Search

Background: The aging population is associated with a net increase in the incidence and prevalence of chronic-degenerative diseases, particularly neurocognitive disorders. Therefore, the identification of preventative strategies to restrain the burden of such chronic conditions is of key relevance. Red wine and its components have accumulated evidence regarding their positive effects in terms of neurological pathologies associated with neurocognitive symptoms. Methods: Based on this background, the present narrative review aims to summarize the state-of-the-art evidence on the effects of red wine and its components on neurocognitive disorders in both preclinical and clinical settings. Results: The main findings highlight a protective effect of wine polyphenols present in red wine on dementia in different preclinical models of cognitive decline. The current translational clinical evidence remains uncertain, especially considering the risk-to-benefit ratio of alcohol consumption on brain health. Conclusions: Given the overall health risks associated with red wine consumption and consistent with the prevailing guidelines in the literature, there is insufficient evidence to support light-to-moderate red wine consumption as an effective strategy for preventing these diseases. However, the largely preclinical findings on polyphenols derived from red wine remain of significant interest in this context. [ABSTRACT FROM AUTHOR]

This work studies the influence of the thickness of oak alternatives on the composition and quality of red wines. A red wine was aged in control conditions and also in contact with oak chips, and with thin and thick oak staves for 12 months. As expected, all the wines aged in contact with all the oak alternatives were enriched in total polyphenols and had a higher colour intensity. In addition, the contact with all the oak alternatives enriched the wine in furfural and total furans, vanilla and total aldehydes and ketones, eugenol and total volatile phenols, and in β-methyl-γ-octalactones. However, the thickness of the oak alternative seems to play an important role in the composition and quality of the wine. Specifically, the wines aged in contact with the two types of staves had a more intense colour than the wine aged with oak chips, as well as a higher total phenolic index and higher eugenol concentration. Moreover, the β-methyl-γ-octalactones concentration was higher in the wine supplemented with thick staves. Finally, the wines supplemented with the two types of staves had a higher intensity of the spicy attribute than the wine aged with oak chips. The wine supplemented with thick staves had a higher intensity of candy/pastry, toasted, smoked, complexity, aromatic intensity, sweetness, structure, and persistence. Finally, the panel preferred the wine aged with thick staves followed by, in descending order, the wines aged with thin staves, oak chips, and the control. [ABSTRACT FROM AUTHOR]

Moderate red wine intake has been associated with lower cardiovascular mortality, due in part to the intake of polyphenols and anthocyanins, whose content can vary from varietal and year of harvest. This study assessed the vascular effects in response to a single intake of 2015 and 2018 Zweigelt red wines from Hokkaido, Japan. Healthy men were randomly assigned to consume 240 mL each of a red wine, or a sparkling white grape juice as a control in a randomized three-arm cross-over design with a 7 day washout between arms. The augmentation index (AI; a measure of arterial stiffness) and AI at 75 beats/min (AI75), reactive hyperemia index, systolic and diastolic blood pressure (SBP and DBP, respectively), and platelet reactivity were assessed at baseline and two and four hours after each beverage intake. Changes from the baseline were analyzed using a linear mixed model. Significant treatment effects (p = 0.02) were observed, with AI 13% lower after the intake of the 2015 or 2018 vintages compared to the control. Intake of the 2018 vintage reduced SBP and DBP (-4.1 mmHg and -5.6 mmHg, respectively; p = 0.02) compared to the 2015 wine and the control drink. The amount of hydroxytyrosol in the 2018 wine was almost twice the amount as in the 2015 wine, which may help explain the variable blood pressure results. Future studies exploring the vascular effects of the same red wine from different vintage years and different phenolic profiles are warranted.

Climate change poses several challenges in the wine industry, including increasing risks related to chemical food contaminants such as biogenic amines and ethyl carbamate (EC). In this work, we focused on urea removal in red wines by immobilized acid urease aiming at limiting EC formation during wine storage. By considering separable kinetics of catalyst deactivation and urea hydrolysis, it was possible to model the time course of urea removal in repeated uses in stirred batch reactors. Treatments based on immobilized urease of red wine enriched with 30 mg/L of urea allowed the reduction in the contaminant concentration to <5 mg/L. After 28.5 h of treatment, the observed urea level was reduced to about 0.5 mg/L, corresponding to a decrease in the potential ethyl carbamate (PEC) from 1662 μg/L to 93 μg/L, below the level of the non-enriched wine (187 μg/L). As a comparison, when treating the same wine with the free enzyme at maximum doses allowed by the EU law, urea and PEC levels decreased to only 12 mg/L and 415 μg/L respectively, after 600 h of treatment. These results show that, for red wines, urease immobilization is an effective strategy for urea removal and, thus, effective reduction in ethyl carbamate as a process contaminant. This study provides the scientific background for the future scaling-up of the process at an industrial level. [ABSTRACT FROM AUTHOR]

Objective To investigate the associations of tea, coffee, and red wine intakes with health risks among individuals with hypertension. Methods This prospective cohort study included participants with hypertension from the UK Biobank cohort. Study exposures included self-reported intakes of coffee, tea, and red wine. The primary outcome was all-cause mortality, and the secondary outcomes were cardiovascular mortality and cardiovascular disease. The associations of beverage intake with outcomes were analyzed using Cox regression models. The hazard ratios and 95% confidence intervals were estimated. Results A total of 187 708 participants with hypertension were included. The median follow-up period was 13.8 years. In individuals with hypertension, drinking one to two cups/day of coffee or three to four cups/day of tea was significantly associated with the lowest risk of all-cause mortality compared with less than one cup/day [hazard ratio for coffee, 0.943 (95% confidence interval, 0.908–0.979); hazard ratio for tea, 0.882 (95% confidence interval, 0.841–0.924)]. Red wine intake was inversely associated with all-cause mortality risk. Dose–response analysis revealed that high coffee intake (approximately greater than or equal to six cups/day) was significantly associated with increased risks of cardiovascular mortality and cardiovascular disease, but high tea and red wine intakes were not. Furthermore, replacing plain water with tea, but not coffee, significantly reduced the risks of all-cause mortality and cardiovascular disease. Replacing other alcoholic beverages with red wine also significantly reduced the risks of all three outcomes. Conclusions These findings suggest that tea and red wine, but not coffee, can be part of a healthy diet for the hypertensive population. What is already known on this topic Previous studies showed that intakes of tea, coffee, and red wine were associated with health benefits in the general population. What this study adds Tea and red wine intakes were inversely associated with mortality and cardiovascular risk in individuals with hypertension, and these effects were not attributable to the respective water and alcohol ingredients. Modest and high coffee intakes were associated with slightly reduced mortality and elevated cardiovascular risk, respectively, and coffee intake was not more beneficial than water intake. How this study might affect research, practice, or policy Tea and red wine, but not coffee, can be part of a healthy diet in individuals with hypertension. [ABSTRACT FROM AUTHOR]

Background: Climate changes have been leading to an excessive synthesis of quercetin (Q) and its glycosides (Q‐Gs) in specific red grape varieties, such as Sangiovese. This has resulted in concentrations overcoming the solubility threshold of Q in wines, with the consequent formation of undesirable precipitates. This study aims at assessing the impact of various factors, including anthocyanins, temperature, nucleation seeds and time, on the precipitation of Q in red wine. Results: The influence of anthocyanins on Q solubility was examined by adding a grape skin extract rich in anthocyanins to a model solution containing 89 μmol L−1 of Q. The data revealed that the solubility of both Q and Q‐Gs increased as a function of the anthocyanin concentration in the model solution. In a subsequent experiment, red wines were stored at two different temperatures (2 and 20 °C), supplemented with Q nucleation seeds, and monitored over a 10‐day period. Notably, after only 3 days of contact with Q seeds at 2 °C, a reduction of over 75% in Q concentration was observed in the supernatant. Among the considered factors, contact with nucleation seeds emerged as the most significant one (P < 0.0001). Conclusion: Q precipitation in red wines is influenced by the presence of anthocyanins in solution, although it is not the sole determinant. The data also suggested that a potential strategy for wineries to mitigate the risk of Q precipitation in bottled wine would be the acceleration of this process by promoting the formation of nucleation seeds. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The wide ampelographic treasure of Italian wine grape varieties is driving research towards suitable approaches for the varietal authenticity control of wine. In this paper, Aglianico, Negroamaro, Primitivo and Uva di Troia red wines, which were produced experimentally by single-grape winemaking from non-aromatic grapes native to southern Italy, were analyzed with respect to berry markers, namely anthocyanins, hydroxycinnamic acids (HPLC-DAD), shikimic acid (HPLC-UV) and glycosidic aroma precursors (GC-MS). The study confirms that, just as for the berries, useful varietal authenticity markers for red wine, even after aging, turn out to be hydroxycinnamic acids, relative amounts of acylated forms of anthocyanins, and shikimic acid, together with some grape glycosidic precursors from terpenes and C13− norisoprenoids. Principal Component Analysis was used as a valuable tool to highlight the results. [ABSTRACT FROM AUTHOR]

Garnacha variety is one of the most important red Mediterranean grape cultivars grown in the world. However, it may not reach optimum chromatic characteristics in warm climates such as Andalusia (Southern Spain). This study analyses the impact of the application of microwaves over the crushed grapes (MW) at laboratory scale over two vintages on the characteristics of Garnacha wines elaborated from grapes cultivated in a warm climate as an additional procedure to traditional red winemaking (CT) to obtain highly coloured wines. Oenological and colour parameters were measured to determine the effects of this treatment on wines throughout the winemaking process. Overall, wines made by MW had a higher phenolic content and colour intensity. The analysis of the detailed composition of the wine showed that the treatment with microwaves before the alcoholic fermentation leads to important differences in its colour properties. Thus, the treatment with microwaves induced easily perceptible changes in CIELab coordinates (lower L* and higher a* and C*ab values than CT). Additionally, it also showed to be significantly effective to increase the extraction of phenolic compounds from grape solids into grape juice, both globally (total polyphenol index and Folin–Ciocalteu index), and particularly regarding flavanols and flavonols content. Most of the above-mentioned significant differences remained with ageing. The reported results are promising and the treatment with microwaves in the optimized conditions seems a feasible auxiliary alternative in warm climates, where wines produced from some red grape cultivars often show suboptimal colour characteristics. [ABSTRACT FROM AUTHOR]

This research analyzes the influence of Quercus alba barrels from four different forests of the USA [Missouri (M), Ohio (O), Kentucky (K) and Pennsylvania (P)] on the colour parameters, phenolic composition, and visual and gustatory sensory characteristics of 12 Tempranillo red wines from different wineries after 12 months of aging. Oak origin significantly affected the colour parameters of the wines, except for tonality, and the content of anthocyanins, stilbenes and ellagitannins but had little effect on the rest of the phenolic compounds. Wines aged in K and O barrels showed the highest content of ellagitannins. Wines aged in P barrels had the lowest content of phenolic compounds and colour intensity (CI), while K and O barrels produced the highest levels of ellagitannins. K wines were the best value in the global perception of the taste analysis. The influence of the barrel origin on the phenolic composition of the wines was also evaluated according to their initial phenolic composition. Wines with the highest initial CI and phenol content also showed the highest content of ellagitannins after barrel aging. When aging wines with high CI and phenol content, M barrels provided the wines with the highest content of ellagitannins. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction and purpose: The purpose of this scientific paper is to review the current knowledge of the effects of red wine on human health, particularly with regard to cardiovascular disease. State of Knowledge: Since the 1990s, red wine has gained its status as a health-promoting alcohol through the French Paradox - when drunk in moderate amounts, it protects against cardiovascular disease. The authors have collected scientific papers on the health effects of alcohol, red wine and resveratrol-a polyphenol that is the main component with healthpromoting effects of wine. On their basis, they analyzed the assumptions of the positive effects of wine reaching inconclusive conclusions. Summary: Despite the fact that both ethanol and resveratrol have a positive effect in in vitro studies, in population studies their effect is much less significant, either because the negative behavioral-health effects in the case of ethanol are omitted or the actual effective doses of resveratrol are omitted. [ABSTRACT FROM AUTHOR]

Non-Saccharomyces yeasts, particularly Metschnikowia pulcherrima, are considered alternatives to SO2 in winemaking, combating specific microorganisms. The sensory profile of the wine is contingent upon the type of yeast, the fermentation conditions, and the concentration and mode of application with Saccharomyces cerevisiae strains (whether pure or used in mixed/sequential co-fermentation). This study assessed the aroma in red wines produced with S. cerevisiae (Sc) and M. pulcherrima (Mp, non-Sc), incorporating variations in the method of addition and the inclusion or exclusion of SO2. The enological parameters of the wines were slightly affected. Volatile compounds were analysed in the wines through gas chromatography–mass spectrometry (GC-MS) at three moments: at the end of malolactic fermentation (MLF) and after 6 and 9 months of bottle ageing. Sequential fermentation of Sc and Mp reduced the concentration of most identified alcohols and acids, which is favourable, as these compounds can yield undesirable aromas at high concentrations. Regardless of the yeast mixture and Mp dose, a majority of the acetate esters and ethyl esters were quantified at concentrations above their perception thresholds, thus enhancing the sensory quality of the wines. Sensory analysis of wines showed generally positive evaluations. Using non-Saccharomyces as an alternative to SO2 improves the aromatic profile of wines. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The name “yeast-derived products” (YDPs) refers to different preparations obtained from yeast cells through various processes. These YDPs have different characteristics and applications in oenology, one being the improvement of the sensory properties of wines. This work aimed to identify the impact of YDPs obtained from different yeast strains and through different downstream inactivation processes on polyphenols in a red wine at different aging times. At an oenological dosage of 40 mg/L in a young wine, the addition of YDPs resulted in a variable decrease in total polyphenol index (TPI) (2 to 9 % depending on the YDPs) and a significant decrease in the precipitation of tannins (15 to 50 %) and high molecular weight (HMW) pigments (19 to 85 %) were obtained in the BSA assay, thus demonstrating the involvement of tannins and HMW pigments in interactions with the studied yeast-derived products. Pigment involvement led to a change in colour indices (L*a*b* and colour intensity), but in most cases this change was not visible to the human eye at the oenological dosage tested (40 mg/L). Experiments conducted on both the young wine and the same wine aged for three months using the same yeast-derived products, dosages and aging conditions revealed the influence of the chemical evolution of polyphenols on their interactions with YDPs. The significant variation observed in this study highlights the critical role of yeast selection and the yeast fragmentation downstream process on YDP efficiency. The high-pressure homogenisation (HPH) yeast fractions were shown to be more efficient than the corresponding whole yeast cells. Increasing the contact surface area between yeast cell constituents and wine matrix enabled by the HPH process may be a key strategy for enhancing the effectiveness of yeast derivatives in red wines, and in aged wines in particular, in which the phenolic compounds underwent changes and exhibited less interaction with the studied yeast-derived products. This research has contributed to increasing our understanding of and the potential for apply these processing aids in oenology.

Estimation of wine components’ intake (polyphenols, alcohol, etc.) through Food Frequency Questionnaires (FFQs) may be particularly inaccurate. This paper reports the development of a deep learning (DL) method to determine red wine volume from single-view images, along with its application in a consumer study developed via a web service. The DL model demonstrated satisfactory performance not only in a daily lifelike images dataset (mean absolute error = 10 mL), but also in a real images dataset that was generated through the consumer study (mean absolute error = 26 mL). Based on the data reported by the participants in the consumer study (n = 38), average red wine volume in a glass was 114 ± 33 mL, which represents an intake of 137–342 mg of total polyphenols, 11.2 g of alcohol, 0.342 g of sugars, among other components. Therefore, the proposed method constitutes a diet-monitoring tool of substantial utility in the accurate assessment of wine components’ intake.

Sulfur dioxide (SO2) is one of the most used additives in wine industry for its antioxidant and antimicrobial activity. However, due to health concerns, consumers’ demand of wines with either reduced or totally replaced SO2 has increased. This study aimed to assess the effect of partial and total replacement of SO2 with a vine-shoots extract rich in stilbenes in rosé (cv. Sangiovese) and red (cv. Negramaro) wines respectively. Color as well as phenolic, volatile, and sensory profiles of wines were evaluated at bottling and during storage.The results showed that the vine-shoots extract increased the levels of trans-resveratrol, catechin, and gallic acid in wines. Moreover, the positive correlation of procyanidin dimers in red wine suggested an increase of the polymerization reactions. The amount of added extract probably provided lower antimicrobial protection compared to SO2, as indicated by the higher levels of ethyl phenol. The decrease of individual anthocyanins and oxidation aldehydes observed in wines with SO2 replacement and the higher levels of caftaric acid in the rosé wine with the extract suggested a shift of the oxidative protection, with a lower protection towards anthocyanin degradation and higher protection towards carbonyl formation and oxidation of readily oxidizable phenolic acids.

IntroductionSome evidence suggests that fruit and alcohol consumption may be related to cognitive impairment.MethodsThis study conducted a cross-sectional study on the “correlation between eating habits and cognitive function of the middle-aged and elderly population in China.” The purpose of this study is to explore the relationship between fruit consumption, drinking habits and cognitive impairment in Chinese people over 50 years old.ResultsThe results show that the protective factors of cognitive impairment are the preference for berries and the daily intake of 100-200 grams grapes in Chinese middle-aged and elderly people with objective cognitive unimpaired. The habit of drinking red wine is a protective factor for cognitive impairment in Chinese middle-aged and elderly people with mild cognitive impairment (MCI). However, this study did not find the relationship between white wine, beer, yellow rice wine, liquor and cognitive impairment.DiscussionTherefore, we believe that berries, grapes and red wine consumption can protect the cognitive function of the middle-aged and elderly people in China, and the protective function is related to the basic cognitive state.

The total phenolic content and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at the stage of full ripeness were evaluated by spectrophotometric analysis. Wine and pomace were obtained after prolonged maceration during spontaneous and inoculated fermentation of fully ripe grapes. Three individual vinifications were inoculated with the following commercial yeasts: BDX (Lallemand, Montréal, QC, Canada), FX10 (Laffort, Bordeaux, France) and Qa23 (Lallemand, Montréal, QC, Canada). For each vinification, maceration lasted 0, 3, 5, 7, 14 and 21 days, respectively. The total phenolic content was determined spectrophotometrically using the Folin-Ciocalteu method. Two different methods were used to evaluate the antioxidant activity of the wine and pomace samples: the Ferric Reducing Activity of Plasma (FRAP) and the Trolox Equivalent Antioxidant Capacity (TEAC). The use of a winemaking process that included different maceration times and inoculation with yeasts, as well as spontaneous fermentation, significantly modulated the total phenolic content of the obtained wines and FP. This study could provide a good basis for the practical application and obtaining wines with a high content of phenolic compounds and antioxidant properties.

The biological properties of red wine are attributed to potent antioxidants and the antiradical activity of polyphenols. Recently, it has been noted that metal ions can substantially alter the reactivity of polyphenols. In this study, we observed that the radical scavenging activity of red wine increases when Cu(II), an exemplar of transition metal ions, is either removed or chelated. However, Conversely, the elimination of alkaline earth metal ions such as Mg(II) and Ca(II), representing main group elements, has negligible impact on this activity. We explored the interactions between Cu(II), Mg(II), and Ca(II) with three most abundant phenolic substances –gallic acid, catechin, and caffeic acid – and analyzed the corresponding radical scavenging kinetics in a uniform buffer solution at pH 7.2. Cu(II) formed 1 : 1 complexes with these three polyphenols, substantially diminishing their inherent radical scavenging potential. In accordance with the effect in red wine, Ca(II) and Mg(II) displayed no significant influence on the radical scavenging kinetics of these three polyphenols within the buffer solution. Our findings suggest that the removal of Cu(II), and potentially other transition metal ions, during the wine production process could enhance the antioxidant activity of red wine. [ABSTRACT FROM AUTHOR]

In order to characterize red wine polymers with regard to their binding properties to aroma compounds (odorants), a qualitative and quantitative analysis of chemical degradation products after different chemical treatments (thiolytic, acidic, and alkaline depolymerization) of high -molecular-weight (HMW) fractions of red wine was performed. Using 1H NMR, LC-ToF-MS, LC-MS/MS, and HPIC revealed key structural features such as carbohydrates, organic acids, phenolic compounds, anthocyanins, anthocyanidins, amino acids, and flavan-3-ols responsible for odorant-polymer interactions. Further, NMR-based interaction studies of the selected aroma compounds 3-methylbutanol, cis-whisky lactone, 3-methylbutanoic acid, and 3-isobutyl-2-methoxypyrazine with HMW polymers after chemical treatment demonstrated a reduced interaction affinity of the polymer compared to the native HMW fractions, and further, the importance of aromatic compounds such as flavan-3-ols for the formation of odorant polymer interactions. In addition, these observations could be verified by human sensory experiments. For the first time, the combination of a compositional analysis of red wine polymers and NMR-based interaction studies with chemically treated HMW fractions enabled the direct analysis of the correlation of the polymer's structure and its interaction affinity with key odorants in red wine. [ABSTRACT FROM AUTHOR]

The loss of red hue in dry red wine has been a persistent issue for wine enterprises in western China. We investigated the changes in anthocyanins and non-anthocyanin phenols during the industrial-scale fermentation and one-year bottle aging of Vitis vinifera L. Merlot and Vitis vinifera L. Marselan, respectively, using the grapes in the Ningxia region. We also examined their correlation with color characterization. The study found that both anthocyanins and non-anthocyanin phenolics were rapidly extracted from grapes during alcohol fermentation. However, their concentrations decreased rapidly during malolactic fermentation. On the other hand, Vitisin A and Vitisin B were formed during alcoholic fermentation and decreased slowly from malolactic fermentation to storage period. Directly polymerized pigments (F-A and A-F), bridged polymerized pigments (A-e-F), and flavanyl-pyranoanthocyanins (A-v-F) from the reactions of anthocyanins (A) and flavan-3-ols (F), as well as pinotins were generated during the later stages of alcoholic fermentation, and remained at a high level throughout malolactic fermentation and bottle storage. Partial least squares regression and Pearson correlation analyses revealed that the red hue (a* value) of 'Merlot' and 'Marselan' wines was closely associated with monomeric anthocyanins and F-A type pigments. Furthermore, four pinotin components were positively correlated with the red hue (a* value) of 'Merlot' wine. These primary red components of the two varieties had a positive correlation with the level of flavan-3-ols. The data suggest that elevating the flavan-3-ol concentration during fermentation aids in improving the color stability of red wine. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Climate change poses several challenges in the wine industry, including increasing risks related to chemical food contaminants such as biogenic amines and ethyl carbamate (EC). In this work, we focused on urea removal in red wines by immobilized acid urease aiming at limiting EC formation during wine storage. By considering separable kinetics of catalyst deactivation and urea hydrolysis, it was possible to model the time course of urea removal in repeated uses in stirred batch reactors. Treatments based on immobilized urease of red wine enriched with 30 mg/L of urea allowed the reduction in the contaminant concentration to

The wide ampelographic treasure of Italian wine grape varieties is driving research towards suitable approaches for the varietal authenticity control of wine. In this paper, Aglianico, Negroamaro, Primitivo and Uva di Troia red wines, which were produced experimentally by single-grape winemaking from non-aromatic grapes native to southern Italy, were analyzed with respect to berry markers, namely anthocyanins, hydroxycinnamic acids (HPLC-DAD), shikimic acid (HPLC-UV) and glycosidic aroma precursors (GC-MS). The study confirms that, just as for the berries, useful varietal authenticity markers for red wine, even after aging, turn out to be hydroxycinnamic acids, relative amounts of acylated forms of anthocyanins, and shikimic acid, together with some grape glycosidic precursors from terpenes and C13− norisoprenoids. Principal Component Analysis was used as a valuable tool to highlight the results.

Astringency is not considered one of the modern gustatory tastes. The understanding of astringency perception has evolved considerably over the past eighty years, but the exact mechanism is still undefined. This review aims to identify the current theory of astringency perception in the context of red wine. While astringency perception is a complicated mechanism that is not yet well understood, much research has focused on it. The studies discussed up to now have been done using red wine or wine-derived polyphenols. In a red wine context, astringency is driven by polyphenol concentration, galloylation and degree of polymerisation. Compounds that do not bind protein but are still strong astringent agonists are present in red wine. Among them, the role of polysaccharides and oligosaccharides is not clear, as these compounds are difficult to purify in quantities large enough for use in sensory studies. The literature strongly points to astringency being a compound perception. There is a stage of early protein binding, possibly as a “neutralising” effect for small amounts of dietary tannins with little actual perception, building into a more pronounced effect as tannin concentrations increase. A loss of lubrication in the oral cavity might announce the overpowering salivary protein capacity resulting from tannin concentrations, with direct detection of some astringent compounds once protein in the salivary fluid and the salivary pellicle are depleted.

Introduction and purpose: The purpose of this scientific paper is to review the current knowledge of the effects of red wine on human health, particularly with regard to cardiovascular disease. State of Knowledge: Since the 1990s, red wine has gained its status as a health-promoting alcohol through the French Paradox - when drunk in moderate amounts, it protects against cardiovascular disease. The authors have collected scientific papers on the health effects of alcohol, red wine and resveratrol-a polyphenol that is the main component with health-promoting effects of wine. On their basis, they analyzed the assumptions of the positive effects of wine reaching inconclusive conclusions. Summary: Despite the fact that both ethanol and resveratrol have a positive effect in in vitro studies, in population studies their effect is much less significant, either because the negative behavioral-health effects in the case of ethanol are omitted or the actual effective doses of resveratrol are omitted.

Co-pigmentation of an anthocyanin-enriched fraction (AEF) of Pinotage wine with honeybush polyphenols (Cyclopia subternata extract and fractions enriched in specific polyphenols) was studied in model wine solutions. The hyperchromic effects and bathochromic shifts depended on the co-pigment sources and co-pigment/anthocyanin ratio. Fraction 2 (F2), enriched in xanthones (mangiferin and isomangiferin), produced the most pronounced co-pigmentation effect at a co-pigment/anthocyanin ratio of 15:1. Greater co-pigmentation effects were observed in model solutions at pH 3.0 (pH 3–4 evaluated) and in the absence of EtOH (0–16 % EtOH evaluated). During storage of solutions (AEF and/or F2) at 15 °C and 25 °C for 12 weeks, myrtillin, petunin, 3′,5′-di-β-D-glucopyranosyl-3-hydroxyphloretin and mangiferin concentrations decreased following first-order kinetics, while peonin and oenin degradation followed fractional-conversion kinetics. Polymeric anthocyanin formation followed zero-order kinetics. Reaction rates increased with an increase in storage temperature. The addition of F2 to the AEF solution produced a darker, more vivid colour and improved the colour stability, however, the yellow-orange colour of F2 and intensification of its colour during storage contributed to increasing red-orange hues. Further research is necessary to elucidate the effect of honeybush polyphenols on the colour and composition of a complete wine as it is more complex than model solutions.

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Wine is a product obtained through fermentation process, the trans-resveratrol is a polyphenol derived from grapes and a natural antioxidant that passes into wine. The trans-resveratrol is a rare compound with the highest content in the red wine and a positive physiological effect on human organism. The present study was conducted in three years period from 2020 until 2022 at the Agricultural university-Plovdiv experimental vineyard, located near the village of Brestnik. Four Syrah wine variety clones were included and eight experimental wines have been made during the experimental period. In all tested wines, the presence of trans-resveratrol was detected but its amount was higher in clone 524 (V4) with non-reduced yield (3.35, 4.36, 7.02 mg/L), and in clone 100 (V5) with reduced yield (5.24, 3.75, 7.23 mg/L). Reducing the bunch numbers at the “pea size” stage did not significantly influence the content of trans-resveratrol. The wine antioxidant properties were directly affected by the clone and the grape harvest and was under the terroir influence. In today's conditions of overproduction and increased competition, the results of this study provide a valuable economic information and expand the portfolio of wineries. [ABSTRACT FROM AUTHOR]

It is well recognized that the aging process is a critical step in winemaking because it induces substantial chemical changes linked to the organoleptic properties and stability of the finished wines. Therefore, this study aimed to investigate the influence of different types, utilization times, and volumes of aging barrels on the metabolite profile of red wines, produced from Thai-grown Shiraz grapes, using a non-targeted proton nuclear magnetic resonance (1H-NMR) metabolomics approach. As a result, 37 non-volatile polar metabolites including alcohols, amino acids, organic acids, carbohydrates and low-molecular-weight phenolics were identified. Chemometric analysis allowed the discrimination of wine metabolite profiles associated with different types of aging containers (oak barrels vs. stainless-steel tanks), as well as the utilization times (2, 6 and >10 years old) and volumes (225, 500 and 2000 L) of the wooden barrels employed. Significant variations in the concentration of formate, fumarate, pyruvate, succinate, citrate, gallate, acetate, tyrosine, phenylalanine, histidine, γ-aminobutyrate, methionine and choline were statistically suggested as indicators accountable for the discrimination of samples aged under different conditions. These feature biomarkers could be applied to manipulate the use of aging containers to achieve the desired wine maturation profiles. [ABSTRACT FROM AUTHOR]

Wine tastes better with age because of a complex chemical reaction among sugars, acids, and phenolic compounds. This study investigates if applying ultrasonic waves to wine would significantly reduce its perceived astringency levels. Ultrasonic (US) waves were applied to samples of a young Cabernet Sauvignon using a 24 kHz ultrasonic processor and sonotrode probe by varying time,, and amplitude at three levels. To objectively assess the relationship between the US waves and astringency, physical and chemical analysis was carried out that confirmed the underlying assumptions. While the pH of the treated samples decreased slightly, there was no change in color (Hunter CIE Color L*a*b*). Total Phenolic Content (TPC), Total Anthocyanin Content (TAC), and Tannin Concentration (TC) were significantly different (p ≤.05) among all samples, indicating the impact of sonication on astringency causing components. Additionally, Fourier Transform Near Infrared (FT-NIR) spectroscopy confirmed that there were notable changes in the spectra, attributed to tannins, of wine after the application of sonication in comparison to untreated wine samples. The perception of astringent flavor was evaluated by (i) expert wine tasters and (ii) untrained panelists (n = 60) who were able to clearly distinguish between treated and untreated samples (p ≤.05) and preferred sonicated samples (180 sec, 100% amplitude) over the control samples, supporting the hypothesis that sonication reduces the astringency of red wine. [ABSTRACT FROM AUTHOR]

In order to evaluate the effect of the application of chitosan to red wines with different initial composition, four wines showing tannins/anthocyanins ratio (T/A) ranging from 0.15 to 2.44 were treated with this amino polysaccharide. As one of the main factors involved in red wine ageing is the oxidation, even a forced oxidation test was applied on all the samples. The addition of chitosan determined a decrease in total phenolic compounds mainly due to the adsorption of protein-reactive tannins which decreased from 10 to 50% of the initial value. The previous addition of chitosan determined a lower production of acetaldehyde after oxidation confirming the antioxidant activity of this amino polysaccharide. The production of acetaldehyde was lower in samples with a higher T/A ratio probably due to the involvement of acetaldehyde in reactions with flavanols and anthocyanins giving polymeric pigments. These results suggest a possible use of chitosan in red wine with a higher T/A ratio to decrease the content of tannins reactive towards proteins and, contemporary, to act as antioxidant. [ABSTRACT FROM AUTHOR]

Sulphur dioxide (SO2) is usually used in winemaking due to its effectiveness as an antimicrobial and antioxidant agent. However, there is growing interest in finding alternatives to SO2 because of its adverse effects on human health. Therefore, in this work, a low-SO2-producing Saccharomyces cerevisiae strain was selected and the AIR-MIXINGTM M.ITM (A.M.) system, capable of determining a high extraction of polyphenols, was used to produce a red wine without added sulphites. A tank managed with the traditional pumping-over technique was used as a comparison. Microbiological and chemical monitoring of both fermentations performed by plate counts and HPLC analyses, respectively, did not indicate significant differences as regards the yeast growth kinetics and the degradation of the sugars, while it highlighted a faster extraction kinetics of colour and total polyphenols in the fermentation carried out with the A.M. system. Both experimental wines showed a total SO2 content <10 mg/L, but in the wine produced with A.M., a higher content of the polymeric forms of anthocyanins and non-anthocyanin phenols was found in favour of a higher stability of the wine achieved in a shorter time than the control. Furthermore, a higher concentration of reduced glutathione, a compound well-known for its antioxidant activity, occurred in wine obtained with the A.M. system. In conclusion, the use of low-SO2-producing yeasts in combination with the A.M. system could be a suitable approach to produce wines without sulphites added. [ABSTRACT FROM AUTHOR]

Objective: In view of the improvement of the national standard method of distillation pretreatment, combined with the advantages of ion chromatography, a rapid determination of sulfite by microextract-ion chromatography in red wine was established. Methods: Sulfur dioxide was released by microextraction device, which was absorbed by sodium hydroxide solution to form sulfite, and then oxidized to sulfate. The samples were then filtered by 0.45 μm filter and determined by ion chromatograph. Results: The concentration of sulfite ion in range of 1.0~50 mg/L showed a linear relationship with the peak area, with correlation coefficient of 0.999 9, and the detection limit was 0.24 mg/L. The average recoveries of different levels of sulfate were 95.2%~99.1%, and the relative standard deviations (RSD) were 6.84%~8.65%. Conclusion: The method has the advantages of simple and fast pretreatment operation, reduced impurity interference significantly, and is suitable for the detection of batch samples.

Non-Saccharomyces yeasts, particularly Metschnikowia pulcherrima, are considered alternatives to SO2 in winemaking, combating specific microorganisms. The sensory profile of the wine is contingent upon the type of yeast, the fermentation conditions, and the concentration and mode of application with Saccharomyces cerevisiae strains (whether pure or used in mixed/sequential co-fermentation). This study assessed the aroma in red wines produced with S. cerevisiae (Sc) and M. pulcherrima (Mp, non-Sc), incorporating variations in the method of addition and the inclusion or exclusion of SO2. The enological parameters of the wines were slightly affected. Volatile compounds were analysed in the wines through gas chromatography–mass spectrometry (GC-MS) at three moments: at the end of malolactic fermentation (MLF) and after 6 and 9 months of bottle ageing. Sequential fermentation of Sc and Mp reduced the concentration of most identified alcohols and acids, which is favourable, as these compounds can yield undesirable aromas at high concentrations. Regardless of the yeast mixture and Mp dose, a majority of the acetate esters and ethyl esters were quantified at concentrations above their perception thresholds, thus enhancing the sensory quality of the wines. Sensory analysis of wines showed generally positive evaluations. Using non-Saccharomyces as an alternative to SO2 improves the aromatic profile of wines.

The Cu fraction in wine associated with Cu(II)-organic acid complexes can suppress detrimental aromas attributed to hydrogen sulfide and methanethiol. However, the long-term stability of this Cu fraction (known as Cu fraction I) during bottle aging of red wine is not well understood. This study utilised Pinot Noir and Shiraz wines containing 0.43 ± 0.01 and 0.56 ± 0.02 mg/L respectively of total Cu, to which 0, 0.3 or 0.6 mg/L Cu(II) was further added immediately before bottling. The bottles were then stored at 14 °C for 1 yr. Cu fraction I concentrations were measured using two independent methods: i) stripping potentiometry, and ii) ICP-OES analysis of filtrate after diatomaceous earth depth filtration. Within the first 6 months of storage, Cu fraction I was found to decrease in all wines. Using stripping potentiometry, the first-order decay rates were found to be 0.012 ± 0.001 day-1 and 0.010 ± 0.001 day-1 for Pinot Noir and Shiraz respectively, corresponding to half-lives of 55 ± 4 and 67 ± 9 days. The decay rates for Shiraz versus Pinot Noir were similar for wines with different Cu addition rates, or when rates were determined using the different analysis techniques. Both wines had a high capacity for conversion of Cu fraction I to Cu fraction III during the 1-yr storage period, with 0.4-0.8 mg/L Cu forming Cu fraction III in the Pinot Noir, and 0.3-0.6 mg/L in the Shiraz. These conversion capacity ranges are higher than the typical Cu(II) additions made to wine during production. Overall, the results show that red wine has a large capacity for enabling the sulfide-binding of Cu-organic acid complexes during bottle aging and the conversion occurs at a relatively uniform rate with the concentration halving approximately every 2 months.

A new category of fruit style beer resulting from the addition of grape matrices is named Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA beers, adding macerated (CO2 or N2) red Gamay grape must or Aleatico grape pomace resulting from a grape dehydration process. Our hypothesis, that these wine processes can produce volatile organic compounds (VOCs) to characterize these IGA beers which was confirmed by chemical, sensory and aromatic results. IGA beers especially the one with gas-macerated grape musts (IGA-C and IGA-N) showed higher alcohol content than ALE beer (Control) and a higher polyphenol content and antioxidant activity. As regards VOCS, IGA beers increased the concentration of some classes (i.e., alcohols, esters, norisoprenoids) and IGA-N was better characterized by specific compounds such as isobutyric acid, phenylacetate, tyrosol, ethyl hydrogen succinate. Finally, E-nose and sensory evaluation discriminated significantly all the IGA beers.

Wine is a temperature, light, and oxygen-sensitive product, so its physicochemical characteristics can be modified by variations in temperature and time when samples are either sampled, transported, and/or analyzed. These changes can alter its metabolomic fingerprinting, impacting further classification tasks and quality/quantitative analyses. For these reasons, the aim of this work is to compare and analyze the information obtained by different chemometric methods used in a complementary form (PCA, ASCA, and PARAFAC) to study 1H-NMR spectra variations of four red wine samples kept at different temperatures and time lapses. In conjunction, distinctive changes in the spectra are satisfactorily tracked with each chemometric method. The chemometric analyses reveal variations related to the wine sample, temperature, and time, as well as the interactions among these factors. Moreover, the magnitude and statistical significance of the effects are satisfactorily accounted for by ASCA, while the time-related effects variations are encountered by PARAFAC modeling. Acetaldehyde, formic acid, polyphenols, carbohydrates, lactic acid, ethyl lactate, methanol, choline, succinic acid, proline, acetoin, acetic acid, 1,3-propanediol, isopentanol, and some amino acids are identified as some of the metabolites which present the most important variations. [ABSTRACT FROM AUTHOR]

The content of minerals and bioactive compounds in wine depends on various factors, among which are the origin of the grapes, their phenolic composition, and the winemaking process. This study monitored the physicochemical parameters, phenolic compound contents, and antioxidant capacity of the red grape Vitis vinifera L. "Cabernet Sauvignon" harvested in three Mexican vineyards during the first nine days of the fermentation process. The bioactive compounds and elemental composition (determined by inductively coupled plasma–optical emission spectrometry, ICP-OES) were correlated. The fermentation process decreased from 22 to 5 °Bx in all cases, while the acidity increased from 6.5 to 8 g of tartaric acid/L, decreasing the pH. The phenolic compounds extracted during the winemaking ranged from 1400 to 1600 gallic acid equivalent/L, while the antioxidant capacity was 9 mmol Trolox equivalent. The bioactive compounds identified by HPLC were resveratrol, piceid, catechin, and epicatechin. The presence of Na, Mg, and Fe was correlated with antioxidant capacity, while higher Mn, Pb, Zn, and Cu contents were related to the presence of resveratrol, piceid, and catechin in Cabernet Sauvignon wine. Thus, certain minerals present in the soil that were transferred to the V. vinifera grapes can influence the amount and type of bioactive compounds present in the wine. The phenolic content and, therefore, the organoleptic characteristics of the wine are related to the mineral composition of the vine-growing soil (origin). [ABSTRACT FROM AUTHOR]

When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO2 and Free SO2 and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the SSL increases considerably compared to other capping systems. These results may be due to the technical characteristics of polymeric materials, which tend to vary slightly in shape after repeated usage. [ABSTRACT FROM AUTHOR]

Alcohol consumption is a leading risk factor and increases the risk of liver diseases, cancers, tuberculosis, and injuries. The relationship between alcohol use and cardiovascular risk is complex. While it is well established that heavy alcohol use and binge drinking harm cardiovascular health, the effect of light-to-moderate alcohol consumption remains controversial. Observational studies have repeatedly confirmed the U- or J-shaped relationship between alcohol consumption and cardiovascular disease risk, with the lowest risk observed in the light-to-moderate drinking group. However, the protective effect of low-level alcohol has been challenged by recent genetic epidemiological studies with Mendelian randomization. Such studies have their own limitations, and the application of this methodology in studying alcohol has been questioned. Results from the latest Global Burden of Diseases, Injuries, and Risk Factors Study suggest that the impact of alcohol consumption on health depends on the age structure and the distribution of disease burden and underlying causes in a given population. For young adults, even small amounts of alcohol cause heath loss. For older adults facing a high burden of cardiovascular diseases, light-to-moderate alcohol consumption may improve cardiovascular health outcomes. Mechanistically, all types of alcoholic beverages, including wine, spirits, and beer, have been shown to increase the levels of high-density lipoprotein cholesterol and adiponectin, and reduce the level of fibrinogen. Nonalcoholic components of wine, especially polyphenolic compounds like resveratrol, may additionally enhance endothelial nitric oxide production, and provide antioxidant and anti-inflammatory effects. [ABSTRACT FROM AUTHOR]

Introduction.The aim of the present study was to determine the influence of different foliar fertilizers (in four harvests -- 2019, 2020, 2021, and 2022) on the composition of volatile and aromatic compounds of red wines from the Bulgarian hybrid variety Storgozia. Materials and methods. Gas chromatography-flame ionization detection was used to determine the volatile compounds in red wines. Results and discussion. The results obtained regarding the total content of volatile compounds in the analyzed wines showed that the variant of vine treatment with fertiliser MaxGrow NS, consist of N, 20%, S, 7%, Mg, 14%, P, 5%, Mn, 1%, Zn, 0.01%, Cu, 0,05%, Fe, 0.05), Cu, 0.01%, Zn, 0.01%, B, 0.025%, Mo, 0.002%, demonstrated final high levels of volatile and aroma compounds in wines of three from the four investigated harvests (2019, 2020 and 2021). As individual representatives from the group of higher alcohols, 2-methyl-1-butanol and 3-methyl-1-butanol dominated in all four harvests. The two alcohols are the main metabolites of the yeast microflora. The application of different foliar fertilizers did not negatively affect the acetaldehyde content in the resulting wines. Its presence corresponded to the appearance of its positive influence. From the obtained results, it could be concluded that in the 2020 and 2022 harvests, the foliar application of nitrogen and mineral sources affected the content of esters. In the other two harvests, individual variants showed higher ester accumulation than the untreated control, but others demonstrated lower levels. As a result, no specific conclusion could be made about the influence of foliar fertilizers on the final wines ester concentrations. A major ester from this fraction was ethyl acetate. Foliar fertilization affects the synthesis of ß-citronellol, leading to increased levels of this terpene. Conversely, for geraniol, a decrease in its concentrations was observed in the wines obtained after the application of foliar fertilization. Conclusions. The application of foliar fertilizers led to changes in composition of volatile compounds of the researched red wines and influenced both on the different groups of volatiles and individual compounds. [ABSTRACT FROM AUTHOR]

Leaf removal (LR) treatments improve the photosynthetic capacity of the remaining leaves and induce flavonoid synthesis as a stress response in the common grapevine (Vitis vinifera L.). However, excessive exposure of grape berries to UV‐B radiation as a result of cultural practices in the Mediterranean climate may have negative effects on berry composition. This 2‐year study determined the effects of defoliation on the autochthonous red grape variety 'Babica' in a Mediterranean climate (wine‐growing region Dalmatia, Croatia). Six leaves were removed before flowering (FLR) and at the end of véraison (the onset of grape ripening; VerLR) and were compared to the untreated control. Yield parameters, sugar content, grape must pH, total polyphenols (TP), total anthocyanin (TA) content, and individual anthocyanin compounds were measured in grape skin extracts and wines. However, the greater mean daily temperature during the vegetation period and lesser rainfall before harvest in 2018 increased yield per vine, average cluster weights, density, and total acidity, compared to 2017. Both defoliation treatments significantly reduced TP in grape extracts, but these differences were not observed in wine. Compared to the control (NLR), VerLR treatment significantly reduced TA in grape skin extracts and wine. Significantly lesser TP concentrations, in grape skin extracts and wine, as well as TA were noticed during the 2017 season. VerLR treatment reduced the concentration of nine individual anthocyanins compared to the control in grape skin extracts, while this effect was not observed in wine. Season year was a statistically significant source of variability of the individual anthocyanin contents in wine. Under specific environmental conditions LR can decrease polyphenols, especially anthocyanins, and negatively impact grape and wine quality. [ABSTRACT FROM AUTHOR]

The purpose of the review was to assess the influence of office and home bleaching on the color durability after staining of resin-based composites (RCs) for direct restorations. A web-based search for possibly relevant scientific papers in the English language between January 2013 and August 2022 was conducted in the databases such as PubMed, Scopus, Cochrane Library, and EMBASE. In-vitro studies that explored the influence of in-office and other bleaching treatments on the discolored RC for direct restorations in extracted human teeth were included. Case studies, case series, animal studies, systematic reviews, and letters to the editor were not considered. A total of 212 articles from a web-based search and 32 studies from a manual search were retrieved. After removal of duplicate records, 181 titles and abstracts were reviewed for eligibility; 92 were chosen for full-text analysis, and nine in-vitro studies matched the inclusion criteria. The two examiners examined the methodological quality of the selected studies independently based on the study design, methodological soundness, and data analysis. Distinct values were assigned to studies evaluating color variations of stained RC subjected to bleaching agents. The methodological quality scores were expressed as a percentage of the highest possible score based on the established scoring system and categorized as indicating a low, moderate, and high level of evidence. The reversal of color alterations following home and office bleaching was found to be dependent on the RC used. Within the limitations of the in-vitro investigations, it was deduced that the bleaching agents were successful in eliminating stains and improving the durability of the color to near baseline values. [ABSTRACT FROM AUTHOR]

Blatina is an autochthonous and most represented red wine variety in Herzegovina. Wine is the second source of daily mycotoxins intake for humans with domination of ochratoxin A (OTA) contamination of grapes. The aim of this paper was to determine occurrence of OTA in Blatina. Representative sampling was achieved by selecting twenty quality and premium wines from Mostar vineyard produced in 2018 and 2019. Quantification of OTA was performed by high performance liquid chromatography with a fluorescent detector (HPLCFLD). The research determined that the wines contained OTA. The values ranged from 0.205 μg/L to 0.933 μg/L in wines produced in 2018, and from 0.211 μg/L to 0.628 μg/L in wines produced in 2019. All samples had an OTA concentration of less than 1 μg/L. It can be concluded that the presence of ochratoxin A in Blatina wine is within acceptable limits of Regulation in the European Union (EU). The level of ochratoxin A in wine depends on the type of grape, wine region, agricultural practice, weather conditions and the process of wine production. In order to protect consumer health, it is necessary to monitor its values in wines on the market. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)