Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans

Background: Red wine contains a naturally rich source of antioxidants, which may protect the body from oxidative stress, a determinant of age-related disease. The current study set out to determine the in vivo effects of moderate red wine consumption on antioxidant status and oxidative stress in the circulation.
Methods: 20 young (18–30 yrs) and 20 older (≥ 50 yrs) volunteers were recruited. Each age group was randomly divided into treatment subjects who consumed 400 mL/day of red wine for two weeks, or control subjects who abstained from alcohol for two weeks, after which they crossed over into the other group. Blood samples were collected before and after red wine consumption and were used for analysis of whole blood glutathione (GSH), plasma malondialdehyde (MDA) and serum total antioxidant status.
Results: Results from this study show consumption of red wine induced significant increases in plasma total antioxidant status (P < 0.03), and significant decreases in plasma MDA (P < 0.001) and GSH (P < 0.004) in young and old subjects. The results show that the consumption of 400 mL/day of red wine for two weeks, significantly increases antioxidant status and decreases oxidative stress in the circulation.
Conclusion: It may be implied from this data that red wine provides general oxidative protection and to lipid systems in circulation via the increase in antioxidant status.

Compositional dynamics of a commercial wine fermentation using two-dimensional FTIR correlation analysis

We have demonstrated that compositional changes occurring during a commercial red wine fermentation can be effectively monitored using FTIR spectroscopy and modelled with the aid of two-dimensional correlation techniques. This study represents a novel application of two-dimensional spectroscopy and showed that the reaction rates for the conversion of fructose and glucose to alcohol were different, with the latter being more rapid. The use of a simple three-component model serves to aid interpretation of the data and the results obtained confirm the value of two-dimensional FTIR correlation spectroscopy as a chemometric tool which has considerable potential for process monitoring.

Photo-catalysis of red wine stains using titanium dioxide sol-gel coatings on wool fabrics

This paper investigated the use of titanium dioxide sol-gel coatings to photo-catalyse red wine stains on wool fabrics. Coatings were produced by the hydrolysis and condensation of titanium butoxide (Ti(OC4H9)4) on the surface of wool fabrics after pad application. Coatings were partially converted to the anatase form of titanium dioxide by prolonged immersion in boiling water. The coating presence was confirmed using scanning electron microscopy, UVspectrophotometry and atomic force microscopy. Coated samples were measured for photo-catalytic activity by degrading red wine stains from the surface of the coated fabric. The level of photocatalysis was determined for each of the coating systems after 168 hours. Red wine stains were photo-catalysed and level of staining was reduced from the UV exposed surface of the coated wool fabric.

Generalised 2D-correlation NMR analysis of a wine fermentation

A wine fermentation has been monitored on a daily basis by 1H NMR spectroscopy. Following data pre-processing that includes synthesis of the spectra to ensure all peaks are of constant half-width, the series of spectra were examined using generalised two-dimensional correlation techniques. Synchronous and asynchronous data maps have been generated and employed to interpret the changes in the fermentation process as a function of time. The results illustrate the potential of high resolution NMR with multivariate data analysis as a tool for process monitoring and the manner in which two-dimensional correlation mapping can aid in data interpretation.

Wine tourism and subsequent wine purchase behaviour

Wine Tourism within the grape-growing areas of Australia is an integral part of local and regional tourism initiatives, however, it is an area that has been under-researched resulting in few available resources to wine tourism providers. This research set out to address this deficiency by establishing whether there is a link between the wine tourism experience and wine purchasing behaviour.

Innovative analytical chemistry for monitoring wine production

This study monitored concentration changes in the major constituents of wine during its production, through the development of new and innovative methodologies for a range of analytical instrumentation. Chemometrics (statistical analysis) was employed to enhance data interpretation, which provided insight into the reactions occurring between the key chemical species present.

The ecological modernisation of the Yalumba Wine Company

The thesis reports on the strategic environmental assessment of Yalumba's 'Commitment to sustainable winemaking' programme. The case study identified the benefits, as well as shortcomings, of the wine firm's commitment to sustainability in the context of plausible future scenarios under the influence of various drivers of change, prominent amongst which was climate change.

Partial least squares and principal components analysis of wine vintage by high performance liquid chromatography with chemiluminescence detection

HPLC with acidic potassium permanganate chemiluminescence detection was employed to analyse 17 Cabernet Sauvignon wines across a range of vintages (1971–2003). Partial least squares regression analysis and principal components analysis was used in order to investigate the relationship between wine composition and vintage. Tartaric acid, vanillic acid, catechin, sinapic acid, ethyl gallate, myricetin, procyanadin B and resveratrol were found to be important components in terms of differences between the vintages.