Glass Of Wine Research Articles

Wine Glass Sign in Bulbar Onset Amyotrophic Lateral Sclerosis.

Wine Glass Sign in Bulbar Onset Amyotrophic Lateral Sclerosis.

Plastic wine glass mimic improves the perception of quality and aroma of white wines

The impact of surrounding stimuli to the perceptions of foods and beverages is a well-established phenomenon known as psychophysics. Within the context of wines, psychophysics impacts have been demonstrated, with high-end wine glasses impacting sensory perceptions of the contained wines. However, with the commoditisation of white wines, there is a growing consumer base utilizing budget options for receptacles, which have unknown psychophysics impacts to the perceptions of wines. Accordingly, the work herein involved sensory assessment of 3 unlabelled white wines within 2 receptacles; a clear plastic wine glass mimic (‘glass’) and a red plastic beer cup (‘cup’). The results identified that perception of wines within the ‘glass’ was associated with a 1.20-fold increase in assigned wine value (AU$), and increased the perceived strength of floral and fruity aromas: apricot (p = 0.002), cotton candy (p = 0.084), honeysuckle (p = 0.080), lime (p = 0.073), peach (p = 0.084), stone fruit (p = 0.073), and wildflower (p = 0.080). The increased perception of desirable aromas and assigned value appear to be driven by psychophysics phenomena, potentially relating to receptacle shape, weight, style, and tactile experience, which function to prime consumer perceptions.

A Validated Thermal Computational Fluid Dynamics Model of Wine Warming in a Glass

Oenophiles are aware that the temperature at the time of drinking can profoundly shape wine’s sensory attributes. Wine is usually served and drunk below room temperature but warms up after pouring due to heat exchange with warmer surroundings. This study investigates how quickly wine warms up in a wine glass and identifies the relevant heating effects. A numerical simulation using conjugate heat transfer is established, representing the complex multi-physical process. Experiments are conducted to validate the simulation. It is shown that the simulation must take into account thermal conduction, convection, and even radiation to provide accurate results. Without simulating radiation and convection of the room air, the predicted temperature is off by 66.3% or 3.3 °C. As warming is independent of the alcohol content, the simulation results are valid for non-sparkling wine types with moderate sugar levels within the considered configuration. A parameter study investigated the temperature increase over time depending on the ambient temperature and the initial wine temperature for 150 mL wine in a medium-sized red wine glass. The results can provide information on preparing a wine to obtain the desired drinking temperature.

Design and Modelling of MEMS Vibrating Internal Ring Gyroscopes for Harsh Environments.

This paper presents a design, model, and comparative analysis of two internal MEMS vibrating ring gyroscopes for harsh environmental conditions. The proposed design investigates the symmetric structure of the vibrating ring gyroscopes that operate at the identical shape of wine glass mode resonance frequencies for both driving and sensing purposes. This approach improves the gyroscope's sensitivity and precision in rotational motion. The analysis starts with an investigation of the dynamic behaviour of the vibrating ring gyroscope with the detailed derivation of motion equations. The design geometry, meshing technology, and simulation results were comprehensively evaluated on two internal vibrating ring gyroscopes. The two designs are distinguished by their support spring configurations and internal ring structures. Design I consists of eight semicircular support springs and Design II consists of sixteen semicircular support springs. These designs were modelled and analyzed using finite element analysis (FEA) in Ansys 2023 R1 software. This paper further evaluates static and dynamic performance, emphasizing mode matching and temperature stability. The results reveal that Design II, with additional support springs, offers better mode matching, higher resonance frequencies, and better thermal stability compared to Design I. Additionally, electrostatic, modal, and harmonic analyses highlight the gyroscope's behaviour under varying DC voltages and environmental conditions. Furthermore, this study investigates the impact of temperature fluctuations on performance, demonstrating the robustness of the designs within a temperature range from -100 °C to 100 °C. These research findings suggest that the internal vibrating ring gyroscopes are highly suitable for harsh conditions such as high temperature and space applications.

Wine – The Favourite Beverage of Serbian Medieval Rulers and Nobility

Wine, as the most noble and beloved drink of the Middle Ages, was primarily consumed in the courts of Serbian medieval rulers and nobility. During the early decades of the 14th century, Serbian rulers and nobles imported wine from the coastal cities of Zeta, which were under Serbian rule and where viticulture was the main agricultural production. The nobility from Serbian lands gravitating towards the Adriatic Coast (Trebinje and Hum) during the 14th and 15th centuries imported wine from the region of Dubrovnik, which represented the largest producer of this drink on the eastern coast of the Adriatic Sea. By the first decades of the 15th century, viticulture had reached a higher level of development even in the inner Serbian regions, especially in the vicinity of urban settlements, enabling rulers and nobility to have access to larger quantities of domestic wine. During visits and stays in Dubrovnik, Serbian rulers and regional lords were often honored with generous amounts of wine. This drink was almost invariably present at rulers’ and nobility’s banquets, organized for various occasions, but also as a form of everyday socializing and entertainment, where toasts were raised with glasses of wine in hand. The military dignitaires and soldiers also consumed wine during military campaigns. It is assumed that various types of red wine were more commonly consumed, among which the well-known kratošija from the Budva area and tamjanika from the Dubrovnik region, the latter also being cultivated as a white variety. White wine was considered more luxurious, such as trebbiano wine from Dubrovnik, wine from the Itailian town of Ortona, as well as the particulary esteemed malvasia, which Serbian and Bosnian rulers imported from Dubrovnik and Venice in the late 14th and the first half of the 15th century. In the summer months, wine was consumed chilled with ice, while during winter, pure wine was consumed. At the ruler’s court, a servant or cupbearer was responsible for the wine, referred to during the period of the Serbian Empire (1346–1371), as enohijar, a term of Greek origin. The person overseeing the servant and other courtiers in the ruler’s court held the title of grand servant, which was granted to members of the most prestigious noble families. Large quantities of wine were stored in fortresses near the ruler’s court or in special cellars called vinice or pivnice. Rulers and nobles’ tableware for pouring and drinking wine was made from precious metals, mostly silver. For pouring wine, vessels known as bokal, bardak, imbrik, kondir, možul, and others were used, with the goblet, glass and cup being especially favored among the wine glasses.

Do you really drink a single glass of wine a day? A cross-sectional study on self-reported and next-of-kin observed alcohol consumption

ABSTRACT Objective To evaluate the difference between self-reported and patients’ relative’s appreciation of alcohol consumption for patients with risky alcohol use. Methods Patients with risky alcohol use, admitted to general internal medicine wards, completed a questionnaire on drinking habits at hospital admission and 3 days later. The questionnaire contained the preceding week’s number of standard units (SU) alcohol consumption and the AUDIT C screening tool. A close relative completed a similar questionnaire about the patient’s drinking habits. The difference between self-report and proxy observed consumption was tested through Wilcoxon signed-rank test; differences in AUDIT C score were tested through paired t-test. Results Between March 2017 and May 2019, 46 patients were included. There was a significant difference between median self-reported (23.9 SU/week; IQR: 13.0–39.0) and relative’s (46.3 SU/week; IQR: 25.3–70.0) estimations of consumption (median difference of 12.4 SU/week; IQR 0–33.4, p < .001), and mean self-reported (6. 9; 95% CI:6.0–7.8) and relative’s (8.9, 95% CI: 8.0–9.7) estimations of the AUDIT-C Score (mean difference of 2.0; 95% CI: 1.1–2.8, p < .001). Conclusions Relative’s reported alcohol consumption is around two-fold higher than self-reported. Taking a history from a close relative could strengthen the confidence in the actual drinking habits of a patient.

Decoding familiar visual object categories in the mu rhythm oscillatory response

Whilst previous research has linked attenuation of the mu rhythm to the observation of specific visual categories, and even to a potential role in action observation via a putative mirror neuron system, much of this work has not considered what specific type of information might be coded in this oscillatory response when triggered via vision. Here, we sought to determine whether the mu rhythm contains content-specific information about the identity of familiar (and also unfamiliar) graspable objects. In the present study, right-handed participants (N = 27) viewed images of both familiar (apple, wine glass) and unfamiliar (cubie, smoothie) graspable objects, whilst performing an orthogonal task at fixation. Multivariate pattern analysis (MVPA) revealed significant decoding of familiar, but not unfamiliar, visual object categories in the mu rhythm response. Thus, simply viewing familiar graspable objects may automatically trigger activation of associated tactile and/or motor properties in sensorimotor areas, reflected in the mu rhythm. In addition, we report significant attenuation in the central beta band for both familiar and unfamiliar visual objects, but not in the mu rhythm. Our findings highlight how analysing two different aspects of the oscillatory response – either attenuation or the representation of information content – provide complementary views on the role of the mu rhythm in response to viewing graspable object categories.

Verbal descriptions modulate flavour perception and evaluation of wine: An exploratory study using Riesling and Muscat Bailey A wines

Significant efforts have been made in the wine industry to assist customers in making purchase decisions and enhance their drinking experience by providing verbal descriptions of the complex sensory characteristics of wine. However, the influence of such verbal descriptions on wine flavour perception and evaluation has not been examined. To fill this gap, this exploratory study performed an experiment using white Riesling wine from the 2021 German vintage and red Muscat Bailey A (MBA) wine from the 2019 Japanese vintage. Forty-six Japanese individuals (23 social drinkers and 23 wine experts) participated and were presented with two glasses of Riesling wine and two glasses of MBA wine with different verbal descriptions. One glass of Riesling/MBA wine was served with a description including its distinct aroma descriptor (i.e., a ‘petrol’ note for the Riesling wine and a ‘strawberry candy’ note for the MBA wine). For the other glass, the description did not include the descriptor. The participants were asked to taste the wines and rate their palatability, perceived sweetness intensities, acidity, astringency, alcohol sensation, body, and expensiveness on a 7-point scale. The results demonstrated that the social drinkers rated the Riesling wine with the ‘petrol’ descriptor as heavier-bodied and more expensive compared to the same wine without the descriptor. The wine experts were not as influenced as the social drinkers, but the experts rated the Riesling wine with the ‘petrol’ descriptor as less expensive. In the case of MBA wine with the ‘strawberry candy’ descriptor, the social drinkers rated it as more expensive, whereas the wine experts rated it as more palatable than the same wine without the descriptor. The results indicated that verbal descriptions of wine aroma indeed modulated the flavour perception and evaluation of wine, but the modulation effect varied between social drinkers and wine experts.

Wine is more than just a beverage: Chemical diversity, health benefits, and immunomodulating potential of wine polyphenols

AbstractWine, the fermented juice of the grape (Vitis vinifera), is a complex beverage composed primarily of water and ethanol. On the other hand, phenolic compounds are less abundant components that participate in taste and color formation. In addition to their major role in the sensory profile of wine, phenolic compounds (also referred as polyphenols) function through various mechanisms, exerting positive influence on health. According to recent research, consuming just one glass of red wine positively contributes to health protection, and it is connected to the maintenance of the redox endothelial balance, potential for reducing diabetes occurrence, preventing atherosclerosis, and reducing the risk of cardiovascular diseases. What is more, a lower incidence of certain types of cancers has also been observed. The health promoting benefits of wine are explained by its wide spectrum of structurally diverse phenolic compounds whose content may depend on numerous factors. The most abundant compounds are anthocyanins with up to 400 mg/L, followed by phenolic acids, flavanols, flavonols, hydrolyzable tannins, flavanones, and stilbenes (up to 200, 120, 60, 50, 25, and 5 mg/L, respectively). This review paper outlines the structural variety, health advantages, and immunomodulatory capacity of wine polyphenols, drawing upon the latest and most pertinent scientific literature available in this domain.

Impact on wine sales of removing the largest serving size by the glass: An A-B-A reversal trial in 21 pubs, bars, and restaurants in England.

Interventions that alter aspects of the physical environments in which unhealthy behaviours occur have the potential to change behaviour at scale, i.e., across populations, and thereby decrease the risk of several diseases. One set of such interventions involves reducing serving sizes, which could reduce alcohol consumption. The effect of modifying the available range of serving sizes of wine in a real-world setting is unknown. We aimed to assess the impact on the volume of wine sold of removing the largest serving size by the glass from the options available in licensed premises. The study was conducted between September 2021 and May 2022 in 21 licensed premises in England that sold wine by the glass in serving sizes greater than 125 ml (i.e., 175 ml or 250 ml) and used an electronic point of sale till system. It used an A-B-A reversal design, set over 3 four-weekly periods. "A" represented the nonintervention periods during which standard serving sizes were served and "B" the intervention period when the largest serving size for a glass of wine was removed from the existing range in each establishment: 250 ml (18 premises) or 175 ml (3 premises). The primary outcome was the daily volume of wine sold, extracted from sales data. Twenty-one premises completed the study, 20 of which did so per protocol and were included in the primary analysis. After adjusting for prespecified covariates, the intervention resulted in -420·8 millilitres (ml) (95% confidence intervals (CIs) -681·4 to -160·2 p = 0·002) or -7·6% (95% CI -12·3%, -2·9%) less wine being sold per day. There was no evidence that sales of beer and cider or total daily revenues changed but the study was not powered to detect differences in these outcomes. The main study limitation is that we were unable to assess the sales of other alcoholic drinks apart from wine, beer, and cider, estimated to comprise approximately 30% of alcoholic drinks sold in participating premises. Removing the largest serving size of wine by the glass from those available reduced the volume of wine sold. This promising intervention for decreasing alcohol consumption across populations merits consideration as part of alcohol licensing regulations. ISRCTN https://doi.org/10.1186/ISRCTN33169631; OSF https://osf.io/xkgdb.

A Graphical Solution to Bond Capacity

This study proposes an analytical model, referred to as the "Wine Glass model", offering an elegant graphical solution to the bond capacity. It is built on the basis of two key assumptions: (i) the bond length is sufficiently long (longer than an effective bond length) and (ii) the stress-strain behavior of the adherent monotonically increases, which is typically met by the majority of engineering materials. The tensile stress-strain (σ - ϵ) curve of the adherent can be visualized as a wine glass when plotted against the vertical axis (σ-axis). In this analogy, the fracture energy of the adhesive bond divided by the thickness of the adherent strip (Gf/t) represents the wine poured into the glass. The height of the wine within the glass corresponds to the level of adherent tensile stress, with respect to the bond capacity (Fb). This Wine Glass model, which suits lap-shear joints with both linear and nonlinear adherents, is validated on experimentally measured bond capacities of various types of lap-shear joints, including carbon fiber reinforced polymer (CFRP)-to-steel joints and iron-based shape memory alloy (Fe-SMA)-to-steel joints. It unveils the mechanism of bond capacity.

Get a Jab or Grab a Glass (of Wine): A Sentiment and Corpus-Assisted Discourse Analysis of Reader Comments on News Story in the Daily Mail

Abstract The first lockdown had a positive impact on alcohol consumption, with wine becoming the most commonly consumed alcoholic beverage. Although the belief that the immune system and viral resistance are boosted by alcohol was labelled as ‘myth’ by the World Health Organization, a later study gave evidence that red wine drinking provided protection from COVID-19 1. Based on these premises, this paper embraces a multi-disciplinary approach combining Sentiment and corpus-assisted discourse analysis to explore news readers’ reactions to the news story as divulgated by the Daily Mail in a corpus of 454 online comments. Findings indicate that sarcasm and distrust are the most frequent feelings, along with a mainly negative sentiment associated with discourses concerning politics, the effectiveness of various substances in combating the virus and wine-making traditions. Also, insights into the role of readers’ role in affecting editorial policies are drawn.

Description Of Increased Uric Acid Levels In Ujung Tanduk Village Communities Before And After Drinking Tuak

Tuak is a type of alcoholic drink made from palm sugar. Continuous excessive consumption of palm wine can increase uric acid levels in the body. Uric acid is part of purine metabolism, but if metabolism occurs abnormally there will be a process of accumulation of uric acid crystals in the joints which causes quite high levels of pain such as joint disorders (Gouty arthritis). The aim is to determine the description of uric acid levels before and after consuming palm wine in residents in Ujung Tanduk Village, Laguboti District. The research that will be used is a quantitative type of research with a descriptive research design, with a purposive sampling technique. The results showed that 8 research samples, 2 people (25%) of the sample consuming 4 glasses of palm wine experienced a decrease in uric acid levels with an average of 0.25 mg/dl, 4 people (50%) of the sample consuming 6 glasses of palm wine experienced an increase in uric acid levels with an average of 0.4 mg/dl, and 2 people (25%) of the sample who consumed 8 glasses of palm wine experienced an increase in uric acid levels with an average of 1.25 mg/dl. Consuming too much palm wine can increase uric acid, therefore reducing the frequency of consuming palm wine can reduce uric acid levels.

A Narrative Review on Strategies for the Reversion of Prediabetes to Normoglycemia: Food Pyramid, Physical Activity, and Self-Monitoring Innovative Glucose Devices

In 2019, “Nutrition Therapy for Adults with Diabetes or Prediabetes: A Consensus Report” was published. This consensus report, however, did not provide an easy way to illustrate to subjects with prediabetes (SwPs) how to follow a correct dietary approach. The purpose of this review is to evaluate current evidence on optimum dietary treatment of SwPs and to provide a food pyramid for this population. The pyramid built shows that everyday consumption should consist of: whole-grain bread or potatoes eaten with their skins (for fiber and magnesium) and low glycemic index carbohydrates (GI &lt; 55%) (three portions); fruit and vegetables (5 portions), in particular, green leafy vegetables (for fiber, magnesium, and polyphenols); EVO oil (almost 8 g); nuts (30 g, in particular, pistachios and almonds); three portions of dairy products (milk/yogurt: 300–400 g/day); mineral water (almost 1, 5 L/day for calcium intake); one glass of wine (125 mL); and three cups of coffee. Weekly portions should include fish (four portions), white meat (two portions), protein plant-based food (four portions), eggs (egg portions), and red/processed meats (once/week). At the top of the pyramid, there are two pennants: a green one means that SwPs need some personalized supplementation (if daily requirements cannot be satisfied through diet, vitamin D, omega-3, and vitamin B supplements), and a red one means there are some foods and factors that are banned (simple sugar, refined carbohydrates, and a sedentary lifestyle). Three to four times a week of aerobic and resistance exercises must be performed for 30–40 min. Finally, self-monitoring innovative salivary glucose devices could contribute to the reversion of prediabetes to normoglycemia.

Inferring individual evaluation criteria for reaching trajectories with obstacle avoidance from EEG signals

During reaching actions, the human central nerve system (CNS) generates the trajectories that optimize effort and time. When there is an obstacle in the path, we make sure that our arm passes the obstacle with a sufficient margin. This comfort margin varies between individuals. When passing a fragile object, risk-averse individuals may adopt a larger margin by following the longer path than risk-prone people do. However, it is not known whether this variation is associated with a personalized cost function used for the individual optimal control policies and how it is represented in our brain activity. This study investigates whether such individual variations in evaluation criteria during reaching results from differentiated weighting given to energy minimization versus comfort, and monitors brain error-related potentials (ErrPs) evoked when subjects observe a robot moving dangerously close to a fragile object. Seventeen healthy participants monitored a robot performing safe, daring and unsafe trajectories around a wine glass. Each participant displayed distinct evaluation criteria on the energy efficiency and comfort of robot trajectories. The ErrP-BCI outputs successfully inferred such individual variation. This study suggests that ErrPs could be used in conjunction with an optimal control approach to identify the personalized cost used by CNS. It further opens new avenues for the use of brain-evoked potential to train assistive robotic devices through the use of neuroprosthetic interfaces.

Raising a Glass to Advanced Filtration

The look, smell and taste of the glass of wine on our table or the pint of beer on the bar is very much influenced by filtration. Here we look at how filter technology has developed to influence consumer choices today.

‘Really putting a different slant on my use of a glass of wine’: patient perspectives on integrating alcohol into Structured Medication Reviews in general practice

Background Alcohol is often overlooked in primary care even though it has wide-ranging impacts. The Structured Medication Review (SMR) in England is a new ‘holistic’ service designed to tackle problematic polypharmacy, delivered by clinical pharmacists in a general practice setting. Implementation has been protracted owing to the COVID-19 pandemic. This study explores early patient experiences of the SMR and views on the acceptability of integrating clinical attention to alcohol as another drug linked to their conditions and medicines, rather than as a standalone ‘healthy living’ or ‘lifestyle’ question. Method Semi-structured interviews with a sample of 10 patients who drank alcohol twice or more each week, recruited to the study by five clinical pharmacists during routine SMR delivery. Results SMRs received were remote, brief, and paid scant attention to alcohol. Interviewees were interested in the possibility of receiving integrated attention to alcohol within a SMR that was similar to the service specification. They saw alcohol inclusion as congruent with the aims of a holistic medicines review linked to their medical history. For some, considering alcohol as a drug impacting on their medications and the conditions for which they were prescribed, introduced a new frame for thinking about their own drinking. Conclusions Including alcohol in SMRs and changing the framing of alcohol away from a brief check with little meaningful scope for discussion, toward being fully integrated within the consultation, was welcomed as a concept by participants in this study. This was not their current medication review experience.

Determination of Metal Content by Inductively Coupled Plasma-Mass Spectrometry in Polish Red and White Wine Samples in Relation to Their Type, Origin, Grape Variety and Health Risk Assessment.

The main objective of the research was to assess the influence of selected factors (type of wine, grape variety, origin, alcohol content and daily consumption) on the concentration levels of 26 elements in 53 Polish wine samples, also using chemometric analysis tools. Concentration of Al, As, B, Ba, Be, Cd, Co, Cr, Cu, Fe, Hg, Li, Mn, Ni, Pb, Sb, Se, Sr, Ti, V, Zn and Zr was analyzed by ICP-MS, while concentration of Ca, Na, K and Mg was determined by ICP-OES. White wines were characterized by higher concentrations of Al, As, Be, Ca, Co, Cu, Fe, Hg, Li, Mg, Na, Pb, Sb, Ti, V, Zn and Zr (mean values: 0.075-86,403 μg·L-1 in white wines, 0.069-81,232 μg·L-1 in red wines). Red wines were characterized by higher concentrations of Ba, Cd, Cr, K, Mn, Se and Sr (mean values: 0.407-1,160,000 μg·L-1 in white wines, 0.448-1,521,363 μg·L-1 in red wines). The results obtained for the health risk assessment indices, including the Target Hazard Quotient (THQ, mean values per glass of wine: 2.097 × 10-5 (Cr)-0.041 (B) in all wines), indicate that the analyzed elements do not show a potential toxic effect resulting from wine consumption. The chemometric analysis confirmed that elements such as Li, Ti, Ca, Mn, Sr, Ba, Zn, Mg, Cu, Se and B were closely related to local conditions and soil properties, and the presence of Fe, Cr, V and Pb was related to contamination of the soil.

Design Ritual into Modern Product: A Case Study of Chinese Bronze Ware

Bronze wares make up some of the most important bronze artifacts in ancient China’s Xia, Shang and Western Zhou dynasties. They carry rich historical, cultural and artistic information. In order to enable modern people to reflect on the ancient through products, an important research topic that must be considered is how to carry out innovative designs with bronze ware and how to add value to the development of cultural creative industries so as to promote sustainable cultural development. This study puts forward a research framework for the innovative design of bronze ware. Based on analysis of relevant cases, such as a purple copper antique wine vessel, the “Qing Niao” (“Blue Bird”) asking love wine cup and the HIBIKI ware wine glass, the study summarizes the innovative design strategy of modern transformation design of bronze ware. From the perspectives of functional attributes, cultural symbols, cultural identity and emotional resonance, the study finally proposes three design ideas: antiqued design, simplified design and reconstructed design. The study presents a research model which still needs to be verified in future studies. We hope that the model can integrate the principles of sustainability into the modern transformation design of cultural relics.

Intoxication par vératre : description d’un cas grave et identification des alcaloïdes contenus dans la plante

ObjectiveConfusion between white veratrum and gentiana can lead to severe poisoning. We report the analytically documented case of a 34-year-old woman who ingested a ``homemade'' beverage prepared by maceration of a plant initially identified as gentiana. Clinical caseThe Lyon Poison Control Center was contacted by a patient reporting digestive disorders, dizziness, headache, visual hallucinations and sensation of heat with excessive sweating. The symptoms appeared after the ingestion of a glass of wine and a maceration based on a picked plant believed to be gentiana. The patient was hospitalized and presented arterial hypotension associated with bradycardia. Treatment with atropine and intravenous fluid allowed the recovery of the patient. Material and methodsThe plant-based beverage ingested by the patient was analyzed by the liquid chromatography screening method coupled to high resolution mass spectrometer (LC-HRMS). A hydroalcoholic solution of yellow gentiana was analyzed as a control. ResultsSeveral alkaloids were initially identified in the solution ingested by the patient because they were present in the screening database: jervine, cevadine and solanidine. Other characetristic alkaloids characteristic of veratrum were also found (veratramine, protoveratrine A and cyclopamine). DiscussionThe use of a screening method by CL-SMHR allowed the identification of alkaloids characteristic of white veratrum in the maceration ingested by the patient. These results and the patient's symptoms confirmed the confusion between gentiana and veratrum.