Chitinases and thaumatin-like proteins are important grape proteins as they have a great influence on wine quality. The quantification of these proteins in grape juices and wines, along with their purification, is therefore crucial to study their intrinsic characteristics and the exact role they play in wines. The main isoforms of these two proteins from Chardonnay grape juice were thus purifie...

BACKGROUND Viability in a non dividing state is referred to as chronological life span (CLS). Most grape juice fermentation happens when Saccharomyces cerevisiae yeast cells have stopped dividing; therefore, CLS is an important factor toward winemaking success. RESULTS We have studied both the physical and chemical determinants influencing yeast CLS. Low pH and heat shorten the maximum wine y...

The objective of this study was to investigate the antioxidant and hepatoprotective effect of the chronic use of conventional (CGJ) or organic (OGJ) grape juice from the Bordeaux variety grape on oxidative stress and cytoarchitecture in the liver of rats supplemented with a high-fat diet (HFD) for three months. The results demonstrated that HFD induced an increase in thiobarbituric acid-reactiv...

2-Methoxy-3-isobutylpyrazine (MIBP) contributes a bell pepper aroma to many grape cultivars and has a reported aroma threshold of ∼2 ng L(-1) in water. The purpose of this study was twofold: (1) develop a procedure using headspace solid phase micro-extraction combined with GC-MS in the selected ion monitoring mode (HS-SPME-GC-MS-SIM) for analysis of MIBP in grape berries, and (2) determine the ...

Intervention 50 women were allocated to receive 50 ml of cranberrylingonberry juice concentrate (7.5 g cranberry concentrate and 1.7 g lingonberry concentrate in 50 ml of water with no added sugars) once a day for 6 months, and were advised to prepare a drinkable juice by adding 200 ml of water but no sweetener to the concentrate. 50 women were allocated to 100 ml of Lactobacillus GG drink (4 ×...

The effect of some pulsed electric field (PEF) processing parameters (electric field strength, pulse frequency and treatment time), on a mixture of microorganisms (Kloeckera apiculata, Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus hilgardii and Gluconobacter oxydans) typically present in grape juice and wine were evaluated. An experimental design based on response surface met...

background and objectives: red beet extract concentrate can be used as a natural colorant in food products; however, destructive effects of thermal methods to produce juice concentrate decrease nutritional value in the final product. materials and methods: in this study, red beet extract was concentrated using osmotic distillation method, and the best pretreatment was evaluated to increase the ...

have been known to decrease the platelet aggregation, oxidation of low-density lipoprotein cholesterols and endothelin synthesis and promote nitric oxide production. Indeed, red wine and/or grape juice have been demonstrated to prevent coronary heart disease in the epidemiological and clinical studies. Based on the information, a new beverage made of red wine vinegar and grape juice (Budo-nomeg...

AIMS In order to assess the potential for producing mycotoxins, fungi were isolated from wine producing grapes. METHODS AND RESULTS The isolates were identified and Penicillium expansum, the most well recognized mycotoxin producer, was analysed for mycotoxin production by TLC. Many of the strains produced patulin and/or citrinin, often depending on whether they were grown on a grape or yeast ...