Science & Wine

TANQUE is a familiar project aimed to spread with love all the best that our land gives us. We will deliver from the soil to your table, vegetables, and fruit and also some homemade products like jams and chutneys. Buy now!

False positive effect of sulfur sources used in growing and processing of vine (Vitis Vinifera L.) leaves on the results of dithiocarbamate analysis based on carbon disulfide measurement

August 7, 2022 Paula Silva

Vine leaves, which are produced fresh, brined or fermented from the leaves of Vitis Vinifera in Türkiye are an important food. Sulfur is used as a pesticide and sulfur compounds can be used as additives during the growing and processing of the vine leaves. These sulfur sources cause positive results on carbon disulfide (CS2) measurements by GC-MS. Therefore, the main objective of the present study was to investigate the effects of residues of sulfur or sulfur compounds on dithiocarbamate analysis methods based on CS2 measurement.

Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

July 24, 2022July 24, 2022 Paula Silva

Grape pomace, a wine-making by-product rich in dietary fiber and total phenolic compounds, is a potential functional ingredient in the fortification of baked goods. Grape pomace improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks’technological properties without affecting sensory acceptability.

Heating effect on leaf functioning, water use efficiency and berry composition in two contrasting Vitis vinifera varieties.

July 10, 2022July 10, 2022 Paula Silva

Global warming will threaten vineyard sustainability in warm and arid regions. Therefore, increasing water use efficiency (WUE) is essential for long-term viticulture sustainability. Nevertheless, studies concerning the response of stomata and WUE to temperature are scarce. We evaluated the effect of sustained warming on WUE and its components in cultivars with contrasting stomatal behaviour.

Olive oil and exercise: sharing the same path to better health?

July 31, 2022July 31, 2022 Paula Silva

An olive oil (OO) rich diet or high-intensity interval training (HIIT) independently improve markers of health and energy metabolism, but it is unknown if combining OO and HIIT synergize to improve these markers. This study characterized the isolated and combined impact of OO and HIIT on markers of health and energy metabolism in various tissues in C57BL/6J female mice. The results highlight the pleiotropic effects of OO and HIIT, although their combination does not synergize to further improve most markers of health and energy metabolism.

Mediterranean Diet and Physical and Fitness in Adults

July 17, 2022July 23, 2022 Paula Silva

A healthy diet and high health-related physical fitness levels may be part of an overall healthy lifestyle. The relationship between adherence to the Mediterranean diet and physical fitness levels has been analyzed in several studies. However, no studies have synthesized evidence on this relationship throughout adulthood. Moreover, in addition to the overall Mediterranean dietary pattern, the associations of individual components of the Mediterranean diet with physical fitness indicators are also unclear.