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Cheng C, Liu P, Zhao P, Du G, Wang S, Liu H, Cao X, Zhao Q, Wang X. Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1499-1513. [PMID: 36189836 DOI: 10.1002/jsfa.12247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 09/06/2022] [Accepted: 10/03/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Oenological tannins are commercial natural products extracted from different botanical sources, which were widely reported as prominent contributors to wine quality. Research on wine quality affected by tannins extracts promoted the development of new oenological products with low cost and high accessibility. In the present study, the structure and concentration of tannin in polyphenol extracts, as well as their correlation with astringency and the color of model wine, was investigated by UV spectrophotometer, HPLC, fluorescence quenching, sodium dodecylsulfate-polyacrylamide gel electrophoresis, colorimeter and sensory evaluation. RESULTS Resource extracts from 16 of 44 plants were screened as wine oenological tannins, according to the total polyphenol and total flavanol, as well as the intensity of astringency and bitterness. Polyphenols extracted from grape seeds and green tea were more effective in increasing the wine astringency compared to other plant tannins. CONCLUSION Total flavanol content and tannin activity showed a strong correlation with wine astringency. Condensed tannins with mean degree of polymerization also exhibited strong color stability, and the concentrations of (-)-epigallocatechin were associated with the a* value, a negative qualitative factor for wine color. The present study provides new clues regarding the development of low-cost and highly accessible sources of polyphenol extracts and lays a theoretical foundation for the development of the oenological product. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Chenyaqiong Cheng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Pei Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Pengtao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi'an, China
| | - Guorong Du
- School of Biological and Environmental Engineering, Xi'an University, Xi'an, China
| | - Shengnan Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Hui Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xiaomeng Cao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Qinghao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xiaoyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi'an, China
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2
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Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives. BEVERAGES 2020. [DOI: 10.3390/beverages7010001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Oak alternatives (OAs) such as chips, granulates or staves, are becoming increasingly used in the wine industry. Although they are mostly considered for their contribution to wine aroma, they are also a source of phenolic compounds to be released in the wine, in particular ellagitannins contributing to wine mouthfeel and antioxidant characteristics. In the present study, we explore the potential for a rapid analytical method based on linear sweep voltammetry (LSV) combined with disposable sensors to provide a rapid measure of the oxidizable compounds present in different OAs, as well as their characterization. Strong correlations were found between the tannin content of different OAs and the total current measures during LSV analysis, allowing a rapid quantification of the oxidizable compounds present, mostly ellagitannin. Application of derivatization to raw voltammograms allowed extraction of a number of features that can be used for classification purposes, in particular with respect to OAs types (chips or staves) and degree of toasting.
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3
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Sánchez-Gómez R, Del Alamo-Sanza M, Nevares I. Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine. Food Chem 2020; 329:127181. [PMID: 32502743 DOI: 10.1016/j.foodchem.2020.127181] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 05/27/2020] [Accepted: 05/27/2020] [Indexed: 11/25/2022]
Abstract
The compounds that the wood releases to the wine and the oxygen transmission rate (OTR) of the barrel define the final wine. The new possibility of choosing the OTR of the barrel allows the winemaker to globally control the ageing process. The aim of this work was to study the volatile composition of woods classified according to their OTR, which are used to build barrels for wine ageing. The results showed that volatile composition differs depending on wood OTR and the temperature reached during toasting. On the toasted side of the stave in contact with the wine, low OTR wood had a statistically higher content in furan compounds (5-hydroxymethylfurfural, furfural and 5-methylfurfural), acetovanillone and phenolic aldehydes (vanillin and syringaldehyde), while 4-ethylguaiacol and trans-β-methyl-γ-octalactone were significantly higher in staves with a high OTR. The same red wine aged first for three months in high and low oxygenation barrels presents different characteristics.
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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.
| | - Ignacio Nevares
- Department of Agricultural and Forestry Engineering, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.
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4
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Influence of physical and chemical barrel sanitization treatments on the volatile composition of toasted oak wood. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03417-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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5
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González-Centeno M, Chira K, Teissedre P. Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character. Food Chem 2019; 278:460-468. [DOI: 10.1016/j.foodchem.2018.11.049] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 11/09/2018] [Accepted: 11/09/2018] [Indexed: 11/16/2022]
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6
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Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-018-2225-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Watrelot AA, Badet-Murat ML, Waterhouse AL. Oak barrel tannin and toasting temperature: Effects on red wine condensed tannin chemistry. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.065] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Baca-Bocanegra B, Nogales-Bueno J, Hernández-Hierro JM, Heredia FJ. Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging. Food Chem 2018; 244:206-212. [DOI: 10.1016/j.foodchem.2017.10.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 10/05/2017] [Accepted: 10/06/2017] [Indexed: 11/28/2022]
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9
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Volatile compound profile conferred to tequila beverage by maturation in recycled and regenerated white oak barrels from Quercus alba. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2901-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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10
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González-Centeno MR, Chira K, Teissedre PL. Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3320-3329. [PMID: 28366000 DOI: 10.1021/acs.jafc.6b05497] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Ellagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging. Three different barrel toastings were evaluated. Barrel-fermented wines generally presented 1.2-fold higher total phenolics, whereas tank-fermented wines exhibited 1.1- and 1.2-fold greater total proanthocyanidin and anthocyanin contents, respectively. Concerning ellagitannin composition, the barrel toasting effect seemed to be more important than differences due to MLF container. Certain woody and fruity volatiles varied significantly (p < 0.05) depending on whether MLF occurred in barrels or tanks. Barrel-fermented wines were preferred in the mouth, whereas olfactory preference depended on barrel toasting. This is the first study that evaluates the impact of oak wood during MLF on ellagitannin wine composition, as well as the barrel toasting effect on wine attributes during aging when MLF occurred whether in barrels or in tanks.
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Affiliation(s)
- María Reyes González-Centeno
- Université Bordeaux, ISVV , EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- Tonnellerie Nadalié, 99 Rue Lafont, 33290 Ludon-Médoc, France
| | - Kleopatra Chira
- Université Bordeaux, ISVV , EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- Tonnellerie Nadalié, 99 Rue Lafont, 33290 Ludon-Médoc, France
| | - Pierre-Louis Teissedre
- Université Bordeaux, ISVV , EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
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11
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González-Centeno M, Chira K, Teissedre PL. Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods. Food Chem 2016; 210:500-11. [DOI: 10.1016/j.foodchem.2016.04.139] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Revised: 04/09/2016] [Accepted: 04/30/2016] [Indexed: 10/21/2022]
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12
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Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels. Food Res Int 2016; 87:197-203. [DOI: 10.1016/j.foodres.2016.07.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 07/14/2016] [Accepted: 07/22/2016] [Indexed: 11/22/2022]
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13
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Caruana M, Cauchi R, Vassallo N. Putative Role of Red Wine Polyphenols against Brain Pathology in Alzheimer's and Parkinson's Disease. Front Nutr 2016; 3:31. [PMID: 27570766 PMCID: PMC4981604 DOI: 10.3389/fnut.2016.00031] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2016] [Accepted: 07/29/2016] [Indexed: 01/07/2023] Open
Abstract
Alzheimer's disease (AD) and Parkinson's disease (PD) are the most common age-related neurodegenerative disorders and hence pose remarkable socio-economical burdens to both families and state. Although AD and PD have different clinical and neuropathological features, they share common molecular mechanisms that appear to be triggered by multi-factorial events, such as protein aggregation, mitochondrial dysfunction, oxidative stress (OS), and neuroinflammation, ultimately leading to neuronal cell death. Currently, there are no established and validated disease-modifying strategies for either AD or PD. Among the various lifestyle factors that may prevent or slow age-related neurodegenerative diseases, epidemiological studies on moderate consumption of red wine, especially as part of a holistic Mediterranean diet, have attracted increasing interest. Red wine is particularly rich in specific polyphenolic compounds that appear to affect the biological processes of AD and PD, such as quercetin, myricetin, catechins, tannins, anthocyanidins, resveratrol, and ferulic acid. Indeed, there is now a consistent body of in vitro and in vivo data on the neuroprotective effects of red wine polyphenols (RWP) showing that they do not merely possess antioxidant properties, but may additionally act upon, in a multi-target manner, the underlying key mechanisms featuring in both AD and PD. Furthermore, it is important that bioavailability issues are addressed in order for neuroprotection to be relevant in a clinical study scenario. This review summarizes the current knowledge about the major classes of RWP and places into perspective their potential to be considered as nutraceuticals to target neuropathology in AD and PD.
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Affiliation(s)
- Mario Caruana
- Centre for Molecular Medicine and Biobanking, University of Malta , Msida , Malta
| | - Ruben Cauchi
- Centre for Molecular Medicine and Biobanking, University of Malta, Msida, Malta; Department of Physiology and Biochemistry, University of Malta, Msida, Malta
| | - Neville Vassallo
- Centre for Molecular Medicine and Biobanking, University of Malta, Msida, Malta; Department of Physiology and Biochemistry, University of Malta, Msida, Malta
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14
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Michel J, Albertin W, Jourdes M, Le Floch A, Giordanengo T, Mourey N, Teissedre PL. Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system. Food Chem 2016; 204:381-390. [PMID: 26988516 DOI: 10.1016/j.foodchem.2016.02.129] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2015] [Revised: 01/31/2016] [Accepted: 02/20/2016] [Indexed: 11/25/2022]
Abstract
During wine aging in barrels, antioxidant molecules from wood, such as ellagitannins, are solubilized and react with wine molecules and oxygen. However, their concentrations are highly variable. Oxygen is an important factor, as it plays a role in wine parameters and organoleptic perceptions. Five barrel modalities were used; three polyphenol indices (IP), classified using the NIRS procedure, and three grain qualities. Barrels were equipped with windows to measure the oxygen using luminescence technology. The ellagitannin concentrations in the wine and its organoleptic properties were monitored. Oxygen concentrations decreased quickly during the first 8days of aging and this phenomenon was significantly more marked in barrels with a higher IP and medium grain. The ellagitannin concentrations were believed to be correlated with wood classification and oxygen consumption. Furthermore, the organoleptic properties were significantly impacted, as the wine with the lowest ellagitannin level was described as less astringent, bitter, woody, and smoky/toasty.
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Affiliation(s)
- Julien Michel
- Univ. Bordeaux, ISVV, EA 4577 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; Tonnellerie RADOUX, 10 Avenue Faidherbe, BP 113, 17503 Jonzac Cedex, France
| | - Warren Albertin
- Univ. Bordeaux, ISVV, EA 4577 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France
| | - Michael Jourdes
- Univ. Bordeaux, ISVV, EA 4577 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France
| | - Alexandra Le Floch
- Univ. Bordeaux, ISVV, EA 4577 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; Tonnellerie RADOUX, 10 Avenue Faidherbe, BP 113, 17503 Jonzac Cedex, France
| | - Thomas Giordanengo
- Tonnellerie RADOUX, 10 Avenue Faidherbe, BP 113, 17503 Jonzac Cedex, France
| | - Nicolas Mourey
- Tonnellerie RADOUX, 10 Avenue Faidherbe, BP 113, 17503 Jonzac Cedex, France
| | - Pierre-Louis Teissedre
- Univ. Bordeaux, ISVV, EA 4577 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 Oenologie, 210, chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France.
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15
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Navarro M, Kontoudakis N, Giordanengo T, Gómez-Alonso S, García-Romero E, Fort F, Canals JM, Hermosín-Gutíerrez I, Zamora F. Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content. Food Chem 2015; 199:822-7. [PMID: 26776040 DOI: 10.1016/j.foodchem.2015.12.081] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 11/26/2015] [Accepted: 12/19/2015] [Indexed: 11/28/2022]
Abstract
The botanical origin, toast level and ellagitannin content of oak chips in a model wine solution have been studied in terms of their influence on oxygen consumption. French oak chips released significantly higher amounts of ellagitannins than American oak chips at any toast level. The release of ellagitannins by oak chips decreased as the toast level increased in the French oak but this trend was not so clear in American oak. Oxygen consumption rate was clearly related to the level of released ellagitannins. Therefore, oak chips should be chosen for their potential to release ellagitannins release should be considered, not only because they can have a direct impact on the flavor and body of the wine, but also because they can protect against oxidation.
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Affiliation(s)
- María Navarro
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Nikolaos Kontoudakis
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Thomas Giordanengo
- R&D - Qualité Pronektar, Sciage du Berry/Tonnellerie Radoux, ZA des Noraies, 36290 Mézières-en-Brenne, France
| | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad Real, Spain; Fundación Parque Científico y Tecnológico de Castilla La-Mancha, Paseo de la Innovación, 1, 02006 Albacete, Spain
| | - Esteban García-Romero
- Instituto de la Vid y el Vino de Castilla-La Mancha, Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain
| | - Francesca Fort
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Joan Miquel Canals
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain
| | - Isidro Hermosín-Gutíerrez
- Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad Real, Spain
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, s/n, 43007 Tarragona, Spain.
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16
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Le Floch A, Jourdes M, Teissedre PL. Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review. Carbohydr Res 2015; 417:94-102. [PMID: 26454166 DOI: 10.1016/j.carres.2015.07.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2015] [Revised: 06/18/2015] [Accepted: 07/10/2015] [Indexed: 11/26/2022]
Abstract
It is widely accepted that alcoholic beverage quality depends on their ageing in premium quality oak wood. From the choice of wood to beverage ageing, through the different steps in cask manufacturing, many factors should be considered. One of the biggest challenge in cooperages is to take into account all these factors. Most of the studies are interested in phenolic compounds, extracted during ageing and especially involved in wine oxidation, colour, and sensory properties such as astringency and bitterness. Oak aroma volatile compounds have also been the subject of numerous studies. These compounds of interest are part of low molecular weight compounds which represent 2%-10% of oak wood composition. However, three polymers constitute the main part of oak wood: cellulose, hemicellulose and lignin. As far as we are aware, few studies concerning the role of these major macromolecules in oak wood have been published previously. This article reviews oak wood polysaccharides and lignin, their potential interest and different assays used to determine their content.
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Affiliation(s)
- Alexandra Le Floch
- Univ. Bordeaux, EA 4577 Œnologie, ISVV, Villenave d'Ornon F-33140, France; INRA, ISVV, USC 1366 Œnologie, Villenave d'Ornon F-33140, France
| | - Michael Jourdes
- Univ. Bordeaux, EA 4577 Œnologie, ISVV, Villenave d'Ornon F-33140, France; INRA, ISVV, USC 1366 Œnologie, Villenave d'Ornon F-33140, France
| | - Pierre-Louis Teissedre
- Univ. Bordeaux, EA 4577 Œnologie, ISVV, Villenave d'Ornon F-33140, France; INRA, ISVV, USC 1366 Œnologie, Villenave d'Ornon F-33140, France.
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17
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Guney T, Kohles SA, Thompson VL, Phillips GJ, Kraus GA. Heterocycles from wine: synthesis and biological evaluation of salidrosides. Tetrahedron 2015. [DOI: 10.1016/j.tet.2014.08.065] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Effect of the degree of toasting on the extraction pattern and profile of antioxidant polyphenols leached from oak chips in model wine systems. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2410-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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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.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, United States
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20
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Abstract
Phenolic compounds sourced from agro-based feedstock, viz. cashew nut shell liquid, lignin, tannin, palm oil, and coconut shell tar, have come up as sustainable alternatives to petro-based feedstock. This review explores their utility as green polymer feedstock with citation of ~ 600 references.
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Affiliation(s)
- Bimlesh Lochab
- Department of Chemistry
- School of Natural Sciences
- Shiv Nadar University
- Greater Noida, India
| | - Swapnil Shukla
- Department of Chemistry
- School of Natural Sciences
- Shiv Nadar University
- Greater Noida, India
| | - Indra K. Varma
- Centre for Polymer Science and Engineering
- IIT, Delhi
- New Delhi, India
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