Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine

This study explored the potential of utilising white wine lees, a by-product of winemaking, in the industrial application of wine production. By examining the growth of wine lactic acid bacteria and their impact on the malolactic fermentation process, this study highlights the potential of using wine lees as a beneficial agent for MLF in red wines. The study also confirmed that the inclusion of white wine lees does not negatively impact the quality of wine and does not encourage the growth of spoilage microorganisms. Overall, this study proposes a sustainable recycling strategy for wine by-products in winemaking.

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The Impact of the Mediterranean Diet and Lifestyle Intervention among Metabolic Syndrome Patients: Findings of a Randomized Controlled Trial

This post is about a paper that examined the effects of a Mediterranean diet with calorie reduction and physical activity on the lipoprotein profiles of patients with metabolic syndrome. It was a randomized trial involving 202 participants, comparing diet and activity intervention with a control group on a standard Mediterranean diet. This study found significant improvements in weight, BMI, waist circumference, and lipid profiles in the intervention group. These changes suggest potential cardiovascular benefits, and highlight the importance of diet and exercise in managing metabolic syndrome.

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Impact on wine sales of removing the largest serving size by the glass

Alcohol consumption is a major contributor to global morbidity and mortality, necessitating public health interventions. This study, approved by the University of Cambridge, explored the impact of reducing wine serving sizes in licensed premises in England. Employing an A-B-A treatment reversal design, the study involved 21 establishments over twelve weeks, alternating between standard and reduced wine serving sizes. The intervention involved removing the largest serving size of wine glasses, and its effects were measured in terms of wine and beverage sales and total revenue. The findings indicated a 7.6% reduction in wine sales volume without affecting the sales of other beverages or overall revenue, suggesting that smaller serving sizes may effectively reduce alcohol consumption. This approach did not lead to an increase in consumption of other alcoholic beverages or changes in revenue, indicating its potential as a public health strategy. The study’s limitations include its focus on wine sales and its limited generalizability due to the specific context and premises involved. Nonetheless, these findings suggest that reducing serving sizes in alcohol sales could be a promising intervention for public health, meriting further research and consideration in policy-making.

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Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products

The paper titled “Winemaking: ‘With One Stone Two Birds’? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products” provides a comprehensive review of the health benefits and applications of bio-functional compounds found in wine and by-products of wineries. It explores the nutritional value, bio-functional components, and health-promoting properties of these compounds, particularly their antioxidant, anti-inflammatory, and antithrombotic effects. The paper also discusses the beneficial effects of moderate wine consumption as part of a balanced diet and examines the potential of wineries’ by-products in developing functional foods, supplements, and nutraceuticals. Limitations and future perspectives of these bioactive compounds are also addressed.

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Vascular and Platelet Effects of Tomato Soffritto Intake in Overweight and Obese Subjects

The paper titled ‘Vascular and Platelet Effects of Tomato Soffritto Intake in Overweight and Obese Subjects’ focuses on the health benefits of tomatoes, specifically in the form of soffritto, a common ingredient in the Mediterranean diet. The study aims to evaluate the effects of soffritto on platelet activity, vascular endothelial function, weight, lipid profile, and blood parameters in overweight and obese individuals. Overall, the study provides insights into the specific health benefits of tomato soffritto intake in overweight and obese subjects, particularly in reducing platelet aggregation, a key factor in cardiovascular disease prevention.

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Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers

This study investigated the use of white wine pomace (a byproduct of wine production) as a preservative in pork burgers. It assesses the impact of this ingredient on various quality aspects of meat, including microbial growth, color stability, oxidation, and overall sensory attributes, over a period of refrigerated storage. This study aimed to offer an eco-friendly alternative to conventional preservatives such as sulfites, assessing whether wine pomace can effectively extend the shelf life and maintain the quality of pork burgers. These results indicate that while wine pomace shows some antioxidant properties, its effectiveness in inhibiting microbial growth and preserving the color of pork burgers is limited compared to traditional sulfite preservatives.

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Science & Wine: Reflecting on 2023 and Prospects for 2024

🍇🥂 As we bid adieu to a fruitful 2023, let’s take a moment to reflect and anticipate! Dive into our latest blog post for a comprehensive review of this year’s journey with Science & Wine. We’re also unveiling exciting plans for 2024 – from thematic workshops to community engagement. 🌟 Read, share, and join us in toasting to knowledge and discovery!

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Kinetics of aroma formation from grape-derived precursors: Temperature effects and predictive potential

This study examined the accumulation and degradation of aroma molecules resulting from the acid hydrolysis of aroma precursors in winemaking grapes. It utilizes a first-order kinetic model to effectively describe both processes. This study categorizes grape-derived aroma molecules into three groups based on their stability through experiments conducted at three different temperatures. The analysis of 12 samples from two grape varieties subjected to hydrolysis at varying temperatures confirmed that fast hydrolysis at 75°C accurately reproduced varietal and between-sample aroma differences. Additionally, the study found a strong correlation between the accumulated levels of 21 relevant grape-derived aromas at 75°C and 50°C, indicating that fast hydrolysis at 75°C is a reliable predictor of grape aroma potential.

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Flavors of Christmas: An Ethnographic Journey into the Mediterranean Diet

Exploring the magic of the Mediterranean Diet during Christmas! 🎄 Dive into the rich traditions and conviviality captured by Elisabetta Moro and Rossella Galletti in their captivating chapter “Sharing Food and Conviviality in the Mediterranean Diet.” 📖✨ Discover how festive feasts create bonds, not just through food but also through shared moments. Experience the enchantment of the Neapolitan Christmas banquet and learn how it weaves a tale of community, love, and timeless traditions

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A key to wine conservation lies in the glass–cork interface

Discover the key to preserving the exquisite flavors of premium wines! In a groundbreaking study published in PNAS Nexus, researchers delve into the glass–cork interface, unraveling the mysteries of oxygen entry during long-term wine aging.
The study, led by Julie Chanut et al., explores the evolution of oxygen barrier properties in the bottleneck–stopper system over 24 months. Surprisingly, temperature and bottle position (vertical or horizontal) don’t impact the intrinsic oxygen diffusion of microagglomerated corks. However, storing wines at higher temperatures accelerates oxygen transfer at the glass–cork interface after specific periods.

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