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Cebrián-Tarancón C, Sánchez-Gómez R, Fernández-Roldán F, Alonso GL, Salinas MR. Evolution in the Bottling of Cabernet Sauvignon Wines Macerated with Their Own Toasted Vine-Shoots. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1864-1877. [PMID: 36988934 PMCID: PMC10835714 DOI: 10.1021/acs.jafc.2c08978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
This work studies, for the first time, the effect of the use of Cabernet Sauvignon vine-shoots as an enological additive (called "Shoot Enological Granule", SEG) in wines of the same variety. SEGs were added in two doses (12 and 24 g/L) at the end of malolactic fermentation, and after that, wines were bottled for six months. The phenolic and volatile composition and sensory profiles of wines were analyzed at bottling and after six months. The results showed a decrease in the total content of phenolic compounds with bottle time; however, stilbenes─specifically trans-resveratrol─were maintained at significant levels in SEG wines. In contrast, the total content of volatile compounds, mainly esters, increased with bottle aging. Finally, in terms of sensory profile, SEG wines showed a clear differentiation between the descriptors and the control, with more-integrated aromas after bottle time with more toasted, nutty vanilla notes, as well as silkier and less bitter tannins, compared to the control.
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Affiliation(s)
- C Cebrián-Tarancón
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - R Sánchez-Gómez
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - F Fernández-Roldán
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
- Pago de la Jaraba, Crta, Nacional 310, km 142, 7, 02600 Villarrobledo, Spain
| | - G L Alonso
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - M R Salinas
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
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2
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Paissoni MA, Motta G, Giacosa S, Rolle L, Gerbi V, Río Segade S. Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical-chemical markers. Compr Rev Food Sci Food Saf 2023; 22:3328-3365. [PMID: 37282812 DOI: 10.1111/1541-4337.13184] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 05/06/2023] [Accepted: 05/15/2023] [Indexed: 06/08/2023]
Abstract
Astringency and more generally mouthfeel perception are relevant to the overall quality of the wine. However, their origin and description are still uncertain and are constantly updating. Additionally, the terminology related to mouthfeel properties is expansive and extremely diversified, characterized by common traditional terms as well as novel recently adopted descriptors. In this context, this review evaluated the mention frequency of astringent subqualities and other mouthfeel attributes in the scientific literature of the last decades (2000-August 17, 2022). One hundred and twenty-five scientific publications have been selected and classified based on wine typology, aim, and instrumental-sensorial methods adopted. Dry resulted as the most frequent astringent subquality (10% for red wines, 8.6% for white wines), while body-and related terms-is a common mouthfeel sensation for different wine types, although its concept is still vague. Alongside, promising analytical and instrumental techniques investigating and simulating the in-mouth properties are discussed in detail, such as rheology for the viscosity and tribology for the lubrication loss, as well as the different approaches for the quantitative and qualitative evaluation of the interaction between salivary proteins and astringency markers. A focus on the phenolic compounds involved in the tactile perception was conducted, with tannins being the compounds conventionally found responsible for astringency. Nevertheless, other non-tannic polyphenolic classes (i.e., flavonols, phenolic acids, anthocyanins, anthocyanin-derivative pigments) as well as chemical-physical factors and the wine matrix (i.e., polysaccharides, mannoproteins, ethanol, glycerol, and pH) can also contribute to the wine in-mouth sensory profile. An overview of mouthfeel perception, factors involved, and its vocabulary is useful for enologists and consumers.
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Affiliation(s)
- Maria Alessandra Paissoni
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Giulia Motta
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Simone Giacosa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Vincenzo Gerbi
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
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3
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Maya-Meraz IO, Ornelas-Paz JDJ, Pérez-Martínez JD, Gardea-Béjar AA, Rios-Velasco C, Ruiz-Cruz S, Ornelas-Paz J, Pérez-Leal R, Virgen-Ortiz JJ. Foliar Application of CaCO 3-Rich Industrial Residues on 'Shiraz' Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine. Foods 2023; 12:foods12081566. [PMID: 37107361 PMCID: PMC10137510 DOI: 10.3390/foods12081566] [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: 03/04/2023] [Revised: 04/01/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
The quality of wine grapes and wine depends on their content of phenolic compounds. Under commercial conditions, the phenolic maturity of grapes is mostly achieved by applying abscisic acid analogues. Some Ca forms represent a cost-effective alternative for these compounds. In this study, 'Shiraz' vines (veraison of 90%) were sprayed with CaCO3-rich residues from the cement industry (4.26 g of Ca per L). Fruit from treated and untreated vines was harvested 45 days after CaCO3 spraying and evaluated for quality. The fruit was vinified, and the obtained wines were bottled and stored in darkness for 15 months at 20 °C. Wines were evaluated for quality after storage. The evaluation of grape and wine quality included the content of phenolic compounds and antioxidant capacity. The treatment with CaCO3 did not affect the ripening rate of grapes. However, the treatment improved the fruit yield as well as the color development, the content of phenolic compounds, and antioxidant capacity of grapes and wine. The treatment favored especially the accumulation of malvidin-3-O-glucoside, pelargonidin-3-O-glucoside, caftaric acid, caffeic acid, trans-cinnamic acid, quercetin, catechin, epicatechin, resveratrol, and the procyanidins B1 and B2. Wine made with treated fruit was of higher quality than that of control fruit.
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Affiliation(s)
- Irma Ofelia Maya-Meraz
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Av. Universidad S/N, Ciudad Universitaria, Chihuahua C.P. 31110, Mexico
| | - José de Jesús Ornelas-Paz
- Laboratorio de Fitoquímicos y Nutrientes, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Río Conchos S/N, Parque Industrial, Cd. Cuauhtémoc C.P. 31570, Mexico
| | - Jaime David Pérez-Martínez
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Manuel Nava 6, Zona Universitaria, San Luis Potosí C.P. 78210, Mexico
| | - Alfonso A Gardea-Béjar
- Laboratorio de Fitoquímicos y Nutrientes, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Río Conchos S/N, Parque Industrial, Cd. Cuauhtémoc C.P. 31570, Mexico
| | - Claudio Rios-Velasco
- Laboratorio de Fitoquímicos y Nutrientes, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Río Conchos S/N, Parque Industrial, Cd. Cuauhtémoc C.P. 31570, Mexico
| | - Saúl Ruiz-Cruz
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Encinas y Rosales S/N, Hermosillo C.P. 83000, Mexico
| | - Juan Ornelas-Paz
- Laboratorio de Fitoquímicos y Nutrientes, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Río Conchos S/N, Parque Industrial, Cd. Cuauhtémoc C.P. 31570, Mexico
| | - Ramona Pérez-Leal
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Av. Universidad S/N, Ciudad Universitaria, Chihuahua C.P. 31110, Mexico
| | - José Juan Virgen-Ortiz
- Centro de Innovación y Desarrollo Agroalimentario de Michoacán (CIDAM), Antigua Carretera a Pátzcuaro Km 8, Morelia C.P. 58341, Mexico
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Han X, Zhang N, Luo L, Zhang Y, Wang M, Yin X, Zhang B, Fan J. A new strategy to strongly release sweet-enhancing volatiles from goji pomace using trivalent iron salts. Food Res Int 2023; 167:112659. [PMID: 37087246 DOI: 10.1016/j.foodres.2023.112659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 02/15/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
Efforts to fully utilize pomace volatiles have been obstructed by the lack of high-performance technologies to release free and bound volatiles. This study first established that ferric chloride (FeCl3) could strongly release the sweet-enhancing volatiles (SVs) from goji pomace, thus increasing the main aroma compounds [MACs; odor activity value (OAV) > 1] from 9 to 27. The underlying mechanism included the special hydrolysis to glycosides by ferric ions acting as Brønsted and Lewis acids, and the oxidation of β-carotene and β-ionone by electrophilic ferrite. The sweet fragrance could be reconstituted and simulated by the 27 MACs. Subsequent extraction and concentration increased MACs on average by 2.28-fold, and the extracted essence could be used as a green and safe sweet-enhancing sugar substitute for specific consumers. These study findings laid a foundation for understanding the relationship between metal salts and flavor chemistry, further providing an opportunity for the full utilization of resources.
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5
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Comparison of potential Wickerhamomyces anomalus to improve the quality of Cabernet Sauvignon wines by mixed fermentation with Saccharomyces cerevisiae. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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6
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Feng Y, Yang T, Zhang Y, Zhang A, Gai L, Niu D. Potential applications of pulsed electric field in the fermented wine industry. Front Nutr 2022; 9:1048632. [PMID: 36407532 PMCID: PMC9668251 DOI: 10.3389/fnut.2022.1048632] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 10/14/2022] [Indexed: 01/05/2023] Open
Abstract
Fermented wine refers to alcoholic beverages with complex flavor substances directly produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria). Its production steps usually include saccharification, fermentation, filtration, sterilization, aging, etc., which is a complicated and time-consuming process. Pulsed electric field (PEF) is a promising non-thermal food processing technology. Researchers have made tremendous progress in the potential application of PEF in the fermented wine industry over the past few years. The objective of this paper is to systematically review the achievements of PEF technology applied to the winemaking and aging process of fermented wine. Research on the application of PEF in fermented wine suggests that PEF treatment has the following advantages: (1) shortening the maceration time of brewing materials; (2) promoting the extraction of main functional components; (3) enhancing the color of fermented wine; (4) inactivating spoilage microorganisms; and (5) accelerating the formation of aroma substances. These are mainly related to PEF-induced electroporation of biomembranes, changes in molecular structure and the occurrence of chemical reactions. In addition, the key points of PEF treatments for fermented wine are discussed and some negative impacts and research directions are proposed.
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Affiliation(s)
- Yuanxin Feng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou, China
| | - Yongniu Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ailin Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lili Gai
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Debao Niu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China,*Correspondence: Debao Niu,
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7
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A green analytical method for the determination of polyphenols in wine by dispersive pipette extraction and LC-MS/MS. Food Chem 2022; 405:134860. [DOI: 10.1016/j.foodchem.2022.134860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 10/21/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022]
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8
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Aromatic and chemical differences between Msalais wines produced at traditional craft workshops and modern plants. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Chemisova L, Ageeva N, Mitrofanova E, Sheludko O. Ensuring the preservation of the quality of wine during storage. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224601015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The article presents the necessity for a detailed approach to the choice of packaging for wine, as well as assessing their quality level. It has been established that the transformation of the component composition of wine proceeds with different intensity depending on the type of packaging and leads to different consequences, mainly due to the occurrence of redox reactions, as well as the degree of gas exchange during storage. Complex packaging "package in a box" can become a source of premature oxidation of wines and the appearance of foreign synthetic inclusions in them.
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10
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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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11
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Han S, Yang J, Choi K, Kim J, Adhikari K, Lee J. Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability. Foods 2022; 11:foods11040603. [PMID: 35206079 PMCID: PMC8871119 DOI: 10.3390/foods11040603] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/09/2022] [Accepted: 02/16/2022] [Indexed: 02/05/2023] Open
Abstract
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography–mass spectrometry (GC–MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines.
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Affiliation(s)
- Seongju Han
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
| | - Jiyun Yang
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
| | - Kapseong Choi
- Department of Food Science and Technology, Sunchon National University, Sunchon 57922, Korea;
| | - Juyoung Kim
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.K.); (K.A.)
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.K.); (K.A.)
| | - Jeehyun Lee
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
- Correspondence: ; Tel.: +82-51-510-2784
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12
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Aguiar D, Pereira AC, Marques JC. Agricultural Rum of Madeira matured on the seafloor: improved physicochemical changes induced by a pioneering seafloor ageing process. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03855-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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13
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Azevedo J, Jesus M, Brandão E, Soares S, Oliveira J, Lopes P, Mateus N, de Freitas V. Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions. Food Chem 2021; 367:130607. [PMID: 34388630 DOI: 10.1016/j.foodchem.2021.130607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 07/13/2021] [Accepted: 07/13/2021] [Indexed: 11/19/2022]
Abstract
This work reports the study of the interaction of human salivary proteins (SP) with phenolic compounds that migrate from cork stoppers to wine. This study yields valuable data to understand the influence that these compounds may have on the sensory perception of wine from an astringency perspective. For that, three cork fractions containing the phenolic compounds that migrate in greater amounts from cork to model wine solutions were selected. Fraction M1 contains gallic acid, protocatechuic acid, vanillin and protocatechuic aldehyde; fraction M2 comprises essentially gallic acid and ellagic acid, as well as castalagin and dehydrocastalagin; and fraction M3 contains the two isomeric ellagitannins castalagin and vescalagin. The reactivity of each fraction towards SP was M3 > M2 > M1. Within M3 fraction, castalagin showed a higher ability to precipitate SP (mainly aPRPs, statherin and P-B peptide) comparatively to vescalagin. In M1 fraction, caffeic and sinapic acids were the compounds with the highest interaction with SP, mainly cystatins. In addition, there also seems to be a matrix effect (presence of other compounds) that could be affecting these interactions.
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Affiliation(s)
- Joana Azevedo
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Mónica Jesus
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Elsa Brandão
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Susana Soares
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Joana Oliveira
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Paulo Lopes
- Amorim Cork S.A. Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal
| | - Nuno Mateus
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
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14
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Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests. Food Chem 2021; 361:129781. [PMID: 34052592 DOI: 10.1016/j.foodchem.2021.129781] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 04/08/2021] [Accepted: 04/08/2021] [Indexed: 02/01/2023]
Abstract
Msalais is produced from local grape juice in southern Xinjiang (China), by concentration and natural fermentation. In the current study, we combined partial least-square regression analysis based on sensory quantitative descriptive and odor active values (OAVs), aroma extract dilution analysis, and aroma recombination and omission tests to delineate the unique aromatic characteristics of traditional Msalais. Msalais has strong dried fruit, fruit jam, and fruity odors, intermediate-strength caramel and baked odors, and weak floral and herbaceous odors, attributed to 24 key aromatic compounds with OAV ≥1 or flavor dilution ≥4. Furaneol, methionol, and 5-methylfurfural greatly contribute to the dried fruit, fruit jam, and caramel odors, respectively. β-Phenylethyl alcohol mostly contributes to fruit jam odor. β -Damascenone has a complicated effect on dried fruit, fruit jam, and floral odors. Fruity esters contribute to fruity odor. Floral odor is attributed to terpenes. These findings allow precise improvement of the variable quality of traditional Msalais.
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15
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Rossetti F, Jouin A, Jourdes M, Teissedre PL, Foligni R, Longo E, Boselli E. Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle. Molecules 2020; 25:molecules25184276. [PMID: 32961925 PMCID: PMC7571222 DOI: 10.3390/molecules25184276] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 09/16/2020] [Accepted: 09/16/2020] [Indexed: 11/24/2022] Open
Abstract
Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wines, which were stored in bottles for 12 months. Gallic acid, caffeic acid, p-coumaric acid, trans-resveratrol, glutahionyl caftaric acid and protocatechuic acid did not vary remarkably during the first three months, whereas at six months a net increase was reported, followed by a clear decrease at 12 months. The same trend was observed in Lagrein rosé, but only for gallic acid. The total anthocyanins content decreased during the storage period in the four wines. Isopentyl acetate, 1-hexanol, ethyl hexanoate, 2-phenylethyl alcohol, diethyl succinate, ethyl octanoate and ethyl decanoate were the main volatile compounds. The sum of alcohols decreased in all four of the wines. The esters decreased in Merlot; however, they increased in Lagrein rosé, Lagrein red and St. Magdalener during the storage. Univariate and multivariate statistics and a sensory discriminant triangle test displayed similar influences of the different stoppers on the phenolic and volatile compounds during the whole storage duration. The changes detected in the phenolic and volatile concentrations were presumably due to the non-oxygen-mediated reactions occurring during 12 months of storage in bottle.
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Affiliation(s)
| | - Alicia Jouin
- Unité de recherche Œnologie, Universitè de Bordeaux, EA 4577, USC 1366 INRA, ISVV, 210 Chemin de Leysotte, 33882 Villenave d’Ornon CEDEX, France; (A.J.); (M.J.); (P.-L.T.)
| | - Michael Jourdes
- Unité de recherche Œnologie, Universitè de Bordeaux, EA 4577, USC 1366 INRA, ISVV, 210 Chemin de Leysotte, 33882 Villenave d’Ornon CEDEX, France; (A.J.); (M.J.); (P.-L.T.)
| | - Pierre-Louis Teissedre
- Unité de recherche Œnologie, Universitè de Bordeaux, EA 4577, USC 1366 INRA, ISVV, 210 Chemin de Leysotte, 33882 Villenave d’Ornon CEDEX, France; (A.J.); (M.J.); (P.-L.T.)
| | - Roberta Foligni
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60100 Ancona, Italy;
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy;
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
- Correspondence: ; Tel.: +39-0471-017691
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy;
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
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16
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Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine. Food Chem 2020; 308:125665. [PMID: 31655473 DOI: 10.1016/j.foodchem.2019.125665] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 10/06/2019] [Accepted: 10/06/2019] [Indexed: 11/21/2022]
Abstract
The effects of different dissolved oxygen concentrations (DOC) on the browning degree, amino acids, total phenols, reducing sugars, polyphenoloxidase (PPO), peroxidase (POD), phenylalanine ammonia-lyase (PAL) of pear wine, and the relationship between various quality indicators and browning degree were investigated. Dynamic model fitting analysis of the changes of physiochemical indicators of pear wine in the storage process were performed. The importance of the physiochemical indicators effect on the browning of pear wine during the storage process was analyzed by OPLS (orthogonal partial least squares discriminant analysis), and the effect of dissolved oxygen on the browning of pear wine was systematically revealed. The results showed that dissolved oxygen, total phenols and amino acids had the greatest influence on the browning degree of pear wine. It provided a theoretical basis for revealing the browning mechanism and inhibiting the browning of pear wine.
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17
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Krstonošić MA, Cvejić Hogervorst J, Torović L, Puškaš V, Miljić U, Mikulić M, Bukarica LG. Influence of 4 years of ageing on some phenolic compounds in red wines. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2019.48.4.6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Atanacković Krstonošić
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad. Serbia
| | - J. Cvejić Hogervorst
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad. Serbia
| | - Lj. Torović
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad. Serbia
| | - V. Puškaš
- Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad. Serbia
| | - U. Miljić
- Department of Biotechnology and Pharmaceutical Engineering, Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad. Serbia
| | - M. Mikulić
- Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad. Serbia
| | - Lj. Gojković Bukarica
- Institute of Pharmacology, Clinical Pharmacology and Toxicology, Faculty of Medicine, University of Belgrade, Dr Subotića 1, 11000 Belgrade. Serbia
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18
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Chen Y, Ouyang X, Laaksonen O, Liu X, Shao Y, Zhao H, Zhang B, Zhu B. Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice. Foods 2019; 8:foods8100430. [PMID: 31546648 PMCID: PMC6835820 DOI: 10.3390/foods8100430] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 09/14/2019] [Accepted: 09/15/2019] [Indexed: 11/21/2022] Open
Abstract
This study investigated the impact of Lactobacillus acidophilus NCFM, Oenococcus oeni Viniflora® Oenos and Lactobacillus brevis CICC 6239 on bog bilberry juice with a considerably low pH and rich in anthocyanins content. Moreover, the effects of the strains on the composition of phenolic compounds, amino acids, ammonium ion, biogenic amines, reduced sugars, organic acids, and color parameters of the juice were studied. All three bacteria consumed sugars and amino acids but exhibited different growth patterns. Lactic acid was detected only in L. acidophilus inoculated juice. The content of the phenolic compounds, especially anthocyanins, decreased in juice after inoculation. The CIELa*b* analysis indicated that the juice inoculated with L. acidophilus and O. oeni showed a decrease on a* and b* (less red and yellow) but an increase on L (more lightness), whereas the color attributes of L. brevis inoculated juice did not significantly change. Based on this study, L. brevis showed the most optimal performance in the juice due to its better adaptability and fewer effects on the appearance of juice. This study provided a useful reference on the metabolism of lactic acid bacteria in low pH juice and the evolution of primary and secondary nutrients in juice after inoculated with lactic acid bacteria.
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Affiliation(s)
- Yuqi Chen
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Xiaoyu Ouyang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Xiaoyu Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Yuan Shao
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Hongfei Zhao
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
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19
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Liu S, Li S, Lin G, Markkinen N, Yang H, Zhu B, Zhang B. Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14041] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Shuxun Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
- Food Chemistry and Food Development, Department of Biochemistry University of Turku Turku Finland
| | - Siyu Li
- Institute for Horticultural Plants, College of Horticulture China Agricultural University Beijing China
| | - Guo Lin
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Niko Markkinen
- Food Chemistry and Food Development, Department of Biochemistry University of Turku Turku Finland
| | - Hangyu Yang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
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20
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Alamo-Sanza MD, Nevares I, Martínez-Gil A, Rubio-Bretón P, Garde-Cerdán T. Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.049] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures. Molecules 2019; 24:molecules24050836. [PMID: 30818764 PMCID: PMC6429147 DOI: 10.3390/molecules24050836] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 02/22/2019] [Accepted: 02/22/2019] [Indexed: 11/23/2022] Open
Abstract
Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.
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22
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Lan YB, Xiang XF, Qian X, Wang JM, Ling MQ, Zhu BQ, Liu T, Sun LB, Shi Y, Reynolds AG, Duan CQ. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution. Food Chem 2019; 287:186-196. [PMID: 30857688 DOI: 10.1016/j.foodchem.2019.02.074] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 02/09/2019] [Accepted: 02/16/2019] [Indexed: 11/29/2022]
Abstract
Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between 'Beibinghong' (Vitis amurensis × V. vinifera) icewines and dry wines were investigated by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Acceptable agreement between the olfactometric and quantitative results was obtained. 'Beibinghong' icewine was characterized by high concentrations of volatile phenols, lactones, (E)-β-damascenone, and phenylacetaldehyde, which were associated with on-vine freezing-thawing events in grape. Low concentrations of higher alcohol acetates and ethyl esters of fatty acids were attributed to hyperosmotic stress during fermentation. The overall aroma of icewine could be mimicked by reconstitution containing 44 identified volatiles. Partial least squares regression analysis demonstrated that the concentrations of these volatile compounds determined the distinct sensory profiles of icewines, which have higher intensities of honey/sweet, smoky, caramel, dried fruit, apricot/peach, and floral aromas, and lower intensities of fresh fruity and herbaceous notes in comparison with dry wines.
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Affiliation(s)
- Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiao-Feng Xiang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xu Qian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jia-Ming Wang
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada
| | - Meng-Qi Ling
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Bao-Qing Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Tao Liu
- Ji'an Ginseng Industry Development Center, Tonghua 134000, China
| | - Lian-Bo Sun
- Ji'an General Station of Agricultural Technology Extension, Tonghua 134000, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Andrew G Reynolds
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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23
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Aging of Malbec wines from Mendoza and California: Evolution of phenolic and elemental composition. Food Chem 2018; 269:103-110. [PMID: 30100411 DOI: 10.1016/j.foodchem.2018.06.142] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2018] [Revised: 06/23/2018] [Accepted: 06/28/2018] [Indexed: 11/21/2022]
Abstract
This work aimed to investigate the evolution of phenolic compounds and elements during the aging of Malbec red wines from different regions of Mendoza (Argentina) and California (United States). The profiles of low molecular weight polyphenols and anthocyanins were analyzed using high-performance liquid chromatography with a diode-array detector (HPLC-DAD), and the elemental composition using microwave plasma-Atomic emission spectrometry (MP-AES). Through uni- and multivariate statistical analyses, the effects of aging time and region on wine were investigated. It was observed that aging time was a significant factor that affected the phenolic compound profile in the studied Malbec wines studied and that after five years of aging, the wines could be differentiated according to region. The results of this study may impact decisions made regarding the storage of Malbec wines in the future.
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24
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Wang S, Li S, Zhao H, Gu P, Chen Y, Zhang B, Zhu B. Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation. Food Res Int 2018; 108:254-263. [DOI: 10.1016/j.foodres.2018.03.032] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 03/09/2018] [Accepted: 03/10/2018] [Indexed: 11/15/2022]
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25
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Wei M, Wang S, Gu P, Ouyang X, Liu S, Li Y, Zhang B, Zhu B. Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions. Journal of Food Science and Technology 2018; 55:2240-2250. [PMID: 29892124 DOI: 10.1007/s13197-018-3141-y] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/13/2018] [Accepted: 03/25/2018] [Indexed: 10/17/2022]
Abstract
This study aimed to investigate the effect of Lactobacillus plantarum strains on quality improvement of bog bilberry juice. Bog bilberry juice with different pH conditions was fermented by Lactobacillus B7 or C8-1 strain. Physicochemical index, amino acids, phenolic compounds, and volatiles of these fermented juices were compared. Results indicated that Lactobacillus plantarum strains preferred to metabolize malic acid and reducing sugar in non-pH-adjusted juice (NJ, pH 2.65), whereas quinic and citric acids were largely consumed in pH-adjusted juice (AJ, pH 3.50). Shikimic acid and aromatic amino acids were significantly accumulated in pH-adjusted juice, and phenolic compounds in both juices were significantly reduced. These strains enhanced the composition and concentration of volatiles compounds in non-pH-adjusted juice and improved the floral and fruity flavors. However, concentration and complexity of volatiles were reduced in pH-adjusted juices.
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Affiliation(s)
- Ming Wei
- 1Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
| | - Shaoyang Wang
- 1Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China.,2Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, P.O. Box 156, Archerfield BC, QLD 4108 Australia
| | - Pan Gu
- 1Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
| | - Xiaoyu Ouyang
- 1Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
| | - Shuxun Liu
- 1Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
| | - Yiqing Li
- 1Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
| | - Bolin Zhang
- 1Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
| | - Baoqing Zhu
- 1Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China
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26
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Tchabo W, Ma Y, Kwaw E, Zhang H, Xiao L, Apaliya MT. Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes. Food Chem 2018; 239:470-477. [DOI: 10.1016/j.foodchem.2017.06.140] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/24/2017] [Accepted: 06/26/2017] [Indexed: 10/19/2022]
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27
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Yu P, Low MY, Zhou W. Design of experiments and regression modelling in food flavour and sensory analysis: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.11.013] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Venturi F, Sanmartin C, Taglieri I, Xiaoguo Y, Quartacci MF, Sgherri C, Andrich G, Zinnai A. A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.07.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Wu YY, Xing K, Zhang XX, Wang H, Wang Y, Wang F, Li JM. Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine. Molecules 2017; 22:molecules22060899. [PMID: 28574422 PMCID: PMC6152748 DOI: 10.3390/molecules22060899] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Accepted: 05/26/2017] [Indexed: 11/16/2022] Open
Abstract
Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon (Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content. This technique increased ester contents, as well as decreasing the amount of volatile acids. Higher alcohol contents were also increased, but within an acceptable content range. All taken into consideration, the freeze concentration treated wine showed better fragrance characters according to sensory evaluation. The non-anthocyanin composition was altered by this application, however, the difference disappeared after the aging process. Fortunately, sensory evaluation showed that the treated wine possessed better mouthfeel properties. Anthocyanin contents were enhanced, and effectively stabilized the fresh wine color attributes, resulting in an improvement in appearance of the treated wine. All results considered, it can be concluded that freeze concentration treatment could be a good choice to improve wine quality.
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Affiliation(s)
- Yan-Yan Wu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Beijing 100083, China.
| | - Kai Xing
- Sino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, China.
| | - Xiao-Xu Zhang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Beijing 100083, China.
| | - Hui Wang
- Sino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, China.
| | - Yong Wang
- Sino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, China.
| | - Fang Wang
- Sino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, China.
| | - Jing-Ming Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Beijing 100083, China.
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30
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Dispersive Liquid-Liquid Microextraction Method for HPLC Determination of Phenolic Compounds in Wine. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-016-0781-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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31
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Xing RR, Liu D, Li Z, Tian Y, Zhang XX, Li JM, Pan QH. Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety. Journal of Food Science and Technology 2016; 53:4043-4055. [PMID: 28035160 DOI: 10.1007/s13197-016-2411-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/28/2016] [Accepted: 11/18/2016] [Indexed: 11/28/2022]
Abstract
The objective of this work was to study the correlation between the variation of phenolic compounds and sensory characteristics in white wine during bottle storage and to explore the compounds that affected sensory evolution. Chardonnay (Vitis vinifera L. cv.) dry white wines were bottled under six types of stoppers and stored for 18 months. The composition of phenolic compounds was analyzed, and the sensory attributes of these wines were evaluated by professional panel. Multivariate statistical analysis demonstrated that bottle aging period exhibited a more important effect on phenolic compound evolution than stopper type. Most of the phenolic compounds disappeared after 18 months of bottle storage, whereas the wine sensory attributes were significantly improved after 15-month of bottle aging. No strong correlation existed between the phenolic variation and the dissolved oxygen content. Wine color characteristics developed towards better quality accompanying with the reduction of detectable hydroxycinnamic acid derivatives and flavan-3-ols, while the wine mouth-feel was related mainly to gallic acid and ferulic acid ester. This work provided some references for wine producers to select appropriate storage duration for bottled white wine.
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Affiliation(s)
- Ran-Ran Xing
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China ; Agro-Product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing, 100176 China
| | - Di Liu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Zheng Li
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611 USA
| | - Yuan Tian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Xiao-Xu Zhang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Jing-Ming Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
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32
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Wang SY, Li YQ, Li T, Yang HY, Ren J, Zhang BL, Zhu BQ. Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine. Molecules 2016; 22:molecules22010052. [PMID: 28036078 PMCID: PMC6155706 DOI: 10.3390/molecules22010052] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2016] [Revised: 12/16/2016] [Accepted: 12/25/2016] [Indexed: 11/16/2022] Open
Abstract
A nitrogen deficiency always causes bog bilberry syrup wine to have a poor sensory feature. This study investigated the effect of nitrogen source addition on volatile compounds during bog bilberry syrup wine fermentation. The syrup was supplemented with 60, 90, 120 or 150 mg/L dibasic ammonium phosphate (DAP) before fermentation. Results showed that an increase of DAP amounts accelerated fermentation rate, increased alcohol content, and decreased sugar level. Total phenol and total flavonoid content were also enhanced with the increase of DAP amounts. A total of 91 volatile compounds were detected in the wine and their concentrations were significantly enhanced with the increase of DAP. Ethyl acetate, isoamyl acetate, phenethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isobutanol, isoamyl alcohol, levo-2,3-butanediol, 2-phenylethanol, meso-2,3-butanediol, isobutyric acid, hexanoic acid, and octanoic acid exhibited a significant increase of their odor activity value (OAV) with the increase of DAP amounts. Bog bilberry syrup wine possessed fruity, fatty, and caramel flavors as its major aroma, whereas a balsamic note was the least present. The increase of DAP amounts significantly improved the global aroma attributes, thereby indicating that DAP supplementation could promote wine fermentation performance and enhance the sensory quality of bog bilberry syrup wine.
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Affiliation(s)
- Shao-Yang Wang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
| | - Yi-Qing Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
| | - Teng Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
| | - Hang-Yu Yang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
| | - Jie Ren
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
| | - Bo-Lin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
| | - Bao-Qing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
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Liu S, Wang S, Yuan G, Ouyang X, Liu Y, Zhu B, Zhang B. Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle-Aging. J Food Sci 2016; 81:C2697-C2707. [DOI: 10.1111/1750-3841.13532] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Revised: 08/26/2016] [Accepted: 09/15/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Shuxun Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry Univ; Beijing 100083 China
| | - Shaoyang Wang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry Univ; Beijing 100083 China
| | - Guanshen Yuan
- Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry Univ; Beijing 100083 China
| | - Xiaoyu Ouyang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry Univ; Beijing 100083 China
| | - Yaran Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry Univ; Beijing 100083 China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry Univ; Beijing 100083 China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Dept. of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry Univ; Beijing 100083 China
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Liu D, Xing RR, Li Z, Yang DM, Pan QH. Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2693-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Liu SX, Yang HY, Li SY, Zhang JY, Li T, Zhu BQ, Zhang BL. Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines. Molecules 2015; 20:19865-77. [PMID: 26556321 PMCID: PMC6332404 DOI: 10.3390/molecules201119662] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Revised: 10/22/2015] [Accepted: 10/27/2015] [Indexed: 11/16/2022] Open
Abstract
Phenolic compounds determine the color quality of fruit wines. In this study, the phenolic compound content and composition, color characteristics and changes during 6 months of bottle aging were studied in wines fermented with bog bilberry syrup under three different pHs. The total anthocyanins and total phenols were around 15.12–16.23 mg/L and 475.82 to 486.50 mg GAE/L in fresh wines and declined 22%–31% and about 11% in bottle aged wines, respectively. In fresh wines, eight anthocyanins, six phenolic aids and 14 flavonols, but no flavon-3-ols were identified; Malvidin-3-O-glucoside, petunidin-3-O-glucoside and delphinium-3-O-glucoside were the predominant pigments; Chlorogentic acid was the most abundant phenolic acid, and quercetin-3-O-galactoside and myricetin-3-O-galactoside accounted for nearly 90% of the total flavonols. During 6 months of bottle storage, the amounts of all the monomeric anthocyanins and phenolic acids were reduced dramatically, while the glycosidyl flavonols remained constant or were less reduced and their corresponding aglycones increased a lot. The effects of aging on blueberry wine color were described as the loss of color intensity with a dramatic change in color hue, from initial red-purple up to final red-brick nuances, while the pH of the fermentation matrix was negatively related to the color stability of aged wine.
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Affiliation(s)
- Shu-Xun Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 10083, China.
| | - Hang-Yu Yang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 10083, China.
| | - Si-Yu Li
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jia-Yue Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 10083, China.
| | - Teng Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 10083, China.
| | - Bao-Qing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 10083, China.
| | - Bo-Lin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 10083, China.
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