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Hao J, Xu H, Yan P, Yang M, Mintah BK, Dai C, Zhang R, Ma H, He R. Application of fixed-frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6417-6430. [PMID: 38506633 DOI: 10.1002/jsfa.13465] [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: 09/12/2023] [Revised: 01/20/2024] [Accepted: 03/20/2024] [Indexed: 03/21/2024]
Abstract
BACKGROUND Rice wine (RW) fermentation is limited by its long fermentation time, weak taste and unpleasant flavors such as oil and odor. In this study, a novel ultrasound technology of Saccharomyces cerevisiae was used with the aim of improving fermentation efficiency and volatile flavor quality of RW. RESULTS The results showed that fixed-frequency ultrasonic treatment (28 kHz, 45 W L-1, 20 min) of S. cerevisiae seed culture at its logarithmic metaphase significantly increased the biomass and alcohol yield by 31.58% and 26.45%, respectively, and reduced fermentation time by nearly 2 days. Flavor analysis indicated that the flavor compounds in RW, specifically the esters and alcohols, were also increased in quantity after the ultrasonic treatment of S. cerevisiae seed liquid. Isobutyl acetate, ethyl butyrate, ethyl hexanoate and phenethyl acetate contents were increased by 78.92%, 129.19%, 7.79% and 97.84%, respectively, as compared to the control. CONCLUSION Ultrasonic treatment of S. cerevisiae reduced fermentation time and enhanced the flavor profile of RW. This study could provide a theoretical and/or technological basis for the research and development of RW. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jing Hao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Pengfei Yan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Mengyuan Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | | | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Rong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
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2
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Martínez-Moreno A, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E, Vallejo F. Untargeted Metabolomics Analysis Based on LC-QTOF-MS to Investigate the Phenolic Composition of Red and White Wines Elaborated from Sonicated Grapes. Foods 2024; 13:1761. [PMID: 38890989 PMCID: PMC11171528 DOI: 10.3390/foods13111761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 05/20/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
Ultrasounds are considered an emerging technology in the wine industry. Concretely, in 2019, the International Organization of Vine and Wine (OIV) officially approved their use for the treatment of crushed grapes to increase the level of phenolic compound extraction. The main objective of this study was to validate an untargeted metabolomics approach as an analytical tool for identifying novel markers associated with sonication. To do so, the influence of a sonication treatment on the metabolic profile was studied in four typically commercial varietal wines, i.e., two red wines from 'Syrah' and 'Cabernet Sauvignon' grapes and two white wines from 'Macabeo' and 'Airén' grapes. A robust classification and prediction model was created employing supervised techniques such as partial least-squares discriminant analysis (PLS-DA). The findings indicated that the grapes subjected to high-power ultrasound conditions experienced cell wall disruption due to the cavitation phenomenon, resulting in significant changes in various phenolic compounds (including hydroxycinnamic acids and flavonoids) present in these wines compared to wines from non-sonicated grapes. Additionally, new metabolites were tentatively identified through untargeted metabolomics techniques. This study represents the successful application of the untargeted metabolomics approach employing a UHPLC-QTOF system to discern how grape sonication affects bioactive secondary metabolites in wines.
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Affiliation(s)
- Alejandro Martínez-Moreno
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.M.-M.); (P.P.-P.); (A.B.B.-O.)
| | - Paula Pérez-Porras
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.M.-M.); (P.P.-P.); (A.B.B.-O.)
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.M.-M.); (P.P.-P.); (A.B.B.-O.)
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.M.-M.); (P.P.-P.); (A.B.B.-O.)
| | - Fernando Vallejo
- Metabolomic Platform, Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain
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3
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Liu X, Bai Y, Chen Q, Wang X, Duan C, Hu G, Wang J, Bai L, Du J, Han F, Zhang Y. Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine. ULTRASONICS SONOCHEMISTRY 2024; 105:106872. [PMID: 38599128 PMCID: PMC11011216 DOI: 10.1016/j.ultsonch.2024.106872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 03/25/2024] [Accepted: 04/06/2024] [Indexed: 04/12/2024]
Abstract
The present study aimed to investigate the potential of ultrasonic treatment during fermentation for enhancing the quality of fortified wines with varying time and power settings. Chemical analysis and sensory evaluation were conducted to assess the impact of ultrasonic treatment on wine quality. Results showed that ultrasonic treatment could increase total anthocyanin and total phenol content, reduce anthocyanin degradation rate, and improve color stability. Moreover, ethyl carbamate content was lower in the ultrasonic group after aging compared to non-ultrasonic group. A combination of 200 W for 20 min resulted in higher sensory scores and more coordinated taste, while a combination of 400 W for 40 min produced higher levels of volatile compounds (21860.12 μg/L) leading to a richer and more elegant aroma. Therefore, ultrasound can be used as a potential technology to improve the quality of wine.
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Affiliation(s)
- Xinyang Liu
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; Institute of Agro-product Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Yangyang Bai
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Qiaomin Chen
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xinquan Wang
- Institute of Agro-product Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guixian Hu
- Institute of Agro-product Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Junhong Wang
- Institute of Agro-product Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Liping Bai
- Institute of Agro-product Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Juan Du
- Xinjiang Uygur Autonomous Region Grape and Melon Research Institute, Shanshan 838200, Xinjiang, China
| | - Fuliang Han
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling 712100, Shaanxi, China; Heyang Experimental Demonstration Station, Northwest A&F University, Weinan 715300, Shaanxi, China.
| | - Yu Zhang
- Institute of Agro-product Agricultural Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China; Key Laboratory of Agricultural Product Information Traceability, Ministry of Agriculture and Rural Affairs of China, Hangzhou, China; Zhejiang Provincial Key Laboratory of Food Safety, Hangzhou, China.
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4
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Martínez-Lapuente L, Guadalupe Z, Higueras M, Ayestarán B, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E. Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1928-1937. [PMID: 36840676 PMCID: PMC10835724 DOI: 10.1021/acs.jafc.2c08976] [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: 12/21/2022] [Revised: 02/09/2023] [Accepted: 02/09/2023] [Indexed: 06/18/2023]
Abstract
This paper studied the effect of conventional pre-fermentative techniques (direct pressing "CP" and cold maceration "CM") and an innovate technique (high power ultrasounds "S"), applied to Viogner and Monastrell grapes on the polysaccharide content of the musts, white and rosé wines, and after six months of bottle aging. The results showed that the longer pre-fermentation maceration time applied with the CM technique compared to the short ultrasonic maceration was key in the extraction of polysaccharides from the grape to the must. CP treatment produced wines with the lowest content of total soluble polysaccharide families since it was the least intense pretreatment for the disruption of the grape berry cell wall polysaccharides. Ultrasonic pretreatment could be used as a new tool to increase the solubilization of polysaccharides in wines, positively affecting the wine colloidal properties. During bottle aging, there wasn't a clear effect of pretreatments on the evolution of polysaccharides.
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Affiliation(s)
- Leticia Martínez-Lapuente
- Institute
of Vine and Wine Sciences, ICVV (University
of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain
| | - Zenaida Guadalupe
- Institute
of Vine and Wine Sciences, ICVV (University
of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain
| | - Manuel Higueras
- Scientific
Computation & Technological Innovation Center (SCoTIC), Universidad de La Rioja, 26006 Logroño, Spain
| | - Belén Ayestarán
- Institute
of Vine and Wine Sciences, ICVV (University
of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain
| | - Paula Pérez-Porras
- Department
of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Ana Belén Bautista-Ortín
- Department
of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Encarna Gómez-Plaza
- Department
of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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5
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Labrador Fernández L, Pérez-Porras P, Díaz-Maroto MC, Gómez-Plaza E, Pérez-Coello MS, Bautista-Ortín AB. The technology of high-power ultrasound and its effect on the color and aroma of rosé wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6616-6624. [PMID: 37254599 DOI: 10.1002/jsfa.12757] [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: 02/03/2023] [Revised: 05/17/2023] [Accepted: 05/30/2023] [Indexed: 06/01/2023]
Abstract
BACKGROUND The application of high-power ultrasound (US) has been studied extensively to obtain value-added red wines using short maceration times. It is a technique of wide interest for the extraction of aromatic compounds and compounds responsible for color, so it could also be an important tool to use in the elaboration process of rosé wines. Thus, this study focused on the effect of the application of US on the phenolic, aromatic, and sensorial profile of rosé wines. For this, three different types of rosé wine were produced: a control with direct pressing after crushing, another wine obtained from a 4 h macerated must, and a wine whose crushed and destemmed grape was sonicated and subsequently pressed. RESULTS The results showed a higher color intensity and a higher total polyphenol and anthocyanin content in the wine obtained from sonicated grape compared to both control wine and that obtained from grape macerated for 4 h. Ultrasound treatment enhanced the extraction of varietal volatile compounds in must, especially the free faction of terpenes and norisoprenoids. It also gave rise to wines with a higher concentration of C6 alcohols and other compounds such as guaiacol and 4-vinylguaiacol, but led to fewer fatty acids, especially C6, C4 and C8 acids. Sensorially these wines showed intense aromas of red fruits and flowers, while no defects in aroma or astringency were found. CONCLUSIONS The color and sensory profile of the resulting wines indicate that the US may be an interesting tool for obtaining quality rosé wines, replacing the maceration stage and reducing potential oxidation problems. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Lara Labrador Fernández
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - Paula Pérez-Porras
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain
| | - María Consuelo Díaz-Maroto
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain
| | - María Soledad Pérez-Coello
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain
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6
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Garbay J, Cameleyre M, Riquier L, Barbe JC, Lytra G. Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13066-13078. [PMID: 37625117 DOI: 10.1021/acs.jafc.3c03267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/27/2023]
Abstract
To determine the concentrations of aroma compounds involved in the fruity aroma of red wines, an analytical method was developed and optimized using liquid-liquid extraction and gas chromatography coupled to mass spectrometry (GC/MS). The aim was to reduce sample preparation and analysis time, with a single sample preparation and a single injection being needed to quantify 43 compounds. 19 esters, 13 monoterpenes, 5 C13-norisoprenoids, and 6 C6-aldehyde and alcohol compounds were quantified in 14 red wines made from different grape varieties grown in the Mediterranean basin. Samples were selected based on typical varietal aroma by a panel of experts, who produced 7 olfactory descriptors linked to desirable or non-desirable wine aromas. The instrumental analysis showed variations in concentrations of the quantified compounds among the wines. The wines described using positive fruity descriptors had higher mean total concentrations of esters, C6-alcohols, monoterpenes, and C13-norisoprenoids. Some non-ester compounds were positively correlated with the fruity descriptors. Sensory profile results obtained by a panel of 16 trained judges revealed that the addition of non-ester compounds (including 2 cyclic esters) to a red wine initially described as having cooked fruit aromas had a positive contribution to some fresh fruity notes. This study opens up new avenues for research on the potential involvement of non-ester compounds in the fruity expression of red wines.
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Affiliation(s)
- Justine Garbay
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d'Ornon, France
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Margaux Cameleyre
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d'Ornon, France
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Laurent Riquier
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d'Ornon, France
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Jean-Christophe Barbe
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d'Ornon, France
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Georgia Lytra
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d'Ornon, France
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Bordeaux Sciences Agro, F-33170 Gradignan, France
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7
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Muñoz García R, Martínez-Lapuente L, Guadalupe Z, Ayestarán B, Marchante L, Díaz-Maroto MC, Pérez Porras P, Bautista Ortín AB, Gómez-Plaza E, Pérez-Coello MS. Ultrasound and microwave techniques for assisting ageing on lees of red wines. Food Chem 2023; 426:136660. [PMID: 37354574 DOI: 10.1016/j.foodchem.2023.136660] [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: 10/18/2022] [Revised: 05/30/2023] [Accepted: 06/16/2023] [Indexed: 06/26/2023]
Abstract
Ageing on lees is a slow process that carries microbiological and economic risks in the wineries. This study evaluates the possibility of enhancing the extraction of different compounds from the lees, using combined strategies, such as ultrasound (US) or microwaves (MW) and the addition of inactive dry yeasts (IDY), to reduce the lees ageing time. The complete chemical analysis of the wine was done, amino acids, polysaccharides, colour and volatile compounds, together with the sensory analysis. The combined treatments increased the release of total polysaccharides, mannoproteins and total monosaccharides in the wines, and some amino acids like proline. However, wines treated with US and MW, with and without lees, showed a decrease in tannins and colour intensity, and in some volatile compounds like fatty acid esters, acetates and terpenes. The wines treated with IDY and MW were the best valued for their floral and red berry flavours and less astringency.
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Affiliation(s)
- R Muñoz García
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, Ciudad Real 13071, Spain
| | - L Martínez-Lapuente
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja 26007, Spain
| | - Z Guadalupe
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja 26007, Spain
| | - B Ayestarán
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja 26007, Spain
| | - L Marchante
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, Tomelloso (Ciudad Real), Spain
| | - M C Díaz-Maroto
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, Ciudad Real 13071, Spain.
| | - P Pérez Porras
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia 30071, Spain
| | - A B Bautista Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia 30071, Spain
| | - E Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia 30071, Spain
| | - M S Pérez-Coello
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, Ciudad Real 13071, Spain
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8
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Pérez-Porras P, Gómez Plaza E, Martínez-Lapuente L, Ayestarán B, Guadalupe Z, Jurado R, Bautista-Ortín AB. High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety? Foods 2023; 12:foods12112236. [PMID: 37297481 DOI: 10.3390/foods12112236] [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: 05/10/2023] [Revised: 05/30/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
The disruptive effect exerted by high-power ultrasound (US) on grape cell walls is established as the reason behind the chromatic, aromatic and mouthfeel improvement that this treatment causes in red wines. Given the biochemical differences that exist between the cell walls of different grape varieties, this paper investigates whether the effect of the application of US in a winery may vary according to the grape variety treated. Wines were elaborated with Monastrell, Syrah and Cabernet Sauvignon grapes, applying a sonication treatment to the crushed grapes using industrial-scale equipment. The results showed a clear varietal effect. The wines made with sonicated Syrah and Cabernet Sauvignon grapes showed an important increase in the values of color intensity and concentration of phenolic compounds, and these increases were higher than those observed when sonication was applied to Monastrell crushed grapes, whereas Monastrell wines presented the highest concentration in different families of polysaccharides. These findings correlate with the differences in the composition and structure of their cell walls since those of Monastrell grapes presented biochemical characteristics associated with a greater rigidity and firmness of the structures.
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Affiliation(s)
- Paula Pérez-Porras
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain
| | - Encarna Gómez Plaza
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain
| | - Leticia Martínez-Lapuente
- Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain
| | - Belén Ayestarán
- Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain
| | - Zenaida Guadalupe
- Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, 26007 Logroño, Spain
| | - Ricardo Jurado
- Agrovin S.A., Av. de los Vinos, s/n, Alcázar de San Juan, 13600 Ciudad Real, Spain
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain
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9
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Labrador Fernández L, Díaz-Maroto MC, Pérez Porras P, Bautista-Ortín AB, Alañón ME, Gómez-Plaza E, Pérez-Coello MS. Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3613-3620. [PMID: 36208475 DOI: 10.1002/jsfa.12258] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/30/2022] [Accepted: 10/08/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND High-power ultrasound is a novel and non-thermal technique normally used in red vinification to increase the extraction of phenolic compounds. However, few studies have been carried out on its effect on the extraction of aroma compounds and their precursors in white grapes. This study evaluates the effect of high-power ultrasound at winery scale in the maceration of Viognier grapes on the content of varietal volatile compounds (free and glycosidically bound) in musts and wines, in comparison with wines from direct pressing and from short skin maceration. RESULTS The pre-fermentative ultrasound treatment of the grapes produced an increase in most of the varietal compounds of musts and wines, both in the free fraction and in the bound one, especially in the C6 alcohols, terpenes and norisoprenoids, some of them of sensory relevance, while the effect on esters and lactones was less evident. Ultrasound maceration allowed us to obtain wines of higher aromatic intensity, with a more pronounced varietal character. CONCLUSION The pre-fermentative ultrasound treatment of Viognier grapes increases the aromatic potential of the wines, as it favors the extraction of free and bound varietal volatile compounds. In addition, it allows the maceration time of the grapes to be reduced compared to conventional pre-fermentation techniques, thus avoiding oxidative processes that could negatively affect the aroma of the wines. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Lara Labrador Fernández
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - M Consuelo Díaz-Maroto
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - Paula Pérez Porras
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain
| | - M Elena Alañón
- Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain
| | - M Soledad Pérez-Coello
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
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10
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Zhang QA, Zheng H, Lin J, Nie G, Fan X, García-Martín JF. The state-of-the-art research of the application of ultrasound to winemaking: A critical review. ULTRASONICS SONOCHEMISTRY 2023; 95:106384. [PMID: 37001419 PMCID: PMC10457577 DOI: 10.1016/j.ultsonch.2023.106384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 03/08/2023] [Accepted: 03/23/2023] [Indexed: 06/19/2023]
Abstract
As a promising non-thermal physical technology, ultrasound has attracted extensive attention in recent years, and has been applied to many food processing operation units, such as involving filtration, freezing, thawing, sterilization, cutting, extraction, aging, etc. It is also widely used in the processing of meat products, fruits and vegetables, and dairy products. With regard to its application in winemaking, most of the studies available in the literature are focused on the impact of ultrasound on a certain characteristic of wine, lacking of systematic sorting of these literatures. This review systematically summarizes and explores the current achievements and problems of the application of ultrasound to the different stages of winemaking, including extraction, fermentation, aging and sterilization. Summarizing the advantages and disadvantages of ultrasound application in winemaking and its development in future development.
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Affiliation(s)
- Qing-An Zhang
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China.
| | - Hongrong Zheng
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China
| | - Junyan Lin
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China
| | - Guangmin Nie
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xuehui Fan
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China
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11
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Ma X, Liu D, Hou F. Sono-activation of food enzymes: From principles to practice. Compr Rev Food Sci Food Saf 2023; 22:1184-1225. [PMID: 36710650 DOI: 10.1111/1541-4337.13108] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 11/29/2022] [Accepted: 12/27/2022] [Indexed: 01/31/2023]
Abstract
Over the last decade, sono-activation of enzymes as an emerging research area has received considerable attention from food researchers. This kind of relatively new application of ultrasound has demonstrated promising potential in facilitating the modern food industry by broadening the application of various food enzymes, improving relevant industrial unit operation and productivity, as well as increasing the yield of target products. This review aims to provide insight into the fundamental principles and possible industrialization strategies of the sono-activation of food enzymes to facilitate its commercialization. This review first provides an overview of ultrasound application in the activation of food protease, carbohydrase, and lipase. Then, the recent development on ultrasound activation of food enzymes is discussed on aspects including mechanisms, influencing factors, modification effects, and its applications in real food systems for free and immobilized enzymes. Despite the far fewer studies on sono-activation of immobilized enzymes compared with those on free enzymes, we endeavored to summarize the relevant aspects in three stages: ultrasound pretreatment of free enzyme/carrier, assistance in immobilization process, and modification of the already immobilized enzyme. Lastly, challenges for the scalability of ultrasound in these target areas are discussed and future research prospects are proposed.
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Affiliation(s)
- Xiaobin Ma
- Teagasc Food Research Centre, Fermoy, Co. Cork, Ireland
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Furong Hou
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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12
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The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines. Foods 2023; 12:foods12030648. [PMID: 36766176 PMCID: PMC9914304 DOI: 10.3390/foods12030648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/24/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
An ultrasound (US) treatment was applied during the vinification of three different red grape cultivars with the aim of assessing the impact on the volatile profile of the wines. A robust solid phase micro extraction coupled with gas chromatography mass-spectrometry (SPME-GC-MS) method was developed in order to fix the best parameters for optimizing the volatile organic compound (VOC) recovery. A 15% NaCl solution was added to the samples to increase the salting-out effect, the time/temperature were appropriately selected, and the matrix effect was evaluated by comparing synthetic and real matrices. In addition, external calibration curves were used to quantify the single volatile compounds. The analyses of the wine samples at 7 and 14 months of aging revealed that US exerted the highest effect on Aglianico, which had the highest amount of total VOC. US Nero di Troia showed similar results after 14 months of aging, while Primitivo was not affected by the treatment. Nevertheless, from discriminant analysis, a clear separation was observed between the control and ultrasound-treated wines for all three cultivars, with ethyl decanoate, ethyl isopentyl succinate, and butyric acid having the highest discriminant coefficients. In conclusion, the obtained results indicated that the effect of US treatment on the VOC profile of the wine considered in the experimentation is cultivar-dependent.
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13
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Martínez-Lapuente L, Guadalupe Z, Ayestarán B, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E. Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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14
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Pérez-Porras P, Gómez-Plaza E, Osete-Álcaraz A, Martínez-Pérez P, Jurado R, Bautista-Ortín AB. The effect of ultrasound on Syrah wine composition as affected by the ripening or sanitary status of the grapes. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04159-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractSeveral studies have demonstrated that the application of ultrasounds to crushed grapes improves the chromatic and sensory characteristics of the resulting wines by facilitating the extractability of compounds from grapes to the must-wine. The objective of this work was to determine whether the application of ultrasounds to grapes of different maturity levels or different sanitary status leads to the same positive outcome as regards chromatic characteristics, phenolic and aroma compounds as well as sensory properties. The results showed that, independent of grape ripening or sanitary status, the application of ultrasounds to Syrah crushed grapes leads to wines with better chromatic characteristics at the moment of bottling, increasing colour intensity, total phenol content and tannin concentration up to 12%, 18% and 43%, respectively, in the wines from less ripen grapes and 13%, 23% and 30% in the wine from partially rotten grapes. The concentration of volatile compounds was less affected by sonication than the chromatic characteristics, with small decreases in the main families of volatile compounds, although the sensory analysis showed clear differences between control wines and those made from sonicated grapes, which were generally preferred and score higher for most of the sensory parameters evaluated.
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Gavahian M, Manyatsi TS, Morata A, Tiwari BK. Ultrasound-assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging. Compr Rev Food Sci Food Saf 2022; 21:5243-5271. [PMID: 36214172 DOI: 10.1111/1541-4337.13043] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/07/2022] [Accepted: 08/26/2022] [Indexed: 01/28/2023]
Abstract
Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ''green'' technology for agri-food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries' waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up-scaling and applications for other types of liquors need further efforts.
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Affiliation(s)
- Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung, 91201, Republic of China, Taiwan
| | - Thabani Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung, Republic of China, Taiwan
| | - Antonio Morata
- Departamento de Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Madrid, Spain
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
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16
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Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines. Molecules 2022; 27:molecules27093018. [PMID: 35566365 PMCID: PMC9099449 DOI: 10.3390/molecules27093018] [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: 03/30/2022] [Revised: 04/28/2022] [Accepted: 05/04/2022] [Indexed: 02/04/2023] Open
Abstract
The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes such as polysaccharides and amino acids that can affect the organoleptic quality and stability of the wine. This study demonstrated for the first time the effect of the microwave treatment of grapes on native yeast species and their diversity, producing an increase in fermentation kinetics and a decrease in the lag phase. The microwave treatment produced a positive effect on the extraction of amino acids and polysaccharides from the grapes, resulting in significantly higher amounts of the main amino acids of the must and some major volatile compounds in the treated samples. The polysaccharides most affected by the microwave treatment were the PRAGs, the main polysaccharides liberated from grapes during the maceration.
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Pérez-Porras P, Bautista-Ortín AB, Jurado R, Gómez-Plaza E. Combining high-power ultrasound and enological enzymes during winemaking to improve the chromatic characteristics of red wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113032] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Martínez-Lapuente L, Guadalupe Z, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E, Ayestarán B. Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification. Molecules 2021; 26:molecules26154452. [PMID: 34361607 PMCID: PMC8348054 DOI: 10.3390/molecules26154452] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 07/17/2021] [Accepted: 07/20/2021] [Indexed: 11/24/2022] Open
Abstract
The application of high-power ultrasounds (US) at 28 kHz to the crushed grapes and the use of different pomace contact times caused changes in the content and composition of monosaccharides and polysaccharides in the musts and wines. These differences were maintained from the moment of pressing (end of maceration) until the end of the alcoholic fermentation. The US increased the content of monosaccharides and polysaccharides in the musts by facilitating their extraction from the solid parts during maceration. The application of medium maceration time (3 days) to sonicated grapes led to an extraction of polysaccharides rich in arabinose and galactose, rhamnogalacturonan type II (RG-II) and mannoproteins (MP), similar to that observed in the control wines made with an extended maceration of 7 days (968.21 vs. 1029.45; 895.04 vs. 1700.50; 356.81 vs. 343.95, respectively). This fact was attributed to a higher extraction in the must during the sonication process and to an important release of pectic polysaccharides during the pressing of the sonicated pomace, which is reported here for the first time. Therefore, the US technology could be useful for increasing the polysaccharide content in the wines or for reducing the maceration time needed to achieve certain levels of wine polysaccharides.
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Affiliation(s)
- Leticia Martínez-Lapuente
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, 26007 Logroño, Spain; (L.M.-L.); (Z.G.); (B.A.)
| | - Zenaida Guadalupe
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, 26007 Logroño, Spain; (L.M.-L.); (Z.G.); (B.A.)
| | - Paula Pérez-Porras
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (P.P.-P.); (A.B.B.-O.)
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (P.P.-P.); (A.B.B.-O.)
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (P.P.-P.); (A.B.B.-O.)
- Correspondence: ; Tel.: +34-868-88-7323
| | - Belén Ayestarán
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, 26007 Logroño, Spain; (L.M.-L.); (Z.G.); (B.A.)
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19
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Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration. Foods 2021; 10:foods10071462. [PMID: 34202620 PMCID: PMC8306965 DOI: 10.3390/foods10071462] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/11/2021] [Accepted: 06/18/2021] [Indexed: 11/23/2022] Open
Abstract
This research focuses on the aromatic composition of Muscat of Alexandria wines after the application of ultrasound for 40 or 80 min during a 4 h pre-fermentative maceration process. Two methods of ultrasound application were compared in this study: probe ultrasound and bath ultrasound, for periods of 10–20 min per hour. Increases of more than 200% were obtained for some of the compounds from the skins, such as two of its terpenes, citronellol and nerol. On the other hand, increases in alcohol and ester values were registered with the application of ultrasound for 40 min. However, a significant decrease in these compounds was recorded when the ultrasound process was extended. In fact, when ultrasound was applied for 80 min, content values were even lower than those registered for the wine produced without the application of ultrasound. At the sensory level, the effect resulting from probe and bath ultrasound application for different times were compared, where most of the judges successfully discriminated the wines resulting from the application of ultrasound bath. According to data, the wines resulting from the application of ultrasound bath for 80 min presented the most significant differences, which affected the aromas of white fruit, tropical fruit, stone fruit, flowers and citrus.
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Muñoz García R, Oliver Simancas R, Díaz-Maroto MC, Alañón Pardo ME, Pérez-Coello MS. Effect of Microwave Maceration and SO 2 Free Vinification on Volatile Composition of Red Wines. Foods 2021; 10:1164. [PMID: 34067426 PMCID: PMC8224603 DOI: 10.3390/foods10061164] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/18/2021] [Accepted: 05/19/2021] [Indexed: 11/16/2022] Open
Abstract
This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faster fermentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO2 caused a decrease in concentration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO2, which had higher scores in the "red berry" and "floral" odor attributes and a more intense aroma. This indicates that the pre-fermentative treatment of grapes with microwaves could be used to increase the wine aroma and to reduce the occurrence of SO2.
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Affiliation(s)
- Raquel Muñoz García
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.M.G.); (R.O.S.); (M.S.P.-C.)
| | - Rodrigo Oliver Simancas
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.M.G.); (R.O.S.); (M.S.P.-C.)
| | - María Consuelo Díaz-Maroto
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.M.G.); (R.O.S.); (M.S.P.-C.)
| | - María Elena Alañón Pardo
- Area of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain;
| | - María Soledad Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.M.G.); (R.O.S.); (M.S.P.-C.)
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Martínez Lapuente L, Guadalupe Z, Ayestarán B, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E. Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition. Food Chem 2021; 356:129669. [PMID: 33812192 DOI: 10.1016/j.foodchem.2021.129669] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 03/17/2021] [Accepted: 03/18/2021] [Indexed: 10/21/2022]
Abstract
This paper studied the effect on the molecular weight and polysaccharide composition of musts and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed grapes. Two different pomace maceration times (short and mid) were tested for sonicated and control vinifications. A long pomace maceration time was also tested for non-treated wines. In must samples, US significantly increased the content of monosaccharides and polysaccharides rich in arabinose and galactose (PRAG), and the average molecular weight of smaller PRAG, mannoproteins (MP) or mannans. The 28 kHz had a major effect on most wine monosaccharides and grape polysaccharides. The wine obtained from sonicated grapes at 28 kHz and with mid maceration had higher rhamnogalacturonans type II and PRAG content than its control, and closer polysaccharide and monosaccharide content to long maceration control wines. No significant differences were obtained in the MP content between sonicated and control wines.
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Affiliation(s)
- Leticia Martínez Lapuente
- Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, Logroño, Spain
| | - Zenaida Guadalupe
- Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, Logroño, Spain
| | - Belén Ayestarán
- Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, Logroño, Spain.
| | - Paula Pérez-Porras
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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