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Vongluanngam I, Zhang X, Blackman JW, Schmidtke LM, Wilkinson KL, Clark AC. Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour. Food Chem 2024; 452:139504. [PMID: 38744135 DOI: 10.1016/j.foodchem.2024.139504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/16/2024] [Accepted: 04/26/2024] [Indexed: 05/16/2024]
Abstract
Cu(II)-organic acid (fraction I) and Cu(I)-thiol (fraction II) complexes can suppress sulfhydryl off-aromas in wine. This study investigated the impact of light exposure on the protective fractions of Cu of bottled white wine. Fluorescent light-exposed Chardonnay with two initial concentrations of dissolved oxygen (0.5 and 10 mg/L) was stored in different coloured bottles and concentrations of Cu fractions and riboflavin, a photo-initiator at 370-440 nm, were measured during 110 days storage. Light-exposed wines with lower oxygen concentrations resulted in a 100-fold decrease in the Cu fraction I half-life, and a 60-fold decrease for Cu fractions I and II combined. The half-life for Cu fraction I decay during light exposure was extended 30-fold with the use of brown compared to flint glass. Light exposure can rapidly exhaust the protective Cu fractions in wine, and bottles with less light transmission below 440 nm can slow this loss.
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Affiliation(s)
- Isara Vongluanngam
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia.
| | - Xinyi Zhang
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - John W Blackman
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - Leigh M Schmidtke
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia.
| | - Kerry L Wilkinson
- The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia; Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Andrew C Clark
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), 5064, Australia.
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Jiang J, Fang G, Wu C, Wang P, Zhang Y, Zhang C, Wu F, Shan Z, Liu Q, Liu X. The Addition of Glutamine Enhances the Quality of Huangjiu by Modifying the Assembly and Metabolic Activities of Microorganisms during the Fermentation Process. Foods 2024; 13:2833. [PMID: 39272598 PMCID: PMC11395270 DOI: 10.3390/foods13172833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2024] [Revised: 08/29/2024] [Accepted: 09/05/2024] [Indexed: 09/15/2024] Open
Abstract
In this study, the effects of adding glutamate (Glu), glutamine (Gln), aspartate (Asp), and asparagine (Asn) on the flavor formation of Huangjiu were investigated, and the effect of Gln concentration on the quality, microbial community structure, and flavor development of Huangjiu was further explored. Varied Gln concentrations influenced yeast growth, sugar utilization, microbial communities, and quality attributes. Additional Gln promoted yeast cell counts and sugar depletion. It increased the complexity of bacterial co-occurrence networks and reduced the impact of stochastic processes on assembly. Correlation analysis linked microorganisms to flavor compounds. Isolation experiments verified the role of Saccharomyces cerevisiae, Aspergillus chevalieri, Bacillus altitudinis, and Lactobacillus coryniformis in flavor production under Gln conditions. This research elucidated the microbiological mechanisms by which amino acid supplementation, especially Gln, enhances Huangjiu quality by modulating microbial metabolic functions and community dynamics during fermentation. This research is significant for guiding the production of Huangjiu and enhancing its quality.
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Affiliation(s)
- Jiajia Jiang
- College of Forestry and Biotechnology, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Guanyu Fang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
- National Grain Industry (High-Quality Rice Storage in Temperate and Humid Region) Technology Innovation Center, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Changling Wu
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
- National Grain Industry (High-Quality Rice Storage in Temperate and Humid Region) Technology Innovation Center, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Peng Wang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
- National Grain Industry (High-Quality Rice Storage in Temperate and Humid Region) Technology Innovation Center, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Yongzhu Zhang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
- National Grain Industry (High-Quality Rice Storage in Temperate and Humid Region) Technology Innovation Center, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Cheng Zhang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
- National Grain Industry (High-Quality Rice Storage in Temperate and Humid Region) Technology Innovation Center, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Fenghua Wu
- National Grain Industry (High-Quality Rice Storage in Temperate and Humid Region) Technology Innovation Center, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
- College of Advanced Agricultural Sciences, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Zhichu Shan
- Zhejiang Pagoda Brand Shaoxing Rice Wine Co., Ltd., Shaoxing 312000, China
| | - Qingru Liu
- Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, China
| | - Xingquan Liu
- College of Forestry and Biotechnology, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
- National Grain Industry (High-Quality Rice Storage in Temperate and Humid Region) Technology Innovation Center, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
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3
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Delaiti S, Nardin T, Roman T, Pedò S, Larcher R. Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4918-4927. [PMID: 38394368 DOI: 10.1021/acs.jafc.3c07037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/25/2024]
Abstract
Traditional sparkling wine production is a lengthy and costly process, involving a double fermentation step and a period of aging sur lie; thus, monitoring quality during the key manufacturing stages is crucial. The effects of the second fermentation on the development of 2-aminoacetophenone (AAP), the main marker of the atypical aging (ATA) defect, were investigated on 55 base wines (BWs) and corresponding sparkling wines (SWs) produced in an experimental winery. While the AAP content of the SWs was observed to be higher than the BWs, it was found that an artificial aging test carried out on the BWs could be a good predictor of ATA development in SWs. Further, the antioxidant capacity of the SWs was noticed to correlate well with the potential AAP formed during accelerated aging. Finally, an analysis of covariance (ANCOVA) model of linearization capable of predicting AAP formation in SWs using the data obtained from the corresponding BWs was created.
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Affiliation(s)
- Simone Delaiti
- Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy
- Center Agriculture Food Environment (C3A), Via E. Mach 1, 38010, San Michele all'Adige, Trentino, Italy
| | - Tiziana Nardin
- Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy
| | - Tomas Roman
- Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy
| | - Stefano Pedò
- Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy
| | - Roberto Larcher
- Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098, San Michele all'Adige, Trentino, Italy
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Chanut J, Bellat JP, Gougeon RD, Karbowiak T. A key to wine conservation lies in the glass-cork interface. PNAS NEXUS 2023; 2:pgad344. [PMID: 37941808 PMCID: PMC10629979 DOI: 10.1093/pnasnexus/pgad344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Accepted: 10/01/2023] [Indexed: 11/10/2023]
Abstract
This study investigates the evolution of the oxygen barrier properties of the bottleneck-stopper system under conditions simulating the conservation of wine in the bottle (presence of model wine, storage position, and temperature) over a long aging period of 24 months. The results highlighted that the oxygen diffusion coefficient of the stopper alone is not modified regardless of the storage conditions. At 20°C, the presence of model wine favors oxygen transfer at the glass-cork interface, accounting for nearly 75% of total oxygen transfer in comparison to cork studied without model wine. Yet, the position of the bottle during storage, vertical (i.e. cork in contact with the vapor phase of the model wine) or horizontal (i.e. cork in contact with the liquid phase), does not influence the oxygen transfer. At higher storage temperatures (35 and 50°C), the barrier properties of the bottleneck-cork system remain stable up to 9 and 3 months, respectively. After this period, an alteration of the barrier properties is observed with an increase of the transfer at the glass-cork interface.
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Affiliation(s)
- Julie Chanut
- Institut Agro, PAM UMR 02 102, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, Dijon 21000, France
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Univ. Bourgogne Franche-Comté, 9 Avenue Alain Savary, Dijon 21000, France
| | - Jean-Pierre Bellat
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Univ. Bourgogne Franche-Comté, 9 Avenue Alain Savary, Dijon 21000, France
| | - Régis D Gougeon
- Institut Agro, PAM UMR 02 102, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, Dijon 21000, France
- Institut Universitaire de la Vigne et du Vin, Univ. Bourgogne Franche-Comté, 1 rue Claude Ladrey, Dijon 21000, France
| | - Thomas Karbowiak
- Institut Agro, PAM UMR 02 102, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, Dijon 21000, France
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Ghiglieno I, Carlin S, Cola G, Vrhovsek U, Valenti L, Garcia-Aloy M, Mattivi F. Impact of meteorological conditions, canopy shading and leaf removal on yield, must quality, and norisoprenoid compounds content in Franciacorta sparkling wine. FRONTIERS IN PLANT SCIENCE 2023; 14:1125560. [PMID: 37265632 PMCID: PMC10229778 DOI: 10.3389/fpls.2023.1125560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 04/17/2023] [Indexed: 06/03/2023]
Abstract
Climate change is a major concern in agriculture; in grapevine production, climate change can affect yield and wine quality as they depend on the complex interactions between weather, plant material, and viticultural techniques. Wine characteristics are strongly influenced by microclimate of the canopy affecting primary and secondary metabolites of the grapevine. Air temperature and water availability can influence sugar and acid concentration in grapes and relative wines, and their content of volatile compounds such as norisoprenoids. This becomes relevant in sparkling wine production where grapes are generally harvested at a relatively low pH, high acidity, and low sugar content and where the norisoprenoids significantly contributes to the final aroma of the wine. The effect of climate change on grapevine and wine, therefore, calls for the implementation of on-field adaptation strategies. Among them canopy management through leaf removal and shading have been largely investigated in the wine growing sector. The present study, conducted over 4 years (2010-2013) aims at investigating how leaf removal and artificial shading strategies affect grape maturation, must quality and the production of norisoprenoids, analyzed using an untargeted approach, in sparkling wine. Specifically, this paper investigates the effect of meteorological conditions (i.e., water availability and temperatures) and the effect of leaf removal and shading on Vitis vinifera L. cv. Chardonnay and Pinot noir, which are suitable to produce sparkling wine in the DOCG Franciacorta wine growing area (Lombardy, Italy). The effect of leaf removal and shading practices on norisoprenoids has been the focus of the study. No defoliation and artificial shading treatments play an important role in the preservation of the acidity in warm seasons and this suggests calibrating defoliation activities in relation to the meteorological trend without standardized procedures. This is particularly relevant in the case of sparkling wine, where the acidity is essential to determine wine quality. The enhanced norisoprenoid aromas obtained with a total defoliation represent a further element to direct defoliation and shading strategies. The obtained results increase knowledge about the effect of different defoliation and artificial shading applications in relation to meteorological condition supporting the management decision-making in the Franciacorta wine growing area.
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Affiliation(s)
- Isabella Ghiglieno
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy, University of Milan, Milan, Italy
| | - Silvia Carlin
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Center, Edmund Mach Foundation, S. Michele all’Adige, Italy
| | - Gabriele Cola
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy, University of Milan, Milan, Italy
| | - Urska Vrhovsek
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Center, Edmund Mach Foundation, S. Michele all’Adige, Italy
| | - Leonardo Valenti
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy, University of Milan, Milan, Italy
| | - Mar Garcia-Aloy
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Center, Edmund Mach Foundation, S. Michele all’Adige, Italy
| | - Fulvio Mattivi
- Metabolomic Unit, Food Quality and Nutrition Department, Research and Innovation Center, Edmund Mach Foundation, S. Michele all’Adige, Italy
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Lan T, Wang J, Bao S, Zhao Q, Sun X, Fang Y, Ma T, Liu S. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Res Int 2023; 168:112784. [PMID: 37120231 DOI: 10.1016/j.foodres.2023.112784] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.
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Di Canito A, Altomare A, Fracassetti D, Messina N, Tirelli A, Foschino R, Vigentini I. The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste. J Fungi (Basel) 2023; 9:jof9010078. [PMID: 36675899 PMCID: PMC9867360 DOI: 10.3390/jof9010078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Accepted: 12/28/2022] [Indexed: 01/07/2023] Open
Abstract
Riboflavin (RF), or vitamin B2, is an essential compound for yeast growth and a precursor of the flavin coenzymes, flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), involved in redox and non-redox processes. RF is a photosensitive compound involved in the light-struck taste (LST), a fault causing the formation of off-flavors that can develop when the wine is exposed to light in the presence of methionine (Met), as well. As both RF and Met can be associated with detrimental changes in wines, a better comprehension of its yeast-mediated production is relevant to predict the maintenance of the desired character of the wine. This study aims at assessing the production of flavin derivatives (FDs) and Met by S. cerevisiae oenological starters under laboratory conditions. The results showed the presence of extra- and intracellular FDs, and Met is a strain-dependent characteristic being also affected by the initial content of RF in the medium. This finding was confirmed when the winemaking was carried out in a relevant environment. Our results evidenced the important impact of the yeast strain on the content of RF and its derivatives.
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Affiliation(s)
- Alessandra Di Canito
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
- Department of Biomedical, Surgical and Dental Sciences (DSBCO), Università degli Studi di Milano, Via della Commenda 10, 20122 Milan, Italy
| | - Alessio Altomare
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Natalia Messina
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Antonio Tirelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Roberto Foschino
- Department of Biomedical, Surgical and Dental Sciences (DSBCO), Università degli Studi di Milano, Via della Commenda 10, 20122 Milan, Italy
| | - Ileana Vigentini
- Department of Biomedical, Surgical and Dental Sciences (DSBCO), Università degli Studi di Milano, Via della Commenda 10, 20122 Milan, Italy
- Correspondence:
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Why white wine in plain-glass bottles loses its bouquet. Nature 2022. [PMID: 35798862 DOI: 10.1038/d41586-022-01849-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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