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Dini I, Tuccillo D, Coppola D, De Biasi MG, Morelli E, Mancusi A. Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in Wines. Molecules 2023; 28:5585. [PMID: 37513456 PMCID: PMC10383760 DOI: 10.3390/molecules28145585] [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: 05/26/2023] [Revised: 06/20/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
Fermentable sugar dosage helps oenologists to establish a harvest's moment and control the fermentation process of the musts. The official analyses recommended for their determination are long, laborious, and must be carried out by specialized personnel. On the contrary, instrumental analysis automation limits human errors, increases precision, and reduces the time and cost of the analyses. In the food production sector, to use methods other than those recommended by supranational bodies in official reports, it is necessary to validate the analytical processes to establish the conformity of the results between the new methods and the reference ones. This work validated an automated enzymatic apparatus to determine the sum of glucose and fructose levels in wine samples. The validation was carried out on wine samples (dry red wine, dry white wine, moderately sweet wine, and sweet wine) containing different sugar concentrations by comparing data obtained using the OIV-MA-AS311-02 method performed by a specialized operator (reference method) and the same method performed by an automated apparatus. The difference between the results' means obtained with the two procedures was significant. Nevertheless, the automated procedure was considered suitable for the intended use since the differences between the averages were lower than the measurement uncertainty at the same concentration, and the repeatability results were better for the automated procedure than the reference method.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Dario Tuccillo
- Lcm Laboratorio Chimico Merceologico, Corso Meridionale, 80143 Napoli, Italy
| | - Daniele Coppola
- Lcm Laboratorio Chimico Merceologico, Corso Meridionale, 80143 Napoli, Italy
| | | | - Elena Morelli
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Andrea Mancusi
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici, Italy
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2
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Assessment of Physicochemical, Macro- and Microelements, Heavy Metals, and Related Human Health Risk from Organically, Conventionally, and Homemade Romanian Wines. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
From the consumers’ perspective, organic and homemade products have become more attractive than conventional ones. However, scientific data regarding the characteristics, properties, and composition of these products are scarce. This study assessed the elemental composition of organic, conventional, and homemade Romanian wines. The physicochemical composition, SO2 (free and total) and total concentration of macroelements, microelements, and heavy metals from nine wine regions containing 165 samples of white (38 organic/70 conventional/57 homemade), 67 red (22/31/14) and 7 rosé (2/2/3) wines were analyzed by inductively coupled plasma mass spectrometry. Dietary intake and target hazard quotient were also evaluated. The phytochemical and elemental compositions of the wine samples varied across regions and wine types. The highest levels of Ca, K, Fe and Al were detected in conventional wines, while homemade wines recorded high concentrations of Na, Mg, V, Ba and Rb. In the case of the rosé wine samples, the levels of trace elements and heavy metals were below the admissible limit. The estimated daily intake of a glass of wine provided less than 0.5% of the tolerable daily intake of the analyzed elements. No health concerns were identified. All wine samples can be safely consumed, regardless of the culture system used for production, and homemade wines are not of a lower quality than organic or conventional wines.
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3
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Validation of an Automated Enzymatic Method for the Determination of Fermentable Sugars in Wines. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02247-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Scozzafava G, Gerini F, Boncinelli F, Contini C, Casini L. How much is a bottle of conventional, organic or biodynamic wine worth? Results of an experimental auction. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104259] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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5
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A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCG. Foods 2021; 10:foods10081894. [PMID: 34441671 PMCID: PMC8394085 DOI: 10.3390/foods10081894] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/08/2021] [Accepted: 08/13/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine. For this purpose, fourteen commercial Chianti DOCG wines from the 2016 harvest were selected based on the type of production management. A survey was set up to get winemaking information from the estate's producer of the wines to estimate the carbon dioxide production under the three types of management. The eligibility, identity, and style properties (the intrinsic quality) of the wines were defined. A group of 45 experts evaluated the differences between wines by the Napping test and rated their typicality (perceived quality). The organic and biodynamic management showed a lower level of estimated values of carbon dioxide production. The overall statistical elaboration of the chemical and sensory data highlighted that the registered differences of the intrinsic, perceived quality, and typicality level of the respective wines, did not depend on the type of management. The comparison of the three kinds of wine by SIMCA modeling, put in evidence that the conventional ones showed a greater homogeneity regarding chemical composition, sensory characteristics, and typicality.
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6
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Maykish A, Rex R, Sikalidis AK. Organic Winemaking and Its Subsets; Biodynamic, Natural, and Clean Wine in California. Foods 2021; 10:foods10010127. [PMID: 33430151 PMCID: PMC7827467 DOI: 10.3390/foods10010127] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/23/2020] [Accepted: 01/04/2021] [Indexed: 12/14/2022] Open
Abstract
From the ancient times, when wine/oenos was described as "Wine, the benevolent demon" by ancient Greek gastronomist and philosopher Athinaios in "Dipnosofistes", to modern days, the craft has seen significant fruition. The wine industry has evolved over time, and more so recently, to encompass many different subsets, one of which is the organic wine market. The organic wine industry has grown in recent years, especially in California. This rapid gain in interest has resulted in the evolution of several subsets, including biodynamic, natural, and clean wine. While biodynamic and natural wine, function more as a fulfillment of niche markets, clean wine may provide benefits for consumers that otherwise suffer from side effects of wine consumption. Low sulfite levels and lack of histamines in clean wine plausibly decrease headaches and adverse effects some consumers experience when drinking wine. An overview of the organic wine industry and its evolution with potential contributions to consumers, with an emphasis on clean wine, is discussed herein.
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Affiliation(s)
- Adeline Maykish
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA;
| | - Robert Rex
- Deerfield Ranch Winery, 10200 Sonoma Highway, Kenwood, CA 95452, USA;
| | - Angelos K. Sikalidis
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA;
- Correspondence: ; Tel.: +1-805-756-2618; Fax: +1-805-756-1146
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7
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Polyphenols: Natural Antioxidants to Be Used as a Quality Tool in Wine Authenticity. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10175908] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Polyphenols are a diverse group of compounds possessing various health-promoting properties that are of utmost importance for many wine sensory attributes. Apart from genetic and environmental parameters, the implementation of specific oenological practices as well as the subsequent storage conditions deeply affect the content and nature of the polyphenols present in wine. However, polyphenols are effectively employed in authenticity studies. Provision of authentic wines to the market has always been a prerequisite meaning that the declarations on the wine label should mirror the composition and provenance of this intriguing product. Nonetheless, multiple cases of intentional or unintentional wine mislabeling have been recorded alarming wine consumers who demand for strict controls safeguarding wine authenticity. The emergence of novel platforms employing instrumentation of exceptional selectivity and sensitivity along with the use of advanced chemometrics such as NMR (nuclear magnetic resonance)- and MS (mass spectrometry)-based metabolomics is considered as a powerful asset towards wine authentication.
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8
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Picchi M, Canuti V, Bertuccioli M, Zanoni B. <p>The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine</p>. INTERNATIONAL JOURNAL OF WINE RESEARCH 2020. [DOI: 10.2147/ijwr.s245183] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Organic and biodynamic wines quality and characteristics: A review. Food Chem 2019; 295:334-340. [PMID: 31174766 DOI: 10.1016/j.foodchem.2019.05.149] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 05/20/2019] [Accepted: 05/21/2019] [Indexed: 11/23/2022]
Abstract
This review collates the scientific literature regarding organic and biodynamic wines. It concerns techniques that allow organic or biodynamic wines to be distinguished from conventional products. Other aspects of the organic wines addressed include the antioxidant capacities and the content of compounds potentially toxic to human health, like metals, such as copper, deriving from treatments in the vineyard, or ochratoxin A and biogenic amines. Organic wines, in which, unlike non-organic wines, the SO2 must be lower or absent, may undergo premature ageing and present high levels of oxidation compounds. Some authors used selected indigenous yeasts to reduce the production of these molecules and improve the organoleptic quality of the wine. Also, the effects of biodynamic viticulture practices on the chemical and sensory characteristics of wines are compared with other conventional or organic products. With the growing market interest, differences among conventional, organic and, moreover, biodynamic wines, require more in-depth analysis.
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10
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Ferrero FF, Fadda M, De Carli L, Barbetta M, Sethi R, Pezzana A. Vive la Difference! The Effects of Natural and Conventional Wines on Blood Alcohol Concentrations: A Randomized, Triple-Blind, Controlled Study. Nutrients 2019; 11:E986. [PMID: 31052212 PMCID: PMC6567274 DOI: 10.3390/nu11050986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 04/15/2019] [Accepted: 04/28/2019] [Indexed: 12/23/2022] Open
Abstract
Different alcoholic beverages can have different effects on blood alcohol concentration (BAC) and neurotoxicity, even when equalized for alcohol content by volume. Anecdotal evidence suggested that natural wine is metabolized differently from conventional wines. This triple-blind study compared the BAC of 55 healthy male subjects after consuming the equivalent of 2 units of alcohol of a natural or conventional wine over 3 min in two separate sessions, one week apart. BAC was measured using a professional breathalyzer every 20 min after consumption for 2 h. The BAC curves in response to the two wines diverged significantly at twenty minutes (interval T20) and forty minutes (interval T40), and also at their maximum concentrations (peaks), with the natural wine inducing a lower BAC than the conventional wine [T20 = 0.40 versus 0.46 (p < 0.0002); T40 = 0.49 versus 0.53 (p < 0.0015); peak = 0.52 versus 0.56 (p < 0.0002)]. These differences are likely related to the development of different amino acids and antioxidants in the two wines during their production. This may in turn affect the kinetics of alcohol absorption and metabolism. Other contributing factors could include pesticide residues, differences in dry extract content, and the use of indigenous or selected yeasts. The study shows that with the same quantity and conditions of intake, natural wine has lower pharmacokinetic and metabolic effects than conventional wine, which can be assumed due to the different agronomic and oenological practices with which they are produced. It can therefore be hypothesized that the consumption of natural wine may have a different impact on human health from that of conventional wine.
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Affiliation(s)
| | - Maurizio Fadda
- Clinical Nutrition Unit, Città della Salute e della Scienza, 10126 Torino, Italy.
| | - Luca De Carli
- Clinical Nutrition Unit, ASL Città di Torino, 10128 Torino, Italy.
| | | | - Rajandrea Sethi
- Department of Environment, Land and Infrastructure Engineering (DIATI), Politecnico di Torino, 10129 Torino, Italy.
| | - Andrea Pezzana
- Clinical Nutrition Unit, ASL Città di Torino, 10128 Torino, Italy.
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11
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Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems. Food Chem 2019; 283:499-507. [PMID: 30722904 DOI: 10.1016/j.foodchem.2019.01.073] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 12/07/2018] [Accepted: 01/07/2019] [Indexed: 12/31/2022]
Abstract
Sangiovese red wines produced from organic (ORG) and biodynamic (BDN) vineyards over two consecutive vintages (2011 and 2012) were compared for chemical and sensory parameters to investigate a sustainable approach to grape production. The effects of management practice, vintage, and their interaction were investigated. The ORG wines showed higher total acidity and lower volatile acidity and pH. Although trained panelists highlighted some differences in astringency and odor complexity between ORG and BDN wines, consumers had no preference. The concentrations of anthocyanins, phenolic and cinnamic acids, and flavonols, as well as colour components, did not differ-contrary to results from the conversion period from ORG to BDN (2009 and 2010) in the same vineyard (Parpinello, Rombolà, Simoni, & Versari, 2015). Together, these two studies demonstrate that ORG and BDN wine characteristics tend to be similar after the first year of conversion, indicating that the BDN method can produce high-quality Sangiovese wine.
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12
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Vilela A, Marques C, Correia E. Structural Equation Modelling (SEM) applied to sensory profile of Vinho Verde monovarietal wines. Food Res Int 2018; 111:650-660. [PMID: 30007729 DOI: 10.1016/j.foodres.2018.05.077] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 05/30/2018] [Accepted: 05/31/2018] [Indexed: 11/28/2022]
Abstract
Vinho Verde is the biggest DOC of Portugal, and it produces wines distinguished by their high acidity and flavor. In this Portuguese wine-region, three grape varieties, Alvarinho, Loureiro, and Arinto, are used to produce monovarietal wines of great quality. Sensory characterization of wines has the aim of detecting unique qualities in wines, and the most common measurement for the sensory aspects of wines sensory profile is descriptive sensory analysis, typically performed by trained sensory panels. To a list of attributes that can characterize a wine, we call a "sensory lexicon" that can be used by marketers allowing the articulation of flavor perceptions to consumers. So, the aim of this work was to recruit and train a sensory panel able to describe the sensory aspects associated with the monovarietal wines from Loureiro, Arinto and Alvarinho grape-varieties. Furthermore, a second order factor analysis statistical model was developed for each grape-variety wine, based on the data-set of sensory attributes, allowing a new perspective in the sensory characterization of these wines. We discover that there are some similarities between the sensory lexicons that can be used to better describe the wines. However, there are descriptors that specify each monovarietal wine. Loureiro wines present "Loureiro and mineral aromas"; Alvarinho wines are described by having "citrus" aroma and freshness in the mouth and Arinto wines possess a distinctive fruity aroma (peach and pineapple) with an alcoholic, acid and fresh flavor. Additionally, it was also shown that Structural Equation Modelling (SEM) is a worthy statistical tool to be used in sensory analysis data treatment.
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Affiliation(s)
- Alice Vilela
- Chemistry Research Centre (CQ-VR), Dep. of Biology and Environment, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal.
| | - Catarina Marques
- Master Enology Student, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Elisete Correia
- Center for Computational and Stochastic Mathematics (CEMAT), Dep. of Mathematics, IST-UL, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal
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13
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Tetik MA, Sevindik O, Kelebek H, Selli S. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:444-454. [PMID: 29469168 DOI: 10.1002/jms.4074] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 02/09/2018] [Accepted: 02/12/2018] [Indexed: 06/08/2023]
Abstract
The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC-MS-O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2-phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin-3-glycoside and its acetyl and coumaroyl forms were identified as the dominant anthocyanins in both wines. It is worth noting the pressing application (2.0 atm) led to an increase of some unpleasant notes in the aroma providing chemical, pharmacy, and fermented aromas in wine. On the other hand, the wines produced with pressed pomace presented higher amounts of anthocyanins.
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Affiliation(s)
- Mehmet Ali Tetik
- Food Engineering Department, Faculty of Agriculture, University of Cukurova, 01330, Adana, Turkey
| | - Onur Sevindik
- Food Engineering Department, Faculty of Agriculture, University of Cukurova, 01330, Adana, Turkey
| | - Hasim Kelebek
- Food Engineering Department, Faculty of Engineering, Adana Science and Technology University, 01250, Adana, Turkey
| | - Serkan Selli
- Food Engineering Department, Faculty of Agriculture, University of Cukurova, 01330, Adana, Turkey
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Xu K, Guo M, Du J, Zhang Z. Cloudy wheat beer enriched with okra [Abelmoschus esculentus (L.) Moench]: Effects on volatile compound and sensorial attributes. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1454468] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Kang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
- Grain Process Technology Engineering Technology Center In Shandong Province, Shandong Agricultural University, Tai’an, China
| | - Mengmeng Guo
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
- Grain Process Technology Engineering Technology Center In Shandong Province, Shandong Agricultural University, Tai’an, China
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
- Grain Process Technology Engineering Technology Center In Shandong Province, Shandong Agricultural University, Tai’an, China
| | - Zhao’an Zhang
- Department of Production and Technology, Shandong Taishan Beer Company, Tai’an, China
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15
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Ito VC, Schnitzler E, Demiate IM, Eusébio MES, Lacerda LG, Castro RAE. Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction. STARCH-STARKE 2018. [DOI: 10.1002/star.201700348] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Vivian C. Ito
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG); Av. Carlos Cavalcanti 4748 Uvaranas Campus CEP 84.030-900 Ponta Grossa, PR Brazil
| | - Egon Schnitzler
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG); Av. Carlos Cavalcanti 4748 Uvaranas Campus CEP 84.030-900 Ponta Grossa, PR Brazil
| | - Ivo Mottin Demiate
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG); Av. Carlos Cavalcanti 4748 Uvaranas Campus CEP 84.030-900 Ponta Grossa, PR Brazil
| | | | - Luiz Gustavo Lacerda
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG); Av. Carlos Cavalcanti 4748 Uvaranas Campus CEP 84.030-900 Ponta Grossa, PR Brazil
| | - Ricardo A. E. Castro
- CQC, Chemistry Department University of Coimbra; R. Larga, CEP 3004-535 Coimbra Portugal
- Faculty of Pharmacy, University of Coimbra; R. Azinhaga de Santa Comba CEP 3000-548, Coimbra Portugal
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16
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Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.017] [Citation(s) in RCA: 109] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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17
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Sartor S, Caliari V, Malinovski LI, Toaldo IM, Bordignon-Luiz MT. Bioactive profiling of polyphenolics and oenological properties of red wines from Italian grapes (Vitis vinifera L.) cultivated in a selected subtropical region. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1344992] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Saionara Sartor
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, SC, Brazil
| | - Vinícius Caliari
- Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (EPAGRI/Videira), Videira, SC, Brazil
- Universidade do Oeste de Santa Catarina, Rua Paese, 198, Bairro Universitário, Videira, SC, Brazil
| | | | - Isabela Maia Toaldo
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, SC, Brazil
| | - Marilde T. Bordignon-Luiz
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Florianópolis, SC, Brazil
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18
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Coulon-Leroy C, Symoneaux R, Lawrence G, Mehinagic E, Maitre I. Mixed Profiling: A new tool of sensory analysis in a professional context. Application to wines. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.11.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Picone G, Trimigno A, Tessarin P, Donnini S, Rombolà AD, Capozzi F. 1 H NMR foodomics reveals that the biodynamic and the organic cultivation managements produce different grape berries ( Vitis vinifera L. cv. Sangiovese). Food Chem 2016; 213:187-195. [DOI: 10.1016/j.foodchem.2016.06.077] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Revised: 06/05/2016] [Accepted: 06/22/2016] [Indexed: 10/21/2022]
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20
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Patrignani F, Montanari C, Serrazanetti DI, Braschi G, Vernocchi P, Tabanelli G, Parpinello GP, Versari A, Gardini F, Lanciotti R. Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1241-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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21
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The impact of mycorrhizal fungi on Sangiovese red wine production: Phenolic compounds and antioxidant properties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.044] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Granato D, Magalhães Carrapeiro MD, Fogliano V, van Ruth SM. Effects of geographical origin, varietal and farming system on the chemical composition and functional properties of purple grape juices: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.03.013] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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23
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Döring J, Frisch M, Tittmann S, Stoll M, Kauer R. Growth, Yield and Fruit Quality of Grapevines under Organic and Biodynamic Management. PLoS One 2015; 10:e0138445. [PMID: 26447762 PMCID: PMC4598136 DOI: 10.1371/journal.pone.0138445] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2015] [Accepted: 08/30/2015] [Indexed: 11/18/2022] Open
Abstract
The main objective of this study was to determine growth, yield and fruit quality of grapevines under organic and biodynamic management in relation to integrated viticultural practices. Furthermore, the mechanisms for the observed changes in growth, yield and fruit quality were investigated by determining nutrient status, physiological performance of the plants and disease incidence on bunches in three consecutive growing seasons. A field trial (Vitis vinifera L. cv. Riesling) was set up at Hochschule Geisenheim University, Germany. The integrated treatment was managed according to the code of good practice. Organic and biodynamic plots were managed according to Regulation (EC) No 834/2007 and Regulation (EC) No 889/2008 and according to ECOVIN- and Demeter-Standards, respectively. The growth and yield of the grapevines differed strongly among the different management systems, whereas fruit quality was not affected by the management system. The organic and the biodynamic treatments showed significantly lower growth and yield in comparison to the integrated treatment. The physiological performance was significantly lower in the organic and the biodynamic systems, which may account for differences in growth and cluster weight and might therefore induce lower yields of the respective treatments. Soil management and fertilization strategy could be responsible factors for these changes. Yields of the organic and the biodynamic treatments partially decreased due to higher disease incidence of downy mildew. The organic and the biodynamic plant protection strategies that exclude the use of synthetic fungicides are likely to induce higher disease incidence and might partially account for differences in the nutrient status of vines under organic and biodynamic management. Use of the biodynamic preparations had little influence on vine growth and yield. Due to the investigation of important parameters that induce changes especially in growth and yield of grapevines under organic and biodynamic management the study can potentially provide guidance for defining more effective farming systems.
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Affiliation(s)
- Johanna Döring
- Department of General and Organic Viticulture, Hochschule Geisenheim University, Geisenheim, Germany
- * E-mail:
| | - Matthias Frisch
- Institute of Agronomy and Plant Breeding II, Justus Liebig University, Gießen, Germany
| | - Susanne Tittmann
- Department of General and Organic Viticulture, Hochschule Geisenheim University, Geisenheim, Germany
| | - Manfred Stoll
- Department of General and Organic Viticulture, Hochschule Geisenheim University, Geisenheim, Germany
| | - Randolf Kauer
- Department of General and Organic Viticulture, Hochschule Geisenheim University, Geisenheim, Germany
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Sugars, organic acids, and phenolic compounds of ancient grape cultivars (Vitis vinifera L.) from Igdir province of Eastern Turkey. Biol Res 2015; 48:2. [PMID: 25654659 PMCID: PMC4362841 DOI: 10.1186/0717-6287-48-2] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2014] [Accepted: 01/07/2015] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The Eurasian grapevine (Vitis vinifera L.) is the most widely cultivated and economically important horticultural crop in the world. As a one of the origin area, Anatolia played an important role in the diversification and spread of the cultivated form V. vinifera ssp. vinifera cultivars and also the wild form V. vinifera ssp. sylvestris ecotypes. Although several biodiversity studies have been conducted with local cultivars in different regions of Anatolia, no information has been reported so far on the biochemical (organic acids, sugars, phenolic acids, vitamin C) and antioxidant diversity of local historical table V. vinifera cultivars grown in Igdir province. In this work, we studied these traits in nine local table grape cultivars viz. 'Beyaz Kismis' (synonym name of Sultanina or Thompson seedless), 'Askeri', 'El Hakki', 'Kirmizi Kismis', 'Inek Emcegi', 'Hacabas', 'Kerim Gandi', 'Yazen Dayi', and 'Miskali' spread in the Igdir province of Eastern part of Turkey. RESULTS Variability of all studied parameters is strongly influenced by cultivars (P < 0.01). Among the cultivars investigated, 'Miskali' showed the highest citric acid content (0.959 g/l) while 'Kirmizi Kismis' produced predominant contents in tartaric acid (12.71 g/l). The highest glucose (16.47 g/100 g) and fructose (15.55 g/100 g) contents were provided with 'Beyaz Kismis'. 'Kirmizi Kismis' cultivar had also the highest quercetin (0.55 mg/l), o-coumaric acid (1.90 mg/l), and caffeic acid (2.73 mg/l) content. The highest ferulic acid (0.94 mg/l), and syringic acid (2.00 mg/l) contents were observed with 'Beyaz Kismis' cultivar. The highest antioxidant capacity was obtained as 9.09 μmol TE g(-1) from 'Inek Emcegi' in TEAC (Trolox equivalent Antioxidant Capacity) assay. 'Hacabas' cultivar had the highest vitamin C content of 35.74 mg/100 g. CONCLUSIONS Present results illustrated that the historical table grape cultivars grown in Igdir province of Eastern part of Turkey contained diverse and valuable sugars, organic acids, phenolic acids, Vitamin C values and demonstrated important antioxidant capacity for human health benefits. Further preservation and use of this gene pool will be helpful to avoid genetic erosion and to promote continued agriculture in the region.
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