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Feifel S, Weilack I, Markusevics E, Zimmermann D, Wegmann-Herr P, Weber F, Richling E, Durner D. Influence of Potential Alcohol in Grapes on Phenolic and Sensory Characteristics of Red Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12725-12737. [PMID: 38776412 DOI: 10.1021/acs.jafc.4c01035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Abstract
Potential alcohol, as obtained by grape maturity, affects the extraction of phenolics during winemaking. The extent to which potential alcohol is correlated to phenolic and sensory characteristics of red wine was investigated. Decoupling of the ripening kinetics of grape constituents due to climate change emphasizes this question. The impact of potential alcohol, as naturally obtained by grape maturity or adjusted by sugar addition, representing high sugar but low phenolic maturity, on wine characteristics was investigated for two varieties over two vintages. Enhancement of potential alcohol to late harvest conditions did not achieve the sensory characteristics of wine made from phenolic mature grapes. An experimental model was developed revealing the contribution of potential alcohol to phenolic and sensory characteristics. In Pinot noir, anthocyanins correlated well with natural potential alcohol but were not influenced by enhanced potential alcohol. In Cabernet Sauvignon, polymeric pigments provided the most accurate information about grape maturity perception in wine.
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Affiliation(s)
- Sandra Feifel
- Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany
- Department of Chemistry, Division of Food Chemistry and Toxicology, RPTU Kaiserslautern-Landau, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany
| | - Ingrid Weilack
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany
| | - Erika Markusevics
- Department of Chemistry, Division of Food Chemistry and Toxicology, RPTU Kaiserslautern-Landau, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany
| | - Daniel Zimmermann
- Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany
| | - Pascal Wegmann-Herr
- Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany
| | - Fabian Weber
- Faculty of Organic Agricultural Sciences, Department of Organic Food Quality, University of Kassel, Nordbahnhofstraße 1a, 37213 Witzenhausen, Germany
| | - Elke Richling
- Department of Chemistry, Division of Food Chemistry and Toxicology, RPTU Kaiserslautern-Landau, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany
| | - Dominik Durner
- Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany
- Department of Applied Logistics and Polymer Sciences, University of Applied Sciences Kaiserslautern, Carl-Schurz-Straße 10-16, 66953 Pirmasens, Germany
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2
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Dartora B, Hickert LR, Fabricio MF, Ayub MAZ, Furlan JM, Wagner R, Perez KJ, Sant'Anna V. Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha. Food Res Int 2023; 174:113569. [PMID: 37986521 DOI: 10.1016/j.foodres.2023.113569] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 10/03/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Kombuchas are a trend in the fermented beverage field and the effect of fermentation time on their characteristics is necessary to better understand the process, mainly concerning volatile compounds, which are scarce information in the current literature. Thus, the present work aimed to evaluate the features of green tea kombucha during fermentation, monitoring the changes in pH, acidity, turbidity, polyphenols, ethanol, acetic acid, volatile compounds, and sensory profile and acceptance up to 14 days of fermentation. Kombuchas' pH and acidity decreased through time as expected, but after 4 days of fermentation, the beverage exceeded the Brazilian legal limits of acidity (130 mEq/L) and produced more than 0.5% AVB, which labels the beverage as alcoholic. Total polyphenols and condensed tannins content enhanced until the seventh day of fermentation and remained constant. Fermentation highly impacted the aroma of the infusion with a high formation of volatile acids, such as alcohols, esters, and ketones. Aldehydes were degraded during the bioprocess. Sensory characterization of kombucha showed that fermentation of 4 days increased perceived turbidity; vinegar, citric fruit, acid, and alcoholic aroma; and produced the beverage with sour, bitter, and vinegar flavor. Thus, the fermentation time of kombuchas must be controlled as they rapidly change and impact on the physicochemical parameters and sensory profile of the beverage can be negative.
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Affiliation(s)
- Bruna Dartora
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | - Lilian Raquel Hickert
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | | | - Marco Antônio Zachia Ayub
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | | | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria, Camobi, Santa Maria, RS, Brazil
| | - Karla Joseane Perez
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | - Voltaire Sant'Anna
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil.
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Wilson AA, Emiliene K, Ndasi NP, Jong NE. Optimization of the pulp ratio of Ananas comosus, Citrullus lanatus and Psidium guajava and fermentation time in the production of a “fruit brandy”. Heliyon 2023; 9:e14910. [PMID: 37064441 PMCID: PMC10102199 DOI: 10.1016/j.heliyon.2023.e14910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 03/15/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023] Open
Abstract
Brandy, produced by the distillation of wine, is highly consumed in Cameroon, most of which is imported, whereas this region harnesses a vast diversity of fruits, which could be exploited in producing wines and spirits. These fruits have interesting health virtues and are prone to rapid postharvest losses. This study is aimed at producing brandy from a combination of pineapple (Ananas comosus), watermelon (Citrullus lanatus) and guava (Psidium guajava), with an objective to optimize the ratio of fruit pulps and fermentation time in order to produce wine, then brandy of acceptable taste and flavor. A D-optimal 3-component, 1-factor experimental design was used to obtain the best wine formulation to be distilled. The factors retained were: the volumes of Pineapple (A), watermelon (B) and guava (C) and the fermentation time (D) was considered as a process factor. Based on the experimental design using Design Expert 11 software, 24 wine samples were formulated. After statistical analyses, the pH, alcohol content and viscosity were considered for mathematical modeling due to their significant impacts during fermentation (pH and viscosity) and distillation (alcohol content). Optimization for wine production gave a fruit formulation of 69, 19 and 12% of pineapple, watermelon and guava respectively, with a fermentation time of 11 days. Distillation of this wine gave an ethanol output of 72%, from which two distinct Brandy was obtained: one (E1) in which dilution was done with clarified wine, and the second (E2) with distilled water and a roasted bark of Cupressus sempervirens (cypress) added to it. After six weeks of aging at ambient temperature, physicochemical characteristics showed a vitamin C content of 100 and 80 mg/L, polyphenols content of 22.77 and 42.77 mqGAE/100 g, and a titratable acidity of 1.42 and 0.45 meq.g of tartaric acid respectively for E1 and E2. After sensory analysis, brandy sample E1 was preferred.
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Ivanova N, Yang Q, Bastian SE, Wilkinson KL, Ford R. Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104383] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Han S, Yang J, Choi K, Kim J, Adhikari K, Lee J. Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability. Foods 2022; 11:foods11040603. [PMID: 35206079 PMCID: PMC8871119 DOI: 10.3390/foods11040603] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/09/2022] [Accepted: 02/16/2022] [Indexed: 02/05/2023] Open
Abstract
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography–mass spectrometry (GC–MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines.
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Affiliation(s)
- Seongju Han
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
| | - Jiyun Yang
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
| | - Kapseong Choi
- Department of Food Science and Technology, Sunchon National University, Sunchon 57922, Korea;
| | - Juyoung Kim
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.K.); (K.A.)
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.K.); (K.A.)
| | - Jeehyun Lee
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
- Correspondence: ; Tel.: +82-51-510-2784
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Effects of Yeast Product Addition and Fermentation Temperature on Lipid Composition, Taste and Mouthfeel Characteristics of Pinot Noir Wine. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8010052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from grape tissues and yeast cell walls, it was possible to alter the wine lipid profile thus potentially changing the final product quality. This research examined the changes of wine total lipids, lipid composition and sensory characteristics of Pinot noir wines in response to the winemaking factors, fermentation temperature and yeast product addition. Pinot noir grapes were fermented at 16 °C and 27 °C. After fermentation, Oenolees® yeast product was added to the wines at three levels (0 g/L, 0.5 g/L and 1.0 g/L). The six wine treatments were subjected to chemical analyses measuring total lipids and an untargeted lipidomic approach analyzing lipid composition. High temperature fermentation wines had significantly higher total lipid content. Random forest analysis distinguished the wine groups based on the 25 main lipids, including free fatty acids, acylcarnitines, diglycerides, triglycerides and phospholipids. Taste and mouthfeel characteristics of each treatment were assessed using descriptive analysis and check-all-that-apply (CATA) techniques. Multivariate analyses showed that changing fermentation temperature significantly impacted sweetness and drying perception in Pinot noir wines. Yeast product addition had nuanced effects on wine lipid profiles and sensory perception.
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Sam FE, Ma T, Liang Y, Qiang W, Atuna RA, Amagloh FK, Morata A, Han S. Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines. MEMBRANES 2021; 11:membranes11120957. [PMID: 34940458 PMCID: PMC8708490 DOI: 10.3390/membranes11120957] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 11/26/2021] [Accepted: 11/29/2021] [Indexed: 12/03/2022]
Abstract
Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Physical dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alcohol content of wines. This study aimed to compare the chemical parameters, volatile composition and sensory quality of white, rosé and red wines dealcoholized by two physical dealcoholization methods: reverse osmosis (RO) and vacuum distillation (VD) at 0.7% v/v ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% v/v, but also significantly affected most chemical parameters. The pH, free sulfur dioxide, total sulfur dioxide, and volatile acidity decreased significantly due to dealcoholization by RO and VD, while reducing sugars and total acidity increased significantly. VD resulted in higher color intensity, which was perceptible in dealcoholized rosé and red wines, while RO caused notable color differences in dealcoholized white and red wine fractions. RO were richer in esters (more ethyl esters and isoamyl acetate), higher alcohols, organic acids, terpenics and C13-norisoprenoids, and carbonyl compounds, while wines dealcoholized with VD had lower levels of these volatile compounds, which may reflect both the loss of esters into the distillate during evaporation and condensation (in the case of VD) and a shift in the chemical equilibrium responsible for ester formation and hydrolysis after ethanol removal. β-damascenone exhibited the highest OAV in all wines, however, losses equal to 35.54–61.98% in RO dealcoholized fractions and 93.62% to 97.39% in VD dealcoholized fractions were observed compared to the control wines. The predominant aroma series in the original and dealcoholized wines were fruity and floral but were greatly affected by VD. Sensory evaluation and PCA showed that dealcoholization by RO improved the fruity and floral notes (in rosé and red wines), color intensity, sweetness, viscosity, and aroma intensity better than dealcoholization by VD, while VD mainly enhanced the color of the dealcoholized wines. Both methods increased the acidity of the respective dealcoholized wines. Nevertheless, RO dealcoholized wines achieved higher acceptance by the panelists than VD dealcoholized wines. Therefore, RO may be a better method for producing dealcoholized (0.7% v/v) wines with minimal impact on aroma and sensory quality.
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Affiliation(s)
- Faisal Eudes Sam
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (F.E.S.); (T.M.); (Y.L.); (W.Q.)
| | - Tengzhen Ma
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (F.E.S.); (T.M.); (Y.L.); (W.Q.)
| | - Yuhua Liang
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (F.E.S.); (T.M.); (Y.L.); (W.Q.)
| | - Wenle Qiang
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (F.E.S.); (T.M.); (Y.L.); (W.Q.)
| | - Richard Atinpoore Atuna
- Department of Food Science and Technology, University for Development Studies, Nyankpala Campus, P.O. Box TL1882, Tamale 34983, Ghana; (R.A.A.); (F.K.A.)
| | - Francis Kweku Amagloh
- Department of Food Science and Technology, University for Development Studies, Nyankpala Campus, P.O. Box TL1882, Tamale 34983, Ghana; (R.A.A.); (F.K.A.)
| | - Antonio Morata
- Food Technology Department, Technical College of Agricultural Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain;
| | - Shunyu Han
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (F.E.S.); (T.M.); (Y.L.); (W.Q.)
- Correspondence: ; Tel.: +86-138-9313-2658
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Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics. Foods 2021; 10:foods10102498. [PMID: 34681547 PMCID: PMC8535880 DOI: 10.3390/foods10102498] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/09/2021] [Accepted: 10/11/2021] [Indexed: 12/29/2022] Open
Abstract
The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content. To achieve this, different techniques have been used at the various stages of winemaking, among which the physical dealcoholization techniques, particularly membrane separation (nanofiltration, reverse osmosis, evaporative perstraction, and pervaporation) and thermal distillation (vacuum distillation and spinning cone column), have shown promising results and hence are being used for commercial production. However, the removal of alcohol by these techniques can cause changes in color and losses of desirable volatile aroma compounds, which can subsequently affect the sensory quality and acceptability of the wine by consumers. Aside from the removal of ethanol, other factors such as the ethanol concentration, the kind of alcohol removal technique, the retention properties of the wine non-volatile matrix, and the chemical-physical properties of the aroma compounds can influence changes in the wine sensory quality during dealcoholization. This review highlights and summarizes some of the techniques for wine dealcoholization and their impact on wine quality to help winemakers in choosing the best technique to limit adverse effects in dealcoholized wines and to help meet the needs and acceptance among different targeted consumers such as younger people, pregnant women, drivers, and teetotalers.
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Liang Z, Zhang P, Zeng XA, Fang Z. The art of flavored wine: Tradition and future. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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10
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Fabricio MF, Mann MB, Kothe CI, Frazzon J, Tischer B, Flôres SH, Ayub MAZ. Effect of freeze-dried kombucha culture on microbial composition and assessment of metabolic dynamics during fermentation. Food Microbiol 2021; 101:103889. [PMID: 34579857 DOI: 10.1016/j.fm.2021.103889] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 08/18/2021] [Accepted: 08/20/2021] [Indexed: 11/27/2022]
Abstract
Kombucha is a traditional fermented beverage gaining popularity around the world. So far, few studies have investigated its microbiome using next-generation DNA sequencing, whereas the correlation between the microbial community and metabolites evolution along fermentation is still unclear. In this study, we explore this correlation in a traditionally produced kombucha by evaluating its microbial community and the main metabolites produced. We also investigated the effects of starter cultures processed in three different ways (control, starter culture without liquid suspension (CSC), and a freeze-dried starter culture (FDSC)) to evaluate changes in kombucha composition, such as antioxidant activity and sensory analysis. We identified seven genera of bacteria, including Komagataeibacter, Gluconacetobacter, Gluconobacter, Acetobacter, Liquorilactobacillus, Ligilactobacillus, and Zymomonas, and three genera of yeasts, Dekkera/Brettanomyces, Hanseniaspora, and Saccharomyces. Although there were no statistically significant differences in the acceptance test in sensory analysis, different starter cultures resulted in products showing different microbial and biochemical compositions. FDSC decreased Zymomonas and Acetobacter populations, allowing for Gluconobacter predominance, whereas in the control and CSC kombuchas the first two were the predominant genera. Results suggest that the freeze-drying cultures could be implemented to standardize the process and, despite it changes the microbial community, a lower alcohol content could be obtained.
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Affiliation(s)
- Mariana Fensterseifer Fabricio
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Michele Bertoni Mann
- Postgraduate Program in Agricultural and Environmental Microbiology, Basic Health Sciences Institute, Federal University of Rio Grande Do Sul, Porto Alegre, RS, Brazil
| | - Caroline Isabel Kothe
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350, Jouy-en-Josas, France
| | - Jeverson Frazzon
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Bruna Tischer
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Simone Hickmann Flôres
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Marco Antônio Záchia Ayub
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil.
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Saccharomyces cerevisiae Gene Expression during Fermentation of Pinot Noir Wines at an Industrially Relevant Scale. Appl Environ Microbiol 2021; 87:AEM.00036-21. [PMID: 33741633 PMCID: PMC8208162 DOI: 10.1128/aem.00036-21] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Accepted: 03/15/2021] [Indexed: 02/07/2023] Open
Abstract
This study characterized Saccharomyces cerevisiae RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using industry-relevant conditions. The reported gene expression patterns of RC212 are generally similar to those observed under laboratory fermentation conditions but also contain gene expression signatures related to yeast-environment interactions found in a production setting (e.g., the presence of non-Saccharomyces microorganisms). Saccharomyces cerevisiae metabolism produces ethanol and other compounds during the fermentation of grape must into wine. Thousands of genes change expression over the course of a wine fermentation, allowing S. cerevisiae to adapt to and dominate the fermentation environment. Investigations into these gene expression patterns previously revealed genes that underlie cellular adaptation to the grape must and wine environments, involving metabolic specialization and ethanol tolerance. However, the majority of studies detailing gene expression patterns have occurred in controlled environments that may not recapitulate the biological and chemical complexity of fermentations performed at production scale. Here, an analysis of the S. cerevisiae RC212 gene expression program is presented, drawing from 40 pilot-scale fermentations (150 liters) using Pinot noir grapes from 10 California vineyards across two vintages. A core gene expression program was observed across all fermentations irrespective of vintage, similar to that of laboratory fermentations, in addition to novel gene expression patterns likely related to the presence of non-Saccharomyces microorganisms and oxygen availability during fermentation. These gene expression patterns, both common and diverse, provide insight into Saccharomyces cerevisiae biology critical to fermentation outcomes under industry-relevant conditions. IMPORTANCE This study characterized Saccharomyces cerevisiae RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using industry-relevant conditions. The reported gene expression patterns of RC212 are generally similar to those observed under laboratory fermentation conditions but also contain gene expression signatures related to yeast-environment interactions found in a production setting (e.g., the presence of non-Saccharomyces microorganisms). Key genes and pathways highlighted by this work remain undercharacterized, indicating the need for further research to understand the roles of these genes and their impact on industrial wine fermentation outcomes.
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Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli. BEVERAGES 2021. [DOI: 10.3390/beverages7020023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition.
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Krebs G, Gastl M, Becker T. Chemometric modeling of palate fullness in lager beers. Food Chem 2020; 342:128253. [PMID: 33229155 DOI: 10.1016/j.foodchem.2020.128253] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 08/25/2020] [Accepted: 09/27/2020] [Indexed: 11/27/2022]
Abstract
Palate fullness and mouthfeel of beer are key attributes of sensory beer quality. Non-volatile substances and molar mass fractions influence sensory perceptions of palate fullness and mouthfeel. However, systematic correlations between sensory attributes and native beer compounds have not been evaluated within the concentration range found in lager beer. This article reports a chemometric analysis of 41 lager beers by evaluating analytical data of beer compositions, palate fullness, and mouthfeel descriptors. AF4-MALS-dRI indicated high variability in the macromolecular compositions of classical lager beers. Screened beers were clustered into groups differing significantly in palate fullness intensity and macromolecular distribution. Significant correlations were found between palate fullness and macromolecular fractions and beer composition parameters: original gravity, viscosity, indices of macromolecular distribution, total nitrogen (p < 0.001), and β-glucan (p < 0.01). Thus, a model was built using partial least square regression (PLS) analysis to predict the palate fullness intensity in beers (R2C = 0.7993). This model can be used as a guideline by brewers to control palate fullness and mouthfeel.
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Affiliation(s)
- Georg Krebs
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology, 85354 Freising, Germany
| | - Martina Gastl
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology, 85354 Freising, Germany.
| | - Thomas Becker
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology, 85354 Freising, Germany
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Cuadros-Inostroza Á, Verdugo-Alegría C, Willmitzer L, Moreno-Simunovic Y, Vallarino JG. Non-Targeted Metabolite Profiles and Sensory Properties Elucidate Commonalities and Differences of Wines Made with the Same Variety but Different Cultivar Clones. Metabolites 2020; 10:metabo10060220. [PMID: 32481759 PMCID: PMC7344679 DOI: 10.3390/metabo10060220] [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: 04/28/2020] [Revised: 05/19/2020] [Accepted: 05/22/2020] [Indexed: 11/16/2022] Open
Abstract
Grapes, one of the oldest agricultural crops, are cultivated to produce table fruits, dried fruits, juice, and wine. Grapevine variety is composed of clones that share common morphological traits. However, they can differ in minor genetic mutations which often result in not only notorious morphological changes but also in other non-visible sensorial distinctive attributes. In the present work, we identified three Vitis vinifera cv. Pinot noir clones grown under identical field conditions that showed different grape cluster types. Here, sensorial analysis together with non-targeted metabolite profiles by Ultra High performance Liquid Chromatography (UPLC) couples to Ultra High Resolution Mass Spectrometry (FT-ICR-MS) of wines elaborated from the three different grape cluster types was studied with the aim of (i) finding sensorial differences among these three types of wines, and, if there were, (ii) determining the molecular features (metabolites) associated with these sensorial attributes by a multivariate statistical approach.
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Affiliation(s)
| | - Claudio Verdugo-Alegría
- Centro Tecnológico de la Vid y el Vino, Universidad de Talca, Av. Lircay s/n, 3460000 Talca, Maule, Chile;
| | - Lothar Willmitzer
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, 14476 Potsdam-Golm, Germany;
| | - Yerko Moreno-Simunovic
- Centro Tecnológico de la Vid y el Vino, Universidad de Talca, Av. Lircay s/n, 3460000 Talca, Maule, Chile;
- Correspondence: (Y.M.-S.); (J.G.V.)
| | - José G. Vallarino
- Centro Tecnológico de la Vid y el Vino, Universidad de Talca, Av. Lircay s/n, 3460000 Talca, Maule, Chile;
- Correspondence: (Y.M.-S.); (J.G.V.)
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15
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Zhang Q, Sun Q, Tan X, Zhang S, Zeng L, Tang J, Xiang W. Characterization of γ-aminobutyric acid (GABA)-producing Saccharomyces cerevisiae and coculture with Lactobacillus plantarum for mulberry beverage brewing. J Biosci Bioeng 2020; 129:447-453. [DOI: 10.1016/j.jbiosc.2019.10.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 09/24/2019] [Accepted: 10/01/2019] [Indexed: 11/29/2022]
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16
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Liu Q, Weng P, Wu Z. Quality and aroma characteristics of honey peach wines as influenced by different maturity. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1736094] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Qinyuan Liu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Peifang Weng
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Zufang Wu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
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17
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Shehadeh A, Kechagia D, Evangelou A, Tataridis P, Shehadeh F. Effect of ethanol, glycerol, glucose and tartaric acid on the viscosity of model aqueous solutions and wine samples. Food Chem 2019; 300:125191. [PMID: 31352290 DOI: 10.1016/j.foodchem.2019.125191] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 07/15/2019] [Accepted: 07/15/2019] [Indexed: 12/12/2022]
Abstract
Viscosity is a property that exerts great influence on the body of wines, since it affects the sensation of thickness in the mouth. The present study refers to the quantitative correlation of the major components of wine, alcohol, reduced sugar, glycerol and total acidity, in its viscosity. Various model aqueous solutions consisting of these components were prepared and viscosity was measured at 20 °C. Each component was studied either alone or in mixtures with the others. Viscosity of white dry wines samples was also measured. From the experimental results, linear multi-dependence equations were derived, which correlate the viscosity with the concentration of the components of the solutions, each of them alone and in combination. Glucose was found to affect viscosity of model aqueous solutions the most, whereas ethanol had the least effect. The knowledge of these factors may have a practical value in optimizing wine's body.
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Affiliation(s)
- Adnan Shehadeh
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece.
| | - Despoina Kechagia
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece
| | - Alexandra Evangelou
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece
| | - Panagiotis Tataridis
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece
| | - Fadi Shehadeh
- Infectious Diseases Division, Warren Alpert Medical School of Brown University, Providence, RI, USA.
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18
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Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures. Foods 2019; 8:foods8060190. [PMID: 31159443 PMCID: PMC6617004 DOI: 10.3390/foods8060190] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 05/19/2019] [Accepted: 05/30/2019] [Indexed: 11/19/2022] Open
Abstract
Unlike solid food, texture descriptors in liquid food are scarce, and they are frequently reduced to the term viscosity. However, in wines, apart from viscosity, terms, such as astringency, body, unctuosity and density, help describe their texture, relating the complexity and balance among their chemical components. Yet there is uncertainty about which wine components (and their combinations) cause each texture sensation and if their instrumental assessment is possible. Therefore, the aim of the present work was to study the effect of wine texture on its main components, when interacting with saliva. This was completed by using instrumental measurements of density and viscosity, and by using two types of panels (trained and expert). For that, six different model-wine formulations were prepared by adding one or multiple wine components: ethanol, mannoproteins, glycerol, and tannins to a de-alcoholised wine. All formulations were mixed with fresh human saliva (1:1), and their density and rheological properties were measured. Although there were no statistical differences, body perception was higher for samples with glycerol and/or mannoproteins, this was also correlated with density instrumental measurements (R = 0.971, p = 0.029). The viscosity of samples with tannins was the highest due to the formation of complexes between the model-wine and salivary proteins. This also provided astringency, therefore correlating viscosity and astringency feelings (R = 0.855, p = 0.030). No correlation was found between viscosity and body perception because of the overlapping of the phenolic components. Overall, the present results reveal saliva as a key factor when studying the wine texture through instrumental measurements (density and viscosity).
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19
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Snopek L, Mlček J, Fic V, Sytařová I, Soňa Škrovánková. Natural fruit beverages fortified by biologically active substances of grape vines. POTRAVINARSTVO 2019. [DOI: 10.5219/1051] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Based on the study of general knowledge of biochemical and all subsequent developmental studies of organic matter, especially products of grapevine and selected fruit products, a comprehensive study of processing technologies is prepared. Use of a combination of vine products and fruit products in the form of natural grapes. Beverages are researched and developed to be purely natural on the basis of grape musts, blue and white, either individually and again separately in targeted combinations, both biochemically, organoleptically and colorfully, with fruit sources. The core of grape value of biologically active substances is an integral and essential new part and condition of designing these beverages. Their increased biological values, which create the preconditions for containment and if properly managed on the basis of scientific knowledge, may in some cases almost result in the elimination of synthetic additives. It should be noted that 20 - 25% of the adult population suffers from many unexpected allergies, for example, to the sulphite content, although its content in the final product does not exceed the health-approved normatives. And there are many other, interrelated relationships. Beverages are technologically dealt with both without alcohol fermentation and with this fermentation, but only based on their compositional natural resources. They are therefore suitable for the entire population profile. The whole set contains 7 variants and a combination of natural beverages from different fruits. Including natural beverages with or without alcoholic fermentation from the must of white wine grapes, the juice of apple puree with those of biologically active substances from the products grapevine. Three months of monitoring and determination of basic (oenological) values and biologically active substances were performed on these products. The high-performance liquid chromatography method with a refractometric detector determined amount of sugar and alcohol, whilst titrating determined total and volatile acids and free sulfur dioxide. Yeast assimilable nitrogen, total anthocyanins and polyphenols were determined by spectrophotometry, antioxidant activity by DPPH and ABTS methods.
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20
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Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods. Food Res Int 2019; 116:508-517. [DOI: 10.1016/j.foodres.2018.08.067] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 08/06/2018] [Accepted: 08/20/2018] [Indexed: 11/21/2022]
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21
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Coelho E, Domingues L, Teixeira JA, Oliveira JM, Tavares T. Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention. Food Res Int 2019; 116:249-257. [DOI: 10.1016/j.foodres.2018.08.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 07/09/2018] [Accepted: 08/09/2018] [Indexed: 10/28/2022]
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22
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Pellegrino R, Jones JD, Shupe GE, Luckett CR. Sensitivity to viscosity changes and subsequent estimates of satiety across different senses. Appetite 2019; 133:101-106. [PMID: 30393101 DOI: 10.1016/j.appet.2018.10.028] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 10/24/2018] [Accepted: 10/26/2018] [Indexed: 11/19/2022]
Abstract
While it is widely accepted that texture is a multimodal in nature, little research has been published regarding how we use senses other than touch to assess texture. In beverages, humans use texture (i.e. viscosity) information to estimate calories and expected satiety. This study was designed to compare and contrast the sensitivity of humans to changes in viscosity and their ability to estimate satiety through different sensory modalities. Milk samples of varying viscosities were constructed, and 49 participants were asked to perform a series of 2-alternative forced choice tests and identify which sample was thicker. Sensitivity to viscosity changes across different sensory modalities was determined by having each participant consume the samples, listen to the samples pouring, and observe clear vials of the samples. Using vision, participants were notably less sensitive to changes in viscosity when compared to hearing or oral tactile sensations. Interestingly, oral tactile sensations and hearing were almost identical in their viscosity difference thresholds (0.346 cP and 0.360 cP, respectively). Similar patterns were observed when the participants were asked to estimate how full they expected to be after consuming beverage stimuli varying in viscosity. Expected caloric values and satiation were found to change with thickness level when participants were assessing the stimuli through the auditory or tactile modalities. However, these measures of expected caloric value and satiation did not change as a function of viscosity for visual assessment, suggesting the assessment of caloric density and satiation are linked to specific sensory modalities' ability to detect viscosity. This study highlights the relative importance of vision, auditory, and touch to forming our sensory judgements regarding viscosity and subsequent satiety estimations.
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Affiliation(s)
- Robert Pellegrino
- Department of Food Science, Institute of Agriculture, University of Tennessee, Knoxville, TN, United States; Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Jourdan D Jones
- Department of Food Science, Institute of Agriculture, University of Tennessee, Knoxville, TN, United States
| | - Grace E Shupe
- Department of Food Science, Institute of Agriculture, University of Tennessee, Knoxville, TN, United States
| | - Curtis R Luckett
- Department of Food Science, Institute of Agriculture, University of Tennessee, Knoxville, TN, United States.
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23
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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.
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24
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McCain H, Kaliappan S, Drake M. Invited review: Sugar reduction in dairy products. J Dairy Sci 2018; 101:8619-8640. [DOI: 10.3168/jds.2017-14347] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Accepted: 05/21/2018] [Indexed: 11/19/2022]
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25
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Kumbár V, Lampíř L, Ondrušíková S. Relationship between viscosity and sugar content of must during ripening period of grapes. POTRAVINARSTVO 2018. [DOI: 10.5219/964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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26
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27
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Ickes CM, Cadwallader KR. Effects of Ethanol on Flavor Perception in Alcoholic Beverages. CHEMOSENS PERCEPT 2017. [DOI: 10.1007/s12078-017-9238-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Drappier J, Thibon C, Rabot A, Geny-Denis L. Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming-Review. Crit Rev Food Sci Nutr 2017; 59:14-30. [PMID: 29064726 DOI: 10.1080/10408398.2017.1355776] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Weather conditions throughout the year have a greater influence than other factors (such as soil and cultivars) on grapevine development and berry composition. Temperature affects gene expression and enzymatic activity of primary and secondary metabolism which determine grape ripening and wine characteristics. In the context of the climate change, temperatures will probably rise between 0.3°C and 1.7°C over the next 20 years. They are already rising and the physiology of grapevines is already changing. These modifications exert a profound shift in primary (sugar and organic acid balance) and secondary (phenolic and aromatic compounds) berry metabolisms and the resulting composition of wine. For example, some Bordeaux wines have a tendency toward reduced freshness and a modification of their ruby color. In this context it is necessary to understand the impact of higher temperatures on grape development, harvest procedures, and wine composition in order to preserve the typicity of the wines and to adapt winemaking processes.
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Affiliation(s)
- Julie Drappier
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France
| | - Cécile Thibon
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France.,b INRA, ISVV, OEnologie , Villenave d'Ornon , France
| | - Amélie Rabot
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France
| | - Laurence Geny-Denis
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France
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29
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Nader CA, Loutfi H, Pellen F, Jeune BL, Le Brun G, Lteif R, Abboud M. Assessing White Wine Viscosity Variation Using Polarized Laser Speckle: A Promising Alternative to Wine Sensory Analysis. SENSORS (BASEL, SWITZERLAND) 2017; 17:E2340. [PMID: 29027936 PMCID: PMC5677228 DOI: 10.3390/s17102340] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Revised: 10/05/2017] [Accepted: 10/10/2017] [Indexed: 12/02/2022]
Abstract
In this paper, we report measurements of wine viscosity, correlated to polarized laser speckle results. Experiments were performed on white wine samples produced with a single grape variety. Effects of the wine making cellar, the grape variety, and the vintage on wine Brix degree, alcohol content, viscosity, and speckle parameters are considered. We show that speckle parameters, namely, spatial contrast and speckle decorrelation time, as well as the inertia moment extracted from the temporal history speckle pattern, are mainly affected by the alcohol and sugar content and hence the wine viscosity. Principal component analysis revealed a high correlation between laser speckle results on the one hand and viscosity and Brix degree values on the other. As speckle analysis proved to be an efficient method of measuring the variation of the viscosity of white mono-variety wine, one can therefore consider it as an alternative method to wine sensory analysis.
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Affiliation(s)
- Christelle Abou Nader
- Physics Department, UR TVA, Faculty of Science, Saint Joseph University, B.P. 11-514-Riad El Solh, Beirut 1107 2050, Lebanon.
| | - Hadi Loutfi
- Physics Department, UR TVA, Faculty of Science, Saint Joseph University, B.P. 11-514-Riad El Solh, Beirut 1107 2050, Lebanon.
| | - Fabrice Pellen
- Laboratoire OPTIMAG (EA 938), Université de Bretagne Occidentale, 29238 Brest CEDEX 3, France.
| | - Bernard Le Jeune
- Laboratoire OPTIMAG (EA 938), Université de Bretagne Occidentale, 29238 Brest CEDEX 3, France.
| | - Guy Le Brun
- Laboratoire OPTIMAG (EA 938), Université de Bretagne Occidentale, 29238 Brest CEDEX 3, France.
| | - Roger Lteif
- Chemistry Department, UR TVA, Faculty of Science, Saint Joseph University, B.P. 11-514-Riad El Solh, Beirut 1107 2050, Lebanon.
| | - Marie Abboud
- Physics Department, UR TVA, Faculty of Science, Saint Joseph University, B.P. 11-514-Riad El Solh, Beirut 1107 2050, Lebanon.
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30
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Affiliation(s)
- Richard Gawel
- Australian Wine Research Institute, Paratoo Road, Urrbrae, Australia
| | - Paul A. Smith
- Australian Wine Research Institute, Paratoo Road, Urrbrae, Australia
| | - Sara Cicerale
- Deakin University Faculty of Health, School of Exercise and Nutrition Sciences, Burwood, Australia
| | - Russell Keast
- Deakin University Faculty of Health, School of Exercise and Nutrition Sciences, Burwood, Australia
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31
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Aleixandre-Tudo JL, Buica A, Nieuwoudt H, Aleixandre JL, du Toit W. Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4009-4026. [PMID: 28475326 DOI: 10.1021/acs.jafc.7b01724] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite the large number of published analytical methods for phenolic analyses, the values obtained may vary considerably. In addition, the existing scientific knowledge needs to be updated, but also critically evaluated and simplified for newcomers and wine industry partners. The most used and widely cited spectrophotometric methods for grape and wine phenolic analysis were identified through a bibliometric search using the Science Citation Index-Expanded (SCIE) database accessed through the Web of Science (WOS) platform from Thompson Reuters. The selection of spectrophotometry was based on its ease of use as a routine analytical technique. On the basis of the number of citations, as well as the advantages and disadvantages reported, the modified Somers assay appears as a multistep, simple, and robust procedure that provides a good estimation of the state of the anthocyanins equilibria. Precipitation methods for total tannin levels have also been identified as preferred protocols for these types of compounds. Good reported correlations between methods (methylcellulose precipitable vs bovine serum albumin) and between these and perceived red wine astringency, in combination with the adaptation to high-throughput format, make them suitable for routine analysis. The bovine serum albumin tannin assay also allows for the estimation of the anthocyanins content with the measurement of small and large polymeric pigments. Finally, the measurement of wine color using the CIELab space approach is also suggested as the protocol of choice as it provides good insight into the wine's color properties.
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Affiliation(s)
- Jose Luis Aleixandre-Tudo
- Departamento de Tecnologia de Alimentos, Universidad Politecnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain
| | | | | | - Jose Luis Aleixandre
- Departamento de Tecnologia de Alimentos, Universidad Politecnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain
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32
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Niimi J, Danner L, Li L, Bossan H, Bastian SEP. Wine consumers' subjective responses to wine mouthfeel and understanding of wine body. Food Res Int 2017; 99:115-122. [PMID: 28784467 DOI: 10.1016/j.foodres.2017.05.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Revised: 05/16/2017] [Accepted: 05/19/2017] [Indexed: 11/19/2022]
Abstract
Wine mouthfeel is considered important for wine quality by experts, while consumers understanding of mouthfeel and the role of wine body in their wine choice is unknown. One experiment determined the influence of intrinsic wine mouthfeel on consumers' wine liking and emotions, and the other, how consumers understand the term wine body. The first experiment used a 2 astringency level×2 body level experimental design. The samples were base wine with; nothing added (control), added xanthan gum (for increased body), added grape seed extract (GSE, for increased astringency), and with both added xanthan gum and GSE. The consumer taste trial (n=112) indicated that wine with increased body did not influence wine liking and emotions; while increased astringency decreased liking and elicited more intense negative emotions. The second experiment examined consumers' knowledge of wine body through an online survey (n=136). Consumers described wine body most frequently using words such as flavour, fullness, and strength. Wine body was therefore understood by consumers predominantly as a holistic multi-sensory perception of flavour. Wine flavour was indicated by consumers to be the most important factor driving purchase decisions followed by balance of flavours and wine body. It is crucial that wine professionals carefully communicate wine characteristics to consumers to prevent possible misunderstandings such as the meaning of wine body and as a result better meet consumer expectations. In future, the term body may benefit from a clearer definition for academic research as well as industry.
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Affiliation(s)
- Jun Niimi
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia
| | - Lukas Danner
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia
| | - Luxing Li
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia
| | - Hélène Bossan
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia; Institut national supérieur des sciences agronomiques de l'alimentation et de l'environnement, Agrosup Dijon, Dijon, France
| | - Susan E P Bastian
- School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus Adelaide, SA, Australia.
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33
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Mouthfeel perception of wine: Oral physiology, components and instrumental characterization. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.011] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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34
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Bowen AJ, Reynolds AG, Lesschaeve I. Harvest date and crop level influence sensory and chemical profiles of Ontario Vidal blanc and Riesling icewines. Food Res Int 2016; 89:591-603. [DOI: 10.1016/j.foodres.2016.09.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 08/30/2016] [Accepted: 09/02/2016] [Indexed: 10/21/2022]
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35
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Shaikh YS, Seibert C, Schumann C, Ferner MJ, Raddatz H, Kampeis P. Optimizing a rotor-stator filter matrix for high-gradient magnetic separation of functionalized magnetic particles. Eng Life Sci 2016. [DOI: 10.1002/elsc.201500115] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Yonas S. Shaikh
- Environmental Campus Birkenfeld; Institute for Biotechnical Process Design; Trier University of Applied Sciences; Birkenfeld Germany
| | - Christian Seibert
- Environmental Campus Birkenfeld; Institute for Biotechnical Process Design; Trier University of Applied Sciences; Birkenfeld Germany
| | - Christiane Schumann
- Environmental Campus Birkenfeld; Institute for Biotechnical Process Design; Trier University of Applied Sciences; Birkenfeld Germany
| | - Marvin J. Ferner
- Trier University of Applied Sciences; Food Technology; Trier Germany
| | - Heike Raddatz
- Trier University of Applied Sciences; Food Technology; Trier Germany
| | - Percy Kampeis
- Environmental Campus Birkenfeld; Institute for Biotechnical Process Design; Trier University of Applied Sciences; Birkenfeld Germany
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36
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Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines. BEVERAGES 2016. [DOI: 10.3390/beverages2010007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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38
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Nolden AA, Hayes JE. Perceptual Qualities of Ethanol Depend on Concentration, and Variation in These Percepts Associates with Drinking Frequency. CHEMOSENS PERCEPT 2015; 8:149-157. [PMID: 27594968 DOI: 10.1007/s12078-015-9196-5] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
INTRODUCTION Ethanol, the pharmaceutically active ingredient in all alcoholic beverages, elicits multiple percepts including sweet, bitter, drying, and burning. However, quality-specific perceptual dose-response functions have not been previously reported. Also, individual differences in ethanol perception may associate with differences in alcoholic beverage use. Here, we describe the chemosensory profile of ethanol across concentrations in a convenience sample of mixed-age adults; secondarily, we explore whether individual differences in various qualities from ethanol associate with alcohol use behaviors. METHODS Participants (n=100, 33 men) aged 21 to 55 (mean 33 years) tasted ethanol in water (4, 8, 16, 32, and 48 % v/v) and rated sweetness, bitterness, drying, and burning/tingling on four general Labeled Magnitude Scales. Demographic question and alcohol use measures (years drinking and reported frequency of drinking occasions) were also collected. RESULTS Intensity of most qualities increased as a function of ethanol concentration, although the dominant sensation differed with concentration. The dominant sensation for 8 and 16 % ethanol was bitterness (7.4±1.0; 13.5±1.4), whereas for 32 and 48 % ethanol, burning/tingling was the dominant sensation (29.7±2.1; 44.7±2.4). Variation in quality-specific intensities of sampled ethanol explained variability in the reported intake frequency for beer, wine, straight spirits, and number of drinking occasions. The number of years reported drinking (grand mean 10.5±0.8) was not significantly associated with perceptual ratings for sampled ethanol. CONCLUSIONS In a convenience sample of mixed-aged adults, the sensations from suprathreshold ethanol varied by concentration: bitterness dominated at lower concentrations, while burn dominated at higher concentrations. Exploratory analyses also suggest that differences in chemosensory responses across participants may associate with measures of alcohol use.
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Affiliation(s)
- Alissa A Nolden
- Sensory Evaluation Center, Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, 220 Food Science Building, University Park, PA 16802, USA
| | - John E Hayes
- Sensory Evaluation Center, Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, 220 Food Science Building, University Park, PA 16802, USA
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Flavor impacts of glycerol in the processing of yeast fermented beverages: a review. Journal of Food Science and Technology 2015; 52:7588-98. [PMID: 26604336 DOI: 10.1007/s13197-015-1977-y] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/05/2015] [Accepted: 07/21/2015] [Indexed: 10/23/2022]
Abstract
Glycerol contributes to the beverage body and fullness. Moreover, it also influences the flavor intensity. As a major byproduct, glycerol not only serves critical roles in yeast osmoregulation and redox balancing, but also acts as the carbon competitor against ethanol in alcoholic fermentation. Therefore, increasing glycerol yield benefits both the flavor and ethanol reduction for the fermented beverages. Glycerol yield has been elevated either by fermentation optimization or by yeast genetic modification. The fermentation optimizations reached maximum 14 g/L glycerol through screening yeast strains and optimizing fermentation parameters. Meanwhile the yeast overexpressing GPD1 (encoding glycerol-3-phosphate dehydrogenase) produced up to 6 folds more glycerol for beer and wine. Except for glycerol improvement, the genetically modified yeasts accumulated dramatically undesirable compounds such as acetaldehyde, acetate and acetoin which are detrimental for beverage flavor. In comparison, the natural high glycerol producers showed strain-specific manner on the yeast-derived aroma compounds like volatile acids, fusel alcohols, esters, and aldehydes. Temperature, sugar concentration, nitrogen composition, oxygen and pH-value, which influence glycerol biosynthesis, also obtained various effects on the production of aromatic compounds. In the current review, we firstly deliberate the organoleptic contributions of glycerol for fermented beverages. Furthermore, glycerol optimization strategies are discussed regarding to the yield improvement, the genes expressions, the overall flavor impacts and the feasibilities in beverage applications. Lastly, for improving beverage flavor by glycerol optimization, a high-throughput platform is proposed to increase the screening capacity of yeast strains and parameters in the processing of fermented beverages.
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Bowen AJ, Reynolds AG. Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date. Food Res Int 2015; 76:540-549. [PMID: 28455036 DOI: 10.1016/j.foodres.2015.06.046] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 06/15/2015] [Accepted: 06/23/2015] [Indexed: 11/17/2022]
Abstract
Icewine is a sweet dessert wine made from pressing grapes naturally frozen on the vines. It is likely that freeze/thaw cycles endured by icewine grapes change their chemical and sensory profiles due to climatic events. Our objective was to determine the influence of harvest date on icewine must and wine basic chemical variables and aroma compounds. Riesling and Vidal icewines were made from grapes picked between December 2004 and February 2005; Harvest 1 (H1): 19 December; Harvest 2: 29 December; Harvest 3 (H3): 18 January; and Harvest 4 (H4): 11 February (Vidal only). Icewine musts differed in titratable acidity and pH (Vidal only). All basic wine chemical analytes differed across harvest dates. All aroma compounds differed in Vidal and Riesling wines. Highest concentrations for most aroma compounds were in the last harvest date; 16 of 24 for Vidal and 17 of 23 for Riesling. The latest harvest date had highest ethyl isobutyrate, ethyl 3-methylbutyrate, 1-hexanol, 1-octen-3-ol, 1-octanol, cis-rose oxide, nerol oxide, ethyl benzoate, ethyl phenylacetate, γ-nonalactone and β-damascenone. H1 had highest ethyl butyrate, ethyl hexanoate, linalool, 4-vinylguaiacol and ethyl octanoate. Based on odor activity values, the most odor-potent compounds were β-damascenone, cis-rose oxide, 1-octen-3-ol, ethyl octanoate, ethyl hexanoate, and 4-vinylguaiacol across harvest dates. PCA found most aroma compounds associated with the last harvest date, 4-vinylguaicol excepted, which was associated with H1. Harvest date was considered a discriminating dimension using canonical variant analysis for volatile compounds.
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Affiliation(s)
- Amy J Bowen
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON L2S 3A1, Canada
| | - Andrew G Reynolds
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON L2S 3A1, Canada.
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Steensels J, Daenen L, Malcorps P, Derdelinckx G, Verachtert H, Verstrepen KJ. Brettanomyces yeasts--From spoilage organisms to valuable contributors to industrial fermentations. Int J Food Microbiol 2015; 206:24-38. [PMID: 25916511 DOI: 10.1016/j.ijfoodmicro.2015.04.005] [Citation(s) in RCA: 149] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2014] [Revised: 03/23/2015] [Accepted: 04/03/2015] [Indexed: 12/13/2022]
Abstract
Ever since the introduction of controlled fermentation processes, alcoholic fermentations and Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability of S. cerevisiae to produce and withstand high ethanol concentrations, its pleasant flavour profile and the absence of health-threatening toxin production are only a few of the features that make it the ideal alcoholic fermentation organism. However, in certain conditions or for certain specific fermentation processes, the physiological boundaries of this species limit its applicability. Therefore, there is currently a strong interest in non-Saccharomyces (or non-conventional) yeasts with peculiar features able to replace or accompany S. cerevisiae in specific industrial fermentations. Brettanomyces (teleomorph: Dekkera), with Brettanomyces bruxellensis as the most commonly encountered representative, is such a yeast. Whilst currently mainly considered a spoilage organism responsible for off-flavour production in wine, cider or dairy products, an increasing number of authors report that in some cases, these yeasts can add beneficial (or at least interesting) aromas that increase the flavour complexity of fermented beverages, such as specialty beers. Moreover, its intriguing physiology, with its exceptional stress tolerance and peculiar carbon- and nitrogen metabolism, holds great potential for the production of bioethanol in continuous fermentors. This review summarizes the most notable metabolic features of Brettanomyces, briefly highlights recent insights in its genetic and genomic characteristics and discusses its applications in industrial fermentation processes, such as the production of beer, wine and bioethanol.
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Affiliation(s)
- Jan Steensels
- Laboratory for Genetics and Genomics, Department of Microbial and Molecular Systems (M(2)S), Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium; Laboratory for Systems Biology, VIB, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
| | - Luk Daenen
- AB-InBev SA/NV, Brouwerijplein 1, B-3000 Leuven, Belgium
| | | | - Guy Derdelinckx
- Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M(2)S), LFoRCe, KU Leuven, Kasteelpark Arenberg 33, 3001 Leuven, Belgium
| | - Hubert Verachtert
- Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M(2)S), LFoRCe, KU Leuven, Kasteelpark Arenberg 33, 3001 Leuven, Belgium
| | - Kevin J Verstrepen
- Laboratory for Genetics and Genomics, Department of Microbial and Molecular Systems (M(2)S), Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium; Laboratory for Systems Biology, VIB, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium.
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42
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Gawel R, Day M, Van Sluyter SC, Holt H, Waters EJ, Smith PA. White wine taste and mouthfeel as affected by juice extraction and processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10008-10014. [PMID: 25248855 DOI: 10.1021/jf503082v] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The juice used to make white wine can be extracted using various physical processes that affect the amount and timing of contact of juice with skins. The influence of juice extraction processes on the mouthfeel and taste of white wine and their relationship to wine composition were determined. The amount and type of interaction of juice with skins affected both wine total phenolic concentration and phenolic composition. Wine pH strongly influenced perceived viscosity, astringency/drying, and acidity. Despite a 5-fold variation in total phenolics among wines, differences in bitter taste were small. Perceived viscosity was associated with higher phenolics but was not associated with either glycerol or polysaccharide concentration. Bitterness may be reduced by using juice extraction and handling processes that minimize phenolic concentration, but lowering phenolic concentration may also result in wines of lower perceived viscosity.
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Affiliation(s)
- Richard Gawel
- Australian Wine Research Institute , P.O. Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
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43
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Francesca N, Sannino C, Settanni L, Corona O, Barone E, Moschetti G. Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-0808-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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Francesca N, Romano R, Sannino C, Le Grottaglie L, Settanni L, Moschetti G. Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration. Int J Food Microbiol 2013; 171:84-93. [PMID: 24334093 DOI: 10.1016/j.ijfoodmicro.2013.11.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2013] [Revised: 10/19/2013] [Accepted: 11/08/2013] [Indexed: 10/26/2022]
Abstract
The aim of the present work was to investigate the microbiological, chemical, and sensory characteristics of red wine subjected to post-fermentation maceration that was extended to 90 days. For this purpose, the 'Aglianico di Taurasi' grape was used as a case study. The total yeast concentration increased until day 40 of maceration and decreased thereafter, whereas the concentration of lactic acid bacteria slightly increased. Dekkera/Brettanomyces spp. and acetic acid bacteria were not detected. The yeast community was composed of Saccharomyces cerevisiae, Zygosaccharomyces bisporus, Metschnikowia pulcherrima, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Pichia guilliermondii, Aureobasidium pullulans and Debaryomyces carsonii. Nine S. cerevisiae strains were detected at high levels at different times of maceration. The results of all the conventional chemical analyses of the wines were in agreement with the regulations of commercial production and, interestingly, the changes in terms of concentration demonstrated the presence of yeast and LAB populations that were not only alive but also in a metabolically active state until day 90 of maceration. The alcohol and glycerol contents slightly increased until day 90. The concentrations of malic acid decreased, whereas those of lactic acid slightly increased throughout the maceration process. Furthermore, different durations of maceration resulted in significant differences in the total polyphenol content, which was higher at 40-50 days. The main phenolic compounds were benzoic and cinnamic acids and catechins. Interestingly, the highest ratio between (+)-catechin and (-)-epicatechin was found on day 40. In addition, the highest antioxidant activity was observed between days 40 and 50. The concentration of volatile organic compounds, which were mainly represented by alcohols, increased until the end of the maceration process. Sensory analysis revealed that samples that were subjected to maceration for a long period of time showed the highest odour and taste complexity and no off-odours and/or off-flavours were detected. These data confirmed that extending post-fermentation maceration to 90 days has no negative impact on the microbiological, chemical and sensory composition of wines, but affects the polyphenol content and potential health benefits of the resulting wine.
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Affiliation(s)
- Nicola Francesca
- Department of Agricultural and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Raffaele Romano
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Napoli, Italy
| | - Ciro Sannino
- Department of Agricultural and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Laura Le Grottaglie
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Napoli, Italy
| | - Luca Settanni
- Department of Agricultural and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Giancarlo Moschetti
- Department of Agricultural and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
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45
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Effect of incorporation of mahua extract, fining agent and ageing on the quality characteristics of red wine. Indian J Microbiol 2013; 52:406-10. [PMID: 23997332 DOI: 10.1007/s12088-012-0249-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2011] [Accepted: 01/06/2012] [Indexed: 10/14/2022] Open
Abstract
Mahua (Madhuca longfolia) extract and black grapes (Vitis vinifera) must samples 100:0 (grape:mahua), 95:5 (grape:mahua) and 90:10 (grape:mahua) were analyzed for quality characteristics. Samples were kept for fermentation and monitored for quality analysis for 15 days. 90:10 (grape:mahua) sample was found to be best on the basis of ranking test and subjected to clarification using bentonite and gelatine. Sample treated with a combination of 0.02 g/100 g bentonite and 0.04 g/100 g gelatin showed better results for anthocyanin (52.2 mg/100 g) and tannin (0.038%w/v). After ageing of 3 months TSS was found highest (2.7ºBx) in the non-clarified sample and lowest (2.1ºBx) in sample treated with 0.06 g/100 g bentonite and 0.03 g/100 g gelatine. pH was highest (3.29) in sample treated with 0.06 g/100 g bentonite and 0.03 g/100 g gelatine and lowest (3.16) in sample with 0.04 g/100 g bentonite and 0.03 g/100 g gelatine. Anthocyanin content was highest (56.1 mg/100 g) in control sample and lowest (29.22 mg/100 g) in sample treated with 0.04 g/100 g bentonite and 0.02 g/100 g gelatin. Tannin content was found to be highest (0.079%w/v) in control sample and lowest (0.03%w/v) in sample treated with 0.02 g/100 g bentonite and 0.04 g/100 g gelatine.
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46
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Cáceres-Mella A, Peña-Neira Á, Narváez-Bastias J, Jara-Campos C, López-Solís R, Canals JM. Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12253] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alejandro Cáceres-Mella
- Departmento de Agro-Industria y Enología; Facultad de Ciencias Agronómicas; Universidad de Chile; Casilla 1004 8820808 Santiago Chile
| | - Álvaro Peña-Neira
- Departmento de Agro-Industria y Enología; Facultad de Ciencias Agronómicas; Universidad de Chile; Casilla 1004 8820808 Santiago Chile
| | - Jaime Narváez-Bastias
- Departmento de Agro-Industria y Enología; Facultad de Ciencias Agronómicas; Universidad de Chile; Casilla 1004 8820808 Santiago Chile
| | - Carla Jara-Campos
- Departmento de Agro-Industria y Enología; Facultad de Ciencias Agronómicas; Universidad de Chile; Casilla 1004 8820808 Santiago Chile
| | - Remigio López-Solís
- Programa de Biología Celular y Molecular; Facultad de Medicina; Universidad de Chile; Independencia 1027 8380453 Santiago Chile
| | - Joan M. Canals
- Departmento de Bioquímica y Biotecnología; Facultad de Enología; Universidad Rovira I Virgili; C/Marce.li Domingo s/n 43007 Tarragona Spain
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47
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48
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Villamor RR, Evans MA, Mattinson DS, Ross CF. Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.09.037] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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49
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Sarkar B, Ravi V, Alexandridis P. Micellization of amphiphilic block copolymers in binary and ternary solvent mixtures. J Colloid Interface Sci 2013; 390:137-46. [DOI: 10.1016/j.jcis.2012.09.028] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2012] [Revised: 09/12/2012] [Accepted: 09/13/2012] [Indexed: 10/27/2022]
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50
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Taboada-Rodríguez A, Belisario-Sánchez YY, Cava-Roda R, Cano JA, López-Gómez A, Marín-Iniesta F. Optimisation of preservatives for dealcoholised red wine using a survival model for spoilage yeasts. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Amaury Taboada-Rodríguez
- Grupo de Biotecnología de Alimentos; Departamento de Tecnología de Alimentos; Nutrición y Bromatología; Facultad de Veterinaria; Universidad de Murcia; Campus de Espinardo; Murcia; 30100; Spain
| | - Yulissa Y. Belisario-Sánchez
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola; Universidad Politécnica de Cartagena; Paseo Alfonso XIII, 48; Cartagena; Murcia; 30203; Spain
| | - Rita Cava-Roda
- Grupo de Biotecnología de Alimentos; Departamento de Tecnología de Alimentos; Nutrición y Bromatología; Facultad de Veterinaria; Universidad de Murcia; Campus de Espinardo; Murcia; 30100; Spain
| | - Juan A. Cano
- Departamento de Estadística e Investigación Operativa; Facultad de Matemáticas; Universidad de Murcia; Murcia; 30100; Spain
| | - Antonio López-Gómez
- Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola; Universidad Politécnica de Cartagena; Paseo Alfonso XIII, 48; Cartagena; Murcia; 30203; Spain
| | - Fulgencio Marín-Iniesta
- Grupo de Biotecnología de Alimentos; Departamento de Tecnología de Alimentos; Nutrición y Bromatología; Facultad de Veterinaria; Universidad de Murcia; Campus de Espinardo; Murcia; 30100; Spain
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