Wine extracts

Gaido K, Dohme L, Wang F, et al. 1998. Comparative estrogenic activity of wine extracts and organochlorine pesticide residues in food. Environ Health Perspect 106(6) 1347-1351. 

Coimbra, M.A. et al., Quantification of polymeric mannose in wine extracts by FT-IR spectroscopy and OSC-PLSl regression, Carbohydrate Poly., 61, 434, 2005. 

Ranaivo and others (2004) used the 4-hydroxynonenal index to demonstrate that wine polyphenols decrease oxidative stress, whereas Tomaino and others (2006) studied the in vitro protective effect of a wine extract on UVB-induced skin damage. 

Tomaino A, Cristani M, Cimino F, Speciale A, Trombetta D, Bonina F and Saija A. 2006. In vitro protective effect of a Jacquez grapes wine extract on UVB-induced skin damage. Toxicol Vitr 20(8) 1395-1402. 

Fig. 6. Phenolic constituents curcumin and the gingerols isolated from Zingiber officinale L. and Curcuma longa L., and resveratrol from a red wine extract. All have significant inhibitory activities on Cag- - strains of HP.

Resveratrol, (Fig. 6) a stilbene present in red wine had an MIC of 25 jUg/mL for the HP strains tested, while the red wine extract had an MIC range of 25-50 /ng/mL. Interestingly, resveratrol was also more active against CagA-v strains of HP than CagA- strains. ... 

Mahady GB, Pendland SL, Chadwick LR. (2003) Resveratrol and red wine extracts inhibit the growth of CagA+ strains of Helicobacter pylori in vitro. Am J Gastroenterol 9 1440-1441. 

Greece. Wine extract of the rhizome, with pomegranate and oak gall, is used as a vaginal spermicidal suppository . Guatemala. Decoction of the rhizome is taken orally for fever ... 

United States. Hot water extract of the dried rhizome is taken orally as a carminative in flatulent colic and when a warming effect is needed . Wine extract of the dried rhizome, together with Viburnum opulus, Scutellaria lateriflora, Symplocarous foetidus, and Syzygium aromaticum, is taken as an antispasmodic . 

Edelmann, A. et al.. Rapid method for the discrimination of red wine cultivars based on the mid-infrared spectroscopy of phenolic wine extracts, J. Agric. Food Chem., 49, 1139, 2001. 

Thiolysis also proved useful for the analysis of derived tannins. Methylmethine-linked tannin-like compounds resulting from acetaldehyde-mediated condensation of flavanols (see Section 5.5.S.2) yielded several adducts when submitted to acid-catalyzed cleavage in the presence of ethanethiol, providing information on the position of linkages in the original ethyl-linked compounds. " Thiolysis of red wine extracts released benzylthioether derivatives of several anthocyanin-flavanol adducts, indicating that such structures were initially linked to proanthocyanidins. However, some of the flavonoid derivatives present in wine (e.g., flavanol-anthocyanins ) are resistant to thiolysis, while others (e.g., flavanol-ethyl anthocyanins) were only partly cleaved. Thiolysis, thus, appears as a rather simple, sensitive, and powerful tool for quantification and characterization of proanthocyanidins, but provides mostly qualitative data for their reaction products. 

Mass spectrometry methods based on soft ionization techniques, 59,61,88,89 matrix-assisted laser desorption ionization/time-of-flight (MALDI-TOF), have been successfully applied for the direct analysis of grape and wine extracts and for monitoring flavonoid reactions in model solution studies. They give access to the molecular weights of the different species present in a fraction or extract and, through fragmentation patterns, provide important information on their constitutive units. Description of the various MS techniques can be found in Chapters 1 and 2. 

As discussed above, the development of mild MS techniques has led to further progress in the determination of proanthocyanidin size distribution. In particular, ESI-MS studies have demonstrated that prodelphinidin and procyanidin units coexist within the polymers, where they seem distributed at random. A list of mass signals attributed to proanthocyanidins detected in grape or wine extracts is given in Table 5.2. 

Proanthocyanidin Signals Detected in Grape and Wine Extracts by ESI-MS in the Negative Ion Mode... 

A-Type malvidin 3-glc-procyanidin dimer (5 12) Red wine extract 1071 ([M+HD HPLC-ESI-Q-MS 87 3... 

Caderni, G., Filippo, C.d., Luceri, C., Salvadori, M., Giannini, A., Biggeri, A., Remy, S., Cheynier, V., and Dolara, P., Effects of black tea, green tea and wine extracts on intestinal carcinogenesis induced by azoxymethane in F344 rats. Carcinogenesis, 21, 1965, 2000. 

Priser, C., Etievant, P. X., Nicklaus, S., and Brun, O. (1997). Representative champagne wine extracts for gas chromatography olfactometry analysis. /. Agric. Food Client. 45,3511-3514. 

K. Gaido et al., Comparative Estrogenic Activity of Wine Extracts and Organochlorine Pesticide Residues in Food, Environ. Health Perspect. 106 (Suppl. 6,1998) 1547-51. 

White wines Extraction procedure as in Ref. 33 Anion-exchange resin 0.04% H3PO4... 

Klinge CM, Risinger KE, Watts MB, Beck V, Eder R, Jungbauer A. 2003. Estrogenic activity in white and red wine extracts. J Agri Food Chem 51 1850-1857. 

The amount of wine extracted from the solera is replaced with an identical volume of wine from the upper row. It is designated the first criadera. Likewise, the amount extracted from the first criadera is replaced with wine from the next row (the second criadera), and so forth (Fig. 2.1). Finally, the uppermost criadera, which contains the youngest wine, is replaced with sobretablas wine. The number of stages typically ranges from 4 to 6. Usually, the number is positively correlated with the quality of the final wine. 

Vermouth is prepared from a base wine, extracting flavorants from herbs and spices in wine or a brandy mixture, blending the extract with the base wine, fortifying the mixture to the desired level, and finally maturing the prepared vermouth (Amerine et ah, 1980). The basic steps involved in a typical vermouth production process are illustrated in Fig. 8.1. 

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