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SASEV Journal Abstracts
C13-norisoprenoids were measured in Riesling wines produced from the 1996, 1997 and 2003 vintages within the scope of a long-term nitrogen (N) fertilisation experiment. The wines were made from treatments of 0, 60 and 150 kg N/ha; each treatment was repeated four times and arranged in a completely randomised design. N fertilization led to lower TDN (1,1,6-trimethyl-1,2-dihydronaphthalene) concentrations, whereas the trend was for actinidol and ß-damascenone to increase with increasing fertilisation and vitispirane was not affected by fertilisation. Yield, which was affected by N fertilisation, showed negative correlations with norisoprenoids in 1996 and 1997. Vitispirane, actinidol and TDN increased with storage time. The colder year, 1996, which had fewer sunshine hours, resulted in higher concentrations of ß-damascenone and lower concentrations of the norisoprenoids vitispirane, actinidol and TDN compared with 1997.
South African Journal Enology and Viticulture Volume 28 No. 1 2007 17 - 24
Treatment of Wine Distillery Wastewater: A Review with Emphasis on Anaerobic Membrane ReactorsX.L. Melamane, P.J. Strong & J.E. BurgessDepartment of Biochemistry, Microbiology and Biotechnology, Rhodes University, P.O. Box 94, Grahamstown 6140, South Africa This review summarises research efforts and case studies in the treatment of wine distillery wastewaters. Experiences in treating wine distillery wastewaters can contribute to the field of oenology, as many oenologists are concerned with the selection, efficiency and economy of their wastewaters. Characteristics of wastewaters from different distilleries and various methods for treating these wastes are discussed. Wine distillery wastewaters are strongly acidic, have a high chemical oxygen demand, high polyphenol content and are highly variable. Primary attention is focused on the sustainable biological treatment of wine distillery wastewaters, mainly by energy efficient anaerobic digestion in different reactor configurations from bench to pilot and full-scale treatment. Finally, areas where further research and attention are required are identified. South African Journal Enology and Viticulture Volume 28 No. 1 2007 25 - 36
The influence of a Mediterranean Diet with and without Red Wine on the Haemostatic and Inflammatory Parameters of Subjects with the Metabolic SyndromeE.P.G. Mansvelt1, E. Fourie2, D. Blackhurst3, T. Kotze1, H. Stofberg2, S. van der Merwe4, M.J. Kotze5 & D. P. van Velden11 Department of Pathology, Haematology, Faculty of Health Sciences, University of Stellenbosch, P.O. Box 19063, Tygerberg 7505, South Africa, epgm@sun.ac.za 2 Haematology Laboratory, National Health Laboratories Service, Tygerberg Hospital, Tygerberg 7505, South Africa 3 Lipid Research Laboratory, Chris Barnard Building, Faculty of Health Sciences, University of Cape Town, Observatory 7925, South Africa 4 Department of Human Nutrition, Provincial Administration of the Western Cape, Tygerberg Hospital, Tygerberg 7505, South Africa 5 Genecare Molecular Genetics (Pty) Ltd., Christiaan Barnard Memorial Hospital, Cape Town 8001, South Africa This 8 week study examined whether a Mediterranean diet supplemented with red wine, had an acute impact on subjects diagnosed with the metabolic syndrome. Twelve non-smoking subjects with diagnostic criteria of the metabolic syndrome on minimal medication, consumed a Mediterranean-like diet for 4 weeks respectively without and with red wine. The amount of red wine consumed was 250 ml (26 grams of alcohol) per day for male and 180 ml (19 grams) per day for female participants. A nutrigenetic profile for cardiovascular risk factors was performed on each participant. Fasting blood specimens were taken at baseline, after the diet and after the diet with wine interventions for platelet function, procoagulants FVII and FVIII, von Willebrand’s factor, fibrinogen, tissue plasminogen activator, plasminogen activator inhibitor-1, highly sensitive C-reactive protein and oxygen radical absorbance capacity (ORAC). After both periods of diet without wine and with wine, ORAC increased significantly compared to baseline levels. Except for platelet H2O2 fluxes and FVII concentration, none of the haemostatic or inflammatory parameters changed significantly after the intervention periods compared with baseline levels. Genetic risk factors for cardiovascular disease were identified in all study participants and the potential genotypic effects relevant to this study were generally in agreement with expected phenotypic response following the dietary intervention. Our conclusions are that the period of intervention was too short for substantial changes in haemostatic or in inflammatory parameters in subjects who already manifest some changes in their cardiovascular system and who showed diverse genetic profiles underlying increased cardiovascular risk. South African Journal Enology and Viticulture Volume 28 No. 1 2007 37 - 43
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