Biotransformation of propolis phenols by as a strategy for reduction of allergens.

Propolis is a natural product produced by honeybees. It has antioxidant effects as well as antimicrobial, antiseptic, antibacterial, anti-inflammatory and antimutagenic properties. Except these important healthy properties some cytotoxic effects causing allergies also have been reported.

Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines.

Maceration and fermentation time and temperatures are important factors affecting wine quality. In this study different maceration times (3 and 6 days) and temperatures (15  and 25 ) during production of red wine (Vitis vinifera L. Cabernet Sauvignon) were investigated.

Application of artificial neural networks (ANNs) in wine technology.

In recent years, neural networks have turned out as a powerful method for numerous practical applications in a wide variety of disciplines. In more practical terms neural networks are one of nonlinear statistical data modeling tools. They can be used to model complex relationships between inputs and outputs or to find patterns in data.

Pomegranate wine has greater protection capacity than red wine on low-density lipoprotein oxidation.

Although there is a large body of evidence on the main role of red wine in protection of low-density lipoprotein (LDL) against oxidation, there are few data on the role of pomegranate juice, which has high phenolic content. We conducted this study considering the possible importance of pomegranate wine as an antioxidant and in order to make a comparison between red and pomegranate wines. The phenol levels of pomegranate and red wines (4,850 mg/L gallic acid equivalents and 815 mg/L gallic acid equivalents, respectively) were in accordance with their total antioxidant activity (39.

Evaluation of colour parameters and antioxidant activities of fruit wines.

The evaluation of oenological colorimetric indexes, CIELAB parameters, total phenols and antioxidant activities has been studied in different fruit wines made from black mulberry, blackberry, quince, apple, apricot, melon, red raspberry, bilberry, sour cherry and strawberry. The highest value of antioxidant activities and total phenolic contents were determined in bilberry, blackberry and black mulberry wines (61.80%, 1161 mg/l gallic acid equivalents; 60.

Protection capacity against low-density lipoprotein oxidation and antioxidant potential of some organic and non-organic wines.

Current research suggests that phenolics from wine may play a positive role against oxidation of low-density lipoprotein (LDL), which is a key step in the development of atherosclerosis. Considering the effects of different wine-making techniques on phenols and the wine consumption preference influencing the benefical effects of the product, organically and non-organically produced wines were obtained from the grapes of Vitis vinifera origin var: Carignan, Cabernet Sauvignon, Merlot, Grenache, Columbard and Semillon. Levels of total phenols [mg/l gallic acid equivalents (GAE)], antioxidant activity (%) and inhibition of LDL oxidation [%, inhibition of diene and malondialdehyde (MDA) formation] were determined.