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Yang Y, Ye Z, Qin Y, Pathirana S, Araujo LD, Culley NJ, Kilmartin PA. Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes. Food Chem 2024; 447:138976. [PMID: 38492300 DOI: 10.1016/j.foodchem.2024.138976] [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: 01/24/2024] [Revised: 02/25/2024] [Accepted: 03/06/2024] [Indexed: 03/18/2024]
Abstract
This study examines the feasibility of replacing SO2 in a New Zealand Sauvignon Blanc wine with a green tea extract. The treatments included the control with no preservatives (C), the addition of green tea extract at 0.1 and 0.2 g/L (T1 and T2), and an SO2 treatment at 50 mg/L (T3). Five monomeric phenolic compounds were detected in the green tea extract used for the experiment, and their concentrations ranged in the order (-)-epigallocatechin gallate > (-)-epigallocatechin > (-)-epicatechin > (-)-epicatechin gallate > gallic acid. At the studied addition rates, these green tea-derived phenolic compounds contributed to ∼70% of the antioxidant capacity (ABTS), ∼71% of the total phenolic index (TPI), and ∼ 84% of tannin concentration (MCPT) of the extract dissolved in a model wine solution. Among wine treatments, T1 and T2 significantly increased the wine's colour absorbance at 420 nm, MCPT, gallic acid and total monomeric phenolic content. TPI and ABTS were significantly higher in wines with preservatives (i.e., T2 > T1 ≅ T3 > C, p < 0.05). These variations were observed both two weeks after the treatments and again after five months of wine aging. Additionally, an accelerated browning test and a quantitative sensory analysis of wine colour and mouthfeel attributes were performed after 5 months of wine aging. When exposed to excessive oxygen and high temperature (50 °C), T1 and T2 exhibited ∼29% and 24% higher browning capacity than the control, whereas T3 reduced the wine's browning capacity by ∼20%. Nonetheless, the results from sensory analysis did not show significant variations between the treatments. Thus, using green tea extract to replace SO2 at wine bottling appears to be a viable option, without inducing a negative impact on the perceptible colour and mouthfeel attributes of Sauvignon Blanc wine.
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Affiliation(s)
- Yi Yang
- Wine Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand.
| | - Zhijing Ye
- School of Viticulture and Wine Science, The Eastern Institute of Technology, 501 Gloucester Street, Napier 4112, New Zealand
| | - Yunxuan Qin
- School of Viticulture and Wine Science, The Eastern Institute of Technology, 501 Gloucester Street, Napier 4112, New Zealand
| | - Sreeni Pathirana
- Food Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand
| | - Leandro Dias Araujo
- Department of Wine Food & Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Neill J Culley
- Wine Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand
| | - Paul A Kilmartin
- Wine Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand.
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Gutiérrez-Escobar R, Aliaño-González MJ, Marrufo-Curtido A, Jiménez-Hierro MJ, Puertas B, Cantos-Villar E. Sulfur dioxide-free Verdejo wines through the use of a pure stilbene extract: exploring possible synergistic effect with glutathione. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1152-1160. [PMID: 36073091 DOI: 10.1002/jsfa.12209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 08/30/2022] [Accepted: 09/08/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The search for alternatives to sulfur dioxide (SO2 ) in white wine production is a tough challenge for the oenological industry. The current article investigates the effectiveness of several preservatives in protecting Verdejo white wines. The following wines were elaborated: without preservative (CT wines), with SO2 (SO2 wines), with stilbene-enriched extract (ST99 wines), with glutathione (GSH wines) and finally with the combination stilbene extract plus glutathione (ST99-GSH wines). RESULTS ST99 extract preserved the wines from malolactic fermentation (MLF), maintained the quality parameters of the wines, but affected their color from the beginning of the process. Synergistic effects between ST99 and GSH were found for oxygen consumption rates, related to oxidation processes. The content of amino acids and biogenic amines was slightly affected by the treatments, but the quality or safety of the wines was not compromised. However, after 12 months of ageing in bottle, the SO2 wines showed the highest score in the sensory analysis. The reasons for the evolution of treated wines and the implications of this study for maintaining the quality of free SO2 white wines are discussed. CONCLUSION ST99 may be proposed as an alternative to SO2 in wines to be consumed in the short term. Its combination with GSH does not prolong its shelf-life. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Rocío Gutiérrez-Escobar
- Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba (CA-3102), Cádiz, Spain
| | - María José Aliaño-González
- Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba (CA-3102), Cádiz, Spain
| | | | - María Jesús Jiménez-Hierro
- Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba (CA-3102), Cádiz, Spain
| | - Belén Puertas
- Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba (CA-3102), Cádiz, Spain
| | - Emma Cantos-Villar
- Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible, Rancho de la Merced, Ctra. Cañada de la Loba (CA-3102), Cádiz, Spain
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Salas-Millán JÁ, Aznar A, Conesa E, Conesa-Bueno A, Aguayo E. Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS. Foods 2022; 11:foods11223619. [PMID: 36429211 PMCID: PMC9689717 DOI: 10.3390/foods11223619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/10/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the human food chain. The transformation of these fresh products into novel re-valuable ones is a challenge for a sustainable food industry. This research studies an alcoholic fermentation fruit-based wine from two melon (Cucumis melo L.) cultivars: Jimbee® (smooth and yellow skin with orange flesh) and Okashi® (netted yellow-orange skin with pale green flesh). The melon juice (must) was fermented by Saccharomyces cerevisiae and enriched in sucrose and organic acids to achieve alcoholic fermentation, acidity, and flavors, obtaining a fruity-flavored and dry melon-based wine with 10° alcoholic grade, in both melon cultivars. The volatile compounds were measured by GC-MS and the odor activity value (OAV) was calculated. The Jimbee and Okashi melon wines increased their aromatic profile due to an increment in medium-chain fatty acid ethyl esters such as ethyl hexanoate, ethyl octanoate, and ethyl decanoate (OAV > 1), which contributed to the fruity aroma. Other volatile compounds such as ethyl 9-decenoate and phenethyl acetate (OAV > 1) appeared in the Okashi wine, which brought a floral aroma. For sensory evaluation (40−100), the Jimbee cultivar, with its orange flesh, scored 68.2 and the Okashi cultivar, with pale green flesh, scored 82.8, which was the preferred melon-based wine. This is an example of a circular economy model to produce a fruit-based wine with commercial potential and satisfactory sensory evaluation.
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Affiliation(s)
- José Ángel Salas-Millán
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain
- Food Quality and Health Group, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Campus Muralla del Mar, 30202 Cartagena, Spain
- JimboFresh International SLL, C/Mina Buena Suerte, 1, 30360 Murcia, Spain
| | - Arantxa Aznar
- Department of Agronomical Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Encarnación Conesa
- Department of Agronomical Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | | | - Encarna Aguayo
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain
- Food Quality and Health Group, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Campus Muralla del Mar, 30202 Cartagena, Spain
- Correspondence:
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Vejarano R, Luján-Corro M. Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking. Front Nutr 2022; 9:890066. [PMID: 35694174 PMCID: PMC9174943 DOI: 10.3389/fnut.2022.890066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Accepted: 05/05/2022] [Indexed: 12/25/2022] Open
Abstract
There is ample evidence regarding the health benefits of red wine consumption due to its content of phenolic compounds, as an alternative to improve the state of health and prevent various diseases, being the implementation of procedures that allow a greater extraction and stability of phenolic compounds during the elaboration a key aspect. The first part of this review summarizes some studies, mostly at the preclinical level, on the mechanisms by which phenolic compounds act in the human organism, taking advantage of their antioxidant, anti-inflammatory, antitumor, antithrombotic, antiatherogenic, antimicrobial, antiviral, and other activities. Although the migration of grape components into the must/wine occurs during the winemaking process, the application of new technologies may contribute to increasing the content of phenolic compounds in the finished wine. Some of these technologies have been evaluated on an industrial scale, and in some cases, they have been included in the International Code of Oenological Practice by the International Organization of Vine and Wine (OIV). In this sense, the second part of this review deals with the use of these novel technologies that can increase, or at least maintain, the polyphenol content. For example, in the pre-fermentative stage, phenolic extraction can be increased by treating the berries or must with high pressures, pulsed electric fields (PEF), ultrasound (US), e-beam radiation or ozone. At fermentative level, yeasts with high production of pyranoanthocyanins and/or their precursor molecules, low polyphenol absorption, and low anthocyanin-β-glucosidase activity can be used. Whereas, at the post-fermentative level, aging-on-lees (AOL) can contribute to maintaining polyphenol levels, and therefore transmitting health benefits to the consumer.
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Affiliation(s)
- Ricardo Vejarano
- Department of Research, Innovation and Social Responsibility, Universidad Privada del Norte (UPN), Trujillo, Peru
| | - Mariano Luján-Corro
- School of Agroindustrial Engineering, Universidad Nacional de Trujillo (UNT), Trujillo, Peru
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White Wine—Induced Endothelium-Dependent Vasorelaxation in Sprague-Dawley Rats. Antioxidants (Basel) 2022; 11:antiox11050944. [PMID: 35624811 PMCID: PMC9137674 DOI: 10.3390/antiox11050944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/06/2022] [Accepted: 05/09/2022] [Indexed: 11/16/2022] Open
Abstract
The vasodilatory activity and polyphenolic content of commercially available white wine is low compared to red wines. This study assessed the vasodilator potential of white wines produced by four different fermentation processes: (1) white wine produced by the standard procedure; (2) grapes left to macerate completely for 30 days; (3) grapes left to macerate up to half of unfermented sugar; and (4) wine produced by cooling the must. All tested wine samples were analyzed for their phenolic content, antioxidant capacity, and ethanol content. Vasodilation was examined in the norepinephrine pre-contracted isolated rat aortas of male Sprague-Dawley rats randomly exposed to cumulative concentrations (0.1‰ to 8‰ final dilutions in organ baths) of each of the tested wine samples with or without quercetin and/or gallic acid supplementation, in the absence/presence of NOS inhibitor L-NAME. Standard procedure and the procedure involving must cooling gives wine with lower phenolic content, antioxidant capacity, and lower vasodilator potential, respectively. L-NAME inhibited vasodilation to all wine samples. Quercetin with or without gallic acid supplementation restored vasodilation. Results show that vasodilation to white wine is NO-dependent and suggest the possibility of increasing the antioxidant capacity and vasodilatory potential of white wine using different production procedures, depending on quercetin content.
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6
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Current Options in the Valorisation of Vine Pruning Residue for the Production of Biofuels, Biopolymers, Antioxidants, and Bio-Composites following the Concept of Biorefinery: A Review. Polymers (Basel) 2022; 14:polym14091640. [PMID: 35566809 PMCID: PMC9101343 DOI: 10.3390/polym14091640] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/13/2022] [Accepted: 04/15/2022] [Indexed: 01/16/2023] Open
Abstract
Europe is considered the largest producer of wine worldwide, showing a high market potential. Several wastes are generated at the different stages of the wine production process, namely, vine pruning, stalks, and grape marc. Typically, these residues are not used and are commonly discarded. Portugal generates annually approximately 178 thousand metric tons of wine production waste. In this context, the interest in redirecting the use of these residues has increased due to overproduction, great availability, and low costs. The utilization of these lignocellulosic biomasses derived from the wine industry would economically benefit the producers, while mitigating impacts on the environment. These by-products can be submitted to pre-treatments (physical, chemical, and biological) for the separation of different compounds with high industrial interest, reducing the waste of agro-industrial activities and increasing industrial profitability. Particularly, vine-pruning residue, besides being a source of sugar, has high nutritional value and may serve as a source of phenolic compounds. These compounds can be obtained by bioconversion, following a concept of biorefinery. In this framework, the current routes of the valorisation of the pruning residues will be addressed and put into a circular economy context.
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7
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Strati IF, Tataridis P, Shehadeh A, Chatzilazarou A, Bartzis V, Batrinou A, Sinanoglou VJ. Impact of tannin addition on the antioxidant activity and sensory character of Malagousia white wine. Curr Res Food Sci 2021; 4:937-945. [PMID: 34934957 PMCID: PMC8660703 DOI: 10.1016/j.crfs.2021.11.017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 11/12/2021] [Accepted: 11/25/2021] [Indexed: 11/20/2022] Open
Abstract
Enological tannins are assessed as promising alternative to SO2 in order to control oxidative process during winemaking, due to allergic reactions incurred by sulfite sensitive individuals. In the present study, the commercial enological Tara tannin "Vitanil B″ was added, as alternative to the addition of sulfites, at different concentrations (100-500 mg/L) in white wine from grapes of Vitis vinifera L. var. Malagousia in order to enhance antioxidant stability and sensory character of the wine. Considering photometric analyses and chromatic parameters results, tannin addition (300 mg/L) in Malagousia enhanced total phenolic content, antioxidant and antiradical activity and prevented color deterioration, for a storage period of 100 d, compared to control and sulfited wines. Moreover, aroma quality, body, after taste and overall acceptance of wine treated with 300 mg/L tannin, were highly appreciated and received the highest scores. The overall evaluation of tannin addition was performed by Principal Component Analysis, leading to discrimination of wines, according to photometric, color and sensory analysis parameters. Conclusively, tannin addition resulted in a considerable increase of total phenolic content, antioxidant and antiradical activity, compared to the control and sulfited wines, maintaining the sensory parameters and overall acceptance of Malagousia wine.
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Affiliation(s)
- Irini F. Strati
- Department of Food Science and Technology, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
| | - Panagiotis Tataridis
- Wine, Vine and Beverage Sciences Department, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
| | - Adnan Shehadeh
- Wine, Vine and Beverage Sciences Department, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
| | - Arhontoula Chatzilazarou
- Wine, Vine and Beverage Sciences Department, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
| | - Vasileios Bartzis
- Department of Food Science and Technology, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
| | - Anthimia Batrinou
- Department of Food Science and Technology, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
| | - Vassilia J. Sinanoglou
- Department of Food Science and Technology, University of West Attica, Campus Alsos Egaleo, Ag. Spiridonos 28, GR 12243, Egaleo-Athens, Greece
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8
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Madureira J, Margaça FMA, Santos-Buelga C, Ferreira ICFR, Verde SC, Barros L. Applications of bioactive compounds extracted from olive industry wastes: A review. Compr Rev Food Sci Food Saf 2021; 21:453-476. [PMID: 34773427 DOI: 10.1111/1541-4337.12861] [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: 07/01/2021] [Revised: 09/20/2021] [Accepted: 09/23/2021] [Indexed: 11/28/2022]
Abstract
The wastes generated during the olive oil extraction process, even if presenting a negative impact for the environment, contain several bioactive compounds that have considerable health benefits. After suitable extraction and purification, these compounds can be used as food antioxidants or as active ingredients in nutraceutical and cosmetic products due to their interesting technological and pharmaceutical properties. The aim of this review, after presenting general applications of the different types of wastes generated from this industry, is to focus on the olive pomace produced by the two-phase system and to explore the challenging applications of the main individual compounds present in this waste. Hydroxytyrosol, tyrosol, oleuropein, oleuropein aglycone, and verbascoside are the most abundant bioactive compounds present in olive pomace. Besides their antioxidant activity, these compounds also demonstrated other biological properties such as antimicrobial, anticancer, or anti-inflammatory, thus being used in formulations to produce pharmaceutical and cosmetic products or in the fortification of food. Nevertheless, it is mandatory to involve both industries and researchers to create strategies to valorize these byproducts while maintaining environmental sustainability.
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Affiliation(s)
- Joana Madureira
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Loures, Portugal.,Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal.,Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s /n, Salamanca, Spain
| | - Fernanda M A Margaça
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Loures, Portugal
| | - Celestino Santos-Buelga
- Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s /n, Salamanca, Spain.,Unidad de Excelencia Producción, Agrícola y Medioambiente (AGRIENVIRONMENT), Parque Científico, Universidad de Salamanca, Salamanca, Spain
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - Sandra Cabo Verde
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, Loures, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
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Fia G, Bucalossi G, Zanoni B. Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products. Foods 2021; 10:1499. [PMID: 34203363 PMCID: PMC8305229 DOI: 10.3390/foods10071499] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/20/2021] [Accepted: 06/24/2021] [Indexed: 12/29/2022] Open
Abstract
Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.
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Affiliation(s)
- Giovanna Fia
- DAGRI—Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, Via Donizetti, 6-50144 Firenze, Italy; (G.B.); (B.Z.)
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10
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Muñoz García R, Oliver Simancas R, Díaz-Maroto MC, Alañón Pardo ME, Pérez-Coello MS. Effect of Microwave Maceration and SO 2 Free Vinification on Volatile Composition of Red Wines. Foods 2021; 10:1164. [PMID: 34067426 PMCID: PMC8224603 DOI: 10.3390/foods10061164] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/18/2021] [Accepted: 05/19/2021] [Indexed: 11/16/2022] Open
Abstract
This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faster fermentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO2 caused a decrease in concentration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO2, which had higher scores in the "red berry" and "floral" odor attributes and a more intense aroma. This indicates that the pre-fermentative treatment of grapes with microwaves could be used to increase the wine aroma and to reduce the occurrence of SO2.
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Affiliation(s)
- Raquel Muñoz García
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.M.G.); (R.O.S.); (M.S.P.-C.)
| | - Rodrigo Oliver Simancas
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.M.G.); (R.O.S.); (M.S.P.-C.)
| | - María Consuelo Díaz-Maroto
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.M.G.); (R.O.S.); (M.S.P.-C.)
| | - María Elena Alañón Pardo
- Area of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain;
| | - María Soledad Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.M.G.); (R.O.S.); (M.S.P.-C.)
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11
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Medrano-Padial C, Puerto M, Richard T, Cantos-Villar E, Pichardo S. Protection and reversion role of a pure stilbene extract from grapevine shoot and its major compounds against an induced oxidative stress. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104393] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
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12
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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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Silva AFR, Resende D, Monteiro M, Coimbra MA, Silva AMS, Cardoso SM. Application of Hydroxytyrosol in the Functional Foods Field: From Ingredient to Dietary Supplements. Antioxidants (Basel) 2020; 9:antiox9121246. [PMID: 33302474 PMCID: PMC7763879 DOI: 10.3390/antiox9121246] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 11/30/2020] [Accepted: 12/03/2020] [Indexed: 12/17/2022] Open
Abstract
Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil manufacture. The European Food Safety Authority recommends regular consumption of HT due to its several beneficial effects on human health, which are closely associated to its antioxidant activity. These reasons make HT an excellent candidate for application as a functional ingredient in the design of novel food products. Patents already exist for methodologies of extraction, purification, and application of HT in supplements and food products. The present review discusses the impact of HT incorporation on food properties and its effects on consumers, based on relevant data related to the use of HT as a functional ingredient, both as a pure compound or in the form of HT-rich extracts, in various food products, namely in edible oils, beverages, bakery products, as well animal-based foods such as meat, fishery and dairy products.
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Jesus MS, Carvalho AC, Teixeira JA, Domingues L, Pereira-Wilson C. Ohmic Heating Extract of Vine Pruning Residue Has Anti-Colorectal Cancer Activity and Increases Sensitivity to the Chemotherapeutic Drug 5-FU. Foods 2020; 9:foods9081102. [PMID: 32806531 PMCID: PMC7466249 DOI: 10.3390/foods9081102] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 08/05/2020] [Accepted: 08/10/2020] [Indexed: 12/13/2022] Open
Abstract
Vine pruning residues are by-products of the wine industry that have not received much attention in the past, in spite of being rich in bioactive compounds. In this study, we aimed to test whether an ohmic extract of vine pruning residue (VPE) has anti-colorectal cancer (CRC) properties, and whether responses differ according with cell's mutation profile. VPE decreased human CRC cell proliferation, accompanied by DNA effects and cell cycle modulation. VPE also increased cell sensitivity to the chemotherapeutic drug 5-FU. Our results suggest that tumors harboring BRAF mutations may be more responsive to VPE than KRAS mutated tumors. These effects of the extract were not completely reproduced by the most abundant constituents tested individually at the concentrations present in the effective dose of VPE. Globally, our results indicate that VPE, a polyphenol enriched extract produced by ohmic heating of vine pruning residue, has anti-colorectal cancer potential, including sensitizing to a chemotherapeutical drug, and its use in functional foods or nutraceuticals could be exploited in personalized anti colorectal cancer dietary strategies. Valorization of this lignocellulosic residue should encourage bio-waste recycling, adding value to this agricultural by-product and promoting the sustainable use of natural resources.
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Affiliation(s)
- Meirielly S. Jesus
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (M.S.J.); (J.A.T.); (L.D.)
- Department of Biology, University of Minho, 4710-057 Braga, Portugal;
| | - Ana C. Carvalho
- Department of Biology, University of Minho, 4710-057 Braga, Portugal;
- CITAB–Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - José A. Teixeira
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (M.S.J.); (J.A.T.); (L.D.)
| | - Lucília Domingues
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (M.S.J.); (J.A.T.); (L.D.)
| | - Cristina Pereira-Wilson
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (M.S.J.); (J.A.T.); (L.D.)
- Department of Biology, University of Minho, 4710-057 Braga, Portugal;
- Correspondence: ; Tel.: +351-253604318; Fax: +351-253604319
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Capece A, Pietrafesa R, Siesto G, Romano P. Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine. Microorganisms 2020; 8:E738. [PMID: 32429079 PMCID: PMC7285243 DOI: 10.3390/microorganisms8050738] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 05/11/2020] [Accepted: 05/13/2020] [Indexed: 11/22/2022] Open
Abstract
Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant and anti-oxidasic activities. The current concern about the potential negative effects of sulfur dioxide (SO2) on consumer health has focused the interest on replacing or reducing SO2 use. Our work aims to develop a strategy based on the use of selected starter culture, able to perform wine fermentation without SO2 addition. Four selected Saccharomyces cerevisiae indigenous strains were tested as mixed starter cultures in laboratory scale fermentations. The starter culture, characterized by a similar percentage of dominance of both strains composing the mixed starter and able to produce a wine characterized by the best combination of chemical and aromatic characteristics, was chosen. This mixed culture was tested as a starter at pilot scale with and without SO2 addition, by using a higher inoculum level in the vinification without SO2. The selected starter confirmed higher dominance ability in vinification without SO2 addition than in SO2-added fermentation, demonstrating that sulfite addition is not a guarantee to reach an absolute dominance of starter culture on indigenous microflora. The proposed biotechnological tool allowed to produce good quality wines possessing also "functional properties", as NO-SO2 added wines were characterized by high polyphenol content and antioxidant activity.
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Affiliation(s)
- Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Rocchina Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Gabriella Siesto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Patrizia Romano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
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Pati S, Crupi P, Savastano ML, Benucci I, Esti M. Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:775-784. [PMID: 31605378 DOI: 10.1002/jsfa.10084] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 10/07/2019] [Accepted: 10/08/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Bottle storage can affect color, aroma and phenolic composition of white wine. Very little information is reported about the bottle evolution during storage of white wines without added sulfites and/or using other antioxidants. This work is aimed at studying the evolution of the main enological parameters, phenolic and volatile profiles of a white wine without added sulfites, during 15 months of storage in bottle at different light and temperature conditions, compared with a control stored with sulfur dioxide. Dark storage at 12 °C (D12-S, D12-NS) and 30 °C (D30-S, D30-NS) were compared to investigate the temperature effect, meanwhile uncontrolled temperature and light condition (UTL-S, UTL-NS) simulated improper storage conditions. RESULTS Volatile acidity, absorbance at 420 nm and total phenols were higher in UTL-NS and D30-NS wines. The trans forms of hydroxycinnamic esters decreased, whereas, the cis forms, as well as caffeic acid derivatives, significantly increased in samples without added sulfites. The storage without sulfites also accelerated the hydrolysis of acetate esters. However, it did not affect most of the ethyl esters whose content remained almost the same between sulfite added (S) and no sulfite added (NS) wines. CONCLUSION The presence of sulfites in the bottle helped to preserve the volatile compounds of young wines; however, even more important seemed to be the optimal storage (dark and low temperature), as unsuitable conditions favored aroma degradation of bottled wine, regardless of sulfite protective action. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Sandra Pati
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Pasquale Crupi
- CREA-VE, Council for Agricultural Research and Economics - Research Center for Viticulture and Enology, Via Casamassima, Italy
| | - Maria L Savastano
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Ilaria Benucci
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Viterbo, Italy
| | - Marco Esti
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Viterbo, Italy
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17
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Hou CY, Hou ZT, Lin CM, Shih MK, Chen YW, Lai YH. Adding α-pinene as a novel application for sulfur dioxide-free in red wine. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1716798] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Zheng-Ting Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC
| | - Yu-Wei Chen
- Department of Medicine, Chang Gung University, Taoyuan, Taiwan, ROC
| | - Yu-Heng Lai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
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18
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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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Lisanti MT, Blaiotta G, Nioi C, Moio L. Alternative Methods to SO 2 for Microbiological Stabilization of Wine. Compr Rev Food Sci Food Saf 2019; 18:455-479. [PMID: 33336947 DOI: 10.1111/1541-4337.12422] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 12/10/2018] [Accepted: 12/11/2018] [Indexed: 01/15/2023]
Abstract
The use of sulfur dioxide (SO2 ) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO2 in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO2 concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO2. In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO2 in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO2 . This review article gives a comprehensive overview of the current state-of-the-art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO2 in wine, as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO2 in winemaking are presented and discussed. Even though many of the alternatives to SO2 showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO2 (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO2 in low-sulfite winemaking, rather than being seen as its substitutes.
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Affiliation(s)
- Maria Tiziana Lisanti
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
| | - Giuseppe Blaiotta
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
| | - Claudia Nioi
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Inst. des Sciences de la Vigne et du Vin CS 50008 - 210, chemin de Leysotte - 33882 - Villenave d'Ornon cedex -France
| | - Luigi Moio
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
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Cruz S, Raposo R, Ruiz-Moreno MJ, Garde-Cerdán T, Puertas B, Gonzalo-Diago A, Moreno-Rojas JM, Cantos-Villar E. Grapevine-shoot stilbene extract as a preservative in white wine. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.10.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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21
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Rubio-Bretón P, Gonzalo-Diago A, Iribarren M, Garde-Cerdán T, Pérez-Álvarez EP. Bioprotection as a tool to free additives winemaking: Effect on sensorial, anthocyanic and aromatic profile of young red wines. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.050] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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22
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Morgan SC, Tantikachornkiat M, Scholl CM, Benson NL, Cliff MA, Durall DM. The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines. Int J Food Microbiol 2018; 290:1-14. [PMID: 30278370 DOI: 10.1016/j.ijfoodmicro.2018.09.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2018] [Revised: 09/19/2018] [Accepted: 09/21/2018] [Indexed: 11/18/2022]
Abstract
Modern day winemaking often involves the addition of sulfur dioxide (SO2) at crush to act as both an antioxidant and an antimicrobial agent. While the effects of SO2 on microbial communities and particularly on spoilage microorganisms has been well-studied, the advent of culture-independent molecular technologies, such as Illumina sequencing, allows the subject to be re-visited in a new context. High-throughput amplicon sequencing allows for a more thorough evaluation of microbial communities, as thousands of microbial sequences per sample can be identified and even rare microorganisms can be studied. This research investigated whether the addition of different levels of SO2 at crush (0, 20, or 40 mg/L) would affect the composition of fungal and bacterial communities, as well as the sensory attributes of the resulting wines. Samples were taken from uninoculated fermentations of Pinot gris and analyzed via high-throughput amplicon sequencing using the Illumina MiSeq platform. Yeast relative abundance and overall fungal community composition differed among the SO2 additions. Notably, a Hanseniaspora yeast appeared in all treatments and persisted until the end of alcoholic fermentation, although its relative abundance was significantly higher in the fermentations to which low or no SO2 had been added. Two key wine sensory attributes (citrus aroma and pome fruit flavor) differed among the SO2 treatments. This research provides an in-depth look into the fungal and bacterial communities during alcoholic fermentation and gives a better understanding of the microbial community response to SO2 additions during the crush period.
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Affiliation(s)
- Sydney C Morgan
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada.
| | - Mansak Tantikachornkiat
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada
| | - Chrystal M Scholl
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada
| | - Natasha L Benson
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada
| | - Margaret A Cliff
- Agriculture and Agri-Food Canada, Summerland Research and Development Centre, 4200 Highway 97, Summerland, British Columbia V0H 1Z0, Canada.
| | - Daniel M Durall
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada.
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