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Accurate quantification of ethanol and methanol is essential for regulatory compliance and product quality assurance. Fourier Transform Infrared Spectroscopy (FTIR) offers rapid, non-destructive analysis with minimal sample preparation, making it a promising tool for wine analysis. In this exploratory study, the use of FTIR and PLS regression for the simultaneous quantification of ethanol and methanol in wine samples of 11 different Portuguese mono-varietal wines and different vintages deriving from the same winery in Lisbon was investigated. A model was developed, demonstrating the feasibility of FTIR and PLS regression for the simultaneous quantification of ethanol and methanol in wine samples through dedicated models; it showed good prediction capacity for ethanol determination but poorer performance for methanol quantification. The model could be reliable enough for quality control in wine production, but to improve its performance should be enhanced in the future with more samples from different origins, wine types, and a wider concentration range in the case of methanol. [ABSTRACT FROM AUTHOR]

The quantification of tyramine (Tyr) and spermidine (Spd) is essential to protect and ensure quality and safety for food and beverage consumers. In this work, an electrochemical study was carried out, and a new, rapid, sensitive, reliable, and selective square‐wave voltammetric method for simultaneously determining Tyr and Spd in wines was developed. A Chemically Modified Carbon Paste electrode with Zinc PhthaloCyanine (CMCPE‐ZnPC) was used as a sensor in the electrochemical study, and a standard addition procedure (SAP) was employed to solve the matrix effect in the quantification of Tyr and Spd in wines. These analytes were electroactive on the stable, sensitive, and selective CMCPE‐ZnPC sensor under study using SWV technique, displaying peak anodic potentials at around 400 mV for Tyr and 860 mV for Spd. Wine samples were analyzed using the proposed and reference methods. No statistically significant differences were observed among the results obtained for Tyr and Spd determinations, applying the paired t‐test at a confidence level of 95 %. The proposed method yielded low limits of detection (6.8 nmol L−1 for Tyr and 10.8 nmol L−1 for Spd), good recovery rates (from 86.1 to 107.5 %), and reproducibility (overall RSD of 2.6 %). The proposed method contributes to green analytical chemistry since it uses no chemical pretreatment of the wine samples. [ABSTRACT FROM AUTHOR]

In this work a simple and rapid automated analytical method for the determination of sulfur dioxide in wines by employing a sequential automatic analyser was validated. The methodology is based on the reaction of sulfur dioxide with 5,5′-dithiobis-(2-nitrobenzoic acid) in an alkaline medium followed by photometric detection. The linearity of the calibration curve was excellent (R2 = 1.000) and the LOQ (2.00 mg L−1) was well suited for the monitoring of regulatory limits. The accuracy and precision were evaluated with reference materials, providing highly successful results (RSD% < 3.8 for precision and R2 = 0.99 of correlation between the obtained and declared values). The method was applied to the analysis of commercial samples of wines ensuring compliance with legislation. The results found were compared to those obtained with the spectrophotometric method recommended for beers, implemented in a flow system, showing that there are no statistical differences between them (α ≤ 0.05). When compared with conventional methods, the proposed methodology showed to be fast, with minimum handling of the sample and small sample and reagents volume requirement, which together with a minimum maintenance, involves a considerable reduction in laboratory costs. [ABSTRACT FROM AUTHOR]

Mass spectrometry is crucial for analysing physicochemical and sensory properties, including colour, astringency, taste, and flavour, predicting ageing characteristics, and addressing stability issues in wine. Polyphenols are key chemical constituents in wine that are associated with health benefits and improve circulatory conditions. Advances in mass spectrometry ionisation techniques such as matrix-assisted laser desorption and ionisation and direct analysis in real-time offer high sensitivity for identifying important polyphenolic constituents in wine. High-resolution mass spectrometry, in combination with liquid chromatography, accurately identify and quantify polyphenolic compounds, even at low concentrations, and provides the possibility for further retrospective analysis and non-targeted analysis using statistical methods of data analysis. Ambient mass spectrometry techniques such as paper spray and low-temperature plasma allow solventless analysis, determining the geographical origin, authentication, and quality control of wine samples. This review will explore the potential benefits of using mass spectrometry to identify various polyphenols and polymeric polyphenols in wine, as well as recent developments and applications. Additionally, we will discuss determining antioxidant activity and total polyphenol content in wine.

The identification and correction of negative factors, such as 4-ethylphenol and ethanethiol, is important to comply with food safety regulations and avoid economic losses to wineries. A simple amperometric measurement procedure that facilitates the simultaneous quantification of both compounds in the gas phase has been developed using fullerene and cobalt (II) phthalocyanine-modified dual screen-printed electrodes coated with a room temperature ionic liquid-based gel polymer electrolyte. The replacement of the typical aqueous supporting electrolyte by low-volatility ones improves both operational and storage lifetime. Under the optimum conditions of the experimental variables, Britton Robinson buffer pH 5 and applied potentials of + 0.86 V and + 0.40 V for each working electrode (vs. Ag ref. electrode), reproducibility values of 7.6% (n = 3) for 4-ethylphenol and 6.6% (n = 3) for ethanethiol were obtained, as well as capability of detection values of 23.8 μg/L and decision limits of 1.3 μg/L and 9.2 μg/L (α = β = 0.05), respectively. These dual electrochemical devices have successfully been applied to the headspace detection of both compounds in white and red wines, showing their potential to be routinely used for rapid analysis control in wineries. [ABSTRACT FROM AUTHOR]

The positive effects of polyphenolic compounds on the sensory characteristics of wine and human health indicate a great need for a simple, fast and easily accessible method to determine the content of polyphenols in wine. The aim of this study is the electrochemical characterization of polyphenolic compounds in natural wine samples using a modified carbon paste electrode with TiO2 nanoparticles (MCPE/npTiO2) and improved voltammo­gram processing to obtain indicative data for polyphenols. The most marked influence of the modification of CPE with TiO2 nanoparticles was an increased sensitivity to electrooxi­dation, which is reflected in an increase of the anodic peak current. Of the five tested poly­phenols, i.e., gallic acid (GA), caffeic acid (CA), catechin (CT), quercetin (QV) and resveratrol (RE), the current maximum of the first two oxidation peaks increased only for GA by a factor of about 2 and for CT by a factor of about 1.5. Of the three red wines, Vranac (VR), Merlot (ME), Cabernet Sauvignon (CS); three white wines, Graševina (GR), Temjanika (TE), Char­donnay (CS) and one rose wine, Belrose Mediterranée Rosé (RO) tested, an increase by a factor of about 2.5 was observed for two red wines (VR, CS) and by a factor of 1.5 for one red wine (ME), one white wine (GR), and the rose wine (RO), while no increase in the current signal was observed for one of the white wines (CS). The most significant increase in the voltam­metric signal of GA at the MCPE/npTiO2 compared to other studied polyphenols can be explained by its higher affinity for adsorption on TiO2 nanoparticles. The investigated modified electrode provides an improved, linear and reproducible voltammetric response in wine samples. Consequently, MCPE/npTiO2 represents a good basis for the further deve­lopment of an integrated sensor/data system with the possibility of a broader application for the detection of polyphenols, especially GA, as an aroma and visually relevant parameter in winemaking.

Accurate quantification of ethanol and methanol is essential for regulatory compliance and product quality assurance. Fourier Transform Infrared Spectroscopy (FTIR) offers rapid, non-destructive analysis with minimal sample preparation, making it a promising tool for wine analysis. In this exploratory study, the use of FTIR and PLS regression for the simultaneous quantification of ethanol and methanol in wine samples of 11 different Portuguese mono-varietal wines and different vintages deriving from the same winery in Lisbon was investigated. A model was developed, demonstrating the feasibility of FTIR and PLS regression for the simultaneous quantification of ethanol and methanol in wine samples through dedicated models; it showed good prediction capacity for ethanol determination but poorer performance for methanol quantification. The model could be reliable enough for quality control in wine production, but to improve its performance should be enhanced in the future with more samples from different origins, wine types, and a wider concentration range in the case of methanol.

The development of fluorometric paper-based analytical devices (fPADs) integrated with smartphone for fluorometric quantification of ethanol in an instrument-free and portable setup is described. The NAD+-dependent alcohol dehydrogenase immobilized within chitosan modified paper substate was utilized as a bio-recognition element and enzymatically generated NADH was used as a fluorescent probe. 3D-printed imaging setup which houses a paper chip holder and UV-light emitting device (LED) was developed for rapid, accurate capture of the fluorescent images. The biocompatible chitosan layer covering the paper provides a feasible environment for enzyme immobilization and enhances the fluorescence signal. The developed fPADs exhibited high sensitivity for ethanol detection and has a linear range for ethanol detection from 17 µM to 8.75 mM (R2 =0.99). Additionally, the fPADs were applied to quantify ethanol in four different wine samples including red, white, rose, and sparkling wines successfully. Moreover, the fPADs produce reproducible signals without loss of enzyme activity for at least 14 days and ~80% activity remained till 28 days. Thus, the proposed approach can provide a facile, affordable, portable, and instrument-free tool for the onsite quantification of ethanol in real samples and is applicable for food quality controls. [ABSTRACT FROM AUTHOR]

This study integrates genetic algorithm (GA) with partial least squares regression (PLSR) and various variable selection methods to identify impactful regions of interest (ROI) in heterogeneous 2D chromatogram images for predicting wine age. As wine quality and aroma evolve over time, transitioning from youthful fruitiness to mature, complex flavors, which leads to alterations in the composition of essential aroma-contributing compounds. Chromatograms are segmented into subimages, and the GA-PLSR algorithm optimizes combinations based on grayscale, red-green-blue (RGB), and hue-saturation-value (HSV) histograms. The selected subimage histograms are further refined through interval selection, highlighting the compounds with the most significant influence on wine aging. Experimental validation involving 38 wine samples demonstrates the effectiveness of this approach. Cross-validation reduces the PLS model error from 2.8 to 2.4 years within a 10 × 10 subset, and during prediction, the error decreases from 2.5 to 2.3 years. The study presents a novel approach utilizing the selection of ROI for efficient processing of 2D chromatograms focusing on predicting wine age.

Herein, we report the synthesis of graphene quantum dots (GQDs) functionalized with 1,5-diphenylcarbazone for the selective quantification of Fe in wine, via front-face fluorescence. Crystalline GQDs are obtained via a clean and relatively size-controlled synthesis based on the electrochemical exfoliation from a graphene foam. The product of the synthesis was later functionalized to solely detect Fe3+ amongst various other ions present within the sample. The detection is based on quenching the fluorescence emission from the functionalized nanomaterial in the presence of the analyte, which follows a linear relationship with the concentration of the analyte, consistent with the Stern-Volmer model. Diverse parameters involved in the measurements, including the pH and excitation wavelength, were optimized, giving place to limits of detection (LOD) of 0.014 mg L−1 and 0.11 mg L−1 in waters and white wines, respectively. A soft UV-based digestion and a profound analysis of interferences were key factors to achieve such LODs. Furthermore, front-face fluorescence measurements improved the applicability of the method by avoiding the commonly occurring matrix shielding effects. We believe that the sensitive, selective, and fast detection of Fe3+ within real (i.e.; wine) samples represents a major step forward in the field.

Evidence suggests that consumers seek to become more expert about hedonic products to enhance their enjoyment of future consumption occasions. Current approaches to becoming expert center on cultivating an analytic mind-set. In the present research the authors explore the benefit to enthusiasts of moving beyond analytics to cultivate a holistic style of processing. In the taste context the authors define holistic processing as nonverbal, imagery-based, and involving narrative processing. The authors conduct qualitative interviews with taste experts (Master Sommeliers) to operationalize the holistic approach to hedonic learning, and then test it against traditional analytic methods in a series of experiments across a range of hedonic products. The results suggest that hedonic learning follows a sequence of stages whose order matters, and that the holistic stage is facilitated by attending to experience as a narrative event and by employing visual imagery. The results of this multimethod investigation have implications for both managers and academics interested in how consumers learn to become expert in hedonic product categories. [ABSTRACT FROM AUTHOR]

Wine is known as a source of bioactive compounds and is one of the alcoholic beverages with the highest phenolic content. There has been growing interest in the composition of wine due to its beneficial properties for human health. This work focuses on biologically active and sensory attributes of white wine and presents research on wine chemical profiles in relation to their geographical origin, varieties and storage. The aim of this study was to investigate the phenolic compound evolution of 35 selected white wine varieties from the Moravian region in the Czech Republic. To separate and identify individual phenolic compounds in the wines, the high-performance liquid chromatographic method was used. A spectrophotometric method was applied for the determination of total polyphenol and total flavonoid content. This research presents results for the total benzoic and cinnamic acid derivatives, flavonols, flavanols and stilbene content of Moravian white grape varieties. Differences were found in the content of these compounds, and the results show that the phenolic concentrations depend on grape variety and storage time. [ABSTRACT FROM AUTHOR]

In our globalised world, humankind is increasingly realising that we have consumed the Earth’s resources, and it is necessary to change our own mind and attitude. Economic, social and ecological sustainability has become a fundamental goal in every sector, including vine and wine growing. Hungary is ranked 16th and 7th in the wine growing of the world and the European Union respectively (OIV 2022 forecast). Thus, global goals need to be increasingly enforced also in this sector in order to be able to keep our competitiveness. Markets are becoming more and more concentrated. New World countries are developing exponentially. So tradition and expertise are no longer enough to maintain and develop the sector. There is a need for collaborations and integrations, for which cooperatives and clusters serve as a model most of all. Since, however, their implementation is difficult in Hungary, it is necessary to put more emphasis on scale efficiency, cost minimization and sustainability. The latter one represents higher customer added value and meets the demand of conscious consumers. This study is intended to deal with costs and buying-in prices by farm sizes, and to show which sizes may be economically sustainable. [ABSTRACT FROM AUTHOR]

Phytochemical investigation on the concentrate of Huangjing wine, resulted in the isolation of three new tyrosol derivatives 4′′′-hydroxyphenethyl 2-(R)-hydroxy-3-phenylpropionate (1), 4′′′-hydroxyphenethyl(4′-hydroxy-3′-methoxyphenyl)propionate (2) and 4′′-hydroxyphenethyl ethyl succinate (3), together with 5 known compounds, ferulic acid (4), L-phenyllactic acid (5), hydroxytyrosol (6), dihydroferulic acid (7), cyclo(L-Pro-D-Tyr) (8). Their structures were elucidated using spectroscopic analysis and by comparison with the literature data. All compounds displayed antioxidant effect in the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical. Among them, the new compound 2 exhibited obvious antioxidant effect, and new compounds 1 and 3 exhibited medium antioxidant effect. [ABSTRACT FROM AUTHOR]

2-Aminoacetophenone is an off-flavor that can result from tryptophan degradation via riboflavin-photosensitized reaction. This study investigates the impact of light exposure, provided by a UV-C source, oxygen concentrations and transition metals on the formation of 2-aminoacetophenone in model wine containing tryptophan and riboflavin. Irrespective of oxygen and transition metals, >85% of tryptophan were degraded via first-order kinetics to unknown product(s). However, longer light exposure and more oxygen caused 2-aminoacetophenone concentrations to increase. Transition metals decelerated the 2-aminoacetophenone formation and acetaldehyde was formed suggesting photo-Fenton reaction occurred as a competitive reaction. The degradation rate of riboflavin inclined with less oxygen and in the presence of transition metals due to the depletion of oxygen by photo-Fenton reaction. Oxygen plays an important role in the regeneration of riboflavin and therefore must be seen as an intensifier for light-induced 2-aminoacetophenone formation. This paper provides new insights into riboflavin-photosensitized reactions., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Fluorescence nanomaterial sensors have exhibited excellent application potential in biothiols analyses. The fluorescence sensor arrays constructed from upconversion luminescence metal-organic frameworks nanocomposites (LMOFs) can provide impressive discrimination and exquisite fingerprinting capabilities for extremely similar analytes. Herein, an upconversion fluorescence sensor array based on LMOFs featuring UiO-type metal-organic frameworks-functionalized lanthanide-doped upconversion nanoparticles was proposed, wherein Cu 2+ can make the fluorescence quenching of LMOFs and preferentially bind biothiols to recover fluorescence in different degrees forming unique fingerprinting. The fluorescence sensor array displayed an excellent pattern recognition for five biothiols (glutathione, homocysteine, N-acetylcysteine, and L/D-cysteine) even at 50 µM by linear discriminant analysis, and the discernment for the enantiomers of L/D-cysteine, as well as the accurate identification (90.0% accuracy) of biothiols in food samples (tea beverage and white wine). Such fluorescence sensor array might provide a simple and efficient detection method for biothiols., Competing Interests: Declarations Consent for publication All authors have provided consent for the manuscript to be published. Competing interests The authors declare no competing interests., (© 2024. The Author(s).)

The present study proposes the development of new wine recognition models based on Artificial Intelligence (AI) applied to the mid-level data fusion of 1 H NMR and Raman data. In this regard, a supervised machine learning method, namely Support Vector Machines (SVMs), was applied for classifying wine samples with respect to the cultivar, vintage, and geographical origin. Because the association between the two data sources generated an input space with a high dimensionality, a feature selection algorithm was employed to identify the most relevant discriminant markers for each wine classification criterion, before SVM modeling. The proposed data processing strategy allowed the classification of the wine sample set with accuracies up to 100% in both cross-validation and on an independent test set and highlighted the efficiency of 1 H NMR and Raman data fusion as opposed to the use of a single-source data for differentiating wine concerning the cultivar and vintage., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

Solid Phase Microextraction (SPME) is a commonly used, robust method for characterization of aroma profiles in food matrices. However, challenges such as saturation, swelling, and competition can occur when sampling such complex matrices, resulting in decreased accuracy in the quantitation of polar compounds. In this study, sequential thin film micro-extraction (TFME) was employed to study the aroma profile of sparkling wine, with a focus to evaluate the displacement of polar analytes at extraction times longer than their corresponding equilibrium time. This investigation also describes advancements in the production of TFME devices, specifically the overcoating of hydrophilic-lipophilic balance/polydimethylsiloxane (HLB/PDMS) thin films to increase their matrix compatibility. Sequential thin film micro-extraction and overcoated HLB/PDMS thin films were evaluated for characterization of sparkling wine samples. The results were encouraging, showing that these advancements can decrease competition phenomena and increase the calibration linearity range compared to traditional micro-extraction approaches more commonly used for the characterization of such samples. In addition, multiphase equilibria investigation involving micellar systems enabled by the microextraction technology provides better understanding between wine aroma and its composition., Competing Interests: Declaration of competing interest We declare that we have no conflicts of interest related to this manuscript. We affirm that this declaration is accurate and complete to the best of our knowledge., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Spray drying is a standard method for preserving bioactive ingredients and enhancing their storage stability. This study aimed to produce entirely plant-based spray-dried powders by using hemp, canola, and flax seed proteins, combined with maltodextrin, as wall material, while chokeberry extract from wine waste served as core material. We conducted a thorough analysis of the oil-seed proteins, examining their nitrogen solubility index, emulsification, and foaming capacities. The encapsulation process was evaluated based on its yield and efficiency. The spray-dried powders were further assessed through colour analysis, particle morphology and size distribution, hygroscopicity, and storage stability measurements. The encapsulation yield with oil-seed proteins ranged from 75.0 ± 6.2 to 78.5 ± 1.3%, and the efficiency from 58.4 ± 0.8 to 77.5 ± 1.9%. These plant-based spray-dried powders exhibited similar colour parameters, morphology, and stability to those of whey protein powders. The study highlights the significant potential of oil-seed proteins in producing plant-based spray-dried powders., (© 2024. The Author(s).)

Polyfunctional thiols are key contributors to wine aroma due to their extremely low odor thresholds, and their quantitative analysis remains challenging as a result of their ultratrace concentrations and high reactivity. This work presents the first method based on ultra-high-performance liquid chromatography (UHPLC) coupled to quadrupole Orbitrap high-resolution mass spectrometry (HRMS) in parallel reaction monitoring (PRM) mode for quantifying thiols at nanograms per liter (ng/L) levels in wine. Thiols in wine were derivatized using 4,4'-dithiodipyridine and isolated by liquid-liquid extraction. This protocol allowed rapid sample preparation with minimum labor input and low consumable expenses. Instrumental analysis was conducted using UHPLC-quadrupole Orbitrap HRMS in PRM mode. Twenty thiol analytes, including literature-known, recently identified, and novel thiols were selected and validated by the optimized method in three wine matrices. The overall analytical performances demonstrated by this method were equivalent, and in most cases, greater than many previously developed GC-MS or LC-MS methods. The validated method was applied to analyze a selection of wines in which 12 thiols were quantified., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study is an investigation of the impact of volatile phenols (VPs) released from burning wood during wildfires on grape composition and the resulting wines. Baseline levels of VPs in grapes and sensory differences between smoke-impacted wines and non-smoke-impacted wines were determined. The differences were related to different levels of smoke taint marker compounds in different wine matrices, using modified descriptive analysis (DA), multivariate statistics, gas chromatography mass spectrometry (GC-MS) and liquid chromatography-triple quadrupole tandem mass spectrometry (LC-QqQ-MS) of the free and total VPs, and individual bound glycosides, respectively. Across two DA panels, Cabernet Sauvignon, Cabernet Franc, Petite Verdot, Merlot, Syrah, Malbec, and Zinfandel wines made from grape originating from different areas in California were evaluated. The results show sensory differences between highly smoke-impacted and non-impacted wines with wines made from highly smoke-impacted grapes characterized as smoky, barbeque, medicinal, and having a retro-nasal ashtray character. Low smoke-impact wines based on free and total VP concentrations were not significantly different from the non-impacted wines when rated through descriptive analysis. The amount of smoke exposure was the largest contributor to smoke impact determined by sensory evaluation, but the different wine matrices from different locations and varietals also played an important role in determining the level of perceived smoke impact. The results of this study will contribute to our understanding of smoke impact and how it influences wine characteristics by relating smoke marker indicator compounds to wine sensory attributes., (© 2024. The Author(s).)

Aging wine on lees results in the release of different yeast components, including peptides, whose role in wine is unclear. In this study, peptides released in a synthetic must, fermented with an oenological yeast strain, and aged on lees for 180 days were quantified (RP-HPLC) and identified (LC-MS/MS) at different time points. A rapid increase in peptide concentration was observed in the first two months, with over 2600 sequences identified. During the following four months, the peptide concentration remained constant, while their variety decreased slightly, probably due to enzymatic hydrolysis to which longer and less charged sequences were more exposed. The majority of the most abundant peptides were present over the 6-month period. They mostly originated from proteins associated with glycolysis and with different stress-response mechanisms, and they showed different in silico bioactivities. These findings can contribute to understanding the role of yeast peptides in regulating the wine environment during aging.

A turn-on fluorescent sensor (E)-4-((4-(5-fluoro-1H-benzo[d]imidazol-2-yl)benzylidene)amino)phenol (FBAP) for the detection of Fe 3+/2+ was synthesized. The fluorescence intensity of probe FBAP solution gradually increased with increased Fe 3+ concentration. The low detection limit (LOD) was calculated to be 0.17 nM. The optimized structure and luminescent properties of FBAP were calculated by time-dependent density functional theory (TD-DFT) and Solvation Model Density (SMD). The rotation of the dihedral angle and ICT in the imine probe turned off the emission of the benzimidazole, which was restored upon cleaving the imine. Probe FBAP was successfully applied to determine whether Fe 3+/2+ in wine exceeded the standard by phone and the rapid detection of Fe 3+/2+ in the form of test strips was also conducted., (© 2024 John Wiley & Sons, Ltd.)

Methanol is widely existed in fermented fruit wines (FFWs), and the concentration is excessive at times due to inappropriate fermentation conditions. Methanol is neurotoxic, and its metabolites of formaldehyde and formic acid can cause organic lesions and central respiratory system disorders. FFWs with unspecified methanol limits are often produced with reference to grape wine standards (250/400 mg/L). To clarify the causes of methanol production in FFWs and minimize the methanol content, this study summarizes the current process methods commonly applied for methanol reduction in FFWs and proposes novel potential controlling strategies from the perspective of raw materials (pectin, pectinase, and yeast), which are mainly the low esterification modification and removal of pectin, passivation of the pectinase activity, and the gene editing of yeast to target the secretion of pectinases and modulation of the glycine metabolic pathway. The modified raw materials combined with optimized fermentation processes will hopefully be able to improve the current situation of high methanol content in FFWs. Methanol detection technologies have been outlined and combined with machine learning that will potentially guide the production of low-methanol FFWs and the setting of methanol limits for specific FFW., (© 2024 Institute of Food Technologists®.)

Over the last few decades, there has been considerable interest in studying wine oxidation. This review paper provides a comprehensive overview and analysis of the molecular changes caused by oxidation in wine and how they affect wine quality. Simultaneously, the recent advancements in understanding the molecular pathways involved in wine oxidation are also discussed. The paper first explores the process of oxygen dissolution and the complex transformations that occur in polyphenols during oxidation. It then reviews the current methods of micro-oxidation (MOX) and over-oxidation (OOX). Subsequently, it introduces oxidation kinetics, and controls indexes for the degree of oxidation and the underlying principles. Additionally, it discusses the effects of oxidation on the sensory qualities of wine and analyzes the interrelationships between oxidation, functional components, and drinkability. The comprehensive review of the literature shows that OOX leads to the rapid depletion of polyphenols, reducing the overall antioxidant capacity of the wine and affecting its appearance and flavor. In contrast, MOX promotes a balanced matrix and enhances the complexity of the aroma. Polyphenols, particularly resveratrol, can interact with reactive oxygen species or activate endogenous defense mechanisms to mitigate diseases risks. However, the presence of oxygen can activate the antioxidant mechanism of resveratrol, resulting in decreased content and a diminished anti-disease effect. Despite this, a clear distinction between OOX and MOX has not been established. Future research should focus on identifying and defining precise oxidation levels using control indexes for the degree of oxidation., (© 2024 Institute of Food Technologists®.)

Cardiovascular disease (CVD) is the leading cause of death among communicable and noncommunicable diseases, and its prevalence is going to rise even more by 2030. The discovery of different "functional" foods containing a plethora of bioactive compounds is considered an ally in the effort to reduce the global CVD burden in the context of primary prevention. It has been about 3 decades since the observation that red wine consumption in French population could lead to lower coronary heart disease risk despite the high dietary consumption of saturated fats, known as the "French paradox." Since then, numerous epidemiological studies, mainly observational, have emerged in order to investigate this association with great enthusiasm. However, due to the nature of these studies, the scientific community has raised concerns about the methodological approach of the studies and thus the generalization of their results. Therefore, the current review aims to summarize some of the major methodological issues deriving from observational studies on the association between red wine consumption and cardiovascular health and to highlight the importance of higher quality study design in the general effort of drawing safer conclusions on this topic.

Hakka Huangjiu, a traditional Chinese rice wine, boasts a rich history and is known for its immunomodulatory, antibacterial, anti-aging and anti-fatigue effects. However, there is limited research on the primary active components and molecular mechanism of the bioactivity of Hakka Huangjiu. To address this gap, this study assessed the structural characteristics, antioxidant, and immunomodulatory activities of the polysaccharide-1 of Guangdong Hakka Huangjiu (HP1). Structural analysis revealed that HP1 had a low molecular weight polysaccharide of 5550 Da, primarily consisting of glucose (93.2 %), with smaller amounts of xylose, mannuronic acid and galactose. Methylation and NMR analysis suggested that the main glycosidic linkages present in HP1 are α-D-Glcp-(1→, →4)-α-D-Glcp-(1 → and →6) -α-D-Glcp-(1→. Furthermore, HP1 exhibited dose-dependent DPPH·, ABTS + and OH· scavenging activity. HP1 exhibited significant protection of HepG2 cells from H 2 O 2 damage. Additionally, HP1 induced the release of NO, TNF-α, IL-6 and iNOS in RAW264.7 cells. HP1 treatment significantly increased mRNA expression of TNF-α, IL-6, iNOS, COX-2, IL-1β and TGF-β1. These results suggested that polysaccharides HP1 may have potential as a novel natural antioxidant and immunomodulatory product for use in nutraceuticals and functional foods., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The optimal conditions were explored for the preparation of Spirulina blended liquor (SBL) and Spirulina fermented wine (SFW), respectively. The parameters obtaining highest alga polysaccharide were calculated by response surface methodology. The optimal conditions for SBL preparation were base liquor of 42% vol, ultrasonication time of 37-min and ultrasonic power of 80 W with polysaccharide content (PC) and alcohol content (AC) of 0.2181 g/L and 39.7% vol, respectively. In the case of SFW, optimum fermentation occurred at 22°C, with a 4% inoculum and 6-day period with PC and AC of 8.533 g/L and 11.2% vol, respectively. Headspace solid-phase microextraction-gas chromatography-mass spectrometry was used to quantitatively analyze the volatile components of SBL and SFW. There were 32 and 40 main aroma compounds in SBL and SFW, respectively. Volatile organic compounds, including α-ionone and β-ionone, produced by Spirulina were detected in both SBL and SFW. Comparative evaluation of scavenging activity and total reducing power revealed the antioxidant capacity of SFW significantly outperformed that of SBL., (© 2024 Institute of Food Technologists.)

To rich the research for mannoproteins (MPs) suppressive effect on the bitterness of wine, this study distinguished bitterness into initial bitterness and bitter aftertaste. By utilizing the thermal alkali extraction method, MPs were extracted from three different yeast species: Saccharomyces cerevisiae (CECA), Lachancea thermotolerans (A38), and Torulaspora delbrueckii (2082). Their basic structures, addition concentrations, and correlation with bitter suppression ability were characterized. CECA exhibited stronger initial bitterness suppression ability, may attributed to its more branches and lack of a triple-helix structure. 2082 showed greater bitter aftertaste suppression and might due to smaller particle aggregation, fewer branches, and triple-helix structure. Additionally, it was noteworthy that due to the unique structure of 2082, it may bound more monomer and oligomeric proanthocyanidins (MOPC) on MPs surface, reducing its initial bitterness suppression ability. Concerning concentration, the increase in polysaccharide chain polymerization hindered further interaction with MOPC, leading to a decrease in its initial bitterness suppression ability. Bitter aftertaste exhibited different behaviors. As the concentration of CECA increased, there was an increase in oral adhesion instead., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Metal-organic frameworks (MOFs) have great potential for the adsorption of minor molecular alcohols in the vapor phase. However, the drawbacks of powdered MOFs, including low recyclability and problematic separation, limit their application in fermented wine. Chitosan (CS) is a low-cost, eco-friendly, moldable matrix used in the food industry. In this study, a novel CS@ZIF-8 adsorbent with excellent microporous surface area was successfully synthesized by incorporating hydrophobic ZIF-8 into CS. The results showed that CS@ZIF-8 beads had a high adsorption affinity for methanol at a Zn 2+ /2-methylimidazole molar ratio of 1:5. The adsorption mechanism of methanol on CS@ZIF-8 beads was systematically studied by X-ray photoelectron spectroscopy, isotherms, and kinetics. The Langmuir model calculated the maximum adsorption of methanol to 56.8 mg/g. Adsorption kinetics are consistent with pseudo-second-order models. Furthermore, CS@ZIF-8 beads presented excellent recyclability for removing methanol for five consecutive cycles. It could treat 60 bed volumes of Chinese yellow wine in column filtration experiments to make the concentration below 50 mg/L. In summary, the highly efficient CS@ZIF-8 adsorbent has great potential for methanol adsorption from fermented wines. PRACTICAL APPLICATION: Methanol will exhibit adverse symptoms such as weakness and headaches after it is ingested. Therefore, methanol control is an important safety factor in the production of fermented wine. The adsorption method is recognized as a widely used technique due to its high efficiency and selectivity. The CS@ZIF-8 adsorbent synthesized in this paper provides a new idea for methanol removal., (© 2024 Institute of Food Technologists.)

Fe 2 + plays a crucial role in biological systems as an essential trace element in the body. Iron is absorbed by the body through food and Fe 2+ is also an important component of living cells; therefore, quantitative testing of Fe 2+ in food and in living cells is of great importance. This paper presents the development of a novel π-bridge EDOT-based N-oxide turn-on fluorescent probe, designated as FeE, for the detection of Fe 2+ . The probe has been shown to exhibit excellent sensitivity, a favorable linear relationship between fluorescence signal intensity and Fe 2+ concentration, and an effective immunity to interference. The probe has low cytotoxicity and has been successfully used to detect Fe 2+ in cells using laser confocal fluorescence microscopy. It is also possible to determine the presence of Fe 2+ in animal blood, spinach, apple juice, red wine, mineral water and metal cans., (© 2024. The Author(s), under exclusive licence to Springer-Verlag GmbH, DE part of Springer Nature.)

One of the challenges of cold-hardy grape cultivars is their typical low content of tannins, alongside the presence of anthocyanin diglucoside and high acidity, which can lead to unbalanced red wines. This study hypothesized that the combination of Accentuated Cut Edges (ACE) and macerating enzymes would improve phenolics extraction from grape skins after disruption. The effects of those two winemaking techniques, either used separately or together, on red wine quality characteristics were investigated at crushing, bottling, and after six or nine months of aging. Overall, the combination of treatments improved the concentration of monomeric phenolics (20 %) and tannins (21 %) after nine months of aging. ACE or enzyme treatment separately applied had little impact on phenolics extraction in finished wines. This study exhibited a potential strategy to modify phenolics profile through the synergistic effect of ACE and macerating enzymes by causing cellular breakdown in a cold-hardy red grape cultivar., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

As a representative gas of food spoilage, the development of rapid hydrogen sulfide (H 2 S) analysis strategies for food safety control is in great demand. Despite traditional methods for H 2 S detection possessing great achievements, they are still incapable of meeting the requirement of portability and quantitative detection at the same time. Herein, a nanozyme catalysis pressure-powered sensing platform that enables visual quantification with the naked eye is proposed. In this methodology, Pt nanozyme inherits the catalase-like activity to facilitate the decomposition of H 2 O 2 to O 2 , which can significantly improve the pressure in the closed container, further pushing the movement of indicator dye. Furthermore, H 2 S was found to effectively inhibit the catalytic activity of Pt nanozyme, indicating that the catalase-like activity of PtNPs may be regulated by varying concentrations of H 2 S. Therefore, by utilizing a self-designed pressure-powered microchannel device, the concentration of H 2 S was successfully converted into a distinct signal variation in distance. The effectiveness of the as-designed sensor in assessing the spoilage of red wine by H 2 S determination has been demonstrated. It exhibits a strong correlation between the change in dye distance and H 2 S concentration within the range of 1-250 μM, with a detection limit of 0.17 μM. This method is advantageous as it enhances the quantitative detection of H 2 S with the naked eye based on the portable pressure-powered sensing platform, as compared to traditional H 2 S biosensors. Such a pressure-powered distance variation platform would greatly broaden the application of H 2 S-based detection in food spoilage management., (© 2024. The Author(s), under exclusive licence to Springer-Verlag GmbH, DE part of Springer Nature.)

The occurrence of Ochratoxin A (OTA) in wine is commonly known, but there is only limited information about its occurrence in grape mash and wines of German origin. Climate change has led to higher temperatures in the southern regions of Germany, which may increase the growth of fungi associated with the production of OTA and increase the content of this mycotoxin in grapes. A safe and rapid UHPLC-FLD method was developed and validated to assess the contamination of grape mash and wine with OTA. A total of 71 samples of grape mash and 30 wines from various wine producers in Baden-Württemberg, Germany, were analysed for OTA content. The results showed that no samples contained OTA in concentrations above the limit of detection. Further monitoring of samples from different vintages is needed., (© 2024. The Author(s) under exclusive licence to Society for Mycotoxin (Research Gesellschaft für Mykotoxinforschung e.V.) and Springer-Verlag GmbH Germany, part of Springer Nature.)

Background: Saccharomyces cerevisiae CECA was a potential indigenous Chinese wine yeast that can produce aroma and flavor in Cabernet Sauvignon wines. High-throughput sequencing combined with metabolite analysis was applied to analyze the effects of CECA inoculation on the native microbial community interaction and metabolism during Cabernet Sauvignon wine fermentation., Results: Fermentations were performed with three different inoculant strategies: spontaneous fermentation without inoculation, inoculation with CECA after grape must sterilization, and direct inoculation of CECA. Results showed that the diversity of bacteria (P = 0.033) is more sensitive to CECA inoculation than fungi (P = 0.563). In addition, CECA inoculation altered the species composition of core microorganisms (relative abundance >1%) and the keystone species (accounting for the top 1% of the most important interactions), as well as of the biomarkers (linear discriminant analysis > 3.0, P < 0.05). Furthermore, the inoculation could change the cluster of metabolites, and these differential metabolite sets were correlated with four fungal taxa of Issatchenkia, Issatchenkia orientalis, Saccharomycetales, Saccharomycetes and two bacterial taxa of Pantoea, Tatumella ptyseos, were significantly correlated. Inoculated fermentation also altered the correlation between dominant microorganisms and aroma compounds, giving Cabernet Sauvignon wines more herbal, floral, fruity, and cheesy aromas., Conclusion: Saccharomyces cerevisiae CECA and dimethyl dicarbonate (DMDC) inhibition treatments significantly altered the microbial community structure of Cabernet Sauvignon wines, which in turn affected the microbial-metabolite correlation. These findings will help winemakers to control the microbial dynamics and functions during wine fermentation, and be more widely used in regional typical wine fermentations. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

Black rice wine (BRW) is a traditional Chinese rice wine with unique flavors; however, the formation pathways of flavor compounds driven by microbiota remain unclear. This study employed HPLC and GC-MS to reveal that during BRW fermentation, free amino acids increased sevenfold, volatile compounds doubled, and 28 key characteristic flavor compounds were identified. Metatranscriptomic analysis indicated that during fermentation, driven by physicochemical factors and microbial interactions, Saccharomyces gradually became the dominant active microorganism (relative abundance 87.01%-97.70%). Other dominant microorganisms (relative abundance >0.1%), including Saccharomycopsis, Pediococcus, Wickerhamomyces, and Weissella, significantly decreased. Meanwhile, the microflora's signature functions underwent succession: transcription early, carbohydrate metabolism mid-stage, and autophagy late. These microbial and functional successions facilitated the accumulation of flavor compounds. Metabolic network reconstruction revealed that Saccharomyces was pivotal in substrate degradation and flavor formation, while other dominant microorganisms actively promoted these processes. This study provides insights into regulating BRW's flavor through microorganisms., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Organic mulching offers numerous agronomical benefits, but its impact on wine quality remains unclear. This study assessed the effect of this practice on wine physicochemical, phenolic composition and sensory properties. Over four years, three organic mulches (grape pruning debris (GPD), straw (STR), and spent mushroom compost (SMC)) and two conventional practices (tillage (TILL) and herbicide (HERB)) were evaluated in two locations. Wines from mulching treatments exhibited higher pH, potassium, hue, and lower tartaric acid. Moreover, the SMC mulch treatment showed lower amounts of wine anthocyanins, flavonols and hydroxycinnamics, probably due to increased nutrient availability. However, no differences were detected in the wine sensory analysis. Therefore, organic mulches could be alternative practices to mitigate the consequences of climate change without significant impact on young wine's phenolic profile and sensory properties compared to HERB and TILL conventional soil management. However, future studies should focus on wine evolution during aging., Competing Interests: Declaration of competing interest The authors declare that they have no financial interests or personal relationships that could influence the work reported in this article., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Low-Field Nuclear Magnetic Resonance (LF-NMR) can be a valid tool in food fingerprint analyses to detect commercial frauds. Thus, the work aims at exploring the potential of LF-NMR, coupled with chemometrics, in discriminating authentic white wine vinegars from products adulterated with alcohol vinegars (i.e., 5-25% v/v adulteration levels). The monodimensional spectra and transverse relaxation times (T2) of 88 samples, including 32 authentic vinegars and 56 adulterated samples, were collected. Three different spectral regions were investigated (i.e., 3.75-0.90, 3.75-2.00, and 1.50-0.90 ppm) and, for each, fifteen variables were selected from the pretreated monodimensional spectra. Linear Discriminant Analysis (LDA) on monodimensional spectra in the range 3.75-0.90 ppm gave 100% correct classification of authentic and adulterated vinegars in prediction, whereas LDA models developed with acetic acid or water T2 failed. In conclusion, LF-NMR spectra can be effectively used to detect, in a rapid and non-destructive way, white wine vinegar adulteration with alcohol vinegar., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

The authentication of Slovak wines in comparison to other similar wines from various geographical regions, namely Hungary, France, Austria, and Ukraine, was conducted using the OC-PLS, DD-SIMCA, and PLS-DM models, all of them operating in rigorous way. The study involved 63 samples, of which 41 originated from Slovakia, covering diverse wine types such as varietal wines, cuvée selections (different "putňový"), and essence. To capture digital images under controlled conditions, a custom-made cardboard box with white inner surfaces was devised and equipped with a smartphone. During the training phase, sensitivities of 96%, 100%, and 96% were attained for OC-PLS, DD-SIMCA, and PLS-DM, respectively. In the subsequent stages of validation and testing for DD-SIMCA and PLS-DM, the proposed methods displayed optimal efficiency, achieving both sensitivity and specificity rates of 100%. However, such results were not achieved in the case of OC-PLS, which exhibited efficiency levels of 90% in validation and 80% in testing., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Fermentation stage is a crucial factor for flavor profiles formation of hawthon wine. Thus, comprehensive knowledge of dynamic relationship between nonvolatile (NVOCs) and volatile aroma compounds (VOCs) from hawthorn wine at different fermentation stages was investigated by GC-MS and HPLC coupled with multivariate analysis. The increase of alcohols/esters/acids but decrease of terpenes/aldehydes/ketones was observed as fermentation extension. Specifically, OAV of ethyl acetate, ethyl caprylate, and ethyl caprate was > 50 from the 3rd day to 10th day, giving more fruity properties. Multivariate analysis showed that 1-hexanol, ethyl myristate, isobutyric acid, et al., were linked to the sensory evaluation of "sweet", "floral" and "fruity", and fructose, glucose and bitter amino acids were responsible for reduction of "bitterness" and "astringency". Additionally, VOCs were positively correlated with organic acids while negative to amino acids/soluble sugars, probably due to metabolization as precursors, providing references for aroma enhancement by regulating NVOCs precursors., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Aroma, a principal determinant of consumer preference for fruit wines, has recently garnered much attention. Fruit wines brewing was concomitant with complex biochemical reactions, in which a variety of compounds jointly contribute to the aroma quality. To date, the mechanisms underlying the synthesis of aroma compounds and biological regulation methods in fruit wines have remained ambiguous, hindering the further improvement of fruit wines sensory profiles. This review provides a detailed account of the synthesis and regulatory mechanisms of typical aroma compounds and their contributions to the characteristics of wines. Additionally, Comprehensive involves between microflora and the formation of aroma compounds have been emphasized. The microflora-mediated aroma compounds evolution can be controlled by key fermentation techniques to protect and enhance. Meanwhile, the genes impacting key aroma compounds can be identified, which provide references for the rapid screening of aroma-enhanced strains as well as target formation of aroma by modifying relative genes., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)