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Feifel S, Weilack I, Markusevics E, Zimmermann D, Wegmann-Herr P, Weber F, Richling E, Durner D. Influence of Potential Alcohol in Grapes on Phenolic and Sensory Characteristics of Red Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12725-12737. [PMID: 38776412 DOI: 10.1021/acs.jafc.4c01035] [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: 05/25/2024]
Abstract
Potential alcohol, as obtained by grape maturity, affects the extraction of phenolics during winemaking. The extent to which potential alcohol is correlated to phenolic and sensory characteristics of red wine was investigated. Decoupling of the ripening kinetics of grape constituents due to climate change emphasizes this question. The impact of potential alcohol, as naturally obtained by grape maturity or adjusted by sugar addition, representing high sugar but low phenolic maturity, on wine characteristics was investigated for two varieties over two vintages. Enhancement of potential alcohol to late harvest conditions did not achieve the sensory characteristics of wine made from phenolic mature grapes. An experimental model was developed revealing the contribution of potential alcohol to phenolic and sensory characteristics. In Pinot noir, anthocyanins correlated well with natural potential alcohol but were not influenced by enhanced potential alcohol. In Cabernet Sauvignon, polymeric pigments provided the most accurate information about grape maturity perception in wine.
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Affiliation(s)
- Sandra Feifel
- Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany
- Department of Chemistry, Division of Food Chemistry and Toxicology, RPTU Kaiserslautern-Landau, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany
| | - Ingrid Weilack
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany
| | - Erika Markusevics
- Department of Chemistry, Division of Food Chemistry and Toxicology, RPTU Kaiserslautern-Landau, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany
| | - Daniel Zimmermann
- Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany
| | - Pascal Wegmann-Herr
- Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany
| | - Fabian Weber
- Faculty of Organic Agricultural Sciences, Department of Organic Food Quality, University of Kassel, Nordbahnhofstraße 1a, 37213 Witzenhausen, Germany
| | - Elke Richling
- Department of Chemistry, Division of Food Chemistry and Toxicology, RPTU Kaiserslautern-Landau, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany
| | - Dominik Durner
- Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany
- Department of Applied Logistics and Polymer Sciences, University of Applied Sciences Kaiserslautern, Carl-Schurz-Straße 10-16, 66953 Pirmasens, Germany
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2
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Shi L, Liu Z, Gonzalez Viejo C, Ahmadi F, Dunshea FR, Suleria HAR. Comparison of phenolic composition in Australian-grown date fruit (Phoenix dactylifera L.) seeds from different varieties and ripening stages. Food Res Int 2024; 181:114096. [PMID: 38448106 DOI: 10.1016/j.foodres.2024.114096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 01/29/2024] [Accepted: 02/02/2024] [Indexed: 03/08/2024]
Abstract
In this research, different seeds of Australian-grown date palm (Phoenix dactylifera L.) were studied to evaluate the antioxidant potential and analyze their phenolic constituents. Phenolic compounds were extracted from seeds of various Australian-grown date varieties at different ripening stages. Eight varieties of date seeds (Zahidi, Medjool, Deglet nour, Thoory, Halawi, Barhee, Khadrawy, and Bau Strami) at three ripening stages (Kimri, Khalal, and Tamar) were investigated in this study. Date seeds at Khalal (9.87-16.93 mg GAE/g) and Tamar (9.20-27.87 mg GAE/g) stages showed higher total phenolic content than those at Kimri stage (1.81-5.99 mg GAE/g). For antioxidant assays like DPPH, FRAP, ABTS, RAP, FICA, and TAC, date seeds at Khalal and Tamar stages also showed higher antioxidant potential than Kimri stage. However, date seeds at Kimri stage (55.24-63.26 mg TE/g) expressed higher radical scavenging activity than Khalal (13.58-51.88 mg TE/g) and Tamar (11.06-50.92 mg TE/g) stages. Phenolic compounds were characterized using LC-ESI-QTOF-MS/MS, revealing the presence of 37 different phenolic compounds, including 8 phenolic acids, 18 flavonoids, and 11 other phenolic compounds. Further, phenolic compounds were quantified using LC-DAD, revealing that Zahidi variety of date seeds exhibited the highest content during the Kimri stage. In contrast, during the Khalal and Tamar stages, Deglet nour and Medjool date seeds displayed higher concentrations of phenolic compounds. The results indicated an increase in phenolic content in date seeds after the Kimri stage, with significant variations observed among different date varieties.
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Affiliation(s)
- Linghong Shi
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Ziyao Liu
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Claudia Gonzalez Viejo
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Farhad Ahmadi
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Frank R Dunshea
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Hafiz A R Suleria
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
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3
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Wang J, Yao X, Xia N, Sun Q, Duan C, Pan Q. Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation. Molecules 2023; 28:molecules28073050. [PMID: 37049811 PMCID: PMC10095654 DOI: 10.3390/molecules28073050] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/27/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Condensed tannins (CT) in wine are derived from the seeds and skins of grapes, and their composition and content contribute to the bitterness/astringency characteristics and ageing potential of the wine. Global warming has accelerated the ripening process of grape berries, making them out of sync with seed ripening. To understand the influence of berry ripening on the seed CT composition and content, we analyzed the changes in the soluble and insoluble CT in the seeds of 'Cabernet Sauvignon' grapes from two vineyards over two years. The results showed that the seed-soluble CT presented a slight downward trend in fluctuation during grape berry development, while the insoluble CT increased continuously before the véraison and remained at a high level afterwards. Relatively speaking, a lower sugar increment in developing grape berries favored the conversion of seed CT towards a higher degree of polymerization. The terminal unit of soluble CT was dominated by epigallocatechin gallate, the content of which decreased as the seeds matured. It is suggested that the seeds should be fully matured to reduce this bitter component in tannins. This study provides a reference for us to control the grape ripening process and produce high-quality grapes for wine making.
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Affiliation(s)
- Jingjing Wang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China
| | - Xuechen Yao
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China
| | - Nongyu Xia
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China
| | - Qi Sun
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China
| | - Qiuhong Pan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China
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4
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Comparative profiling of small-sized phenolics throughout maturation in grape seeds of six Vitis vinifera L. red varieties grown under normalized ambient and viticultural conditions. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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5
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Winemaking by-products as a source of phenolic compounds: Comparative study of dehydration processes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Padilla-González GF, Grosskopf E, Sadgrove NJ, Simmonds MSJ. Chemical Diversity of Flavan-3-Ols in Grape Seeds: Modulating Factors and Quality Requirements. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11060809. [PMID: 35336690 PMCID: PMC8953305 DOI: 10.3390/plants11060809] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/13/2022] [Accepted: 03/15/2022] [Indexed: 05/24/2023]
Abstract
Grape seeds are a rich source of flavan-3-ol monomers, oligomers, and polymers. The diverse profile of compounds includes mainly B-type procyanidins (especially C4→C8 linked molecules) and the key monomers, catechin, and epicatechin that are positively implicated in the 'French Paradox'. Today grape seed nutraceuticals have become a multi-million-dollar industry. This has created incentives to elucidate the variations in chemistry across cultivars, to identify signs of adulteration, and to understand the intrinsic and extrinsic factors controlling the expression of metabolites in the seeds' metabolome. This review provides a critical overview of the existing literature on grape seed chemistry. Although the biosynthetic pathways for polymeric procyanidins in seeds have not yet been explained, abiotic factors have been shown to modulate associated genes. Research of extrinsic factors has demonstrated that the control of procyanidin expression is strongly influenced, in order of importance, by genotype (species first, then variety) and environment, as claimed anecdotally. Unfortunately, research outcomes on the effects of abiotic factors have low certainty, because effects can be specific to genotype or variety, and there is limited control over physical metrics in the field. Thus, to gain a fuller understanding of the effects of abiotic factors and biosynthetic pathways, and realise potential for optimisation, a more fundamental research approach is needed. Nevertheless, the current synthesis offers insight into the selection of species or varieties according to the profile of polyphenols, as well as for optimisation of horticultural practices, with a view to produce products that contain the compounds that support health claims.
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7
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Lanuza F, Zamora-Ros R, Petermann-Rocha F, Martínez-Sanguinetti MA, Troncoso-Pantoja C, Labraña AM, Leiva-Ordoñez AM, Nazar G, Ramírez-Alarcón K, Ulloa N, Lasserre-Laso N, Parra-Soto S, Martorell M, Villagrán M, Garcia-Diaz DF, Andrés-Lacueva C, Celis-Morales C. Advances in Polyphenol Research from Chile: A Literature Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2009508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- F Lanuza
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Food Technology Reference Net (XaRTA), Nutrition and Food Safety Research Institute (INSA), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
- Centro de Epidemiología Cardiovascular y Nutricional (EPICYN), Facultad de Medicina, Universidad de La Frontera, Temuco, Chile
| | - R Zamora-Ros
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Food Technology Reference Net (XaRTA), Nutrition and Food Safety Research Institute (INSA), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Unit of Nutrition and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology, Bellvitge Biomedical Research Institute (IDIBELL), Barcelona, Spain
| | - F Petermann-Rocha
- Institute of Health and Wellbeing, University of Glasgow, Glasgow, UK
- BHF Glasgow Cardiovascular Research Centre, Institute of Cardiovascular and Medical Sciences, University of Glasgow, Glasgow, UK
| | | | - C Troncoso-Pantoja
- Centro de Investigación en Educación y Desarrollo (CIEDE-UCSC), Departamento de Salud Pública, Facultad de Medicina, Universidad Católica de la Santísima Concepción, Concepción, Chile
| | - AM Labraña
- Departamento de Nutrición y Dietética, Facultad de Farmacia, Universidad de Concepción, Concepción, Chile
| | - AM Leiva-Ordoñez
- Instituto de Anatomía, Histología y Patología, Facultad de Medicina, Universidad Austral de Chile, Valdivia, Chile
| | - G Nazar
- Departamento de Psicología, Facultad de Ciencias Sociales, y Centro de Vida Saludable. Universidad de Concepción, Concepción, Chile
| | - K Ramírez-Alarcón
- Departamento de Nutrición y Dietética, Facultad de Farmacia, Universidad de Concepción, Concepción, Chile
| | - N Ulloa
- Departamento de Bioquímica Clínica e Inmunología, Facultad de Farmacia, y Centro de Vida Saludable, Universidad de Concepción, Concepción, Chile
| | - N Lasserre-Laso
- Escuela de Nutrición y Dietética, Facultad de Salud, Universidad Santo Tomás, Los Ángeles, Chile
| | - S Parra-Soto
- Institute of Health and Wellbeing, University of Glasgow, Glasgow, UK
- BHF Glasgow Cardiovascular Research Centre, Institute of Cardiovascular and Medical Sciences, University of Glasgow, Glasgow, UK
| | - M Martorell
- Departamento de Nutrición y Dietética, Facultad de Farmacia, Universidad de Concepción, Concepción, Chile
| | - M Villagrán
- Department of Basic Science, Universidad Católica de la Santísima Concepción, Concepción, Chile
| | - DF Garcia-Diaz
- Department of Nutrition, School of Medicine, University of Chile, Independencia, 1027 Santiago, Chile
| | - C Andrés-Lacueva
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Food Technology Reference Net (XaRTA), Nutrition and Food Safety Research Institute (INSA), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- CIBER de Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
| | - C Celis-Morales
- BHF Glasgow Cardiovascular Research Centre, Institute of Cardiovascular and Medical Sciences, University of Glasgow, Glasgow, UK
- Centro de Investigación en Fisiología del Ejercicio (CIFE), Universidad Mayor, Santiago, Chile
- Laboratorio de Rendimiento Humano, Grupo de Estudio en Educación, Actividad Física y Salud (GEEAFyS), Universidad Católica del Maule, Talca, Chile
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8
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Brossard N, Gonzalez‐Muñoz B, Pavez C, Ricci A, Wang X, Osorio F, Bordeu E, Paola Parpinello G, Chen J. Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15065] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Natalia Brossard
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
| | - Beatriz Gonzalez‐Muñoz
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
- Departamento de Genética Molecular y Microbiología Facultad de Ciencias Biológicas Pontificia Universidad Católica de Chile Santiago 8331150 Chile
| | - Carolina Pavez
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
| | - Arianna Ricci
- Dipartimento di Scienze degli Alimenti Università di Bologna P.za Goidanich 60 Cesena I‐47023 Italy
| | - Xinmiao Wang
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Fernando Osorio
- Department of Food Science and Technology Universidad de Santiago de Chile Santiago 9170022 Chile
| | - Edmundo Bordeu
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
| | | | - Jianshe Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
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The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties. Foods 2021; 10:foods10020402. [PMID: 33673030 PMCID: PMC7917668 DOI: 10.3390/foods10020402] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 11/16/2022] Open
Abstract
The impact of optical berry sorting was investigated using Grenache, Barbera, and Cabernet Sauvignon grapes from Yolo County, California in 2016. Optical sorting parameters were adjusted to remove underripe berries and material other than grapes using color parameters. Wines were made from three treatments, control (no sorting), sort (accepted material), and reject (material rejected by the optical sorter). The rate of rejection was approximately 14.9%, 3.9%, and 1.5% (w/w) for Grenache, Barbera, and Cabernet Sauvignon, respectively. Chemical composition in the finished wines was analyzed by the Adams-Harbertson assay and reversed-phase high-performance liquid chromatography for phenolics, and head-space solid-phase microextraction gas chromatography mass spectrometry for aroma profiling. In general, optical sorting was successful in removing underripe berries and material other than grapes as evidenced by lower ethanol levels and higher concentrations of total phenolics and tannin (due to the inclusion of material other than grapes) in wine made from rejected material. Despite this, no difference in final ethanol content and minimal differences in phenolic composition were observed between control and sort treatment wines for the three varieties studied. Differences were observed in the aroma profiles of the reject treatments for all three varieties compared to sort and control; however, few compounds differed significantly between the sort and control treatments. Descriptive sensory analysis revealed that panelists had difficulty distinguishing aroma, taste, mouthfeel, and color parameters among wines made from different treatments for all three varieties. Thus, optical sorting had minimal impact on wine sensory properties using the varieties and vineyards studied. Optical sorting may be used to differentiate and sort for different ripeness levels using color as a primary criterion; however, the impact on the resulting wine is likely dependent on the initial variability in grape ripeness.
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10
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Gutiérrez-Gamboa G, Liu SY, Pszczólkowski P. Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:465-482. [PMID: 31452209 DOI: 10.1002/jsfa.10003] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2019] [Revised: 08/09/2019] [Accepted: 08/22/2019] [Indexed: 05/11/2023]
Abstract
In contrast with the general trend of producing wine from the most famous grapevine varieties, associated with the French paradigm, such as Cabernet-Sauvignon, Merlot, Pinot Noir, Syrah, Sauvignon Blanc, and Chardonnay, there is a tendency to revalorize and preserve minority or autochthonous grapevine varieties worldwide. The South American wine region, where most of the varieties derived from varieties brought after European colonization, is not exempt from this. This has allowed new wines to be provided with distinctive identities that are markedly different from the current homogeneous wine production. Moreover, varietal homogenization increases vineyard genetic vulnerability in relation to the emergence of grapevine diseases, to which the commonly cultivated varieties are not resistant. This review summarizes the oenological potential of minority or autochthonous grapevine varieties cultivated within the South American wine region, focusing on Argentina, Chile, and Bolivia. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
| | - Shu-Yan Liu
- Universidad de La Rioja/Instituto de Ciencias de la Vid y del Vino (UR, CSIC, GR), Finca La Grajera, ctra. de Burgos km 6, Logroño, Spain
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11
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Rousserie P, Lacampagne S, Vanbrabant S, Rabot A, Geny-Denis L. Influence of berry ripeness on seed tannins extraction in wine. Food Chem 2020; 315:126307. [PMID: 32028203 DOI: 10.1016/j.foodchem.2020.126307] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 01/24/2020] [Accepted: 01/26/2020] [Indexed: 10/25/2022]
Abstract
The extraction of seed and skin tannins in wine has been investigated at three different grape maturity stages. For that, the tannins content and composition of seeds and skins at three different maturity stages were characterized. After that, an original approach of nanovinification was conducted. At each maturity stages, three winemaking modalities have been produced: (i) a control modality, (ii) a seed modality made of exclusively with seed and (iii) a skin modality made of exclusively with skins. The aim of this work is to describe and explain the seed tannins kinetics release in wine but also the impact of grape maturity on seed tannins extractability. For that, the evolution of seed and wine tannins content have been followed during the winemaking, from alcoholic fermentation to post-fermentative maceration.
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Affiliation(s)
- Pauline Rousserie
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Soizic Lacampagne
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Sandra Vanbrabant
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Amélie Rabot
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Laurence Geny-Denis
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
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12
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Increase in seed tannin extractability and oxidation using a freeze-thaw treatment in cool-climate grown red (Vitis vinifera L.) cultivars. Food Chem 2019; 308:125571. [PMID: 31655480 DOI: 10.1016/j.foodchem.2019.125571] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2019] [Revised: 09/12/2019] [Accepted: 09/19/2019] [Indexed: 11/24/2022]
Abstract
Grape seed maturation involves the gradual oxidation of tannins, decreasing excessive bitterness and astringency in wine. In cool climates, this process is limited by the short growing season, affecting wine quality. A "freeze-thaw" treatment on seeds of red vinifera cultivars at veraison and harvest was used to evaluate the effect of oxidation and extractability on seed phenolic fractions. Freezing increased the extraction of total phenolics and o-diphenols quantified from fractionation (fraction 1, vacuolar tannins; fraction 2, hydrogen bonded tannins; fraction 3, covalently bonded tannins), especially at harvest. Despite this, colorimetry, microscopy, oxidation reactivity index (ORI), and correlations between the color index and fractions indicated that freezing disrupted vacuole integrity, enhancing oxidation in the seed coat. In conclusion, vacuolar tannins (which are the main seed phenolics extracted during fermentation) were highly correlated with seed color change, potentially providing information for winemaking in cool climate regions.
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13
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Banjanin T, Özcan MM, Al Juhaimi F, Ranković‐Vasić Z, Uslu N, Mohamed IA, Ghafoor K, Babiker EE, Osman MA, Gassem MA, Salih HAA. Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13981] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tijana Banjanin
- Faculty of Agriculture, Department of Horticulture University of East Sarajevo East Sarajevo Bosnia and Herzegovina
| | - Mehmet Musa Özcan
- Faculty of Agriculture, Department of Food Engineering Selcuk University Konya Turkey
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Zorica Ranković‐Vasić
- Faculty of Agriculture, Department of Horticulture University of Belgrade Belgrade Serbia
| | - Nurhan Uslu
- Faculty of Agriculture, Department of Food Engineering Selcuk University Konya Turkey
| | - Isam A. Mohamed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Elfadıl E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Magdi A. Osman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mustafa A. Gassem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Hesham A. A. Salih
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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Soural I, Wendelin S, Balík J. Distribution of selected substances in blue varieties of table grapes. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2019.48.2.10] [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)
- I. Soural
- Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Valtická 337, 691 44 Lednice. Czech Republic
| | - S. Wendelin
- Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Federal College and Research Institute for Viticulture and Pomology, Wiener Straße 7, A-3400 Klosterneuburg. Austria
| | - J. Balík
- Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Valtická 337, 691 44 Lednice. Czech Republic
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Rousserie P, Rabot A, Geny-Denis L. From Flavanols Biosynthesis to Wine Tannins: What Place for Grape Seeds? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1325-1343. [PMID: 30632368 DOI: 10.1021/acs.jafc.8b05768] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Phenolic compounds are among the most important quality factors of wines. They contribute to the organoleptic characteristics of wine such as color, astringency, and bitterness. Although tannins found in wine can come from microbial and oak sources, the main sources of polyphenols are grape skins and seeds. Since the 1960s, this subject has been widely studied by a large number of researchers covering different types of wine, climate conditions, growing practices, and grape varieties. As these works have been conducted under different conditions, the data collected can be conflicting. Moreover, even though the biosynthesis of the major proanthocyanidins units (+)-catechin and (-)-epicatechin is well-known, the mechanism of their polymerization remains unexplained. This is why the question remains: what factors influence the biosynthesis, the quantity, and the distribution of tannins in grape seeds and how can winemaking processes impact the extractability of seed tannins in wine?
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Affiliation(s)
- Pauline Rousserie
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA , ISVV , 33882 Villenave d'Ornon Cedex, France
| | - Amélie Rabot
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA , ISVV , 33882 Villenave d'Ornon Cedex, France
| | - Laurence Geny-Denis
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA , ISVV , 33882 Villenave d'Ornon Cedex, France
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Laqui-Estaña J, López-Solís R, Peña-Neira Á, Medel-Marabolí M, Obreque-Slier E. Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:436-448. [PMID: 29896885 DOI: 10.1002/jsfa.9205] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 05/16/2018] [Accepted: 06/09/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND This study characterized the flavonoid and nonflavonoid phenolic composition of Carménère and Cabernet Sauvignon wines that were in contact with barrels, chips, and staves during a 12 month aging period. The wines were evaluated by spectrophotometric (for total phenols, anthocyanins and tannins, colorant intensity, hue, CIELab parameters, and fractionation into mono-, oligo-, and polymers of proanthocyanidins) and high-performance liquid chromatography diode array detection analyses (for ellagitannins, gallotannins, anthocyanins, and low molecular weight phenols). RESULTS Wines in contact with oak wood presented a strong enrichment with nonflavonoid compounds, such as caffeic, gallic, and ellagic acids and ellagitannins. Wines in contact with staves stood out for the increased presence of total phenols, vanillic acid, and higher color intensity, whereas wines aged in contact with chips showed large contents of proanthocyanidin gallates. Wines aged in barrels exhibited high contents of ellagitannins and ethyl gallates. The effect of wood on the phenolic composition was mostly associated with the original and intrinsic characteristics of each grape variety. CONCLUSION Extraction of phenolic compounds from oak wood during wine aging is closely related to the wood format, grape variety (Carménère or Cabernet Sauvignon), and aging time. The final effect of wood on wine would be related not just to the transference of polyphenols from wood, but also to structural modifications of grape polyphenols. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jaime Laqui-Estaña
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile
| | - Remigio López-Solís
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Santiago, Chile
| | - Álvaro Peña-Neira
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile
| | - Marcela Medel-Marabolí
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile
| | - Elías Obreque-Slier
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile
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Rustioni L, Cola G, VanderWeide J, Murad P, Failla O, Sabbatini P. Utilization of a freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of grape seeds in red (Vitis vinifera L.) cultivars. Food Chem 2018; 259:139-146. [PMID: 29680036 DOI: 10.1016/j.foodchem.2018.03.120] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 03/21/2018] [Accepted: 03/26/2018] [Indexed: 11/26/2022]
Abstract
Phenolic ripening represents a major interest for quality wine producers. Nevertheless, climatic or genotypical limitations can often prevent optimal maturation process. During winemaking seeds can be easily separated and technologically processed to improve their quality. Relying on the key role of oxidation for phenolic ripening, a freeze-thaw treatment was proposed to improve the fruit quality for potential use in challenging growing conditions. The experiment was carried on in two distinctive viticultural areas, Michigan and Italy. Five cultivars (Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot noir and Chambourcin) and six cultivars (Cabernet Sauvignon, Sangiovese, Syrah, Croatina, Barbera and Nebbiolo) were used in Michigan and Italy, respectively. Samples were collected at different phenological stages, to describe the natural ripening process and grape seeds were characterized before and after a freeze-thaw treatment. Colorimetric and spectrophotometric data highlighted similarities among natural and artificial seed ripening promising future applications for the wine industries.
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Affiliation(s)
- Laura Rustioni
- DISAA e Dipartimento di Scienze Agrarie e Ambientali, Universita' Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy.
| | - Gabriele Cola
- DISAA e Dipartimento di Scienze Agrarie e Ambientali, Universita' Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
| | - Josh VanderWeide
- Department of Horticulture, Plant & Soil Sciences Building, Michigan State University, East Lansing, MI 48824, United States
| | - Patrick Murad
- Department of Horticulture, Plant & Soil Sciences Building, Michigan State University, East Lansing, MI 48824, United States
| | - Osvaldo Failla
- DISAA e Dipartimento di Scienze Agrarie e Ambientali, Universita' Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
| | - Paolo Sabbatini
- Department of Horticulture, Plant & Soil Sciences Building, Michigan State University, East Lansing, MI 48824, United States
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Rapid spectrophotometric methods as a tool to assess the total phenolics and antioxidant potential over grape ripening: a case study of Madeira grapes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9790-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Luo L, Cui Y, Zhang S, Li L, Suo H, Sun B. Detailed phenolic composition of Vidal grape pomace by ultrahigh-performance liquid chromatography–tandem mass spectrometry. J Chromatogr B Analyt Technol Biomed Life Sci 2017; 1068-1069:201-209. [DOI: 10.1016/j.jchromb.2017.10.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2017] [Revised: 10/09/2017] [Accepted: 10/14/2017] [Indexed: 10/18/2022]
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20
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Vazallo-Valleumbrocio G, Medel-Marabolí M, Peña-Neira Á, López-Solís R, Obreque-Slier E. Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carménère wine during bottle aging. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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García-Estévez I, Alcalde-Eon C, Escribano-Bailón MT. Flavanol Quantification of Grapes via Multiple Reaction Monitoring Mass Spectrometry. Application to Differentiation among Clones of Vitis vinifera L. cv. Rufete Grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6359-6368. [PMID: 28158946 DOI: 10.1021/acs.jafc.6b05278] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The determination of the detailed flavanol composition in food matrices is not a simple task because of the structural similarities of monomers and, consequently, oligomers and polymers. The aim of this study was the development and validation of an HPLC-MS/MS-multiple reaction monitoring (MRM) method that would allow the accurate and precise quantification of catechins, gallocatechins, and oligomeric proanthocyanidins. The high correlation coefficients of the calibration curves (>0.993), the recoveries not statistically different from 100%, the good intra- and interday precisions (<5%), and the LOD and LOQ values, low enough to quantify flavanols in grapes, are good results from the method validation procedure. Its usefulness has also been tested by determining the detailed composition of Vitis vinifera L. cv. Rufete grapes. Seventy-two (38 nongalloylated and 34 galloylated) and 53 (24 procyanidins and 29 prodelphinidins) flavanols have been identified and quantified in grape seed and grape skin, respectively. The use of HCA and PCA on the detailed flavanol composition has allowed differentiation among Rufete clones.
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Affiliation(s)
- Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, University of Salamanca , Campus Miguel de Unamuno, E-37007 Salamanca, Spain
| | - Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, University of Salamanca , Campus Miguel de Unamuno, E-37007 Salamanca, Spain
| | - M Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, University of Salamanca , Campus Miguel de Unamuno, E-37007 Salamanca, Spain
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Valls J, Agnolet S, Haas F, Struffi I, Ciesa F, Robatscher P, Oberhuber M. Valorization of Lagrein grape pomace as a source of phenolic compounds: analysis of the contents of anthocyanins, flavanols and antioxidant activity. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2923-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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23
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Luo J, Wei Z, Zhang S, Peng X, Huang Y, Zhang Y, Lu J. Phenolic Fractions from Muscadine Grape “Noble” Pomace can Inhibit Breast Cancer Cell MDA-MB-231 Better than those from European Grape “Cabernet Sauvignon” and Induce S-Phase Arrest and Apoptosis. J Food Sci 2017; 82:1254-1263. [DOI: 10.1111/1750-3841.13670] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Revised: 01/20/2017] [Accepted: 02/01/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Jianming Luo
- The Viticulture and Enology Program, College of Food Science and Nutritional Engineering; China Agricultural Univ.; Beijing China
- Dept. of Food Science and Engineering; Jinan Univ.; Guangzhou China
| | - Zheng Wei
- The Viticulture and Enology Program, College of Food Science and Nutritional Engineering; China Agricultural Univ.; Beijing China
- Guangxi Crop Genetic Improvement and Biotechnology Key Lab; Guangxi Academy of Agricultural Science; Guangxi China
| | - Shengyu Zhang
- The Viticulture and Enology Program, College of Food Science and Nutritional Engineering; China Agricultural Univ.; Beijing China
| | - Xichun Peng
- Dept. of Food Science and Engineering; Jinan Univ.; Guangzhou China
| | - Yu Huang
- Guangxi Crop Genetic Improvement and Biotechnology Key Lab; Guangxi Academy of Agricultural Science; Guangxi China
| | - Yali Zhang
- The Viticulture and Enology Program, College of Food Science and Nutritional Engineering; China Agricultural Univ.; Beijing China
| | - Jiang Lu
- Guangxi Crop Genetic Improvement and Biotechnology Key Lab; Guangxi Academy of Agricultural Science; Guangxi China
- Center for Viticulture and Enology, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
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Acuña-Avila PE, Vásquez-Murrieta MS, Franco Hernández MO, López-Cortéz MDS. Relationship between the elemental composition of grapeyards and bioactive compounds in the Cabernet Sauvignon grapes Vitis vinífera harvested in Mexico. Food Chem 2016; 203:79-85. [DOI: 10.1016/j.foodchem.2016.02.031] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 12/18/2015] [Accepted: 02/03/2016] [Indexed: 12/25/2022]
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25
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Río Segade S, Torchio F, Gerbi V, Quijada-Morín N, García-Estévez I, Giacosa S, Escribano-Bailón MT, Rolle L. Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration. Food Chem 2016; 199:893-901. [DOI: 10.1016/j.foodchem.2015.12.072] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2015] [Revised: 12/14/2015] [Accepted: 12/16/2015] [Indexed: 12/01/2022]
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26
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Brossard N, Cai H, Osorio F, Bordeu E, Chen J. “Oral” Tribological Study on the Astringency Sensation of Red Wines. J Texture Stud 2016. [DOI: 10.1111/jtxs.12184] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Natalia Brossard
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Hangzhou 310018 P.R. China
- Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile; Chile
| | - Huifang Cai
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Hangzhou 310018 P.R. China
| | - Fernando Osorio
- Department of Food Science and Technology; Universidad de Santiago de Chile; Chile
| | - Edmundo Bordeu
- Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile; Chile
| | - Jianshe Chen
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Hangzhou 310018 P.R. China
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Phenolic composition of Nebbiolo grape (Vitis vinifera L.) from Piedmont: characterization during ripening of grapes selected in different geographic areas and comparison with Uva Rara and Vespolina cv. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2610-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Costa E, da Silva JF, Cosme F, Jordão AM. Adaptability of some French red grape varieties cultivated at two different Portuguese terroirs : Comparative analysis with two Portuguese red grape varieties using physicochemical and phenolic parameters. Food Res Int 2015; 78:302-312. [DOI: 10.1016/j.foodres.2015.09.029] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2015] [Revised: 09/14/2015] [Accepted: 09/23/2015] [Indexed: 11/24/2022]
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29
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Izquierdo-Hernández A, Peña-Neira Á, López-Solís R, Obreque-Slier E. Comparative Determination of Anthocyanins, Low Molecular Weight Phenols, and Flavanol Fractions inVitis viniferaL. cv Carménère Skins and Seeds by Differential Solvent Extraction and High-Performance Liquid Chromatography. ANAL LETT 2015. [DOI: 10.1080/00032719.2015.1094661] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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de la Cerda-Carrasco A, López-Solís R, Nuñez-Kalasic H, Peña-Neira Á, Obreque-Slier E. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1521-1527. [PMID: 25082193 DOI: 10.1002/jsfa.6856] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2014] [Revised: 07/23/2014] [Accepted: 07/27/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition is highly dependent on grape variety. Differential extraction of these compounds from grapes during winemaking is critically associated with wine quality. By-products of winemaking, such as grape pomace, can contain significant amounts of polyphenols. However, information concerning the varietal effect on wine grape pomace is scarce. In this study, pomaces from Sauvignon Blanc (SB), Chardonnay (CH), Cabernet Sauvignon (CS) and Carménère (CA) grape varieties were characterized spectroscopically and by HPLC-DAD analysis. RESULTS White grape pomaces (SB and CH) presented higher antioxidant capacities and higher contents of total phenols and total proanthocyanidins compared with red grape pomaces (CS and CA), whereas the latter showed much higher anthocyanin levels and colour intensities. Concentrations of monomeric proanthocyanidins and low-molecular-weight phenols in the four grape pomace varieties were significantly different. CONCLUSION Grape pomaces from four varieties showed high but diverse contents of polyphenols and antioxidant capacities. Thus grape pomaces represent an important potential source of polyphenols, which could be useful for nutritional and/or pharmacological purposes.
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Affiliation(s)
- Aarón de la Cerda-Carrasco
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, PO Box 1004, Santiago, Chile
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31
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Genebra T, Santos RR, Francisco R, Pinto-Marijuan M, Brossa R, Serra AT, Duarte CMM, Chaves MM, Zarrouk O. Proanthocyanidin accumulation and biosynthesis are modulated by the irrigation regime in tempranillo seeds. Int J Mol Sci 2014; 15:11862-77. [PMID: 25000262 PMCID: PMC4139819 DOI: 10.3390/ijms150711862] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2014] [Revised: 06/03/2014] [Accepted: 06/16/2014] [Indexed: 11/16/2022] Open
Abstract
The main effects of three different irrigation regimes, i.e., sustained deficit irrigation (SDI), regulated deficit irrigation (RDI) and non-irrigated (NI), on seed traits namely proanthocyanidins (PAs) were evaluated in the wine grape cultivar Aragonez (syn. Tempranillo) grown in Alentejo (Portugal) over two growing seasons. Results showed that while the number of seeds per berry was not affected by water availability, seed fresh weight differed among treatments, the NI treatment exhibiting the lowest values. The biosynthetic pathway of flavanols appeared to be modified by the irrigation treatment, and several genes responsible for PA synthesis were up-regulated in the most stressed seeds (RDI and NI). However, this effect had no impact on PA content, suggesting the influence of other factors such as oxidation and/or degradation of PAs at late stages of maturation in grape seeds. The seeds’ non-enzymatic antioxidant capacities (oxygen radical absorbance capacity (ORAC) and hydroxyl radical adverting capacity (HORAC)) were modulated by water deficit and correlated well with PA content. The impact of irrigation strategy on PA biosynthesis, content, and anti-radical activity during seed ripening is discussed in the context of increasing interest in the role of PAs in the color and taste of wine, and the potential health benefits relating to their antioxidant capacity.
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Affiliation(s)
- Tania Genebra
- Instituto de Tecnológia Quimica e Biologica, University Nova of Lisbon, Oeiras 2780-901, Portugal.
| | - Raquen Raissa Santos
- Instituto de Tecnológia Quimica e Biologica, University Nova of Lisbon, Oeiras 2780-901, Portugal.
| | - Rita Francisco
- Instituto de Tecnológia Quimica e Biologica, University Nova of Lisbon, Oeiras 2780-901, Portugal.
| | - Marta Pinto-Marijuan
- Departament of Biologia Vegetal , Facultat de Biologia, Barcelona University, Barcelona 6450-8028, Spain.
| | - Ricard Brossa
- Departament of Biologia Vegetal , Facultat de Biologia, Barcelona University, Barcelona 6450-8028, Spain.
| | - Ana Teresa Serra
- Instituto de Tecnológia Quimica e Biologica, University Nova of Lisbon, Oeiras 2780-901, Portugal.
| | - Catarina M M Duarte
- Instituto de Tecnológia Quimica e Biologica, University Nova of Lisbon, Oeiras 2780-901, Portugal.
| | - Maria Manuela Chaves
- Instituto de Tecnológia Quimica e Biologica, University Nova of Lisbon, Oeiras 2780-901, Portugal.
| | - Olfa Zarrouk
- Instituto de Tecnológia Quimica e Biologica, University Nova of Lisbon, Oeiras 2780-901, Portugal.
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Obreque-Slier E, Peña-Neira Á, López-Solís R, Cáceres-Mella A, Toledo-Araya H, López-Rivera A. Phenolic composition of skins from four Carmenet grape varieties (Vitis vinifera L.) during ripening. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.06.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Torchio F, Río Segade S, Giacosa S, Gerbi V, Rolle L. Effect of growing zone and vintage on the prediction of extractable flavanols in winegrape seeds by a FT-NIR method. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9076-88. [PMID: 23991620 DOI: 10.1021/jf401955m] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The feasibility of Fourier transform-near-infrared (FT-NIR) spectroscopy for predicting the extractable content of phenolic compounds directly in intact grape seeds was evaluated. NIR calibration models were based on the correlation of spectral data with the phenolic composition determined by reference chemical methods for 40 grape samples. The vintage effect was studied evidencing that the predictive accuracy improved only for spectrophotometric indices when samples of two years were simultaneously considered. The statistical parameters of calibration showed that the models developed are sufficiently robust for quantitative purposes of total flavonoids, proanthocyanidins, low molecular weight flavanols, catechin, epicatechin, procyanidin B1, and galloylation percentage (standard prediction error (SEP%) < 15, predictive index (RPIQ) > 3.0), but could be also useful for screening of absorbance at 280 nm, total polymers, epicatechin gallate, and procyanidin B2 (SEP% < 15, RPIQ = 2.7-2.9). Although a calibration model is required for each geographical origin, the results suggest that FT-NIR spectroscopy is a promising analytical technique in this field.
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Affiliation(s)
- Fabrizio Torchio
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino , Via Leonardo da Vinci 44, 10095 Grugliasco, Italy
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Rolle L, Giacosa S, Torchio F, Perenzoni D, Río Segade S, Gerbi V, Mattivi F. Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8752-8764. [PMID: 23919565 DOI: 10.1021/jf4024382] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The use of instrumental acoustic parameters produced during a compression test as reliable predictors of the extractable phenolic composition in intact winegrape seeds, determined by reference chemical methods, was evaluated by means of the analytical performance of calibration models. These models were developed only for those phenolic compounds most significantly and strongly correlated with the acoustic parameters. The analytical performance of the models was expressed in terms of standard error of cross-validation (SECV) and residual predictive interquartile amplitude (RPIQ), among other statistics. Several acoustic parameters showed satisfactory predictive accuracy for the percentage of galloylation in the terminal units, the content of (-)-epicatechin, and the mean degree of polymerization. Most of the reliable models developed are fairly recommended not for quantitative purposes but for fast screening (SECV% < 19, 1.6 < RPIQ < 2.1).
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Affiliation(s)
- Luca Rolle
- DISAFA-Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino , Via Leonardo da Vinci 44, 10095 Grugliasco, Italy
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