年产20000吨干红葡萄酒生产工艺实现可行性方案

1（5）工艺的设计。将原料设计红葡萄分选去梗→破碎→将果汁与皮核共发酵→收集自2流汁与压榨汁，再次发酵，最终酿制成干红葡萄酒主要指标酒精度（20℃)%（V/V）9.0-13.0总酸（以酒石酸计）g/L5.0-7.5挥发酸（以乙酸计）g/L游离二氧化硫mg/L总二氧化硫mg/L干浸出物铁mg/L铜mg/L3.1-3.6铅mg/L砷mg/L3(1)：30-32.[2]DahlR，HenriksenJM，HarvingH.Redwineasthma：acontrolledchlalengestudy[J]．JouralofAllergyandClin1126-1129.[3]张莉，王华，李华.发酵前热浸渍工艺对干红葡萄酒质量的影响.食品科学.2006.[4]严斌、陈晓杰.低温浸渍法干红葡萄酒酿造工艺初探.中国酿造.2006（8）:31-33.[5]冀剑霜，张美玲，钱伟斌.葡萄原料对干红葡萄酒品质及白藜芦醇含量的影响.中国酿造.2010（11149-152.[6]侯保玉.中国葡萄酒发展方向展望.山西食品工业.1998(1):7-9.[7]张岱，齐中波.浅论葡萄原料基地建立的必要性.天津农业科学.2000.3.[8]张艳芳.谈葡萄酒酿造的几项基本原则.酿酒.2004.5（31）.[9]陈光，廉英杰.赤霞珠干红葡萄洒酵工艺.新疆农业科技.2009(5).[10]田雅丽，马永明，王焕香.陈酿型千红葡萄洒生产工艺研究.葡萄酿酒.[11]于清琴，王咏梅，许军等.葡萄酒生产过程中乳酸菌的控制[J].酿酒工艺：50-51.[12]高畅，高树贤，张艳芳.葡萄酒发酵罐综述[J].[13]王敏.二氧化碳的利用与开发.甘肃化工.专论与综述:149-152.[14]王凯军，郑元景，徐冬利．水解一好氧生物处理工艺处理城市污水[J]．环境工程，1987(5)：4—6.[15]刘军，李进，曲键.葡萄皮渣的综合利用.中外葡萄与葡萄酒.[16]王艳，路正清.葡萄皮渣的综合利用[J].青研综述，2008.3.干红葡萄酒是指葡萄酒酿造后，酿酒原料（葡萄生素，适量饮用有助于身体的健康。随着中国加入WTO，我国葡萄酒消费者对葡的需求，通过改善干红葡萄酒的生产过程，尝试提4科学研究表明，红酒中的某些酚类化合物,特别是儿茶素和原花色素，对人体的通过一定文献资料作为参考，找出红葡萄酒酿造的合适条件，设计工厂化生产干红葡萄酒和工艺流程，筛选其所需的设备，以达到干红葡萄酒的产业化生产。本课题通过分析红葡萄酒的市场前景，厂房的选址和规模，查阅文献资料掌握干红葡萄酒酿造各工艺步骤及所需条件，分析其中优缺点，结合生产成本最终确定干红葡萄酒酿造最适条件和工艺，设计原料红葡萄分选去梗→破碎→将果汁与皮核共发酵→收集自流汁与压榨汁，再次发酵，最终酿制成干红葡萄酒的过程，最后分析其排放废水状况，通过电脑CAD画图完成干红葡萄酒的工艺设计图。5酵→过滤澄清→贮存→灌装生产，最终酿制成干红葡萄酒成品。(1)：30-32.[2]DahlR，HenriksenJM，HarvingH.Redwineasthma：acontrolledchlalengestudy[J]．JouralofAllergyandClin1126-1129.[3]张莉，王华，李华.发酵前热浸渍工艺对干红葡萄酒质量的影响.食品科学.2006.[4]严斌、陈晓杰.低温浸渍法干红葡萄酒酿造工艺初探.中国酿造.2006（8）:31-33.[5]冀剑霜，张美玲，钱伟斌.葡萄原料对干红葡萄酒品质及白藜芦醇含量的影响.中国酿造.2010（11149-152.[6]侯保玉.中国葡萄酒发展方向展望.山西食品工业.1998(1):7-9.[7]张岱，齐中波.浅论葡萄原料基地建立的必要性.天津农业科学.2000.3.[8]张艳芳.谈葡萄酒酿造的几项基本原则.酿酒.2004.5（31）.[9]陈光，廉英杰.赤霞珠干红葡萄洒酵工艺.新疆农业科技.2009(5).[10]田雅丽，马永明，王焕香.陈酿型千红葡萄洒生产工艺研究.葡萄酿酒.[11]于清琴，王咏梅，许军等.葡萄酒生产过程中乳酸菌的控制[J].酿酒工艺：50-51.[12]高畅，高树贤，张艳芳.葡萄酒发酵罐综述[J].[13]王敏.二氧化碳的利用与开发.甘肃化工.专论与综述:149-152.[14]王凯军，郑元景，徐冬利．水解一好氧生物处理工艺处理城市污水[J]．环境工程，61987(5)：4—6.[15]刘军，李进，曲键.葡萄皮渣的综合利用.中外葡萄与葡萄酒.[16]王艳，路正清.葡萄皮渣的综合利用[J].青研综述，2008.3.ABSTRACTDryredwineisfullofsugarinthewinerawmaterialsintoethanol,ugarislessthanorequalto4.0g/Lofredwine.Pureredwinehasanaturwithfreshandpleasantfruitflavor.winecontainsavarietyofaminoacids,polsandtanninsandothersubstances,moderatedrinkinghelAlthoughChina'swineindustrynowhasahugeimprovement,butremainedrelalylaggingbehinddevelopedcountrie,technologyandequipmentdifferences,makinghomemadGoodrawmaterialishalfthebattle.Youwantgoodqualitywines,the7ntpointisdependsonthequalityofrawmaterials.Followedbyequuctiontechnology.Thispaperintroducesacompletedryredwineprodess,discussedtheprocessofqualitycontrolproblemsandsomesolutions，Keywords：dryredwine;productiontechnology;qualitycontrol;f传说古代有一位波斯国王，爱吃葡萄，曾将葡89B.9.515%的乙醇，即主要的酒精。经由糖份发酵后所得，它略C.酸。有些来自于葡萄，如酒石酸、苹果酸和柠檬所以，适量饮用葡萄酒是对人体健康有益的澄清程度典型性紫红、深红、宝石红、红微带棕、棕红色。澄清透明,有光泽,无明显悬浮物(使用软木塞封口的酒允许有3具有纯正、优雅、怡悦、和谐的果香与酒香。具有纯净、幽雅、爽怡的口味和新鲜悦人的果香味，酒体完整。典型突出、明确酒精度（20℃)%（V/V）9.0-13.0总酸（以酒石酸计）g/L5.0-7.5挥发酸（以乙酸计）g/L游离二氧化硫mg/L总二氧化硫mg/L干浸出物铁mg/L铜mg/L3.1-3.6铅mg/L砷mg/L国在传统上是以白酒消费为主的国家。五、六十万吨，1994年l8万吨、1995年17．4万吨。尽管葡备，第三要有科学合理的工艺技术。原料和设备质量控制。设计完工艺及设备，我们还需要对其质等重要生物分子，进而影响细胞膜转运过程，机体老化。红葡萄酒中含有较多的抗氧化剂，如胆固醇，防治动脉粥样硬化。不仅如此，红将采取措旋。减少高度白酒的生产，降低白酒在酒⑥厂区的面积、形状应满足工艺流程合理布置筑物、构筑物、工程管线、道路及绿化之间的相互香味浓郁的花树，以免葡萄酒受到污染和影不易起尘的材料铺筑，路面要平坦、无积水接相对，至少成90°。避免外界空气直接进入无菌室。洗滤棉板交叉污染和混杂。地面应采用不吸水、不透易于清洗、消毒、灭菌的涂料。墙角应为弧一般来说，酿造红葡萄酒的葡萄品种有赤霞珠、梅鹿辄，别名梅鹿汁、佳美、黑品诺、佳丽酿、法国兰、仙粉黛等。赤霞珠是欧亚种。原产法国,值得一提的是法国波尔多左岸以种植赤霞萄酒，淡宝石红，澄清透明，具青梗香，滋味醇厚，回味好，品质上等。收后，最好能在8小时内加工。加工的葡萄应该果粒完整，果粒的表面有按工艺要求，红葡萄酒的发酵温度应控制在20°~30℃范围，发酵），↓↓↓红葡萄酒浸渍发酵的温度控制在20℃~28℃。从接入酵母菌开始，酒精计算，如果生产5000升红葡萄原酒，其潜在酒度是9.5°,要发酵如果已知葡萄的糖度，要求补加糖度到21°,可发酵成的红原酒接近入罐葡萄公斤数×0.75（出汁率）×（21°-葡萄实际糖度）×）， 22220℃左右。如果温度超过25℃,下胶的效果就很差。另一方面取决于红2铬，能自动起到表面防护作用。其次，应选择冷越大，要求技术管理水平也越高。在新建的车间中，应该图2-2干红葡萄酒发酵罐0设备设备特点技术参数设备设备特点技术参数1、进料螺旋均匀进料，先除梗后破碎。2、除梗轴和除梗型号:JCP-10生产能力:7-15t/h(可调)葡萄除梗破碎机破碎装置为一对高弹性食品橡胶辊，两辊间隙可在4-15毫米间调整，超过15mm硬块一转轴快卡连接，清洗方便。泵进料斗上装有液位自动控输浆泵出口：100mm螺杆泵功率：5.5kw设备重量：935kg外型尺寸：2286×834×1574设备占地：4m×3.2m采用简单的钢塑复合材料制管内径：4000mm发酵罐热器以及发酵罐所必需的液圆柱高：8000mm全容积：118m³搅拌桨直径：1350mm搅拌转数：100r/min电动机功率：120kw搅拌轴直径：140mm本设备通过输送螺旋将进入型号：1.5T果汁压榨机料箱的物料推向压榨螺旋,通过压榨螺旋的螺距减小和轴径增大,并在筛壁和锥形体阻力的作用下,使物料所含的液体物(果汁)被挤压出.挤出的生产能力：0.5-1.5吨/时螺旋直径：Ф260mm转速：12r/min外型尺寸：1920×750×1200液体从筛孔中流出,集中在接汁斗内.压榨后的果渣,经筛筒末端与锥形体之间排出机外,锥形体后部装有弹簧,通过调节弹簧的预紧力和位置,可改变排阻力和出渣口的大小,用来调节压榨的干湿程设备主要由输送泵、粗过滤型号:CLMB-10过滤机PLC及界面操作系统等组成。流量:10t/h截留孔径：0.1-0.3um（可选适应PH值：1-14适用液体温度：45℃以下操作压力:＜0.25Mpa功率总耗(kw):21.5kw外形尺寸(mm):2500×1600×型号：SJ速冷机率高，大大节约能耗2、降温效率高、按处理量匹配的机型可直接将25℃的液体降到-5℃3、多级制冷，按实际进口温电动机功率：120KW制冷量：30.0×10³kcal/h外形尺寸：1300×850×1530贮酒罐包装生产线分装、灌装、旋（压）盖、薄型号：SCX1原料（经除梗、破碎的葡萄浆液）发酵损失过滤损失装瓶损失木塞利用损失总损失100kg原料可制得发酵液量为100×0.9÷12）×发酵液量750÷1.068）×（1-0.015）=691.7L装瓶酒量：622.5×（1-0.01）=61物料种类100L12°干白葡葡萄酒2.665×107发酵液L691.72.212×107过滤酒L622.5灌装酒L616.3成品酒L备注：12°干红葡萄酒密度为1068kg/m3，实际产量为19910t，日产量为67tQ1=216.96×67×35÷23×1068=23其中:Qnt=83750＋8441.33=934耗冷项目耗冷项目发酵耗冷每小时耗冷量kJ/h28124.62年耗冷量kJ2.02×108工艺耗冷量酵母培养工艺总耗冷贮酒罐冷损4180069924.62837503.22×1086.03×108非工艺耗冷量管道等冷损非工艺总耗冷8441.3393441.336.08×1076.64×108总耗冷9.86×10849300kJ/t干红葡萄酒车间用水主要用于洗涤和冲洗。查阅资料所得，生产区每平米用水3L，5天清洗一次，生产区占工厂总面积的50工人生活用水车间用水总用水量单位量50L/人3L/平米66670平米生产时间通过查阅资料得出，年产万吨酒厂工人人均用电为3度，一天用电量为1200生产用电单位量2900度/天数量生产天数生活用电总用电3.6×105度年产二万吨干白葡萄酒厂排出的二氧化碳量约在200万吨左右，纯度可达到用膜分离工艺与化学溶剂吸收工艺相结合，分离效果好，综合能耗最低2来的CO2!一（1）BOD（生物需氧量）排放标准TSS(mg/l)CODcr(mg/l)性，从而减少反应的时间和处理的能耗；②其功能与消化池一样；③不需要密闭池、搅2阶段反应迅速，故水解池体积小，与初次于水解工艺将厌氧--水解一酸化反应与好氧图4-2水解—好氧生物处理工艺流程按照经验，要建设一座可以处理年产两万吨红葡萄酒工厂的废水，采用上述处理方法，采购一整套的废水处理设备，大概花费为100万。含量达2550主要有花色素类、白藜芦醇及黄酮类；葡萄籽中达50%~醇、丙酮等溶剂的性质，将多酚直接提取出葡萄籽重量占葡萄果实的57葡萄籽中含有大量酚类物质(主要为原檬酸溶液浸提，所得葡萄皮提取液可以添加到低温香肠中固定成本。加上可以作为变动成本的职工奖原料费辅助材料费厂区地皮价格固定成本固定成本流动成本其他车间成本生产工人工资车间成本厂房建设费工厂成本工厂成本设备购置费出厂价格出厂价格水电费排污处理费车间经费企业经营费工人津贴，奖金税金<1>原料费、辅助材料的计算222<2>设备购置费设备购置总费用=3.5+3.3+15+25+15+20×23+5×30=671.8万元个。瓶子的使用需要遵循“重复利用”的原1.安装工程费约为设备原价的3%~5%，在此设定3%。2.建筑工程费包括土建工程、给排水工程、采暖通风设备、特殊建筑“建筑工程核算定额”和“建筑安装工程施工管理费和独立费用定额”文3.其他基本建设费用包括车间或者工段内所必须的生产工具、家具等厂房建设费=20.15+19998+150=20168.15万元消耗量原料费26650t3997.5辅助材料费活性干酵母370000元/t30000元/t装瓶成本波多尔瓶瓶塞，商标2元/瓶0.5元/套厂区地皮价格345元/平米设备安装工厂房建设费程费20168.15建筑工程费其他基本建设费用1500元/平米150万元/套生产工人工资葡萄除梗破碎机671.8设备购置费果汁压榨机灌酒生产线过滤机葡萄酒速冷机发酵罐贮酒罐51台1台1台设备折旧费0.6元/度6.0元/t9500.6元/度6.0元/t950千瓦时水27732.1527732.15计企业经营费和车间经费工人津贴和流动成本小计28382.15成本总额28382.15格进行调查，国内葡萄酒的价格大概在35~150元左右。结合单位成本，市售量为年产量的30%。毛利=销售收入-销售成本=24570-8515.26=16054.74万元利润为毛利减去税金之值，根据我国相关税法规定，个人收入超过yi——产品的销售成本，即产品成本（元/a）序号指标名称1年产量P200002投资总额28382.153设备投资额C671.84设备折旧费（维R万元/a5销售收入L万元/a245706销售成本i万元/a8515.267万元/a8税金D万元/a7224.639Z万元/a8830.11投资利润率%0.312年销售收益比率%0.359成本利润率Z%投资回收期%[1]林亲录，单杨，秦丹，等．葡萄酒中多酚类化合物研究进展[J].中国食物与营养．2001，(1)：30-32.[2]DahlR，HenriksenJM，HarvingH.Redwineasthma：acontrolledchlalengestudy[J]．JouralofAllergyandClinicalImmunology，1986．78(6)：1126-1129.[3]张莉，王华，李华.发酵前热浸渍工艺对干红葡萄酒质量的影响.食品科学.2006.[4]严斌、陈晓杰.低温浸渍法干红葡萄酒酿造工艺初探.中国酿造.2006（8）:31-33.[5]冀剑霜，张美玲，钱伟斌.葡萄原料对干红葡萄酒品质及白藜芦醇含量的影响.中国酿造.2010（11149-152.[6]侯保玉.中国葡萄酒发展方向展望.山西食品工业.1998(1):7-9.[7]张岱，齐中波.浅论葡萄原料基地建立的必要性.天津农业科学.2000.3.[8]张艳芳.谈葡萄酒酿造的几项基本原则.酿酒.2004.5（31）.[9]陈光，廉英杰.赤霞珠干红葡萄洒酵工艺.新疆农业科技.2009(5).[10]田雅丽，马永明，王焕香.陈酿型千红葡萄洒生产工艺研究.葡萄酿酒.[11]于清琴，王咏梅，许军等.葡萄酒生产过程中乳酸菌的控制[J].酿酒工艺：50-51.[12]高畅，高树贤，张艳芳.葡萄酒发酵罐综述[J].[13]王敏.二氧化碳的利用与开发.甘肃化工.专论与综述:149-152.[14]王凯军，郑元景，徐冬利．水解一好氧生物处理工艺处理城市污水[J]．环境工程，1987(5)：4—6.[15]刘军，李进，曲键.葡萄皮渣的综合利用.中外葡萄与葡萄酒.[16]王艳，路正清.葡萄皮渣的综合利用[J].青研综述，2008.3.MichelleMicallef,LouiseLexisandPaulLewandoBackground:Redwinecontainsanaturallyriprotectthebodyfromoxidativestress,adeterminantofage-relateecurrentstudysetouttodeterminetheinvivoeffectptiononantioxidantstatusandoxidativestressinthec50yrs)volunteerswererecruited.Eachagegroupwasrmentsubjectswhoconsumed400mL/dayofredwinefortwoweeks,orcontrolsswhoabstainedfromalcoholfortwoweeks,afthergroup.Bloodsampleswerecollectedbeforeandadwereusedforanalysisofwholebloodglutathione(GSResults:Resultsfromthisstudyshowconsumpttincreasesinplasmatotalantioxidantstatus(P<0.sesinplasmaMDA(P<0.001)andGSH(P<0.004)sshowthattheconsumptionof400mL/dayofrencreasesantioxidantstatusanddecreasesoxidativestressinthConclusion:ItmaybeimpliedfromthisiveprotectionandtolipidsystemsEffortstodefinetheroleofnutritioninhealthhavecapturedrinterestinantioxidantsandtheiredbyoxidativestress.Extensiveresearchhasdemonertiesofantioxidants,whichscavengereactiveoxyrecursors,aswellasup-regulateenzymesinvolvedintherepairoge.Redwinecontainsarichsourceofalargenumberofantenolicacidsandpolyphenols,whichprovideitwithiEpidemiologicalstudieshaveshownthatdespitethehighintakdfattyacidswithinthedietsofsomepopulations,areardiovasculardiseaseisattributedtothehighconsumptionhriskofcoronaryheartdisease(CHD)(i.e.elderly)maypotentiallagreaterbeneficialeffectfrommoderatewineconsumption[ptionofredwinehasalsobeenshowntoretardorslowtheplasmaclearensitylipoproteins(HDL),anegativeriskfactorfoasculardisease(CVD).Indoingso,apositivecorrelationbeandmoderateredwineintakebecomesevident.Furthermore,tdensitylipoproteinsLDL)invaryingconcentrationsa50%declineinoxidationatconcentrationsof0.04and0.7mgtively,uptoaconcentrationof1.0mg/mL.TheseresuhibitscellmediatedLDLoxidationmoreefficientlythenwhitewineToinvestigatefurther,therelationshipbetweenredwineconsxidativedamageinhumanshasbeenstudiedbyGreenrodandFenechvitroandexvivostudydesigns.Theydemonstratedastrong(>70%O2inducedgeneticdamageafter1hourpostconsumptionof300mLofindingsarealsosupportedbyasimilarstudybySzetoanAdamagewassignificantlyreducedinaH2O2challenge,withtreatmentofcafOxidativedamagetoarangeofbiomoleculesisofparticulararchers.Thetripeptideglutathione(GSH)functionsasananavengesfreeradicalspeciesincirculation.GSHisoxidizedhioneperoxidasecatalyzesthedegradationofH2O2.IncreasingevitratesGSHplaysanintegralroleintheprotectionagecirculationduetoitsabilitytofacilitatetherecyclingofoxidizedα-tocopherolandascorbicacid,twoimportantantioxidantsinthecirculatielyusedasabiomarkerofcirculatingantioxidantlevels.WithinplaidresiduesofphospholipidsandLDL,areextremelysusceptibletooxagebyfreeradicalintermediatesresultinginoxidizedfattyacidsationbyproducts,suchasconjugateddiennes(CD)andmalondialdehydvatives.MDAappearstobeoneofthemosttoxicandmutagenicaldehydebylipidperoxidationofpolyunsaturatedfattyacidsofcellmembranoapopularmeasurementusedtoquantifytheeffectsofradicaldamageAlargebodyofevidencewhichindicatesthatfreeradicalproductioncandiryorindirectlyplayamajorroleincellularprocessesimplicosisandCVD,.Thereforetheaimofthisstudywerefirstlytoateredwineconsumption(400ml/day)fortwoweekseffectedcantioxidantlevelandtotalantioxidantcapacityinthecircyassessthedifferencesinbioefficacyofredwineinyoungan.ThisstudyprotocolwasapprovedbytheHumanResearchEthicsCoctoriaUniversity(HRETH.SET15/05).Fortyvolunteerswereselectedbasedutheirresponsestoageneralhealthquestionnaireandaftergivingwritteninmedconsent.Thosewhoweretakinganyanti-coagulantoranti-inflammatorymcationsorhadahistoryofcardiovascularorliverdiseasewereexcluded.Twogroupswereselected,thesewere20vnggroup)and20volunteersagedolderthen50yearsold(oldergroup).Voluntewererandomlyassignedtobeginintheredwineorcontrolgroupwithintheirrectiveagegroup(Figure1).Priortodrinkingtheredwineorcontrolperiodvolunteerswereaainfromconsuminganyalcohol,grapesorgrapeproductsforoneweekleadinsubjectshadthree10mLtubesoffastingbloodcollencturetodeterminebaselinemeasuresofMDA,GSH,andtotalantio.Duringtheredwineperiodparticipantsconsumed4rnetSauvignon)overaperiodoftwoconsecutiveweeksandabstaincohol,grapesorgrapeproducts.Aplacebosuchasalcoetodifficultiesinmatchingtheflavourandmouthfeadacrossoverdesignwasusedwherebyaftercompletingeitherolperiodvolunteersweregivenatwoweekwashoutperiodbeforectotheothergroup.Duringthecontrolperiodvolunteganysourceofalcohol,grapesorgrapeproductsfortwowfastingbloodwereagaincollectedafterthetreatmentore1).Participantswerealsoencouragedtomaintaintheirusualdehabitsthroughouttheentirestudyphasewhichwasmepingafoodandactivitydiarybeforeandduringthesinstructionsgiventoavoidfoodscs,otherthanabstainfromconsuminganyalcoTheredwineusedthroughoutthisstudywasaCabernetSauvignon,supkwinetopreventtheoxidationofthewine.Thisstylewaschosensiobepalatabletomostpeopleandtothevolunteersinthestudumedthewineatanytimeduringtheday,however,itwassuggestedthatatimewhentheywouldnormallyconsumealcohol(e.g.withanetantly,duringtheperiodofsupplementationparticfromconsuminganyothersourcesofalcohol,gTheconcentrationsoftotalanthocyanins,degreeofanthocyann,totalphenoliccompounds,redwinecolour(densityandhue)andvidingameasureofpolymerisationofmonomericforms(Chemicala2)weredeterminedbyspectrophotometricmethods.DeterminatiorationoffreeandboundsulphurdioxideinthewinewasmadeusingtkineandPocock.AlcoholcontentwasprovidedbythewineproduceronofthewineusedinthisstudywasanalysedcanbeseeninTable1.Afthewineusedinthisstudde,wereslightlyhigherthantheredwineusedinastudybyGlutathionewasmeasuredasitisanimportantantioxidantinthecirngacommerciallyavailablecolorimetrickit(NorthwestLifeSciences)basethemethodofTeitzefollowingthemanufacturesinstructions.BloodwascolledviavenipunctureusingEDTAcoatedtubesandstoredat4°C.Wholebloodsampswerethendeproteinatedmixingaliquotswith100ulofcold5%metaphosphoriidfollowedbycentrifugationat1500×gfor5min,thesupernatantwasthenremedandstoredat-20°Cawaitingfurtheranalysis.AllsampleswerethenassayeorreducedGSHasabatch.Thisinvolvedmixing50μLofcalibratorh50μLDTNBreagentand50μLglutathionereductasplate.Thisreactionmixwasthenincubatedatambienttemperaturefor3minafwhich50ulNADPHreagentwasaddedtoallwellsandabsorbancevaluesreadat40withdatacollectedat15secintervalsfor3min.AbsorbancevalueswerethenptedasafunctionoftimeforeachcalibratorandsamplA405/minforeachcalibratorasafunctionoftheGSHconcentrationandtheeqonforthecalibrationcurvewasthenusedtocalculatethecoPlasmamalondialdehydewasasamarkeroflipidperoxidationurciallyavailablecolorimetrickit(NorthwestLifeSciences)followingtheufacturesinstructions.BloodwascollectedviavenipunctureusingEDTAcoatubes,storedat4°Candplasmaseparatedwithin2hrsbycentrifugationat30×gfor10minutesatroomtemperature.Plasmasampleswerethenstoredat-20°Cawaitingfurtheranalysis.AllsampleswerethenassayedforMDAasabatch.Thivolvedmixing250ulcalibratororsamplewith10uLofButylatedhydroxytolue°×Serumtotalantioxidantstatus(TAS)wasdeterminedforasmentofinvivoantioxidantstatususingacommerciallyavailablekit(RaasedonthetroloxequivalentantioxidantcapacitymethodofMillerfolloemanufacturesinstructions.Bloodwascollectedviavenipunctureusingeparatortubes,storedat4°Candserumseparatedwithin2hrs.Serumsamplethenstoredat-20°Cawaitingfurtheranalysis.AllsampleswerethenassorTASasabatch.Thisinvolvedmixing20μLcalibrator(6-hydroxy-2methylchroman-2-carboxylicacid1.79mmol/L)orsamplewith1mlofchrometmyoglobin6.1μmol/L,ABTS610μmol/L)andincubatingat37°ialabsorbancewasthenreadat600nminaspectrophotometer(Biorad).Afth200μofsubstrate(hydrogenperoxide25Lsampleandincubatedat37°Cfor3min.FinalaechangeinabsorbancevalueforsamplesrelativetotecalibratorwasthentocalculatetheTASinallsamplatusoftheredwine(CabernetSauvignon)usedinthisstudywaAnalysesofserumglucoseandplasmaliSerumglucosewasdeterminedusingacommercialglucosestandard(ThermoElectronCorpofglucoseoxidasereagentandincubaL.Absorbanceofcalibratorsandsampleswasthenreater(Biorad).Theabsorbancevalueofsamplesrelativetotheabsorbalibratorwasthentocalculatetheglucoselevelinallsamples.PlasmidesweredeterminedusingcommerciallyavailablecolorimetrickitctronCorporation).Thisinvolvedmixing6μLofcalibraLoftriglyceridereagentandincubatingat37°Cfor3min.Absorbancetorsandsampleswasthenreadat500nminaspectrophotometer(Bioradbancevalueofsamplesrelativetotheabsorbanceofthecalibratorwaculatethetriglyceridelevelinallsamples.Totalcholesterolwasdsingcommerciallyavailablecolorimetrickhisinvolvedmixing6μLofcalibrofcholesterolreagentandincubatingat37°Cfor3min.ratorsandsampleswasthenreadat500nminaspectrophotometer(BorbancevalueofsamplesrelativetotheabsorbanceofthecalibraalculatethecholesterollevelHDLcholesterolwasdeterminedusingcommerciallyavailablecolorimetwith300μLofHDLreagent1andincubatingat37°CfoHDLreagent2wasaddedtocalibratorandsampleandincubatedat37°Cfor3min.Absorbanceofcalibratorsandsampleswasthenreadat600nminaspectrophotome(Biorad).Theabsorbancevalueofsamplesrelativetotheabsorbanceofthecaratorwasthentocalculatethetriglyceridelevelinallsamples.LDLcholestl,ariskfactorforcardiovasculardisease,wascalculatedbysubtractingHDolesterolvalues,anegativeriskfactorforcardiovasculardisease,fromtoStatisticalanalysiswasperformedusingtheSPSSstatistic12.0,SPSSInc.).Alldataweredidarderrorofthemean(SEM).DatafromyoungandolderisingathreewayANOVAtodeterminetheeffectoroldgroup,anydifferencebetweenyoungandoldgroupsandenpresampleswiththeyoungoroldgroup.Duetothecrnydifferencebetweenarenotincludedintheanalysisstheprimarsearchwastodeterminetheeffectofredwine<0.05wasconsideredsWholebloodglutathionewasmeasuredasitisanimportantcirculatingantiont.BeforeandafterredwineconsumptionGSHlevelswereelevatedeerscomparedtoyoungvolunteers(P<0.001,Figure2etweenyoungandoldvolunteersconsumptionofredwiththeyoungandoldgroupscausingsignificantreducwineconsumption,youngwithwine(P=0.004)andolderwithwineperiods(P<0.001,Figure2).NosignificantchangesinGSHlevelwereobsePlasmamalondialdehydewasmeasuredasabiomarkeroflipidperoxidaeandafterredwineconsumptionMDAlevelswerereducredtoyoungvolunteers(P<0.05,Figure3).DespitethisdifferengandoldvolunteersconsumptionofredwinehadthesameengandoldgroupcausingsignificantreductionsinMDAlevelsaftemption,youngwithwine(P<0.001)andolderwithwineperiods(P<0.001,Fi.NosignificantchangesinMDAlevelwereobservediSerumtotalantioxidantstatuswascalculatedforsamplesfrBeforeredwineconsumptionTASlevelsweredecreasedinoldervolunteeredtoyoungvolunteers(P<0.001,Figure4).Despitethisdifferencebetwgandoldvolunteersconsumptionofredwinehadthesameeffectwithinbotngandoldgroupdemonstratingasignificantincreaseintotalantioxidasafterredwineconsumption,youngwithwine(P=0.026)andolderwithwins(P=0.01,Figure4).ThesechangescorrespondtothechangesinGSHandMDdwineconsumptionforbothyoungandoldergroups.Thetotalantioxidantftheredwineconsumedbyalltreatmentsubjectsinthisstudycontained1.53±0.027mmol/Lofantioxidantcapacity(Figure4).Therewasnosignificantdifferenceinbothage(yrs)andBMI(kg/m2)ineandabstinenceperiodsforbothyoungandolderpoimilarlytherewerenodifferencesndpostsamplesforbothyoungandoldercontrolandtreatmentgrouasmalipidprofilesforeachstudygroupwereexaminedthrougofplasmacholesterol,plasmatriglycerides,plasmaHDL-caLDL-cholesterolvalues.Nostatisticalsignificancewasfoodlipidprofileswithineachstudygroup(Table2).1.MortonLW,Abu-AmshaCaccett2-9.2.Rice-EvansCA,MillerNJ,BolwellPG,BramleyPM,Pridhoxidantactivitiesofplant-derivedpolyphenolicflavon95,22(4):375-83..4.RenaudS,deLorgerilM:Wine,alcohol,platelets,andtheFrenronaryheartdisease.Lancet1996.RificiVA,StephanEM,SchneiderSH,KhachadurianAK:Red7.GreenrodW,FenechM:Theprincipalphenolicandalrotecthumanlymphocytesagainsthydrogenperoxide-andionizin8.SzetoYT,BenzieIF:EffectsofdietaryantioxidantsonhumanDNAexvivo.FreeR9.TosukhowongP,SangwatanarojS,JatupornS,PrapunwattantanapruksS,SrimahachotaS,UdayachalermW,Tangkietweenmarkersofoxidativestressandriskfactorso10.JefferiesH,CosterJ,KhalilA,BotJ,McCauleyRD,HallJC:Glutathione.ANZJ11.DjuricZ,PotterDW,TaffeBGandlipidoxidation.JBiochemMolToxico001,15(2):114-9.12.LasherasC,HuertaJM,Gonzandentandinteractiveassociationofbloodantioxidantsandoxid13.WestIC:Radicalsandoxida14.HalliwellB,GutteridgeJ,eford:ClarendonPre