1
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Skendi A, Stefanou S, Papageorgiou M. Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally. Foods 2023; 12:3762. [PMID: 37893655 PMCID: PMC10606669 DOI: 10.3390/foods12203762] [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: 09/07/2023] [Revised: 09/27/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Eight wines, four semisweet rosé and four sweet red, produced on Kos Island in Greece, were analyzed. Wines produced following different winemaking procedures were characterized based on their physicochemical parameters, total phenolic content, antioxidant activity, and chromatic properties. Moreover, their elemental composition was studied with ICP-OES. Differences were observed among the measurements performed. All of the samples were below the levels set for SO2 content. The sweet red wines had higher alcoholic strength than semisweet rosé ones, and were characterized by a higher yellow proportion. The vinification process significantly affected SO2 levels, phenolics, and antioxidant activity. The red wines were high in Na content, with one sample exceeding the level set by OIV (International Organization of Vine and Wine). The levels of all the other elements related to quality (Fe, Cu, Zn) or safety (Pb, Cd) were far below the limits set. Rosé wines contained less Mg, but were higher in Na than the red ones. The obtained data suggest that sweet and semisweet wines produced with traditional procedures are safe and of high quality, holding antioxidant capacity beneficial to health. The information reported contributes to a better understanding of these types of wines.
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Affiliation(s)
- Adriana Skendi
- Department of Agricultural Biotechnology and Enology, International Hellenic University, 1st Km Dramas-Mikroxoriou, 66100 Drama, Greece
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
| | - Stefanos Stefanou
- Department of Agriculture, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
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2
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Tamayo-Sánchez JC, Meza-González DA, Warren-Vega WM, Zárate-Guzmán AI, Romero-Cano LA. Advances in the development of tailor-made color alcoholic beverages based on an accelerated maturation process. Food Res Int 2023; 169:112859. [PMID: 37254433 DOI: 10.1016/j.foodres.2023.112859] [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: 02/13/2023] [Revised: 04/04/2023] [Accepted: 04/17/2023] [Indexed: 06/01/2023]
Abstract
The study of the evolution of color of alcoholic beverages subjected to accelerate maturation process using heat-treated French oak wood fragments is presented. The results show that it is possible to obtain tonalities like aged beverages in 4 weeks. In this sense, the fragments conditioned at 150 °C (light toasted) proportionated colors like white wine, pale straw, and pale gold. On the other hand, the fragments that received a heat treatment at 200 °C (medium toasted) present yellow tones such as old gold, amber, and deep gold. Finally, the fragments treated at 250 °C (heavily toasted) are those with the most intense yellow tones, classified as sweet chestnut, sherry, russet, muscat, and tawny. The studies of kinetic maturation concluded that the mathematical model of parabolic diffusion could correctly describe the process. Based on this, it is concluded that the heat treatment increases the cavities of the most exposed surface of the wood, increasing the maximum humidity of the materials by 20 %; in such a way that during the first two weeks, there is a diffusion of the solution to the active sites. Wood bioactive compounds on the outer surface achieve a rapid extraction, such as flavonoids, which oxidize rapidly within the solution, generating an increase in yellow color. The previous results were corroborated in a real case analysis using Tequila which can be concluded that the proposed process can give the beverage similar colors to an aged, extra-aged, and ultra-aged class in less than 4 weeks.
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Affiliation(s)
- Juan C Tamayo-Sánchez
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, C.P. 45129 Zapopan, Jalisco, Mexico
| | - Diana A Meza-González
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, C.P. 45129 Zapopan, Jalisco, Mexico
| | - Walter M Warren-Vega
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, C.P. 45129 Zapopan, Jalisco, Mexico
| | - Ana I Zárate-Guzmán
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, C.P. 45129 Zapopan, Jalisco, Mexico
| | - Luis A Romero-Cano
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, C.P. 45129 Zapopan, Jalisco, Mexico.
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3
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Wang W, Cao J, Yang J, Niu X, Liu X, Zhai Y, Qiang C, Niu Y, Li Z, Dong N, Wen B, Ouyang Z, Zhang Y, Li J, Zhao M, Zhao J. Antimicrobial Activity of Tannic Acid In Vitro and Its Protective Effect on Mice against Clostridioides difficile. Microbiol Spectr 2023; 11:e0261822. [PMID: 36537806 PMCID: PMC9927261 DOI: 10.1128/spectrum.02618-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Accepted: 11/21/2022] [Indexed: 02/16/2023] Open
Abstract
Clostridioides difficile infection (CDI), recurrently reported as an urgent threat owing to its increased prevalence and mortality, has attracted significant attention. As the use of antibiotics to treat CDI has many limitations, such as high recurrence rate, the need to actively seek and develop other drugs that can effectively treat CDI with fewer side effects has become a key issue in CDI prevention and treatment. This study aimed to evaluate the inhibitory effect of Galla chinensis (GC) and its main component, tannic acid (TA), against C. difficile in vitro and its therapeutic effect on CDI in vivo. When GC and TA concentrations were 250 and 64 mg/L, respectively, the cumulative antibacterial rate against C. difficile reached 100%. The sub-MIC of TA significantly inhibited C. difficile sporulation, toxin production, and biofilm formation in vitro. Compared with the CDI control group, TA-treated mice lost less weight and presented a significantly improved survival rate. TA significantly reduced the number of spores in feces, decreased serum TcdA level, and increased serum interleukin 10 (IL-10). Based on the inhibitory effect of TA on C. difficile in vitro and its therapeutic effect on the CDI mouse model, we consider TA as a potentially effective drug for treating CDI. IMPORTANCE Clostridioides difficile is one of the major pathogens to cause antibiotic-associated diarrhea. Although antibiotic treatment is still the most commonly used and effective treatment for CDI, the destruction of indigenous intestinal microbiota by antibiotics is the main reason for the high CDI recurrence rate of about 20%, which is increasing every year. Moreover, the growing problem of drug resistance has also become a major hidden danger in antibiotic treatment. GC has been used to treat diarrhea in traditional Chinese medicine. In the present study, we evaluated the inhibitory effect of TA, the main component of GC, on dissemination and pathogenic physiological functions of C. difficile in vitro, as well as its therapeutic efficacy in a CDI model. Overall, TA is considered to be a potentially effective drug for CDI treatment.
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Affiliation(s)
- Weigang Wang
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Jing Cao
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Jing Yang
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Xiaoran Niu
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Xiaoxuan Liu
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Yu Zhai
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Cuixin Qiang
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Yanan Niu
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Zhirong Li
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Ning Dong
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Baojiang Wen
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Zirou Ouyang
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Yulian Zhang
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Jiayiren Li
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Min Zhao
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
| | - Jianhong Zhao
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei, China
- Hebei Provincial Center for Clinical Laboratories, Shijiazhuang, Hebei, China
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4
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Carrasco-Quiroz M, del Alamo-Sanza M, Martínez-Gil AM, Sánchez-Gómez R, Martínez-Martínez V, Nevares I. Influence of Oxygen Management on Color and Phenolics of Red Wines. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010459. [PMID: 36615650 PMCID: PMC9824722 DOI: 10.3390/molecules28010459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/28/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023]
Abstract
Winemaking involves contact at different stages with atmospheric oxygen, the consumption of which determines its final properties. The chemical analysis of red wines subjected to consecutive cycles of air saturation has been extensively researched; however, the capacity to consume different doses of oxygen before bottling is an aspect that has been little studied. In this work, the effect of saturation of different levels of oxygen on the final characteristics of different wines made from Tempranillo and Garnacha grape extracts was studied. For this purpose, the wines were subjected to controlled oxygen saturation levels to simulate their possible oxygenation before bottling. The only difference was the phenolic composition of grape extracts that were reconstituted under the same conditions to avoid the interferences inherent to the fermentation process and the additives added in the winery. The kinetics of oxygen consumption was then evaluated and its effect on the color, antioxidant capacity, and phenols of three different wines was analyzed. This work shows the relationship between the oxidation state of wine and changes in its chemical composition. In addition, it provides insight into the effect of oxygen consumption before bottling on the properties of wines subjected to high and single doses of oxygen.
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Affiliation(s)
| | - Maria del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
- Correspondence: (M.d.A.-S.); (I.N.)
| | - Ana María Martínez-Gil
- Department of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
| | - Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
| | - Víctor Martínez-Martínez
- Department of Agroforestry Engineering, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
- Faculty of Science and Technology, Isabel I University, 09003 Burgos, Spain
| | - Ignacio Nevares
- Department of Agroforestry Engineering, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
- Correspondence: (M.d.A.-S.); (I.N.)
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5
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Chemical and Sensory Characteristics of Different Red Grapes Grown in Xinjiang, China: Insights into Wines Composition. FERMENTATION 2022. [DOI: 10.3390/fermentation8120689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
Globally, the red wine market experienced a rapid growth in the last decade, due to the superior colour, taste, and nutritional quality. The red grapes used for vinification have individual characteristics varying within the regional environment. In this study, the quality of seven grape cultivars, including Marselan, Yan 73, Muscat Hamburg, Kadarka, Merlot, Cabernet Sauvignon, and Crimpose, and their corresponding wines, were investigated based on high-performance liquid chromatography and headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry. These techniques were performed to analyze the chemical compositions and volatile compounds of the tested samples, respectively. The results showed that tartaric acid (29.96% to 73.45%) and rutin (12.53% to 56.54%) were the dominant organic acid and phenolic compounds in grapes, respectively. Higher concentrations of organic acids and phenolic compounds, and the types of volatile compounds, were observed to be highest in the Cabernet Sauvignon grape. The antioxidant activity of wines ranged from 6.74 to 102.68 mmol TE/L, and Yan 73 wine had the highest antioxidant activity. A total of 69 volatile compounds consisting of 17 alcohols, 26 esters, 5 aldehydes, 9 acids, 7 ketones, and 5 other volatile compounds were identified in all tested wines, and 11 important aroma active substances (odor activity value > 1) were selected, consisting of β-ionone, phenethyl acetate, geranyl acetate, ethyl 9-decenoate, ethyl caprate, ethyl pelargonate, decanal, ethyl caprylate, 6-methyl-5-hepten-2-one, methyl 2-hexenoate, and ethyl hexanoate, which endow wines with a unique aroma. This work clearly describes the chemical and sensory characteristics of seven red grape cultivars in Xinjiang of China and provides diversity options for cultivars for winemaking.
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6
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Dai L, Sun Y, Liu M, Cui X, Wang J, Li J, Han G. Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine. Molecules 2022; 27:6692. [PMID: 36235228 PMCID: PMC9572646 DOI: 10.3390/molecules27196692] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 11/16/2022] Open
Abstract
Oxygen exposure is unavoidable and the impact of its management during the post-fermentation stage (PFS) on dry red wine is poorly investigated. This study was dedicated to the variation of acetaldehyde, color and phenolics of Cabernet Sauvignon dry red wine during five discontinuous oxidation cycles of four levels of controlled oxygen supply, which were carried out to simulate probable oxidation during the PFS. Free SO2 disappeared after the first, second and third oxidation cycles in wines with high, medium and low levels of oxygen exposure severally, but subsequent oxygen exposure below or equal to 2 mg O2/L per cycle had little effect while 3-3.9 mg O2/L per cycle dramatically facilitated acetaldehyde accumulation, which was accompanied by an enormous variation in color and pigments, especially when total oxygen consumption was above 10 mg/L. The utilization of clustered heatmap and partial least square regression demonstrated the feasibility of characterization of wine oxidation degree using the chemical parameters measured by UV-spectrophotometry. Oxygen exposure during the PFS should be emphatically controlled, and chemical indexes determined by the UV-spectrophotometric method can be used for a scientific and effective description of wine oxidation degree.
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Affiliation(s)
- Lingmin Dai
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Yuhang Sun
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Muqing Liu
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Xiaoqian Cui
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Jiaqi Wang
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Jiming Li
- Yantai Changyu Group Corporation Ltd., Yantai 264001, China
| | - Guomin Han
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
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7
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Dai L, Zhong K, Ma Y, Cui X, Sun Y, Zhang A, Han G. Impact of the Acetaldehyde-Mediated Condensation on the Phenolic Composition and Antioxidant Activity of Vitis vinifera L. Cv. Merlot Wine. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27092608. [PMID: 35565959 PMCID: PMC9105304 DOI: 10.3390/molecules27092608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/09/2022] [Accepted: 04/17/2022] [Indexed: 11/16/2022]
Abstract
Acetaldehyde is a critical reactant on modifying the phenolic profile during red wine aging, suggesting that the acetaldehyde-mediated condensation can be responsible for the variation of antioxidant activity during the aging of this beverage. The present study employs exogenous acetaldehyde at six levels of treatment (7.86 ± 0.10–259.02 ± 4.95 mg/L) before the bottle aging of Merlot wines to encourage phenolic modification. Acetaldehyde and antioxidant activity of wine were evaluated at 0, 15, 30, 45, 60 and 75 days of storage, while monomeric and polymeric phenolics were analyzed at 0, 30 and 75 days of storage. The loss of acetaldehyde was fitted to a first-order reaction model, the rate constant (k) demonstrated that different chemical reaction happened in wines containing a different initial acetaldehyde. The disappearance of monomeric phenolics and the formation of polymeric phenolics induced by acetaldehyde could be divided into two phases, the antioxidant activity of wine did not alter significantly in the first phase, although most monomeric phenolics vanished, but the second phase would dramatically reduce the antioxidant activity of wine. Furthermore, a higher level of acetaldehyde could shorten the reaction time of the first phase. These results indicate that careful vinification handling aiming at controlling the acetaldehyde allows one to maintain prolonged biological activity during wine aging.
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Affiliation(s)
- Lingmin Dai
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Ke Zhong
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Yan Ma
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Xiaoqian Cui
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Yuhang Sun
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Ang Zhang
- Technology Centre of Qinhuangdao Customs, Qinhuangdao 066004, China;
| | - Guomin Han
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
- Correspondence:
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8
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Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03851-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Rinaldi A, Gonzalez A, Moio L, Gambuti A. Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction. Molecules 2021; 26:molecules26144133. [PMID: 34299408 PMCID: PMC8303419 DOI: 10.3390/molecules26144133] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/28/2021] [Accepted: 07/03/2021] [Indexed: 11/16/2022] Open
Abstract
In the production of red wines, the pressing of marcs and extended maceration techniques can increase the extraction of phenolic compounds, often imparting high bitterness and astringency to finished wines. Among various oenological products, mannoproteins have been shown to improve the mouthfeel of red wines. In this work, extended maceration (E), marc-pressed (P), and free-run (F) Sangiovese wines were aged for six months in contact with three different commercial mannoprotein-rich yeast extracts (MP, MS, and MF) at a concentration of 20 g/hL. Phenolic compounds were measured in treated and control wines, and sensory characteristics related to the astringency, aroma, and colour of the wines were studied. A multivariate analysis revealed that mannoproteins had a different effect depending on the anthocyanin/tannin (A/T) ratio of the wine. When tannins are strongly present (extended maceration wines with A/T = 0.2), the MP conferred mouthcoating and soft and velvety sensations, as well as colour stability to the wine. At A/T = 0.3, as in marc-pressed wines, both MF and MP improved the mouthfeel and colour of Sangiovese. However, in free-run wine, where the A/T ratio is 0.5, the formation of polymeric pigments was allowed by all treatments and correlated with silk, velvet, and mouthcoat subqualities. A decrease in bitterness was also obtained. Commercial mannoproteins may represent a way to improve the mouthfeel and colour of very tannic wines.
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Affiliation(s)
- Alessandra Rinaldi
- Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Università degli Studi di Napoli Federico II, Viale Italia, Angolo Via Perrottelli, 83100 Avellino, Italy; (A.G.); (L.M.); (A.G.)
- Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
- Correspondence:
| | - Alliette Gonzalez
- Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Università degli Studi di Napoli Federico II, Viale Italia, Angolo Via Perrottelli, 83100 Avellino, Italy; (A.G.); (L.M.); (A.G.)
| | - Luigi Moio
- Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Università degli Studi di Napoli Federico II, Viale Italia, Angolo Via Perrottelli, 83100 Avellino, Italy; (A.G.); (L.M.); (A.G.)
| | - Angelita Gambuti
- Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Università degli Studi di Napoli Federico II, Viale Italia, Angolo Via Perrottelli, 83100 Avellino, Italy; (A.G.); (L.M.); (A.G.)
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10
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Del Alamo-Sanza M, Sánchez-Gómez R, Martínez-Martínez V, Martínez-Gil A, Nevares I. Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics. Food Res Int 2021; 147:110535. [PMID: 34399512 DOI: 10.1016/j.foodres.2021.110535] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 06/14/2021] [Accepted: 06/14/2021] [Indexed: 10/21/2022]
Abstract
The great heterogeneity currently present when characterizing wine consumption kinetics means that a saturation method, as well as different parameters that allow comparison between wines, need to be established. The aim of this work was to establish a robust method for a wine saturation protocol and compare different fitting models to approximate the oxygen consumption kinetics. To differentiate wines, parameters extracted from the oxygen consumption curves were studied and proposed. 72 young commercial wines (red, white and rosé) from different Spanish appellations of origin, varieties and vintages were used. The results revealed that 5 min was enough to saturate wines up to the maximum level for each one at 35 °C. The inverse curve fitting model showed the best results for all wines. Oxygen at half consumption time (Omid) and time required to consume from 90% to 10% of the oxygen initially available (ΔtO_90_10) were the parameters that differentiated wines the most.
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Affiliation(s)
- Maria Del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX Group - Universidad de Valladolid, 34004 Palencia, Spain.
| | - Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX Group - Universidad de Valladolid, 34004 Palencia, Spain
| | - Víctor Martínez-Martínez
- Department of Agroforestry Engineering, UVaMOX Group - Universidad de Valladolid, 34004 Palencia, Spain
| | - Ana Martínez-Gil
- Department of Analytical Chemistry, UVaMOX Group - Universidad de Valladolid, 34004 Palencia, Spain
| | - Ignacio Nevares
- Department of Agroforestry Engineering, UVaMOX Group - Universidad de Valladolid, 34004 Palencia, Spain.
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11
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Metals and metal-binding ligands in wine: Analytical challenges in identification. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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12
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Warren-Vega WM, Fonseca-Aguiñaga R, González-Gutiérrez LV, Carrasco-Marín F, Zárate-Guzmán AI, Romero-Cano LA. Chemical characterization of tequila maturation process and their connection with the physicochemical properties of the cask. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103804] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Giacosa S, Parpinello GP, Río Segade S, Ricci A, Paissoni MA, Curioni A, Marangon M, Mattivi F, Arapitsas P, Moio L, Piombino P, Ugliano M, Slaghenaufi D, Gerbi V, Rolle L, Versari A. Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices. Food Res Int 2021; 143:110277. [PMID: 33992377 DOI: 10.1016/j.foodres.2021.110277] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 02/23/2021] [Accepted: 02/25/2021] [Indexed: 10/21/2022]
Abstract
An extensive survey was conducted on 110 Italian monovarietal red wines from a single vintage to determine their standard compositional, color, and phenolic characteristics, analysing more than 35 parameters evaluated through methods commonly used in the wine industry. 'Primitivo' achieved the highest average alcohol strength (15.4% v/v) and dry extract values, while 'Cannonau' showed the lowest total acidity. 'Corvina' had the lowest phenolic content (1065 mg/L by Folin-Ciocalteu assay), remarkably different from the highest found in 'Sagrantino' (3578 mg/L), the latter being also the richest variety in both proanthocyanidins and vanillin-reactive flavanols. 'Teroldego' wines were the richest in both total and monomeric anthocyanins (702 and 315 mg/L, respectively), followed by 'Aglianico' and 'Raboso Piave', while 'Corvina', 'Nebbiolo', and 'Nerello Mascalese' were the poorest. 'Montepulciano' and 'Sangiovese' showed intermediate values for the majority of the parameters analyzed. A multivariate PCA-DA approach allowed achieving both a classification of the different wines as well as the discrimination of 'Sangiovese' wines produced in two regions (Emilia Romagna and Toscana) that returned a 42-66% success rate depending on the zone considered. Taking into account the number and diversity of the wines analyzed, a correlation study helped in better understanding the underlying relations between the most common and widespread analytical techniques for phenolic and color determinations.
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Affiliation(s)
- Simone Giacosa
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, Italy
| | | | - Susana Río Segade
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, Italy
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
| | | | - Andrea Curioni
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy
| | - Fulvio Mattivi
- Department of Physics, Bioorganic Chemistry Laboratory, University of Trento, 38123 Povo, Italy; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy
| | - Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino, Italy
| | - Paola Piombino
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, 37134 Verona, Italy
| | | | - Vincenzo Gerbi
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, Italy.
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
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Coppola F, Picariello L, Forino M, Moio L, Gambuti A. Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition. Molecules 2021; 26:molecules26040815. [PMID: 33557306 PMCID: PMC7915871 DOI: 10.3390/molecules26040815] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/26/2021] [Accepted: 02/01/2021] [Indexed: 01/31/2023] Open
Abstract
Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.
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15
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Zhang J, Wang L, Shi L, Chen X, Liang M, Zhao L. Development and application of a real-time loop-mediated isothermal amplification method for quantification of Acetobacter aceti in red wine. FEMS Microbiol Lett 2020; 367:5918383. [PMID: 33021644 DOI: 10.1093/femsle/fnaa152] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Accepted: 10/03/2020] [Indexed: 01/01/2023] Open
Abstract
This study reports the development and optimization of a real-time loop-mediated isothermal amplification (qLAMP) method for rapid detection of Acetobacter aceti strain in red wine samples. Our results showed that the primers and probes designed for 16S rRNA were effective for A. aceti detection. The quantification limit of real-time polymerase chain reaction (qPCR) and qLAMP in pure culture was 2.05 × 101 colony forming units (CFU) mL-1. qLAMP had a sensitivity of 6.88 × 101 CFU mL-1 in artificially contaminated Changyu dry red wine (CDRW) and Changyu red wine (CRW), and 6.88 × 102 CFU mL-1 in artificially contaminated Greatwall dry red wine (GDRW), which was 10 times higher than that of qPCR. In conclusion, this newly developed qLAMP is a reliable, rapid and accurate method for the detection and quantification of A. aceti species in red wine samples. Furthermore, our work provides a standard reference method for the quantitative detection of A. aceti and other acetic acid bacteria during the fermentation and storage of red wine samples.
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Affiliation(s)
- Jingfeng Zhang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, 510642, China.,Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Li Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, 510642, China
| | - Lei Shi
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, China
| | - Xun Chen
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, China
| | - Meidan Liang
- Guagnzhou Institute for Food Inspection, Guangzhou, 510006, China
| | - Lichao Zhao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, 510642, China.,Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
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16
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Picariello L, Rinaldi A, Forino M, Errichiello F, Moio L, Gambuti A. Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine. Molecules 2020; 25:molecules25204607. [PMID: 33050381 PMCID: PMC7587184 DOI: 10.3390/molecules25204607] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 10/01/2020] [Accepted: 10/08/2020] [Indexed: 12/21/2022] Open
Abstract
Background: In the wine industry, in addition to condensed tannins of grape origin, other commercial tannins are commonly used. However, the influence of oxygen uptake related to different tannin additions during the post fermentative phase in wine has not been completely investigated. In this study, we evaluated the influence of four different commercial tannins (namely, condensed tannins, gallotannins, ellagitannins and tea tannins) during four saturation cycles. Method: Wine samples were added with four different tannin classes (30 g/hL) as to have 5 different experimental samples: control, gallotannins (GT), condensed tannins (CT), ellagitannins (ET), and tea tannins (TT). The chemical composition of the four commercially available tannin mixtures was defined by means of NMR and high-resolution mass spectrometry. After the addition of tannins, each wine sample was oxidized by air over four cycles of saturation. During the experiment oxygen consumption rate (OCR), sulfur dioxide consumption, acetaldehyde production, phenolic compounds, chromatic characteristics, astringency measured by the reactivity towards saliva proteins and astringency subqualities were evaluated. Results: The experiment lasted 52 days. The addition of tannins influenced the oxygen consumption on the 1st day of the saturation cycles and, in the case of TT, a higher total consumption of oxygen was also detected. Acetaldehyde increased during the experiment while the native anthocyanins decreased throughout the oxidation process. Conclusion: Wines added with tannins featured improved color intensities with respect to the control; the addition of TT, GT and ET slightly promoted the formation of short polymeric pigments; the astringency, determined before and at the end of the experiment, decreased in all the samples, including the control wine, and mostly in the ET and GT samples.
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Affiliation(s)
- Luigi Picariello
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
| | - Alessandra Rinaldi
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
- Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
| | - Martino Forino
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
| | - Francesco Errichiello
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
| | - Luigi Moio
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
| | - Angelita Gambuti
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
- Correspondence: ; Tel.: +39-081-2532605
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17
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Gambuti A, Picariello L, Rinaldi A, Forino M, Blaiotta G, Moine V, Moio L. New insights into the formation of precipitates of quercetin in Sangiovese wines. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2602-2611. [PMID: 32549610 DOI: 10.1007/s13197-020-04296-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/24/2020] [Accepted: 02/16/2020] [Indexed: 01/31/2023]
Abstract
Wines produced from Sangiovese (sg) grapes, the most cultivated red grape variety in Italy and widely grown across the world, is often subjected to loss of clarity due to the formation of a deposit constituted by fine needle-shaped crystals. In this work, a qualitative study by 1H-NMR and 13C-NMR analysis of the deposit obtained by filtering cloudy sg wines showed that it was constituted by crystals of quercetin (Q). The analysis of hydro-alcoholic solutions (12% ethanol and pH 3.2.) and red wines added with increasing amounts of Q showed that, above 3 mgL-1 of Q, a deposit can be detected and, the time necessary for its formation depends on the medium. The comparison among sg and other 11 monovarietal wines showed that sg was the richest in Q and quercetin glycosides (GQ). Both Q and GQ decreased in the analyzed solutions over time and the decrease was faster for Q than for GQ. The controlled exposure to oxygen determined a decrease of Q higher than the 50% of the initial values. Data obtained in this study suggested that practices as micro-oxygenation and wood aging could help to decrease the amount of Q in sg wines.
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Affiliation(s)
- Angelita Gambuti
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
| | - Luigi Picariello
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
| | - Alessandra Rinaldi
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy.,Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
| | - Martino Forino
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
| | - Virginie Moine
- Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
| | - Luigi Moio
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
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18
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Liuweidihuang Pill Alleviates Inflammation of the Testis via AMPK/SIRT1/NF- κB Pathway in Aging Rats. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2020; 2020:2792738. [PMID: 32565851 PMCID: PMC7267858 DOI: 10.1155/2020/2792738] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Accepted: 04/28/2020] [Indexed: 12/29/2022]
Abstract
Liuweidihuang Pill (LP) is a traditional Chinese herbal formula that is often used in clinical practice to treat kidney deficiency syndrome. The present study investigated the antiaging effects of LP in a D-galactose- (D-Gal-) induced subacute aging rat model. The study also attempted to explore whether anti-inflammatory mechanisms that underpin the antiaging effects are mediated by the AMPK/SIRT1/NF-κB signaling pathway. Rats were subcutaneously injected with D-Gal at a dosage of 100 mg/kg/d for 8 weeks. Upon successful induction of aging in the rats, the animal was administered LP at 0.9 g/kg/d by gavage for 4 weeks. Proteins of the testis were subsequently examined by western blot analysis, and associated locations in the testicular tissue were determined by immunohistochemistry. We observed that LP exerted antiaging effects in aging rats following the activation of AMPK/SIRT1. It was also observed that LP inhibited the expression of NF-κB, thereby further attenuating inflammation of the testis. Therefore, LP can alleviate inflammation of the testis via the AMPK/SIRT1/NF-κB pathway in aging rats.
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19
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20
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Sánchez-Gómez R, Del Alamo-Sanza M, Martínez-Martínez V, Nevares I. Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles. Food Chem 2020; 328:127040. [PMID: 32512467 DOI: 10.1016/j.foodchem.2020.127040] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 04/24/2020] [Accepted: 05/10/2020] [Indexed: 10/24/2022]
Abstract
Wine ageing in barrels is conditioned, among other factors, by the amount of oxygen received during this process, which thus impacts its final properties. The aim of this study was to evaluate the effect of oxygen on wine colour during ageing in barrels and bottles during different times. The use of barrels with different and known rates of oxygenation allows the effect of different oxygenation conditions throughout the process in barrels and its later evolution in bottles. A simulation process of ageing in bottles was used to study the impact of bottling in wines after differing ageing periods in barrels. The study of winés oxygen consumption capacity has been tied to colour modifications during ageing in barrels and bottles. Wines aged in barrels with a high oxygenation rate showed greater avidity to consume oxygen taking less time to consume that available, which is reflected in a greater increase in colour intensity.
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Affiliation(s)
- Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain
| | - Maria Del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.
| | - Víctor Martínez-Martínez
- Department of Agricultural and Forestry Engineering, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain
| | - Ignacio Nevares
- Department of Agricultural and Forestry Engineering, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.
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21
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Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures. Food Res Int 2020; 130:108885. [DOI: 10.1016/j.foodres.2019.108885] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 11/30/2019] [Accepted: 12/02/2019] [Indexed: 11/20/2022]
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22
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Picariello L, Slaghenaufi D, Ugliano M. Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2522-2533. [PMID: 31960975 DOI: 10.1002/jsfa.10278] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 12/17/2019] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND During the production of red wine, moderate uptake of oxygen in the post-fermentative phase helps the stabilization of colour and the decrease of astringent tannins. However, the influence of oxygen uptake during the fermentative phase in must has not been completely investigated. In this study we evaluated the effect of controlled oxygen supply during fermentation-maceration of Corvina grapes on colour characteristics, tannins, volatile compounds, acetaldehyde production and oxidative stability of the finished wine. RESULTS Oxygen supply during fermentation improved the formations of stable pigments of Corvina wines due to the higher production of acetaldehyde. However, in wines treated with oxygen a lower production of fruity esters by yeasts was observed. Wines obtained from higher oxygen exposure during fermentation-maceration showed reduced ability to react with oxygen during storage. CONCLUSIONS Fermentative and post-fermentative oxygenation should be considered as a technological approach for modifying colour composition and stability, as well as oxidative behaviour of wine during aging. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Luigi Picariello
- Department of Agricultural Sciences, Division of Grape and Wine Sciences, University of Naples Federico II, Avellino, Italy
- Department of Biotechnology, University of Verona, S. Pietro in Cariano, Italy
| | - Davide Slaghenaufi
- Department of Biotechnology, University of Verona, S. Pietro in Cariano, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, S. Pietro in Cariano, Italy
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23
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Jeremic J, Vongluanngam I, Ricci A, Parpinello GP, Versari A. The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine. Molecules 2020; 25:molecules25051215. [PMID: 32182679 PMCID: PMC7179462 DOI: 10.3390/molecules25051215] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 03/04/2020] [Accepted: 03/06/2020] [Indexed: 11/18/2022] Open
Abstract
One property of oenological tannins, oxygen reactivity, is commonly exploited in winemaking. The reactivity is mediated by the presence of catalysts (i.e., transition metals and sulfur dioxide) and protects wine against oxidation. This work compares the oxygen consumption rate (OCR) of four commercial oenological tannins (two procyanidins from grape skin and seed, an ellagitannin from oak wood and a gallotannin from gallnut) in a model wine solution and Chianti red wine. All samples were subjected to consecutive cycles of air saturation at 20 °C to increase the total level of oxygen provided. After each cycle, the oxygen level was measured by means of a non-invasive luminescent sensor glued to a transparent surface (sensor dots) until there was no further change in substrate reactivity. The OCR followed first-order kinetics, regardless of the tannin. As expected, the ellagitannin showed the fastest OCR, followed by the two from grape seeds and skins and finally the gallotannin. The total O2 consumption in the red wine was almost double that of the model solution, due to the oxidation of wine substrates. The measurement of OCR is helpful for setting up an advanced winemaking protocol that makes use of tannins to reduce the use of sulfur dioxide.
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Affiliation(s)
- Jelena Jeremic
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy; (J.J.); (G.P.P.); (A.V.)
- RUFFINO S.r.l.—a Constellation Brands Company—Winemaker, P.le Ruffino 1, 50065 Pontassieve (FI), Italy;
| | - Isara Vongluanngam
- RUFFINO S.r.l.—a Constellation Brands Company—Winemaker, P.le Ruffino 1, 50065 Pontassieve (FI), Italy;
- Ecole Supérieure d’Agriculture, 55 Rue Rabelais, 49000 Angers, France
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy; (J.J.); (G.P.P.); (A.V.)
- Correspondence:
| | - Giuseppina Paola Parpinello
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy; (J.J.); (G.P.P.); (A.V.)
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy; (J.J.); (G.P.P.); (A.V.)
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24
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Unravelling the scientific research on grape and wine phenolic compounds: a bibliometric study. Scientometrics 2019. [DOI: 10.1007/s11192-019-03029-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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