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Unambiguous NMR Structural Determination of (+)-Catechin-Laccase Dimeric Reaction Products as Potential Markers of Grape and Wine Oxidation. Molecules 2021; 26:molecules26206165. [PMID: 34684746 PMCID: PMC8537594 DOI: 10.3390/molecules26206165] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/04/2021] [Accepted: 10/07/2021] [Indexed: 11/17/2022] Open
Abstract
(+)-Catechin—laccase oxidation dimeric standards were hemi-synthesized using laccase from Trametes versicolor in a water-ethanol solution at pH 3.6. Eight fractions corresponding to eight potential oxidation dimeric products were detected. The fractions profiles were compared with profiles obtained with two other oxidoreductases: polyphenoloxidase extracted from grapes and laccase from Botrytis cinerea. The profiles were very similar, although some minor differences suggested possible dissimilarities in the reactivity of these enzymes. Five fractions were then isolated and analyzed by 1D and 2D NMR spectroscopy. The addition of traces of cadmium nitrate in the samples solubilized in acetone-d6 led to fully resolved NMR signals of phenolic protons, allowing the unambiguous structural determination of six reaction products, one of the fractions containing two enantiomers. These products can further be used as oxidation markers to investigate their presence and evolution in wine during winemaking and wine ageing.
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Fracassetti D, Limbo S, Messina N, Pellegrino L, Tirelli A. Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins. Molecules 2021; 26:5297. [PMID: 34500729 PMCID: PMC8434244 DOI: 10.3390/molecules26175297] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/26/2021] [Accepted: 08/28/2021] [Indexed: 11/26/2022] Open
Abstract
Light exposure of white wine can cause a light-struck taste (LST), a fault induced by riboflavin (RF) and methionine (Met) leading to the formation of volatile sulfur compounds (VSCs), including methanethiol (MeSH) and dimethyl disulfide (DMDS). The study aimed to investigate the impact of different antioxidants, i.e., sulfur dioxide (SO2), glutathione (GSH) and chestnut tannins (CT), on preventing LST in model wine (MW) and white wine (WW), both containing RF and Met. Both MW and WW samples were added with the antioxidants, either individually or in different combinations, prior to 2-h light exposure and they were stored in the dark for 24 months. As expected, the light induced the degradation of RF in all the conditions assayed. Met also decreased depending on the antioxidants added. The presence of antioxidants limited the formation of LST as lower concentrations of VSCs were found in both MW and WW samples. In the latter matrix, neither MeSH nor DMDS were detected in the presence of CT, while only DMDS was found in WW+GSH, WW+SO2+GSH and WW+CT+SO2 samples at a concentration lower than the perception thresholds. Considering the antioxidants individually, the order of their effectiveness was CT ≥ GSH > SO2 in WW under the adopted experimental conditions. The results indicate tannins as an effective enological tool for preventing LST in white wine and their use will be further investigated in different white wines under industrial scale.
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Affiliation(s)
- Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (S.L.); (N.M.); (L.P.); (A.T.)
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54
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Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03851-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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55
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Dumitriu (Gabur) GD, Teodosiu C, Morosanu I, Plavan O, Gabur I, Cotea VV. Heavy metals assessment in the major stages of winemaking: Chemometric analysis and impacts on human health and environment. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103935] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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56
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Patel M, Prasad W, Naithani H, Nataraj BH, Arora S, Behare PV. Comparative evaluation of in situ and ex-situ iron-complexing ability of exopolysaccharides producing lactic acid bacteria in whey medium. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111598] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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57
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Fracassetti D, Di Canito A, Bodon R, Messina N, Vigentini I, Foschino R, Tirelli A. Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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58
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Chowdhary P, Gupta A, Gnansounou E, Pandey A, Chaturvedi P. Current trends and possibilities for exploitation of Grape pomace as a potential source for value addition. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2021; 278:116796. [PMID: 33740601 DOI: 10.1016/j.envpol.2021.116796] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/28/2021] [Accepted: 02/17/2021] [Indexed: 06/12/2023]
Abstract
Grape pomace (GP) is a low-value by-product that contains a significant amount of high value-added products. The huge amount of non-edible residues of GP wastes (seeds, skins, leaves and, stems) produced by wine industries causes' environmental pollution, management issues as well as economic loss. Studies over the past 15-20 years revealed that GP could serve as a potential source for valuable bioactive compounds like antioxidants, bioactive, nutraceuticals, single-cell protein, and volatile organic compounds with an increasing scientific interest in their beneficial effects on human and animal health. However, the selection of appropriate techniques for the extraction of these compounds without compromising the stability of the extracted products is still a challenging task for the researcher. Based on the current scenario, the review mainly summarizes the novel applications of winery wastes in many sectors such as agriculture, pharmaceuticals, cosmetics, livestock fields, and also the bio-energy recovery system. We also summarize the existing information/knowledge on several green technologies for the recovery of value-added by-products. For the promotion of many emerging technologies, the entrepreneur should be aware of the opportunities/techniques for the development of high-quality value-added products. Thus, this review presents systematic information on value-added by-products that are used for societal benefits concerning the potential for human health and a sustainable environment.
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Affiliation(s)
- Pankaj Chowdhary
- Aquatic Toxicology Laboratory, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, 226 001, Uttar Pradesh, India
| | - Abhishek Gupta
- Aquatic Toxicology Laboratory, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, 226 001, Uttar Pradesh, India
| | - Edgard Gnansounou
- Bioenergy and Energy Planning, IIC, ENAC, École Polytechnique fédérale de Lausanne (EPFL), Station 18, CH-1015, Lausanne, Switzerland
| | - Ashok Pandey
- Centre for Innovation and Transnational Research, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, 226 001, Uttar Pradesh, India
| | - Preeti Chaturvedi
- Aquatic Toxicology Laboratory, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, 226 001, Uttar Pradesh, India.
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59
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Metals and metal-binding ligands in wine: Analytical challenges in identification. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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60
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Corte-Real J, Archaimbault A, Schleeh T, Cocco E, Herrmann M, Guignard C, Hausman JF, Iken M, Legay S. Handling wine pomace: The importance of drying to preserve phenolic profile and antioxidant capacity for product valorization. J Food Sci 2021; 86:892-900. [PMID: 33590481 DOI: 10.1111/1750-3841.15652] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 01/11/2021] [Accepted: 01/22/2021] [Indexed: 11/26/2022]
Abstract
Four different wine grape pomaces (GP) (Vitis vinifera) varieties, Auxerrois, Pinot Blanc, Gamay and Pinot Noir, and obtained from white, rosé or red wine vinification, were considered for possible valorization in food supplement industry. Stabilization of GP by drying is paramount prior to further processing in the valorization chain, as GP might suffer spoilage over time. The objectives of this work were therefore to: evaluate the effect of microbiological spoilage and drying on the polyphenol profile and antioxidant capacity of GP; define a drying procedure by comparing kinetics of freeze-drying (FD) and vacuum oven (VO) (at 60 °C and 40 °C). Microbiological spoilage led to significant losses (P < 0.01) of antioxidant capacity (40% to 87%) and total phenolic content (70% to 90%), while drying had no significant effect. FD and VO at 60 °C drying kinetics exhibited similar drying curves, and a dry weight (DW) plateau was reached by 48 hr. In contrast VO at 40 °C required 170 hr to reach similar DW values, pointing out the importance of temperature when opting for VO technology. Antioxidant capacity of GP extracts did not differ between drying methods. Interestingly, GPs from white and rosé wines (AUX, PB, and GAM) had up to 3.5 times higher content (P < 0.001) of total polyphenols compared to PN, obtained from red wine. These results reinforce the importance of drying of GP as a pretreatment, which otherwise could result in significant product degradation. Additionally, we propose white and rosé GP as more interesting sources for valorization, with higher phenolic content, compared to red wine GP.
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Affiliation(s)
- Joana Corte-Real
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 rue Bommel, Z.A.E. Robert Steichen, Hautcharage, L-4940, Luxembourg
| | | | - Thomas Schleeh
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 rue Bommel, Z.A.E. Robert Steichen, Hautcharage, L-4940, Luxembourg
| | - Emmanuelle Cocco
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 rue Bommel, Z.A.E. Robert Steichen, Hautcharage, L-4940, Luxembourg
| | - Markus Herrmann
- PM-International AG, 15 Wäistroos, Schengen, L-5445, Luxembourg
| | - Cédric Guignard
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 rue Bommel, Z.A.E. Robert Steichen, Hautcharage, L-4940, Luxembourg
| | - Jean-François Hausman
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 rue Bommel, Z.A.E. Robert Steichen, Hautcharage, L-4940, Luxembourg
| | - Marcus Iken
- PM-International AG, 15 Wäistroos, Schengen, L-5445, Luxembourg
| | - Sylvain Legay
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 rue Bommel, Z.A.E. Robert Steichen, Hautcharage, L-4940, Luxembourg
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Abstract
Catechin exhibits numerous physiological characteristics. In this study, we determined the photosensitivity of catechin to various lights under alkaline conditions, and the mechanisms by which catechin generates free radical species and polymerizes via a photoreaction. In addition to this, the application of catechin photolysis was investigated. A solution of catechin is transparent, but turns yellowish under blue light illumination (BLI) in neutral or weak alkaline solutions. When catechin is subjected to BLI, a dimeric catechin (proanthocyanidin) and a superoxide anion radical (O2•−) are generated in a photolytic reaction. When ascorbic acid or gallic acid is added to catechin and the mixture is subjected to BLI at alkaline pH, fewer catechin dimers and less O2•− are produced, because both acids inhibit the photosensitive oxidation of catechin. When AlCl3 is added to catechin and the mixture is subjected to BLI at pH 8, a photolytic reaction is suppressed by AlCl3, and AlCl3 acts as a catalyst for the disconnection of proanthocyanidin during photolysis. Under alkaline conditions, catechin generates O2•− via photosensitive oxidation, which suppresses the growth of Acinetobacter baumannii (A. baumannii) by at least 4 logs, and deactivates its multi-drug-resistant strain. This study shows that catechin photolysis is a process of oxidation, and that it can be safely applied as a tool for environmental applications.
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62
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Gabrielli M, Fracassetti D, Romanini E, Colangelo D, Tirelli A, Lambri M. Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics. Food Chem 2020; 348:128922. [PMID: 33581681 DOI: 10.1016/j.foodchem.2020.128922] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 12/13/2020] [Accepted: 12/14/2020] [Indexed: 11/17/2022]
Abstract
Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable. The complexity of PremOx, where aromas are also involved, makes difficult to identify all the oxidation products, and to predict its occurrence in wines. Despite most studies have been focused on the effect of time after wine bottling on PremOx as well as pinking phenomena, identification of pinking markers, reliable methods for their detection in wine, and correlations between markers and the wine-bottle-closure system are still unknown. This review aimed to highlight aspects PremOx-related, including wine-bottle-closure system, color change, with particular emphasis on pinking, and aroma decay based on the current knowledge becoming the bases for future perspectives.
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Affiliation(s)
- Mario Gabrielli
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria, 20133 Milan, Italy.
| | - Elia Romanini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Donato Colangelo
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Antonio Tirelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria, 20133 Milan, Italy
| | - Milena Lambri
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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63
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Catechin Photolysis Suppression by Aluminum Chloride under Alkaline Conditions and Assessment with Liquid Chromatography-Mass Spectrometry. Molecules 2020; 25:molecules25245985. [PMID: 33348758 PMCID: PMC7766431 DOI: 10.3390/molecules25245985] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/08/2020] [Accepted: 12/14/2020] [Indexed: 11/17/2022] Open
Abstract
Tea is rich in catechins and aluminum. In this study, the process of catechin photolysis was applied as a model for examining the effects of aluminum chloride (AlCl3) on the structural changes of catechin and the alteration of aluminum complexes under blue light irradiation (BLI) at pH 8 using liquid chromatography and mass spectrometry techniques. Additionally, the effects of anions on catechin upon the addition of AlCl3 and treatment with BLI were also studied. In this study, when 1 mM catechin was treated with BLI, a superoxide anion radical (O2•-) was generated in an air-saturated aqueous solution, in addition to forming a dimeric catechin (proanthocyanidin) via a photon-induced redox reaction. The relative percentage of catechin was found to be 59.0 and 95.7 for catechin treated with BLI and catechin upon the addition of 1 mM AlCl3 treated with BLI, respectively. It suggested that catechin treated with BLI could be suppressed by AlCl3, while AlCl3 did not form a complex with catechin in the photolytic system. However, under the same conditions, it was also found that the addition of AlCl3 inhibited the photolytic formation of O2•-, and reduced the generation of proanthocyanidin, suggesting that the disconnection of proanthocyanidin was achieved by AlCl3 acting as a catalyst under treatment with BLI. The influence of 1 mM fluoride (F-) and 1 mM oxalate (C2O42-) ions on the photolysis of 1 mM catechin upon the addition of 1 mM AlCl3 and treatment with BLI was found to be insignificant, implying that, during the photolysis of catechin, the Al species were either neutral or negatively charged and the aluminum species did not form a complex with anions in the photolytic system. Therefore, aluminum, which is an amphoteric species, has an inherent potential to stabilize the photolysis of catechin in an alkaline conditions, while suppressing the O2•- and proanthocyanidin generation via aluminum ion catalysis in the catechin/Al system under treatment with BLI.
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64
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Lan H, Li S, Yang J, Li J, Yuan C, Guo A. Effects of light exposure on chemical and sensory properties of storing Meili Rosé wine in colored bottles. Food Chem 2020; 345:128854. [PMID: 33601661 DOI: 10.1016/j.foodchem.2020.128854] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 12/06/2020] [Accepted: 12/06/2020] [Indexed: 12/13/2022]
Abstract
The changes of chemical compositions and sensory characteristics of Meili rosé wine in flint, antique green and amber bottles were studied under continuous illumination for 160 days in two light sources (white fluorescent light, UV light). The results showed that light exposure caused significant changes in free sulfur dioxide content, Fe(III):Fe(II) ratio and Malvidin-3-O-glucoside content, responsible for the accelerated color evolution of Meili rosé wine during bottle storage. Some notable aroma-related changes were also observed for sensory characteristics, particularly for wines in flint bottles, boiled-like odor and oxidized odor appeared. Bottle color played a key role in preventing rosé wine from light exposure, following the order: amber bottle > green bottle > flint bottle. Besides UV light, white fluorescent light did have negative effects on rosé wine quality, considering its ubiquitous presence and long-term exposure in practice. The underlying mechanisms related to photochemical reactions in wine were further discussed.
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Affiliation(s)
- Huijing Lan
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Shuai Li
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jie Yang
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jinliang Li
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Chunlong Yuan
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Anque Guo
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
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65
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KANG M, HA JH, LEE Y. Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.25119] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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66
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Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes. Foods 2020; 9:foods9121736. [PMID: 33255808 PMCID: PMC7759802 DOI: 10.3390/foods9121736] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/23/2020] [Accepted: 11/23/2020] [Indexed: 11/21/2022] Open
Abstract
In an effort to offer a contribution to fill the gap of knowledge about the relationship between the sensory properties and aromatic profile of Malvasia grapes, the present work was aimed at evaluating volatile compounds, aroma, and sensory attributes of long-term aging (15 years) Vin Santo wine obtained from Malvasia di Candia aromatica grapes. In this article, the aromatic profile are studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography with flame ionization detection (GC-FID), and sensory analysis by involving a panel of trained assessors to explore the sensory profile resulting after long-term aging (up to 15 years). The GC-MS and GC-FID analyses of wines allowed the identification and semi-quantification of twenty-seven volatiles belonging to 12 conventional groups of compounds. From a sensory perspective, the Vin Santo wines analyzed in this study presented a very complex sensory profile characterized by 19 sensory descriptors of which 14 related to olfactory terms. The relationship between sensory and GC-FID data deduced from three samples representing nearly three years in the past 15 years was investigated by means of Partial Least Square (PLS) modeling, showing that specific volatile compounds could predict a specific orthonasal and/or retronasal odor perceived by the trained panel of assessors, clearly differentiating the Vin Santo vintages. Identifying the main volatiles and aromas of long-term Vin Santo wine may be helpful to winemakers, since wine aging sensory properties are often associated with a prestigious image and contribute to defining wine quality.
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67
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Identification of microplastics in white wines capped with polyethylene stoppers using micro-Raman spectroscopy. Food Chem 2020; 331:127323. [DOI: 10.1016/j.foodchem.2020.127323] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 06/09/2020] [Accepted: 06/09/2020] [Indexed: 01/01/2023]
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68
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Potential use of low-field nuclear magnetic resonance to determine the drying characteristics and quality of Arctium lappa L. in hot-blast air. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109829] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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69
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Esparza I, Martínez-Inda B, Cimminelli MJ, Jimeno-Mendoza MC, Moler JA, Jiménez-Moreno N, Ancín-Azpilicueta C. Reducing SO 2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants. Biomolecules 2020; 10:E1369. [PMID: 32992977 PMCID: PMC7599755 DOI: 10.3390/biom10101369] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 09/18/2020] [Accepted: 09/22/2020] [Indexed: 12/11/2022] Open
Abstract
SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.
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Affiliation(s)
- Irene Esparza
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
- Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, 31006 Pamplona, Spain
| | - Blanca Martínez-Inda
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
| | - María José Cimminelli
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
| | - Maria Carmen Jimeno-Mendoza
- Navarra Viticulture and Oenological Research Station (EVENA), C/Valle de Orba, 34, 31390 Olite, Navarra, Spain;
| | - José Antonio Moler
- Department of Statistics and Operational Research, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain;
| | - Nerea Jiménez-Moreno
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
| | - Carmen Ancín-Azpilicueta
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
- Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, 31006 Pamplona, Spain
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70
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Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions. Foods 2020; 9:foods9091270. [PMID: 32927745 PMCID: PMC7554961 DOI: 10.3390/foods9091270] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 09/03/2020] [Accepted: 09/08/2020] [Indexed: 11/19/2022] Open
Abstract
Low color stability of Rubired food and beverage coloring negatively impacts color yield during production and storage while also limiting the use of this type of food colorant in applications where color stability is a key requirement. This study investigated the impact on color stability of using flash détente (FD) for Rubired color extraction in comparison to a conventional must heating (CMH) extraction process, in conjunction with the use of commercial seed tannin, acetaldehyde, or acid to lower the pH. Rubired concentrate color was evaluated under accelerated aging conditions at 50, 60, and 70 °C, over zero, three, six, and nine days for the different treatments. FD concentrate had lower color stability, with a half-life of 203.3 h and activation energy of 59.2 kJ/mol at 50 °C compared to the CMH concentrate with 233.9 h and 65.2 kJ/mol. FD concentrate generated less 5-hydroxymethylfurfural (5-HMF) during accelerated aging regardless of treatment. Acetaldehyde, low pH, and the combination of these two treatments increased red color stability as well as violet and brown color, whereas seed tannin had no effect. Low pH treatments increased 5-HMF formation and browning, which was detrimental to concentrate quality. Although promising in terms of color stabilization, implementation of these treatments will require development of solutions to mitigate the production of 5-HMF.
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71
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Zhang XK, Lan YB, Huang Y, Zhao X, Duan CQ. Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction. Food Chem 2020; 339:127795. [PMID: 32836023 DOI: 10.1016/j.foodchem.2020.127795] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 07/29/2020] [Accepted: 08/05/2020] [Indexed: 02/02/2023]
Abstract
Anthocyanin derivatives and chromatic characteristics of 234 different-vintage red wine were investigated based on a targeted HPLC-MS/MS and CIELAB approach. The K-means cluster analysis showed that the evolution pattern varies amongst anthocyanin derivative classes. Their stabilities are: pinotins > flavanyl-pyranoanthocyanins, vitisin A > monomeric anthocyanin, direct anthocyanin-flavan-3-ols condensation products > vitisin B, anthocyanin ethyl-linked flavan-3-ols products. The proportion of most pyranoanthocyanins becomes more significant among all detected anthocyanin derivatives during wine aging, whereas flavanols-related anthocyanin derivatives (except for flavanyl-pyranoanthocyanins) decreased drastically. PLSR showed that aging tawny characteristics is related to pyranoanthocyanins except for vitisin B, especially pinotins, whereas monomeric anthocyanins and flavanol-related derivates (except for flavanyl-pyranoanthocyanins) contribute to red violet color. But aging color density is more associated with the content of vitisin A and flavanyl-pyranoanthocyanins. Two predictive models based on random forest and support vector machine modeling showed good performance in predicting the extent of wine aging.
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Affiliation(s)
- Xin-Ke Zhang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada
| | - Yue Huang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xu Zhao
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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72
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Liu S, Marsol-Vall A, Laaksonen O, Kortesniemi M, Yang B. Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry ( Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD-ESI-QTOF-MS and UHPLC-DAD. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7734-7744. [PMID: 32609509 PMCID: PMC7497633 DOI: 10.1021/acs.jafc.0c02842] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 06/29/2020] [Accepted: 07/01/2020] [Indexed: 05/22/2023]
Abstract
The nonanthocyanin phenolic compounds in juice and wine produced from fruits of white bilberry, a nonpigmented mutant of Vaccinium myrtillus, and blue bilberry (pigmented variety) were analyzed using liquid chromatography with a diode array detector (LC-DAD) and LC-DAD-electrospray ionization-quadrapole/time of flight hybrid mass spectrometry (ESI-QTOF-MS). On the basis of elution order, UV-vis spectra, accurate mass data, and fragmentation pattern and standards, 42 compounds including 22 phenolic acids, 15 flavonols, and 5 flavan-3-ols, were identified in juices and wines prepared from the two bilberry varieties. The levels of most individual nonanthocyanin phenolic compounds in white bilberry products were significantly lower than those in pigmented ones. In bilberry juices, phenolic acids were the most predominant, accounting for approximately 80% of total phenolic content, with p-coumaroyl monotropeins and caffeic acid hexoside being the major phenolic acids. After fermentation, the total contents of phenolic acids, flavonols, and nonanthocyanin phenolic compounds significantly increased, while the content of total flavan-3-ols decreased significantly. p-Coumaroyl monotropeins still dominated in the wine products, while caffeic acid content showed dramatic elevation with the significant drop of caffeic acid hexoside.
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73
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Fracassetti D, Camoni D, Montresor L, Bodon R, Limbo S. Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study. Foods 2020; 9:foods9070956. [PMID: 32708437 PMCID: PMC7404698 DOI: 10.3390/foods9070956] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/13/2020] [Accepted: 07/15/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, the volatile profile of Trebbiano di Lugana wine was determined and its chemical composition was considered to understand its potential longevity. Seven wine samples produced in different years (2005–2017) were collected by the same winery and analyzed up to 13 years after bottling. Color, total and polymeric phenols, glutathione, free volatiles and sensory characteristics were assessed. The color turned from yellow to an increased brownish hue as the aging time increased; nonetheless, it was stable up to five years from the production. Thirty-six aroma compounds were detected including higher alcohols, esters, and norisoprenoids (β-damascenone and β-oxo-ionone). While higher alcohols did not show a dependence on the different years of production, a decrease of esters was found over aging with the exception of wine produced in 2009, the latter showing higher levels of glutathione that could limit esters’ hydrolysis. The perception of floral and fruity notes was dependent on the storage time with little differences up to five years after bottling. Trebbiano di Lugana wine could be suitable for aging and this aptitude might be further improved also through the proper choice of closure and packaging systems to encourage logistic and marketing strategies.
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Affiliation(s)
- Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (L.M.); (R.B.); (S.L.)
- Correspondence: ; Tel.: +39-(02)-50316674
| | - Davide Camoni
- Enoconsulting srl Centro Servizi e Ricerca Applicata, Via iseo 6/a, 25030 Erbusco (BS), Italy;
| | - Lodovico Montresor
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (L.M.); (R.B.); (S.L.)
| | - Rebecca Bodon
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (L.M.); (R.B.); (S.L.)
| | - Sara Limbo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (L.M.); (R.B.); (S.L.)
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74
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Miniaturized dielectric barrier discharge-molecular emission spectrometer for determination of total sulfur dioxide in food. Food Chem 2020; 317:126437. [DOI: 10.1016/j.foodchem.2020.126437] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 12/25/2019] [Accepted: 02/17/2020] [Indexed: 01/31/2023]
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75
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Vignault A, Gombau J, Jourdes M, Moine V, Canals JM, Fermaud M, Roudet J, Zamora F, Teissedre PL. Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase. Food Chem 2020; 316:126334. [PMID: 32044702 DOI: 10.1016/j.foodchem.2020.126334] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 01/26/2020] [Accepted: 01/29/2020] [Indexed: 11/25/2022]
Abstract
Enzymatic parameters (KM and Vmax), residual activity, effect of bentonite and electrophoresis characterization of laccase in the presence of different oenological tannins (OT) were investigated in relation to B. cinerea negative effects in grapes and musts. Five OT were tested (gallotannin, ellagitannin, quebracho, grape-skin and grape-seed) in comparison with ascorbic acid (AA), sulfur dioxide (SO2) and bentonite. We added OT, AA, SO2 and bentonite to botrytized must obtained by inoculation of grapes with B. cinerea strain 213. Laccase activity was measured by the syringaldazine method at different concentrations of substrate. Enzymatic parameters were determined using Michaelis-Menten and Lineweaver-Burk plots. The B. cinerea strain was also grown in a liquid medium for laccase production. Molecular weight of laccases and effect of OT upon these laccases were studied by SDS-PAGE. Results confirm that bentonite, contrary to OT, did not permit to reduce laccase activity. Regardless the tannin considered, Vmax, KM and laccase activity were reduced and gallotannin, grape-skin and grape-seed tannin presented the greatest ability. Efficiency of grape-seed tannin addition in order to reduce the laccase activity, was comparable to that of AA or SO2 at the typical doses employed in oenology for each one. Oenological tannins appear to be excellent processing aids to prevent laccase effects and contribute to reduce the use of SO2 in grapes and musts.
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Affiliation(s)
- Adeline Vignault
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRAE, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain; Laffort, 11 rue Aristide Bergès, 33270 Floirac, France
| | - Jordi Gombau
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Michael Jourdes
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRAE, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
| | | | - Joan Miquel Canals
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Marc Fermaud
- INRAE, UMR SAVE, Bordeaux Science Agro, ISVV, 33882 Villenave d'Ornon, France
| | - Jean Roudet
- INRAE, UMR SAVE, Bordeaux Science Agro, ISVV, 33882 Villenave d'Ornon, France
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Pierre-Louis Teissedre
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRAE, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
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76
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Tarko T, Duda-Chodak A, Sroka P, Januszek M. Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds. Biomolecules 2020; 10:biom10060890. [PMID: 32532106 PMCID: PMC7356245 DOI: 10.3390/biom10060890] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 06/04/2020] [Accepted: 06/08/2020] [Indexed: 11/16/2022] Open
Abstract
The micro-oxygenation of musts may affect the quality of a finished alcoholic beverage. The aim of this study was to determine the effect of micro-oxygenation at various stages of fermentation on oenological parameters, antioxidant activity, total polyphenol content, and profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine yeast, cider yeast, distillery yeast, and wild yeast strains. Some of the inoculated samples were oxygenated immediately after yeast inoculation, and some on the second and third fermentation days. The control sample was non-oxygenated must fermented in bottles. Higher extract concentration and acidity as well as lower potency were observed in cider treated with micro-oxygenation. Must oxygenation in most cases contributed to the reduction of polyphenol content and to the antioxidant activity of ciders, especially when fermented using wild yeast. The oxygenation of musts before fermentation caused an increase in the content of esters and alcohols in ciders. However, the oxygenation of musts during fermentation reduced the concentration of these volatile components. The oxygenation of musts during fermentation produced a differentiated effect on terpenoid concentration in ciders.
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77
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Effect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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78
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Baipong S, Apichartsrangkoon A, Worametrachanon S, Tiampakdee A, Sriwattana S, Phimolsiripol Y, Kreungngern D, Sintuya P. Effects of germinated and nongerminated rice grains on storage stability of pressurized purple rice beverages with
Lactobacillus casei
01 supplement. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14442] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sasitorn Baipong
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
| | | | | | | | | | | | - Danchai Kreungngern
- Division of Food Science and Technology Faculty of Science and Technology Kamphaeng Phet Rajabhat University Kamphaeng Phet Thailand
| | - Panlop Sintuya
- Institute of Product Quality and Standardization Maejo University Chiang Mai Thailand
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79
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Cao H, Högger P, Arroo R, Xiao J. Flavonols with a catechol or pyrogallol substitution pattern on ring B readily form stable dimers in phosphate buffered saline at four degrees celsius. Food Chem 2020; 311:125902. [PMID: 31865113 DOI: 10.1016/j.foodchem.2019.125902] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 11/08/2019] [Accepted: 11/12/2019] [Indexed: 02/08/2023]
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80
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Bahut F, Romanet R, Sieczkowski N, Schmitt-Kopplin P, Nikolantonaki M, Gougeon RD. Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine. Food Chem 2020; 325:126941. [PMID: 32387931 DOI: 10.1016/j.foodchem.2020.126941] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 04/23/2020] [Accepted: 04/28/2020] [Indexed: 11/30/2022]
Abstract
Maintaining wine oxidative stability during barrel ageing and shelf life storage remains a challenge. This study evaluated the antioxidant activities of soluble extracts from seven enological yeast derivatives (YDs) with increased glutathione (GSH) enrichment. YDs enriched in GSH appeared on average 3.3 times more efficient at quenching radical species than YDs not enriched in GSH. The lack of correlation (Spearman correlation ρ = 0.46) between the GSH concentration released from YDs and their radical scavenging activity shed light on other non-GSH compounds present. After 4-methyl-1,2-benzoquinone derivatization, UHPLC-Q-ToF MS analyses specifically identified 52 nucleophiles potentially representing an extensive molecular nucleophilic fingerprint of YDs. The comparative analysis of YD chemical oxidation conditions revealed that the nucleophilic molecular fingerprint of the YD was strongly correlated to its antiradical activity. The proposed strategy shows that nucleophiles co-accumulated with GSH during the enrichment of YDs are responsible for their antioxidant activities.
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Affiliation(s)
- Florian Bahut
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Rémy Romanet
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | | | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany; Chair of Analytical Food Chemistry, Technical University of Munich, Alte Akademie 10, D-85354 Freising, Germany
| | - Maria Nikolantonaki
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France.
| | - Régis D Gougeon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
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81
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Picariello L, Slaghenaufi D, Ugliano M. Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2522-2533. [PMID: 31960975 DOI: 10.1002/jsfa.10278] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 12/17/2019] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND During the production of red wine, moderate uptake of oxygen in the post-fermentative phase helps the stabilization of colour and the decrease of astringent tannins. However, the influence of oxygen uptake during the fermentative phase in must has not been completely investigated. In this study we evaluated the effect of controlled oxygen supply during fermentation-maceration of Corvina grapes on colour characteristics, tannins, volatile compounds, acetaldehyde production and oxidative stability of the finished wine. RESULTS Oxygen supply during fermentation improved the formations of stable pigments of Corvina wines due to the higher production of acetaldehyde. However, in wines treated with oxygen a lower production of fruity esters by yeasts was observed. Wines obtained from higher oxygen exposure during fermentation-maceration showed reduced ability to react with oxygen during storage. CONCLUSIONS Fermentative and post-fermentative oxygenation should be considered as a technological approach for modifying colour composition and stability, as well as oxidative behaviour of wine during aging. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Luigi Picariello
- Department of Agricultural Sciences, Division of Grape and Wine Sciences, University of Naples Federico II, Avellino, Italy
- Department of Biotechnology, University of Verona, S. Pietro in Cariano, Italy
| | - Davide Slaghenaufi
- Department of Biotechnology, University of Verona, S. Pietro in Cariano, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, S. Pietro in Cariano, Italy
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82
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The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:7902974. [PMID: 32309422 PMCID: PMC7142352 DOI: 10.1155/2020/7902974] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 02/24/2020] [Accepted: 03/10/2020] [Indexed: 12/25/2022]
Abstract
The purpose of this review was to collect and systematize information on the role and importance of oxygen in winemaking. Both the positive and negative effects of oxygen are presented and discussed throughout the text. The review characterizes the subsequent stages of the wine production process, during which oxygen comes into contact with fruits, must, and finally wine. The impact of oxygen on the growth and metabolism of yeast, on the activity of enzymes, and on the final quality of wine was presented. The discussion of the effect of oxygen presence on the taste, aroma, colour, and stability contains a detailed description of changes of volatile compounds, polyphenols, and other important components of wine that take place in the presence of oxygen in both white and red wines. New techniques based on the use of oxygen to obtain the desired sensory characteristics of wine were also presented.
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83
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Abstract
Copper is one of the most frequently occurring heavy metals in must and wine. It is introduced by pesticides, brass fittings, and as copper sulphate for treatment of reductive off-flavors. At higher concentrations, copper has harmful effects on the wine. It contributes to the oxidation of wine ingredients, browning reactions, cloudiness, inhibition of microorganisms, and wine fermentation. Last but not least, there is also a danger to the consumer. At present, some physicochemical methods exist to reduce the copper content in must and wine, but they all have their shortcomings. A possible solution is the biosorption of metals by yeasts or lactobacilli. Copper can also reach must and wine in the form of copper-containing phenol oxidases (grape tyrosinase, Botrytis cinerea laccases). Similar to free copper, they oxidize phenolic wine compounds, and thus lead to considerable changes in color and nutritional value, making the product ultimately unsaleable. All measurements for enzyme inactivation such as heat treatment, and addition of sulphites or bentonite are either problematic or not effective enough. The application of oenological tannins could offer a way out but needs further research.
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84
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Shih MK, Lai YH, Lin CM, Chen YW, Hou ZT, Hou CY. A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1742735] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC
| | - Yu-Heng Lai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Yu-Wei Chen
- Department of Medicine, Chang Gung University, Taoyuan, Taiwan, ROC
| | - Zheng-Ting Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
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85
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Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine. Food Chem 2020; 308:125665. [PMID: 31655473 DOI: 10.1016/j.foodchem.2019.125665] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 10/06/2019] [Accepted: 10/06/2019] [Indexed: 11/21/2022]
Abstract
The effects of different dissolved oxygen concentrations (DOC) on the browning degree, amino acids, total phenols, reducing sugars, polyphenoloxidase (PPO), peroxidase (POD), phenylalanine ammonia-lyase (PAL) of pear wine, and the relationship between various quality indicators and browning degree were investigated. Dynamic model fitting analysis of the changes of physiochemical indicators of pear wine in the storage process were performed. The importance of the physiochemical indicators effect on the browning of pear wine during the storage process was analyzed by OPLS (orthogonal partial least squares discriminant analysis), and the effect of dissolved oxygen on the browning of pear wine was systematically revealed. The results showed that dissolved oxygen, total phenols and amino acids had the greatest influence on the browning degree of pear wine. It provided a theoretical basis for revealing the browning mechanism and inhibiting the browning of pear wine.
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86
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Romanini E, McRae JM, Colangelo D, Lambri M. First trials to assess the feasibility of grape seed powder (GSP) as a novel and sustainable bentonite alternative. Food Chem 2020; 305:125484. [DOI: 10.1016/j.foodchem.2019.125484] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 09/03/2019] [Accepted: 09/04/2019] [Indexed: 10/26/2022]
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87
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Pati S, Crupi P, Savastano ML, Benucci I, Esti M. Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:775-784. [PMID: 31605378 DOI: 10.1002/jsfa.10084] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 10/07/2019] [Accepted: 10/08/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Bottle storage can affect color, aroma and phenolic composition of white wine. Very little information is reported about the bottle evolution during storage of white wines without added sulfites and/or using other antioxidants. This work is aimed at studying the evolution of the main enological parameters, phenolic and volatile profiles of a white wine without added sulfites, during 15 months of storage in bottle at different light and temperature conditions, compared with a control stored with sulfur dioxide. Dark storage at 12 °C (D12-S, D12-NS) and 30 °C (D30-S, D30-NS) were compared to investigate the temperature effect, meanwhile uncontrolled temperature and light condition (UTL-S, UTL-NS) simulated improper storage conditions. RESULTS Volatile acidity, absorbance at 420 nm and total phenols were higher in UTL-NS and D30-NS wines. The trans forms of hydroxycinnamic esters decreased, whereas, the cis forms, as well as caffeic acid derivatives, significantly increased in samples without added sulfites. The storage without sulfites also accelerated the hydrolysis of acetate esters. However, it did not affect most of the ethyl esters whose content remained almost the same between sulfite added (S) and no sulfite added (NS) wines. CONCLUSION The presence of sulfites in the bottle helped to preserve the volatile compounds of young wines; however, even more important seemed to be the optimal storage (dark and low temperature), as unsuitable conditions favored aroma degradation of bottled wine, regardless of sulfite protective action. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Sandra Pati
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Pasquale Crupi
- CREA-VE, Council for Agricultural Research and Economics - Research Center for Viticulture and Enology, Via Casamassima, Italy
| | - Maria L Savastano
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Ilaria Benucci
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Viterbo, Italy
| | - Marco Esti
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Viterbo, Italy
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88
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Hou CY, Hou ZT, Lin CM, Shih MK, Chen YW, Lai YH. Adding α-pinene as a novel application for sulfur dioxide-free in red wine. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1716798] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Zheng-Ting Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC
| | - Yu-Wei Chen
- Department of Medicine, Chang Gung University, Taoyuan, Taiwan, ROC
| | - Yu-Heng Lai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
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89
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Marquillas CB, Procaccini R, Malmagro MV, Sánchez-Martín MJ. Breaking the rules: tooth whitening by means of a reducing agent. Clin Oral Investig 2019; 24:2773-2779. [PMID: 31748981 DOI: 10.1007/s00784-019-03140-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 10/30/2019] [Indexed: 10/25/2022]
Abstract
OBJECTIVES It is widely accepted that current tooth whitening treatment effect is based on the oxidizing action of peroxides, even if the mechanism of action remains still unclear. Treatments are claimed to be safe, but several secondary effects have been described, since long application times and high concentrations are needed. A faster whitening ingredient which permits the use of lower concentrations and shorter application times could potentially overcome this problem. In this work, a different approach based on a reducing agent, sodium metabisulfite (MBS), is explored. MATERIALS AND METHODS The reaction between tannic acid (TA) with carbamide peroxide (CP), MBS, and potassium persulfate (PS), as an oxidizing agent, was monitored for 48 hours by measuring its absorbance, comparing their different whitening effects. The reduction process between TA and MBS was confirmed by cyclic voltammetry. An in vitro test was used to observe if MBS whitens also stained teeth. RESULTS It is shown that MBS bleaching effect is faster and higher than CP's effect over time. PS produced a darkening effect after the 3rd hour because of the strong absorbance of the oxidation metabolite. Cyclic voltammetry showed a progressive increase in the intensity of the TA anodic peak when MBS was present, demonstrating that a reduction is taking place. In vitro, MBS showed a faster whitening performance than CP, using lower concentrations. CONCLUSIONS Using a TA solution as a staining model, it was possible to show that MBS has a visible bleaching effect through a reduction reaction, faster than CP, both in solution and in vitro. Low concentrations of MBS are effective in whitening. CLINICAL SIGNIFICANCE This work shows MBS as a promising candidate to develop novel whitening treatments, which is acting by reducing mechanism instead of oxidation.
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Affiliation(s)
- Clara Babot Marquillas
- GTS Research Group, Department of Chemistry, Faculty of Science, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain
| | - Raúl Procaccini
- División Electroquímica Aplicada, Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA-CONICET-UNMdP), 10850 Av. Colón, Mar del Plata, Argentina
| | - Manuel Valiente Malmagro
- GTS Research Group, Department of Chemistry, Faculty of Science, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain
| | - Maria-Jesús Sánchez-Martín
- GTS Research Group, Department of Chemistry, Faculty of Science, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain.
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90
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Sartor S, Burin VM, Ferreira-Lima NE, Caliari V, Bordignon-Luiz MT. Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological Aging. J Food Sci 2019; 84:3546-3554. [PMID: 31710090 DOI: 10.1111/1750-3841.14849] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2019] [Revised: 08/30/2019] [Accepted: 09/28/2019] [Indexed: 11/29/2022]
Abstract
Sparkling wines were elaborated with the nontraditional varieties Villenave, Niagara, Manzoni, and Goethe, and monitored in relation to the changes in phenolic composition, browning index, and glutathione content during 18 months of biological aging (sur lies). Important changes in the phenolic profile, browning index, and glutathione content were observed in the sparkling wines during the over-lees aging period. The major phenolic compound in the sparkling wines was tyrosol, followed by caffeic, trans-caftaric, and gallic acids, catechin and epicatechin. The biological aging led to an increase in the individual phenolic compounds, especially caffeic, gallic, and ellagic acids, and an increase in the browning index was also observed during the aging period. Caffeic acid was significantly correlated with browning and aging period in all sparkling wines, which indicates that this compound can be useful as a quality marker to monitoring the biological aging profile of white sparkling wines. The results obtained indicate that the aging period (sur lie) had an important influence on the changes in the unique phenolic profile of the sparkling wines elaborated with nontraditional varieties. PRACTICAL APPLICATION: In sparkling wines production, the secondary fermentation occurring in the sealed bottle during the vinification contributes greatly to their quality and sensory complexity. The Vitis labrusca and hybrid grapes varieties represent most of the grapes cultivated in Brazil being employed in the elaboration of juices and wines. These varieties present a great oenological potential and have not been explored yet regarding to the production of white sparkling wines. The use of these nontraditional grape varieties cultivated in South Brazil may be a viable alternative in the production of white sparkling wines with biological aging potential and particular bioactive properties.
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Affiliation(s)
- Saionara Sartor
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, Florianópolis, Santa Catarina, 88034-001, Brazil
| | - Vívian Maria Burin
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, Florianópolis, Santa Catarina, 88034-001, Brazil
| | - Nayla E Ferreira-Lima
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, Florianópolis, Santa Catarina, 88034-001, Brazil
| | - Vinícius Caliari
- Agricultural Research and Rural Extension Company of Santa Catarina, João Zardo Rd. 1660, Videira, Santa Catarina, 89560-000, Brazil
| | - Marilde T Bordignon-Luiz
- Dept. of Food Science and Technology, Federal Univ. of Santa Catarina, Admar Gonzaga Rd. 1346, Florianópolis, Santa Catarina, 88034-001, Brazil
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91
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Cisilotto B, Rossato SB, Ficagna E, Wetzstein LC, Gava A, Mion Gugel G, Longaray Delamare AP, Echeverrigaray S. The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2019. [DOI: 10.1051/ctv/20193402091] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Ion exchange resins are polymers with high physical and chemical stability, which, upon activation, acquire positive charge (H+) ions which interchange with existing cations during musts or wines treatment. The chemical composition of the grape must, and wines are highly affected by said modifications. This study aimed to evaluate the impact of the cationic resin treatments on the physicochemical and organoleptic characteristics of base white wines for sparkling wine production. Thus for, Chardonnay must was exposed to a cation exchange resin specific for oenological usage, and fermented to obtain wines. Resulting wines included an untreated control sample with pH 3.15 and treated samples with pH 3.08, 3.02 and 2.97. Physicochemical and volatile compounds analyses as well as quantitative sensory evaluations were conducted. The results showed that, on the scenarios tested, treatments with cationic resins before fermentation resulted in wine with higher oxidative stability, with significative variation on the concentration of several volatile compounds that influenced organoleptic perceptions.
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92
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Li Y, McLarin MA, Middleditch MJ, Morrow SJ, Kilmartin PA, Leung IK. An approach to recombinantly produce mature grape polyphenol oxidase. Biochimie 2019; 165:40-47. [DOI: 10.1016/j.biochi.2019.07.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Accepted: 07/04/2019] [Indexed: 01/30/2023]
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93
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Effect of Wine Matrix Composition on the Quantification of Volatile Sulfur Compounds by Headspace Solid-Phase Microextraction-Gas Chromatography-Pulsed Flame Photometric Detection. Molecules 2019; 24:molecules24183320. [PMID: 31547318 PMCID: PMC6766918 DOI: 10.3390/molecules24183320] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 09/06/2019] [Accepted: 09/11/2019] [Indexed: 11/17/2022] Open
Abstract
The analysis of volatile sulfur compounds using headspace solid-phase microextraction (HS-SPME) is heavily influenced by matrix effects. The effects of a wine matrix, both non-volatile and volatile components (other than ethanol) were studied on the analysis of several common sulfur volatiles found in wine, including hydrogen sulfide (H2S), methanethiol (MeSH), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diethyl disulfide (DEDS), methyl thioacetate (MeSOAc), and ethyl thioacetate (EtSOAc). Varying levels of devolatilized wine and common wine volatiles (acids, esters, alcohols) were added to synthetic wine samples to act as matrices. Sulfur standards were added and analyzed using gas chromatography with pulsed-flame photometric detection (GC-PFPD). Five internal standards were used to find best representatives of each compound despite matrix effects. Sensitivity remained stable with the addition of devolatilized wine, while addition of volatile components decreased sensitivity. DMS was found to be best measured against EMS; DMDS and the thioacetates were best measured against DES; H2S, MeSH, DEDS, and DMTS were best measured against DIDS. The method was used to quantitate the volatile sulfur compounds in 21 wines with various ethanol contents and volatile profiles.
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94
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Wiktor A, Mandal R, Pratap Singh A. Pulsed Light treatment below a Critical Fluence (3.82 J/cm 2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution. Foods 2019; 8:E380. [PMID: 31480632 PMCID: PMC6770825 DOI: 10.3390/foods8090380] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 08/28/2019] [Accepted: 08/30/2019] [Indexed: 12/29/2022] Open
Abstract
Pulsed light (PL) is one of the most promising non-thermal technologies used in food preservation and processing. Its application results in reduction of microbial load as well as influences the quality of food. The data about the impact of PL on bioactive compounds is ambiguous, therefore the aim of this study was to analyze the effect of PL treatment of a gallic acid aqueous solution-as a model system of phenolic abundant liquid food matrices. The effect of PL treatment was evaluated based on colour, phenolic content concentration and antioxidant activity measured by DPPH assay using a design of experiments approach. The PL fluence (which is the cumulative energy input) was varied by varying the pulse frequency and time. Using Response Surface Methodology, prediction models were developed for the effect of fluence on gallic acid properties. It was demonstrated that PL can modify the optical properties of gallic acid and cause reactions and degradation of gallic acid. However, application of PL did not significantly alter the overall quality of the model gallic acid solution at low fluence levels. Cluster analysis revealed that below 3.82 J/cm2, changes in gallic acid were minimal, and this fluence level could be used as the critical level for food process design aiming to minimize nutrient loss.
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Affiliation(s)
- Artur Wiktor
- Food, Nutrition and Health, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1Z4, Canada
- Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Ronit Mandal
- Food, Nutrition and Health, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1Z4, Canada
| | - Anubhav Pratap Singh
- Food, Nutrition and Health, University of British Columbia, 2205, East Mall, Vancouver, BC V6T 1Z4, Canada.
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95
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Abstract
The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation. By combining sensory evaluation, chemical and metabolomics analyses of the wine, and investigating oxygen transfer through the bottleneck/stopper, this work elucidates the importance of the glass/cork interface. It shows unambiguously that the transfer of oxygen at the interface between the cork stopper and the glass bottleneck must be considered a potentially significant contributor to oxidation state during the bottle aging, leading to a notable modification of a wine’s chemical signature.
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96
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Milat AM, Boban M, Teissedre PL, Šešelja-Perišin A, Jurić D, Skroza D, Generalić-Mekinić I, Ljubenkov I, Volarević J, Rasines-Perea Z, Jourdes M, Mudnić I. Effects of oxidation and browning of macerated white wine on its antioxidant and direct vasodilatory activity. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.05.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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97
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Khan MR, Chinsirikul W, Sane A, Chonhenchob V. Combined effects of natural substances and modified atmosphere packaging on reducing enzymatic browning and postharvest decay of longan fruit. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14293] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammad Rafiullah Khan
- Department of Packaging and Materials Technology Kasetsart University Bangkok 10900 Thailand
- Postharvest Technology Innovation Center Commission on Higher Education Bangkok 10400 Thailand
| | - Wannee Chinsirikul
- National Nanotechnology Center National Science and Technology Development Agency Pathum Thani 12120 Thailand
| | - Amporn Sane
- Department of Packaging and Materials Technology Kasetsart University Bangkok 10900 Thailand
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology Kasetsart University Bangkok 10900 Thailand
- Postharvest Technology Innovation Center Commission on Higher Education Bangkok 10400 Thailand
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98
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Gil M, Louazil P, Iturmendi N, Moine V, Cheynier V, Saucier C. Effect of polyvinylpolypyrrolidone treatment on rosés wines during fermentation: Impact on color, polyphenols and thiol aromas. Food Chem 2019; 295:493-498. [PMID: 31174786 DOI: 10.1016/j.foodchem.2019.05.125] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 05/15/2019] [Accepted: 05/17/2019] [Indexed: 10/26/2022]
Abstract
Fining treatment with polyvinylpolypyrrolidone (PVPP) is often used during winemaking of rosé wines. It can modulate the intensity and hue of their pink color and prevent some organoleptic degradations. In this paper, the effect of PVPP treatments on rosé wine during fermentation was investigated by measuring color, polyphenol content and thiol aromas. As expected, colorimetry results showed a decrease in color, indicating some adsorption of anthocyanins and other pigments. This was confirmed by UPLC-ESI-MS/MS analyses. Specific adsorption of certain families of polyphenols was evidenced. Flavonols, flavanols and anthocyanins, especially coumaroylated anthocyanins were preferentially adsorbed by PVPP. The thiol content (3-sulfanylhexyl acetate (3SHA) and 3-sulfanylhexan-1-ol (3SH)) was usually higher after PVPP treatments, in a dose dependent manner. A possible explanation is that the partial adsorption of some polyphenols at an early stage of fermentation would later limit the amount of quinone compounds able to trap thiol aromas.
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Affiliation(s)
- Mélodie Gil
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | | | | | - Virginie Moine
- Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
| | | | - Cédric Saucier
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France.
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99
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SUN X, LIU L, MA T, YU J, HUANG W, FANG Y, ZHAN J. Effect of high Cu2+ stress on fermentation performance and copper biosorption of Saccharomyces cerevisiae during wine fermentation. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/1678-457x.24217] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Xiangyu SUN
- China Agricultural University, China; Northwest Agricultural and Forestry University, China; Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, China
| | | | - Tingting MA
- China Agricultural University, China; Northwest Agricultural and Forestry University, China
| | - Jing YU
- China Agricultural University, China
| | | | - Yulin FANG
- China Agricultural University, China; Northwest Agricultural and Forestry University, China
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100
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Lisanti MT, Blaiotta G, Nioi C, Moio L. Alternative Methods to SO 2 for Microbiological Stabilization of Wine. Compr Rev Food Sci Food Saf 2019; 18:455-479. [PMID: 33336947 DOI: 10.1111/1541-4337.12422] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 12/10/2018] [Accepted: 12/11/2018] [Indexed: 01/15/2023]
Abstract
The use of sulfur dioxide (SO2 ) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO2 in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO2 concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO2. In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO2 in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO2 . This review article gives a comprehensive overview of the current state-of-the-art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO2 in wine, as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO2 in winemaking are presented and discussed. Even though many of the alternatives to SO2 showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO2 (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO2 in low-sulfite winemaking, rather than being seen as its substitutes.
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Affiliation(s)
- Maria Tiziana Lisanti
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
| | - Giuseppe Blaiotta
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
| | - Claudia Nioi
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Inst. des Sciences de la Vigne et du Vin CS 50008 - 210, chemin de Leysotte - 33882 - Villenave d'Ornon cedex -France
| | - Luigi Moio
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
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