Pomegranate juice (PJ), which is a rich source of potent flavonoid antioxidants, was tested for its capacity to protect nitric oxide (NO) against oxidative destruction and enhance the biological actions of NO. Employing chemiluminescence headspace analysis, PJ was found to be a potent inhibitor of superoxide anion-mediated disappearance of NO. PJ was much more potent than Concord grape juice, b...

Resveratrol is the most important stilbene phytoalexin synthesized naturally or induced in plants, as a part of their defense mechanism. Grapes and their derivative products, including juice and wine, are the most important natural sources of resveratrol, consisting of notably higher amounts than other natural sources like peanuts. Consumption of red wine with its presence of resveratrol explai...

Grape juices (V. vririferu) from vineyards at three locations in Israel were analyzed for carbon, hydrogen and nitrogen contents, metals, amino acids and glycerol, various stages of fermentation and post-fermentation. The contents varied with respect to the type of grape, area, year of collection and methods of vinification. The glycerol content of wine appears to be related to the duration of ...

The color of Concord grape juice produced by concentration before cold-stabilization and detartration (direct-to-concentrate, DTC) was compared to juice produced via cold-stabilization prior to concentration (standard concentrate, SC) and evaluated by several metrics. Using the Boulton copigmentation assay, the majority of the absorbance at 520 nm in bottled SC juice (72%) was due to monomeric ...

Malvar grape juice offers relatively little in the way of a sensory experience. Our interest lies in the use of locally-selected yeast strains in experimental fermentations to improve the sensory characteristics of Malvar wines. Two locally-selected strains of Saccharomyces cerevisiae were used as starter cultures in vinifications and compared with spontaneous fermentations of the same cultivar...

A full understanding of the origin, formation and degradation of volatile compounds that contribute to wine aroma is required before wine style can be effectively managed. Fractionation of grapes represents a convenient and robust method to simplify the grape matrix to enhance our understanding of the grape contribution to volatile compound production during yeast fermentation. In this study, a...

BACKGROUND The determination of micro-, macroelements and heavy metals in the soil-grapevine-wine system is extremely important for the wine industry, the grape and wine quality, and also for consumer health. The quantitative analysis of 10 elements: Na, Ca, Mg, Fe, Cu, Zn, Pb, Cd, Ni, Co were made in soil at different depths and also in grapevines (leaves and canes). For grape juice and wine t...