Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.

Protein Profiling of Psittacanthus calyculatus during Mesquite Infection

Psittacanthus calyculatus is a hemiparasite mistletoe that represents an ecological problem due to the impacts caused to various tree species of ecological and commercial interest. Although the life cycle for the Psittacanthus genus is well established in the literature, the development stages and molecular mechanism implicated in P. calyculatus host infection are poorly understood. In this study, we used a manageable infestation of P. laevigata with P. calyculatus to clearly trace the infection, which allowed us to describe five phenological infective stages of mistletoe on host tree branches: mature seed (T1), holdfast formation (T2), haustorium activation (T3), haustorium penetration (T4), and haustorium connection (T5) with the host tree. Proteomic analyses revealed proteins with a different accumulation and cellular processes in infective stages. Activities of the cell wall-degrading enzymes cellulase and β-1,4-glucosidase were primarily active in haustorium development (T3), while xylanase, endo-glucanase, and peptidase were highly active in the haustorium penetration (T4) and xylem connection (T5). Patterns of auxins and cytokinin showed spatial concentrations in infective stages and moreover were involved in haustorium development. These results are the first evidence of proteins, cell wall-degrading enzymes, and phytohormones that are involved in early infection for the Psittacanthus genus, and thus represent a general infection mechanism for other mistletoe species. These results could help to understand the molecular dialogue in the establishment of P. calyculatus parasitism.

Biotechnological Potential of Different Organs of Mistletoe (Viscum album L.) Collected from Various Host Tree Species in an Urban Area

From an economic and ecological standpoint, it is crucial to investigate the biologically active compounds of mistletoe plants, which are currently discarded by pruning urban mistletoe-infested trees. In the present study, the content of phenolic compounds, triterpenic and organic acids, as well as the antioxidant activity of the extracts of various mistletoe organs (leaves, stems, and fruits) collected from the most infested tree species were investigated. The mistletoe samples collected from Betula pendula, Acer platanoides, Crataegus monogyna, and Sorbus aucuparia showed the highest content of phenolic acids and flavonoids as well as antioxidant activity, as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric reducing/antioxidant power (FRAP) assays. The leaves and stems of mistletoe from Tilia cordata were characterized by a high content of triterpenic acids (oleanolic, ursolic, and betulinic). The leaves and fruits of mistletoe plants from Populus nigra and Salix alba contained a high concentration of organic acids, particularly succinic and citric acids. Compared to stem and leaf extracts, the antioxidant activity of the mistletoe fruit extracts was 1.5-3 times higher. The obtained results indicate that mistletoe is a valuable raw material and can be used as a source of phenolic compounds and triterpenic and organic acids, as well as for producing extracts with antioxidant properties.