PMC

Principal coordinate analysis of white wine attributes and products. Note: F: Dimensions. Attributes: white wine attributes. Products: wine sample by country. EnateM (Enate wine tested in Mexico), EnateE (Enate wine tested in Spain), LaCettoM (L.A. Cetto wine tested in Mexico), LaCETTOE (L.A. Cetto wine tested in Spain).

a Red Wine Intake in Adolescence, 20s, 30s, 40s and Mammographic Density, New York Women’s Birth Cohort. *Adjusted for age, BMI, and intake of other alcoholic beverage types (Beer, White Wine, Hard Liquor). b White Wine Intake in Adolescence, 20s, 30s, 40s and Mammographic Density, New York Women’s Birth Cohort. *Adjusted for age, BMI, and intake of other alcoholic beverage types (Beer, Red Wine, Hard Liquor). c Beer Intake in Adolescence, 20s, 30s, 40s and Mammographic Density, New York Women’s Birth Cohort. *Adjusted for age, BMI, and intake of other alcoholic beverage types (Red Wine, White Wine, Hard Liquor). d Hard Liquor Intake in Adolescence, 20s, 30s, 40s and Mammographic Density, New York Women’s Birth Cohort. *Adjusted for age, BMI, and intake of other alcoholic beverage types (Beer, Red Wine, White Wine)

Voltammograms of caffeic acid, wine and caffeic acid-added wine showing that the most electroactive species in white wine is caffeic acid.

a Sketch of the packed-bed reactor apparatus: 1-model wine fortified with synthetic substrate (Bz-Phe-Val-Arg-pNA) or unprocessed white wine; 2-peristaltic pump; 3- packed-bed reactor containing immobilised bromelain or immobilised papain; 4. butterfly valve; 5. enzymatically processed model wine or white wine; b relationship between space velocity (S_V) and product-formation rate (r_p) in a packed-bed reactor, containing immobilised bromelain (○) or immobilised papain (■), and fed at varying flow rates with model wine fortified with synthetic substrate (Bz-Phe-Val-Arg-pNA, 0.22 mM)