Search Results (91)

Background: Acute coronary syndrome (ACS) encompasses ST-elevation myocardial infarction, non-ST-elevation myocardial infarction, and unstable angina. While optimal medical therapy (OMT) is central to secondary prevention, lifestyle interventions—particularly dietary modification—remain underutilised despite their potential impact on long-term outcomes. Objective: To review the current evidence regarding dietary interventions post-ACS, their implementation, adherence, and effects on cardiovascular risk factors and clinical outcomes. Methods: A narrative literature review was performed using PubMed, including studies published in English from 2000 onwards. Keywords included “acute coronary syndrome,” “diet,” “cardiovascular disease,” “outcomes,” “adherence,” “wine,” and “intermittent fasting,” combined with Boolean operators AND/OR. Animal studies were excluded. The latest search was conducted in October 2025. Results: Mediterranean-style diets, when combined with OMT and lifestyle interventions (exercise, smoking cessation, alcohol moderation), consistently improve cardiovascular risk factors and reduce recurrent ischemic events and mortality. Clinical trials and cohort studies demonstrate long-term benefits, including reductions in all-cause mortality and major adverse cardiovascular events, particularly in patients adhering to structured dietary programmes within cardiac rehabilitation. Evidence for other dietary modifications, including low-fat diets, increased fibre, antioxidant supplementation, and intermittent fasting, was more limited, often derived from small or short-term studies focusing on surrogate endpoints. Real-world adherence to dietary guidelines remains suboptimal, especially in high-risk and obese populations. Preliminary studies suggest intermittent fasting and moderate red wine consumption may confer additional cardiovascular benefits, though larger, long-term trials are needed. Conclusions: Dietary modification is a key, yet underutilised component of secondary prevention post-ACS. A Mediterranean-style, whole-food diet integrated with OMT and supported by structured cardiac rehabilitation programmes offers the most evidence-based strategy to improve risk factor control and long-term outcomes. Future research should focus on pragmatic, long-term trials assessing hard cardiovascular endpoints and implementation strategies to enhance adherence across diverse populations. Full article

Barley wine is one of the most chemically complex and historically significant beer styles, yet its molecular composition remains largely unknown. This study aims to create the first detailed molecular framework for understanding the chemical diversity of barley wine and cereal wines. The chemical diversity of barley wines and related “cereal wines” made from wheat, oats, and rye, including barrel-aged varieties, is examined using ¹H nuclear magnetic resonance (NMR) metabolomics. Distinct cereal-dependent signatures were revealed by multivariate analyses. High levels of fusel alcohols and phenolic acids were present in barley wines. Elevated levels of pyruvate and aromatic amino acids were found in wheat wines, and high levels of maltodextrin, arabinose, and trigonelline were found in oat and rye wines. A comparison of sub-styles showed that English and American barley wines were different based on ester and complex sugar profiles. Barrel aging introduces changes dependent on the barrel’s origin. A reliable classification of barrel origin was allowed for by a decision tree with four diagnostic metabolites—5-hydroxymethylfurfural (HMF), acetaldehyde, mannose, and tryptophan. The way in which raw materials, fermentation conditions, and the reuse of barrels collectively influence their metabolomes is exemplified. Verifying the authenticity of beer, evaluating its quality, and generating new ideas for high gravity brewing are all cases in point for this approach. Full article

The aging of wine in oak barrels is a crucial stage in winemaking, greatly influencing its chemical composition, sensory characteristics, and overall quality. Since the Roman Empire, oak barrels have replaced clay amphorae due to their practical and sensory advantages. During barrel aging, interactions between wine, wood, and oxygen improve structure, reduce astringency, develop aromas, and stabilize color. Oak barrels undergo a toasting process that enhances their chemical reactivity and influence on wine. The degree of toasting, which ranges from light to heavy, determines the type and concentration of extractable compounds and shapes the aroma and phenolic profile. Light toasting preserves tannin structure and fruity notes, while heavy toasting releases vanillin, lactones, and caramelized products that contribute to smoky aromas. Factors such as oak species, wood age, processing method, and toasting level all contribute to the final wine profile. This review summarizes the latest findings on the influence of toasting intensity on the chemical composition of red wines, with a focus on aromatic and phenolic compounds and their sensory effects. Extraction mechanisms and their role in defining wine characteristics are also discussed, providing guidance for winemakers to optimize barrel toasting strategies and achieve desired wine styles and qualities. Full article

Background: Migraine is a common, disabling neurological disorder with substantial genetic and environmental contributions. Dietary exposures are widely discussed by patients and clinicians as potential triggers or modifiers of attack frequency and severity. We synthesized contemporary evidence on dietary patterns, specific nutrients, and elimination strategies relevant to migraine prevention and management. Methods: We performed a narrative review of PubMed and Google Scholar (inception–August 2025) using combinations of “migraine”, “diet”, “nutrition”, “ketogenic”, “Mediterranean”, “omega-3”, and “gluten”. We prioritized randomized/controlled studies, recent systematic reviews/meta-analyses, and representative observational studies; evidence quality and applicability were appraised descriptively. Results: Higher adherence to a Mediterranean-style diet is associated with lower migraine frequency and disability in observational cohorts. Very low-calorie ketogenic diets significantly reduced monthly migraine attack frequency compared with isocaloric non-ketogenic comparators in an adult randomized controlled trial of participants with overweight or obesity (≥50% responder rate: 74% vs. 6%). Additional supportive evidence from uncontrolled studies, including those involving medium-chain triglyceride supplementation, further corroborates these findings. Omega-3 fatty acids (EPA/DHA) show prophylactic benefit in randomized trials and network meta-analyses, with favorable tolerability. Gluten-free diets may improve headaches in celiac disease and may help selected non-celiac patients. Alcohol (especially red wine) and high, irregular caffeine intake are frequently reported triggers, while evidence for specific foods/additives remains inconsistent. Weight loss and regular physical activity may further reduce burden in people with obesity. Conclusions: Current evidence supports recommending Mediterranean-style eating, consideration of omega-3 supplementation, and selective trials of ketogenic or elimination approaches in appropriate patients, alongside weight management and lifestyle optimization. High-quality, longer-duration RCTs using standardized dietary protocols and adherence biomarkers are needed to define dose–response relationships and enable personalized nutrition in migraine. Full article

This study examined the impact of five grapevine rootstocks (R110, 140Ru, 3309C, 41B, and FERCAL) on must composition, nitrogen status, and sensory attributes of Vitis vinifera L. cv. Assyrtiko wines. Vines were grown under uniform vineyard conditions, and microvinifications were conducted consistently across treatments. Rootstock genotype significantly influenced Baumé, density, titratable acidity, pH, and yeast-assimilable nitrogen (YAN). Musts from R110 contained the highest YAN (226.80 ± 0.99 mg/L) and intermediate Baumé (12.5°), whereas 140Ru exhibited the lowest YAN (132.60 ± 0.46 mg/L) and Baumé (11.7°). Wines from R110 contained the highest tannin concentration (0.375 g/L), while FERCAL produced the highest ethanol content (13.1% vol). Sensory evaluation revealed significant rootstock effects on color intensity, aroma intensity, aroma complexity, balance, and overall quality, with R110 and 3309C receiving the highest scores. The findings demonstrate that rootstock selection may affect the chemical and sensory profile of Assyrtiko wines, providing a practical tool for optimizing wine style and quality across diverse viticultural environments. Further research is needed to confirm these findings and explore extra parameters and novel rootstock–scion interactions. Full article

Spanish “Fino”-style white wines are traditionally aged by a dynamic process under a flor veil of Saccharomyces cerevisiae, requiring ≥15% (v/v) ethanol, which is typically achieved through fortification. Market demand for lower-alcohol wines and the need to reduce production costs have encouraged the development of alternative approaches. Here, static biological aging was evaluated as a method for producing Fino-type wines with reduced ethanol content. Base wines with ~14% and ~15% (v/v) ethanol were aged for nine months, during which chemical, microbiological, and sensory parameters were analyzed, along with flor veil activity. Lower-ethanol wines showed greater flor activity, with approximately 20 more yeast isolates in the wines with 14% (v/v) ethanol. Higher acetaldehyde levels were detected in these wines, reaching about 377 mg L⁻¹ compared to 230 mg L⁻¹ in the control wines (≥15% v/v ethanol). Significant changes were observed in pH (3.13–3.47 vs. 3.04–3.46), volatile acidity (0.20–0.26 g L⁻¹ vs. 0.31–0.66 g L⁻¹), and several volatile compounds, resulting in chemical and sensory profiles consistent with traditional biologically aged wine. Static biological aging can yield lower-alcohol Fino-style white wines with sensory and chemical attributes comparable to the traditional fortified versions, providing a cost-effective alternative that aligns with evolving consumer preferences. Full article

Wine quality is closely linked to sensory attributes such as aroma, taste, and mouthfeel, all of which are influenced by grape variety, “terroir”, and vinification practices. Among these, aroma is particularly important for consumer preference, and it results from a complex interplay of numerous volatile compounds. Conventional sensory methods, such as descriptive analysis (DA) performed by trained panels, offer valuable insights but are often time-consuming, resource-intensive, and subject to individual variability. Recent advances in sensor technologies—including electronic nose (E-nose) and electronic tongue (E-tongue)—combined with chemometric techniques and machine learning algorithms, offer more efficient, objective, and predictive approaches to wine aroma profiling. These tools integrate analytical and sensory data to predict aromatic characteristics and quality traits across diverse wine styles. Complementary techniques, including gas chromatography (GC), near-infrared (NIR) spectroscopy, and quantitative structure–odor relationship (QSOR) modeling, when integrated with multivariate statistical methods such as partial least squares regression (PLSR) and neural networks, have shown high predictive accuracy in assessing wine aroma and quality. Such approaches facilitate real-time monitoring, strengthen quality control, and support informed decision-making in enology. However, aligning instrumental outputs with human sensory perception remains a challenge, highlighting the need for further refinement of hybrid models. This review highlights the emerging role of predictive modeling and sensor-based technologies in advancing wine aroma evaluation and quality management. Full article

Plant polyphenols have emerged as potent bioactive molecules that can modulate key cellular pathways associated with aging and chronic disorders. The Mediterranean diet and the traditional Japanese style of life are rich in polyphenol-containing foods and beverages, and epidemiological evidence links these dietary patterns to increased longevity and reduced morbidity. This narrative review examines the chemical description of plant polyphenols, their mechanisms of action, including anti-inflammatory, antioxidant, and hormetic effects, and how supplementation or a diet rich in these compounds may provide further life extension. We discuss the major classes of polyphenols present in the Mediterranean dietary pattern (e.g., resveratrol and hydroxytyrosol) and in the Japanese diet (e.g., epigallocatechin gallate and soy isoflavones), comparing their biological behaviors and cooperative effects on metabolic, cardiovascular, and neurodegenerative conditions. We also examine a few preclinical and clinical studies that explain the beneficial impact of these chemicals on aging-associated biomarkers. Furthermore, both dietary habits are characterized by low consumption of processed foods and sugary carbonated drinks and reduced utilization of deep-frying with linoleic acid-rich oils, a practice that reduces the formation of harmful lipid peroxidation products, notably 4-hydroxynonenal, known to be implicated in accelerating the aging process. The Mediterranean dietary pattern is also characterized by a low/moderate daily consumption of wine, mainly red wine. This work debates emerging evidence addressing issues of bioavailability, dosage optimization, and formulation technologies for polyphenol supplementation, also comparing differences and similarities with the vegan and vegetarian diets. We also explore how these chemicals could modulate epigenetic modifications that affect gene expression patterns pertinent to health and aging. In conclusion, we aim to show a consolidated framework for the comprehension of how plant polyphenols could be utilized in nutritional strategies for potentiating life expectancy while stimulating further research on nutraceutical development. Full article

Wine production is an important sector of the food industry in Bulgaria, contributing to both economic development and cultural heritage. The present study aims to show how natural language processing (NLP) and machine learning methods can be applied to analyze expert-written Bulgarian wine descriptions and to extract patterns related to wine quality and style. Based on a bilingual dataset of reviews (in Bulgarian and English), semantic analysis, classification, regression and clustering models were used, which combine textual and structured data. The descriptions were transformed into numerical representations using a pre-trained language model (BERT), after which algorithms were used to predict style categories and ratings. Additional sentiment and segmentation analyses revealed differences between wine types, and clustering identified thematic structures in the expert language. The comparison between predefined styles and automatically derived clusters was evaluated using metrics such as Adjusted Rand Index (ARI) and Normalized Mutual Information (NMI). The resulting analysis shows that text descriptions contain valuable information that allows for automated wine profiling. These findings can be applied by a wide range of stakeholders—researchers, producers, retailers, and marketing specialists. Full article

Achieving protein stability is one of the main objectives before bottling wine. Traditionally, this is accomplished via bentonite fining, but the application has drawbacks and is not the most sustainable practice. A promising alternative was previously identified in modified cellulose, which is approved for tartrate stabilization but, as a side activity, could also help remove protein from wine. This study was designed to evaluate powdered carboxymethyl cellulose (CMC) and a liquid formulation in model wine using bovine serum albumin (BSA) and egg white as model proteins. The solubility of BSA proved to be insufficient, so experiments in wine were conducted with egg white protein only. Low-addition levels of liquid CMC showed the highest protein removal rates in real wine, so final trials were conducted with 13 commercial wines to evaluate the performance in different wine styles. The protein removal rate ranged from 12% to 84%, with an overall average of 57%. While these results do not reach the efficiency of bentonite, CMC is showing promise as an additional stabilization tool for a wide variety of wines. It can stabilize over the entire pH range of wine between 2.9 and 4.1, which is a unique feature of this method. Full article

This study investigated specific winemaking procedures that could increase fermentation esters and volatile thiols in Chardonnay wine during fermentation. These compounds together are known to cause tropical fruit aromas. Two levels of pre-fermentative skin contact (10 °C for 18 h) (yes/no), two levels of β-lyase addition (40 μL/L) (yes/no), and three levels of fermentation gradient temperature, FG0 (constant 13 °C), FG1 (started at 20 °C and after 96 h dropped to 13 °C), and FG2 (started at 20 °C and after ~11.5 °Brix dropped to 13 °C), were evaluated using laboratory-scale ferments in a full factorial design. Esters and the volatile thiols, 3-sulfanylhexan-1-ol (3SH), 3-sulfanylhexyl acetate (3SHA), and 4-methyl-4-sulfanylpentan-2-one (4MSP), were quantified using gas and liquid chromatography methods, respectively. The combination of skin contact and FG1 or FG2 resulted in the greatest levels of esters and thiols in Chardonnay wine. The fermentation gradient was shown to be efficient in reducing volatile compounds normally lost due to evaporation during fermentation. With these different processing techniques, it will be possible for winemakers to achieve different wine qualities depending on their chosen wine style. Full article

Greek wines made from the indigenous grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are attracting the interest of wine producers and consumers due to their aromatic characteristics. However, there are few studies that focus on the unique wine characteristics of each variety and the relationship between the composition of volatile compounds and sensory properties. Monovarietal white wines (2018 vintage) were analyzed by gas chromatography–mass spectrometry to quantify 34 volatile compounds. Multivariate statistical analyses were used to investigate correlations between volatiles and sensory attributes identified by a trained panel. The results showed that the strongest aroma compounds were a group of terpenes, isoamyl acetate and phenylethyl acetate. Terpenes such as geraniol, α-terpineol, linalool and cis-rose oxide correlated with floral notes, especially in Moschofilero wines. In addition, isoamyl acetate contributed to the aroma of tropical fruits, especially banana, in the Roditis wines, while phenylethyl acetate correlated with rose, vanilla and fruity notes in both the Moschofilero and Roditis samples. The Assyrtiko wines and the Malagousia wines were mainly associated with compounds such as cis-3-hexen-1-ol and cis- and trans-furan linalool oxides, which may enhance fresh fruit and citrus aromas through synergistic effects. The common background aroma of the studied wines was mainly determined by higher alcohols, fatty acids and ethyl esters. This study provides a basis for understanding the typical aroma of white wines from indigenous Greek grape varieties, which will help producers develop targeted wine styles and will be useful for consumer promotion. Full article

This study is the first to investigate the impact of indigenous non-Saccharomyces yeasts, including Hypopichia pseudoburtonii, Metschnikowia sinensis/shanxiensis, Metschnikowia chrysoperlae, Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum, Hanseniaspora guilliermondii, Hanseniaspora pseudoguilliermondii, Pichia kluyveri, and Starmerella apicola on the lipid composition of sterile Maraština grape juice and wines using the UHPLC-MS/MS method. Yeasts were tested in monoculture and sequential fermentations alongside commercial Saccharomyces cerevisiae. Indigenous non-Saccharomyces yeasts showed the potential to improve fermentation performance and enable the development of new wine styles through the biosynthesis of an unsaturated fatty acid pathway, which was identified as the most significant pathway. In monoculture fermentations, L. thermotolerans, H. uvarum, H. guilliermondii, H. pseudoguilliermondii, and P. kluyveri significantly reduced lignoceric acid, potentially influencing wine aroma through the formation of esters and higher alcohols. Hyp. pseudoburtonii, M. chrysoperlae, M. pulcherrima, P. kluyveri, and S. apicola increased the demand for lipids, such as stearic acid, which may help preserve membrane permeability by integrating into the membrane in response to ethanol shock. The most significant impact on free fatty esters was observed in fermentations with H. pseudoguilliermondii. Furthermore, L. thermotolerans in sequential fermentations significantly reduced arachidic, stearic, and palmitic acid. P. kluyveri reduced the content of erucic and linoleic acid. Full article

In the current context of a necessary reduction in environmental impact, the reuse of heritage buildings is key. Although architectural rehabilitation already significantly reduces this impact, thermal comfort facilities present several challenges, both due to the huge visual impact they entail, compromising buildings’ historical values, as well as the environmental impact due to machines and ducts and the operating energy consumption. This paper demonstrates, through the case study of the Rocafort de Queralt Wine Cellar, that it is possible to reduce to nearly zero the thermal comfort facilities of converted heritage buildings for public cultural use. This historic building, considered one of the “Wine Cathedrals” in Spain, was built in 1918 and is characterized by its architectural style typical of Catalan modernism. The method applied was in situ monitoring, combined with dynamic simulation with DesignBuilder v7 software and NECADA software v2024, considering four different scenarios of the building: (1) the current state; (2) after passive improvements; (3) after architectural rehabilitation; and (4) subject to the climatic conditions expected for 2050 according to IPCC AR4 A2. The conclusions are surprising. In Scenario 2, 87% thermal comfort is reached with zero facilities, and 100% thermal comfort is reached when the location of cultural activities within the building is changed according to geographical orientation and the season of the year. Full article

Background: The role of the S. cerevisiae strain in defining the volatile fingerprint is expressed throughout alcoholic fermentation and post-fermentation sur lie aging and is crucial for customizing the wine style. Methods: In this study, the alcoholic fermentation was carried out in a synthetic must to exclusively bring out the performance of the yeast in terms of volatile compound production, excluding the effect of the grape. Results: Among the 33 volatile organic compounds identified in the synthetic wines by GC-MS, esters, alcohols, and acids, represented the major groups for the nine different commercial oenological strains tested. All the relevant differences in the volatile fingerprint of the synthetic wines, which were lab-scale fermented, were quantitative rather than qualitative. The clustergram representation of the volatiles revealed an outstanding fingerprint for two strains (VIN13 and VIN7) among those tested, featuring hexanoic acid, octanoic acid, the corresponding esters (ethyl hexanoate, ethyl octanoate), and the acetates (2-phenylethyl acetate, isoamyl acetate), all at the highest levels. No relationship was appreciated between the fermentation rate and the volatile fingerprints. Conclusions: The outcomes of this study address the wine industry’s needs, supplying a full characterization of a broad range of commercial yeasts’ ability in fermentative volatile production. Full article