1
|
Fan S, Liu C, Li Y, Zhang Y. Visual Representation of Red Wine Color: Methodology, Comparison and Applications. Foods 2023; 12:foods12050924. [PMID: 36900441 PMCID: PMC10000885 DOI: 10.3390/foods12050924] [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: 12/14/2022] [Revised: 01/24/2023] [Accepted: 02/14/2023] [Indexed: 02/24/2023] Open
Abstract
A visual and easy-to-implement representation approach of red wine color is proposed in this work. The wine color under standard conditions, called feature color, was reproduced in the form of a circular spot. The feature color was further decomposed into two orthogonal aspects, the chromatic and light-dark components, characterized in the form of chromaticity distribution plane and lightness distribution plane, respectively. The color characterization of wine samples showed that this method well represented the color characteristics and can provide intuitive visual perception of wine color, in a way that is more reliable and convenient than the photographic method. The applications for monitoring the color evolution during winery and laboratory fermentation and the age discrimination of 175 commercial red wines suggest that this visual method is effective for color management and control of wine during fermentation and aging. The proposed method is a convenient way to present, store, convey, understand, analyze and compare the color information of wines.
Collapse
Affiliation(s)
- Shuyue Fan
- College of Enology, Northwest A & F University, Yangling 712100, China
| | - Caiyun Liu
- College of Enology, Northwest A & F University, Yangling 712100, China
| | - Yunkui Li
- College of Enology, Northwest A & F University, Yangling 712100, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A & F University, Yinchuan 750104, China
- Correspondence: ; Tel.: +86-29-87092107; Fax: +86-29-87091133
| | - Yu Zhang
- College of Enology, Northwest A & F University, Yangling 712100, China
| |
Collapse
|
2
|
Ferrara C, Migliaro V, Ventura F, De Feo G. An economic and environmental analysis of wine packaging systems in Italy: A life cycle (LC) approach. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 857:159323. [PMID: 36216063 DOI: 10.1016/j.scitotenv.2022.159323] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 10/03/2022] [Accepted: 10/05/2022] [Indexed: 06/16/2023]
Abstract
The main aim of this study was to perform a combined life cycle assessment and life cycle costing of the most used wine packaging systems in Italy. Packaging plays a key role in food and beverage production and supply chain, but the increasing volume of packaging used causes many environmental concerns. The wine sector is no exception, especially in Italy that is the largest producer in the world. Eight packaging alternatives were compared in environmental and economic terms assuming a functional unit of three litres and a cradle to grave approach: one aseptic carton system, two bag-in-box systems, two PET bottle systems, and three glass bottle systems. The results were analysed with an eco-efficiency portfolio approach. There was consistency between the LCA and LCC results for most of the packaging systems. From both the environmental and economical point of views, aseptic cartons and bag-in-box systems were the most sustainable alternatives, while the glass systems had the worst global performances due to the high weight and consequent huge energy consumption during bottle production. The size of the containers was the key factor that most affected the results both in environmental and economic terms.
Collapse
Affiliation(s)
- Carmen Ferrara
- DIIn, Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084, Fisciano (Sa), Italy
| | - Valeria Migliaro
- DIIn, Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084, Fisciano (Sa), Italy
| | | | - Giovanni De Feo
- DIIn, Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084, Fisciano (Sa), Italy.
| |
Collapse
|
3
|
The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine. Foods 2022; 11:foods11182770. [PMID: 36140897 PMCID: PMC9498223 DOI: 10.3390/foods11182770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/01/2022] [Accepted: 09/05/2022] [Indexed: 11/17/2022] Open
Abstract
This work evaluates the influence of the cellar conditions and bottle orientation, on the phenolic and volatile composition of a Vintage Port wine, sealed with natural cork stoppers, for 44 months post-bottling. The storage was performed in two different cellars, namely a cellar A with controlled temperature and humidity, and a cellar B, representing a traditional cellar, with uncontrolled temperature and humidity. The impact of bottle orientation was studied in cellar A, where the bottles were stored in horizontal and vertical positions. The phenolic and volatile composition of the bottled Vintage Port wine were analyzed after 6, 15 and 44 months. The results unveiled that the cellar conditions and bottle orientation had an impact in Port wine composition which was higher at 44 months post-bottling. The samples stored in the traditional cellar unveiled significantly higher yellow tones, lower tannin specific activity, and higher levels of furfural and 5-methylfurfural. Furthermore, the samples stored in the horizontal position revealed significant higher levels of total proanthocyanidins and higher tannin specific activity than the samples stored in the vertical position. Interestingly, for the first time to our knowledge, an ellagitannin-derived compound (Corklin) was detected in Vintage Port wines stored in the horizontal position, which results from the reaction of cork constituents with phenolic compounds present in wines.
Collapse
|
4
|
Paul NC, Park S, Liu H, Lee JG, Han GH, Kim H, Sang H. Fungi Associated with Postharvest Diseases of Sweet Potato Storage Roots and In Vitro Antagonistic Assay of Trichoderma harzianum against the Diseases. J Fungi (Basel) 2021; 7:jof7110927. [PMID: 34829216 PMCID: PMC8625119 DOI: 10.3390/jof7110927] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/25/2021] [Accepted: 10/26/2021] [Indexed: 11/25/2022] Open
Abstract
Sweet potato is the 11th most important food crop in the world and an excellent source of nutrition. Postharvest diseases were monitored in sweet potato storage roots collected from the local markets in Korea during 2021. Several diseases including Fusarium surface and root rot, charcoal rot, dry rot, and soft rot were observed in the postharvest sweet potatoes. A total of 68 fungal isolates were obtained from the diseased samples, and the isolates were grouped into 8 different fungal colony types. Based on multilocus phylogeny and morphological analysis of 17 representative isolates, the isolates were identified as Fusarium oxysporum, F. ipomoeae, F. solani, Penicillium citrinum, P. rotoruae, Aspergillus wentii, Mucor variicolumellatus (Mu. circinelloides species complex), and Macrophomina phaseolina. F. oxysporum was the predominant pathogen as this is the most common pathogen of sweet potato storage roots causing the surface rot disease, and M. phaseolina caused the most severe disease among the pathogens. Dual culture antagonistic assays were evaluated using Trichoderma harzianum strains CMML20–26 and CMML20–27. The results revealed that the two strains showed strong antifungal activity in different ranges against all tested pathogens. This study provides an understanding of diverse postharvest diseases in sweet potatoes and suggests potential biocontrol agents to manage the diseases. In addition, this is the first report of sweet potato storage root rot diseases caused by A. wentii, and P. rotoruae worldwide.
Collapse
Affiliation(s)
- Narayan Chandra Paul
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea; (N.C.P.); (S.P.); (H.L.); (J.G.L.)
- Kumho Life Science Laboratory, Chonnam National University, Gwangju 61186, Korea
| | - Soyoon Park
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea; (N.C.P.); (S.P.); (H.L.); (J.G.L.)
| | - Haifeng Liu
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea; (N.C.P.); (S.P.); (H.L.); (J.G.L.)
| | - Ju Gyeong Lee
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea; (N.C.P.); (S.P.); (H.L.); (J.G.L.)
| | - Gui Hwan Han
- Center for Industrialization of Agricultural and Livestock Microorganisms, Jeongeup-si 56212, Korea;
| | | | - Hyunkyu Sang
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea; (N.C.P.); (S.P.); (H.L.); (J.G.L.)
- Kumho Life Science Laboratory, Chonnam National University, Gwangju 61186, Korea
- Correspondence:
| |
Collapse
|
5
|
The Impact of Different Closures on the Flavor Composition of Wines during Bottle Aging. Foods 2021; 10:foods10092070. [PMID: 34574180 PMCID: PMC8465960 DOI: 10.3390/foods10092070] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/26/2021] [Accepted: 08/31/2021] [Indexed: 11/23/2022] Open
Abstract
Wine flavor undergoes major changes during bottle aging and can be influenced by the type of closure. The interaction between wine, the type of closure and the external environment has the potential to significantly influence the overall quality of bottled wines, especially when the storage period is relatively long (more than five years). Therefore, the choice of closure (cork, synthetic or screw cap) deserves special attention in order to establish the ideal sealing conditions for optimizing wine flavor attributes. The contribution of different closures to the quality of bottled wine is through mass transfer phenomena, including permeation, sorption (scalping) or desorption of chemicals between closure materials and wines. Thus, this article aims to review the impact of different closures on the flavor composition of wines during post-bottling conditions. The implications of closures on wine sensory properties are also discussed.
Collapse
|
6
|
Klaschik S, Ellerkmann RK, Gehlen J, Frede S, Hilbert T. From bench to bar side: Evaluating the red wine storage lesion. Open Life Sci 2021; 16:872-883. [PMID: 34522781 PMCID: PMC8402936 DOI: 10.1515/biol-2021-0089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 07/18/2021] [Accepted: 07/19/2021] [Indexed: 11/15/2022] Open
Abstract
Vitally essential red fluids like packed cells and red wine are seriously influenced in quality when stored over prolonged periods. In the case of red cell concentrates, the resulting storage lesion has particular significance in perioperative medicine. We hypothesized that, in contrast, aging rather improves the properties of red wine in several ways. A translational approach, including (I) in vitro experiments, (II) a randomized, blinded crossover trial of acute clinical effects, and (III) a standardized red wine blind tasting was used. Three monovarietal wines (Cabernet Sauvignon, Chianti, Shiraz) in three different vintages (range 2004-2016), each 5 years different, were assessed. Assessments were performed at a German university hospital (I, II) and on a garden terrace during a mild summer evening (III). Young wines induced cell stress and damage while significantly reducing cytoprotective proteins in HepG2 hepatoma cells. Sympathetic activity and multitasking skills were altered depending on wines' ages. Hangovers tended to be aggravated by young red wine. Aged variants performed better in terms of aroma and overall quality but worse in optical appearance. We found no evidence for a red wine storage lesion. However, we plead for consensus-based guidelines for proper storage, as it is common in clinical medicine.
Collapse
Affiliation(s)
- Sven Klaschik
- Department of Anesthesiology and Intensive Care Medicine, University Hospital Bonn, Venusberg-Campus 1, 53127 Bonn, Germany
| | - Richard K. Ellerkmann
- Department of Anesthesiology and Intensive Care Medicine, Dortmund Hospital, Beurhausstrasse 40, 44137 Dortmund, Germany
| | - Jennifer Gehlen
- Department of Anesthesiology and Intensive Care Medicine, University Hospital Bonn, Venusberg-Campus 1, 53127 Bonn, Germany
| | - Stilla Frede
- Department of Anesthesiology and Intensive Care Medicine, University Hospital Bonn, Venusberg-Campus 1, 53127 Bonn, Germany
| | - Tobias Hilbert
- Department of Anesthesiology and Intensive Care Medicine, University Hospital Bonn, Venusberg-Campus 1, 53127 Bonn, Germany
| |
Collapse
|
7
|
Garrido-Bañuelos G, Buica A, du Toit W. Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review. Crit Rev Food Sci Nutr 2021; 62:7743-7759. [PMID: 33951953 DOI: 10.1080/10408398.2021.1918056] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Numerous research studies have evaluated factors influencing the nature and levels of phenolics and polysaccharides in food matrices. However, in grape and wines most of these works have approach these classes of compounds individually. In recent years, the number of publications interconnecting classes have increased dramatically. The present review relates the last decade's findings on the relationship between phenolics and polysaccharides from grapes, throughout the entire winemaking process up to evaluating the impact of their relationship on the red wine sensory perception. The combination and interconnection of the most recent research studies, from single interactions in model wines to the investigation of the formation of complex macromolecules, brings the perfect story line to relate the relationship between phenolics and polysaccharides from the vineyard to the glass. Grape pectin is highly reactive toward grape and grape derived phenolics. Differences between grape cultivars or changes during grape ripeness will affect the extractability of these compounds into the wines. Therefore, the nature of the grape components will be crucial to understand the subsequent reactions occurring between phenolics and polysaccharide of the corresponding wines. It has been demonstrated that they can form very complex macromolecules which affect wine color, stability and sensory properties.
Collapse
Affiliation(s)
- Gonzalo Garrido-Bañuelos
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa.,Product Design - Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden
| | - Astrid Buica
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa
| | - Wessel du Toit
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa
| |
Collapse
|
8
|
Wang HL, Hopfer H, Cockburn DW, Wee J. Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions. Front Microbiol 2021; 11:614278. [PMID: 33505380 PMCID: PMC7829364 DOI: 10.3389/fmicb.2020.614278] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Accepted: 12/14/2020] [Indexed: 12/24/2022] Open
Abstract
Microbial diversity present on grapes in wineries, and throughout fermentation has been associated with important metabolites for final wine quality. Although microbiome-metabolome associations have been well characterized and could be used as indicators of wine quality, the impact of regionality on the microbiome and metabolome is not well known. Additionally, studies between microbiome and metabolome have been conducted on single species grape such as Vitis vinifera instead of other species and interspecific hybrids. Although the Pennsylvania wine industry is relatively young compared to California, the industry has been experiencing rapid growth over the past decade and is expected to continue to grow in the future. Pennsylvania's climate of cold winters and high levels of rainfall throughout the growing season favors cultivation of interspecific hybrid grapes such as Vitis ssp. Chambourcin, one of the most commonly grown hybrid varieties in the state. Chambourcin is a prime candidate for studying the impact of regionality on microbiome-metabolome interactions as interspecific hybrid varieties could shape the future of winemaking. Here, we identify for the first time the regional distribution of microbial communities and their interactions with volatile metabolome during fermentation (0-20 days) by integrating high throughput Illumina sequencing (16S and ITS) and headspace-solid phase microextraction-gas chromatography-mass spectrometry. Analyzing 88 samples from nine wineries in the Central and East Pennsylvania regions, we observed high microbial diversity during early stages of fermentation (1-4 days) where non-Saccharomyces yeasts such as Starmerella and Aureobasidium and non-Oenococcus bacteria, Sphingomonas, likely contribute to microbial terroir to the resulting wines. Furthermore, key differentiators between two regions in Pennsylvania, as identified by LEfSe analysis, include the fungal genera Cladosporium and Kazachstania and the bacterial genera Lactococcus and Microbacterium. Moreover, 29 volatile fermentation metabolites were discriminated significantly (variable importance in projection > 1) between the two regions as shown by Partial Least Squares-Discriminant Analysis. Finally, Spearman's correlation identified regional differences of microbial-metabolite associations throughout fermentation that could be used for targeted microbiome manipulation to improve wine quality and preserve regionality. In summary, these results demonstrate the microbial signatures during fermentation and differential microorganisms and metabolites further support impact of regionality on Chambourcin wines in Pennsylvania.
Collapse
Affiliation(s)
- Hung Li Wang
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
| | - Helene Hopfer
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
- Sensory Evaluation Center, The Pennsylvania State University, State College, PA, United States
| | - Darrell W. Cockburn
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
- Microbiome Center, HUCK Institute for Life Sciences, The Pennsylvania State University, State College, PA, United States
| | - Josephine Wee
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
- Microbiome Center, HUCK Institute for Life Sciences, The Pennsylvania State University, State College, PA, United States
| |
Collapse
|
9
|
Díaz-Maroto MC, López Viñas M, Marchante L, Alañón ME, Díaz-Maroto IJ, Pérez-Coello MS. Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines. Molecules 2021; 26:molecules26010232. [PMID: 33466330 PMCID: PMC7794777 DOI: 10.3390/molecules26010232] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2020] [Revised: 12/27/2020] [Accepted: 12/30/2020] [Indexed: 11/24/2022] Open
Abstract
The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO2 and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters.
Collapse
Affiliation(s)
- María Consuelo Díaz-Maroto
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.L.V.); (M.S.P.-C.)
- Correspondence:
| | - Manuel López Viñas
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.L.V.); (M.S.P.-C.)
| | - Lourdes Marchante
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, 13700 Ciudad Real, Spain;
| | - María Elena Alañón
- Area of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain;
| | - Ignacio Javier Díaz-Maroto
- Departamento de Ingeniería Agroforestal, Escuela Politécnica Superior, Universidad de Santiago de Compostela, Campus Universitario s/n, 27002 Lugo, Spain;
| | - María Soledad Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.L.V.); (M.S.P.-C.)
| |
Collapse
|
10
|
Apolinar-Valiente R, Williams P, Doco T. Recent advances in the knowledge of wine oligosaccharides. Food Chem 2020; 342:128330. [PMID: 33067045 DOI: 10.1016/j.foodchem.2020.128330] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 10/05/2020] [Accepted: 10/05/2020] [Indexed: 12/01/2022]
Abstract
Oligosaccharides are carbohydrates with a low polymerization degree containing between three and fifteen monosaccharide residues covalently linked through glycosidic bonds. Oligosaccharides are related to plant defense responses and possess beneficial attributes for human health. Research has focused in wine oligosaccharides only in the last decade. In this paper, a summary of these works is provided. They include: (i) wine oligosaccharides origins, (ii) techniques for isolating oligosaccharide fraction and determining their content, composition and structure, (iii) their dependence on the grape origin and cultivar and winemaking process, and (iv) the connection between oligosaccharides and wine sensorial attributes. Further research is required regarding the impact of agricultural aspects and winemaking techniques on wine oligosaccharides. The knowledge concerning their influence on sensorial and physicochemical properties of wines and on human health should also be improved. The implementation of laboratory methods will provide better understanding of these compounds and their performance within wine's matrix.
Collapse
Affiliation(s)
- Rafael Apolinar-Valiente
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
| | - Pascale Williams
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
| | - Thierry Doco
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
| |
Collapse
|
11
|
Grainger C, Yeh A, Byer S, Hjelmeland A, Lima MMM, Runnebaum RC. Vineyard site impact on the elemental composition of Pinot noir wines. Food Chem 2020; 334:127386. [PMID: 32712494 DOI: 10.1016/j.foodchem.2020.127386] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 05/01/2020] [Accepted: 06/17/2020] [Indexed: 11/25/2022]
Abstract
Elemental composition was used to characterize and differentiate 14 wines made from the identical clone of Vitis vinifera cv. Pinot noir (clone 667). The vineyards span distances which range from several hundred meters to 1540 km and their elevations vary from near sea level to nearly 500 m. Twenty-seven elements were observed above the limit of quantitation by using inductively coupled plasma mass spectrometry (ICP-MS) in the wines from at least half of the 14 sites. Concentrations of several elements, including Mo, Er, Na, Li, Cs and Pb, varied by 10-fold across the 14 wines. Multiple factor analysis (MFA) of elemental composition with juice chemistry and site characterization show associations consistent with expectations, such as high Ca with high clay content. These results demonstrate that even when grapevine clone and winemaking protocol are controlled, composition differences in wines produced from sites are mediated by diverse soil and microclimate conditions.
Collapse
Affiliation(s)
- Colleen Grainger
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA
| | - Alexander Yeh
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA
| | - Shelby Byer
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA
| | - Anna Hjelmeland
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA
| | - Maisa M M Lima
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA
| | - Ron C Runnebaum
- Department of Viticulture & Enology, University of California, Davis, CA 95616, USA; Department of Chemical Engineering, University of California, Davis, CA 95616, USA.
| |
Collapse
|
12
|
Sánchez-Gómez R, Del Alamo-Sanza M, Martínez-Martínez V, Nevares I. Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles. Food Chem 2020; 328:127040. [PMID: 32512467 DOI: 10.1016/j.foodchem.2020.127040] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 04/24/2020] [Accepted: 05/10/2020] [Indexed: 10/24/2022]
Abstract
Wine ageing in barrels is conditioned, among other factors, by the amount of oxygen received during this process, which thus impacts its final properties. The aim of this study was to evaluate the effect of oxygen on wine colour during ageing in barrels and bottles during different times. The use of barrels with different and known rates of oxygenation allows the effect of different oxygenation conditions throughout the process in barrels and its later evolution in bottles. A simulation process of ageing in bottles was used to study the impact of bottling in wines after differing ageing periods in barrels. The study of winés oxygen consumption capacity has been tied to colour modifications during ageing in barrels and bottles. Wines aged in barrels with a high oxygenation rate showed greater avidity to consume oxygen taking less time to consume that available, which is reflected in a greater increase in colour intensity.
Collapse
Affiliation(s)
- Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain
| | - Maria Del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.
| | - Víctor Martínez-Martínez
- Department of Agricultural and Forestry Engineering, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain
| | - Ignacio Nevares
- Department of Agricultural and Forestry Engineering, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.
| |
Collapse
|
13
|
Patarata L, Martins S, Silva JA, Fraqueza MJ. Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications. Foods 2020; 9:E206. [PMID: 32079181 PMCID: PMC7073624 DOI: 10.3390/foods9020206] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/11/2020] [Accepted: 02/14/2020] [Indexed: 12/13/2022] Open
Abstract
The use of nitrite in meat products has been questioned due to its potential association with colon cancer. This work aimed to evaluate the behavior of Clostridium sporogenes (used as a surrogate for Cl. botulinum) and Salmonella in a dry-cured sausage, chouriço, made with and without nitrite and nitrate or with red wine and garlic, and to study the sensory implications through a consumer test. The survival of Cl. sporogenes and Salmonella was determined mainly by the reduction in water activity (aw), but the use of wine or wine and garlic contributed to the control of Salmonella during processing. The challenge test with Cl. sporogenes revealed no effect of the curing salts, wine, or garlic on the population of this microorganism. The use of curing salts resulted in a more reddish color that was recognized by the consumer as over-cured and artificial when compared with chouriço made with wine or wine and garlic, which were better rated in the hedonic test. In cured sausages of small caliber, the use of nitrite might be reconsidered, as the values of aw necessary to inhibit Clostridium toxinogenesis and growth are achieved rapidly.
Collapse
Affiliation(s)
- Luis Patarata
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - Sílvia Martins
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - José António Silva
- CECAV, Animal and Veterinary Research Center, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal; (S.M.); (J.A.S.)
| | - Maria João Fraqueza
- CIISA, Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal;
| |
Collapse
|
14
|
Giuffrida de Esteban ML, Ubeda C, Heredia FJ, Catania AA, Assof MV, Fanzone ML, Jofre VP. Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle. Food Res Int 2019; 125:108553. [PMID: 31554118 DOI: 10.1016/j.foodres.2019.108553] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 05/24/2019] [Accepted: 07/11/2019] [Indexed: 01/03/2023]
Abstract
Malbec is the flagship variety of Argentina mainly due to its high oenological value and plasticity to obtain different wine styles. During bottled aging, the chemical and organoleptic composition of wines is subject to changes depending on the aging conditions (closure, oxygen level, temperature, time). However, the combined effect of these factors on chemical composition and organoleptic characteristics of Malbec wines has not been studied yet. Wines were bottled with screw cap and natural cork and were kept in chambers at 15 °C and 25 °C for 2 years. Sampling was performed at 2, 4, 6, 9, 12, 15, 18, 21 and 24 months. Concentrations of free sulfur dioxide, dissolved oxygen, anthocyanins, tannins, esters, volatile phenols, organic acids, and color saturation decreased during the storage process. While, the formation of polymeric pigments, the color attributes (lightness and hue) and the levels of alcohols, norisoprenoids, furanoids and terpenoids increased. At 24 months, Malbec wines were organoleptically different. Wines kept at 15 °C were associated with high sensory perceptions in color intensity and violet tint, those presented a positive correlation with free sulfur dioxide, tannins, and anthocyanins levels. On the contrary, wines aged at 25 °C were linked with high sensory perceptions of dried vegetative and dried fruit aromas. These descriptors were positively correlated with norisoprenoids, furanoids, and terpenoids. In general, the chemical composition and organoleptic attributes of bottled Malbec wines (Mendoza, Argentina) were stable respect closure type employed, but highly sensitive to the combined effect of time and storage temperature. This finding is key to making decisions about the wine style searched, and costs (e.g. refrigeration) involved in the conservation period until consumption.
Collapse
Affiliation(s)
- Maria L Giuffrida de Esteban
- Instituto Nacional de Tecnología Agropecuaria, Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires, C1033AAJ, Argentina
| | - Cristina Ubeda
- Instituto de Ciencias Biomédicas, Facultad de Ciencias, Universidad Autónoma de Chile, Chile
| | - Francisco J Heredia
- Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Anibal A Catania
- Instituto Nacional de Tecnología Agropecuaria, Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina
| | - Mariela V Assof
- Instituto Nacional de Tecnología Agropecuaria, Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina
| | - Martin L Fanzone
- Instituto Nacional de Tecnología Agropecuaria, Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina
| | - Viviana P Jofre
- Instituto Nacional de Tecnología Agropecuaria, Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina.
| |
Collapse
|
15
|
Moreira N, Lopes P, Ferreira H, Cabral M, Guedes de Pinho P. Sensory attributes and volatile composition of a dry white wine under different packing configurations. Journal of Food Science and Technology 2017; 55:424-430. [PMID: 29358836 DOI: 10.1007/s13197-017-2910-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/21/2017] [Accepted: 09/28/2017] [Indexed: 11/28/2022]
Abstract
The aim of this work was to study the effect of different configurations of packaging on the volatile composition and sensory properties of a white wine. Certain oenological parameters were also evaluated. Bag-in-box (BIB) and glass bottles sealed with two different cork stoppers, natural and Neutrocork (technical), were used in the experiments. Analysis were carried out before packaging and after 3, 6 and 12 months of storage. Results showed that wines packaged in BIB presented higher levels of brown color than wines in bottles sealed with corks. In all packaging configurations, the content of free SO2 decreased with storage time; however, BIB wines showed a lower content of free SO2 than bottle wines during 12 months. Moreover, wines under BIB presented a significant lower amount of 2-phenylethanol, 2-phenylethyl acetate, isoamyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, linalool and β-damascenone than bottled wines.
Collapse
Affiliation(s)
- N Moreira
- 1UCIBIO@REQUIMTE/Laboratório de Toxicologia, Departamento de Ciências Biológicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.,2CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
| | - P Lopes
- Amorim & Irmãos, S. A., Rua dos Corticeiros 850, 4536-904 Santa Maria de Lamas, Vila da Feira, Portugal
| | - H Ferreira
- Adega de Borba, Largo Gago Coutinho e Sacadura Cabral, 7150 Borba, Portugal
| | - M Cabral
- Amorim & Irmãos, S. A., Rua dos Corticeiros 850, 4536-904 Santa Maria de Lamas, Vila da Feira, Portugal
| | - P Guedes de Pinho
- 1UCIBIO@REQUIMTE/Laboratório de Toxicologia, Departamento de Ciências Biológicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| |
Collapse
|
16
|
Xing RR, Liu D, Li Z, Tian Y, Zhang XX, Li JM, Pan QH. Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety. Journal of Food Science and Technology 2016; 53:4043-4055. [PMID: 28035160 DOI: 10.1007/s13197-016-2411-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/28/2016] [Accepted: 11/18/2016] [Indexed: 11/28/2022]
Abstract
The objective of this work was to study the correlation between the variation of phenolic compounds and sensory characteristics in white wine during bottle storage and to explore the compounds that affected sensory evolution. Chardonnay (Vitis vinifera L. cv.) dry white wines were bottled under six types of stoppers and stored for 18 months. The composition of phenolic compounds was analyzed, and the sensory attributes of these wines were evaluated by professional panel. Multivariate statistical analysis demonstrated that bottle aging period exhibited a more important effect on phenolic compound evolution than stopper type. Most of the phenolic compounds disappeared after 18 months of bottle storage, whereas the wine sensory attributes were significantly improved after 15-month of bottle aging. No strong correlation existed between the phenolic variation and the dissolved oxygen content. Wine color characteristics developed towards better quality accompanying with the reduction of detectable hydroxycinnamic acid derivatives and flavan-3-ols, while the wine mouth-feel was related mainly to gallic acid and ferulic acid ester. This work provided some references for wine producers to select appropriate storage duration for bottled white wine.
Collapse
Affiliation(s)
- Ran-Ran Xing
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China ; Agro-Product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing, 100176 China
| | - Di Liu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Zheng Li
- Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611 USA
| | - Yuan Tian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Xiao-Xu Zhang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Jing-Ming Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| |
Collapse
|
17
|
Yuan B, Xue LW, Zhang QY, Kong WW, Peng J, Kou M, Jiang JH. Essential Oil from Sweet Potato Vines, a Potential New Natural Preservative, and an Antioxidant on Sweet Potato Tubers: Assessment of the Activity and the Constitution. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7481-7491. [PMID: 27624288 DOI: 10.1021/acs.jafc.6b03175] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Pathogenic fungi and oxidation are the major factors that cause the deterioration of sweet potatoes and also cause the loss of quality that makes consumption unsafe. In the present study, the in vitro results demonstrate that the essential oil from sweet potato vines exhibits significantly enhanced activity compared to that of the control. Furthermore, the essential oil can actively inhibit the growth of some common microorganisms inducing pathogenic bacteria and fungi (inhibition rates above 50% at low concentrations). A total of 31 constituents were identified using GC-MS and confirmed that linalool and p-hydroxybenzoic acid are the major active ingredients. The experiment involving actual tubers showed that the essential oil could retains its quality and effectiveness again the fungus disease. This suggests that it could be used in the food industry to increase the shelf life of stored produce (tubers) to ensure food safety without the use of additives or preservatives.
Collapse
Affiliation(s)
- Bo Yuan
- The Key Laboratory of Biotechnology for Medicinal Plants of Jiangsu Province & School of Life Science, Jiangsu Normal University , Xuzhou, Jiangsu 221116, China
| | - Ling-Wei Xue
- The Key Laboratory of Biotechnology for Medicinal Plants of Jiangsu Province & School of Life Science, Jiangsu Normal University , Xuzhou, Jiangsu 221116, China
| | - Qiu-Yue Zhang
- The Key Laboratory of Biotechnology for Medicinal Plants of Jiangsu Province & School of Life Science, Jiangsu Normal University , Xuzhou, Jiangsu 221116, China
| | - Wan-Wan Kong
- Department of Environmental Monitoring and Protection, Peixian, Xuzhou, Jiangsu 221600, China
| | - Jun Peng
- The Key Laboratory of Biotechnology for Medicinal Plants of Jiangsu Province & School of Life Science, Jiangsu Normal University , Xuzhou, Jiangsu 221116, China
| | - Meng Kou
- The Key Laboratory of Biotechnology for Medicinal Plants of Jiangsu Province & School of Life Science, Jiangsu Normal University , Xuzhou, Jiangsu 221116, China
- Xuzhou Sweet Potato Research Institute, Chinese Academy of Agricultural Science , Xuzhou, Jiangsu 221131, China
| | - Ji-Hong Jiang
- The Key Laboratory of Biotechnology for Medicinal Plants of Jiangsu Province & School of Life Science, Jiangsu Normal University , Xuzhou, Jiangsu 221116, China
| |
Collapse
|
18
|
Influence of packaging and aging on the red wine volatile composition and sensory attributes. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.02.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
19
|
Abstract
Several physicochemical properties were measured in commercial tequila brands: conductivity, density, pH, sound velocity, viscosity, and refractive index. Physicochemical data were analyzed by Principal Component Analysis (PCA), cluster analysis, and the one-way analysis of variance to identify the quality and authenticity of tequila brands. According to the Principal Component Analysis, the existence of 3 main components was identified, explaining the 87.76% of the total variability of physicochemical measurements. In general, all tequila brands appeared together in the plane of the first two principal components. In the cluster analysis, four groups showing similar characteristics were identified. In particular, one of the clusters contains some tequila brands that are not identified by the Regulatory Council of Tequila and do not meet the quality requirements established in the Mexican Official Standard 006. These tequila brands are characterized by having higher conductivity and density and lower viscosity and refractive index, determined by one-way analysis of variance. Therefore, these economical measurements, PCA, and cluster analysis can be used to determinate the authenticity of a tequila brand.
Collapse
|
20
|
Critical Oxygen Levels Affecting Wine Aroma: Relevant Sensory Attributes, Related Aroma Compounds, and Possible Mechanisms. ACTA ACUST UNITED AC 2015. [DOI: 10.1021/bk-2015-1203.ch013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
|
21
|
|
22
|
Hopfer H, Nelson J, Ebeler SE, Heymann H. Correlating wine quality indicators to chemical and sensory measurements. Molecules 2015; 20:8453-83. [PMID: 25985352 PMCID: PMC6272325 DOI: 10.3390/molecules20058453] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Revised: 04/30/2015] [Accepted: 05/04/2015] [Indexed: 11/16/2022] Open
Abstract
Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail price, vintage, and wine region-were correlated to sensory attributes, volatile compounds, and elemental composition. Wine quality is a multi-faceted construct, incorporating many different layers. Depending on the quality proxy studied, significant correlations between quality and attributes, volatiles and elements were found, some of them previously reported in the literature.
Collapse
Affiliation(s)
- Helene Hopfer
- Department of Viticulture & Enology, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
- Food Safety & Measurement Facility, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
| | - Jenny Nelson
- Department of Viticulture & Enology, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
- Food Safety & Measurement Facility, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
- Agilent Technologies, Inc., 5301 Stevens Creek Blvd., Santa Clara, CA, 95051, USA.
| | - Susan E Ebeler
- Department of Viticulture & Enology, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
- Food Safety & Measurement Facility, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
| | - Hildegarde Heymann
- Department of Viticulture & Enology, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
| |
Collapse
|
23
|
Gao Y, Tian Y, Liu D, Li Z, Zhang XX, Li JM, Huang JH, Wang J, Pan QH. Evolution of phenolic compounds and sensory in bottled red wines and their co-development. Food Chem 2015; 172:565-74. [DOI: 10.1016/j.foodchem.2014.09.115] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2014] [Revised: 09/09/2014] [Accepted: 09/19/2014] [Indexed: 11/29/2022]
|
24
|
Jung R, Leyh B, Dieter Patz C, Rothermel A, Schuessler C. Potential wine ageing during transportation. BIO WEB OF CONFERENCES 2014. [DOI: 10.1051/bioconf/20140302004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
|
25
|
Sensory changes during bottle storage of Spanish red wines under different initial oxygen doses. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.08.053] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
26
|
Effect of headspace volume, ascorbic acid and sulphur dioxide on oxidative status and sensory profile of Riesling wine. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2321-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
27
|
Friedman M. Antibacterial, antiviral, and antifungal properties of wines and winery byproducts in relation to their flavonoid content. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6025-6042. [PMID: 24945318 DOI: 10.1021/jf501266s] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Grapes produce organic compounds that may be involved in the defense of the plants against invading phytopathogens. These metabolites include numerous phenolic compounds that are also active against human pathogens. Grapes are used to produce a variety of wines, grape juices, and raisins. Grape pomace, seeds, and skins, the remains of the grapes that are a byproduct of winemaking, also contain numerous bioactive compounds that differ from those found in grapes and wines. This overview surveys and interprets our present knowledge of the activities of wines and winery byproducts and some of their bioactive components against foodborne (Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Yersinia enterocolitica, Vibrio cholerae, Vibrio vulnificus), medical (Helicobacter pylori, Klebsiella pneumoniae), and oral pathogenic bacteria, viruses (adeno, cytomegalo, hepatitis, noro, rota), fungi (Candida albicans, Botrytis cinerea), parasites (Eimeria tenella, Trichomonas vaginalis), and microbial toxins (ochratoxin A, Shiga toxin) in culture, in vivo, and in/on food (beef, chicken, frankfurters, hot dogs, lettuce, oysters, peppers, pork, sausages, soup, spinach) in relation to composition and sensory properties. Also covered are antimicrobial wine marinades, antioxidative and immunostimulating aspects, and adverse effects associated with wine consumption. The collated information and suggested research needs might facilitate and guide further studies needed to optimize the use of wines and byproducts to help improve microbial food safety and prevent or treat animal and human infections.
Collapse
Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, United States
| |
Collapse
|