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Mercanti N, Macaluso M, Pieracci Y, Brazzarola F, Palla F, Verdini PG, Zinnai A. Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation. Heliyon 2024; 10:e35688. [PMID: 39170578 PMCID: PMC11336860 DOI: 10.1016/j.heliyon.2024.e35688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 07/26/2024] [Accepted: 08/01/2024] [Indexed: 08/23/2024] Open
Abstract
Background Understanding the shelf life of wine is complex and involves factors such as aroma preservation, flavour development and market acceptance. Ageing potential, crucial for flavour complexity, exposes wine to oxidation, influenced by oxygen, temperature and light, with an impact on quality. This type of oxidation is non-enzymatic, is catalyzed by metal ions and alters colour and flavour. Scope and approach This review examines the dynamics of wine preservation, focusing on oxidation and the impact of closure. Corks allow controlled oxygen transfer, while screw caps offer a nearly hermetic closure. Oxygen transfer rates vary, with natural corks having fluctuating rates and synthetic corks causing over-exposure. Additives such as sulphur dioxide and alternative substitute such as lysozyme and ascorbic acid are examined for their role in preventing oxidation and ensuring microbiological stability. Key findings and conclusions Closure choice significantly affects wine preservation. Balancing oxygen exposure, temperature, and light is vital. Effective management, including the strategic use of preservatives and additives, is crucial for maintaining quality and extending shelf life. This review underscores the delicate equilibrium necessary for preserving wine quality from production to consumption.
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Affiliation(s)
- Nicola Mercanti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
| | - Ylenia Pieracci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
- Department of Pharmacy, Via Bonanno 33, 56124, Pisa, Italy
| | | | - Fabrizio Palla
- Istituto Nazionale di Fisica Nucleare (INFN), Sezione di Pisa, Largo Bruno Pontecorvo, 3, Pisa, 56127, Italy
| | - Piero Giorgio Verdini
- Istituto Nazionale di Fisica Nucleare (INFN), Sezione di Pisa, Largo Bruno Pontecorvo, 3, Pisa, 56127, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124, Pisa, Italy
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2
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Aragno J, Fernandez-Valle P, Thiriet A, Grondin C, Legras JL, Camarasa C, Bloem A. Two-Stage Screening of Metschnikowia spp. Bioprotective Properties: From Grape Juice to Fermented Must by Saccharomyces cerevisiae. Microorganisms 2024; 12:1659. [PMID: 39203501 PMCID: PMC11356803 DOI: 10.3390/microorganisms12081659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2024] [Revised: 07/30/2024] [Accepted: 08/03/2024] [Indexed: 09/03/2024] Open
Abstract
Gluconobacter oxydans (Go) and Brettanomyces bruxellensis (Bb) are detrimental micro-organisms compromising wine quality through the production of acetic acid and undesirable aromas. Non-Saccharomyces yeasts, like Metschnikowia species, offer a bioprotective approach to control spoilage micro-organisms growth. Antagonist effects of forty-six Metschnikowia strains in a co-culture with Go or Bb in commercial grape juice were assessed. Three profiles were observed against Go: no effect, complete growth inhibition, and intermediate bioprotection. In contrast, Metschnikowia strains exhibited two profiles against Bb: no effect and moderate inhibition. These findings indicate a stronger antagonistic capacity against Go compared to Bb. Four promising Metschnikowia strains were selected and their bioprotective impact was investigated at lower temperatures in Chardonnay must. The antagonistic effect against Go was stronger at 16 °C compared to 20 °C, while no significant impact on Bb growth was observed. The bioprotection impact on Saccharomyces cerevisiae fermentation has been assessed. Metschnikowia strains' presence did not affect the fermentation time, but lowered the fermentation rate of S. cerevisiae. An analysis of central carbon metabolism and volatile organic compounds revealed a strain-dependent enhancement in the production of metabolites, including glycerol, acetate esters, medium-chain fatty acids, and ethyl esters. These findings suggest Metschnikowia species' potential for bioprotection in winemaking and wine quality through targeted strain selection.
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Affiliation(s)
- Julie Aragno
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
| | - Pascale Fernandez-Valle
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
| | - Angèle Thiriet
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
- Microbial Research Infrastructure, 4710-057 Braga, Portugal
| | - Cécile Grondin
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
- Microbial Research Infrastructure, 4710-057 Braga, Portugal
| | - Jean-Luc Legras
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
- Microbial Research Infrastructure, 4710-057 Braga, Portugal
| | - Carole Camarasa
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
| | - Audrey Bloem
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
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3
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Piergiovanni M, Gosetti F, Rocío-Bautista P, Termopoli V. Aroma determination in alcoholic beverages: Green MS-based sample preparation approaches. MASS SPECTROMETRY REVIEWS 2024; 43:660-682. [PMID: 35980114 DOI: 10.1002/mas.21802] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/12/2022] [Accepted: 07/15/2022] [Indexed: 06/15/2023]
Abstract
Aroma determination in alcoholic beverages has become a hot research topic due to the ongoing effort to obtain quality products, especially in a globalized market. Consumer satisfaction is mainly achieved by balancing several aroma compounds, which are mixtures of numerous volatile molecules enclosed in challenging matrices. Thus, sample preparation strategies for quality control and product development are required. They involve several steps including copious amounts of hazardous solvents or time-consuming procedures. This is bucking the trend of the ever-increasing pressure to reduce the environmental impact of analytical chemistry processes. Hence, the evolution of sample preparation procedures has directed towards miniaturized techniques to decrease or avoid the use of hazardous solvents and integrating sampling, extraction, and enrichment of the targeted analytes in fewer steps. Mass spectrometry coupled to gas or liquid chromatography is particularly well suited to address the complexity of these matrices. This review surveys advancements of green miniaturized techniques coupled to mass spectrometry applied on all categories of odor-active molecules in the most consumed alcoholic beverages: beer, wine, and spirits. The targeted literature consider progresses over the past 20 years.
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Affiliation(s)
- Maurizio Piergiovanni
- Centre Agriculture Food Environment (C3A), University of Trento, San Michele all'Adige, Italy
| | - Fabio Gosetti
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, Milano, Italy
| | - Priscilla Rocío-Bautista
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
| | - Veronica Termopoli
- Department of Earth and Environmental Sciences, University of Milano-Bicocca, Milano, Italy
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4
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Rojas J, Viacava C, Ubeda C, Peña-Neira Á, Cuneo IF, Kuhn N, Cáceres-Mella A. Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile. Foods 2024; 13:1991. [PMID: 38998497 PMCID: PMC11241741 DOI: 10.3390/foods13131991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2024] [Revised: 06/05/2024] [Accepted: 06/13/2024] [Indexed: 07/14/2024] Open
Abstract
The influence of the geographical location on the chemical composition of commercial Sauvignon Blanc wines was investigated. The assay was carried out on Sauvignon Blanc wines from three cold-climate valleys in Central Chile, Casablanca, Leyda, and San Antonio. The analyses revealed clear variations in some chemical parameters, especially in titratable acidity, which was higher in the geographical areas closest to the Pacific Ocean, such as the Leyda and San Antonio valleys. Regarding the composition of low-molecular-weight phenolic compounds, 17 compounds were found, and the results show that the Casablanca valley exhibits a greater abundance of monomeric flavanols, such as (+)-catechin, whereas the Leyda valley shows a higher abundance in flavonols and phenolic acids esterified with tartaric acid. Concerning the aromatic compound profile, the wines from the Casablanca valley showed a greater abundance of esters, C13 norisoprenoids, and some terpenes. The PLS-DA analysis revealed some differences, especially between wines from Casablanca and Leyda, demonstrating that the difference in the chemical composition of the wines was influenced by the geographical area.
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Affiliation(s)
- Javiera Rojas
- Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. San Francisco s/n, Quillota 2260000, Chile; (J.R.); (C.V.); (I.F.C.); (N.K.)
| | - Claudia Viacava
- Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. San Francisco s/n, Quillota 2260000, Chile; (J.R.); (C.V.); (I.F.C.); (N.K.)
| | - Cristina Ubeda
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García González 2, 41012 Sevilla, Spain;
| | - Álvaro Peña-Neira
- Facultad de Ciencias Agronómicas, Universidad de Chile, Av. Santa Rosa 11315, Santiago 8820808, Chile;
| | - Italo F. Cuneo
- Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. San Francisco s/n, Quillota 2260000, Chile; (J.R.); (C.V.); (I.F.C.); (N.K.)
| | - Nathalie Kuhn
- Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. San Francisco s/n, Quillota 2260000, Chile; (J.R.); (C.V.); (I.F.C.); (N.K.)
| | - Alejandro Cáceres-Mella
- Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. San Francisco s/n, Quillota 2260000, Chile; (J.R.); (C.V.); (I.F.C.); (N.K.)
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5
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Martínez-Moreno A, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E, Vallejo F. Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes. Foods 2024; 13:1761. [PMID: 38890989 PMCID: PMC11171528 DOI: 10.3390/foods13111761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 05/20/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
Ultrasounds are considered an emerging technology in the wine industry. Concretely, in 2019, the International Organization of Vine and Wine (OIV) officially approved their use for the treatment of crushed grapes to increase the level of phenolic compound extraction. The main objective of this study was to validate an untargeted metabolomics approach as an analytical tool for identifying novel markers associated with sonication. To do so, the influence of a sonication treatment on the metabolic profile was studied in four typically commercial varietal wines, i.e., two red wines from 'Syrah' and 'Cabernet Sauvignon' grapes and two white wines from 'Macabeo' and 'Airén' grapes. A robust classification and prediction model was created employing supervised techniques such as partial least-squares discriminant analysis (PLS-DA). The findings indicated that the grapes subjected to high-power ultrasound conditions experienced cell wall disruption due to the cavitation phenomenon, resulting in significant changes in various phenolic compounds (including hydroxycinnamic acids and flavonoids) present in these wines compared to wines from non-sonicated grapes. Additionally, new metabolites were tentatively identified through untargeted metabolomics techniques. This study represents the successful application of the untargeted metabolomics approach employing a UHPLC-QTOF system to discern how grape sonication affects bioactive secondary metabolites in wines.
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Affiliation(s)
- Alejandro Martínez-Moreno
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.M.-M.); (P.P.-P.); (A.B.B.-O.)
| | - Paula Pérez-Porras
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.M.-M.); (P.P.-P.); (A.B.B.-O.)
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.M.-M.); (P.P.-P.); (A.B.B.-O.)
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.M.-M.); (P.P.-P.); (A.B.B.-O.)
| | - Fernando Vallejo
- Metabolomic Platform, Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain
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6
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Zhang Y, Jiang L, Zhang F, Yuan D, Yi L, Min Z. Effect of SO 2, glutathione, and glutathione-rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine. J Food Sci 2024; 89:2814-2826. [PMID: 38551189 DOI: 10.1111/1750-3841.17062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 02/24/2024] [Accepted: 03/19/2024] [Indexed: 05/19/2024]
Abstract
Conventional methods for inhibiting browning in wine are not suitable for cili (Roxburgh rose) wine, which is naturally rich in ascorbic acid and subject to restrictions on SO2 addition. In this study, the capacity of various additives to suppress the browning of cili wine caused by ascorbic acid degradation was investigated. SO2, pure reduced glutathione (GSH), regular inactive dry yeast (IDY), and IDY with various levels of glutathione enrichment (g-IDY) were separately introduced into cili wine following the completion of alcoholic fermentation. Over a period of 12 months, the color parameters, levels of ascorbic acid, phenolic compounds, antioxidant activity, and GSH content of the aged cili wine were analyzed. Among the investigated additives, g-IDY exhibited the strongest inhibitory effect on browning. Moreover, adding 800 mg L-1 g-IDY increased the total reducing power and residual GSH content by factors of 1.52 and 2.44, respectively, with respect to those of the SO2-treated cili wine, thus enhancing its antioxidant capacity. Using ultra-performance liquid chromatography-tandem mass spectrometry analysis, a total of 22 monomeric phenolic compounds were identified. After g-IDY treatment, the contents of 15 easily oxidizable o-diphenols decreased, preventing the depletion of ascorbic acid as an antioxidant. As a result, the levels of ascorbic acid and total phenolics were 1.5-fold and 1.17-fold higher than those in the SO2-treated wine, respectively. This study demonstrates that g-IDY provides a new approach to preventing the browning of wine caused by ascorbic acid degradation. PRACTICAL APPLICATION: Cili wine, characterized by its high ascorbic acid content, can decelerate cellular senescence and bolster immune function, which has contributed to its popularity. Ascorbic acid, a potent antioxidant, can be spiked into white wines to significantly enhance their antioxidative properties. Nevertheless, the high ascorbic acid content in cili wine renders it susceptible to oxidation under both aerobic and anaerobic conditions, which alters the wine's hue from golden to dark brown, thus diminishing its commercial value. Overcoming this browning associated with ascorbic acid degradation is therefore of considerable importance and could facilitate the advancement of the cili industry.
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Affiliation(s)
- Yang Zhang
- Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China
| | - Lu Jiang
- Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China
| | - Fangfang Zhang
- Industrial Microbiology and Brewing Technology Center, Angel Yeast Co. Ltd., Yichang, Hubei, China
- College of Enology, Northwest A&F University, Xianyang, Shaanxi, China
| | - Dezhi Yuan
- Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China
| | - Lei Yi
- Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China
| | - Zhuo Min
- Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China
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7
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Wang G, Kumar Y. Mechanisms of the initial stage of non-enzymatic oxidation of wine: A mini review. J Food Sci 2024; 89:2530-2545. [PMID: 38563093 DOI: 10.1111/1750-3841.17038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 02/18/2024] [Accepted: 03/04/2024] [Indexed: 04/04/2024]
Abstract
Non-enzymatic oxidation is a primary factor affecting wine quality during bottling or aging. Although red and white wines exhibit distinct responses to oxidation over time, the fundamental mechanisms driving this transformation remain remarkably uniform. Non-enzymatic oxidation of wine commences with the intricate interplay between polyphenols and oxygen, orchestrating a delicate redox dance with iron and copper. Notably, copper emerges as an accelerant in this process. To safeguard wine integrity, sulfur dioxide (SO2) is routinely introduced to counteract the pernicious effects of oxidation by neutralizing hydrogen peroxide and quinone. In this comprehensive review, the initial stages of non-enzymatic wine oxidation are examined. The pivotal roles played by polyphenols, oxygen, iron, copper, and SO2 in this complex oxidative process are systematically explored. Additionally, the effect of quinone formation on wine characteristics and the intricate dynamics governing oxygen availability are elucidated. The potential synergistic or additive effects of iron and copper are probed, and the precise balance between SO2 and oxygen is scrutinized. This review summarizes the mechanisms involved in the initial stages of non-enzymatic oxidation of wine and anticipates the potential for further research.
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Affiliation(s)
- Guanghao Wang
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, FC, Italy
| | - Yogesh Kumar
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, FC, Italy
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8
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Potter RI, Warren CA, Lee J, Ross CF. Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel. J Food Sci 2024; 89:3006-3018. [PMID: 38532705 DOI: 10.1111/1750-3841.17036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 02/09/2024] [Accepted: 03/01/2024] [Indexed: 03/28/2024]
Abstract
Wine faults threaten brand recognition and consumer brand loyalty. The objective of this study was to compare the acuteness of e-tongue and human sensory evaluation of wine fault development in Riesling wine over 42 days of storage. Riesling wines uninoculated (control) or inoculated with 104 CFU/mL cultures of Wickerhamomyces anomalus, Acetobacter aceti, Lactobacillus brevis, or Pediococcus parvulus were assessed every 7 days with the e-tongue and a rate-all-that-apply (RATA) sensory panel. After 7 days of storage, the e-tongue detected differences in all four wine spoilage microorganism treatments, compared to control wine, with discrimination indices over 86%. The RATA sensory panel detected significant differences beginning on day 35 of storage, 28 days after the e-tongue detected differences. This study showed that the e-tongue was more sensitive than the human panel as a detection tool, without sensory fatigue. PRACTICAL APPLICATION: This research is useful for winemakers seeking additional instrumental methods in the early detection of wine faults. Given the results of this study, the e-tongue can be a useful tool for detecting early chemical changes in white wines that have undergone microbial spoilage, providing winemakers with time to mitigate faults before they surpass sensory thresholds.
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Affiliation(s)
- Rachel I Potter
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Claire A Warren
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Jungmin Lee
- Horticultural Crops Production and Genetic Improvement Research Unit, United States Department of Agriculture (USDA) Agricultural Research Service (ARS), Corvallis, Oregon, USA
| | - Carolyn F Ross
- School of Food Science, Washington State University, Pullman, Washington, USA
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9
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Scheibel DM, Gitsov IPI, Gitsov I. Enzymes in "Green" Synthetic Chemistry: Laccase and Lipase. Molecules 2024; 29:989. [PMID: 38474502 DOI: 10.3390/molecules29050989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 02/14/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
Enzymes play an important role in numerous natural processes and are increasingly being utilized as environmentally friendly substitutes and alternatives to many common catalysts. Their essential advantages are high catalytic efficiency, substrate specificity, minimal formation of byproducts, and low energy demand. All of these benefits make enzymes highly desirable targets of academic research and industrial development. This review has the modest aim of briefly overviewing the classification, mechanism of action, basic kinetics and reaction condition effects that are common across all six enzyme classes. Special attention is devoted to immobilization strategies as the main tools to improve the resistance to environmental stress factors (temperature, pH and solvents) and prolong the catalytic lifecycle of these biocatalysts. The advantages and drawbacks of methods such as macromolecular crosslinking, solid scaffold carriers, entrapment, and surface modification (covalent and physical) are discussed and illustrated using numerous examples. Among the hundreds and possibly thousands of known and recently discovered enzymes, hydrolases and oxidoreductases are distinguished by their relative availability, stability, and wide use in synthetic applications, which include pharmaceutics, food and beverage treatments, environmental clean-up, and polymerizations. Two representatives of those groups-laccase (an oxidoreductase) and lipase (a hydrolase)-are discussed at length, including their structure, catalytic mechanism, and diverse usage. Objective representation of the current status and emerging trends are provided in the main conclusions.
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Affiliation(s)
- Dieter M Scheibel
- Department of Chemistry, State University of New York-ESF, Syracuse, NY 13210, USA
| | - Ioan Pavel Ivanov Gitsov
- Science and Technology, Medtronic Incorporated, 710 Medtronic Parkway, Minneapolis, MN 55432, USA
| | - Ivan Gitsov
- Department of Chemistry, State University of New York-ESF, Syracuse, NY 13210, USA
- The Michael M. Szwarc Polymer Research Institute, Syracuse, NY 13210, USA
- Biomedical and Chemical Engineering Department, Syracuse University, Syracuse, NY 13210, USA
- BioInspired Institute, Syracuse, NY 13210, USA
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10
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Piergiovanni M, Carlin S, Lotti C, Vrhovsek U, Mattivi F. Development of a Fully Automated Method HS-SPME-GC-MS/MS for the Determination of Odor-Active Carbonyls in Wines: a "Green" Approach to Improve Robustness and Productivity in the Oenological Analytical Chemistry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1995-2007. [PMID: 36848621 PMCID: PMC10835727 DOI: 10.1021/acs.jafc.2c07083] [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: 10/12/2022] [Revised: 02/09/2023] [Accepted: 02/09/2023] [Indexed: 06/18/2023]
Abstract
The aim of this study was the optimization and validation of a green, robust, and comprehensive method for the determination of volatile carbonyl compounds (VCCs) in wines that could be added as a new quality control tool for the evaluation of a complete fermentation, correct winemaking style, and proper bottling and storage. A HS-SPME-GC-MS/MS method was optimized and automated using the autosampler to improve overall performance. A solvent-less technique and a strong minimization of all volumes were implemented to comply with the green analytical chemistry principles. There were as many as 44 VCC (mainly linear aldehydes, Strecker aldehydes, unsaturated aldehydes, ketones, and many other) analytes under investigation. All compounds showed a good linearity, and the LOQs were abundantly under the relevant perception thresholds. Intraday, 5-day interday repeatability, and recovery performances in a spiked real sample were evaluated showing satisfactory results. The method was applied to determine the evolution of VCCs in white and red wines after accelerated aging for 5 weeks at 50 °C. Furans and linear and Strecker aldehydes were the compounds that showed the most important variation; many VCCs increased in both classes of samples, whereas some showed different behaviors between white and red cultivars. The obtained results are in strong accordance with the latest models on carbonyl evolution related to wine aging.
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Affiliation(s)
- Maurizio Piergiovanni
- Center
Agriculture Food Environment (C3A), University
of Trento, San Michele
all’Adige (TN) 38010, Italy
| | - Silvia Carlin
- Center
Research and Innovation, Edmund Mach Foundation, San Michele all’Adige (TN) 38010, Italy
| | - Cesare Lotti
- Center
Research and Innovation, Edmund Mach Foundation, San Michele all’Adige (TN) 38010, Italy
| | - Urska Vrhovsek
- Center
Research and Innovation, Edmund Mach Foundation, San Michele all’Adige (TN) 38010, Italy
| | - Fulvio Mattivi
- Center
Research and Innovation, Edmund Mach Foundation, San Michele all’Adige (TN) 38010, Italy
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11
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Benucci I, Cerreti M, Esti M. Dosing oxygen from the early stages of white winemaking: Effect on oxidation-reduction potential, browning stability, volatile composition, and sensory properties. Food Chem 2024; 432:137243. [PMID: 37647708 DOI: 10.1016/j.foodchem.2023.137243] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 08/11/2023] [Accepted: 08/21/2023] [Indexed: 09/01/2023]
Abstract
This study investigated the effect of controlled oxygen addition during alcoholic fermentation (4 mg/L, at 2nd, 4th, 6th, 10th, 14th, 16th, 20th day) and aging on lees (2 mg/L, every 15 days for 3 months) in a stainless-steel tank for white wine production from a nearly neutral grape. Under less reductive conditions (Ox), alcoholic fermentation was completed in 27 days, whereas one extra week was required under more reductive conditions (no-Ox). The greatest amount of dissolved oxygen in Ox wine triggered the increase of redox potential (EH) starting from the end of alcoholic fermentation and throughout aging (169 and 150 mV in Ox and no-Ox wine, respectively), also improving the wine resistance to browning. Oxygen addition from the early stages of winemaking significantly modulated volatile composition and sensory attributes, which may contribute to the diversification of wine style.
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Affiliation(s)
- Ilaria Benucci
- Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, via S. Camillo de Lellis snc, 01100 Viterbo, Italy.
| | - Martina Cerreti
- Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - Marco Esti
- Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
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12
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Bustamante M, Giménez P, Just-Borràs A, Solé-Clua I, Gombau J, Heras JM, Sieczkowski N, Gil M, Pérez-Navarro J, Gómez-Alonso S, Canals JM, Zamora F. Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning. Foods 2024; 13:310. [PMID: 38254611 PMCID: PMC10815160 DOI: 10.3390/foods13020310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 01/11/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
One of the problems that most seriously affects oenology today is enzymatic browning, especially when grapes are infected by grey rot. We studied the capacity of glutathione (GSH) and a specific inactivated dry yeast rich in glutathione (IDY-GSH) to protect white grape must from browning compared to that of sulphur dioxide (SO2). The results indicate that SO2 drastically reduces the oxygen consumption rate (by around 72%), protects hydroxycinnamic acids from oxidation and prevents grape must against browning even in the presence of laccase. Specifically, the presence of SO2 reduced the colour's blue-yellow component (b*) by around 91% in control conditions and around 76% in the presence of laccase. GSH, pure or in the form of IDY-GSH, also reduces the oxygen consumption rate (by 23% and 36%, respectively) but to a lesser extent than SO2. GSH also favours the formation of grape reaction product (GRP) from hydroxycinnamic acids and effectively protects grape must against browning in healthy grape conditions. Specifically, the presence of GSH reduced b* by around 81% in control conditions. Nevertheless, in the presence of laccase, it was not effective enough, reducing b* by around 39% in the case of pure GSH and 24% in the case of IDY-GSH. Therefore, both forms of GSH can be considered as interesting alternative tools to SO2 for preventing browning in white grape must, but only when the grapes are healthy.
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Affiliation(s)
- Marco Bustamante
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Pol Giménez
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Arnau Just-Borràs
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Ignasi Solé-Clua
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Jordi Gombau
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - José M. Heras
- Lallemand Bio S.L., C/Galileu 303, 1ª Planta, 08028 Barcelona, Spain
| | | | - Mariona Gil
- Instituto de Ciencias Aplicadas, Facultad de Ingeniería, Campus Providencia, Universidad Autónoma de Chile, Sede Santiago, Av. Pedro de Valdivia 425, Providencia, Santiago 7510552, Chile;
| | - José Pérez-Navarro
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13001 Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, 13001 Ciudad Real, Spain
| | - Joan Miquel Canals
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain; (M.B.); (P.G.); (J.M.C.)
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13
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Navarro L, Gil i Cortiella M, Gutiérrez-Moraga A, Calisto N, Ubeda C, Corsini G. Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry. Foods 2023; 12:4496. [PMID: 38137300 PMCID: PMC10742413 DOI: 10.3390/foods12244496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 12/01/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Low fermentation temperatures are usually employed to obtain high-quality wines. This is especially interesting for white wine production since it prevents the loss of volatile compounds and a browning appearance; however, available fermentative yeasts do not usually tolerate low temperatures. Therefore, an interesting place to find new yeasts with cryotolerance is the Antarctic continent. From soil samples collected in Antarctica, 125 yeasts were isolated, of which 25 exhibited fermentative activity at 10 °C. After a fingerprinting assay, we classified the candidates into nine isotypes and sequenced internal transcribed spacer regions for their identification. These yeasts were identified as part of the Mrakia genus. Sugar and alcohol tolerance tests showed that some of these Antarctic soil yeasts were able to grow up to 9% alcohol, and 25% sugar was reached; however, they exhibited longer latency periods compared to the control Saccharomyces cerevisiae. The optimal growing temperature for the isolated Antarctic yeasts was between 10 °C and 15 °C. A comprehensive analysis of the results obtained showed that the isolates 10M3-1, 4M3-6, and 4B1-35 could be good candidates for fermentation purposes due to their alcohol, sugar tolerance, and growth features. Our results prove that it is possible to isolate fermentative yeasts from Antarctic soil with promising characteristics for their potential use in the wine production industry.
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Affiliation(s)
- Laura Navarro
- Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago 8900000, Chile; (L.N.); (A.G.-M.); (N.C.)
| | - Mariona Gil i Cortiella
- Instituto de Ciencias Aplicadas, Facultad de Ingeniería, Universidad Autónoma de Chile, Santiago 8900000, Chile;
| | - Ana Gutiérrez-Moraga
- Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago 8900000, Chile; (L.N.); (A.G.-M.); (N.C.)
- Departamento de Producción Agropecuaria, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco 4811230, Chile
| | - Nancy Calisto
- Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago 8900000, Chile; (L.N.); (A.G.-M.); (N.C.)
- Centro de Investigación y Monitoreo Ambiental Antártico (CIMAA), Departamento de Ingeniería Química, Universidad de Magallanes, Avenida Bulnes 01855, Punta Arenas 6210427, Chile
| | - Cristina Ubeda
- Departamento de Nutrición, Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González No 2, 41012 Sevilla, Spain
| | - Gino Corsini
- Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago 8900000, Chile; (L.N.); (A.G.-M.); (N.C.)
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14
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Newair EF, Al-Anazi A, Garcia F. Oxidation of Wine Polyphenols by Electrochemical Means in the Presence of Glutathione. Antioxidants (Basel) 2023; 12:1891. [PMID: 37891969 PMCID: PMC10604864 DOI: 10.3390/antiox12101891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 10/13/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
The oxidation of wine may be beneficial or harmful to its quality. On the one hand, controlled oxidation can lead to the development of desirable sensory characteristics for red wine, such as enhanced color stability. Alternatively, oxidation can lead to white wine browning and a decrease in fruity aromas, and the development of an off flavor and wine polyphenols are also involved. The presence of glutathione (GSH) can help mitigate the negative effects of oxidation by acting as a protective antioxidant. In order to better understand the antioxidant role played by GSH, wine polyphenols oxidation experiments by electrochemical means in the presence of GSH were carried out. The oxidation behavior of polyphenols representing different phenolic classes commonly found in wines, including protocatechuic acid (PCA), caffeic acid (CAF), epicatechin (EC), and rutin (Ru), was investigated using cyclic voltammetry and bulk electrolysis. We identified the oxidation products and reaction pathways of these polyphenols using ultra-high-performance liquid chromatography coupled with mass spectrometry (UPLC-MS), in both the absence and the presence of glutathione (GSH). UPLC-MS was utilized to demonstrate that, in the presence of glutathione (GSH), the four molecules were subjected to electrochemical oxidation, resulting in the formation of mono- and bi-glutathione conjugates. A two-electron oxidation process combined with the removal of two protons is the first step in transforming polyphenol molecules. As a result, the corresponding quinone is formed. The quinone can then be reduced back to its original form by glutathione (GSH), or it can interact further with GSH to produce mono- and bi-glutathione conjugates. These results contribute to understanding and predicting the oxidative degradation pathway of polyphenols in wine. Understanding this process seems important for winemakers to control and optimize the sensory characteristics of their wines.
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Affiliation(s)
- Emad F. Newair
- Sciences for Oenology (SPO), Montpellier University, National Research Institute for Agriculture, Food and the Environment (INRAE), Institut Agro, F-34060 Montpellier, France
| | - Abdulaziz Al-Anazi
- Department of Chemical Engineering, College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia
| | - François Garcia
- Sciences for Oenology (SPO), Montpellier University, National Research Institute for Agriculture, Food and the Environment (INRAE), Institut Agro, F-34060 Montpellier, France
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15
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Skendi A, Stefanou S, Papageorgiou M. Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally. Foods 2023; 12:3762. [PMID: 37893655 PMCID: PMC10606669 DOI: 10.3390/foods12203762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 09/27/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Eight wines, four semisweet rosé and four sweet red, produced on Kos Island in Greece, were analyzed. Wines produced following different winemaking procedures were characterized based on their physicochemical parameters, total phenolic content, antioxidant activity, and chromatic properties. Moreover, their elemental composition was studied with ICP-OES. Differences were observed among the measurements performed. All of the samples were below the levels set for SO2 content. The sweet red wines had higher alcoholic strength than semisweet rosé ones, and were characterized by a higher yellow proportion. The vinification process significantly affected SO2 levels, phenolics, and antioxidant activity. The red wines were high in Na content, with one sample exceeding the level set by OIV (International Organization of Vine and Wine). The levels of all the other elements related to quality (Fe, Cu, Zn) or safety (Pb, Cd) were far below the limits set. Rosé wines contained less Mg, but were higher in Na than the red ones. The obtained data suggest that sweet and semisweet wines produced with traditional procedures are safe and of high quality, holding antioxidant capacity beneficial to health. The information reported contributes to a better understanding of these types of wines.
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Affiliation(s)
- Adriana Skendi
- Department of Agricultural Biotechnology and Enology, International Hellenic University, 1st Km Dramas-Mikroxoriou, 66100 Drama, Greece
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
| | - Stefanos Stefanou
- Department of Agriculture, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
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16
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del-Bosque D, Vila-Crespo J, Ruipérez V, Fernández-Fernández E, Rodríguez-Nogales JM. Entrapment of Glucose Oxidase and Catalase in Silica-Calcium-Alginate Hydrogel Reduces the Release of Gluconic Acid in Must. Gels 2023; 9:622. [PMID: 37623077 PMCID: PMC10454090 DOI: 10.3390/gels9080622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 07/26/2023] [Accepted: 07/28/2023] [Indexed: 08/26/2023] Open
Abstract
Glucose oxidase (GOX) and catalase (CAT) were co-immobilized in silica-calcium-alginate hydrogels to degrade must glucose. The effect of the enzyme dose (1.2-2.4 U/mL), the initial must pH (3.6-4.0), and the incubation temperature (10-20 °C) on the glucose consumption, gluconic acid concentration, pH, and color intensity of Verdejo must was studied by using a Box-Behnken experimental design and comparing free and co-immobilized enzymes. A reduction of up to 37.3 g/L of glucose was observed in co-immobilized enzyme-treated must, corresponding to a decrease in its potential alcohol strength of 2.0% vol. (v/v), while achieving a slight decrease in its pH (between 0.28 and 0.60). This slight acidification was due to a significant reduction in the estimated gluconic acid found in the must (up to 73.7%), likely due to its accumulation inside the capsules. Regarding the operational stability of immobilized enzymes, a gradual reduction in glucose consumption was observed over eight consecutive cycles. Finally, co-immobilized enzymes showed enhanced efficiency over a reaction period of 48 h, with an 87.1% higher ratio of glucose consumed per enzyme dose in the second 24 h period compared with free enzymes. These findings provide valuable insights into the performance of GOX-CAT co-immobilized to produce reduced-alcohol wines, mitigating excessive must acidification.
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Affiliation(s)
- David del-Bosque
- Área de Tecnología de los Alimentos, Escuela Técnica Superior de Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (D.d.-B.); (E.F.-F.)
| | - Josefina Vila-Crespo
- Área de Microbiología, Escuela Técnica Superior de Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (J.V.-C.); (V.R.)
| | - Violeta Ruipérez
- Área de Microbiología, Escuela Técnica Superior de Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (J.V.-C.); (V.R.)
| | - Encarnación Fernández-Fernández
- Área de Tecnología de los Alimentos, Escuela Técnica Superior de Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (D.d.-B.); (E.F.-F.)
| | - José Manuel Rodríguez-Nogales
- Área de Tecnología de los Alimentos, Escuela Técnica Superior de Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (D.d.-B.); (E.F.-F.)
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17
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Chen X, Sun S. Color Reversion of Refined Vegetable Oils: A Review. Molecules 2023; 28:5177. [PMID: 37446839 DOI: 10.3390/molecules28135177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 06/23/2023] [Accepted: 07/01/2023] [Indexed: 07/15/2023] Open
Abstract
During the transport, storage, and consumption of edible vegetable oils, the color of some freshly refined oils is gradually darkened, which is known as the color reversion. The oil industry has been plagued by the issue for a long time because the dark color of the oil is related to its poor quality and low acceptability for consumers. Color reversion of refined vegetable oils is primarily related to the processing pigments, especially tocored, which is the oxidation product of γ-tocopherol. However, the underlying molecular action mechanism of tocored is not yet fully understood due to the complex transformations of tocored in oil systems. This paper presents a brief description of oil color, followed by an overview of research progress on the mechanism of color reversion. In particular, the effect of minor components (phospholipids and metal ions) on color reversion is highlighted in an attempt to explain the remaining mysteries of color reversion. Furthermore, the measures to restrain color reversion by quality control of the oilseeds, the adjustment of technical parameters of processing, and the storage conditions of refined oils are summarized to provide some references for the oil industry.
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Affiliation(s)
- Xiaozhong Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Shangde Sun
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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18
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Zhao X, Duan CQ, Li SY, Zhang XK, Zhai HY, He F, Zhao YP. Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review. Food Chem 2023; 425:136420. [PMID: 37269635 DOI: 10.1016/j.foodchem.2023.136420] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/03/2023] [Accepted: 05/17/2023] [Indexed: 06/05/2023]
Abstract
Non-enzymatic browning occurs widely in both white and red wines, and it has a huge impact on the color evolution and aging potential. Previous studies have proved that phenolic compounds, especially those with catechol groups, are the most important substrates involved in browning reactions of wine. This review focus on the current knowledge of non-enzymatic browning in wine resulting from monomeric flavan-3-ols. First, some relevant aspects of monomeric flavan-3-ols are introduced, including their structures, origins, chemical reactivities, as well as potential impacts on the organoleptic properties of wine. Second, the mechanism for non-enzymatic browning induced by monomeric flavan-3-ols is discussed, with an emphasis on the formation of yellow xanthylium derivatives, followed by their spectral properties and effects on the color change of wine. Finally, attentions are also be given to the factors that influence non-enzymatic browning, such as metal ions, light exposure, additives in winemaking, etc.
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Affiliation(s)
- Xu Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Si-Yu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Xin-Ke Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China; "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
| | - Hong-Yue Zhai
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yu-Ping Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
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Pulsed electric field processing as an alternative to sulfites (SO 2) for controlling saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine. Food Res Int 2023; 165:112525. [PMID: 36869525 DOI: 10.1016/j.foodres.2023.112525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/09/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
The use of sulfites (SO2) for microbial control in the winemaking process is currently being questioned due to its potential toxicity. Pulsed Electric Fields (PEF) are capable of inactivating microorganisms at low temperatures, thus avoiding the negative effects of heat on food properties. In this study, the capacity of PEF technology for the decontamination of yeasts involved in the fermentation process of Chardonnay wine from a winery was evaluated. PEF treatments at 15 kV/cm of low (65 µs, 35 kJ/kg) and higher intensity (177 µs 97 kJ/kg) were selected for evaluating the microbial stability, physicochemical and volatile composition of wine. Even with the least intense PEF-treatment, Chardonnay wine remained yeast-free during 4 months of storage without sulfites. PEF-treatments did not affect the wine's oenological parameters or its aroma during storage. This study, therefore, reveals the potential of PEF technology as an alternative to sulfites for the microbiological stabilization of wine.
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20
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Polyphenol mediated non-enzymatic browning and its inhibition in apple juice. Food Chem 2023; 404:134504. [DOI: 10.1016/j.foodchem.2022.134504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 09/23/2022] [Accepted: 10/01/2022] [Indexed: 11/07/2022]
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21
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Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with Metschnikowia pulcherrima. Foods 2023; 12:foods12040735. [PMID: 36832809 PMCID: PMC9955556 DOI: 10.3390/foods12040735] [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: 01/12/2023] [Revised: 01/30/2023] [Accepted: 02/02/2023] [Indexed: 02/11/2023] Open
Abstract
Although bioprotection is now recognised as an alternative to SO2 for limiting microbial spoilage, it does not guarantee protection against oxidation. This limits its application, more specifically for rosé winemaking. Oenological tannins present antioxidant properties, which could represent an interesting alternative to SO2 to protect must and wines against oxidation. A combination of the inoculation of a bioprotectant yeast strain and the addition of oenological tannins was tested to eliminate sulfites during the pre-fermentative step of rosé winemaking. In this experiment carried out in a winery, two oenological tannins were compared: quebracho and gall nut tannins. The antioxidant efficiency of tannins was compared to that of SO2. Colorimetric assays associated with chemical analyses of anthocyanins and phenolic compounds confirmed that the use of bioprotection alone did not protect the wine from oxidation. An addition of oenological tannins on musts stabilized the colour of bioprotected rosé wine in a similar way that SO2 addition did. Quebracho tannins appeared more efficient than gall nut tannins. The colour differences observed cannot be explained either by the concentration or forms of anthocyanins. However, the addition of tannins led to better protection of oxidation-sensitive phenolic compounds comparable to that obtained with the addition of sulfites.
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22
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Nogueira DP, Jiménez-Moreno N, Esparza I, Moler JA, Ferreira-Santos P, Sagües A, Teixeira JA, Ancín-Azpilicueta C. Evaluation of grape stems and grape stem extracts for sulfur dioxide replacement during grape wine production. Curr Res Food Sci 2023; 6:100453. [PMID: 36815999 PMCID: PMC9932722 DOI: 10.1016/j.crfs.2023.100453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/12/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023] Open
Abstract
Sulfur dioxide (SO2), the main preservative in wine, may affect the sensory properties of the wines, as well as cause allergic reactions and headaches in sensitive people. The aim of this work was to evaluate the replacement of SO2 in Tempranillo wines with Mazuelo grape stem products. Five Tempranillo red wines were elaborated: positive control (60 mg/L SO2); negative control with no preservatives; Mazuelo extract (200 mg/L); Mazuelo extract combined with SO2 (100 mg/L + 20 mg/L); and Mazuelo stem (400 mg/L). The oenological parameters, antioxidant capacity, total phenolic (TP), total flavonoids (TF) and total anthocyanins (TA) contents were determined. Additionally, individual phenols were analyzed by HPLC-DAD-FLD. The spectrophotometric analyses showed that the wines had similar antioxidant capacities and concentrations of TP and TF. However, TA was more affected by the lack of SO2 as anthocyanins presented higher concentrations in positive control samples. The concentrations of individual phenols followed a similar path in all samples. Wines containing sulfites were more similar than the other treatments. However, these similarities were not reflected on the sensory analysis performed, as triangle test did not show differences between the wine with extract addition and the positive control wine. Therefore, Mazuelo stem extract could be a possible strategy for SO2 replacement. Nevertheless, further studies are necessary to confirm the potential of grape stem extracts as wine preservative.
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Affiliation(s)
- Danielle P. Nogueira
- Department of Sciences, 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
- Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006, Pamplona, Spain
- Corresponding author. Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain.
| | - Irene Esparza
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006, Pamplona, Spain
- Corresponding author. Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006, Pamplona, Spain.
| | - Jose Antonio Moler
- Department of Statistics and Operational Research, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
| | - Pedro Ferreira-Santos
- Centre of Biological Engineering, Universidade do Minho, 4710-057, Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057, Braga, Portugal
| | - Ana Sagües
- Navarra Viticulture and Oenological Research Station (EVENA), C/Valle de Orba, 34, 31390, Olite, Navarra, Spain
| | - José António Teixeira
- Centre of Biological Engineering, Universidade do Minho, 4710-057, Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057, Braga, Portugal
| | - Carmen Ancín-Azpilicueta
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials (INAMAT), Universidad Pública de Navarra, 31006, Pamplona, Spain
- Corresponding author. Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain.
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Rustioni L, Altomare A, Shanshiashvili G, Greco F, Buccolieri R, Blanco I, Cola G, Fracassetti D. Microclimate of Grape Bunch and Sunburn of White Grape Berries: Effect on Wine Quality. Foods 2023; 12:foods12030621. [PMID: 36766149 PMCID: PMC9914167 DOI: 10.3390/foods12030621] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/27/2023] [Accepted: 01/29/2023] [Indexed: 02/04/2023] Open
Abstract
This research aimed to evaluate the composition of wines made with white grapes which are particularly susceptible to sunburn symptoms due to the absence of anthocyanin. Sunburn is a complex physiological dysfunction leading to browning or necrosis of berry tissues. In vintage 2021, the canopy of 'Verdeca' grapevines grown in Salento, South Italy, was differently managed by sun exposing or shading the bunches. Micrometeorological conditions were studied at different levels. Grapes were vinified, comparing the winemaking with and without skin maceration. The vegetative-productive balance of plants was not substantially modified. On the contrary, a significant effect was observed on the quality and quantity of grapes produced: smaller berries with sunburn symptoms were found on unshaded bunches. This influenced the percentage distribution among skin, pulp and seeds, causing a decrease in must yield of up to 30%. The pH was significantly higher in macerated wines made using shaded grapes, due to a lower titratable acidity and to significant impacts on the acid profile. Obviously, maceration produced a higher extraction of phenolics in wines, which reached their maximum in wines made with sunburned grapes. The absorbance at 420 nm, index of yellow color, was also significantly higher in sunburned grapes, indicating greater oxidation. Even though excessive grape sun-exposure could negatively affect the perception of white wines made without maceration (resulting in more oxidative character), the sensory quality of orange/amber wines was not significantly impacted by the presence of sunburned grapes. Thus, this winemaking technique could be particularly interesting to set up a production strategy adapted to viticultural regions strongly affected by climate change.
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Affiliation(s)
- Laura Rustioni
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Provinciale Monteroni, 73100 Lecce, Italy
- Correspondence: (L.R.); (D.F.)
| | - Alessio Altomare
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Gvantsa Shanshiashvili
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Fabio Greco
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Provinciale Monteroni, 73100 Lecce, Italy
| | - Riccardo Buccolieri
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Provinciale Monteroni, 73100 Lecce, Italy
| | - Ileana Blanco
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Provinciale Monteroni, 73100 Lecce, Italy
| | - Gabriele Cola
- Department of Agricultural and Environmental Sciences (DISAA), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
- Correspondence: (L.R.); (D.F.)
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24
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Shahidi F, Dissanayaka CS. Phenolic-protein interactions: insight from in-silico analyses – a review. FOOD PRODUCTION, PROCESSING AND NUTRITION 2023. [DOI: 10.1186/s43014-022-00121-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
AbstractPhenolic compounds are ubiquitous plant secondary metabolites that possess various biological activities and are known to interact with proteins, altering their structure and properties. Therefore, interactions between these compounds and proteins has gained increasing attention due to their potential benefits to human health and for exploitation by the food industry. Phenolic compounds and proteins can form complexes via covalent linkages and/or non-covalent interactions through hydrophobic, electrostatic, van der Waals forces and hydrogen bonding. This review describes possible mechanisms of phenol-protein complex formation, their physiological action and activities that are important in the food industry, and possible outcomes in the terms of molecular docking and simulation analysis. The conformational changes of the protein upon binding with polyphenols can lead to the folding or unfolding of the protein molecules, forming insoluble or soluble complexes. The concentration of polyphenols, their molecular weight and structure, ions/cofactors and conditions of the system determine the precipitation or solubilization of the complex, affecting their nutritional and functional properties as well as their bioactivities. In this regard, molecular docking and simulation studies of phenolic-protein interactions allows comprehensive virtual screening of competitive/non-competitive and site-specific/non-specific conjugation of phenolics with different protein targets and facilitates understanding the observed effects. The docking analysis of flavonoids with enzymes and milk proteins has indicated their potential application in producing nutraceuticals and functional foods. Thus, combining molecular docking and simulation studies with experimental techniques is vital for better understanding the reactions that take place during digestion to engineer and manufacture novel food ingredients with desirable pharmacological properties and as potential food additives.
Graphical Abstract
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25
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Cvetkova S, Hirt B, Stahl M, Scharfenberger-Schmeer M, Durner D. UV-C treatment: A non-thermal inactivation method for microbiological stabilisation of must and wine. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023] Open
Abstract
UV-C treatment is discussed as an effective and efficient method to inactivate harmful microorganisms in wine and other viticultural products. In comparison to other stabilisation techniques, the application of UV-C is thought to be beneficial to reduce energy costs and to minimize SO2 addition. The object of this work was to determine the lethal UV-C dose for harmful microorganisms such as Brettanomyces bruxellensis and Acetobacter aceti. The concept of 5-log inactivation was applied and the Weibull model was used to compare different microbial and wine parameters. Microbial relevant UV-C doses and 2-fold overdose treatments and how they affected chemical and sensory changes of wine were investigated. Riesling and Pinot noir wine, which have different absorbance at 254 nm, were individually inoculated with microorganisms at different inoculation numbers. The results showed that the Weibull model is appropriate to predict the lethal UV-C dose. Already at microbially relevant doses, UV-C treatment can lead to significant changes in the colour and concentration of aroma compounds in white wine. Higher concentrations of 2-aminoacetophenone were found with increasing UV-C doses. Hence, UV-C overdosing can cause the “atypical ageing” off-flavour in wine. However, microbially relevant UV-C doses change the sensory properties of wine more towards a typical ageing character.
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26
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Ma K, Zhao L, Zhao X, Li X, Dong S, Zhang L, Guo P, Yuan X, Diao X. The relationship between ecological factors and commercial quality of high-quality foxtail millet "Jingu 21". Food Res Int 2023; 163:112225. [PMID: 36596154 DOI: 10.1016/j.foodres.2022.112225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 11/16/2022] [Accepted: 11/20/2022] [Indexed: 11/24/2022]
Abstract
The commercial quality of foxtail millet grain (Setaria italica L.) includes appearance quality, functional quality, and cooking and eating quality, which directly determine whether consumers will purchase the product. We studied the relationship between ecological factors and commercial quality attributes of foxtail millet "Jingu 21" from twelve production areas. The results showed that altitude, latitude, and diurnal temperature range were negatively correlated with b*, total flavones content (TFC), setback (SB), consistence (CS) and pasting temperature (PTM), but positively correlated with L/B and breakdown (BD). In contrast, average temperature, average precipitation, average humidity, available nitrogen, phosphorus, and potassium had positive effects on 1,000-grain weight (KGW), b*, TFC, CS, and PTM and had a negative impact on L/B and BD. Climate factors had a greater effect on the commercial quality of foxtail millet than soil factors, and the influence of climatic factors was particularly obvious in the early and middle growth periods. The multivariate equation between ecological factors and the comprehensive score of foxtail millet commercial quality is Y = 1,159.745-4.496X1 (altitude) + 19.529X5 (≥10℃ effective accumulated temperature) - 166.327X10 (organic matters). In conclusion, high temperature and precipitation are conducive to high quality appearance and the accumulation of functional substances, while a high diurnal temperature range and high soil nutrients are conducive to the formation of cooking and eating quality. The impact of ecological factors on foxtail millet quality is complicated and it is essential to select a cultivation site that is matched to the intended use of the foxtail millet being produced.
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Affiliation(s)
- Ke Ma
- State Key Laboratory of Sustainable Dryland Agriculture (in Preparation), College of Agronomy, Shanxi Agricultural University, Taigu 030801, China
| | - Lirong Zhao
- State Key Laboratory of Sustainable Dryland Agriculture (in Preparation), College of Agronomy, Shanxi Agricultural University, Taigu 030801, China
| | - Xiatong Zhao
- State Key Laboratory of Sustainable Dryland Agriculture (in Preparation), College of Agronomy, Shanxi Agricultural University, Taigu 030801, China
| | - Xiaorui Li
- State Key Laboratory of Sustainable Dryland Agriculture (in Preparation), College of Agronomy, Shanxi Agricultural University, Taigu 030801, China
| | - Shuqi Dong
- State Key Laboratory of Sustainable Dryland Agriculture (in Preparation), College of Agronomy, Shanxi Agricultural University, Taigu 030801, China
| | - Liguang Zhang
- State Key Laboratory of Sustainable Dryland Agriculture (in Preparation), College of Agronomy, Shanxi Agricultural University, Taigu 030801, China
| | - Pingyi Guo
- State Key Laboratory of Sustainable Dryland Agriculture (in Preparation), College of Agronomy, Shanxi Agricultural University, Taigu 030801, China
| | - Xiangyang Yuan
- State Key Laboratory of Sustainable Dryland Agriculture (in Preparation), College of Agronomy, Shanxi Agricultural University, Taigu 030801, China.
| | - Xianmin Diao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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Yu C, Li S, Zhang X, Ma A, Cao Z, Qi G, Guo S, tian Y. Purification and ultra-high-performance liquid chromatography tandem mass spectrometry analysis of phenolics extracted from male walnut flowers. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2107009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Chenchen Yu
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Shengyun Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xuemei Zhang
- College of Forestry, Hebei Agricultural University, Baoding, China
| | - Aijin Ma
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhixiang Cao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guohui Qi
- College of Forestry, Hebei Agricultural University, Baoding, China
| | - Suping Guo
- College of Forestry, Hebei Agricultural University, Baoding, China
| | - Yiling tian
- Institute of Walnut Industry Technology, Xingtai, China
- Research Center for Walnut Engineering and Technology of Hebei
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28
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Metabolomics Integrated with HPLC-MS Reveals the Crucial Antioxidant Compounds of Muscadine Wine. Antioxidants (Basel) 2022; 12:antiox12010055. [PMID: 36670917 PMCID: PMC9854500 DOI: 10.3390/antiox12010055] [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: 11/22/2022] [Revised: 12/16/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Wine is a kind of beverage with a variety of compounds beneficial to human health, which makes it popular all over the world and it contributes importantly to economics. The excessive oxidation of wine has always been a major problem in wine production and storage. Unlike traditional wines which are made from Eurasian grapes, wines made from muscadine grapes (Muscadinia rotundifolia Michx.) can maintain their sensory qualities under natural oxidation conditions for relatively long periods of time despite the insight mechanisms still being unclear. In this study, two muscadine wines, Carlos (CAL) and Noble (NOB), and two traditional wines, Chardonnay (CH) and Marselan (MAS), were chosen for comparison of their compositional alteration during oxidation, in order to analyze the principal components contributing to the antioxidant characteristics of muscadine wines. The DPPH, ORAC, color intensity, and total phenolic content changes during the natural oxidation process were analyzed. Six core significantly changed metabolites (SCMs, avicularin, beta-lactose, delphinidin-3-O-glucoside, ellagic acid, myricetin, and 4-methylcatechol [p < 0.05]) related to the oxidation process were determined. In addition, HPLC−MS was also used to identify pyrogallol which is a unique antioxidant compound in muscadine wine. The present work aims to reveal the crucial antioxidant compounds of muscadine wine and provide valuable information and a new platform for future research on wine oxidation.
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29
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Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario. CHEMISTRY 2022. [DOI: 10.3390/chemistry4040109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Wine and beer are the most appreciated and consumed beverages in the world. This success is mainly due to their characteristic taste, smell, and aroma, which can delight consumer’s palates. These olfactory characteristics are produced from specific classes of volatile compounds called “volatile odor-active compounds” linked to different factors such as age and production. Given the vast market of drinking beverages, the characterization of these odor compounds is increasingly important. However, the chemical complexity of these beverages has led the scientific community to develop several analytical techniques for extracting and quantifying these molecules. Even though the recent “green-oriented” trend is directed towards direct preparation-free procedures, for some class of analytes a conventional step like derivatization is unavoidable. This review is a snapshot of the most used derivatization strategies developed in the last 15 years for VOAs’ determination in wine and beer, the most consumed fermented beverages worldwide and among the most complex ones. A comprehensive overview is provided for every method, whereas pros and cons are critically analyzed and discussed. Emphasis was given to miniaturized methods which are more consistent with the principles of “green analytical chemistry”.
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Chen W, Xie C, He Q, Sun J, Bai W. Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research. Food Chem X 2022; 17:100535. [PMID: 36845463 PMCID: PMC9943758 DOI: 10.1016/j.fochx.2022.100535] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 11/10/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to investigate the impact of lactic acid bacteria fermentation on color expression and antioxidant activity of strawberry juice from the perspective of phenolic components. The results showed that both Lactobacillus plantarum and Lactobacillus acidophilus were able to grow in strawberry juice, promote the consumption of rutin, (+)-catechin and pelargonidin-3-O-glucoside, and increase the content of gallic acid, protocatechuic acid, caffeic acid and p-coumaric acid compared to group control. Lower pH environment in fermented juice was likely to enhance the color performance of anthocyanins and increase its parameters a* and b*, making the juice appear orange color. In addition, the scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant capacity (FRAP) were improved and closely related to polyphenolic substances and strain's metabolites in fermented juice.
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Affiliation(s)
- Wending Chen
- Department of Food Science and Engineering, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Caiyun Xie
- Department of Food Science and Engineering, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Qianqian He
- Department of Food Science and Engineering, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Jianxia Sun
- Department of Food Science and Engineering, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China,Corresponding authors.
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China,Corresponding authors.
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31
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Nioi C, Lisanti MT, Meunier F, Redon P, Massot A, Moine V. Antioxidant activity of yeast derivatives: Evaluation of their application to enhance the oxidative stability of white wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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32
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Escott C, Vaquero C, Loira I, López C, González C, Morata A. Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines. Foods 2022; 11:foods11223734. [PMID: 36429326 PMCID: PMC9689907 DOI: 10.3390/foods11223734] [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: 10/20/2022] [Revised: 11/15/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
On the one hand, the species Lachancea thermotolerans is known for its high genetic diversity, allowing for the existence of strains that produce high concentrations of lactic acid. In contrast, the species Metschnikowia pulcherrima is renowned for its high enzymatic activity capable of producing aromatic esters during fermentation. By enhancing acidity and boosting the concentration of aromatic compounds, both species are currently used to enhance the organoleptic profile of wines. In this regard, ternary fermentations with M. pulcherrima and L. thermotolerans were carried out and the wines produced were further analysed with GC-FID, FTIR, and UV-Vis spectrophotometry. The outcomes showed that the species M. pulcherrima favored an increase in ethyl lactate (between 37 and 41 mg/L) along with an increased concentration of 2-phenylethyl alcohol (between 30 and 35 mg/L), whereas the species L. thermotolerans was able to produce 1 g/L of lactic acid in ternary fermentations. Additionally, pH levels were slightly lower in these fermentations and the color of the white wines produced showed less chemical oxidation as hue values were lower than the control. Finally, the ternary fermentations of L. thermotolerans and M. pulcherrima had higher overall rating in the tasting. In conclusion, ternary fermentations involving these two non-Saccharomyces species are suggested as a substitute for spontaneous fermentations in the production of wines from neutral varieties to express freshness more vividly. This biotechnology may be further favored by the possibility of applying emerging technologies for the removal of microorganisms in grapes and musts.
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33
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Influence of phenolic compounds on color formation at different stages of the VHP sugar manufacturing process. Sci Rep 2022; 12:19922. [PMID: 36402832 PMCID: PMC9675745 DOI: 10.1038/s41598-022-24455-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022] Open
Abstract
Phenolic compounds are natural dyes contained in sugarcane juice and represent an important parameter in industrial processing, as they significantly affect the color formation of raw sugar. This study investigated the relationship between color formation and phenolic compounds during a Very High Polarization (VHP) sugar manufacturing process, in which the RB92579 genotype represents about 50% of the processed sugarcane. The products evaluated during the industrial processing of sugarcane were: raw juice, mixed juice, lime-treated juice, clarified juice, syrup, massecuite, and VHP sugar. The polyphenols catechin (CAT), chlorogenic acid (CGA), caffeic acid (CAF), vanillin (VAN), syringaldehyde (SYR), p-coumaric acid (p-COU), coumarin (CUM), and rutin (RUT) were quantified by high-performance liquid chromatography (HPLC). The highest concentrations of CGA and SYR were obtained from the sucrose crystallization product (massecuite), similarly to the parameters of color, total phenols and the total polyphenol content. CGA was the predominant polyphenol in the samples of clarified juice, syrup, massecuite and VHP sugar, with the latter presenting concentrations above 50%. The presence of phenolic compounds provided different indices of color during the production process. In this context, chlorogenic acid (CGA) was the compound that presented the most expressive results, contributing significantly to the formation of color in sugarcane processing products, which is a fact that has not yet been reported in the literature. The color of the VHP sugar crystals also had a positive relationship with the concentration of phenolics, with greater evidence for CGA.
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Chitosan Film as a Replacement for Conventional Sulphur Dioxide Treatment of White Wines: A 1H NMR Metabolomic Study. Foods 2022; 11:foods11213428. [PMID: 36360041 PMCID: PMC9655381 DOI: 10.3390/foods11213428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/21/2022] [Accepted: 10/26/2022] [Indexed: 11/30/2022] Open
Abstract
Chitosan–genipin (Ch-Ge) films have been proposed for the replacement of sulfur dioxide (SO2) in white wines preservation to circumvent the adverse health consequences caused by SO2 intake. To assess the effects of different-sized Ch-Ge films (25 and 100 cm2) on wine composition compared to SO2-treated and untreated wines, nuclear magnetic resonance metabolomics was applied. Relative to SO2, 100 cm2 films induced significant changes in the levels of organic acids, sugars, amino acids, 5-hydroxymethylfurfural, among other compounds, while 25 cm2 films appeared to induce only small variations. The observed metabolite variations were proposed to arise from the mitigation of fermentative processes, electrostatic interactions between acids and the positively charged films and the promotion of Maillard and Strecker reactions. Qualitative sensory analysis showed that wines maintained overall appropriate sensory characteristics, with 100 cm2 film treated wines showing slightly higher attributes. Based on these results, the possibility of using Ch-Ge films as a replacement for SO2 treatment is discussed.
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35
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Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications. BEVERAGES 2022. [DOI: 10.3390/beverages8030058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Preservation technologies for winemaking have relied mainly on the addition of sulfur dioxide (SO2), in consequence of the large spectrum of action of this compound, linked to the control of undesirable microorganisms and the prevention of oxidative phenomena. However, its potential negative effects on consumer health have addressed the interest of the international research on alternative treatments to substitute or minimize the SO2 content in grape must and wine. This review is aimed at analyzing chemical methods, both traditional and innovative, useful for the microbiological stabilization of wine. After a preliminary description of the antimicrobial and technological properties of SO2, the additive traditionally used during wine production, the effects of the addition (in must and wine) of other compounds officially permitted in winemaking, such as sorbic acid, dimethyl dicarbonate (DMDC), lysozyme and chitosan, are discussed and evaluated. Furthermore, other substances showing antimicrobial properties, for which the use for wine microbiological stabilization is not yet permitted in EU, are investigated. Even if these treatments exhibit a good efficacy, a single compound able to completely replace SO2 is not currently available, but a combination of different procedures might be useful to reduce the sulfite content in wine. Among the strategies proposed, particular interest is directed towards the use of insect-based chitosan as a reliable alternative to SO2, mainly due to its low environmental impact. The production of wines containing low sulfite levels by using pro-environmental practices can meet both the consumers’ expectations, who are even more interested in the healthy traits of foods, and wine-producers’ needs, who are interested in the use of sustainable practices to promote the profile of their brand.
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36
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Zhang XK, Jeffery DW, Li DM, Lan YB, Zhao X, Duan CQ. Red wine coloration: A review of pigmented molecules, reactions, and applications. Compr Rev Food Sci Food Saf 2022; 21:3834-3866. [PMID: 35912664 DOI: 10.1111/1541-4337.13010] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 06/10/2022] [Accepted: 06/29/2022] [Indexed: 01/28/2023]
Abstract
Color is one of the most distinctive qualities of red wine. Despite new knowledge in the field of pigment identification, copigmentation, and oxidation being forthcoming, there is still a large gap between the fundamental research and practical winemaking outcomes. A state-of-art review from these two aspects is, therefore, necessary. This review first introduces updated knowledge about the primary pigments in wine, with emphasis on their physicochemical properties. Then, the mechanisms of copigmentation and oxidation are elucidated in detail, along with their relative contributions to wine color. Finally, the practical effects of copigmentation and micro-oxygenation (MOX) in winemaking are summarized and discussed. In general, wine coloration is ultimately determined by the anthocyanin flavylium cation, which is greatly influenced by wine pH. In young red wine, grape-derived anthocyanins and nonanthocyanin polyphenols (as copigments) are the foundation for wine coloration. During aging and storage, anthocyanin derivatives are formed via various chemical reactions, where moderate oxidation plays a vital role, whereas copigmentation constantly decreases. The essence of wine color evolution relates to the changes of physicochemical properties of primary pigments in wine, where the hydration equilibrium gradually diminishes. In practice, the effects of copigment addition and MOX during real vinification can be viewed as somewhat controversial, considering that many studies showed different effects on wine color and pigment concentration. Universal features can be summarized but some phenomena still remain unclear and deserve further exploration.
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Affiliation(s)
- Xin-Ke Zhang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
- Food Science and Engineering College, Beijing University of Agriculture, Beijing, China
- "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China
| | - David W Jeffery
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
| | - De-Mei Li
- Food Science and Engineering College, Beijing University of Agriculture, Beijing, China
- "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China
| | - Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xu Zhao
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
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Jung J, Lin CY, Zhao Y. Enhancing anthocyanin-phenolic copigmentation through epicarp layer treatment and edible coatings to retain anthocyanins in thermally processed whole blueberries. J Food Sci 2022; 87:3809-3821. [PMID: 35978552 DOI: 10.1111/1750-3841.16269] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 06/17/2022] [Accepted: 07/08/2022] [Indexed: 11/30/2022]
Abstract
Anthocyanins in processed fruit degrade significantly due to their heat and oxygen sensitivity and water solubility. Copigmentation for stabilizing anthocyanins is less effective for whole fruit due to anthocyanins' location within cell vacuoles surrounded by the epicarp layer as barrier to prevent copigment complexing with anthocyanins. This study investigated strategies for enhancing anthocyanin-phenolic copigmentation on blueberry surface, and integrated copigmentation with layer-by-layer (LBL) coating to retain anthocyanin stability in thermally processed blueberries. Results indicated that epicarp layer treatment of fruit by Tween 80 (T80) and CaCl2 is important for enhancing anthocyanin-phenolic copigmentation. The sequential copigmentation treatment using T80, ferulic acid, and CaCl2 (T80→FA→CaCl2 ) or T80, tannic acid, and CaCl2 (T80→TA→CaCl2 ) resulted in higher (p < 0.05) retention of total monomeric anthocyanin (3.18 mg/g and 3.38 mg/g, respectively) in thermally processed blueberries after 7-day ambient storage than that of untreated fruit (2.79 mg/g). Percent polymeric color (PPC) of blueberries treated by T80→FA→CaCl2 (15.5%) or T80→TA→CaCl2 (17.4%) was lower (p < 0.05) than that treated by TA alone (22.5%). The LBL coating enhanced microstructure stability for preserving anthocyanins in thermally processed blueberries. This study demonstrated the effectiveness of sequential copigmentation of blueberries after epicarp layer treatment followed by LBL coating for enhancing anthocyanin stability in processed whole fruit. PRACTICAL APPLICATION: When anthocyanin-rich fruit is thermally processed, anthocyanins degrade and leach to aqueous packing solution because of its heat sensitivity and water solubility. This study developed an innovative technology through implementing sequential treatments of copigmentation and water- and heat-resistant coating for preventing heat and water degradation of anthocyanins in whole fruit during processing in aqueous media. The developed technology can be practically applied to enhance the quality and health benefits of thermally processed anthocyanin-rich whole fruit. The technology can not only be utilized to improve existing fruit products, but also develop new and novel fruit products.
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Affiliation(s)
- Jooyeoun Jung
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Chieh-Yi Lin
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
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UHPLC-Q-Orbitrap /MS 2 identification of (+)-Catechin oxidation reaction dimeric products in red wines and grape seed extracts. Food Chem 2022; 382:132505. [PMID: 35248832 DOI: 10.1016/j.foodchem.2022.132505] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 02/11/2022] [Accepted: 02/16/2022] [Indexed: 11/23/2022]
Abstract
B-type procyanidin dimers and (+)-catechin dimeric oxidation products were analyzed in grape seed extracts and red wines (UHPLC-Q-Orbitrap MS). The different dimers had different fragmentation patterns according to their interflavan linkage position. Oxidation dimeric compounds had a specific fragment ion at m/z 393, missing for B-Type dimers fragmentations. A fragment ion at m/z 291 occurred and was specific for oxidation dimeric compounds with a COC linkage. Higher level oxidation products had abundant specific fragments: m/z 425, 397 and 245. These fragmentations were useful to identify them in complex samples such as grape seed extracts and wines. Three grape varieties and three ripening stages were selected and the corresponding seed extracts were obtained. The analyses revealed an increasing trend for the oxidation markers during grape ripening. The analysis of Syrah wines (2018, 2014, 2010) showed a decreasing trend of these molecules during wine ageing which might be due to further oxidation.
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Abscisic Acid and Chitosan Modulate Polyphenol Metabolism and Berry Qualities in the Domestic White-Colored Cultivar Savvatiano. PLANTS 2022; 11:plants11131648. [PMID: 35807600 PMCID: PMC9269509 DOI: 10.3390/plants11131648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 11/27/2022]
Abstract
During the last decade, several studies demonstrated the effect of biostimulants on the transcriptional and metabolic profile of grape berries, suggesting their application as a useful viticultural practice to improve grape and wine quality. Herein, we investigated the impact of two biostimulants—abscisic acid (0.04% w/v and 0.08% w/v) and chitosan (0.3% w/v and 0.6% w/v)—on the polyphenol metabolism of the Greek grapevine cultivar, Savvatiano, in order to determine the impact of biostimulants’ application in the concentration of phenolic compounds. The applications were performed at the veraison stage and the impact on yield, berry quality traits, metabolome and gene expression was examined at three phenological stages (veraison, middle veraison and harvest) during the 2019 and 2020 vintages. Results showed that anthocyanins increased during veraison after treatment with chitosan and abscisic acid. Additionally, stilbenoids were recorded in higher amount following the chitosan and abscisic acid treatments at harvest. Both of the abscisic acid and chitosan applications induced the expression of genes involved in stilbenoids and anthocyanin biosynthesis and resulted in increased accumulation, regardless of the vintage. Alterations in other phenylpropanoid gene expression profiles and phenolic compound concentrations were observed as well. Nevertheless, they were mostly restricted to the first vintage. Therefore, the application of abscisic acid and chitosan on the Greek cultivar Savvatiano showed promising results to induce stilbenoid metabolism and potentially increase grape defense and quality traits.
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40
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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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41
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Grain phenolics: critical role in quality, storage stability and effects of processing in major grain crops—a concise review. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04026-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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Use of Fe (II) and H2O2 along with Heating for the Estimation of the Browning Susceptibility of White Wine. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12094422] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The aim of the present study was to investigate if the use of Fe (II) and H2O2 (Fenton reaction) along with heating can be implicated for the rapid evaluation of the browning susceptibility of white wine. In this context, increasing concentrations of Fe (II) and H2O2 were added to two white wines (Roditis–Malagouzia and Debina), the samples were stored at 45 °C or 18 °C, and the absorbance at 420 nm (browning index) was measured. Moreover, total sulfur dioxide, total phenolics, flavanols, hydroxycinnamates and total free sulfhydryls were assessed during storage of Roditis–Malagouzia wine samples. The results showed that the addition of Fe (II) + H2O2 mixture in white wines increases rapidly the browning index at 45 °C, indicating the ability to develop a rapid test for the estimation of the browning susceptibility of white wines. Results also showed that the level of flavanols is a suitable index to follow the forced oxidative browning of white wine by adding Fe II + H2O2 at 45 °C. Moreover, results indicated that the levels of total free sulfhydryls may be a suitable index to follow the forced oxidative browning of white wine and in general, white wine oxidation.
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Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083834] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The effect of oxidation on the organoleptic properties of white wines mostly involves increased browning color, loss of the fruity aromas, and appearance of unpleasant odors. Browning, however, is known to be related with polyphenol oxidation and therefore it may be delayed by the presence of antioxidants such as selenium (Se) and SO2. On the other hand, the presence of oxidants such as metal ions and H2O2 can accelerate browning and oxidation phenomena. The browning capacity, the phenolic composition (both total and individual contents of flavanols and hydroxycinnamic acids), the antioxidant activity, and the SO2 content of Assyrtiko white wines were studied after the addition of Fe2+ and H2O2 and Se at two temperatures, employing an accelerated test. Browning was approached from a kinetic point of view, and the study was focused on the implication of oxidants and antioxidants on browning rate, paying particular attention to the content of major redox-active polyphenols, including substances with an o-diphenol feature, such as flavanols and hydroxycinnamic acids. The results showed that after the addition of oxidants it was possible to significantly accelerate the rate of browning development (up to 4.7 and six times) depending on the temperature and the concentration of the added compounds. The presence of Se protected wine color and preserved total SO2 at 35 °C, while at 50 °C, these effects were not observed. Total flavanol content decreased upon heating, while total hydroxycinnamic content showed a slight increase. Similarly, the content of the individual phenolic compounds (with the exception of caffeic acid and (+)-catechin at 35 °C) was decreased with oxidant addition, while Se addition was not adequate to prevent or even promote their oxidation.
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Zhang Z, Zhang J, Fan L, Kilmartin PA. Degradation of cyanidin-3-O-glucoside induced by antioxidant compounds in model Chinese bayberry wine: Kinetic studies and mechanisms. Food Chem 2022; 373:131426. [PMID: 34717084 DOI: 10.1016/j.foodchem.2021.131426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/28/2021] [Accepted: 10/16/2021] [Indexed: 11/26/2022]
Abstract
The degradation kinetic of cyanidin-3-O-glucoside was determined in combination with different antioxidants, namely ascorbic acid, cysteine, reduced glutathione, and sodium sulfite at different concentrations and temperatures (4, 20, and 37 °C) in model Chinese bayberry wine. Ascorbic acid, cysteine, and reduced glutathione accelerated cyanidin-3-O-glucoside degradation; half-life times decreased by ca. 46 ∼ 93%, 0.39 ∼ 88%, and 1.6 ∼ 92% respectively when the concentrations of antioxidants were 0.1 ∼ 5 mM. Thiols with more -SH groups lead to faster degradation of cyanidin-3-O-glucoside. Interactions of oxidized cyanidin-3-O-glucoside with antioxidants were evaluated in aqueous solution and methanol to investigate the degradation mechanism of anthocyanin after oxidation. An anthocyanin-cysteine adduct was identified by LC-MS and formation pathways are proposed, along with mechanisms of anthocyanin degradation induced by antioxidants.
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Affiliation(s)
- Zhengwei Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Jin Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| | - Paul A Kilmartin
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand.
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45
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Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability. Food Chem 2022; 373:131679. [PMID: 34865920 DOI: 10.1016/j.foodchem.2021.131679] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 11/20/2021] [Accepted: 11/22/2021] [Indexed: 12/25/2022]
Abstract
SO2 reaction with electrophilic species present in wine, including in particular carbonyl compounds, is responsible for the reduction of its protective effect during wine aging. In the present study, direct 1H NMR profiling was used to monitor the reactivity of SO2 with acetaldehyde under wine-like oxidation conditions. The dissociation of acetaldehyde bound SO2 was evidenced suggesting that released free SO2 can further act as an antioxidant. EPR and DPPH assays showed an increasing antioxidant capacity of wine with the increase in the concentration of acetaldehyde sulfonate. The presence of acetaldehyde sulfonate in wines was correlated with the overall antioxidant activity of wines. The first evidence of acetaldehyde bound SO2 dissociation provides a completely new representation of the long-term protection efficiency of SO2 during bottle aging.
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46
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Ma T, Wang J, Wang H, Zhao Q, Zhang F, Ge Q, Li C, Gamboa GG, Fang Y, Sun X. Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives. Food Res Int 2022; 153:110953. [DOI: 10.1016/j.foodres.2022.110953] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 01/08/2022] [Accepted: 01/10/2022] [Indexed: 12/25/2022]
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Marrufo-Curtido A, Ferreira V, Escudero A. An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation. Foods 2022; 11:foods11030476. [PMID: 35159626 PMCID: PMC8834303 DOI: 10.3390/foods11030476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 01/30/2022] [Accepted: 02/01/2022] [Indexed: 11/16/2022] Open
Abstract
The amount of acetaldehyde accumulated during wine oxidation was very small, far less than expected. The existence of polyphenols specifically reactive to acetaldehyde was postuled. In order to assess the acetaldehyde reactive potential (ARP) of wines, different reactive conditions have been studied: acetaldehyde concentration, temperature and pH. The evaluation/validation of developed ARP assay was made with 12 wines. Results have shown that high temperatures cannot be used to estimate wine ARP. In fact, at 70 °C acetaldehyde reacts strictly proportionally to wine total polyphenols. A reproducible index by letting wine at pH 2 react with 35 mgL−1 of acetaldehyde for 7 days was obtained and applied to 12 wines. Rosés did not consume any, whites consumed 8% and reds between 18 and 38% of their total acetaldehyde content. After pH correction, whites ARP can be similar to low ARP reds. Basic kinetic considerations derived from the measurement of ARP were applied to interpret observed acetaldehyde accumulation and consumption during the forced oxidation of the 12 wines. It is concluded that wine ARPs cannot explain the huge fraction of acetaldehyde presumably consumed by wine and the fraction of H2O2 produced during oxidation and not consumed by SO2 has to oxidize majorly wine components other than ethanol.
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Affiliation(s)
| | | | - Ana Escudero
- Correspondence: ; Tel.: +34-976-762503; Fax: +34-976-761292
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48
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Celotti E, Lazaridis G, Figelj J, Scutaru Y, Natolino A. Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines. Molecules 2022; 27:molecules27010326. [PMID: 35011556 PMCID: PMC8746642 DOI: 10.3390/molecules27010326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/27/2021] [Accepted: 12/31/2021] [Indexed: 11/16/2022] Open
Abstract
The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines and allow fast decision-making procedures, able to trigger suitable technological interventions. Using a portable prototype instrument for light irradiations at different wavelengths and times was considered and evaluated on sensorial, spectrophotometric, and colorimetric parameters of white wines. The sensorial analysis revealed that white and light blue were the most significant, after only 1 h of irradiation. The experimental results showed that hydrogen peroxide could enhance the effect of light treatment, allowing a contemporary evaluation of the oxidation stability of wine against light and chemical stresses. As expected, a good correlation (R2 > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H2O2 was also studied on the hydrolyzable and condensed tannins' additions to white wine. The proposed methodology could be used to evaluate the oxidative stability of white wines, but also to evaluate the effect of some oenological adjuvants on wine stability.
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Affiliation(s)
- Emilio Celotti
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (E.C.); (G.L.); (J.F.)
| | - Georgios Lazaridis
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (E.C.); (G.L.); (J.F.)
| | - Jakob Figelj
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (E.C.); (G.L.); (J.F.)
| | - Yuri Scutaru
- Department of Oenology and Chemistry, Technical University of Moldova, MD-2004 Chisinau, Moldova;
| | - Andrea Natolino
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (E.C.); (G.L.); (J.F.)
- Correspondence: ; Tel.: +39-0432-558376
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Giménez P, Anguela S, Just-Borras A, Pons-Mercadé P, Vignault A, Canals JM, Teissedre PL, Zamora F. Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112871] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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50
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Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines. MOLECULES (BASEL, SWITZERLAND) 2021; 27:molecules27010235. [PMID: 35011467 PMCID: PMC8746419 DOI: 10.3390/molecules27010235] [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: 10/06/2021] [Revised: 12/27/2021] [Accepted: 12/28/2021] [Indexed: 12/03/2022]
Abstract
This paper evaluates the effect of must hyperoxygenation on final wine. Lower concentrations of caftaric acid (0.29 mg·L−1), coutaric acid (1.37 mg·L−1) and Catechin (0.86 mg·L−1) were observed in hyperoxygenated must in contrast to control must (caftaric acid 32.78 mg·L−1, coutaric acid 5.01 mg·L−1 and Catechin 4.45 mg·L−1). In the final wine, hydroxybenzoic acids were found in higher concentrations in the control variant (gallic acid 2.58 mg·L−1, protocatechuic acid 1.02 mg·L−1, vanillic acid 2.05 mg·L−1, syringic acid 2.10 mg·L−1) than in the hyperoxygenated variant (2.01 mg·L−1, 0.86 mg·L−1, 0.98 mg·L−1 and 1.50 mg·L−1 respectively). Higher concentrations of total flavanols (2 mg·L−1 in hyperoxygenated must and 21 mg·L−1 in control must; 7.5 mg·L−1 in hyperoxygenated wine and 19.8 mg·L−1 in control wine) and polyphenols (97 mg·L−1 in hyperoxygenated must and 249 mg·L−1 in control must; 171 mg·L−1 in hyperoxygenated wine and 240 mg·L−1 in control wine) were found in both the must and the control wine. A total of 24 volatiles were determined using gas chromatography mass spectrometry. Statistical differences were achieved for isobutyl alcohol (26.33 mg·L−1 in control wine and 32.84 mg·L−1 in hyperoxygenated wine), or 1-propanol (7.28 mg·L−1 in control wine and 8.51 mg·L−1 in hyperoxygenated wine), while esters such as isoamyl acetate (1534.41 µg·L−1 in control wine and 698.67 µg·L−1 in hyperoxygenated wine), 1-hexyl acetate (136.32 µg·L−1 in control wine and 71.67 µg·L−1 in hyperoxygenated wine) and isobutyl acetate (73.88 µg·L−1 in control wine and 37.27 µg·L−1 in hyperoxygenated wine) had a statistically lower concentration.
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