1
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Mercanti N, Pieracci Y, Macaluso M, Fedel M, Brazzarola F, Palla F, Verdini PG, Zinnai A. Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality. Foods 2024; 13:1812. [PMID: 38928754 PMCID: PMC11202423 DOI: 10.3390/foods13121812] [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: 05/03/2024] [Revised: 06/03/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
The aging process of wine is influenced by various factors, including the presence of oxygen, the temperature, and the storage conditions. While oxygen can have both positive and negative effects on wine quality, temperature fluctuations during storage can impact its chemical composition. This study has investigated the aging of Merlot and Sangiovese wines under traditional cellar conditions and underwater, exploring the influence of storage parameters on their chemical evolution. Analyzing parameters such as temperature, pressure, and chemical composition, the research revealed subtle but significant changes in the wines over time. Both wines showed a gradual reduction in total phenols, anthocyanins, non-flavonoid compounds, and total sulfur dioxide, irrespective of the storage conditions. Preliminary findings suggested that aging wine underwater does not induce significant alterations in its fundamental characteristics compared to traditional cellar aging. These results contribute to a deeper understanding of wine aging processes and highlight the importance of storage conditions in preserving wine quality. Further research is needed to fully elucidate the complexities of underwater aging and its broader implications for wine production.
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Affiliation(s)
- Nicola Mercanti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (N.M.); (M.M.); (A.Z.)
| | - Ylenia Pieracci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (N.M.); (M.M.); (A.Z.)
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (N.M.); (M.M.); (A.Z.)
| | - Massimo Fedel
- IFN CNR: Istituto di Fotonica e Nanotecnolgie, Consiglio Nazionale delle Ricerche, Via Trasea 7, 35131 Padova, Italy;
| | | | - Fabrizio Palla
- INFN Pisa Section, Largo Bruno Pontecorvo 3, 56127 Pisa, Italy;
| | - Piero Giorgio Verdini
- European Organization for Nuclear Research Espl. des Particules 1, 1211 Meyrin, Switzerland;
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (N.M.); (M.M.); (A.Z.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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2
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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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3
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Newair EF, Al-Anazi A, Garcia F. Oxidation of Wine Polyphenols by Electrochemical Means in the Presence of Glutathione. Antioxidants (Basel) 2023; 12:1891. [PMID: 37891969 PMCID: PMC10604864 DOI: 10.3390/antiox12101891] [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: 09/20/2023] [Revised: 10/13/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
The oxidation of wine may be beneficial or harmful to its quality. On the one hand, controlled oxidation can lead to the development of desirable sensory characteristics for red wine, such as enhanced color stability. Alternatively, oxidation can lead to white wine browning and a decrease in fruity aromas, and the development of an off flavor and wine polyphenols are also involved. The presence of glutathione (GSH) can help mitigate the negative effects of oxidation by acting as a protective antioxidant. In order to better understand the antioxidant role played by GSH, wine polyphenols oxidation experiments by electrochemical means in the presence of GSH were carried out. The oxidation behavior of polyphenols representing different phenolic classes commonly found in wines, including protocatechuic acid (PCA), caffeic acid (CAF), epicatechin (EC), and rutin (Ru), was investigated using cyclic voltammetry and bulk electrolysis. We identified the oxidation products and reaction pathways of these polyphenols using ultra-high-performance liquid chromatography coupled with mass spectrometry (UPLC-MS), in both the absence and the presence of glutathione (GSH). UPLC-MS was utilized to demonstrate that, in the presence of glutathione (GSH), the four molecules were subjected to electrochemical oxidation, resulting in the formation of mono- and bi-glutathione conjugates. A two-electron oxidation process combined with the removal of two protons is the first step in transforming polyphenol molecules. As a result, the corresponding quinone is formed. The quinone can then be reduced back to its original form by glutathione (GSH), or it can interact further with GSH to produce mono- and bi-glutathione conjugates. These results contribute to understanding and predicting the oxidative degradation pathway of polyphenols in wine. Understanding this process seems important for winemakers to control and optimize the sensory characteristics of their wines.
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Affiliation(s)
- Emad F. Newair
- Sciences for Oenology (SPO), Montpellier University, National Research Institute for Agriculture, Food and the Environment (INRAE), Institut Agro, F-34060 Montpellier, France
| | - Abdulaziz Al-Anazi
- Department of Chemical Engineering, College of Engineering, King Saud University, P.O. Box 800, Riyadh 11421, Saudi Arabia
| | - François Garcia
- Sciences for Oenology (SPO), Montpellier University, National Research Institute for Agriculture, Food and the Environment (INRAE), Institut Agro, F-34060 Montpellier, France
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4
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Liger-Belair G, Khenniche C, Poteau C, Bailleul C, Thollin V, Cilindre C. Losses of Yeast-Fermented Carbon Dioxide during Prolonged Champagne Aging: Yes, the Bottle Size Does Matter! ACS OMEGA 2023; 8:22844-22853. [PMID: 37396213 PMCID: PMC10308572 DOI: 10.1021/acsomega.3c01812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Accepted: 05/03/2023] [Indexed: 07/04/2023]
Abstract
When it comes to champagne tasting, dissolved CO2 is a key compound responsible for the very much sought-after effervescence in glasses. Nevertheless, the slow decrease of dissolved CO2 during prolonged aging of the most prestigious cuvees raises the issue of how long champagne can age before it becomes unable to form CO2 bubbles during tasting. Measurements of dissolved CO2 concentrations were done on a collection of 13 successive champagne vintages stored in standard 75 cL bottles and 150 cL magnums showing prolonged aging ranging from 25 to 47 years. The vintages elaborated in magnums were found to retain their dissolved CO2 much more efficiently during prolonged aging than the same vintages elaborated in standard bottles. A multivariable exponential decay-type model was proposed for the theoretical time-dependent concentration of dissolved CO2 and the subsequent CO2 pressure in the sealed bottles during champagne aging. The CO2 mass transfer coefficient through the crown caps used to seal champagne bottles prior to the 2000s was thus approached in situ with a global average value of K ≈ 7 × 10-13 m3 s-1. Moreover, the shelf-life of a champagne bottle was examined in view of its ability to still produce CO2 bubbles in a tasting glass. A formula was proposed to estimate the shelf-life of a bottle having experienced prolonged aging, which combines the various relevant parameters at play, including the geometric parameters of the bottle. Increasing the bottle size is found to tremendously increase its capacity to preserve dissolved CO2 and therefore the bubbling capacity of champagne during tasting. For the very first time, a long time-series dataset combined with a multivariable model indicates that the bottle size plays a crucial role on the progressive decay of dissolved CO2 experienced by champagne during aging.
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Affiliation(s)
- Gérard Liger-Belair
- Equipe
Effervescence & Champagne (GSMA), UMR CNRS 7331, Université de Reims Champagne-Ardenne, BP 1039, 51687 Reims Cedex 2, France
| | - Chloé Khenniche
- Equipe
Effervescence & Champagne (GSMA), UMR CNRS 7331, Université de Reims Champagne-Ardenne, BP 1039, 51687 Reims Cedex 2, France
- Champagne
Castelnau, 5 Rue Gosset, 51100 Reims, France
| | - Clara Poteau
- Champagne
Castelnau, 5 Rue Gosset, 51100 Reims, France
| | | | | | - Clara Cilindre
- Equipe
Effervescence & Champagne (GSMA), UMR CNRS 7331, Université de Reims Champagne-Ardenne, BP 1039, 51687 Reims Cedex 2, France
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5
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Zhao X, Duan CQ, Li SY, Zhang XK, Zhai HY, He F, Zhao YP. Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review. Food Chem 2023; 425:136420. [PMID: 37269635 DOI: 10.1016/j.foodchem.2023.136420] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/03/2023] [Accepted: 05/17/2023] [Indexed: 06/05/2023]
Abstract
Non-enzymatic browning occurs widely in both white and red wines, and it has a huge impact on the color evolution and aging potential. Previous studies have proved that phenolic compounds, especially those with catechol groups, are the most important substrates involved in browning reactions of wine. This review focus on the current knowledge of non-enzymatic browning in wine resulting from monomeric flavan-3-ols. First, some relevant aspects of monomeric flavan-3-ols are introduced, including their structures, origins, chemical reactivities, as well as potential impacts on the organoleptic properties of wine. Second, the mechanism for non-enzymatic browning induced by monomeric flavan-3-ols is discussed, with an emphasis on the formation of yellow xanthylium derivatives, followed by their spectral properties and effects on the color change of wine. Finally, attentions are also be given to the factors that influence non-enzymatic browning, such as metal ions, light exposure, additives in winemaking, etc.
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Affiliation(s)
- Xu Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Si-Yu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Xin-Ke Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China; "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
| | - Hong-Yue Zhai
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yu-Ping Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
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6
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Li Z, Huang J, Wang L, Li D, Chen Y, Xu Y, Li L, Xiao H, Luo Z. Novel insight into the role of sulfur dioxide in fruits and vegetables: Chemical interactions, biological activity, metabolism, applications, and safety. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37128783 DOI: 10.1080/10408398.2023.2203737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Sulfur dioxide (SO2) are a category of chemical compounds widely used as additives in food industry. So far, the use of SO2 in fruit and vegetable industry has been indispensable although its safety concerns have been controversial. This article comprehensively reviews the chemical interactions of SO2 with the components of fruit and vegetable products, elaborates its mechanism of antimicrobial, anti-browning, and antioxidation, discusses its roles in regulation of sulfur metabolism, reactive oxygen species (ROS)/redox, resistance induction, and quality maintenance in fruits and vegetables, summarizes the application technology of SO2 and its safety in human (absorption, metabolism, toxicity, regulation), and emphasizes the intrinsic metabolism of SO2 and its consequences for the postharvest physiology and safety of fresh fruits and vegetables. In order to fully understand the benefits and risks of SO2, more research is needed to evaluate the molecular mechanisms of SO2 metabolism in the cells and tissues of fruits and vegetables, and to uncover the interaction mechanisms between SO2 and the components of fruits and vegetables as well as the efficacy and safety of bound SO2. This review has important guiding significance for adjusting an applicable definition of maximum residue limit of SO2 in food.
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Affiliation(s)
- Zhenbiao Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Jing Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Lei Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yanpei Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou, China
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7
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Kim J, Park S, Yang H. Wash-free photoelectrochemical DNA detection based on photoredox catalysis combined with electroreduction and light blocking by magnetic microparticles. Talanta 2023; 253:123872. [PMID: 36113336 DOI: 10.1016/j.talanta.2022.123872] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Accepted: 08/22/2022] [Indexed: 12/13/2022]
Abstract
To obtain a sensitive, wash-free photoelectrochemical biosensor based on electron mediation between an electrode and a photoredox catalyst (PC) label, unavoidable O2-related reactions should have no effect or be beneficial, and the rate of electron mediation should depend on the distance between the PC label and electrode. A wash-free photoelectrochemical biosensor that (i) combines photoredox catalysis of a PC label with electrochemical reduction of an electron mediator, and (ii) uses a light-blocking multilayer of magnetic microparticles was developed. O2 participates as an electron acceptor in photoredox catalysis; thus, increasing rather than decreasing the electrochemical signal. Upon photoirradiation from the opposite side of a transparent indium tin oxide (ITO) electrode in contact with the solution, the light intensity in the solution is sharply decreased by the light-blocking multilayer, which increases the contribution of affinity-bound PC labels on the ITO electrode to the electrochemical signal compared to that of unbound PC labels in solution. Utilizing eosin Y (EY2-) and Fe(CN)64- as the PC and electron mediator (i.e., electron donor), respectively, enabled rapid redox cycling based on photoredox catalysis combined with electroreduction. The cathodic charge is mainly related to electron transfer from Fe(CN)64- to excited EY2- (Type I photosensitization), rather than energy transfer from excited EY2- to O2, which generates 1O2 (Type II photosensitization). The developed detection scheme was applied to wash-free detection of a model target DNA. Detection limits of ∼200 pM were obtained in both phosphate-buffered saline and serum without washing. The developed scheme enables simple photoelectrochemical detection.
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Affiliation(s)
- Jihyeon Kim
- Department of Chemistry and Chemistry Institute for Functional Materials, Pusan National University, Busan 46241, Republic of Korea
| | - Seonhwa Park
- Department of Chemistry and Chemistry Institute for Functional Materials, Pusan National University, Busan 46241, Republic of Korea
| | - Haesik Yang
- Department of Chemistry and Chemistry Institute for Functional Materials, Pusan National University, Busan 46241, Republic of Korea.
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8
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A unifying approach to lipid oxidation in emulsions: Modelling and experimental validation. Food Res Int 2022; 160:111621. [DOI: 10.1016/j.foodres.2022.111621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 06/11/2022] [Accepted: 07/01/2022] [Indexed: 11/22/2022]
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9
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Modelling oxygen ingress through cork closures. Impact of test conditions. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Zhang XK, Jeffery DW, Li DM, Lan YB, Zhao X, Duan CQ. Red wine coloration: A review of pigmented molecules, reactions, and applications. Compr Rev Food Sci Food Saf 2022; 21:3834-3866. [PMID: 35912664 DOI: 10.1111/1541-4337.13010] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 06/10/2022] [Accepted: 06/29/2022] [Indexed: 01/28/2023]
Abstract
Color is one of the most distinctive qualities of red wine. Despite new knowledge in the field of pigment identification, copigmentation, and oxidation being forthcoming, there is still a large gap between the fundamental research and practical winemaking outcomes. A state-of-art review from these two aspects is, therefore, necessary. This review first introduces updated knowledge about the primary pigments in wine, with emphasis on their physicochemical properties. Then, the mechanisms of copigmentation and oxidation are elucidated in detail, along with their relative contributions to wine color. Finally, the practical effects of copigmentation and micro-oxygenation (MOX) in winemaking are summarized and discussed. In general, wine coloration is ultimately determined by the anthocyanin flavylium cation, which is greatly influenced by wine pH. In young red wine, grape-derived anthocyanins and nonanthocyanin polyphenols (as copigments) are the foundation for wine coloration. During aging and storage, anthocyanin derivatives are formed via various chemical reactions, where moderate oxidation plays a vital role, whereas copigmentation constantly decreases. The essence of wine color evolution relates to the changes of physicochemical properties of primary pigments in wine, where the hydration equilibrium gradually diminishes. In practice, the effects of copigment addition and MOX during real vinification can be viewed as somewhat controversial, considering that many studies showed different effects on wine color and pigment concentration. Universal features can be summarized but some phenomena still remain unclear and deserve further exploration.
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Affiliation(s)
- Xin-Ke Zhang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
- Food Science and Engineering College, Beijing University of Agriculture, Beijing, China
- "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China
| | - David W Jeffery
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
| | - De-Mei Li
- Food Science and Engineering College, Beijing University of Agriculture, Beijing, China
- "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China
| | - Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xu Zhao
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
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11
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Azevedo J, Lopes P, Mateus N, de Freitas V. Cork, a Natural Choice to Wine? Foods 2022; 11:foods11172638. [PMID: 36076822 PMCID: PMC9455254 DOI: 10.3390/foods11172638] [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: 07/29/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022] Open
Abstract
This review presents the most recent data on the state-of-the-art of the main compounds present in cork, their interaction with wine, and the impact that natural stoppers may have on wines’ physical-chemical and sensory properties. According to the recent scientific literature, the chemical composition of cork and the scientific relevance of the compounds extract from cork to wine over time are reviewed. Furthermore, the effect of cork compounds transfer into wines during post-bottling is also discussed, as well as their impact on the organoleptic (colour and taste) of wines. This knowledge is essential for the decision-making process undertaken by wine producers to select the stopper most suitable for their wines. In addition, sustainability is also a topic addressed since it is a natural product that generates some waste as well as the way in which this industry is adapting to the closure of the waste cycle.
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Affiliation(s)
- Joana Azevedo
- LAQV—REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Paulo Lopes
- Amorim Cork S.A., Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal
| | - Nuno Mateus
- LAQV—REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV—REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
- Correspondence:
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12
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Zhang XK, Zhao X, Ying S, Duan CQ. The formation mechanism of pinotin A in model wine: Experimental and theoretical investigation. Food Chem 2022; 380:132196. [DOI: 10.1016/j.foodchem.2022.132196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 12/28/2021] [Accepted: 01/16/2022] [Indexed: 11/15/2022]
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13
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Branco D, Santiago C, Cabrita L, Evtuguin DV. Improving the Industrial Practice of Reactive Washing of Cork Stoppers Using a Fractional Factorial Design. ACS OMEGA 2022; 7:10901-10909. [PMID: 35415326 PMCID: PMC8991918 DOI: 10.1021/acsomega.1c06209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 02/03/2022] [Indexed: 06/14/2023]
Abstract
Reactive washing (RW) is a key process for disinfecting, purifying, and bleaching of cork stoppers to seal bottles with alcoholic beverages. Excessively severe treatment conditions deteriorate the surface properties of cork stoppers and must be strictly controlled. In this study, the conventional RW of natural cork stoppers was optimized employing a fractional factorial design. The RW variables (H2O2 and NaOH concentrations, oxidation time, and washing water volume) were correlated with the final ISO brightness of the stoppers. A three-level and four-factor fractional factorial design within the response surface methodology approach allowed a quadratic model to predict the process response, where the H2O2 concentration is the variable with the highest response (ISO brightness), followed by the NaOH concentration. The model obtained was validated, allowing the optimization of the process with savings of 37% in the concentration of H2O2 and 33% in the concentration of NaOH and volume of washing water, without deteriorating the final appearance of the stoppers. In addition, the less severe treatment of stoppers under optimized conditions led to less degradation of their surface, thus favoring the receptivity to functional coatings.
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Affiliation(s)
- Diana
G. Branco
- CICECO,
Department of Chemistry, University of Aveiro, Campus Universitário de Santiago 3810-193 Aveiro, Portugal
| | - Catarina Santiago
- CICECO,
Department of Chemistry, University of Aveiro, Campus Universitário de Santiago 3810-193 Aveiro, Portugal
| | - Luís Cabrita
- Amorim
Cork S.A, Rua dos Corticeiros, 4536-904 Santa Maria de Lamas, Portugal
| | - Dmitry V. Evtuguin
- CICECO,
Department of Chemistry, University of Aveiro, Campus Universitário de Santiago 3810-193 Aveiro, Portugal
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14
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In search of a Mpemba effect protocol: Some hot water does cool and freeze faster than cold. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2021.117043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Castellanos ER, Jofre VP, Fanzone ML, Assof MV, Catania AA, Diaz-Sambueza AM, Heredia FJ, Mercado LA. Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108343] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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16
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Carbon-Supported Pt-SnO2 Catalysts for Oxygen Reduction Reaction over a Wide Temperature Range: Rotating Disk Electrode Study. Catalysts 2021. [DOI: 10.3390/catal11121469] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Pt/C and Pt/x-SnO2/C catalysts (where x is mass content of SnO2) were synthesized using a polyol method. Their kinetic properties towards oxygen reduction reaction were studied by a rotating disk electrode (RDE) technique in a temperature range from 1 to 50 °C. The SnO2 content of catalyst samples was 5 and 10 wt.%. A quick evaluation of the catalyst activity, electrochemical behavior and average number of transferred electrons were performed using the RDE technique. It has been shown that the use of x-SnO2 (through modification of the carbon support) in a binary system together with Pt does not reduce the catalyst activity in the temperature range of 1–30 °C. The temperature rising up to 50 °C resulted in composite catalyst activity reduction at about 30%.
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17
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Tchouakeu Betnga PF, Longo E, Merkytė V, Dupas de Matos A, Rossetti F, Boselli E. Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures. Foods 2021; 10:foods10122918. [PMID: 34945469 PMCID: PMC8700370 DOI: 10.3390/foods10122918] [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: 10/09/2021] [Revised: 11/15/2021] [Accepted: 11/22/2021] [Indexed: 11/16/2022] Open
Abstract
Volatile and non-volatile chemical profiles, free and total SO2 and dissolved oxygen content were studied in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wine after 30 months of storage in bottles. Each wine was sealed with closures made of a ‘blend’ (B) of natural cork microgranules and polymers without glue and was compared with wines closed with other types of corks (C; a technical cork 1 + 1, or an agglomerated natural cork or a natural one-piece cork). Glutathionyl caftaric acid (GRP) was inversely correlated with total SO2 content and was higher in all three red wines closed with B compared to C, whereas epicatechin was higher in three wines closed with C compared to B. Three volatile compounds formed by fermentation (ethyl butanoate, isoamyl lactate, and octanol) were inversely correlated with both free and total SO2. In terms of their volatile profiles, ethyl octanoate and 2,3-butanediol were significantly higher in the Lagrein red wines closed with C closures, whereas no significant difference was observed in Merlot, Lagrein rosé and St. Magdalener wines. Small differences in some phenolic compounds due to the type of closure were found: GRP, syringic acid, (+)-catechin, and (−)-epicatechin differentiated the Merlot wines closed with B from the C closures. Protocatechuic acid and GRP levels differentiated the Lagrein red wines according to their closure type, whereas only (−)-epicatechin differentiated the Lagrein rosé wines. GRP, caffeic acid, (−)-epicatechin, and anthocyanin content differentiated the St. Magdalener wines according to their closure type. Even though St. Magdalener and Lagrein rosé closed with C could be distinguished from those closed with B by using the (sensory) triangle test (α = 0.05), these differences appeared to be relative as it did not include all the wines in a systematic manner.
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Affiliation(s)
- Prudence Fleur Tchouakeu Betnga
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (P.F.T.B.); (E.L.); (V.M.)
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (P.F.T.B.); (E.L.); (V.M.)
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Vakarė Merkytė
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (P.F.T.B.); (E.L.); (V.M.)
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Amanda Dupas de Matos
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand;
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand
| | | | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (P.F.T.B.); (E.L.); (V.M.)
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
- Correspondence:
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18
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Qasim MS, Lampi M, Heinonen MMK, Garrido-Zabala B, Bamford DH, Käkelä R, Roine E, Sarin LP. Cold-Active Shewanella glacialimarina TZS-4 T nov. Features a Temperature-Dependent Fatty Acid Profile and Putative Sialic Acid Metabolism. Front Microbiol 2021; 12:737641. [PMID: 34659168 PMCID: PMC8519357 DOI: 10.3389/fmicb.2021.737641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Accepted: 08/25/2021] [Indexed: 11/13/2022] Open
Abstract
Species of genus Shewanella are among the most frequently identified psychrotrophic bacteria. Here, we have studied the cellular properties, growth dynamics, and stress conditions of cold-active Shewanella strain #4, which was previously isolated from Baltic Sea ice. The cells are rod-shaped of ~2μm in length and 0.5μm in diameter, and they grow between 0 and 25°C, with an optimum at 15°C. The bacterium grows at a wide range of conditions, including 0.5–5.5% w/v NaCl (optimum 0.5–2% w/v NaCl), pH 5.5–10 (optimum pH 7.0), and up to 1mM hydrogen peroxide. In keeping with its adaptation to cold habitats, some polyunsaturated fatty acids, such as stearidonic acid (18:4n-3), eicosatetraenoic acid (20:4n-3), and eicosapentaenoic acid (20:5n-3), are produced at a higher level at low temperature. The genome is 4,456kb in size and has a GC content of 41.12%. Uniquely, strain #4 possesses genes for sialic acid metabolism and utilizes N-acetyl neuraminic acid as a carbon source. Interestingly, it also encodes for cytochrome c3 genes, which are known to facilitate environmental adaptation, including elevated temperatures and exposure to UV radiation. Phylogenetic analysis based on a consensus sequence of the seven 16S rRNA genes indicated that strain #4 belongs to genus Shewanella, closely associated with Shewanella aestuarii with a ~97% similarity, but with a low DNA–DNA hybridization (DDH) level of ~21%. However, average nucleotide identity (ANI) analysis defines strain #4 as a separate Shewanella species (ANI score=76). Further phylogenetic analysis based on the 92 most conserved genes places Shewanella strain #4 into a distinct phylogenetic clade with other cold-active marine Shewanella species. Considering the phylogenetic, phenotypic, and molecular characterization, we conclude that Shewanella strain #4 is a novel species and name it Shewanella glacialimarina sp. nov. TZS-4T, where glacialimarina means sea ice. Consequently, S. glacialimarina TZS-4T constitutes a promising model for studying transcriptional and translational regulation of cold-active metabolism.
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Affiliation(s)
- Muhammad Suleman Qasim
- RNAcious Laboratory, Molecular and Integrative Biosciences Research Programme, Faculty of Biological and Environmental Sciences, University of Helsinki, Helsinki, Finland.,Doctoral Programme in Microbiology and Biotechnology, University of Helsinki, Helsinki, Finland
| | - Mirka Lampi
- RNAcious Laboratory, Molecular and Integrative Biosciences Research Programme, Faculty of Biological and Environmental Sciences, University of Helsinki, Helsinki, Finland
| | - Minna-Maria K Heinonen
- RNAcious Laboratory, Molecular and Integrative Biosciences Research Programme, Faculty of Biological and Environmental Sciences, University of Helsinki, Helsinki, Finland
| | - Berta Garrido-Zabala
- RNAcious Laboratory, Molecular and Integrative Biosciences Research Programme, Faculty of Biological and Environmental Sciences, University of Helsinki, Helsinki, Finland
| | - Dennis H Bamford
- Molecular and Integrative Biosciences Research Programme, Faculty of Biological and Environmental Sciences, University of Helsinki, Helsinki, Finland
| | - Reijo Käkelä
- Molecular and Integrative Biosciences Research Programme, Faculty of Biological and Environmental Sciences, University of Helsinki, Helsinki, Finland.,Helsinki University Lipidomics Unit HiLIPID, Helsinki Institute of Life Science HiLIFE and Biocenter Finland, Helsinki, Finland
| | - Elina Roine
- Molecular and Integrative Biosciences Research Programme, Faculty of Biological and Environmental Sciences, University of Helsinki, Helsinki, Finland.,The Laboratory of Structural Biology, Helsinki Institute of Life Science HiLIFE, Helsinki, Finland
| | - Leif Peter Sarin
- RNAcious Laboratory, Molecular and Integrative Biosciences Research Programme, Faculty of Biological and Environmental Sciences, University of Helsinki, Helsinki, Finland
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19
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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.
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20
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Miura K, Matsuno H, Iwaoka Y, Ito H, Tai A. Antiallergic Activity of 6-Deoxy-2- O-methyl-6-( N-hexadecanoyl)amino-l-ascorbic Acid. Molecules 2021; 26:molecules26154684. [PMID: 34361837 PMCID: PMC8348947 DOI: 10.3390/molecules26154684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 07/29/2021] [Accepted: 07/30/2021] [Indexed: 11/25/2022] Open
Abstract
Allergy is an excessive immune response to a specific antigen. Type I allergies, such as hay fever and food allergies, have increased significantly in recent years and have become a worldwide problem. We previously reported that an ascorbic acid derivative having palmitoyl and glucosyl groups, 2-O-α-d-glucopyranosyl-6-O-hexadecanoyl-l-ascorbic acid (6-sPalm-AA-2G), showed inhibitory effects on degranulation in vitro and on the passive cutaneous anaphylaxis (PCA) reaction in mice. In this study, several palmitoyl derivatives of ascorbic acid were synthesized and a structure–activity relationship study was performed to discover more potent ascorbic acid derivatives with degranulation inhibitory activity. 6-Deoxy-2-O-methyl-6-(N-hexadecanoyl)amino-l-ascorbic acid (2-Me-6-N-Palm-AA), in which a methyl group was introduced into the hydroxyl group at the C-2 position of ascorbic acid and in which the hydroxyl group at the C-6 position was substituted with an N-palmitoyl group, exhibited much higher inhibitory activity for degranulation in vitro than did 6-sPalm-AA-2G. 2-Me-6-N-Palm-AA strongly inhibit the PCA reaction in mice at lower doses than those of 6-sPalm-AA-2G. These findings suggest that 2-Me-6-N-Palm-AA may be a promising therapeutic candidate for allergic diseases.
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Affiliation(s)
- Kaori Miura
- LAIMU Corporation, 3-6-12 Shinyokohama, Kohoku-ku, Yokohama, Kanagawa 222-0033, Japan;
| | - Hiroaki Matsuno
- Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, 5562 Nanatsuka-cho, Shobara, Hiroshima 727-0023, Japan;
| | - Yuji Iwaoka
- Faculty of Health and Welfare Science, Okayama Prefectural University, 111 Kuboki, Soja, Okayama 719-1197, Japan; (Y.I.); (H.I.)
| | - Hideyuki Ito
- Faculty of Health and Welfare Science, Okayama Prefectural University, 111 Kuboki, Soja, Okayama 719-1197, Japan; (Y.I.); (H.I.)
| | - Akihiro Tai
- Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima, 5562 Nanatsuka-cho, Shobara, Hiroshima 727-0023, Japan;
- Graduate School of Technology, Industrial and Social Sciences, Tokushima University, 2-1 Minamijosanjima-cho, Tokushima 770-8513, Japan
- Correspondence:
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21
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Liger-Belair G, Cilindre C. Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines. ANNUAL REVIEW OF ANALYTICAL CHEMISTRY (PALO ALTO, CALIF.) 2021; 14:21-46. [PMID: 34014763 DOI: 10.1146/annurev-anchem-061318-115018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The strong interplay between the various parameters at play in a bottle and in a glass of champagne or sparkling wine has been the subject of study for about two decades. After a brief overview of the history of champagne and sparkling wines, this article presents the key steps involved in the traditional method leading to the production of premium modern-day sparkling wines, with a specific focus on quantification of the dissolved CO2 found in the sealed bottles and in a glass. Moreover, a review of the literature on the various chemical and instrumental approaches used in the analysis of dissolved and gaseous CO2, effervescence, foam, and volatile organic compounds is reported.
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Affiliation(s)
- Gérard Liger-Belair
- Equipe Effervescence Champagne et Applications, Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA), CNRS UMR 7331, UFR Sciences Exactes et Naturelles, BP 1039, Université de Reims Champagne-Ardenne, 51687 Reims CEDEX 2, France; ,
| | - Clara Cilindre
- Equipe Effervescence Champagne et Applications, Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA), CNRS UMR 7331, UFR Sciences Exactes et Naturelles, BP 1039, Université de Reims Champagne-Ardenne, 51687 Reims CEDEX 2, France; ,
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22
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Azevedo J, Jesus M, Brandão E, Soares S, Oliveira J, Lopes P, Mateus N, de Freitas V. Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions. Food Chem 2021; 367:130607. [PMID: 34388630 DOI: 10.1016/j.foodchem.2021.130607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 07/13/2021] [Accepted: 07/13/2021] [Indexed: 11/19/2022]
Abstract
This work reports the study of the interaction of human salivary proteins (SP) with phenolic compounds that migrate from cork stoppers to wine. This study yields valuable data to understand the influence that these compounds may have on the sensory perception of wine from an astringency perspective. For that, three cork fractions containing the phenolic compounds that migrate in greater amounts from cork to model wine solutions were selected. Fraction M1 contains gallic acid, protocatechuic acid, vanillin and protocatechuic aldehyde; fraction M2 comprises essentially gallic acid and ellagic acid, as well as castalagin and dehydrocastalagin; and fraction M3 contains the two isomeric ellagitannins castalagin and vescalagin. The reactivity of each fraction towards SP was M3 > M2 > M1. Within M3 fraction, castalagin showed a higher ability to precipitate SP (mainly aPRPs, statherin and P-B peptide) comparatively to vescalagin. In M1 fraction, caffeic and sinapic acids were the compounds with the highest interaction with SP, mainly cystatins. In addition, there also seems to be a matrix effect (presence of other compounds) that could be affecting these interactions.
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Affiliation(s)
- Joana Azevedo
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Mónica Jesus
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Elsa Brandão
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Susana Soares
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Joana Oliveira
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Paulo Lopes
- Amorim Cork S.A. Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal
| | - Nuno Mateus
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
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23
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Towards a microbubble condenser: Dispersed microbubble mediation of additional heat transfer in aqueous solutions due to phase change dynamics in airlift vessels. Chem Eng Sci 2021. [DOI: 10.1016/j.ces.2021.116618] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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24
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Christwardana M, Yoshi LA, Setyonadi I, Maulana MR, Fudholi A. A novel application of simple submersible yeast-based microbial fuel cells as dissolved oxygen sensors in environmental waters. Enzyme Microb Technol 2021; 149:109831. [PMID: 34311895 DOI: 10.1016/j.enzmictec.2021.109831] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 05/11/2021] [Accepted: 05/12/2021] [Indexed: 01/14/2023]
Abstract
In this study, yeast microbial fuel cells (MFCs) were established as biosensors for in-situ monitoring of dissolved oxygen (DO) levels in environmental waters, with yeast and glucose substrates acting as biocatalyst and fuel, respectively. Diverse environmental factors, such as temperature, pH and conductivity, were considered. The sensor performance was first tested with distilled water with different DO levels ranging from 0 mg/L to 8 mg/L and an external resistance of 1000 Ω. The relationship between DO and current density was non-linear (exponential). This MFC capability was further explored under different environmental conditions (pH, temperature and conductivity), and the current density produced was within the range of 0.14-34.88 mA/m2, which increased with elevated DO concentration. The resulting regression was y = 1.3051e0.3548x, with a regression coefficient (R2) = 0.71, indicating that the MFC-based DO meter was susceptible to interference. When used in environmental water samples, DO measurements using MFC resulted in errors ranging from 6.25 % to 15.15 % when compared with commercial DO meters. The simple yeast-based MFC sensors demonstrate promising prospects for future monitoring in a variety of areas, including developing countries and remote locations.
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Affiliation(s)
- Marcelinus Christwardana
- Department of Chemical Engineering, Institut Teknologi Indonesia, Jl. Raya Puspiptek Serpong, South Tangerang, Banten, 15320, Indonesia.
| | - Linda Aliffia Yoshi
- Department of Chemical Engineering, Institut Teknologi Indonesia, Jl. Raya Puspiptek Serpong, South Tangerang, Banten, 15320, Indonesia
| | - Indraprasta Setyonadi
- Department of Chemical Engineering, Institut Teknologi Indonesia, Jl. Raya Puspiptek Serpong, South Tangerang, Banten, 15320, Indonesia
| | - Mohammad Rizqi Maulana
- Department of Chemical Engineering, Institut Teknologi Indonesia, Jl. Raya Puspiptek Serpong, South Tangerang, Banten, 15320, Indonesia
| | - Ahmad Fudholi
- Solar Energy Research Institute, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia; Research Centre for Electrical Power and Mechatronics, Indonesian Institute of Sciences (LIPI), Bandung, Indonesia.
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25
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Crouvisier Urion K, Bellat JP, Liger-Belair G, Gougeon RD, Karbowiak T. Unravelling CO2 transfer through cork stoppers for Champagne and sparkling wines. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2020.100618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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26
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Monforte AR, Martins SIFS, Silva Ferreira AC. Discrimination of white wine ageing based on untarget peak picking approach with multi-class target coupled with machine learning algorithms. Food Chem 2021; 352:129288. [PMID: 33677212 DOI: 10.1016/j.foodchem.2021.129288] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 01/05/2021] [Accepted: 02/01/2021] [Indexed: 11/26/2022]
Abstract
The complexity of the chemical reactions occurring during white wine storage, such as oxidation turns the capacity of prediction and consequently the capacity to avoid it extremely difficult. This study proposes an untarget methodology based on machine learning algorithms capable to classify wines according to their "oxidative-status". Instead of the most common approach in statistics using one class for classification, in this work eight classes were selected based on target oxidation markers for the extraction of relevant compounds. VIPS from OPLS-DA and mean decrease accuracy from random forest were used as feature selection parameters. Fifty-one molecules correlated with 5 classes, from which 23 were selected has having higher sensitivities (AUC > 0.85). For the first time to our knowledge hydroxy esters ethyl-2-hydroxy-3-methylbutanal and ethyl-2-hydroxy-4-methylpentanal were found to be correlated with oxidation markers and consequently to be discriminant of the wine oxidative status.
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Affiliation(s)
- A R Monforte
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
| | - S I F S Martins
- Food Quality & Design Group, Wageningen University, Wageningen, The Netherlands
| | - A C Silva Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, Porto 4169-005, Portugal; IWBT - DVO University of Stellenbosch, Private Bag XI, Matieland 7602, South Africa; Cork Supply Portugal, S.A., Rua Nova do Fial 4535, Portugal.
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27
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Chanut J, Bellat JP, Gougeon RD, Karbowiak T. Controlled diffusion by thin layer coating: The intricate case of the glass-stopper interface. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107446] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Gabrielli M, Fracassetti D, Romanini E, Colangelo D, Tirelli A, Lambri M. Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics. Food Chem 2020; 348:128922. [PMID: 33581681 DOI: 10.1016/j.foodchem.2020.128922] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 12/13/2020] [Accepted: 12/14/2020] [Indexed: 11/17/2022]
Abstract
Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable. The complexity of PremOx, where aromas are also involved, makes difficult to identify all the oxidation products, and to predict its occurrence in wines. Despite most studies have been focused on the effect of time after wine bottling on PremOx as well as pinking phenomena, identification of pinking markers, reliable methods for their detection in wine, and correlations between markers and the wine-bottle-closure system are still unknown. This review aimed to highlight aspects PremOx-related, including wine-bottle-closure system, color change, with particular emphasis on pinking, and aroma decay based on the current knowledge becoming the bases for future perspectives.
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Affiliation(s)
- Mario Gabrielli
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria, 20133 Milan, Italy.
| | - Elia Romanini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Donato Colangelo
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Antonio Tirelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria, 20133 Milan, Italy
| | - Milena Lambri
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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29
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Impact of closure material on the chemical and sensory profiles of grappa during storage in bottle. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Vázquez-Pateiro I, Arias-González U, Mirás-Avalos JM, Falqué E. Evolution of the Aroma of Treixadura Wines during Bottle Aging. Foods 2020; 9:foods9101419. [PMID: 33049919 PMCID: PMC7600726 DOI: 10.3390/foods9101419] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/02/2020] [Accepted: 10/03/2020] [Indexed: 12/14/2022] Open
Abstract
Aroma is a crucial attribute for wine quality, particularly in white wines. Traditionally, the consumption of young white wines is recommended over the year following grape harvest due to potential aroma losses that would worsen wine quality. This study aimed to investigate the evolution of volatile compounds, odor activity value-based aroma notes, and sensory perception in Treixadura (Vitis vinifera L.) dry white wines during a 24-month bottle-aging period. Volatile composition was determined by gas chromatography, and wine sensory evaluation was performed by experts. Wine samples had similar volatile compositions at the time of bottling. The volatile contents of the wines were respectively 322.9, 302.7, 323.0, and 280.9 mg L−1 after 6, 12, 18, and 24 months of bottle storage. Most of the volatiles tended to maintain constant concentrations, or with slight increases in all families of volatiles except for acetates and carbonyl compounds, until two years after harvest (18 months of bottle storage) and, then, concentrations reduced sharply. After 24 months of storage in the bottle, the concentrations of terpenes, C6 compounds, higher alcohols, ethyl esters, fatty acids, acetates, carbonyl compounds, and volatile phenols were reduced by 32%, 47%, 11%, 39%, 50%, 74%, 41%, and 54%, respectively. The 18-month bottle-aged wines showed the highest concentrations of volatiles, as well as the best performance in the sensory evaluation, suggesting that a good balance of the aroma attributes was achieved on this date. In conclusion, the current study suggests that Treixadura wines expressed their maximum aroma potential two years after grape harvest.
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Affiliation(s)
- Iván Vázquez-Pateiro
- Depto. Química Analítica, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, 32004 Ourense, Spain; (I.V.-P.); (U.A.-G.)
| | - Uxía Arias-González
- Depto. Química Analítica, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, 32004 Ourense, Spain; (I.V.-P.); (U.A.-G.)
| | - José Manuel Mirás-Avalos
- Unidad de Suelos y Riegos (Asociada a EEAD-CSIC), Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
- Correspondence: (J.M.M.-A.); (E.F.)
| | - Elena Falqué
- Depto. Química Analítica, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, 32004 Ourense, Spain; (I.V.-P.); (U.A.-G.)
- Clúster de Investigación y Transferencia Agroalimentaria del Campus Auga (CITACA), As Lagoas s/n, 32004 Ourense, Spain
- Correspondence: (J.M.M.-A.); (E.F.)
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Esparza I, Martínez-Inda B, Cimminelli MJ, Jimeno-Mendoza MC, Moler JA, Jiménez-Moreno N, Ancín-Azpilicueta C. Reducing SO 2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants. Biomolecules 2020; 10:E1369. [PMID: 32992977 PMCID: PMC7599755 DOI: 10.3390/biom10101369] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 09/18/2020] [Accepted: 09/22/2020] [Indexed: 12/11/2022] Open
Abstract
SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.
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Affiliation(s)
- Irene Esparza
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
- Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, 31006 Pamplona, Spain
| | - Blanca Martínez-Inda
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
| | - María José Cimminelli
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
| | - Maria Carmen Jimeno-Mendoza
- Navarra Viticulture and Oenological Research Station (EVENA), C/Valle de Orba, 34, 31390 Olite, Navarra, Spain;
| | - José Antonio Moler
- Department of Statistics and Operational Research, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain;
| | - Nerea Jiménez-Moreno
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
| | - Carmen Ancín-Azpilicueta
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain; (I.E.); (B.M.-I.); (M.J.C.)
- Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, 31006 Pamplona, Spain
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Shih MK, Lai YH, Lin CM, Chen YW, Hou ZT, Hou CY. A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1742735] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC
| | - Yu-Heng Lai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Yu-Wei Chen
- Department of Medicine, Chang Gung University, Taoyuan, Taiwan, ROC
| | - Zheng-Ting Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
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Franco-Luesma E, Honoré-Chedozeau C, Ballester J, Valentin D. Oxidation in wine: Does expertise influence the perception? Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108511] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Abstract
The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation. By combining sensory evaluation, chemical and metabolomics analyses of the wine, and investigating oxygen transfer through the bottleneck/stopper, this work elucidates the importance of the glass/cork interface. It shows unambiguously that the transfer of oxygen at the interface between the cork stopper and the glass bottleneck must be considered a potentially significant contributor to oxidation state during the bottle aging, leading to a notable modification of a wine’s chemical signature.
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Romanini E, Colangelo D, Lucini L, Lambri M. Identifying chemical parameters and discriminant phenolic compounds from metabolomics to gain insight into the oxidation status of bottled white wines. Food Chem 2019; 288:78-85. [DOI: 10.1016/j.foodchem.2019.02.073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Revised: 02/08/2019] [Accepted: 02/16/2019] [Indexed: 02/06/2023]
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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.
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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.
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Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures. Molecules 2019; 24:molecules24050836. [PMID: 30818764 PMCID: PMC6429147 DOI: 10.3390/molecules24050836] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 02/22/2019] [Accepted: 02/22/2019] [Indexed: 11/23/2022] Open
Abstract
Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.
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Petit E, Jacquet R, Pouységu L, Deffieux D, Quideau S. Reactivity of wine polyphenols under oxidation conditions: Hemisynthesis of adducts between grape catechins or oak ellagitannins and odoriferous thiols. Tetrahedron 2019. [DOI: 10.1016/j.tet.2018.11.071] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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39
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Abstract
Ageing wine is a common practice used in winemaking, since the quality and sensory profile increase due to the extractable compounds coming from wood, by means of barrels or chips. The quantitative and qualitative compounds of the wood depend on the species, its origins and the treatments applied in cooperages. Traditionally, oak wood species are most often used in cooperage, specifically Quercus alba (Q. alba), Known as American oak and Quercus robur (Q. robur) and Quercus petraea (Q. petraea), both known as French oak. Although this stage is very common for red wines, its use is still restricted in the case of white wines. However, this topic is particularly interesting, since due to the sensorial benefits of wood contact, the option for ageing white wines in barrels or chips could be chosen by winemakers. This review compiles the novel strategies applied to white wines by means of wood contact in recent years with the aim to increase wine quality and sensorial features.
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Liger-Belair G, Carvajal-Perez D, Cilindre C, Facque J, Brevot M, Litoux-Desrues F, Chaperon V, Geoffroy R. Evidence for moderate losses of dissolved CO 2 during aging on lees of a champagne prestige cuvee. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.026] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Pinto J, Oliveira AS, Azevedo J, De Freitas V, Lopes P, Roseira I, Cabral M, Guedes de Pinho P. Assessment of oxidation compounds in oaked Chardonnay wines: A GC–MS and 1 H NMR metabolomics approach. Food Chem 2018; 257:120-127. [DOI: 10.1016/j.foodchem.2018.02.156] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 02/27/2018] [Accepted: 02/28/2018] [Indexed: 11/29/2022]
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42
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43
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Sensory Impact of Polyphenolic Composition on the Oxidative Notes of Chardonnay Wines. BEVERAGES 2018. [DOI: 10.3390/beverages4010019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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44
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Li SY, Duan CQ. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review. Crit Rev Food Sci Nutr 2018; 59:1840-1867. [PMID: 29381384 DOI: 10.1080/10408398.2018.1431762] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO2) addition during barrel aging and suitability of adopting oak barrels for aging wines are briefly discussed.
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Affiliation(s)
- Si-Yu Li
- a Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,b Key Laboratory of Viticulture and Enology, Ministry of Agriculture , Beijing , China
| | - Chang-Qing Duan
- a Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,b Key Laboratory of Viticulture and Enology, Ministry of Agriculture , Beijing , China
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45
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Vidal JC, Caillé S, Samson A, Salmon JM. Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a red wine. BIO WEB OF CONFERENCES 2017. [DOI: 10.1051/bioconf/20170902024] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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46
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Lagorce-Tachon A, Karbowiak T, Paulin C, Simon JM, Gougeon RD, Bellat JP. About the Role of the Bottleneck/Cork Interface on Oxygen Transfer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6672-6675. [PMID: 27564243 DOI: 10.1021/acs.jafc.6b02465] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The transfer of oxygen through a corked bottleneck was investigated using a manometric technique. First, the effect of cork compression on oxygen transfer was evaluated without considering the glass/cork interface. No significant effect of cork compression (at 23% strain, corresponding to the compression level of cork in a bottleneck for still wines) was noticeable on the effective diffusion coefficient of oxygen. The mean value of the effective diffusion coefficient is equal to 10(-8) m(2) s(-1), with a statistical distribution ranging from 10(-10) to 10(-7) m(2) s(-1), which is of the same order of magnitude as for the non-compressed cork. Then, oxygen transfer through cork compressed in a glass bottleneck was determined to assess the effect of the glass/cork interface. In the particular case of a gradient-imposed diffusion of oxygen through our model corked bottleneck system (dry cork without surface treatment; 200 and ∼0 hPa of oxygen on both sides of the sample), the mean effective diffusion coefficient is of 5 × 10(-7) m(2) s(-1), thus revealing the possible importance of the role of the glass/stopper interface in the oxygen transfer.
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Affiliation(s)
- Aurélie Lagorce-Tachon
- Université Bourgogne Franche-Comté , AgroSup Dijon, UMR Procédés Alimentaires et Microbiologiques (PAM), 1 Esplanade Erasme, F-21078 Dijon, France
- Université Bourgogne Franche-Comté , Institut Universitaire de la Vigne et du Vin, 1 Rue Claude Ladrey, F-21078 Dijon, France
- Université de Bourgogne Franche-Comté , Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 Centre National de la Recherche Scientifique (CNRS), 9 Avenue Alain Savary, F-21078 Dijon, France
| | - Thomas Karbowiak
- Université Bourgogne Franche-Comté , AgroSup Dijon, UMR Procédés Alimentaires et Microbiologiques (PAM), 1 Esplanade Erasme, F-21078 Dijon, France
| | - Christian Paulin
- Université de Bourgogne Franche-Comté , Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 Centre National de la Recherche Scientifique (CNRS), 9 Avenue Alain Savary, F-21078 Dijon, France
| | - Jean-Marc Simon
- Université de Bourgogne Franche-Comté , Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 Centre National de la Recherche Scientifique (CNRS), 9 Avenue Alain Savary, F-21078 Dijon, France
| | - Régis D Gougeon
- Université Bourgogne Franche-Comté , AgroSup Dijon, UMR Procédés Alimentaires et Microbiologiques (PAM), 1 Esplanade Erasme, F-21078 Dijon, France
- Université Bourgogne Franche-Comté , Institut Universitaire de la Vigne et du Vin, 1 Rue Claude Ladrey, F-21078 Dijon, France
| | - Jean-Pierre Bellat
- Université de Bourgogne Franche-Comté , Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 Centre National de la Recherche Scientifique (CNRS), 9 Avenue Alain Savary, F-21078 Dijon, France
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47
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Roullier-Gall C, Witting M, Moritz F, Gil RB, Goffette D, Valade M, Schmitt-Kopplin P, Gougeon RD. Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis. Food Chem 2016; 203:207-215. [DOI: 10.1016/j.foodchem.2016.02.043] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Revised: 02/01/2016] [Accepted: 02/05/2016] [Indexed: 12/23/2022]
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48
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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]
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49
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Browning susceptibility of commercial monovarietal white wines under accelerated oxidation conditions: correlation with compositional data and effect on total phenol content and radical scavenging activity. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2681-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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50
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Santos MC, Nunes C, Jourdes M, Teissedre PL, Rodrigues A, Amado O, Saraiva JA, Coimbra MA. Evaluation of the potential of high pressure technology as an enological practice for red wines. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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