Linked Life Data

17978957

Source:http://linkedlifedata.com/resource/pubmed/id/17978957

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
8
pubmed:dateCreated
2007-11-5
pubmed:abstractText
Analyses of commercially available wines suggested non-Brettanomyces sources of 4-ethylphenol and 4-ethylguaiacol. Grapes, enological additions, exposure to plastics, and oak-barrel aging were potential inputs considered. Investigations of whole grape bunch samples from two major red wine Vitis vinifera cultivars (L. cv. Cabernet Franc and Pinot Noir), a commercial mannoprotein additive, and three commercial enological tannin additions indicated they are not likely significant sources of these compounds. Studies on 15 commercial oak barrelled red wines from six Vitis vinifera cultivars (L. cv. Cabernet Franc, Cabernet Sauvignon, Dunkelfelder, Merlot, Pinot Meunier, and Pinot Noir), and a review of volatile phenol extraction from toasted oak wood, suggested that oak-aging may produce concentrations of up to 50 microg L(-1) 4-ethylphenol and 4-ethylguaiacol. Thus, following potential Brettanomyces-sourced aroma impacts in wine using 4-ethylphenol and/or 4-ethylguaiacol concentrations as proxies should only be considered reliable at analyte levels>100 microg L(-1). A review of worldwide 4-ethylphenol and 4-ethylguaiacol concentrations in wine, consumption patterns, and available toxicological data also suggested that levels of 4-ethylphenol being observed in wines worldwide do not warrant concerns about acute or long-term effects. While little is known about the toxicology of 4-ethylguaiacol, it is unlikely that elevated concentrations will pose any health-related concerns.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
0360-1234
pubmed:author
pubmed:issnType
Print
pubmed:volume
42
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
887-97
pubmed:dateRevised
2009-7-21
pubmed:meshHeading
pubmed:year
2007
pubmed:articleTitle
4-ethylphenol and 4-ethylguaiacol in wines: estimating non-microbial sourced contributions and toxicological considerations.
pubmed:affiliation
Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, British Columbia. raynesierra@yahoo.ca
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't, Evaluation Studies