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The application to agriculture of wheat-straw spent mushroom substrate amendments (compost/vermicompost) used to grow Pleurotus ostreatus has been analyzed. The study was conducted in a vineyard where the effect on (1) the physicochemical properties of the soil and the leaf and (2) the analytical characteristics and the aromatic composition of the wine were analyzed. The application of the amendments resulted in an increase in organic matter and macronutrients (NO3−, P2O5 and K2O) in the soil. With regard to the leaves, the NO3− and K2O contents of those vines fertilized with vermicompost were higher, and the metallic content was the same regardless of the treatment applied. The analysis of the colorimetric parameters showed that there was a higher content of compounds with red and violet colorations in the case of wine obtained after treatment with vermicompost. In addition, for this type of wine, a higher concentration of volatile compounds was obtained. Thus, after grouping the aroma compounds into aroma series, the greatest differences among vermicompost wines and the rest were obtained in the fruit, floral, herbaceous, and green fruit series. The principal component analysis showed that the vermicompost treatment clearly differentiated the wine from the rest of the wines, in addition to its effects on the aromatic series, the values in the total polyphenol index, and the compounds responsible for brown tones.

This study compares three yeast strains: two wild Saccharomyces cerevisiae strains (Sc1 and Sc5) and a commercial strain (Lc). The objective is to assess their fermentation efficiency and volatile compound production. The factors examined are yeast strain, initial sugar concentration of the must, and the presence of sulfur dioxide. Volatile aroma compounds, determined via GC–MS, were categorized into aromatic series based on aroma descriptors. Out of the volatile compounds analyzed, the yeast strain influenced 39, while sugar content and sulfur dioxide affected 16 and 23 compounds, respectively. Twelve compounds displayed odor activity values exceeding unity, with notable contributions from ethyl esters, β-damascenone, and β-ionone, impacting fruit, floral, and herbal aromatic series. Overall, the Sc1 yeast strain exhibited higher values in the aromatic series compared to the Lc strain. Multivariate analysis revealed that the Sc1 strain highlighted green fruit, citrus, and spice series, while the Lc strain stood out for smoky and herbal aromas. Cluster and principal component analyses emphasized that the aromatic composition of wines produced with wild yeast strains is more influenced by sulfur dioxide than initial sugar content, whereas the opposite holds true for the commercial strain. The key aroma series distinguishing between yeast strains were fruity, green fruit, and citrus for Sc1, and herbal, floral, and smoky for Lc. In conclusion, the Sc1 wild yeast strain showed similar fermentation behavior to the commercial strain, resulting in increased aroma compound presence. The distinctive aromatic profiles contributed by each strain enable winemakers to leverage this diversity and create wines that emphasize specific aromas.

Polyphenols in red wine are bioactive compounds with positive effects on health and disease prevention. White grape musts and wines have a lower concentration of phenolic compounds compared to the red ones and are therefore considered less beneficial to health. In Andalucia, a region located in the South West of Spain, Pedro Ximenez white grapes are desiccated under the sun for a week before they are pressed and the juice (must) is obtained. This ancient procedure increases the variety and content of polyphenols present in the Pedro Ximenez must (PXM). We incorporated PXM into the daily diet of aged Mus spretus mice (24 months) and investigated their properties by comparing several parameters determined in these old mice with those measured in young mice (two months old). Biochemical, histological, and transcriptional analyses indicated that PXM exhibited potent antioxidant properties, promoted the normalization of the biotransforming ability of several cytochromes, i.e., the P450 family, in the liver, and regularized hepatic apoptosis, promoting proliferation instead. Our data indicated that PXM possesses a profound ability to promote liver regeneration in terms of both the structure and the function, thus contributing to a healthy aging process.

In this study, a complete physical–chemical analysis was performed for Fetească neagră wine, aged with oak staves. Red wine samples were taken from grape varieties grown in Northeast Romania and produced during 2013 vintage. At the end of the fermentation process, four oak mini staves (1 cm width × 10 cm length × 1 cm thickness) from heavy toasted French oak were added to 5 L of red wine. Samples were aged using two time periods, respectively at 1.5 and 3 months, in a room at 14–16 °C. Results showed that the initial content of total phenolic decreased during ageing, from 931.1 mg catechin/L at 1.5 months to 775.4 mg catechin/L at 3 months. In contrast, the initial content of total antioxidant activity increased after the same period of ageing to 13.3 mM Trolox as compared to the aged wines for 1.5 months, at 12.8 mM Trolox. The corregram representing the relationship between the total phenols, total antioxidant activity (TAA) and their fractions and CieLab parameters was performed. Thirty-seven minor volatile compounds were quantified by stir bars sorptive extraction and gas chromatography coupled with mass spectrometry (SBSE-GC-MS). An increase in odor activity value (OAV) with ageing time was observed, especially for fruity, fatty and woody series. The oak staves used in ageing processes can contribute positively to the aromatic profile of wines and could be considered a good choice for producing short-aged wines.

Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the resulting wines. Sparkling wines obtained with two yeast strains inoculated as free cells, immobilized in alginate bed and bioimmobilized as biocapsules, were aged during 32 months. Among the volatile compounds, high Odor Activity Values were obtained with isoamyl acetate, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutanoate, ethyl hexanoate, ethyl octanoate, hexanol, 2-methoxy-4-vinylphenol, decanal, octanoic acid, decanoic acid and TDN. Taken together these contribute more than 70% of the overall aromatic series value. Although some results rely more on the yeast strain than the inoculation format, specific aroma compounds were associated with the immobilization format, allowing the classification of sparkling wines by PCA. As a result the aroma quality of sparkling wines could be improved using immobilized yeasts. info:eu-repo/semantics/acceptedVersion

Mesoporous nanomaterials were used to prevent protein haze in Muscat Ottonel and Pedro Ximénez wines. Major volatile compounds, polyols and turbidity were analyzed in fined wines and the results were compared with untreated and fined with bentonite wines. Two commercial mesoporous nanomaterial labelled as SBA-15 and MCM-41 provided a notable turbidity reduction and prevent protein haze as was demonstrated by the heat stability tests. Only, the siliceous material labelled as KIT-6 was not suitable for wine fining. All the chemical families were affected by the fining agents, although the loss of aroma compounds was lower with nanomaterials than with bentonite. The impact on volatile compounds concentration depends on tested wine, independently on the fining agent used. Wines were distinguished by principal components analysis, which was carried out using the volatile compounds as classifying variables. Wines treated with SBA-15 were closest to the control wine in terms of volatile compounds concentration.

Volatile aroma compounds of Feteasca neagra wines, aged for 1.5 and 3 months in oak barrels with different toast degree, have been analyzed using stir bars sorptive extraction and gas chromatography coupled to mass spectrometry. Principal components analysis of the volatile aroma permits wine differentiation according to the toast degree of the barrels used and also according to aging time. Wine fingerprints were obtained using the aromatic series. Cluster analysis showed that the differences among wines due to the toast degree of the barrels become progressively larger with aging time. Regarding phenolic families, flavonols and flavanols increased with aging time, whereas polymeric compounds decreased due to the precipitation phenomenon. The wines aged in light toast barrels were those with the higher phenolic concentration. The toast degree and the aging time influence significantly the aroma and phenolic composition of the aged wines. Sensory analysis indicated that wines aged for 3 months show the best valuation, highlighting those aged in barrels with medium toast degree. All these changes must be taken into account by the winemaker in order to produce wine with the best quality.

Aged mice consumed water supplemented with Pedro Ximenez must (PXM). After 20 weeks, histological analyses showed that PXM consumption highly alleviated the age-related hepatic damage observed in control mice, restoring the cytoplasmic appearance and normal arrangement of hepatic cords of young mice. Bidimensional electrophoresis of 5-IAF labeled hepatic proteins showed changes in the reversibly oxidized thiol status of 42 protein spots. Fourteen proteins were identified. Seven (FAM210B, RPE, SRSF1, KRT1, ATF1, ZEB1, IgM) resulted reduced and other seven (RPL29, GABPB1, ACTB, DDC, INA, PRKAR1B, ZFP738) oxidized. For 6 proteins (ATF1, RPE, ZEB1, IGM, PRKAR1B and ZFP738) the susceptibility of a particular Cys to reversible oxidation was analyze. The histological changes, the variations in the oxidation status of protein thiolic groups and the identification of specific Cys residues affected, indicated that the PXM must is acting as an antioxidant but also a pro-oxidant that might help the elderly liver to regenerate.

Aging is characterized by deterioration of biomolecules and impaired stress responses that make the elderly especially vulnerable to environmental pollutants. The pesticide p,p'-DDE is a DDT derivative that generates great concern because of its wide distribution and its harmful effects on both human health and the environment. We analyzed here the biological responses elicited by p,p'-DDE exposure in the liver of aged Mus spretus mice. Data demonstrate that the elderly constitute a population especially sensitive to this noxious environmental pollutant. We also demonstrated here that the daily consumption of sun-dried Pedro Ximenez (PX) white-grape must (PXM) protects the liver of aged mice from both the age and the damages caused by p,p'-DDE exposure. The PXM activity was exerted through the restoration of the hepatic metabolisms of lipids and carbohydrates and, probably, is a consequence of the ability of this polyphenol-rich mixture to avoid oxidative stress. Nutritional interventions including PXM, which ameliorates the effects of unavoidable exposure to pesticides in our food, are helpful tools that can help elderly populations to enjoy a healthy and expanded lifetime.

Alternative oenological practices are a key factor in sustainable winemaking. The influence of 6 types of chips with different toasting degrees on chromatic parameters, phenolic families and antioxidant activity of Feteasca neagra wines has been studied. Brownish hue was highly influenced by the aging time and increased the most in wines treated with chips of high toasting degree. Color saturation was influenced by the type of chips but neither the aging time nor the dose of chips modifies significantly this parameter. Phenolic acids and catechins decreased with the aging time, whereas flavonols, anthocyanins and high molecular weight procyanidins increased; the antioxidant activity was related to the dosage of chips and the aging time. Chemometric analyses showed a clear difference among the wines aged for three months with chips of different degrees of toast, whereas the differences at 1.5 months of aging were irrelevant. The wines aged with chips of low toast degree showed the highest phenolic content, highlighting the phenolic families related to color properties (anthocyanins and colored pigments) and to astringency (tannin of high molecular weight). Therefore, these types of chips accelerated the aging process of the wine.

Five wines obtained from the same grape variety and viticultural zone were analyzed by gas chromatographic (GC), chemical (CA) and electronic nose (E-Nose) techniques. The principal component (PC) analysis based on the concentration of 11 volatile compounds, volatile acidity, ethanol, glycerol and 2,3-butanediol provides 2 PCs allowing 5 different groups to be established. Nevertheless 4 different groups of wines were obtained by means of the first 2 PCs from E-Nose data. Wines with an ethanol content of 18% (v/v) and different concentration in ethyl esters were not discriminated by the E-Nose, showing that new sensors will be required for its differentiation. A good linear correlation ( R = 0.909) was obtained between a combination of the PCs from the E-Nose data and those from GC-CA. The E-Nose is revealed as a rapid tool to differentiate among wines obtained by different elaboration techniques, helping to protect the quality of wines produced in the Protected Denominations of Origin.

The use of Saccharomyces cerevisiae to produce sweet wine is difficult because yeast is affected by a hyperosmotic stress due to the high sugar concentrations in the fermenting must. One possible alternative could be the coimmobilization of the osmotolerant yeast strains S. cerevisiae X4 and X5 on Penicillium chrysogenum strain H3 (GRAS) for the partial fermentation of raisin musts. This immobilized has been, namely, as yeast biocapsules. Traditional sweet wine (that is, without fermentation of the must) and must partially fermented by free yeast cells were also used for comparison. Partially fermented sweet wines showed higher concentration of the volatile compounds than traditionally produced wines. The wines obtained by immobilized yeast cells reached minor concentrations of major alcohols than wines by free cells. The consumption of specific nitrogen compounds was dependent on yeast strain and the cellular immobilization. A principal component analysis shows that the compounds related to the response to osmotic stress (glycerol, acetaldehyde, acetoin, and butanediol) clearly differentiate the wines obtained with free yeasts but not the wines obtained with immobilized yeasts.

The phenolic composition and antioxidant activity of musts and skin extracts from Tempranillo grapes dried for variable lengths of times were examined here. Both were found to increase in the grape must with increasing drying time, but the opposite trend was observed in the skin extracts. The antioxidant activity of the must and skin was largely due to anthocyanins. Also, the anthocyanins fraction exhibited the highest antioxidant activity per gram of phenolic compound in the musts and skin extracts at the end of the drying process, polymeric pigments and high-molecular-weight procyanidins were also prominent in this respect. In vivo antioxidant activity in terms of protein oxidation and survival of Saccharomyces cerevisiae cells previously incubated with 10 μg/mL of polyphenols from the musts and skins and exposed to hydrogen peroxide was also measured. Both extracts exerted a protective effect against oxidative stress, the effect increasing with increasing dehydration time and being somewhat higher for skin than for must. Thus, must and skin from dehydrated grapes possess antioxidant properties, which allow the latter, a by-product of sweet wine, to be used as a natural source of antioxidants.

Pedro Ximenez grapes were sun dried for 0, 2, 4, 6 and 9 days and the resulting must was analysed by gas chromatography and by an electronic nose. In the last stages of the process compounds related with ripe fruity and toasty aromas decreased whereas the concentration of sugars increases slightly, which suggests that the optimum dehydration time is reached before the ninth day. A discriminant analysis of data by the electronic nose allows for the differentiation of the must from dried grapes. Multiple regression analysis was made with the aim of relating the aroma that best described the must from dried grapes with the data reported by the electronic nose, obtaining a correlation above 99%. Therefore, according to the obtained results the electronic nose can be used as a tool for quick analysis that can help winemakers to decide the optimum drying time, taking into account the concentration of volatile compounds.

Some special sweet wines are obtained by partial fermentation of musts from off-vine dried grapes containing large amounts of sugars. This process is very slow and subject to serious stop problems that can be avoided by using osmo-ethanol-tolerant yeasts. Musts containing 371 g/l of sugars were partially fermented with selected Saccharomyces cerevisiae strains, X4 and X5, to 12% (v/v) and the wines obtained with X5 exhibited a higher volatile acidity but lower concentrations of higher alcohols, carbonyl compounds and polyols than those obtained with X4. A principal component analysis (PCA) of the data provided by an electronic nose (E-nose) afforded discrimination between fermented and unfermented musts, but not between wines obtained with X4 or X5. The PCA applied to the major volatile compounds and polyols shows similar results, but a clear discrimination between wines is obtained by removing the polyols glycerol and 2,3-butanediol from the PCA.

The goal of this study is to evaluate the influence of toasted barrel on the red wines physical-chemical parameters and phenolic compounds. Experimental material used is FeteascAƒ neagrAƒ grapes. They were harvested from Ažuletea wine region-Vaslui, in 2013. The wines content of phenolic compounds varied, depending on the toasted barrel variant (V0-martor wine, V1-barrel light, V2-barrel medium and V3-barrel medium plus). In order to characterize phenolic compounds we have realized a series of spectrometric measurements to evaluate the total polyphenolic index and total anthocyans by pH variation method. Martor wine (V0) showed higher phenolic compound values than samples in toasted barrels. This fact indicates that the toasting process of barrels reduces the phenolic compounds present in wines. Also, we observed decrease of values for anthocyans caused by the increase in intensity of toasted process. The structural characteristics of wood and its chemical composition can influence the complex physical, chemical and biochemical processes that take place during the oxidative ageing of wine in barrels.

Innovative oenological products and techniques constantly need to be optimized in order to produce high quality wines that are able to fulfill the demanding consumers, with a pleasant colour, astringency, bitterness and a balanced organoleptic profile. New mesoporous materials with viability and environmental safety characteristics, might be a feasible alternative to the use of bentonite, while nowadays in the winemaking there is a major challenge caused by wastes derivate mainly from wine clarification stages. This study was aimed at investigating the influence of conventional (bentonite and activated coal) and alternative (MCM-41, SBA-15, KIT-6) fining agents on enological parameters, colour, as well as on the antioxidant activity of a Cabernet Sauvignon wines. Our results show that mesoporous materials, KIT-6 and SBA-15 (6 g/L) present the highest reduction on antioxidant activity with 23.08% and 24.41%, while bentonite and activated coal (1.5 g/L) reduced with 20.72%, respectively 33.18%. Cluster analysis performed with the values of antioxidant activity differentiated wines treated with activated carbon from other wines.

The use of Saccharomyces cerevisiae to produce sweet wine is difficult because yeast is affected by a hyperosmotic stress due to the high sugar concentrations in the fermenting must. One possible alternative could be the coimmobilization of the osmotolerant yeast strains S. cerevisiae X4 and X5 on Penicillium chrysogenum strain H3 (GRAS) for the partial fermentation of raisin musts. This immobilized has been, namely, as yeast biocapsules. Traditional sweet wine (that is, without fermentation of the must) and must partially fermented by free yeast cells were also used for comparison. Partially fermented sweet wines showed higher concentration of the volatile compounds than traditionally produced wines. The wines obtained by immobilized yeast cells reached minor concentrations of major alcohols than wines by free cells. The consumption of specific nitrogen compounds was dependent on yeast strain and the cellular immobilization. A principal component analysis shows that the compounds related to the response to osmotic stress (glycerol, acetaldehyde, acetoin, and butanediol) clearly differentiate the wines obtained with free yeasts but not the wines obtained with immobilized yeasts.