213 results on '"*COMPOSITION of wine"'
Search Results
2. STUDIES ON THE ORGANOLEPTIC CHARACTERISTICS OF SOME ROSÉ WINES FROM STRUNGA WINERY.
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BALINT, Andreea-Bianca, COTEA, Valeriu V., TULBURE, Anca, COLIBABA, Cintia Lucia, MURARIU, Otilia Cristina, and CIOBANU, Marius-Mihai
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COMPOSITION of wine ,VITICULTURE ,TASTE testing of food ,WINE flavor & odor ,GRAPE growing - Abstract
Climatic conditions, genotype and appropriate technology are very important for successful wine cultivation and obtaining quality products. To describe a wine-growing climatic zone, climatic parameters were used, which show the binary and ternary interaction between climatic conditions: light, temperature, humidity, precipitation and solar radiation. Through current research, it was aimed to highlight the influence of climatic conditions on the organoleptic characteristics of rosé wines from the Fetească neagră and Busuioacă de Bohotin grapes obtained during the years 2020- 2021. This study includes the description of the Strunga viticultural center, the technological flow of obtaining the chosen wines, results of physical-chemical analyzes and sensory characteristics of wines varieties respectively V1 and V2, V3 and V4 .This two wine variants from 2020 have a lower acidity but at the same time a higher alcohol concentration compared to those from the 2021 harvest. The results of the research in terms of sensory evaluation revealed that both variants of the year 2021 were the most appreciated for most of the characteristics. [ABSTRACT FROM AUTHOR]
- Published
- 2023
3. Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition.
- Author
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Rumbaugh, Arran, Girardello, Raul Cauduro, Cantu, Annegret, Brenneman, Charles, Heymann, Hildegarde, and Oberholster, Anita
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COMPOSITION of wine ,ANTHOCYANINS ,GRAPE ripening ,SENSORY evaluation ,WINE flavor & odor ,GRAPE diseases & pests - Abstract
Grapevine red blotch virus (GRBV), the causative agent of red blotch disease, causes significant decreases in sugar and anthocyanin accumulation in grapes, suggesting a delay in ripening events. Two mitigation strategies were investigated to alleviate the impact of GRBV on wine composition. Wines were made from Cabernet Sauvignon (CS) (Vitis vinifera) grapevines, grafted onto 110R and 420A rootstocks, in 2016 and 2017. A delayed harvest and chaptalization of diseased grapes were employed to decrease chemical and sensory impacts on wines caused by GRBV. Extending the ripening of the diseased fruit produced wines that were overall higher in aroma compounds such as esters and terpenes and alcohol-related (hot and alcohol) sensory attributes compared to wines made from diseased fruit harvested at the same time as healthy fruit. In 2016 only, a longer hangtime of GRBV infected fruit resulted in wines with increased anthocyanin concentrations compared to wines made from GRBV diseased fruit that was harvested at the same time as healthy fruit. Chaptalization of the diseased grapes in 2017 produced wines chemically more similar to wines made from healthy fruit. However, this was not supported by sensory analysis, potentially due to high alcohol content masking aroma characteristics. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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4. Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety.
- Author
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Garde-Cerdán, Teresa, Rubio-Bretón, Pilar, Marín-San Román, Sandra, Baroja, Elisa, Sáenz de Urturi, Itziar, and Pérez-Álvarez, Eva P.
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WHITE wines ,GRAPE varieties ,COMPOSITION of wine ,BENZYL alcohol ,MALOLACTIC enzyme - Abstract
The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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5. Comparison between Mid-Infrared (ATR-FTIR) Spectroscopy and Official Analysis Methods for Determination of the Concentrations of Alcohol, SO2, and Total Acids in Wine.
- Author
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Dini, Irene, Di Lorenzo, Ritamaria, Senatore, Antonello, Coppola, Daniele, and Laneri, Sonia
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SULFUR oxides ,ALCOHOL ,COMPOSITION of wine ,FOURIER transform infrared spectroscopy ,ELECTROMAGNETIC spectrum ,MID-infrared spectroscopy - Abstract
The determination of alcohol, SO2, and total acids in wine through conventional laboratory techniques have some limitations related to the amount of the samples, analytical preparation of laboratory staff, and time to carry out the analysis. In recent years, spectroscopic and chromatographic methods have been proposed to determinate simultaneously multiple analytical parameters. The new methods claim the speed of analysis and easy execution. However, they need a validation process that guarantees the reliability of the results to be used in official determinations. This study aimed to evaluate the usefulness of FT-infrared reflectance (FT-IR) to quantify total acid, alcohol, and SO2 concentration in the wines. For this purpose, 156 DOC Italian wines were tested with IR technology, and results were compared to those obtained by official analysis methods. The comparison was performed using two non-parametric statistical methods: the Bland & Altman test and Passing & Bablok regression. Our results showed that the spectrophotometric methods make errors due to interfering contaminants in the sample that can be corrected by blank determination. Therefore, the spectrophotometric methods that use the infrared region of the electromagnetic spectrum can be used by the wine industry and regulators for the wine routine as an alternative to official methodologies. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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6. Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine.
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Gnoinski, Gail B., Close, Dugald C., Schmidt, Simon A., and Kerslake, Fiona L.
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COMPOSITION of wine ,SPARKLING wines ,ASPARAGINE ,AUTOLYSIS ,PHOSPHOLIPIDS ,TRIGLYCERIDES - Abstract
Premium sparkling wine produced by the traditional method (analogous to the French méthode champenoise) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, or β-glucanase enzymes) were applied to disrupt the cell wall of Saccharomyces cerevisiae and added to the tirage liquor for the second fermentation of Chardonnay-Pinot Noir base wine cuvée and compared to a control, to assess effects on the release of phenolics, proteins, amino acids, and lipids at 6, 12 and 18 months post-tirage. General responses to wine ageing included a 60% increase in the total phenolic content of older sparkling wines relative to younger wines and an increase in protein concentration from 6 to 12 months bottle age. Microwave and β-glucanase enzyme treatments of yeast during tirage preparation were associated with a 10% increase in total free amino acid concentration and a 10% increase in proline concentration at 18 months bottle age, compared to control and ultrasound treatment. Furthermore, microwave treatment was associated with elevated asparagine content in wine at 18 months bottle age, relative to the control and the other wines. The β-glucanase enzyme and ultrasound treatments were associated with significant accumulation of total lipids, which were driven by 2-fold increases in the phospholipid and monoacylglycerol components in wine at 18 months bottle age and, furthermore, the microwave treatment was associated with elevated triacylglycerol at 18 months bottle age. This study demonstrates that the use of yeast treatments at the tirage stage of sparkling wine production presents an opportunity to manipulate wine composition. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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7. Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes.
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Modesti, Margherita, Szeto, Colleen, Ristic, Renata, WenWen Jiang, Culbert, Julie, Catelli, Cesare, Mencarelli, Fabio, Tonutti, Pietro, and Wilkinson, Kerry
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WINE chaptalization ,COMPOSITION of wine ,CABERNET wines ,OZONIZATION ,VINEYARDS ,GLYCOCONJUGATES - Abstract
Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke. [ABSTRACT FROM AUTHOR]
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- 2021
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8. ICP-MS Analysis of Multi-Elemental Profile of Greek Wines and Their Classification According to Variety, Area and Year of Production.
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Pasvanka, Konstantina, Kostakis, Marios, Tarapoulouzi, Maria, Nisianakis, Pavlos, Thomaidis, Nikolaos S., and Proestos, Charalampos
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INDUCTIVELY coupled plasma mass spectrometry ,COMPOSITION of wine ,TRACE elements ,CHEMOMETRICS - Abstract
Major, minor and trace elements in wines from Greece were determined by inductively coupled plasma-mass spectrometry (ICP-MS). The concentrations of 44 elements (Na, Mg, P, K, Ca, Cu, Co, Cr, Zn, Sn, Fe, Mn, Li, Be, B, V, Sr, Ba, Al, Ag, Ni, As, Sn, Hg, Pb, Sb, Cd, Ti, Ga, Zr, Nb, Pd, Te, La, Sm, Ho, Tm, Yb, W, Os, Au, Tl, Th, U) in 90 white and red wines from six different regions in Greece for two consecutive vinification years, 2017 and 2018, were determined. Results for the elements aforementioned were evaluated by multivariate statistical methods, such as discriminant analysis and cluster analysis, and the wines were discriminated according to wine variety and geographical origin. Due to the specific choice of the analytes for multivariate statistical investigation, a prediction rate by cross-validation of 98% could be achieved. The aim of this study was not only to reveal specific relationships between the wine samples or between the chemical variables in order to classify the wines from different regions and varieties according to their elemental profile (wine authentication), but also to observe the annual fluctuation in the mineral content of the studied wine samples. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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9. Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices.
- Author
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Parish-Virtue, Katie, Herbst-Johnstone, Mandy, Bouda, Flo, Fedrizzi, Bruno, Deed, Rebecca C., and Kilmartin, Paul A.
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SAUVIGNON blanc ,WINE flavor & odor ,GRAPE varieties ,COMPOSITION of wine - Abstract
Sauvignon blanc is the most important grape cultivar within the New Zealand wine industry, and wines from the Marlborough region are renowned for their intense aromas including tropical, passionfruit, and green capsicum. Quality Sauvignon blanc wines are usually made from free run juice, although press fractions can be included. The chemical aroma composition and sensory profiles of two wine sets made from three press fractions (free run, light press and heavy press) were compared. The compounds 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate were found to decrease between free run and heavily pressed wines while hexyl acetate, hexanol, and benzyl alcohol increased. The accompanying sensory analysis showed that free run wines were marked by aromas of Passionfruit/sweaty, Boxwood and Fresh green capsicum, while the heavy pressed wines were described by French vanilla/bourbon, Floral and Banana lolly attributes, consistent with the aroma chemical composition. [ABSTRACT FROM AUTHOR]
- Published
- 2021
- Full Text
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10. Characterization of the β‐Glucosidase activity in indigenous yeast isolated from wine regions in China.
- Author
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Huang, Rong, Zhang, Fangfang, Yan, Xingmin, Qin, Yi, Jiang, Jiao, Liu, Yanlin, and Song, Yuyang
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GLUCOSIDES ,COMPOSITION of wine ,WINE flavor & odor ,YEAST ,EDIBLE fungi - Abstract
β‐glucosidase is a pivotal enzyme that hydrolyzes bound volatile aromatic compounds. However, the activity of β‐glucosidase in winemaking and the mechanism by which it affects the flavor and taste of wines have not been fully investigated. In this study, we profiled the characteristics of β‐glucosidase derived from wine‐related yeasts isolated from different wine‐making regions in China, and analyzed the enzyme activity from different parts of the cells under aerobic and anaerobic conditions. A total of 56 strains of wine‐related yeasts producing β‐glucosidases were screened using the YNB‐C medium (YNB 6.7 g L–1, cellobiose 5 g L–1, pH 5.0). We found that strain Clavispora lusitaniae C117 produced the highest enzyme activity (152.39 µmol pNP ml–1 h–1). In most strains, β‐glucosidase were located in whole cells (periplasmic space) and permeabilized cells (intracellular). The non‐Saccharomyces species had the highest enzymatic activity in a strain‐dependent manner. Under aerobic conditions, C. lusitaniae C117, Hanseniaspora guilliermondii A27‐3‐4, Metschnikowia pulcherrima F‐1‐6, and Pichia anomala C84 had the highest β‐glucosidase activity. We further investigated the β‐glucosidase activity during the wine fermentation and the effects of sugar, pH, temperature, and ethanol on the enzyme activities of P. anomala C84 and commercial Saccharomyces yeast strains RC212 and VL1. The presence of fructose, glucose, and sucrose strongly inhibited enzyme activity. Similarly, low pH and low temperature inhibited the activity of β‐glucosidase, whereas ethanol promoted enzyme activity. Our findings provide a theoretical basis on understanding the different yeast characteristics of β‐glucosidase and their potential application for further improving wine aroma complexity. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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11. Utjecaj mikorize na kemijski sastav vina ´Portugizac´.
- Author
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Osrečak, Mirela, Jeromel, Ana, Korenika, Ana-Marija Jagatić, Puhelek, Ivana, Karakaš, Darija, Anić, Marina, and Karoglan, Marko
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ORGANIC acids ,ANALYTICAL chemistry ,MYCORRHIZAS ,SENSORY evaluation ,WINES ,CHARDONNAY - Abstract
Copyright of Glasnik Zastite Bilja is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2021
12. Flavonoids composition of Bulgarian wines and estimation of their intake.
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TSANOVA-SAVOVA, Silvia, GRUEV, Ivan, and RIBAROV, Racho
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FLAVONOIDS ,COMPOSITION of wine ,CABERNET wines ,ANTHOCYANINS - Abstract
The aim of the study is to assess of flavonoids composition for Bulgarian white and red wines and estimate the intake of flavonoids from wine in the Bulgarian population. This study provides data for myricetin, quercetin, kaempferol, (+)-catechin, (-)-epicatechin and total anthocyanins in three types of white and five types of Bulgarian red wines. The results show that Mavrud, the typical Bulgarian wine type, is the richest source of quercetin (6.9 ± 0.7 mg/L), of (+)-catechin (114.7 ± 5.1 mg/L) and of (-)-epicatechin (28.7 ± 7.0 mg/L). The highest amount of myricetin was detected in Melnik wines (8.9 ± 1.4 mg/L), while the highest total of anthocyanins was in the Cabernet Sauvignon (180.7 ± 83.8 mg/L). Based on Household Budgets Survey, the intake of flavonoids was calculated as between 2.0 to 1.6 mg/day/per capita for 2010-2018 year. The result also shows that, although the white and red wine consumption is about equal, the intake of flavonoids attributed to white wine is about 12% of the total wine intake. Despite the high concentration of flavonoids and their benefits to health, the consumption of wines has decreased in Bulgaria during the last years, reflecting in a low intake of flavonoids. [ABSTRACT FROM AUTHOR]
- Published
- 2021
13. Developing an authentication approach using SPME-GC-IRMS based on compound-specific δ 13C analysis of six typical volatiles in wine.
- Author
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(金新宇), Xinyu Jin, (张立敏), Limin Zhang, (吴时敏), Shimin Wu, (黄明泉), Mingquan Huang, (喻文娟), Wenjuan Yu, and (张珊珊), Shanshan Zhang
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COMPOSITION of wine ,SOLID phase extraction ,POLYDIMETHYLSILOXANE ,GAS chromatography/Mass spectrometry (GC-MS) ,VOLATILE organic compounds - Abstract
An analytical method using gas chromatography isotope ratio mass spectrometry (GC-IRMS) combined with solid phase micro-extraction (SPME) was developed to measure the δ
13 C values of six typical volatiles commonly occurring in wine (isoamyl acetate, 2-octanone, limonene, 2-phenylethanol, ethyl octanoate and ethyl decanoate) for the first time. SPME selected with a divinylbenzene/carboxen/polydimethylsiloxane fiber was combined with the GC-IRMS for pretreatment optimization. The optimized SPME parameters of extraction time, extraction temperature and salt concentration were 40 min, 40 °C and 10%, respectively. The δ13 C values measured by SPME-GC-IRMS were in good agreement with those measured via elemental analyzer (EA)-IRMS and GC-IRMS. The differences range from 0.02 to 0.44‰ with EA-IRMS and from 0 to 0.28‰ with GC-IRMS, indicating the high accuracy of the method. This newly established method measured the precision within 0.30‰ and was successfully validated to discriminate imported real wine samples with identical label but amazing price differences from different importers. [ABSTRACT FROM AUTHOR]- Published
- 2021
- Full Text
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14. THE STUDY OF SELECTED COMPONENTS OF GRAPE AND FRUIT WINES.
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Cehula, Marcela, Baron, Mojmir, Jurikova, Tunde, Alumbro, Adrian, Perrocha, Methusela, Ondrasek, Ivo, Mlcek, Jiri, Adamkova, Anna, and Sochor, Jiri
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FRUIT wines ,COMPOSITION of wine - Abstract
This study aimed to compare chemical properties, in terms of the content of volatile substances, antioxidant compounds, and antioxidant activity (AOA), in samples of fruit and grape wines. For this purpose, the following types of wine were selected, namely fruit wines (apple, strawberry, and elderberry) and grape wines (Müller-Thurgau, St. Lawrence Rosé, and Blue Portugal). Basic analyses of fruit and grape wines were conducted by using the ALPHA method and volatile substances in wines were determined by the GS/MC method. The antioxidant content and AOA were estimated by spectrophotometry, using two types of DPPH method. The results of the experiment showed that the highest values of antioxidant compounds (anthocyanins and flavanols) were found in the samples of Blue Portugal wine and elderberry wine. Significant differences were determined among the wines in antioxidant content, which may have been influenced by the production technology. The results showed that the alcohol content of the wines ranged from 10.99% to 19.49% vol. The highest alcohol content was measured in the elderberry wine samples and the lowest in those of the apple wine. The strawberry wine had the highest titratable acid content, which corresponded to a pH of 3.38. The lowest content was measured in the apple wine samples. Due to the higher acid content of the strawberry wine, a higher residual sugar level of 46.9 g.L
-1 was obtained. We noted that the red fruit wines contained a higher proportion of valuable bioactive substances than white grape wines. Wines with superior sensory properties did not contain higher levels of antioxidants or higher AOA. The research results can provide a helpful reference for the widespread use of grape and fruit wines in medical, nutritional, and other fields. [ABSTRACT FROM AUTHOR]- Published
- 2020
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15. Effect of the Sequential Inoculation of Non- Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines.
- Author
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Escribano-Viana, Rocío, Portu, Javier, Garijo, Patrocinio, López, Rosa, Santamaría, Pilar, López-Alfaro, Isabel, Gutiérrez, Ana Rosa, and González-Arenzana, Lucía
- Subjects
COMPOSITION of wine ,SACCHAROMYCES ,VACCINATION ,STILBENE ,RED wines ,PHENOLS - Abstract
The phenolic compounds of red wines are responsible for their color, astringency, and antioxidant properties. The fermentative yeasts might be used to modulate wines in terms of their color, aroma and probably healthy properties. In this study, six non- Saccharomyces species were tested because they might enhance the properties of red Tempranillo wines from Rioja. The results confirmed that the anthocyanins and stilbenes composition of wine can be modulated with the use of a specific fermentation starter. Metschnikowia pulcherrima , Zygosaccharomyces bailii , Candida zeylanoides , and Torulaspora delbrueckii achieved the greatest improvements of the monomeric anthocyanin composition, and the latter three yeast species achieved the best results of stilbene composition when compared to S. cerevisiae and the other non- Saccharomyces yeasts. Overall, results suggested that the use of M. pulcherrima, Z. bailii, C. zeylanoides and T. delbrueckii as fermentation starters could be of great interest to achieve wines with better color and likely healthy properties. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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16. Grape and wine polymeric polyphenols: Their importance in enology.
- Author
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Li, Lingxi and Sun, Baoshan
- Subjects
POLYPHENOLS ,PHENOLS ,RED wines ,WINES ,GRAPES ,COMPOSITION of wine ,WINE making - Abstract
Phenolic compounds are important constituents of red wine, contributing to its sensory properties and antioxidant activity. Owing to the diversity and structural complexity, study of these compounds was mainly limited, during the last three decades, on their low-molecular-mass compounds or simple phenolic compounds. Only in recent years, much attention has been paid to highly polymerized polyphenols in grape and red wines. The reason for this is largely due to the development of analytical techniques, especially those of HPLC-ESI-MS, permitting the structural characterization of highly polymerized polyphenols. Furthermore, the knowledge on the biological properties of polymeric polyphenols of red wine is very limited. Grape polyphenols mainly consist of proanthocyanidins (oligomers and polymers) and anthocyanins, and low amount of other phenolics. Red wine polyphenols include both grape polyphenols and new phenolic products formed from them during winemaking process. This leads to a great diversity of new polyphenols and makes wine polyphenol composition more complex. The present paper summarizes the advances in the research of polymeric polyphenols in grape and red wine and their important role in Enology. Scientific results indicate that polymeric polyphenols, as the major polyphenols in grape and red wine, play a major role in red wine sensory properties, color stability and antioxidant activities. [ABSTRACT FROM AUTHOR]
- Published
- 2019
- Full Text
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17. An Overview on Biogenic Amines in Wine.
- Author
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Costantini, Antonella, Vaudano, Enrico, Pulcini, Laura, Carafa, Tommaso, and Garcia-Moruno, Emilia
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BIOGENIC amines ,BEVERAGE microbiology ,WINE industry ,COMPOSITION of wine ,AMINO acid biotechnology - Abstract
Biogenic amines (BAs) are low molecular weight compounds formed from precursor amino acids, mainly by microbial decarboxylation. The presence of these compounds is important in the food and beverage industry because, in high amounts, they can lead to negative effects on consumers. In this review, we illustrate the critical aspects needed to control the formation of BAs during winemaking and their presence in the final product. Recent biotechnological approaches related to microorganisms and their ability to reduce BAs are illustrated. The current methods used for BA detection and quantification are also presented. These methods are very important to consider, as BAs can serve as markers for the quality assessment of products. The information presented here offers an overview useful for identifying specific parameters and conditions which should be controlled to minimise BA content in wine; knowledge about BAs in foods and beverages has been accumulating in recent years, not only to ensure and improve quality (since BAs have been used as an indicator of spoilage) but especially to guarantee consumer safety due to the potential toxic effects of BAs on humans. [ABSTRACT FROM AUTHOR]
- Published
- 2019
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18. Wine-Derived Phenolic Metabolites in the Digestive and Brain Function.
- Author
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Zorraquín-Peña, Irene, Esteban-Fernández, Adelaida, de Llano, Dolores González, Bartolomé, Begoña, and Moreno-Arribas, M. Victoria
- Subjects
COMPOSITION of wine ,POLYPHENOLS ,GUT microbiome ,HEALTH promotion ,BEVERAGE consumption ,METABOLITES - Abstract
Wine, and specifically red wine, is a beverage with a great chemical complexity comprising a particular combination of phenolic compounds which are directly associated with its health-promoting properties. Wine polyphenols could induce changes in the composition of intestinal microbiota that would affect the production of physiologically active phenolic metabolites modifying the content and phenolic profile at the systemic level. In addition, in the human population, it seems that different "metabotypes", or patterns of metabolizing wine polyphenols, exist, which would be reflected in the different biological fluids (i.e., plasma, urine and feces) and tissues of the human body. Moreover, wine polyphenols might change the composition of oral microbiota by an antimicrobial action and/or by inhibition of the adhesion of pathogens to oral cells, thus contributing to the maintenance of oral health. In turn, polyphenols and/or its metabolites could have a direct action on brain function, by positively affecting signaling routes involved in stress-induced neuronal response, as well as by preventing neuroticism-like disorders (i.e., anxiety and depression) through anti-inflammatory and epigenetic mechanisms. All of this would condition the positive effects on health derived from moderate wine consumption. This paper reviews all these topics, which are directly related with the effects of wine polyphenols at both digestive and brain level. Further progresses expected in the coming years in these fields are also discussed. [ABSTRACT FROM AUTHOR]
- Published
- 2019
- Full Text
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19. Direct Determination of Zn, Cd, Pb and Cu in Wine by Differential Pulse Anodic Stripping Voltammetry.
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Maciel, Juliana V., Souza, Michele M., Silva, Lisiane O., and Dias, Daiane
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COMPOSITION of wine ,METAL analysis ,DIFFERENTIAL pulse code modulation ,VOLTAMMETRY ,ORGANIC beverages - Abstract
Metals in wine can originate from natural and anthropogenic sources and their concentrations have significant effects on wine proprieties as well in its conservation. In this work, direct and simultaneous determinations of Zn, Cd, Pb and Cu in wine samples were carried out by differential pulse anodic stripping voltammetry without any steps of previous pretreatment. The samples analyzed presented concentration levels from 4.64 to 69.3 µg L
-1 of Zn, from 1.74 to 5.25 µg L-1 of Cd, from 4.57 to 17.9 µg L-1 of Pb and from 1.0 to 10.3 µg L-1 of Cu. Accuracy was evaluated with the standard addition method and recoveries ranged from 82.5 and 130.8% for Zn, from 85.7 to 107.0% for Cd, from 89.7 to 101.0% for Pb and from 81.4 to 105.9% for Cu. With the application of this method, it was possible to quantify the metals in a simple and easy way not requiring sample preparation or other approaches for the destruction of organic substances. [ABSTRACT FROM AUTHOR]- Published
- 2019
- Full Text
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20. Red wine triggers may lead to better understanding of migraine headache: a narrative review.
- Author
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Pergolizzi, Joseph V., Coluzzi, Flaminia, Varrassi, Giustino, Mariano, Dean J., LeQuang, Jo Ann, and Bisney, John
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RED wine & health ,MIGRAINE ,SULFOTRANSFERASES ,DOPAMINE ,COMPOSITION of wine - Abstract
Migraine headache is a prevalent condition that places a substantial burden on the healthcare system. It is known that certain foods, food additives, alcohol, caffeine, stress, sensory stimuli, disruptions in sleep-wake patterns, hormonal changes, and many other things may trigger migraines. Red wine is a frequently reported trigger for migraines and other headaches but it is unclear what substance(s) in red wine triggers headache and why red wine is more associated with headache than white wine, sparkling wines, or spirits. Implicated as headache triggers are biogenic amines (histamine, phenylethylamine, tyramine, and others), phenols, polyphenols, and sulfites. Enzymatic action in the metabolism of phenols and polyphenols may cause fluctuations in dopamine and serotonin levels which, in turn, have been implicated as headache triggers. The role of sulfotransferase enzymes and dopamine appears to offer a promising explanation of the red wine headache. The investigation of potential red wine triggers may better elucidate headache pathogenesis. [ABSTRACT FROM AUTHOR]
- Published
- 2019
- Full Text
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21. Microwave-Assisted Extraction Applied to Merlot Grapes with Contrasting Maturity Levels: Effects on Phenolic Chemistry and Wine Color.
- Author
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Casassa, L. Federico, Sari, Santiago E., Bolcato, Esteban A., and Fanzone, Martin L.
- Subjects
COLOR of wine ,HARVESTING time ,GRAPES ,GRAPE harvesting ,COMPOSITION of wine ,SYRAH - Abstract
Merlot grapes were harvested with three maturity levels (21.1, 23.1, and 25.1 Brix), and processed with or without the application of microwave-assisted extraction (MW). The detailed phenolic composition and color were followed during winemaking. The MW treatment did not affect the basic chemical composition of the wines. Upon crushing, MW caused a 211% improvement in anthocyanins in the wines of the first harvest and an 89% improvement in the wines of the third harvest. At bottling, MW favored the formation of pyranoanthocyanins and tannin-anthocyanin dimers. Tannin extraction was not affected by MW just after application of this process, but improvements of 30, 20, and 10% on MW-treated wines of the first, second, and third harvest, respectively, were recorded at pressing. The formation of polymeric pigments during aging generally increased along with harvest date and was only favored in MW-treated wines of the first and third harvest, with preferential formation of small polymeric pigments, in accordance with enhanced anthocyanin extraction in these wines. Initial improvements of wine color upon application of MW in the wines of the first, second, and third harvest were of 275, 300, and 175%, respectively. Although these differences subsided or disappeared for the wines of the second and third harvest during aging, the wines of the first harvest treated with MW retained 52% more color than Control wines at day 150 post-crushing. Results suggest the MW treatment was more efficient in extracting and retaining phenolics and color when applied to unripe fruit. [ABSTRACT FROM AUTHOR]
- Published
- 2019
- Full Text
- View/download PDF
22. Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil.
- Author
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da Costa Jardim, Carmelita, de Souza, Daiana, Kasper Machado, Isabel Cristina, Nunes Pinto, Laura Massochin, de Souza Ramos, Renata Cristina, and Garavaglia, Juliano
- Subjects
CRAFT beer ,CONSUMER preferences ,WINE flavor & odor ,COMPOSITION of wine - Abstract
Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high level of polyphenols, which affects consumer preference as they may yield a taste of bitterness to beers. In this study, we analyzed the relationship between polyphenols and bitterness as well as the composition of the main styles of craft beers and consumer preference for them. Six different styles were analyzed according to their polyphenol content, bitterness, chemical composition, sensory profile, and preference. For preference, a panel of 62 untrained assessors was used. For sensory profile, quantitative descriptive analysis was performed using expert assessors (n = 8). The most preferred style was classic American pilsner, and the least preferred was standard American lager. The most preferred style showed less bitterness (9.52) and lower polyphenol content (0.61 mg EAG/mL), total solids (6.75 °Brix), and turbidity (7.27 NTU). This beer also exhibited reduced sensory notes of malty, fruity, smoked, hoppy, and phenolic but a higher perception of floral, sweet, and yeast notes; the bitterness attribute had a reduced perception. This study advances the understanding and complexity of the sensory profile of different styles of craft beers from Southern Brazil. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
23. Nutritional, Antioxidant and Quality Acceptability of Smoothies Supplemented with Moringa oleifera Leaves.
- Author
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Aderinola, Taiwo Ayodele
- Subjects
MORINGA oleifera ,OXIDANT status ,COMPOSITION of wine ,SENSORY evaluation ,PRODUCT quality - Abstract
This study evaluated the impact of the level of supplementation (1.5, 3.0 and 4.5%) of Moringa oleifera leaves on the nutritional (proximate, mineral and vitamin contents) and antioxidant capacities of smoothies made from a blend of pineapple, banana and apple. The results obtained were moisture (49.24-78.62%), total ash (1.01-9.71), crude fiber (5.14-9.39%), crude fat (0.72-1.86%), crude protein (5.47-19.37%) and carbohydrate (3.65-16.99%). Calcium (12.03-15.53) and potassium (17.22-25.38) were the predominant mineral elements when compared to magnesium (1.51-3.05) mg/L. The vitamin contents were in the ranges 2.5-10.8 and 0.15-0.93 mg/L for vitamins C and E, respectively. Total phenolic and flavonoid contents were in the ranges 4.68-6.18 mg/mL and 0.01-0.14 mg/mL, respectively. The radical scavenging abilities (DPPH) of the samples ranged between 16.05% and 88.77%, while the ferric reducing antioxidant power (FRAP) ranged between 0.38 and 7.36 mg/mL. The brix values showed high sugar contents (15-18%) while the pH results showed that the sample was almost neutral at a range between 6.3 and 6.5. The overall quality (sensory) acceptability of the different quality parameters evaluated indicated that the control sample was more preferred. While supplementation with M. oleifera leaves significantly affected the sensory parameters, its addition nevertheless offers a potential avenue to obtain additional nutrients besides its improved antioxidative properties. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
24. Wine Polyphenols and Neurodegenerative Diseases: An Update on the Molecular Mechanisms Underpinning Their Protective Effects.
- Author
-
Silva, Paula and Vauzour, David
- Subjects
POLYPHENOLS ,COMPOSITION of wine ,NEURODEGENERATION ,ALZHEIMER'S disease ,PARKINSON'S disease - Abstract
Alzheimer's and Parkinson's diseases are the most common age-related and predominantly idiopathic neurodegenerative disorders of unknown pathogenesis. Although these diseases differ in their clinical and neuropathological features, they also share some common aetiologies, such as protein aggregation, mitochondrial dysfunction, oxidative stress, and neuroinflammation. Epidemiological, in vitro and in vivo evidences suggest an inverse correlation between wine consumption and the incidence of neurodegenerative disorders. Wine benefits are, in large part, attributable to the intake of specific polyphenols, which mediate cell function under both normal and pathological conditions. In this review, we aim to provide an overview of the role that wine polyphenols play in delaying neurodegenerative disorders. We discuss animal and in vitro studies in support of these actions and we consider how their biological mechanisms at the cellular level may underpin their physiological effects. Together, these data indicate that polyphenols present in wine may hold neuroprotective potential in delaying the onset of neurodegenerative disorders. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
25. Different Woods in Cooperage for Oenology: A Review.
- Author
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Martínez-Gil, Ana, del Alamo-Sanza, Maria, Sánchez-Gómez, Rosario, and Nevares, Ignacio
- Subjects
COMPOSITION of wine ,TASTE testing of food ,FERMENTATION ,WOOD ,ELLAGITANNINS - Abstract
Contact of wine with wood during fermentation and ageing produces significant changes in its chemical composition and organoleptic properties, modifying its final quality. Wines acquire complex aromas from the wood, improve their colour stability, flavour, and clarification, and extend their storage period. New trends in the use of barrels, replaced after a few years of use, have led to an increased demand for oak wood in cooperage. In addition, the fact that the wine market is becoming increasingly saturated and more competitive means that oenologists are increasingly interested in tasting different types of wood to obtain wines that differ from those already on the market. This growing demand and the search for new opportunities to give wines a special personality has led to the use of woods within the Quercus genus that are different from those used traditionally (Quercus alba, Quercus petraea, and Quercus robur) and even woods of different genera. Thus, species of the genus Quercus, such as Quercus pyrenaica Willd., Quercus faginea Lam., Quercus humboldtti Bonpl., Quercus oocarpa Liebm., Quercus frainetto Ten, and other genera, such as Robinia pseudoacacia L. (false acacia), Castanea sativa Mill. (chestnut), Prunus avium L. and Prunus cereaus L. (cherry), Fraxinus excelsior L. (European ash), Fraxinus americana L. (American ash), Morus nigra L, and Morus alba L. have been the subject of several studies as possible sources of wood apt for cooperage. The chemical characterization of these woods is essential in order to be able to adapt the cooperage treatment and, thus, obtain wood with oenological qualities suitable for the treatment of wines. This review aims to summarize the different species that have been studied as possible new sources of wood for oenology, defining the extractable composition of each one and their use in wine. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
26. Minerality in Wine: Towards the Reality behind the Myths.
- Author
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Parr, Wendy V., Maltman, Alex J., Easton, Sally, and Ballester, Jordi
- Subjects
WINE flavor & odor ,COMPOSITION of wine ,ORGANIC compounds ,FRUIT ripening ,GRAPES - Abstract
Tasting minerality in wine is highly fashionable, but it is unclear what this involves. The present review outlines published work concerning how minerality in wine is perceived and conceptualised by wine professionals and consumers. Studies investigating physico-chemical sources of perceived minerality in wine are reviewed also. Unusually, for a wine sensory descriptor, the term frequently is taken to imply a genesis: the sensation is the taste of minerals in the wine that were transported through the vine from the vineyard rocks and soils. Recent studies exploring tasters' definitions of minerality in wine support this notion. However, there are reasons why this cannot be. First, minerals in wine are nutrient elements that are related distantly only to vineyard geological minerals. Second, mineral nutrients in wine normally have minuscule concentrations and generally lack flavour. Results of reviewed studies overall demonstrate marked variability in both wine professionals' and wine consumers' definitions and sensory-based judgments of minerality in wine, although there is some consensus in terms of the other wine attributes that associate with the term mineral. The main wine composition predictors of perceived minerality involve a complex combination of organic compounds dependent on grape ripeness and/or derived from wine fermentations and redox status. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
27. Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines.
- Author
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Tomić, Antonija, Žulj, Marin Mihaljević, Andabaka, Željko, Tomaz, Ivana, Jakobović, Snježana, and Jeromel, Ana
- Subjects
COMPOSITION of wine ,BLACKBERRIES ,ENZYMES in food ,PROCYANIDINS ,ANTHOCYANINS - Abstract
The aim of this study was to determine concentrations of individual o rganic acids, polyphenolic and aromatic compounds in blackberry wine and to defi ne the infl uence of different yeast strains (Uvaferm BDX and Lalvin 71B) and pectolytic enzymes (L allzyme OE and Lallzyme EX-V) on the chemical composition and quality of the wine. Blackberry wines were produced in fi ve variants, depending on yeasts and enzymes used: BDX OE, BDX EX-V, 71B OE, 71B EX-V and Control without the addition of selected yeasts and enzymes. All blackberry wine variants were defi ned by a relatively high sum of organic acids. The citric acid was the predominant one, which concentrations ranged from 5.42 to 7.31 g/L. The concentration of gallic acid ranged from 19 to 37 mg/L and was in dependence of the yeast strain used. The concentration of procyanidin B
2 which was the predominant fl avan-3-ol compound, ranged from 103 to 117 mg/L and there were no signifi cant differences between individual wine variants in the experiment. Rutin is the predominant compound in the fl avonol group, followed by quercetin-3-O-glucoside. The predominant one among the anthocyanins was cyanidin-3-O-glucoside whose concentrations ranged from 134 to 229 mg/L. According to the obtained results, the yeast strain and pectolytic enzymes had a signifi cant impact on the concentration of individual anthocyanins in the analyzed wines. The predominant group of aromatic compounds was monoterpenes, among which linalool was the most prominent in all of blackberry wine variants, except in Control. [ABSTRACT FROM AUTHOR]- Published
- 2018
- Full Text
- View/download PDF
28. Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine‐growing sites in Maule Valley, Chile.
- Author
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Moreno‐Simunovic, Yerko, Gutiérrez‐Gamboa, Gastón, Martínez‐Gil, Ana María, Garde‐Cerdán, Teresa, Carrasco‐Quiroz, Marioli, Pérez‐Álvarez, Eva Pilar, and Del Alamo‐Sanza, María
- Subjects
COMPOSITION of wine ,VARIETAL wines ,VOLATILE organic compound analysis ,GRAPES ,VEGETATION & climate ,WINES - Abstract
Abstract: BACKGROUND: Carignan noir is one of the minor and ancient varieties from the Chilean wine scenario that has had a resurgence as a result of to its rediscovered oenological potential when cultivated under the conditions of the interior dryland area. Under these growing conditions Carignan noir wines stand out as fruit driven and fresh compared to those originating from other growing areas. On the other hand, it is well known that wine aroma composition depends mainly on variety, viticultural management and winemaking. Thus, the present study aimed to investigate the volatile composition of wines from Carignan noir grapes originating from ungrafted and grafted onto País grapevines, in ten sites of the Maule Valley (Chile) during two consecutive vintages. RESULTS: Higher alcohols were the most abundant volatile compounds, whereas ethyl esters and ß‐damascenone were the most odoriferous compounds according to their odorant activity value. The dominant factor in Carignan noir wine volatile composition was season, whereas rootstock did not have a significant effect in differentiating the wines. In terms of climate, cold nights during the month prior to harvest correlated with higher linalool, α‐terpineol and trans‐3‐hexen‐1‐ol content. The biologically effective degree‐days index was inversely correlated with isoamyl acetate and 2‐phenylethyl acetate content. Huglin's heliothermal and the average mean temperature of the warmest month indices were inversely correlated with ethyl vanillate, ethyl hexanoate and ethyl octanoate content. CONCLUSION: Site climate conditions were related to the accumulation of certain wine volatile compounds. This information may be useful for devising new Carignan noir vineyard management strategies when aiming to improve wine quality or adjust site selection approaches to maximize grape/wine volatile composition according to wine style. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
29. Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine.
- Author
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Crumpton, Mark, Atkinson, Andrew, and Marangon, Matteo
- Subjects
SPARKLING wines ,CARBOXYMETHYLCELLULOSE ,COMPOSITION of wine ,FERMENTED beverages ,CREAM of tartar - Abstract
Carboxymethyl cellulose (CMC) is used in winemaking to prevent potassium bitartrate or potassium hydrogen tartrate deposits from forming. These deposits are particularly detrimental when occurring in bottle-fermented sparkling wine ahead of disgorging or in the finished product as they can cause gushing of the wine when bottles are opened. Despite CMC being used by several sparkling winemaking producers both on the base wine and after disgorging, its effect on the behavior of foam, a key indicator of sparkling wine quality, has not been systematically tested. In this work the effect on wine composition and foam attributes of CMC additions to an English sparkling wine at the dosage stage was assessed. Results showed that CMC did not cause major changes on wine parameters, with the exception of wine viscosity, and did not result in major modification of the foamability of a wine, especially when analyzed in real serving conditions. These results suggest that, at least for the wine analyzed in this work, CMC could be added at the dosage stage without compromising its foam quality attributes. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
30. Pre‐fermentative cold maceration in the presence of non‐<italic>Saccharomyces</italic> strains: effect on fermentation behaviour and volatile composition of a red wine.
- Author
-
Benucci, I., Luziatelli, F., Cerreti, M., Liburdi, K., Nardi, T., Vagnoli, P., Ruzzi, M., and Esti, M.
- Subjects
RED wines ,FERMENTATION ,SACCHAROMYCES ,COMPOSITION of wine ,VOLATILE organic compounds ,PECTIC enzymes - Abstract
Abstract: Background and Aims: This study evaluated the impact of pre‐fermentative cold maceration (PCM), in the presence of two non‐
Saccharomyces yeasts,Metschnikowia pulcherrima MP 346 andMetschnikowia fructicola MF 98‐3, and of a commercial pectic enzyme, on fermentation kinetics and on the volatile composition of a Sangiovese red wine. Methods and Results: Sangiovese grape must was inoculated with MP 346 or MF 98‐3 or treated with a pectic enzyme preparation during PCM, at 5°C for 24 or 72 h. A Control wine was produced by a pure culture of Saccharomyces cerevisiae. Both non‐Saccharomyces strains affected the initial yeast population dynamics and the persistence of S. cerevisiae at the end of malolactic fermentation. Irrespective of the duration of PCM, the inoculum ofMetschnikowia strains did not influence the rate of sugar consumption or the kinetics of malolactic fermentation. The volatile composition of the final wines was evaluated with solid‐phase extraction, followed by GC/MS. The concentration of some terpenes and C13‐norisoprenoids, nerol, geraniol, 8‐hydroxy‐linalool (cis ) and 3‐oxo‐α‐ionol, and of some esters, isoamyl lactate and ethyl isoamyl succinate, was higher in wines inoculated withMetschnikowia strains than in the Control and wine treated with pectic enzyme. Conclusions:Metschnikowia yeast strains MP 346 and MF 98‐3 affect wine volatile composition. Significance of the Study: This study shows for the first time that an inoculum ofMetschnikowia strains MP 346 and MF 98‐3 during PCM is effective in modulating the volatile composition of a Sangiovese red wine. [ABSTRACT FROM AUTHOR]- Published
- 2018
- Full Text
- View/download PDF
31. Peduncle‐girdling of Shiraz (Vitis vinifera L.) bunches and sugar concentration at the time of girdling affect wine volatile compounds.
- Author
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Böttcher, C., Boss, P. K., Harvey, K. E., Burbidge, C. A., and Davies, C.
- Subjects
GRAPE varieties ,SUGAR content of fruit ,COMPOSITION of wine ,VOLATILE organic compounds ,VITIS vinifera ,VEGETATION & climate ,TREE girdling - Abstract
Abstract: Background and Aims: The climate change‐related acceleration of grape (Vitis vinifera L.) berry ‘sugar‐ripeness’ requires an improved understanding of the relationship between berry sugar concentration and wine flavour and aroma. Methods and Results: Peduncle‐girdling of Shiraz bunches at three post‐veraison stages identified sugar‐related changes to grape metabolites associated with ripening and to wine volatile compounds. Restricting sugar uptake at 10–14°Brix had severe effects on the accumulation of eight amino acids, cytokinins and, by inference, the cellular redox status. Consequently, wine made from these berries displayed changes to a large number of compounds and compound classes, in particular esters, higher alcohols and C
13 ‐norisoprenoids, which would potentially result in a substantial difference in wine flavour and aroma. When grapes reached 18°Brix, however, peduncle‐girdling caused only minor modification of berry amino acid concentration and wine volatile composition. By comparing wines made from berries of peduncle‐girdled bunches with those made from berries where ripening was delayed by auxin treatments, a small group of volatile compounds was identified that universally responds to treatments delaying sugar accumulation in grapes. Conclusions: The findings suggest that once berries have reached a modest sugar concentration, prevention of further sugar uptake even by an invasive treatment, such as girdling, has minimal impact on wine volatile composition. Significance of the Study: This study confirms that the manipulation of sugar accumulation can mitigate climate change‐related acceleration of sugar‐ripeness in warm to hot wine regions while maintaining the volatile composition of wine. [ABSTRACT FROM AUTHOR]- Published
- 2018
- Full Text
- View/download PDF
32. Insight into the source of grapevine water acquisition during key phenological stages using stable isotope analysis.
- Author
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Karakis, S., Gulbranson, E., and Cameron, B.
- Subjects
WATER requirements for grapes ,PLANT phenology ,STABLE isotope analysis ,GRAPES ,COMPOSITION of wine ,SOIL depth ,PHYSIOLOGY - Abstract
Abstract: Background and Aims: Stable isotope analysis of grapevine water provides insight into seasonal water use trends, soil depth of active water/nutrient uptake, and the role of water in the physiological processes of grapevines. This technique identifies the sources of water utilised and the functional rooting depth for vine water uptake over the growing season to support development of efficient irrigation strategies while managing grape and wine composition. Methods and Results: The hydrogen stable isotope ratio (δD) values of vine water identify rain as the principal water source during budburst and flowering/fruitset, and various combinations of rain and groundwater in summer and autumn, with an increasing proportion of groundwater in the mixture, as veraison/ripening continues and fruit maturity is achieved at harvest. The seasonal water use trend demonstrates a variable functional rooting depth for grapevine water acquisition over time, with the shallow roots utilising rain water as a main source in spring and a root system that can reach progressively deeper into the soil profile as the growing season advances. Conclusions: Water acquired by grapevines during the 2015 growing season originated from various depths and was derived from a combination of meteorological sources prior to recharging the soil water reservoir. The isotopic composition of grapevine water demonstrates that the functional rooting depth for water uptake is highly variable during the different phenological stages of the grapevines. Significance of the Study: The preferential vine water use allows irrigation recommendations to be made/forecasted to maximise water uptake efficiency and water conservation. This study site has an udic moisture regime, potentially providing insensitive isotopic variations due to the evenness of rainfall; thus, the success of this approach suggests that these methods will be highly effective in identifying seasonal patterns in ustic and xeric moisture regimes. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
33. Diketopiperazines in wines.
- Author
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Stamatelopoulou, Eygenia, Agriopoulou, Sofia, Dourtoglou, Euthalia, Chatzilazarou, Arhontoula, Drosou, Fotini, Marinea, Marina, and Dourtoglou, Vassilis
- Subjects
COMPOSITION of wine ,DIKETOPIPERAZINES ,DIPEPTIDES ,SPARKLING wines ,LIQUID-liquid extraction ,GAS chromatography - Abstract
This study describes the identification of cyclic dipeptides known as diketopiperazines in red, white and sparkling wines from Greek market. Diketopiperazines have been isolated from bottled wines after liquid–liquid extraction and identified using gas chromatography coupled with mass spectrometry. Cyclo (Leu–Leu), cyclo (Leu–Pro), cyclo (Phe–Pro), cyclo (Leu–Phe), cyclo (Val–Phe) and cyclo (Ala–Phe) were the six diketopiperazines that were identified in bottled wines made from local and international plant varieties. The varieties tested were agiorgitiko, malagouzia, xinomauro, roditis, muscat, athiri, mandilari, vidiano, cabernet sauvignon, syrah and merlot. The cyclo (Leu–Pro) was identified in eighteen bottled wines while the cyclo (Phe–Pro), cyclo (Leu–Phe), cyclo (Leu–Leu), cyclo (Ala–Phe) and cyclo (Val–Phe) were identified in a small number of samples. The analysis of some wine samples showed that the values of cyclo (Leu–Pro) ranged from 0.1 to 1 mg/L. These cyclic dipeptides have biological properties and may contribute to the beneficial health effects of wine. [ABSTRACT FROM PUBLISHER]
- Published
- 2018
- Full Text
- View/download PDF
34. Characterization of polish wines produced from the interspecific hybrid grapes grown in south-east Poland.
- Author
-
Kapusta, Ireneusz, Cebulak, Tomasz, and Oszmiański, Jan
- Subjects
WINE chemistry ,COMPOSITION of wine ,ANTHOCYANINS ,GRAPES ,OENOTHERAPY - Abstract
The chemical characterization of 14 wines (six red and eight white) made from interspecific hybrids grown in Poland has been made. The study evaluated basic oenological parameters (acidity, pH, sugars content, alcohols content) as well as polyphenolics composition (UPLC-PDA-MS/MS) and antioxidant activity (ABTS, DPPH, FRAP, ORAC). Additionally, PCA was applied to differentiate tested wines. The content of total phenolics ranged from 74.79 mg/L (Musct Odesski) to 1860.8 mg/L (Regent). The red wines strongly differed in polyphenolics content, while white wine turned out to be similar to each other. Antioxidant activity was strongly correlated with total phenolics content (
r 2 = 0.98). However, antioxidant potential depended mainly on the type of polyphenolic group: anthocyanins and flavan-3-ols, respectively, in red and white wines. [ABSTRACT FROM AUTHOR]- Published
- 2018
- Full Text
- View/download PDF
35. Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions.
- Author
-
Yang, Ping, Yuan, Chunlong, Wang, Hua, Han, Fuliang, Liu, Yangjie, Wang, Lin, and Liu, Yang
- Subjects
ANTHOCYANINS ,COMPOSITION of wine ,DIGESTION ,PHENOLIC acids ,GLUCOSIDES ,SYRINGIC acid ,PYRUVIC acid - Abstract
This study investigated the stability of wine anthocyanins under simulated gastrointestinal pH and temperature conditions, and further studied the evolution of anthocyanin degradation products through simulated digestive conditions. The aim of this study was to investigate the relation between anthocyanins’ structure and their digestive stability. Results showed that a total of 22 anthocyanins were identified in wine and most of these anthocyanins remained stable under simulated gastric digestion process. However, a dramatic concentration decrease happened to these anthocyanins during simulated intestinal digestion. The stability of anthocyanins in digestive process appeared to be related to their structure. The methoxy group in the B-ring enhanced the stability of anthocyanins, whereas hydroxyl group resulted in a reduction of their stability. Acylation decreased the stability of malvidin 3-O-glucoside. Pyruvic acid conjugation enhanced the structural stability of pyranoanthocyanins, whereas acetaldehyde attachment weakened their stability. A commercial malvidin 3-O-glucoside standard was used to investigate anthocyanin degradation products under simulated digestion process, and syringic acid, protocatechuic acid and vanillic acid were confirmed to be the degradation products via anthocyanin chalcone conversion path. Gallic acid, protocatechuic acid, vanillic acid, syringic acid, and p-coumaric acid in wine experienced a significant concentration decrease during digestion process. However, wine model solution revealed that phenolic acids remained stable under gastrointestinal conditions, except gallic acid. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
36. A Reaction‐Based Novel Fluorescent Probe for Detection of Hydrogen Sulfide and Its Application in Wine.
- Author
-
Wang, Hao, Wang, Jialin, Yang, Shaoxiang, Tian, Hongyu, Sun, Baoguo, and Liu, Yongguo
- Subjects
FLUORESCENT probes ,HYDROGEN sulfide ,COMPOSITION of wine ,FLUOROPHORES ,MOLECULAR probes - Abstract
Abstract: A new reaction‐based fluorescent probe 6‐cyanonaphthalen‐2‐yl‐2,4‐ dinitrobenzenesulfonate (probe 1) was designed and synthesized for detection of hydrogen sulfide (H
2 S). The addition of H2 S to a solution of probe 1 resulted in a marked fluorescence increased accompanied by a visual color change from colorless to yellow. Importantly, this distinct color response indicates that probe 1 could be used as a visual tool for detection of H2 S. H2 S can be detected quantitatively in the concentration range 0 to 25 μM and the detection limit was 30 nM. Moreover, probe 1 was successfully used as a sensor to determine H2 S levels in red wine and beer. Practical Application: Fluorescent probe 1 could be employed as a visible sensor for H2 S. Probe 1 could be used to detect H2 S quantitatively in food simple. [ABSTRACT FROM AUTHOR]- Published
- 2018
- Full Text
- View/download PDF
37. Technology of new aromatized wines.
- Author
-
Bolotko, Alexandr, Shelegova, Natalia, Homchenko, Elena, and Urbanovich, Tatiana
- Subjects
WINE flavor & odor ,CONSUMER preferences ,COMPOSITION of wine ,REFRACTOMETRY ,WINE industry - Abstract
The object of the study is to reveal theoretical aspects, characteristics and formation of consumer properties of a new assortment of wine products. The purpose of the work is to develop original mulled wine recipes based on fruit and berry as well as grape wine materials obtained with fruits and berries grown in Belarus. Physico-chemical methods of research applied in wine industry were used. Mass fraction of ash was determined by dry combustion method; mass fraction of sugars - by the method of oxidation of sugars in alkaline medium; mass fraction of titratable acids - by titration method according to GOST ISO 2448-2013; mass fraction of solids- by refractometric method according to GOST ISO 2173-2013; polyphenolic substances - by Leventhal method. All experiments were conducted with 3-4-fold repetition, analytical determinations for each sample performed in 3 replications. Reproducible results in each experiment were analyzed. The results obtained are: technological process for obtaining fruit component of wines was optimized making it possible to establish the optimal conditions for wort fermentation, to select optimal yeasts for fermentation and establish methods and conditions to stabilize wine materials; technological process of obtaining aromatic component - infusion of spicy-aromatic plants was optimized resulting in developing optimal ratio of plant composition for spicy-aromatic infusion; recipes allowing to optimize technological conditions and improve wine quality were developed. New wines have good quality characteristics and appealing consumer properties. New technology and wines were tested in production conditions. Physico-chemical parameters comply with the requirements of technical regulatory documentation. [ABSTRACT FROM AUTHOR]
- Published
- 2018
38. Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine.
- Author
-
Picariello, Luigi, Gambuti, Angelita, Petracca, Francesca, Rinaldi, Alessandra, and Moio, Luigi
- Subjects
TANNINS ,ACETALDEHYDE ,RED wines ,PHENOLS ,PIGMENTS ,COMPOSITION of wine - Abstract
The addition of enological tannins is a practice admitted and widely used to improve wine phenolic compositions. Although wine ageing is an oxidative process involving phenolic compounds and acetaldehyde production and consumption, the effect of enological tannins on the acetaldehyde and chromatic and phenolic changes of a red wine during oxidation is still not known. In this study, three enological tannins preparations containing gallotannins GT, ellagitannins ET and condensed tannins CT were added to a young commercial Lambrusco red wine in order to obtain wines with three different phenolic compositions. Samples were then treated with hydrogen peroxide to trigger oxidation. All added tannins have determined a production of acetaldehyde greater than control. Acetaldehyde was then consumed in 30 days. The samples treated with CT and ET showed, after oxidation, an increase in colour intensity, determined as the sum of 420, 520 and 620 nm absorbances. A simultaneously increase in polymeric pigments was detected. No significant variation of the Saliva Precipitation Index (SPI), an index useful to give an indirect measure of wine astringency, was observed after 30 days of treatment of CT and ET samples. Results highlight that the addition of CT and ET can help to stabilise colour without affecting wine reactivity towards salivary proteins. A significant role of acetaldehyde has been even detected. These are the first data showing the effect of different enological tannins on the production and consumption of acetaldehyde formation during an oxidation process. [ABSTRACT FROM AUTHOR]
- Published
- 2018
- Full Text
- View/download PDF
39. DETERMINATION OF ANTIOXIDANT ACTIVITY AND RESVERATROL CONTENT IN BULGARIAN WINES FROM VARIETIES WITH INCREASED RESISTANCE TO DISEASES AND LOW WINTER TEMPERATURES.
- Author
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Yoncheva, Tatyana and Gülcü, Mehmet
- Subjects
ANTIOXIDANTS ,RESVERATROL ,COMPOSITION of wine - Abstract
Study was carried out about the antioxidant and antiradical properties, the phenolic components and trans-resveratrol content in three Bulgarian wines made from the wine varieties Plevenska Rosa, Kaylashki Rubin and Storgozia, selected by interspecies hybridization and grown in the region of the town of Pleven, Central Northern Bulgaria. The white wine Plevenska Rosa had significantly lower content of phenolic compounds, antiradical properties and resveratrol compared to the red wines Kaylashki Rubin and Storgozia. Kaylashki Rubin wine contained more total phenols, total flavonoids, syringic acid and vanillic acid than Storgozia wine. However it exceeded Kaylashki Rubin in the concentration of total monomeric anthocyanins, catechin and epicatechin. Higher content of epicatechin to catechin was found in these wines. Very well secured difference has been mathematically proven in the data of the analyzed phenolic components between the tested samples. It has not been observed correlation between the phenolic substances content and the antioxidant capacity of the experimental wines. According to ABTS test the increase in the antioxidant and antiradical properties has been in the order: Plevenska Rosa
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- 2017
40. CHARACTERISTICS OF THE MONTENEGRIN ROSE WINE.
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PAJOVIĆ-ŠĆEPANOVIĆ, Radmila, SAVKOVIĆ, Sanja, RAIČEVIĆ, Danijela, and POPOVIĆ, Tatjana
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ROSE wines ,WINES ,GRAPE varieties ,COMPOSITION of wine ,CABERNET wines ,PHENOL - Abstract
Rose wine production and its consumption in Montenegro have become more intense in recent years. This paper presents results of rose wine quality analyses in vintages 2014, 2015 and 2016 with the aim to perform characterization of these wines in Montenegro. Chemical and polyphenolic composition of wine were analysed, as well as the influence of vintage on wine quality. The composition of grape varieties used for producing wines was examined, as well. When it comes to composition by grape variety, the analysis showed that most producers use international varieties for production of rose wines: Cabernet Sauvignon (the most frequent), Grenache, Marselan and Cabernet Franc. One producer uses exclusively the indigenous variety Vranac, and one uses a coupage of Vranac and Grenache for production of rose wines. Chemical analyses of rose wines in the reference three-year period have shown that most parameters varied significantly, apart from density and volatile acids that were stable. The average parameters of the chemical composition of rose wine are as follows: alcohol 13.1vol%, total extracts 22.9 g/l, total acidity, 6.3 g/l, pH 3.28, the volatile acidity of 0.5g/l, and total SO2 of 109.4 mg/l. The chemical composition of the tested wines was significantly affected by the vintage. Namely, in 2014, wines had lower alcohol content, a higher total acid content and a lower pH value, while in 2015 and in 2016, alcohol content was higher, the total acid content was lower and consistent for these two vintages, while pH value was higher. The results obtained from the investigation of the polyphenol composition showed that the total phenol content, the phenol index and the anthocyanin content varies statistically significantly among the examined wines and the average values amounted to 267 mg/l, 12.9 and 37.6 mg/l respectively. [ABSTRACT FROM AUTHOR]
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- 2017
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41. PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BLENDS OF PINEAPPLE-CARROT WINE.
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Balogun, Mutiat Adebanke, Abiodun, Olufunmilola Adunni, Kolawole, Fausat Lola, Kayode, Rowland Monday Oni, and Olushola, Olufunke E.
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WINE tasting ,PINEAPPLE ,CARROTS ,COMPOSITION of wine ,FOOD fermentation - Abstract
Study was conducted to develop non-alcoholic wine using pineapple (Ananas comosus) and carrot (Daucus carota) blend. Red grape wine was used as the control. Pineapple and carrot blends were mixed in varied in proportions. Physicochemical and sensory analyses were done on all the wine samples during primary fermentation and after aging for thirty days. Results of physicochemical analyses revealed that pH ranged from 3.80 to 3.20 while temperature was between 28 oC and 27 oC, total dissolved solids ranged between 0.13 to 0.15 % and sugar content (oBrix) varied significantly from 11.00 to 13.35. The specific gravity was between 1.04 and 1.07 while titratable acidity ranged from of 0.28 to 0.76 % and that of alcohol content was from 0.05-1.10 %. Vitamin C content varied significantly from 257.00 to 44.00 µg/ml. Samples were subjected to sensory evaluation and there was a significant difference in colour, clarity, sweetness, aroma, astringency and overall acceptability. From the quality assessment sample with 40% carrot and 60% pineapple juice was the most preferred sample by the panelist. Thus, non-alcoholic wine can be successfully produced from pineapple and carrot. [ABSTRACT FROM AUTHOR]
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- 2017
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42. INFLUENCE OF MACERATION AND ADDED FLAVOR - RELEASING ENZYME ON THE AROMATIC COMPOSITION OF WHITE WINES.
- Author
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Dimitrov, Dimitar, Yoncheva, Tatyana, and Haygarov, Vanyo
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WHITE wines ,COMPOSITION of wine ,WINE flavor & odor ,GRAPE growing ,VITICULTURE - Abstract
Study on the impact of maceration and maceration with the addition of flavor-releasing enzyme on the aromatic composition of white wines from grapes grown in Central Northern Bulgaria was conducted. White wines from varieties Dimyat, Vrachanski Muscat, Aligote, Muscat Ottonel and Plevenska Rosa were examined. The research was performed at the Institute of Viticulture and Enology, Pleven, Bulgaria in the period 2015 - 2016 year. In the tested wines were identified twenty four volatile compounds related to the basic aromatic groups - esters, higher alcohols, terpenes. Presence of acetaldehyde and methyl alcohol was found. The study demonstrated the following trend: the use of oenological practices - maceration and maceration with the addition of flavor-releasing enzyme have a positive influence on the aromatic composition of wines, increasing the total content of esters, higher alcohols, and terpenes. The amount of methyl alcohol established in part of the wines was within the range 0.007 - 0.030% of the total alcohol content, typical characteristics for white wines composition. The established content of acetaldehyde in the wines (53.80 - 191.00 mg/dm³) was three times lower than the maximum limit. The comprehensive analysis of the results leads to the conclusion that the application of oenological practices - maceration (12h) and maceration (12h) with the addition of flavor-releasing enzyme in the production of white wines from studied varieties results in improved overall aromatic composition and increase their chemical complexity. [ABSTRACT FROM AUTHOR]
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- 2017
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43. Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines.
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Liu, Shujing, Wu, Caie, Fan, Gongjian, Li, Tingting, Ying, Ruifeng, and Miao, Yun
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MULBERRY ,COMPOSITION of wine ,STRAIN theory (Chemistry) ,YEAST fungi biotechnology ,ANTHOCYANINS ,ANTIOXIDANTS - Abstract
In this study, the effects of yeast strains on anthocyanin, color, and antioxidant activity of mulberry wines were investigated. Principal component analysis (PCA) were used to evaluate differences among the five mulberry wines. Results showed that yeast strains have a significant effect on anthocyanin, color, and antioxidant activity of mulberry wines. The total phenol content in mulberry wines were 145.42-197.65 mg gallic acid equivalents/100 mL. Cyanidin-3-O-glucoside (C3G) and cyanidin-3-O-rutinoside (C3R) were two major anthocyanins in mulberry wine. The C3G contents ranged from 3.56 to 7.69 mg/100 mL, while C3R ranged from 4.28 to 8.38 mg/100 mL. Total phenol content, total flavonoids content and antioxidant activity in mulberry wine fermented by yeast SY were significantly higher ( p < .05) than the other wines. Two principal components accounted for 88.31% of total variance. Results of PCA indicated that these five mulberry wines could differentiated by anthocyanin, color, and antioxidant activity. Practical applications This study was undertaken, in order to further examine the effects of different yeast strains on the anthocyanin, color, and antioxidant activity of mulberry wines. An appropriate yeast strain may help reducing anthocyanin degradation in mulberry wine during fermentation, avoiding a dramatic impact on its color and protecting the beneficial effects of these biologically active compounds on human health. Finally, mulberry wines will provide a new perspective for winemakers and will become alternative functional food for health-conscious consumers in the future. [ABSTRACT FROM AUTHOR]
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- 2017
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44. Impact of grape dehydration process on the phenolic composition of wines during bottle ageing.
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Panceri, Carolina P. and Bordignon‐Luiz, Marilde T.
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COMPOSITION of wine ,WINE bottles ,PHENOLS ,DETERIORATION of materials ,GRAPES ,DEHYDRATION reactions - Abstract
The effect of grapes dehydration on, phenolic profile was evaluated in wines during bottle ageing. Wines produced with Cabernet Sauvignon and Merlot grapes, dehydrated in different percentages (30 and 40%) under controlled conditions, were analyzed by spectrophotometric and chromatographic assays during 22 months of storage. The phenolic profile of the wines and their evolution during bottle ageing was different according to the grape variety and the percentage of dehydration applied. An increase in the concentration of phenolic acids (gallic, protocateic, coumaric) and flavonols (quercetin, campferol, and myricetin) was observed in all samples during bottle ageing, along with a reduction of anthocyanin (delphinidin, malvidin, peonidine, and cyanidin 3- O-glucoside) and flavanols (+)-catechin and (−)-epicatechin). Main changes in the phenolic composition of all wines occurred during the 10th and 13th month, but the changes in wines produced from dried grapes were softer than control wines, indicating that dehydration process improve the wine phenolic stability and permit long periods of ageing for this kind of wines. Practical applications Different wine regions utilize the grape dehydration to produce differentiated and high value-added wines. This study provides an overview on the effect of grape dehydration process under controlled conditions on wine phenolic evolution during bottle ageing. The results provide relevant information about the storage time required for this kind of wine to improve its commercialization and consumption. [ABSTRACT FROM AUTHOR]
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- 2017
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45. Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile.
- Author
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Gobert, Antoine, Tourdot-Maréchal, Raphaëlle, Morge, Christophe, Sparrow, Céline, Liu, Youzhong, Quintanilla-Casas, Beatriz, Vichi, Stefania, and Alexandre, Hervé
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FUNGAL metabolism ,COMPOSITION of wine ,FERMENTATION - Abstract
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has been little studied. With a view to improving the use of non-Saccharomyces yeasts in winemaking, we studied the use of amino acids and ammonium by three strains of non-Saccharomyces yeasts (Starmerella bacillaris, Metschnikowia pulcherrima, and Pichia membranifaciens) in grape juice. We first determined which nitrogen sources were preferentially used by these yeasts in pure cultures at 28 and 20°C (because few data are available). We then carried out sequential fermentations at 20°C with S. cerevisiae, to assess the impact of the non-Saccharomyces yeasts on the availability of assimilable nitrogen for S. cerevisiae. Finally, 22 volatile compounds were quantified in sequential fermentation and their levels compared with those in pure cultures of S. cerevisiae. We report here, for the first time, that non-Saccharomyces yeasts have specific amino-acid consumption profiles. Histidine, methionine, threonine, and tyrosine were not consumed by S. bacillaris, aspartic acid was assimilated very slowly by M. pulcherrima, and glutamine was not assimilated by P. membranifaciens. By contrast, cysteine appeared to be a preferred nitrogen source for all non-Saccharomyces yeasts. In sequential fermentation, these specific profiles of amino-acid consumption by non-Saccharomyces yeastsmay account for some of the interactions observed here, such as poorer performances of S. cerevisiae and volatile profile changes. [ABSTRACT FROM AUTHOR]
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- 2017
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46. The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine.
- Author
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Lu, Yuyun, Voon, Marilyn, Chua, Jian-Yong, Huang, Dejian, Lee, Pin-Rou, and Liu, Shao-Quan
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COMPOSITION of wine ,SACCHAROMYCETACEAE ,PICHIA ,SUCCINIC acid ,MALIC acid ,ETHYL acetate ,FERMENTATION ,ALCOHOLS (Chemical class) - Abstract
This is a first study on using two non- Saccharomyces yeasts, Torulaspora delbrueckii Biodiva and Pichia kluyveri FrootZen to produce durian wine via co-inoculation (Co-I) and sequential inoculation (Seq-I). T. delbrueckii inhibited the growth of P. kluyveri and P. kluyveri also partly retarded the growth of T. delbrueckii in Co-I and Seq-I treatments. Co-I and Seq-I produced similar levels of ethanol to T. delbrueckii Biodiva monoculture. In addition, Seq-I increased malic acid degradation and higher succinic acid production. Compared with T. delbrueckii Biodiva, Co-I produced similar amounts of ethyl esters, higher alcohols and moderately increased levels of ethyl acetate. Seq-I 2th ( T. delbrueckii inoculated after 2 days fermentation with P. kluyveri) and Seq-I 5th produced excessive amounts of ethyl acetate (≥ 80 mg/L) but relatively lower levels of higher alcohols. This study suggested that Co-I could complete alcoholic fermentation with more complex aromas and might be novel way for wine making. [ABSTRACT FROM AUTHOR]
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- 2017
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47. Comparison of Dilution, Filtration, and Microwave Digestion Sample Pretreatments in Elemental Profiling of Wine by ICP-MS.
- Author
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Godshaw, Joshua, Hopfer, Helene, Nelson, Jenny, and Ebeler, Susan E.
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COMPOSITION of wine ,INDUCTIVELY coupled plasma mass spectrometry ,CHEMICAL sample preparation ,DILUTION ,ISOTOPES - Abstract
Wine elemental composition varies by cultivar, geographic origin, viticultural and enological practices, and is often used for authenticity validation. Elemental analysis of wine by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) is challenging due to the potential for non-spectral interferences and plasma instability arising from organic matrix components. Sample preparation mitigates these interferences, however, conflicting recommendations of best practices in ICP-MS analysis of wine have been reported. This study compared direct dilution, microwave-assisted acid digestion, and two filtration sample pretreatments, acidification prior to filtration and filtration followed by acidification, in elemental profiling of one white and three red table wines by ICP-MS. Of 43 monitored isotopes, 37 varied by sample preparation method, with significantly higher results of 17 isotopes in the microwave-digested samples. Both filtration treatments resulted in lower results for 11 isotopes compared to the other methods. Finally, isotope dilution determination of copper based on natural abundances and the
63 Cu:65 Cu instrument response ratio agreed with external calibration and confirmed a significant sample preparation effect. Overall, microwave digestion did not compare favorably, and direct dilution was found to provide the best compromise between ease of use and result accuracy and precision, although all preparation strategies were able to differentiate the wines. [ABSTRACT FROM AUTHOR]- Published
- 2017
- Full Text
- View/download PDF
48. INFLUENCE OF CLARIFICATION TREATMENT ON OENOLOGICAL AND QUALITY CHARACTERISTICS ON YOUNG WHITE WINE SAUVIGNON.
- Author
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Stoica, Felicia, Muntean, Camelia, Cîmpeanu, Costică Băducă, and Giurgiulescu, Liviu
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CLARIFICATION of wine ,WHITE wines ,PRODUCT quality ,SAUVIGNON blanc ,COMPOSITION of wine ,SENSORY evaluation - Abstract
Early conditioning treatments have been shown to have an effect of ameliorating properties without harmful effects on important quality characteristics. The aim of this study was to investigate the effects of some treatments on aroma compounds and also sensory and quality properties of young white wine. The conditioning treatments influenced the physic-chemical parameters of the white wines; however, the results of the wine analysis indicate that there was a large variation in the concentration of free and total values of sulfur dioxide (SO2). As for the content of volatile aromatic compounds, relative to the initial values, the additional and minor quantitative variations recorded during the treatments lead to higher or lower volatile compound contents (in some cases) [ABSTRACT FROM AUTHOR]
- Published
- 2017
49. Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time.
- Author
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Ouyang, Xiaoyu, Yuan, Guanshen, Ren, Jie, Wang, Liying, Wang, Mengze, Li, Yonghua, Zhang, Bolin, and Zhu, Baoqing
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WESTERN snowberry ,WINE flavor & odor ,ESTERS ,FERMENTED beverages ,COMPOSITION of wine - Abstract
This study investigated the effect of maceration time on the physicochemical properties and aromatic composition of fermented wolfberry wine. Results showed that middle-time maceration (MM) wine showed higher level on physicochemical features. Esters contributed the most to the overall aroma of wolfberry wine, and its highest level was observed in MM wine. Difference maceration time altered the composition of acids, alcohols, aldehydes, and ketones in wine. Maceration did not alter the level of methionol, whereas MM caused a highest level of 4-vinylguaiacol in wine. Sensory evaluation revealed that MM provided wine with better flavor complexity and fruity notes. [ABSTRACT FROM AUTHOR]
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- 2017
- Full Text
- View/download PDF
50. Grape microbiome as a reliable and persistent signature of field origin and environmental conditions in Cannonau wine production.
- Author
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Mezzasalma, Valerio, Sandionigi, Anna, Bruni, Ilaria, Bruno, Antonia, Lovicu, Gianni, Casiraghi, Maurizio, and Labra, Massimo
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GRAPE microbiology ,WINE industry ,VINEYARDS ,COMPOSITION of wine ,GRAPE varieties - Abstract
Grape berries harbor a wide range of microbes originating from the vineyard environment, many of which are recognized for their role in the must fermentation process shaping wine quality. To better clarify the contribution of the microbiome of grape fruits during wine fermentation, we used high-throughput sequencing to identify bacterial and fungi communities associated with berries and musts of Cannonau. This is the most important cultivar-wine of Sardinia (Italy) where most vineyards are cultivated without phytochemical treatments. Results suggested that microbiomes of berries collected at four different localities share a core composition characterized by Enterobacteriales, Pseudomonadales, Bacillales, and Rhodospirillales. However, any area seems to enrich berries microbiome with peculiar microbial traits. For example, berries belonging to the biodynamic vineyards of Mamoiada were rich in Bacillales typical of manure (i.e. Lysinibacillus, Bacillus, and Sporosarcina), whereas in the Santadi locality, berries showed soil bacteria such as Pasteurellales and Bacteroidales as well as Rhodospirillales and Lactobacillales which are commonly involved in wine fermentation. In the case of fungi, the most abundant taxa were Dothioraceae, Pleosporaceae, and Saccharomycodaceae, and although the proportion of these families varied among localities, they occurred ubiquitously in all vineyards. During vinification processes performed at the same wine cellar under controlled conditions and without using any yeast starter, more than 50% of bacteria groups of berries reached musts, and each locality had its own private bacteria signature, even if Saccharomyces cerevisiae represented the most abundant fungal species. This work suggests that natural berries microbiome could be influenced by pedoclimatic and anthropologic conditions (e.g., farming management), and the fruits’ microorganisms persist during the fermentation process. For these reasons, a reliable wine genotyping should include the entire holobiont (plant and all its symbionts), and bioprospecting activities on grape microbiota could lead to improved viticulture yields and wine quality. [ABSTRACT FROM AUTHOR]
- Published
- 2017
- Full Text
- View/download PDF
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