METHOD OF EVALUATING ANTI-GLYCATION OF WINE

To obtain a result proved by actual feeling of a consumer in anti-glycation evaluation of wine.SOLUTION: A method of evaluating anti-glycation of wine includes steps in which: (step 1) a subject ingests wine; (step 2) information on mind and body of the subject is acquired from the subject by questi...

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Bibliographic Details
Main Author SUGIURA SHINICHI
Format Patent
LanguageEnglish
Japanese
Published 05.08.2022
Subjects
DIAGNOSIS
HUMAN NECESSITIES
HYGIENE
IDENTIFICATION
INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES
MEASURING
MEDICAL OR VETERINARY SCIENCE
PHYSICS
SURGERY
TESTING
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Summary:To obtain a result proved by actual feeling of a consumer in anti-glycation evaluation of wine.SOLUTION: A method of evaluating anti-glycation of wine includes steps in which: (step 1) a subject ingests wine; (step 2) information on mind and body of the subject is acquired from the subject by questionnaire; and (step 3) saccharification stress marker and/or stress of the subject are/is quantitatively measured by an invasive method.SELECTED DRAWING: Figure 1 【課題】ワインの抗糖化評価において消費者の実感に裏付けされた結果を得る。【解決手段】工程１）被験者がワインを摂取する工程、（工程２）上記被験者から、アンケート方式で、上記被験者の心身の情報を取得する工程、（工程３）上記被験者について、糖化ストレスマーカーおよび／またはストレスを非侵襲法で定量的に測定する工程、を含む、ワインの抗糖化性を評価する方法。【選択図】図１
Bibliography:Application Number: JP20210010489