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Delaiti S, Nardin T, Roman T, Pedò S, Larcher R. Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4918-4927. [PMID: 38394368 DOI: 10.1021/acs.jafc.3c07037] [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: 02/25/2024]
Abstract
Traditional sparkling wine production is a lengthy and costly process, involving a double fermentation step and a period of aging sur lie; thus, monitoring quality during the key manufacturing stages is crucial. The effects of the second fermentation on the development of 2-aminoacetophenone (AAP), the main marker of the atypical aging (ATA) defect, were investigated on 55 base wines (BWs) and corresponding sparkling wines (SWs) produced in an experimental winery. While the AAP content of the SWs was observed to be higher than the BWs, it was found that an artificial aging test carried out on the BWs could be a good predictor of ATA development in SWs. Further, the antioxidant capacity of the SWs was noticed to correlate well with the potential AAP formed during accelerated aging. Finally, an analysis of covariance (ANCOVA) model of linearization capable of predicting AAP formation in SWs using the data obtained from the corresponding BWs was created.
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Affiliation(s)
- Simone Delaiti
- Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy
- Center Agriculture Food Environment (C3A), Via E. Mach 1, 38010, San Michele all'Adige, Trentino, Italy
| | - Tiziana Nardin
- Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy
| | - Tomas Roman
- Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy
| | - Stefano Pedò
- Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy
| | - Roberto Larcher
- Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy
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2
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Domizio P, Luciano A, Marino A, Picariello L, Forino M, Errichiello F, Blaiotta G, Moio L, Gambuti A. Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines. Molecules 2023; 28:7423. [PMID: 37959842 PMCID: PMC10649645 DOI: 10.3390/molecules28217423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 10/16/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often necessary. However, the impacts of the most important organic acids on the foam properties of sparkling wines are not yet well known. The impacts of the addition of tartaric, malic, citric, and lactic acid on the quality of Falanghina and Bombino sparkling wines were evaluated. Analyses were performed soon after the second fermentation and one year after aging sur lees. The addition of each different organic acid to the two base wines resulted in significant changes in the sparkling wines not only in terms of pH, titratable acidity, and buffering capacity but also in the content of total amino acids and, in some cases, in the height of the foam and its stability over time. For both grape varieties, acidified wines showed a lower content of total amino acids in comparison with the control wines. The addition of lactic acid determined a higher persistency of the foam even after one year of aging sur lees only in Falanghina wines. The results obtained herein highlight the importance of organic acids and the pH of the base wines for the content of amino acids in sparkling wines. No strict correlation between organic acid addition and the foamability of wines was observed.
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Affiliation(s)
- Paola Domizio
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Firenze, Italy;
| | - Alessandra Luciano
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Antigone Marino
- CNR-ISASI and Physics Department, University of Naples Federico II, Via Cinthia Monte S. Angelo, 80126 Naples, Italy;
| | - Luigi Picariello
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Martino Forino
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Francesco Errichiello
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Luigi Moio
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Angelita Gambuti
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
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Cisilotto B, Scariot FJ, Schwarz LV, Mattos Rocha RK, Longaray Delamare AP, Echeverrigaray S. Differences in yeast behaviour during ageing of sparkling wines made with Charmat and Traditional methods. Food Microbiol 2023; 110:104171. [DOI: 10.1016/j.fm.2022.104171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 10/17/2022] [Accepted: 10/20/2022] [Indexed: 11/16/2022]
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4
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Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment. BEVERAGES 2022. [DOI: 10.3390/beverages8040082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Cider is a beverage belonging to the tradition of many European rural areas. Pairing beverages and cheeses, even if it is part of an ancient tradition, is gaining more and more interest from the consumer. For this reason, in this research, we wanted to conduct a preliminary study on the combination of cider and cheese. In particular, six Italian sparkling ciders were selected, obtained through the Charmat and Champenoise method, and four types of Italian cheeses, from the Veneto region: Casatella Trevigiana, Fienil, Morlacco and Ubriaco, with very different sensory characteristics. The cider-cheese pairing test, conducted by a panel of experts, revealed how some cider parameters are reduced in intensity, such as astringency, while others are enhanced, such as fruitiness and persistence taste aroma. The hedonic test, conducted on the matching by 90 consumers, promoted some combinations while others were rejected. The sensory parameters associated with liking were fruity and taste aroma persistence, particularly expressed in some cider-cheese pairings.
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Tofalo R, Perpetuini G, Rossetti AP, Gaggiotti S, Piva A, Olivastri L, Cicchelli A, Compagnone D, Arfelli G. Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production. Food Microbiol 2022; 108:104097. [DOI: 10.1016/j.fm.2022.104097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/31/2022] [Accepted: 07/16/2022] [Indexed: 11/04/2022]
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Abstract
The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final “Cava” sparkling wines was determined. The medium glucose, peptone, yeast extract (GPY medium), and the characteristic classic pied de cuve procedure were used to prepare the inoculum, which was placed besides a tirage liqueur inside bottles in which a second fermentation took place by the “traditional method”. The fermentation kinetics were similar for the first 60 days regardless of the employed yeast inoculum preparation. In both cases, glucose was exhausted and a few grams of fructose remained on day 30. The ethanol concentration after 60 days was the same in all of the wines. The sparkling wines inoculated with the GPY-grown yeasts showed higher titratable acidity, lower total polysaccharide and protein contents, and greater foamability (HM) and foam stability (HS). Regarding volatile compounds, these wines contained higher esters, fatty acids, higher alcohols, and γ-butyrolactone. Differences in the wine’s visual and flavor attributes were not significant no matter what inoculum was used. However, the aroma score was significantly higher in the wines inoculated with the pied de cuve-prepared yeasts.
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Microbial Resources and Sparkling Wine Differentiation: State of the Arts. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requested by stakeholders, because of the increasing economic importance of this oenological sector. Here, we report an overview of the production processes of sparkling wine and the main characterisation criteria to select Saccharomyces and non-Saccharomyces strains appropriate for the preparation of commercial starter cultures dedicated to the primary and, in particular, the secondary fermentation of sparkling wines. We also focused on the possible uses of selected indigenous strains to improve the unique traits of sparkling wines from particular productive areas. In summary, the sparkling wine industry will get an important advantage from the management of autochthonous microbial resources associated with vineyard/wine microbial diversity.
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Production of beetroot ( Beta vulgaris L.) wine using different Saccharomyces strains and study of physicochemical and sensorial characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4442-4449. [PMID: 34538928 DOI: 10.1007/s13197-021-05136-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/29/2021] [Accepted: 05/06/2021] [Indexed: 10/21/2022]
Abstract
The present study investigated the effect of different wine strains and inoculum size on the physicochemical, bioactive, and sensorial attributes of wine prepared from beetroot with varying TSS content (18 and 20°Brix) and inoculum sizes (5% (v/v) and 10% (v/v)). The beetroot wine produced by fermenting the must for 0-14 days and standard protocols adopted to analyze the wine properties. It was noticed that the acidity of wine increased and pH was found to be decreased as the fermentation days increased. In addition, alcohol content was significantly enhanced (> 10% by volume) in T5, which was higher than the other trials. In general, results of sensory and physicochemical analysis of different trials showed that T5 (TSS 18°Brix and inoculum size of 5% (v/v)) produced the wine of acceptable quality using Saccharomyces cerevisiae. The color properties revealed that the L* value increased as fermentation progressed. Wine prepared from T5 possessed TSS of 6.55°Brix, 3.96 pH, 0.35% titratable acidity, reducing sugar of 26.75 µg ml-1, 30.03% of DPPH free radical scavenging activity, phenol content (104.20 µg ml-1) and betalain content of 10.85 mg 100 g-1. There were significant differences in the taste, flavor, and overall acceptability of beetroot wines fermented for 14 days. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05136-y.
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Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine. BEVERAGES 2021. [DOI: 10.3390/beverages7030050] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Premium sparkling wine produced by the traditional method (analogous to the French méthode champenoise) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, or β-glucanase enzymes) were applied to disrupt the cell wall of Saccharomyces cerevisiae and added to the tirage liquor for the second fermentation of Chardonnay-Pinot Noir base wine cuvée and compared to a control, to assess effects on the release of phenolics, proteins, amino acids, and lipids at 6, 12 and 18 months post-tirage. General responses to wine ageing included a 60% increase in the total phenolic content of older sparkling wines relative to younger wines and an increase in protein concentration from 6 to 12 months bottle age. Microwave and β-glucanase enzyme treatments of yeast during tirage preparation were associated with a 10% increase in total free amino acid concentration and a 10% increase in proline concentration at 18 months bottle age, compared to control and ultrasound treatment. Furthermore, microwave treatment was associated with elevated asparagine content in wine at 18 months bottle age, relative to the control and the other wines. The β-glucanase enzyme and ultrasound treatments were associated with significant accumulation of total lipids, which were driven by 2-fold increases in the phospholipid and monoacylglycerol components in wine at 18 months bottle age and, furthermore, the microwave treatment was associated with elevated triacylglycerol at 18 months bottle age. This study demonstrates that the use of yeast treatments at the tirage stage of sparkling wine production presents an opportunity to manipulate wine composition.
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10
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Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines. BEVERAGES 2020. [DOI: 10.3390/beverages6040066] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The primary objective was to identify how the disclosure of production methods, including sustainable practices, would impact consumers’ sensory perceptions. The secondary objective was to identify the attributes consumers use to describe Nova Scotia (NS) sparkling wines. The first trial used projective mapping (PM) and ultra-flash profiling (UFP) to describe eight sparkling wines (n = 77). In the second trial, a check-all-that-apply (CATA) questionnaire and 9-point hedonic scales were used (n = 101). Three sparkling wines, from the previous trial, were evaluated blinded and with a production claim. The first trial found that consumers separated the wines based on their fruit- or earth-like attributes. In the CATA trial, desirable attributes, such as sweet and smooth, were used more frequently to describe the wines with sustainable production methods. No significant differences were found in the overall liking scores after the disclosure of the production methods (α = 0.05). These findings indicate that disclosure of production methods did not impact participants’ sensory perceptions of sparkling wine. In addition, an evaluation among different generations should be considered, as millennials have been found to hold sustainable practices to greater value.
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González-Jiménez MDC, García-Martínez T, Mauricio JC, Sánchez-León I, Puig-Pujol A, Moreno J, Moreno-García J. Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation. Microorganisms 2020; 8:microorganisms8081209. [PMID: 32784425 PMCID: PMC7463476 DOI: 10.3390/microorganisms8081209] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/04/2020] [Accepted: 08/06/2020] [Indexed: 02/06/2023] Open
Abstract
Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarification, and the ability to provide a characteristic volatilome and odorant profile. The objective of this work is to study the proteins in a flor yeast and a conventional yeast that are responsible for the production of the volatile compounds released during sparkling wine elaboration. The proteins were identified using the OFFGEL fractionator and LTQ Orbitrap. We identified 50 and 43 proteins in the flor yeast and the conventional yeast, respectively. Proteomic profiles did not show remarkable differences between strains except for Adh1p, Fba1p, Tdh1p, Tdh2p, Tdh3p, and Pgk1p, which showed higher concentrations in the flor yeast versus the conventional yeast. The higher concentration of these proteins could explain the fuller body in less alcoholic wines obtained when using flor yeasts. The data presented here can be thought of as a proteomic map for either flor or conventional yeasts which can be useful to understand how these strains metabolize the sugars and release pleasant volatiles under sparkling wine elaboration conditions.
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Affiliation(s)
- María del Carmen González-Jiménez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
| | - Juan Carlos Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
- Correspondence: ; Tel.: +34-957-218-640; Fax: +34-957-218-650
| | - Irene Sánchez-León
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
| | - Anna Puig-Pujol
- Department of Enological Research, Institute of Agrifood Research and Technology-Catalan Institute of Vine and wine (IRTA-INCAVI), 08720 Barcelona, Spain;
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
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12
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Raymond Eder ML, Fariña L, Dellacassa E, Carrau F, Rosa AL. Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains. FOOD SCI TECHNOL INT 2020; 26:512-519. [PMID: 32151167 DOI: 10.1177/1082013220910534] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and terpenes associated to fruity and floral aromas. The sensory profiles showed significant differences for the floral aroma descriptor among EC1118, bayanus C12 and IFI473I and for bubble persistence for strain bayanus C12. Our results suggest that the sensory properties of these sparkling wines could be dependent on the chemical and organoleptic properties of the base wine more than the yeast strain used for second fermentation.
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Affiliation(s)
- María Laura Raymond Eder
- Laboratorio de Genética y Biología Molecular, IRNASUS-CONICET, Universidad Católica de Córdoba, Córdoba, Argentina.,Bioquímica de Alimentos II, Facultad de Ciencias Químicas, Universidad Católica de Córdoba, Córdoba, Argentina
| | - Laura Fariña
- Área Enología y Biotecnología de Fermentaciones, Universidad de la República, Montevideo, Uruguay.,Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Francisco Carrau
- Área Enología y Biotecnología de Fermentaciones, Universidad de la República, Montevideo, Uruguay
| | - Alberto Luis Rosa
- Laboratorio de Genética y Biología Molecular, IRNASUS-CONICET, Universidad Católica de Córdoba, Córdoba, Argentina.,Bioquímica de Alimentos II, Facultad de Ciencias Químicas, Universidad Católica de Córdoba, Córdoba, Argentina.,Establecimiento Finca las Acacias, Sierras de Calamuchita, Córdoba, Argentina
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13
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Porras-Agüera JA, Román-Camacho JJ, Moreno-García J, Mauricio JC, Moreno J, García-Martínez T. Effect of endogenous CO 2 overpressure on the yeast "stressome" during the "prise de mousse" of sparkling wine. Food Microbiol 2020; 89:103431. [PMID: 32138989 DOI: 10.1016/j.fm.2020.103431] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 01/08/2020] [Accepted: 01/13/2020] [Indexed: 12/19/2022]
Abstract
Sparkling wines elaboration by the "Champenoise" method involves a second fermentation of a base wine in hermetically sealed bottles and a subsequent aging period. The whole process is known as "prise de mousse". The endogenous CO2 pressure produced during the second fermentation by the yeast Saccharomyces cerevisiae could modify the sub-proteome involved in the response to different stresses, or "stressome", and cell viability thus affecting the wine organoleptic properties. This study focuses on the stressome evolution along the prise de mousse under CO2 overpressure conditions in an industrial S. cerevisiae strain. The results reveal an important effect of endogenous CO2 overpressure on the stress sub-proteome, cell viability and metabolites such as glycerol, reducing sugars and ethanol. Whereas the content of glycerol biosynthesis-related proteins increased in sealed bottle, those involved in the response to toxic metabolites like ROS, ethanol, acetaldehyde and acetic acid, decreased in content. Proteomic profile obtained in this study may be used to select suitable wine yeast strains for sparkling wine elaboration and improve their stress tolerance.
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Affiliation(s)
- Juan A Porras-Agüera
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A Mm 396, 14014, Córdoba, Spain.
| | - Juan J Román-Camacho
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A Mm 396, 14014, Córdoba, Spain.
| | - Jaime Moreno-García
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A Mm 396, 14014, Córdoba, Spain.
| | - Juan C Mauricio
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A Mm 396, 14014, Córdoba, Spain.
| | - Juan Moreno
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A Mm 396, 14014, Córdoba, Spain.
| | - Teresa García-Martínez
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A Mm 396, 14014, Córdoba, Spain.
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14
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Izquierdo-Llopart A, Saurina J. Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis. Foods 2019; 8:foods8010022. [PMID: 30634721 PMCID: PMC6352232 DOI: 10.3390/foods8010022] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 01/04/2019] [Accepted: 01/08/2019] [Indexed: 11/16/2022] Open
Abstract
Cava is a sparkling wine obtained by a secondary fermentation in its own bottle. Grape skin contains several compounds, such as polyphenols, which act like natural protectors and provide flavor and color to the wines. In this paper, a previously optimized method based on reversed phase high performance liquid chromatography (HPLC) with ultraviolet/visible (UV/Vis) detection has been applied to determine polyphenols in cava wines. Compounds have been separated in a C18 core-shell column using 0.1% formic acid aqueous solution and methanol as the components of the mobile phase. Chromatograms have been recorded at 280, 310 and 370 nm to gain information on the composition of benzoic acids, hidroxycinnamic acids and flavonoids, respectively. HPLC-UV/vis data consisting of compositional profiles of relevant analytes has been exploited to characterize cava wines produced from different base wine blends using chemometrics. Other oenological variables, such as vintage, aging or malolatic fermentation, have been fixed over all the samples to avoid their influence on the description. Principal component analysis and other statistic methods have been used to extract of the underlying information, providing an excellent discrimination of samples according to grape varieties and coupages.
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Affiliation(s)
- Anaïs Izquierdo-Llopart
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona,Martí i Franquès 1-11, 08028, Barcelona, Spain.
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona,Martí i Franquès 1-11, 08028, Barcelona, Spain.
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15
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Berbegal C, Polo L, García-Esparza MJ, Lizama V, Ferrer S, Pardo I. Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine. Food Microbiol 2018; 78:25-37. [PMID: 30497605 DOI: 10.1016/j.fm.2018.09.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 09/22/2018] [Accepted: 09/25/2018] [Indexed: 11/15/2022]
Abstract
Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in under 60 days in all bottles, regardless of the strain used and the way they were inoculated in wine. Deposition of lees was 3-fold faster in the bottles containing immobilised cells than in those with free cells; no addition of adjuvants was necessary. The analysis of the volatile compounds of the finished sparkling wines showed significant differences in the formation of esters, acids, alcohols, aldehydes and lactones according to the yeast and the immobilisation support used. Oak chips were the more appropriate support for yeast immobilisation. No significant differences in the sensorial analysis of the sparkling wines produced by the different strategies were found.
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Affiliation(s)
- Carmen Berbegal
- ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain.
| | - Lucía Polo
- ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain.
| | - Ma José García-Esparza
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s.n., 46022, València, Spain.
| | - Victoria Lizama
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s.n., 46022, València, Spain.
| | - Sergi Ferrer
- ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain.
| | - Isabel Pardo
- ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain.
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16
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Abstract
The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics.
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17
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Khalesi M, Deckers S, Riveros-Galan D, Gebruers K, Derdelinckx G. Upgraded Model of Primary Gushing: From Nanobubble Formation until Liquid Expulsion. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0929-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | | | - Kurt Gebruers
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Belgium
| | - Guy Derdelinckx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Belgium
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18
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Giménez-Gómez P, Escudé-Pujol R, Capdevila F, Puig-Pujol A, Jiménez-Jorquera C, Gutiérrez-Capitán M. Portable Electronic Tongue Based on Microsensors for the Analysis of Cava Wines. SENSORS 2016; 16:s16111796. [PMID: 27801796 PMCID: PMC5134455 DOI: 10.3390/s16111796] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Revised: 10/21/2016] [Accepted: 10/24/2016] [Indexed: 02/04/2023]
Abstract
Cava is a quality sparkling wine produced in Spain. As a product with a designation of origin, Cava wine has to meet certain quality requirements throughout its production process; therefore, the analysis of several parameters is of great interest. In this work, a portable electronic tongue for the analysis of Cava wine is described. The system is comprised of compact and low-power-consumption electronic equipment and an array of microsensors formed by six ion-selective field effect transistors sensitive to pH, Na+, K+, Ca2+, Cl−, and CO32−, one conductivity sensor, one redox potential sensor, and two amperometric gold microelectrodes. This system, combined with chemometric tools, has been applied to the analysis of 78 Cava wine samples. Results demonstrate that the electronic tongue is able to classify the samples according to the aging time, with a percentage of correct prediction between 80% and 96%, by using linear discriminant analysis, as well as to quantify the total acidity, pH, volumetric alcoholic degree, potassium, conductivity, glycerol, and methanol parameters, with mean relative errors between 2.3% and 6.0%, by using partial least squares regressions.
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Affiliation(s)
- Pablo Giménez-Gómez
- Instituto de Microelectrónica de Barcelona (IMB-CNM), CSIC Campus UAB, 08193 Cerdanyola del Vallès, Spain.
| | - Roger Escudé-Pujol
- Instituto de Microelectrónica de Barcelona (IMB-CNM), CSIC Campus UAB, 08193 Cerdanyola del Vallès, Spain.
| | - Fina Capdevila
- Institut Català de la Vinya i el Vi (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Spain.
| | - Anna Puig-Pujol
- Institut Català de la Vinya i el Vi (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Spain.
| | - Cecilia Jiménez-Jorquera
- Instituto de Microelectrónica de Barcelona (IMB-CNM), CSIC Campus UAB, 08193 Cerdanyola del Vallès, Spain.
| | - Manuel Gutiérrez-Capitán
- Instituto de Microelectrónica de Barcelona (IMB-CNM), CSIC Campus UAB, 08193 Cerdanyola del Vallès, Spain.
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19
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Benucci I, Liburdi K, Cerreti M, Esti M. Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production. J Food Sci 2016; 81:M2015-20. [PMID: 27376497 DOI: 10.1111/1750-3841.13379] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 05/18/2016] [Accepted: 06/02/2016] [Indexed: 11/26/2022]
Abstract
The preparation of yeast starter culture (Pied de Cuve) for producing sparkling wine with the traditional method is a key factor for manufacturing a good Prise de mousse. In this paper, the evolution of total yeast population, its viability during Pied de Cuve preparation, and the pressure profile during the 2nd fermentation in 2 different base wines made from Bombino bianco and Chardonnay grapes were investigated using 4 different commercial active dried yeasts. The study proves that despite the initial differences observed throughout the acclimatization phase, all the tested strains showed similar results on either the total population (from 8.2 × 10(7) cells/mL to 1.3 × 10(8) cells/mL) or cellular viability (from 70% to 84%). Independently from the base wine tested, the kinetic of sugar consumption was faster during the gradual acclimatization to the alcoholic medium (phase II) and slower during the preparation of starter culture in active growth phase (phase III). During both of these phases Saccharomyces cerevisiae bayanus Vitilevure DV10(®) (Station œnotechnique de Champagne) proved to have a higher sugar consumption rate than the other strains. During the Prise de mousse, S. cerevisiae bayanus Lalvin EC-1118(®) (Lallemand) reached the maximum pressure increase within time in both base wines.
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Affiliation(s)
- Ilaria Benucci
- Dept. for Innovation in Biological, Agro-food and Forest Systems, Univ. of Tuscia, via S. Camillo de Lellis, 01100, Viterbo, Italy
| | - Katia Liburdi
- Dept. for Innovation in Biological, Agro-food and Forest Systems, Univ. of Tuscia, via S. Camillo de Lellis, 01100, Viterbo, Italy
| | - Martina Cerreti
- Dept. for Innovation in Biological, Agro-food and Forest Systems, Univ. of Tuscia, via S. Camillo de Lellis, 01100, Viterbo, Italy
| | - Marco Esti
- Dept. for Innovation in Biological, Agro-food and Forest Systems, Univ. of Tuscia, via S. Camillo de Lellis, 01100, Viterbo, Italy
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20
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Tudela R, Ribas-Agustí A, Buxaderas S, Riu-Aumatell M, Castellari M, López-Tamames E. Ultrahigh-Performance Liquid Chromatography (UHPLC)-Tandem Mass Spectrometry (MS/MS) Quantification of Nine Target Indoles in Sparkling Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4772-6. [PMID: 27148823 DOI: 10.1021/acs.jafc.6b01254] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
An ultrahigh-performance liquid chromatography (UHPLC)-tandem mass spectrometry (MS/MS) method was developed for the simultaneous determination of nine target indoles in sparkling wines. The proposed method requires minimal sample pretreatment, and its performance parameters (accuracy, repeatability, LOD, and matrix effect) indicate that it is suitable for routine analysis. Four indoles were found at detectable levels in commercial Cava samples: 5-methoxytryptophol (5MTL), tryptophan (TRP), tryptophan ethyl ester (TEE), and N-acetylserotonin (NSER). Two of them, NSER and 5MTL, are reported here for the first time in sparkling wines, with values of 0.3-2 and 0.29-29.2 μg/L, respectively. In the same samples, the contents of melatonin (MEL), serotonin (SER), 5-hydroxytryptophan (5-OHTRP), 5-hydroxyindole-3-acetic acid (5OHIA), and 5-methoxy-3-indoleacetic acid (5MIA) were all below the corresponding limits of detection.
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Affiliation(s)
- Rebeca Tudela
- Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnologia dels Aliments (XaRTA), Institut de recerca en Nutrició i Seguretat Alimentària (INSA), Universitat de Barcelona , Campus de l'Alimentació de Torribera, Avinguda Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
| | | | - Susana Buxaderas
- Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnologia dels Aliments (XaRTA), Institut de recerca en Nutrició i Seguretat Alimentària (INSA), Universitat de Barcelona , Campus de l'Alimentació de Torribera, Avinguda Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
| | - Montserrat Riu-Aumatell
- Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnologia dels Aliments (XaRTA), Institut de recerca en Nutrició i Seguretat Alimentària (INSA), Universitat de Barcelona , Campus de l'Alimentació de Torribera, Avinguda Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
| | | | - Elvira López-Tamames
- Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnologia dels Aliments (XaRTA), Institut de recerca en Nutrició i Seguretat Alimentària (INSA), Universitat de Barcelona , Campus de l'Alimentació de Torribera, Avinguda Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
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21
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Abstract
Fungal hydrophobin is a family of low molecular weight proteins consisting of four disulfide bridges and an extraordinary hydrophobic patch. The hydrophobic patch of hydrophobins and the molecules of gaseous CO2 may interact together and form the stable CO2-nanobubbles covered by an elastic membrane in carbonated beverages. The nanobubbles provide the required energy to provoke primary gushing. Due to the hydrophobicity of hydrophobin, this protein is used as a biosurfactant, foaming agent or encapsulating agent in food products and medicine formulations. Increasing demands for using of hydrophobins led to a challenge regarding production and purification of this product. However, the main issue to use hydrophobin in the industry is the regulatory affairs: yet there is no approved legislation for using hydrophobin in food and beverages. To comply with the legislation, establishing a consistent method for obtaining pure hydrophobins is necessary. Currently, few research teams in Europe are focusing on different aspects of hydrophobins. In this paper, an up-to-date collection of highlights from those special groups about the bio-chemical and physicochemical characteristics of hydrophobins have been studied. The recent advances of those groups concerning the production and purification, positive applications and negative function of hydrophobin are also summarised.
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22
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Pérez-Magariño S, Ortega-Heras M, Bueno-Herrera M, Martínez-Lapuente L, Guadalupe Z, Ayestarán B. Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Stefenon C, Bonesi CDM, Marzarotto V, Barnabé D, Spinelli F, Webber V, Vanderlinde R. Phenolic composition and antioxidant activity in sparkling wines: Modulation by the ageing on lees. Food Chem 2014; 145:292-9. [DOI: 10.1016/j.foodchem.2013.08.070] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2013] [Revised: 08/09/2013] [Accepted: 08/16/2013] [Indexed: 11/16/2022]
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24
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Tudela R, Riu-Aumatell M, Castellari M, Buxaderas S, López-Tamames E. Changes in RNA catabolites of sparkling wines during the biological aging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:6028-6035. [PMID: 23706159 DOI: 10.1021/jf4002582] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
In this study the catabolites derived from RNA degradation were assessed in Cava sparkling wines as a consequence of lees autolysis. For this purpose, the changes in the content of adenosine, guanosine, inosine, uridine, hypoxanthine, xanthine, and uric acid were determined by UHPLC-MS/MS, in sparkling wines produced on industrial scale, and aged for 4 years. Uridine is the main nucleoside, and its content increases whenever lees cells are present (sur lie aging). Purines seem to have a fermentative origin, with xanthine the most abundant one. When RNA catabolite amounts in sparkling wines aged with or without lees are compared over time, it can be concluded that lees and their cell degradation play an important role in the evolution of Cava; when lees are removed, RNA catabolite amounts remain unchanged.
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Affiliation(s)
- Rebeca Tudela
- Departament de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de Barcelona , Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain
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