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Sherman E, Yvon M, Grab F, Zarate E, Green S, Bang KW, Pinu FR. Total Lipids and Fatty Acids in Major New Zealand Grape Varieties during Ripening, Prolonged Pomace Contacts and Ethanolic Extractions Mimicking Fermentation. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
Abstract
Despite the important roles of lipids in winemaking, changes in lipids during grape ripening are largely unknown for New Zealand (NZ) varieties. Therefore, we aimed to determine the fatty acid profiles and total lipid content in two of NZ’s major grape varieties. Using gas chromatography–mass spectrometry, absolute quantification of 45 fatty acids was determined in Sauvignon blanc (SB) and Pinot noir (PN) grapes harvested at two different stages of ripeness. Lipid concentrations were as high as 0.4 g/g in seeds of both varieties, while pulp contained the least amount. Many unsaturated fatty acids were present, particularly in grape seeds, while skin contained relatively higher amounts of saturated fatty acids that increased throughout ripening. For both varieties, a significant increase in lipid concentration was observed in grapes harvested at the later stage of ripeness, indicating an association between lipids and grape maturity, and providing a novel insight about the use of total lipids as another parameter of grape ripeness. A variety-specific trend in the development and extraction of grape lipids was found from the analysis of the must and ethanolic extracts. Lipid extraction increased linearly with the ethanol concentration and with the extended pomace contact time. More lipids were extracted from the SB pomace to the must than PN within 144 h, suggesting a must matrix effect on lipid extraction. The knowledge generated here is relevant to both industry and academia and can be used to develop lipid diversification strategies to produce different wine styles.
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Affiliation(s)
- Emma Sherman
- Biological Chemistry and Bioactives Group, The New Zealand Institute for Plant and Food Research Limited, Auckland 1025, New Zealand
| | - Muriel Yvon
- Viticulture and Oenology Group, The New Zealand Institute for Plant and Food Research Limited, Blenheim 7201, New Zealand
| | - Franzi Grab
- Viticulture and Oenology Group, The New Zealand Institute for Plant and Food Research Limited, Blenheim 7201, New Zealand
| | - Erica Zarate
- School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand
| | - Saras Green
- School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand
| | - Kyung Whan Bang
- School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand
| | - Farhana R. Pinu
- Biological Chemistry and Bioactives Group, The New Zealand Institute for Plant and Food Research Limited, Auckland 1025, New Zealand
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The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. Molecules 2023; 28:molecules28020620. [PMID: 36677678 PMCID: PMC9866382 DOI: 10.3390/molecules28020620] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. The review discusses the types of wood used in the production of wines, beers, and flavored vodkas. Changes occurring in wood during the process of toasting barrels or wood chips are described. The compounds derived from wood that shape the aroma, taste, and color of alcoholic beverages are presented. Depending on their origin, they were classified into compounds naturally occurring in wood and those formed as a result of the thermal treatment of wood. Next, the influence of the presence of wood on the quality of alcoholic beverages was described, with particular emphasis on wine, beer, whisky, and brandy. The final part of the article presents innovative techniques using wood to impart qualitative features to alcoholic beverages.
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Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA. Molecules 2022; 27:molecules27207000. [PMID: 36296592 PMCID: PMC9609369 DOI: 10.3390/molecules27207000] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/14/2022] [Accepted: 10/16/2022] [Indexed: 11/17/2022] Open
Abstract
Wine is a complex matrix composed of numerous substances and color has an important influence on its quality and consumer acceptance. Color is affected by numerous factors such as pre-fermentation and fermentation operations, ageing, contact or addition of certain substances. In this study, different chromatic parameters were determined in 99 wines (58 red and 41 white) made from Galician (Northwest Spain) grape varieties. These parameters were obtained by using simple, rapid, and inexpensive spectrophotometric methodologies: color intensity, hue, total polyphenols content (Total Polyphenol Index TPI, Folin–Ciocalteu index, FCI), total anthocyans, total tannins, and color coordinates measured by the CIELab system. The influence of ageing in barrels (red wines) or using chips (white and red wines) on these parameters was also studied. A principal component analysis (PCA) was carried out to characterize the wines according to their chromatic characteristics. Application of PCA to the experimental data resulted in satisfactory classifications of studied white and red wines according to the cited enological practices.
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Li Z, Zhang S, Xue J, Mu B, Song H, Liu Y. Exogenous Melatonin Treatment Induces Disease Resistance against Botrytis cinerea on Post-Harvest Grapes by Activating Defence Responses. Foods 2022; 11:foods11152231. [PMID: 35953999 PMCID: PMC9367934 DOI: 10.3390/foods11152231] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/22/2022] [Accepted: 07/23/2022] [Indexed: 12/03/2022] Open
Abstract
Botrytis cinerea seriously affects the value of post-harvest grapes. Melatonin can act as an exogenous regulator in the resistance of exogenous pathogens due to its antioxidant activity. An artificial inoculation trial was conducted to research the induced resistance mechanism of melatonin treatment using the table grape “Muscat Hamburg” (Vitis vinifera L. cv). Grapes were immersed with 0.02, 0.2, and 2 mmol/L melatonin, followed by B. cinerea suspension injections after 48 h. The results showed that the mycelial growth and spore germination of B. cinerea was not significantly inhibited by melatonin at different concentrations (0.02–2 mmol/L). However, post-harvest melatonin treatment inhibited the increase of disease incidence and severity of grey mould, induced the synthesis and accumulation of total phenols and flavonoids, reduced malondialdehyde generation, and inhibited an increase in cell membrane permeability. Meanwhile, defensive enzyme activities, including superoxide dismutase (SOD), peroxidize (POD), catalase (CAT), phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), chitinase (CHI), and β-1,3-glucanase, were significantly increased in fruits treated with exogenous melatonin. These results suggested that exogenous melatonin treatment could activate defence responses to combat the infection of B. cinerea in post-harvest grapes.
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Affiliation(s)
- Zezhen Li
- College of Agricultural Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Z.L.); (J.X.); (B.M.)
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (H.S.); (Y.L.)
| | - Shujuan Zhang
- College of Agricultural Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Z.L.); (J.X.); (B.M.)
- Correspondence: ; Tel.: +86-139-3549-1091
| | - Jianxin Xue
- College of Agricultural Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Z.L.); (J.X.); (B.M.)
| | - Bingyu Mu
- College of Agricultural Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Z.L.); (J.X.); (B.M.)
| | - Hong Song
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (H.S.); (Y.L.)
| | - Yanping Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (H.S.); (Y.L.)
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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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Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113535. [PMID: 35684472 PMCID: PMC9182507 DOI: 10.3390/molecules27113535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/24/2022] [Accepted: 05/27/2022] [Indexed: 11/17/2022]
Abstract
The review summarizes the latest scientific findings and recommendations for the prevention of three very common wine faults of non-microbial origin. The first group, presented by the reductive aromas, is caused mainly by excessive H2S and other volatile sulfur compounds with a negative impact on wine quality. The most efficient prevention of undesirable reductive aromas in wine lies in creating optimal conditions for yeast and controlling the chemistry of sulfur compounds, and the pros and cons of correction methods are discussed. The second is browning which is associated especially with the enzymatic and non-enzymatic reaction of polyphenols and the prevention of this fault is connected with decreasing the polyphenol content in must, lowering oxygen access during handling, the use of antioxidants, and correction stands for the use of fining agents. The third fault, atypical aging, mostly occurs in the agrotechnics of the entire green land cover in the vineyard and the associated stress from lack of nutrients and moisture. Typical fox tones, naphthalene, or wet towel off-odors, especially in white wines are possible to prevent by proper moisture and grassland cover and alternating greenery combined with harmonious nutrition, while the correction is possible only partially with an application of fresh yeast. With the current knowledge, the mistakes in wines of non-microbial origin can be reliably prevented. Prevention is essential because corrective solutions for the faults are difficult and never perfect.
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Fernández-López DJ, Fernández-Fernández JI, Martínez-Mora C, Bleda-Sánchez JA, Ruiz-García L. Productiveness and Berry Quality of New Wine Grape Genotypes Grown under Drought Conditions in a Semi-Arid Wine-Producing Mediterranean Region. PLANTS 2022; 11:plants11101363. [PMID: 35631788 PMCID: PMC9147143 DOI: 10.3390/plants11101363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 04/29/2022] [Accepted: 05/17/2022] [Indexed: 11/16/2022]
Abstract
One alternative for adapting viticulture to high temperatures and the scarcity of water is the development of new varieties adapted to such conditions. This work describes six new genotypes, derived from “Monastrell” × “Cabernet Sauvignon” (MC16, MC19, MC72, MC80) and “Monastrell” × “Syrah” (MS104, MS49) crosses, grown under deficit irrigation and rainfed conditions in a semi-arid wine-producing area (Murcia, southeastern Spain). The effect of genotype, year, and irrigation treatment on the phenological, productiveness, morphological, and grape quality data was evaluated. The study material was obtained and selected as part of a breeding program run by the Instituto Murciano de Investigación y Desarollo Agrario y Medioambiental (IMIDA). The results obtained show that under rainfed conditions, the values for productive variables decreased, while those referring to the phenolic content increased. Notable variation in the parameters evaluated was also seen for the different genotypes studied. The behavior of the genotypes MC80 and MS104 under rainfed conditions was noteworthy. In addition to maintaining very adequate yields, phenolic contents, must pH, and total acidity values, MC80 fell into the best ‘phenolic quality group’ and MS104 returned a low º°Baumé value, ideal for the production of low-alcohol-content wines. These genotypes could favor the development of sustainable quality viticulture in dry and hot areas.
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Affiliation(s)
- Diego José Fernández-López
- Equipo de Mejora Genética Molecular, Departamento de Biotecnología, Genómica y Mejora Vegetal, Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental, 30150 Murcia, Spain; (D.J.F.-L.); (C.M.-M.)
| | - José Ignacio Fernández-Fernández
- Equipo de Enología y Viticultura, Departamento de Desarrollo Rural, Enología y Agricultura Sostenible, Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental, 30150 Murcia, Spain; (J.I.F.-F.); (J.A.B.-S.)
| | - Celia Martínez-Mora
- Equipo de Mejora Genética Molecular, Departamento de Biotecnología, Genómica y Mejora Vegetal, Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental, 30150 Murcia, Spain; (D.J.F.-L.); (C.M.-M.)
| | - Juan Antonio Bleda-Sánchez
- Equipo de Enología y Viticultura, Departamento de Desarrollo Rural, Enología y Agricultura Sostenible, Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental, 30150 Murcia, Spain; (J.I.F.-F.); (J.A.B.-S.)
| | - Leonor Ruiz-García
- Equipo de Mejora Genética Molecular, Departamento de Biotecnología, Genómica y Mejora Vegetal, Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental, 30150 Murcia, Spain; (D.J.F.-L.); (C.M.-M.)
- Correspondence:
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8
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Vo GT, Liu Z, Chou O, Zhong B, Barrow CJ, Dunshea FR, Suleria HA. Screening of phenolic compounds in australian grown grapes and their potential antioxidant activities. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101644] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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9
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Xia AN, Liu LX, Tang XJ, Lei SM, Meng XS, Liu YG. Dynamics of microbial communities, physicochemical factors and flavor in rose jam during fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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10
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Caridi A, Sidari R, Pulvirenti A, Blaiotta G, Ritieni A. Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2021.2006064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Andrea Caridi
- Department of Agriculture, “Mediterranea” University, Reggio Calabria, Italy
| | - Rossana Sidari
- Department of Agriculture, “Mediterranea” University, Reggio Calabria, Italy
| | - Andrea Pulvirenti
- Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, Federico II University of Napoli, Avellino, Italy
| | - Alberto Ritieni
- Department of Pharmacy, Department of UNESCO Chair for Health Education and Sustainable Development, Federico II University of Napoli, Napoli, Italy
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Albuquerque W, Seidel L, Zorn H, Will F, Gand M. Haze Formation and the Challenges for Peptidases in Wine Protein Fining. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14402-14414. [PMID: 34823353 DOI: 10.1021/acs.jafc.1c05427] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
To meet consumer expectations, white wines must be clear and stable against haze formation. Temperature variations during transport and storage may induce protein aggregation, mainly caused by thaumatin like-proteins (TLPs) and chitinases (CHIs), which thus need to be fined before bottling of the wine. Currently, bentonite clay is employed to inhibit or minimize haze formation in wines. Alternatively, peptidases have emerged as an option for the removal of these thermolabile proteins, although their efficacy under winemaking conditions has not yet been fully demonstrated. The simultaneous understanding of the chemistry behind the cleavage of haze proteins and the haze formation may orchestrate alternative methods of technological and economic importance in winemaking. Therefore, we provide an overview of wine fining by peptidases, and new perspectives are developed to reopen discussions on the aforementioned challenges.
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Affiliation(s)
- Wendell Albuquerque
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Leif Seidel
- Department of Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Frank Will
- Department of Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany
| | - Martin Gand
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
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Ju Y, Yang L, Yue X, Li Y, He R, Deng S, Yang X, Fang Y. Anthocyanin profiles and color properties of red wines made from Vitis davidii and Vitis vinifera grapes. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.02.025] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Toy JYH, Lu Y, Huang D, Matsumura K, Liu SQ. Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge. Crit Rev Food Sci Nutr 2020; 62:1890-1911. [PMID: 33249876 DOI: 10.1080/10408398.2020.1848788] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
In recent years, food manufacturers are increasingly utilizing enzymes in the production of fruit-based (unfermented and fermented) products to increase yield and maximize product quality in a cost-effective manner. Depending on the fruits and desired product characteristics, different enzymes (e.g. pectinase, cellulase, hemicellulase, amylase, and protease) are used alone or in combinations to achieve optimized processing conditions and improve nutritional and sensorial quality. In this review, the mechanisms of action and sources of different enzymes, as well as their effects on the physicochemical, nutritional, and organoleptic properties of unfermented and fermented fruit-based products are summarized and discussed, respectively. In general, the application of enzymatic hydrolysis treatment (EHT) in unfermented fruit-based product helps to achieve four main purposes: (i) viscosity reduction (easy to filter), (ii) clarification (improved appearance/clarity), (iii) better nutritional quality (increase in polyphenolics) and (iv) enhanced organoleptic characteristic (brighter color and complex aroma profile). In addition, EHT provides numerous other advantages to fermented fruit-based products such as better fermentation efficiency and enrichment in aroma. To meet the demand for new market trends, researchers and manufacturers are increasingly employing non-Saccharomyces yeast (with enzymatic activities) alone or in tandem with Saccharomyces cerevisiae to produce complex flavor profile in fermented fruit-based products. Therefore, this review also evaluates the potential of some non-Saccharomyces yeasts with enzymatic activities and how their utilization helps to tailor wines with unique aroma profile. Lastly, in view of an increase in lactose-intolerant individuals, the potential of fermented probiotic fruit juice as an alternative to dairy-based probiotic products is discussed.
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Affiliation(s)
- Joanne Yi Hui Toy
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Yuyun Lu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu, China
| | - Keisuke Matsumura
- Product and Technology Development Department, Nippon Del Monte Corporation, Numata, Gunma, Japan.,Kikkoman Singapore R&D Laboratory Pte Ltd, Singapore, Singapore
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu, China
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Kokkinomagoulos E, Nikolaou A, Kourkoutas Y, Kandylis P. Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds. Microorganisms 2020; 8:microorganisms8101583. [PMID: 33066576 PMCID: PMC7602208 DOI: 10.3390/microorganisms8101583] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 10/09/2020] [Accepted: 10/13/2020] [Indexed: 12/18/2022] Open
Abstract
In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic profiles of PABs were investigated before and after fermentation, while the effect of yeast strain and fermentation temperature (15 and 25 °C) was also evaluated. The PABs contained ethanol in the ranges of 5.6–7.0% v/v, in combination with glycerol (2.65–6.05 g L−1), and low volatile acidity. Total flavonoid content, total phenolic content, free radical-scavenging activity, and total monomeric anthocyanin content appeared to decrease after fermentation, possibly due to hydrolysis, oxidation, and other reactions. In general, PABs retained 81–91% of free radical-scavenging activity, 29–41% of phenolics, 24–55% of flavonoids, and 66–75% of anthocyanins. The use of different yeast affected mainly flavonoids and anthocyanins, and yeast strain M02 resulted in the highest values after fermentation. In PABs, 30 different volatile compounds were identified, specifically 15 esters, 4 organic acids, 8 alcohols, and 3 terpenes. The principal component analysis showed that the fermentation temperature affected significantly volatile composition, whereas, among the yeasts, WB06 is the one that seems to differentiate. The findings of this study show that the selection of the appropriate yeast and fermentation temperature is very crucial and affects the characteristics of the final product.
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Affiliation(s)
- Evangelos Kokkinomagoulos
- Laboratory of Oenology and Alcoholic Beverages, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece;
| | - Anastasios Nikolaou
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, GR-68100 Alexandroupolis, Greece; (A.N.); (Y.K.)
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, GR-68100 Alexandroupolis, Greece; (A.N.); (Y.K.)
| | - Panagiotis Kandylis
- Laboratory of Oenology and Alcoholic Beverages, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece;
- Correspondence: or ; Tel.: +30-2310-991-678
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Esparza I, Martínez-Inda B, Cimminelli MJ, Jimeno-Mendoza MC, Moler JA, Jiménez-Moreno N, Ancín-Azpilicueta C. Reducing SO 2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants. Biomolecules 2020; 10:E1369. [PMID: 32992977 PMCID: PMC7599755 DOI: 10.3390/biom10101369] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 09/18/2020] [Accepted: 09/22/2020] [Indexed: 12/11/2022] Open
Abstract
SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.
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Affiliation(s)
- Irene Esparza
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
- Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, 31006 Pamplona, Spain
| | - Blanca Martínez-Inda
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
| | - María José Cimminelli
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
| | - Maria Carmen Jimeno-Mendoza
- Navarra Viticulture and Oenological Research Station (EVENA), C/Valle de Orba, 34, 31390 Olite, Navarra, Spain;
| | - José Antonio Moler
- Department of Statistics and Operational Research, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain;
| | - Nerea Jiménez-Moreno
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
| | - Carmen Ancín-Azpilicueta
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
- Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, 31006 Pamplona, Spain
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Fourie E, Aleixandre-Tudo JL, Mihnea M, du Toit W. Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107303] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Jagatić Korenika AM, Biloš J, Kozina B, Tomaz I, Preiner D, Jeromel A. Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine. Foods 2020; 9:E996. [PMID: 32722317 PMCID: PMC7466306 DOI: 10.3390/foods9080996] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/20/2020] [Accepted: 07/20/2020] [Indexed: 11/16/2022] Open
Abstract
Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine.
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Affiliation(s)
- Ana-Marija Jagatić Korenika
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
| | - Josipa Biloš
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
| | - Bernard Kozina
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
| | - Ivana Tomaz
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
| | - Darko Preiner
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
- Center of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, Zagreb 10000, Croatia
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
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Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes. Foods 2020; 9:foods9040443. [PMID: 32268596 PMCID: PMC7231071 DOI: 10.3390/foods9040443] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 03/28/2020] [Accepted: 04/03/2020] [Indexed: 12/24/2022] Open
Abstract
This study aimed to elucidate changes in volatile, phenolic, and oenological profiles of wines vinified from Pulsed Electric Fields (PEF)-treated and untreated Merlot grapes during bottle storage of up to 150, 90, and 56 days at 4 °C, 25 °C, and 45 °C, respectively, through chemometrics technique. Wines produced from untreated grapes and those PEF-treated at four different processing conditions (electric field strength 33.1 and 41.5 kV/cm and energy inputs between 16.5 and 49.4 kJ/kg) were used for the bottle storage study. Results showed that hydroxycinnamic and hydroxybenzoic acids in all stored wines, regardless vinified from untreated and PEF-treated grapes, increased as a function of time and temperature, while anthocyanins and selected esters (e.g., ethyl butanoate) decreased. Extreme storage temperature, at 45 °C particularly, resulted in a higher amount of linalool-3, 7-oxide in all stored wines. After prolonged storage, all wines produced from grapes PEF-treated with four different processing conditions were shown to favor high retention of phenolics after storage but induced faster reduction of anthocyanins when compared to wines produced from untreated grapes. Moreover, some volatiles in wines vinified using PEF-treated grapes, such as citronellol and 2-phenylethyl acetate, were found to be less susceptible towards degradation during prolonged storage. Production of furans was generally lower in most stored wines, particularly those produced from PEF-treated grapes at higher energy inputs (>47 kJ/kg). Overall, PEF pre-treatment on grapes may improve storage and temperature stability of the obtained wines.
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Generalić Mekinić I, Skračić Ž, Kokeza A, Soldo B, Ljubenkov I, Banović M, Šimat V, Skroza D. Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/115461] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Poklar Ulrih N, Opara R, Skrt M, Košmerl T, Wondra M, Abram V. Part I. Polyphenols composition and antioxidant potential during 'Blaufränkisch' grape maceration and red wine maturation, and the effects of trans-resveratrol addition. Food Chem Toxicol 2020; 137:111122. [PMID: 31931073 DOI: 10.1016/j.fct.2020.111122] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 01/03/2020] [Accepted: 01/07/2020] [Indexed: 11/29/2022]
Abstract
The effects of extended maceration (13 days) were investigated for extraction of trans-resveratrol and other phenolics from grapes of cultivar 'Blaufränkisch', and then during the subsequent maturation of the wine (250 days). Total phenolics and three subgroups of phenolics were followed. The concentrations of total phenolics, total flavonoids, and total anthocyanins, but not of total nonflavonoids, increased with extended maceration, and then decreased after 250 days of maturation. Trans- and cis-resveratrol concentrations increased following extended maceration and maturation (6.5, 2.9 mg/L, respectively). The maximum polydatin concentration was reached after only 6 days of maceration (10.9 mg/L). The antioxidant potential of the must increased following extended maceration (12.3 mmol DPPH2/L), and then remained unchanged for the red wine after maturation. Addition of trans-resveratrol to the red wine and into model solutions showed increased solubility and stability of trans-resveratrol in the red wines over the model solutions. Minor increases in antioxidant potential and better stability of malvidin-3-glucoside were also seen.
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Affiliation(s)
- Nataša Poklar Ulrih
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia.
| | - Rok Opara
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia.
| | - Mihaela Skrt
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia.
| | - Tatjana Košmerl
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia.
| | - Mojmir Wondra
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia.
| | - Veronika Abram
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia.
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21
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Modelling Changes in Volatile Compounds in British Columbian Varietal Wines that Were Bottle Aged for Up to 120 Months. BEVERAGES 2019. [DOI: 10.3390/beverages5030057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This research quantified 46 volatile compounds in vintage wines (1998–2005) from British Columbia (BC), which had been bottle-aged for up to 120 months. Wines were analyzed up to five times, between December 2003 and October 2008. Compounds were identified using gas chromatography mass spectrometry (GC-MS) and their concentrations were related to “wine age” using single linear regression (SLR). SLR models were developed for each wine compound (eight alcohol, 12 ester/acetate, one acid, one aldehyde, one sulfur) in eight varietal wines: six red (Cabernet franc, Cabernet Sauvignon, Meritage, Merlot, Pinot noir, Syrah) and two white (Chardonnay, Pinot gris). Parameter estimates (b0, intercept; b1, slope) and R2 values for models were reported for each compound and each variety. Most of the significant SLR models (109/123) had negative slopes (−b1 coefficients), indicating a decrease in the compounds’ concentration with “wine age”. The b1 coefficients were very small for isobutyl acetate, ethyl isovalerate and ethyl decanoate (−0.00013 to −0.0006 mg/L/mon) and largest (most negative) for 3-methyl-1-butanol, ethyl lactate and isobutyl alcohol (−2.26 to −6.26 mg/L/mon). A few SLR models (14/123) had positive slopes (+b1 coefficients), indicating an increase in the compounds’ concentration with “wine age”, particularly for acetaldehyde, diethyl succinate, ethyl formate and dimethyl sulfide. The +b1 coefficients were smallest for ethyl decanoate (0.0001 mg/L/mon) and dimethyl sulfide (0.00024 mg/L/mon) and largest for dimethyl succinate and acetaldehyde (0.06 mg/L/mon). These values varied by four orders of magnitude (104), reflecting the large concentration range observed for the different volatile compounds. The work provided, for the first time, an empirical (non-theoretical) approach to documenting the evolution of volatile compounds in BC wines. It equipped the industry with an easy-to-use new tool for predicting the concentration of desirable or undesirable compounds in their wines and assisted the industry with decision making regarding the release of their wines into the marketplace.
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23
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Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines. BEVERAGES 2018. [DOI: 10.3390/beverages4040075] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Like any other food/feed matrix, regardless of the employed analytical method, wine requires authentication strategies; a suitable qualitative and quantitative analysis represents the fingerprint which defines its identity. Until recently, fingerprinting approaches using liquid chromatography applications have been regarded as an effective tool for the assessment of wines employing polyphenol profiles. These profiles are of considerable importance for grapes and wines as they influence greatly the color, sensory, and nutritional quality of the final product. The authenticity and typicity characters are fundamental characteristics, which may be evaluated by the use of polyphenol fingerprinting techniques. Under these conditions, the evolution of polyphenols during the red wine elaboration and maturation processes shows a high importance at the level of the obtained fingerprints. Moreover, the environment factors (vintage, the area of origin, and variety) and the technological conditions significantly influence wine authenticity through the use of polyphenol profiles. Taking into account the complexity of the matter at hand, this review outlines the latest trends in the polyphenol fingerprinting of red wines in association with the transformations that occur during winemaking and storage.
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Karasinski J, Elguera JCT, Ibarra AAG, Wrobel K, Bulska E, Wrobel K. Comparative Evaluation of Red Wine from Various European Regions Using Mass Spectrometry Tools. ANAL LETT 2018. [DOI: 10.1080/00032719.2018.1442472] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jakub Karasinski
- Faculty of Chemistry, Biological and Chemical Research Centre, University of Warsaw, Warsaw, Poland
| | | | | | - Kazimierz Wrobel
- Department of Chemistry, University of Guanajuato, Guanajuato, Mexico
| | - Ewa Bulska
- Faculty of Chemistry, Biological and Chemical Research Centre, University of Warsaw, Warsaw, Poland
| | - Katarzyna Wrobel
- Department of Chemistry, University of Guanajuato, Guanajuato, Mexico
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Optimization of Cactus Pear Fruit Fermentation Process for Wine Production. Foods 2018; 7:foods7080121. [PMID: 30061505 PMCID: PMC6111886 DOI: 10.3390/foods7080121] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 07/23/2018] [Accepted: 07/27/2018] [Indexed: 11/16/2022] Open
Abstract
Cactus pear fruit (Opuntia ficus-indica) has a chemical composition that renders it an attractive substrate for wine fermentation. However, there have been serious post-harvest losses of cactus fruit due to its short shelf life. This study aims to investigate wine production from cactus pear fruit juice by optimizing fermentation temperature, pH, and inoculum concentration (Saccharomyces cerevisiae) to obtain optimum quality-indicative responses. Response surface methodology coupled with central composite rotatable design was adopted in the present study to achieve optimized fermentation process conditions. The fermentation process was carried out for 6 days with varied input variables, and all the models showed significant p-values for interaction of variance (<0.05). Cactus pear fruit wine with a total acidity of 12.39 ± 1.32 g/L equivalent to tartaric acid (TTAE), alcohol content of 9 ± 0.31%, v/v, total antioxidant concentration of 235.3 ± 9.15 mg/L AAE (Ascorbic acid equivalent), and sensory acceptance of 7.74 ± 0.34 was produced at an optimized temperature of 30 °C, pH of 3.9, and inoculum concentration of 16%. The developed models could predict the quality of wine developed from cactus pear fruit.
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Briz-Cid N, Castro-Sobrino L, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. Fungicide residues affect the sensory properties and flavonoid composition of red wine. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation. Food Res Int 2018; 107:257-266. [PMID: 29580483 DOI: 10.1016/j.foodres.2018.02.029] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 02/06/2018] [Accepted: 02/11/2018] [Indexed: 11/24/2022]
Abstract
Two different Metschnikowia strains (M. pulcherrima MP 346 or M. fructicola MF 98-3) were applied for the first time, during pre-fermentative cold maceration (PCM) in order to enhance the properties and stability of Sangiovese wine color. During the 2014 and 2015 vintages a total of eight wines were produced with 24 h of cold maceration (PCM 24 h) or 72 h (PCM 72 h), respectively. PCM was carried out in presence of MP 346 or MF 98-3 or pectic enzyme (Cuvée Rouge). The sequential inoculation of S. cerevisiae strain was carried out at the end of PCM. After 12 months in the bottle, the MP 346 and MF 98-3 wines contained much higher levels of total flavonoids than the Control sample for both vintages and regardless PCM duration. Moreover, in both vintages only MF 98-3 showed a higher color intensity than the Control sample after 12 months in the bottle. However, neither PCM duration nor the microbial/enzymatic treatment increased the level of anthocyanins at draining off. Both wines produced by the pre-fermentative inoculum with Metschnikowia strains (MP 346 and MF 98-3) retained their red hue, regardless the duration of pre-fermentative and fermentative macerations, while the Control wines were characterized by faster rates of color loss.
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VenuGopal K, Anu-Appaiah K. Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine. Food Chem 2017; 237:693-700. [DOI: 10.1016/j.foodchem.2017.05.160] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 05/31/2017] [Accepted: 05/31/2017] [Indexed: 10/19/2022]
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Effects of low sulfur dioxide concentrations on bioactive compounds and antioxidant properties of Aglianico red wine. Food Chem 2017; 245:1105-1112. [PMID: 29287328 DOI: 10.1016/j.foodchem.2017.11.060] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/10/2017] [Accepted: 11/15/2017] [Indexed: 02/06/2023]
Abstract
This study analyzed the effect of low sulfur dioxide concentrations on the chromatic properties, phytochemical composition and antioxidant activity of Aglianico red wines with respect to wines produced from conventional winemaking. We determined the phytochemical composition by spectrophotometric methods and HPLC-DAD analysis and the in vitro antioxidant activity of different wine samples by the ORAC assay. The main important classes of fluorophore molecules in red wine were identified by Front-Face fluorescence spectroscopy, and the emission intensity trend was investigated at various sulfur dioxide concentrations. Lastly, we tested the effects of both conventional and low sulfite wines on ex vivo human erythrocytes under oxidative stimulus by the cellular antioxidant activity (CAA) assay and the hemolysis test. The addition of sulfur dioxide, which has well-known side effects, increased the content of certain bioactive components but did not raise the erythrocyte antioxidant capacity.
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30
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Jiao X, Li B, Zhang Q, Gao N, Zhang X, Meng X. Effect of
in vitro
‐simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13516] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Xinyao Jiao
- College of Food Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China
| | - Bin Li
- College of Food Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China
| | - Qi Zhang
- College of Food Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China
| | - Ningxuan Gao
- College of Food Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China
| | - Xiuyan Zhang
- College of Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China
| | - Xianjun Meng
- College of Food Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China
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31
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Vicaş SI, Bandici L, Teuşdea AC, Turcin V, Popa D, Bandici GE. The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1317667] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Simona Ioana Vicaş
- Food Engineering Department, Faculty of Environmental Protection, University of Oradea, Oradea, Romania
| | - Livia Bandici
- Department of Electrical Engineering, Faculty of Electrical Engineering and Information Technology, University of Oradea, Oradea, Romania
| | - Alin Cristian Teuşdea
- Animal Science and Agritourism Department, Faculty of Environmental Protection, University of Oradea, Oradea, Romania
| | - Valer Turcin
- National Institute for Research and Development in Electrical Engineering (ICPE–CA), Bucharest, Romania
| | - Dorin Popa
- Food Engineering Department, Faculty of Environmental Protection, University of Oradea, Oradea, Romania
| | - Gheorghe Emil Bandici
- Agriculture-Horticulture Department, Faculty of Environmental Protection, University of Oradea, Oradea, Romania
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Ivanova-Petropulos V, Durakova S, Ricci A, Parpinello GP, Versari A. Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2634-43. [PMID: 27478219 DOI: 10.1007/s13197-016-2235-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2016] [Accepted: 04/12/2016] [Indexed: 11/25/2022]
Abstract
Phenolic composition of red wines from Stanušina, a grape variety indigenous of the Republic of Macedonia, was compared with the regional Vranec and the international Cabernet Sauvignon. The extent of skin contact (i.e. maceration time) on levels of phenolic compounds and antioxidant activity of wines was evaluated. A total of 19 phenolic compounds were identified and quantified. Among these malvidin-3-glucoside and its derivatives were the major compounds, while caftaric acid was the predominant cinnamic acid derivative, followed by catechin, the main flavan-3-ol. The concentration of hydroxycinnamic acids, anthocyanins and (+)-catechin ranged from 224 to 511 mg/L, 22 to 360 mg/L and 26 20 to 375 mg/L, respectively and peaked at 3rd, 6th and 9th day of maceration, respectively. However, prolong maceration slightly decreased their concentration. Stanušina wines presented high levels of hydroxycinnamic acids and antioxidant activity.
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Affiliation(s)
| | - Sanja Durakova
- Faculty of Agriculture, University "Goce Delčev", Krste Misirkov, bb, 2000 Štip, Republic of Macedonia
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Giuseppina P Parpinello
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
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Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră). Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2714-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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34
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Bimpilas A, Panagopoulou M, Tsimogiannis D, Oreopoulou V. Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors. Food Chem 2016; 197:39-46. [PMID: 26616922 DOI: 10.1016/j.foodchem.2015.10.095] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2015] [Revised: 10/16/2015] [Accepted: 10/19/2015] [Indexed: 10/22/2022]
Abstract
Copigmentation of anthocyanins accounts for over 30% of fresh red wine color, while during storage, the color of polymeric pigments formed between anthocyanins and proanthocyanidins predominates. Rosmarinic acid and natural extracts rich in hydroxycinnamic acids, obtained from aromatic plants (Origanum vulgare and Satureja thymbra), were examined as cofactors to fresh Merlot wine and the effect on anthocyanin copigmentation and wine color was studied during storage for 6months. An increase of the copigmented anthocyanins that enhanced color intensity by 15-50% was observed, confirming the ability of complex hydroxycinnamates to form copigments. The samples with added cofactors retained higher percentages of copigmented anthocyanins and higher color intensity, compared to the control wine, up to 3 months. However, the change in the equilibrium between monomeric and copigmented anthocyanins that was induced by added cofactors, did not affect the rate of polymerization reactions during storage.
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Affiliation(s)
- Andreas Bimpilas
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece
| | - Marilena Panagopoulou
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece
| | - Dimitrios Tsimogiannis
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece
| | - Vassiliki Oreopoulou
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
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Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach. Food Res Int 2015; 75:337-347. [PMID: 28454964 DOI: 10.1016/j.foodres.2015.06.024] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2015] [Revised: 06/12/2015] [Accepted: 06/17/2015] [Indexed: 11/21/2022]
Abstract
Although phenolics are recognized to be related with health benefits by limiting lipid oxidation, in wine, they are the primary substrates for oxidation resulting in the quinone by-products with the participation of transition metal ions. Nevertheless, high quality Port wines require a period of aging in either bottle or barrels. During this time, a modification of sensory properties of wines such as the decrease of astringency or the stabilization of color is recognized to phenolic compounds, mainly attributed to anthocyanins and derived pigments. The present work aims to illustrate the oxidation of red Port wine based on its phenolic composition by the effect of both thermal and oxygen exposures. A kinetic approach toanthocyanins degradation was also achieved. For this purpose a forced red Port wine aging protocol was performed at four different storage temperatures, respectively, 20, 30, 35 and 40°C, and two adjusted oxygen saturation levels, no oxygen addition (treatment I), and oxygen addition (treatment II). Three hydroxycinnamic esters, three hydroxycinnamic acids, three hydroxybenzoic acids, two flavan-3-ols, and six anthocyanins were quantitated weekly during 63days, along with oxygen consumption. The most relevant phenolic oxidation markers were anthocyanins and catechin-type flavonoids, which had the highest decreases during the thermal and oxidative red Port wine process. Both temperature and oxygen treatments affected the rate of phenolic degradation. In addition, temperature seems to influence mostly the phenolics kinetic degradation.
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Ivanova-Petropulos V, Balabanova B, Mitrev S, Nedelkovski D, Dimovska V, Gulaboski R. Optimization and Validation of a Microwave Digestion Method for Multi-element Characterization of Vranec Wines. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0173-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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37
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Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines. Food Chem 2015; 171:412-20. [DOI: 10.1016/j.foodchem.2014.09.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2014] [Revised: 09/03/2014] [Accepted: 09/04/2014] [Indexed: 11/22/2022]
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38
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Determination of Pb and Cd in Macedonian Wines by Electrothermal Atomic Absorption Spectrometry (ETAAS). FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-014-0062-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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39
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Peri P, Kamiloglu S, Capanoglu E, Ozcelik B. Investigating the Effect of Aging on the Phenolic Content, Antioxidant Activity and Anthocyanins in Turkish Wines. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12420] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Pinar Peri
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Istanbul Turkey
| | - Senem Kamiloglu
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Istanbul Turkey
| | - Esra Capanoglu
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Istanbul Turkey
| | - Beraat Ozcelik
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Istanbul Turkey
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40
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Petropulos VI, Bogeva E, Stafilov T, Stefova M, Siegmund B, Pabi N, Lankmayr E. Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines. Food Chem 2014; 165:506-14. [DOI: 10.1016/j.foodchem.2014.05.144] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2012] [Revised: 04/07/2014] [Accepted: 05/27/2014] [Indexed: 11/29/2022]
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41
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Sanna V, Pretti L. Effect of wine barrel ageing orsapaaddition on total polyphenol content and antioxidant activities of some Italian craft beers. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12666] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Vanna Sanna
- Department of Chemistry and Pharmacy; University of Sassari; 07100 Sassari Italy
| | - Luca Pretti
- Porto Conte Ricerche Srl; Tramariglio-Alghero 07041 Sassari Italy
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42
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Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.030] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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43
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McRae JM, Kassara S, Kennedy JA, Waters EJ, Smith PA. Effect of wine pH and bottle closure on tannins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:11618-11627. [PMID: 24195587 DOI: 10.1021/jf403704f] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The impact of wine pH and closure type on color, tannin concentration, and composition was investigated. A single vintage of Cabernet Sauvignon wine was divided into three batches, the pH was adjusted to 3.2, 3.5 or 3.8, and the wines were bottled under screw caps with either SaranTin (ST) or Saranex (Sx) liners. After 24 months, the tannin concentration, tannin percent yield (relating to the proportion of acid-labile interflavan bonds), and the mean degree of polymerization (mDp) had decreased significantly, all of which can contribute to the softening of wine astringency with aging. The higher pH wines contained less percent (-)-epicatechin 3-O-gallate subunits, whereas the Sx pH 3.2 wines were significantly lower in percent yield and mDp than the other wines. Overall, the tannin structure and wine color of the lower pH wines (pH 3.2) bottled under Sx screw caps changed more rapidly with aging than those of the higher pH wines (pH 3.8) bottled under ST screw caps.
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Affiliation(s)
- Jacqui M McRae
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond, SA 5064, Australia
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44
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Carew AL, Smith P, Close DC, Curtin C, Dambergs RG. Yeast effects on Pinot noir wine phenolics, color, and tannin composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9892-9898. [PMID: 24011384 DOI: 10.1021/jf4018806] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Extraction and stabilization of wine phenolics can be challenging for wine makers. This study examined how yeast choice affected phenolic outcomes in Pinot noir wine. Five yeast treatments were applied in replicated microvinification, and wines were analyzed by UV-visible spectrophotometry. At bottling, yeast treatment Saccharomyces cerevisiae RC212 wine had significantly higher concentrations of total pigment, free anthocyanin, nonbleachable pigment, and total tannin and showed high color density. Some phenolic effects were retained at 6 months' bottle age, and RC212 and S. cerevisae EC1118 wines showed increased mean nonbleachable pigment concentrations. Wine tannin composition analysis showed three treatments were associated with a higher percentage of trihydroxylated subunits (skin tannin indicator). A high degree of tannin polymerization was observed in wines made with RC212 and Torulaspora delbruekii , whereas tannin size by gel permeation chromatography was higher only in the RC212 wines. The results emphasize the importance of yeast strain choice for optimizing Pinot noir wine phenolics.
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Affiliation(s)
- Anna L Carew
- Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania , 165 Westbury Road, Prospect, Tasmania, Australia 7250
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45
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McRae JM, Schulkin A, Kassara S, Holt HE, Smith PA. Sensory properties of wine tannin fractions: implications for in-mouth sensory properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:719-727. [PMID: 23289627 DOI: 10.1021/jf304239n] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Different molecular structures of grape tannins have been shown to influence astringency, however, the in-mouth sensory effects of different molecular structures in red wine tannins remains to be established. The objective of this research was to assess the impact of wine tannin structure on in-mouth sensory properties. Wine tannin was isolated from Cabernet Sauvignon wines of two vintages (3 and 7 years old) and separated into two structurally distinct subfractions with liquid-liquid fractionation using butanol and water. The aqueous subfractions had greater mean degree of polymerization (mDp) and contained a higher proportion of epigallocatechin subunits than the butanol-soluble subfractions, while the older wine tannin fractions showed fewer epicatechin gallate subunits than the younger tannin fractions. The red wine had approximately 3:1 mass ratio of the aqueous and butanol tannin subfractions which approximated an equimolar ratio of tannin in each subfraction. Descriptive sensory analysis of the tannin subfractions in model wine at equimolar concentrations revealed that the larger, more water-soluble wine tannin subfractions from both wines were perceived as more astringent than the smaller, more hydrophobic and more highly pigmented butanol-soluble subfractions, which were perceived as hotter and more bitter. Partial least squares analysis indicated that the greater hydrophobicity and color incorporation in the butanol fractions was negatively associated with astringency, and these characteristics are also associated with aged wine tannins. As the larger, water-soluble tannins had a greater impact on the overall wine astringency, winemaking processes that modulate concentrations of these are likely to most significantly influence astringency.
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Affiliation(s)
- Jacqui M McRae
- The Australian Wine Research Institute, Glen Osmond, SA 5064, Australia
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Abstract
In recent years many studies have been carried out on new pigments derived from anthocyanins that appear in wine during processing and aging. This paper aims to summarize the latest research on these compounds, focusing on the structure and the formation process. The main pyranoanthocyanins are formed from the reaction between the anthocyanins and some metabolites released during the yeast fermentation: carboxypyranoanthocyanins or type A vitisins, formed upon the reaction between the enol form of the pyruvic acid and the anthocyanins; type B vitisins, formed by the cycloaddition of an acetaldehyde molecule on an anthocyanin; methylpyranoanthocyanins, resulted from the reaction between acetone and anthocyanins; pinotins resulted from the covalent reaction between the hydroxycinnamic acids and anthocyanins; and finally flavanyl-pyranoanthocyanins. On the other hand, the second generation of compounds has also been reviewed, where the initial compound is a pyranoanthocyanin. This family includes oxovitisins, vinylpyranoanthocyanins, pyranoanthocyanins linked through a butadienylidene bridge, and pyranoanthocyanin dimers.
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