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Angela S, Wollan D, Muhlack R, Bindon K, Wilkinson K. Compositional Consequences of Ultrafiltration Treatment of White and Red Wines. Foods 2024; 13:1850. [PMID: 38928792 PMCID: PMC11202439 DOI: 10.3390/foods13121850] [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: 05/07/2024] [Revised: 05/27/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
Clarification and stabilisation processes are routinely performed post-fermentation to 'finish' wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that 'finish' wine rapidly, with higher recovery rates, and reduced waste and input costs, are therefore needed. Ultrafiltration is a separation process that fractionates liquids, nominally, according to molecular weight. By comparing the composition of permeate and retentate derived from pilot-scale fractionation of white and red wine using 75, 20, or 10 kDa membranes and different degrees of permeation (50, 80, 90, or 95%), this study sought to evaluate ultrafiltration as an innovative approach to the clarification and stabilisation of wine. Mass balance analysis confirmed that titratable acidity and alcohol were fractionated according to the degree of permeation; however, proteins, polysaccharides, and phenolic compounds (including anthocyanins for red wine) were concentrated in retentate due both to the membrane molecular weight cut-off (MWCO) specifications and degree of permeation. The retention of wine constituents smaller than the nominal MWCO suggests that interaction with other macromolecules or the membrane surface occurred. Red wine permeates were stripped of much of their essential character and were no longer considered commercially acceptable. In contrast, the removal of protein and phenolic compounds from white wine demonstrated the potential for ultrafiltration to remediate heat unstable or excessively phenolic wines. Findings enabled the identification of other winemaking applications of ultrafiltration technology that could enhance wine quality, process efficiency, and profitability.
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Affiliation(s)
- Stephanie Angela
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
| | - David Wollan
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
- VAF Memstar, P.O. Box 794, Nuriootpa, SA 5355, Australia
| | - Richard Muhlack
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
| | - Keren Bindon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia;
| | - Kerry Wilkinson
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
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Effects of magnetization with neodymium magnets treatment on blueberry wine ageing. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review. BEVERAGES 2022. [DOI: 10.3390/beverages8040065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aging process contributes to the sensory evolution of alcoholic beverages, producing changes in the color and flavor of the final product. Traditionally, aging has occurred by storing beverages in wooden barrels for several months or years. To meet the demand for aged beverages, there is a need for large storage areas, a large number of wooden barrels, and, consequently, large volumes of stored product. Evaporation losses can also occur. In addition to the reactions of the beverage itself, there is also a transfer of wood compounds to the drink, which is later modified by successive oxidation reactions. This study addresses the alternative methods for accelerating the aging stage of beverages. These include the use of wood fragments, ultrasound, micro-oxygenation, pulsed electric field, high hydrostatic pressure, and microwave and gamma irradiation. These methods can be applied to optimize the process of extracting wood compounds, promote free radical formation, reduce oxidation reaction time, and accelerate yeast autolysis time. This study provides examples of some of the aforementioned methods. These technologies add value to the aging process, since they contribute to the reduction of production costs and, consequently, can increase commercial competitiveness.
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Ma T, Wang J, Wang H, Zhao Q, Zhang F, Ge Q, Li C, Gamboa GG, Fang Y, Sun X. Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives. Food Res Int 2022; 153:110953. [DOI: 10.1016/j.foodres.2022.110953] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 01/08/2022] [Accepted: 01/10/2022] [Indexed: 12/25/2022]
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Sui Y, Wollan D, McRae J, Muhlack R, Tuke J, Wilkinson K. Impact of commercial scale ultrafiltration on the composition of white and rosé wine. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2021.120227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Nekrasov N, Jaric S, Kireev D, Emelianov AV, Orlov AV, Gadjanski I, Nikitin PI, Akinwande D, Bobrinetskiy I. Real-time detection of ochratoxin A in wine through insight of aptamer conformation in conjunction with graphene field-effect transistor. Biosens Bioelectron 2021; 200:113890. [PMID: 34953205 DOI: 10.1016/j.bios.2021.113890] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 12/26/2022]
Abstract
Mycotoxins comprise a frequent type of toxins present in food and feed. The problem of mycotoxin contamination has been recently aggravated due to the increased complexity of the farm-to-fork chains, resulting in negative effects on human and animal health and, consequently, economics. The easy-to-use, on-site, on-demand, and rapid monitoring of mycotoxins in food/feed is highly desired. In this work, we report on an advanced mycotoxin biosensor based on an array of graphene field-effect transistors integrated on a single silicon chip. A specifically designed aptamer against ochratoxin A (OTA) was used as a recognition element, where it was covalently attached to graphene surface via pyrenebutanoic acid, succinimidyl ester (PBASE) chemistry. Namely, an electric field stimulation was used to promote more efficient π-π stacking of PBASE to graphene. The specific G-rich aptamer strand suggest its π-π stacking on graphene in free-standing regime and reconfiguration in G-quadruplex during binding an OTA molecule. This realistic behavior of the aptamer is sensitive to the ionic strength of the analyte solution, demonstrating a 10-fold increase in sensitivity at low ionic strengths. The graphene-aptamer sensors reported here demonstrate fast assay with the lowest detection limit of 1.4 pM for OTA within a response time as low as 10 s, which is more than 30 times faster compared to any other reported aptamer-based methods for mycotoxin detection. The sensors hold comparable performance when operated in real-time within a complex matrix of wine without additional time-consuming pre-treatment.
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Affiliation(s)
- Nikita Nekrasov
- National Research University of Electronic Technology, Moscow, Zelenograd, 124498, Russia.
| | - Stefan Jaric
- BioSense Institute - Research and Development Institute for Information Technologies in Biosystems, University of Novi Sad, Novi Sad, 21000, Serbia.
| | - Dmitry Kireev
- Department of Electrical and Computer Engineering, The University of Texas at Austin, Austin, TX, USA
| | - Aleksei V Emelianov
- National Research University of Electronic Technology, Moscow, Zelenograd, 124498, Russia
| | - Alexey V Orlov
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991, Moscow, Russia
| | - Ivana Gadjanski
- BioSense Institute - Research and Development Institute for Information Technologies in Biosystems, University of Novi Sad, Novi Sad, 21000, Serbia
| | - Petr I Nikitin
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991, Moscow, Russia.
| | - Deji Akinwande
- Department of Electrical and Computer Engineering, The University of Texas at Austin, Austin, TX, USA
| | - Ivan Bobrinetskiy
- National Research University of Electronic Technology, Moscow, Zelenograd, 124498, Russia; BioSense Institute - Research and Development Institute for Information Technologies in Biosystems, University of Novi Sad, Novi Sad, 21000, Serbia
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Zhang QA, Xu BW, Chen BY, Zhao WQ, Xue CH. Ultrasound as an effective technique to reduce higher alcohols of wines and its influencing mechanism investigation by employing a model wine. ULTRASONICS SONOCHEMISTRY 2020; 61:104813. [PMID: 31670251 DOI: 10.1016/j.ultsonch.2019.104813] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 09/20/2019] [Accepted: 09/29/2019] [Indexed: 06/10/2023]
Abstract
In this paper, in order to investigate the effects of ultrasound irradiation on the higher alcohols of wines, the parameters including ultrasound time, temperature and power were optimized by the response surface methodology, and the model wine solution was employed to explore the mechanism of ultrasonically decreasing the higher alcohols. The results indicate that the maximum decreasing of higher alcohols could be obtained under the ultrasound conditions of 30 min, 30 °C and 150 W, and the final content was 306.75 mg/L with the reduction rate of 40.44%, suggesting a modification of wine quality due to the negative effects of excessive contents on wine. Regarding the results of model wine, it indicates that the decrease could be definitely affected by factors, such as tartaric acid and ions in wine, which might be attributed to the free radicals generated from ultrasound cavitation and its subsequent reactions. In summary, all the results may help to understand the effects of ultrasound irradiation on improving the sensory properties of wine by decreasing the higher alcohols.
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Affiliation(s)
- Qing-An Zhang
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an 710062, Shaanxi Province, PR China; Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, Nanyang 473000, Henan Province, PR China.
| | - Bo-Wen Xu
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an 710062, Shaanxi Province, PR China
| | - Bo-Yu Chen
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an 710062, Shaanxi Province, PR China
| | - Wu-Qi Zhao
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an 710062, Shaanxi Province, PR China
| | - Chao-Hui Xue
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, Nanyang 473000, Henan Province, PR China
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Xu BW, Shen Y, Zhang QA, Zhao WQ, Yi X. Effect of ultrasound irradiation on the particle size distribution and rheological properties of red wine. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1569167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Bo-Wen Xu
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi Province, PR China
| | - Yuan Shen
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi Province, PR China
| | - Qing-An Zhang
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi Province, PR China
| | - Wu-Qi Zhao
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi Province, PR China
| | - Xuan Yi
- Institute of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi Province, PR China
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