Magnesium and elderly patient: the explored paths and the ones to be explored: a review.

Magnesium is an essential bivalent cation. Its fine balance in human organism is extremely important and is involved in a wide range of functions. We need to maintain its amount in human organism within range considered as physiological.

Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines.

Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remains a cutting-edge research topic in oenology. Oxygen consumption leads to complex and not univocal changes in wine composition, sometimes positive such as color stabilization, softening of mouthfeel, increase of aroma complexity.

Ethyl propiolate derivatisation for the analysis of varietal thiols in wine.

Varietal thiols [3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA) and 4-mercapto-4-methylpentan-2-one (4MMP)] have been extensively studied in the recent literature. Nonetheless the hardest obstacle for research focussing on this class of compounds is the lack of quick, user-friendly and sensitive analytical methods. The current paper presents the use of ethyl propriolate (ETP) as a novel derivatising agent to quantify varietal thiols and the first time quantification of the thiol-ETP adducts via gas chromatography-mass spectrometry.

Molecular basis of the interaction between proteins of plant origin and proanthocyanidins in a model wine system.

Plant proteins are being used as a replacement for animal proteins in wine fining. The surface hydrophobicity of plant proteins in four commercial preparations differing for their origin and processing was assessed by using a fluorescent hydrophobic probe in wine-like media. Displacement of the probe by addition of wine phenolics was measured as a way to compare and predict to some extent the efficiency of these proteins in wine fining.