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Becchi PP, Lolli V, Zhang L, Pavanello F, Caligiani A, Lucini L. Integration of LC-HRMS and 1H NMR metabolomics data fusion approaches for classification of Amarone wine based on withering time and yeast strain. Food Chem X 2024; 23:101607. [PMID: 39071933 PMCID: PMC11279979 DOI: 10.1016/j.fochx.2024.101607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 06/14/2024] [Accepted: 07/01/2024] [Indexed: 07/30/2024] Open
Abstract
Two untargeted metabolomics approaches (LC-HRMS and 1H NMR) were combined to classify Amarone wines based on grape withering time and yeast strain. The study employed a multi-omics data integration approach, combining unsupervised data exploration (MCIA) and supervised statistical analysis (sPLS-DA). The results revealed that the multi-omics pseudo-eigenvalue space highlighted a limited correlation between the datasets (RV-score = 16.4%), suggesting the complementarity of the assays. Furthermore, the sPLS-DA models correctly classified wine samples according to both withering time and yeast strains, providing a much broader characterization of wine metabolome with respect to what was obtained from the individual techniques. Significant variations were notably observed in the accumulation of amino acids, monosaccharides, and polyphenolic compounds throughout the withering process, with a lower error rate in sample classification (7.52%). In conclusion, this strategy demonstrated a high capability to integrate large omics datasets and identify key metabolites able to discriminate wine samples based on their characteristics.
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Affiliation(s)
- Pier Paolo Becchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Veronica Lolli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | | | - Augusta Caligiani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
- CRAST research centre, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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Samaniego Solis J, Luzzini G, Slaghenaufi D, Ugliano M. Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1978-1984. [PMID: 37083349 PMCID: PMC10835709 DOI: 10.1021/acs.jafc.3c00728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/30/2023] [Accepted: 04/06/2023] [Indexed: 05/03/2023]
Abstract
Occurrence of dimethyl sulfide (DMS), a potent aroma compound accumulating during aging, was investigated in commercial and experimental Amarone wines. In commercial Amarone, DMS was observed in concentrations ranging from 2.9 to 64.3 μg/L. Model aging studies on experimental wines indicated that DMS in Amarone is strongly associated with aging and that wines from different vineyards can vary significantly in their ability to accumulate DMS during aging. The capacity of certain vineyards to give wines with higher DMS-forming potential was consistent across three consecutive vintages, representing a true terroir factor to be expressed with aging. Wine content of primary amino acids (PAN), a commonly analyzed enological parameter of grape must, was shown to be positively correlated with DMS accumulation during aging. Grape withering also increased DMS-forming potential mostly due to increased PAN resulting from concentration due to water loss. Increased pH due to withering also contributed to a higher DMS content of withered wines, but to a lower extent. In certain vineyard sites, an influence of vintage conditions on DMS-forming potential was also observed.
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Affiliation(s)
- Jessica
A. Samaniego Solis
- Department of Biotechnology, University of Verona, Villa Lebrecht, via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Giovanni Luzzini
- Department of Biotechnology, University of Verona, Villa Lebrecht, via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Davide Slaghenaufi
- Department of Biotechnology, University of Verona, Villa Lebrecht, via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, Villa Lebrecht, via della Pieve 70, 37029 San Pietro in Cariano, Italy
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Kertsch AL, Wagner J, Henle T. Selected Maillard Reaction Products and Their Yeast Metabolites in Commercial Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12300-12310. [PMID: 37530036 DOI: 10.1021/acs.jafc.3c04512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/03/2023]
Abstract
During beer and wine production, Maillard reaction products (MRPs) are formed, which have a particular influence on the taste and aroma of the fermented beverages. Compared to beer, less is known about individual Maillard compounds and especially corresponding yeast metabolites in wine. In this study, 36 selected wines (Amarone, Ripasso, red, and white wines) were analyzed by HPLC-UV and GC-MS concerning the amounts of 3-deoxyglucosone (3-DG), 3-deoxygalactosone (3-DGal), methylglyoxal (MGO), glyoxal (GO), 5-hydroxymethylfurfural (HMF), and furfural (FF). 3-DG was found to be the dominant compound with values from 3.3 to 35.1 mg/L. The contents of 3-DGal, MGO, GO, HMF, and FF were in a single digit range. In addition to MRPs, the yeast metabolites originating from 3-DG, namely, 3-deoxyfructose and 3-deoxy-2-ketogluconic acid, 2,5-bis(hydroxymethyl)furan and 5-formyl-2-furancarboxylic acid, both formed from HMF, and the FF metabolites furfuryl alcohol and furan-2-carboxylic acid were detected and quantitated in wines for the first time. The amounts were between 0.1 and 53.5 mg/L with especially high contents of the oxidation products. Differences between red and white wines indicate that enological parameters like grape variety, production method, and aging may have an influence on the MRP contents in wines.
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Affiliation(s)
- Anna-Lena Kertsch
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Juliet Wagner
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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Exploring Olfactory-Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines. Foods 2020; 9:foods9111530. [PMID: 33114385 PMCID: PMC7692166 DOI: 10.3390/foods9111530] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 10/17/2020] [Accepted: 10/22/2020] [Indexed: 12/15/2022] Open
Abstract
This work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment. Total phenols, proanthocyanidins, ethanol, reducing sugars, pH, titratable and volatile acidity were determined. PCA results highlighted different sensory features of the 10 wine types. ANOVAs (p < 0.05) showed that olfactory cues might play modulation effects on the perception of in-mouth sensations with 7 (harsh, unripe, dynamic, complex, surface smoothness, sweet, and bitter) out of 10 oral descriptors significantly affected by odours. Three weak but significant positive correlations (Pearson, p < 0.0001) were statistically found and supported in a cognitive dimension: spicy and complex; dehydrated fruits and drying; vegetal and unripe. In the absence of volatiles, correlation coefficients between sensory and chemical parameters mostly increased. Proanthocyanidins correlated well with drying and dynamic astringency, showing highest coefficients (r > 0.7) in absence of olfactory–oral interactions. Unripe astringency did not correlate with polyphenols supporting the idea that this sub-quality is a multisensory feeling greatly impacted by odorants. Results support the significance of cross-modal interactions during red wine tasting, confirming previous findings and adding new insights on astringency sub-qualities and their predictive parameters.
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Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines. Molecules 2020; 25:molecules25092141. [PMID: 32375272 PMCID: PMC7249065 DOI: 10.3390/molecules25092141] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/30/2020] [Accepted: 05/01/2020] [Indexed: 01/07/2023] Open
Abstract
Withering is a practice traditionally used in various regions to produce sweet or dry wines. During withering there is an increase in sugar content but also a modification in volatile compound profiles. Controlling metabolic changes through the dehydration process to obtain wines with desired characteristics is therefore a challenging opportunity. The effects of two different withering technologies, post-harvest or on-vine with blocked sap vessel flow, on the volatile profile of young and aged Corvina red wines was investigated. The results showed that modulation of wine aroma due to the withering process is associated with fermentative metabolites, such as esters, higher alcohols, and acids, as well as grape-related compounds such as C6 alcohols, terpenes and norisoprenoids. Significant differences were also found by comparing the two withering techniques. Post-harvest in a traditional "fruttaio" warehouse wines showed higher content of ethyl acetate, ethyl butanoate, β-citronellol and 3-oxo-α-ionol, whereas post-harvest withering on-vine increased β-damascenone in wines. The type of withering technique has an influence on the evolution of some aroma compounds during the aging of wine, among them linalool, (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene (TPB), n-hexyl acetate, ethyl acetate, ethyl 3-methylbutanoate, 3-oxo-α-ionol and β-damascenone.
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Fasoli M, Dell'Anna R, Amato A, Balestrini R, Dal Santo S, Monti F, Zenoni S. Active rearrangements in the cell wall follow polymer concentration during postharvest withering in the berry skin of Vitis vinifera cv. Corvina. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2019; 135:411-422. [PMID: 30473420 DOI: 10.1016/j.plaphy.2018.11.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 11/17/2018] [Accepted: 11/17/2018] [Indexed: 06/09/2023]
Abstract
During grape postharvest withering, a worldwide practice used to produce important high-quality wines, the solute concentration increases due to dehydration, and many organoleptic and quality traits, especially related to the berry skin, are affected in a cultivar-specific manner. Nevertheless, a complete comprehension of the underlying processes is still lacking. In this work, we applied ATR-FTIR micro-spectroscopy combined with PCA to monitor cell wall biochemical changes at three stages during postharvest withering on the internal and external sides of the berry skin of the Vitis vinifera cv. Corvina, an important local variety of the Verona province in Italy. The obtained results were integrated by profiling xylogucans and pectins through immunohistochemistry and by genome-wide transcriptomic analysis performed at the same withering stages. Our analysis indicates a gradual passive polymer concentration due to water loss in the first two months of postharvest withering, followed by active structural modifications in the last month of the process. Such rearrangements involve xyloglucans in the internal surface, cuticle components and cellulose in the external surface, and pectins in both surfaces. Moreover, by investigating the expression trend of cell wall metabolism-related genes, we identified several putative molecular markers associated to the polymer dynamics. The present study represents an important step towards an exhaustive comprehension of the postharvest withering process, which is of great interest from both the biological and technological points of view.
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Affiliation(s)
- Marianna Fasoli
- Department of Biotechnology, University of Verona, 37134, Verona, Italy.
| | - Rossana Dell'Anna
- Centre for Materials and Microsystems, Micro Nano Facility, Fondazione Bruno Kessler, 38123, Trento, Italy.
| | - Alessandra Amato
- Department of Biotechnology, University of Verona, 37134, Verona, Italy.
| | | | - Silvia Dal Santo
- Department of Biotechnology, University of Verona, 37134, Verona, Italy.
| | - Francesca Monti
- Department of Computer Science, University of Verona, 37134, Verona, Italy.
| | - Sara Zenoni
- Department of Biotechnology, University of Verona, 37134, Verona, Italy.
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Cisterna B, Boschi F, Croce AC, Podda R, Zanzoni S, Degl'Innocenti D, Bernardi P, Costanzo M, Marzola P, Covi V, Tabaracci G, Malatesta M. Ozone Treatment of Grapes During Withering for Amarone Wine: A Multimodal Imaging and Spectroscopic Analysis. MICROSCOPY AND MICROANALYSIS : THE OFFICIAL JOURNAL OF MICROSCOPY SOCIETY OF AMERICA, MICROBEAM ANALYSIS SOCIETY, MICROSCOPICAL SOCIETY OF CANADA 2018; 24:564-573. [PMID: 30334518 DOI: 10.1017/s1431927618015209] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The production of Amarone wine is governed by a disciplinary guideline to preserve its typical features; however, postharvest infections by the fungus Botrytis cinerea (B. cinerea) not only represent a phytosanitary problem but also cause a significant loss of product. In this study, we tested a treatment with mild ozoniztion on grapes for Amarone wine production during withering in the fruttaio (the environment imposed by the disciplinary guideline) and evaluated the impact on berry features by a multimodal imaging approach. The results indicate that short and repeated treatments with low O3 concentrations speed up the naturally occurring berry withering, probably inducing a reorganization of the epicuticular wax layer, and inhibit the development of B. cinerea, blocking the fungus in an intermediate vegetative stage. This pilot study will pave the way to long-term research on Amarone wine obtained from O3-treated grapes.
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Affiliation(s)
- Barbara Cisterna
- 1Department of Neurosciences,Biomedicine and Movement Sciences,University of Verona,Strada Le Grazie 8,Verona 37134,Italy
| | - Federico Boschi
- 2Department of Computer Science,University of Verona,Strada Le Grazie 15,Verona 37134,Italy
| | - Anna C Croce
- 3Institute of Molecular Genetics(CNR),Via Abbiategrasso 207,Pavia 27100,Italy
| | - Rachele Podda
- 1Department of Neurosciences,Biomedicine and Movement Sciences,University of Verona,Strada Le Grazie 8,Verona 37134,Italy
| | - Serena Zanzoni
- 4Centro Piattaforme Tecnologiche,University of Verona,Strada Le Grazie 15,Verona 37134,Italy
| | - Daniele Degl'Innocenti
- 1Department of Neurosciences,Biomedicine and Movement Sciences,University of Verona,Strada Le Grazie 8,Verona 37134,Italy
| | - Paolo Bernardi
- 1Department of Neurosciences,Biomedicine and Movement Sciences,University of Verona,Strada Le Grazie 8,Verona 37134,Italy
| | - Manuela Costanzo
- 1Department of Neurosciences,Biomedicine and Movement Sciences,University of Verona,Strada Le Grazie 8,Verona 37134,Italy
| | - Pasquina Marzola
- 2Department of Computer Science,University of Verona,Strada Le Grazie 15,Verona 37134,Italy
| | - Viviana Covi
- 5San Rocco Clinic,Via Monsignor G. V. Moreni 95,Montichari 25018,Italy
| | | | - Manuela Malatesta
- 1Department of Neurosciences,Biomedicine and Movement Sciences,University of Verona,Strada Le Grazie 8,Verona 37134,Italy
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Stefanini I, Carlin S, Tocci N, Albanese D, Donati C, Franceschi P, Paris M, Zenato A, Tempesta S, Bronzato A, Vrhovsek U, Mattivi F, Cavalieri D. Core Microbiota and Metabolome of Vitis vinifera L. cv. Corvina Grapes and Musts. Front Microbiol 2017; 8:457. [PMID: 28377754 PMCID: PMC5359246 DOI: 10.3389/fmicb.2017.00457] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2017] [Accepted: 03/06/2017] [Indexed: 01/10/2023] Open
Abstract
The composition and changes of the fungal population and of the metabolites present in grapes and in ferments of Vitis vinifera L. cv. Corvina, one of the major components of the Amarone musts, were dissected aiming at the identification of constant characteristics possibly influenced by the productive process. The fungal populations and metabolomic profiles were analyzed in three different vintages. 454-pyrosequencing on the ribosomal ITS1 region has been used to identify the fungal population present in Corvina grapes and fresh must. Samples were also subjected to metabolomics analysis measuring both free volatile compounds and glycosylated aroma precursors through an untargeted approach with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry. Albeit strongly dependent on the climate, both the mycobiota and metabolome of Corvina grapes and fresh musts show some characteristics recursive in different vintages. Such persistent characteristics are likely determined by the method adopted to produce Amarone or other dry wines made from partially dried grapes. In particular, the harsh conditions imposed by the prolonged withering appear to contribute to the shaping of the fungal populations. The fungal genera and metabolites present in different vintages in V. vinifera L. cv. Corvina grapes and fresh musts represent core components of the peculiar technique of production of Amarone. Their identification allows the in-depth understanding and improved control of the process of production of this economically and culturally relevant wine.
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Affiliation(s)
- Irene Stefanini
- Computational Biology Department, Research and Innovation Centre, Edmund Mach FoundationSan Michele all'Adige, Italy
| | - Silvia Carlin
- Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach FoundationSan Michele all'Adige, Italy
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle ScienzeUdine, Italy
| | - Noemi Tocci
- Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach FoundationSan Michele all'Adige, Italy
| | - Davide Albanese
- Computational Biology Department, Research and Innovation Centre, Edmund Mach FoundationSan Michele all'Adige, Italy
| | - Claudio Donati
- Computational Biology Department, Research and Innovation Centre, Edmund Mach FoundationSan Michele all'Adige, Italy
| | - Pietro Franceschi
- Computational Biology Department, Research and Innovation Centre, Edmund Mach FoundationSan Michele all'Adige, Italy
| | - Michele Paris
- Computational Biology Department, Research and Innovation Centre, Edmund Mach FoundationSan Michele all'Adige, Italy
| | - Alberto Zenato
- Zenato Azienda Vitivinicola, Peschiera del GardaVerona, Italy
| | | | | | - Urska Vrhovsek
- Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach FoundationSan Michele all'Adige, Italy
| | - Fulvio Mattivi
- Food Quality and Nutrition Department, Research and Innovation Centre, Edmund Mach FoundationSan Michele all'Adige, Italy
- Center Agriculture Food Environment, University of TrentoSan Michele all'Adige, Italy
| | - Duccio Cavalieri
- Computational Biology Department, Research and Innovation Centre, Edmund Mach FoundationSan Michele all'Adige, Italy
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Salvetti E, Campanaro S, Campedelli I, Fracchetti F, Gobbi A, Tornielli GB, Torriani S, Felis GE. Whole-Metagenome-Sequencing-Based Community Profiles of Vitis vinifera L. cv. Corvina Berries Withered in Two Post-harvest Conditions. Front Microbiol 2016; 7:937. [PMID: 27445999 PMCID: PMC4917526 DOI: 10.3389/fmicb.2016.00937] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Accepted: 05/31/2016] [Indexed: 12/20/2022] Open
Abstract
Vitis vinifera L. cv. Corvina grape forms the basis for the production of unique wines, such as Amarone, whose distinctive sensory features are strongly linked to the post-harvest grape withering process. Indeed, this process increases sugar concentration and changes must characteristics. While microorganisms involved in must fermentation have been widely investigated, few data are available on the microbiota of withered grapes. Thus, in this paper, a whole metagenome sequencing (WMS) approach was used to analyse the microbial consortium associated with Corvina berries at the end of the withering process performed in two different conditions ("traditional withering," TW or "accelerated withering," AW), and to unveil whether changes of drying parameters could have an impact on microbial diversity. Samples of healthy undamaged berries were collected and washed, to recover microorganisms from the surface and avoid contamination with grapevine genetic material. Isolated DNA was sequenced and the data obtained were analyzed with several bioinformatics methods. The eukaryotic community was mainly composed by members of the phylum Ascomycota, including Eurotiomycetes, Sordariomycetes, and Dothideomycetes. Moreover, the distribution of the genera Aspergillus and Penicillium (class Eurotiomycetes) varied between the withered berry samples. Instead, Botryotinia, Saccharomyces, and other wine technologically useful microorganisms were relatively scarce in both samples. For prokaryotes, 25 phyla were identified, nine of which were common to both conditions. Environmental bacteria belonging to the class Gammaproteobacteria were dominant and, in particular, the TW sample was characterized by members of the family Pseudomonadaceae, while members of the family Enterobacteriaceae dominated the AW sample, in addition to Sphyngobacteria and Clostridia. Finally, the binning procedure discovered 15 putative genomes which dominated the microbial community of the two samples, and included representatives of genera Erwinia, Pantoea, Pseudomonas, Clostridium, Paenibacillus, and of orders Lactobacillales and Actinomycetales. These results provide insights into the microbial consortium of Corvina withered berries and reveal relevant variations attributable to post-harvest withering conditions, underling how WMS could open novel perspectives in the knowledge and management of the withering process of Corvina, with an impact on the winemaking of important Italian wines.
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Affiliation(s)
- Elisa Salvetti
- Department of Biotechnology, University of VeronaVerona, Italy
| | | | | | | | - Alex Gobbi
- Department of Biotechnology, University of VeronaVerona, Italy
| | | | - Sandra Torriani
- Department of Biotechnology, University of VeronaVerona, Italy
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10
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Perini M, Rolle L, Franceschi P, Simoni M, Torchio F, Di Martino V, Marianella RM, Gerbi V, Camin F. H, C, and O Stable Isotope Ratios of Passito Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5851-5857. [PMID: 25972047 DOI: 10.1021/acs.jafc.5b02127] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
In this study we investigated the effect of the grape withering process occurring during the production of Italian passito wines on the variability of the (D/H)I, (D/H)II, δ(13)C, and δ(18)O of wine ethanol and the δ(18)O of wine water. The production of PDO Erbaluce di Caluso Passito in five different cellars in Piedmont (Italy) was considered in two successive years. Moreover, samples of 17 different traditional Italian passito wines taken at different stages of maturation were taken into account. We found that the δ(18)O of must and wine water and the δ(18)O of ethanol decrease in the case of passito wines produced in northern and central Italy using postharvest drying of the grapes in dedicated ventilated or unventilated fruit drying rooms (fruttaio), during autumn-winter. For passito wines produced in southern Italy, where the main technique involves withering on the plant (en plein air), δ(18)O tends to increase. The (DH)I of wine ethanol did not change during withering, whereas the (DH)II and δ(13)C values changed slightly, but without any clear trend. Particular attention must be therefore paid in the evaluation of the δ(18)O data of passito wines for fraud detection.
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Affiliation(s)
- Matteo Perini
- †Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (Trento), Italy
| | - Luca Rolle
- § DISAFA - Food Science and Technology, University of Turin, Via L. da Vinci 44, 10095 Grugliasco (Turin), Italy
| | - Pietro Franceschi
- †Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (Trento), Italy
| | - Marco Simoni
- †Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (Trento), Italy
| | - Fabrizio Torchio
- § DISAFA - Food Science and Technology, University of Turin, Via L. da Vinci 44, 10095 Grugliasco (Turin), Italy
| | - Vincenzo Di Martino
- #MIPAAF - Dipartimento dell'Ispettorato centrale della tutela della qualità e repressione frodi dei prodotti agro-alimentari Direzione generale della prevenzione e del contrasto alle frodi agroalimentari Ufficio PREF IV, Laboratorio Centrale di Roma, via del Fornetto 85, Rome, Italy
| | - Rosa Maria Marianella
- #MIPAAF - Dipartimento dell'Ispettorato centrale della tutela della qualità e repressione frodi dei prodotti agro-alimentari Direzione generale della prevenzione e del contrasto alle frodi agroalimentari Ufficio PREF IV, Laboratorio Centrale di Roma, via del Fornetto 85, Rome, Italy
| | - Vincenzo Gerbi
- § DISAFA - Food Science and Technology, University of Turin, Via L. da Vinci 44, 10095 Grugliasco (Turin), Italy
| | - Federica Camin
- †Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige (Trento), Italy
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11
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Marquez A, Perez-Serratosa M, Varo MA, Merida J. Effect of temperature on the anthocyanin extraction and color evolution during controlled dehydration of Tempranillo grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7897-7902. [PMID: 25030077 DOI: 10.1021/jf502235b] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
In this paper, the influence of temperature during the controlled dehydration of Tempranillo red grapes has been studied. Two experiments at fixed temperatures of 30 and 40 °C, and a third experiment alternating temperatures of 40 and 15 °C every 12 h were carried out. The must from grapes dried at 40 °C presented the reddest color, and the highest anthocyanin concentration and antioxidant activity. A possible hypothesis could be that the high temperature induced a continuous water evaporation from the grapes, preventing the oxygen entry. At the same time, the dehydration resulted in broken skins, which facilitated the transfer of colored compounds to the pulp, increasing the red color of the musts. However, when the temperature dropped, oxygen could penetrate through the skin and the browning reactions started. As a result, the must obtained from gra pes dehydrated by alternating high and low temperatures presented the least anthocyanin content and the least red color.
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Affiliation(s)
- Ana Marquez
- Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Bd, Marie Curie, Campus of Rabanales , E-14014 Cordoba, Spain
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12
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Azzolini M, Tosi E, Faccio S, Lorenzini M, Torriani S, Zapparoli G. Selection of Botrytis cinerea and Saccharomyces cerevisiae strains for the improvement and valorization of Italian passito style wines. FEMS Yeast Res 2013; 13:540-52. [PMID: 23710966 DOI: 10.1111/1567-1364.12054] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2013] [Revised: 04/11/2013] [Accepted: 05/21/2013] [Indexed: 11/27/2022] Open
Abstract
In order to improve the quality of Italian passito wine, produced from withered grapes that can be naturally infected by noble rot, in this study, a novel protocol was developed to select suitable cultures of both Botrytis cinerea to infect grapes (as noble rot) and of Saccharomyces cerevisiae to ferment grapes. A total of 16 B. cinerea isolated from withered grapes were typified by RAPD-PCR, and three representative strains were selected for physiological characterization. The strains showed different mycelial growth and enzymatic activities (i.e. polygalacturonase, protease, and laccase). A total of 15 yeasts were isolated from spontaneous fermented wines, these were identified as S. cerevisiae, and typified at strain level. Seven strains were selected according to RAPD-PCR profiles and tested for their fermentation performances. The effects of B. cinerea and S. cerevisiae cultures on the aroma profile of sweet style wine were preliminary evaluated fermenting artificially botrytized grapes induced with B. cinerea infection. The combination of selected fungi affected the aroma profile of wine according to the variation of the content of important molecules (i.e. alcohols, esters, and lactones). This study has provided valuable information to develop new natural cultures destined to induce grape botrytization and manage fermentation in passito winemaking.
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Affiliation(s)
- Michela Azzolini
- Centro per la Sperimentazione in Vitivinicoltura, Provincia di Verona, Servizio Agricoltura, San Pietro in Cariano, Verona, Italy
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Zapparoli G, Fracchetti F, Stefanelli E, Torriani S. Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine. J Appl Microbiol 2012; 113:1087-96. [PMID: 22897221 DOI: 10.1111/j.1365-2672.2012.05425.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2012] [Revised: 07/11/2012] [Accepted: 07/21/2012] [Indexed: 11/28/2022]
Abstract
AIMS To investigate the Oenococcus oeni population occurring during spontaneous malolactic fermentation (MLF) of Amarone wine, a peculiar and hostile environment for malolactic bacteria. METHODS AND RESULTS Pulsed-field gel electrophoresis (PFGE) analysis showed a high level of genetic heterogeneity within the O. oeni population involved in MLF throughout an industrial vinification of Amarone wine. The 13 strains with distinct PFGE profile displayed different capability to hydrolyse esters and glycosides, as well as great variability to growth under stress parameters, such as high ethanol content (15% v/v), low pH (3·0) and temperature (15°C), and presence of SO(2). Moreover, polymorphism in the gene sacB involved in exopolysaccharide production was observed among the strains. The strains showed differences to convert l-malic acid into l-lactic acid in wine. CONCLUSIONS The occurrence of spontaneous MLF in stressful ecosystems such as Amarone wine is related to the heterogeneity of O. oeni community; biodiversity indexes and strain evolution analyses suggested that its success depends on its initial strain evenness. SIGNIFICANCE AND IMPACT OF THE STUDY Remarkable intraspecies complexity within the O. oeni natural population could explain the great versatility of this species as key of successful adaptation to harsh winemaking conditions.
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Affiliation(s)
- G Zapparoli
- Dipartimento di Biotecnologie, Università degli Studi di Verona, Verona, Italy
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