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Yang H, Wang S, Chen M, Lu J. Preparation of spore-immobilized glutathione reductase and its application in inhibiting browning of pear wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6914-6923. [PMID: 38597278 DOI: 10.1002/jsfa.13524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 03/24/2024] [Accepted: 04/08/2024] [Indexed: 04/11/2024]
Abstract
BACKGROUND Browning is the key problem hindering the industrialization of pear wine. The use of high-yield glutathione Saccharomyces cerevisiae in the fermentation of pear wine can inhibit browning. Glutathione reductase (GR) can ensure the reduction of glutathione. Spore immobilization of enzymes is a new technology. It is a new attempt to apply spore-immobilized GR in combination with high-yield glutathione S. cerevisiae to inhibit browning of pear wine. RESULTS Saccharomyces cerevisiae spore immobilization enzyme technology was used to immobilize GR in the spores of mutant S. cerevisiae dit1∆, osw2∆ and chs3∆ and wild-type S. cerevisiae. The enzyme activity of GR immobilized by chs3∆ spores was the highest of 3.08 U mg-1 min-1. The chs3∆ spore-immobilized GR had certain resistance to ethanol, citric acid, sucrose, glucose and proteinase K. Electron microscopy analysis showed that the spore wall of chs3∆ had moderate size holes, which might be the main reason why it immobilized GR with the highest enzyme activity. And the GR was immobilized between the prespore membrane and mannoprotein layer of the spore wall. When chs3∆ spore-immobilized GR (chs3∆-GR) was added to Dangshan pear wine fermented by high-yield glutathione S. cerevisiae JN32-9, the presence of chs3∆-GR could further protect amino acids, polyphenols and glucose from oxidation, thereby reducing the browning of the pear wine during storage by 47.32%. CONCLUSION GR immobilized by S. cerevisiae spores was effective in inhibiting the browning of pear wine. The method was simple, green and effective and did not increase the production cost of pear wine. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Hua Yang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Shang Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Ming Chen
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Jian Lu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
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Lin Y, Zhang N, Lin Y, Gao Y, Li H, Zhou C, Meng W, Qin W. Transcriptomic and metabolomic correlation analysis: effect of initial SO 2 addition on higher alcohol synthesis in Saccharomyces cerevisiae and identification of key regulatory genes. Front Microbiol 2024; 15:1394880. [PMID: 38803372 PMCID: PMC11128613 DOI: 10.3389/fmicb.2024.1394880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Accepted: 04/17/2024] [Indexed: 05/29/2024] Open
Abstract
Introduction Higher alcohols are volatile compounds produced during alcoholic fermentation that affect the quality and safety of the final product. This study used a correlation analysis of transcriptomics and metabolomics to study the impact of the initial addition of SO2 (30, 60, and 90 mg/L) on the synthesis of higher alcohols in Saccharomyces cerevisiae EC1118a and to identify key genes and metabolic pathways involved in their metabolism. Methods Transcriptomics and metabolomics correlation analyses were performed and differentially expressed genes (DEGs) and differential metabolites were identified. Single-gene knockouts for targeting genes of important pathways were generated to study the roles of key genes involved in the regulation of higher alcohol production. Results We found that, as the SO2 concentration increased, the production of total higher alcohols showed an overall trend of first increasing and then decreasing. Multi-omics correlation analysis revealed that the addition of SO2 affected carbon metabolism (ko01200), pyruvate metabolism (ko00620), glycolysis/gluconeogenesis (ko00010), the pentose phosphate pathway (ko00030), and other metabolic pathways, thereby changing the precursor substances. The availability of SO2 indirectly affects the formation of higher alcohols. In addition, excessive SO2 affected the growth of the strain, leading to the emergence of a lag phase. We screened the ten most likely genes and constructed recombinant strains to evaluate the impact of each gene on the formation of higher alcohols. The results showed that ADH4, SER33, and GDH2 are important genes of alcohol metabolism in S. cerevisiae. The isoamyl alcohol content of the EC1118a-ADH4 strain decreased by 21.003%; The isobutanol content of the EC1118a-SER33 strain was reduced by 71.346%; and the 2-phenylethanol content of EC1118a-GDH2 strain was reduced by 25.198%. Conclusion This study lays a theoretical foundation for investigating the mechanism of initial addition of SO2 in the synthesis of higher alcohols in S. cerevisiae, uncovering DEGs and key metabolic pathways related to the synthesis of higher alcohols, and provides guidance for regulating these mechanisms.
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Affiliation(s)
- Yuan Lin
- State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Na Zhang
- College of Biology and Brewing Engineering, Taishan University, Taian, China
| | - Yonghong Lin
- State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yinhao Gao
- State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hongxing Li
- State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Cuixia Zhou
- College of Biology and Brewing Engineering, Taishan University, Taian, China
| | - Wu Meng
- State Key Laboratory of Biobased Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Weishuai Qin
- College of Biology and Brewing Engineering, Taishan University, Taian, China
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Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts. Antioxidants (Basel) 2023; 12:antiox12020439. [PMID: 36829997 PMCID: PMC9952006 DOI: 10.3390/antiox12020439] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/07/2023] [Accepted: 02/08/2023] [Indexed: 02/12/2023] Open
Abstract
Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxidative processes. The aromatic profiles of the final wines were determined through analysis of the volatile organic compounds using a solid-phase microextraction technique that identified 26 aromatic compounds. The addition of M. pulcherrima in combination with the natural antioxidant undoubtedly increased the aromatic complexity of the wines. Dodecanal was exclusively detected in the wines processed with glutathione-rich inactivated yeasts. Furthermore, the presence of this natural antioxidant increased the concentration of six esters above the perception threshold. Sensory analysis was also performed with a panel of trained judges who confirmed the aromatic differences among the wines. These results suggest the suitability of glutathione-rich inactivated yeasts for determining the oxidative stability of Catarratto wines, thus preserving its aromatic compounds and colour.
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Yang H, Chen X, Li X, Wu D, Cai G, Lu J. Effects of 5 Antibrowning Agents on the Color Parameters of Dangshan Pear
(Pyrus spp.)
Wine During Storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hua Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 P. R. China
| | - Xuexue Chen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 P. R. China
| | - Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 P. R. China
| | - Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 P. R. China
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 P. R. China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 China
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan University 1800 Lihu Road, Wuxi, 214122 P. R. China
- School of Biotechnology Jiangnan University, 1800 Lihu Road, Wuxi, 214122 P. R. China
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Chawafambira A. The effect of incorporating herbal ( Lippia javanica) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine. Food Sci Nutr 2021; 9:4539-4549. [PMID: 34401101 PMCID: PMC8358337 DOI: 10.1002/fsn3.2432] [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: 01/16/2021] [Revised: 06/11/2021] [Accepted: 06/13/2021] [Indexed: 11/15/2022] Open
Abstract
The use of medicinal herbs in food processing to improve food quality and human health is growing in sub-Saharan Africa. Herbal infusions have perceived medicinal benefits. This study investigated the effect of incorporating L. javanica extract on the phenolic, physicochemical, and sensory properties of a Uapaca kirkiana fruit-based wine. The fruit and L. javanica were analyzed for proximate, pH, total soluble sugars (TSS), total sugar, titratable acidity, phenolics, and antioxidant activity (AOA). The prepared substrate was fermented at optimized fermentation temperature of 23°C, pH of 3.4, inoculum concentration of 9.5% (v/v) (Saccharomyces cerevisiae), and L. javanica extract concentration of 10% (v/v). The produced wine had a pH, total sugar, TSS, total acidity, and vitamin C content of 3.1 ± 0.2, 3.0 ± 0.1 g/L, 4.8 ± 0.1%, 5.9 ± 0.01 g/L, and 4.4 ± 0.1 mg/100 g, respectively. The wine had 12.2 ± 2.1 mg GAE/g, 0.06 ± 0.01 mg/g, and 1.8 ± 1.1 mg CE/g total phenols, tannins, and flavonoids, respectively. The alcohol, free sulfur dioxide (SO2), AOA, and color values of the produced wine were 10.2 ± 0.1 alcohol by volume (ABV)%, 58.1 ± 1.2 mg/L, 73.1 ± 0.1 EC50 mg/L, and 40.4 ± 2.1% yellow, respectively. The flavor, color, and overall acceptance of the produced wine were rated as "good" and were significantly different (p < .05) from control wine. The addition of L. javanica extracts enhanced total phenol, color, and sensory properties of the wine. The utilization of U. kirkiana fruit by incorporating L. javanica infusion can reduce postharvest losses and improve nutrition and health.
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Affiliation(s)
- Armistice Chawafambira
- Department of Food Science and TechnologyChinhoyi University of TechnologyChinhoyiZimbabwe
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Casquete R, Benito MJ, Pérez-Nevado F, Martínez A, Martín A, de Guía Córdoba M. Addition of Grape Skin and Stems Extracts in Wines during the Storage to Reduce the Sulfur Dioxide: Impact on Red Wine Quality. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:2783. [PMID: 33803386 PMCID: PMC7967275 DOI: 10.3390/ijerph18052783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/01/2021] [Accepted: 03/04/2021] [Indexed: 11/16/2022]
Abstract
This study aimed to evaluate the usefulness of bioactive extracts obtained from red wine by-products, such as grape skins and stems, for reducing or eliminating the use of SO2 in red wine production. Special attention was focused on guaranteeing the microbiological stability of the red wines and protecting them against oxidation. Therefore, the antioxidant and antimicrobial activities of the extracts and red wines were studied. Red grape stems and skins, by-products of the wine industry, from six types of monovarietal wines, were used. Extracts obtained from stems displayed higher concentrations of total phenolic compounds and higher in vitro antioxidant activity. Both stem and skin extracts demonstrated higher antimicrobial activity against pathogenic bacteria and lower activity against yeasts. In the wines produced, higher antimicrobial and antioxidant activities were observed, mainly in the skin extract batches. This study highlights that bioactive extracts obtained from by-products of wine making could be used to reduce or eliminate the use of SO2 in wine production. In this way, healthier red wines could be obtained while guaranteeing their microbiological stability and protecting them from oxidation. Furthermore, the use of these by-products is strongly associated with the circular economy, as they could help to reduce the environmental impact of the wine industry.
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Affiliation(s)
- Rocío Casquete
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - María José Benito
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - Francisco Pérez-Nevado
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - Ana Martínez
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - Alberto Martín
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
| | - María de Guía Córdoba
- School of Agricultural Engineering, University of Extremadura, Avda, Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.C.); (F.P.-N.); (A.M.); (A.M.); (M.d.G.C.)
- Avda. de la Investigación s/n, Campus Universitario, University of Research Institute of Agro-Food Resources (INURA), 06006 Badajoz, Spain
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Physico-Chemical Features of Sangiovese Wine as Affected by a Post-Fermentative Treatment with Chitosan. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196877] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Chitosan is a natural biopolymer, which is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effects of its addition on the physico-chemical parameters of red wines. To fill the gap on this aspect, this work focused on changes in color, phenolic and volatile composition of red wines treated for 7 days with 0.5 g/L of fungoid chitosan, added in both undissolved and dissolved form. When compared to untreated samples, minor changes in phenolic compounds were observed in chitosan added wines, mainly involving hydroxycinnamic acids and flavonols, with reductions of 3 mg/L and 1.5 mg/L respectively. Ellagic acid, however, was absorbed up to 2 mg/L, which reduced his content by 40%. Since some of these compounds actively participate to co-pigmentation with anthocyanins, the color of wines was influenced accordingly. Chitosan marginally absorbed some aroma compounds, including volatile phenols whose amounts were slightly but significantly decreased after treatment. Overall, at the dose adopted, chitosan appeared suited to be used in red winemaking for microbial or physical stability purposes, not severely impairing the quality parameters of the final wines.
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Castro Marín A, Colangelo D, Lambri M, Riponi C, Chinnici F. Relevance and perspectives of the use of chitosan in winemaking: a review. Crit Rev Food Sci Nutr 2020; 61:3450-3464. [PMID: 32723113 DOI: 10.1080/10408398.2020.1798871] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Chitosan is a natural polymer that has quite recently been approved as an aid for microbial control, metal chelation, clarification, and reduction of contaminants in enology. In foods other than wine, chitosan has also been evidenced to have some other activities such as antioxidant and antiradical properties. Nevertheless, the actual extent of its activities in must and wines has not been fully established. This review aimed to gather and discuss the available scientific information on the efficacy of chitosan as a multifaceted aid in winemaking, including antimicrobial, chelating, clarifying and antioxidant activities, while summarizing the chemical mechanisms underlying its action. Attention has been specifically paid to those data obtained by using unmodified chitosan in wine or in conditions pertinent to its production, intentionally excluding functionalized polymers, not admitted in enology. Unconventional utilizations together with future perspectives and research needs targeting, for example, the use of chitosan from distinct sources, production strategies to increase its efficacy or the potential sensory impact of this polysaccharide, have also been outlined.
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Affiliation(s)
- Antonio Castro Marín
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Donato Colangelo
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Milena Lambri
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Claudio Riponi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
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Jagatić Korenika AM, Biloš J, Kozina B, Tomaz I, Preiner D, Jeromel A. Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine. Foods 2020; 9:E996. [PMID: 32722317 PMCID: PMC7466306 DOI: 10.3390/foods9080996] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/20/2020] [Accepted: 07/20/2020] [Indexed: 11/16/2022] Open
Abstract
Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine.
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Affiliation(s)
- Ana-Marija Jagatić Korenika
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
| | - Josipa Biloš
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
| | - Bernard Kozina
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
| | - Ivana Tomaz
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
| | - Darko Preiner
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
- Center of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, Zagreb 10000, Croatia
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb 10000, Croatia; (J.B.); (B.K.); (I.T.); (D.P.); (A.J.)
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10
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Marchante L, Márquez K, Contreras D, Izquierdo-Cañas PM, García-Romero E, Díaz-Maroto MC. Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO 2 free red wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3401-3407. [PMID: 32162341 DOI: 10.1002/jsfa.10374] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 02/26/2020] [Accepted: 03/11/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Different natural substances, chitosan, inactive dry yeasts and freeze-dried aqueous extracts from two wine industry by-products (stems and shoots) were used in red winemaking as possible alternatives to SO2 . The resistance to oxidation of wines was evaluated by electron paramagnetic resonance. The phenolic composition of wines was analyzed by high-performance liquid chromatography-diode array detection/electrospray ionization mass spectrometry, antioxidant activity was determined by DPPH (1,1-diphenyl-2-picrylhydrazyl radical) and ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation] assays and spectrophotometric measurements of color were compared. RESULTS The wines elaborated with chitosan and inactive dry yeast presented greater capacity to inhibit the formation of the 1-hydroxyethyl radical compared to the wines elaborated with stem or shoot extracts. The total content of anthocyanins was higher in the wines elaborated with SO2 ; however, the concentration of flavan-3-ols was higher in the wines with chitosan. In addition, the wines with chitosan and inactive dry yeast presented the highest % polymerization. Wines elaborated with stem extract had a lower concentration of flavonols and stilbenes. CONCLUSION Chitosan and inactive dry yeast, which are used as an alternative to SO2 in winemaking, allow the control of the formation of 1-HER in red wines. Wines with stem and shoot extracts showed a lower resistance to oxidation. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lourdes Marchante
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Tomelloso, Spain
| | - Katherine Márquez
- Centro de Biotecnología y Facultad de Ciencias Químicas, Universidad de Concepción, Concepción, Chile
| | - David Contreras
- Centro de Biotecnología y Facultad de Ciencias Químicas, Universidad de Concepción, Concepción, Chile
| | - Pedro M Izquierdo-Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Tomelloso, Spain
| | - Esteban García-Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Tomelloso, Spain
| | - María C Díaz-Maroto
- Food Technology, Regional Institute for Applied Scientific Research (IRICA), Universidad de Castilla-La Mancha, Ciudad Real, Spain
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11
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Marchante L, Loarce L, Izquierdo-Cañas PM, Alañón ME, García-Romero E, Pérez-Coello MS, Díaz-Maroto MC. Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO 2 for white wines: Effects on chemical composition and sensorial properties. Food Res Int 2019; 125:108594. [PMID: 31554048 DOI: 10.1016/j.foodres.2019.108594] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 07/22/2019] [Accepted: 07/26/2019] [Indexed: 01/08/2023]
Abstract
The search for alternative additives to sulfur dioxide, with antioxidant and antimicrobial activity, in the production of wines is one of the current objectives of the enological industry. In the present study, aqueous extracts obtained from winery byproducts (grape seeds and stems), alone or in combination with colloidal silver complex, have been used in white vinification. The antimicrobial effect of the extracts was similar to that of sulfur dioxide, being more effective on lactic and acetic bacteria in those wines to which colloidal silver was added. The effect on the color, the phenolic compounds and the volatile fraction of the wines was evaluated, as well as their sensory profile. The use of both extracts modified the color of the wines, increasing the chromatic parameters a* and b*, indicating a browning tendency, although no other signs of oxidation were found. Wines with seed extracts contained higher amounts of flavan-3-ols, and a significant increase in some volatile compounds such as fatty acid ethyl esters and benzene compounds, which were identified in the extracts. From a sensorial point of view, the wines with stem extracts were the most similar to those elaborated with SO2, detecting a certain bitterness in wines with seed extracts.
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Affiliation(s)
- Lourdes Marchante
- Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal, Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain
| | - Lucía Loarce
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - Pedro M Izquierdo-Cañas
- Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal, Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain; Parque Científico y Tecnológico de Castilla-La Mancha, Paseo de la Innovación, No. 1, 02006 Albacete, Spain
| | - M Elena Alañón
- Area of Food Technology, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - Esteban García-Romero
- Instituto de la Vid y el Vino de Castilla-La Mancha (IVICAM), Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal, Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain
| | - M Soledad Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain
| | - M Consuelo Díaz-Maroto
- Area of Food Technology, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
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12
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Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation. FERMENTATION 2019. [DOI: 10.3390/fermentation5030058] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of ammonium fermentation agents that can be added to the wine. In this work, the changes produced on the alcoholic fermentation by the addition of different nitrogen sources were evaluated by the use of ATR-FTIR. The results showed the feasibility of this technique to observe differences in the growth yeast capacity depending on the type of the nutrients added. A high influence on the development of the alcoholic fermentation was observed, especially at its exponential and the stationary phases. Moreover, the changes observed in the recorded spectra were related to the proteins and lipid esters composition of the yeast cell wall. This technique should be a useful tool to evaluate nitrogen deficiencies during winemaking although further studies should be done in order to evaluate more influential factors.
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