1
|
Chen Q, Bai Y, Liu X, Yue W, Han F. Effect of indoor dehydration on the chemical composition of Marselan grapes in Heyang of China. J Food Sci 2024; 89:2716-2729. [PMID: 38517026 DOI: 10.1111/1750-3841.17026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 02/13/2024] [Accepted: 02/24/2024] [Indexed: 03/23/2024]
Abstract
Marselan is a red wine grape variety with great brewing prospects. The aim of this study was to investigate the effect of postharvest indoor dehydration on the quality of Marselan grapes. For two consecutive years, the harvested grapes were dehydrated naturally indoors (24-28°C). Fresh grapes were used as a control, and dehydrated samples were taken every 7 days during the period of dehydration until ending at day 28. Dehydration treatment increased degrees Brix, reducing sugars, glycerol, and malic acid. On day 7, there was an increase in protocatechuic acid, p-coumaric acid, and total tannin of 26.00%-27.73%, 11.43%-52.52%, and 39.74%-70.45%, respectively. With increasing dehydration time, total phenols, total flavonoids and total flavanols in the skins were decreased by 17.05%-38.13%, 24.32%-57.38%, and 17.05%-59.48%, respectively, with an increase in pH, citric acid, and ascorbic acid contents of grape juice by 7.66%-21.43%, 100%-137.50%, and 61.29%-258.82%, respectively. On day 21, the esters were increased by 1.10-1.75 factors. Partial least square-discriminant analysis result of volatile compounds showed that ethyl acetate, 1-propanol, 1-propanol, 2-methyl-, 1-hexanol, and 1-butanol, 3-methyl- were the predominant characteristic flavor compounds during dehydration of Marselan grapes. The effect of indoor dehydration on Marselan grape quality offered application value for China's later dehydration wine production.
Collapse
Affiliation(s)
- Qiaomin Chen
- College of Enology, Northwest A&F University, Xianyang, Shaanxi, China
| | - Yangyang Bai
- College of Enology, Northwest A&F University, Xianyang, Shaanxi, China
| | - Xinyang Liu
- College of Enology, Northwest A&F University, Xianyang, Shaanxi, China
| | - Wenxiu Yue
- College of Enology, Northwest A&F University, Xianyang, Shaanxi, China
| | - Fuliang Han
- College of Enology, Northwest A&F University, Xianyang, Shaanxi, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Xianyang, Shaanxi, China
- Heyang Experimental Demonstration Station, Northwest A&F University, Weinan, Shaanxi, China
| |
Collapse
|
2
|
Santini G, Bianchi A, Pettinelli S, Modesti M, Cerreta R, Bellincontro A. Air speed and plastic crate vent-holes for wine grape quality during postharvest dehydration: commercial and laboratory studies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7293-7301. [PMID: 37380615 DOI: 10.1002/jsfa.12817] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/24/2023] [Accepted: 06/29/2023] [Indexed: 06/30/2023]
Abstract
BACKGROUND Airflow is an important issue to favor postharvest dehydration keeping wine grape quality. The aim of this experimental work was to analyze the grape quality during postharvest dehydration: (i) in a commercial facility ('fruttaia') by monitoring the efficiency of the ventilation system and (ii) at laboratory level, studying the influence of crate type and airflow direction. RESULTS In the fruttaia, the airflow was provided by an air duct hanging from the ceiling, and by floor fans. A great gap in air speed from 0 up to 3.7 m s-1 was measured in different sectors of the fruttaia, leading to a different weight loss and grape quality in crates, depending on crate stack height and sector. At the laboratory level, two tunnels, with exhaust or supply fans, were used and four crate types with different percentages of vent-holes were adopted. A decrease of about 5% delayed the weight loss rate depending on the type of crate, and the exhaust fan guaranteed a faster dehydration. CONCLUSION The results clarified the inefficiency of the commercial ventilation system in ensuring homogeneous grape weight loss in all crates. In addition, the exhaust fan guaranteed a more uniform air distribution around crates, and a slightly higher air speed. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Gregorio Santini
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Stefano Pettinelli
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Margherita Modesti
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Raffaele Cerreta
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| |
Collapse
|
3
|
Wang Y, Zhang Q, Cui MY, Fu Y, Wang XH, Yang Q, Zhu Y, Yang XH, Bi HJ, Gao XL. Aroma enhancement of blueberry wine by postharvest partial dehydration of blueberries. Food Chem 2023; 426:136593. [PMID: 37348401 DOI: 10.1016/j.foodchem.2023.136593] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 05/22/2023] [Accepted: 06/08/2023] [Indexed: 06/24/2023]
Abstract
Blueberries with 20%, 30%, and 40% weight loss were used for winemaking, aiming to explore the feasibility of applying postharvest dehydration for improving blueberry wine aroma. Postharvest dehydration decreased the titratable acidity of blueberries and their resultant wines. Total anthocyanins and phenols in blueberries with 30% weight loss were increased by 25.9% and 16.1%, respectively, due to concentration effects, while further dehydration resulted in a decline. Similar trends were observed in blueberry wines. Moderate postharvest dehydration increased total terpenes, benzeneacetaldehyde and phenylethyl alcohol, ethyl butanoate, methyl salicylate, 1-hexanol, and γ-nonalactone content in blueberries and wines, which could enhance the floral, fruity, and sweet notes of blueberry wines. Wines made from blueberries under severe dehydration (40% weight loss) had the lowest overall aroma score, which was related to the higher content of 4-ethyl-phenol and 4-ethylguaiacol. In conclusion, moderate postharvest dehydration benefited the aroma enhancement of blueberry wine.
Collapse
Affiliation(s)
- Yu Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Qi Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Meng-Yao Cui
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yu Fu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiao-Han Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qin Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yue Zhu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiao-Hui Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Hai-Jun Bi
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xue-Ling Gao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| |
Collapse
|
4
|
Shmuleviz R, Amato A, Commisso M, D’Incà E, Luzzini G, Ugliano M, Fasoli M, Zenoni S, Tornielli GB. Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration. FRONTIERS IN PLANT SCIENCE 2023; 14:1107954. [PMID: 36794212 PMCID: PMC9923099 DOI: 10.3389/fpls.2023.1107954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Accepted: 01/09/2023] [Indexed: 06/18/2023]
Abstract
The partial dehydration of grapes after harvest is a traditional practice in several winegrowing regions that leads to the production of high quality wines. Postharvest dehydration (also known as withering) has a significant impact on the overall metabolism and physiology of the berry, yielding a final product that is richer in sugars, solutes, and aroma compounds. These changes are, at least in part, the result of a stress response, which is controlled at transcriptional level, and are highly dependent on the grape water loss kinetics and the environmental parameters of the facility where grapes are stored to wither. However, it is difficult to separate the effects driven by each single environmental factor from those of the dehydration rate, especially discerning the effect of temperature that greatly affects the water loss kinetics. To define the temperature influence on grape physiology and composition during postharvest dehydration, the withering of the red-skin grape cultivar Corvina (Vitis vinifera) was studied in two conditioned rooms set at distinct temperatures and at varying relative humidity to maintain an equal grape water loss rate. The effect of temperature was also studied by withering the grapes in two unconditioned facilities located in geographic areas with divergent climates. Technological, LC-MS and GC-MS analyses revealed higher levels of organic acids, flavonols, terpenes and cis- and trans-resveratrol in the grapes withered at lower temperature conditions, whereas higher concentrations of oligomeric stilbenes were found in the grapes stored at higher temperatures. Lower expression of the malate dehydrogenase and laccase, while higher expression of the phenylalanine ammonia-lyase, stilbene synthase and terpene synthase genes were detected in the grapes withered at lower temperatures. Our findings provide insights into the importance of the temperature in postharvest withering and its effect on the metabolism of the grapes and on the quality of the derived wines.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | - Sara Zenoni
- *Correspondence: Giovanni Battista Tornielli, ; Sara Zenoni,
| | | |
Collapse
|
5
|
Modesti M, Shmuleviz R, Macaluso M, Bianchi A, Venturi F, Brizzolara S, Zinnai A, Tonutti P. Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine. Front Nutr 2021; 8:728510. [PMID: 34901102 PMCID: PMC8652203 DOI: 10.3389/fnut.2021.728510] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Accepted: 10/12/2021] [Indexed: 11/13/2022] Open
Abstract
Due to the greenhouse gas increase, grapes are often exposed to high temperatures in several growing areas especially during the final developmental stages, and this is particularly true when early ripening cultivars are harvested. This may cause undesirable effects on berry metabolism and composition and wine quality, particularly concerning the aroma profile. Harvesting at night or keeping the harvested grapes in cold rooms before vinification are empirical protocols applied in specific viticultural areas. To study the effects of decreasing berry temperature after harvest, white-skinned berries (cv Vermentino) were maintained at 4 or 10°C for 24 or 48 h before processing (pre-cooling). Control grapes were kept at 22°C. Grapes cooled at 10°C for 24 and 48 h resulted richer in polyphenols and showed a significant up-regulation of genes involved in polyphenols biosynthesis (i.e., VvPAL, VvSTS2, and VvFLS1). Similar behavior was observed in samples kept at 4°C for 48 h. Pre-cooling induced specific changes in the volatile organic compound (VOC) profiles. In particular, higher amounts of a specific subcategory of terpenes, namely sesquiterpenes, were detected in cooled samples. The induction of the expression of key genes involved in terpenoids biosynthesis (VvHDR, VvDX3, VvTER, VvGT14) was detected in cooled grapes, with variable effects depending on temperature and treatment duration. In both cooled samples, the evolution of alcoholic fermentation followed a regular trend but ended earlier. Higher phenolic content was detected in wines obtained from the 10°C-treated grapes. Higher residual concentration of malic acid at the end of fermentation was detected in wine samples from grapes pre-cooled at 4°C. Sesquiterpenes also showed a general increase in wines from cooled grapes, especially after pre-cooling at 10°C for 48 h. Different sensory profiles characterized the wine samples, with the best scores in terms of general pleasantness obtained by the wine produced from grapes pre-cooled at 4°C for 24 h. These results demonstrate that pre-cooling harvested grapes induces specific effect on the VOC profile and other quality parameters of Vermentino wine, and this appears to be the result of specific metabolic and compositional changes occurring in the berries.
Collapse
Affiliation(s)
| | - Ron Shmuleviz
- Life Science Institute, Scuola Superiore Sant'Anna, Pisa, Italy
| | - Monica Macaluso
- Department of Agricultural, Food and Agro-Environmental Sciences (DAFE), University of Pisa, Pisa, Italy
| | - Alessandro Bianchi
- Department of Agricultural, Food and Agro-Environmental Sciences (DAFE), University of Pisa, Pisa, Italy
| | - Francesca Venturi
- Department of Agricultural, Food and Agro-Environmental Sciences (DAFE), University of Pisa, Pisa, Italy.,Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
| | | | - Angela Zinnai
- Department of Agricultural, Food and Agro-Environmental Sciences (DAFE), University of Pisa, Pisa, Italy.,Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Pisa, Italy
| | - Pietro Tonutti
- Life Science Institute, Scuola Superiore Sant'Anna, Pisa, Italy
| |
Collapse
|
6
|
Chen K, Hu Y, Chen L, Zhang J, Qiao H, Li W, Zhang K, Fang Y. Role of dehydration temperature on flavonoids composition and free-form volatile profile of raisins during the drying process. Food Chem 2021; 374:131747. [PMID: 34875429 DOI: 10.1016/j.foodchem.2021.131747] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/28/2021] [Accepted: 11/29/2021] [Indexed: 12/27/2022]
Abstract
This study investigated the metabolic differences of 'Zicui' raisins produced at different drying temperatures (30 °C, 40 °C and 50 °C). Glucose, fructose, malic acid, shikimic acid and succinic acid contents were the highest in raisins dried at 50 °C. Compared with others, the drying temperature of 40 °C was more conducive to the accumulation of chalcones, dihydroflavones, dihydroflavonols, flavanols, flavonoid carbonosides, proanthocyanidins, and other phenols, while the drying temperature of 30 °C was more conducive to the accumulation of anthocyanins, flavonoid, and flavonols. Most volatile ketones and acids accumulated more in raisins produced at 30 °C, of which the content of 2,6-dimethyl-4-heptanone with sweet odour reached 70.34 μg/L, significantly higher than that in other raisins. Overall, the appropriate drying temperature should be selected according to the demand for specific nutritional or aromatic metabolites during raisins production.
Collapse
Affiliation(s)
- Keqin Chen
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Yujie Hu
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Li Chen
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Junxia Zhang
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Haorong Qiao
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Wanping Li
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Kekun Zhang
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Yulin Fang
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
| |
Collapse
|
7
|
Scalzini G, Giacosa S, Río Segade S, Paissoni MA, Rolle L. Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
8
|
Effects of Traditional and Modern Post-Harvest Withering Processes on the Composition of the Vitis v. Corvina Grape and the Sensory Profile of Amarone Wines. Molecules 2021; 26:molecules26175198. [PMID: 34500632 PMCID: PMC8434166 DOI: 10.3390/molecules26175198] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/20/2021] [Accepted: 08/25/2021] [Indexed: 11/16/2022] Open
Abstract
In the Valpolicella area (Verona, Italy) Vitis vinifera cv. Corvina is the main grape variety used to produce Amarone wine. Before starting the winemaking process, the Corvina grapes are stored in a withering (i.e., dehydrating) warehouse until about 30% of the berry weight is lost (WL). This practice is performed to concentrate the metabolites in the berry and enrich the Amarone wine in aroma and antioxidant compounds. In compliance with the guidelines and strict Amarone protocol set by the Consorzio of Amarone Valpolicella, withering must be carried out by setting the grapes in a suitable environment, either under controlled relative air humidity (RH) conditions and wind speed (WS)—no temperature modification is to be applied—or, following the traditional methods, in non-controlled environmental conditions. In general, the two processes have different dehydration kinetics due to the different conditions in terms of temperature, RH, and WS, which affect the accumulation of sugars and organic acids and the biosynthesis of secondary metabolites such as stilbenes and glycoside aroma precursors. For this study, the two grape-withering processes were carried out under controlled (C) and non-controlled (NC) conditions, and the final compositions of the Corvina dried grapes were compared also to evaluate the effects on the organoleptic characteristics of Amarone wine. The findings highlighted differences between the two processes mainly in terms of the secondary metabolites of the dried grapes, which affect the organoleptic characteristics of Amarone wine. Indeed, by the sensory evaluation, wines produced by adopting the NC process were found more harmonious, elegant, and balanced. Finally, we can state how using a traditional system, grapes were characterised by higher levels of VOCs (volatile compounds), whilst wines had a higher and appreciable complexity and finesse.
Collapse
|
9
|
Sanmartin C, Modesti M, Venturi F, Brizzolara S, Mencarelli F, Bellincontro A. Postharvest Water Loss of Wine Grape: When, What and Why. Metabolites 2021; 11:metabo11050318. [PMID: 34069062 PMCID: PMC8156201 DOI: 10.3390/metabo11050318] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/04/2021] [Accepted: 05/07/2021] [Indexed: 11/16/2022] Open
Abstract
In postharvest science, water loss is always considered a negative factor threatening fruit and vegetable quality, but in the wine field, this physical process is employed to provide high-quality wine, such as Amarone and Passito wines. The main reason for this is the significant metabolic changes occurring during wine grape water loss, changes that are highly dependent on the specific water loss rate and level, as well as the ambient conditions under which grapes are kept to achieve dehydration. In this review, hints on the main techniques used to induce postharvest wine grape water loss and information on the most important metabolic changes occurring in grape berries during water loss are reported. The quality of wines produced from dried/dehydrated/withered grapes is also discussed, together with an update on the application of innovative non-destructive techniques in the wine sector. A wide survey of the scientific papers published all over the world on the topic has been carried out.
Collapse
Affiliation(s)
- Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (C.S.); (F.V.); (F.M.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Margherita Modesti
- Institute of Life Sciences, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy;
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (C.S.); (F.V.); (F.M.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Stefano Brizzolara
- Institute of Life Sciences, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy;
- Correspondence: (S.B.); (A.B.)
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (C.S.); (F.V.); (F.M.)
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy
- Correspondence: (S.B.); (A.B.)
| |
Collapse
|
10
|
Chen K, Sun J, Li Z, Zhang J, Li Z, Chen L, Li W, Fang Y, Zhang K. Postharvest Dehydration Temperature Modulates the Transcriptomic Programme and Flavonoid Profile of Grape Berries. Foods 2021; 10:foods10030687. [PMID: 33807052 PMCID: PMC8005005 DOI: 10.3390/foods10030687] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/14/2021] [Accepted: 03/20/2021] [Indexed: 12/19/2022] Open
Abstract
Raisins are a popular and nutritious snack that is produced through the dehydration of postharvest grape berries under high temperature (HT). However, the response of the endogenous metabolism of white grape varieties to postharvest dehydration under different temperature have not been fully elucidated to date. In this study, the white grape cultivar ‘Xiangfei’ was chosen to investigate the effect of dehydration at 50 °C, 40 °C, and 30 °C on the transcriptomic programme and metabolite profiles of grape berries. Postharvest dehydration promoted the accumulation of soluble sugar components and organic acids in berries. The content of gallic acid and its derivatives increased during the dehydration process and the temperature of 40 °C was the optimal for flavonoids and proanthocyanidins accumulation. High-temperature dehydration stress might promote the accumulation of gallic acid by increasing the expression levels of their biosynthesis related genes and regulating the production of NADP+ and NADPH. Compared with that at 30 °C, dehydration at 40 °C accelerated the transcription programme of 7654 genes and induced the continuous upregulation of genes related to the heat stress response and redox homeostasis in each stage. The results of this study indicate that an appropriate dehydration temperature should be selected and applied when producing polyphenols-rich raisins.
Collapse
|
11
|
Río Segade S, Bautista-Ortín AB, Paissoni MA, Giacosa S, Gerbi V, Rolle L, Gómez-Plaza E. Changes in Skin Flavanol Composition as a Response to Ozone-Induced Stress during Postharvest Dehydration of Red Wine Grapes with Different Phenolic Profiles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13439-13449. [PMID: 32975414 PMCID: PMC8015211 DOI: 10.1021/acs.jafc.0c04081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/08/2020] [Accepted: 09/25/2020] [Indexed: 06/11/2023]
Abstract
In this study, the combined effect of partial postharvest dehydration and long-term ozone treatment was evaluated at 10 and 20% weight loss as a strategy to induce compositional changes in grape skin flavanols. Two separate trials were carried out in thermohygrometric-controlled chambers at 20 °C and 70% relative humidity. The first trial was conducted under an ozone-enriched atmosphere at 30 μL/L, whereas the second trial was performed under an air atmosphere as a control. Two red wine grape varieties were studied, Barbera and Nebbiolo (Vitis vinifera L.), for their different phenolic composition. Berry skin flavanol composition was determined by high-performance liquid chromatography after phloroglucinolysis and size-exclusion chromatography. The results showed that dehydration and ozone effects were variety-dependent. In Barbera skins, being characterized by lower proanthocyanidin contents, the two effects were significant and their combination showed interesting advantages related to lower proanthocyanidin loss as well as higher prodelphinidin and lower galloylation percentages. In Nebbiolo, skin flavanol composition was barely affected.
Collapse
Affiliation(s)
- Susana Río Segade
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Ana Belén Bautista-Ortín
- Department
of Food Science and Technology, Faculty of Veterinary, University of Murcia, 30071 Murcia, Spain
| | - Maria Alessandra Paissoni
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Simone Giacosa
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Vincenzo Gerbi
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Luca Rolle
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Encarna Gómez-Plaza
- Department
of Food Science and Technology, Faculty of Veterinary, University of Murcia, 30071 Murcia, Spain
| |
Collapse
|
12
|
Mencarelli F, Bellincontro A. Recent advances in postharvest technology of the wine grape to improve the wine aroma. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5046-5055. [PMID: 29369355 DOI: 10.1002/jsfa.8910] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 01/10/2018] [Accepted: 01/18/2018] [Indexed: 05/27/2023]
Abstract
Postharvest techniques are widely used for the handling and storage of fresh horticultural crops. Some of these techniques are interesting for use with wine grapes to improve the quality of wine. In this review, we consider the postharvest techniques that are already commercially used in the wine sector and others that may be significant in inducing or extracting the aroma from grapes to produce high-quality wines. Precooling consists of rapidly lowering the grape temperature, which allows the preservation/increase of volatile organic compounds (VOCs). We also discuss sustainability. Partial dehydration consists of the partial removal of water from grapes, and if a suitable environment is adopted it can be used to produce and extract berry VOCs. As a solid, carbon dioxide is used in wine processing for the rapid cooling of grapes and, as a gas, it is used for carbonic maceration. Ozone has been used for sanitation purposes in wineries for a long time, but more recently it has been used to produce wine without sulfite addition and to increase the aromatic quality of wine grapes. Ethylene application is not used commercially for wine grapes, but promising results in terms of phenolic extraction and aromatic changes in grapes are discussed. A comparison among the proposed techniques is reported in terms of grape aromatic quality and process features. The proposed techniques could help a winemaker to maintain or induce aromatic compounds in grape berries before the vinification process. The choice depends on the desired wine and economic consistency. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Fabio Mencarelli
- Department for Innovation in Biological, Agro-food, and Forest systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-food, and Forest systems (DIBAF), University of Tuscia, Viterbo, Italy
| |
Collapse
|
13
|
Management of high-quality dehydrated grape in vinification to produce dry red wines. Food Chem 2020; 338:127623. [PMID: 32861132 DOI: 10.1016/j.foodchem.2020.127623] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 07/16/2020] [Accepted: 07/17/2020] [Indexed: 11/20/2022]
Abstract
Grape controlled dehydration of "Cesanese" and "Sangiovese" wine grapes, followed by an innovative vinification protocol, was studied. Fresh grapes of both varieties were processed into basic wines (IW = initial wine). 'Cesanese' must from pressed dehydrated grapes (solid and liquid) was directly added (15 and 30% v/v) into the IW activating a refermentation. 'Sangiovese' must (solid and liquid) from pressed dehydrated grapes was fermented and, when the wine reached 5% alcohol concentration, every day, the IW was added until a final concentration of 40 or 60% (v/v). The produced "blended wines" (BW) had significantly higher alcohol, glycerol, extract, and polyphenol concentration. Malolactic fermentation was completely ended in all BW with no malic acid and formation of lactic acid (0.5-1 g/L). All wines showed a significant higher concentration in 4-vinylguaiacol, acetovanillone, and 3-oxo-α-ionol, providing spicy and fruity notes at the sensory analyses, and being appreciated for their body balance, less acidity, and flavor intensity.
Collapse
|
14
|
Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines. Molecules 2020; 25:molecules25092141. [PMID: 32375272 PMCID: PMC7249065 DOI: 10.3390/molecules25092141] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/30/2020] [Accepted: 05/01/2020] [Indexed: 01/07/2023] Open
Abstract
Withering is a practice traditionally used in various regions to produce sweet or dry wines. During withering there is an increase in sugar content but also a modification in volatile compound profiles. Controlling metabolic changes through the dehydration process to obtain wines with desired characteristics is therefore a challenging opportunity. The effects of two different withering technologies, post-harvest or on-vine with blocked sap vessel flow, on the volatile profile of young and aged Corvina red wines was investigated. The results showed that modulation of wine aroma due to the withering process is associated with fermentative metabolites, such as esters, higher alcohols, and acids, as well as grape-related compounds such as C6 alcohols, terpenes and norisoprenoids. Significant differences were also found by comparing the two withering techniques. Post-harvest in a traditional "fruttaio" warehouse wines showed higher content of ethyl acetate, ethyl butanoate, β-citronellol and 3-oxo-α-ionol, whereas post-harvest withering on-vine increased β-damascenone in wines. The type of withering technique has an influence on the evolution of some aroma compounds during the aging of wine, among them linalool, (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene (TPB), n-hexyl acetate, ethyl acetate, ethyl 3-methylbutanoate, 3-oxo-α-ionol and β-damascenone.
Collapse
|
15
|
Escobar-Avello D, Olmo-Cunillera A, Lozano-Castellón J, Marhuenda-Muñoz M, Vallverdú-Queralt A. A Targeted Approach by High Resolution Mass Spectrometry to Reveal New Compounds in Raisins. Molecules 2020; 25:molecules25061281. [PMID: 32178240 PMCID: PMC7143986 DOI: 10.3390/molecules25061281] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 03/09/2020] [Accepted: 03/10/2020] [Indexed: 01/18/2023] Open
Abstract
Raisins are dried grapes mostly obtained from cultivars of Vitis vinifera L. and are extensively consumed worldwide. They are rich in bioactive compounds such as polyphenols, which are associated with a broad range of health benefits. The aim of the present study was to compare the phenolic profiles of three different raisin varieties (Thompson seedless, Muscat, and sultanas). Total polyphenols (TPs) were evaluated by the Folin–Ciocalteu (F–C) assay and significant differences were observed among all raisin varieties. Furthermore, liquid chromatography coupled with electrospray ionization hybrid linear ion trap quadrupole-Orbitrap-mass spectrometry (LC/ESI-LTQ-Orbitrap-MS) was employed for the comprehensive identification of phenolic constituents. A total of 45 compounds were identified, including hydroxybenzoic and hydroxycinnamic acids, flavanoids, flavonoids, flavonols, flavones, and stilbenoids. The three varieties of raisins showed a similar phenolic profile, although the highest number of phenolic compounds was identified in Muscat raisins owing to the proanthocyanidins extracted from their seeds, while stilbenoids were not detected in the Thompson variety.
Collapse
Affiliation(s)
- Danilo Escobar-Avello
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (D.E.-A.)
| | - Alexandra Olmo-Cunillera
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (D.E.-A.)
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
| | - Julián Lozano-Castellón
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (D.E.-A.)
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
| | - María Marhuenda-Muñoz
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (D.E.-A.)
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; (D.E.-A.)
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Correspondence: ; Tel.: +34-934034843
| |
Collapse
|
16
|
Morales-Prieto N, Huertas-Abril PV, López de Lerma N, Pacheco IL, Pérez J, Peinado R, Abril N. Pedro Ximenez sun-dried grape must: a dietary supplement for a healthy longevity. Food Funct 2020; 11:4387-4402. [DOI: 10.1039/d0fo00204f] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Sun-dried Pedro Ximénez white grapes must (PXM) is a potent antioxidant that regularizes apoptosis, proliferation, and regeneration of the structure and the function of aged mice liver. PXM consumption contributes to a healthy aging process.
Collapse
Affiliation(s)
- Noelia Morales-Prieto
- Departamento de Bioquímica y Biología Molecular
- Campus de Excelencia Internacional Agroalimentario CeiA3
- Universidad de Córdoba
- 14071 Córdoba
- Spain
| | - Paula V. Huertas-Abril
- Departamento de Bioquímica y Biología Molecular
- Campus de Excelencia Internacional Agroalimentario CeiA3
- Universidad de Córdoba
- 14071 Córdoba
- Spain
| | | | - Isabel. L. Pacheco
- Departamento de Anatomía y Anatomía Patológica Comparadas. Facultad de Veterinaria. Universidad de Córdoba
- 14071 Córdoba
- Spain
| | - José Pérez
- Departamento de Anatomía y Anatomía Patológica Comparadas. Facultad de Veterinaria. Universidad de Córdoba
- 14071 Córdoba
- Spain
| | - Rafael Peinado
- Departamento de Química Agrícola
- Universidad de Córdoba
- 14071 Córdoba
- Spain
| | - Nieves Abril
- Departamento de Bioquímica y Biología Molecular
- Campus de Excelencia Internacional Agroalimentario CeiA3
- Universidad de Córdoba
- 14071 Córdoba
- Spain
| |
Collapse
|
17
|
Bonatto Machado de Castilhos M, Luiz Del Bianchi V, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. Food Chem 2019; 311:126025. [PMID: 31869649 DOI: 10.1016/j.foodchem.2019.126025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 11/06/2019] [Accepted: 12/04/2019] [Indexed: 11/24/2022]
Abstract
The present manuscript assessed the volatile and sensory profiles of BRS Rúbea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and ethyl and methyl esters (183 mg L-1 to 456 mg L-1) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of ethyl decanoate and ethyl octanoate, diethyl succinate, hydroxylinalool, and 2-phenyl ethanol was responsible for describing the BRS Rúbea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.
Collapse
Affiliation(s)
| | - Vanildo Luiz Del Bianchi
- Food Engineering and Technology Department, São Paulo State University, Cristóvão Colombo Street, 2265 São José do Rio Preto, Brazil
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain; Parque Científico y Tecnológico de Albacete, Passeo de la Innovación, 1, 02006 Albacete, Spain
| | - Esteban García-Romero
- Instituto de La Vid y el Vino de Castilla-La Mancha, Carretera de Albacete s/n, 13700 Tomelloso, Spain
| | - Isidro Hermosín-Gutiérrez
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain
| |
Collapse
|
18
|
Fasoli M, Dell'Anna R, Amato A, Balestrini R, Dal Santo S, Monti F, Zenoni S. Active rearrangements in the cell wall follow polymer concentration during postharvest withering in the berry skin of Vitis vinifera cv. Corvina. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2019; 135:411-422. [PMID: 30473420 DOI: 10.1016/j.plaphy.2018.11.020] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 11/17/2018] [Accepted: 11/17/2018] [Indexed: 06/09/2023]
Abstract
During grape postharvest withering, a worldwide practice used to produce important high-quality wines, the solute concentration increases due to dehydration, and many organoleptic and quality traits, especially related to the berry skin, are affected in a cultivar-specific manner. Nevertheless, a complete comprehension of the underlying processes is still lacking. In this work, we applied ATR-FTIR micro-spectroscopy combined with PCA to monitor cell wall biochemical changes at three stages during postharvest withering on the internal and external sides of the berry skin of the Vitis vinifera cv. Corvina, an important local variety of the Verona province in Italy. The obtained results were integrated by profiling xylogucans and pectins through immunohistochemistry and by genome-wide transcriptomic analysis performed at the same withering stages. Our analysis indicates a gradual passive polymer concentration due to water loss in the first two months of postharvest withering, followed by active structural modifications in the last month of the process. Such rearrangements involve xyloglucans in the internal surface, cuticle components and cellulose in the external surface, and pectins in both surfaces. Moreover, by investigating the expression trend of cell wall metabolism-related genes, we identified several putative molecular markers associated to the polymer dynamics. The present study represents an important step towards an exhaustive comprehension of the postharvest withering process, which is of great interest from both the biological and technological points of view.
Collapse
Affiliation(s)
- Marianna Fasoli
- Department of Biotechnology, University of Verona, 37134, Verona, Italy.
| | - Rossana Dell'Anna
- Centre for Materials and Microsystems, Micro Nano Facility, Fondazione Bruno Kessler, 38123, Trento, Italy.
| | - Alessandra Amato
- Department of Biotechnology, University of Verona, 37134, Verona, Italy.
| | | | - Silvia Dal Santo
- Department of Biotechnology, University of Verona, 37134, Verona, Italy.
| | - Francesca Monti
- Department of Computer Science, University of Verona, 37134, Verona, Italy.
| | - Sara Zenoni
- Department of Biotechnology, University of Verona, 37134, Verona, Italy.
| |
Collapse
|
19
|
Giacosa S, Giordano M, Vilanova M, Cagnasso E, Río Segade S, Rolle L. On-vine withering process of 'Moscato bianco' grapes: effect of cane-cut system on volatile composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1135-1144. [PMID: 30047150 DOI: 10.1002/jsfa.9281] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 07/19/2018] [Accepted: 07/21/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Cane-cut on-vine withering is a grape dehydration technique used for dry and sweet wine production. The aim of this work was to study the influence of the cane-cut technique applied at harvest to Moscato bianco grapes during the on-vine withering process to produce dehydrated berries with a different chemical composition and a volatile profile. RESULTS After 24 days of dehydration, an on-vine withering system using the cane-cut technique induced an increase in the total volatile content compared with grapes produced with a normal on-vine withering process. This increase was greater in glycosidically bound volatile compounds than in the free fraction. Bound linalool showed a significant increase of 52% when the cane-cut withering system was applied but the grapes that were normally withered appeared to be less prone to the loss of free linalool. A significant increase in the glycosylated forms of nerol and geraniol was also observed in the two on-vine withering systems on the 24th day compared with the control (fresh grapes at harvest date). CONCLUSION A cane-cut, on-vine withering system applied at harvest induced changes in the volatile composition of Moscato bianco grapes increasing total volatile content, consisting mainly of bound compounds, by the 24th day of dehydration. The grapes dehydrated on-vine using this new system also showed significantly greater content of most of the free volatile compounds detected. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Grugliasco, Italy
| | - Manuela Giordano
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Grugliasco, Italy
| | - Mar Vilanova
- Spanish National Research Council (CSIC), Department Misión Biológica de Galicia, Pontevedra, Spain
| | - Enzo Cagnasso
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Grugliasco, Italy
| | - Susana Río Segade
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Grugliasco, Italy
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Grugliasco, Italy
| |
Collapse
|
20
|
Constantinou S, Gómez-Caravaca AM, Goulas V, Fernandez-Gutierrez A, Koundouras S, Manganaris GA. Leaf removal at veraison stage differentially affects qualitative attributes and bioactive composition of fresh and dehydrated grapes of two indigenous Cypriot cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1342-1350. [PMID: 30094848 DOI: 10.1002/jsfa.9309] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 08/03/2018] [Accepted: 08/03/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The effect of leaf removal on postharvest performance of dehydrated grapes has been poorly analyzed. The aim of this study was to evaluate the effect of leaf removal at veraison stage on the metabolites of fresh and dehydrated grapes of two indigenous Cypriot cultivars ('Mavro' and 'Xynisteri'), which are destined for the production of 'Commandaria', a protected designation of origin (PDO) premium sweet wine. RESULTS Leaf removal led to a reduction of soluble solids, titratable acidity, aroma potential and most of the phenolic groups in the musts of both cultivars. Dehydration led to a significant increase in all of these parameters in both cultivars, being more pronounced in cv. 'Mavro'. Interestingly, leaf removal indicated differential response in the dehydrated product of the cultivars examined; liquid chromatography (LC-DAD-qTOF-MS) data showed a significant decrease in phenolic compounds in 'Xynisteri' must (from 66.73 to 44.15 mg L-1 ), while 'Mavro' must registered similar values of phenolic compounds (from 94.78 to 96.72 mg L-1 ), but with a different distribution among phenolic groups. Intriguingly, flavonols and flavan-3-ols that present significant health-promoting properties showed higher concentrations in the must from dehydrated 'Mavro' grapes that were subjected to preharvest leaf removal. CONCLUSIONS Leaf removal at veraison stage followed by sun drying differentially affected the chemical composition of the examined cultivars. This preharvest application followed by postharvest dehydration was beneficial for cv. 'Mavro', while this was not the case for cv. 'Xynisteri'. The effects of leaf removal in other developmental stages (i.e. pre/post bloom stage) need to be dissected with the ultimate goal of providing an end product with high bioactive content. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Savvas Constantinou
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, Cyprus
| | | | - Vlasios Goulas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, Cyprus
| | | | - Stefanos Koundouras
- Laboratory of Viticulture, School of Agriculture, Aristotle University, Thessaloniki, Greece
| | - George A Manganaris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos, Cyprus
| |
Collapse
|
21
|
Panagopoulou EA, Chiou A, Nikolidaki EK, Christea M, Karathanos VT. Corinthian raisins (Vitis vinifera L., var. Apyrena) antioxidant and sugar content as affected by the drying process: a 3-year study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:915-922. [PMID: 30009464 DOI: 10.1002/jsfa.9263] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 07/12/2018] [Accepted: 07/12/2018] [Indexed: 05/15/2023]
Abstract
BACKGROUND Corinthian raisins or Corinthian currants are dried grape products that account for approximately 3% of dried vine fruit production worldwide. Greece is the major Corinthian raisin producer. In this study Corinthian raisins were produced by applying two traditional drying methods, i.e. sun and shade drying. The drying process effect on the raisin phytochemical and sugar content was assessed; samples obtained over three consecutive crops were evaluated to prevail over climatic condition variations. RESULTS Total phenolic, flavanol, and anthocyanin content were higher in Corinthian raisins dried under shade as compared with the sun-dried ones; individual anthocyanidin-3-O-glucosides were also qualitatively and quantitatively higher under shade drying in most cases. Differences were observed in Corinthian raisin phytochemical content among the crop years evaluated. The drying process applied did not discriminatively affect the sugar content of Corinthian raisin. CONCLUSION Drying under shade was proven superior to sun drying with respect to Corinthian raisin phytochemicals and could be considered as an appealing drying method for the production of dried raisins and perhaps other dried fruits. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Eirini A Panagopoulou
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, Athens, Greece
| | - Antonia Chiou
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, Athens, Greece
| | - Eirini K Nikolidaki
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, Athens, Greece
| | - Margarita Christea
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, Athens, Greece
| | - Vaios T Karathanos
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, Athens, Greece
- Agricultural Cooperatives' Union of Aeghion, Aeghion, Greece
| |
Collapse
|
22
|
Methyl jasmonate and ozone affect the antioxidant system and the quality of wine grape during postharvest partial dehydration. Food Res Int 2018; 112:369-377. [PMID: 30131148 DOI: 10.1016/j.foodres.2018.06.061] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Revised: 06/14/2018] [Accepted: 06/26/2018] [Indexed: 01/09/2023]
Abstract
Postharvest partial dehydration is a technique used in the production of important dry and sweet wines in Italy. An accurate management of the dehydration environmental parameters allows for the modulation of berry metabolism and the maintenance/improvement of the enochemical quality of grapes. As it is known that water loss induces oxidative processes in berries, our hypothesis was that methyl jasmonate (MeJA) and ozone (O3), as postharvest treatments before partial dehydration, might be beneficial for grape berry quality. Grape bunches were postharvest treated with 10 or 100 μM MeJA at 20 °C or with ozone gas at 10 °C, in 70% relative humidity (RH) and air flow, for 12 h; the control bunches were untreated and kept at 20 °C for 12 h. Subsequently, partial dehydration was performed at 10 °C until a 30% weight loss (w.l.) was reached. MeJA hastened grape berry water loss. Polyphenol and flavonoid contents at the end of the partial dehydration were lower in the MeJA-treated berries than in the control and ozone samples. Superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and guaiacol peroxidase (GPX) activity rates increased in the treated samples. In contrast, lipoxygenase (LOX) and polyphenoloxidase (PPO) had lower activities in the MeJA-treated samples than in the controls. It would seem that MeJA accelerates grape water loss but at the same time activates the antioxidant system. Ozone does not accelerate grape water loss but induces the antioxidant system and increases polyphenol content.
Collapse
|
23
|
Brillante L, De Rosso M, Dalla Vedova A, Maoz I, Flamini R, Tomasi D. Insights on the stilbenes in Raboso Piave grape (Vitis vinifera L.) as a consequence of postharvest vs on-vine dehydration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1961-1967. [PMID: 28914449 DOI: 10.1002/jsfa.8679] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 09/08/2017] [Accepted: 09/08/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Grape withering is a process used to produce reinforced wines and raisins. Dehydration is usually carried out postharvest by keeping ripe grapes in special warehouses in controlled conditions of temperature, relative humidity (RH) and air flow. Alternatively, grape clusters can be left on the vines after the canes have been pruned. In general, dehydration increases stilbenes in grape, but there are few studies on the effects of on-vine withering. The stilbene profiles of Raboso Piave grape during postharvest and on-vine dehydration were studied here. RESULTS High-resolution mass spectrometry (MS) was used to identify 19 stilbenes, including resveratrol monomers, dimers (viniferins), oligomers and glucoside derivatives. The two dehydration methods generally had different effects on the above nutraceuticals in grape. The samples kept in warehouses revealed significant increases in Z-ω-viniferin, E-ϵ-viniferin, δ-viniferin and another resveratrol dimer which were not observed in the plants. Trans-Resveratrol increased significantly only in samples dehydrated in the warehouse at 21 °C and 60-70% RH. CONCLUSION The findings increase knowledge of stilbene composition in grapes subjected to withering on-vine. The choice of dehydration method affects the contents of these nutraceuticals in the grape and consequently in wines. Reasonably, it could also affect other secondary metabolites important for wine quality. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Luca Brillante
- Council for Agricultural Research and Economics - Viticulture & Oenology (CREA-VE), Conegliano, (TV), Italy
| | - Mirko De Rosso
- Council for Agricultural Research and Economics - Viticulture & Oenology (CREA-VE), Conegliano, (TV), Italy
| | - Antonio Dalla Vedova
- Council for Agricultural Research and Economics - Viticulture & Oenology (CREA-VE), Conegliano, (TV), Italy
| | - Itay Maoz
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon Lezion, Israel
- Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Riccardo Flamini
- Council for Agricultural Research and Economics - Viticulture & Oenology (CREA-VE), Conegliano, (TV), Italy
| | - Diego Tomasi
- Council for Agricultural Research and Economics - Viticulture & Oenology (CREA-VE), Conegliano, (TV), Italy
| |
Collapse
|
24
|
Panceri CP, Bordignon-Luiz MT. Impact of grape dehydration process on the phenolic composition of wines during bottle ageing. J Food Biochem 2017. [DOI: 10.1111/jfbc.12417] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Carolina P. Panceri
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi; Florianópolis Santa Catarina Brasil
- Instituto Federal de Educação Ciência e Tecnologia de Santa Catarina; Câmpus Urupema, Urupema; Santa Catarina Brasil
| | - Marilde T. Bordignon-Luiz
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi; Florianópolis Santa Catarina Brasil
| |
Collapse
|
25
|
Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.01.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
26
|
Paciello P, Mencarelli F, Palliotti A, Ceccantoni B, Thibon C, Darriet P, Pasquini M, Bellincontro A. Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1267-1275. [PMID: 27324750 DOI: 10.1002/jsfa.7860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2015] [Revised: 05/27/2016] [Accepted: 06/15/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The present paper details a new technique based on spraying nebulized water on vine canopy to counteract the negative impact of the current wave of hot summers with temperatures above 30 °C, which usually determine negative effects on vine yield, grape composition and wine quality. RESULTS The automatized spraying system was able to maintain air temperature at below 30 °C (the threshold temperature to start spraying) for all of August 2013, when in the canopy of uncooled vines the temperature was as high as 36 °C. The maintenance of temperature below 30 °C reduced leaf stress linked to high temperature and irradiance regimes as highlighted by the decrease of H2 O2 content and catalase activity in the leaves. A higher amount of total polyphenols and organic acids and lower sugars characterized the grapes of cooled vines. Wine from these grapes had a higher content of some volatile thiols like 3-sulfanylhexanol (3SH) and 3-sulfanylhexylacetate (3SHA), and lower content of 4-methyl-4-sulfanylpentan-2-one (4MSP). CONCLUSION Under conditions of high temperature and irradiance regimes, water nebulization on the vine canopy can represent a valid solution to reduce and/or avoid oxidative stress and associated effects in the leaves, ensure a regular berry ripening and maintain high wine quality. The consumption of water during nebulization was acceptable, being 180 L ha-1 min-1 , which lasted an average of about 1 min to reduce the temperature below the threshold value of 30 °C. A total of 85-90 hL (from 0.8 to 0.9 mm) of water per hectare per day was required. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Pericle Paciello
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| | - Fabio Mencarelli
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| | - Alberto Palliotti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, 06121, Perugia, Italy
| | - Brunella Ceccantoni
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| | - Cécile Thibon
- ISVV, Unité de Recherche Œnologie, Universitè de Bordeaux, Villenave d'Ornon, France
| | - Philippe Darriet
- ISVV, Unité de Recherche Œnologie, Universitè de Bordeaux, Villenave d'Ornon, France
| | - Massimiliano Pasquini
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest systems (DIBAF), University of Tuscia, 01100 Viterbo, Italy
| |
Collapse
|
27
|
Constantinou S, Gómez-Caravaca AM, Goulas V, Segura-Carretero A, Manganaris GA. Metabolic fingerprinting of must obtained from sun-dried grapes of two indigenous Cypriot cultivars destined for the production of 'Commandaria': A protected destignation of origin product. Food Res Int 2016; 100:469-476. [PMID: 28964370 DOI: 10.1016/j.foodres.2016.11.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2016] [Revised: 10/20/2016] [Accepted: 11/15/2016] [Indexed: 12/20/2022]
Abstract
Grapes's sun-dried process is one of the most critical steps in the production of 'Commandaria', a dessert wine product that is exclusively produced in Cyprus and derived from must obtained from two indigenous grape cultivars, namely 'Mavro' and 'Xynisteri'. Despite its significant economic importance, no data regarding the primary and secondary metabolites of the aforementioned cultivars exist. Thus, in the current study, the effect of sun drying process on the qualitative attributes and phenolic profile of 'Mavro' and 'Xynisteri' musts was dissected. Musts were analyzed at harvest and at the end of the sun-drying process that corresponds to ca. 30-40% water loss. Results highlighted significant differences in chemical composition of the must before and after the sun-drying process. Except for the increase of soluble solids content, a significant increment in glucose, fructose, total acidity, total phenols and total flavonoids contents was monitored. Subsequently, forty-two phenolic compounds were identified by LC-DAD-qTOF-MS revealing the polyphenolic fingerprint of the two cultivars. Results also indicated that changes in the phenolic composition of the obtained must are not only correlated with the dehydration effect, but both synthesis or degradation reactions occurred. In particular, the increases in the concentration of hydroxybenzoic acids were higher than the concentration effect for both cultivars. Regarding to hydroxycinnamates, dehydration caused a six-fold increase of hydroxycinnamic acid content in both cultivars. Intriguingly, the concentration of some hydroxycinnamic acids such as caffeic acid dihexoside and fertaric acid isomer went descending. Although the degradation of the internal side of the skin facilitate improved extractability from the skins to the grape pulp and therefore to the grape must, the sun-drying process may also induced stilbene and lignans synthesis production. A significant effect of dehydration on the postharvest biosynthesis of three groups of flavonoids (flavonols, flavan-3-ols, flavanonols), was also observed. This study sheds some light in the substantial changes that occur in specific metabolites during the sun drying process; such metabolites can be considered as potential factors that may determine organoleptic characteristics and biological properties of the end-product.
Collapse
Affiliation(s)
- Savvas Constantinou
- Cyprus University of Technology, Department of Agricultural Sciences, Biotechnology and Food Science, Lemesos 3603, Cyprus
| | - Ana Maria Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), Granada, Spain
| | - Vlasios Goulas
- Cyprus University of Technology, Department of Agricultural Sciences, Biotechnology and Food Science, Lemesos 3603, Cyprus.
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), Granada, Spain
| | - George A Manganaris
- Cyprus University of Technology, Department of Agricultural Sciences, Biotechnology and Food Science, Lemesos 3603, Cyprus
| |
Collapse
|
28
|
Ossola C, Giacosa S, Torchio F, Río Segade S, Caudana A, Cagnasso E, Gerbi V, Rolle L. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.). Food Res Int 2016; 98:59-67. [PMID: 28610733 DOI: 10.1016/j.foodres.2016.11.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 10/29/2016] [Accepted: 11/10/2016] [Indexed: 10/20/2022]
Abstract
Moscato nero d'Acqui is an Italian aromatic black winegrape variety characterized by a low content of anthocyanins (mostly tri-substituted), a satisfactory content of high molecular mass tannins, and a fair amount of terpenes. The grapes were subjected to a postharvest dehydration process under controlled thermohygrometric conditions (16-18°C, 55-70 RH%, 0.6m/s air speed) with the aim to produce three different special wine types (fortified, sfursat, and passito) from fresh, partially dehydrated (27°Brix), and withered (36°Brix) grapes, respectively. Chemical traits of produced grapes and wines were then evaluated through spectrophotometric, HPLC, and GC-MS methods. Increased contents of skin phenolic compounds and reduced extractable contents of seed phenolic compounds were observed as dehydration progressed. Few significant differences were found in the anthocyanin profile of grapes, although the relative abundance of coumaroylated anthocyanins was higher in dehydrated grapes. The predominant free volatile compound found in grapes was geraniol, which decreased with increasing water loss, whereas the contents of major glycosylated volatile compounds increased even above the concentration effect. The changes in the phenolic composition among wines agreed with those among grape skins. Fortified wines were chromatically unsatisfactory probably due to the low content of total anthocyanins, whereas sfursat and passito wines meet good chromatic characteristics as a result of the concentration effect during grape dehydration. Fortified and sfursat wines had free aroma profiles richer in 2-phenylethanol and citronellol, whereas passito wines were mainly composed of 2-phenylethanol and 2-phenylethyl acetate, citronellol being the predominant terpenol in all the wine types studied.
Collapse
Affiliation(s)
- Carolina Ossola
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
| | - Fabrizio Torchio
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Susana Río Segade
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Alberto Caudana
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Enzo Cagnasso
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Vincenzo Gerbi
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| |
Collapse
|
29
|
Urcan DE, Giacosa S, Torchio F, Río Segade S, Raimondi S, Bertolino M, Gerbi V, Pop N, Rolle L. 'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.). Food Chem 2016; 219:346-356. [PMID: 27765237 DOI: 10.1016/j.foodchem.2016.09.142] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2016] [Revised: 09/16/2016] [Accepted: 09/21/2016] [Indexed: 10/21/2022]
Abstract
The impact of postharvest dehydration on the volatile composition of Malvasia moscata grapes and fortified wines produced from them was assessed. The ripeness effect of fresh grapes on volatile compounds of dehydrated grapes was evaluated for the first time in this study. Fresh grape berries were densimetrically sorted, and more represented density classes were selected. Dehydration of riper berries (20.5 °Brix) led to volatile profiles richer in terpenes, particularly linalool and geraniol. The effect of dehydration rate on the volatile composition of dehydrated grapes and fortified wines was also evaluated. Fast dehydration grapes were richer in total free terpenes, and the resulting wines contained greater amounts of volatile compounds. The predominant compounds were free esters, but linalool, rose oxide, citronellol and geraniol can also contribute to wine aroma, particularly for fast dehydration. β-Damascenone can be an active odorant, although its contribution was greater in wines made from slow dehydrated grapes.
Collapse
Affiliation(s)
- Delia Elena Urcan
- University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania; Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Fabrizio Torchio
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Susana Río Segade
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Stefano Raimondi
- Consiglio Nazionale delle Ricerche, Istituto per la Protezione Sostenibile delle Piante, Unità Grugliasco, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Marta Bertolino
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Vincenzo Gerbi
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Nastasia Pop
- University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy; Consiglio Nazionale delle Ricerche, Istituto per la Protezione Sostenibile delle Piante, Unità Grugliasco, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
| |
Collapse
|
30
|
Rosso MD, Soligo S, Panighel A, Carraro R, Vedova AD, Maoz I, Tomasi D, Flamini R. Changes in grape polyphenols (V. vinifera L.) as a consequence of post-harvest withering by high-resolution mass spectrometry: Raboso Piave versus Corvina. JOURNAL OF MASS SPECTROMETRY : JMS 2016; 51:750-760. [PMID: 27491020 DOI: 10.1002/jms.3835] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 07/05/2016] [Accepted: 07/25/2016] [Indexed: 06/06/2023]
Abstract
Grape dehydration is an oenological process used for the production of high-quality reinforced and sweet wines. Corvina and Raboso Piave are two red grape varieties used for production of high-quality Italian wines, such as Recioto, Amarone di Valpolicella and Raboso Passito. Changes of polyphenolic composition of the grapes as a consequence of the withering were studied by ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry (UHPLC/QTOF); for identification of compounds a homemade HR-MS database of grape and wine metabolites, was used. Concomitant with trans-resveratrol and viniferins, relevant increases of other stilbenes (piceatannol, resveratrol trimers and tetramers) and antioxidant compounds (quercetin, syringetin and tamarixetin) were observed. These compounds are part of the induced metabolism occurring during the withering process and in general improve the nutraceutical properties of grapes and wines. On the other hand, longer processes showed to decrease flavan-3-ols and glycoside flavonols. Constant increase of E/Z ε-viniferin ratio was observed in all samples, and this parameter can be used to monitor the process. Copyright © 2016 John Wiley & Sons, Ltd.
Collapse
Affiliation(s)
- Mirko De Rosso
- Council for Agricultural Research and Economics (CREA) - Viticulture, Viale XXVIII Aprile, 26 - 31015, Conegliano (TV), Italy
| | - Stefano Soligo
- Veneto Agricoltura, Viale dell'Università 14, 35020, Legnaro (PD), Italy
| | - Annarita Panighel
- Council for Agricultural Research and Economics (CREA) - Viticulture, Viale XXVIII Aprile, 26 - 31015, Conegliano (TV), Italy
| | - Roberto Carraro
- Council for Agricultural Research and Economics (CREA) - Viticulture, Viale XXVIII Aprile, 26 - 31015, Conegliano (TV), Italy
| | - Antonio Dalla Vedova
- Council for Agricultural Research and Economics (CREA) - Viticulture, Viale XXVIII Aprile, 26 - 31015, Conegliano (TV), Italy
| | - Itay Maoz
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon Lezion, 50250, Israel
- Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, 76100, Israel
| | - Diego Tomasi
- Council for Agricultural Research and Economics (CREA) - Viticulture, Viale XXVIII Aprile, 26 - 31015, Conegliano (TV), Italy
| | - Riccardo Flamini
- Council for Agricultural Research and Economics (CREA) - Viticulture, Viale XXVIII Aprile, 26 - 31015, Conegliano (TV), Italy
| |
Collapse
|
31
|
Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone. Food Chem 2016; 213:378-387. [PMID: 27451194 DOI: 10.1016/j.foodchem.2016.06.098] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2016] [Revised: 06/26/2016] [Accepted: 06/28/2016] [Indexed: 12/20/2022]
Abstract
Amarone wine is different from regular dry wine due to the postharvest withering of Corvina, Corvinone and Rondinella grapes. Grapes were withered in a commercial facility with variability in terms of temperature and relative humidity (R.H.). Sugar content reached 230-240gL(-1) and 280gL(-1) at 20% and 30% mass loss, respectively. Most of VOCs (volatile organic compounds) decreased during withering but few VOCs increased during withering and we considered as markers; in Corvinone they were methylhexanoate, dimethylsuccinate, nerol, nonanoic acid, and benzyl alcohol; in Corvina, benzyl alcohol, isoamyl alcohol, 1-hexanol, p-cymen-8-ol, 2,3 pinanediol, 3-oxo-ionol and 3-methyl-1-pentanol, coumaran and damascenone; in Rondinella, hexanol, nonanoic acid, methyl vanillate, damascenone, 3-oxo-ionol, eugenol, p-cymen-8-ol, 2,3 pinanediol, coumaran and raspberry keton. Olfactive descriptors of the wines and the potential aroma of the combination of Corvina wine with the wines of the other two varieties at different percentages of mass loss are reported.
Collapse
|
32
|
Río Segade S, Torchio F, Gerbi V, Quijada-Morín N, García-Estévez I, Giacosa S, Escribano-Bailón MT, Rolle L. Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration. Food Chem 2016; 199:893-901. [DOI: 10.1016/j.foodchem.2015.12.072] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2015] [Revised: 12/14/2015] [Accepted: 12/16/2015] [Indexed: 12/01/2022]
|
33
|
Corona O, Torchio F, Giacosa S, Río Segade S, Planeta D, Gerbi V, Squadrito M, Mencarelli F, Rolle L. Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1697-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
34
|
Panceri CP, De Gois JS, Borges DL, Bordignon-Luiz MT. Effect of grape dehydration under controlled conditions on chemical composition and sensory characteristics of Cabernet Sauvignon and Merlot wines. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
35
|
Torchio F, Urcan DE, Lin L, Gerbi V, Giacosa S, Río Segade S, Pop N, Lambri M, Rolle L. Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines. Food Chem 2015; 194:247-56. [PMID: 26471551 DOI: 10.1016/j.foodchem.2015.08.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Revised: 08/03/2015] [Accepted: 08/03/2015] [Indexed: 11/30/2022]
Abstract
The impact of postharvest withering rates on the phenolic composition of 'reinforced' wines produced with partially dehydrated grapes was evaluated. The study was performed on winegrape varieties with anthocyanin profiles differently constituted of di- and tri-substituted forms. Dehydration induced limited changes in the anthocyanin profile of berry skins. Nevertheless, the greatest abundance of total anthocyanins and their more stable forms (malvidin-3-glucoside and acylated glucosides) corresponded to the wines made from slow withered Chatus grapes, which were in turn the darkest. In contrast, the wines made from withered Avanà grapes did not meet good chromatic characteristics due to low contents of total anthocyanins and high ratios between di- and tri-substituted forms. Nebbiolo wines showed intermediate values of this ratio, and therefore of clarity and color intensity. The fast process is recommended because higher percentages of galloylated flavanols in the seeds of slow withered Nebbiolo grapes may have a negative influence on wine astringency.
Collapse
Affiliation(s)
- Fabrizio Torchio
- Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Delia Elena Urcan
- University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy; University of Agricultural Sciences and Veterinary Medicine, Street Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
| | - Lin Lin
- University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Vincenzo Gerbi
- University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Simone Giacosa
- University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Susana Río Segade
- University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Nastasia Pop
- University of Agricultural Sciences and Veterinary Medicine, Street Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
| | - Milena Lambri
- Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luca Rolle
- University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
| |
Collapse
|
36
|
Dumitriu D, Peinado RA, Peinado J, de Lerma NL. Grape pomace extract improves the in vitro and in vivo antioxidant properties of wines from sun light dried Pedro Ximénez grapes. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
|
37
|
Effect of dehydration process on mineral content, phenolic compounds and antioxidant activity of Cabernet Sauvignon and Merlot grapes. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.10.016] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
38
|
Peinado J, López de Lerma N, Peralbo-Molina A, Priego-Capote F, de Castro C, McDonagh B. Sunlight exposure increases the phenolic content in postharvested white grapes. An evaluation of their antioxidant activity in Saccharomyces cerevisiae. J Funct Foods 2013. [DOI: 10.1016/j.jff.2013.06.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
|
39
|
López de Lerma N, Peinado J, Peinado RA. In vitro and in vivo antioxidant activity of musts and skin extracts from off-vine dried Vitis vinifera cv. “Tempranillo” grapes. J Funct Foods 2013. [DOI: 10.1016/j.jff.2013.02.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
|
40
|
Postharvest dehydration of wine white grapes to increase genistein, daidzein and the main carotenoids. Food Chem 2012; 135:1619-25. [DOI: 10.1016/j.foodchem.2012.05.092] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2011] [Revised: 04/22/2012] [Accepted: 05/23/2012] [Indexed: 11/22/2022]
|
41
|
Pistelli L, Iacona C, Miano D, Cirilli M, Colao MC, Mensuali-Sodi A, Muleo R. Novel Prunus rootstock somaclonal variants with divergent ability to tolerate waterlogging. TREE PHYSIOLOGY 2012; 32:355-368. [PMID: 22391010 DOI: 10.1093/treephys/tpr135] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Plants require access to free water for nutrient uptake, but excess water surrounding the roots can be injurious or even lethal because it blocks the transfer of free oxygen between the soil and the atmosphere. Genetic improvement efforts in this study were focused on the increased tolerance in roots to waterlogging. Among a pool of clones generated in vitro from leaf explants of rootstock Mr.S.2/5 of Prunus cerasifera L., the S.4 clone was flood tolerant whereas the S.1 clone was sensitive. The S.4 clone formed adventitious roots on exposure to flooding. Moreover, the chlorophyll content and mitochondrial activity in the leaf and root, soluble sugar content, alcohol dehydrogenase activity and ethylene content were different between the clones. The sorbitol transporter gene (SOT1) was up-regulated during hypoxia, the alcohol dehydrogenase genes (ADH1 and ADH3) were up-regulated in the leaves and down-regulated in the roots of the S.4 clone during hypoxia, and the 1-aminocyclopropane-1-oxidase gene (ACO1) was up-regulated in the leaves and roots of the S.4 clone during hypoxia and down-regulated in the wild-type roots. In addition, in the S.4 root, hypoxia induced significant down-regulation of a glycosyltransferase-like gene (GTL), which has a yet-undefined role. Although the relevant variation in the S.4 genome has yet to be determined, genetic alteration clearly conferred a flooding-tolerant phenotype. The isolation of novel somaclonals with the same genomic background but with divergent tolerance to flooding may offer new insights in the elucidation of the genetic machinery of resistance to flooding and aid in the selection of new Prunus rootstocks to be used in various adverse environments.
Collapse
Affiliation(s)
- Laura Pistelli
- Dipartimento di Biologia, Università di Pisa, I-56124 Pisa, Italy
| | | | | | | | | | | | | |
Collapse
|
42
|
Cirilli M, Bellincontro A, De Santis D, Botondi R, Colao MC, Muleo R, Mencarelli F. Temperature and water loss affect ADH activity and gene expression in grape berry during postharvest dehydration. Food Chem 2011; 132:447-54. [PMID: 26434314 DOI: 10.1016/j.foodchem.2011.11.020] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2011] [Revised: 09/30/2011] [Accepted: 11/02/2011] [Indexed: 01/20/2023]
Abstract
Clusters of Aleatico wine grape were picked at 18°Brix and placed at 10, 20, or 30°C, 45% relative humidity (RH) and 1.5m/s of air flow to dehydrate the berries up to 40% of loss of initial fresh weight. Sampling was done at 0%, 10%, 20%, 30%, and 40% weight loss (wl). ADH (alcohol dehydrogenase) gene expression, enzyme activity, and related metabolites were analysed. At 10°C, acetaldehyde increased rapidly and then declined, while ethanol continued to rise. At 20°C, acetaldehyde and ethanol increased significantly with the same pattern and declined at 40%wl. At 30°C, acetaldehyde did not increase but ethanol increased rapidly already at 10%wl. At the latter temperature, a significant increase in acetic acid and ethyl acetate occurred, while at 10°C their values were low. At 30°C, the ADH activity (ethanol to acetaldehyde direction), increased rapidly but acetaldehyde did not rise because of its oxidation to acetic acid, which increased together with ethyl acetate. At 10°C, the ADH activity increased at 20%wl and continued to rise even at 40%wl, meaning that ethanol oxidation was delayed. At 20°C, the behaviour was intermediate to the other temperatures. The relative expression of the VvAdh2 gene was the highest at 10°C already at 10%wl in a synchrony with the ADH activity, indicating a rapid response likely due to low temperature. The expression subsequently declined. At 20 and 30°C, the expression was lower and increased slightly during dehydration in combination with the ADH activity. This imbalance between gene expression and ADH activity at 10°C, as well as the unexpected expression of the carotenoid cleavage dioxygenase 1 (CCD1) gene, opens the discussion on the stress sensitivity and transcription event during postharvest dehydration, and the importance of carefully monitoring temperature during dehydration.
Collapse
Affiliation(s)
- Marco Cirilli
- Department of Agriculture, Forestry, Nature and Energy, University of Tuscia, Viterbo, Italy
| | - Andrea Bellincontro
- Department of Environment, Food, and Forestry Innovative Systems, Postharvest Lab, University of Tuscia, Viterbo, Italy
| | - Diana De Santis
- Department of Environment, Food, and Forestry Innovative Systems, Postharvest Lab, University of Tuscia, Viterbo, Italy
| | - Rinaldo Botondi
- Department of Environment, Food, and Forestry Innovative Systems, Postharvest Lab, University of Tuscia, Viterbo, Italy
| | - Maria Chiara Colao
- Department of Agriculture, Forestry, Nature and Energy, University of Tuscia, Viterbo, Italy
| | - Rosario Muleo
- Department of Agriculture, Forestry, Nature and Energy, University of Tuscia, Viterbo, Italy
| | - Fabio Mencarelli
- Department of Environment, Food, and Forestry Innovative Systems, Postharvest Lab, University of Tuscia, Viterbo, Italy.
| |
Collapse
|