1
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Deng C, Wang Y, Sun Y, Lü C. A near-infrared fluorescent probe with thiadiazole unit as key skeleton for ICT and ESIPT mechanism and effective detection of Cu 2. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 318:124465. [PMID: 38788501 DOI: 10.1016/j.saa.2024.124465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 04/28/2024] [Accepted: 05/12/2024] [Indexed: 05/26/2024]
Abstract
Fluorescent probe L-I was synthesized to demonstrate that 1,3,4-thiadiazole is an attractive moiety and could be utilized as positive hydrogen bond acceptor for excited state intramolecular proton transfer (ESIPT) processes, guider of electrons movement for intramolecular charge transfer (ICT) process and identify group for mental ions. Furthermore, dicyanoisophorone framework was employed to improve the fluorescence characteristics and near-infrared (NIR) fluorescent emission at 695 nm accompanied by a Stoke's shift as large as 260 nm was obtained. L-I could selectively detect Cu2+ over other analytes taking advantages of high sensitivity, fast response within 30 s and low detection limit (0.026 μM). More important, L-I exhibited good performance for detection of Cu2+ in actual water samples, food products, traditional Chinese medicine and for cell imaging which demonstrates practical significance in the fields of environmental monitor, food safety and biotechnology.
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Affiliation(s)
- Changyue Deng
- College of Chemistry and Chemical Engineering, Liaoning Normal University, Huanghe Road 850#, Dalian 116029, P.R. China
| | - Yongchen Wang
- College of Chemistry and Chemical Engineering, Liaoning Normal University, Huanghe Road 850#, Dalian 116029, P.R. China
| | - Yu Sun
- College of Chemistry and Chemical Engineering, Liaoning Normal University, Huanghe Road 850#, Dalian 116029, P.R. China
| | - Chengwei Lü
- College of Chemistry and Chemical Engineering, Liaoning Normal University, Huanghe Road 850#, Dalian 116029, P.R. China.
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2
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Errichiello F, Picariello L, Forino M, Blaiotta G, Petruzziello E, Moio L, Gambuti A. Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines. Molecules 2024; 29:2907. [PMID: 38930972 PMCID: PMC11206618 DOI: 10.3390/molecules29122907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 06/06/2024] [Accepted: 06/15/2024] [Indexed: 06/28/2024] Open
Abstract
Copper (II), a vital fungicide in organic viticulture, also acts as a wine oxidation catalyst. However, limited data are currently available on the impact that maximum allowed copper (II) ion doses in wine grapes at harvest can have on aged wine quality. This was the focus of the present study. We investigated the copper (II) effects by producing both white and red wines from musts containing three initial metal concentrations according to the limits set for organic farming. In detail, the influence of copper (II) on fermentation evolution, chromatic characteristics, and phenolic compounds was evaluated. Interestingly, the white wine obtained with the highest permitted copper (II) dose initially exceeded the concentration of 1.0 mg/L at fermentation completion. However, after one year of storage, the copper (II) content fell below 0.2 ± 0.01 mg/L. Conversely, red wines showed copper (II) levels below 1.0 mg/L at the end of fermentation, but the initial copper (II) level in musts significantly affected total native anthocyanins, color intensity, hue, and acetaldehyde concentration. After 12-month aging, significant differences were observed in polymeric pigments, thus suggesting a potential long-term effect of copper (II) on red wine color stability.
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Affiliation(s)
| | | | - Martino Forino
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, 83100 Avellino, Italy; (F.E.); (L.P.); (G.B.); (E.P.); (L.M.); (A.G.)
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3
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Temerdashev Z, Abakumov A, Khalafyan A, Bolshov M, Lukyanov A, Vasilyev A, Gipich E. The Influence of the Soil Profile on the Formation of the Elemental Image of Grapes and Wine of the Cabernet Sauvignon Variety. Molecules 2024; 29:2251. [PMID: 38792113 PMCID: PMC11124139 DOI: 10.3390/molecules29102251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 05/26/2024] Open
Abstract
The features for assessing the authenticity of wines by region of origin are studied, based on the relationship between the mineral composition of the wine, the grapes, and the soil profile (0 to 160 cm) from the place of growth of Cabernet Sauvignon grapes. Soil, grape, and wine samples were taken from the territories of six vineyards in the Anapa district of Krasnodar Territory, Russia. Using the methods of ICP-OES, thermal, and X-ray phase analysis, the soils were differentiated into three groups, differing in mineralogical and mineral compositions. The soil samples of the first group contained up to 31% quartz, the second group up to 25% quartz and 19% mixed calcite, and the third group up to 32% calcite and 15% quartz. The formation of the elemental image of the grapes was studied, taking into account the total content and mobile forms of metals in the soil. The territorial proximity of the vineyards did not affect the extraction of elements from the soil into the grape berry, and the migration of metals for each territory was selective. According to the values of the biological absorption coefficient, the degree of transition of metals from the soil to a berry was estimated. For K, Ti, Zn, Rb, Cu, and Fe in all berries, the coefficient was higher than 1.00, which means that the berry extracts contained not only mobile-form, but also difficult-to-dissolve metal compounds. The migration of macro-components from the soil to the berry was low, and amounted to 6-7% for Ca, 0.8-3.0% for Na, and 25-70% for Mg of the concentration of their mobile forms. For all territories, the maximum correlation between metal concentrations in grapes and soil was observed for samples from a depth of 0-40 cm. The discriminant model based on concentrations of Rb, Al, K, Sr, Co, Na, Pb, Ca, and Ni showed the formation of clusters in the territories of vineyard cultivation. The developed model allow the problems of identifying wines by region to be solved with high accuracy, using their elemental image.
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Affiliation(s)
- Zaual Temerdashev
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia; (Z.T.); (A.K.); (E.G.)
| | - Aleksey Abakumov
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia; (Z.T.); (A.K.); (E.G.)
| | - Alexan Khalafyan
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia; (Z.T.); (A.K.); (E.G.)
| | - Mikhail Bolshov
- Institute for Spectroscopy Russian Academy of Sciences, Troitsk, Moscow 108840, Russia;
| | - Aleksey Lukyanov
- North Caucasian Federal Research Center of Horticulture, Viticulture, Wine–Making, Krasnodar 350072, Russia;
| | - Alexander Vasilyev
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia; (Z.T.); (A.K.); (E.G.)
| | - Evgeniy Gipich
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar 350040, Russia; (Z.T.); (A.K.); (E.G.)
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4
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Temerdashev Z, Khalafyan A, Abakumov A, Bolshov M, Akin'shina V, Kaunova A. Authentication of selected white wines by geographical origin using ICP spectrometric and chemometric analysis. Heliyon 2024; 10:e29607. [PMID: 38681543 PMCID: PMC11046125 DOI: 10.1016/j.heliyon.2024.e29607] [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: 09/21/2023] [Revised: 03/14/2024] [Accepted: 04/10/2024] [Indexed: 05/01/2024] Open
Abstract
An important aspect of assessing the authenticity of wines is its geographical origin. The aim of the work is to authenticate by geographical origin according to the data of the ICP-spectrometric and chemometric analysis of elemental "images" of wines produced from white grape varieties Chardonnay, Riesling and Muscat grown in four regions of the Krasnodar Territory, Russia. The difference in the contents of Al, Ba, Ca and Rb in wines was found depending on the variety, and Al, Ba, Rb, Fe, Li, Sr - depending on the region of grape growth. Different models of the experimental data processing were used for attribution of the produced varieties of wine to the area of the grape's growth. The criterion for the quality of the constructed models was the accuracy of the attribution of a wine variety to the area of the grape's growth (%). Analysis of the elemental analysis data of 153 wine samples showed that in terms of attribution accuracy, automated neural networks (100 %) are preferred among machine learning methods, followed by support vector machines (98.69 %) and general discriminant analysis (94.77 %). The applied mathematical models enabled the revealing of the cluster structure of the analyzed wine varieties and their attribution to the area of a grape growth with high accuracy. Sr, Li and Fe concentrations in wines were found as the dominating predictors in the constructed models for definition of the geographical origin of wines. The combination of ICP-spectrometric analysis data with the capabilities of statistical modeling of machine learning methods focused on large-dimensional data made it possible to successfully solve small-dimensional problems of the definition of the geographical origin of wines by their elemental composition and variety.
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Affiliation(s)
- Zaual Temerdashev
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
| | - Alexan Khalafyan
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
| | - Aleksey Abakumov
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
| | - Mikhail Bolshov
- Institute of Spectroscopy Russian Academy of Sciences, Moscow, Troitsk, 108840, Russian Federation
| | - Vera Akin'shina
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
| | - Anastasia Kaunova
- Analytical Chemistry Department, Faculty of Chemistry and High Technologies, Kuban State University, Krasnodar, 350040, Russian Federation
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5
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Skendi A, Stefanou S, Papageorgiou M. Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally. Foods 2023; 12:3762. [PMID: 37893655 PMCID: PMC10606669 DOI: 10.3390/foods12203762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 09/27/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Eight wines, four semisweet rosé and four sweet red, produced on Kos Island in Greece, were analyzed. Wines produced following different winemaking procedures were characterized based on their physicochemical parameters, total phenolic content, antioxidant activity, and chromatic properties. Moreover, their elemental composition was studied with ICP-OES. Differences were observed among the measurements performed. All of the samples were below the levels set for SO2 content. The sweet red wines had higher alcoholic strength than semisweet rosé ones, and were characterized by a higher yellow proportion. The vinification process significantly affected SO2 levels, phenolics, and antioxidant activity. The red wines were high in Na content, with one sample exceeding the level set by OIV (International Organization of Vine and Wine). The levels of all the other elements related to quality (Fe, Cu, Zn) or safety (Pb, Cd) were far below the limits set. Rosé wines contained less Mg, but were higher in Na than the red ones. The obtained data suggest that sweet and semisweet wines produced with traditional procedures are safe and of high quality, holding antioxidant capacity beneficial to health. The information reported contributes to a better understanding of these types of wines.
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Affiliation(s)
- Adriana Skendi
- Department of Agricultural Biotechnology and Enology, International Hellenic University, 1st Km Dramas-Mikroxoriou, 66100 Drama, Greece
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
| | - Stefanos Stefanou
- Department of Agriculture, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
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6
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Scutarașu EC, Trincă LC. Heavy Metals in Foods and Beverages: Global Situation, Health Risks and Reduction Methods. Foods 2023; 12:3340. [PMID: 37761050 PMCID: PMC10528236 DOI: 10.3390/foods12183340] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 08/29/2023] [Accepted: 09/02/2023] [Indexed: 09/29/2023] Open
Abstract
Heavy metals are chemical elements with a toxic effect on the human body. The expansion of industries has led to significant increasing levels of these constituents in the environment. Intensive agriculture can also lead to an increased concentration of heavy metals as a result of using different fertilizers and pesticides. Heavy metal accumulation in soil and plants represents a serious issue because of the potential risks to consumers. There are several methods available for the removal of these toxic components from different substrates (chemical precipitation, electrodialysis, coagulation and flocculation, photocatalytic removal, and adsorption-based processes), but most procedures are expensive and difficult to perform. Thus, more research is needed on the development of low-cost methods in foods. This work represents a review on the heavy metal presence in different food substrates (such as fruits and vegetables, milk and dairy products, meat and meat derivatives, oils, and alcoholic beverages) and provides an overview of the current situation worldwide, taking into account the fact that risks for human health are induced by the intensification of industry and the high degree of pollution. Considering that the toxicological quality of food affects its acceptability, this work provides valuable data regarding the actual situation on the proposed topic.
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Affiliation(s)
| | - Lucia Carmen Trincă
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania;
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7
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Di Castelnuovo A, Bonaccio M, Costanzo S, McElduff P, Linneberg A, Salomaa V, Männistö S, Ferrières J, Dallongeville J, Thorand B, Brenner H, Ferrario M, Veronesi G, Tamosiunas A, Grimsgaard S, Drygas W, Malyutina S, Söderberg S, Nordendahl M, Kee F, Grassi G, Dabboura S, Borchini R, Westermann D, Schrage B, Zeller T, Kuulasmaa K, Blankenberg S, Donati MB, Iacoviello L, de Gaetano G. Drinking alcohol in moderation is associated with lower rate of all-cause mortality in individuals with higher rather than lower educational level: findings from the MORGAM project. Eur J Epidemiol 2023; 38:869-881. [PMID: 37386255 DOI: 10.1007/s10654-023-01022-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Accepted: 05/24/2023] [Indexed: 07/01/2023]
Abstract
The association between socioeconomic status (SES) and alcohol-related diseases has been widely explored. Less is known, however, on whether the association of moderate drinking with all-cause mortality is modified by educational level (EL). Using harmonized data from 16 cohorts in the MORGAM Project (N = 142,066) the association of pattern of alcohol intake with hazard of all-cause mortality across EL (lower = primary-school; middle = secondary-school; higher = university/college degree) was assessed using multivariable Cox-regression and spline curves. A total of 16,695 deaths occurred in 11.8 years (median). In comparison with life-long abstainers, participants drinking 0.1-10 g/d of ethanol had 13% (HR = 0.87; 95%CI: 0.74-1.02), 11% (HR = 0.89; 0.84-0.95) and 5% (HR = 0.95; 0.89-1.02) lower rate of death in higher, middle and lower EL, respectively. Conversely, drinkers > 20 g/d had 1% (HR = 1.01; 0.82-1.25), 10% (HR = 1.10; 1.02-1.19) and 17% (HR = 1.17; 1.09-1.26) higher rate of death. The association of alcohol consumption with all-cause mortality was nonlinear, with a different J-shape by EL levels. It was consistent across both sexes and in various approaches of measuring alcohol consumption, including combining quantity and frequency and it was more evident when the beverage of preference was wine. We observed that drinking in moderation (≤ 10 g/d) is associated with lower mortality rate more evidently in individuals with higher EL than in people with lower EL, while heavy drinking is associated with higher mortality rate more evidently in individuals with lower EL than in people with higher EL, suggesting that advice on reducing alcohol intake should especially target individuals of low EL.
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Affiliation(s)
| | - Marialaura Bonaccio
- Department of Epidemiology and Prevention, IRCCS NEUROMED, 86077, Pozzilli, IS, Italy
| | - Simona Costanzo
- Department of Epidemiology and Prevention, IRCCS NEUROMED, 86077, Pozzilli, IS, Italy
| | - Patrick McElduff
- Hunter Medical Research Institute, University of Newcastle, Newcastle, Australia
| | - Allen Linneberg
- Center for Clinical Research and Prevention, Bispebjerg and Frederiksberg Hospital, Copenhagen, Denmark
- Department of Clinical Medicine, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Veikko Salomaa
- Finnish Institute for Health and Welfare, Helsinki, Finland
| | - Satu Männistö
- Finnish Institute for Health and Welfare, Helsinki, Finland
| | - Jean Ferrières
- Department of Cardiology and INSERM UMR 1295, Toulouse University Hospital, Toulouse, France
| | - Jean Dallongeville
- Univ. Lille, Inserm, CHU Lille, Institut Pasteur de Lille, U1167 - RID-AGE, 59000, Lille, France
| | - Barbara Thorand
- Institute of Epidemiology, Helmholtz Zentrum München, German Research Center for Environmental Health, Neuherberg, Germany
| | - Hermann Brenner
- Division of Clinical Epidemiology and Aging Research and Division of Preventive Oncology, German Cancer Research Center, Heidelberg, Germany
| | - Marco Ferrario
- Department of Medicine and Surgery, Research Center in Epidemiology and Preventive Medicine (EPIMED), University of Insubria, Varese, Italy
| | - Giovanni Veronesi
- Department of Medicine and Surgery, Research Center in Epidemiology and Preventive Medicine (EPIMED), University of Insubria, Varese, Italy
| | | | - Sameline Grimsgaard
- Department of Community Medicine, Faculty of Health Sciences, UiT the Arctic University of Norway, Tromsø, Norway
| | - Wojciech Drygas
- Department of Epidemiology CVD Prevention and Health Promotion, National Institute of Cardiology, Warsaw, Poland
- Calisia University, 62-800, Kalisz, Poland
| | - Sofia Malyutina
- The Institute of Internal and Preventive Medicine -Branch of the "FRC Institute of Cytology and Genetics SB RAS", Novosibirsk, Russia
| | - Stefan Söderberg
- Department of Public Health and Clinical Medicine and Heart Centre, Umeå University, Umeå, Sweden
| | - Maria Nordendahl
- Department of Public Health and Clinical Medicine and Heart Centre, Umeå University, Umeå, Sweden
| | - Frank Kee
- Centre for Public Health, Queens University of Belfast, Belfast, Northern Ireland
| | - Guido Grassi
- Clinica Medica, Università Milano-Bicocca, Milan, Italy
| | - Salim Dabboura
- Clinic of General and Interventional Cardiology, University Heart & Vascular Center Hamburg, Germany, and German Center for Cardiovascular Research, partner site Hamburg/Lübeck/Kiel, Hamburg, Germany
| | | | - Dirk Westermann
- Department for Cardiology and Angiology, Medical Faculty of Medicine, University Heart Center Freiburg-Bad Krozingen, University of Freiburg, Freiburg, Germany
| | - Benedikt Schrage
- Clinic of General and Interventional Cardiology, University Heart & Vascular Center Hamburg, Germany, and German Center for Cardiovascular Research, partner site Hamburg/Lübeck/Kiel, Hamburg, Germany
| | - Tanja Zeller
- Clinic of General and Interventional Cardiology, University Heart & Vascular Center Hamburg, Germany, and German Center for Cardiovascular Research, partner site Hamburg/Lübeck/Kiel, Hamburg, Germany
| | - Kari Kuulasmaa
- Finnish Institute for Health and Welfare, Helsinki, Finland
| | - Stefan Blankenberg
- Clinic of General and Interventional Cardiology, University Heart & Vascular Center Hamburg, Germany, and German Center for Cardiovascular Research, partner site Hamburg/Lübeck/Kiel, Hamburg, Germany
| | | | - Licia Iacoviello
- Department of Epidemiology and Prevention, IRCCS NEUROMED, 86077, Pozzilli, IS, Italy.
- Department of Medicine and Surgery, Research Center in Epidemiology and Preventive Medicine (EPIMED), University of Insubria, Varese, Italy.
| | - Giovanni de Gaetano
- Department of Epidemiology and Prevention, IRCCS NEUROMED, 86077, Pozzilli, IS, Italy
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Torović L, Lukić D, Majkić T, Beara I. Elemental Profile and Health Risk of Fruška Gora Wines. Foods 2023; 12:2848. [PMID: 37569117 PMCID: PMC10417728 DOI: 10.3390/foods12152848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
The elemental composition of wine is influenced by endogenous sources and interventions from winemakers. The ICP-MS analysis of Fruška Gora wines (113) from vintages spanning across a decade (2011-2020), produced by 30 wineries and representing 18 autochthonous and international wine varieties, allowed a comprehensive insight into their elemental composition. Based on the mean concentrations of 23 investigated elements, B, Fe, and Mn, which were determined in mg per L of wine regardless of its colour or origin, were the most abundant. Red and white wines showed significant concentration differences in the case of B, Mn, and Sr (higher in red) as well as Be, Al, V, As, Mo, and Pb (higher in white). The elements of the highest toxicological concern were found in all (Pb and As) or almost all of the samples (Cd and Hg). Pb levels (maximum 47.1, 61.6, and 73.2 μg/L in red, rose, and white, respectively) were well below the legal limit. The applied risk assessment approaches (hazard quotient and index, margin of exposure) revealed no health concerns associated with consumption of Fruška Gora wines, except for a slightly increased lifetime cancer risk in the case of high wine consumption, and thus supported the promotion of Fruška Gora wines in the highly competitive international market.
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Affiliation(s)
- Ljilja Torović
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
- Center for Medical and Pharmaceutical Investigations and Quality Control, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
- Institute of Public Health of Vojvodina, Futoška 121, 21000 Novi Sad, Serbia;
| | - Danijela Lukić
- Institute of Public Health of Vojvodina, Futoška 121, 21000 Novi Sad, Serbia;
| | - Tatjana Majkić
- Department of Chemistry, Faculty of Sciences, Biochemistry and Environmental Protection, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia; (T.M.); (I.B.)
| | - Ivana Beara
- Department of Chemistry, Faculty of Sciences, Biochemistry and Environmental Protection, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia; (T.M.); (I.B.)
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9
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Dabare PR, Reilly T, Mierczynski P, Bindon K, Vasilev K, Mierczynska-Vasilev A. A novel solution to tartrate instability in white wines. Food Chem 2023; 422:136159. [PMID: 37146354 DOI: 10.1016/j.foodchem.2023.136159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 03/30/2023] [Accepted: 04/11/2023] [Indexed: 05/07/2023]
Abstract
Tartrate stabilization remains a necessary step in commercial wine production to avoid the precipitation of crystals in bottled wine. The conventional refrigeration method to prevent crystallization of potassium bitartrate is time-consuming, energy-intensive, and involves a filtration step to remove the sediment. Nevertheless, it is still the most used stabilization method by winemakers. This work exploits for the first time an alternative to traditional cold stabilization that explores the potential of carefully tailored surface coatings obtained by plasma polymerization. Coatings containing amine functional groups were most potent in binding and removing potassium in heat-unstable wines. In contrast, carboxyl acid groups rich surfaces had the most significant impact on heat-stabilized wines. The results of this study demonstrate that surfaces with carefully designed chemical functionalities can remove tartaric acid from wine and induce cold stabilization. This process can operate at higher temperatures, reducing the need for cooling facilities, saving energy, and improving cost-effectiveness.
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Affiliation(s)
- Panthihage Ruvini Dabare
- College of Medicine and Public Health, Flinders University, Sturt Road, Bedford Park, SA 5042, Australia.
| | - Tim Reilly
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Glen Osmond, SA 5064, Australia.
| | - Pawel Mierczynski
- Institute of General and Ecological Chemistry, Lodz University of Technology, Zeromskiego 116, 90-924 Lodz, Poland.
| | - Keren Bindon
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Glen Osmond, SA 5064, Australia.
| | - Krasimir Vasilev
- College of Medicine and Public Health, Flinders University, Sturt Road, Bedford Park, SA 5042, Australia.
| | - Agnieszka Mierczynska-Vasilev
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Glen Osmond, SA 5064, Australia.
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10
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Nechita C, Iordache AM, Voica C, Costinel D, Botoran OR, Popescu DI, Șuvar NS. Evaluating the Chemical Hazards in Wine Production Associated with Climate Change. Foods 2023; 12:foods12071526. [PMID: 37048347 PMCID: PMC10094511 DOI: 10.3390/foods12071526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/26/2023] [Accepted: 04/02/2023] [Indexed: 04/07/2023] Open
Abstract
The climate warming trend challenges the chemical risk associated with wine production worldwide. The present study investigated the possible difference between chemical wine profile during the drought year 2012 compared to the post-drought year 2013. Toxic metals (Cd and Pb), microelements (Mn, Ni, Zn, Al, Ba, and Cu), macroelements (Na, Mg, K, Ca, and P), isotopic ratios (87Sr/86Sr and 206Pb/207Pb), stable isotopes (δ18O, δ13C, (D/H)I, and (D/H)II), and climatic data were analyzed. The multivariate technique, correlation analysis, factor analysis, partial least squares–discriminant analysis, and hierarchical cluster analysis were used for data interpretation. The maximum temperature had a maximum difference when comparing data year apart. Indeed, extreme droughts were noted in only the spring and early summer of 2012 and in 2013, which increased the mean value of ground frost days. The microelements, macroelements, and Pb presented extreme effects in 2012, emphasizing more variability in terms of the type of wine. Extremely high Cd values were found in the wine samples analyzed, at up to 10.1 µg/L. The relationship between precipitation and δ18O from wine was complex, indicating grape formation under the systematic influence of the current year precipitation, and differences between years were noted. δ13C had disentangled values, with no differentiation between years, and when coupled with the deuterium–hydrogen ratio, it could sustain the hypothesis of possible adulteration. In the current analysis, the 87Sr/86Sr showed higher values than in other Romanian studies. The temperature had a strong positive correlation with Pb, while the ground frost day frequency correlated with both Pb and Cd toxic elements in the wine. Other significant relationships were disclosed between the chemical properties of wine and climate data. The multivariate statistical analysis indicated that heat stress had significant importance in the chemical profile of the wine, and the ground frost exceeded the influence of water stress, especially in Transylvania.
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Affiliation(s)
- Constantin Nechita
- National Research and Development Institute for Forestry “Marin Drăcea”—INCDS, 128 Boulvard Eroilor, 077190 Voluntari, Romania
| | - Andreea Maria Iordache
- National Research and Development Institute of Cryogenics and Isotopic Technologies, ICSI, 4 Uzinei Str., 240050 Râmnicu Vâlcea, Romania
| | - Cezara Voica
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Str., 400293 Cluj-Napoca, Romania
| | - Diana Costinel
- National Research and Development Institute of Cryogenics and Isotopic Technologies, ICSI, 4 Uzinei Str., 240050 Râmnicu Vâlcea, Romania
| | - Oana Romina Botoran
- National Research and Development Institute of Cryogenics and Isotopic Technologies, ICSI, 4 Uzinei Str., 240050 Râmnicu Vâlcea, Romania
- Academy of Romanian Scientists, Splaiul Independentei 54, 050044 Bucharest, Romania
| | - Diana Ionela Popescu
- National Research and Development Institute of Cryogenics and Isotopic Technologies, ICSI, 4 Uzinei Str., 240050 Râmnicu Vâlcea, Romania
- Academy of Romanian Scientists, Splaiul Independentei 54, 050044 Bucharest, Romania
| | - Niculina Sonia Șuvar
- National Institute for Research and Development in Mine Safety and Protection to Explosion, 32-34 General Vasile Milea Str., 332047 Petroșani, Romania
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11
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Targeting iron speciation in wines: design of a microfluidic paper-based device for determination of iron(II) and iron(III). Microchem J 2023. [DOI: 10.1016/j.microc.2023.108462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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12
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Multi-element and multi-isotopic profiles of Port and Douro wines as tracers for authenticity. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Carneiro CN, Gomez FJV, Spisso A, Silva MF, Santos JLO, Dias FDS. Exploratory Analysis of South American Wines Using Artificial Intelligence. Biol Trace Elem Res 2022:10.1007/s12011-022-03529-4. [PMID: 36550265 DOI: 10.1007/s12011-022-03529-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Accepted: 12/12/2022] [Indexed: 12/24/2022]
Abstract
In this work, microwave-induced plasma optical emission spectrometry was applied for multielement determination in South American wine samples. The analytes were determined after acid digestion of 47 samples of Brazilian and Argentinian wines. Then, logistic regression, support vector machine, and decision tree for exploratory analysis and comparison of these algorithms in differentiating red wine samples by region of origin were carried out. All wine samples were classified according to their geographical origin. The quantification limits (mg L-1) were P: 0.06, B: 0.08, K: 0.17, Mn: 0.002, Cr: 0.002, and Al: 0.02. The accuracy of the method was evaluated by analyzing the wine samples by ICP OES for results' comparison. The concentrations in mg L-1 found for each element in wine samples were as follows: Al (< 0.02-1.82), Cr (0.15-0.50), Mn (< 0.002-0.8), P (97-277), B (1.7-11.6), Pb (< 0.06-0.3), Na (8.84-41.57), and K (604-1701), in mg L-1.
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Affiliation(s)
- Candice N Carneiro
- Centro de Ciências Exatas E Tecnológicas, Universidade Federal Do Recôncavo da Bahia, Campus Universitário de Cruz das Almas, Cruz das Almas, Bahia, 44380-000, Brazil
| | - Federico J V Gomez
- Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
| | - Adrian Spisso
- Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
| | - Maria Fernanda Silva
- Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina
| | - Jorge L O Santos
- Centro Multidisciplinar de Bom Jesus da Lapa, Universidade Federal Do Oeste da Bahia, Bom Jesus da Lapa, Bahia, 47600-000, Brazil
| | - Fabio de S Dias
- Instituto de Química, Universidade Federal da Bahia, Campus Universitário de Ondina, Salvador, Bahia, Brazil.
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14
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Ivić I, Kopjar M, Obhođaš J, Vinković A, Babić J, Mesić J, Pichler A. Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis. MEMBRANES 2022; 12:1008. [PMID: 36295766 PMCID: PMC9609608 DOI: 10.3390/membranes12101008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/10/2022] [Accepted: 10/12/2022] [Indexed: 06/16/2023]
Abstract
Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, storage conditions, etc. Wines produced from conventionally and ecologically grown grapes of the same variety have different chemical compositions and aroma profiles. The composition of wine can also be influenced by the additional treatment of wine, such as the concentration of wine by reverse osmosis (RO). The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and two temperature regimes (with and without cooling) on the aroma profile and chemical composition of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that different processing parameters influenced the permeate flux, the retentate temperature and the compounds retention. Higher working pressures (4.5 and 5.5 MPa) and the regime, with cooling, resulted in a higher retention of the total aroma compounds than the opposite processing parameters. The retention of individual compounds depended also on their chemical properties and their interactions with the membrane surface. The reverse osmosis membranes proved to be permeable for ethanol, acetic acid or undesirable 4-ethylphenol and 4-ethylguaiacol that made them applicable for their correction or removal.
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Affiliation(s)
- Ivana Ivić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Jasmina Obhođaš
- Ruđer Bošković Institute, Bijenička 54, 10000 Zagreb, Croatia
| | | | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Josip Mesić
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
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15
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Maciejewski R, Radzikowska-Büchner E, Flieger W, Kulczycka K, Baj J, Forma A, Flieger J. An Overview of Essential Microelements and Common Metallic Nanoparticles and Their Effects on Male Fertility. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph191711066. [PMID: 36078782 PMCID: PMC9518444 DOI: 10.3390/ijerph191711066] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 05/17/2023]
Abstract
Numerous factors affect reproduction, including stress, diet, obesity, the use of stimulants, or exposure to toxins, along with heavy elements (lead, silver, cadmium, uranium, vanadium, mercury, arsenic). Metals, like other xenotoxins, can cause infertility through, e.g., impairment of endocrine function and gametogenesis or excess production of reactive oxygen species (ROS). The advancement of nanotechnology has created another hazard to human safety through exposure to metals in the form of nanomaterials (NMs). Nanoparticles (NPs) exhibit a specific ability to penetrate cell membranes and biological barriers in the human body. These ultra-fine particles (<100 nm) can enter the human body through the respiratory tract, food, skin, injection, or implantation. Once absorbed, NPs are transported to various organs through the blood or lymph. Absorbed NPs, thanks to ultrahigh reactivity compared to bulk materials in microscale size, disrupt the homeostasis of the body as a result of interaction with biological molecules such as DNA, lipids, and proteins; interfering with the functioning of cells, organs, and physiological systems; and leading to severe pathological dysfunctions. Over the past decades, much research has been performed on the reproductive effects of essential trace elements. The research hypothesis that disturbances in the metabolism of trace elements are one of the many causes of infertility has been unquestionably confirmed. This review examines the complex reproductive risks for men regarding the exposure to potentially harmless xenobiotics based on a series of 298 articles over the past 30 years. The research was conducted using PubMed, Web of Science, and Scopus databases searching for papers devoted to in vivo and in vitro studies related to the influence of essential elements (iron, selenium, manganese, cobalt, zinc, copper, and molybdenum) and widely used metallic NPs on male reproduction potential.
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Affiliation(s)
| | | | - Wojciech Flieger
- Department of Anatomy, Medical University of Lublin, 20-090 Lublin, Poland
| | - Kinga Kulczycka
- Institute of Health Sciences, John Paul II Catholic University of Lublin, 20-708 Lublin, Poland
| | - Jacek Baj
- Department of Anatomy, Medical University of Lublin, 20-090 Lublin, Poland
| | - Alicja Forma
- Department of Forensic Medicine, Medical University of Lublin, ul. Jaczewskiego 8B, 20-090 Lublin, Poland
| | - Jolanta Flieger
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4A, 20-093 Lublin, Poland
- Correspondence: ; Tel.: +48-81448-7182
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16
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Charnock HM, Pickering GJ, Kemp BS. The Maillard reaction in traditional method sparkling wine. Front Microbiol 2022; 13:979866. [PMID: 36090075 PMCID: PMC9459140 DOI: 10.3389/fmicb.2022.979866] [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: 06/28/2022] [Accepted: 08/05/2022] [Indexed: 11/13/2022] Open
Abstract
The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazoles, furans, and pyrazines have been identified in aged sparkling wines, with associated bready, roasted, and caramel aromas. Sparkling wines produced in the bottle-fermented traditional method (Méthode Champenoise) have been the primary focus of studies related to Maillard-associated compounds in sparkling wine, and these wines undergo two sequential fermentations, with the second taking place in the final wine bottle. Due to the low temperature (15 ± 3°C) and low pH (pH 3-4) conditions during production and aging, we conclude that Maillard interactions may not proceed past intermediate stages. Physicochemical factors that affect the Maillard reaction are considered in the context of sparkling wine, particularly related to pH-dependent reaction pathways and existing literature pertaining to low temperature and/or low pH Maillard activity. A focus on the origins and composition of precursor species (amino acids and sugars) in sparkling wines is presented, as well as the potential role of metal ions in accelerating the Maillard reaction. Understanding the contributions of individual physicochemical factors to the Maillard reaction in sparkling wine enables a clearer understanding of reaction pathways and sensory outcomes. Advancements in analytical techniques for monitoring the Maillard reaction are also described, and important areas of future research on this topic are identified.
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Affiliation(s)
- Hannah M. Charnock
- Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON, Canada
| | - Gary J. Pickering
- Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON, Canada
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON, Canada
- National Wine and Grape Industry Center, Charles Sturt University, Wagga Wagga, NSW, Australia
- Sustainability Research Centre, University of the Sunshine Coast, Sippy Downs, QLD, Australia
| | - Belinda S. Kemp
- Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON, Canada
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON, Canada
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17
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Fast-SEC coupled to ICP-MS for selected metal determination and its stability over time in polish wine. MONATSHEFTE FUR CHEMIE 2022. [DOI: 10.1007/s00706-022-02951-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Abstract
AbstractMetal ions contribute to the wine browning (as reaction catalysts), turbidity (in complexes), and astringency (due to interaction with tannins). Being aware that bioavailability and metabolism of metal ions in the human body are strictly related with their concentration and the form they occur it is important to monitor not only the total content of metals but also their speciation. Thus, we can obtain more information about their potential toxicity to human health. Present research shows the application of fast size exclusion chromatography (Fast-SEC) coupled to ICP-MS for the evaluation of the distribution of elements in different sized complexes in Polish wine. The study was focused on the selected ten elements (Al, B, Ba, Cu, Fe, Mn, Ni, Pb, Sr, Zn). Additional information of this work was the evaluation of the metal complex stability over time. Based on the obtained results, it can be seen that metal complexes present in the studied wine samples are stable even 10 months after the wine bottle opening.
Graphical abstract
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18
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Duan N, Feng J, Deng B, Yang S, Tian H, Sun B. A colourimetric fluorescent probe for the sensitive detection of total iron in wine. Food Chem 2022; 383:132594. [PMID: 35255366 DOI: 10.1016/j.foodchem.2022.132594] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 02/22/2022] [Accepted: 02/26/2022] [Indexed: 11/04/2022]
Abstract
As the iron content of wine affects the wine quality, a highly selective and simple detection method is needed to detect the iron content in wine. A colourimetric fluorescent probe (BTBAP probe) for the detection of total iron in wine was developed. The quantitative range of Fe2+/3+ content detected with the probe was 0 to 200 μM with a limit of detection (LOD) of 1.16 μM. After 10 min of Fe2+/3+ addition, the luminescence intensity of the BTBAP probe solution gradually decreased with increasing Fe2+/3+ concentration. Moreover, the B and G values of the luminescence photos were linearly related to the concentration of Fe2+/3+ (0-200 μM). BTBAP probe was successfully applied for rapid determination of the Fe2+/3+ concentration of wine. This work demonstrates that BTBAP probe is an excellent tool for rapid determination of the total iron content of wine using only a smartphone and no other professional equipment.
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Affiliation(s)
- Ning Duan
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Jingyi Feng
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Bing Deng
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Shaoxiang Yang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Hongyu Tian
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, PR China
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19
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Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health. Foods 2022; 11:foods11121804. [PMID: 35742003 PMCID: PMC9222986 DOI: 10.3390/foods11121804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/14/2022] [Accepted: 06/15/2022] [Indexed: 02/02/2023] Open
Abstract
Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present study was to observe the differences in bioactive compounds of white and red autochthonous Croatian wines, differing in terms of the grape variety and production technology. Our further aim was to explore the effect of their moderate consumption (200 mL per day) over the course of six weeks on some aspects of health in sixty-six healthy individuals. Participants were divided into eight groups depending on the wines consumed, while one group formed a non-consuming control group. Medical examination and laboratory tests were performed before the start and at the end of the consumption period. Systolic and diastolic blood pressure, total cholesterol, and LDL concentrations decreased. Additionally, an increase in HDL concentrations, and serotonin and dopamine levels, was observed. ALT, ALP, and GGT levels did not significantly increase in consumer groups, although alcohol concentration was relatively high in all the wines. Such results support the beneficial effects of wine-derived bioactive compounds on some health aspects resulting from moderate white and red wine consumption.
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20
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The Elemental Profile of Beer Available on Polish Market: Analysis of the Potential Impact of Type of Packaging Material and Risk Assessment of Consumption. Molecules 2022; 27:molecules27092962. [PMID: 35566304 PMCID: PMC9100925 DOI: 10.3390/molecules27092962] [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: 03/30/2022] [Revised: 04/28/2022] [Accepted: 05/01/2022] [Indexed: 11/17/2022] Open
Abstract
Twenty-five elements, including the most essential and toxic metals, were determined in fifty beer samples stored in cans and bottles by Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES) and Cold Vapor Atomic Absorption Spectroscopy (CVAAS) techniques. The packaging material was analyzed using the Scanning Electron Microscopy with Energy Dispersive Spectroscopy (SEM-EDS) technique. The control of the level of individual metals is necessary, not only to maintain the organoleptic properties of the product, but also to fulfill the standards regarding the permissible maximum concentrations. Metals can originate from different sources, including the brewing water, malt grains, hops, adjuncts, fruits, and spices. They may also come from contamination from the brewery equipment, i.e., vessels and tanks, including beer packing, storing and transporting (kegs, casks, cans). Discriminant analysis revealed that the differentiation of three types of beer (Lager, Ale, Craft) was possible, based on elemental concentrations, for the reduced data set after their selection using the Kruskal-Wallis test. The analysis of the impact of the packaging material (can or bottle) proved that when this parameter was used as a differentiating criterion, the difference in the content of Na, Al, Cu and Mn can be indicated. The risk assessment analysis showed that the consumption of beer in a moderate quantity did not have any adverse effect in terms of the selected element concentrations, besides Al. However, in the case of Al, the risk related to consumption can be considered, but only for the beer stored in cans produced from aluminum.
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21
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Temerdashev Z, Abakumov A, Bolshov M, Khalafyan A, Ageeva N, Vasilyev A, Ramazanov A. Instrumental assessment of the formation of the elemental composition of wines with various bentonite clays. Microchem J 2022. [DOI: 10.1016/j.microc.2021.107145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Vitali Čepo D, Karoglan M, Borgese L, Depero L, Marguí E, Jablan J. Application of benchtop total-reflection X-ray fluorescence spectrometry and chemometrics in classification of origin and type of Croatian wines. Food Chem X 2022; 13:100209. [PMID: 35499027 PMCID: PMC9039940 DOI: 10.1016/j.fochx.2022.100209] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 12/25/2021] [Accepted: 01/07/2022] [Indexed: 12/04/2022] Open
Abstract
A low-power benchtop TXRF system was used for analysis of 70 wine samples. The metal content of K, Ca, Fe, Cu, Zn, Mn, Sr, Rb, Ba, Pb, Ni, Cr and V was estimated by chemometric methods. Mn, K, Ni, Sr, Rb and Ba were the main variables used to differentiate by wine type and origin. LDA showed good detection and prediction abilities with selected elements. Classification of origin and type of Croatian wines by chemometric tools.
The contents of selected metals (K, Ca, Fe, Cu, Zn, Mn, Sr, Rb, Ba, Pb, Ni, Cr and V) in 70 wine samples from Continental and Adriatic part of Croatia and different types of wine (red and white) were determined by TXRF. The aim of this study was to compare the elemental composition of wines from two different regions and to determine the discriminant ability of each variable and to indicate which variables discriminate between the four categories considered. Principal component analysis and cluster analysis showed that K, Mn, Ba and Ni can be considered as the most important characteristics to distinguish between Continental red and white wines, Rb, Ni and Ba for Continental red and Adriatic red wines while Sr is the only metal that completely distinguishes the samples of each category. Finally, linear discriminant analysis showed good recognition (100%) and prediction abilities (96.43%) using these selected elements.
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Affiliation(s)
- D. Vitali Čepo
- Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Domagojeva 2, 10000 Zagreb, Croatia
| | - M. Karoglan
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - L. Borgese
- Department of Mechanical and Industrial Engineering, University of Brescia, 25123 Brescia, Italy
| | - L.E. Depero
- Department of Mechanical and Industrial Engineering, University of Brescia, 25123 Brescia, Italy
| | - E. Marguí
- Department of Chemistry, University of Girona, C/M. Aurèlia Capmany, 69, 17003 Girona, Spain
| | - J. Jablan
- Department of Analytical Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia
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23
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Direct analysis of wines from the province of Lower Silesia (Poland) by microplasma source optical emission spectrometry. Food Chem 2022; 371:131178. [PMID: 34583186 DOI: 10.1016/j.foodchem.2021.131178] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 09/15/2021] [Accepted: 09/15/2021] [Indexed: 11/23/2022]
Abstract
New microplasma source optical emission spectrometry (OES) for the determination of Na, K, Mg, Ca, and Zn in wine was developed. As the microplasma source, a solution anode glow discharge (SAGD) or a solution cathode glow discharge (SCGD) were employed. The diluted samples solutions (0.5-2%) were directly analyzed (no acid digestion required) and the detection limits of Na, K, Mg, Ca, and Zn were 0.015, 0.03, 3, 12, and 0.1 µg L-1, respectively. The developed method was used for the analysis of wine samples from the province of Lower Silesia (Poland). It was found that 1) red wines were characterized by a higher content of K and Mg, 2) it was possible to discriminate between Regent and Pinot Noir grape varieties (both red) by the concentrations of K and Ca, 3) the concentration of Na in the analyzed wines was lower than that found in wines from other European countries.
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24
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Antoniewicz J, Jakubczyk K, Kupnicka P, Bosiacki M, Chlubek D, Janda K. Analysis of Selected Minerals in Homemade Grape Vinegars Obtained by Spontaneous Fermentation. Biol Trace Elem Res 2022; 200:910-919. [PMID: 33768430 PMCID: PMC8739326 DOI: 10.1007/s12011-021-02671-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Accepted: 03/08/2021] [Indexed: 10/26/2022]
Abstract
Fruit vinegars are widely used as a spice and food preservative. They are considered as functional food, containing many bioactive compounds with pro-health benefits. Grape vinegars can be also a source of mineral compounds. Their quantity and diversity can be determined by environmental factors and growing conditions, such as temperature, mineral composition of the soil, heavy metal contamination, sunlight availability as well as grape variety and fruit ripeness stage. The aim of the study was to determine the content of minerals in homemade grape vinegars, obtained by spontaneous fermentation. Five different grape (Vitis vinifera L.) varieties were used in the study (Cabernet Cortis, Johanniter, Solaris, Souvignier gris and Prior). Moreover, the effect of sugar addition in the fermentation process on the mineral content was examined. The mineral content was determined using the ICP-OES method. Among the analysed samples, potassium was the most abundant element (936.07-1472.3 mg/L of vinegar). Comparative analysis showed that the content of Ca, Fe and Cr was significantly higher in vinegars prepared from red varieties than in white-coloured ones. In turn, vinegars prepared from white grape varieties contained statistically significantly higher content of potassium. Vinegar colour did not have a significant influence on the content of the remaining elements included in the analysis. Furthermore, statistical analysis did not reveal any significant differences in the content of the analysed minerals in any of the grape varieties used between the samples with and without sugar addition.
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Affiliation(s)
- Justyna Antoniewicz
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460, Szczecin, Poland
| | - Karolina Jakubczyk
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460, Szczecin, Poland.
| | - Patrycja Kupnicka
- Department of Biochemistry and Medical Chemistry, Pomeranian Medical University in Szczecin, 72 Powstańców Wlkp. Street, 70-111, Szczecin, Poland
| | - Mateusz Bosiacki
- Department of Functional Diagnostics and Physical Medicine, Pomeranian Medical University in Szczecin, 54 Żołnierska Street, 71-210, Szczecin, Poland
| | - Dariusz Chlubek
- Department of Biochemistry and Medical Chemistry, Pomeranian Medical University in Szczecin, 72 Powstańców Wlkp. Street, 70-111, Szczecin, Poland
| | - Katarzyna Janda
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460, Szczecin, Poland
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25
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Rossi S, Bestulić E, Horvat I, Plavša T, Lukić I, Bubola M, Ganić KK, Ćurko N, Jagatić Korenika AM, Radeka S. Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112619] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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26
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Alonso Gonzalez P, Parga-Dans E, Arribas Blázquez P, Pérez Luzardo O, Zumbado Peña ML, Hernández González MM, Rodríguez-Hernández Á, Andújar C. Elemental composition, rare earths and minority elements in organic and conventional wines from volcanic areas: The Canary Islands (Spain). PLoS One 2021; 16:e0258739. [PMID: 34731184 PMCID: PMC8565739 DOI: 10.1371/journal.pone.0258739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 10/04/2021] [Indexed: 12/13/2022] Open
Abstract
The organic wine market is rapidly growing worldwide, both in terms of production and consumption. However, the scientific literature is not conclusive regarding differences in the elemental composition of wines according to their production method, including both major and trace elements. Minerals can be present in wine as a result of both anthropogenic and environmental factors. To date, this has not been evaluated in volcanic contexts, neither has the emergent issue of rare earths and other minority elements as potential sources of food contamination. This study using inductively coupled plasma mass spectrometry (ICP-MS) analyses organic and conventional wines produced in the Canary Islands (Spain), an archipelago of volcanic origin, to compare their content of 49 elements, including rare earths and minority elements. Our results showed that organic wines presented lower potential toxic element content on average than their conventional counterparts, but differences were not significant. Geographical origin of the wine samples (island) was the only significant variable differentiating wine samples by their composition profiles. By comparing our data with the literature, no agreement was found in terms of differences between organic and conventionally-produced wines. This confirms that other factors prevail over elemental composition when considering differences between wine production methods. Regarding the toxicological profile of the wines, five samples (three organic and two conventional) exceeded the maximum limits established by international legislation. This highlights the need for stricter analytical monitoring in the Canary Islands, with a particular focus on Cu and Ni concentration, and potentially in other volcanic areas.
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Affiliation(s)
| | - Eva Parga-Dans
- Department of Agrobiotechnology, IPNA-CSIC, Canary Islands, Spain
| | | | - Octavio Pérez Luzardo
- Department of Clinical Sciences—Research Institute of Biomedical and Health Sciences, ULPGC, Canary Islands, Spain
- Spanish Biomedical Research Center in Physiopathology of Obesity and Nutrition (CIBERObn), Madrid, Spain
| | - Manuel Luis Zumbado Peña
- Department of Clinical Sciences—Research Institute of Biomedical and Health Sciences, ULPGC, Canary Islands, Spain
- Spanish Biomedical Research Center in Physiopathology of Obesity and Nutrition (CIBERObn), Madrid, Spain
| | | | - Ángel Rodríguez-Hernández
- Department of Clinical Sciences—Research Institute of Biomedical and Health Sciences, ULPGC, Canary Islands, Spain
- Spanish Biomedical Research Center in Physiopathology of Obesity and Nutrition (CIBERObn), Madrid, Spain
| | - Carmelo Andújar
- Department of Agrobiotechnology, IPNA-CSIC, Canary Islands, Spain
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Walker GA, Nelson J, Halligan T, Lima MMM, Knoesen A, Runnebaum RC. Monitoring Site-Specific Fermentation Outcomes via Oxidation Reduction Potential and UV-Vis Spectroscopy to Characterize "Hidden" Parameters of Pinot Noir Wine Fermentations. Molecules 2021; 26:4748. [PMID: 34443337 PMCID: PMC8400154 DOI: 10.3390/molecules26164748] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 07/16/2021] [Accepted: 07/26/2021] [Indexed: 11/17/2022] Open
Abstract
Real-time process metrics are standard for the majority of fermentation-based industries but have not been widely adopted by the wine industry. In this study, replicate fermentations were conducted with temperature as the main process parameter and assessed via in-line Oxidation Reduction Potential (ORP) probes and at-line profiling of phenolics compounds by UV-Vis spectroscopy. The California and Oregon vineyards used in this study displayed consistent vinification outcomes over five vintages and are representative of sites producing faster- and slower-fermenting musts. The selected sites have been previously characterized by fermentation kinetics, elemental profile, phenolics, and sensory analysis. ORP probes were integrated into individual fermentors to record how ORP changed throughout the fermentation process. The ORP profiles generally followed expected trends with deviations revealing previously undetectable process differences between sites and replicates. Site-specific differences were also observed in phenolic and anthocyanin extraction. Elemental composition was also analyzed for each vineyard, revealing distinctive profiles that correlated with the fermentation kinetics and may influence the redox status of these wines. The rapid ORP responses observed related to winemaking decisions and yeast activity suggest ORP is a useful process parameter that should be tracked in addition to Brix, temperature, and phenolics extraction for monitoring fermentations.
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Affiliation(s)
- Gordon A. Walker
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA; (G.A.W.); (M.M.M.L.)
| | - James Nelson
- Department of Electrical and Computer Engineering, University of California, Davis, CA 95616, USA; (J.N.); (A.K.)
| | - Thomas Halligan
- Department of Chemical Engineering, University of California, Davis, CA 95616, USA;
| | - Maisa M. M. Lima
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA; (G.A.W.); (M.M.M.L.)
| | - Andre Knoesen
- Department of Electrical and Computer Engineering, University of California, Davis, CA 95616, USA; (J.N.); (A.K.)
| | - Ron C. Runnebaum
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA; (G.A.W.); (M.M.M.L.)
- Department of Chemical Engineering, University of California, Davis, CA 95616, USA;
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Unveiling the physicochemical properties and chemical profile of artisanal jabuticaba wines by bromatological and NMR-based metabolomics approaches. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111371] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Abstract
Knowledge of analytical values in wines is essential to ensure product safety and compliance with legislation, and it is also essential to understand the various technologies in wine production. The aim of this work was to evaluate the analytical parameters of bottled Moravian wines from the Znojmo sub-region, from harvests 2015 and 2016. Basic oenological parameters and biologically active substances were evaluated. Moreover, we evaluated conditions during bottle aging in wines from harvest 2016. The results of the basic analytical values such as total phenolic acid (TPA), total sulfur dioxide (SO2), pH, actual alcohol content (EtOH), and titratable acidity (TA) were in accordance with generally known values in wines and met the legislative requirements within oenological practices. Biologically active substances, such as gallic acid, trans-caffeic acid (TCA), trans-p-coumaric acid (TPCA), rutin, ferulic acid (FA), myricetin, resveratrol, and quercetin were identified. Comparing the analytical values of individual types of wine leads to a better understanding of winemaking technology and the development of wine as such. The subject of the study was also the monitoring of produced grape pomace incurred during wine production harvest 2015 with the indication of possibilities of its further use.
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Ivić I, Kopjar M, Obhođaš J, Vinković A, Pichler D, Mesić J, Pichler A. Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition. MEMBRANES 2021; 11:membranes11050320. [PMID: 33925755 PMCID: PMC8145285 DOI: 10.3390/membranes11050320] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/16/2021] [Accepted: 04/25/2021] [Indexed: 11/16/2022]
Abstract
Ecological viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chemical fertilizers and other additives, minimizing the impact of chemicals on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chemical composition of conventional and ecological Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chemical composition and elements concentration were determined. The results showed that the higher pressure and retentate cooling was more favourable for total volatiles retention than lower pressure and higher temperature. Individual compound retention depended on its chemical properties, applied processing parameters and wine composition. Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecological wine) had an important impact on retention of elements.
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Affiliation(s)
- Ivana Ivić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.)
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.)
| | - Jasmina Obhođaš
- Ruđer Bošković Institute, Bijenička 54, 10000 Zagreb, Croatia; (J.O.); (A.V.)
| | - Andrija Vinković
- Ruđer Bošković Institute, Bijenička 54, 10000 Zagreb, Croatia; (J.O.); (A.V.)
| | | | - Josip Mesić
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia;
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.)
- Correspondence:
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Gajek M, Pawlaczyk A, Wysocki P, Szynkowska-Jozwik MI. Elemental Characterization of Ciders and Other Low-Percentage Alcoholic Beverages Available on the Polish Market. Molecules 2021; 26:molecules26082186. [PMID: 33920200 PMCID: PMC8070395 DOI: 10.3390/molecules26082186] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/03/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
Seventy-three samples of alcoholic beverages and juices that were purchased on the Polish market and home-made were analyzed for their elemental profiles. The levels of 23 metals were determined by ICP-MS (Ag, Ba, Bi, Cd, Co, Cr, Li, Mn, Ni, Pb, Sr and Tl), ICP-OES (Al, B, Ca, Cu, Fe, K, Mg, Na, Ti and Zn) and CVAAS (Hg) techniques in twenty-five samples of ciders widely available on the Polish market; six samples of home-made ciders; two samples of juices used in the production of these ciders; and forty samples of low-percentage, flavored alcoholic beverages based on beer. The gathered analytical data confirmed that the final elemental fingerprint of a product is affected by the elemental fingerprint of the ingredients used (apple variety) as well as the technology and equipment used by the producer, and in the case of commercial ciders, also the impact of type of the packaging used was proven. These factors are specific to each producer and the influence of the mentioned above parameters was revealed as a result of the performed analysis. Additionally, the inclusion of the home-made ciders in the data set helped us to understand the potential origin of some elements, from the raw materials to the final products. The applied statistical tests revealed (Kruskal–Wallis and ANOVA) the existence of statistically significant differences in the concentration of the following metals: Ag, Al, B, Bi, Co, Cr, Cu, Fe, K, Li, Mg, Na, Ni, Ti and Zn in terms of the type of cider origin (commercial and home-made). In turn, for different packaging (can or bottle) within one brand of commercial cider, the existence of statistically significant differences for Cu, Mn and Na was proved. The concentrations of all determined elements in the commercial cider from the Polish market and home-made cider samples can be considered as nontoxic, because the measured levels of elements indicated in the regulations were lower than the allowable limits. Moreover, the obtained results can be treated as preliminary for the potential authentication of products in order to distinguish the home-made (fake) from the authentic products, especially for premium-class alcoholic beverages.
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Leder R, Petric IV, Jusup J, Banović M. Geographical Discrimination of Croatian Wines by Stable Isotope Ratios and Multielemental Composition Analysis. Front Nutr 2021; 8:625613. [PMID: 33763440 PMCID: PMC7982904 DOI: 10.3389/fnut.2021.625613] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Accepted: 01/07/2021] [Indexed: 12/02/2022] Open
Abstract
The δ18O and δ13C (analyzed by isotope ratio mass spectrometry, IRMS) and concentration of 22 selected elements (analyzed by inductively coupled plasma—optical emission spectrometry, ICP-OES) in 190 Croatian microvinified and commercial wine samples from continental and coastal winegrowing areas and from three viticultural zones (B, CI, and CII) were measured to investigate whether multivariate statistical methods could provide the fingerprint for geographical origin determination. The highest power for discrimination of wines produced in Croatian winegrowing areas was achieved by general discriminant analysis (GDA) showing correct classification of 97.9% of all investigated samples, 100.0% of microvinified samples and 84.8% of commercial samples in the cross-validation matrix. The most significant markers for discrimination of coastal and continental areas found by GDA were δ18O and Co, followed by K, Rb, Sn, Li, and δ13C in descending order. GDA showed higher levels of correctly classified samples from three viticultural zones in Croatia if only microvinified samples were employed in the analysis (94.9%) than for all samples together (86.3%) or for commercial samples (66.1%) in the cross-validation matrix. The discrimination of viticultural zones B, CI, and CII in Croatia was achieved by δ18O, Co, Rb, Li, K, and Sn. The results obtained showed that the relationships between the isotopic ratios and concentrations of different considered elements combined with appropriate statistical model represent a powerful tool in discrimination of wines produced in different Croatian winegrowing areas.
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Affiliation(s)
- Renata Leder
- Department of Physico-Chemical Testing, Center for Viticulture, Enology and Edible Oils Analysis, Croatian Agency for Agriculture and Food, Zagreb, Croatia
| | - Ivana Vladimira Petric
- Department for Authentic Products, Center for Viticulture, Enology and Edible Oils Analysis, Croatian Agency for Agriculture and Food, Zagreb, Croatia
| | | | - Mara Banović
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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Lima MMM, Hernandez D, Yeh A, Reiter T, Runnebaum RC. Reproducibility of elemental profile across two vintages in Pinot noir wines from fourteen different vineyard sites. Food Res Int 2021; 141:110045. [PMID: 33641957 DOI: 10.1016/j.foodres.2020.110045] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 10/22/2022]
Abstract
The reproducibility of elemental profile in wines produced across vintages of 2015 and 2016 has been studied using grapes from a single scion clone of Vitis vinifera L. cv. Pinot noir. Grapevines were grown on fourteen different vineyard sites, from Oregon to southern California in the U.S.A., which span distances from approximately hundreds of meters to 1450 km, while elevations range from near sea level to nearly 500 m. The number of elements quantified in the wines made from the 2016 vintage was thirty, by using inductively coupled plasma mass spectrometry (ICP-MS). These data were compared with the twenty-seven elements quantified and previously reported in wines made from 2015 vintage, including twenty-four elements reported in both vintages. The composition of each element was analyzed by analysis of variance with main effect of vineyard. Wines were classified according to vineyard origin and environmental growing site with a combination of factors correlated with the wine elemental profile. The low variability (< 25%) of certain elements in wines from at least eight sites across both vintages, including Group 1 (Cs, K, Na and Rb), Group 2 (Ba, Ca, Mg and Sr), Group 3B (Eu), Group 13 (Al, B and Ga), Group 15 (As and P) and Co, Fe, Mn, Ni and V, demonstrated the reproducibility over the seasons analyzed (2015 and 2016). The comparison of elemental profile of wines across growing seasons demonstrates the opportunity to reproduce one key aspect of wine chemistry across vintages.
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Affiliation(s)
- Maisa M M Lima
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA
| | - Desmon Hernandez
- Department of Chemical Engineering, University of California, Davis, CA 95616, USA
| | - Alexander Yeh
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA
| | - Taylor Reiter
- Department of Food Science & Technology, University of California, Davis, CA 95616, USA
| | - Ron C Runnebaum
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA; Department of Chemical Engineering, University of California, Davis, CA 95616, USA.
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Antunovic V, Tripkovic T, TomaŠevic B, BaoŠic R, Jelic D, Lolic A. Voltammetric Determination of Lead and Copper in Wine by Modified Glassy Carbon Electrode. ANAL SCI 2021; 37:353-358. [PMID: 33012759 DOI: 10.2116/analsci.20p302] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
This paper describes the determination of Pb and Cu with a Nafion-modified glassy carbon electrode and MnCo2O4 nanoparticles as working electrode for anodic stripping voltammetry. Pb and Cu were accumulated in HCl/KCl (0.1 mol dm-3) at a potential of -1.4 V (vs. Ag/AgCl electrode) for 480 s, followed by a linear sweep anodic stripping voltammetry (ASV) scan from -1.0 to +0.5 V. Under optimum conditions, the calibration curves were linear in the range of 0.01 - 8 and 0.01 - 5 mg dm-3 for Pb and Cu, respectively. Effect of sample dilution, accumulation time and potential were optimized. A study of interfering substances was performed. A significant increase in current was obtained at the modified electrode in comparison with the bare glassy carbon electrode. The modified electrode was successfully applied for determination of Pb and Cu in wine samples after a simple preparation procedure. Pb and Cu content in wine was used for estimation of the target hazard quotient (THQ) values for minimal and maximal levels of the metals.
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Affiliation(s)
- Vesna Antunovic
- Department of Pharmacy, Faculty of Medicine, University of Banja Luka
| | - Tatjana Tripkovic
- Republic Institute for the Protection of Cultural Monuments of Serbia
| | - Biljana TomaŠevic
- Department of Analytical Chemistry, University of Belgrade-Faculty of Chemistry
| | - Rada BaoŠic
- Department of Analytical Chemistry, University of Belgrade-Faculty of Chemistry
| | - Dijana Jelic
- Department of Chemistry, Faculty of Natural Sciences and Mathematics, University of Banja Luka
| | - Aleksandar Lolic
- Department of Analytical Chemistry, University of Belgrade-Faculty of Chemistry
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Multi-Elemental Analysis of Wine Samples in Relation to Their Type, Origin, and Grape Variety. Molecules 2021; 26:molecules26010214. [PMID: 33406611 PMCID: PMC7795369 DOI: 10.3390/molecules26010214] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 12/22/2020] [Accepted: 12/28/2020] [Indexed: 11/21/2022] Open
Abstract
Wine is one of the most popular alcoholic beverages. Therefore, the control of the elemental composition is necessary throughout the entire production process from the grapes to the final product. The content of some elements in wine is very important from the organoleptic and nutritional points of view. Nowadays, wine studies have also been undertaken in order to perform wine categorization and/or to verify the authenticity of products. The main objective of this research was to evaluate the influence of the chosen factors (type of wine, producer, origin) on the levels of 28 elements in 180 wine samples. The concentration of studied elements was determined by ICP-MS (Ag, B, Ba, Be, Bi, Cd, Co, Cr, Cu, Li, Mn, Mo, Ni, Pb, Rb, Sb, Sn, Sr, Te, Tl, U, Zn), ICP-OES (Ca, Fe, K, Mg, Ti), and CVAAS (Hg) techniques in 79 red, 75 white, and 26 rose wine samples. In general, red wines contained higher values of mean and median of B, Ba, Cr, Cu, Mn, Sr and Zn in contrast to other wine types (white and rose). In white wines (when compared to red and rose wines) higher levels of elements such as Ag, Be, Bi, Cd, Co, Li, K and Ti were determined. In contrast, rose wines were characterized by a higher concentration of Fe and U. The study also revealed that in the case of 18 samples, the maximum levels of some metals (Cd—8 samples, Pb—9 samples, Cu—1 sample) were slightly exceeded according to the OIV standards, while for Zn and Ti in any wine sample the measured concentrations of these metals were above the permissible levels. Thus, it can be stated that the studied wines contained, in general, lower levels of heavy metals, suggesting that they should have no effect on the safety of consumption. The results also showed higher pH level for red wines as a consequence of the second fermentation process which is typically carried out for this type of wine (malolactic fermentation). The highest median value of pH was reported for Merlot-based wines, while the lowest was for Riesling. It is assumed that dry Riesling has a higher content of tartaric and malic acid than dry Chardonnay grown in the same climate. From all of the studied countries, wines from Poland seemed to present one of the most characteristic elemental fingerprints since for many elements relatively low levels were recorded. Moreover, this study revealed that also wine samples from USA and Australia can be potentially discriminated from the rest of studied wines. For USA the most characteristic metal for positive identification of the country of origin seems to be uranium, whereases for Australia – strontium and manganese. Based on the highly reduced set of samples, it was not possible to differentiate the studied wine products according to the grape variety other than Syrah, and partially Chardonnay. Since all the Syrah-based samples originated from the same country (Australia) thus, the observed grouping should be more related with the country of origin than the grape variety.
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Andreeva V, Kashparova V, Chernysheva D, Tokarev D, Kataria Y. Stabilization of wines with polymers and new bio-based carbon materials. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213406014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Wine is a complex product which changes its properties at every production stage, however due to the different processes which take place in the production stage can result into the formation of unwanted turbidity, deposition or can lead to distortion of taste. Despite the advances in improving wine stabilization processes, the search for new materials continues. The present work focuses on clarification of wines on the basis of new polymers and carbon materials obtained from bio-renewable raw materials and byproducts from the production of 2,5-hydroxymethylfurfural (5-HMF).
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Prospect on Rare Earth Elements and Metals Fingerprint for the Geographical Discrimination of Commercial Spanish Wines. Molecules 2020; 25:molecules25235602. [PMID: 33260573 PMCID: PMC7730952 DOI: 10.3390/molecules25235602] [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: 11/06/2020] [Revised: 11/24/2020] [Accepted: 11/25/2020] [Indexed: 11/25/2022] Open
Abstract
This paper presents a novel tool for Spanish commercial wine discrimination according to their designation of origin (PDO). A total of 65 commercial wines from different Spanish designation of origin (Alicante, Bullas, Campo de Borja, Jumilla, Castilla la Mancha, Ribeiro, Ribera de Duero, Rioja, Rueda, Utiel-Requena, Valdepeñas and Valencia) were characterized. The rare earth elements (REEs) content was determined by a high-temperature torch integrated sample introduction system (hTISIS) coupled to inductively coupled plasma mass spectrometry (ICP-MS). The REE content was used to draw characteristic PDOs radar charts. Results indicated that the REEs fingerprint provides a good prospect to discriminate the different Spanish PDOs, except for Alicante, Castilla la Mancha, Jumilla, Utiel-Requena and Valdepeñas. Finally, for those PDOs that were not properly distinguished, a second fingerprint obtained from Ba, Co, Cr, Mn, Ni, Pb and V content was used for discrimination purposes.
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Preliminary Study of Microelements, Phenolics as well as Antioxidant Activity in Local, Homemade Wines from North-East Greece. Foods 2020; 9:foods9111607. [PMID: 33167304 PMCID: PMC7694320 DOI: 10.3390/foods9111607] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 10/24/2020] [Accepted: 10/26/2020] [Indexed: 02/03/2023] Open
Abstract
The present study is aimed to analyze the composition of microelements in wines prepared by amateur winemakers in Drama region (recognized as Protected Geographical Indication (PGI)), especially the toxic ones, as well as the phenolic content and antioxidant activity of these wines since moderate wine consumption may contribute to health benefits to the consumers. A total of twenty-four wines, comprising sixteen red and eight white, were tested. The micro and macroelements were determined with ICP-OES (Inductively coupled plasma-optical emission spectrometry). Chromatic characteristics of wines and total phenolic and flavonoid compounds as well as their antioxidant activity with three different assays were determined spectrophotometrically. The amateur’s wines showed levels of contaminants with toxic metals less than the limits set from the International Organization of Vine and Wine (OIV). Moreover, toxic metals concentrations were comparable to those of European wines. The Principal Component Analysis discriminated wines into white and red and further distinguished the red wine into two groups depending on the Total Flavonoid content, antioxidant activity and color intensity. The moderate consumption of amateur wines can be recommended since their consumption is not harmful to the health, and they contain high amount of phenolics and flavonoids comparable or even higher to that of commercial wines.
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Pál L, Muhollari T, Bujdosó O, Baranyai E, Nagy A, Árnyas E, Ádány R, Sándor J, McKee M, Szűcs S. Heavy metal contamination in recorded and unrecorded spirits. Should we worry? Regul Toxicol Pharmacol 2020; 116:104723. [PMID: 32645427 DOI: 10.1016/j.yrtph.2020.104723] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 06/02/2020] [Accepted: 06/29/2020] [Indexed: 11/25/2022]
Abstract
Heavy metals can be released into all alcoholic beverages during production and storage. However, there is at least a theoretical risk that they could be present in higher, and potentially toxic, concentrations in those produced in the household and small-scale stills common in Central and Eastern Europe, which lack quality control and whose products are unrecorded by authorities. Yet, so far, few studies comparing concentrations of heavy metals in recorded and unrecorded spirits have been published. In this study we ask whether there is any difference between heavy metal concentrations in recorded and unrecorded spirits and, thus, the related health risk. The levels of heavy metals were determined in recorded (n = 97) and unrecorded (n = 100) spirits using inductively coupled plasma optical emission spectrometric analysis and applied to population-based risk assessments, considering average, regular and chronic heavy drinkers. Concentrations of Cu, Zn, and Sn were significantly higher in unrecorded spirits than those in their recorded counterparts and recorded spirits contained significantly higher levels of Fe, Mn, and Ni than unrecorded spirits. Combined exposure to heavy metals posed a potential health risk in chronic heavy drinkers consuming recorded spirits. However, when compared to the health risk arising from drinking large volumes of ethanol, the risk is negligible. Consequently, there are no grounds to worry about the adverse effects of heavy metals from spirits.
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Affiliation(s)
- László Pál
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
| | - Teuta Muhollari
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
| | - Orsolya Bujdosó
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
| | - Edina Baranyai
- Department of Inorganic and Analytical Chemistry, Faculty of Science, University of Debrecen, Hungary.
| | - Attila Nagy
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
| | - Ervin Árnyas
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
| | - Róza Ádány
- MTA-DE Public Health Research Group, Public Health Research Institute, University of Debrecen, Debrecen, Hungary; WHO Collaborating Centre on Vulnerability and Health, University of Debrecen, Debrecen, Hungary.
| | - János Sándor
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
| | - Martin McKee
- European Centre on Health of Societies in Transition, London School of Hygiene and Tropical Medicine, London, United Kingdom.
| | - Sándor Szűcs
- Department of Preventive Medicine, Faculty of Public Health, University of Debrecen, Debrecen, Hungary.
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Grainger C, Yeh A, Byer S, Hjelmeland A, Lima MMM, Runnebaum RC. Vineyard site impact on the elemental composition of Pinot noir wines. Food Chem 2020; 334:127386. [PMID: 32712494 DOI: 10.1016/j.foodchem.2020.127386] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 05/01/2020] [Accepted: 06/17/2020] [Indexed: 11/25/2022]
Abstract
Elemental composition was used to characterize and differentiate 14 wines made from the identical clone of Vitis vinifera cv. Pinot noir (clone 667). The vineyards span distances which range from several hundred meters to 1540 km and their elevations vary from near sea level to nearly 500 m. Twenty-seven elements were observed above the limit of quantitation by using inductively coupled plasma mass spectrometry (ICP-MS) in the wines from at least half of the 14 sites. Concentrations of several elements, including Mo, Er, Na, Li, Cs and Pb, varied by 10-fold across the 14 wines. Multiple factor analysis (MFA) of elemental composition with juice chemistry and site characterization show associations consistent with expectations, such as high Ca with high clay content. These results demonstrate that even when grapevine clone and winemaking protocol are controlled, composition differences in wines produced from sites are mediated by diverse soil and microclimate conditions.
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Affiliation(s)
- Colleen Grainger
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA
| | - Alexander Yeh
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA
| | - Shelby Byer
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA
| | - Anna Hjelmeland
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA
| | - Maisa M M Lima
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA
| | - Ron C Runnebaum
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA; Department of Chemical Engineering, University of California, Davis, CA 95616, USA.
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Roca-Domènech G, Poblet M, Rozès N, Cordero-Otero R. Magnesium enhances dehydration tolerance in Schizosaccharomyces pombe by promoting intracellular 5'-methylthioadenosine accumulation. Yeast 2020; 36:449-461. [PMID: 30861598 DOI: 10.1002/yea.3386] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 03/06/2019] [Accepted: 03/08/2019] [Indexed: 11/06/2022] Open
Affiliation(s)
- Gemma Roca-Domènech
- University Rovira i Virgili, Department of Biochemistry and Biotechnology, Tarragona, Spain
| | - Montse Poblet
- University Rovira i Virgili, Department of Biochemistry and Biotechnology, Tarragona, Spain
| | - Nicolas Rozès
- University Rovira i Virgili, Department of Biochemistry and Biotechnology, Tarragona, Spain
| | - Ricardo Cordero-Otero
- University Rovira i Virgili, Department of Biochemistry and Biotechnology, Tarragona, Spain
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Bica A, Sánchez R, Todolí JL. Evolution of the Multielemental Content along the Red Wine Production Process from Tempranillo and Grenache Grape Varieties. Molecules 2020; 25:molecules25132961. [PMID: 32605125 PMCID: PMC7411754 DOI: 10.3390/molecules25132961] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/23/2020] [Accepted: 06/24/2020] [Indexed: 11/28/2022] Open
Abstract
In the present work, 38 elements were quantified in the different fractions generated by applying amateur winemaking methods. Inductively Coupled Plasma Mass Spectrometry was used as detection technique. Grapes were analyzed and separate metal profiles were also obtained for the skin and seeds. Additional vinification fractions included musts before and after the fermentation process. Meanwhile, solid fractions corresponded to the so-called hat, pressed pomace and the lees obtained after gravitational settling at the tank bottom. Wine was further analyzed. The obtained results revealed a different repartition depending on the particular element and winemaking solid and liquid fraction evaluated. The studies included vinification in presence and in absence of added yeast and grape geographical origin. Principal component analysis helped to discriminate among fractions and to determine the critical elements behaving differently. Finally, a mass balance allowed to unequivocally detect the migration of a given element to the winemaking fractions.
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El Khawand T, Valls Fonayet J, Da Costa G, Hornedo-Ortega R, Jourdes M, Franc C, de Revel G, Decendit A, Krisa S, Richard T. Resveratrol transformation in red wine after heat treatment. Food Res Int 2020; 132:109068. [PMID: 32331691 DOI: 10.1016/j.foodres.2020.109068] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 01/29/2020] [Accepted: 02/02/2020] [Indexed: 11/16/2022]
Abstract
Resveratrol is a well-known wine constituent. Its concentration can vary according to the cultivar choice and the winemaking process. Due to its phenolic structure, resveratrol could be transformed under high temperature or oxidative conditions, leading to the formation of various derivatives including oligomers. Hence, the goal of this study is to investigate the presence of these derivatives in wine. In the first stage, hemisynthesis of oligomeric stilbenes was achieved from resveratrol in ethanol by oxidative coupling using metals. Four de novo synthetized resveratrol derivatives were identified by MS and NMR spectroscopy including two new molecules, oxistilbenin F and oxistilbenin G. In the second stage, analysis of red wine after heat treatment by LC-MS confirmed the presence of some of these compounds in wine. Finally, the anti-inflammatory effects of the compounds were evaluated by studying their ability to prevent lipopolysaccharide (LPS)-induced upregulation of nitric oxide (NO) and reactive oxygen species (ROS) production in RAW 264.7 macrophage cell line.
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Affiliation(s)
- Toni El Khawand
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon, France
| | - Josep Valls Fonayet
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon, France
| | - Grégory Da Costa
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon, France
| | - Ruth Hornedo-Ortega
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon, France
| | - Michael Jourdes
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon, France
| | - Céline Franc
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon, France
| | - Gilles de Revel
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon, France
| | - Alain Decendit
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon, France
| | - Stéphanie Krisa
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon, France
| | - Tristan Richard
- Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon, France.
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Karaś K, Zioła-Frankowska A, Frankowski M. Chemical Speciation of Aluminum in Wine by LC-ICP-MS. Molecules 2020; 25:E1069. [PMID: 32121003 PMCID: PMC7179188 DOI: 10.3390/molecules25051069] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 02/23/2020] [Accepted: 02/24/2020] [Indexed: 12/16/2022] Open
Abstract
Aluminum is very common in the natural environment and in everyday human life. We are living in the "aluminum age." Its average daily intake should not exceed a few mg/day. Unfortunately, despite the growing number of alarming data about the toxicity of this element, human exposure to aluminum is constantly increasing. The toxicity and bioavailability of aluminum depends mainly on the form in which it occurs. The main variables conditioning the form are the concentration, the type, the molar ratio of aluminum to ligand, the pH value, and the temperature. This research presents a new method for speciation analysis of both inorganic and organic aluminum complexes in model solutions by LC-ICP-MS. Different solutions with variable pH values and different Al/ligand molar ratios (fluorides and several organic ligands, e.g., citrates and oxalates ions) were used. The chromatographic separation process was carried out based on isocratic and gradient elution, using a cation exchange analytical column. All determinations have been confirmed based on chemical equilibrium modeling programs. The new developed method was successfully applied for the first time in speciation analysis of real samples: white and red wine.
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Affiliation(s)
- Katarzyna Karaś
- Department of Analytical and Environmental Chemistry, Adam Mickiewicz University Poznań, Faculty of Chemistry, Uniwersytetu Poznańskiego 8, 61–614 Poznań, Poland;
| | - Anetta Zioła-Frankowska
- Department of Analytical Chemistry, Adam Mickiewicz University Poznań, Faculty of Chemistry, Uniwersytetu Poznańskiego 8, 61–614 Poznań, Poland;
| | - Marcin Frankowski
- Department of Analytical and Environmental Chemistry, Adam Mickiewicz University Poznań, Faculty of Chemistry, Uniwersytetu Poznańskiego 8, 61–614 Poznań, Poland;
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Abstract
Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.
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Hosnedlova B, Sochor J, Baron M, Bjørklund G, Kizek R. Application of nanotechnology based-biosensors in analysis of wine compounds and control of wine quality and safety: A critical review. Crit Rev Food Sci Nutr 2019; 60:3271-3289. [PMID: 31809581 DOI: 10.1080/10408398.2019.1682965] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Nanotechnology is one of the most promising future technologies for the food industry. Some of its applications have already been introduced in analytical techniques and food packaging technologies. This review summarizes existing knowledge about the implementation of nanotechnology in wine laboratory procedures. The focus is mainly on recent advancements in the design and development of nanomaterial-based sensors for wine compounds analysis and assessing wine safety. Nanotechnological approaches could be useful in the wine production process, to simplify wine analysis methods, and to improve the quality and safety of the final product.
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Affiliation(s)
- Bozena Hosnedlova
- Faculty of Horticulture, Department of Viticulture and Enology, Mendel University in Brno, Lednice, Czech Republic.,CONEM Metallomics Nanomedicine Research Group (CMNRG), Brno, Czech Republic
| | - Jiri Sochor
- Faculty of Horticulture, Department of Viticulture and Enology, Mendel University in Brno, Lednice, Czech Republic
| | - Mojmir Baron
- Faculty of Horticulture, Department of Viticulture and Enology, Mendel University in Brno, Lednice, Czech Republic
| | - Geir Bjørklund
- Council for Nutritional and Environmental Medicine (CONEM), Mo i Rana, Norway
| | - Rene Kizek
- CONEM Metallomics Nanomedicine Research Group (CMNRG), Brno, Czech Republic.,Faculty of Pharmacy, Department of Human Pharmacology and Toxicology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
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48
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Gavelek A, Spungen J, Hoffman-Pennesi D, Flannery B, Dolan L, Dennis S, Fitzpatrick S. Lead exposures in older children (males and females 7-17 years), women of childbearing age (females 16-49 years) and adults (males and females 18+ years): FDA total diet study 2014-16. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 37:104-109. [PMID: 31647750 DOI: 10.1080/19440049.2019.1681595] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Dietary exposures to lead were estimated for older children, females of childbearing age and adults based on lead concentration data from the FDA's Total Diet Study and on food consumption data from What We Eat In America (WWEIA), the food survey portion of the National Health and Nutrition Examination Survey (NHANES). Estimated mean exposures varied based on the population and on the three different substitution scenarios for lead values below the limit of detection (non-detects = 0; non-detects = limit of detection; hybrid approach). Estimated mean lead exposures range from 1.4 to 4.0 µg/day for older children (males and females 7-17 years), 1.6 to 4.6 µg/day for women of childbearing age (females 16-49 years) and 1.7 to 5.3 µg/day for adults (males and females 18 years and older). Estimated 90th percentile lead exposures range from 2.3 to 5.8 µg/day for older children, 2.8 to 6.7 µg/day for women of childbearing age and 3.2 to 7.8 µg/day for adults. Exposure estimates suggest some older children may be exposed to dietary lead above the FDA interim reference level for lead in children of 3 µg/day. The results of this study can be used by the FDA to prioritise research and regulatory efforts in the area of dietary lead exposure.
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Affiliation(s)
- Alexandra Gavelek
- US Food and Drug Administration (FDA), Center for Food Safety and Applied, Nutrition (CFSAN), College Park, MD, USA
| | - Judith Spungen
- US Food and Drug Administration (FDA), Center for Food Safety and Applied, Nutrition (CFSAN), College Park, MD, USA
| | - Dana Hoffman-Pennesi
- US Food and Drug Administration (FDA), Center for Food Safety and Applied, Nutrition (CFSAN), College Park, MD, USA
| | - Brenna Flannery
- US Food and Drug Administration (FDA), Center for Food Safety and Applied, Nutrition (CFSAN), College Park, MD, USA
| | - Laurie Dolan
- US Food and Drug Administration (FDA), Center for Food Safety and Applied, Nutrition (CFSAN), College Park, MD, USA
| | - Sherri Dennis
- US Food and Drug Administration (FDA), Center for Food Safety and Applied, Nutrition (CFSAN), College Park, MD, USA
| | - Suzanne Fitzpatrick
- US Food and Drug Administration (FDA), Center for Food Safety and Applied, Nutrition (CFSAN), College Park, MD, USA
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Drava G, Minganti V. Mineral composition of organic and conventional white wines from Italy. Heliyon 2019; 5:e02464. [PMID: 31538119 PMCID: PMC6745436 DOI: 10.1016/j.heliyon.2019.e02464] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 06/14/2019] [Accepted: 09/09/2019] [Indexed: 11/18/2022] Open
Abstract
Despite of the increased interest of consumers for organic agro-food products and of the growing demand for organic wines, scientific literature reports a limited number of studies aimed to evaluate the chemical composition of organic wine with respect to conventional wine in terms of major and trace metals. In the present study the concentrations of 19 elements (Al, As, B, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Na, Ni, Pb, Sr, V, and Zn) were determined in samples of white wines from Italy, conventionally and organically produced. No significant difference in the mineral composition was found between the two groups, except for Ni, which showed a higher concentration in organic wines. By comparing our data with data from literature it can be pointed out that there is no agreement among the results presented in the different studies referring to comparisons between organically and conventionally produced wines, concluding that the mineral composition of wines depends on factors different from organic/conventional production method.
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Navas-Acien A, Sanchez TR, Mann K, Jones MR. Arsenic Exposure and Cardiovascular Disease: Evidence Needed to Inform the Dose-Response at Low Levels. CURR EPIDEMIOL REP 2019. [DOI: 10.1007/s40471-019-00186-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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