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Kinds of Wine Terms modified by Wine Selected AbstractsTHE DEMAND FOR BEER, WINE AND SPIRITS: A SURVEY OF THE LITERATUREJOURNAL OF ECONOMIC SURVEYS, Issue 3 2010James Fogarty Abstract The demand for alcohol literature is vast and much conflicting information about the nature of the demand for alcoholic beverages has been published. This paper presents a survey of the literature, and then uses the technique of meta-regression analysis to establish insights into the nature of the demand for beer, wine and spirits. Unlike previous meta-studies of the demand for alcoholic beverages this study adjusts for the precision of each elasticity estimate. The analysis presented suggests reported elasticity estimates will be influenced by such factors as estimation technique, data frequency and time period under consideration. With respect to time, the findings suggest that the demand for alcoholic beverages has become less inelastic since the mid-1950s and that the income elasticity has been falling since the mid-1960s. The analysis also found support for the idea that alcohol as a commodity group is a necessity, and that consumers respond to price discounting with inventory behaviour rather than true substitution behaviour. Little support is found for the idea that the demand for alcoholic beverages varies fundamentally across most countries, although wine may be an exception. [source] INHIBITORY POTENTIAL OF WINE AND TEA AGAINST ,-AMYLASE AND ,-GLUCOSIDASE FOR MANAGEMENT OF HYPERGLYCEMIA LINKED TO TYPE 2 DIABETESJOURNAL OF FOOD BIOCHEMISTRY, Issue 1 2008YOUNG-IN KWON ABSTRACT Natural ,-amylase and ,-glucosidase inhibitors from food-grade plants offer an attractive strategy to manage postprandial hyperglycemia for type 2 diabetes management via control of starch breakdown and intestinal glucose absorption. In this study, four random sources of red and white wines as well as four types of teas were investigated for ,-amylase and ,-glucosidase inhibitory potential. Water extracts of black tea had the highest ,-glucosidase inhibitory activity, followed by white tea and oolong tea. All the randomly selected red wines had significant ,-glucosidase inhibitory activity compared to white wine. The ,-glucosidase inhibitory activity of the tea and wines correlated to the phenolic content, antioxidant activity and phenolic profile of the extracts. Further, these extracts had less or no ,-amylase inhibitory activity, indicating potential to overcome the side effects of undigested starch. This research has relevance for managing hyperglycemia and related oxidation-linked dysfunction and concurrently reducing problems of undigested starch. PRACTICAL APPLICATIONS In this study anti-diabetic-relevant potential of wines and teas were confirmed in four types of red and white wines as well as four types of commonly available teas using in vitro enzyme assays for alpha-glucosidase and alpha-amylase inhibitory activities. In vitro inhibitory activities of these enzymes provide a strong biochemical rationale for further in vivo studies and dietary management strategy for type 2 diabetes through the control of glucose absorption. Further this phenolic antioxidant-enriched dietary strategy using specific beverage combinations can generate a whole food profile that has the potential to reduce hyperglycemia-induced pathogenesis and also associated complications linked to cellular oxidation stress. [source] EVALUATION OF IDEAL WINE AND CHEESE PAIRS USING A DEVIATION-FROM-IDEAL SCALE WITH FOOD AND WINE EXPERTSJOURNAL OF FOOD QUALITY, Issue 3 2005MARJORIE KING ABSTRACT Most information regarding the suitability of wine and cheese pairs is anecdotal information. The objective of this research was to provide recommendations based on scientific research for the most desirable "wine & cheese pairs" using nine award-winning Canadian cheeses and 18 BC wines (six white, six red and six specialty wines). Twenty-seven wine and food professionals rated the wine and cheese pairs using a bipolar structured line scale (12 cm). The "ideal pair," scored at the midpoint of the scale, was defined as a wine and cheese combination where neither the wine nor the cheese dominated. For each cheese, mean deviation-from-ideal scores were determined and evaluated by analysis of variance. Scores closest to six were considered "ideal," while higher or lower scores represented pairs where the "wine" or the "cheese" dominated, respectively. In general, white wines had mean scores closer to six ("ideal") than either the red or specialty wines. The late harvest, ice and port-type wines were more difficult to pair . Judges varied considerably in their individual assessments reflecting a high degree of personal expectation and preference. [source] PERCEPTION OF MOUTHFEEL SENSATIONS ELICITED BY RED WINE ARE ASSOCIATED WITH SENSITIVITY TO 6-N-PROPYLTHIOURACILJOURNAL OF SENSORY STUDIES, Issue 3 2006GARY J. PICKERING ABSTRACT This study investigated the relationship between sensitivity to the bitterness of 6-n-propylthiouracil (PROP) , a genetically determined trait used as an index of general taste acuity , and a range of oral sensations elicited by 16 varietal red wines. Seventeen subjects were trained using descriptive analysis (DA) techniques and developed a lexicon consisting of three taste and 10 tactile attributes representing sensations experienced both in-mouth (IM) and after expectoration (AE). Analysis of variance showed that PROP super-tasters (ST) (n = 8) rated 11 of these 13 sensations differently compared to PROP nontasters (NT) (n = 8), specifically acidity, saltiness, heat/irritation, tingle/prickle, particulate IM, particulate AE, smoothness IM, smoothness AE, grippy/adhesive, mouthcoat and overall astringency. The greater sensitivity of ST to the textural components of red wine is discussed in the context of greater lingual acuity and implications for DA panels, psychophysics and wine consumer behavior. [source] FLAVOR CHANGES PRODUCED BY WINE AND FOOD INTERACTIONS: CHARDONNAY WINE AND HOLLANDAISE SAUCEJOURNAL OF SENSORY STUDIES, Issue 5 2001I.T. NYGREN ABSTRACT The change in flavor produced by food and wine interactions was explored using descriptive analysis of Hollandaise sauce prepared with two levels of butter and three wines: a Chardonnay which was unoaked, acidified with 1.5 g/L citric acid or aged in oak for one year. To measure the effect of the sauce on wine flavor, the intensity of citrus, buttery, and toasted flavor by mouth and of sourness and bitterness was rated in each wine before and after each sauce was tasted. In a second testing series, lemon, brothy and creamy-butter flavor by mouth and creamy mouthfeel were rated for each sauce before and after tasting each wine. The effect of Hollandaise sauce on wine flavor was greater than the effect of wines on sauce flavor, with the higher fat sauce having a slightly larger effect overall. Sour and bitter flavors of the wines decreased in intensity after Hollandaise sauce was tasted, while the buttery flavor by mouth increased. The toasted flavor decreased significantly in the oaked wine after the sauce had been tasted, while citrus flavor was decreased only for the unoaked wine. [source] EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2009HASIM KELEBEK ABSTRACT Kalecik karasi is an important red grape cultivar for winemaking in Turkey. The effect of three different maceration times (3, 6 and 12 days) and addition of pectolytic enzyme (2 and 4 g/hL) on the anthocyanin and chemical composition of Kalecik karasi wines were studied. High performance liquid chromatography-mass spectrometry coupled with diode array detection was used for analysis. Fourteen anthocyanin compounds were detected in wines. Major anthocyanins in all wines are malvidin-3-glucoside and its acylated esters. The results showed that increasing maceration time, especially with addition of enzymes, gives significant increases in anthocyanin contents. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and color intensity than the control wines. PRACTICAL APPLICATIONS Anthocyanins are the most important polyphenols in red grapes and red wines with potential health benefits. Therefore, the first analysis of the anthocyanins contents of wine obtained from important turkish cv. Kalecik karasi using liquid-chromatography-mass spectrometry and the influence of different maceration times and addition of pectolytic enzyme on these important phenolic compounds are of interest for scientific literature, the wine industry as well as for the wine consumer. [source] FLAVOR AND AROMA ATTRIBUTES OF RIESLING WINES PRODUCED BY FREEZE CONCENTRATION AND MICROWAVE VACUUM DEHYDRATIONJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2006C. CLARY ABSTRACT This article describes the production of sweet dessert wines produced using late-harvest freeze concentration, wine produced from fresh grapes frozen using refrigeration and wine produced from grapes partially dried using microwave vacuum dehydration. The objective was to compare the aroma and flavor attributes of the wines to determine the effect of each method of juice concentration. The replicated wine samples were evaluated by 12 experienced judges, and the wines were analyzed using solid-phase microextraction. The microextraction detected 28 compounds; however, levels of concentration of these compounds were below published aroma thresholds. Although all the wines were judged as acceptable sweet dessert wines, the judges detected significant differences. The wine made from the dehydrated grapes exhibited lower fresh fruit aroma, higher fusel oils and oxidation, and flavor notes including citrus/grapefruit and acidity were lower. [source] MINIMIZING COLOR DEGRADATION IN BLUSH WINES,JOURNAL OF FOOD QUALITY, Issue 5 2003J. HATFIELD Cabernet Sauvignon wines produced with sulfur dioxide (SO2) at different levels (0, 30, 60, and 120 mg/L) added at crush and bottling were evaluated during 12 months of storage at 16C. Addition of SO2 at crush did not affect browning (absorbance at 420 nm) but increased red color (absorbance at 520 nm). As SO2 levels at bottling increased, browning and red color decreased. Prefermentation treatments (hyperoxidation, nitrogen sparging, and SO2 addition) and tannic acid addition at bottling in Cabernet Sauvignon, Delaware, and Noble blush wines stored at 16 and 37C were evaluated. Prefermentation treatments did not affect red color. Browning differences were observed in Cabernet Sauvignon but not in Delaware and Noble wines. In blush wines from all cultivars, as tannic acid levels increased, browning and red color increased. The prefermentation treatments can be used to minimize color degradation in the cultivars evaluated. [source] SENSORY CHARACTERIZATION OF VITIS VINIFERA CV. MALBEC WINES FROM SEVEN VITICULTURE REGIONS OF ARGENTINAJOURNAL OF SENSORY STUDIES, Issue 5 2007MARÍA CRISTINA GOLDNER ABSTRACT Fifty-six Malbec wines from seven Argentine viticulture regions (Valles Calchaquíes, Mendoza del Este, Mendoza del Sur, Patagonia, Alto Río Mendoza, Valle de Uco and San Juan), of the 2004 vintage, were evaluated by sensory descriptive analysis using a panel of 10 not-sighted assessors. "Noncommercial" samples were obtained using standardized conditions, not aging and produced with grapes corresponding to each viticulture region. Malbec wines from same regions exhibited particular characteristics. Valles Calchaquíes wines had strong herbal, spicy, sweet pepper aromas and pungency in contrast to San Juan wines that showed fruity, strawberry, honey and citrus aromas. Mendoza del Este and Valle de Uco wines were associated with cooked fruit, raisin, floral and sweetness attributes as opposed to Mendoza del Sur and Patagonia wines which were characterized by sourness, bitterness, persistency and astringency, and not by aroma attributes. Alto Río Mendoza wines were characterized by pungency, sweet pepper and bitterness. PRACTICAL APPLICATIONS Sensory profiling of "non-commercial" Malbec wines developed in this research could be used as a tool to differentiate and classify Argentine Controlled Denominations of Origin (DOC). Wines with DOC have important value in the market and they are original country representative in the world. The results of this study suggest that Malbec wines from some of the regions located in latitudes 31,33° (San Juan, Mendoza del Este and Valle de Uco; Argentina) were associated with the most desired sensory characteristics. Out of these latitudes, wine-making process would have more importance on Malbec wine quality. [source] MODELING OF SWEET, BITTER AND IRRITANT SENSATIONS AND THEIR INTERACTIONS ELICITED BY MODEL ICE WINESJOURNAL OF SENSORY STUDIES, Issue 5 2006CANAN NURGEL ABSTRACT Interactions between taste and irritant sensations elicited by model ice wine solutions were investigated, including the use of U and ,, models for predicting the perceived intensity of these sensory interactions. Fifteen solutions of varying ethanol and sugar concentrations representative of commercial ice wine values were evaluated in two trials by a trained sensory panel (n = 12) for perceived sweetness, bitterness and heat intensities. Sweetness perception of lower sugar-concentration level in ice wine model solution was affected by ethanol concentration. The sweetness intensities of the sugar and ethanol mixtures are higher than the sweetness intensities of sugar solutions. The ,, index indicates a slight synergy between ethanol and sugar on sweetness perception. The bitterness intensities elicited by ethanol,sugar mixtures are lower than those elicited by unmixed ethanol solutions. The ,, index indicates inhibition of ethanol and sugar perception on bitterness perception. Suppression of heat sensation was found in model base wine solutions across sugar and ethanol concentrations. [source] Wine, Ethnography, and French HistoryCULTURE, AGRICULTURE, FOOD & ENVIRONMENT, Issue 1-2 2004Associate Professor Kolleen M. Guy Vintages and Traditions: An Ethnohistory of Southwest French Wine Cooperatives. Robert C. Ulin. Washington, DC: Smithsonian Institution Press, 1996. Cultivating Dissent: Work, Identity, and Praxis in Rural Languedoc. Winnie Lem. Albany: State University of New York Press, 1999. [source] The Design in WineDESIGN MANAGEMENT REVIEW, Issue 2 2010Ronna Chisholm In the wine industry, design can be crucial,and its uses go far beyond the label on the bottle. From the systems responsible for making the wine in the first place to all the details that go into creating a brand experience, design plays a part before the first glass is poured. [source] New Bottles for New Wine: A Pericentric Framework for the Study of the Cold WarDIPLOMATIC HISTORY, Issue 4 2000Tony Smith First page of article [source] Beyond drinking: the role of wine in the life of the UK consumerINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 5 2007Caroline Ritchie Abstract Since the development of wine sales via supermarkets in the UK in the 1970s wine consumption has more than doubled so now the UK is the largest wine import market (by value) in the world. Wine is now consumed by approximately 61% of the UK adult population on a regular basis. For many social wine consumption has become part of their lifestyle. Given the international importance of the UK wine market, plus the increasing incorporation of wine into regular consumption behaviour, it is remarkable how few academic studies have been undertaken into the consumption behaviour of moderate, social UK wine consumers. This paper aims to start developing that knowledge, thus adding to our understanding of consumer behaviour in general. The results show that consumers use wine in very sophisticated ways via purchasing, gifting and consumption. The findings also show that social interaction with wine varies significantly, dependant upon occasion and environment. Behaviour also varies if the purchase, as gift and/or for consumption, is perceived as a private or public activity. This paper places UK wine consumer behaviour within a social context, and is able to show that all consumers display a range of behaviours in relation to wine which are situation and occasion dependant. [source] Potential uses and applications of treated wine waste: a reviewINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2006Ioannis S. Arvanitoyannis Summary Recently, there has been an upsurge in the exploitation of the waste materials generated by the wine industry. Wine waste is characterised by the presence of natural antioxidants much safer than synthetic antioxidants. Wine waste-derived antioxidants have been recently used in the food industry. Moreover, wine waste can be potentially used as soil conditioner, as adsorbent for heavy metals, for fertiliser and for pullulan production. This review aims at presenting the most important and economically viable applications of treated wine waste. [source] New Wine in Old Wineskins: Promoting Political Reforms through the New European Neighbourhood Policy,JCMS: JOURNAL OF COMMON MARKET STUDIES, Issue 1 2006JUDITH KELLEY The EU's newly launched European neighbourhood policy (ENP) is a fascinating case study in organizational management theory of how the Commission strategically adapted enlargement policies to expand its foreign policy domain. From the use of action plans, regular reports and negotiations to the larger conceptualization and use of socialization and conditionality, the development of the policy shows significant mechanical borrowing from the enlargement strategies. Given the lack of the membership carrot, the question is whether such adaptation from enlargement can promote political reforms in the ENP countries, which are generally poor, often autocratic and, in some cases, embroiled in domestic conflicts. This article traces the development of the policy and assesses prospects for human rights and democracy reforms. [source] Changes on Enological Parameters of White Wine Packaged in Bag-in-Box during Secondary Shelf LifeJOURNAL OF FOOD SCIENCE, Issue 8 2009Y. Fu ABSTRACT:, This study investigated the effects of temperature (22, 35, and 45 °C), storage time (48, 30, and 15 d), and packaging type on the quality of white wine in bag-in-box (BIB) during the secondary shelf life. Several enological parameters (color and contents of free and total SO2, total aldehyde, and total phenol) were monitored and correlated with oxygen transmission rate (OTR) and Fourier transform infrared (FTIR) spectral data. Time and temperature had significant effects on color development and SO2 depletion during storage. The increased absorbance at 420 nm was correlated with decreases of free SO2 and total SO2. Overall, total phenol content correlated negatively with total aldehyde content. The variance of the enological parameters can be correlated with the OTR data, indicating the barrier properties for the tested packages were different. FTIR,ATR spectra of the wine were analyzed chemometrically using PLS algorithm. The resulting models were able to predict the,A420, free SO2, total SO2, total phenol, total aldehyde, and storage time of the wines. This technique can potentially be used as an efficient tool to evaluate the quality of wine. [source] Determination of Ortho- and Retronasal Detection Thresholds for 2-Isopropyl-3-Methoxypyrazine in WineJOURNAL OF FOOD SCIENCE, Issue 7 2007G.J. Pickering ABSTRACT:, 2-isopropyl-3-methoxypyrazine (IPMP) is a grape-derived component of wine flavor in some wine varieties as well as the causal compound of the off-flavor known as ladybug taint (LBT), which occurs when Harmonia axyridis beetles are incorporated with the grapes during juice and wine processing. The main objective of this study was to obtain robust estimates of the orthonasal (ON) and retronasal (RN) detection thresholds (DTs) for IPMP in wines of differing styles. The ASTM E679 ascending forced choice method of limits was used to determine DTs for 47 individuals in 3 different wines,Chardonnay, Gewürztraminer, and a red wine blend of Baco Noir and Marechel Foch. The group best estimate thresholds (BETs) obtained for IPMP (ng/L) were Chardonnay, ON: 0.32; Gewürztraminer, ON: 1.56, RN: 1.15, and red wine blend, ON: 1.03, RN: 2.29. A large variation in individual DTs was observed. Familiarity with LBT was inversely correlated with DTs for Gewürztraminer, and no difference in thresholds was observed between winemakers and nonwinemakers. We conclude that the human DT for IPMP is extremely low and influenced significantly by wine style and evaluation mode. We recommend against the reporting of single-threshold values for wine flavor compounds, and encourage the determination of consumer rejection thresholds for IPMP in wine. [source] High Hydrostatic Pressure Pasteurization of Red WineJOURNAL OF FOOD SCIENCE, Issue 8 2006Chulkyoon Mok ABSTRACT:, Pasteurization of low-alcohol wine using a high hydrostatic pressure (HHP) process was studied. A total of 10 mL grape wine sealed in a nylon/LLDPE bag was placed inside the HHP chamber. The pressure applied to the treatment chamber was maintained at 1000 to 3500 atm for 0 to 30 min. The effects of HHP treatments on the physiochemical properties (alcohol, pH, acidity, total sugar) and microbes (aerobic bacteria, yeast, and lactic acid bacteria) were examined. The HHP treatments had little impact on the physiochemical properties. The pasteurization effect of the HHP treatments increased with treatment pressure and time. A total of 2 different stages in the microbial inactivation were noticed when the 1st-order reaction model was used to fit the inactivation data. The inactivation rate was higher in the initial stages than in the later stages, suggesting that might be 2 different groups of the microorganisms, a more HHP-susceptible group and a less HHP-susceptible group. [source] Wine is Bactericidal to Foodborne PathogensJOURNAL OF FOOD SCIENCE, Issue 9 2004T. Møretrø ABSTRACT: Red and white wines without added sulfite were tested for antibacterial activity against stationary-phase grown cells of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus. The wines had bactericidal activity against all strains, with the red wine being most potent. S. Typhimurium was most sensitive, with 6 log reduction after 10 min exposure to wine, whereas S. aureus appeared least sensitive to the wines. Mutants having the gene encoding the alternative sigma factor disrupted were generally more sensitive to wine than their wild-type counterparts. When different combinations of ethanol, organic acids, and acidity were tested against the pathogens, it was found that a composition of 0.15% malic acid, 0.6% tartaric acid, 15% ethanol, and pH 3.0 had a strong bactericidal effect. The compounds in the mixture seemed to act synergistically against the pathogens. The pathogens grew in 25% to 40% white wine diluted in brain hearth infusion broth, with S. aureus being able to grow at the highest concentration of wine. Preincubation of the bacteria in sublethal concentrations of wine and ethanol and pH 4.5 did not increase their tolerance against wine or against the mixture of organic acids and ethanol. In conclusion, wine had an antibacterial effect against the pathogens tested. The synergistic effect of organic acids, ethanol, and low pH seems to be responsible for a major part of the antibacterial effect of wine. The alternative sigma factors seemed to be involved in protection of the bacteria against wine. [source] Antimicrobial Effects of Wine on Escherichia coli O157:H7 and Salmonella typhimurium in a Model Stomach SystemJOURNAL OF FOOD SCIENCE, Issue 1 2003J.R. Just ABSTRACT: Survival of Escherichia coli O157:H7 and Salmonella spp. was evaluated in grape juice and wine. Bacteria were inactivated in wine within 60 min but survived up to 16 d in juice. A model stomach system containing food and synthetic gastric fluid (SGF) was designed to investigate the antibacterial effect of wine when consumed with a meal. In this system, wine had little effect on E. coli O157:H7 survival whereas Salmonella was undetectable after 120 min. A nonvolatile wine fraction (containing acids) was more effective in killing Salmonella than a volatile wine fraction (containing alcohol), suggesting that antibacterial activity of wine is primarily acid dependent. [source] Comparison of Commercial Enzymes for the Processing of Marula Pulp, Wine, and SpiritsJOURNAL OF FOOD SCIENCE, Issue 6 2002M. Fundira ABSTRACT: Commercial enzymes were compared in this study to improve the yield and clarification of marula fruit (Sclerocarya berria sub. caffra) juice. An increase in yield of up to 12% in juice treated with the enzyme Rapidase Filtration was recorded. A 15-fold improvement in juice clarity and an increase in total terpenes were observed after treatment with prefermentation processing enzymes. Post-fermented marula wine was treated with enzymes to hydrolyze bound monoterpenes. An increase in the free monoterpenes of at least 92% was observed in enzyme-treated juice. The different enzymes had both positive and negative effects on the flavor of the juice, wine, and distillate. Trenolin Bukett increased the aroma profile of the wine, while it remained closely related to the unaltered marula profile of the control. AR2000 had an overwhelming effect on the flavor profile, but the risk of deviating from the typical marula flavor was high. [source] Old Wine in New Bottles: Delivering Nursing in the 21st CenturyJOURNAL OF NURSING SCHOLARSHIP, Issue 1 2000Dame June Clark [source] Effects of Naturally Occurring Stilbene Glucosides from Medicinal Plants and Wine, on Tumour Growth and Lung Metastasis in Lewis Lung Carcinoma-Bearing MiceJOURNAL OF PHARMACY AND PHARMACOLOGY: AN INTERNATI ONAL JOURNAL OF PHARMACEUTICAL SCIENCE, Issue 10 2000YOSHIYUKI KIMURA Stilbene glucosides are naturally occurring phytoalexins, found in a variety of medicinal plants. Among the stilbene derivatives, resveratrol 3- O -D-glucoside (piceid) is found in grapes and wine. We studied the effects of stilbene glucosides isolated from medicinal plants and grapes on tumour growth and lung metastasis in mice bearing highly metastastic Lewis lung carcinoma (LLC) tumours. We also studied the inhibitory effects of stilbene glucosides on differentiation of human umbilical vein endothelial cells (HUVECs) to form a capillary network. Tumour growth in the right hind paw and lung metastasis were inhibited by oral administration of the stilbene glucosides, piceid and 2,3,5,4,-tetrahydroxystilbene-2- O -D-glucoside for 33 consecutive days, in LLC-bearing mice. As the number of CD8+ and NK1.1+ T cells in the spleen was not affected, the inhibitory effects of these stilbene glucosides on tumour growth and lung metastasis could not be explained by natural killer or cytotoxic T lymphocyte activation. Piceid inhibited the DNA synthesis in LLC cells at a concentration of 1000 ,m, but not at lower concentrations (10,100 ,M). 2,3,5,4,-Tetra-hydroxystilbene-2- O -D-glucoside also inhibited DNA synthesis in LLC cells (IC50 81 ,M). In addition, both stilbene glucosides inhibited the formation of capillary-like tube networks (angiogenesis) of HUVECs at concentrations of 100 to 1000 ,M. We suggest that the antitumour and antimetastatic activity of the stilbene glucosides, piceid and 2,3,5,4,-tetrahydroxystilbene-2- O -D-glucoside, might be due to the inhibition of DNA synthesis in LLC cells and angiogenesis of HUVECs. [source] Acute Effects of Low Doses of Red Wine on Cardiac Conduction and Repolarization in Young Healthy SubjectsALCOHOLISM, Issue 12 2009Matteo Cameli Background:, Moderate to high blood concentrations of ethanol have been shown to yield acute changes in cardiac electrophysiological properties, but the effect of low concentrations have never been assessed. The role of concomitant changes in clinical variables or cardiac dimensions is also still unknown. This study aimed at exploring the acute effects of low doses of ethanol, administered as Italian red wine, on conduction, depolarization, and repolarization electrocardiographic (ECG) intervals in a population of healthy subjects. Methods:, Forty healthy young volunteers drank a low quantity of red wine (5 ml/kg), and an equal volume of fruit juice in separate experiments. Heart rate, P-wave duration, PR interval, QRS duration, QT interval, corrected QT interval, QT dispersion, and corrected QT dispersion were assessed at baseline and after 60 minutes from challenge. Results:, Mean blood ethanol concentration after drinking was 0.48 ± 0.06 g/l. Compared to the control challenge, significant changes after red wine intake were observed in P-wave duration (from 101 ± 11 to 108 ± 14 milliseconds, p = 0.0006), PR interval (from 153 ± 15 to 167 ± 17 milliseconds, p < 0.0001), QT interval (from 346 ± 28 to 361 ± 24 milliseconds, p < 0.0001), and corrected QT interval (from 388 ± 24 to 402 ± 30 milliseconds, p = 0.0006). None of these changes showed correlations with modifications in clinical or echocardiographic variables. In multivariate analyses aimed at exploring predictors of ECG changes, none of the variables entered the final models. Conclusions:, Low doses of red wine acutely slow cardiac conduction and prolong repolarization in normal individuals. These changes are poorly predictable. The potential arrhythmogenic impact of these effects is worthy of exploration. [source] Beer But Not Wine, Hard Liquors, or Pure Ethanol Stimulates Amylase Secretion of Rat Pancreatic Acinar Cells In VitroALCOHOLISM, Issue 9 2009Andreas Gerloff Background:, In contrast to pure ethanol, the effect of alcoholic beverages on the exocrine pancreas is greatly unknown. Besides ethanol, alcoholic beverages contain numerous nonalcoholic constituents which might have pathophysiological effects on the pancreas. The aim of the present study was to investigate whether some commonly used alcoholic beverages and pure ethanol influence the main function of rat pancreatic acinar cells, i.e., enzyme output in vitro. Methods:, Rat pancreatic AR4-2J cells were differentiated by dexamethasone treatment for 72 hours and freshly isolated pancreatic acini were prepared from Sprague,Dawley rats using collagenase digestion. After incubation of cells in the absence or presence of 1 to 10% (v/v) beer (containing 4.7% v/v ethanol), 10% (v/v) wine (containing 10.5 to 12.5% v/v ethanol), 10% (v/v) hard liquor (such as whisky, rum, and gin), or of the corresponding ethanol concentrations (4.03 to 80.6 mM) for 60 minutes, protein secretion was measured using amylase activity assay. Results:, Incubation of AR4-2J cells with beer caused a dose-dependent stimulation of basal amylase secretion that was significant at doses of beer above 0.5% (v/v). Stimulation with 10% (v/v) beer induced 92.7 ± 25.2% of maximal amylase release in response to the most effective cholecystokinin (CCK) concentration (100 nM). In contrast, ethanol (up to 80.6 mM) did neither stimulate nor inhibit basal amylase release. Lactate dehydrogenase measurement after treatment of AR4-2J cells with beer for 24 hours indicated that the increase of amylase release was not due to cell membrane damage. Wine and hard liquor had no effect on basal amylase secretion neither diluted to the ethanol concentration of beer nor undiluted. In freshly isolated rat pancreatic acinar cells beer dose-dependently stimulated amylase secretion in a similar manner as in AR4-2J cells. Conclusions:, Our data demonstrate that beer dose-dependently increases amylase output. Since neither ethanol nor the other alcoholic beverages tested caused stimulation of amylase release, our findings indicate that nonalcoholic constituents specific for beer are responsible for this increase. These as yet unknown compounds have to be identified and considered in further studies of ethanol-induced pathological and functional changes of the pancreas. [source] Wine, alcohol and cardiovascular risk: open issueJOURNAL OF THROMBOSIS AND HAEMOSTASIS, Issue 11 2004A. Trichopoulou [source] Wine, alcohol and cardiovascular risk: open issueJOURNAL OF THROMBOSIS AND HAEMOSTASIS, Issue 11 2004M. De Lorgeril [source] Finding New Wine in Old Bottles: What Historians Must Do When Leontief Coefficients Are No Longer the Designated Drivers of EconomicsAMERICAN JOURNAL OF ECONOMICS AND SOCIOLOGY, Issue 1 2010Laurence S. Moss First page of article [source] Wine and Coronary Heart Disease: Paradise Lost?PREVENTIVE CARDIOLOGY, Issue 2 2001Ezra A. Amsterdam MD No abstract is available for this article. [source] | ||||||||||||||||||||||||||||||||||||||||