scispace - formally typeset


About: Wine is a(n) research topic. Over the lifetime, 32746 publication(s) have been published within this topic receiving 478728 citation(s). The topic is also known as: vino & 🍷. more


Journal Article•DOI: 10.1016/S1360-1385(97)01018-2•
Abstract: There is currently much interest in phytochemicals as bioactive components of food. The roles of fruit, vegetables and red wine in disease prevention have been attributed, in part, to the antioxidant properties of their constituent polyphenols (vitamins E and C, and the carotenoids). Recent studies have shown that many dietary polyphenolic constituents derived from plants are more effective antioxidants in vitro than vitamins E or C, and thus might contribute significantly to the protective effects in vivo . It is now possible to establish the antioxidant activities of plant-derived flavonoids in the aqueous and lipophilic phases, and to assess the extent to which the total antioxidant potentials of wine and tea can be accounted for by the activities of individual polyphenols. more

Topics: Antioxidant (54%), Wine (51%), Polyphenol (51%) more

3,813 Citations

Journal Article•DOI: 10.1016/S0024-3205(99)00410-5•
Lucie Frémont1•Institutions (1)
14 Jan 2000-Life Sciences
Abstract: Resveratrol (3, 4', 5 trihydroxystilbene) is a naturally occuring phytoalexin produced by some spermatophytes, such as grapevines, in response to injury. Given that it is present in grape berry skins but not in flesh, white wine contains very small amounts of resveratrol, compared to red wine. The concentrations in the form of trans- and cis- isomers of aglycone and glucosides are subjected to numerous variables. In red wine, the concentrations of the trans-isomer, which is the major form, generally ranges between 0.1 and 15 mg/L. As phenolic compound, resveratrol contributes to the antioxidant potential of red wine and thereby may play a role in the prevention of human cardiovascular diseases. Resveratrol has been shown to modulate the metabolism of lipids, and to inhibit the oxidation of low-density lipoproteins and the aggregation of platelets. Moreover, as phytoestrogen, resveratrol may provide cardiovascular protection. This compound also possesses anti-inflammatory and anticancer properties. However, the bioavailability and metabolic pathways must be known before drawing any conclusions on the benefits of dietary resveratrol to health. more

Topics: Resveratrol (64%), Wine (53%), White Wine (53%)

1,650 Citations

Journal Article•DOI: 10.1016/0140-6736(93)90206-V•
Edwin N. Frankel1, J. B. German1, John E. Kinsella1, Elizabeth J. Parks1  +1 more•Institutions (1)
20 Feb 1993-The Lancet
Abstract: The "French paradox" (apparent compatibility of a high fat diet with a low incidence of coronary atherosclerosis) has been attributed to the regular drinking of red wine. However, the alcohol content of wine may not be the sole explanation for this protection. Red wine also contains phenolic compounds, and the antioxidant properties of these may have an important role. In in-vitro studies with phenolic substances in red wine and normal human low-density lipoprotein (LDL) we found that red wine inhibits the copper-catalysed oxidation of LDL. Wine diluted 1000-fold containing 10 mumol/L total phenolics inhibited LDL oxidation significantly more than alpha-tocopherol. Our findings show that the non-alcoholic components of red wine have potent antioxidant properties toward oxidation of human LDL. more

Topics: Wine (72%), French paradox (58%)

1,637 Citations

Isak S. Pretorius1•Institutions (1)
15 Jun 2000-Yeast
Abstract: Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous fermentations, there is a progressive growth pattern of indigenous yeasts, with the final stages invariably being dominated by the alcohol-tolerant strains of Saccharomyces cerevisiae. This species is universally known as the ‘wine yeast’ and is widely preferred for initiating wine fermentations. The primary role of wine yeast is to catalyze the rapid, complete and efficient conversion of grape sugars to ethanol, carbon dioxide and other minor, but important, metabolites without the development of off-flavours. However, due to the demanding nature of modern winemaking practices and sophisticated wine markets, there is an ever-growing quest for specialized wine yeast strains possessing a wide range of optimized, improved or novel oenological properties. This review highlights the wealth of untapped indigenous yeasts with oenological potential, the complexity of wine yeasts’ genetic features and the genetic techniques often used in strain development. The current status of genetically improved wine yeasts and potential targets for further strain development are outlined. In light of the limited knowledge of industrial wine yeasts’ complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term. However, the staggering potential advantages of improved wine yeasts to both the winemaker and consumer in the third millennium are pointed out. Copyright # 2000 John Wiley & Sons, Ltd. more

Topics: Winemaking (63%), Wine (63%), Yeast in winemaking (61%)

1,102 Citations

Journal Article•DOI: 10.1271/BBB.62.1201•
Abstract: An HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) is reported. The activity was evaluated by measuring the decrease of DPPH detected at 517 nm. By using this novel method, we determined the free radical-scavenging activity of several antioxidants: ascorbic acid, Îą-tocopherol, Trolox, and cysteine. The results gave good correlation between the radical-scavenging activity determined by HPLC and by conventional colorimetry. This methodology was applied to determine the free radical-scavenging activity of 8 beverages. The activity of coffee was the highest, followed by red wine, green tea, oolong tea, black tea, rose wine, white wine, and orange juice. The results well agree with those of previous reports. This method is expected to be useful for a simple and rapid determination of free radical-scavenging activity in colored foods, because coloring substances in foods do not interfere with the measurement. more

Topics: Orange juice (56%), Ascorbic acid (55%), Wine (54%) more

1,033 Citations

No. of papers in the topic in previous years

Top Attributes

Show by:

Topic's top 5 most impactful authors

Vicente Ferreira

90 papers, 4.9K citations

Isak S. Pretorius

67 papers, 7.7K citations

Paul A. Smith

52 papers, 1.2K citations

Luigi Moio

46 papers, 1.4K citations

Pierre-Louis Teissedre

43 papers, 1.8K citations

Network Information
Related Topics (5)
Orange juice

7.2K papers, 186K citations

82% related

2.2K papers, 78.6K citations

81% related

9.4K papers, 168.1K citations

81% related
Food industry

9.3K papers, 192.7K citations

81% related
Orange (colour)

9.1K papers, 106.1K citations

80% related