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Sut S, Malagoli M, Dall’Acqua S. Foliar Application of Silicon in Vitis vinifera: Targeted Metabolomics Analysis as a Tool to Investigate the Chemical Variations in Berries of Four Grapevine Cultivars. PLANTS (BASEL, SWITZERLAND) 2022; 11:2998. [PMID: 36365453 PMCID: PMC9654429 DOI: 10.3390/plants11212998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/29/2022] [Accepted: 11/03/2022] [Indexed: 06/16/2023]
Abstract
Silicon (Si) is a beneficial element for the growth of various crops, but its effect on plant metabolism is still not completely elucidated. Even if Si is not classified as an essential element for plants, the literature has reported its beneficial effects in a variety of species. In this work, the influence of Si foliar application on berry composition was evaluated on four grapevine cultivars. The berries of Teroldego and Oseleta (red grapes) and Garganega and Chardonnay (white grapes) were analyzed after foliar application of silicon by comparing the treated and control groups. A targeted metabolomic approach was used that focused on secondary metabolites, amino acids, sugars, and tartaric acid. Measurements were performed using liquid chromatography coupled with a diode array detector and mass spectrometry (LC-DAD-MSn), a LC-evaporative light scattering detector (ELDS), and LC-MS/MS methods specific for the analysis of each class of constituents. After the data collection, multivariate models, PCA, PLS-DA, OPLS-DA, were elaborated to evaluate the effect of Si application in the treated vs. control samples. Results were different for each grape cultivar. A significant increase in anthocyanins was observed in the Oseleta cultivar, with 0.48 mg g-1 FW in the untreated samples vs. 1.25 mg g-1 FW in the Si-treated samples. In Garganega, Si treatment was correlated with increased proline levels. In Chardonnay, the Si application was related to decreased tartaric acid. The results of this work show for the first time that Si induces cultivar specific changes in the berry composition in plants cultivated without an evident abiotic or biotic stress.
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Affiliation(s)
- Stefania Sut
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Via Marzolo 5, 35121 Padova, Italy
| | - Mario Malagoli
- Department of Agronomy, Animals, Food, Natural Resources and Environment, University of Padova, Viale dell’Università 16, 35020 Padova, Italy
| | - Stefano Dall’Acqua
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Via Marzolo 5, 35121 Padova, Italy
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Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking. Molecules 2022; 27:molecules27051671. [PMID: 35268772 PMCID: PMC8911674 DOI: 10.3390/molecules27051671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/26/2022] [Accepted: 03/02/2022] [Indexed: 11/16/2022] Open
Abstract
Consumers are increasingly looking for foods, including wine, that are free of animal-derived proteins. This study seeks to evaluate patatin, a new, plant-based and allergen-free fining agent, by comparing it with the fining agents polyvinipolypyrrolidone, bovine serum albumin, and methylcellulose. Specifically, its effects on the phenolic profile of enological tannins were analyzed with four spectrophotometric assays: OD 280 nm, Folin−Ciocâlteu, Adams−Harbertson, and methylcellulose. In addition, changes in the polyphenol composition of Sangiovese red wine were determined by UV-Vis spectrophotometry and HPLC with adsorption trials, and the solid−liquid interaction in a wine solution was modeled by both Langmuir and Freundlich equations. Our findings highlight the occurrence of systematic proportional error between the selected spectrophotometric assays. As a result, direct comparisons of protein precipitation assays can be made only among results obtained with the same spectrophotometric method. However, it is clear that patatin has an impact on the phenolic profile of Sangiovese red wine: it removes simple phenolics (gallic acid, (+)-catechin, (−)-epicatechin, epicatechin gallate, syringic acid, fertaric acid, coutaric acid, and rutin) as well as both oligomeric and polymeric tannins to different extents. In concentrations of less than 1 g/L, the patatin isotherm showed a linear relation between the equilibrium concentration and the quantity absorbed, obeying the Freundlich model reasonably well (KF 1.46; 1/n 1.07; R2 0.996 with 1/n > 1). Thus, the adsorption process is strongly dependent on the fining dosage.
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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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Garrido A, Engel J, Mumm R, Conde A, Cunha A, De Vos RCH. Metabolomics of Photosynthetically Active Tissues in White Grapes: Effects of Light Microclimate and Stress Mitigation Strategies. Metabolites 2021; 11:metabo11040205. [PMID: 33808188 PMCID: PMC8067353 DOI: 10.3390/metabo11040205] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/19/2021] [Accepted: 03/26/2021] [Indexed: 12/17/2022] Open
Abstract
The effects of climate change are becoming a real concern for the viticulture sector, with impacts on both grapevine physiology and the quality of the fresh berries and wine. Short-term mitigation strategies, like foliar kaolin application and smart irrigation regimes, have been implemented to overcome these problems. We previously showed that these strategies also influence the photosynthetic activity of the berries themselves, specifically in the exocarp and seed. In the present work, we assessed the modulating effects of both canopy-light microclimate, kaolin and irrigation treatments on the metabolic profiles of the exocarp and seed, as well as the potential role of berry photosynthesis herein. Berries from the white variety Alvarinho were collected at two contrasting light microclimate positions within the vine canopy (HL—high light and LL—low light) from both irrigated and kaolin-treated plants, and their respective controls, at three fruit developmental stages (green, véraison and mature). Untargeted liquid chromatography mass spectrometry (LCMS) profiling of semi-polar extracts followed by multivariate statistical analysis indicate that both the light microclimate and irrigation influenced the level of a series of phenolic compounds, depending on the ripening stage of the berries. Moreover, untargeted gas chromatography mass spectrometry (GCMS) profiling of polar extracts show that amino acid and sugar levels were influenced mainly by the interaction of irrigation and kaolin treatments. The results reveal that both photosynthetically active berry tissues had a distinct metabolic profile in response to the local light microclimate, which suggests a specific role of photosynthesis in these tissues. A higher light intensity within the canopy mainly increased the supply of carbon precursors to the phenylpropanoid/flavonoid pathway, resulting in increased levels of phenolic compounds in the exocarp, while in seeds, light mostly influenced compounds related to carbon storage and seed development. In addition, our work provides new insights into the influence of abiotic stress mitigation strategies on the composition of exocarps and seeds, which are both important tissues for the quality of grape-derived products.
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Affiliation(s)
- Andreia Garrido
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
- Correspondence: (A.G.); (A.C.)
| | - Jasper Engel
- Business Unit Bioscience, Wageningen Plant Research, Wageningen University and Research (Wageningen-UR), P.O. Box 16, 6700 AA Wageningen, The Netherlands; (J.E.); (R.M.); (R.C.H.D.V.)
- Business Unit Biometris, Wageningen Plant Research, Wageningen University and Research (Wageningen-UR), P.O. Box 16, 6700 AA Wageningen, The Netherlands
| | - Roland Mumm
- Business Unit Bioscience, Wageningen Plant Research, Wageningen University and Research (Wageningen-UR), P.O. Box 16, 6700 AA Wageningen, The Netherlands; (J.E.); (R.M.); (R.C.H.D.V.)
| | - Artur Conde
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Ana Cunha
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Centre of Biological Engineering (CEB), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Correspondence: (A.G.); (A.C.)
| | - Ric C. H. De Vos
- Business Unit Bioscience, Wageningen Plant Research, Wageningen University and Research (Wageningen-UR), P.O. Box 16, 6700 AA Wageningen, The Netherlands; (J.E.); (R.M.); (R.C.H.D.V.)
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Abstract
Despite the great relevance of sustainable development, the absence of a shared approach to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along the entire wine chain, from primary production to the finished wine, with specific attention to three key dimensions of sustainability (environmental, social, and economic) and relating measures. Therefore, it was decided to: investigate the ways in which sustainability is applied in the various stages of the production chain (wine growing, wineries, distribution chain, and waste management); analyse the regulations in force throughout the world and the main labelling systems; provide numerical information on sustainable grapes and wines; study the objective quality of sustainable wines and that perceived by consumers, considering that it affects their willingness to pay. The research highlighted that rules and regulations on organic production of grapes and wines are flanked by several certification schemes and labelling systems. Although sustainable wines represent a niche in the market, in recent years, there has been an increase in vineyards conducted with sustainable (mainly organic and biodynamic) methods, and a consequent increase in the production of sustainable wines both in traditional and emerging producing countries. Although (or perhaps precisely for this reason) no significant differences in quality are found among sustainable and conventional wines, consumers are willing to pay a premium for sustainably produced wines. This finding should encourage wineries to both put in place environmental activities and intensify their communication.
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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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Laca A, Gancedo S, Laca A, Díaz M. Assessment of the environmental impacts associated with vineyards and winemaking. A case study in mountain areas. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:1204-1223. [PMID: 32833169 DOI: 10.1007/s11356-020-10567-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Accepted: 08/18/2020] [Indexed: 06/11/2023]
Abstract
Mountain wines produced in specific mountain areas and following singular practices have gained popularity over the last few decades. During this time, the environmental impacts associated with the food and beverage manufacturing sector have become a question of interest. However, the environmental impacts derived from the production of this peculiar wine have scarcely been studied until now. A mountain winery in north Spain has been analyzed as representative of PDO "Cangas" winemaking by means of life cycle assessment (LCA). High-quality inventory data for one year of operation was obtained directly from this facility and two steps have been considered, the vineyard and the winery phases. The main factors involved in grape cultivation and wine production were included. In common with standard winemaking processes, the use of fertilizers and the production of glass bottles were the principal hotspots in the grape cultivation and wine production phases, respectively. Additionally, in the winery here evaluated, waste management also contributed notably to several impacts, mainly due to the employment of traditional practices such as the incineration in situ of vineyard pruning wastes. The carbon footprint obtained for "Cangas" PDO wine was 2.35 kg of CO2eq per 0.75-l bottle, a value within the range reported in the literature for different wines around the world (0.2-2.5 kg CO2eq per bottle). A sensitivity analysis has shown that changes in vineyard productivity and the amount of fertilizers applied to the land would strongly affect the environmental performance of the wine manufacturing process. Some alternative scenarios have been proposed, modifying the management of pruning wastes in the vineyard and the packaging material in the winery. Results showed that environmental impacts associated with the production of this mountain wine could be notably reduced simply by reusing a percentage of the bottles and/or composting the organic wastes. Specifically, the carbon footprint would be 40% lower if these two improvements were implemented. Considering the lack of similar studies, further research on the production of mountain wines should be carried out in other regions to increase the knowledge about the environmental impacts associated with the manufacturing of this singular type of wine.
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Affiliation(s)
- Amanda Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain.
| | - Samuel Gancedo
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
| | - Adriana Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
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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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Gambuti A, Picariello L, Rinaldi A, Forino M, Blaiotta G, Moine V, Moio L. New insights into the formation of precipitates of quercetin in Sangiovese wines. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2602-2611. [PMID: 32549610 DOI: 10.1007/s13197-020-04296-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/24/2020] [Accepted: 02/16/2020] [Indexed: 01/31/2023]
Abstract
Wines produced from Sangiovese (sg) grapes, the most cultivated red grape variety in Italy and widely grown across the world, is often subjected to loss of clarity due to the formation of a deposit constituted by fine needle-shaped crystals. In this work, a qualitative study by 1H-NMR and 13C-NMR analysis of the deposit obtained by filtering cloudy sg wines showed that it was constituted by crystals of quercetin (Q). The analysis of hydro-alcoholic solutions (12% ethanol and pH 3.2.) and red wines added with increasing amounts of Q showed that, above 3 mgL-1 of Q, a deposit can be detected and, the time necessary for its formation depends on the medium. The comparison among sg and other 11 monovarietal wines showed that sg was the richest in Q and quercetin glycosides (GQ). Both Q and GQ decreased in the analyzed solutions over time and the decrease was faster for Q than for GQ. The controlled exposure to oxygen determined a decrease of Q higher than the 50% of the initial values. Data obtained in this study suggested that practices as micro-oxygenation and wood aging could help to decrease the amount of Q in sg wines.
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Affiliation(s)
- Angelita Gambuti
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
| | - Luigi Picariello
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
| | - Alessandra Rinaldi
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy.,Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
| | - Martino Forino
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
| | - Virginie Moine
- Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
| | - Luigi Moio
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
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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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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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