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Dos Santos JRM, Kempka AP. White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39031823 DOI: 10.1002/jsfa.13685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 05/21/2024] [Accepted: 06/10/2024] [Indexed: 07/22/2024]
Abstract
BACKGROUND Pellicular macerations in the vinification of white wines involve the contact of grape skins and seeds with the must before, during or after alcoholic fermentation. Pre-fermentative pellicular maceration aims to enrich the must with volatile compounds and aroma precursors. Fermentative maceration occurs during alcoholic fermentation, whereas post-fermentative maceration is carried out after this process, associated with orange, amber or skin-contact wines, which have experienced a growing global demand in recent years. In this context, this research aimed to conduct a bibliometric review on pellicular macerations in white wines using two search strategies on the specific platform for the period from 2010 to 2023. Additionally, we sought to identify research trends in this segment of the wine industry through a comprehensive literature review of the retrieved documents. RESULTS The results emphasized more studies on pre-fermentative pellicular maceration than on long-duration macerations during and after alcoholic fermentation. Alternative maceration techniques, such as grape freezing, were also observed as study subjects, including their effects on final wines. The research identified a wide variety of grapes explored in studies related to pellicular macerations of the Vitis vinifera L. species, with approximately 50 distinct nomenclatures identified. Regarding pre-fermentative macerations, the contact time varied from 2 to 60 h, with the temperature range 1-20 °C. CONCLUSION The specific search for extended skin contact white wines revealed a limited number of available documents, indicating that studies related to this product style are promising and necessary, given the growing commercial relevance of this product profile. © 2024 Society of Chemical Industry.
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Affiliation(s)
- José Ricardo Machado Dos Santos
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University. Graduate Program in Food Science and Technology, Pinhalzinho, Brazil
| | - Aniela Pinto Kempka
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University. Graduate Program in Food Science and Technology, Pinhalzinho, Brazil
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Miljković VM, Nikolić L, Mrmošanin J, Gajić I, Mihajilov-Krstev T, Zvezdanović J, Miljković M. Chemical Profile and Antioxidant and Antimicrobial Activity of Rosa canina L. Dried Fruit Commercially Available in Serbia. Int J Mol Sci 2024; 25:2518. [PMID: 38473766 DOI: 10.3390/ijms25052518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
The aim of this work was to give as much information as possible on Rosa canina dried fruit that is commercially available in Serbia. In order to provide the chemical composition, the UHPLC-DAD-ESI-MS method was employed for both polar and non-polar extracts of samples obtained with a solvent mixture consisting of hexane, acetone, and ethanol in a volume ratio of 2:1:1, respectively, and 0.05% (w/v) butylated hydroxytoluene. In addition, the total content levels of lycopene, β-carotene, total polyphenols, and flavonoids were determined by means of UV-vis spectrophotometry. The antioxidant activity was tested by applying four different methods: ABTS, DPPH, FRAP, and CUPRAC. Overall, nine compounds were identified. The results of chemical composition analysis were used as the basis for the interpretation of the calculated results for the antioxidant and antimicrobial activity. The obtained results for R. canina dried fruit extract are as follows: β-carotene-7.25 [mg/100 g fruit weight]; lycopene-2.34 (mg/100 g FW); total polyphenol content (TPC)-2980 [mg GAE/kg FW]; total flavonoid content (TFC)-1454 [mg CE/kg FW]; antioxidant activity-ABTS 12.3 [μmol/100 g FW], DPPH 6.84, FRAP 52.04, and CUPRAC 15,425; and antimicrobial activity-Staphylococcus aureus MIC/MMC 4/0 [mg∙mL-1], Enterococcus faecalis 4/0, Bacillus cereus 4/0, Escherichia coli 4/0, Salmonella enteritidis 4/4, Enteroabacter aerogenes 4/0, Pseudomonas aeruginosa 2/0, and Candida albicans 2/0.
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Affiliation(s)
- Vojkan M Miljković
- Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - Ljubiša Nikolić
- Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - Jelena Mrmošanin
- Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Višegradska 33, 18000 Niš, Serbia
| | - Ivana Gajić
- Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - Tatjana Mihajilov-Krstev
- Department of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš, Višegradska 33, 18000 Niš, Serbia
| | - Jelena Zvezdanović
- Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - Milena Miljković
- Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Višegradska 33, 18000 Niš, Serbia
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Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083834] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The effect of oxidation on the organoleptic properties of white wines mostly involves increased browning color, loss of the fruity aromas, and appearance of unpleasant odors. Browning, however, is known to be related with polyphenol oxidation and therefore it may be delayed by the presence of antioxidants such as selenium (Se) and SO2. On the other hand, the presence of oxidants such as metal ions and H2O2 can accelerate browning and oxidation phenomena. The browning capacity, the phenolic composition (both total and individual contents of flavanols and hydroxycinnamic acids), the antioxidant activity, and the SO2 content of Assyrtiko white wines were studied after the addition of Fe2+ and H2O2 and Se at two temperatures, employing an accelerated test. Browning was approached from a kinetic point of view, and the study was focused on the implication of oxidants and antioxidants on browning rate, paying particular attention to the content of major redox-active polyphenols, including substances with an o-diphenol feature, such as flavanols and hydroxycinnamic acids. The results showed that after the addition of oxidants it was possible to significantly accelerate the rate of browning development (up to 4.7 and six times) depending on the temperature and the concentration of the added compounds. The presence of Se protected wine color and preserved total SO2 at 35 °C, while at 50 °C, these effects were not observed. Total flavanol content decreased upon heating, while total hydroxycinnamic content showed a slight increase. Similarly, the content of the individual phenolic compounds (with the exception of caffeic acid and (+)-catechin at 35 °C) was decreased with oxidant addition, while Se addition was not adequate to prevent or even promote their oxidation.
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Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104472] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Merkytė V, Longo E, Windisch G, Boselli E. Phenolic Compounds as Markers of Wine Quality and Authenticity. Foods 2020; 9:E1785. [PMID: 33271877 PMCID: PMC7760515 DOI: 10.3390/foods9121785] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/23/2020] [Accepted: 11/28/2020] [Indexed: 12/15/2022] Open
Abstract
Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.
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Affiliation(s)
- Vakarė Merkytė
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Giulia Windisch
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
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Rossetti F, Jouin A, Jourdes M, Teissedre PL, Foligni R, Longo E, Boselli E. Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle. Molecules 2020; 25:molecules25184276. [PMID: 32961925 PMCID: PMC7571222 DOI: 10.3390/molecules25184276] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 09/16/2020] [Accepted: 09/16/2020] [Indexed: 11/24/2022] Open
Abstract
Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wines, which were stored in bottles for 12 months. Gallic acid, caffeic acid, p-coumaric acid, trans-resveratrol, glutahionyl caftaric acid and protocatechuic acid did not vary remarkably during the first three months, whereas at six months a net increase was reported, followed by a clear decrease at 12 months. The same trend was observed in Lagrein rosé, but only for gallic acid. The total anthocyanins content decreased during the storage period in the four wines. Isopentyl acetate, 1-hexanol, ethyl hexanoate, 2-phenylethyl alcohol, diethyl succinate, ethyl octanoate and ethyl decanoate were the main volatile compounds. The sum of alcohols decreased in all four of the wines. The esters decreased in Merlot; however, they increased in Lagrein rosé, Lagrein red and St. Magdalener during the storage. Univariate and multivariate statistics and a sensory discriminant triangle test displayed similar influences of the different stoppers on the phenolic and volatile compounds during the whole storage duration. The changes detected in the phenolic and volatile concentrations were presumably due to the non-oxygen-mediated reactions occurring during 12 months of storage in bottle.
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Affiliation(s)
| | - Alicia Jouin
- Unité de recherche Œnologie, Universitè de Bordeaux, EA 4577, USC 1366 INRA, ISVV, 210 Chemin de Leysotte, 33882 Villenave d’Ornon CEDEX, France; (A.J.); (M.J.); (P.-L.T.)
| | - Michael Jourdes
- Unité de recherche Œnologie, Universitè de Bordeaux, EA 4577, USC 1366 INRA, ISVV, 210 Chemin de Leysotte, 33882 Villenave d’Ornon CEDEX, France; (A.J.); (M.J.); (P.-L.T.)
| | - Pierre-Louis Teissedre
- Unité de recherche Œnologie, Universitè de Bordeaux, EA 4577, USC 1366 INRA, ISVV, 210 Chemin de Leysotte, 33882 Villenave d’Ornon CEDEX, France; (A.J.); (M.J.); (P.-L.T.)
| | - Roberta Foligni
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60100 Ancona, Italy;
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy;
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
- Correspondence: ; Tel.: +39-0471-017691
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy;
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
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Lukić K, Ćurko N, Tomašević M, Kovačević Ganić K. Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure. Foods 2020; 9:E1034. [PMID: 32752199 PMCID: PMC7466237 DOI: 10.3390/foods9081034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.
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Affiliation(s)
| | | | | | - Karin Kovačević Ganić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.L.); (N.Ć.); (M.T.)
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Dupas de Matos A, Longo E, Chiotti D, Pedri U, Eisenstecken D, Sanoll C, Robatscher P, Boselli E. Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles. Foods 2020; 9:E499. [PMID: 32326529 PMCID: PMC7230968 DOI: 10.3390/foods9040499] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 01/15/2023] Open
Abstract
The impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months, was studied. New chemical markers of Pinot blanc were identified: astilbin and trans-caftaric acid differentiated the wines according to the vinification; S-glutathionylcaftaric acid correlated with the temporal trends. Fluorescence analysis displayed strong time-evolution and differentiation of the two wines for gallocatechin and epigallocatechin, respectively. After nine months of storage in bottle, the control wine showed higher amounts of most ethyl esters, acetate esters and octanoic acid, whereas higher alcohols characterized instead the wine obtained with prefermentative cold maceration. The sensory panel found notes of apple and tropical fruit in the control wine and attributed a higher overall quality judgement to it, whereas the cold-macerated wine was described by olfactory intensity, spicy and pear attributes.
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Affiliation(s)
- Amanda Dupas de Matos
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- FEAST and Riddet Institute, Massey University, Palmerston North 4410, New Zealand
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- Oenolab, NOI Techpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy
| | - Danila Chiotti
- Institute for Fruit Growing and Viticulture, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.C.); (U.P.)
| | - Ulrich Pedri
- Institute for Fruit Growing and Viticulture, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.C.); (U.P.)
| | - Daniela Eisenstecken
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Christof Sanoll
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Peter Robatscher
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- Oenolab, NOI Techpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy
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Tomašević M, Lisjak K, Vanzo A, Baša Česnik H, Gracin L, Ćurko N, Kovačević Ganić K. Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/112328] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Lukić I, Lotti C, Vrhovsek U. Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins. Food Chem 2017; 232:25-35. [DOI: 10.1016/j.foodchem.2017.03.166] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2016] [Revised: 02/03/2017] [Accepted: 03/31/2017] [Indexed: 10/19/2022]
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Webber V, Dutra SV, Spinelli FR, Carnieli GJ, Cardozo A, Vanderlinde R. Effect of glutathione during bottle storage of sparkling wine. Food Chem 2017; 216:254-9. [DOI: 10.1016/j.foodchem.2016.08.042] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Revised: 08/15/2016] [Accepted: 08/16/2016] [Indexed: 11/30/2022]
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Ferreira-Lima NE, Burin VM, Caliari V, Bordignon-Luiz MT. Impact of Pressing Conditions on the Phenolic Composition, Radical Scavenging Activity and Glutathione Content of Brazilian Vitis vinifera White Wines and Evolution During Bottle Ageing. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1680-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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