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Noviello M, Paradiso VM, Natrella G, Gambacorta G, Faccia M, Caponio F. Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine. ULTRASONICS SONOCHEMISTRY 2024; 104:106826. [PMID: 38422810 PMCID: PMC10909903 DOI: 10.1016/j.ultsonch.2024.106826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/02/2024] [Accepted: 02/21/2024] [Indexed: 03/02/2024]
Abstract
Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have been developed, such as the use of wood chips and ultrasound treatment. The present paper reports the results of an investigation performed on wine (cv. Primitivo). Three treatments were investigated: a) control wine untreated; b) wine with toasted vine-shoot chips (10 g/L); c) wine with toasted vine-shoot chips (10 g/L) and treated by ultrasound. Wines were analysed after 7, 14, 21, and 28 days. The application of ultrasound combined with vine-shoot chips promoted tannin evolution, thereby accelerating the ageing process of wine. The chips addition decreased the total anthocyanins content and increased the stilbenes (trans-resveratrol and trans-piceid) and wood-related aromas (i.e., furfural, 5-methylfurfural) concentration. Finally, wines added with chips were richer in woody, vanilla, oak, and chocolate notes and more preferred by the tasters.
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Affiliation(s)
- Mirella Noviello
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Vito Michele Paradiso
- Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6, Lecce-Monteroni, I-73100 Lecce, Italy.
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
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Fortes JP, Franco FW, Baranzelli J, Ugalde GA, Ballus CA, Rodrigues E, Mazutti MA, Somacal S, Sautter CK. Enhancement of the Functional Properties of Mead Aged with Oak ( Quercus) Chips at Different Toasting Levels. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010056. [PMID: 36615250 PMCID: PMC9822390 DOI: 10.3390/molecules28010056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/07/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022]
Abstract
Consumers increasingly prefer and seek functional beverages, which, given their characteristics, provide important bioactive compounds that help prevent and treat chronic diseases. Mead is a traditional fermented alcoholic beverage made from honey solution. The aging process of mead with oak chips is innovative and bestows functional characteristics to this beverage. Thus, in this study, we sought to develop and characterize a novel functional beverage by combining the health benefits of honey with the traditional aging process of alcoholic beverages in wood. Phenolic compounds, flavonoids, and antioxidant capacity were analyzed in mead using oak chips at different toasting levels and aged for 360 days. LC-ESI-QTOF-MS/MS was used to analyze the chemical profile of different meads. Over time, the aging process with oak chips showed a higher total phenolic and flavonoid content and antioxidant capacity. Eighteen compounds belonging to the classes of organic acids, phenolic acids, flavonoids, and tannins were identified in meads after 360 days. Our findings revealed that the addition of oak chips during aging contributed to p-coumaric, ellagic, abscisic, and chlorogenic acids, and naringenin, vanillin, and tiliroside significantly impacted the functional quality of mead.
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Affiliation(s)
- Juciane Prois Fortes
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
- Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
| | - Fernanda Wouters Franco
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
- Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
| | - Julia Baranzelli
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
- Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
| | - Gustavo Andrade Ugalde
- Graduate Program on Pharmaceutical Sciences, Center of Health Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
| | - Cristiano Augusto Ballus
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
| | - Eliseu Rodrigues
- Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre, RS 91501-970, Brazil
| | - Márcio Antônio Mazutti
- Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
| | - Sabrina Somacal
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
- Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
- Correspondence:
| | - Claudia Kaehler Sautter
- Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
- Integrated Centre for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS 97105-900, Brazil
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3
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Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review. BEVERAGES 2022. [DOI: 10.3390/beverages8040065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aging process contributes to the sensory evolution of alcoholic beverages, producing changes in the color and flavor of the final product. Traditionally, aging has occurred by storing beverages in wooden barrels for several months or years. To meet the demand for aged beverages, there is a need for large storage areas, a large number of wooden barrels, and, consequently, large volumes of stored product. Evaporation losses can also occur. In addition to the reactions of the beverage itself, there is also a transfer of wood compounds to the drink, which is later modified by successive oxidation reactions. This study addresses the alternative methods for accelerating the aging stage of beverages. These include the use of wood fragments, ultrasound, micro-oxygenation, pulsed electric field, high hydrostatic pressure, and microwave and gamma irradiation. These methods can be applied to optimize the process of extracting wood compounds, promote free radical formation, reduce oxidation reaction time, and accelerate yeast autolysis time. This study provides examples of some of the aforementioned methods. These technologies add value to the aging process, since they contribute to the reduction of production costs and, consequently, can increase commercial competitiveness.
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Wu Z, Li X, Zeng Y, Cai D, Teng Z, Wu Q, Sun J, Bai W. Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound. Foods 2022; 11:foods11162435. [PMID: 36010435 PMCID: PMC9407089 DOI: 10.3390/foods11162435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/23/2022] [Accepted: 08/11/2022] [Indexed: 11/30/2022] Open
Abstract
Anthocyanins contribute to the attractive color of fruit wine, and their excessive degradation is deleterious to quality, especially for wine with an inherently low anthocyanin content, such as Sanhua plum wine. Ultrasonic treatment is well recognized for wine color maintenance. In the present study, fresh Sanhua plum wine was ultrasonic-treated and aged in barrels for three months. Our results demonstrate that ultrasonic treatment at 28 and 40 kHz improves color performance, as expressed by an increase in a*, b*, and C* values and color intensity, which is highly related to copigmentation. This successful conservation was attributed to the inactivation of polyphenol oxidase and the corresponding reduction in anthocyanin degradation. Finally, the increased antioxidative ability was verified due to the hydrogen donating ability of the surviving anthocyanins. This study indicates the reliability of ultrasonic treatment for providing superior colorfastness during Sanhua plum wine aging, which is also of great potential in processing different fruit wines.
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Affiliation(s)
- Zhiqian Wu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Yingyu Zeng
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Dongbao Cai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Zhaojun Teng
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Qixia Wu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
- Correspondence: ; Tel.: +86-138-2228-3521 or +86-20-8522630
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Ahn D, Kim J, Nam G, Zhao X, Kwon J, Hwang JY, Kim JK, Yoon SY, Chung SJ. Ethyl Gallate Dual-Targeting PTPN6 and PPARγ Shows Anti-Diabetic and Anti-Obese Effects. Int J Mol Sci 2022; 23:ijms23095020. [PMID: 35563411 PMCID: PMC9105384 DOI: 10.3390/ijms23095020] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 04/28/2022] [Accepted: 04/29/2022] [Indexed: 02/04/2023] Open
Abstract
The emergence of the high correlation between type 2 diabetes and obesity with complicated conditions has led to the coinage of the term “diabesity”. AMP-activated protein kinase (AMPK) activators and peroxisome proliferator-activated receptor (PPARγ) antagonists have shown therapeutic activity for diabesity, respectively. Hence, the discovery of compounds that activate AMPK as well as antagonize PPARγ may lead to the discovery of novel therapeutic agents for diabesity. In this study, the knockdown of PTPN6 activated AMPK and suppressed adipogenesis in 3T3-L1 cells. By screening a library of 1033 natural products against PTPN6, we found ethyl gallate to be the most selective inhibitor of PTPN6 (Ki = 3.4 μM). Subsequent assay identified ethyl gallate as the best PPARγ antagonist (IC50 = 5.4 μM) among the hit compounds inhibiting PTPN6. Ethyl gallate upregulated glucose uptake and downregulated adipogenesis in 3T3-L1 cells as anticipated. These results strongly suggest that ethyl gallate, which targets both PTPN6 and PPARγ, is a potent therapeutic candidate to combat diabesity.
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Affiliation(s)
- Dohee Ahn
- School of Pharmacy, Sungkyunkwan University, Suwon 16419, Korea; (D.A.); (J.K.); (G.N.); (X.Z.); (J.Y.H.); (J.K.K.)
| | - Jinsoo Kim
- School of Pharmacy, Sungkyunkwan University, Suwon 16419, Korea; (D.A.); (J.K.); (G.N.); (X.Z.); (J.Y.H.); (J.K.K.)
| | - Gibeom Nam
- School of Pharmacy, Sungkyunkwan University, Suwon 16419, Korea; (D.A.); (J.K.); (G.N.); (X.Z.); (J.Y.H.); (J.K.K.)
| | - Xiaodi Zhao
- School of Pharmacy, Sungkyunkwan University, Suwon 16419, Korea; (D.A.); (J.K.); (G.N.); (X.Z.); (J.Y.H.); (J.K.K.)
| | - Jihee Kwon
- Department of Biopharmaceutical Convergence, Sungkyunkwan University, Suwon 16419, Korea;
| | - Ji Young Hwang
- School of Pharmacy, Sungkyunkwan University, Suwon 16419, Korea; (D.A.); (J.K.); (G.N.); (X.Z.); (J.Y.H.); (J.K.K.)
| | - Jae Kwan Kim
- School of Pharmacy, Sungkyunkwan University, Suwon 16419, Korea; (D.A.); (J.K.); (G.N.); (X.Z.); (J.Y.H.); (J.K.K.)
| | - Sun-Young Yoon
- Department of Cosmetic Science, Kwangju Women’s University, Gwangju 62396, Korea;
| | - Sang J. Chung
- School of Pharmacy, Sungkyunkwan University, Suwon 16419, Korea; (D.A.); (J.K.); (G.N.); (X.Z.); (J.Y.H.); (J.K.K.)
- Department of Biopharmaceutical Convergence, Sungkyunkwan University, Suwon 16419, Korea;
- Correspondence: ; Tel.: +82-31-290-7703
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The Application of Wood Species in Enology: Chemical Wood Composition and Effect on Wine Quality. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12063179] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Aging wine is a usual practice in winemaking, as the wine quality improves due to the compounds extracted from wood barrels or chips, cubes, blocks, or staves used. The wood species used are traditionally oak, namely from Quercus petraea, Q. alba, or Q. robur species. In the last years, the increasing request for oak wood has caused a significant increase in environmental and production costs. Therefore, heartwood from several alternative species has been considered a potential wood source for winemaking and aging. Thus, the main purpose of this review is the application of these alternative wood species on wine production and to discuss the advantages and disadvantages of its use compared with the traditional wood species, namely oak wood. In addition, a brief chemical characterization of several wood species with possible application in enology is also discussed in this review.
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7
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Determination of the age of dry red wine by multivariate techniques using color parameters and pigments. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108253] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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8
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Costa M, Miglior N, Correia AC, Ricardo-da-Silva JM, Jordão AM. Storage of a Touriga Nacional red wine in contact with Juglans regia L. and Quercus petraea L. wood chip species: comparative influence on phenolic and sensory characteristics. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03854-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines. BEVERAGES 2021. [DOI: 10.3390/beverages7030051] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wines from Mendoza (Argentina) and evaluates their chemical and sensory impact. Toasted (CHT) and untoasted (CHWT) vine-shoot chips obtained from a Bonarda vineyard were added in Malbec and Bonarda grapes during winemaking (Experiment A): C, control; CHWT, 12 g/L; CHT, 12 g/L. Furthermore, the same treatments were applied during aging (1M, 30 days; 2M, 60 days; 4M, 120 days) to the finished wines under controlled conditions (Experiment B). The impact of vine-shoot chips during winemaking was different between varieties. For Malbec alone, CHT caused a significant decrease in tannins, anthocyanins, and polymeric pigments, and a modification of wine color. During aging, CHWT and CHT had an impact mainly at the sensory level, increasing the wine’s complexity in terms of aromatic attributes and mouthfeel. In conclusion, the proposed technology could be a simple and economical tool for red wine production of high chemical and organoleptic quality.
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Abstract
Cell immobilization is a process augmentation technique aimed at improving microbial survival and activity under stressful conditions. It offers the opportunity to reuse the immobilized cells for several fermentation cycles. The present study investigated the use of recycled cells entrapped in calcium-alginate beads and cells adsorbed on corncobs (CC) and oakwood chips (OWC) in subsequent fermentation cycles for balsamic-styled vinegar (BSV) production. Sugars, pH, alcohol and total acidity were monitored during fermentation. Microbial activity and product formation declined when immobilized cells were reused for the second cycle for CC and OWC fermentations. Recycled cells entrapped in Ca-alginate beads completed the second cycle of fermentations, albeit at reduced acetification rates compared to the first cycle. Scanning electron microscope (SEM) imaging results further showed a substantial the structural integrity loss for Ca-alginate beads after the first cycle, and with minor changes in the structural integrity of CC. The OWC displayed a similar morphological structure before and after the first cycle. The sensory results showed that BSV produced using immobilized cells with Ca-alginate beads and CC was palatable, while those produced using OWC had negative attributes. Ca-alginate beads offered better protection for the fermentation consortium for culture reusability in BSV fermentations.
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11
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Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution. Processes (Basel) 2020. [DOI: 10.3390/pr8101250] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The micro-oxygenation (MOX) of aged wine in contact with pieces of wood is a technique widely used for aging wines as an alternative to barrels. The available range of passive MOX systems is very wide and offers a behavior closer to that of barrels because it uses materials with a similar permeability to oxygen. The aim of this work has been to age the same red wine for 6 months using the main passive MOX systems and compare them with the classic MOX in stainless steel tanks and with barrels as a reference, in order to evaluate phenolic composition and establish its influence. The quantity and the way in which oxygen is incorporated into wine have been found to determine its evolution and final properties. Wine from barrels could be distinguished throughout the aging period since a better level of individualized anthocyanins was maintained, whereas stainless steel + MOX and PMDS (polydimethylsiloxane) wines presented more bluish hues.
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12
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Kioroglou D, Mas A, Portillo MC. Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines. Foods 2020; 9:foods9101381. [PMID: 33003509 PMCID: PMC7600871 DOI: 10.3390/foods9101381] [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: 08/26/2020] [Revised: 09/19/2020] [Accepted: 09/27/2020] [Indexed: 01/01/2023] Open
Abstract
Wine origin and ageing are two factors related to wine quality which in turn is associated to wine metabolome. Currently, new metabolomic techniques and proper statistics procedures allow accurate profiling of wine metabolome. Thus, the main goal was to evaluate different metabolomic methodologies on their ability to provide patterns on the wine metabolome based on selected factors, such as ageing of barrel-aged wine (factor time), prior usage of the barrels (factor barrel-type), and differences between wine ageing in barrels or glass bottles (factor bottled-wine). In the current study, we implement NMR, targeted and untargeted GC-MS and LC-MS metabolomic analytical techniques so as to gain insights into the volatile and nonvolatile wine metabolome composition of red wines from two cellars located in the only two Spanish Qualified Appellations of Origin; DOQ Priorat and DOCa Rioja regions. Overall, 95 differentially significant metabolites were identified facilitating the evaluation of the analytical methodologies performance and finding common trends of those metabolites depending on the considered factor. The results did not favor NMR as an effective technique on the current dataset whereas suggested LC-MS as an adequate technique for revealing differences based on the factor time, targeted GC-MS on the factor barrel-type, and untargeted GC-MS on the factor bottled-wine. Thus, a combination of different metabolomic techniques is necessary for a complete overview of the metabolome changes. These results ease the selection of the correct methodology depending on the specific factor investigated.
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Application of Functional Data Analysis and FTIR-ATR Spectroscopy to Discriminate Wine Spirits Ageing Technologies. MATHEMATICS 2020. [DOI: 10.3390/math8060896] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Fourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to differentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barrels versus alternative using micro-oxygenation and wood staves applied in 1000 L stainless steel tanks), the wood species used (chestnut and oak), and the ageing time (6, 12, and 18 months). For this purpose, several features of the wine spirits were examined: chromatic characteristics resulting from the CIELab method, total phenolic index, concentrations of furfural, ellagic acid, vanillin, and coniferaldehyde, and total content of low molecular weight phenolic compounds determined by HPLC. FDA applied to spectral data highlighted the differentiation between all groups of samples, confirming the differentiation observed with the analytical parameters measured. All samples in the test set were differentiated and correctly assigned to the aged wine spirits by FDA. The FTIR-ATR spectroscopy combined with FDA is a powerful methodology to discriminate wine spirits resulting from different ageing technologies.
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Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile. Molecules 2020; 25:molecules25051236. [PMID: 32182962 PMCID: PMC7179476 DOI: 10.3390/molecules25051236] [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: 02/06/2020] [Revised: 02/26/2020] [Accepted: 03/04/2020] [Indexed: 11/17/2022] Open
Abstract
There is a lack of knowledge about the use of different wood species on rosé wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on rosé wine characteristics. Therefore, phenolic composition and sensory characteristics were monitored during the rosé wines' production. The use of wood chips during alcoholic fermentation induced a significant increase of phenolic content in rosé musts. During rosé wine maturation, the wood chip contact induced significantly higher values of colored anthocyanins, color intensity, and polymeric pigments, and significantly lower values of color hue in the corresponding rosé wines. In terms of sensory profile, a tendency for lower scores of "overall appreciation" were attributed to control rosé wine, while significantly higher scores for "color intensity" descriptor were attributed to all rosé wines matured in contact with wood chips. For the majority of phenolic parameters and individual phenolic compounds quantified, a clear and specific influence of the use of oak and cherry wood chips was not detected, except for (+)-catechin, where the rosé wines produced in contact with cherry chips showed the highest values. This study provides relevant information for winemakers about the impact of the use of wood chips on rosé wine quality.
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Schwarz M, Rodríguez-Dodero MC, Jurado MS, Puertas B, G. Barroso C, Guillén DA. Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method. Foods 2020; 9:foods9030277. [PMID: 32138227 PMCID: PMC7143227 DOI: 10.3390/foods9030277] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2020] [Revised: 02/27/2020] [Accepted: 02/27/2020] [Indexed: 12/03/2022] Open
Abstract
The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airén type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a limitation when achieving a product classified as “protected geographic designation”. For that purpose, it is necessary that the grape used for the wine spirit comes from the area and not from Castile la Mancha, as has happened until now. Due to this fact, it is necessary to search for a possible alternative grape variety which allows the produced brandy to be eligible for a “protected geographic designation”. For that purpose, an accelerated ageing process has been implemented with a method previously optimized to distillates obtained from wines from different varieties of grapes (Airén, Colombard, Corredera, Doradilla, Garrido Fino, Jaén blanco, Moscatel de Alejandría, Palomino Fino, Ugni Blanc, and Zalema) grown in the Jerez Area. They were evaluated, both from the analytical and sensory points of view. The distillates made from Jaén Blanco and Zalema have properties that make them interesting for future development and incorporation into oenological practice.
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Affiliation(s)
- Mónica Schwarz
- Instituto de Investigaciones Vitivinícolas y Agroalimentarias (Wine and Agrifood Research Institute) Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, Pol. Río San Pedro, 11510 Cadiz, Spain; (M.C.R.-D.); (C.G.B.); (D.A.G.)
- “Salus Infirmorum” Faculty of Nursing, University of Cadiz, 11001 Cadiz, Spain
- Correspondence: ; Tel.: +34-9560-16363; Fax: +34-9560-16460
| | - M. Carmen Rodríguez-Dodero
- Instituto de Investigaciones Vitivinícolas y Agroalimentarias (Wine and Agrifood Research Institute) Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, Pol. Río San Pedro, 11510 Cadiz, Spain; (M.C.R.-D.); (C.G.B.); (D.A.G.)
| | - M. Soledad Jurado
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Junta de Andalucía, 11471 Jerez de la Frontera, Spain; (M.S.J.); (B.P.)
| | - Belén Puertas
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Junta de Andalucía, 11471 Jerez de la Frontera, Spain; (M.S.J.); (B.P.)
| | - Carmelo G. Barroso
- Instituto de Investigaciones Vitivinícolas y Agroalimentarias (Wine and Agrifood Research Institute) Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, Pol. Río San Pedro, 11510 Cadiz, Spain; (M.C.R.-D.); (C.G.B.); (D.A.G.)
| | - Dominico A. Guillén
- Instituto de Investigaciones Vitivinícolas y Agroalimentarias (Wine and Agrifood Research Institute) Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, Pol. Río San Pedro, 11510 Cadiz, Spain; (M.C.R.-D.); (C.G.B.); (D.A.G.)
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Gutiérrez-Gamboa G, Liu SY, Pszczólkowski P. Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:465-482. [PMID: 31452209 DOI: 10.1002/jsfa.10003] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2019] [Revised: 08/09/2019] [Accepted: 08/22/2019] [Indexed: 05/11/2023]
Abstract
In contrast with the general trend of producing wine from the most famous grapevine varieties, associated with the French paradigm, such as Cabernet-Sauvignon, Merlot, Pinot Noir, Syrah, Sauvignon Blanc, and Chardonnay, there is a tendency to revalorize and preserve minority or autochthonous grapevine varieties worldwide. The South American wine region, where most of the varieties derived from varieties brought after European colonization, is not exempt from this. This has allowed new wines to be provided with distinctive identities that are markedly different from the current homogeneous wine production. Moreover, varietal homogenization increases vineyard genetic vulnerability in relation to the emergence of grapevine diseases, to which the commonly cultivated varieties are not resistant. This review summarizes the oenological potential of minority or autochthonous grapevine varieties cultivated within the South American wine region, focusing on Argentina, Chile, and Bolivia. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
| | - Shu-Yan Liu
- Universidad de La Rioja/Instituto de Ciencias de la Vid y del Vino (UR, CSIC, GR), Finca La Grajera, ctra. de Burgos km 6, Logroño, Spain
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Martínez-Gil AM, Del Alamo-Sanza M, Nevares I, Sánchez-Gómez R, Gallego L. Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation. Food Res Int 2019; 128:108703. [PMID: 31955781 DOI: 10.1016/j.foodres.2019.108703] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 09/19/2019] [Accepted: 09/21/2019] [Indexed: 10/25/2022]
Abstract
Seasoning and toasting treatments carried out in cooperage influence the chemical composition of the oak, and these treatments affect different oak species in different ways. For this reason, numerous studies have focused on the evaluation of both the oak wood materials and the resulting aged wines in order to optimize the different cooperage processes. Seasoning involves immobilizing the wood for long periods of time, leading to an increase in the price of the final product. When using alternative products instead of barrels, in addition to the seasoning and toasting of the wood, the size of the wood pieces is a determining factor in the characteristics of the final wine. Therefore, the objective of this work was to evaluate the polyphenolic composition of the same red wine aged with different alternative products and a small amount of oxygen for 120 days. Specifically, the effect of 2 types of seasoning and 3 types of toasting of chips and staves made from the wood of Q. pyrenaica Willd. was studied. The results showed that the size of the alternative product was the factor that determines the phenolic composition of the wines over the entire ageing process, independent of the seasoning or toasting method carried out on the wood.
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Affiliation(s)
- Ana M Martínez-Gil
- Department of Analytical Chemistry, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Maria Del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain.
| | - Ignacio Nevares
- Department of Agroforestry Engineering, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Laura Gallego
- Department of Analytical Chemistry, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
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Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production. Foods 2019; 8:foods8080303. [PMID: 31374870 PMCID: PMC6723862 DOI: 10.3390/foods8080303] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 07/19/2019] [Accepted: 07/22/2019] [Indexed: 11/16/2022] Open
Abstract
Optimum fermentor conditions are essential for desired microbial growth and activity in fermentations. In balsamic vinegar fermentation systems, the microorganisms used must endure several stressful conditions including high sugar concentration, low water activity, high osmotic pressure and high acetic acid concentration. Consequently, the present study was aimed at improving the performance of a microbial consortium of non-Saccharomyces yeast and acetic acid bacteria during balsamic-styled vinegar fermentation. Cell immobilization via adsorption on corncobs and oak wood chips in combination with aeration and agitation effects, have never been tested during balsamic-styled vinegar fermentation. Therefore, fermentations were initially conducted under static conditions without aeration with successive fermentations also being subjected to low (0.15 vvm min-1) and high (0.3 vvm min-1) aeration. The results showed improved acetification rates when cells were immobilized on corncobs under static conditions. Low aeration showed better acetification rates (1.45-1.56 g·L·day-1), while only free-floating cells were able to complete fermentations (1.2 g·L·day-1) under high aeration conditions. Overall, cells immobilized on corncobs showed higher acetification rates of 1.56 and 2.7 g·L·day-1 under low aeration and static fermentations, respectively. Oak wood chips were determined to be less efficient adsorbents due to their relatively smooth surface, while the rough surface and porosity of corncobs led to improved adsorption and, therefore, enhanced acetification rates.
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Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood. BEVERAGES 2018. [DOI: 10.3390/beverages4040102] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The use of oak fragments allows wine cellars to reduce costs and the length of wine aging compared to traditional aging in oak barrels in the winery. The main objective of this work was to study the effect of the use of oak fragments on the volatile, phenolic, and organoleptic characteristics of Tempranillo red wines, as a function of the contact time between the wood and the wine. The results showed important changes in the wines’ colorimetric parameters after two months of contact time. Extraction kinetics of volatile compounds from the wood was highest during the first month of contact for chips, variable for staves, and slower and continuous over time for barrels. Wines macerated with fragments showed the best quality in short periods of aging, while barrel-aged wines improved over the time they spent in the barrel. In addition, the results allowed an analytical discrimination between the wines aged with oak fragments and those aged in oak barrels, and between chips and staves, just as at the sensory level with triangular tasting tests. In conclusion, the use of oak fragments is a suitable practice for the production of red wines, which may be an appropriate option for wines destined to be aged for short periods.
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