1
|
Huang D, Fan W, Dai R, Lu Y, Liu Y, Song Y, Qin Y, Su Y. Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine. NPJ Sci Food 2024; 8:40. [PMID: 38918429 PMCID: PMC11199669 DOI: 10.1038/s41538-024-00280-z] [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: 09/26/2023] [Accepted: 06/14/2024] [Indexed: 06/27/2024] Open
Abstract
This study examined the effect of various clarification treatments on the physicochemical properties, volatile compounds, and sensory attributes of kiwi wines produced from five different kiwifruit (Actinidia deliciosa) varieties. The degree of clarification had a minimal impact on physicochemical parameters, including the content of residual sugar, ethanol, volatile acid, titratable acidity (except for the kiwifruit variety 'Qinmei'), and the pH value. However, wines made from unclarified juices (muddy juice and pulp) displayed a higher glycerol content than those made from clarified juices. The cluster heat map and principal component analyses (PCA) demonstrated that kiwi wines produced from clarified kiwi juices possessed a higher ester content, whereas muddy juice and pulp wines contained elevated levels of higher alcohols. Quantitative descriptive analysis (QDA) indicated that clarified juice wines outperformed muddy juice and pulp wines in terms of purity, typicality, harmony, intensity, and freshness, with negligible differences in terms of palate acidity. Moreover, the clarified juice wines featured more characteristic kiwi wine aromas (kiwifruit, passionfruit, and pineapple) compared with that of the muddy juice and pulp wines, which exhibited an increased grassy flavour. Although the 100-NTU kiwifruit juice-fermented wine did not show an advantage in the cluster heat map and PCA, it presented better freshness, typicality, and intensity in the QDA, as well as a more passionfruit aroma. Based on the orthogonal partial least-squares discriminant analysis, A. deliciosa 'Xuxiang' was deemed to be the most suitable variety for vinification. This study provides crucial insights for enhancing the production of high-quality kiwi wine.
Collapse
Affiliation(s)
- Di Huang
- College of Enology, Northwest A&F University, Yangling, China
| | - Wenjing Fan
- College of Enology, Northwest A&F University, Yangling, China
| | - Ruisen Dai
- College of Enology, Northwest A&F University, Yangling, China
| | - Yao Lu
- College of Enology, Northwest A&F University, Yangling, China
| | - Yanlin Liu
- College of Enology, Northwest A&F University, Yangling, China
| | - Yuyang Song
- College of Enology, Northwest A&F University, Yangling, China
| | - Yi Qin
- College of Enology, Northwest A&F University, Yangling, China.
- Engineering Research Center for Viti-Viniculture, National Forestry and Grassland Administration, Yangling, China.
| | - Ying Su
- College of Enology, Northwest A&F University, Yangling, China.
| |
Collapse
|
2
|
Martínez-Moreno A, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E, Vallejo F. Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes. Foods 2024; 13:1761. [PMID: 38890989 PMCID: PMC11171528 DOI: 10.3390/foods13111761] [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: 05/20/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
Ultrasounds are considered an emerging technology in the wine industry. Concretely, in 2019, the International Organization of Vine and Wine (OIV) officially approved their use for the treatment of crushed grapes to increase the level of phenolic compound extraction. The main objective of this study was to validate an untargeted metabolomics approach as an analytical tool for identifying novel markers associated with sonication. To do so, the influence of a sonication treatment on the metabolic profile was studied in four typically commercial varietal wines, i.e., two red wines from 'Syrah' and 'Cabernet Sauvignon' grapes and two white wines from 'Macabeo' and 'Airén' grapes. A robust classification and prediction model was created employing supervised techniques such as partial least-squares discriminant analysis (PLS-DA). The findings indicated that the grapes subjected to high-power ultrasound conditions experienced cell wall disruption due to the cavitation phenomenon, resulting in significant changes in various phenolic compounds (including hydroxycinnamic acids and flavonoids) present in these wines compared to wines from non-sonicated grapes. Additionally, new metabolites were tentatively identified through untargeted metabolomics techniques. This study represents the successful application of the untargeted metabolomics approach employing a UHPLC-QTOF system to discern how grape sonication affects bioactive secondary metabolites in wines.
Collapse
Affiliation(s)
- Alejandro Martínez-Moreno
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.M.-M.); (P.P.-P.); (A.B.B.-O.)
| | - Paula Pérez-Porras
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.M.-M.); (P.P.-P.); (A.B.B.-O.)
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.M.-M.); (P.P.-P.); (A.B.B.-O.)
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.M.-M.); (P.P.-P.); (A.B.B.-O.)
| | - Fernando Vallejo
- Metabolomic Platform, Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain
| |
Collapse
|
3
|
Agorastos G, van Uitert E, van Halsema E, Scholten E, Bast A, Klosse P. The effect of cations and epigallocatechin gallate on in vitro salivary lubrication. Food Chem 2024; 430:136968. [PMID: 37527573 DOI: 10.1016/j.foodchem.2023.136968] [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: 10/02/2022] [Revised: 06/28/2023] [Accepted: 07/20/2023] [Indexed: 08/03/2023]
Abstract
Ionic valency influences oral processing by changing salivary behavior and merits more attention since little is known. In this study, the influence of three ionic valences (monovalent, divalent and trivalent), ionic strength and epigallocatechin gallate (EGCG) on lubricating properties of saliva were investigated. Tribological measurements were used to characterize the lubrication response of KCl, MgCl2, FeCl3, and AlCl3 in combination with EGCG to the ex vivo salivary pellicle. KCl at 150 mM ionic strength provided extra lubrication via hydration lubrication. Contrarily, trivalent salts aggregated together with the salivary mucins via ionic cross-link interactions, which led to a decrease in salivary lubrication. FeCl3 and AlCl3 affected the salivary lubrication differently, which was attributed to changes in the pH. Finally, in presence of EGCG, FeCl3 interacted with EGCG via chelating interactions, preventing salivary protein aggregation. This resulted in less desorption of the salivary film, retaining the lubrication ability of salivary proteins.
Collapse
Affiliation(s)
- Georgios Agorastos
- Faculty of Science and Engineering, Campus Venlo, Maastricht University, Nassaustraat 36, 5911 BV Venlo, the Netherlands; T.A.S.T.E. Foundation, 6611 KS, Garstkampsestraat 11, Overasselt, the Netherlands; Physics and Physical Chemistry of Food, Wageningen University, Bornse Weilanden 9, 6708 PG Wageningen, the Netherlands.
| | - Eva van Uitert
- Physics and Physical Chemistry of Food, Wageningen University, Bornse Weilanden 9, 6708 PG Wageningen, the Netherlands
| | - Emo van Halsema
- T.A.S.T.E. Foundation, 6611 KS, Garstkampsestraat 11, Overasselt, the Netherlands
| | - Elke Scholten
- Physics and Physical Chemistry of Food, Wageningen University, Bornse Weilanden 9, 6708 PG Wageningen, the Netherlands
| | - Aalt Bast
- Faculty of Science and Engineering, Campus Venlo, Maastricht University, Nassaustraat 36, 5911 BV Venlo, the Netherlands
| | - Peter Klosse
- T.A.S.T.E. Foundation, 6611 KS, Garstkampsestraat 11, Overasselt, the Netherlands
| |
Collapse
|
4
|
Wang S, Smyth HE, Olarte Mantilla SM, Stokes JR, Smith PA. Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication. Chem Senses 2024; 49:bjae016. [PMID: 38591722 DOI: 10.1093/chemse/bjae016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Indexed: 04/10/2024] Open
Abstract
Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and increased oral friction were previously believed to be the only astringency mechanisms, recent research has demonstrated that nontactile oral receptors can trigger astringency by responding to astringents without mechanical stimulation. Various human factors have also been identified that affect individual responses to astringents. This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss of saliva lubrication; therefore, nontactile receptor-based responses must also be explored. An important question remains about whether astringency is a single perception or involves distinct sub-qualities such as pucker, drying, and roughness. Although these sub-quality lexicons have been frequently cited, most studies currently view astringency as a single perception rather than dividing it into sub-qualities and investigating the potentially independent mechanisms of each. Addressing these knowledge gaps should be an important priority for future research.
Collapse
Affiliation(s)
- Shaoyang Wang
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Heather E Smyth
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Sandra M Olarte Mantilla
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Jason R Stokes
- School of Chemical Engineering, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Paul A Smith
- Wine Australia, P.O. Box 2733, Kent Town, SA 5071, Australia
| |
Collapse
|
5
|
Cadeado ANS, Silva SG. Development of a portable optical device with a multi-channel spectrometer sensor for quantification of glycerol in wine: a maker approach for on-site analysis. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:4477-4484. [PMID: 37575079 DOI: 10.1039/d3ay00972f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/15/2023]
Abstract
In this work we present a novel and environmentally friendly approach for quantifying glycerol in wine samples using a portable optical device based on the maker concept and do-it-yourself (DIY) principles. This method offers significant advantages, including cost-effectiveness, reduced sample and reagent consumption, and the potential for integrating IoT (Internet of Things) technology. The chemical strategy involves the oxidation of glycerol using periodate, followed by the formation of the 3,5-diacetyl-1,4-dihydrolutidine (DDL) compound through a reaction with acetylacetone. The utilization of a cost-effective AS7341 color sensor as a detector enables accurate and sensitive detection of glycerol levels in wine samples. The optimized procedure demonstrates adequate analytical performance for glycerol determination in wine samples, encompassing a wide linear range (0.5 mg L-1 to 40.0 mg L-1), high correlation coefficient (r = 0.998), and low limits of detection (0.050 mg L-1). The method exhibits excellent precision, with the coefficient of variation estimated to be 0.1% for 10 independent measurements of a 20 mg L-1 solution. These features render it suitable not only for routine glycerol analysis in the wine industry, but also for addressing challenges related to wine adulteration and counterfeiting.
Collapse
Affiliation(s)
- Alegre N S Cadeado
- Federal University of Uberlândia, Institute of Chemistry, 2121 João Naves de Ávila Avenue, Santa Mônica, Uberlândia, MG 38400-902, Brazil
- Department of Science and Technology, Licungo University, Quelimane, Mozambique.
| | - Sidnei G Silva
- Federal University of Uberlândia, Institute of Chemistry, 2121 João Naves de Ávila Avenue, Santa Mônica, Uberlândia, MG 38400-902, Brazil
| |
Collapse
|
6
|
Wei F, Wang J, Luo L, Tayyab Rashid M, Zeng L. The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review. Food Res Int 2023; 170:112994. [PMID: 37316067 DOI: 10.1016/j.foodres.2023.112994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023]
Abstract
Astringency as the complex sensory of drying or shrinking can be perceived from natural foods, including abundant phenolic compounds. Up to now, there have been two possible astringency perception mechanisms of phenolic compounds. The first possible mechanism involved chemosensors and mechanosensors and took salivary binding proteins as the premise. Although piecemeal reports about chemosensors, friction mechanosensor's perception mechanisms were absent. There might be another perception way because a part of astringent phenolic compounds also triggered astringency although they could not bind with salivary proteins, however, the specific mechanism was unclear. Structures caused the differences in astringency perception mechanisms and intensities. Except for structures, other influencing factors also changed astringency perception intensity and aimed to decrease it, which probably ignored the health-promoting effects of phenolic compounds. Therefore, we roundly summarized the chemosensor's perception processes of the first mechanism. Meanwhile, we speculated that friction mechanosensor's probably activated Piezo2 ion channel on cell membranes. Phenolic compounds directly binds with oral epithelial cells, activating Piezo2 ion channel probably the another astringency perception mechanism. Except for structure, the increase of pH values, ethanol concentrations, and viscosity not only lowered astringency perception but were beneficial to improve the bioaccessibility and bioavailability of astringent phenolic compounds, which contributed to stronger antioxidant, anti-inflammatory, antiaging and anticancer effects.
Collapse
Affiliation(s)
- Fang Wei
- College of Food Science, Southwest University, Beibei, Chongqing 400715, People's Republic of China
| | - Jie Wang
- Tea Research Institute of Chongqing Academy of Agricultural Sciences, Yongchuan, Chongqing 402160, People's Republic of China
| | - Liyong Luo
- College of Food Science, Southwest University, Beibei, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, Beibei, Chongqing 400715, People's Republic of China
| | - Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Liang Zeng
- College of Food Science, Southwest University, Beibei, Chongqing 400715, People's Republic of China.
| |
Collapse
|
7
|
Paissoni MA, Motta G, Giacosa S, Rolle L, Gerbi V, Río Segade S. Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical-chemical markers. Compr Rev Food Sci Food Saf 2023; 22:3328-3365. [PMID: 37282812 DOI: 10.1111/1541-4337.13184] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 05/06/2023] [Accepted: 05/15/2023] [Indexed: 06/08/2023]
Abstract
Astringency and more generally mouthfeel perception are relevant to the overall quality of the wine. However, their origin and description are still uncertain and are constantly updating. Additionally, the terminology related to mouthfeel properties is expansive and extremely diversified, characterized by common traditional terms as well as novel recently adopted descriptors. In this context, this review evaluated the mention frequency of astringent subqualities and other mouthfeel attributes in the scientific literature of the last decades (2000-August 17, 2022). One hundred and twenty-five scientific publications have been selected and classified based on wine typology, aim, and instrumental-sensorial methods adopted. Dry resulted as the most frequent astringent subquality (10% for red wines, 8.6% for white wines), while body-and related terms-is a common mouthfeel sensation for different wine types, although its concept is still vague. Alongside, promising analytical and instrumental techniques investigating and simulating the in-mouth properties are discussed in detail, such as rheology for the viscosity and tribology for the lubrication loss, as well as the different approaches for the quantitative and qualitative evaluation of the interaction between salivary proteins and astringency markers. A focus on the phenolic compounds involved in the tactile perception was conducted, with tannins being the compounds conventionally found responsible for astringency. Nevertheless, other non-tannic polyphenolic classes (i.e., flavonols, phenolic acids, anthocyanins, anthocyanin-derivative pigments) as well as chemical-physical factors and the wine matrix (i.e., polysaccharides, mannoproteins, ethanol, glycerol, and pH) can also contribute to the wine in-mouth sensory profile. An overview of mouthfeel perception, factors involved, and its vocabulary is useful for enologists and consumers.
Collapse
Affiliation(s)
- Maria Alessandra Paissoni
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Giulia Motta
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Simone Giacosa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Vincenzo Gerbi
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| |
Collapse
|
8
|
Vlahek D, Mongus D. An Efficient Iterative Approach to Explainable Feature Learning. IEEE TRANSACTIONS ON NEURAL NETWORKS AND LEARNING SYSTEMS 2023; 34:2606-2618. [PMID: 34478388 DOI: 10.1109/tnnls.2021.3107049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
This article introduces a new iterative approach to explainable feature learning. During each iteration, new features are generated, first by applying arithmetic operations on the input set of features. These are then evaluated in terms of probability distribution agreements between values of samples belonging to different classes. Finally, a graph-based approach for feature selection is proposed, which allows for selecting high-quality and uncorrelated features to be used in feature generation during the next iteration. As shown by the results, the proposed method improved the accuracy of all tested classifiers, where the best accuracies were achieved using random forest. In addition, the method turned out to be insensitive to both of the input parameters, while superior performances in comparison to the state of the art were demonstrated on nine out of 15 test sets and achieving comparable results in the others. Finally, we demonstrate the explainability of the learned feature representation for knowledge discovery.
Collapse
|
9
|
Agorastos G, Klosse B, Hoekstra A, Meuffels M, Welzen J, Halsema VE, Bast A, Klosse P. Instrumental classification of beer based on mouthfeel. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
|
10
|
Chen X, Liu S, Yuan J, Zhu Y, Yuan C, Ren Y. Application of different pre-fermentation techniques in the winemaking using Guankou table grape (Vitis vinifera × Vitis labrusca). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
|
11
|
Clarke S, Bosman G, du Toit W, Aleixandre‐Tudo JL. White wine phenolics: current methods of analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7-25. [PMID: 35821577 PMCID: PMC9796155 DOI: 10.1002/jsfa.12120] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 07/07/2022] [Accepted: 07/13/2022] [Indexed: 06/15/2023]
Abstract
White wine phenolic analyses are less common in the literature than analyses of red wine phenolics. Analytical techniques for white wine phenolic analyses using spectrophotometric, chromatographic, spectroscopic, and electrochemical methods are reported. The interest of research in this area combined with the advances in technology aimed at the winemaking industry are promoting the establishment of novel approaches for identifying, quantifying, and classifying phenolic compounds in white wine. This review article provides an overview of the current research into white wine phenolics through a critical discussion of the analytical methods employed. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Sarah Clarke
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
| | - Gurthwin Bosman
- Department of PhysicsStellenbosch UniversityStellenboschSouth Africa
| | - Wessel du Toit
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
| | - Jose Luis Aleixandre‐Tudo
- South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and OenologyStellenbosch UniversityStellenboschSouth Africa
- Instituto de Ingeniería de Alimentos para el Desarrollo (IIAD), Departamento de Tecnología de AlimentosUniversidad Politécnica de ValenciaValenciaSpain
| |
Collapse
|
12
|
Agorastos G, van Halsema E, Bast A, Klosse P. On the importance of saliva in mouthfeel sensations. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
13
|
Agorastos G, van Nielen O, van Halsema E, Scholten E, Bast A, Klosse P. Lubrication behavior of ex-vivo salivary pellicle influenced by tannins, gallic acid and mannoproteins. Heliyon 2022; 8:e12347. [PMID: 36582694 PMCID: PMC9793261 DOI: 10.1016/j.heliyon.2022.e12347] [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: 10/05/2022] [Revised: 12/03/2022] [Accepted: 12/07/2022] [Indexed: 12/23/2022] Open
Abstract
The objective of this study was to investigate the influence of tannins and gallic acid on the salivary lubrication behavior. Furthermore, the effects of pH and mannoproteins in combination with gallic acid on the lubrication of saliva were studied. The addition of gallic acid and tannins were found to increase friction caused by the removal of the saliva film. Tannins resulted in higher friction compared to gallic acid. Lowering pH increased friction of gallic acid mixtures with saliva, due to stronger interactions between gallic acid and saliva. The increased friction caused by gallic acid was inhibited by the addition of mannoproteins due to the hydrogen bond interactions between gallic acid and mannoproteins, thereby decreasing the complex formation between gallic acid and salivary proteins. A correlation of 0.96 was found between the hydrodynamic diameter of the aggregate and the delta friction suggesting that the formation of aggregates determined the lubrication behavior.
Collapse
Affiliation(s)
- Georgios Agorastos
- Faculty of Science and Engineering Department, Maastricht University, Nassaustraat 36, 5911 BV, Venlo, the Netherlands
- T.A.S.T.E. Foundation, Garstkampsestraat 11, Overasselt, 6611 KS, the Netherlands
- Corresponding author.
| | - Olaf van Nielen
- Physics and Physical Chemistry of Food, Wageningen University, Bronse Weilanden 9, Wageningen, the Netherlands
| | - Emo van Halsema
- T.A.S.T.E. Foundation, Garstkampsestraat 11, Overasselt, 6611 KS, the Netherlands
| | - Elke Scholten
- Physics and Physical Chemistry of Food, Wageningen University, Bronse Weilanden 9, Wageningen, the Netherlands
| | - Aalt Bast
- Faculty of Science and Engineering Department, Maastricht University, Nassaustraat 36, 5911 BV, Venlo, the Netherlands
| | - Peter Klosse
- T.A.S.T.E. Foundation, Garstkampsestraat 11, Overasselt, 6611 KS, the Netherlands
| |
Collapse
|
14
|
Vicente J, Ruiz J, Tomasi S, de Celis M, Ruiz-de-Villa C, Gombau J, Rozès N, Zamora F, Santos A, Marquina D, Belda I. Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa. Food Microbiol 2022; 110:104189. [DOI: 10.1016/j.fm.2022.104189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 11/17/2022] [Accepted: 11/19/2022] [Indexed: 11/23/2022]
|
15
|
Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines. Foods 2022; 11:foods11192970. [PMID: 36230046 PMCID: PMC9561964 DOI: 10.3390/foods11192970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/07/2022] [Accepted: 09/19/2022] [Indexed: 11/22/2022] Open
Abstract
Producers of PDO (Protected Designation of Origin) wines must submit to the EU authorities’ technical specifications that include the specific sensory description of each product typology, to be subsequently checked by the competent authority in each country. Unfortunately, there is no consensual and standardized approach for the development of sensory control methods for PDO wines. The aim of this work was to develop a sensory profile for the taste and mouthfeel descriptors that allows the characterization of wines from 11 existing PDOs in Catalonia (Spain), and with the purpose of advancing the process of harmonization of the official sensory analysis of wines. This paper includes the selection process of tasters, the procedure used for the definition and grouping of descriptors, and the development of references for the selected attributes. The use of this analytical tool should allow PDO/PGI product certification and control authorities to verify compliance with their specifications (descriptive and quantitative) based on objectively evaluated results.
Collapse
|
16
|
Sui Y, Wollan D, McRae JM, Muhlack R, Capone DL, Godden P, Wilkinson KL. Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment. Front Nutr 2022; 9:799809. [PMID: 35845776 PMCID: PMC9277391 DOI: 10.3389/fnut.2022.799809] [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: 10/22/2021] [Accepted: 05/20/2022] [Indexed: 11/13/2022] Open
Abstract
Ultrafiltration (UF) was evaluated as a process by which proteins can be selectively removed from white wine as an alternative approach to protein stabilization than traditional bentonite fining. Unfined Sauvignon Blanc wine (50 L) was fractionated by UF and the retentate stabilized either by heat and/or protease treatment or bentonite fining before being recombined with the permeate. The heat stability of recombined wine was significantly improved when retentate was heated following protease (Aspergillopepsin) addition and subsequently stabilized by bentonite treatment. The combined UF/heat/protease treatment removed 59% of protein and reduced the quantity of bentonite needed to achieve protein stability by 72%, relative to bentonite treatment alone. This innovative approach to protein stabilization had no significant impact on wine quality or sensory characteristics, affording industry greater confidence in adopting this technology as a novel approach to achieving protein stability.
Collapse
Affiliation(s)
- Yihe Sui
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| | - David Wollan
- The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia.,VAF Memstar, Nuriootpa, SA, Australia
| | - Jacqui M McRae
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, SA, Australia
| | - Richard Muhlack
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| | - Dimitra L Capone
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| | - Peter Godden
- The Australian Wine Research Institute, Glen Osmond, SA, Australia
| | - Kerry L Wilkinson
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| |
Collapse
|
17
|
Abstract
The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final “Cava” sparkling wines was determined. The medium glucose, peptone, yeast extract (GPY medium), and the characteristic classic pied de cuve procedure were used to prepare the inoculum, which was placed besides a tirage liqueur inside bottles in which a second fermentation took place by the “traditional method”. The fermentation kinetics were similar for the first 60 days regardless of the employed yeast inoculum preparation. In both cases, glucose was exhausted and a few grams of fructose remained on day 30. The ethanol concentration after 60 days was the same in all of the wines. The sparkling wines inoculated with the GPY-grown yeasts showed higher titratable acidity, lower total polysaccharide and protein contents, and greater foamability (HM) and foam stability (HS). Regarding volatile compounds, these wines contained higher esters, fatty acids, higher alcohols, and γ-butyrolactone. Differences in the wine’s visual and flavor attributes were not significant no matter what inoculum was used. However, the aroma score was significantly higher in the wines inoculated with the pied de cuve-prepared yeasts.
Collapse
|
18
|
The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107150] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
19
|
Han Y, Du J, Wang Y. Effect of bentonite and calcium chloride on apple wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:425-433. [PMID: 34143901 DOI: 10.1002/jsfa.11373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 03/23/2021] [Accepted: 06/18/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Apple wine is a popular alcoholic beverage for its nutrition and fresh taste. However, the methanol existing in apple wine restricts its quality. Unfortunately, there are no methods to reduce the methanol content in fruit wine. To this end, bentonite (B), calcium chloride (CC) and their combination (B&CC) were added into apple juice in this study. The treated juice (0) and supernatant obtained by standing the juice at 25 °C for 24 h were fermented at 25 °C and 10 °C, respectively. RESULTS Bentonite was an excellent methanol interrupter, a pectin retainer and a wine quality defender both at 25 and 10 °C. The lowest methanol content of 1.41 mg L-1 and higher pectin content of 84.74 mg L-1 were reached in the finished wine by B0 at 10 °C. Calcium chloride decreased pectin content, elevated methanol content and changed the profile of individual organic acids. In fact, the wine by B&CC0 at 25 °C showed dramatic changes in individual organic acids. The content of l-malic acid and succinic acid was only 2.22% and 6.29% of the control, respectively, while the lactic acid content was 17.72 times that of the control. CONCLUSIONS It is suggested that B0 and fermented at 10 °C was the most effective way to decrease methanol content, retain pectin content and defend wine quality. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yingying Han
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yan Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| |
Collapse
|
20
|
Vitorino G, Mota M, Malfeito-Ferreira M. Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2021. [DOI: 10.1051/ctv/ctv20213602139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity to tartaric acid, tannic acid and sucrose. Additional taste/mouthfeel responsiveness was evaluated in a basal white wine added of tartaric acid, tannic acid and sucrose. The addition of a fruity odorant mixture to the base white wine enabled the assessment of orthonasal aroma and taste intensities (sweetness, sourness, saltiness). The diversity of taste/mouthfeel responsiveness in water or wine enabled to group individuals as high or low sensitives. Likewise, the tasting panel showed two groups responding differently to aroma and flavor. Both high and low aroma sensitivity individuals showed equal (p>0.05) and congruent response to in-mouth sweet flavor perception. Moreover, the high smell sensitive group was less sensitive to sourness and saltiness than the low smell sensitives for the spiked wines across all flavor concentrations. Differences in PROP taster status and sensitivity to other tastants in water solutions were not correlated with the taste/mouthfeel perceptions in wine. The individuals most sensitive to sucrose in wine taste showed higher response to the fruity aroma. In conclusion, taste, mouthfeel and flavor perceptions showed a high variability among individuals evidencing the advantage of grouping tasters with different chemosensory sensitivities to understand cross-modal sensory interactions.
Collapse
|
21
|
Malfeito-Ferreira M. Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.053] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
22
|
Sensory characterization of Baijiu pungency by combined time-intensity (TI) and temporal dominance of sensations (TDS). Food Res Int 2021; 147:110493. [PMID: 34399489 DOI: 10.1016/j.foodres.2021.110493] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/10/2021] [Accepted: 05/31/2021] [Indexed: 11/23/2022]
Abstract
Pungency is increasingly being recognized as an important factor of overall sensory quality, palatability, and consumer preference of distilled spirits. The characterization of pungency is necessary to evaluate the potential sensory quality of distilled spirits. In this study, the temporal profiles of pungency of Baijiu with different aging times were evaluated using time-intensity (TI) and temporal dominance of sensations (TDS) methods, considering both pungency intensity and pungency sub-qualities. TI results indicated significant differences in release rate of pungency during Baijiu consumption. Compared to young Baijiu, old Baijiu tend to show higher release rate of pungency, the areas under the curve and duration of pungency were significantly decreased in old Baijiu. The TDS results showed significant differences in the combination of dominant sub-qualities, as well as in the maximum dominance rates and the dominant duration of sub-qualities among Baijiu. The young Baijiu were mainly characterized by the dominant sub-qualities of "burning" and "numbing", whereas for old Baijiu, "burning", "prickle", and "drying" were dominant. The application of TI and TDS provided dynamic and temporal profiles of pungency to fully characterize pungency differences of distilled beverages.
Collapse
|
23
|
Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine. BEVERAGES 2021. [DOI: 10.3390/beverages7030050] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Premium sparkling wine produced by the traditional method (analogous to the French méthode champenoise) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, or β-glucanase enzymes) were applied to disrupt the cell wall of Saccharomyces cerevisiae and added to the tirage liquor for the second fermentation of Chardonnay-Pinot Noir base wine cuvée and compared to a control, to assess effects on the release of phenolics, proteins, amino acids, and lipids at 6, 12 and 18 months post-tirage. General responses to wine ageing included a 60% increase in the total phenolic content of older sparkling wines relative to younger wines and an increase in protein concentration from 6 to 12 months bottle age. Microwave and β-glucanase enzyme treatments of yeast during tirage preparation were associated with a 10% increase in total free amino acid concentration and a 10% increase in proline concentration at 18 months bottle age, compared to control and ultrasound treatment. Furthermore, microwave treatment was associated with elevated asparagine content in wine at 18 months bottle age, relative to the control and the other wines. The β-glucanase enzyme and ultrasound treatments were associated with significant accumulation of total lipids, which were driven by 2-fold increases in the phospholipid and monoacylglycerol components in wine at 18 months bottle age and, furthermore, the microwave treatment was associated with elevated triacylglycerol at 18 months bottle age. This study demonstrates that the use of yeast treatments at the tirage stage of sparkling wine production presents an opportunity to manipulate wine composition.
Collapse
|
24
|
Pérez-Jiménez M, Sherman E, Pozo-Bayón MA, Pinu FR. Application of untargeted volatile profiling and data driven approaches in wine flavoromics research. Food Res Int 2021; 145:110392. [PMID: 34112395 DOI: 10.1016/j.foodres.2021.110392] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 03/31/2021] [Accepted: 05/04/2021] [Indexed: 11/28/2022]
Abstract
Traditional flavor chemistry research usually makes use of targeted approaches by focusing on the detection and quantification of key flavor active metabolites that are present in food and beverages. In the last decade, flavoromics has emerged as an alternative to targeted methods where non-targeted and data driven approaches have been used to determine as many metabolites as possible with the aim to establish relationships among the chemical composition of foods and their sensory properties. Flavoromics has been successfully applied in wine research to gain more insights into the impact of a wide range of flavor active metabolites on wine quality. In this review, we aim to provide an overview of the applications of flavoromics approaches in wine research based on existing literature mainly by focusing on untargeted volatile profiling of wines and how this can be used as a powerful tool to generate novel insights. We highlight the fact that untargeted volatile profiling used in flavoromics approaches ultimately can assist the wine industry to produce different wine styles and to market existing wines appropriately based on consumer preference. In addition to summarizing the main steps involved in untargeted volatile profiling, we also provide an outlook about future perspectives and challenges of wine flavoromics research.
Collapse
Affiliation(s)
- Maria Pérez-Jiménez
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera, 28049 Madrid, Spain
| | - Emma Sherman
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland 1142, New Zealand
| | - M A Pozo-Bayón
- Institute of Food Science Research (CIAL), CSIC-UAM, C/Nicolás Cabrera, 28049 Madrid, Spain
| | - Farhana R Pinu
- The New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland 1142, New Zealand.
| |
Collapse
|
25
|
Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders. BEVERAGES 2021. [DOI: 10.3390/beverages7020028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the prospect of using the volatile composition to discriminate between cider manufacturers. Furthermore, hierarchical cluster analysis highlighted the commonalities and differences in cider composition between different manufacturers, which may be indicative of the varying ingredients and manufacturing processes used to create the ciders. Future studies profiling the volatile composition of larger numbers of Australian ciders are recommended to support the use of this analytical technique for authentication purposes. Likewise, exploration of the relationship between specific processes and VOCs is recommended to fortify an understanding of how to optimize cider production to improve consumer satisfaction.
Collapse
|
26
|
Zhou M, Bu T, Zheng J, Liu L, Yu S, Li S, Wu J. Peptides in Brewed Wines: Formation, Structure, and Function. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2647-2657. [PMID: 33621074 DOI: 10.1021/acs.jafc.1c00452] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The traditional low-alcoholic beverages, such as grape wine, sake, and rice wine, have been consumed all over the world for thousands of years, each with their unique methods of production that have been practiced for centuries. Moderate consumption of wine is generally touted as beneficial for health, although there is ongoing debate for the responsible components in wine. In this review, the structural and functional characteristics, the formation mechanisms, and their health-promoting activities of peptides in three brewed wines, grape wine, Chinese rice wine (also called Chinese Huangjiu or Chinese yellow wine), and Japanese sake, are discussed. The formation of peptides in wine imparts sensorial, technological, and biological attributes. Prospects on future research, with an emphasis on the peptide characterization, formation mechanism, physiological activity, and molecular mechanisms of action, are presented.
Collapse
Affiliation(s)
- Mengjie Zhou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Tingting Bu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Jiexia Zheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Ling Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Songfeng Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Shanshan Li
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada
| |
Collapse
|
27
|
Functional, nutritional, antinutritional, and microbial assessment of novel fermented sugar syrup fortified with pre-mature fruits of Totapuri mango and star gooseberry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110276] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
28
|
Pons-Mercadé P, Giménez P, Gombau J, Vilomara G, Conde M, Cantos A, Rozès N, Canals JM, Zamora F. Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time. Food Chem 2020; 342:128238. [PMID: 33051100 DOI: 10.1016/j.foodchem.2020.128238] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 09/24/2020] [Accepted: 09/25/2020] [Indexed: 01/16/2023]
Abstract
Sparkling wines elaborated with a traditional method need to age in the bottle in contact with wine lees because yeast autolysis enriches the wines in colloids and improves their effervescence, foam and aromatic complexity. It is generally considered that lees protect the wine against oxidation because they consume small amounts of oxygen that can permeate the crown cap. However, to our knowledge there is no specific study on this subject using lees from real sparkling wine. Therefore, the oxygen consumption rate (OCR) of the lees of sparkling wines from the first to the ninth year of aging time was measured using a noninvasive fluorescence measurement method. The results indicate that lees really consume oxygen and that their OCR tended to decrease with the wine aging time. These data suggest that the lees' capacity to protect against oxidation decreases over time, which could affect the ability of sparkling wines to age properly.
Collapse
Affiliation(s)
- Pere Pons-Mercadé
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Pol Giménez
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Jordi Gombau
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Glòria Vilomara
- Juvé & Camps SA, c/Sant Venat, 1, 08770 Sant Sadurní d'Anoia, Barcelona, Spain
| | - Marta Conde
- Juvé & Camps SA, c/Sant Venat, 1, 08770 Sant Sadurní d'Anoia, Barcelona, Spain
| | - Antoni Cantos
- Juvé & Camps SA, c/Sant Venat, 1, 08770 Sant Sadurní d'Anoia, Barcelona, Spain
| | - Nicolas Rozès
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Joan-Miquel Canals
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain.
| |
Collapse
|
29
|
Polyphenols: Natural Antioxidants to Be Used as a Quality Tool in Wine Authenticity. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10175908] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Polyphenols are a diverse group of compounds possessing various health-promoting properties that are of utmost importance for many wine sensory attributes. Apart from genetic and environmental parameters, the implementation of specific oenological practices as well as the subsequent storage conditions deeply affect the content and nature of the polyphenols present in wine. However, polyphenols are effectively employed in authenticity studies. Provision of authentic wines to the market has always been a prerequisite meaning that the declarations on the wine label should mirror the composition and provenance of this intriguing product. Nonetheless, multiple cases of intentional or unintentional wine mislabeling have been recorded alarming wine consumers who demand for strict controls safeguarding wine authenticity. The emergence of novel platforms employing instrumentation of exceptional selectivity and sensitivity along with the use of advanced chemometrics such as NMR (nuclear magnetic resonance)- and MS (mass spectrometry)-based metabolomics is considered as a powerful asset towards wine authentication.
Collapse
|
30
|
Piras S, Brazão J, Ricardo-da-Silva JM, Anjos O, Caldeira I. Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2020. [DOI: 10.1051/ctv/20203501049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
This work focused on the characterization of the volatile compounds and sensory profile of white wines produced from three minority grapevine varieties of Portugal namely ‘Malvasia’ (Colares), ‘Verdelho’ and ‘Galego Dourado’. The characterization took place using sensory and gas chromatography analysis. Furthermore, the data obtained were analysed through the use of multivariate analysis, which made it possible to evaluate the similarities and dissimilarities between the varieties. The results obtained show a differentiation of the wines produced from each grapevine variety but above all a differentiation of the two vintages was verified. The results obtained, both from a sensory and a chemical point of view, show an interesting oenological potential of these varieties, but still require further studies, in order to evaluate the influence of climatic effects on the profile of volatile compounds and also on the sensory profile.
Collapse
|
31
|
De Iseppi A, Lomolino G, Marangon M, Curioni A. Current and future strategies for wine yeast lees valorization. Food Res Int 2020; 137:109352. [PMID: 33233056 DOI: 10.1016/j.foodres.2020.109352] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 04/15/2020] [Accepted: 05/24/2020] [Indexed: 12/21/2022]
Abstract
Wine lees is a sludge material mainly composed of dead yeast precipitated at the bottom of wine tanks. Along with grape pomace and grape stalks, it is one of the main by-products of the winemaking industry. Given that wine lees are considered a soil pollutant, their disposal represents a cost for wineries. Numerous wine lees recovery and valorization strategies have been proposed, with a particularly steep increase in published research in recent years. This attention is strictly linked to the concepts of circular economy and environmental sustainability that are attracting the interest of the scientific community. In this review, an overview on the available wine lees recovery and valorization strategies is reported. Additionally, the methods for the extraction and valorization of yeast's cell wall polysaccharides (β-glucans and mannoproteins) are discussed. Finally, current and future innovative applications in different sectors of yeast β-glucans and mannoproteins are described and critically discussed.
Collapse
Affiliation(s)
- Alberto De Iseppi
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - Giovanna Lomolino
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
| | - Matteo Marangon
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy.
| | - Andrea Curioni
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy; Centre for Research in Viticulture and Enology (CIRVE), Viale XXVIII Aprile 14, 31015 Conegliano, Italy
| |
Collapse
|
32
|
Brandão E, Silva MS, García-Estévez I, Williams P, Mateus N, Doco T, de Freitas V, Soares S. Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2955-2963. [PMID: 31690078 DOI: 10.1021/acs.jafc.9b06184] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In this work, high-performance liquid chromatography, fluorescence quenching, nephelometry, and sodium dodecyl sulfate polyacrylamide gel electrophoresis were used to study the effect of polysaccharides naturally present in wine [rhamnogalacturonan II (RG II) and arabinogalactan proteins (AGPs)] on the interaction between salivary proteins (SP) together present in saliva and tannins (punicalagin (PNG) and procyanidin B2). In general, the RG II fraction was more efficient to inhibit SP precipitation by tannins, especially for acidic proline-rich proteins (aPRPs) and statherin/P-B peptide, than AGPs. The RG II fraction can act mainly by a competition mechanism in which polysaccharides compete by tannin binding. However, in the presence of Na+ ions in solution, no RG II effect was observed on SP-tannin interactions. On the other hand, dependent upon the saliva sample as well as the tannin studied, AGPs can act by both mechanisms, competition and ternary (formation of a ternary complex with SP-tannin aggregates enhancing their solubility).
Collapse
Affiliation(s)
- Elsa Brandão
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Mafalda Santos Silva
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Ignacio García-Estévez
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Pascale Williams
- Joint Research Unit 1083, Sciences for Enology, Institut National de la Recherche Agronomique (INRA), 2 Place Pierre Viala, F-34060 Montpellier, France
| | - Nuno Mateus
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Thierry Doco
- Joint Research Unit 1083, Sciences for Enology, Institut National de la Recherche Agronomique (INRA), 2 Place Pierre Viala, F-34060 Montpellier, France
| | - Victor de Freitas
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Susana Soares
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| |
Collapse
|
33
|
Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction. Appl Microbiol Biotechnol 2019; 103:4325-4336. [DOI: 10.1007/s00253-019-09840-w] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 04/09/2019] [Accepted: 04/09/2019] [Indexed: 12/20/2022]
|
34
|
Kemp B, Trussler S, Willwerth J, Inglis D. Applying temporal check‐all‐that‐apply (TCATA) to mouthfeel and texture properties of red wines. J SENS STUD 2019. [DOI: 10.1111/joss.12503] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Belinda Kemp
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University St Catharines Ontario Canada
- Department of Biological Sciences, Faculty of Mathematics and ScienceBrock University St. Catharines Ontario Canada
| | - Steven Trussler
- Department of Biological Sciences, Faculty of Mathematics and ScienceBrock University St. Catharines Ontario Canada
| | - James Willwerth
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University St Catharines Ontario Canada
- Department of Biological Sciences, Faculty of Mathematics and ScienceBrock University St. Catharines Ontario Canada
| | - Debra Inglis
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University St Catharines Ontario Canada
- Department of Biological Sciences, Faculty of Mathematics and ScienceBrock University St. Catharines Ontario Canada
- Centre for Biotechnology, Faculty of Mathematics and ScienceBrock University St. Catharines Ontario Canada
| |
Collapse
|
35
|
Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit. Foods 2018; 7:foods7120204. [PMID: 30545140 PMCID: PMC6306865 DOI: 10.3390/foods7120204] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/07/2018] [Accepted: 12/11/2018] [Indexed: 01/30/2023] Open
Abstract
The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.
Collapse
|