Search results for "Alcoholic"

Correlation of Metabolic Syndrome with Redox Homeostasis Biomarkers: Evidence from High-Fat Diet Model in Wistar Rats

2022

Metabolic Syndrome (MetS) is an extremely complex disease. A non-balanced diet such as high-fat diet (HFD) induces metabolic dysfunction that could modify redox homeostasis. We here aimed at exploring redox homeostasis in male Wistar rats, following 8 weeks of HFD, correlating the eventual modification of selected biomarkers that could be associated with the clinical manifestations of MetS. Therefore, we selected parameters relative to both the glucose tolerance and lipid altered metabolism, but also oxidative pattern. We assessed some biomarkers of oxidative stress i.e., thiols balance, lipid peroxidation and antioxidant barriers, via the use of specific biochemical assays, individuating e…

Incidence de la clarification des moûts de raisin sur les fermentescibilltés alcoolique et malolactique

1993

<p style="text-align: justify;">Des essais de débourbage en vinification en blanc, réalisés de 1988 à 1992, mettent en évidence le rôle important joué par la teneur en macromolécules solubles dans le moût de raisin. Les moûts de faible turbidité conduisent en effet à des fermentations alcooliques lentes en relation avec de faibles populations levuriennes. Il est également confirmé que la libération de polysaccharides exocellulaires par les levures au cours de la fermentation alcoolique est d'autant plus élevée que le moût de départ a été fortement appauvri en colloïdes de raisin. Par contre, ce sont dans les lots les plus clarifiés que l'on observe la meilleure fermentescibilité malol…

Microbial resources and sparkling wine differentiation : state of the arts

2022

Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requested by stakeholders, because of the increasing economic importance of this oenological sector. Here, we report an overview of the production processes of sparkling wine and the main characterisation criteria to select Saccharomyces and non-Saccharomyces strains appropriate for the preparation of commercial starter cultures dedicated to the primary a…

THE INFLUENCE OF THIAMINE IN THE FERMENTATION OF THE WINE YEASTS

2011

Due to the enzymatic equipment, the yeast cell produces alcoholic fermentation by the meaning of a zimazic complex which catalyzes in different stages the redox processes of the carbohydrates, which are able to ferment, ultimately leading to ethanol. The fermentation rate is an exponential function being influenced by the cells concentration in the development environment and the starter cultures of micro-organisms. Most of the yeast strains do ferment some substrates rich in hexosanes and oligoglucides: sucrose, maltose, raffinose, lactose and celobiose. The biomass quantity may be increased in various ways. An important aspect in the increasing of the multiplication rate of the yeast cell…

Evolutionary advantage conferred by an eukaryote-to-eukaryote gene transfer event in wine yeasts

2015

Although an increasing number of horizontal gene transfers have been reported in eukaryotes, experimental evidence for their adaptive value is lacking. Here, we report the recent transfer of a 158-kb genomic region between Torulaspora microellipsoides and Saccharomyces cerevisiae wine yeasts or closely related strains. This genomic region has undergone several rearrangements in S. cerevisiae strains, including gene loss and gene conversion between two tandemly duplicated FOT genes encoding oligopeptide transporters. We show that FOT genes confer a strong competitive advantage during grape must fermentation by increasing the number and diversity of oligopeptides that yeast can utilize as a s…

Socioeconomic differences in the use of alcohol and drunkenness in adolescents: Trends in the Health Behaviour in School-aged Children study in Finla…

2018

Aims: The aims of this study were to explore time-based trends of socioeconomic differences in alcohol use and drunkenness in Finnish adolescents from 1990 to 2014 and to investigate the significance of two indicators in detecting socioeconomic differences in alcohol use and drunkenness. Methods: Data were retrieved from seven surveys conducted as part of the Health Behaviour in School-aged Children (HBSC) study in Finland from 1990 to 2014. The alcohol use and drunkenness of 15-year-old students, as well as socioeconomic status, including educational aspiration and perceived family wealth, were assessed via a self-report questionnaire. Logistic regression models were used to investigate t…

The presence of White Matter Lesions is not associated with Non-alcoholic Fatty Liver Disease but with its histological severity

2015

Effet colloide-protecteur d'extraits de parois de levures sur la stabilité tartrique d'une solution hydro-alcoolique modèle

1993

<p style="text-align: justify;">L'effet colloïde-protecteur d'extraits mannoprotéiques de parois de levures vis-à-vis de la précipitation tartrique a été étudié en solution hydroalcoolique, en utilisant un IST mètre (Indice de Stabilité Tartrique).</p><p style="text-align: justify;">Nous avons montré que les deux extraits levuriens inhibaient la cristallisation du bitartrate de potassium au même titre que l'acide métatartrique et la carboxyméthylcellulose, mais à un niveau plus faible. Le niveau de stabilité retenu (ISTC-75) est assuré avec des concentrations par litre de 7,5 mg d'acide métatartrique et de 18 mg de carboxyméthylcellulose. Des concentrations en extraits man…

Sakē popularitātes kritums Japānas modernajā sabiedrībā: iemesli un risinājumi

2017

Bakalaura darba nosaukums ir “Sakē popularitātes kritums Japānas modernajā sabiedrībā: iemesli un risinājumi”. Šajā darbā autore ir izpētījusi sakē vēsturi no seniem laikiem līdz mūsdienām. Darba mērķis ir uzzināt iemeslus sakē popularitātes kritumam mūsdienu Japānā kā arī izprast, ko sakē nozīmē Japāņiem. Inovāciju parādīšanas Japānā nenozīmēja veco, tradicionālo vērtību aizmiršanu. Japānas sabiedrībā vecais un jaunais daudzos gadījumos ir gājis roku rokā. Viens no pierādījumiem tam ir šajā darbā aprakstītais fenomens, ka mūsdienu japāņi dzer gan tradicionālo sakē, gan importētos dzērienus. Bakalaura darbs sastāv no 50 lpp. Tajā ir 3 nodaļas. Pirmajā nodaļā stāstīts par vispārējo sakē vēst…