1
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Garcia L, Martet E, Suc L, Garcia F, Saucier C. Analysis of targeted phenolic ageing markers in Syrah red wines during bottle ageing: Influence of cork oxygen transfer rate. Food Chem 2024; 443:138491. [PMID: 38290297 DOI: 10.1016/j.foodchem.2024.138491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 02/01/2024]
Abstract
A Syrah red wine ageing experiment was set up during 24-months and the influence of four micro-agglomerated corks were investigated. Specific phenolic ageing markers were selected and hemi-synthesized: vitisin B, malvidin-ethyl-catechin, and epicatechin-sulfonate. A targeted quantification method of these markers was then developed and validated by using ultra-high performance liquid chromatography - triple quadrupole mass spectrometry (UHPLC-QqQ-MS) operating in MRM (Multiple Reaction Monitoring). Results showed a significant decline in native grape polyphenol levels (anthocyanins, flavanols) as ageing progresses while pyranoanthocyanins, ethyl-linked pigments, and flavanol-sulfonates content increased. The cork oxygen transfer rate emerged as a pivotal factor and had significant effects on polyphenolic concentration evolution but had no significant impact on flavanol-sulfonate formation. These results provide valuable insights into the chemical evolution ongoing during wine ageing, accentuating the pivotal role of cork stopper selection in preserving wine quality over time.
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Affiliation(s)
- Luca Garcia
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Elodie Martet
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Lucas Suc
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - François Garcia
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Cédric Saucier
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
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2
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Mercanti N, Pieracci Y, Macaluso M, Fedel M, Brazzarola F, Palla F, Verdini PG, Zinnai A. Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality. Foods 2024; 13:1812. [PMID: 38928754 PMCID: PMC11202423 DOI: 10.3390/foods13121812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 06/03/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
The aging process of wine is influenced by various factors, including the presence of oxygen, the temperature, and the storage conditions. While oxygen can have both positive and negative effects on wine quality, temperature fluctuations during storage can impact its chemical composition. This study has investigated the aging of Merlot and Sangiovese wines under traditional cellar conditions and underwater, exploring the influence of storage parameters on their chemical evolution. Analyzing parameters such as temperature, pressure, and chemical composition, the research revealed subtle but significant changes in the wines over time. Both wines showed a gradual reduction in total phenols, anthocyanins, non-flavonoid compounds, and total sulfur dioxide, irrespective of the storage conditions. Preliminary findings suggested that aging wine underwater does not induce significant alterations in its fundamental characteristics compared to traditional cellar aging. These results contribute to a deeper understanding of wine aging processes and highlight the importance of storage conditions in preserving wine quality. Further research is needed to fully elucidate the complexities of underwater aging and its broader implications for wine production.
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Affiliation(s)
- Nicola Mercanti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (N.M.); (M.M.); (A.Z.)
| | - Ylenia Pieracci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (N.M.); (M.M.); (A.Z.)
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (N.M.); (M.M.); (A.Z.)
| | - Massimo Fedel
- IFN CNR: Istituto di Fotonica e Nanotecnolgie, Consiglio Nazionale delle Ricerche, Via Trasea 7, 35131 Padova, Italy;
| | | | - Fabrizio Palla
- INFN Pisa Section, Largo Bruno Pontecorvo 3, 56127 Pisa, Italy;
| | - Piero Giorgio Verdini
- European Organization for Nuclear Research Espl. des Particules 1, 1211 Meyrin, Switzerland;
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (N.M.); (M.M.); (A.Z.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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3
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Longan ER, Fay JC. The distribution of beneficial mutational effects between two sister yeast species poorly explains natural outcomes of vineyard adaptation. BIORXIV : THE PREPRINT SERVER FOR BIOLOGY 2024:2024.06.03.597243. [PMID: 38895255 PMCID: PMC11185594 DOI: 10.1101/2024.06.03.597243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/21/2024]
Abstract
Domesticated strains of Saccharomyces cerevisiae have adapted to resist copper and sulfite, two chemical stressors commonly used in winemaking. S. paradoxus, has not adapted to these chemicals despite being consistently present in sympatry with S. cerevisiae in vineyards. This contrast represents a case of apparent evolutionary constraints favoring greater adaptive capacity in S. cerevisiae. In this study, we used a comparative mutagenesis approach to test whether S. paradoxus is mutationally constrained with respect to acquiring greater copper and sulfite resistance. For both species, we assayed the rate, effect size, and pleiotropic costs of resistance mutations and sequenced a subset of 150 mutants isolated from our screen. We found that the distributions of mutational effects displayed by the two species were very similar and poorly explained the natural pattern. We also found that chromosome VIII aneuploidy and loss of function mutations in PMA1 confer copper resistance in both species, whereas loss of function mutations in REG1 were only a viable route to copper resistance in S. cerevisiae. We also observed a single de novo duplication of the CUP1 gene in S. paradoxus but none in S. cerevisiae. For sulfite, loss of function mutations in RTS1 and KSP1 confer resistance in both species, but mutations in RTS1 have larger average effects in S. paradoxus. Our results show that even when the distributions of mutational effects are largely similar, species can differ in the adaptive paths available to them. They also demonstrate that assays of the distribution of mutational effects may lack predictive insight concerning adaptive outcomes.
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Affiliation(s)
- Emery R. Longan
- University of Rochester, Department of Biology, Rochester, NY, 14620 USA
| | - Justin C. Fay
- University of Rochester, Department of Biology, Rochester, NY, 14620 USA
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4
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Wang G, Kumar Y. Mechanisms of the initial stage of non-enzymatic oxidation of wine: A mini review. J Food Sci 2024; 89:2530-2545. [PMID: 38563093 DOI: 10.1111/1750-3841.17038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 02/18/2024] [Accepted: 03/04/2024] [Indexed: 04/04/2024]
Abstract
Non-enzymatic oxidation is a primary factor affecting wine quality during bottling or aging. Although red and white wines exhibit distinct responses to oxidation over time, the fundamental mechanisms driving this transformation remain remarkably uniform. Non-enzymatic oxidation of wine commences with the intricate interplay between polyphenols and oxygen, orchestrating a delicate redox dance with iron and copper. Notably, copper emerges as an accelerant in this process. To safeguard wine integrity, sulfur dioxide (SO2) is routinely introduced to counteract the pernicious effects of oxidation by neutralizing hydrogen peroxide and quinone. In this comprehensive review, the initial stages of non-enzymatic wine oxidation are examined. The pivotal roles played by polyphenols, oxygen, iron, copper, and SO2 in this complex oxidative process are systematically explored. Additionally, the effect of quinone formation on wine characteristics and the intricate dynamics governing oxygen availability are elucidated. The potential synergistic or additive effects of iron and copper are probed, and the precise balance between SO2 and oxygen is scrutinized. This review summarizes the mechanisms involved in the initial stages of non-enzymatic oxidation of wine and anticipates the potential for further research.
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Affiliation(s)
- Guanghao Wang
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, FC, Italy
| | - Yogesh Kumar
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, FC, Italy
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5
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Kim D, Park SE, Kim EJ, Kim HW, Seo SH, Whon TW, Roh SW, Son HS. Effects of sediment and temperature on the long-term aging process of rice wine: Microbial and metabolic insights. Food Res Int 2023; 174:113604. [PMID: 37986465 DOI: 10.1016/j.foodres.2023.113604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 10/13/2023] [Accepted: 10/14/2023] [Indexed: 11/22/2023]
Abstract
Rice wine is low in alcohol content (6 %), rich in nutrients, and contains live microorganisms; therefore, it is generally produced without an aging process during manufacturing. In this study, we investigated the microbial and metabolic changes that occur during the long-term aging of undiluted rice wine with different amount of sediment and aging temperatures. Rice wine samples with higher amounts of sediment had higher yeast counts and alcohol content, indicating a crucial role of sediment in providing nutrients for yeast survival during aging. Furthermore, the rice wine samples that were aged at 12 °C exhibited a notable increase in the relative abundance of Lactobacillus after 100 days of aging. Metabolic profiling revealed that the production of metabolites during rice wine aging was greatly influenced by the amount of sediment and aging temperature, with most metabolites showing a strong correlation with these factors. This study provides valuable insights into the impact of sediment and temperature on the microbial and metabolic changes that occur during the long-term aging of rice wine.
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Affiliation(s)
- Daehyeon Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Seong-Eun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Eun-Ju Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Hyun-Woo Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | | | - Tae Woong Whon
- Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seong Woon Roh
- Microbiome Research Team, LISCure Biosciences Inc., Gyeonggi-do 13486, Republic of Korea
| | - Hong-Seok Son
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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6
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Liang Z, Zhang P, Zeng XA, Fang Z. Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging. Food Funct 2023; 14:8545-8557. [PMID: 37656435 DOI: 10.1039/d3fo03137c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
A novel Chardonnay wine flavored with either green tea or black tea was subjected to bottle aging for 9 months, and the physicochemical properties, antioxidant capacity, total phenolic content, volatile content and sensory properties were monitored. There were 272 phenolic and non-phenolic compounds characterized in the aged Chardonnay wines, including newly formed 9, 1, 3 and 8 phenolic compounds and 10, 6, 1 and 6 non-phenolic compounds after aging for 1, 3, 6 and 9 months, respectively. For all the aged wines, catechin was determined as the most abundant phenolic compound, and epigallocatechin mainly contributed toward the antioxidant power. A total of 54 volatile compounds were identified in the aged Chardonnay wines, including 17 odor-active compounds. The aging process diminished floral and fruity odors, but intensified green odor. The consumer study revealed the highest consumer liking for 1% (w/v) black tea infused wine. This study revealed the quality and bioactivity of this novel flavored wine type during aging which is critical to understand the shelf-life and functionality of the product.
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Affiliation(s)
- Zijian Liang
- School of Agriculture, Food, and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia.
| | - Pangzhen Zhang
- School of Agriculture, Food, and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia.
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Zhongxiang Fang
- School of Agriculture, Food, and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia.
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7
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Zhang D, Wei Z, Han Y, Duan Y, Shi B, Ma W. A Review on Wine Flavour Profiles Altered by Bottle Aging. Molecules 2023; 28:6522. [PMID: 37764298 PMCID: PMC10534415 DOI: 10.3390/molecules28186522] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 09/04/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
The wine flavour profile directly determines the overall quality of wine and changes significantly during bottle aging. Understanding the mechanism of flavour evolution during wine bottle aging is important for controlling wine quality through cellar management. This literature review summarises the changes in volatile compounds and non-volatile compounds that occur during wine bottle aging, discusses chemical reaction mechanisms, and outlines the factors that may affect this evolution. This review aims to provide a deeper understanding of bottle aging management and to identify the current literature gaps for future research.
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Affiliation(s)
- Di Zhang
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
| | - Ziyu Wei
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
| | - Yufeng Han
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
| | - Yaru Duan
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
| | - Baohui Shi
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
| | - Wen Ma
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
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8
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Mohammadi K, Saris PEJ. Antibiofilm Effect of Curcumin on Saccharomyces boulardii during Beer Fermentation and Bottle Aging. Biomolecules 2023; 13:1367. [PMID: 37759767 PMCID: PMC10526157 DOI: 10.3390/biom13091367] [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: 08/11/2023] [Revised: 08/28/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
In a prior study, we elucidated the biofilm formation of Saccharomyces boulardii on glass surfaces during beer bottle aging. Here, we supplemented brewing wort with curcumin at 25 μg/mL concentration to mitigate S. boulardii biofilm and enhance beer's functional and sensory attributes. An assessment encompassing biofilm growth and development, fermentation performance, FLO gene expression, yeast ultrastructure, bioactive content, and consumer acceptance of the beer was conducted throughout fermentation and aging. Crystal violet (CV) and XTT reduction assays unveiled a significant (p < 0.05) reduction in biofilm formation and development. Fluorescent staining (FITC-conA) and imaging with confocal laser scanning microscopy provided visual evidence regarding reduced exopolysaccharide content and biofilm thickness. Transcriptional analyses showed that key adhesins (FLO1, FLO5, FLO9, and FLO10) were downregulated, whereas FLO11 expression remained relatively stable. Although there were initial variations in terms of yeast population and fermentation performance, by day 6, the number of S. boulardii in the test group had almost reached the level of the control group (8.3 log CFU/mL) and remained stable thereafter. The supplementation of brewing wort with curcumin led to a significant (p < 0.05) increase in the beer's total phenolic and flavonoid content. In conclusion, curcumin shows promising potential for use as an additive in beer, offering potential antibiofilm and health benefits without compromising the beer's overall characteristics.
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Affiliation(s)
- Khosrow Mohammadi
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 56, FI-00014 Helsinki, Finland;
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9
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Natolino A, Tat L, Gallo A, Roman T, Celotti E. Use of potassium polyaspartate on white wines: interaction with proteins and aroma compounds. Food Res Int 2023; 168:112768. [PMID: 37120218 DOI: 10.1016/j.foodres.2023.112768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 03/07/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
The precipitation of tartaric salts represents one of the main visual sensory faults of white wines. It can be prevented by cold stabilization or adding some adjuvants, such as potassium polyaspartate (KPA). KPA is a biopolymer that can limit the precipitation of tartaric salts linking the potassium cation, however, it could interact also with other compounds affecting wine quality. The present work aims to study the effect of potassium polyaspartate on proteins and aroma compounds of two white wines, at different storage temperatures (4 °C and 16 °C). The KPA addition showed positive effects on the quality of wines, with a significant decrease of unstable proteins (up to 92%), also related to better wine protein stability indices. A Logistic function well described the effect of KPA and storage temperature on protein concentration (R2 > 0.93; NRMSD: 1.54-3.82%). Moreover, the KPA addition allowed the preservation of the aroma concentration and no adversely effects were pointed out. Alternatively to common enological adjuvants, KPA could be considered a multifunctional product against tartaric and protein instability of white wines, avoiding adverse effects on their aroma profile.
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Affiliation(s)
- A Natolino
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.
| | - L Tat
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
| | - A Gallo
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all'Adige, Italy
| | - T Roman
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all'Adige, Italy
| | - E Celotti
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
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10
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Fan S, Liu C, Li Y, Zhang Y. Visual Representation of Red Wine Color: Methodology, Comparison and Applications. Foods 2023; 12:foods12050924. [PMID: 36900441 PMCID: PMC10000885 DOI: 10.3390/foods12050924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/24/2023] [Accepted: 02/14/2023] [Indexed: 02/24/2023] Open
Abstract
A visual and easy-to-implement representation approach of red wine color is proposed in this work. The wine color under standard conditions, called feature color, was reproduced in the form of a circular spot. The feature color was further decomposed into two orthogonal aspects, the chromatic and light-dark components, characterized in the form of chromaticity distribution plane and lightness distribution plane, respectively. The color characterization of wine samples showed that this method well represented the color characteristics and can provide intuitive visual perception of wine color, in a way that is more reliable and convenient than the photographic method. The applications for monitoring the color evolution during winery and laboratory fermentation and the age discrimination of 175 commercial red wines suggest that this visual method is effective for color management and control of wine during fermentation and aging. The proposed method is a convenient way to present, store, convey, understand, analyze and compare the color information of wines.
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Affiliation(s)
- Shuyue Fan
- College of Enology, Northwest A & F University, Yangling 712100, China
| | - Caiyun Liu
- College of Enology, Northwest A & F University, Yangling 712100, China
| | - Yunkui Li
- College of Enology, Northwest A & F University, Yangling 712100, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A & F University, Yinchuan 750104, China
- Correspondence: ; Tel.: +86-29-87092107; Fax: +86-29-87091133
| | - Yu Zhang
- College of Enology, Northwest A & F University, Yangling 712100, China
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11
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Cheng C, Liu P, Zhao P, Du G, Wang S, Liu H, Cao X, Zhao Q, Wang X. Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1499-1513. [PMID: 36189836 DOI: 10.1002/jsfa.12247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 09/06/2022] [Accepted: 10/03/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Oenological tannins are commercial natural products extracted from different botanical sources, which were widely reported as prominent contributors to wine quality. Research on wine quality affected by tannins extracts promoted the development of new oenological products with low cost and high accessibility. In the present study, the structure and concentration of tannin in polyphenol extracts, as well as their correlation with astringency and the color of model wine, was investigated by UV spectrophotometer, HPLC, fluorescence quenching, sodium dodecylsulfate-polyacrylamide gel electrophoresis, colorimeter and sensory evaluation. RESULTS Resource extracts from 16 of 44 plants were screened as wine oenological tannins, according to the total polyphenol and total flavanol, as well as the intensity of astringency and bitterness. Polyphenols extracted from grape seeds and green tea were more effective in increasing the wine astringency compared to other plant tannins. CONCLUSION Total flavanol content and tannin activity showed a strong correlation with wine astringency. Condensed tannins with mean degree of polymerization also exhibited strong color stability, and the concentrations of (-)-epigallocatechin were associated with the a* value, a negative qualitative factor for wine color. The present study provides new clues regarding the development of low-cost and highly accessible sources of polyphenol extracts and lays a theoretical foundation for the development of the oenological product. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Chenyaqiong Cheng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Pei Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Pengtao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi'an, China
| | - Guorong Du
- School of Biological and Environmental Engineering, Xi'an University, Xi'an, China
| | - Shengnan Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Hui Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xiaomeng Cao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Qinghao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xiaoyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi'an, China
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12
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Tu Q, Liu S, Li Y, Zhang L, Wang Z, Yuan C. The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines. Food Chem X 2022; 15:100409. [PMID: 36211762 PMCID: PMC9532778 DOI: 10.1016/j.fochx.2022.100409] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 07/25/2022] [Accepted: 08/04/2022] [Indexed: 11/07/2022] Open
Abstract
Thirty-two commercial red wines of Cabernet Sauvignon produced in five continuous vintages (2015–2019) and collected from four production regions were statistically different for the analyzed condensed tannin profiles. Cabernet Sauvignon wines from four regions were rich in the (–)-epicatechin as the extension subunit. Condensed tannin profiles could be used to distinguish some of the production region, but the different vintage samples were not well differentiated. A negative correlation of ageing periods and condensed tannin concentration of Cabernet Sauvignon wines was observed.
This study sought to determine the effects of wine-producing regions and aging periods on the astringency and chemistry of condensed tannins of Cabernet Sauvignon dry red wines. A wine quality study was performed with 5 vintages of 32 Cabernet Sauvignon wines produced in four Chinese wine-producing regions, Hebei (H), Xinjiang (X), Inner Mongolia (NM), and Ningxia (NX). Condensed tannin profiles were assessed by high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD). The (–)-epicatechin as the terminal subunit (tEC) is the major differential component between regions. Correlation analysis revealed that condensed tannin concentration and composition significantly affected the sensory evaluation of astringency. Condensed tannin concentrations were significantly and negatively correlated with wine aging periods. However, no significant correlation was found between aging periods and condensed tannin subunits (as mole%) composition. The current findings enhance the understanding of condensed tannins' chemical and astringency characteristics in Cabernet Sauvignon wines.
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13
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Aru V, Nittnaus AP, Sørensen KM, Toldam-Andersen TB, Engelsen SB. Effects of Water Stress, Defoliation and Crop Thinning on Vitis vinifera L. cv. Solaris Must and Wine Part II: 1H NMR Metabolomics. Metabolites 2022; 12:metabo12070672. [PMID: 35888796 PMCID: PMC9316113 DOI: 10.3390/metabo12070672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/04/2022] [Accepted: 07/08/2022] [Indexed: 02/01/2023] Open
Abstract
Proton nuclear magnetic resonance (1H NMR) metabolomics was employed to investigate the impact of water deficit, defoliation, and crop thinning on the chemical composition of must and wines from the cool-climate white grape variety Solaris. The obtained results show that viticultural practices (defoliation and crop thinning) affected the amino acid and sugar content of Solaris must and thereby the quality of the final wine—mainly in terms of compounds normally related to fruity aroma (i.e., isopentanol), non-sugar sweetness (i.e., proline and glycerol), and alcohol content. The content of tyrosol, a natural phenolic antioxidant with a high bioavailability, was increased in the final wine by a combination of defoliation and crop thinning. The results of the metabolomics analysis performed on the must and wine samples from the water stress experiment showed that short-term water deficit significantly affected the concentration of several flavor-related compounds, including glutamate, butyrate and propanol, of the organic acids lactate and fumarate, and of the phenolic compounds caffeic acid and p-coumaric acid. ANOVA simultaneous component analysis showed that the effect of water deficit accounted for 11% (p < 0.001) and 8% (p < 0.001) of the variability in the metabolite concentrations in must and wines, respectively, while viticultural practices accounted for 38% (p < 0.001) and 30% (p < 0.001) of the metabolite variability in must and wines, respectively.
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Affiliation(s)
- Violetta Aru
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark;
- Correspondence: (V.A.); (S.B.E.)
| | - Andreas Paul Nittnaus
- Department of Plant and Environmental Sciences, University of Copenhagen, Højbakkegård Alle 13, DK-2630 Taastrup, Denmark; (A.P.N.); (T.B.T.-A.)
- Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Klavs Martin Sørensen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark;
| | - Torben Bo Toldam-Andersen
- Department of Plant and Environmental Sciences, University of Copenhagen, Højbakkegård Alle 13, DK-2630 Taastrup, Denmark; (A.P.N.); (T.B.T.-A.)
| | - Søren Balling Engelsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark;
- Correspondence: (V.A.); (S.B.E.)
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14
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Di Bella G, Porretti M, Albergamo A, Mucari C, Tropea A, Rando R, Nava V, Lo Turco V, Potortì AG. Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging. Foods 2022; 11:foods11142152. [PMID: 35885399 PMCID: PMC9322394 DOI: 10.3390/foods11142152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/14/2022] [Accepted: 07/18/2022] [Indexed: 12/07/2022] Open
Abstract
Traditional alcoholic beverages have always been part of the Mediterranean culture and, lately, they have been re-evaluated to valorize both the territory and local customs. In this study, the Amarena wine, a fortified wine included in the national list of the traditional agri-food products, was characterized during bottle aging for oenological parameters, chromaticity, volatiles, and inorganic elements. Then, experimental data were visually interpreted by a principal component analysis (PCA). PCA revealed that most of oenological parameters (i.e., alcoholic grade, total dry extract, sugars, organic acids, and phenolic compounds) had a scarce discriminating power. Additionally, ethyl esters were only present in younger products, while remaining at quite constant levels. Conversely, certain metals (i.e., Mg, Na, Mn, Zn, and Cu), chromatic properties, and pH differentiated older Amarena bottles from the younger counterpart. Particularly, acetaldehyde and furanic compounds proved to be valid aging markers. A sensorial analysis highlighted that fruity and floral odors and flavors characterized younger beverages, while dried fruity, nutty, and spicy notes were displayed by older products, along with the valuable attribute of “oxidized” typically observed in aged Sherry wines. Overall, this study may encourage the production and commercialization of the Amarena wine, thus preserving the cultural heritage of the Mediterranean area.
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Affiliation(s)
- Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Miriam Porretti
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98100 Messina, Italy;
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
- Correspondence:
| | - Claudio Mucari
- Fondazione Albatros—ITS Agroalimentare, 98100 Messina, Italy;
| | - Alessia Tropea
- Department of Research and Internationalization, University of Messina, 98100 Messina, Italy;
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Vincenzo Nava
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Angela Giorgia Potortì
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
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15
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Wei RT, Chen N, Ding YT, Wang L, Gao FF, Zhang L, Liu YH, Li H, Wang H. Diversity and Dynamics of Epidermal Microbes During Grape Development of Cabernet Sauvignon (Vitis vinifera L.) in the Ecological Viticulture Model in Wuhai, China. Front Microbiol 2022; 13:935647. [PMID: 35847061 PMCID: PMC9280189 DOI: 10.3389/fmicb.2022.935647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Accepted: 05/24/2022] [Indexed: 01/10/2023] Open
Abstract
Grapevine-related microorganisms affect the health and yield of grapes, the metabolic pathways of the fermentation process, and the regional characteristics of wine. However, the diversity of epidermal microorganisms during the development of berries under the ecological viticulture model has not been described in detail. In this study, high-throughput amplicon sequencing technology was used to perform ITS and 16S sequencing of Cabernet Sauvignon epidermal microbes at different developmental stages in the Wuhai region to investigate the succession of epidermal microbes and their response to developmental stages and vineyard weather. The results showed that the diversity of fungi and bacteria decreased during development. Epidermal microorganisms recruited members according to their developmental stages, but retained the core taxa, such as the fungi genera Alternaria, Jattaea, and Jattaea and the bacteria genera Brevundimonas, Sphingomonas, Acinetobacter, and Pseudomonas. In addition, the microbial diversity was associated with specific meteorological parameters, implying that there was a connection between the environmental conditions of the vineyard and the microbial distribution pattern such as the fungus genus Filobasidium was positively correlated with relative humidity and negatively correlated with average high temperature, average low temperature, and average ground temperature; the bacterium genus Lactobacillus was positively correlated with sunlight time, and negatively correlated with relative humidity. In conclusion, this study can help vineyard managers understand the microbial consortia associated with particular diseases, and also the dynamics of infection processes in order to take preventive actions, especially at the most critical moments.
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Affiliation(s)
- Ru-teng Wei
- College of Enology, Northwest A&F University, Xianyang, China
| | - Ning Chen
- College of Enology, Northwest A&F University, Xianyang, China
| | - Yin-ting Ding
- College of Enology, Northwest A&F University, Xianyang, China
| | - Lin Wang
- College of Enology, Northwest A&F University, Xianyang, China
| | - Fei-fei Gao
- College of Enology, Northwest A&F University, Xianyang, China
| | - Liang Zhang
- College of Enology, Northwest A&F University, Xianyang, China
| | - Yi-hui Liu
- College of Enology, Northwest A&F University, Xianyang, China
| | - Hua Li
- College of Enology, Northwest A&F University, Xianyang, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang, China
- China Wine Industry Technology Institute, Zhongguancun Innovation Center, Yinchuan, China
- *Correspondence: Hua Li,
| | - Hua Wang
- College of Enology, Northwest A&F University, Xianyang, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang, China
- China Wine Industry Technology Institute, Zhongguancun Innovation Center, Yinchuan, China
- Hua Wang,
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16
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Almeida Santos CV, da Silva MG, Cabrita MJ. Volatile profile of two monovarietal white wines under different antioxidant environments during storage in bottle. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2022. [DOI: 10.1051/ctv/ctv20223701039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
The volatile organic compounds (VOCs) formed during winemaking can be modulated by several additives, namely by the use of sulphur dioxide (SO2) which has been well-accepted on winemaking as a preservative agent. However, some drawbacks associated with SO2 wine application led to the need to reduce or replace its use. In this work, VOCs profile after storage in bottle under different antioxidant conditions of two Portuguese monovarietal wines (‘Arinto’ and ‘Síria’) was studied. Wines were obtained by different winemaking environments (0, 50, 100 mg/L of SO2 and 100 mg/L ascorbic acid for ‘Síria’ and 15, 30, 45 mg/L of SO2 and 100 mg/L of ascorbic acid for ‘Arinto’ both with and without bentonite). After alcoholic fermentation, a second SO2 treatment was applied: 0 and 60 mg/L of SO2 to ‘Arinto’ wines and 30 and 60 mg/L of SO2 to ‘Síria’ wines. Wines were kept over lees for three months, bottled and analysed after three months in bottle. The VOCs present were analysed by HS-SPME-GC/MS six months after fermentation. The maturation conditions did not influence the evolution of free and total SO2. Regarding the VOCs profile evolution, the ANOVA analysis showed that esters are the most important group, presenting significant differences among samples. Through the PCA analysis, using wines after fermentation as reference, 74.13 % and 54.92 % of the variation were explained by the first two principal components for ‘Arinto’ and ‘Síria’, respectively. VOCs profile evolution of wines seems to be mainly influenced by the fermentation conditions.
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17
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Bottle Aging Affected Aromatic and Phenolic Wine Composition More than Yeast Starter Strains. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12094478] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Volatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma and color. During fermentation, yeasts produce enzymes that affect the skin’s phenolic compounds extraction and synthesize some of the most important wine volatile compounds. Generally, selected yeasts of the Saccharomyces cerevisiae (Sc) strains are inoculated, which are responsible for carrying out the wine fermentation, enhancing and highlighting its sensory characteristics and contributing to help achieve the wine typicity, according to the winemaker’s criteria. After fermentation, all wines require aging in a bottle to modulate their composition and stability over time. Thus, four different Sc strains (Sc1–Sc4) were inoculated into tanks with Tempranillo grapes to carry out, in duplicate, their fermentation and subsequent aging in bottles (9 months), comparing the aromatic and phenolic composition between them. Results showed differences in the fermentation process (kinetic, ethanol yield), CI, TPI and content of alcohols, esters, anthocyanins, flavonols and flavanols in wines from the different Sc strains studied. Moreover, in the content in wines of most groups of aromas and phenols, except for total acetate esters and flavonols, aging in a bottle had more influence than the yeast strain used for fermentation.
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18
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Chemisova L, Ageeva N, Mitrofanova E, Sheludko O. Ensuring the preservation of the quality of wine during storage. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224601015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The article presents the necessity for a detailed approach to the choice of packaging for wine, as well as assessing their quality level. It has been established that the transformation of the component composition of wine proceeds with different intensity depending on the type of packaging and leads to different consequences, mainly due to the occurrence of redox reactions, as well as the degree of gas exchange during storage. Complex packaging "package in a box" can become a source of premature oxidation of wines and the appearance of foreign synthetic inclusions in them.
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19
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Deshaies S, Garcia F, Suc L, Saucier C, Mouls L. Study of the oxidative evolution of tannins during Syrah red wines ageing by tandem mass spectrometry. Food Chem 2022; 385:132538. [PMID: 35299019 DOI: 10.1016/j.foodchem.2022.132538] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 02/18/2022] [Accepted: 02/21/2022] [Indexed: 11/25/2022]
Abstract
Red wine is a very complex medium in which condensed tannins undergo many modifications during winemaking and bottle ageing. These reactions have an impact on the organoleptic properties. This work aimed to highlight tannins evolution related to wine evolution by studying three vintages of Syrah wines. An accelerated oxidation was also undertaken in order to evaluate the ability of this oxidation to imitate natural evolution. After chemical depolymerization of the tannins, the monitoring of 6 types of markers at two oxidation levels was investigated. An evolution of the tannin oxidation state during ageing evidenced by the increase of the markers of the second oxidation level was observed. In the 2018 oxidized wine sample, the first oxidation level markers were similar to the 2014 vintage but the second oxidation level markers were higher than other vintages, indicating a more advanced state of tannin oxidation.
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Affiliation(s)
- Stacy Deshaies
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - François Garcia
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Lucas Suc
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Cédric Saucier
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Laetitia Mouls
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
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20
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Damiano C, Intrieri D, Sonzini P, Rizzato S, Di Natale C, Paolesse R, Gallo E. Nickel (0) Complexes as Promising Chemosensors for Detecting the
“Cork Taint”
in Wine. Eur J Inorg Chem 2022. [DOI: 10.1002/ejic.202101013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Caterina Damiano
- Department of Chemistry University of Milan Via Golgi 19 20133 Milan Italy
| | - Daniela Intrieri
- Department of Chemistry University of Milan Via Golgi 19 20133 Milan Italy
| | - Paolo Sonzini
- Department of Chemistry University of Milan Via Golgi 19 20133 Milan Italy
| | - Silvia Rizzato
- Department of Chemistry University of Milan Via Golgi 19 20133 Milan Italy
| | - Corrado Di Natale
- Department of Electronic Engineering University of Roma Tor Vergata Viale del Politecnico 00133 Rome Italy
| | - Roberto Paolesse
- Department of Chemical Science and Technologies University of Roma Tor Vergata Via della Ricerca Scientifica 1 00133 Rome Italy
| | - Emma Gallo
- Department of Chemistry University of Milan Via Golgi 19 20133 Milan Italy
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21
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Tama A, Bartosz G, Sadowska-Bartosz I. Is hydrogen peroxide generated in wine? FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Red Wine Oxidation Characterization by Accelerated Ageing Tests and Cyclic Voltammetry. Antioxidants (Basel) 2021; 10:antiox10121943. [PMID: 34943046 PMCID: PMC8750522 DOI: 10.3390/antiox10121943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/19/2021] [Accepted: 11/24/2021] [Indexed: 11/29/2022] Open
Abstract
In order to obtain information on the oxidative behavior of red wines, oxygen consumption rates and electrochemical changes (cyclic voltammetry) were measured for nine red wines subject to three different accelerated ageing tests: chemical (with hydrogen peroxide), enzymatic (with laccase from Trametes versicolor), and temperature (at 60 °C). Oxidative behavior depended both on the wine sample and accelerated ageing test type. A good correlation was observed between electrochemical parameters of charges for reference/non-oxidized wines, in accordance with their antioxidant capacity, and the variation of charges after enzymatic and temperature tests, meaning that cyclic voltammetry could be used in order to predict these two oxidation tests and reflect the wine sensitivity towards respective oxidation targets. However, it was not possible to predict wine chemical oxidation test based on hydrogen peroxide from the electrochemical measurements.
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23
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Chemisova L, Sheludko O, Mitrofanova E, Shirshova A, Redka V. The study of the processes of influence of auxiliary agents on grape processing products. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213406008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
The study of the processes of the influence of capping and packaging on the quality of finished products during storage is an important component of maintaining the stable quality of wines. It has been found that packaging has a significant impact on the evolution of wine during storage. It was found that the variation in the content of total sulfur dioxide and dissolved oxygen depending on the type of packing has an inverse relationship. The dissolved oxygen content was higher in wines bottled in glass bottles and PET (polyethylene terephthalate) bottles compared to products in composite packaging. These results are metrics to consider when choosing the packaging depending on the intended distribution and marketing method. The closures are the source of a variety of microbiological and chemical substances in wine. The nomenclature depends on the kind and the type of used plugs. Natural cork, in most cases, enriches the wine with substances of microbiological origin, as well as their waste products. Synthetic closures introduce chemical components that are not inherent in the nature of wine, thereby disrupting the aroma and color of the product.
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24
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Abreu T, Perestrelo R, Bordiga M, Locatelli M, Daniel Coïsson J, Câmara JS. The Flavor Chemistry of Fortified Wines-A Comprehensive Approach. Foods 2021; 10:foods10061239. [PMID: 34072391 PMCID: PMC8229606 DOI: 10.3390/foods10061239] [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: 03/17/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 11/16/2022] Open
Abstract
For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines-Madeira, Port, Sherry, Muscat, and Vermouth-structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging.
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Affiliation(s)
- Teresa Abreu
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
| | - Rosa Perestrelo
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - José S. Câmara
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-(291)-705112
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