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Cheng Y, Wimalasiri PM, Tian B, Watrelot AA. Influence of Grape Flesh on the Retention and Composition of Polyphenols from Skins and Seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38597640 DOI: 10.1021/acs.jafc.4c00612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/11/2024]
Abstract
This study examined the impact of grape flesh polysaccharide, protein, and amino acid contents on polyphenol retention from skins and seeds in Pinot noir (Vitis vinifera) and cold-hardy interspecific cultivars Marquette and Frontenac (Vitis spp.). After isolating grape tissues (skin, seed, and flesh), they were soaked either individually or combined with other tissues in a wine-like solution for up to 7 days. Findings revealed that flesh significantly reduces the concentration of condensed tannin, and mono- and diglucoside forms of anthocyanins in the supernatants, due to its rich content in polysaccharides and proteins. Frontenac skin and flesh tissues were the main sources of soluble proteins, amino acids, and soluble polysaccharides. Surprisingly, Marquette exhibited a higher retention of skin tannin than Pinot noir, likely due to its smaller tannin molecular mass, and a potential competitive effect with anthocyanins for the binding sites of flesh.
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Affiliation(s)
- Yiliang Cheng
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, Iowa 50011, United States
| | - Pradeep M Wimalasiri
- Department of Wine Food & Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Bin Tian
- Department of Wine Food & Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Aude A Watrelot
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, Iowa 50011, United States
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2
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Gapinski AD, Delchier N, Watrelot AA. Tannin and Iron-Reactive Phenolics Content in Red Cold-Hardy Hybrid Grape Tissues throughout Development and Ripening. Foods 2024; 13:986. [PMID: 38611290 PMCID: PMC11011489 DOI: 10.3390/foods13070986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2024] [Revised: 03/15/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Phenolic compounds, especially tannins, are important for red wine quality. Wines made from cold-hardy hybrid grape cultivars have much lower tannin concentrations than wines from Vitis vinifera grape cultivars. This study assessed the phenolics content of berry tissues of three red cold-hardy hybrid cultivars in comparison to V. vinifera cv. 'Pinot noir' throughout development and ripening. Basic chemical properties, iron-reactive phenolics content, and tannin content were evaluated in the juice, skins, and seeds of Vitis spp. cvs. 'Crimson Pearl', 'Marquette', and 'Petite Pearl' and 'Pinot noir' at six time points from one week post-fruit set to harvest in 2021 and 2022. 'Crimson Pearl' displayed similar iron-reactive phenolics and tannin contents in juice, skins (22.6-25.4 mg/g dry skin and 8.0-12.2 mg/g dry skin, respectively), and seeds (12.8-29.8 mg/g dry seed and 4.2-22.0 mg/g dry seed, respectively) as 'Petite Pearl' and 'Marquette' at harvest in 2022. The hybrid cultivars showed a similar trend of phenolic accumulation as 'Pinot noir' but resulted in overall lower content in skins and seeds. Despite differences in developmental trends, the three hybrid grape cultivars displayed similar phenolic content at harvest ripeness. This is the first study examining the phenolic content of 'Crimson Pearl' and 'Petite Pearl' throughout berry development and ripening. This study provides important information for the wine industry to make informed decisions on making wine with these cultivars.
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Affiliation(s)
| | | | - Aude A. Watrelot
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA; (A.D.G.); (N.D.)
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3
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Effect of Whole Cluster Fermentation on Phenolics in Cold-Hardy Hybrid Wines. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03010-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Abstract
AbstractGenerally, red wines made from cold-hardy hybrid grapes have much lower tannin content than Vitis vinifera wines and they are often perceived as being of lower quality. This study evaluated the chemistry and sensory perception of whole-cluster (WC) fermented “Frontenac” and “Marquette” red wines from Iowa (F-ISU, M-ISU) and “Marquette” red wines from Minnesota (M-UMN). Three conditions were compared: Control 0% WC (w/w), 25% WC (w/w), and 50% WC (w/w). The 50% WC wines had significantly higher iron-reactive phenolics, tannin, and anthocyanin contents than control wines. The color intensity in 50% WC wines was maintained after 4 months of aging. A tasting evaluation was conducted with the “Marquette” wines from both states and untrained panelists preferred 50% WC “Marquette” wines over control wines. This study showed promising results on the use of 50% (w/w) whole clusters as a pre-fermentative technique to improve “Marquette” and “Frontenac” red wine quality.
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Lee J, Rennaker CD, Thompson BD, Dahan J, Karasev AV. Idaho ‘cabernet sauvignon’ grape composition altered by grapevine leafroll-associated virus 3. NFS JOURNAL 2023. [DOI: 10.1016/j.nfs.2023.02.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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5
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Paladines-Quezada DF, Moreno-Olivares JD, Fernández-Fernández JI, Bleda-Sánchez JA, Gil-Muñoz R. Different response of proanthocyanidins from Vitis vinifera cv. Monastrell depending on time of elicitor application. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:143-151. [PMID: 35833383 DOI: 10.1002/jsfa.12123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Proanthocyanidins (PAs) are phenolic compounds present in skins and seeds of wine grapes and have great implications for plant physiology and wine quality. There are several strategies to increase PA concentration, such as application of elicitors methyl jasmonate (MeJ) and benzothiadiazole (BTH), compounds that can stimulate defence responses like phenolic compound biosynthesis in wine grapes, which have been applied mainly at veraison (beginning of ripening). We recently evaluated the application of MeJ and BTH on Vitis vinifera cv. Monastrell grapes during veraison and mid-ripening (3 weeks after veraison). Grapes treated at mid-ripening showed higher anthocyanin concentrations than those at veraison. In this trial, over two seasons, we evaluated whether time of application (veraison or mid-ripening) of MeJ and BTH on 'Monastrell' grapes is a determining factor in the biosynthesis and composition of PAs in grapes and their subsequent release into wines. RESULTS Application of elicitors at different ripening times produced significant differences in the PAs of 'Monastrell' grapes, since those treated at mid-ripening recorded a higher PAs concentration in skin and seeds, and then in the wines produced, compared to grapes treated at veraison. CONCLUSION Results suggest that despite different environmental conditions endured in each of the two seasons evaluated, application of elicitors at mid-ripening of Monastrell grapes could be used to harvest grapes with higher PA concentration, increasing the functional value of the wines, without altering their organoleptic quality. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | | | | | - Juan A Bleda-Sánchez
- Murcian Institute of Agrarian and Environmental Research and Development, Murcia, Spain
| | - Rocío Gil-Muñoz
- Murcian Institute of Agrarian and Environmental Research and Development, Murcia, Spain
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Carrasco-Quiroz M, del Alamo-Sanza M, Martínez-Gil AM, Sánchez-Gómez R, Martínez-Martínez V, Nevares I. Influence of Oxygen Management on Color and Phenolics of Red Wines. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010459. [PMID: 36615650 PMCID: PMC9824722 DOI: 10.3390/molecules28010459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/28/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023]
Abstract
Winemaking involves contact at different stages with atmospheric oxygen, the consumption of which determines its final properties. The chemical analysis of red wines subjected to consecutive cycles of air saturation has been extensively researched; however, the capacity to consume different doses of oxygen before bottling is an aspect that has been little studied. In this work, the effect of saturation of different levels of oxygen on the final characteristics of different wines made from Tempranillo and Garnacha grape extracts was studied. For this purpose, the wines were subjected to controlled oxygen saturation levels to simulate their possible oxygenation before bottling. The only difference was the phenolic composition of grape extracts that were reconstituted under the same conditions to avoid the interferences inherent to the fermentation process and the additives added in the winery. The kinetics of oxygen consumption was then evaluated and its effect on the color, antioxidant capacity, and phenols of three different wines was analyzed. This work shows the relationship between the oxidation state of wine and changes in its chemical composition. In addition, it provides insight into the effect of oxygen consumption before bottling on the properties of wines subjected to high and single doses of oxygen.
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Affiliation(s)
| | - Maria del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
- Correspondence: (M.d.A.-S.); (I.N.)
| | - Ana María Martínez-Gil
- Department of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
| | - Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
| | - Víctor Martínez-Martínez
- Department of Agroforestry Engineering, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
- Faculty of Science and Technology, Isabel I University, 09003 Burgos, Spain
| | - Ignacio Nevares
- Department of Agroforestry Engineering, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
- Correspondence: (M.d.A.-S.); (I.N.)
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Watrelot AA, Vavra C, Gapinski A, Cheng Y. What are the challenges to producing high quality red wines from interspecific grapes? BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
In the U.S. Midwest region, interspecific cold hardy grape cultivars have been developed to be resistant to the harsh cold winter, late spring frosts, and hot and humid summer. However, interspecific grape red wines tend to have higher acidity and lower tannins content than Vitis vinifera wines. This leads to unbalanced wines and an increase of the risk of oxidation and therefore impact the overall quality over time. The content and type of phenolic compounds differ in interspecific grapes and wines, depending on the cultivars, the viticultural practices, the environmental conditions and the wine making process. Because the chemical properties of red wines produced from interspecific grapes compared to Vitis vinifera is not well known, it is a challenge to determine the best wine making practices to produce a high quality wine that remains stable over time. This study focuses on evaluating phenolic compounds, oxidation-related compounds, and sulfur dioxide content in Marquette and Frontenac wines aged in bottles for up to 9 years. The goal is to help improve quality of red wines made from interspecific cold-hardy grape cultivars to increase consumer acceptance and develop optimal wine making practices.
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8
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Determination of the age of dry red wine by multivariate techniques using color parameters and pigments. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108253] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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Araujo LD, Parr WV, Grose C, Hedderley D, Masters O, Kilmartin PA, Valentin D. In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation. Food Res Int 2021; 149:110665. [PMID: 34600667 DOI: 10.1016/j.foodres.2021.110665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 07/20/2021] [Accepted: 08/23/2021] [Indexed: 11/18/2022]
Abstract
We investigated perception of mouthfeel in Pinot noir wines and its physicochemical determinants. Seventeen wine professionals judged 18 Pinot noir wines via two tasting tasks, Descriptive Rating and Directed Sorting, the latter based on perception of in-mouth attributes. Selected chemical measures of the same 18 wines were determined. Sensory results demonstrated that mouthfeel attributes driving high quality were smoothness/silky/velvety, volume/fullness/roundness, overall body, and viscosity/mouth-coating, while the taste of bitterness and perceived tannin harshness drove low quality judgments. Perceived astringency and expressions of tannin (e.g., soft; harsh; fine) drove sorting behaviour of participants. Partial least squares regression (PLSR) was used to associate perceived in-mouth phenomena and chemical composition. The phenolic profile, in particular tannin concentration and structure, was the most important predictor of astringency and its sub-components. These results have important implications for wine producers aiming to enhance perceived quality in their Pinot noir wines.
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Affiliation(s)
| | - Wendy V Parr
- AGLS Faculty, Lincoln University, Christchurch, New Zealand.
| | - Claire Grose
- Institute of Plant and Food Research, Marlborough, New Zealand
| | - Duncan Hedderley
- Institute of Plant and Food Research, Palmerston North, New Zealand
| | - Oliver Masters
- Tripwire Wine Consulting Ltd. & Misha's Vineyard, Central Otago, New Zealand
| | - Paul A Kilmartin
- School of Chemical Sciences, The University of Auckland, New Zealand
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
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10
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11
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Zhu W, Benkwitz F, Kilmartin PA. Volatile-Based Prediction of Sauvignon Blanc Quality Gradings with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS) and Interpretable Machine Learning Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3255-3265. [PMID: 33661647 DOI: 10.1021/acs.jafc.0c07899] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The analytical scope of static headspace-gas chromatography-ion mobility spectrometry (SHS-GC-IMS) was applied to wine aroma analysis for the first time. The method parameters were first fine-tuned to achieve optimal analytical results, before the method stability was demonstrated, in terms of repeatability and reproducibility. Succinct qualitative identification of compounds was also realized, with the identification of several volatiles that have seldom been described previously in Sauvignon Blanc wine, such as methyl acetate, ethyl formate, and amyl acetate. Using the SHS-GC-IMS data in an untargeted approach, computer modeling of large datasets was applied to link aroma chemistry via prediction models to wine sensory quality gradings. Six machine learning models were compared, and artificial neural network (ANN) returned the most promising performance with a prediction accuracy of 95.4%. Despite its inherent complexity, the ANN model offered intriguing insights on the influential volatiles that correlated well with higher and lower sensory gradings. These findings could, in the future, guide winemakers in establishing wine quality, particularly during blending operations prior to bottling.
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Affiliation(s)
- Wenyao Zhu
- Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- Drylands Winery, Constellation Brands NZ, 237 Hammerichs Road, Blenheim 7273, New Zealand
| | - Frank Benkwitz
- Drylands Winery, Constellation Brands NZ, 237 Hammerichs Road, Blenheim 7273, New Zealand
| | - Paul A Kilmartin
- Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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12
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Giacosa S, Parpinello GP, Río Segade S, Ricci A, Paissoni MA, Curioni A, Marangon M, Mattivi F, Arapitsas P, Moio L, Piombino P, Ugliano M, Slaghenaufi D, Gerbi V, Rolle L, Versari A. Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices. Food Res Int 2021; 143:110277. [PMID: 33992377 DOI: 10.1016/j.foodres.2021.110277] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 02/23/2021] [Accepted: 02/25/2021] [Indexed: 10/21/2022]
Abstract
An extensive survey was conducted on 110 Italian monovarietal red wines from a single vintage to determine their standard compositional, color, and phenolic characteristics, analysing more than 35 parameters evaluated through methods commonly used in the wine industry. 'Primitivo' achieved the highest average alcohol strength (15.4% v/v) and dry extract values, while 'Cannonau' showed the lowest total acidity. 'Corvina' had the lowest phenolic content (1065 mg/L by Folin-Ciocalteu assay), remarkably different from the highest found in 'Sagrantino' (3578 mg/L), the latter being also the richest variety in both proanthocyanidins and vanillin-reactive flavanols. 'Teroldego' wines were the richest in both total and monomeric anthocyanins (702 and 315 mg/L, respectively), followed by 'Aglianico' and 'Raboso Piave', while 'Corvina', 'Nebbiolo', and 'Nerello Mascalese' were the poorest. 'Montepulciano' and 'Sangiovese' showed intermediate values for the majority of the parameters analyzed. A multivariate PCA-DA approach allowed achieving both a classification of the different wines as well as the discrimination of 'Sangiovese' wines produced in two regions (Emilia Romagna and Toscana) that returned a 42-66% success rate depending on the zone considered. Taking into account the number and diversity of the wines analyzed, a correlation study helped in better understanding the underlying relations between the most common and widespread analytical techniques for phenolic and color determinations.
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Affiliation(s)
- Simone Giacosa
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, Italy
| | | | - Susana Río Segade
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, Italy
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
| | | | - Andrea Curioni
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy
| | - Fulvio Mattivi
- Department of Physics, Bioorganic Chemistry Laboratory, University of Trento, 38123 Povo, Italy; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy
| | - Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino, Italy
| | - Paola Piombino
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, 37134 Verona, Italy
| | | | - Vincenzo Gerbi
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, Italy.
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
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Pérez-Porras P, Bautista-Ortín AB, Jurado R, Gómez-Plaza E. Using high-power ultrasounds in red winemaking: Effect of operating conditions on wine physico-chemical and chromatic characteristics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110645] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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14
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Osete-Alcaraz A, Gómez-Plaza E, Martínez-Pérez P, Weiller F, Schückel J, Willats WG, Moore JP, Ros-García JM, Bautista-Ortín AB. The Influence of Hydrolytic Enzymes on Tannin Adsorption-Desorption onto Grape Cell Walls in a Wine-Like Matrix. Molecules 2021; 26:molecules26030770. [PMID: 33540867 PMCID: PMC7867368 DOI: 10.3390/molecules26030770] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 01/25/2021] [Accepted: 01/29/2021] [Indexed: 11/16/2022] Open
Abstract
This study evaluates the capacity of four hydrolytic enzymes to limit the interactions between grape cell-walls and tannins and/or to favor tannin desorption. Adsorption and desorption tests were conducted by mixing a commercial seed tannin with purified skin cell-walls from Syrah grapes, in the presence or absence of hydrolytic enzymes, in a model-wine solution. The effects of the enzymes were evaluated by measuring the tannins in solution by High Performance Liquid Chromatography (HPLC) and the changes in the cell wall polysaccharide network by Comprehensive Microarray Polymer Profiling (COMPP) while the polysaccharides liberated from cell walls were analyzed by Size Exclusion Chromatography (SEC). The results showed that the enzymes limited the interaction between tannins and cell walls, especially cellulase, pectinase and xylanase, an effect associated with the cell wall structural modifications caused by the enzymes, which reduced their capacity to bind tannins. With regards to the tannin desorption process, enzymes did not play a significant role in liberating bound tannins. Those enzymes that showed the highest effect in limiting the adsorption of tannins and in disorganizing the cell wall structure, cellulase and pectinase, did not lead to a desorption of bound tannins, although they still showed a capacity of affecting cell wall structure. The results indicate that enzymes are not able to access those polysaccharides where tannins are bound, thus, they are not a useful tool for desorbing tannins from cell walls. The practical importance implications of these findings are discussed in the manuscript.
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Affiliation(s)
- Andrea Osete-Alcaraz
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.O.-A.); (P.M.-P.); (J.M.R.-G.); (A.B.B.-O.)
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.O.-A.); (P.M.-P.); (J.M.R.-G.); (A.B.B.-O.)
- Correspondence:
| | - Pilar Martínez-Pérez
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.O.-A.); (P.M.-P.); (J.M.R.-G.); (A.B.B.-O.)
| | - Florent Weiller
- Department of Viticulture and Oenology, Faculty of AgriSciences, South African Grape and Wine Research Institute, Stellenbosch University, Matieland 7602, South Africa; (F.W.); (J.P.M.)
| | - Julia Schückel
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001 Copenhagen, Denmark;
- Glycospot R&D, Thorvaldsensvej 40, B102, DK-1871 Frederiksberg, Denmark
| | - William G.T. Willats
- School of Agriculture, Food and Rural Development, Newcastle University, Newcastle-upon-Tyne NE1 4LB, UK;
| | - John P. Moore
- Department of Viticulture and Oenology, Faculty of AgriSciences, South African Grape and Wine Research Institute, Stellenbosch University, Matieland 7602, South Africa; (F.W.); (J.P.M.)
| | - José M. Ros-García
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.O.-A.); (P.M.-P.); (J.M.R.-G.); (A.B.B.-O.)
| | - Ana B. Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.O.-A.); (P.M.-P.); (J.M.R.-G.); (A.B.B.-O.)
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15
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Ugliano M, Slaghenaufi D, Picariello L, Olivieri G. Oxygen and SO 2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13418-13425. [PMID: 32153190 PMCID: PMC7997567 DOI: 10.1021/acs.jafc.0c00044] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 03/09/2020] [Accepted: 03/10/2020] [Indexed: 05/20/2023]
Abstract
The oxidative behavior of five commercial enological tannins of different sources (tea, grape marc, grape seed, untoasted oak, and toasted oak) was investigated in model wine solutions in the presence or absence of SO2. Solutions of the tannins were also analyzed for total phenolics, methyl cellulose precipitable tannins, high-performance liquid chromatography, and linear sweep voltammetry. Tea and oak-derived tannin solutions were characterized by the highest oxygen consumption rates, with oak-derived tannins exhibiting the highest oxygen consumption rates per milligram of phenolic material present. Linear sweep and derivative voltammetry parameters were well-correlated with oxygen consumption rates, whereas total phenolics or total tannins were not. All tannins were associated with consumption of SO2 upon reaction with oxygen, with the lowest rate of SO2 lost per milligram of O2 reacted being observed for oak tannins.
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Affiliation(s)
- Maurizio Ugliano
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Davide Slaghenaufi
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Luigi Picariello
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Gianmarco Olivieri
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
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16
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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.
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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
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17
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Parr WV, Grose C, Hedderley D, Medel Maraboli M, Masters O, Araujo LD, Valentin D. Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters. Food Res Int 2020; 137:109423. [DOI: 10.1016/j.foodres.2020.109423] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 06/04/2020] [Accepted: 06/05/2020] [Indexed: 11/16/2022]
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18
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Abstract
Total phenolic content is widely accepted as a key measure of quality for cider. Apple juice and cider, made from six apple varieties including dessert and cider apples, were analysed for total phenolics using three different methods: (a) the Folin-Ciocalteu method, (b) the Somers method (a spectrophotometric method developed specifically for wine), and (c) ultra-performance liquid chromatography (UPLC) as a benchmark test. Of these approaches, the Somers method had the strongest correlation with UPLC with an R2 value of 0.99, whilst the Folin-Ciocalteu correlated with UPLC with an R2 value of 0.89. The Folin-Ciocalteu method also had a strong positive correlation with the Somers approach with an R2 value of 0.91. Correlations between methods were strongest for apple varieties that were naturally high in phenolic content. These results highlight the potential of the Somers method to rapidly, inexpensively, and accurately report the total phenolic content of apple juice and ciders made from dessert and cider apple varieties.
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19
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Schelezki OJ, Deloire A, Jeffery DW. Substitution or Dilution? Assessing Pre-fermentative Water Implementation to Produce Lower Alcohol Shiraz Wines. Molecules 2020; 25:molecules25092245. [PMID: 32397636 PMCID: PMC7249075 DOI: 10.3390/molecules25092245] [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: 04/03/2020] [Revised: 05/04/2020] [Accepted: 05/05/2020] [Indexed: 11/16/2022] Open
Abstract
Changes to regulations by Food Standards Australia New Zealand have permitted the adjustment of must sugar levels with the addition of water in order to ensure a sound fermentation progress as well as mitigating excessive wine-alcohol levels. This study assessed the implications for Shiraz wine quality following a pre-fermentative must dilution (changing liquid-to-solid ratios), in comparison to juice substitution with water (constant liquid-to-solid ratios) that has previously been deemed a promising way to adjust wine-alcohol levels. While working within the legal limit of water addition to grape must, the effects of both approaches on wine quality parameters and sensory characteristics were rather similar, and of negligible nature. However, different implications between substitution and dilution appeared to be driven by grape maturity, and dilution was found to have a greater impact than substitution on some parameters at higher water implementation rates. In line with previous observations, longer hang-time followed by alcohol adjustments via pre-fermentation water addition were of limited merit compared to simply picking grapes earlier. This work provided further knowledge that supports informed decision making regarding the recently permitted approach of using water during winemaking.
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Affiliation(s)
- Olaf J. Schelezki
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia;
- Australian Research Council Training Centre for Innovative Wine Production, UA, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
| | - Alain Deloire
- Department of Biology-Ecology, University of Montpellier, L’institut Agro (SupAgro), 2 Place Pierre Viala, 34060 Montpellier, France;
| | - David W. Jeffery
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia;
- Australian Research Council Training Centre for Innovative Wine Production, UA, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
- Correspondence: ; Tel.: +61-8-8313-6649
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20
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González-Centeno MR, Chira K, Miramont C, Escudier JL, Samson A, Salmon JM, Ojeda H, Teissedre PL. Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines. Biomolecules 2019; 9:biom9120793. [PMID: 31783641 PMCID: PMC6995519 DOI: 10.3390/biom9120793] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/21/2019] [Accepted: 11/22/2019] [Indexed: 12/02/2022] Open
Abstract
The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. Thus, the question remains, will these hybrid grapes (≥97.5% of Vitis vinifera genome) lead to wines with organoleptic properties similar to those of Vitis vinifera wines that consumers are used to? Total phenolic (1547–3418 mg GA/L), anthocyanin (186–561 mg malvidin/L), and proanthocyanidin (1.4–4.5 g tannins/L) contents were in broad agreement with those previously described in the literature for monovarietal wines produced with well-known red grape varieties (Cabernet Sauvignon, Merlot, Syrah). With regard to fruity aroma, ethyl esters of straight-chain fatty acids (530–929 μg/L) stood out clearly as the major volatile components for all hybrid wines considered. Sensory analysis revealed significant differences (p < 0.05) for visual aspect, aroma, flavor, global balance, astringency, and body. Overall, these new hybrid grape varieties are not only resistant to cryptogamic diseases, but also present enough potential to become quality wines, since their phenolic and volatile attributes are close to those of common red monovarietal wines.
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Affiliation(s)
- M. Reyes González-Centeno
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France; (M.R.G.-C.); (K.C.); (C.M.)
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
| | - Kleopatra Chira
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France; (M.R.G.-C.); (K.C.); (C.M.)
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
| | - Clément Miramont
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France; (M.R.G.-C.); (K.C.); (C.M.)
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
| | - Jean-Louis Escudier
- Unité Expérimentale de Pech Rouge (UE 0999), INRA, Domaine de Pech Rouge, 11430 Gruissan, France; (J.-L.E.); (A.S.); (J.-M.S.); (H.O.)
| | - Alain Samson
- Unité Expérimentale de Pech Rouge (UE 0999), INRA, Domaine de Pech Rouge, 11430 Gruissan, France; (J.-L.E.); (A.S.); (J.-M.S.); (H.O.)
| | - Jean-Michel Salmon
- Unité Expérimentale de Pech Rouge (UE 0999), INRA, Domaine de Pech Rouge, 11430 Gruissan, France; (J.-L.E.); (A.S.); (J.-M.S.); (H.O.)
| | - Hernan Ojeda
- Unité Expérimentale de Pech Rouge (UE 0999), INRA, Domaine de Pech Rouge, 11430 Gruissan, France; (J.-L.E.); (A.S.); (J.-M.S.); (H.O.)
| | - Pierre-Louis Teissedre
- Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France; (M.R.G.-C.); (K.C.); (C.M.)
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France
- Correspondence: ; Tel.: + 33-(0)5-57-57-58-50
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21
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Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency. Biomolecules 2019; 9:biom9090466. [PMID: 31505886 PMCID: PMC6770880 DOI: 10.3390/biom9090466] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 08/21/2019] [Accepted: 09/03/2019] [Indexed: 12/30/2022] Open
Abstract
To gain knowledge on the role of Saccharomyces cerevisiae yeast strains (and their hybrids) on wine sensory properties, 10 commercially available yeast strains were selected on the basis of their widespread usage and/or novel properties and used to produce Shiraz wines. Significant differences were evident post-alcoholic fermentation and after 24 months of ageing with regards to the number of wine compositional variables, in particular the concentration of tannin and polysaccharide. Strain L2323 is known for its pectinolytic activity and yielded the highest concentration of both yeast- and grape-derived polysaccharides. Wines made with the mannoprotein-producing strain Uvaferm HPS (high levels of polysaccharides) did not have elevated concentrations of yeast-derived polysaccharides, despite this observation being made for corresponding model fermentations, suggesting that mannoprotein production or retention might be limited by the wine matrix. Wine tannin concentration showed a high level of variability between strains, with L2323 having the highest, and AWRI1503 the lowest concentration. Sensory analysis of the wines after 24 months ageing revealed significant differences between the yeast strains, but only the attributes opacity (visual colour) and astringency could be predicted by partial least squares regression using the wine compositional data. Notably, the astringency attribute was associated with higher concentrations of both tannin and polysaccharide, contrary to reports in the literature which suggested that polysaccharide exerts a moderating effect on astringency. The results confirm previous reports demonstrating that the choice of yeast strain represents an opportunity to shape wine style outcomes.
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22
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Combined Use of Pectolytic Enzymes and Ultrasounds for Improving the Extraction of Phenolic Compounds During Vinification. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02303-0] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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23
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Rousserie P, Rabot A, Geny-Denis L. From Flavanols Biosynthesis to Wine Tannins: What Place for Grape Seeds? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1325-1343. [PMID: 30632368 DOI: 10.1021/acs.jafc.8b05768] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Phenolic compounds are among the most important quality factors of wines. They contribute to the organoleptic characteristics of wine such as color, astringency, and bitterness. Although tannins found in wine can come from microbial and oak sources, the main sources of polyphenols are grape skins and seeds. Since the 1960s, this subject has been widely studied by a large number of researchers covering different types of wine, climate conditions, growing practices, and grape varieties. As these works have been conducted under different conditions, the data collected can be conflicting. Moreover, even though the biosynthesis of the major proanthocyanidins units (+)-catechin and (-)-epicatechin is well-known, the mechanism of their polymerization remains unexplained. This is why the question remains: what factors influence the biosynthesis, the quantity, and the distribution of tannins in grape seeds and how can winemaking processes impact the extractability of seed tannins in wine?
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Affiliation(s)
- Pauline Rousserie
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA , ISVV , 33882 Villenave d'Ornon Cedex, France
| | - Amélie Rabot
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA , ISVV , 33882 Villenave d'Ornon Cedex, France
| | - Laurence Geny-Denis
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA , ISVV , 33882 Villenave d'Ornon Cedex, France
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24
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Mihnea M, Aleixandre-Tudó JL, Kidd M, du Toit W. Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels. Foods 2018; 8:foods8010003. [PMID: 30577639 PMCID: PMC6352104 DOI: 10.3390/foods8010003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/10/2018] [Accepted: 12/19/2018] [Indexed: 11/25/2022] Open
Abstract
Astringency is often difficult to evaluate accurately in wine because of its complexity. This accuracy can improve through training sessions, but it can be time-consuming and expensive. A way to reduce these costs can be the use of wine experts, who are known to be reliable evaluators. Therefore, the aim of this work was to compare the sensory results and the panel performance obtained using trained panelists versus wine experts (winemakers). Judges evaluated twelve red wines for in-mouth basic perception (sweet, sour, bitter, astringent, and burning sensation) following the same tasting protocol and with the samples being presented in two different tasting modalities. Panels’ performance and relationship between the chemical composition and the sensory perception were investigated. Both panels showed similar consistency and repeatability, and they were able to accurately measure the astringency of the wines. However, the significant correlations between sensory scores and chemical composition varied with the panel and the tasting modality. From our results, we could see that winemakers tended to discriminate better between the samples when the differences were very small.
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Affiliation(s)
- Mihaela Mihnea
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
- RISE Research Institutes of Sweden, Agrifood and Bioscience, P.O. Box 5401, SE-402 29 Gothenburg, Sweden.
| | - José Luis Aleixandre-Tudó
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
| | - Martin Kidd
- Department of Statistics and Actuarial Sciences, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
| | - Wessel du Toit
- Department of Viticulture and Oenology, Stellenbosch University, ZA-7600 Stellenbosch, South Africa.
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25
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Pandeya A, Rayamajhi S, Pokhrel P, Giri B. Evaluation of secondary metabolites, antioxidant activity, and color parameters of Nepali wines. Food Sci Nutr 2018; 6:2252-2263. [PMID: 30510725 PMCID: PMC6261160 DOI: 10.1002/fsn3.794] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2018] [Revised: 07/12/2018] [Accepted: 07/14/2018] [Indexed: 11/21/2022] Open
Abstract
We evaluated the quality of wines produced in Nepal in terms of phenolic, flavonoid, anthocyanin and tannin content, antioxidant capacity, and color parameters using spectrophotometric methods. The total phenolic content, total flavonoid content, and total antioxidant activities in Nepali wines ranged from 85.5 to 960.0 (mean = 360.5 ± 268.7) mg/L GAE, 40.9-551.3 (mean = 188.9 ± 161.5) mg/L QE, and 66.6-905.0 (mean = 332.8 ± 296.5) mg/L AAE, respectively. These parameters were significantly higher in red wines compared to white wines. The phenolic and flavonoid content showed strong correlation with each other as well as with antioxidant activities. Additional parameters measured included various color parameters and carbohydrates. The wine color showed strong correlation with phenol, flavonoid, and antioxidant activity, whereas this correlation was not significant with anthocyanin content. Multivariate analysis was carried out to better describe and discriminate the wine samples. Finally, we compared Nepali wines with wines from other countries.
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Affiliation(s)
- Ankit Pandeya
- Center for Analytical SciencesKathmandu Institute of Applied SciencesKathmanduNepal
- Present address:
Department of ChemistryUniversity of KentuckyLexingtonKentucky
| | - Sagar Rayamajhi
- Center for Analytical SciencesKathmandu Institute of Applied SciencesKathmanduNepal
- Present address:
Department of ChemistryKansas State UniversityManhattanKansas
| | - Pravin Pokhrel
- Center for Analytical SciencesKathmandu Institute of Applied SciencesKathmanduNepal
| | - Basant Giri
- Center for Analytical SciencesKathmandu Institute of Applied SciencesKathmanduNepal
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26
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Nicolle P, Marcotte C, Angers P, Pedneault K. Pomace limits tannin retention in Frontenac wines. Food Chem 2018; 277:438-447. [PMID: 30502168 DOI: 10.1016/j.foodchem.2018.10.116] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 10/23/2018] [Accepted: 10/23/2018] [Indexed: 10/28/2022]
Abstract
The impact of different factors (must protein treatment: bentonite and heat; pomace: fermented with and without; tannin addition: 0-9 g/L; and time of maceration: 0-11 days) on tannin, pigment, and protein extraction/retention in Frontenac wines was investigated. Wine tannin concentration and composition were determined by HPLC-fluorescence. Protein and pigment parameters were analysed by BCA assay and Boulton's method, respectively, using UV-spectrophotometry. Results: Bentonite and heat significantly reduced wine protein concentration at the end of alcoholic fermentation but heat was less efficient than bentonite (1.8-5.0 times less). Removing wine proteins did not improve tannin retention in wines (p > 0.1032) but fermenting without pomace significantly improved their retention (up to 2.4 times), especially that of polymeric flavan-3-ols (up to 27.8%). An addition of 3 g/L of enological tannins in wines, fermented with or without pomace, was necessary to increase wine tannin concentration significantly.
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Affiliation(s)
- Paméla Nicolle
- Centre de Développement Bioalimentaire du Québec, La Pocatière, QC G0R 1Z0, Canada; Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada.
| | - Charlène Marcotte
- Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada.
| | - Paul Angers
- Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada.
| | - Karine Pedneault
- Centre de Développement Bioalimentaire du Québec, La Pocatière, QC G0R 1Z0, Canada; Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada; Department of Science, Université Sainte-Anne, 1695 Rd 1, Church Point, NS B0W 1M0, Canada.
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27
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Pérez-Navarro J, García Romero E, Gómez-Alonso S, Izquierdo Cañas PM. Comparison between the phenolic composition of Petit Verdot wines elaborated at different maceration/fermentation temperatures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1479856] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- J. Pérez-Navarro
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - E. García Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Ciudad Real, Spain
| | - S. Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - P. M. Izquierdo Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Ciudad Real, Spain
- Parque Científico y Tecnológico de Albacete, Albacete, Spain
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28
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Gambuti A, Picariello L, Rinaldi A, Moio L. Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging. Front Chem 2018; 6:63. [PMID: 29600246 PMCID: PMC5862844 DOI: 10.3389/fchem.2018.00063] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Accepted: 02/27/2018] [Indexed: 11/13/2022] Open
Abstract
Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of six wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity toward saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine.
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Affiliation(s)
- Angelita Gambuti
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| | - Luigi Picariello
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| | - Alessandra Rinaldi
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy.,Biolaffort, Bordeaux, France
| | - Luigi Moio
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
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29
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Gil-Muñoz R, Fernández-Fernández JI, Portu J, Garde-Cerdán T. Methyl jasmonate: effect on proanthocyanidin content in Monastrell and Tempranillo grapes and wines. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2981-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Nicolle P, Marcotte C, Angers P, Pedneault K. Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition. Food Chem 2017; 242:481-490. [PMID: 29037718 DOI: 10.1016/j.foodchem.2017.09.053] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2017] [Revised: 09/11/2017] [Accepted: 09/11/2017] [Indexed: 10/18/2022]
Abstract
The impact of co-fermenting white grape pomace (WP) and red grape pomace (RP) on the composition of interspecific hybrid wine was studied using the Vitis sp. 'Frontenac' and 'Vidal'. The proanthocyanidin and anthocyanin content of the resulting wines were analysed by HPLC-fluorescence and UPLC-MS/MS, respectively. The CIELAB parameters and volatile compounds were analysed using spectrophotometry-UV and GC-MS-SPME, respectively. The WP addition increased the concentration of monomeric and oligomeric flavan-3-ols, and terpenes in the wines. The manipulation of the WP/RP ratio efficiently modulated the anthocyanin profile of the wines, resulting in faded red colour, a desirable achievement in hybrid red wine, which is usually perceived as too dark. An appropriate ratio (30% RP/6% WP) improved the colour stability of the wines without a significant impact on wine colour. Addition of WP proved to be a suitable tool to modulate the colour, the phenolic and volatile composition of interspecific hybrid wine.
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Affiliation(s)
- Paméla Nicolle
- Centre de Développement Bioalimentaire du Québec, La Pocatière, QC, G0R 1Z0, Canada; Department of Food Science, Université Laval, Quebec, QC, G1V 0A6, Canada.
| | - Charlène Marcotte
- Department of Food Science, Université Laval, Quebec, QC, G1V 0A6, Canada.
| | - Paul Angers
- Department of Food Science, Université Laval, Quebec, QC, G1V 0A6, Canada.
| | - Karine Pedneault
- Centre de Développement Bioalimentaire du Québec, La Pocatière, QC, G0R 1Z0, Canada; Department of Food Science, Université Laval, Quebec, QC, G1V 0A6, Canada; Université Sainte-Anne, 1695 Rd 1, Church Point, NS, B0W 1M0, Canada.
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Kontoudakis N, Smith M, Guo A, Smith PA, Scollary GR, Wilkes EN, Clark AC. The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds. Food Res Int 2017; 98:95-102. [DOI: 10.1016/j.foodres.2016.11.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Revised: 11/09/2016] [Accepted: 11/15/2016] [Indexed: 10/20/2022]
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Soares S, Brandão E, Mateus N, de Freitas V. Sensorial properties of red wine polyphenols: Astringency and bitterness. Crit Rev Food Sci Nutr 2017; 57:937-948. [PMID: 25897713 DOI: 10.1080/10408398.2014.946468] [Citation(s) in RCA: 102] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Polyphenols have been the subject of numerous research over the past years, being referred as the nutraceuticals of modern life. The healthy properties of these compounds have been associated to a natural chemoprevention of 21st century major diseases such as cancer and neurodegenerative diseases (e.g. Parkinson's and Alzheimer's). This association led to an increased consumption of foodstuffs rich in these compounds such as red wine. Related to the ingestion of polyphenols are the herein revised sensorial properties (astringency and bitterness) which are not still pleasant. This review intends to be an outline both at a sensory as a molecular level of the mechanisms underlying astringency and bitterness of polyphenols. Up-to-date knowledge of this matter is discussed in detail.
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Affiliation(s)
- Susana Soares
- a Centro de Investigação em Química, Faculdade de Ciências da Universidade do Porto , Departamento de Química e Bioquímica , Porto , Portugal
| | - Elsa Brandão
- a Centro de Investigação em Química, Faculdade de Ciências da Universidade do Porto , Departamento de Química e Bioquímica , Porto , Portugal
| | - Nuno Mateus
- a Centro de Investigação em Química, Faculdade de Ciências da Universidade do Porto , Departamento de Química e Bioquímica , Porto , Portugal
| | - Victor de Freitas
- a Centro de Investigação em Química, Faculdade de Ciências da Universidade do Porto , Departamento de Química e Bioquímica , Porto , Portugal
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33
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Ricci A, Olejar KJ, Parpinello GP, Mattioli AU, Teslić N, Kilmartin PA, Versari A. Antioxidant activity of commercial food grade tannins exemplified in a wine model. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:1761-1774. [PMID: 27696959 DOI: 10.1080/19440049.2016.1241901] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Although commercial tannins are widely used in foods and beverages, an improved understanding of the structure and composition of vegetable tannins is needed to promote the exploitation of agri-food by-products and waste and their valorisation in more sustainable industrial applications. This study aims to characterise the phytochemical composition and antioxidant activity of 13 food grade tannins using multiple analytical approaches, including spectrophotometry and HPLC-ECD to determine the amount of targeted polyphenolic compounds. Moreover, the antioxidant activity of tannins was assessed in terms of radical scavenging activity (DPPH• assay), reducing power (FRAP assay), and redox properties (cyclic voltammetry, CV). A statistical univariate and multivariate correlation analysis was performed on 17 parameters including tannin content (range: 0.71-1.62 mM), gallic acid, (+)-catechin, syringic acid and (‒)-epicatechin. The compositional profile of tannins was related to their chemical moiety, antioxidant activity and the botanical origin of the extracts. In particular, the CV signal at 500 mV was highly correlated with DPPH• value due to the catechol ring of flavonoids and trigalloyl moieties of gallic acid-based compounds. Practical examples of tannins application in winemaking are discussed.
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Affiliation(s)
- Arianna Ricci
- a Department of Agricultural and Food Sciences , University of Bologna , Cesena , Italy
| | - Kenneth J Olejar
- b School of Chemical Sciences , The University of Auckland , Auckland , New Zealand
| | | | - Alessia U Mattioli
- a Department of Agricultural and Food Sciences , University of Bologna , Cesena , Italy
| | - Nemanja Teslić
- a Department of Agricultural and Food Sciences , University of Bologna , Cesena , Italy
| | - Paul A Kilmartin
- b School of Chemical Sciences , The University of Auckland , Auckland , New Zealand
| | - Andrea Versari
- a Department of Agricultural and Food Sciences , University of Bologna , Cesena , Italy
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34
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Allegro G, Pastore C, Valentini G, Muzzi E, Filippetti I. Influence of berry ripeness on accumulation, composition and extractability of skin and seed flavonoids in cv. Sangiovese (Vitis vinifera L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4553-4559. [PMID: 26888489 DOI: 10.1002/jsfa.7672] [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: 10/27/2015] [Revised: 01/25/2016] [Accepted: 02/10/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The anthocyanin and tannin concentration and composition of Vitis vinifera L. cv. Sangiovese berries were investigated from post-veraison to harvest. Exhaustive extraction with methanol and acetone was performed to determine the total flavonoid concentration, while a model hydroalcoholic solution was used to prepare extracts representing the winemaking process. The aim of this study was to improve the knowledge of the phenolic maturity of Sangiovese grape. RESULTS The total anthocyanin concentration increased during ripening, but the quantity of extractable anthocyanins increased more rapidly than the total. The total skin tannin concentration declined from post-veraison to harvest, whereas the extractable portion increased, with little difference in the composition of the fractions. Both the total and extractable seed tannin concentration diminished rapidly just after veraison, and only small fluctuations were detected until harvest. CONCLUSION These results indicate that the extractability of anthocyanins and skin tannins increases during ripening, whereas there is no clear trend for seed tannins during the same period. This is the first survey to study the behavior of phenolic compounds during different steps of ripening of Sangiovese grape. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Gianluca Allegro
- Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy
| | - Chiara Pastore
- Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy
| | - Gabriele Valentini
- Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy
| | - Enrico Muzzi
- Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy
| | - Ilaria Filippetti
- Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy
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35
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Valentin D, Parr WV, Peyron D, Grose C, Ballester J. Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.10.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Gómez-Plaza E, Olmos O, Bautista-Ortín AB. Tannin profile of different Monastrell wines and its relation to projected market prices. Food Chem 2016; 204:506-512. [PMID: 26988530 DOI: 10.1016/j.foodchem.2016.02.124] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2015] [Revised: 02/08/2016] [Accepted: 02/19/2016] [Indexed: 10/22/2022]
Abstract
This study focuses on the differences or similarities in tannin composition and concentration in Monastrell wines from different wineries from the same geographic area and, within each winery, from wines elaborated based on different projected market prices, to determine whether there is any relationship between the wine tannin composition and the projected price. The tannin composition of the different wines, all of them analyzed at the same point during winemaking, indicated that those elaborated as premium wines presented higher phenol and tannin contents. The mean degree of polymerization of these wines was also positively related with the projected price, which agreed with the results obtained by size exclusion chromatography, that showed that wines with high projected prices had a higher proportion of polymeric tannins, suggesting that techniques favoring the extraction of skin tannins were mostly used in those wines projected as premium wines, probably looking for greater mouthfeel complexity.
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Affiliation(s)
- Encarna Gómez-Plaza
- Food Science and Technology Department, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
| | - Oscar Olmos
- Food Science and Technology Department, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Ana Belén Bautista-Ortín
- Food Science and Technology Department, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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37
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Springer LF, Sherwood RW, Sacks GL. Pathogenesis-Related Proteins Limit the Retention of Condensed Tannin Additions to Red Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1309-1317. [PMID: 26806526 DOI: 10.1021/acs.jafc.5b04906] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Exogenous additions of condensed tannin (CT) to must or wine are a common winemaking practice, but many studies have reported inexplicably low and variable retention of added CT. We observed that additions of purified CT to red wines can result in the formation of an insoluble precipitate with high nitrogen content. Proteomic analysis of the precipitant identified several classes of pathogenesis-related proteins. Proteins in juices and red wines were quantitated by SDS-PAGE and were highest in native Vitis spp., followed by interspecific hybrids and Vitis vinifera. Wine protein was positively correlated with the ratio of juice protein to the quantity of tannin derived from fruit. The binding of added CT by wine protein could be well modeled by the Freundlich equation. These observations may explain the poor CT retention in previous studies, particularly for interspecific hybrids, and also indicate that protein removal during winemaking may improve exogenous CT retention.
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Affiliation(s)
- Lindsay F Springer
- Department of Food Science, Stocking Hall, and ‡Biotechnology Resource Center Proteomics and Mass Spectrometry Facility, Cornell University , Ithaca, New York 14853, United States
| | - Robert W Sherwood
- Department of Food Science, Stocking Hall, and ‡Biotechnology Resource Center Proteomics and Mass Spectrometry Facility, Cornell University , Ithaca, New York 14853, United States
| | - Gavin L Sacks
- Department of Food Science, Stocking Hall, and ‡Biotechnology Resource Center Proteomics and Mass Spectrometry Facility, Cornell University , Ithaca, New York 14853, United States
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38
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Ghan R, Van Sluyter SC, Hochberg U, Degu A, Hopper DW, Tillet RL, Schlauch KA, Haynes PA, Fait A, Cramer GR. Five omic technologies are concordant in differentiating the biochemical characteristics of the berries of five grapevine (Vitis vinifera L.) cultivars. BMC Genomics 2015; 16:946. [PMID: 26573226 PMCID: PMC4647476 DOI: 10.1186/s12864-015-2115-y] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2015] [Accepted: 10/20/2015] [Indexed: 11/23/2022] Open
Abstract
Background Grape cultivars and wines are distinguishable by their color, flavor and aroma profiles. Omic analyses (transcripts, proteins and metabolites) are powerful tools for assessing biochemical differences in biological systems. Results Berry skins of red- (Cabernet Sauvignon, Merlot, Pinot Noir) and white-skinned (Chardonnay, Semillon) wine grapes were harvested near optimum maturity (°Brix-to-titratable acidity ratio) from the same experimental vineyard. The cultivars were exposed to a mild, seasonal water-deficit treatment from fruit set until harvest in 2011. Identical sample aliquots were analyzed for transcripts by grapevine whole-genome oligonucleotide microarray and RNAseq technologies, proteins by nano-liquid chromatography-mass spectroscopy, and metabolites by gas chromatography-mass spectroscopy and liquid chromatography-mass spectroscopy. Principal components analysis of each of five Omic technologies showed similar results across cultivars in all Omic datasets. Comparison of the processed data of genes mapped in RNAseq and microarray data revealed a strong Pearson’s correlation (0.80). The exclusion of probesets associated with genes with potential for cross-hybridization on the microarray improved the correlation to 0.93. The overall concordance of protein with transcript data was low with a Pearson’s correlation of 0.27 and 0.24 for the RNAseq and microarray data, respectively. Integration of metabolite with protein and transcript data produced an expected model of phenylpropanoid biosynthesis, which distinguished red from white grapes, yet provided detail of individual cultivar differences. The mild water deficit treatment did not significantly alter the abundance of proteins or metabolites measured in the five cultivars, but did have a small effect on gene expression. Conclusions The five Omic technologies were consistent in distinguishing cultivar variation. There was high concordance between transcriptomic technologies, but generally protein abundance did not correlate well with transcript abundance. The integration of multiple high-throughput Omic datasets revealed complex biochemical variation amongst five cultivars of an ancient and economically important crop species. Electronic supplementary material The online version of this article (doi:10.1186/s12864-015-2115-y) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Ryan Ghan
- Department of Biochemistry and Molecular Biology, University of Nevada, Reno, Reno, NV, 89557, USA.
| | - Steven C Van Sluyter
- Department of Biological Sciences, Macquarie University, North Ryde, NSW, 2109, Australia.
| | - Uri Hochberg
- Ben-Gurion University of the Negev, Jacob Blaustein Institutes for Desert Research, Midreshet Ben-Gurion, 84990, Israel.
| | - Asfaw Degu
- Ben-Gurion University of the Negev, Jacob Blaustein Institutes for Desert Research, Midreshet Ben-Gurion, 84990, Israel.
| | - Daniel W Hopper
- Department of Biochemistry and Molecular Biology, University of Nevada, Reno, Reno, NV, 89557, USA.
| | - Richard L Tillet
- Nevada Center for Bioinformatics, University of Nevada, Reno, Reno, NV, 89557, USA.
| | - Karen A Schlauch
- Department of Biochemistry and Molecular Biology, University of Nevada, Reno, Reno, NV, 89557, USA. .,Nevada Center for Bioinformatics, University of Nevada, Reno, Reno, NV, 89557, USA.
| | - Paul A Haynes
- Department of Chemistry and Biomolecular Sciences, Macquarie University, North Ryde, NSW, 2109, Australia.
| | - Aaron Fait
- Ben-Gurion University of the Negev, Jacob Blaustein Institutes for Desert Research, Midreshet Ben-Gurion, 84990, Israel.
| | - Grant R Cramer
- Department of Biochemistry and Molecular Biology, University of Nevada, Reno, Reno, NV, 89557, USA.
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McRae JM, Ziora ZM, Kassara S, Cooper MA, Smith PA. Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(L-proline) in Model Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4345-4352. [PMID: 25877783 DOI: 10.1021/acs.jafc.5b00758] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Changes in ethanol concentration influence red wine astringency, and yet the effect of ethanol on wine tannin-salivary protein interactions is not well understood. Isothermal titration calorimetry (ITC) was used to measure the binding strength between the model salivary protein, poly(L-proline) (PLP) and a range of wine tannins (tannin fractions from a 3- and a 7-year old Cabernet Sauvignon wine) across different ethanol concentrations (5, 10, 15, and 40% v/v). Tannin-PLP interactions were stronger at 5% ethanol than at 40% ethanol. The mechanism of interaction changed for most tannin samples across the wine-like ethanol range (10-15%) from a combination of hydrophobic and hydrogen binding at 10% ethanol to only hydrogen binding at 15% ethanol. These results indicate that ethanol concentration can influence the mechanisms of wine tannin-protein interactions and that the previously reported decrease in wine astringency with increasing alcohol may, in part, relate to a decrease tannin-protein interaction strength.
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Affiliation(s)
- Jacqui M McRae
- †The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia
| | - Zyta M Ziora
- §Institute for Molecular Bioscience, University of Queensland, 306 Carmody Road, St. Lucia, Queensland 4072, Australia
| | - Stella Kassara
- †The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia
| | - Matthew A Cooper
- §Institute for Molecular Bioscience, University of Queensland, 306 Carmody Road, St. Lucia, Queensland 4072, Australia
| | - Paul A Smith
- †The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia
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40
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Khan NQ, Patel B, Kang SS, Dhariwal SK, Husain F, Wood EG, Pothecary MR, Corder R. Regulation of vascular endothelial function by red wine procyanidins: implications for cardiovascular health. Tetrahedron 2015. [DOI: 10.1016/j.tet.2014.10.078] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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41
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Carew A, Close D, Dambergs R. Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing. J Appl Microbiol 2015; 118:1385-94. [DOI: 10.1111/jam.12785] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2014] [Revised: 02/17/2015] [Accepted: 02/18/2015] [Indexed: 12/01/2022]
Affiliation(s)
- A.L. Carew
- Perennial Horticulture Centre; Tasmanian Institute of Agriculture; University of Tasmania; Prospect TAS Australia
| | - D.C. Close
- Perennial Horticulture Centre; Tasmanian Institute of Agriculture; University of Tasmania; Prospect TAS Australia
| | - R.G. Dambergs
- Perennial Horticulture Centre; Tasmanian Institute of Agriculture; University of Tasmania; Prospect TAS Australia
- wineTQ; Monash SA Australia
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42
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Cramer GR, Ghan R, Schlauch KA, Tillett RL, Heymann H, Ferrarini A, Delledonne M, Zenoni S, Fasoli M, Pezzotti M. Transcriptomic analysis of the late stages of grapevine (Vitis vinifera cv. Cabernet Sauvignon) berry ripening reveals significant induction of ethylene signaling and flavor pathways in the skin. BMC PLANT BIOLOGY 2014; 14:370. [PMID: 25524329 PMCID: PMC4312598 DOI: 10.1186/s12870-014-0370-8] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2014] [Accepted: 12/08/2014] [Indexed: 05/19/2023]
Abstract
BACKGROUND Grapevine berry, a nonclimacteric fruit, has three developmental stages; the last one is when berry color and sugar increase. Flavors derived from terpenoid and fatty acid metabolism develop at the very end of this ripening stage. The transcriptomic response of pulp and skin of Cabernet Sauvignon berries in the late stages of ripening between 22 and 37 °Brix was assessed using whole-genome micorarrays. RESULTS The transcript abundance of approximately 18,000 genes changed with °Brix and tissue type. There were a large number of changes in many gene ontology (GO) categories involving metabolism, signaling and abiotic stress. GO categories reflecting tissue differences were overrepresented in photosynthesis, isoprenoid metabolism and pigment biosynthesis. Detailed analysis of the interaction of the skin and pulp with °Brix revealed that there were statistically significantly higher abundances of transcripts changing with °Brix in the skin that were involved in ethylene signaling, isoprenoid and fatty acid metabolism. Many transcripts were peaking around known optimal fruit stages for flavor production. The transcript abundance of approximately two-thirds of the AP2/ERF superfamily of transcription factors changed during these developmental stages. The transcript abundance of a unique clade of ERF6-type transcription factors had the largest changes in the skin and clustered with genes involved in ethylene, senescence, and fruit flavor production including ACC oxidase, terpene synthases, and lipoxygenases. The transcript abundance of important transcription factors involved in fruit ripening was also higher in the skin. CONCLUSIONS A detailed analysis of the transcriptome dynamics during late stages of ripening of grapevine berries revealed that these berries went through massive transcriptional changes in gene ontology categories involving chemical signaling and metabolism in both the pulp and skin, particularly in the skin. Changes in the transcript abundance of genes involved in the ethylene signaling pathway of this nonclimacteric fruit were statistically significant in the late stages of ripening when the production of transcripts for important flavor and aroma compounds were at their highest. Ethylene transcription factors known to play a role in leaf senescence also appear to play a role in fruit senescence. Ethylene may play a bigger role than previously thought in this non-climacteric fruit.
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Affiliation(s)
- Grant R Cramer
- Department of Biochemistry and Molecular Biology, University of Nevada, Reno, NV, 89557, USA.
| | - Ryan Ghan
- Department of Biochemistry and Molecular Biology, University of Nevada, Reno, NV, 89557, USA.
| | - Karen A Schlauch
- Department of Biochemistry and Molecular Biology, University of Nevada, Reno, NV, 89557, USA.
| | - Richard L Tillett
- Center for Bioinformatics, University of Nevada, Reno, NV, 89557, USA.
| | - Hildegarde Heymann
- Department of Viticulture and Enology, University of California, Davis, CA, 95616, USA.
| | - Alberto Ferrarini
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, I-37134, Verona, Italy.
| | - Massimo Delledonne
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, I-37134, Verona, Italy.
| | - Sara Zenoni
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, I-37134, Verona, Italy.
| | - Marianna Fasoli
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, I-37134, Verona, Italy.
| | - Mario Pezzotti
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, I-37134, Verona, Italy.
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Bindon KA, McCarthy MG, Smith PA. Development of wine colour and non-bleachable pigments during the fermentation and ageing of (Vitis vinifera L. cv.) Cabernet Sauvignon wines differing in anthocyanin and tannin concentration. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.051] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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Bindon KA, Kassara S, Cynkar WU, Robinson EMC, Scrimgeour N, Smith PA. Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4558-70. [PMID: 24773241 DOI: 10.1021/jf5002777] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Cabernet Sauvignon and Shiraz grapes were sourced from different regions within Australia, and microvinified with a skin contact period of 6 days. Grape samples were extracted using two protocols: a 15% v/v ethanol, 10 g/L tartaric acid extract of gently crushed berries (wine-like, WL) and a 50% v/v ethanol, pH 2 extract of grape berry homogenate. It was found that in WL extracts, grape tannin and anthocyanin concentrations were strongly related to wine tannin, anthocyanin and color density achieved during the skin contact period. No relationship was observed for grape tannin concentration analyzed in homogenate extracts and wine tannin, but a strong, positive relationship was found for anthocyanin concentration. When the data obtained from homogenate extraction was treated separately by grape variety, a stronger relationship between grape and wine tannin concentration was observed. Tannin compositional analysis in wines indicated that higher tannin concentrations were due to the extraction of tannin of higher molecular mass during fermentation, most likely from grape skins.
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Affiliation(s)
- Keren A Bindon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
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46
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Lee J. Establishing a case for improved food phenolic analysis. Food Sci Nutr 2014; 2:1-8. [PMID: 24804059 PMCID: PMC3951544 DOI: 10.1002/fsn3.74] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2013] [Revised: 09/30/2013] [Accepted: 10/06/2013] [Indexed: 12/14/2022] Open
Abstract
Future phenolic research findings using a multidisciplinary approach will ensure profitability and sustainability of specialty crop industries, while also improving the nutritional and economic choices available to increasingly health- and environmentally conscious consumers. Recent examples of phenolics used in commercial and research scenarios, and new phenolic research discoveries are discussed. Despite being a heavily researched topic, there remains a need to identify, develop, and define analyses targeted for specific quality-related plant metabolites.
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Affiliation(s)
- Jungmin Lee
- Horticultural Crops Research Unit Worksite Agricultural Research Service, United States Department of AgricultureParma, Idaho, 83660, USA
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47
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Carew AL, Smith P, Close DC, Curtin C, Dambergs RG. Yeast effects on Pinot noir wine phenolics, color, and tannin composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9892-9898. [PMID: 24011384 DOI: 10.1021/jf4018806] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Extraction and stabilization of wine phenolics can be challenging for wine makers. This study examined how yeast choice affected phenolic outcomes in Pinot noir wine. Five yeast treatments were applied in replicated microvinification, and wines were analyzed by UV-visible spectrophotometry. At bottling, yeast treatment Saccharomyces cerevisiae RC212 wine had significantly higher concentrations of total pigment, free anthocyanin, nonbleachable pigment, and total tannin and showed high color density. Some phenolic effects were retained at 6 months' bottle age, and RC212 and S. cerevisae EC1118 wines showed increased mean nonbleachable pigment concentrations. Wine tannin composition analysis showed three treatments were associated with a higher percentage of trihydroxylated subunits (skin tannin indicator). A high degree of tannin polymerization was observed in wines made with RC212 and Torulaspora delbruekii , whereas tannin size by gel permeation chromatography was higher only in the RC212 wines. The results emphasize the importance of yeast strain choice for optimizing Pinot noir wine phenolics.
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Affiliation(s)
- Anna L Carew
- Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania , 165 Westbury Road, Prospect, Tasmania, Australia 7250
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48
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Holt H, Cozzolino D, McCarthy J, Abrahamse C, Holt S, Solomon M, Smith P, Chambers PJ, Curtin C. Influence of yeast strain on Shiraz wine quality indicators. Int J Food Microbiol 2013; 165:302-11. [DOI: 10.1016/j.ijfoodmicro.2013.05.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2012] [Revised: 04/17/2013] [Accepted: 05/05/2013] [Indexed: 10/26/2022]
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49
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Cáceres-Mella A, Peña-Neira Á, Narváez-Bastias J, Jara-Campos C, López-Solís R, Canals JM. Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12253] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alejandro Cáceres-Mella
- Departmento de Agro-Industria y Enología; Facultad de Ciencias Agronómicas; Universidad de Chile; Casilla 1004 8820808 Santiago Chile
| | - Álvaro Peña-Neira
- Departmento de Agro-Industria y Enología; Facultad de Ciencias Agronómicas; Universidad de Chile; Casilla 1004 8820808 Santiago Chile
| | - Jaime Narváez-Bastias
- Departmento de Agro-Industria y Enología; Facultad de Ciencias Agronómicas; Universidad de Chile; Casilla 1004 8820808 Santiago Chile
| | - Carla Jara-Campos
- Departmento de Agro-Industria y Enología; Facultad de Ciencias Agronómicas; Universidad de Chile; Casilla 1004 8820808 Santiago Chile
| | - Remigio López-Solís
- Programa de Biología Celular y Molecular; Facultad de Medicina; Universidad de Chile; Independencia 1027 8380453 Santiago Chile
| | - Joan M. Canals
- Departmento de Bioquímica y Biotecnología; Facultad de Enología; Universidad Rovira I Virgili; C/Marce.li Domingo s/n 43007 Tarragona Spain
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50
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Bautista-Ortín AB, Busse-Valverde N, López-Roca JM, Gil-Muñoz R, Gómez-Plaza E. Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12270] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ana B. Bautista-Ortín
- Food Science and Technology Deparment; Faculty of Veterinary Science; University of Murcia; Campus de Espinardo 30071 Murcia Spain
| | - Naiara Busse-Valverde
- Food Science and Technology Deparment; Faculty of Veterinary Science; University of Murcia; Campus de Espinardo 30071 Murcia Spain
| | - Jose M. López-Roca
- Food Science and Technology Deparment; Faculty of Veterinary Science; University of Murcia; Campus de Espinardo 30071 Murcia Spain
| | - Rocío Gil-Muñoz
- Instituto Murciano de Investigación y Desarrollo Agroalimentario Ctra; La Alberca s/n 30150 Murcia Spain
| | - Encarna Gómez-Plaza
- Food Science and Technology Deparment; Faculty of Veterinary Science; University of Murcia; Campus de Espinardo 30071 Murcia Spain
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