AIMS Chronic ethanol consumption leads to oxidative damage in the central nervous system inducing neuronal degeneration and impairment of brain functions. Nevertheless, it has been reported that grape polyphenols might prevent the alluded ethanol effects. We have reported that prolonged red wine intake improves hippocampal formation oxidative status, a finding not replicated using Port wine. Th...

Today wine production in Azerbaijan totals to about two million decalitres a year. Yet, the yearly wine consumption is only one million decalitres resulting in a total surplus of about one million decalitres of wine. In consequence, export is gaining in importance resulting in an increase of importance to produce high quality wine. In this context the production of high quality grapes is very i...

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 solub...

A Model of the World Wine Market Glyn Wittwer, Nick Berger and Kym Anderson This paper describes the theoretical and empirical structure of the World Multisectoral Wine Model. Although the model is primarily concerned with one sector of the global economy, it uses some of the features of general equilibrium models on the demand side, notably a linear expenditure system and consumption function....

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the grape/must/wine environments including several yeast genera (e.g., Saccharomyces, Hanseniaspora, Pichia, Candida, Metschnikowia, Kluyveromyces, Zygosaccharomyces, Torulaspora, Dekkera and Schizosaccharomyces) and species. Since, each species may differently contribute to the improvement/depreciation of wine qualities, i...

Tannins are important to the quality of red wines, particularly to the color stability and the structure (body and mouthfeel) of the wine. They are also involved in complex wine aging reactions and thus are important to the aging potential of red wines. The source of tannins in wine is numerous, as they can come from the grapes themselves (skin, seeds, and stems) and/or the barrels the wines ar...

In this paper I analyze reviews taken from a popular wine review website. I use linear regression to tune a model suited for predicting wine ratings. I compare a two models and select the best one with the best parameters using k fold cross validation. The results indicate that better predictions come from using more of the features, rather than less of them. This suggests that both the age of ...

Methods and results: Anthocyanins and PAs were analyzed by HPLC in three wine varieties during maceration time (20 days). The results showed that anthocyanin extraction followed the same kinetics for the three varieties. In the case of PAs, Syrah must-wine showed the highest concentration of these compounds, which were seen to be mainly skin-derived. Monastrell must-wine presented the lowest co...

We hypothesize that quality signals improve over time with the quality performance of a wine producer, and that spillovers will affect other producers within the same region. For this purpose, we estimate a hedonic pricing model for premium California wine. Data source is the annual publication "California Wine Winners" accumulated over the judging years 1990-2001. Quality indicators for 19,583...

1. Published data on the effects of red wine, ethanol and flavonoids on endothelium-dependent relaxation are equivocal. The present study was undertaken to determine the effects of red wine, ethanol and selected flavonoids present in red wine on endothelium-dependent relaxation. 2. Aortic rings from New Zealand White rabbits were set up in organ baths (20 ml) and contracted with noradrenaline (...