences on agriculture systems. For instance, high values of the North Atlantic Oscillation (NAO) index have been shown to significantly reduce precipitation over Iberia and therefore induce low yield wheat crops in Portugal (Gouveia and Trigo, 2006). Port wine is produced from grapes grown in selected areas of the Douro valley, the so-called Região Demarcada do Douro, the first wine-producing region of the world (dating from 1758). A vintage wine is made from grapes that were grown and harvested in a single specified year and is classified as such because of the above average quality, a status that is attributed by Port houses in their best years. The Douro region presents distinctive climatic, topographic and soil characteristics. While the latest factors are fixed in time, the former may considerably change from year to year, exposing the Port wine productions to a large risk associated to interannual and intra-seasonal climatic variations. It is therefore to be expected that high quality wines are generally associated to optimum climatic conditions. In this work we have performed an analysis of the distinct behaviour of several meteorological fields in vintage versus non-vintage years. The relative importance of maximum and minimum temperature, precipitation and frost days is assessed for each individual month of the vegetative cycle and their importance to a high quality wine year is evaluated. Composites of 500 hPa geopotential height and sea level pressure fields over the Euro Atlantic region are also compared for vintage and non-vintage years. Results reveal a strong dependence of vintage production on maximum temperature and precipitation during spring and summer (the growing season

  7. Influence of biological, experiential and psychological factors in wine preference segmentation.

    Science.gov (United States)

    Pickering, Gary J; Hayes, John E

    2017-06-01

    We sought to determine the influence of selected biological, experiential and psychological variables on self-reported liking and consumption of wine in a sample of 329 Ontario wine consumers. Cluster analysis revealed three distinct groups, representing plausible market segments: wine lovers; dry table wine likers/sweet dislikers; and sweet wine likers/fortified dislikers. These groups differ in level of wine expertise, wine adventurousness, alcohol intake, bitterness from 6- n -propylthiouracil (PROP), and several demographic variables. PROP hypo-tasters ( n =113) and PROP hyper-tasters ( n =112) differed in liking scores for nine of the 11 wine styles [ANCOVA, P (F)branding and marketing strategies.

  8. Metal Concentrations of Red Wines in Southeast Romania

    Directory of Open Access Journals (Sweden)

    Florin Dumitru BORA

    2017-11-01

    Full Text Available Daily consumption, wine contributes to the requirements of essential elements, such as Ca, Fe, Mn, Mo, Co, Cr, K, Ni, Se and Zn for humans. However, the presence of significant amount of heavy metal in wine may harm the health of consumers. The present work is aimed at establishing the heavy metal content in red wines from Dealu Bujorului vineyard using ICP-MS method for the determination of metals content. In this study 3 red wines obtained from ‘Băbească neagră’, ‘Negru Aromat’ and ‘Burgund Mare’ cultivars were investigated. The wine samples were obtained from micro-wine production under conditions of 2014, 2015, 2016 from Dealu Bujorului vineyard. The determination of 13 elements was performed with ICP-MS. The high level of Ca (64.81-62.49 mg/L, Mg (132.61-101.44 mg/L and Fe were observed in the wine samples analysed. Heavy metals like As, Cd, U, Hg and Pb was found below acceptable limits. Concentration of Na (1 mg/L, Cu (1 mg/L, As (0.2 mg/L, Cd (0.01 mg/L, Zn (5 mg/L and Pb (0.15 mg/L metals in analysed wine samples were under Maximum Permissible Limits (MPL, respectively as published by the Organization of Vine and Wine. Calcium and magnesium were the most abundant elements in all investigated wine samples. Concentration of Na (1 mg/L, Cu (1 mg/L, As (0.2 mg/L, Cd (0.01 mg/L, Zn (5 mg/L and Pb (0.15 mg/L in analysed wine samples were under Maximum Permissible Limits (MPL, respectively as published by the Organization of Vine and Wine.

  9. Radioactive content in Portuguese wines (1951-1971)

    International Nuclear Information System (INIS)

    Brito, M.C.F.Q.

    1975-01-01

    In this work we describe some considerations about the importance of a wine control quality, concerning the radioactive content susceptible to enter in a human diet. Results of total beta activity measurements and determination of radionuclides such as 90 Sr, 137 Cs and Uranium and Thorium radioactive families were determined in Fundao country wines (crops from 1951 to 1968) and in recent wines from different provinces

  10. Biodiversity of wine grapes: less than we thought

    Directory of Open Access Journals (Sweden)

    Pinder RM

    2011-07-01

    Full Text Available Roger M PinderInternational Journal of Wine Research, York, UKThe Editor of the International Journal of Wine Research has had a long-standing interest in the genetics of wine grape varieties. Two publications, in particular, piqued the interest from both the scientific and consumer point of view. Cabernet Sauvignon is the offspring of a chance cross-pollination of Sauvignon Blanc and Cabernet Franc in western France several centuries ago.

  11. Oxygen contribution to phenolic evolution during aging of red wines

    OpenAIRE

    Picariello, Luigi

    2017-01-01

    Abstract Red wine aging is essentially an oxidative process mainly regulated by wine phenolic composition and storage conditions. Wines contain hydroquinones such as catechol derivatives that undergo redox reactions, reducing oxygen to hydrogen peroxide. These reaction are catalized by metals. Iron(II) species present react with hydrogen peroxide to form hydroxyl radicals in the Fenton reaction. These radicals can then react with alcohols to form aldehydes. Because ethanol is the predomina...

  12. Phenolic Compounds from Wine as Natural Preservatives of Fish Meat

    OpenAIRE

    Pedro Aredes Aredes-Fernández; María Cristina Manca de Nadra; María José Rodríguez-Vaquero

    2013-01-01

    The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and three wine varieties (Cabernet Sauvignon, Malbec and Merlot) caused cellular death of both bacteria on fish meat at 4 °C. Rutin-quercetin combination was effective on fish meat even at 20 °C. Clarified wine...

  13. Colloidal stability of tannins: astringency, wine tasting and beyond

    OpenAIRE

    Zanchi, D.; Poulain, C.; Konarev, P.; Tribet, C.; Svergun, D. I.

    2008-01-01

    Tannin-tannin and tannin-protein interactions in water-ethanol solvent mixtures are studied in the context of red wine tasting. While tannin self-aggregation is relevant for visual aspect of wine tasting (limpidity and related colloidal phenomena), tannin affinities for salivary proline-rich proteins is fundamental for a wide spectrum of organoleptic properties related to astringency. Tannin-tannin interactions are analyzed in water-ethanol wine-like solvents and the precipitation map is cons...

  14. Behaviour of Millenial wine consumers in southern Serbia

    OpenAIRE

    Radovanović Vladimir; Petrović Jelena; Radovanović Blaga

    2017-01-01

    Consumer behaviour when purchasing wine is the result of a complementary operation of the large number of different factors, which may include economic, geographic, social, psychological, and other. Discovering consumer preferences for wine and their buying behavior would allow the application of an appropriate marketing strategy to increase the sales of wine. Special attention was given to one of the most promising new demographic segments that likes to buy – Millennial generation. The main ...

  15. Wine, Spirits and the Lung: Good, Bad or Indifferent?

    OpenAIRE

    Kamholz, Stephan L

    2006-01-01

    The putative cardiovascular risks and benefits of the ingestion of wine and alcohol-containing spirits have been well publicized; however, less attention has been focused upon the health effects of wine and spirits consumption on the respiratory system. This paper will highlight epidemiologic, clinical and experimental data on the effects of wine and distilled spirits [and the chemical components thereof] on lung function, chronic obstructive pulmonary disease progression, lung cancer risk, r...

  16. Conversion to organic wine production: exploring the economic performance impacts

    OpenAIRE

    Nisén, Pia

    2014-01-01

    This study focuses on understanding the relationship between organic wine production and economic performance. The aim of this study is to clarify, what are the economic impacts that result from the conversion of wine production from conventional to organic. This is an interesting topic to be explored in more detail because despite the increasing demand of organic wine and share of vineyard area used for organic winemaking, the economic consequences of the conversion are still somewhat unclea...

  17. Challenges in Italian wine routes: managing stakeholder networks

    OpenAIRE

    Bregoli, Ilenia; Hingley, Martin; Del Chiappa, Giacomo; Sodano, Valeria

    2016-01-01

    Purpose – The aim of this article is to analyse how wine and tourism operators understand the concept of a wine route, in order to determine the impact that definition can have on the extent to which stakeholders working within distinct, but related sectors (namely wine production, tourism, food and hospitality) collaborate with each other and share knowledge. Design/methodology/approach – By adopting the theoretical lens of “boundary objects” (understood as tangible or intangible entitie...

  18. THE CONTENT OF OCHRATOXIN A IN MOLDAVIAN WINE PRODUCTS

    Directory of Open Access Journals (Sweden)

    Boris Găină

    2009-12-01

    Full Text Available The basic objective of this work is studying the content of ochratoxin A (OTA in grapes, grape juice, and wine. This is an analysis of their origin, the conditions of contamination and ways decontamination, toxiconogenes mushrooms, toxicity, world and European regulations. It was estimated the methods of detection of mycotoxins in wine products. It has examined the contents of OTA in the Moldavian juice/wine from different varietals at different stages of winemaking and obtained by different proceeds winemaking.

  19. The New World challenge: Performance trends in wine production in major wine-exporting countries in the 2000s and their implications for the Australian wine industry

    Directory of Open Access Journals (Sweden)

    Euan Fleming

    2014-12-01

    Full Text Available Anderson, K., Nelgen, S., 2011. Global Wine Markets, 1961 to 2009: A Statistical Compendium. University of Adelaide Press, Adelaide publication of an index of revealed comparative advantage suggests that the Australian wine industry had come under increased competition from other “New World” producers in the first decade of this century. We examine this influence by comparing the transformation of winegrapes into wine volume and value in the 11 largest wine-exporting countries during the years, 2000–2009. Our focus is on the challenge issued by other New World producers from the Southern Hemisphere to Australian producers, and the continuing challenge to Old World global supremacy by New World producers and its response. Four performance measures are used this study. Two key trends are evident. First, all countries migrated to higher price points, albeit with differing degrees of success: slightly declining productivity in transforming winegrapes into wine output was overwhelmed by price/quality effects, leading to substantial gains in transforming winegrapes into wine value. Second, New World producers plus Portugal and Spain were much more successful in achieving gains in their export value proposition than they were in extracting value in their domestic markets. Results show that Australian wine producers had lost some of their competitive advantage during the 2000s as their pre-existing strategy dominated by the export of high-volume wines by large companies at low to medium price points, and their reliance on a reputation for reliable good quality for the price point was beginning to fail in the face of competition from both New World and Old World producers. Acknowledgement of this outcome has led to a good deal of introspection, and recognition of the need to promote the wine regions of Australia, based on higher-quality wines, and to select and promote quality indicators.

  20. Relations between must clarification and organoleptic attributes of wine varietes

    Directory of Open Access Journals (Sweden)

    Vladimír Vietoris

    2014-02-01

    Full Text Available Blowdown musts is important operation performed in winemaking, which can have a major impact on the future quality of the wine. Blowdown of the wine removes components that may carry elements that negatively affect the hygienic and sensory quality of the wine. Fining of musts and wines is carried either by a static method or using different fining preparations. The aim of this work was to evaluate the effect of different methods of decanting on the wine quality varieties of Sauvignon. The overall sensory quality was evaluated (100 - points system, and semantic differential and the aromatic profile (profile method. All sensory evaluations were practiced by skilled sensory panel in controled conditions of Faculty sensory lab. Wine samples were clarified by static manner or with the assistance of the preparation applied to the clarification of wine in two different doses. By the results and their visualization of flavour and smell profile by spider plots we could conclude that pure cultures have positive effect on processed wine. Based on the results we found a beneficial effect of clearing by the clarification of the preparation based on cellulose, polyvinylpolypyrrolidone, gelatin and mineral adsorbents at 100 g.100 L-1  of the sensory quality of the wine.

  1. Wine, spirits and the lung: good, bad or indifferent?

    Science.gov (United States)

    Kamholz, Stephan L

    2006-01-01

    The putative cardiovascular risks and benefits of the ingestion of wine and alcohol-containing spirits have been well publicized; however, less attention has been focused upon the health effects of wine and spirits consumption on the respiratory system. This paper will highlight epidemiologic, clinical and experimental data on the effects of wine and distilled spirits [and the chemical components thereof] on lung function, chronic obstructive pulmonary disease progression, lung cancer risk, risk of developing acute respiratory distress syndrome, high altitude pulmonary edema and wine [sulfite] associated asthma. Several studies have demonstrated a positive [beneficial] effect of light-to-moderate wine consumption on pulmonary function, while chronic ingestion of distilled spirits may have either no effect, or a negative effect. Studies in Scandinavia, Europe and South America have suggested a possible protective effect of wine ingestion against lung cancer, especially adenocarcinoma. Resveratrol [3,5,4'-trihydroxystilbene] a polyphenolic compound found in red wine, has anti-oxidant, anti-inflammatory and estrogen agonist effects and may be responsible for some of the health benefits of wine. The spectrum of potentially beneficial clinical effects of resveratrol and other wine-derived compounds is discussed.

  2. Wine quality, reputation, denominations: How cooperatives and private wineries compete?

    Directory of Open Access Journals (Sweden)

    Schamel Guenter H.

    2014-01-01

    Full Text Available We analyze how cooperatives in Northern Italy (Alto Adige and Trentino compete with private wineries regarding product quality and reputation, i.e. if firm organization affects wine quality and winery reputation. Moreover, we examine if cooperatives with deep roots in their local economy specialize in specific regional denomination rules (i.e. DOC, IGT. Compared to private wineries, cooperatives face additional challenges in order to raise wine quality, among them appropriate incentives that induce individual growers to supply high quality grapes (e.g. vineyard management and grape pricing schemes to lower yields. The quality reputation of a winery with consumers depends crucially on its winemaking skills. Wine regions differ with respect to climatic conditions and quality denomination rules. Assuming similar climatic conditions within wine regions as well as winemaking skills between firms, incentive schemes to induce individual growers to supply high quality grapes and quality denomination rules remain crucial determinants of wine quality and winery reputation when comparing different regions and firm organizational forms. The data set analyzed allows differentiating local cooperatives vs. private wineries and denotes retail prices, wine quality evaluations, indicators for winery reputation, and distinct denomination rules. We employ a hedonic pricing model in order to test the following hypothesis: First, wines produced by cooperatives suffer a significant reputation and/or wine quality discount relative to wines from private producers. Second, cooperatives and/or private wineries specialize in specific wine denominations for which they receive a price premium relative the competing organizational form. Our results are mixed. However, we reject the hypothesis that cooperatives suffer a reputation/wine quality discount relative to private producers for the Alto Adige wine region. Moreover, we find that regional cooperatives and private

  3. Wine and culinary tourism: Preferences of experiential consumers

    Directory of Open Access Journals (Sweden)

    Schamel Guenter H.

    2017-01-01

    Full Text Available We explore the key components of consumer demand for the development of a successful wine and culinary tourism segment. In particular, we investigate the demand preferences that are important to consumers interested in a wine and culinary related hotel stay in South Tyrol. Conceptually, we utilize the 4E-Model of experiential consumption by Pine & Gilmore [1, 2] and propose that the four realms of an experience (i.e., entertainment, education, escapist, and aesthetic relate to the principal components of consumer preferences. We survey potential tourists to gain a better understanding of their demand preferences for culinary and wine related hotel stays. Using an exploratory factor analysis, we identify the principal components of consumer demand preferences. The most preferred demand feature of a culinary wine experience relates to informative entertainment. The second feature relates to social-cultural activities that are educating. The third are escapist wine and food-specific activities and the forth relates to the aesthetics of accommodation traits and style in the culinary and wine domain. Moreover, we study the current supply attributes of wine and culinary related hotel offer in South Tyrol and their pricing using a hedonic model. Attributes that provide an entertainment experience form the basis of any offer in the wine and culinary domain. Attributes that provide an educational experience are highly relevant and add will a significant price premium. Matching demand preferences and supply conditions is crucial in developing a successful culinary and wine related tourism segment.

  4. Antioxidant capacity of plasma after red wine intake in Human

    Directory of Open Access Journals (Sweden)

    M. Gianmmanco

    2009-01-01

    Full Text Available Aim: Antioxidant effects after consumption of red wine have been investigated in several studies but results are contradictory and the difference in the plasma antioxidant capacity (AC after intake of red wine between women and men has never been studies. This work purpose is manifold: to ascertain whether red wine intake modifies the human plasma AC; to study the behaviour of plasma AC of women in comparison with men and finally to investigate on the plasma uric acid concentration and its relationships with the plasma AC after red wine intake.

  5. Chemical Assessment of White Wine during Fermentation Process

    Directory of Open Access Journals (Sweden)

    Teodora Coldea

    2014-05-01

    Full Text Available There were investigated chemical properties of indigenous white wine varieties (Fetească albă, Fetească regală and Galbenă de Odobeşti during fermentation. The white wine making process took place at Wine Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. We aimed to monitorize the evolution of fermentation process parameters (temperature, alcohol content, and real extract and the quality of the bottled white wine (total acidity, alcohol content, total sulfur dioxide, total dry extract. The results obtained were in accordance to Romanian Legislation.

  6. Defined fungal starter granules for purple glutinous rice wine

    OpenAIRE

    Ngo Thi Phuong Dung, N.T.P.

    2004-01-01

    The Mekong Delta region ofSouth Vietnamis particularly known as a production area of purple glutinous rice wine ( RuouNepThan ). The latter differs from regular rice wine for its sherry-like taste and flavour and its attractive brown-red colour. Wine is made from purple glutinous rice at home or by small cottage industries, by washing, soaking, steam-cooking, cooling and inoculation of the cooled rice with powdered rice-wine starter ( Men ). The fermentation takes place in two stages, i.e. an...

  7. Application of insoluble fibers in the fining of wine phenolics.

    Science.gov (United States)

    Guerrero, Raúl F; Smith, Paul; Bindon, Keren A

    2013-05-08

    The application of animal-derived proteins as wine fining agents has been subject to increased regulation in recent years. As an alternative to protein-based fining agents, insoluble plant-derived fibers have the capacity to adsorb red wine tannins. Changes in red wine tannin were analyzed following application of fibers derived from apple and grape and protein-based fining agents. Other changes in wine composition, namely, color, monomeric phenolics, metals, and turbidity, were also determined. Wine tannin was maximally reduced by application of an apple pomace fiber and a grape pomace fiber (G4), removing 42 and 38%, respectively. Potassium caseinate maximally removed 19% of wine tannin, although applied at a lower dose. Fibers reduced anthocyanins, total phenolics, and wine color density, but changes in wine hue were minor. Proteins and apple fiber selectively removed high molecular mass phenolics, whereas grape fibers removed those of both high and low molecular mass. The results show that insoluble fibers may be considered as alternative fining agents for red wines.

  8. Micro-oxygenation of red wine: techniques, applications, and outcomes.

    Science.gov (United States)

    Schmidtke, Leigh M; Clark, Andrew C; Scollary, Geoff R

    2011-02-01

    Wine micro-oxygenation (MOX) is the controlled addition of oxygen to wine in a manner designed to ensure that complete mass transfer of molecular oxygen from gaseous to dissolved state occurs. MOX was initially developed to improve the body, structure, and fruitfulness in red wines with high concentrations of tannins and anthocyanins, by replicating the ingress of oxygen thought to arise from barrel maturation, but without the need for putting all wine to barrel. This review describes the operational parameters essential for the effective performance of the micro-oxidation process as well as the chemical and microbiological outcomes. The methodologies for introducing oxygen into the wine, the rates of oxygen addition, and their relationship to oxygen solubility in the wine matrix are examined. The review focuses on the techniques used for monitoring the MOX process, including sensory assessment, physicochemical properties, and the critical balance of the rate of oxygen addition in relation to maintaining the sulfur dioxide concentration. The chemistry of oxygen reactivity with wine components, the changes in wine composition that occur as a consequence of MOX, and the potential for wine spoilage if proper monitoring is not adopted are examined. Gaps in existing knowledge are addressed focusing on the limitations associated with the transfer of concepts from research trials in small volume tanks to commercial practice, and the dearth of kinetic data for the various chemical and physical processes that are claimed to occur during MOX.

  9. APPLICATION OF USABILITY CONCEPTS IN WINE MARKETING: A MULTIDISCIPLINARY REVIEW

    Directory of Open Access Journals (Sweden)

    Cătălina CHIVU-DRAGHIA

    2015-10-01

    Full Text Available Various studies have shown that the wine consumption decline in young generation could be influenced by the perception of wine as intimidating and difficult to understand, and by the lack of adaptability of the product’s communication strategy and packaging design to their lifestyle. Information available on the packaging is often complex and confusing for novice wine consumers and sometimes even irrelevant in regards to the intrinsic characteristics of the product. Furthermore, wine is seen by young adult consumers as old fashion, formal and mostly not associated with their relaxed attitude and “on the move” lifestyle. The objective of this paper is to analyse the usability key principles and heuristic and their applicability in wine marketing as a mean to improve the perception and increase understanding of wine for the young and/or novice consumers. The paper aims to review the existing knowledge and findings about the concept of usability (with special emphasis on Usability Engineering and Human Computer Interaction (HCI, in order to explore the aspects applicable in wine marketing. The usability concept proves useful in wine marketing to simplify the decision process, to make the meeting with the product less intimidating and more engaging, and to decrease the risk perception for the inexperienced wine consumers.

  10. Exogenous CO2 in South American sparkling wine

    Directory of Open Access Journals (Sweden)

    Leonardelli Susiane

    2016-01-01

    Full Text Available The sparkling wine production and consumption have increased significantly in the last years. With the increased demand appear the necessity to check the sparkling wine authenticity, because the practice of adding CO2 in sparkling wine is not allow. A way to control the carbonation process is through the determination of CO2 δ13C, because the sugar added during the second fermentation define the CO2 isotopic value, according to elaboration process. For this reason, the aim of this study was to evaluate the relationship between values of δ13C from still wines and sparkling wines, in order to set up limit values to exogenous carbonation control. Thirty-eight still wines elaborated by microvinification and 59 samples of commercial sparkling wines were analyzed, using an isotope ratio mass spectrometer (IRMS. The most negative value of natural δ13C from still wine found was − 24.7‰, it can be to estimate that lowest values are an indicative of industrial CO2 addition. Among the commercial sparkling wine from South America evaluated in this study, 10% from the samples showed signs of carbonation. Through this research was possible to establish limits of isotopic values to determine the presence of exogenous CO2.

  11. Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines.

    Science.gov (United States)

    Guzzon, Raffaele; Larcher, Roberto; Guarcello, Rosa; Francesca, Nicola; Settanni, Luca; Moschetti, Giancarlo

    2018-03-01

    Brettanomyces bruxellensis is an important wine spoilage agent. In this study a population of Brettanomyces strains isolated from Italian wines was thoroughly investigated to evaluate adaptability to wine conditions and spoilage potential. The presumptive isolates of Brettanomyces were identified at species level with 26S rRNA gene sequencing and species-specific PCR, and subsequently subjected to analysis of intra-species variability through the study of intron splice sites (ISS-PCR). Although, some strains were tracked in wines from different regions, extensive genetic biodiversity was observed within the B. bruxellensis population investigated. All strains were evaluated for their growth ability in the presence of ethanol, high sugar content, low pH, different temperatures and sulphur dioxide, using optical density and flow cytometry measurement. The ability of yeasts to produce ethyl phenols in red wines with different chemical compositions was evaluated by means of high performance liquid chromatography with electrochemical detection (HPLC-ECD). The results highlighted wide variability in B. bruxellensis in response to wine limiting factors and in terms of the accumulation of ethyl phenols. As regards this last aspect, the differences found among strains were closely related to chemical composition of wine and strain resistance to environmental stress factors, making a priori evaluation of risk of wine alteration quite difficult. These results suggest that strategies for the control of Brettanomyces should be tailored on the basis of strain distribution and wine characteristics. Copyright © 2017. Published by Elsevier Ltd.

  12. What drives Greek consumer preferences for cask wine?

    DEFF Research Database (Denmark)

    Chrysochou, Polymeros; Corsi, A. M.; Krystallis Krontalis, Athanasios

    2012-01-01

    Purpose – Cask wine (bag-in-box, soft pack) has not received considerable attention in wine marketing research, but interest among winemakers and consumers has been increasing steadily. However, little is known about what drives consumer preferences for cask wine and, furthermore, what the profile...... a sustainable eco-friendly positioning. Originality/value – This study contributes to the understanding of what drives consumers’ preferences for cask wine, something that few studies have done until now. Moreover, this is the first study to use the BWS method for this type of product....

  13. Plastic optical fibre sensor for Madeira wine monitoring

    Science.gov (United States)

    Novo, C.; Bilro, L.; Alberto, N.; Antunes, P.; Nogueira, R.; Pinto, J. L.

    2014-08-01

    Madeira wine is a fortified wine produced in Madeira Island, Portugal. Its characteristics are strongly influenced by the winemaking method used which includes a typical and unique step called estufagem. This process consists on heating the wine up to 55 ºC for at least 3 months. In this paper, the characterization of the sensor for the pilot scale facility of estufagem installed in Madeira University is presented, being the device an optimization of a previous version. The response of the sensor was tested towards colour and refractive index, showing a good performance. Madeira wine with different estufagem times was also analysed.

  14. Global Wine Markets, 1961 to 2009: A statistical compendium

    OpenAIRE

    Anderson, Kym; Nelgen, Signe

    2011-01-01

    Until very recently, most grape-based wine was consumed close to where it was produced, and mostly that was in Europe. Barely one-tenth of the world’s wine production was exported prior to the 1970s, even counting intra-European trade. The latest wave of globalization has changed that forever. Now more than one-third of all wine consumed globally is produced in another country, and Europe’s dominance of global wine trade has been greatly diminished by the surge of exports from ‘New World’ pro...

  15. Singlet Oxygen Detection Using Red Wine Extracts as Photosensitizers.

    Science.gov (United States)

    Lagunes, Irene; Vázquez-Ortega, Fernanda; Trigos, Ángel

    2017-09-01

    Moderate consumption of red wine provides beneficial effects to health. This is attributed to polyphenol compounds present in wine such as resveratrol, quercetin, gallic acid, rutin, and vanillic acid. The amount of these antioxidants is variable; nevertheless, the main beneficial effects of red wine are attributed to resveratrol. However, it has been found that resveratrol and quercetin are able to photosensitize singlet oxygen generation and conversely, gallic acid acts as quencher. Therefore, and since resveratrol and quercetin are some of the most important antioxidants reported in red wines, the aim of this research was to evaluate the photosensitizing ability of 12 red wine extracts through photo-oxidation of ergosterol. The presence of 1 O 2 was detected by ergosterol conversion into peroxide of ergosterol through 1 H NMR analysis. Our results showed that 10 wine extracts were able to act as photosensitizers in the generation of singlet oxygen. The presence of 1 O 2 can damage other compounds of red wine and cause possible organoleptic alterations. Finally, although the reaction conditions employed in this research do not resemble the inherent conditions in wine making processing or storing, or even during its consumption, this knowledge could be useful to prevent possible pro-oxidant effects and avoid detrimental effects in red wines. © 2017 Institute of Food Technologists®.

  16. Brettanomyces bruxellensis yeasts: impact on wine and winemaking.

    Science.gov (United States)

    Agnolucci, Monica; Tirelli, Antonio; Cocolin, Luca; Toffanin, Annita

    2017-09-21

    Yeasts belonging to the Brettanomyces/Dekkera genus are non-conventional yeasts, which affect winemaking by causing wine spoilage all over the world. This mini-review focuses on recent results concerning the presence of Brettanomyces bruxellensis throughout the wine processing chain. Here, culture-dependent and independent methods to detect this yeast on grapes and at the very early stage of wine production are encompassed. Chemical, physical and biological tools, devised for the prevention and control of such a detrimental species during winemaking are also presented. Finally, the mini-review identifies future research areas relevant to the improvement of wine safety and sensory profiles.

  17. Analytical techniques for wine analysis: An African perspective; a review

    International Nuclear Information System (INIS)

    Villiers, André de; Alberts, Phillipus; Tredoux, Andreas G.J.; Nieuwoudt, Hélène H.

    2012-01-01

    Highlights: ► Analytical techniques developed for grape and wine analysis in Africa are reviewed. ► The utility of infrared spectroscopic methods is demonstrated. ► An overview of separation of wine constituents by GC, HPLC, CE is presented. ► Novel LC and GC sample preparation methods for LC and GC are presented. ► Emerging methods for grape and wine analysis in Africa are discussed. - Abstract: Analytical chemistry is playing an ever-increasingly important role in the global wine industry. Chemical analysis of wine is essential in ensuring product safety and conformity to regulatory laws governing the international market, as well as understanding the fundamental aspects of grape and wine production to improve manufacturing processes. Within this field, advanced instrumental analysis methods have been exploited more extensively in recent years. Important advances in instrumental analytical techniques have also found application in the wine industry. This review aims to highlight the most important developments in the field of instrumental wine and grape analysis in the African context. The focus of this overview is specifically on the application of advanced instrumental techniques, including spectroscopic and chromatographic methods. Recent developments in wine and grape analysis and their application in the African context are highlighted, and future trends are discussed in terms of their potential contribution to the industry.

  18. Potential and risks in the Romanian wine industry

    Directory of Open Access Journals (Sweden)

    Oana BĂRBULESCU1

    2017-07-01

    Full Text Available The present descriptive paper presents some historical, geographical and institutional landmarks of the Romanian wine sector. It offers a brief analysis of the Romanian vineyard production evolution and of the national wine market conjuncture, taking into account the global context, which allows to outline Romania's place on the world wine map. Wine promotion on foreign markets must be done emphasizing indigenous varieties, that is why knowing them is essential. Highlighting the progress made by Romanian winemakers, the difficulties they face and the opportunities in the market allow us to draw conclusions which open horizons for extensive research in this industry.

  19. Analytical techniques for wine analysis: An African perspective; a review

    Energy Technology Data Exchange (ETDEWEB)

    Villiers, Andre de, E-mail: ajdevill@sun.ac.za [Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch (South Africa); Alberts, Phillipus [Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch (South Africa); Tredoux, Andreas G.J.; Nieuwoudt, Helene H. [Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch (South Africa)

    2012-06-12

    Highlights: Black-Right-Pointing-Pointer Analytical techniques developed for grape and wine analysis in Africa are reviewed. Black-Right-Pointing-Pointer The utility of infrared spectroscopic methods is demonstrated. Black-Right-Pointing-Pointer An overview of separation of wine constituents by GC, HPLC, CE is presented. Black-Right-Pointing-Pointer Novel LC and GC sample preparation methods for LC and GC are presented. Black-Right-Pointing-Pointer Emerging methods for grape and wine analysis in Africa are discussed. - Abstract: Analytical chemistry is playing an ever-increasingly important role in the global wine industry. Chemical analysis of wine is essential in ensuring product safety and conformity to regulatory laws governing the international market, as well as understanding the fundamental aspects of grape and wine production to improve manufacturing processes. Within this field, advanced instrumental analysis methods have been exploited more extensively in recent years. Important advances in instrumental analytical techniques have also found application in the wine industry. This review aims to highlight the most important developments in the field of instrumental wine and grape analysis in the African context. The focus of this overview is specifically on the application of advanced instrumental techniques, including spectroscopic and chromatographic methods. Recent developments in wine and grape analysis and their application in the African context are highlighted, and future trends are discussed in terms of their potential contribution to the industry.

  20. Confusion over live/dead stainings for the detection of vital microorganisms in oral biofilms--which stain is suitable?

    Science.gov (United States)

    Netuschil, Lutz; Auschill, Thorsten M; Sculean, Anton; Arweiler, Nicole B

    2014-01-11

    There is confusion over the definition of the term "viability state(s)" of microorganisms. "Viability staining" or "vital staining techniques" are used to distinguish live from dead bacteria. These stainings, first established on planctonic bacteria, may have serious shortcomings when applied to multispecies biofilms. Results of staining techniques should be compared with appropriate microbiological data. Many terms describe "vitality states" of microorganisms, however, several of them are misleading. Authors define "viable" as "capable to grow". Accordingly, staining methods are substitutes, since no staining can prove viability.The reliability of a commercial "viability" staining assay (Molecular Probes) is discussed based on the corresponding product information sheet: (I) Staining principle; (II) Concentrations of bacteria; (III) Calculation of live/dead proportions in vitro. Results of the "viability" kit are dependent on the stains' concentration and on their relation to the number of bacteria in the test. Generally this staining system is not suitable for multispecies biofilms, thus incorrect statements have been published by users of this technique.To compare the results of the staining with bacterial parameters appropriate techniques should be selected. The assessment of Colony Forming Units is insufficient, rather the calculation of Plating Efficiency is necessary. Vital fluorescence staining with Fluorescein Diacetate and Ethidium Bromide seems to be the best proven and suitable method in biofilm research.Regarding the mutagenicity of staining components users should be aware that not only Ethidium Bromide might be harmful, but also a variety of other substances of which the toxicity and mutagenicity is not reported. - The nomenclature regarding "viability" and "vitality" should be used carefully.- The manual of the commercial "viability" kit itself points out that the kit is not suitable for natural multispecies biofilm research, as supported by an

  1. Wine and Cardiovascular Health: A Comprehensive Review.

    Science.gov (United States)

    Haseeb, Sohaib; Alexander, Bryce; Baranchuk, Adrian

    2017-10-10

    Alcoholic beverages have been consumed for thousands of years, attracting great human interest for social, personal, and religious occasions. In addition, they have long been debated to confer cardioprotective benefits. The French Paradox is an observation of a low prevalence of ischemic heart disease, with high intakes of saturated fat, a phenomenon accredited to the consumption of red wine. Although many epidemiological investigations have supported this view, others have attributed it to beer or spirits, with many suggesting that the drink type is not important. Although excessive consumption of alcoholic beverages is commonly regarded to be detrimental to cardiovascular health, there is a debate as to whether light-to-moderate intake is cardioprotective. Although there is extensive epidemiological support for this drinking pattern, a consensus has not been reached. On the basis of published work, we describe the composition of wine and the effects of constituent polyphenols on chronic cardiovascular diseases. © 2017 American Heart Association, Inc.

  2. Red wine: A drink to your heart

    Science.gov (United States)

    Saleem, T.S. Mohamed; Basha, S. Darbar

    2010-01-01

    Mortality and morbidity are still high in cardiovascular disease (CVD). Myocardial ischemia reperfusion injury leading to myocardial infarction is one of the most frequent causes of the death in humans. Atherosclerosis and generation of reactive oxygen species through oxidative stress is the major risk factor for CVD. From the literature collection, it has been identified that moderate consumption of red wine helps in preventing CVD through several mechanisms, including increasing the high-density lipoprotein cholesterol plasma levels, decreasing platelet aggregation, by antioxidant effects, and by restoration of endothelial function. The aim of this review is to discuss the accumulating evidence that suggests that red wine possesses a diverse range of biological actions and may be beneficial in the prevention of CVD. PMID:21264180

  3. Ravintolaelämys : case Wine & View

    OpenAIRE

    Piirainen, Anu

    2010-01-01

    Tämä opinnäytetyö käsittelee ravintolaelämystä ja sen syntyyn vaikuttavia tekijöitä. Työn toimeksiantaja on Wine & view viinibaari Helsinki-Vantaan lentoasemalla. Wine & view viinibaari on osa SSP Finland Oy:n ravintolatarjontaa lentoasemalla. Opinnäytetyön teoriaosuudessa selvitetään elämystä yhteiskunnan, asiakaspalveluyrityksen ja asiakkaan näkökulmasta. Lisäksi teoriaosuudessa lähestytään aihetta kuluttajakäyttäytymisen näkökulmasta. Työn empiirisessä osuudessa haetaan asiakkaiden hav...

  4. An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

    OpenAIRE

    Sáenz-Navajas, María-Pilar; Campo, Eva; Fernández-Zurbano, Purificación; Valentin, Dominique

    2010-01-01

    The objective of this work is measuring the effect of different volatile extract compositions on the perception of taste, astringency, global intensity and persistence of wine. Six Spanish wines, two from Chardonnay and four from Tempranillo grapes, all of them showing different chemical and sensory characteristics, were selected. Wines were separated into volatile and non-volatile fractions by solid phase extraction and lyophilisation and further liquid extraction, respectively. Eighteen "re...

  5. Application of Wine Pomace seeds as finning agent during production of red wines and its effects over colour parameters

    Directory of Open Access Journals (Sweden)

    m Hatice Kalkan Yıldırı

    2016-01-01

    Full Text Available During production of wines are used different fining agents with animal origin for preventing later presipitation and reducing harshenss of wines. Even these positive properties they may cause some allergic reactions in consumers with allergic predispositons. Due to health concern wine pomace seeds could be a new alternative as fining agent with plant origin. In this study were evaluated preliminary effects of seeds over wine qulity expecially wine colour. As the next stage will be considered thier health effects. Grapes of Vitis vinifera L. cvs. “Cabernet Sauvignon” were manually harvested at optimum maturity (25∘Brix and transported to the Experimental Winery at the Department of Food Engineering, Ege University, Izmir, Turkey. Wine production were done according to the accepted wine production procedures with exeption of SO2 (it was not added. Obtained grape seeds flour (drying and milling were used as fining agent with different values (2/4/6/8/10 gram/100 ml. In all wines basic wine chemical parameters and some spesific colour parameters were determined %D280, %D420, %D520, %D620, CD: Colour density, CI: Colour intensity, T: Tint value, dA %: Proportion of red colour produced by flavylium cations , %Y: Proportion of yellow colour, % R: Proportion of red colour and % B: Proportion of blue colour. The results demonstrated the possibility of using wine pomace grape seeds as fining agent. Concidering colour parametrs of obtianed wines the best results were deterrmined with 8 g/100 ml application. Futher studies are needed in order to evaluate other wine parameters.

  6. Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines.

    Science.gov (United States)

    Danner, Lukas; Ristic, Renata; Johnson, Trent E; Meiselman, Herbert L; Hoek, Annet C; Jeffery, David W; Bastian, Susan E P

    2016-11-01

    This study investigated the effect of different contexts on consumers' mood, product-evoked emotions, liking and willingness to pay for wine. Three consumer trials (n=114, 115, and 120) examined 3 different sample sets of 4 Australian commercial Shiraz wines. Each sample set was comprised of a high, medium-high, medium-low and low quality wine as designated by an expert panel. Wine consumers evaluated the same set of wines in the three different contexts, ranging from a highly-controlled laboratory setting to more realistic restaurant and at-home settings. Results showed that high quality wines were liked more and elicited more intense emotions of positive valence compared to wines of lower quality. Context effects were observed on emotions, but not on liking, indicating that although emotions and liking are correlated, the measurement of emotions can deliver additional information over liking. Tasting wine in the restaurant context evoked more intense positive emotions compared to the home and laboratory contexts. Participants' mood before tasting the wines had a strong influence on consecutive product-evoked emotion ratings, but only weak influence on liking ratings. Furthermore, a strong relationship between wine-evoked emotions and willingness to pay was observed, showing that if a wine-evoked more intense emotion of positive valence e.g., contented, enthusiastic, happy, optimistic and passionate participants were willing to pay significantly more for a bottle. Additionally, the absence of negative emotions, even if typically evoked to a very weak extent, is a requirement for an increased willingness to pay. This study indicates it is worthwhile to consider context and emotions in wine testing and marketing. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Alcian blue-stained particles in a eutrophic lake

    DEFF Research Database (Denmark)

    Worm, J.; Søndergaard, Morten

    1998-01-01

    We used a neutral solution of Alcian Blue to stain transparent particles in eutrophic Lake Frederiksborg Slotss0, Denmark. Alcian Blue-stained particles (ABSP) appeared to be similar to the so-called transparent exopolymer particles (TEP) identified with an acidic solution of Alcian Blue. Our...

  8. News from the Biological Stain Commission No. 11

    DEFF Research Database (Denmark)

    Lyon, H O; Horobin, R W

    2012-01-01

    The 11th issue of News from the Biological Stain Commission (BSC) provides our first impressions of the REACH and ECHA programs. We intend to give a more thorough account of what these important programs actually mean in later editions of News from the Biological Stain Commission. Under the heading...

  9. Sperm viability staining in ecology and evolution: potential pitfalls

    DEFF Research Database (Denmark)

    Holman, Luke

    2009-01-01

    The causes and consequences of variation in sperm quality, survival and ageing are active areas of research in ecology and evolution. In order to address these topics, many recent studies have measured sperm viability using fluorescent staining. Although sperm viability staining has produced a nu...

  10. 21 CFR 864.1850 - Dye and chemical solution stains.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Dye and chemical solution stains. 864.1850 Section 864.1850 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES HEMATOLOGY AND PATHOLOGY DEVICES Biological Stains § 864.1850 Dye and chemical...

  11. The use of special stains in liver biopsy interpretation: Implications ...

    African Journals Online (AJOL)

    Materials and Methods: The formalin fixed paraffin embedded blocks of liver biopsies reported in two histopathology laboratories between 2008 and 2013 were retrieved. These were stained with H and E and the following standard special stains for liver tissue histology – Perl's Prussian blue, reticulin, Sirius red, Shikata ...

  12. Red wine: A drink to your heart

    OpenAIRE

    Saleem, T.S. Mohamed; Basha, S. Darbar

    2010-01-01

    Mortality and morbidity are still high in cardiovascular disease (CVD). Myocardial ischemia reperfusion injury leading to myocardial infarction is one of the most frequent causes of the death in humans. Atherosclerosis and generation of reactive oxygen species through oxidative stress is the major risk factor for CVD. From the literature collection, it has been identified that moderate consumption of red wine helps in preventing CVD through several mechanisms, including increasing the high-de...

  13. Red Wine Polyphenols and Vascular Function

    OpenAIRE

    Botden, Ilse

    2012-01-01

    textabstractHippocrates, the father of modern medicine, said many centuries ago: “let food be your medicine.” Today, this quote still shows its value, amongst others by the !nding that red wine consumption attributes to a healthy life style, reducing the risk to develop cardiovascular diseases. Cardiovascular diseases are one of the leading causes of death in many economically developed countries as well as in emerging economies.1 It has become a global epidemic problem, with type 2 diabetes,...

  14. Red Wine Polyphenols for Cancer Prevention

    OpenAIRE

    He, Shan; Sun, Cuirong; Pan, Yuanjiang

    2008-01-01

    Conventional cancer therapies, the second leading cause of death worldwide, result in serious side effects and, at best, merely extend the patient's lifespan by a few years. Searching for effective prevention is of high priority in both basic and clinical sciences. In recent decades natural products have been considered to be an important source of cancer chemopreventive agents. Red wine polyphenols, which consisted of various powerful antioxidants such as flavonoids and stilbenes, have been ...

  15. Spanish wines in the US market: What attributes do US consumers look for in Spanish wines?

    Energy Technology Data Exchange (ETDEWEB)

    Areta, A.; Bardají, I.; Iráizoz, B.

    2017-07-01

    This paper analysed the impact of different attributes in Spanish quality wines on United States (US) demand behaviour. A hedonic price model was estimated in order to assess the values that US consumers give Spanish wines. The main results showed that the most influential factor on sale price was aging, which had a positive impact. US consumers valued the quality ratings provided by experts, especially in the upper price categories. The year of vintage and size of the winery were considered medium importance factors in decision-making, with the latest vintages and the smallest wineries receiving the highest ratings. Geographical origin (appellation) helped to explain consumer preferences. Although colour was the least important attribute in consumers’ purchase decisions, red wines were the most highly rated in this attribute.

  16. Spanish wines in the US market: What attributes do US consumers look for in Spanish wines?

    International Nuclear Information System (INIS)

    Areta, A.; Bardají, I.; Iráizoz, B.

    2017-01-01

    This paper analysed the impact of different attributes in Spanish quality wines on United States (US) demand behaviour. A hedonic price model was estimated in order to assess the values that US consumers give Spanish wines. The main results showed that the most influential factor on sale price was aging, which had a positive impact. US consumers valued the quality ratings provided by experts, especially in the upper price categories. The year of vintage and size of the winery were considered medium importance factors in decision-making, with the latest vintages and the smallest wineries receiving the highest ratings. Geographical origin (appellation) helped to explain consumer preferences. Although colour was the least important attribute in consumers’ purchase decisions, red wines were the most highly rated in this attribute.

  17. Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.

    Science.gov (United States)

    Parker, Mango; Capone, Dimitra L; Francis, I Leigh; Herderich, Markus J

    2018-03-14

    Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C 13 -norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.

  18. Alcohol, red wine and cardiovascular disease.

    Science.gov (United States)

    Wollin, S D; Jones, P J

    2001-05-01

    The objective of this article is to review the existing literature concerning the effects and mechanisms of action of red wine consumption vs. other alcoholic beverages on the risk of cardiovascular disease (CVD). Of particular interest is the form and quantity of alcohol consumed. This relationship between alcohol consumption and mortality is well supported by epidemiologic studies, which have suggested that different forms of alcohol alter the relative risk values for mortality from CVD. Although not without exception, current evidence from epidemiologic and experimental studies suggests a protective effect against the development of CVD with moderate consumption of red wine. The exact nature of the protective effect remains to be established. However, mechanisms including LDL oxidation and alterations in hemostatic variables are being increasingly recognized as contributory. Key components of red wine thought to be responsible for the protective effects include phenolic compounds and alcohol content. Despite the research presented, some questions relating to the current recommendations regarding moderate alcohol consumption and cardiovascular health remain. However, collectively, the literature aids in understanding some of the ways in which alcoholic beverages and their components affect the health of our population.

  19. Volatile phenolics in Teran PTP red wine

    Directory of Open Access Journals (Sweden)

    Helena BAŠA ČESNIK

    2016-04-01

    Full Text Available The volatile phenolics, 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol were quantified in Teran PTP wines that were produced in the Kras winegrowing district. The compounds were determined by using gas chromatography coupled with mass spectrometry after extraction with diethylether. Three years monitoring (2011, 2012, 2013 vintages showed that all four undesirable compounds were identified in Teran PTP wines, however their content did not influence significantly the sensory characteristics of the wine. The average contents gained over the three-year period (2011-2013; n=82 were 153±193 µg L-1 for 4-ethylphenol, 1265±682 µg L-1 for 4-vinylphenol, 69±94 µg L-1 for 4-ethylguaiacol and 128±106 µg L-1 for 4-vinylguaiacol. 7.3 % of samples showed contents of 4-ethylphenol above the odour threshold values. For 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol that percentage was 98.8 %, 25.6 % and 91.5 %, respectively.

  20. Statistical modelling of fine red wine production

    Directory of Open Access Journals (Sweden)

    María Rosa Castro

    2010-01-01

    Full Text Available Producing wine is a very important economic activity in the province of San Juan in Argentina; it is therefore most important to predict production regarding the quantity of raw material needed. This work was aimed at obtaining a model relating kilograms of crushed grape to the litres of wine so produced. Such model will be used for predicting precise future values and confidence intervals for determined quantities of crushed grapes. Data from a vineyard in the province of San Juan was thus used in this work. The sampling coefficient of correlation was calculated and a dispersion diagram was then constructed; this indicated a li- neal relationship between the litres of wine obtained and the kilograms of crushed grape. Two lineal models were then adopted and variance analysis was carried out because the data came from normal populations having the same variance. The most appropriate model was obtained from this analysis; it was validated with experimental values, a good approach being obtained.