Ameliorative Role of Cabernet Sauvignon Seed Oil on Hyperlipidemia, Inflammation, and Oxidative Stress in Mice
Sign Up to like & getrecommendations! Published in 2019 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201800454
Abstract: Virgin Cabernet Sauvignon grape seed oil (VGSO) contains high levels of linoleic acid (74%), and total unsaturated fatty acids amount to about 88%. In comparison to other edible oils, VGSO also contains an abundance of… read more here.
Keywords: mice; vgso; seed; cabernet sauvignon ... See more keywords
Impact of cold soak duration on Cabernet Sauvignon fermentation and phenolic composition.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9249
Abstract: BACKGROUND Cold soak is a prefermentative maceration technique believed to enhance grape skin extraction. Studies show variable results depending on cold soak and winemaking conditions. To investigate the effect of cold soak more fully, systematic… read more here.
Keywords: soak duration; fermentation; soak; cabernet sauvignon ... See more keywords
Timing of Shoot and Bunch Thinning Treatments Affect the Chemical Composition and Monoterpene Profile of V. vinifera L. Cv. Cabernet Sauvignon Wine Grape
Sign Up to like & getrecommendations! Published in 2019 at "Erwerbs-Obstbau"
DOI: 10.1007/s10341-019-00439-z
Abstract: Shoot and bunch thinning treatments are frequently employed for enhancing bunch sunlight exposure and obtaining better grape composition in wine grape growing. Timings of these treatments have momentous impacts on yield and quality characteristics of… read more here.
Keywords: grape; shoot bunch; bunch thinning; period ... See more keywords
Structural characterization of polysaccharides from Cabernet Franc, Cabernet Sauvignon and Sauvignon Blanc wines: Anti-inflammatory activity in LPS stimulated RAW 264.7 cells.
Sign Up to like & getrecommendations! Published in 2018 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2017.12.082
Abstract: The structural characterization of the polysaccharides and in vitro anti-inflammatory properties of Cabernet Franc (WCF), Cabernet Sauvignon (WCS) and Sauvignon Blanc (WSB) wines were studied for the first time in this work. The polysaccharides of… read more here.
Keywords: anti inflammatory; cabernet franc; cabernet sauvignon; characterization polysaccharides ... See more keywords
Cabernet Sauvignon wine polysaccharides attenuate sepsis inflammation and lethality in mice.
Sign Up to like & getrecommendations! Published in 2019 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2019.01.025
Abstract: Cabernet Sauvignon red wine is produced from Vitis vinifera grapes. The similarity between polysaccharides extracted from commercial Cabernet Sauvignon wines from three vintages and in vivo anti-inflammatory properties were studied in this work. It was… read more here.
Keywords: anti inflammatory; wine; cabernet sauvignon; sepsis ... See more keywords
Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2017.07.009
Abstract: Abstract In this work the effects of ultrasound (US), mechanical stirring (MS) and nine commercial enzyme preparations (EP) were investigated on Vitis vinifera Cabernet Sauvignon must extraction (GME). Yield, quality parameters and bioactive compounds were… read more here.
Keywords: quality; sauvignon must; mechanical stirring; vitis vinifera ... See more keywords
Performance of a novel β-glucosidase BGL0224 for aroma enhancement of Cabernet Sauvignon wines
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111244
Abstract: Abstract β-glucosidase is widely used in food industry for its glycosidic hydrolysis properties. In this paper, performance of a novel β-glucosidase BGL0224 from Oenococcus oeni for aroma enhancement of Cabernet Sauvignon wines was explored for… read more here.
Keywords: bgl0224; aroma; cabernet sauvignon; sauvignon wines ... See more keywords
Analysis of the interaction effects of light and O3 on fluorescence properties of ‘Cabernet Sauvignon’ grapes based on response surface methodology
Sign Up to like & getrecommendations! Published in 2017 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2017.07.030
Abstract: Abstract One-year-old potted Vitis vinifera L. cv. Cabernet Sauvignon grapevines were used to analyze the interaction effects of light and O 3 (ozone). Thirteen combinations of different O 3 concentrations and light intensities derived from… read more here.
Keywords: interaction effects; methodology; cabernet sauvignon; light intensity ... See more keywords
Evolution in the Bottling of Cabernet Sauvignon Wines Macerated with Their Own Toasted Vine-Shoots.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c08978
Abstract: This work studies, for the first time, the effect of the use of Cabernet Sauvignon vine-shoots as an enological additive (called "Shoot Enological Granule", SEG) in wines of the same variety. SEGs were added in… read more here.
Keywords: evolution bottling; cabernet sauvignon; seg wines; vine shoots ... See more keywords
1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.6b03042
Abstract: The aromatic descriptor "green", reflecting grape unripeness in French red wines, is frequently associated with the levels of 3-alkyl-2-methoxypyrazines, particularly 3-isobutyl-2-methoxypyrazine (IBMP), which has bell pepper nuances. Nevertheless, not all green aromatic expressions in red… read more here.
Keywords: french red; red wines; wines evidence; cineole french ... See more keywords
Red Wine Dryness Perception Related to Physicochemistry.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b01480
Abstract: The responsibility of condensed tannins in the astringency sensation is well-known, even though the physical mechanism is unclear. The aims of the study are to go deeper into the relationships between the tannin structure and… read more here.
Keywords: wine; pinot noir; dryness; red wine ... See more keywords