Research highlights

 

WINE SCIENCE

A. Protection of wine aroma volatiles by thiols and phenolic acids

--Protection of wine esters and terpenes by glutathione and
N-acetyl-cysteine,
--Protection of wine esters and terpenes by caffeic acid and
gallic acid,
--Protection of wine aroma and decrease of sulphur dioxide by
thiols and phenolic acids

B. Health related properties of wine constituents

--Decrease of heat shock protein levels in HeLa cells by wine
extracts
--Scavenging of free radicals by wine extracts
--Antimicrobial activities of wine extracts against pathogens
--Inhibition of LDL oxidation by wine extracts