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Grape seeds are a valuable source of natural phenolic compounds, particularly flavan-3-ol derivatives such as condensed tannins. Recent studies have shown that grape seed powder can be applied to reduce the undesirable effects of protein instability in wine. One pretreatment method applied to grape seeds is roasting. Roasting causes the heavier proanthocyanidins (PAC) oligomers to break down, thereby increasing the concentration of smaller oligomers available for interaction with proteins. In addition, roasting can prolong grape seed storage. Among the subclasses of proanthocyanidins, oligomeric macrocyclic proanthocyanidins have also shown potential effects in terms of wine stabilization, particularly by presenting selective interactions with metal cations such as potassium and calcium. However, their composition in grape seed extracts has never been studied. Here, the characterization of condensed tannins according to the degree of polymerization in grape seeds, the profile of cyclic proanthocyanidins and the total polyphenol content were characterized in relation to different grape varieties and the application of roasting. Roasting greatly influenced the distribution of PAC according to the degree of polymerization, increasing the abundance of almost all classes of PAC. However, the overall effect of roasting was highly dependent on grape variety. PAC were analyzed according to the degree of polymerization. Grape seed roasting of red varieties (Croatina and Sangiovese) showed an increase in all classes of PAC except trimers. The white variety (Ortrugo) and the mix of Nebbiolo and Barbera varieties (80% and 20% w/w, respectively) showed no clear effect on the profile of PAC upon roasting. Notably, cyclic procyanidins were identified for the first time in grape seeds: a cyclic tetrameric procyanidin (ESI + m/z 1153) and cyclic pentameric procyanidin (ESI + m/z 1441) were found. The abundances of these cyclic PAC were found to be completely stable upon roasting, al

One of the major challenges that global warming poses to viticulture is the maintenance of adequate acidity at maturity in white grapes for sparkling winemaking.)is issue arises from three main occurrences: (i) with higher temperatures, degradation of malic acid is significantly enhanced; (ii) with a general advancement in grapevine phenology, grape maturity may occur under suboptimal climatic conditions; and (iii) harvesting grapes at "traditional" dates results in overripe fruits for sparkling destinations. In this biennial work, we compared the fruit and must composition of a local, widely grown white grape variety in the Colli Piacentini area (cv. Ortrugo, ORT) with those of a minor autochthonous variety, namely, Barbesino (BRB). Furthermore, we compared the composition, aromatic, and sensory profiles of wines obtained from ORTand BRB grapes picked on the same date and, in addition, of a second Barbesino wine from late harvest (BRB-LH). ORT and BRB had a similar sugar accumulation dynamic, whereas BRB exhibited a delayed loss of titratable acidity. In more details, BRB had lower malic acid degradation rates when malate concentration was <9 g/L. As a result, with comparable yield and total soluble solid content (TSS) (similar to 20 degrees Brix), BRB had a higher berry titratable acidity and malic acid concentration at harvest than ORT. BRB wines showed the highest titratable acidity (TA), while ORT had the lowest TA and a higher pH, and as expected, BRB-LH had the highest pH and a lower TA than BRB although still higher than those of ORTwine.)e aroma profiles of wines were mainly characterized by fermentative aromas, including esters, fatty acids, higher alcohols, and C-6 compounds, and BRB-LH wines showed the highest concentration of higher alcohols, while the fermentative esters were higher in ORTwines. Panelists considered BRB significantly fresher and with bigger aroma intensity than ORT, confirming that the higher acidity detected in BRB musts is well pr

Wine producers are now fully aware of the water-energy nexus, given the challenges created by climate change. By identifying potential environmental impacts of the wine industry, related to water and fossil energy use, wineries are taking action to improve their performance. This chapter reviews a set of technologies and strategies that can lead wineries to implement a regenerative approach, minimizing resources, recovering value from wastewater/waste, and replacing fossil energy with renewable sources. The approach is illustrated by presenting four case studies, located in three Mediterranean countries (France, Italy, and Portugal). The main conclusions are: (1) water and energy consumption ratios vary according to the wine type; (2) wastewater treatment systems tend to close the water cycle in countries facing severe water scarcity; and (3) the adoption of renewable energy in wineries is a reality today, but the adopted renewable energy depends on the region where it is located.

In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit beers by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence of determined quantities of grape must. However, information on the effects of these additions on the composition of final beers are still scarce. This work is hence focused on the chromatic, volatile, phenolic and sensory characterization of IGA beers obtained with the addition of grape musts during brewing process. To this aim, different amounts of must (5, 10 and 20%) from cv. Lambrusco red grapes were added to a lager wort before primary fermentation. Beers were then characterized by HPLC-MS, GC-MS and sensory analysis in order to determine phenolic and aroma compounds along with their sensory attributes. Results confirmed the addition of must from cv. Lambrusco grapes capable to enrich beers in color, acids, phenolic (up to 7-folded increased) and volatile compounds, while giving complexity to beers. These results, which were confirmed by a trained sensory panel, are among the very first insights on the impact of red grape must in brewing, both from a compositional and sensory point of view.

Beer contains the vitamins pyridoxine (B6) and folates (B9); their content is variable and depends on several factors. The aim of this study was to investigate the level of these vitamins during large and small scale brewing so as to identify the steps that can influence their levels in the final product. A Golden Ale and Scottish Ale were brewed at sales gravity in a 12 hL plant and a Gold Lager from a bottom fermented high gravity wort at a commercial scale. The levels of pyridoxine at mash-in differed between the brewing processes, due to the different malt used. Pyridoxine levels decreased during mashing while the pyridoxamine concentration remained constant. Although an increase of pyridoxine was observed after the fermentation, its level decreased in the final beers from the large scale process reflecting dilution and pasteurisation. With regard to folates, the levels increased during mashing, decreased after wort boiling and increased during fermentation. This study showed that both pyridoxine and folates were solubilised during the process and remained in the final product. © 2021 The Institute of Brewing & Distilling.

Grape pathogenesis-related (PR) proteins in white wine can induce haze and hinder the sale of the product. Bentonite is used to remove proteins and “heat-stabilise” wine however it is non-selective and can reduce wine quality. Grape seed powder (GSP) has previously been shown to remove PR proteins and reduce haze formation on a lab scale, however the effect on wine sensory properties was unknown and crucial to the evaluation of GSP as a bentonite alternative. Semillon (SEM) and Sauvignon Blanc (SAB) juices (20L in triplicate) were treated with GSP at two doses, Low (7.5 g/L) and High (15 g/L), prior to fermentation. GSP treatment reduced the concentration of wine PR proteins by up to 57% and 37% for SEM and SAB, respectively, and reduced the amount of haze formed in a heat test by up to 75% and 80%, respectively. Sensory analysis conducted by a trained panel showed that for both wine types the high GSP treatments were rated deeper in colour and higher in bitterness than the bentonite controls, with the low GSP treatment having a similar but less pronounced effect on these attributes. The GSP-treated SAB wine showed greater tropical fruit aroma, and pungency, compared to the bentonite control. Use of GSP can reduce the amount of bentonite needed to stabilize wines and may provide a sustainable and effective alternative to bentonite, notably for textural white wine styles.

Surgical site infections represent a considerable burden for healthcare systems. To obtain a consensus on the impact and future clinical and economic needs regarding SSI management in an era of multidrug resistance. A modified Delphi method was used to obtain consensus among experts from five European countries. The Delphi questionnaire was assembled by a steering committee, verified by a panel of experts and administered to 90 experts in 8 different surgical specialities (Abdominal, Cancer, Cardiac, General surgery, Orthopaedic, Thoracic, Transplant and Vascular and three other specialities (infectious disease, internal medicine microbiology). Respondents (n = 52) reached consensus on 62/73 items including that resistant pathogens are an increasing matter of concern and increase both treatment complexity and the length of hospital stay. There was strong positive consensus on the cost-effectiveness of early discharge (ED) programs, improvement of quality of life with ED and association between increased length of stay and economic burden to the hospital. However, established ED protocols were not widely available in their hospitals. Respondents expressed a positive consensus on the usefulness of antibiotics that allow ED. Surgeons are aware of their responsibility in an interdisciplinary team for the treatment of SSI, and of the impact of multidrug-resistant bacteria in the context of SSI. Reducing the length of hospital stays by applying ED protocols and implementing new treatment alternatives is crucial to reduce harm to patients and costs for the hospital.

La qualità del vino oggi si riflette specialmente nella sua stabilità che ne preserva funzione e apprezzamento dalla messa in bottiglia sino al consumatore finale. La chiarifica è una delle fasi di vinificazione che consente di perseguire tale stabilità. Nel caso dei vini rossi, tale pratica enologica comporta l’aggiunta al vino di proteine aventi l’obiettivo di ridurre la percezione di amaro e di modulare finemente quella dell’astringenza minimizzando secondari effetti sul colore e sulle percezioni aromatiche positive. In alternativa a quelle di origine animale, oggi il mercato propone l’utilizzo di proteine vegetali la cui diffusione è anche sottesa a motivazioni di sicurezza alimentare, naturalità, tendenza di consumo di prodotti vegani. La ricerca, stimolata da finanziamenti di carattere regionale, volti ad aumentare la produttività delle aziende attraverso ricadute positive dei risultati su tutta la filiera, propone studi su scala reale che misurano gli effetti di tali coadiuvanti su vini di ampia diffusione e consumo.

Grape pathogenesis-related proteins can cause haze in wine that is undesirable for consumers. Bentonite is used to remove these proteins but is a non-renewable natural material and reduces wine volume due to poor settling. As a potential bentonite alternative, grape seeds powder (GSP) was added to four wines and two grape juice varieties. Addition to wine required high doses (25–32 g/L) for protein removal and haze prevention and this induced changes to wine composition. By contrast, addition to grape juice prior to fermentation required substantially lower doses of GSP (5 g/L) to prevent haze formation. Further 20 g/L of GSP added to the must induced less changes to wine composition than direct addition of GSP to the wine. No changes were recorded in the efficacy of protein removal by changing the GSP source (red or white grape marc), or by using grape seed roasting. Despite the need for additional trials, these preliminary results suggest that GSP may be considered as a viable alternative to bentonite especially when added to juice prior to fermentation.