With the availability of new techniques to close wine bottles avoiding the risk of “corky” taste the tradition of closing wine bottles with cork stoppers is on the retreat. As a consequence the Mediterranean cork oak forests with their rich biodiversity are endangered since their cultivation is not profitable anymore. This paper explores the viability of a market approach to the preservation of...

The effects of red wine and ethanol on plasma lipoproteins and the fatty acid composition of kidney lipids and erythrocytes phospholipids were studied. Lipid peroxidation is one of the main deleterious effects of oxidant attack on biomolecules, due to the disruption of the structural integrity of membranes. The vulnerability of the kidney to oxidative damage has been partly attributed to its hi...

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 correspo...

With the substantial increase in demand for wine, enhanced knowledge of consumers' preferences for wine can help give wineries an opportunity to improve sales and bring in new marketing techniques. Over the past several years, the demand for functional food and beverages have increased, which is why promoting the beneficial aspects of red wine when consumed, can be a marketing tool that sets a ...

This study examined relationships between wine preference and selected health determinants in a U.S. national sample of young adults to improve understanding of the association between light-moderate wine consumption and long-term morbidity and mortality risk. Interview data collected from 12,958 young adults who participated in the National Longitudinal Study of Adolescent Health were analyzed...

It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine. The contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabolites, glycerol and ethanol, release of mannoproteins or contributions to color stability, is spe...

109 Biogenic amines are a group of organic nitrogenous compounds formed and degraded by the metabolisms of living organisms (microorganisms, plants and animals). The main biogenic amines associated with wine are putrescine, histamine, tyramine and cadaverine, followed by phenylethylamine, spermidine, spermine, agmatine and tryptamine. Biogenic amines in wine can be formed by various microorgani...

• Bentonite fining is widely used to increase the protein stability of a wine. Some authors have proposed treatment of the juice itself, rather than the wine, to enhance fermentation performance and flavor, and increase stability. Some authors have reported that this practice yields stable wines not requiring further fining, whereas others have found no increase in stability when treating the j...

The determination of Pb, Se and As in wine has a great interest due to health risks and legal requirements. To perform the analysis of wine, two considerations must be taken into account: (i) the low concentration level of the analytes; and (ii) the risk of interferences due to wine matrix components. The goal of this work is to evaluate electrothermal vaporization (ETV) sample introduction for...

Alcohol-related health outcomes show strikingly high incidence in Hungary. The effects of alcohol consumption are influenced not only by the quantity, but also the quality of drinks; therefore, wine production can have an important effect on public health outcomes. Nevertheless, the Hungarian wine sector faces several vital problems and challenges influenced by the country's accession to the Eu...