Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Speciation of Zn, Fe, Ca and Mg in wine with the Donnan Membrane Technique
Lao, Mireia ; Companys, Encarnació ; Weng, Liping ; Puy, Jaume ; Galceran, Josep - \ 2018
Food Chemistry 239 (2018). - ISSN 0308-8146 - p. 1143 - 1150.
Absence of Gradients and Nernstian Equilibrium Stripping - Donnan Membrane Technique - Free metal - Iron - Wine - Zinc
Free concentrations of Zn2+, Fe3+, Ca2+ and Mg2+ in a red wine (Raimat, Catalonia, Spain) have been determined, with the Donnan Membrane Technique (DMT) for the first time. The required equilibration time benefits from the acceptor solution including major cations. K+ and Na+, mainly unbound to any ligand in the sample, have been identified as suitable reference ions. A free Zn concentration of 1.76 μmol L−1 determined with DMT was in excellent agreement with the free Zn concentration independently provided by the electroanalytical technique Absence of Gradients and Nernstian Equilibrium Stripping (AGNES), 1.7 μmol L−1, amounting to 14.4% of the total Zn. The free concentrations found in this wine were 1.79 μmol L−1 Fe3+, 1.11 mmol L–1 Ca2+ and 3.4 mmol L−1 Mg2+ (8.82%, 40% and 57% of their total concentrations). Prior to the application of the techniques to the red wine, they had been cross-validated in Zn-tartrate solutions.
The diuretic action of weak and strong alcoholic beverages in elderly men : A randomized diet-controlled crossover trial
Polhuis, Kristel C.M.M. ; Wijnen, Annemarthe H.C. ; Sierksma, Aafje ; Calame, Wim ; Tieland, Michael - \ 2017
Nutrients 9 (2017)7. - ISSN 2072-6643
Beer - Dehydration - Hydration - Moderate alcohol consumption - Spirits - Wine
With ageing, there is a greater risk of dehydration. This study investigated the diuretic effect of alcoholic beverages varying in alcohol concentration in elderly men. Three alcoholic beverages (beer (AB), wine (AW), and spirits (S)) and their non-alcoholic counterparts (non-alcoholic beer (NAB), non-alcoholic wine (NAW), and water (W)) were tested in a diet-controlled randomized crossover trial. For the alcoholic beverages, alcohol intake equaled a moderate amount of 30 g. An equal volume of beverage was given for the non-alcoholic counterpart. After consumption, the urine output was collected every hour for 4 h and the total 24 h urine output was measured. AW and S resulted in a higher cumulative urine output compared to NAW and W during the first 4 h (effect size: 0.25 mL p < 0.003, effect size: 0.18 mL, p < 0.001, respectively), but not after the 24h urine collection (p > 0.40, p > 0.10). AB and NAB did not differ at any time point (effect size: −0.02 mL p > 0.70). For urine osmolality, and the sodium and potassium concentration, the findings were in line. In conclusion, only moderate amounts of stronger alcoholic beverages, such as wine and spirits, resulted in a short and small diuretic effect in elderly men.
Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption
Silva, Ana Patricia ; Jager, Gerry ; Bommel, Roelien van; Zyl, Hannelize van; Voss, Hans Peter ; Hogg, Tim ; Pintado, Manuela ; Graaf, Kees de - \ 2016
Food Quality and Preference 49 (2016). - ISSN 0950-3293 - p. 54 - 65.
Beer - Beverage choice - Conceptualisations - Cross-cultural - Drinking behaviour - Emotions - Non-alcoholic beer - Qualitative research - Wine

Non-alcoholic beer (NAB) may be a healthier alternative to wine and beer consumption, however has little appeal to consumers. Conceptualisations, i.e. functional and emotional associations that consumers have with foods/beverages, were explored to understand how NAB consumption is perceived, and compared to beer and wine conceptualisations in the Netherlands and Portugal. A qualitative study was performed using a focus group approach with moderate consumers of both countries (n= 56). Content analysis followed by correspondence analysis were used to explore conceptualisations. This study showed similar conceptualisations of the beverages in both countries. NAB has a limited conceptual content, which is mostly functional as a substitute. Beer and wine are rich in both functional and emotional content. Wine is associated with positive low arousal emotional responses, such as calm and loving. Beer is associated with positive high arousal emotional responses, such as adventurous and energetic. NAB evokes neutral and negative emotional responses, such as rational, conscious, and disappointed. The difference in conceptualisations of NAB versus beer/wine might be why NAB is not adopted more widely as a substitute as it does not deliver a comparable emotional response to consumers. NAB should be treated as a beverage in its own right and it might be wise to avoid direct conceptual comparisons with beer. Should the image of NAB be communicated and understood with positive and high arousal associations, such as energetic and convivial, in communication and advertisements, a higher level of congruency between expectation and experience could be achieved.

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