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 y...

The wine industry in South Africa is over three centuries old and over the last decade has reemerged as a significant competitor in world wine markets. The Institute for Wine Biotechnology (IWBT) was established in partnership with the Department of Viticulture and Oenology at Stellenbosch University to foster basic fundamental research in the wine sciences leading to applications in the broade...

OBJECTIVE Wine has been the focus in the prevention of epithelial ovarian cancer (EOC) development because resveratrol abundant in wine has anti-carcinogenic properties. However, epidemiologic results have been heterogenous in the chemopreventive effect of wine on the development of EOC. Thus, we performed a meta-analysis for comparing EOC risk between wine and never drinkers using previous rel...

In the actual economic context, the agro-food economy is focused on the consumer demands regarding quality, safety and security of food and foodstuffs. Traceability of wine can be defined as a method through which anybody in the wine supply chain can be able to verify the origin and composition of each batch of wines, its conditions of storage, and all the products that were in contact with the...

Background: The effects of Chinese yellow wine on the production of homocysteine (Hcy) induced intracellular MMP-2 in cultured rats vascular endothelial cells (VECs) has not been investigated. Methods: Isolation, cultivation, purification and identification of vascular endothelial cells of rat thoracic aorta in vitro were conducted. The VECs in passages 3 to 4 were used in all studies. HCY was ...

The capacity of wine yeast to utilize the nitrogen available in grape must directly correlates with the fermentation and growth rates of all wine yeast fermentation stages and is, thus, of critical importance for wine production. Here we precisely quantified the ability of low complexity nitrogen compounds to support fast, efficient and rapidly initiated growth of four commercially important wi...

Glutathione is an important constituent of grapes, must, and wine. However, to date, no review has provided an integrated view of the role of this compound in wine-related systems. In this review, special emphasis is given to its occurrence in grapes, must, and wine and its role as an antioxidant in wine. The effect of glutathione on both desirable and undesirable aroma compounds is also outlin...

The metal composition of finished wine is a function of the metals present in the grapes as well as those introduced by viticultural and enological practices [1]. Most research so far has focused on elemental profiling for the potential determination of the geographical origin of wine. However, in previous studies, the correlation between the trace element profile of vineyard soil and wine made...

Full Text PDF. Recovery studies were performed using 0. 5 mL of red wine and whisky. Enter the password to open this PDF file. spectrophotometric determination of ethanol in wine pdf Treatment procedures, and only spectrophotometry is used1 Jan 2012. The method consists of color reaction of ethanol with sodium dichromate. SPECTROPHOTOMETRIC DETERMINATION. For spectrophotometric determination of...

Arginine metabolism by wine lactic acid bacteria (LAB) may lead to wine quality degradation. While arginine is essential for growth of the wine relevant LAB Oenococcus oeni, it remains unclear whether it also stimulates its growth. This study evaluated the effect of arginine and citrulline, the partially metabolized intermediate of the arginine deiminase pathway, on the growth of two commercial...