Search results for "Skin Physiology"
showing 10 items of 883 documents
Characterization of wine yeast strains of the Saccharomyces genus on the basis of molecular markers: Relationships between genetic distance and geogr…
1996
Summary We identify and characterize 31 Saccharomyces strains from different wine regions, deposited at the Spanish Type Culture Collection, according to mtDNA restriction patterns and chromosomal profiles. By using this kind of information we analyze the correlation between genetic distances and ecological or geographical factors by means of a cluster analysis, assessed by an analysis of the molecular variance (AMOVA). From these analyses, red wine strains are significantly grouped according to their geographic origin, independently of the wine type and the grapevine cultivar, and white wine strians according to ecological factors (wine type of grapevine cultivars). This study also confirm…
The effects of freezing and freeze-drying ofOenococcus oeniupon induction of malolactic fermentation in red wine
2000
Summary The use of Oenococcus oeni starter cultures for the induction of malolactic fermentation (MLF) in wine permits control over the timing of the process and the quality of the wine. Successful inoculation of bacterial starter cultures into wine depends on the selection of suitable strains and on the preparation and conservation of those cultures. Medium for Leuconostoc oenos (MLO) is the best medium for easy and rapid growth of O. oeni cultures under laboratory controlled conditions for isolation and identification. However, this study showed that O. oeni cells inoculated in MLO failed to induce MLF in wine while cells grown in Medium of Preculture (MP) or wine, stored at −20 °C or fre…
Prevalence of Wine Intolerance
2012
Background Wine is an ancient food product, ubiquitous across cultures all over the world. Its effects on health have been extensively studied, yet there have been only a few case reports of wine intolerance or wine allergy. We studied the prevalence of self-reported wine intolerance in the adult population of Mainz, Germany.
Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine
2007
Abstract Biogenic amines are undesirable in all foods and beverages because if consumed at too high concentration, they may induce food-borne intoxications. The biogenic amine production by 155 strains of lactic acid bacteria, 40 strains of acetic bacteria and 36 strains of yeast isolated from wine were analysed in wine, grape must and synthetic media by HPLC. We did not observe biogenic amine production by acetic bacteria and yeast; however, we found production of histamine, tyramine, phenylethylamine and putrescine by LAB. A correlation of 100% was observed between biogenic amine production in synthetic medium and wine and between activity and presence of gene. With the results expose in …
Pyroglutamic Acid: A Novel Compound in Wines
2008
Wine contains a complex mixture of nearly 1,000 compounds, which include sugars, acids, alcohols, ketones, aldehydes, esters, amino acids, amines, phenol carbonic acids, flavonoids, anthocyanidins and cathechins. Many of these compounds have an influence on the aroma and bouquet of wine. Identification of wine-related compounds is by far not complete. Recently, pyroglutamic acid has been detected as a so far overlooked novel compound in wine samples, which is described below.
Malolactic fermentation in white wines
2022
Abstract Malolactic fermentation (MLF) is an important process in wine production and involves the bioconversion of malic acid into lactic acid and CO2. However, many other biochemical reactions occur simultaneously, and several other grape must and wine compounds are also modified besides malic acid. Some can improve quality, while others may be detrimental to sensory quality or health. Among them, there are the synthesis of carbonyl compounds, esters, monoterpenes, volatile phenols, acetamide or mousy odor, methanethiol, dimethyl disulfide, methionol, 3-(methylsulfanyl) propionic acid, citrulline, or biogenic amines. The role of MLF in winemaking is triple: reducing the acidity of the win…
Enological Repercussions of Non-Saccharomyces Species
2019
The bulk of the sugar fermentation in grape juice, in order to produce wine is carried out by yeasts of the genus Saccharomyces, mainly S. cerevisiae. However, S. cerevisiae is not the only wine yeast, as spontaneous grape juice fermentation involves a complex succession of growth and death of different yeasts [1,2], and each of them contribute to the organoleptic properties of the final product. Saccharomyces are not usually found in the epiphytic yeasts present on the surface of grapes, where Hanseniaspora, Candida, Pichia, and Hansenula are dominant [3]. However, Saccharomyces imposes itself due to its higher tolerance to the stressful conditions of fermentation, due to its resistance to…
Psychosocial safety climate (PSC) and enacted PSC for workplace bullying and psychological health problem reduction
2017
Bullying at work has profound effects on both the individual and organization. We aimed to determine if organizational psychosocial safety climate (PSC; a climate specific to worker psychological health) could reduce workplace bullying and associated psychological health problems (i.e., distress, emotional exhaustion, depression) if specific procedures were implemented (PSC enactment). We theorized that the PSC enactment mechanism works via psychosocial processes such as bullying mistreatment climate (anti-bullying procedures), work design (procedures reduce stress through work redesign), and conflict resolution (procedures to resolve conflict). We used two-wave national longitudinal interv…
Temporal Dominance of Sensations
2011
Keynote presentation; Temporal Dominance of Sensations. 9. Pangborn sensory science symposium
Temporal drivers of liking of daily intake of Oral Nutritional Supplement determined at lab with monitoring of hunger and thirst status at home
2016
Temporal drivers of liking of daily intake of Oral Nutritional Supplement determined at lab with monitoring of hunger and thirst status at home. 7. european conference on sensory and consumer research (eurosense)