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Dong H, Guo Z, Ma Y, Lin J, Zhai H, Ren D, Li S, Yi L. Organoleptic modulation functions and physiochemical characteristics of mannoproteins: Possible correlations and precise applications in modulating color evolution and orthonasal perception of wines. Food Res Int 2024; 192:114803. [PMID: 39147502 DOI: 10.1016/j.foodres.2024.114803] [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: 04/28/2024] [Revised: 07/16/2024] [Accepted: 07/17/2024] [Indexed: 08/17/2024]
Abstract
Mannoproteins have traditionally been recognized as effective wine organoleptic modulators, however, ambiguous understanding of the relationship between their organoleptic functions and physiochemical characteristics often lead to inappropriate application in winemaking. To reveal the possible role the physiochemical characteristics of mannoproteins play in modulating wine color and aroma properties, three water-soluble mannoproteins (MP1, MP2, MP3) with different physiochemical characteristics have been prepared, and accelerated red wine aging, malvidin pigments formation experiments, accelerated aroma release experiments have been designed to observe their organoleptic modulating functions in this research. Results suggest that the phenolic/chromatic stability of red wines could be enhanced by MP3, probably due to its low steric hindrance potential, high reactivity, and good hydro-alcoholic stability conferred by its high Mannan/Glucan ratio (8.68), abundant hydrophobic/hydrophilic amino acids (65.29 % of total protein), and low/medium molecular weight level (30.71-57.77 kDa), respectively, which protected the phenolic compounds and promoted the formation of pyranoanthocyanins. Mannoproteins could modulate the volatility of aroma compounds by expelling or retention effects, which depended on the duration of mannoprotein application (the expelling effect was firstly observed possibly because of the significant adsorption of free H2O by MPs) and the types of mannoproteins. MP1 and MP2 were prone to retain and expel aroma compounds, respectively, probably due to their medium/high molecular weight levels (60.48-135.39 kDa) that conferred abundant interacting sites, and the high proportion of hydrophobic and hydrophilic components in MP1 (97.71 % polysaccharides of total mannoprotein, 34.58 % hydrophobic amino acids of total protein) and MP2 (97.96 % polysaccharides of total mannoprotein, 28.36 % hydrophobic amino acids of total protein) guaranteed a relatively higher interacting frequency with aroma compounds and free H2O molecules, respectively.
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Affiliation(s)
- Hanyue Dong
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Zhengbo Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yanhong Ma
- Kunming Institute for Food and Drug Control, Kunming 650032, China
| | - Junxia Lin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Hongyue Zhai
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Dabing Ren
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Siyu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
| | - Lunzhao Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
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Ahmad MI, Li Y, Pan J, Liu F, Dai H, Fu Y, Huang T, Farooq S, Zhang H. Collagen and gelatin: Structure, properties, and applications in food industry. Int J Biol Macromol 2024; 254:128037. [PMID: 37963506 DOI: 10.1016/j.ijbiomac.2023.128037] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 11/01/2023] [Accepted: 11/09/2023] [Indexed: 11/16/2023]
Abstract
Food-producing animals have the highest concentration of collagen in their extracellular matrix. Collagen and gelatin are widely used in food industry due to their specific structural, physicochemical, and biochemical properties, which enable them to improve health and nutritional value as well as to increase the stability, consistency, and elasticity of food products. This paper reviews the structural and functional properties including inherent self-assembly, gel forming, water-retaining, emulsifying, foaming, and thickening properties of collagen and gelatin. Then the colloid structures formed by collagen such as emulsions, films or coatings, and fibers are summarized. Finally, the potential applications of collagen and gelatin in muscle foods, dairy products, confectionary and dessert, and beverage products are also reviewed. The objective of this review is to provide the current market value, progress as well as applications of collagen and its derivatives in food industry.
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Affiliation(s)
- Muhammad Ijaz Ahmad
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Jinfeng Pan
- National Engineering Research Centre for Seafood, Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Centre for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology, Science Center for Future Foods, Jiangnan University, School of Food Science and Technology, International Joint Laboratory on Food Safety, Wuxi 214122, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China
| | - Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
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Calabrese A, Capo A, Capaccio A, Agovino E, Varriale A, Pascale M, D'Auria S, Staiano M. An Impedance-Based Immunosensor for the Detection of Ovalbumin in White Wine. BIOSENSORS 2023; 13:669. [PMID: 37504068 PMCID: PMC10377481 DOI: 10.3390/bios13070669] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/17/2023] [Accepted: 06/20/2023] [Indexed: 07/29/2023]
Abstract
Food allergies are an exceptional response of the immune system caused by the ingestion of specific foods. The main foods responsible for allergic reactions are milk, eggs, seafood, soy, peanuts, tree nuts, wheat, and their derived products. Chicken egg ovalbumin (OVA), a common allergen molecule, is often used for the clarification process of wine. Traces of OVA remain in the wine during the fining process, and they can cause significant allergic reactions in sensitive consumers. Consequently, the European Food Safety Authority (EFSA) and the American Food and Drug Administration (FDA) have shown the risks for allergic people to assume allergenic foods and food ingredients, including eggs. Commonly, OVA detection requires sophisticated and time-consuming analytical techniques. Intending to develop a faster assay, we designed a proof-of-concept non-Faradaic impedimetric immunosensor for monitoring the presence of OVA in wine. Polyclonal antibodies anti-OVA were covalently immobilised onto an 11-mercaptoundecanoic-acid (11-MUA)-modified gold surface. The developed immunosensor was able to detect OVA in diluted white wine without the need for an external probe or any pre-treatment step with a sensitivity of 0.20 µg/mL, complying with the limit established by the resolution OIV/COMEX 502-2012 for the quantification of allergens in wine.
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Affiliation(s)
| | | | | | | | | | | | - Sabato D'Auria
- Department of Biology, Agriculture and Food Science, CNR, Piazzale Aldo Moro, 7, 00185 Rome, Italy
| | - Maria Staiano
- Institute of Food Science, CNR, 83100 Avellino, Italy
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Darnal A, Poggesi S, Ceci AT, Mimmo T, Boselli E, Longo E. Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes. Curr Res Food Sci 2023; 6:100513. [PMID: 37377493 PMCID: PMC10290995 DOI: 10.1016/j.crfs.2023.100513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 03/27/2023] [Accepted: 04/30/2023] [Indexed: 06/29/2023] Open
Abstract
The effects of a) pre-fermentative freezing of the grapes (- 20 °C for two weeks); b) inoculation of the grape must with Saccharomycescerevisiae yeast, or co-inoculation with Saccharomyces cerevisiae yeast and Oenococcus oenibacteria; c) vinification with or without fermentative maceration, and d) cold stabilization with or without bentonite treatment, were studied on the profile of oligomeric condensed tannins (proanthocyanidins, PAC) with non-cyclic or macrocyclic structures in wines made from Schiava cv., a red grape variety. The samples were evaluated just before inoculation and at the bottling of the wine. Commercial Schiava wines from two different producers stored at six and eighteen months were also studied for the effect of artificially introduced dissolved oxygen, and half of these bottles were subjected to periodic mechanical stress for one year, to see the effects on the PAC profile. Freezing of the grapes increased the extraction of all non-cyclic PAC in the must, whereas tetrameric, pentameric, and hexameric cyclic procyanidins (m/z 1153, m/z 1441, m/z 1729, respectively) were not affected; only a tetrameric cyclic prodelphinidin ( m/z 1169) showed a more similar trend to the non-cyclic PAC. In wines at bottling, cyclic procyanidins were higher in wines obtained by fermentative maceration (as well as most non-cyclic congeners); however, the significance of these differences depended on specific interactions between the factors. In contrast, no effect was found on the cyclic tetrameric prodelphinidin (m/z 1169). Bentonite treatment showed no significant effect on either oligomeric non-cyclic or cyclic PAC profiles. The addition of dissolved oxygen led to a significant decrease in non-cyclic trimeric and tetrameric PAC in the samples with respect to the control ones; however, the addition of dissolved oxygen did not influence the profile of the cyclic PAC. This study sheds new light on the substantial differences in the behaviour of the cyclic and non-cyclic oligomeric PAC in red wine in relation to the vinification process and in the bottle. Cyclic oligomeric PAC were more stable and less influenced by applied factors than linear PAC, again proving to be potential markers for the grape variety of wine.
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Affiliation(s)
- Aakriti Darnal
- Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy
| | - Simone Poggesi
- Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand
| | - Adriana Teresa Ceci
- Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy
| | - Tanja Mimmo
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy
| | - Emanuele Boselli
- Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy
| | - Edoardo Longo
- Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy
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Effect of Pre-Fermentative Bentonite Addition on Pinot Noir Wine Colour, Tannin, and Aroma Profile. FERMENTATION 2022. [DOI: 10.3390/fermentation8110639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Pinot noir is a grape variety with thin grape skin, which means the extraction of colour and polyphenols is more challenging than other red grape varieties. The aim of this study was to investigate the impact of protein removal by adding bentonite prior to fermentation on Pinot noir wine composition. Four treatments were conducted, including the control without bentonite addition and Pinot noir wines produced with the addition of three different types of bentonites before cold soaking. The juice and wine samples were analysed for pathogenesis-related proteins, tannin, wine colour parameters, and aroma composition. The results showed that bentonite addition at 0.5 g/L had little impact on tannin and aroma compounds but more impact on wine colour, especially significantly higher level of SO2 resistant pigments observed in Na bentonite addition treatment. This study indicates the potential use of bentonite to modulate the Pinot noir juice composition that may facilitate the extraction of colour components from grape into juice, which plays an important role in colour stabilization in finished wine.
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Ntuli RG, Saltman Y, Ponangi R, Jeffery DW, Bindon K, Wilkinson KL. Impact of Skin Contact Time, Oak and Tannin Addition on the Chemical Composition, Color Stability and Sensory Profile of Merlot Wines made from Flash Détente Treatment. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Baca-Bocanegra B, Gonçalves S, Nogales-Bueno J, Mansinhos I, Heredia FJ, Hernández-Hierro JM, Romano A. Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products. Foods 2022; 11:1688. [PMID: 35741886 PMCID: PMC9222633 DOI: 10.3390/foods11121688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/01/2022] [Accepted: 06/07/2022] [Indexed: 02/04/2023] Open
Abstract
Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine's appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency. Fining is a practice usually used in enology to modulate undesirable wine organoleptic attributes. However, there are several factors that influence this technique. In this study, the influence of wine pH and ethanol content on grape seed protein fining efficacy has been assessed. Wine clarification, total phenolic and flavanol contents, antioxidant activity, and chromatic parameters have been investigated before and after fining process. The most noticeable clarifying effects were observed for the experimental wines with a lower pH and ethanol content. Control of these factors will make it possible to modulate the main organoleptic properties of the wine, also avoiding the addition of large amounts of fining agents and thus providing greater versatility to wineries during winemaking. Furthermore, our findings indicated that grape seed protein is a potential alternative to other plant-based fining proteins commonly used in winemaking. Its effects on clarification and color quality have been found to be comparable to those of potato protein and significantly better than those of pea protein.
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Affiliation(s)
- Berta Baca-Bocanegra
- Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain; (B.B.-B.); (J.N.-B.)
| | - Sandra Gonçalves
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE–Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal; (S.G.); (I.M.); (A.R.)
| | - Julio Nogales-Bueno
- Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain; (B.B.-B.); (J.N.-B.)
| | - Inês Mansinhos
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE–Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal; (S.G.); (I.M.); (A.R.)
| | - Francisco José Heredia
- Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain;
| | - José Miguel Hernández-Hierro
- Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain;
| | - Anabela Romano
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE–Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal; (S.G.); (I.M.); (A.R.)
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Removal of Ochratoxin A from Grape Juice by Clarification: A Response Surface Methodology Study. Foods 2022; 11:foods11101432. [PMID: 35627005 PMCID: PMC9141085 DOI: 10.3390/foods11101432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/06/2022] [Accepted: 05/10/2022] [Indexed: 01/23/2023] Open
Abstract
This study achieved maximum removal of ochratoxin A (OTA) during the grape juice clarification process with minimal reduction in antioxidant compounds (phenolic acid, flavonoids, and antioxidant capacity by FRAP) by the RSM method. Independent variables included three types of clarifiers—gelatin, bentonite, and diatomite (diatomaceous earth)—at a concentration level of 0.25–0.75% and clarification time of 1–3 h. OTA was measured by high-performance liquid chromatography with fluorescence detection. Clarifying agent concentration and clarification time affected the reduction amount of OTA and antioxidant compounds in grape juice. There was a direct linear correlation between the reduction amounts of OTA and antioxidant compounds and capacity with the concentration of bentonite, gelatin, and diatomite, and the clarification time. The reduction amount of OTA and antioxidant capacity followed the linear mode. However, the decreased phenolic acid and flavonoid values followed the quadratic model. The study results showed that if the concentrations of bentonite, gelatin, and diatomite and clarification time were 0.45, 0.62, 0.25%, and 1 h, respectively, the maximum amount of OTA reduction (41.67%) occurred. Furthermore, the phenolic acid, flavonoid, and antioxidant activity decrease amounts were at their lowest levels, i.e., 23.86, 7.20, and 17.27%, respectively.
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Gordillo B, Chamizo-González F, González-Miret ML, Heredia FJ. Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate. Food Chem 2020; 342:128297. [PMID: 33508900 DOI: 10.1016/j.foodchem.2020.128297] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 09/30/2020] [Accepted: 09/30/2020] [Indexed: 10/23/2022]
Abstract
Currently, the wine industry has an increasing interest in developing alternative solutions to traditional animal proteins fining agents. In this study, the impact of different protein fining agents on the turbidity, phenolic composition and color of 2-month and 12-month Syrah red wines was assessed. Wines fined with egg albumin and plant-based proteins from potato, pea, and grape seed as recent alternative, were compared to unfined control wines. Changes on turbidity, phenolic composition and color (by Differential Colorimetry) showed that animal and plant proteins differed in their clarifying efficiency and ability to interact with colorless phenolics and anthocyanins, depending on the age of wine, with important consequences on color quality and stability. Plant proteins showed lower effectiveness to reduce wine turbidity than egg albumin but modified in different way the phenolic composition, inducing lower color differences with respect to control wine and similar stability, especially potato and grape seed proteins.
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Affiliation(s)
- Belén Gordillo
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | | | - M Lourdes González-Miret
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Francisco J Heredia
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
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FICAGNA E, GAVA A, ROSSATO SB, ROMBALDI CV, BORSATO D. Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.18719] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Evandro FICAGNA
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Brasil
| | - Angelo GAVA
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Brasil
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Ma TZ, Gong PF, Lu RR, Zhang B, Morata A, Han SY. Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of 'Italian Riesling' Icewine. Molecules 2020; 25:molecules25112657. [PMID: 32521617 PMCID: PMC7321132 DOI: 10.3390/molecules25112657] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 06/03/2020] [Accepted: 06/03/2020] [Indexed: 11/29/2022] Open
Abstract
The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ‘Italian Riesling’ icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. The clarity, physicochemical indexes, volatile components, and aromatic attributes of treated wines were investigated. Both the fining agents and mechanical clarification treatments increased the transmittance and decreased the color intensity of icewine samples. Bentonite fining significantly influenced the total sugar content, total acidity and volatile acidity. Total acidity decreased 2–3.5% and volatile acidity 2–12%. MF showed the greatest influence on total phenol content, decreasing the initial content by 12%, while other treatments by less than 8%. Volatile analysis indicated that both the categories and contents of volatile compounds of wine samples decreased. MF treatment showed the most significant influence, while SP fining showed much lower impact. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was β-damascenone. For this compound, BT and SP did not show significant differences, however, in MF and CF it decreased by 20% and 63%, respectively. Furthermore, with high impact on aroma were: ethyl hexanoate which reduced by 20–80% especially in MF; rose oxide which extremely reduced in MF and undetected in BT, SP, and CF; isoamyl acetate which reduced by 3–33% and linalool decreased by 10–20% and undetected for BT. Principle component analysis indicated that icewine clarified by different methods could be distinguished and positively correlated with odor-active compounds. Floral and fruity were the dominant aroma series in icewine samples followed by fatty, earthy, spicy, vegetative and pungent flavor. The total odor active value of these series significantly (p < 0.5) decreased in different clarification treatments. Sensory evaluation showed similar results, but the SP and CF wine samples achieved better sensory quality. This study provides information that could help to optimize the clarification of ice wines.
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Affiliation(s)
- Teng-Zhen Ma
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (T.-Z.M.); (P.-F.G.); (R.-R.L.); (B.Z.)
| | - Peng-Fei Gong
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (T.-Z.M.); (P.-F.G.); (R.-R.L.); (B.Z.)
| | - Rong-Rong Lu
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (T.-Z.M.); (P.-F.G.); (R.-R.L.); (B.Z.)
| | - Bo Zhang
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (T.-Z.M.); (P.-F.G.); (R.-R.L.); (B.Z.)
| | - Antonio Morata
- Food Technology Department, Technical College of Agricultural Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain;
| | - Shun-Yu Han
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (T.-Z.M.); (P.-F.G.); (R.-R.L.); (B.Z.)
- Correspondence: ; Tel.: +86-0931-7632-968
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13
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Yu WC, Li Z, Sun BS, Cui Y. A quick, accurate and general ultra performance liquid chromatography method for evaluating the quality of enological tannins. Food Sci Biotechnol 2020; 29:1045-1052. [PMID: 32670658 DOI: 10.1007/s10068-020-00752-4] [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: 06/24/2019] [Revised: 01/04/2020] [Accepted: 03/19/2020] [Indexed: 11/26/2022] Open
Abstract
Commercial enological tannins from various origins have been widely used in modern wine making. In order to investigate the diverse quality of tannin products, a quick, accurate and simple UPLC method was developed, which could simultaneously determine 11 principle characteristic components of hydrolysable tannins and condensed tannins. The optimum resolution of the tannins was achieved on a Waters Acquity UPLC-BEH C18 column (2.1 mm × 50 mm, 1.7 μm) at 280 nm with gradient elution. The method was validated to achieve desired specificity, linearity, precision, accuracy and stability. The developed method was successfully applied to 30 commercial enological tannins from different origins for their quality evaluation. The 30 tannin samples were qualitatively distinguished into hydrolysable, condensed or mixture tannins, and quantificationally classified into four levels of excellent, good, fair and poor products. The method could be used for quick evaluating the quality of enological tannins in practical use.
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Affiliation(s)
- Wei Chao Yu
- School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China
| | - Zhe Li
- China Resources Double-crane Pharmaceutical Co., Ltd., 100102 Beijing, China
| | - Bao Shan Sun
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, 110016 China
- Pólo Dois Portos, Instituto National de Investigação Agrária e Veterinária, I.P., Quinta da Almoinha, 2565-191 Dois Portos, Portugal
| | - Yan Cui
- School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China
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14
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Ghanem C, Taillandier P, Rizk Z, Nehme N, Souchard JP, El Rayess Y. Evolution of Polyphenols during Syrah Grapes Maceration: Time versus Temperature Effect. Molecules 2019; 24:E2845. [PMID: 31387289 PMCID: PMC6695632 DOI: 10.3390/molecules24152845] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 07/24/2019] [Accepted: 07/30/2019] [Indexed: 11/16/2022] Open
Abstract
The effect of maceration time and temperature on the phenolic compounds of Syrah grape musts was studied. Pre-fermentation cold (10 °C) and heat maceration (60, 70 and 80 °C) were applied and compared to traditional maceration (control, 25 °C). The macerations were monitored and the kinetic profile of the maceration was studied by taking samples at 0, 2, 4, 8, 24 and 48 h. The results showed that heat treatment had the most significant effect on the extraction of total polyphenol. A significant loss of anthocyanin content was observed when the maceration was extended beyond eight hours at high temperatures, while longer maceration times seemed to favor the extraction of tannins. A principal component analysis showed that independently of the vinification technique, and for the same grape varieties, different winegrowing regions and harvest years affected the phenolic composition of the grape skin.
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Affiliation(s)
- Chantal Ghanem
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh, Lebanon
- Lebanese Agricultural Research Institute, Fanar Station, P.O. Box 90-1965, Jdeidet El-Metn, Fanar, Lebanon
| | - Patricia Taillandier
- Université de Toulouse, INPT, UPS, CNRS, Laboratoire de Génie Chimique, 4 Allée Emile Monso, F-31432 Toulouse, France
| | - Ziad Rizk
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh, Lebanon
- Lebanese Agricultural Research Institute, Fanar Station, P.O. Box 90-1965, Jdeidet El-Metn, Fanar, Lebanon
| | - Nancy Nehme
- Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh, Lebanon
| | - Jean Pierre Souchard
- Université de Toulouse, INPT, UPS, CNRS, Laboratoire de Génie Chimique, 4 Allée Emile Monso, F-31432 Toulouse, France
| | - Youssef El Rayess
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh, Lebanon.
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15
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Unravelling the scientific research on grape and wine phenolic compounds: a bibliometric study. Scientometrics 2019. [DOI: 10.1007/s11192-019-03029-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Pascoal A, Anjos O, Feás X, Oliveira JM, Estevinho LM. Impact of fining agents on the volatile composition of sparkling mead. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.549] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ananias Pascoal
- CIMO-Mountain Research Center, Department of Biology and Biotechnology, Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
| | - Ofélia Anjos
- Polytechnic Institute of Castelo Branco; 6000-084 Castelo Branco Portugal
- Center for Forest Studies; Institute of Agronomy, Universidade Lisboa; 1349-017 Lisbon Portugal
| | - Xesús Feás
- Academy of Veterinary Sciences of Galicia; Edificio EGAP; Rúa Madrid, no. 2-4 15707 Santiago de Compostela (A Coruña) Spain
| | - José M. Oliveira
- CEB - Centre of Biological Engineering; University of Minho; 4710-057 Braga Portugal
| | - Letícia M. Estevinho
- Agricultural College of Bragança, Polytechnic Institute of Bragança; Campus Santa Apolónia E; 5301-855 Bragança Portugal
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17
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Sartor S, Toaldo IM, Panceri CP, Caliari V, Luna AS, de Gois JS, Bordignon-Luiz MT. Changes in organic acids, polyphenolic and elemental composition of rosé sparkling wines treated with mannoproteins during over-lees aging. Food Res Int 2018; 124:34-42. [PMID: 31466648 DOI: 10.1016/j.foodres.2018.11.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 10/24/2018] [Accepted: 11/06/2018] [Indexed: 11/27/2022]
Abstract
The effect of mannoproteins on the evolution of rosé sparkling wines during over-lees aging was investigated on the basis of the chemical characterization of polyphenols, organic acids, macro- and microelements using a combined analytical approach. Variations on these constituents were assessed using Raman and near-infrared spectroscopy. During the biological aging, caffeic acid, catechin, gallic acid and malvidin-3-O-glucoside were the most abundant polyphenolics in the rosé wines. The phenolic compound tyrosol, a fermentation derivative, was found at concentrations up to 98.07 mg L-1. The addition of mannoproteins significantly affected the concentrations of organic acids and individual polyphenolic compounds, particularly trans-resveratrol, quercetin, catechin, p-coumaric and hydroxybenzoic acids that showed increased concentrations over time. The positive effects of mannoproteins were mainly observed at the end of the biological aging. The mineral composition remained stable, while potassium was the most abundant mineral in all wines. The observed changes involving these constituents may offer new insights on their behavior during wine aging and on the bioactive and nutritional quality of rosé sparkling wines.
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Affiliation(s)
- Saionara Sartor
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil.
| | - Isabela M Toaldo
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil.
| | - Carolina P Panceri
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil; Federal Institute of Santa Catarina, Senadinho St., 88625-000 Urupema, Santa Catarina, Brazil.
| | - Vinícius Caliari
- Agricultural Research and Rural Extension Company of Santa Catarina, João Zardo Rd. 1660, 89560-000 Videira, Santa Catarina, Brazil; University of West Santa Catarina, Paese St. 198, 89560-000 Videira, Santa Catarina, Brazil.
| | - Aderval S Luna
- Department of Analytical Chemistry, Rio de Janeiro State University, São Francisco Xavier, 524, Maracanã, 20550-900 Rio de Janeiro, RJ, Brazil.
| | - Jefferson S de Gois
- Department of Analytical Chemistry, Rio de Janeiro State University, São Francisco Xavier, 524, Maracanã, 20550-900 Rio de Janeiro, RJ, Brazil.
| | - Marilde T Bordignon-Luiz
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd. 1346, 88034-001 Florianópolis, Santa Catarina, Brazil.
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