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Tarko T, Pater A, Januszek M, Duda A, Krankowski F. The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines. Molecules 2024; 29:2972. [PMID: 38998924 PMCID: PMC11243424 DOI: 10.3390/molecules29132972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 06/15/2024] [Accepted: 06/20/2024] [Indexed: 07/14/2024] Open
Abstract
Wood chips contain numerous active compounds that can affect the wine's characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. The aim of this study was to compare the impact of an oak barrel ageing with the effect of the addition of chips made from various types of wood (oak, maple, cherry, apple) and with various degrees of toasting to the apple wines on their antioxidant, oenological and sensory properties. The oenological parameters, the polyphenols content, antioxidant activity and content of volatile odour-active compounds were assessed. It was shown that ageing in the presence of wood chips had a less noticeable effect on the oenological and sensory parameters of the wine than barrel ageing. Moreover, wood chips used did not significantly affect the acidity, alcohol and extract content of apple wines. Wines aged in the presence of oak chips (particularly lightly toasted) exhibited the greatest increase in polyphenols, while the polyphenol content of wines aged in the presence of other chips was not dependent on their toasting degree. The ageing of fruit wines with wood chips influences the volatile profile and the olfactory sensations, which can improve their quality.
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Affiliation(s)
- Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland; (A.P.); (M.J.); (A.D.); (F.K.)
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Brandão E, Jesus M, Guerreiro C, Maricato É, Coimbra MA, Mateus N, de Freitas V, Soares S. Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency. Carbohydr Polym 2024; 323:121378. [PMID: 37940274 DOI: 10.1016/j.carbpol.2023.121378] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 09/08/2023] [Accepted: 09/09/2023] [Indexed: 11/10/2023]
Abstract
Phenolic compounds are responsible for food unpleasant taste properties, including astringency, due to their ability to interact with salivary proteins and oral constituents. Astringency is a crucial attribute for consumer's acceptability. To fulfill the demand for both healthy and tasty food, polysaccharides raise as a good alternative to modulate astringency. In this work, a cell-based quaternary system was developed to evaluate the ability of polysaccharides to reduce the interaction between two classes of hydrolysable tannins - gallotannins (tannic acid) and ellagitannins (punicalagin) - and oral constituents (cells, salivary proteins and mucosal pellicle). So, pectic polysaccharide fractions isolated from grape skins, imidazole soluble polysaccharides (ISP) and carbonate soluble polysaccharides (CSP), as well as a commercial pectin, were tested. Results showed that the polysaccharide's effect depends on the structural features of the molecules involved. CSP fraction and pectin were the most effective, reducing the interactions between both tannins and the oral constituents, mainly in the complete oral model. The highest uronic acid content and the presence of methyl esterified groups could explain their high reduction ability. For tannic acid, the reduction effect increased along with the galloylation degree, while the interaction of β-punicalagin with the oral constituents was practically inhibited at 3.0 mg.mL-1.
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Affiliation(s)
- Elsa Brandão
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Mónica Jesus
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Carlos Guerreiro
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Élia Maricato
- QOPNA and LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal.
| | - Manuel A Coimbra
- QOPNA and LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal.
| | - Nuno Mateus
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Victor de Freitas
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Susana Soares
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
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The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. Molecules 2023; 28:molecules28020620. [PMID: 36677678 PMCID: PMC9866382 DOI: 10.3390/molecules28020620] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. The review discusses the types of wood used in the production of wines, beers, and flavored vodkas. Changes occurring in wood during the process of toasting barrels or wood chips are described. The compounds derived from wood that shape the aroma, taste, and color of alcoholic beverages are presented. Depending on their origin, they were classified into compounds naturally occurring in wood and those formed as a result of the thermal treatment of wood. Next, the influence of the presence of wood on the quality of alcoholic beverages was described, with particular emphasis on wine, beer, whisky, and brandy. The final part of the article presents innovative techniques using wood to impart qualitative features to alcoholic beverages.
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Río Segade S, Škrab D, Pezzuto E, Paissoni MA, Giacosa S, Rolle L. Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review. Crit Rev Food Sci Nutr 2022; 64:334-353. [PMID: 35930430 DOI: 10.1080/10408398.2022.2106181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The perceived aroma is the result of the presence of volatile organic compounds (VOCs) as well as the interaction among them and with the nonvolatile sample matrix. These compounds can derive from grape berries (varietal) and also be formed during winemaking and aging processes. Varietal VOCs are strongly influenced by the grape variety, ripening, and geographical origin. Therefore, they were proposed as markers for wine discrimination. Nevertheless, recent studies highlighted the higher discriminating ability of VOC isomer forms. In this review the potential and importance of VOC isomers for terpenes, C13-norisoprenoids, C6-alcohols, thiols, lactones, and fatty acid esters, as well as isomeric relationships for wine characterization and differentiation have been described to get a full view of possible applications for the wine industry, highlighting potentialities and limitations. VOC isomers can be of paramount relevance to find reliable markers for wine authenticity and fraud prevention, regarding variety and geographical origin. Each isomer form owns a different olfactory threshold, influencing strongly wine sensory characteristics. Certain oenological treatments during winemaking and aging were found to modify the isomeric profile, particularly yeasts, aging, and wood in contact with wine. Nevertheless, this research field has potential and new research advances are expected in this field.
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Affiliation(s)
- Susana Río Segade
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
| | - Domen Škrab
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
| | - Enrico Pezzuto
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
| | | | - Simone Giacosa
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
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Optimization of accelerated solvent extraction of ellagitannins in black raspberry seeds using artificial neural network coupled with genetic algorithm. Food Chem 2022; 396:133712. [PMID: 35863176 DOI: 10.1016/j.foodchem.2022.133712] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 06/27/2022] [Accepted: 07/12/2022] [Indexed: 11/21/2022]
Abstract
This study aimed to identify ellagitannins in black raspberry seeds (BRS) and to optimize accelerated solvent extraction of ellagitannins using an artificial neural network (ANN) coupled with genetic algorithm. Fifteen monomeric and dimeric ellagitannins were identified in BRS. For ANN modeling, extraction time, extraction temperature, and solvent concentration were set as input variables, and total ellagitannin content was set as output variable. The trained ANN had a mean squared error value of 0.0102 and a regression correlation coefficient of 0.9988. The predicted optimal extraction conditions for maximum total ellagitannin content were 63.7% acetone, 4.21 min, and 43.9 °C. The actual total ellagitannin content under the optimal extraction conditions was 13.4 ± 0.0 mg/g dry weight, and the prediction error was 0.75 ± 0.27%. This study is the first attempt to analyze the composition of ellagitannins in BRS and to determine optimal extraction conditions for maximum total ellagitannin content from BRS.
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Gadrat M, Emo C, Lavergne J, Teissèdre PL, Chira K. Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie. Molecules 2022; 27:molecules27082531. [PMID: 35458728 PMCID: PMC9027108 DOI: 10.3390/molecules27082531] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/30/2022] [Accepted: 04/09/2022] [Indexed: 12/05/2022] Open
Abstract
It is well established that C-glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. The contribution of some ellagitannin-derived spirit compounds to eaux-de-vie taste has been demonstrated recently. However, there is a gap in our knowledge of the content, composition, and evolution of C-glucosidic ellagitannins in this matrix. Indeed, the quantification of these compounds and their evolutionary compounds have never before been researched in cognac eaux-de-vie. Thus, the aim of this study was not only to quantify these compounds, but also to study their kinetics and to observe how they are impacted by barrel toasting. For this purpose, barrels representing eight different toasting levels were used to age the same eau-de-vie during the first 18 months. Ellagitannin quantification was carried out by HPLC-Triple quadrupole. The results showed that the evolutionary trend of the eight ellagitannins is the same for all eight types of barrel toasting. The maximum concentrations of C-glucosidic ellagitannins were found after 3 months of aging (up to 23 mg/L) before decreasing to 18 months (9.7 mg/L), whereas ellagitannin-derived spirit compound concentrations increased throughout aging (up to 130.9 mg/L). In addition, barrel toasting had such an impact on ellagitannin content that barrels could be differentiated according to their levels. Eaux-de-vie in barrels with high toasting were lower in ellagitannins concentrations.
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Affiliation(s)
- Mathilde Gadrat
- Unité Mixte de Recherche 1366 Œnologie, INRAE, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, CS 50008-210, Chemin de Leysotte, CEDEX, 33882 Villenave d’Ornon, France; (M.G.); (P.-L.T.)
- Courvoisier SAS, 2 Places du Château, 16200 Jarnac, France; (C.E.); (J.L.)
| | - Catherine Emo
- Courvoisier SAS, 2 Places du Château, 16200 Jarnac, France; (C.E.); (J.L.)
| | - Joël Lavergne
- Courvoisier SAS, 2 Places du Château, 16200 Jarnac, France; (C.E.); (J.L.)
| | - Pierre-Louis Teissèdre
- Unité Mixte de Recherche 1366 Œnologie, INRAE, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, CS 50008-210, Chemin de Leysotte, CEDEX, 33882 Villenave d’Ornon, France; (M.G.); (P.-L.T.)
| | - Kléopatra Chira
- Unité Mixte de Recherche 1366 Œnologie, INRAE, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, CS 50008-210, Chemin de Leysotte, CEDEX, 33882 Villenave d’Ornon, France; (M.G.); (P.-L.T.)
- Correspondence:
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7
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Pfahl L, Catarino S, Fontes N, Graça A, Ricardo-da-Silva J. Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine. Foods 2021; 10:foods10071669. [PMID: 34359538 PMCID: PMC8303824 DOI: 10.3390/foods10071669] [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: 05/26/2021] [Revised: 07/12/2021] [Accepted: 07/16/2021] [Indexed: 11/16/2022] Open
Abstract
Tangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest. A red wine was aged in 49 medium-toasted oak (Quercus petraea) barrels, from four cooperages, for 12 months. The resulting wines were evaluated for chromatic characteristics, anthocyanin-related parameters, total phenols, flavonoids and non-flavonoids phenols, flavanol monomers, and oligomeric and polymeric proanthocyanidins. PCA and ANOVA were applied to investigate the relationships between barrels and to assess cooperage and individual barrel effect. Three cooperages influenced the wine similarly during aging. Anthocyanin-related parameters showed the highest variation, 25–37%, other phenolics varied 3–8.5%, and with two exceptions, chromatic characteristics changed 1.7–3%. The relationship between the number of barrels and the expected variation for each analytical parameter was calculated, as reference for future measurements involving barrel lots, either in wine production or experimental design.
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Affiliation(s)
- Leonard Pfahl
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (L.P.); (J.R.-d.-S.)
| | - Sofia Catarino
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (L.P.); (J.R.-d.-S.)
- CeFEMA—Center of Physics and Engineering of Advanced Materials, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal
- Correspondence:
| | - Natacha Fontes
- Sogrape Vinhos S.A., 4430-809 Avintes, Portugal; (N.F.); (A.G.)
| | - António Graça
- Sogrape Vinhos S.A., 4430-809 Avintes, Portugal; (N.F.); (A.G.)
| | - Jorge Ricardo-da-Silva
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (L.P.); (J.R.-d.-S.)
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8
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Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies. BEVERAGES 2021. [DOI: 10.3390/beverages7010010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteristics. In this paper, Maturana Blanca wines made with different technologies were analyzed by sensory analysis and aromatic profile by gas chromatography-mass detector. Maturana Blanca wines were characterized by low pH, high acidity, and yellowish tonalities. The compounds that most influenced the aroma of Maturana Blanca wines were those related to fruity (acetates and ethyl esters), floral aromas (2-phenylethanol), and spicy notes (γ-decalactone). These wines were mainly characterized by volatile compounds of fruity aromas of banana and apple. The use of pre-fermentative maceration increased the concentration of ethyl esters and acetates and produced wines with higher odor activity values, indicating a greater aromatic intensity. The aromatic profile of Maturana Blanca wines fermented in oak barrels showed a greater complexity as they were also characterized by the presence of important amounts of furfural, whiskey lactone, and eugenol. The sensory analysis confirmed the results obtained in the aromatic analysis, and described the wines as fresh and balanced in mouth, with notes of acidity and medium to high persistence. These results will contribute to a better knowledge of this white variety.
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Philippidis A, Poulakis E, Kontzedaki R, Orfanakis E, Symianaki A, Zoumi A, Velegrakis M. Application of Ultraviolet-Visible Absorption Spectroscopy with Machine Learning Techniques for the Classification of Cretan Wines. Foods 2020; 10:foods10010009. [PMID: 33375212 PMCID: PMC7822163 DOI: 10.3390/foods10010009] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 12/18/2020] [Accepted: 12/19/2020] [Indexed: 01/11/2023] Open
Abstract
The present study was aimed at the identification, differentiation and characterization of red and white Cretan wines, which are described with Protected Geographical Indication (PGI), using ultraviolet–visible absorption spectroscopy. Specifically, the grape variety, the wine aging process and the role of barrel/container type were investigated. The combination of spectroscopic results with machine learning-based modelling demonstrated the use of absorption spectroscopy as a facile and low-cost technique in wine analysis. In this study, a clear discrimination among grape varieties was revealed. Moreover, a grouping of samples according to aging period and container type of maturation was accomplished, for the first time.
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Affiliation(s)
- Aggelos Philippidis
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 700 13 Heraklion, Greece; (A.P.); (E.P.); (R.K.); (E.O.); (A.S.); (A.Z.)
| | - Emmanouil Poulakis
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 700 13 Heraklion, Greece; (A.P.); (E.P.); (R.K.); (E.O.); (A.S.); (A.Z.)
| | - Renate Kontzedaki
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 700 13 Heraklion, Greece; (A.P.); (E.P.); (R.K.); (E.O.); (A.S.); (A.Z.)
- Department of Chemistry, University of Crete, 700 13 Heraklion, Crete, Greece
| | - Emmanouil Orfanakis
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 700 13 Heraklion, Greece; (A.P.); (E.P.); (R.K.); (E.O.); (A.S.); (A.Z.)
- Department of Materials Science and Technology, University of Crete, 700 13 Heraklion, Greece
| | - Aikaterini Symianaki
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 700 13 Heraklion, Greece; (A.P.); (E.P.); (R.K.); (E.O.); (A.S.); (A.Z.)
| | - Aikaterini Zoumi
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 700 13 Heraklion, Greece; (A.P.); (E.P.); (R.K.); (E.O.); (A.S.); (A.Z.)
| | - Michalis Velegrakis
- Institute of Electronic Structure and Laser, Foundation for Research and Technology-Hellas (IESL-FORTH), 700 13 Heraklion, Greece; (A.P.); (E.P.); (R.K.); (E.O.); (A.S.); (A.Z.)
- Correspondence: ; Tel.: +30-28103-91122; Fax: +30-28103-91305
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Cha J, Chin YW, Lee JY, Kim TW, Jang HW. Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS. Foods 2020; 9:foods9101422. [PMID: 33050013 PMCID: PMC7601619 DOI: 10.3390/foods9101422] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/24/2020] [Accepted: 10/02/2020] [Indexed: 12/14/2022] Open
Abstract
The SPME Arrow technology—a novel solid phase micro-extraction technique—was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of Quercus spp. The volatile compounds detected when the barrels were toasted were analyzed. Five types of sorbents—carbon wide range/polydimethylsiloxane, divinylbenzene/carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate—were used for this investigation. Fifty-four volatile compounds were detected in Soju using gas chromatography/mass spectrometry. A high extraction efficiency was obtained using carbon wide range/polydimethylsiloxane. Nineteen samples were analyzed using barrels made of six species of carbonated oak (Q. aliena, Q. variabilis, Q. dentate, Q. acutissima, Q. mongolica, and Q. serrata) and control groups in three ways: noncharring, medium charring, and heavy charring. Ethanol, 1-propanol, isoamyl acetate, and isoamyl alcohol can be used as indicator volatile components for Soju and other such traditional Korean distilled liquors. We believe our study results can be used to design better analysis methods for Soju and other distilled liquors.
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Affiliation(s)
| | | | | | - Tae-Wan Kim
- Correspondence: (T.-W.K.); (H.W.J.); Tel.: +82-63-219-9368 (T.-W.K.); +82-63-219-9377 (H.W.J.); Fax: +82-63-219-9076 (T.-W.K.); +82-63-219-9055 (H.W.J.)
| | - Hae Won Jang
- Correspondence: (T.-W.K.); (H.W.J.); Tel.: +82-63-219-9368 (T.-W.K.); +82-63-219-9377 (H.W.J.); Fax: +82-63-219-9076 (T.-W.K.); +82-63-219-9055 (H.W.J.)
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11
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Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100163] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Brandão E, Silva MS, García-Estévez I, Williams P, Mateus N, Doco T, de Freitas V, Soares S. Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2955-2963. [PMID: 31690078 DOI: 10.1021/acs.jafc.9b06184] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In this work, high-performance liquid chromatography, fluorescence quenching, nephelometry, and sodium dodecyl sulfate polyacrylamide gel electrophoresis were used to study the effect of polysaccharides naturally present in wine [rhamnogalacturonan II (RG II) and arabinogalactan proteins (AGPs)] on the interaction between salivary proteins (SP) together present in saliva and tannins (punicalagin (PNG) and procyanidin B2). In general, the RG II fraction was more efficient to inhibit SP precipitation by tannins, especially for acidic proline-rich proteins (aPRPs) and statherin/P-B peptide, than AGPs. The RG II fraction can act mainly by a competition mechanism in which polysaccharides compete by tannin binding. However, in the presence of Na+ ions in solution, no RG II effect was observed on SP-tannin interactions. On the other hand, dependent upon the saliva sample as well as the tannin studied, AGPs can act by both mechanisms, competition and ternary (formation of a ternary complex with SP-tannin aggregates enhancing their solubility).
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Affiliation(s)
- Elsa Brandão
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Mafalda Santos Silva
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Ignacio García-Estévez
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Pascale Williams
- Joint Research Unit 1083, Sciences for Enology, Institut National de la Recherche Agronomique (INRA), 2 Place Pierre Viala, F-34060 Montpellier, France
| | - Nuno Mateus
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Thierry Doco
- Joint Research Unit 1083, Sciences for Enology, Institut National de la Recherche Agronomique (INRA), 2 Place Pierre Viala, F-34060 Montpellier, France
| | - Victor de Freitas
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Susana Soares
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
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Basalekou M, Kyraleou M, Pappas C, Tarantilis P, Kotseridis Y, Kallithraka S. Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology. Food Chem 2019; 299:125135. [PMID: 31302431 DOI: 10.1016/j.foodchem.2019.125135] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 07/04/2019] [Accepted: 07/05/2019] [Indexed: 11/16/2022]
Abstract
Selecting the appropriate type of barrel for wine maturation but also deciding on the optimum maturation length, is a challenge for winemakers. As different types of barrel woods emerge, it is of great importance for a guideline to be established, which could facilitate winemaking decisions. Since the sensory perception of the finished wine, and particularly the intensity of astringency, is a decisive factor for the quality of a barrel-aged wine, in this experiment, the structural characteristics of wine proanthocyanidins were determined and their correlation with astringency was established. According to the results obtained, the proanthocyanidin content and the type of subunit that is dominant in tannin chains could be used to construct an astringency estimation model. The findings could provide winemakers with a useful tool when deciding how long to mature a specific type of wine in a specific wood container without making it appear coarse and astringent.
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Affiliation(s)
- Marianthi Basalekou
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Maria Kyraleou
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Christos Pappas
- Department of Food Science & Human Nutrition, Laboratory of General Chemistry, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Petros Tarantilis
- Department of Food Science & Human Nutrition, Laboratory of General Chemistry, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Yorgos Kotseridis
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Stamatina Kallithraka
- Department of Food Science & Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
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14
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Cristina CT, Rosario SG, Miguel CJ, Amaya Z, Alonso GL, Rosario SM. Assessment of vine-shoots in a model wines as enological additives. Food Chem 2019; 288:86-95. [PMID: 30902319 DOI: 10.1016/j.foodchem.2019.02.075] [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: 10/10/2018] [Revised: 01/18/2019] [Accepted: 02/16/2019] [Indexed: 11/17/2022]
Abstract
For the first time, the possibility of using vine-shoots as enological additives, similar to oak chips, is proposed. Their volatile and phenolic compounds contribution to a model wine was studied. Variables such as vine-shoot vinifera (Airén and Cencibel), size (chip and granule), toasting (toasted and non-toasted), dosage (4 and 12 g/L) and maceration time (1, 7, 21, 35 and 120 days) were tested. Results showed an important transference of high-value enological compounds after 35 days of maceration with 12 g/L of toasted vine-shoots. Vanillin or guaiacol were found in concentrations always higher than their wine odor thresholds, depending on the variety and vine-shoot formats used. Moreover, trans-resveratrol and ellagic acid stand out for their high concentrations. This transference rate shows the enological aptitude of vine-shoots with a possibly positive contribution in real wines, both at sensory and functional level, although future studies in real wines must be carried out.
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Affiliation(s)
- Cebrián-Tarancón Cristina
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain
| | - Sánchez-Gómez Rosario
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain
| | - Carot José Miguel
- Universidad Politécnica de Valencia, Departamento de Estadística Aplicada e Investigación y Calidad de Operaciones, Camino de Vera, s/n, 46022 Valencia, Spain
| | - Zalacain Amaya
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain
| | - Gonzalo L Alonso
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain
| | - Salinas M Rosario
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain.
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15
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Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition. Food Res Int 2019; 116:223-231. [DOI: 10.1016/j.foodres.2018.08.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 08/01/2018] [Accepted: 08/04/2018] [Indexed: 11/20/2022]
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16
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Laqui-Estaña J, López-Solís R, Peña-Neira Á, Medel-Marabolí M, Obreque-Slier E. Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:436-448. [PMID: 29896885 DOI: 10.1002/jsfa.9205] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 05/16/2018] [Accepted: 06/09/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND This study characterized the flavonoid and nonflavonoid phenolic composition of Carménère and Cabernet Sauvignon wines that were in contact with barrels, chips, and staves during a 12 month aging period. The wines were evaluated by spectrophotometric (for total phenols, anthocyanins and tannins, colorant intensity, hue, CIELab parameters, and fractionation into mono-, oligo-, and polymers of proanthocyanidins) and high-performance liquid chromatography diode array detection analyses (for ellagitannins, gallotannins, anthocyanins, and low molecular weight phenols). RESULTS Wines in contact with oak wood presented a strong enrichment with nonflavonoid compounds, such as caffeic, gallic, and ellagic acids and ellagitannins. Wines in contact with staves stood out for the increased presence of total phenols, vanillic acid, and higher color intensity, whereas wines aged in contact with chips showed large contents of proanthocyanidin gallates. Wines aged in barrels exhibited high contents of ellagitannins and ethyl gallates. The effect of wood on the phenolic composition was mostly associated with the original and intrinsic characteristics of each grape variety. CONCLUSION Extraction of phenolic compounds from oak wood during wine aging is closely related to the wood format, grape variety (Carménère or Cabernet Sauvignon), and aging time. The final effect of wood on wine would be related not just to the transference of polyphenols from wood, but also to structural modifications of grape polyphenols. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jaime Laqui-Estaña
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile
| | - Remigio López-Solís
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Santiago, Chile
| | - Álvaro Peña-Neira
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile
| | - Marcela Medel-Marabolí
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile
| | - Elías Obreque-Slier
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile
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17
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Cebrián-Tarancón C, Sánchez-Gómez R, Gómez-Alonso S, Hermosín-Gutierrez I, Mena-Morales A, García-Romero E, Salinas MR, Zalacain A. Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5556-5562. [PMID: 29770693 DOI: 10.1021/acs.jafc.8b01540] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
For the first time vine-shoot tannin composition was carried out by means of HPLC-DAD-ESI-MS/MS. Two vine-shoot cultivars (Airén and Cencibel) with different post-pruning storage times were submitted to a toasting process and assayed. There were no traces of gallotannins nor ellagitannins, but a high proanthocyanidin content and a mean degree of polymerization (mDP) close to 3 were characterized. The higher concentration of proanthocyanidins corresponded to Airén after 6 months post-pruning storage and at 3 months for Cencibel. Procyanidins were the most abundant fraction (70-95%), which decreased with storage, and especially significant was the contribution of B1, B2, and B4 dimers. Prodelphinidins were also found (8-24%), increasing their % with storage time. Toasting produced a considerable reduction of proanthocyanidin content and a loss of a monomer mDP unit, suggesting that if used as oenological tannins, then they may be more bitter and less astringent when compared with the nontoasted vine-shoot samples.
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Affiliation(s)
- Cristina Cebrián-Tarancón
- Universidad de Castilla-La Mancha , E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola , Avenida de España s/n , 02071 Albacete , Spain
| | - Rosario Sánchez-Gómez
- Universidad de Castilla-La Mancha , E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola , Avenida de España s/n , 02071 Albacete , Spain
| | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha , Instituto Regional de Investigación Científica Aplicada , Avenida Camilo José Cela s/n , 13071 Ciudad Real , Spain
| | - Isidro Hermosín-Gutierrez
- Universidad de Castilla-La Mancha , Instituto Regional de Investigación Científica Aplicada , Avenida Camilo José Cela s/n , 13071 Ciudad Real , Spain
| | - Adela Mena-Morales
- Instituto de la Vid y el Vino de Castilla-La Mancha , Carretera de Albacete s/n , 13700 Tomelloso , Spain
| | - Esteban García-Romero
- Instituto de la Vid y el Vino de Castilla-La Mancha , Carretera de Albacete s/n , 13700 Tomelloso , Spain
| | - M Rosario Salinas
- Universidad de Castilla-La Mancha , E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola , Avenida de España s/n , 02071 Albacete , Spain
| | - Amaya Zalacain
- Universidad de Castilla-La Mancha , E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola , Avenida de España s/n , 02071 Albacete , Spain
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18
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Nobuyama L, Kurashina Y, Kawauchi K, Matsui K, Takemura K. Tactile Estimation of Molded Plastic Plates Based on the Estimated Impulse Responses of Mechanoreceptive Units. SENSORS 2018; 18:s18051588. [PMID: 29772740 PMCID: PMC5981637 DOI: 10.3390/s18051588] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 05/09/2018] [Accepted: 05/15/2018] [Indexed: 11/16/2022]
Abstract
This study proposes a tactile estimation method of molded plastic plates based on human tactile perception characteristics. Plastic plates are often used in consumer products. The tactile evaluation plays an important role in product development. However, physical quantities not taking into account human tactile perception have been employed in previous tactile estimation procedures. Hence, in this study, we adopted the vibrational thresholds of the mechanoreceptive units-FA I, FA II, SA I and SA II-for stimuli detection and developed a tactile estimation method for plastic plates that clarified the mechanoreceptive units related to tactile sensation. The developed tactile sensor consists of a base and a silicone rubber pad that contains strain gauges in it. We detected vibration during touch by the sensor and calculated the estimation of the firing values of the cutaneous mechanoreceptors, which are the essential data obtained by humans during tactile perception, in comparison to the amplitude spectrum of the vibration with the threshold amplitude of each mechanoreceptive unit. Simultaneously, we calculated the relationship between the normal and tangential forces recorded while the sensor ran over the samples. As a result of stepwise linear regression analysis using these values as explanatory variables, the evaluation scores for Soft were successfully estimated using the firing value of FA II and the relationship between normal/tangential forces, and the evaluation scores for Rough were estimated using the SA I firing value.
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Affiliation(s)
- Lisako Nobuyama
- Graduate School of Science for Open and Environmental Systems, Keio University, Yokohama 223-8522, Japan.
| | - Yuta Kurashina
- Department of Mechanical Engineering, Keio University, Yokohama 223-8522, Japan.
| | | | | | - Kenjiro Takemura
- Department of Mechanical Engineering, Keio University, Yokohama 223-8522, Japan.
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19
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Toasted vine-shoot chips as enological additive. Food Chem 2018; 263:96-103. [PMID: 29784334 DOI: 10.1016/j.foodchem.2018.04.105] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 04/06/2018] [Accepted: 04/23/2018] [Indexed: 11/21/2022]
Abstract
Different ways of vine-shoots revalorization have been proposed, but not in wine yet, as for example in the same way as oak chips are being used. In this work, vine-shoot samples were submitted to a thermogravimetric analysis to establish the temperature range for its lignin structure decomposition, resulting between 160 and 180 °C. Then, vine-shoot chips from Airén and Cencibel cultivars, with a particle size around 2.5-3.5 cm, were submitted to six toasting conditions: 160 °C and 180 °C for 45, 60 and 75 min. Their volatile composition was very similar to oak chips, being vanillin the most important compound. Moreover, such vine-shoots have an interesting content of prodelphinidins that together with the stilbenes may contribute to wine antioxidant activity. The toasting conditions at 180 °C/45 min were the most suitable one for releasing the mentioned valuable compounds in order to propose vine-shoots as new enological additive similar to oak chips.
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20
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Niu M, Huang J, Jin Y, Wu C, Zhou R. Effect of oak matrix (barrel and toasted chips) on the volatiles in Goji (Lycium
Chinese) wine. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.471] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Meican Niu
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education; Sichuan University; Chengdu China
| | - Jun Huang
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education; Sichuan University; Chengdu China
| | - Yao Jin
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education; Sichuan University; Chengdu China
| | - Chongde Wu
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education; Sichuan University; Chengdu China
| | - Rongqing Zhou
- College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu China
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education; Sichuan University; Chengdu China
- National Engineering Research Center of Solid-State Brewing; Luzhou China
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21
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Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review. BEVERAGES 2017. [DOI: 10.3390/beverages3040055] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Vazallo-Valleumbrocio G, Medel-Marabolí M, Peña-Neira Á, López-Solís R, Obreque-Slier E. Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carménère wine during bottle aging. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Silva MS, García-Estévez I, Brandão E, Mateus N, de Freitas V, Soares S. Molecular Interaction Between Salivary Proteins and Food Tannins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6415-6424. [PMID: 28589723 DOI: 10.1021/acs.jafc.7b01722] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Polyphenols interaction with salivary proteins (SP) has been related with organoleptic features such as astringency. The aim of this work was to study the interaction between some human SP and tannins through two spectroscopic techniques, fluorescence quenching, and saturation transfer difference-nuclear magnetic resonance (STD-NMR). Generally, the results showed a significant interaction between SP and both condensed tannins and ellagitannins. Herein, STD-NMR proved to be a useful tool to map tannins' epitopes of binding, while fluorescence quenching allowed one to discriminate binding affinities. Ellagitannins showed the greatest binding constants values (KSV from 20.1 to 94.1 mM-1; KA from 0.7 to 8.3 mM-1) in comparison with procyanidins (KSV from 5.4 to 40.0 mM-1; KA from 1.1 to 2.7 mM-1). In fact, punicalagin was the tannin that demonstrated the highest affinity for all three SP. Regarding SP, P-B peptide was the one with higher affinity for ellagitannins. On the other hand, cystatins showed in general the lower KSV and KA values. In the case of condensed tannins, statherin was the SP with the highest affinity, contrasting with the other two SP. Altogether, these results are evidence that the distinct SP present in the oral cavity have different abilities to interact with food tannins class.
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Affiliation(s)
- Mafalda Santos Silva
- REQUIMTE, LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Ignacio García-Estévez
- REQUIMTE, LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Elsa Brandão
- REQUIMTE, LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Nuno Mateus
- REQUIMTE, LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- REQUIMTE, LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Susana Soares
- REQUIMTE, LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
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24
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Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2951-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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Philippidis A, Poulakis E, Basalekou M, Strataridaki A, Kallithraka S, Velegrakis M. Characterization of Greek Wines by Ultraviolet–Visible Absorption Spectroscopy and Statistical Multivariate Methods. ANAL LETT 2017. [DOI: 10.1080/00032719.2016.1255748] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Aggelos Philippidis
- Foundation for Research and Technology-Hellas (IESL-FORTH), Institute of Electronic Structure and Laser, Heraklion, Crete, Greece
| | - Emmanouil Poulakis
- Foundation for Research and Technology-Hellas (IESL-FORTH), Institute of Electronic Structure and Laser, Heraklion, Crete, Greece
- Department of Chemistry, University of Crete, Heraklion, Crete, Greece
| | - Marianthi Basalekou
- Department of Food Science and Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, Athens, Greece
| | - Argiro Strataridaki
- School of Agricultural Technology, Technological and Educational Institute of Crete, Heraklion, Crete, Greece
| | - Stamatina Kallithraka
- Department of Food Science and Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, Athens, Greece
| | - Michalis Velegrakis
- Foundation for Research and Technology-Hellas (IESL-FORTH), Institute of Electronic Structure and Laser, Heraklion, Crete, Greece
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26
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González-Centeno M, Chira K, Teissedre PL. Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods. Food Chem 2016; 210:500-11. [DOI: 10.1016/j.foodchem.2016.04.139] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Revised: 04/09/2016] [Accepted: 04/30/2016] [Indexed: 10/21/2022]
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27
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Navarro M, Kountoudakis N, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Zamora F. Comparison between the contribution of ellagitannins of new oak barrels and one-year-used barrels. BIO WEB OF CONFERENCES 2016. [DOI: 10.1051/bioconf/20160702016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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28
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Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels. Food Res Int 2016; 87:197-203. [DOI: 10.1016/j.foodres.2016.07.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 07/14/2016] [Accepted: 07/22/2016] [Indexed: 11/22/2022]
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29
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Kyraleou M, Kallithraka S, Chira K, Tzanakouli E, Ligas I, Kotseridis Y. Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters. J Food Sci 2015; 80:C2701-10. [DOI: 10.1111/1750-3841.13125] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2015] [Accepted: 09/29/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Maria Kyraleou
- Dept. of Food Science & Human Nutrition; Agricultural Univ. of Athens; 75 Iera Odos 11855 Athens Greece
| | - Stamatina Kallithraka
- Dept. of Food Science & Human Nutrition; Agricultural Univ. of Athens; 75 Iera Odos 11855 Athens Greece
| | - Kleopatra Chira
- Univ. de Bordeaux; Institut des Sciences de la Vigne et du Vin, Faculté d'OEnologie; 210 chemin de Leysotte CS 50008 33882 Villenave d'Ornon Cedex France
| | - Eleni Tzanakouli
- Dept. of Food Science & Human Nutrition; Agricultural Univ. of Athens; 75 Iera Odos 11855 Athens Greece
| | - Ioannis Ligas
- Κadmion Food Analysis Laboratories; 153 Ethn. Antistasseos 20200 Kiato Greece
| | - Yorgos Kotseridis
- Dept. of Food Science & Human Nutrition; Agricultural Univ. of Athens; 75 Iera Odos 11855 Athens Greece
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30
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Chira K, Zeng L, Le Floch A, Péchamat L, Jourdes M, Teissedre PL. Compositional and sensory characterization of grape proanthocyanidins and oak wood ellagitannin. Tetrahedron 2015. [DOI: 10.1016/j.tet.2015.02.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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32
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Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables. Food Chem 2014; 165:271-81. [DOI: 10.1016/j.foodchem.2014.05.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2014] [Revised: 04/27/2014] [Accepted: 05/06/2014] [Indexed: 11/23/2022]
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33
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Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2352-3] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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