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Thanasi V, Catarino S, Ricardo-da-Silva J. Fourier transform infrared spectroscopy in monitoring the wine production. Ciência Téc Vitiv 2022. [DOI: 10.1051/ctv/ctv2022370179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The complexity of the wine matrix makes monitoring of the winemaking process from the grapes to the final product crucial for the wine industry. In this context, analytical methodologies that can combine good accuracy, robustness, high sample throughput, “green character”, and by preference real-time analysis, are on-demand to create high-quality vitivinicultural products. In the last years, Fourier-transform Infrared Spectroscopy (FTIR) combined with chemometric analysis has been evaluated in several studies as an effective analytical tool for the wine sector. Some applications of FTIR spectroscopy have been already accepted by the wine industry, mainly for the prediction of basic oenological parameters, using portable and non-portable instruments, but still many others are waiting to be thoroughly developed. This literature review aims to provide a critical synopsis of the most important studies assessing grape and wine quality and authenticity, and to identify possible gaps for further research, meeting the needs of the modern wine industry and the expectations of most demanding consumers. The FTIR studies were grouped according to the main sampling material used - 1) leaves, stems, and berries; 2) grape must and wine applications - along with a summary of the basic limitations and future perspectives of this analytical technique.
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Botelho M, Ribeiro H, Cruz A, Martins M, Khairnar KS, Pardal R, Catarino S, de Castro R, Ricardo-da-Silva J. Mechanical pruning and soil organic amendments in vineyards of ‘Syrah’: effects on wine mineral composition. Ciência Téc Vitiv 2021. [DOI: 10.1051/ctv/ctv20213602151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
The interaction of mechanized pruning systems and soil organic amendment can affect vine vegetative and reproductive growth. However, since organic amendments supply several mineral elements, namely heavy metals, this study aimed to understand the effects of the interaction between these two practices on the mineral composition of wine. Two field trials were implemented in ‘Syrah’ vineyards in two Portuguese wine regions (Lisboa and Tejo). Mechanical hedge pruning was compared with hand spur pruning and four different organic amendments were tested: biochar, municipal solid waste compost, cattle manure and sewage sludge. The nitrogen (N), phosphorus (P) and potassium (K) wine contents were significantly reduced by mechanical pruning while calcium (Ca) and magnesium (Mg) contents were tendentially higher in this pruning system. Mechanical pruning also reduced the content of some minor elements, such as arsenic (As), molybdenum (Mo) and nickel (Ni). In 2014, the year with the higher reproductive growth, some other elements also decreased as a consequence of the mechanical pruning (gallium - Ga; lithium – Li; rubidium - Rb, thallium – Tl; yttrium - Y). Concerning the organic amendments, sewage sludge was associated with the wines with the lowest P and iron (Fe) content. Ca content was tendentially higher in municipal solid waste compost and sewage sludge treatments. Mechanical pruning and organic amendments had different effects on the mineral composition of wine, according to each specific element. However, the legal limits, recommended by OIV and established by European Union, as well as the technical limits, adopted by winemakers, were never exceeded and the interaction of both practices does not seem to be a problem in what concerns to the mineral composition of the produced wines.
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Saracino F, Brinco J, Gago D, Gomes da Silva M, Boavida Ferreira R, Ricardo-da-Silva J, Chagas R, Ferreira LM. DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction. Molecules 2021; 26:6188. [PMID: 34684769 PMCID: PMC8539232 DOI: 10.3390/molecules26206188] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 09/29/2021] [Accepted: 10/11/2021] [Indexed: 11/29/2022] Open
Abstract
Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization.
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Affiliation(s)
- Francesco Saracino
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - João Brinco
- CENSE—Center for Environmental and Sustainability Research, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal;
| | - Diana Gago
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
| | - Marco Gomes da Silva
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
| | - Ricardo Boavida Ferreira
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - Jorge Ricardo-da-Silva
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - Ricardo Chagas
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
- Food4Sustainability—Associação Para a Inovação no Alimento Sustentável, Centro Empresarial de Idanha-a-Nova, Zona Industrial, 6060-182 Idanha-a-Nova, Portugal
| | - Luísa Maria Ferreira
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
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Pfahl L, Catarino S, Fontes N, Graça A, Ricardo-da-Silva J. Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine. Foods 2021; 10:foods10071669. [PMID: 34359538 PMCID: PMC8303824 DOI: 10.3390/foods10071669] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 07/12/2021] [Accepted: 07/16/2021] [Indexed: 11/16/2022] Open
Abstract
Tangible variation of sensory characteristics is often observed in wine aged in similar barrels. Barrel-to-barrel variation in barrel-aged wines was investigated in respect of the most important phenolic compounds of oenological interest. A red wine was aged in 49 medium-toasted oak (Quercus petraea) barrels, from four cooperages, for 12 months. The resulting wines were evaluated for chromatic characteristics, anthocyanin-related parameters, total phenols, flavonoids and non-flavonoids phenols, flavanol monomers, and oligomeric and polymeric proanthocyanidins. PCA and ANOVA were applied to investigate the relationships between barrels and to assess cooperage and individual barrel effect. Three cooperages influenced the wine similarly during aging. Anthocyanin-related parameters showed the highest variation, 25–37%, other phenolics varied 3–8.5%, and with two exceptions, chromatic characteristics changed 1.7–3%. The relationship between the number of barrels and the expected variation for each analytical parameter was calculated, as reference for future measurements involving barrel lots, either in wine production or experimental design.
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Affiliation(s)
- Leonard Pfahl
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (L.P.); (J.R.-d.-S.)
| | - Sofia Catarino
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (L.P.); (J.R.-d.-S.)
- CeFEMA—Center of Physics and Engineering of Advanced Materials, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal
- Correspondence:
| | - Natacha Fontes
- Sogrape Vinhos S.A., 4430-809 Avintes, Portugal; (N.F.); (A.G.)
| | - António Graça
- Sogrape Vinhos S.A., 4430-809 Avintes, Portugal; (N.F.); (A.G.)
| | - Jorge Ricardo-da-Silva
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (L.P.); (J.R.-d.-S.)
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Moreira C, de Pinho M, Curvelo-Garcia A, de Sousa B, Ricardo-da-Silva J, Catarino S. Evaluating Nanofiltration Effect on Wine 87Sr/86Sr Isotopic Ratio and the Robustness of this Geographical Fingerprint. S AFR J ENOL VITIC 2017. [DOI: 10.21548/38-1-942] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Catarino S, Moreira C, Kaya A, Sousa RBD, Curvelo-Garcia A, Pinho MD, Ricardo-da-Silva J. Effect of new and conventional technological processes on the terroir marker87Sr/86Sr. BIO Web Conf 2016. [DOI: 10.1051/bioconf/20160702003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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