Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry.

PubMed

Zhang, Xin-Ke; Lan, Yi-Bin; Zhu, Bao-Qing; Xiang, Xiao-Feng; Duan, Chang-Qing; Shi, Ying

2018-01-01

Monosaccharides, organic acids and amino acids are the important flavour-related components in wines. The aim of this article is to develop and validate a method that could simultaneously analyse these compounds in wine based on silylation derivatisation and gas chromatography-mass spectrometry (GC-MS), and apply this method to the investigation of the changes of these compounds and speculate upon their related influences on Cabernet Sauvignon wine flavour during wine ageing. This work presented a new approach for wine analysis and provided more information concerning red wine ageing. This method could simultaneously quantitatively analyse 2 monosaccharides, 8 organic acids and 13 amino acids in wine. A validation experiment showed good linearity, sensitivity, reproducibility and recovery. Multiple derivatives of five amino acids have been found but their effects on quantitative analysis were negligible, except for methionine. The evolution pattern of each category was different, and we speculated that the corresponding mechanisms involving microorganism activities, physical interactions and chemical reactions had a great correlation with red wine flavours during ageing. Simultaneously quantitative analysis of monosaccharides, organic acids and amino acids in wine was feasible and reliable and this method has extensive application prospects. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product.

PubMed

Herrero, Paula; Sáenz-Navajas, Pilar; Culleré, Laura; Ferreira, Vicente; Chatin, Amelie; Chaperon, Vincent; Litoux-Desrues, François; Escudero, Ana

2016-09-15

Five different methodologies were applied for the quantitative analysis of 86 volatile molecules in 32 Chardonnay and 30 Pinot Noir Champagne white base wines. Sensory characterization was carried out by descriptive analysis. Pinot Noir wines had more constitutive compounds while Chardonnay wines had more discriminant compounds. Only four compounds predominated in Chardonnay wines: 4-vinylphenol, guaiacol, sotolon and 4-methyl-4-mercapto-2-pentanone. Correlation studies and PLSR models were calculated with sensory and chemical variables. For Pinot Noir wines, they were not as revealing as for Chardonnay base wines. Sulfur-related compounds were suggested to be involved in tropical fruit, dried fruit and citric sensory notes. This family of compounds seemed to be responsible for discriminant sensory terms in Champagne base wines. Fermentative compounds (aromatic buffer) were found at significantly higher levels in Pinot Noir wines, which would explain the fact that these wines were more difficult to describe in comparison with Chardonnay base wines. Copyright © 2016 Elsevier Ltd. All rights reserved.

Fluorescent carbon nanodots for sensitive and selective detection of tannic acid in wines.

PubMed

Ahmed, Gaber Hashem Gaber; Laíño, Rosana Badía; Calzón, Josefa Angela García; García, Marta Elena Díaz

2015-01-01

Herein we describe an easy one step synthesis of carbon nanodots (C-dots) by thermal carbonization of 6-bromohexylboronic acid using two different amine compounds, polyethyleneglycol bis(3-aminopropyl (PEGA) and 1,2-aminopropane (DPA), at 180 °C in atmospheric oxygen. The as-synthesized C-dots were characterized by FTIR, HRTEM, NMR and fluorescence. The C-dots prepared using PEGA showed a strong emission at 440 nm with excitation at 362 nm. These C-dots exhibited analytical potential as sensing probes for tannic acid (TA) determination. pH effect, interferences, and analytical performance of the method were investigated. The method was found effective in the linear concentration range from 0.1 to 10 mg L(-1) TA achieving a limit of detection equal 0.018 mg L(-1) TA. The applicability of the method was demonstrated by direct measurements of TA in red and white wine samples. Validation of the method was achieved by spiking the wine samples with different standard TA concentrations obtaining recoveries in the range (90-112.5%). A probable mechanism by which TA quenched the C-dots fluorescence was proposed. Copyright © 2014 Elsevier B.V. All rights reserved.

Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification.

PubMed

González-Álvarez, Mariana; Noguerol-Pato, Raquel; González-Barreiro, Carmen; Cancho-Grande, Beatriz; Simal-Gándara, Jesús

2014-02-15

The effect of winemaking procedures on the sensory modification of sweet wines was investigated. Garnacha Tintorera-based sweet wines were obtained by two different processes: by using raisins for vinification to obtain a naturally sweet wine and by using freshly harvested grapes with the stoppage of the fermentation by the addition of alcohol. Eight international sweet wines were also subjected to sensory analysis for comparative description purposes. Wines were described with a sensory profile by 12 trained panellists on 70 sensory attributes by employing the frequency of citation method. Analysis of variance of the descriptive data confirmed the existence of subtle sensory differences among Garnacha Tintorera-based sweet wines depending on the procedure used for their production. Cluster analysis emphasised discriminated attributes between the Garnacha Tintorera-based and the commercial groups of sweet wines for both those obtained by raisining and by fortification. Several kinds of discriminant functions were used to separate groups of sweet wines--obtained by botrytisation, raisining and fortification--to show the key descriptors that contribute to their separation and define the sensory perception of each type of wine. Copyright © 2013 Elsevier Ltd. All rights reserved.

Determination of total carbohydrates in wine and wine-like beverages by HPLC with a refractive index detector: First Action 2013.12.

PubMed

Kupina, Steve; Roman, Mark

2014-01-01

An international collaborative study was conducted of an HPLC-refractive index (RI) detector method for the determination of the combined amounts of sugars, glycerol, organic acids, and phenolic compounds in wines and wine-like beverages. Nine collaborating laboratories representing major winery, contract laboratories, and government laboratories tested eight different materials as blind duplicates using the proposed method. Sample materials included red and white wines, port, wine cooler, and nonalcoholic wine. One material was a negative control, and one material was a reference material. Samples were either treated with an ion-exchange resin to remove interfering organic acids prior to analysis or left untreated to include organic acids and phenolics. Red wine samples were treated with polyvinylpolypyrrolidone to remove potential interferences from phenolics prior to analysis. The HPLC analyses were performed on a Bio-Rad Fast Acid Analysis Column using RI detection. Reproducibility (RSD(R)) for untreated samples (sugars + phenolics + organic acids) ranged from 6.6% for Titrivin AA4 reference material to 11.0% for dry red wine. RSD(R) for treated samples (sugars only) ranged from 6.8% for white zinfandel to 18.9% for dry white wine. RSD(R) for treated samples (sugars only) + glycerol ranged from 6.4% for white zinfandel to 19.8% for dry red wine. Based on these results, the method was adopted as Official First Action status for determination of total carbohydrates in wine and wine-like beverages.

Analysis of wine volatile profile by purge-and-trap-gas chromatography-mass spectrometry. Application to the analysis of red and white wines from different Spanish regions.

PubMed

Aznar, Margarita; Arroyo, Teresa

2007-09-21

The purge-and-trap extraction method, coupled to a gas chromatograph with mass spectrometry detection, has been applied to the determination of 26 aromatic volatiles in wine. The method was optimized, validated and applied to the analyses of 40 red and white wines from 7 different Spanish regions. Principal components analyses of data showed the correlation between wines of similar origin.

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine.

PubMed

Raposo, R; Ruiz-Moreno, M J; Garde-Cerdán, T; Puertas, B; Moreno-Rojas, J M; Gonzalo-Diago, A; Guerrero, R F; Ortiz, V; Cantos-Villar, E

2016-02-01

In this work, the feasibility of two commercial products enriched in hydroxytyrosol (HT) as alternative to sulfur dioxide in Syrah red wines was evaluated. The HT enriched products came from synthesis and from olive waste. Wines treated with HT were compared with wines treated with sulfur dioxide at two winemaking stages: bottling and after 6 months of storage in bottle. Minor differences were found in enological parameters and volatile composition (esters, alcohols and acids). Significant differences were observed in color related parameters and sensory analysis. HT wines improved color parameters as well as scents and tasting at bottling. However, after 6 months of storage in bottle HT wines were more oxidized than SO2 wines. The olfactometry profile of HT wines supported sensory analysis. HT wines showed new odorant zones from both the added product and oxidation. Copyright © 2015 Elsevier Ltd. All rights reserved.

Classification of white wine aromas with an electronic nose.

PubMed

Lozano, J; Santos, J P; Horrillo, M C

2005-09-15

This paper reports the use of a tin dioxide multisensor array based electronic nose for recognition of 29 typical aromas in white wine. Headspace technique has been used to extract aroma of the wine. Multivariate analysis, including principal component analysis (PCA) as well as probabilistic neural networks (PNNs), has been used to identify the main aroma added to the wine. The results showed that in spite of the strong influence of ethanol and other majority compounds of wine, the system could discriminate correctly the aromatic compounds added to the wine with a minimum accuracy of 97.2%.

Genetic analysis of Saccharomyces cerevisiae strains isolated from palm wine in eastern Nigeria. Comparison with other African strains.

PubMed

Ezeronye, O U; Legras, J-L

2009-05-01

To study the yeast diversity of Nigerian palm wines by comparison with other African strains. Twenty-three Saccharomyces cerevisiae strains were obtained from palm wine samples collected at four locations in eastern Nigeria, and characterized using different molecular techniques: internal transcribed spacer restriction fragment length polymorphism and sequence analysis, pulsed field gel electrophoresis, inter delta typing and microsatellite multilocus analysis. These techniques revealed that palm wine yeasts represent a group of closely related strains that includes other West African isolates (CBS400, NCYC110, DVPG6044). Population analysis revealed an excess of homozygote strains and an allelic richness similar to wine suggestive of local domestication. Several other African yeast strains were not connected to this group. Ghana sorghum beer strains and other African strains (DBVPG1853 and MUCL28071) displayed strikingly high relatedness with European bread, beer or wine strains, and the genome of strain MUCL30909 contained African and wine-type alleles, indicating its hybrid origin. Nigerian palm wine yeast represents a local specific yeast flora, whereas a European origin or hybrid was suspected for several other Africa isolates. This study presents the first genetic characterization of an autochthonous African palm wine yeast population and confirms the idea that human intervention has favoured yeast migration.

Preparation and characterization of microparticles of β-cyclodextrin/glutathione and chitosan/glutathione obtained by spray-drying.

PubMed

Webber, Vanessa; de Siqueira Ferreira, Daniel; Barreto, Pedro Luis Manique; Weiss-Angeli, Valeria; Vanderlinde, Regina

2018-03-01

Reduced glutathione (GSH) is an efficient antioxidant on limitation of browning, of the loss of aromas and off-flavor formation in white wines. The encapsulation of GSH in a polymer system to be added in white wines may prolong its antioxidant action. The aim of this work was to prepare and characterize spray-dried microparticles using β-cyclodextrin (β-CD) or chitosan as polymers for encapsulation of GSH for its addition to wine to prevent oxidation. The microparticles obtained after the drying process were characterized regarding morphology, chemical interaction between GSH and polymers, thermal stability, microstructure, encapsulation efficiency and in vitro GSH release. SEM showed spherical microparticles, with wrinkled surfaces for β-CD/GSH and smooth surfaces for chitosan/GSH. A wide distribution of particle size was observed. In general, β-CD/GSH showed an average diameter smaller than the chitosan/GSH microparticles. FT-IR showed a possible interaction between GSH and both polymers. DSC and DRX showed that encapsulation process produced a marked decrease in GSH crystallinity. The encapsulation efficiency was 25.0% for chitosan/GSH and 62.4% for β-CD/GSH microparticles. The GSH release profiles from microparticles showed that β-CD can control the release behaviors of GSH better than chitosan in a model wine. Cumulative release data were fitted to an empirical equation to compute diffusional exponent (n), which indicates a trend the non-Fickian release of GSH. Copyright © 2017 Elsevier Ltd. All rights reserved.

Discrimination of wine from grape cultivated in Japan, imported wine, and others by multi-elemental analysis.

PubMed

Shimizu, Hideaki; Akamatsu, Fumikazu; Kamada, Aya; Koyama, Kazuya; Okuda, Masaki; Fukuda, Hisashi; Iwashita, Kazuhiro; Goto-Yamamoto, Nami

2018-04-01

Differences in mineral concentrations were examined among three types of wine in the Japanese market place: Japan wine, imported wine, and domestically produced wine mainly from foreign ingredients (DWF), where Japan wine has been recently defined by the National Tax Agency as domestically produced wine from grapes cultivated in Japan. The main objective of this study was to examine the possibility of controlling the authenticity of Japan wine. The concentrations of 18 minerals (Li, B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba, and Pb) in 214 wine samples were determined by inductively coupled-plasma mass spectrometry (ICP-MS) and ICP-atomic emission spectrometry (ICP-AES). In general, Japan wine had a higher concentration of potassium and lower concentrations of eight elements (Li, B, Na, Si, S, Co, Sr, and Pb) as compared with the other two groups of wine. Linear discriminant analysis (LDA) models based on concentrations of the 18 minerals facilitated the identification of three wine groups: Japan wine, imported wine, and DWF with a 91.1% classification score and 87.9% prediction score. In addition, an LDA model for discrimination of wine from four domestic geographic origins (Yamanashi, Nagano, Hokkaido, and Yamagata Prefectures) using 18 elements gave a classification score of 93.1% and a prediction score of 76.4%. In summary, we have shown that an LDA model based on mineral concentrations is useful for distinguishing Japan wine from other wine groups, and can contribute to classification of the four main domestic wine-producing regions of Japan. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Comparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory analysis.

PubMed

Fernández, Katherina; Labarca, Ximena; Bordeu, Edmundo; Guesalaga, Andrés; Agosin, Eduardo

2007-11-01

Wine tannins are fundamental to the determination of wine quality. However, the chemical and sensorial analysis of these compounds is not straightforward and a simple and rapid technique is necessary. We analyzed the mid-infrared spectra of white, red, and model wines spiked with known amounts of skin or seed tannins, collected using Fourier transform mid-infrared (FT-MIR) transmission spectroscopy (400-4000 cm(-1)). The spectral data were classified according to their tannin source, skin or seed, and tannin concentration by means of discriminant analysis (DA) and soft independent modeling of class analogy (SIMCA) to obtain a probabilistic classification. Wines were also classified sensorially by a trained panel and compared with FT-MIR. SIMCA models gave the most accurate classification (over 97%) and prediction (over 60%) among the wine samples. The prediction was increased (over 73%) using the leave-one-out cross-validation technique. Sensory classification of the wines was less accurate than that obtained with FT-MIR and SIMCA. Overall, these results show the potential of FT-MIR spectroscopy, in combination with adequate statistical tools, to discriminate wines with different tannin levels.

Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis.

PubMed

Xiao, Zuobing; Liu, Shengjiang; Gu, Yongbo; Xu, Na; Shang, Yi; Zhu, Jiancai

2014-03-01

Volatiles of cherry wines were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography mass spectrometry (GC-MS), multivariate statistical techniques (such as principal component analysis (PCA) and cluster analysis (CA) and correlation analysis) to differentiate sensory attributes of 3 groups of the wines through characterization of volatiles of cherry wine. Seventy-five volatiles were identified in 9 samples, including 29 esters, 22 alcohols, 8 acids, 3 ketones, 5 aldehydes, and 8 miscellaneous compounds. The PCA results showed that the cherry wines were mainly differentiated by 8 sensory attributes. The samples W2, W4, and W7 were grouped around sweet aromatic and the samples W1, W5, and W9 were highly associated with the sweet, esters, green, bitter, and fermented. Nevertheless, the samples W3, W6, and W8 were located close to the sour, alcoholic, and fruity. The final result of correlation analysis was in conformity with the conclusion of PCA. The CA results showed that the group of W2, W4, and W7, and the group of W1, W5, and W9 had less difference than the group of W3, W6, and W8. The reason should be that esterification reactions and fermentation process during the ageing period was more extended. The results of analyzing revealed that HS-SPME-GC-MS coupled with chemometrics could give an appropriate way of characterizing and classifying the cherry wines. Attributes that represent and discriminate among cherry wines might be made use of a better comprehending of the wines and for being utilized in future work. In addition, several chemometrics were used to classify the type of wines and try to install the relationship between volatiles and sensory property. Especially, PCA clearly revealed that the most contributing compounds for sensory attributes of cherry wines, CA was a more applicable way to distinguish types of cherry wines. Therefore, a feasible method that would be helpful to promote the quality of the wines by improving the winemaking process and analyzing aromatic characteristics of wines. © 2014 Institute of Food Technologists®

Meta-Analysis of the Core Aroma Components of Grape and Wine Aroma

PubMed Central

Ilc, Tina; Werck-Reichhart, Danièle; Navrot, Nicolas

2016-01-01

Wine aroma strongly influences wine quality, yet its composition and its evolution during the winemaking process are poorly understood. Volatile compounds that constitute wine aroma are traditionally divided into three classes according to their origin: grape, fermentation, and maturation aroma. We challenge this view with meta-analysis and review of grape and wine volatiles and their precursors from 82 profiling experiments. We compiled a list of 141 common grape and wine volatiles and quantitatively compared 43 of them. Our work offers insight into complex relationships between biosynthesis of aroma in grapes and the changes during the winemaking process. Monoterpenes are one of the largest and most researched wine aroma compounds. We show that their diversity in wines is mainly due to the oxidative metabolism of linalool in grapes. Furthermore, we demonstrate that most of the linalool produced in grapes is converted to these oxidized derivatives. PMID:27746799

Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes.

PubMed

Tchabo, William; Ma, Yongkun; Kwaw, Emmanuel; Zhang, Haining; Xiao, Lulu; Apaliya, Maurice T

2018-01-15

The four different methods of color measurement of wine proposed by Boulton, Giusti, Glories and Commission International de l'Eclairage (CIE) were applied to assess the statistical relationship between the phytochemical profile and chromatic characteristics of sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes. The alteration in chromatic properties and phenolic composition of non-thermal aged mulberry wine were examined, aided by the used of Pearson correlation, cluster and principal component analysis. The results revealed a positive effect of non-thermal processes on phytochemical families of wines. From Pearson correlation analysis relationships between chromatic indexes and flavonols as well as anthocyanins were established. Cluster analysis highlighted similarities between Boulton and Giusti parameters, as well as Glories and CIE parameters in the assessment of chromatic properties of wines. Finally, principal component analysis was able to discriminate wines subjected to different maturation techniques on the basis of their chromatic and phenolics characteristics. Copyright © 2017. Published by Elsevier Ltd.

Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

PubMed

Bindon, Keren; Holt, Helen; Williamson, Patricia O; Varela, Cristian; Herderich, Markus; Francis, I Leigh

2014-07-01

A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the relationship between grape maturity, wine composition and sensory quality. The sensory attribute ratings for dark fruit, hotness and viscosity increased in wines produced from riper grapes, while the ratings for the attributes red fruit and fresh green decreased. Consumer testing of the wines revealed that the lowest-alcohol wines (12% v/v) were the least preferred and wines with ethanol concentration between 13% v/v and 15.5% v/v were equally liked by consumers. Partial least squares regression identified that many sensory attributes were strongly associated with the compositional data, providing evidence of wine chemical components which are important to wine sensory properties and consumer preferences, and which change as the grapes used for winemaking ripen. Copyright © 2014 Elsevier Ltd. All rights reserved.

Evaluation of the Impact of Storage Conditions on the Biogenic Amines Profile in Opened Wine Bottles.

PubMed

Płotka-Wasylka, Justyna; Simeonov, Vasil; Namieśnik, Jacek

2018-05-09

A survey of biogenic amine (BA) profiles in opened wine bottles has been established to monitor the level of biogenic amines (BAs) in opened bottles against time and other conditions. Bottles of red and white wine were submitted to different temperatures, stopper type (screw cap, cork), and use of vacuum devices. A total of six wines made from a variety of grapes were obtained from vineyards from regions across Poland. Dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (DLLME-GC-MS) procedure for BAs determination was validated and applied for wine sample analysis. The total content of BAs from the set of immediately opened wine samples ranged from 442 to 929 µg/L for white wines, and 669 to 2244 µg/L for red wines. The most abundant BAs in the analysed wines were histamine and putrescine. Considering the commercial availability of the analysed wines, there was no relationship between the presence of BAs in a given wine and their availability on the market. However, it was observed and confirmed by chemometric analysis that the different storage conditions employed in this experiment affect not only the BAs profile, but also the pH.

Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines.

PubMed

Mazauric, Jean-Paul; Salmon, Jean-Michel

2005-07-13

Wine aging on yeast lees is a traditional enological practice used during the manufacture of wines. This technique has increased in popularity in recent years for the aging of red wines. Although wine polyphenols interact with yeast lees to a limited extent, such interactions have a large effect on the reactivity toward oxygen of wine polyphenolic compounds and yeast lees. Various domains of the yeast cell wall are protected by wine polyphenols from the action of extracellular hydrolytic enzymatic activities. Polysaccharides released during autolysis are thought to exert a significant effect on the sensory qualities of wine. We studied the chemical composition of polyphenolic compounds remaining in solution or adsorbed on yeast lees after various contact times during the simulation of wine aging. The analysis of the remnant polyphenols in the wine indicated that wine polyphenols adsorption on yeast lees follows biphasic kinetics. An initial and rapid fixation is followed by a slow, constant, and saturating fixation that reaches its maximum after about 1 week. Only very few monomeric phenolic compounds remained adsorbed on yeast lees, and no preferential adsorption of low or high polymeric size tannins occurred. The remnant condensed tannins in the wine contained fewer epigallocatechin units than the initial tannins, indicating that polar condensed tannins were preferentially adsorbed on yeast lees. Conversely, the efficiency of anthocyanin adsorption on yeast lees was unrelated to its polarity.

Feature extraction and selection from volatile compounds for analytical classification of Chinese red wines from different varieties.

PubMed

Zhang, Jian; Li, Li; Gao, Nianfa; Wang, Depei; Gao, Qiang; Jiang, Shengping

2010-03-10

This work was undertaken to evaluate whether it is possible to determine the variety of a Chinese wine on the basis of its volatile compounds, and to investigate if discrimination models could be developed with the experimental wines that could be used for the commercial ones. A headspace solid-phase microextraction gas chromatographic (HS-SPME-GC) procedure was used to determine the volatile compounds and a blind analysis based on Ac/Ais (peak area of volatile compound/peak area of internal standard) was carried out for statistical purposes. One way analysis of variance (ANOVA), principal component analysis (PCA) and stepwise linear discriminant analysis (SLDA) were used to process data and to develop discriminant models. Only 11 peaks enabled to differentiate and classify the experimental wines. SLDA allowed 100% recognition ability for three grape varieties, 100% prediction ability for Cabernet Sauvignon and Cabernet Gernischt wines, but only 92.31% for Merlot wines. A more valid and robust way was to use the PCA scores to do the discriminant analysis. When we performed SLDA this way, 100% recognition ability and 100% prediction ability were obtained. At last, 11 peaks which selected by SLDA from raw analysis set had been identified. When we demonstrated the models using commercial wines, the models showed 100% recognition ability for the wines collected directly from winery and without ageing, but only 65% for the others. Therefore, the varietal factor was currently discredited as a differentiating parameter for commercial wines in China. Nevertheless, this method could be applied as a screening tool and as a complement to other methods for grape base liquors which do not need ageing and blending procedures. 2010 Elsevier B.V. All rights reserved.

Wine tasting based on emotional responses: An expedite approach to distinguish between warm and cool climate dry red wine styles.

PubMed

Coste, Amaury; Sousa, Paulo; Malfeito-Ferreira, Manuel

2018-04-01

In this study, we improved an empirical tasting sheet including emotional responses and common sensory attributes. An Optimized Descriptive Profile (ODP) was run to characterize different red wines according to sensory descriptors used in the improved sheet. A total of 5 wines were evaluated by a Consumer Panel (CP) of 103 subjects (36 females, 67 males) using the improved sheet and a Check-All-That-Apply (CATA) list of 25 emotions. In the ODP, the panel identified the main discriminating sensory attributes as "Complexity", "Astringency" and "Duration of the wine fragrance". However, this analysis did not allow for differentiating very distinct dry red wine styles originating from warmer or cooler regions. On the contrary, Principal Component Analysis of emotional attributes demonstrated that these two wine styles could be easily distinguished. In particular, wine with a red-brick color, complex smell and aggressive mouthfeel consistent with those from cooler regions was less liked by the CP than a warm climate gold-awarded wine. Although receiving lower scores considering its color and smell, the former wine was regarded as the most "surprising" in the CATA. Copyright © 2017 Elsevier Ltd. All rights reserved.

Exopolysaccharide produced by Pediococcus acidilactici M76 isolated from the Korean traditional rice wine, makgeolli.

PubMed

Song, Young-Ran; Jeong, Do-Youn; Cha, Youn-Soo; Baik, Sang-Ho

2013-05-01

This work is aimed to increase knowledge of the functional exopolysaccharide (EPS) from lactic acid bacteria (LAB) in makgeolli, a Korean fermented rice wine. Among LAB strains isolated from makgeolli, strain M76 was selected as a functional strain producing a bioactive EPS, based on its antioxidative activity on the DPPH radical. The 16S rRNA gene sequencing analysis showed a high sequence similarity (99.0%) with P. acidilactici, but had different biochemical properties with the already known P. acidilactici type strains in the aspect of carbohydrates utilization. The obtained P. acidilactici M76 produced a soluble EPS above 2 g/l. One-step chromatography using gel filtration after ethanol precipitation from the supernatant of P. acidilactici M76 was enough to obtain purified EPS with a single peak, showing a molecular mass of approximately 67 kDa. Componential and structural analyses of EPS by TLC, HPLC, and FT-IR indicated that the EPS is a glucan, consisting of glucose units. The purified EPS had antioxidant activity on the DPPH radical of 45.8% at a concentration of 1 mg/ml. The purified EPS also showed proliferative effect on the pancreatic RIN-m5F cell line and remarkable protection activity on alloxan-induced cytotoxicity. This potent antioxidant and antidiabetic EPS by LAB in makgeolli may contribute to understanding the functionality of makgeolli.

Dose-Dependent Associations between Wine Drinking and Breast Cancer Risk - Meta-Analysis Findings.

PubMed

Chen, Jia-Yan; Zhu, Hong-Cheng; Guo, Qing; Shu, Zheng; Bao, Xu-Hui; Sun, Feng; Qin, Qin; Yang, Xi; Zhang, Chi; Cheng, Hong-Yan; Sun, Xin-Chen

2016-01-01

To investigate any potential association between wine and breast cancer risk. We quantitatively assessed associations by conducting a meta-analysis based on evidence from observational studies. In May 2014, we performed electronic searches in PubMed, EmBase and the Cochrane Library to identify studies examining the effect of wine drinking on breast cancer incidence. The relative risk (RR) or odds ratio (OR) were used to measure any such association. The analysis was further stratified by confounding factors that could influence the results. A total of twenty-six studies (eight case-control and eighteen cohort studies) involving 21,149 cases were included in our meta-analysis. Our study demonstrated that wine drinking was associated with breast cancer risk. A 36% increase in breast cancer risk was observed across overall studies based on the highest versus lowest model, with a combined RR of 1.0059 (95%CI 0.97-1.05) in dose-response analysis. However, 5 g/d ethanol from wine seemed to have protective value from our non-linear model. Our findings indicate that wine drinking is associated with breast cancer risk in a dose-dependent manner. High consumption of wine contributes to breast cancer risk with protection exerted by low doses. Further investigations are needed for clarification.

Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization.

PubMed

Sánchez-Palomo, E; Trujillo, M; García Ruiz, A; González Viñas, M A

2017-10-01

The aroma of La Mancha Malbec red wines over four consecutive vintages was characterized by chemical and sensory analysis. Solid phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS) were used to isolate and analyze free volatile compounds. Quantitative Descriptive Sensory Analysis (QDA) was carried out to characterize the sensory aroma profile. A total of 79 free volatile compounds were identified and quantified in the wines over these four vintages. Volatile aroma compounds were classified into seven aromatic series and their odour activity values were calculated in order to determine the aroma impact compounds in these wines. The aroma sensory profile of these wines was characterized by red fruit, fresh, prune, liquorice, clove, caramel, leather, tobacco and coffee aromas. This study provides a complete aroma characterization of La Mancha Malbec red wines and it is proposed that these wines can be considered as an alternative to wines from traditional grape varieties of this region. Copyright © 2017 Elsevier Ltd. All rights reserved.

Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography-Olfactometry and Stable Isotope Dilution Assays.

PubMed

Pavez, Carolina; Agosin, Eduardo; Steinhaus, Martin

2016-05-04

The sensory impact of thiols in Vitis vinifera 'Carmenere' red wines was evaluated. For this purpose, aroma extract dilution analysis was applied to the thiols isolated from a Carmenere red wine by affinity chromatography with a mercurated agarose gel. Results revealed the presence of four odorants, identified as 2-furanylmethanethiol, 3-sulfanylhexyl acetate, 3-sulfanyl-1-hexanol, and 2-methyl-3-sulfanyl-1-butanol, with the latter being described here for the first time in Carmenere red wines. Quantitation of the four thiols in the Carmenere wine screened by aroma extract dilution analysis and in three additional Carmenere wines by stable isotope dilution assays resulted in concentrations above the respective orthonasal odor detection threshold values. Triangle tests applied to wine model solutions with and without the addition of the four thiols showed significant differences, thus suggesting that the compounds do have the potential to influence the overall aroma of red wine.

Wine drinking and epithelial ovarian cancer risk: a meta-analysis

PubMed Central

Kim, Hee Seung; Shouten, Leo J.; Larsson, Susanna C.; Chung, Hyun Hoon; Kim, Yong Beom; Ju, Woong; Park, Noh Hyun; Song, Yong Sang; Kim, Seung Cheol; Kang, Soon-Beom

2010-01-01

Objective Wine has been the focus in the prevention of epithelial ovarian cancer (EOC) development because resveratrol abundant in wine has anti-carcinogenic properties. However, epidemiologic results have been heterogenous in the chemopreventive effect of wine on the development of EOC. Thus, we performed a meta-analysis for comparing EOC risk between wine and never drinkers using previous related studies. Methods After extensive search of the literature between January 1986 and December 2008, we analyzed 10 studies (3 cohort and 7 case control studies) with 135,871 women, who included 65,578 of wine and 70,293 of never drinkers. Results In all studies, there was no significant difference in EOC risk between wine and never drinkers (odds ratio [OR], 1.13; 95% confidence interval [CI], 0.92 to 1.38; random effects). When we performed re-analysis according to the study design, 3 cohort and 7 case control studies showed that there were also no significant differences in EOC risk between wine and never drinkers, respectively (OR, 1.44 and 1.04; 95% CI, 0.74 and 2.82 and 0.88 to 1.22; random effects). In sub-analyses using 2 case-control studies, EOC risk was not different between former and never drinkers (OR, 1.12; 95% CI, 0.87 to 1.44; fixed effect), and between current and former drinkers (OR, 0.74; 95% CI, 0.41 to 1.34; random effects). Conclusion Although resveratrol, abundantly found in wine, is a promising naturally occurring compound with chemopreventive properties on EOC in preclinical studies, this meta-analysis suggests the epidemiologic evidence shows no association between wine drinking and EOC risk. PMID:20613902

Qualitative data analysis for an exploratory sensory study of Grechetto wine.

PubMed

Esti, Marco; González Airola, Ricardo L; Moneta, Elisabetta; Paperaio, Marina; Sinesio, Fiorella

2010-02-15

Grechetto is a traditional white-grape vine, widespread in Umbria and Lazio regions in central Italy. Despite the wine commercial diffusion, little literature on its sensory characteristics is available. The present study is an exploratory research conducted with the aim of identifying the sensory markers of Grechetto wine and of evaluating the effect of clone, geographical area, vintage and producer on sensory attributes. A qualitative sensory study was conducted on 16 wines, differing for vintage, Typical Geographic Indication, and clone, collected from 7 wineries, using a trained panel in isolation who referred to a glossary of 133 white wine descriptors. Sixty-five attributes identified by a minimum of 50% of the respondents were submitted to a correspondence analysis to link wine samples to the sensory attributes. Seventeen terms identified as common to all samples are considered as characteristics of Grechetto wine, 10 of which olfactory: fruity, apple, acacia flower, pineapple, banana, floral, herbaceous, honey, apricot and peach. In order to interpret the relationship between design variables and sensory attributes data on 2005 and 2006 wines, the 28 most discriminating descriptors were projected in a principal component analysis. The first principal component was best described by olfactory terms and the second by gustative attributes. Good reproducibility of results was obtained for the two vintages. For one winery, vintage effect (2002-2006) was described in a new principal component analysis model applied on 39 most discriminating descriptors, which globally explained about 84% of the variance. In the young wines the notes of sulphur, yeast, dried fruit, butter, combined with herbaceous fresh and tropical fruity notes (melon, grapefruit) were dominant. During wine aging, sweeter notes, like honey, caramel, jam, become more dominant as well as some mineral notes, such as tuff and flint. Copyright 2009 Elsevier B.V. All rights reserved.

Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics.

PubMed

Fudge, Anthea L; Wilkinson, Kerry L; Ristic, Renata; Cozzolino, Daniel

2012-01-11

In this study, the suitability of mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and linear discriminant analysis (LDA), was evaluated as a rapid analytical technique to identify smoke tainted wines. Control (i.e., unsmoked) and smoke-affected wines (260 in total) from experimental and commercial sources were analyzed by MIR spectroscopy and chemometrics. The concentrations of guaiacol and 4-methylguaiacol were also determined using gas chromatography-mass spectrometry (GC-MS), as markers of smoke taint. LDA models correctly classified 61% of control wines and 70% of smoke-affected wines. Classification rates were found to be influenced by the extent of smoke taint (based on GC-MS and informal sensory assessment), as well as qualitative differences in wine composition due to grape variety and oak maturation. Overall, the potential application of MIR spectroscopy combined with chemometrics as a rapid analytical technique for screening smoke-affected wines was demonstrated.

Drivers of high-involvement consumers' intention to buy PDO wines: Valpolicella PDO case study.

PubMed

Capitello, Roberta; Agnoli, Lara; Begalli, Diego

2016-08-01

This study investigates whether different sensory profiles of wines belonging to the same Protected Designation of Origin (PDO) are perceived as different products by consumers. It identifies the drivers of consumers' intention to buy preferred wines. Descriptive sensory analysis, consumer tests and consumer interviews were conducted to reach research aims. To perform the consumer tests and interviews, 443 consumers participated in the survey. The tasted wines comprised five samples representative of Valpolicella PDO wine. Analysis of variance tests, principal component analysis and linear and logit regressions were employed to verify the research hypotheses. The results demonstrated: (1) different sensory profiles exist within the Valpolicella PDO wine; (2) these sensory profiles result in consumers having the perception of diversified products; (3) the perception of differences was less marked for consumers than for trained assessors due to the different weight attributed to visual, aroma and the taste/mouthfeel hedonic dimensions; and (4) consumers' liking, as well as general perceptions, attitudes, preferences, wine knowledge and experience, contribute to consumers' intentions to buy more than the socio-demographic characteristics of consumers. The analysis of the drivers of consumers' intention to buy certain PDO wines provides new marketing insights into the roles of intrinsic quality, preferences and consumers' subjective characteristics in market segmentation. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue.

PubMed

Yu, HaiYan; Zhao, Jie; Li, Fenghua; Tian, Huaixiang; Ma, Xia

2015-08-01

To evaluate the taste characteristics of Chinese rice wine, wine samples sourced from different vintage years were analyzed using liquid chromatographic analysis, sensory evaluation, and an electronic tongue. Six organic acids and seventeen amino acids were measured using high performance liquid chromatography (HPLC). Five monosaccharides were measured using anion-exchange chromatography. The global taste attributes were analyzed using an electronic tongue (E-tongue). The correlations between the 28 taste-active compounds and the sensory attributes, and the correlations between the E-tongue response and the sensory attributes were established via partial least square discriminant analysis (PLSDA). E-tongue response data combined with linear discriminant analysis (LDA) were used to discriminate the Chinese rice wine samples sourced from different vintage years. Sensory evaluation indicated significant differences in the Chinese rice wine samples sourced from 2003, 2005, 2008, and 2010 vintage years in the sensory attributes of harmony and mellow. The PLSDA model for the taste-active compounds and the sensory attributes showed that proline, fucose, arabinose, lactic acid, glutamic acid, arginine, isoleucine, valine, threonine, and lysine had an influence on the taste characteristic of Chinese rice wine. The Chinese rice wine samples were all correctly classified using the E-tongue and LDA. The electronic tongue was an effective tool for rapid discrimination of Chinese rice wine. Copyright © 2015 Elsevier B.V. All rights reserved.

Determination of Metal Elements in Wine Using Laser-Induced Breakdown Spectroscopy (LIBS).

PubMed

Bocková, Jana; Tian, Ye; Yin, Hualiang; Delepine-Gilon, Nicole; Chen, Yanping; Veis, Pavel; Yu, Jin

2017-08-01

We developed a method for sensitive elemental analysis of wines using laser-induced breakdown spectroscopy (LIBS). In order to overcome the inefficiency of direct ablation of bulk wine (an organic liquid), a thin layer of wine residue was prepared on a metallic target according to an appropriated heating procedure applied to an amount of liquid wine dropped on the target surface. The obtained ensemble was thus ablated. Such a sample preparation procedure used a very small volume of 2 mL of wine and took only 30 min without reagent or solvent. The results show the detection of tens of metal and non-metal elements including majors (Na, Mg, K, Ca), minors, and traces (Li, B, Si, P, Ti, Mn, Fe, Cu, Zn, Rb, Sr, Ba, and Pb) in wines purchased from local supermarkets and from different production places in France. Commercially available wines were then spiked with certified standard solutions of Ti and Fe. Three series of laboratory reference samples were thus prepared using three different wines (a red wine and a white wine from a same production region and a red wine from another production region) with concentrations of Ti and Fe in the range of 1-40 mg/L. Calibration graphs established with the spiked samples allowed extracting the figures-of-merit parameters of the method for wine analysis such as the coefficient of determination ( R 2 ) and the limits of detection and quantification (LOD and LOQ). The calibration curves built with the three wines were then compared. We studied the residual matrix effect between these wines in the determination of the concentrations of Ti and Fe.

Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.

PubMed

Kemp, Belinda; Condé, Bruna; Jégou, Sandrine; Howell, Kate; Vasserot, Yann; Marchal, Richard

2018-02-08

The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the Traditional, Transfer, and Charmat and carbonation methods. Contradictory results have been identified that appear to be due to the analytical methods used to measure and quantify compounds and foam. Biopolymer complexes are discussed and absent knowledge with regards to thaumatin-like proteins (TLPs), polysaccharides, amino acids, oak-derived phenolic compounds and organic acids are identified. Future research is also likely to concentrate on visual analysis of sparkling wines by in-depth imaging analysis and specific sensory analysis techniques.

Synchronous fluorescence spectroscopy for analysis of wine and wine distillates

NASA Astrophysics Data System (ADS)

Andreeva, Ya.; Borisova, E.; Genova, Ts.; Zhelyazkova, Al.; Avramov, L.

2015-01-01

Wine and brandies are multicomponent systems and conventional fluorescence techniques, relying on recording of single emission or excitation spectra, are often insufficient. In such cases synchronous fluorescence spectra can be used for revealing the potential of the fluorescence techniques. The technique is based on simultaneously scanning of the excitation and emission wavelength with constant difference (Δλ) maintained between them. In this study the measurements were made using FluoroLog3 spectrofluorimeter (HORIBA Jobin Yvon, France) and collected for excitation and emission in the wavelength region 220 - 700 nm using wavelength interval Δλ from 10 to 100 nm in 10 nm steps. This research includes the results obtained for brandy and red wine samples. Fluorescence analysis takes advantage in the presence of natural fluorophores in wines and brandies, such as gallic, vanillic, p-coumaric, syringic, ferulic acid, umbelliferone, scopoletin and etc. Applying of synchronous fluorescence spectroscopy for analysis of these types of alcohols allows us to estimate the quality of wines and also to detect adulteration of brandies like adding of a caramel to wine distillates for imitating the quality of the original product aged in oak casks.

Preparation of biosensors by immobilization of polyphenol oxidase in conducting copolymers and their use in determination of phenolic compounds in red wine.

PubMed

Böyükbayram, A Elif; Kiralp, Senem; Toppare, Levent; Yağci, Yusuf

2006-10-01

Electrochemically produced graft copolymers of thiophene capped polytetrahydofuran (TPTHF1 and TPTHF2) and pyrrole were achieved by constant potential electrolysis using sodium dodecylsulfate (SDS) as the supporting electrolyte. Characterizations were based on Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). Electrical conductivities were measured by the four-probe technique. Novel biosensors for phenolic compounds were constructed by immobilizing polyphenol oxidase (PPO) into conducting copolymers prepared by electropolymerization of pyrrole with thiophene capped polytetrahydrofuran. Kinetic parameters, maximum reaction rate (V(max)) and Michaelis-Menten constant (K(m)) and optimum conditions regarding temperature and pH were determined for the immobilized enzyme. Operational stability and shelf-life of the enzyme electrodes were investigated. Enzyme electrodes of polyphenol oxidase were used to determine the amount of phenolic compounds in two brands of Turkish red wines and found very useful owing to their high kinetic parameters and wide pH working range.

Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception.

PubMed

Galmarini, Mara V; Loiseau, Anne-Laure; Visalli, Michel; Schlich, Pascal

2016-10-01

Though the gastronomic sector recommends certain wine-cheese associations, there is little sensory evidence on how cheese influences the perception of wine. It was the aim of this study to dynamically characterize 4 wines as they would be perceived when consumed with and without cheese. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. In the 1st session, 31 French wine and cheese consumers evaluated the wines (Pacherenc, Sancerre, Bourgogne, and Madiran) over 3 consecutive sips. In the following sessions, they performed the same task, but eating small portions of cheese (Epoisses, Comté, Roquefort, Crottin de Chavignol) between sips. All cheeses were tasted with all wines over 4 sessions. TDS data were mainly analyzed in terms of each attribute's duration of dominance by analysis of variance, multivariate analysis of variance, and canonical variate analysis. Results showed that cheese consumption had an impact (P < 0.1) on dominance duration of attributes and on preference for most wines. For example, in Madiran, all cheeses reduced dominance duration (P < 0.01) of astringency and sourness and increased duration of red fruit aroma. Although the number of consumers was small to make extended general conclusions on wine's preference, significant changes were observed before and after cheese intake. © 2016 Institute of Food Technologists®.

Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification.

PubMed

Devi, Apramita; Archana, Kodira Muthanna; Bhavya, Panikuttria Kuttappa; Anu-Appaiah, Konerira Aiyappaa

2018-02-01

Co-inoculation has been adapted by many wine-producing countries because it enhances the success of malolactic fermentation and reduces the fermentation cost, as well as time. However, wine phenolics have been sparsely highlighted during co-inoculation, even though polyphenols are an important parameter affecting wine colour, astringency and aroma. In the present study, we investigated the impact of co-inoculation on non-anthocyanin polyphenol profile for two different grape varieties. Co-inoculation of native yeast strain (AAV2) along with Oenococcus oeni was adapted for Cabernet Sauvignon and Shiraz wine. It was observed that the co-inoculation had minimal yet significant impact on the phenolic composition of wines for both the grape varieties. Color loss, as well as fruity aroma development, was observed in co-inoculated wines. The wines were on a par with the commercial wine, as well as wines without malolactic fermentation, in terms of phenolic compounds and overall organoleptic acceptance. Principal component analysis and hierarchical cluster analysis further suggested that the varietal influence on phenolic composition was dominating compared to inoculation strategies. Among the varieties, the inoculation strategies have significantly influenced the Cabernet wines compared to Shiraz wines. The results of the present study demonstrate that the phenolic compounds are not drastically affected by metabolic activities of malolactic bacteria during co-inoculation and, hence, are equally suitable for wine fermentation. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013.

PubMed

Quaglieri, Cindy; Prieto-Perea, Noelia; Berrueta, Luis Angel; Gallo, Blanca; Rasines-Perea, Zurine; Jourdes, Michael; Teissedre, Pierre-Louis

2017-01-24

Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas-the Aquitaine (France) and Rioja (Spain) regions-in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and mass spectrometry using the electrospray ionization interface). Mean degree of polymerization (mDP) was determined. The influence of the wine-growing region and the predominance of the properties of some grape varieties used are confirmed by the significant differences observed between both regions. Rioja and Bordeaux "generic" (Bordeaux and Bordeaux-Supérieur appellations) red wines showed the highest anthocyanic content and the highest mDP, as these wines are in a majority made from Merlot (Bordeaux "generic") and Tempranillo (Rioja). On the contrary, Bordeaux "specific" regions (Blayais, Médoc, Graves, and Libournais) showed the red wines with the highest total phenolic content and tannin concentration, as the predominant grape variety used is Cabernet Sauvignon. A principal component analysis (PCA) and a hierarchical ascendant classification (HAC) suggesting patterns between the chemical parameters and the distribution of the red wines in three groups were proposed. The comparison of the two wine-growing areas also reveals some similarities between the various grape varieties used. A general effect of a progressive decrease in anthocyanins, anthocyanin-derived pigment and tannins is observed for older wines.

Rapid Isolation and Detection for RNA Biomarkers for TBI Diagnostics

DTIC Science & Technology

2015-10-01

V., Grape and wine sensory attributes correlate with pattern- based discrimination of Cabernet Sauvignon wines by a peptidic sensor array, Tetrahedron... wine samples. Partial Least Squares Regression (PLSR) was used for the correlation of wine sensory attributes to the peptide-based receptor...responses. Data analysis was done using the software XLSTAT Addinsoft, NewYork) and R.Absorbance values due to wine without the sensing ensembles were

Rosé wine volatile composition and the preferences of Chinese wine professionals.

PubMed

Wang, Jiaming; Capone, Dimitra L; Wilkinson, Kerry L; Jeffery, David W

2016-07-01

Rosé wine aromas range from fruity and floral, to more developed, savoury characters. Lighter than red wines, rosé wines tend to match well with Asian cuisines, yet little is known about the factors driving desirability of rosé wines in emerging markets such as China. This study involved Chinese wine professionals participating in blind rosé wine tastings comprising 23 rosé wines from Australia, China and France in three major cities in China. According to the sensory results, a link between the preference, quality and expected retail price of the wines was observed, and assessors preferred wines with prominent red fruit, floral, confectionery and honey characters, and without developed attributes or too much sweetness. Basic wine chemical parameters and 47 volatile compounds, including 5 potent thiols, were determined. Correlations between chemical components, sensory attributes and preference/quality/expected price were visualised by network analysis, revealing relationships that are worthy of further investigation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes.

PubMed

Clark, Andrew C; Kontoudakis, Nikolaos; Barril, Celia; Schmidtke, Leigh M; Scollary, Geoffrey R

2016-07-01

The presence of copper in wine is known to impact the reductive, oxidative and colloidal stability of wine, and techniques enabling measurement of different forms of copper in wine are of particular interest in understanding these spoilage processes. Electrochemical stripping techniques developed to date require significant pretreatment of wine, potentially disturbing the copper binding equilibria. A thin mercury film on a screen printed carbon electrode was utilised in a flow system for the direct analysis of labile copper in red and white wine by constant current stripping potentiometry with medium exchange. Under the optimised conditions, including an enrichment time of 500s and constant current of 1.0μA, the response range was linear from 0.015 to 0.200mg/L. The analysis of 52 red and white wines showed that this technique generally provided lower labile copper concentrations than reported for batch measurement by related techniques. Studies in a model system and in finished wines showed that the copper sulfide was not measured as labile copper, and that loss of hydrogen sulfide via volatilisation induced an increase in labile copper within the model wine system. Copyright © 2016 Elsevier B.V. All rights reserved.

Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis.

PubMed

Wollan, David; Pham, Duc-Truc; Wilkinson, Kerry Leigh

2016-10-12

The relative proportion of water and ethanol present in alcoholic beverages can significantly influence the perception of wine sensory attributes. This study therefore investigated changes in wine ethanol concentration due to evaporation from wine glasses. The ethanol content of commercial wines exposed to ambient conditions while in wine glasses was monitored over time. No change in wine ethanol content was observed where glasses were covered with plastic lids, but where glasses were not covered, evaporation had a significant impact on wine ethanol content, with losses from 0.9 to 1.9% alcohol by volume observed for wines that received direct exposure to airflow for 2 h. Evaporation also resulted in decreases in the concentration of some fermentation volatiles (determined by gas chromatography-mass spectrometry) and a perceptible change in wine aroma. The rate of ethanol loss was strongly influenced by exposure to airflow (i.e., from the laboratory air-conditioning unit), together with certain glass shape and wine parameters; glass headspace in particular. This is the first study to demonstrate the significant potential for ethanol evaporation from wine in wine glasses. Research findings have important implications for the technical evaluation of wine sensory properties; in particular, informal sensory trials and wine show judging, where the use of covers on wine glasses is not standard practice.

Multielement analysis of Canadian wines by inductively coupled plasma mass spectrometry (ICP-MS) and multivariate statistics.

PubMed

Taylor, Vivien F; Longerich, Henry P; Greenough, John D

2003-02-12

Trace element fingerprints were deciphered for wines from Canada's two major wine-producing regions, the Okanagan Valley and the Niagara Peninsula, for the purpose of examining differences in wine element composition with region of origin and identifying elements important to determining provenance. Analysis by ICP-MS allowed simultaneous determination of 34 trace elements in wine (Li, Be, Mg, Al, P, Cl, Ca, Ti, V, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Br, Rb, Sr, Mo, Ag, Cd, Sb, I, Cs, Ba, La, Ce, Tl, Pb, Bi, Th, and U) at low levels of detection, and patterns in trace element concentrations were deciphered by multivariate statistical analysis. The two regions were discriminated with 100% accuracy using 10 of these elements. Differences in soil chemistry between the Niagara and Okanagan vineyards were evident, without a good correlation between soil and wine composition. The element Sr was found to be a good indicator of provenance and has been reported in fingerprinting studies of other regions.

Application of an e-tongue to the analysis of monovarietal and blends of white wines.

PubMed

Gutiérrez, Manuel; Llobera, Andreu; Ipatov, Andrey; Vila-Planas, Jordi; Mínguez, Santiago; Demming, Stefanie; Büttgenbach, Stephanus; Capdevila, Fina; Domingo, Carme; Jiménez-Jorquera, Cecilia

2011-01-01

This work presents a multiparametric system capable of characterizing and classifying white wines according to the grape variety and geographical origin. Besides, it quantifies specific parameters of interest for quality control in wine. The system, known as a hybrid electronic tongue, consists of an array of electrochemical microsensors-six ISFET based sensors, a conductivity sensor, a redox potential sensor and two amperometric electrodes, a gold microelectrode and a microelectrode for sensing electrochemical oxygen demand--and a miniaturized optofluidic system. The test sample set comprised eighteen Catalan monovarietal white wines from four different grape varieties, two Croatian monovarietal white wines and seven bi- and trivarietal mixtures prepared from the Catalan varieties. Different chemometric tools were used to characterize (i.e., Principal Component Analysis), classify (i.e., Soft Independent Modeling Class Analogy) and quantify (i.e., Partial-Least Squares) some parameters of interest. The results demonstrate the usefulness of the multisensor system for analysis of wine.

Application of an E-Tongue to the Analysis of Monovarietal and Blends of White Wines

PubMed Central

Gutiérrez, Manuel; Llobera, Andreu; Ipatov, Andrey; Vila-Planas, Jordi; Mínguez, Santiago; Demming, Stefanie; Büttgenbach, Stephanus; Capdevila, Fina; Domingo, Carme; Jiménez-Jorquera, Cecilia

2011-01-01

This work presents a multiparametric system capable of characterizing and classifying white wines according to the grape variety and geographical origin. Besides, it quantifies specific parameters of interest for quality control in wine. The system, known as a hybrid electronic tongue, consists of an array of electrochemical microsensors—six ISFET based sensors, a conductivity sensor, a redox potential sensor and two amperometric electrodes, a gold microelectrode and a microelectrode for sensing electrochemical oxygen demand—and a miniaturized optofluidic system. The test sample set comprised eighteen Catalan monovarietal white wines from four different grape varieties, two Croatian monovarietal white wines and seven bi- and trivarietal mixtures prepared from the Catalan varieties. Different chemometric tools were used to characterize (i.e., Principal Component Analysis), classify (i.e., Soft Independent Modeling Class Analogy) and quantify (i.e., Partial-Least Squares) some parameters of interest. The results demonstrate the usefulness of the multisensor system for analysis of wine. PMID:22163879

Blackberry wines mineral and heavy metal content determination after dry ashing: multivariate data analysis as a tool for fruit wine quality control.

PubMed

Amidžić Klarić, Daniela; Klarić, Ilija; Mornar, Ana; Velić, Darko; Velić, Natalija

2015-08-01

This study brings out the data on the content of 21 mineral and heavy metal in 15 blackberry wines made of conventionally and organically grown blackberries. The objective of this study was to classify the blackberry wine samples based on their mineral composition and the applied cultivation method of the starting raw material by using chemometric analysis. The metal content of Croatian blackberry wine samples was determined by AAS after dry ashing. The comparison between an organic and conventional group of investigated blackberry wines showed statistically significant difference in concentrations of Si and Li, where the organic group contained higher concentrations of these compounds. According to multivariate data analysis, the model based on the original metal content data set finally included seven original variables (K, Fe, Mn, Cu, Ba, Cd and Cr) and gave a satisfactory separation of two applied cultivation methods of the starting raw material.

A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimation.

PubMed

Guerreiro, J Rafaela L; Teixeira, Natércia; De Freitas, Victor; Sales, M Goreti F; Sutherland, Duncan S

2017-10-15

Wine astringency was evaluated based on the interaction of two complex matrices (red wine and saliva) by combining localized surface plasmon resonance (LSPR) and molecular imprinted polymers (MIP) at gold nanodisks as an alternative to sensorial analysis. The main objective of the work was to simulate wine astringency inside the mouth by mimicking this biological system. The LSPR/MIP sensor provided a linear response for astringency expressed in pentagalloyl glucose (PGG) units in concentrations ranging from 1 to 140μmol/L. The sensor was also applied to wine samples correlating well with sensorial analysis obtained by a trained panel. The correlation of astringency and wine composition was also evaluated showing that anthocyanins may have an important role, not only for pigmentation but also in astringency. Copyright © 2017 Elsevier Ltd. All rights reserved.

Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle.

PubMed

Martínez-García, Rafael; García-Martínez, Teresa; Puig-Pujol, Anna; Mauricio, Juan Carlos; Moreno, Juan

2017-12-15

High quality sparkling wine made by the traditional method requires a second alcoholic fermentation of a base wine in sealed bottles, followed by an aging time in contact with yeast lees. The CO 2 overpressure released during this second fermentation has an important effect on the yeast metabolism and therefore on the wine aroma composition. This study focuses on the changes in chemical composition and 43 aroma compounds released by yeast during this fermentation carried out under two pressure conditions. The data were subjected to statistical analysis allowing differentiating between the base wine and the wine samples taken in the middle and at the end of fermentation. The differentiation among wines obtained to the end of fermentation with or without CO 2 pressure is only achieved by a principal component analysis of 15 selected minor compounds (mainly ethyl dodecanoate, ethyl tetradecanoate, hexyl acetate, ethyl butanoate and ethyl isobutanoate). Copyright © 2017 Elsevier Ltd. All rights reserved.

Characterisation of Australian Verdelho wines from the Queensland Granite Belt region.

PubMed

Sonni, Francesca; Moore, Evan G; Chinnici, Fabio; Riponi, Claudio; Smyth, Heather E

2016-04-01

Verdelho is a white-grape-vine, growing well in the Granite Belt region of Queensland. Despite its traditional use in Madeira wine production, there is scant literature on the flavour characteristics of this variety as a dry wine. In this work, for the first time, volatile compounds of Verdelho wines from the Granite Belt have been isolated by solid phase extraction (SPE), and analysed using gas chromatography-mass spectrometry (GC-MS). A corresponding sensory characterisation of this distinctive wine style has also been investigated, using sensory descriptive analysis. Chemical compounds that mostly contribute to the flavour of these wines were related to fruity sweet notes (ethyl esters and acetates), grassy notes (3-hexenol), floral aromas (2-phenylethanol and β-linalool) and cheesy aromas (fatty acids). Sensory analysis confirmed that the Verdelho wines were characterised by fruity aroma attributes, especially "tree-fruit" and "rockmelon", together with "herbaceous", while significant differences in the other attributes were found. Copyright © 2015 Elsevier Ltd. All rights reserved.

Grapevine-shoot stilbene extract as a preservative in red wine.

PubMed

Raposo, Rafaela; Ruiz-Moreno, María José; Garde-Cerdán, Teresa; Puertas, Belén; Moreno-Rojas, José Manuel; Gonzalo-Diago, Ana; Guerrero, Raúl; Ortíz, Víctor; Cantos-Villar, Emma

2016-04-15

This paper reports the use of a grapevine-shoot stilbene extract (Vineatrol®) as a preservative in red wine. Its effectiveness to preserve red wine quality under two different winemaking systems (traditional and Ganimede) was studied at bottling and after twelve months of storage in bottle. Enological parameters, color related parameters, volatile composition, sensory analysis and olfactometric profile were evaluated. At bottling wines treated with Vineatrol showed higher color related parameters and higher score in sensory analysis than those treated with SO2. The use of SO2 increased ester and alcohol volatile compounds in relation to the use of Vineatrol. Wine olfactometric profile was modified by Vineatrol addition. Two new odorant zones with high modified frequency appeared in wines treated with Vineatrol. After 12months of storage in bottle, wines treated with Vineatrol showed parameters related to oxidation. The weak point of the process seemed to be the evolution during the storage in bottle. Copyright © 2015 Elsevier Ltd. All rights reserved.

Yeast effects on Pinot noir wine phenolics, color, and tannin composition.

PubMed

Carew, Anna L; Smith, Paul; Close, Dugald C; Curtin, Chris; Dambergs, Robert G

2013-10-16

Extraction and stabilization of wine phenolics can be challenging for wine makers. This study examined how yeast choice affected phenolic outcomes in Pinot noir wine. Five yeast treatments were applied in replicated microvinification, and wines were analyzed by UV-visible spectrophotometry. At bottling, yeast treatment Saccharomyces cerevisiae RC212 wine had significantly higher concentrations of total pigment, free anthocyanin, nonbleachable pigment, and total tannin and showed high color density. Some phenolic effects were retained at 6 months' bottle age, and RC212 and S. cerevisae EC1118 wines showed increased mean nonbleachable pigment concentrations. Wine tannin composition analysis showed three treatments were associated with a higher percentage of trihydroxylated subunits (skin tannin indicator). A high degree of tannin polymerization was observed in wines made with RC212 and Torulaspora delbruekii , whereas tannin size by gel permeation chromatography was higher only in the RC212 wines. The results emphasize the importance of yeast strain choice for optimizing Pinot noir wine phenolics.

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

PubMed Central

Ljevar, Ana; Tomašević, Marina; Radošević, Kristina; Srček, Višnja Gaurina; Ganić, Karin Kovačević

2016-01-01

Summary Fruit wines contain a wide range of phenolic compounds with biological effects, but their composition and potential benefits to human health have been studied to the much lesser extent compared to grape wines. The aim of this research is to study the phenolic profile of different types of fruit wines and to evaluate their antioxidant and biological potential. Commercially available fruit wines from blackberry, cherry, raspberry, blackcurrant, strawberry and apple produced in Croatia were analyzed. To the best of our knowledge, this study represents the first comprehensive screening of Croatian fruit wines. The phenolic characterization was performed by spectrophotometry and HPLC-PDA/MS analysis. The antioxidant capacity was determined using ABTS and FRAP assays, while in vitro biological activity was analyzed by the cytotoxicity assay on human breast (MCF-7), colon (CaCo-2) and cervical (HeLa) cancer cell lines. Among the studied fruit wines, blackberry, cherry and blackcurrant wines contained the highest amount of total phenolics, while the last two also contained the highest amount of total anthocyanins. The analysis of individual phenolic compounds showed distinctive phenolic composition of each type of fruit wine, notably as regards anthocyanins. Blackberry, followed by cherry, raspberry and blackcurrant wines also had a significantly higher antioxidant capacity than strawberry and apple wines. Fruit wines inhibited the growth of human cancer cells in vitro in a dose--dependent manner with differing susceptibility among tested cancer cells. Blackberry, cherry, raspberry and blackcurrant wines in the volume ratio of 10 and 20% showed to be the most effective anti-proliferative agents, with higher susceptibility in HeLa and MCF-7 cells than CaCo-2 cells. PMID:27904404

Sensory properties of wine tannin fractions: implications for in-mouth sensory properties.

PubMed

McRae, Jacqui M; Schulkin, Alex; Kassara, Stella; Holt, Helen E; Smith, Paul A

2013-01-23

Different molecular structures of grape tannins have been shown to influence astringency, however, the in-mouth sensory effects of different molecular structures in red wine tannins remains to be established. The objective of this research was to assess the impact of wine tannin structure on in-mouth sensory properties. Wine tannin was isolated from Cabernet Sauvignon wines of two vintages (3 and 7 years old) and separated into two structurally distinct subfractions with liquid-liquid fractionation using butanol and water. The aqueous subfractions had greater mean degree of polymerization (mDp) and contained a higher proportion of epigallocatechin subunits than the butanol-soluble subfractions, while the older wine tannin fractions showed fewer epicatechin gallate subunits than the younger tannin fractions. The red wine had approximately 3:1 mass ratio of the aqueous and butanol tannin subfractions which approximated an equimolar ratio of tannin in each subfraction. Descriptive sensory analysis of the tannin subfractions in model wine at equimolar concentrations revealed that the larger, more water-soluble wine tannin subfractions from both wines were perceived as more astringent than the smaller, more hydrophobic and more highly pigmented butanol-soluble subfractions, which were perceived as hotter and more bitter. Partial least squares analysis indicated that the greater hydrophobicity and color incorporation in the butanol fractions was negatively associated with astringency, and these characteristics are also associated with aged wine tannins. As the larger, water-soluble tannins had a greater impact on the overall wine astringency, winemaking processes that modulate concentrations of these are likely to most significantly influence astringency.

Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling.

PubMed

Caillé, Soline; Samson, Alain; Wirth, Jérémie; Diéval, Jean-Baptiste; Vidal, Stéphane; Cheynier, Véronique

2010-02-15

It is widely accepted that oxygen contributes to wine development by impacting its colour, aromatic bouquet, and mouth-feel properties. The wine industry can now also take advantage of engineered solutions to deliver known amounts of oxygen into bottles through the closures. This study was aimed at monitoring the influence of oxygen pick-up, before (micro-oxygenation, Mox) and after (nano-oxygenation) bottling, on wine sensory evolution. Red Grenache wines were prepared either by flash release (FR) or traditional soaking (Trad) and with or without Mox during elevage (FR+noMox, FR+Mox, Trad+noMox, Trad+Mox). The rate of nano oxygenation was controlled by combining consistent oxygen transfer rate (OTR) closures and different oxygen controlled storage conditions. Wine sensory characteristics were analyzed by sensory profile, at bottling (T0) and after 5 and 10 months of ageing, by a panel of trained judges. Effects of winemaking techniques and OTR were analyzed by multivariate analysis (principal component analysis and agglomerative hierarchical clustering) and analysis of variance. Results showed that, at bottling, Trad wines were perceived more animal and FR wines more bitter and astringent. Mox wines showed more orange shade. At 5 and 10 months, visual and olfactory differences were observed according to the OTR levels: modalities with higher oxygen ingress were darker and fruitier but also perceived significantly less animal than modalities with lower oxygen. Along the 10 months of ageing, the influence of OTR became more important as shown by increased significance levels of the observed differences. As the mouth-feel properties of the wines were mainly dictated by winemaking techniques, OTR had only little impact on "in mouth" attributes. Copyright 2009 Elsevier B.V. All rights reserved.

Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine.

PubMed

Li, Sijing; Bindon, Keren; Bastian, Susan E P; Jiranek, Vladimir; Wilkinson, Kerry L

2017-02-22

Wine quality can be significantly affected by tannin and polysaccharide composition, which can in turn be influenced by grape maturity and winemaking practices. This study explored the impact of three commercial wine additives, a maceration enzyme, an enotannin, and a mannoprotein, on the composition and sensory properties of red wine, in particular, in mimicking the mouthfeel associated with wines made from riper grapes. Shiraz grapes were harvested at 24 and 28 °Brix and the former vinified with commercial additives introduced either individually or in combination. Compositional analyses of finished wines included tannin and polysaccharide concentration, composition and size distribution by high-performance liquid chromatography, whereas the sensory profiles of wines were assessed by descriptive analysis. As expected, wines made from riper grapes were naturally higher in tannin and mannoprotein than wines made from grapes harvested earlier. Enzyme addition resulted in a significantly higher concentration and average molecular mass of wine tannin, which increased wine astringency. Conversely, mannoprotein addition reduced tannin concentration and astringency. Addition of enotannin did not meaningfully influence wine composition or sensory properties.

Analytical characterization of wine and its precursors by capillary electrophoresis.

PubMed

Gomez, Federico J V; Monasterio, Romina P; Vargas, Verónica Carolina Soto; Silva, María F

2012-08-01

The accurate determination of marker chemical species in grape, musts, and wines presents a unique analytical challenge with high impact on diverse areas of knowledge such as health, plant physiology, and economy. Capillary electromigration techniques have emerged as a powerful tool, allowing the separation and identification of highly polar compounds that cannot be easily separated by traditional HPLC methods, providing complementary information and permitting the simultaneous analysis of analytes with different nature in a single run. The main advantage of CE over traditional methods for wine analysis is that in most cases samples require no treatment other than filtration. The purpose of this article is to present a revision on capillary electromigration methods applied to the analysis of wine and its precursors over the last decade. The current state of the art of the topic is evaluated, with special emphasis on the natural compounds that have allowed wine to be considered as a functional food. The most representative revised compounds are phenolic compounds, amino acids, proteins, elemental species, mycotoxins, and organic acids. Finally, a discussion on future trends of the role of capillary electrophoresis in the field of analytical characterization of wines for routine analysis, wine classification, as well as multidisciplinary aspects of the so-called "from soil to glass" chain is presented. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Electronic Noses and Tongues in Wine Industry

PubMed Central

Rodríguez-Méndez, María L.; De Saja, José A.; González-Antón, Rocio; García-Hernández, Celia; Medina-Plaza, Cristina; García-Cabezón, Cristina; Martín-Pedrosa, Fernando

2016-01-01

The quality of wines is usually evaluated by a sensory panel formed of trained experts or traditional chemical analysis. Over the last few decades, electronic noses (e-noses) and electronic tongues have been developed to determine the quality of foods and beverages. They consist of arrays of sensors with cross-sensitivity, combined with pattern recognition software, which provide a fingerprint of the samples that can be used to discriminate or classify the samples. This holistic approach is inspired by the method used in mammals to recognize food through their senses. They have been widely applied to the analysis of wines, including quality control, aging control, or the detection of fraudulence, among others. In this paper, the current status of research and development in the field of e-noses and tongues applied to the analysis of wines is reviewed. Their potential applications in the wine industry are described. The review ends with a final comment about expected future developments. PMID:27826547

Evolution of phenolic compounds and astringency during aging of red wine: effect of oxygen exposure before and after bottling.

PubMed

Gambuti, Angelita; Rinaldi, Alessandra; Ugliano, Maurizio; Moio, Luigi

2013-02-27

The aim of this study was to evaluate the effect of oxygen exposure of red wine, before (micro-oxygenation) and after (nano-oxygenation) bottling, on the phenolic composition and astringency of wine. The astringency was evaluated by sensory analysis and by a method based on the SDS-PAGE of salivary proteins after reaction of saliva with wine (SPI, saliva precipitation index). Micro-oxygenation caused a stabilization of color, but this effect disappeared after long aging. For the wine with the lower pH a decrease of wine astringency and SPI was observed 42 months after micro-oxygenation. Oxygen ingress through the closure postbottling was positively correlated with the decrease of SPI. Therefore, the astringency and reactivity of wines toward salivary proteins of a bottled red wine can be modulated by controlled oxygen exposure during aging. For both experiments the effect of oxygen exposure depended on wine composition.

Electronic Nose For Measuring Wine Evolution In Wine Cellars

NASA Astrophysics Data System (ADS)

Lozano, J.; Santos, J. P.; Horrillo, M. C.; Cabellos, J. M.; Arroyo, T.

2009-05-01

An electronic nose installed in a wine cellar for measuring the wine evolution is presented in this paper. The system extract the aroma directly from the tanks where wine is stored and carry the volatile compounds to the sensors cell. A tin oxide multisensor, prepared with RF sputtering onto an alumina substrate and doped with chromium and indium, is used. The whole system is fully automated and controlled by computer and can be supervised by internet. Linear techniques like principal component analysis (PCA) and nonlinear ones like probabilistic neural networks (PNN) are used for pattern recognition. Results show that system can detect the evolution of two different wines along 9 months stored in tanks. This system could be trained to detect off-odours of wine and warn the wine expert to correct it as soon as possible, improving the final quality of wine.

Development of a simple fluorescence-based microplate method for the high-throughput analysis of proline in wine samples.

PubMed

Robert-Peillard, Fabien; Boudenne, Jean-Luc; Coulomb, Bruno

2014-05-01

This paper presents a simple, accurate and multi-sample method for the determination of proline in wines thanks to a 96-well microplate technique. Proline is the most abundant amino acid in wine and is an important parameter related to wine characteristics or maturation processes of grape. In the current study, an improved application of the general method based on sodium hypochlorite oxidation and o-phthaldialdehyde (OPA)-thiol spectrofluorometric detection is described. The main interfering compounds for specific proline detection in wines are strongly reduced by selective reaction with OPA in a preliminary step under well-defined pH conditions. Application of the protocol after a 500-fold dilution of wine samples provides a working range between 0.02 and 2.90gL(-1), with a limit of detection of 7.50mgL(-1). Comparison and validation on real wine samples by ion-exchange chromatography prove that this procedure yields accurate results. Simplicity of the protocol used, with no need for centrifugation or filtration, organic solvents or high temperature enables its full implementation in plastic microplates and efficient application for routine analysis of proline in wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of a grapevine shoot waste extract on red wine aromatic properties.

PubMed

Ruiz-Moreno, María J; Raposo, Rafaela; Puertas, Belén; Cuevas, Francisco J; Chinnici, Fabio; Moreno-Rojas, José M; Cantos-Villar, Emma

2018-04-26

The use of a grapevine shoot extract (VIN) is being studied as an alternative to sulfur dioxide (SO 2 ). VIN stabilizes anthocyanins and preserves polyphenolic compounds, and thus improves chromatic wine properties. In the current work, selected aroma compounds (esters, C13-norisoprenoids, oxidation and vine shoot related compounds), sensory analysis and the olfactometric profile were determined in the wines treated with VIN at two concentrations. Treatment with VIN hardly modified the content of esters and oxidation-related compounds in the wines. However, the high β-damascenone and isoeugenol content, and the increase in astringency at tasting in VIN wines were noteworthy, as were some odorant zones. All above were established as VIN markers after the chemometric data analysis. These date revealed that only the lowest dose tested may be recommended as a suitable alternative to SO 2 . Although some aromatic properties of these wines may change, these changes are not considered to affect negatively to the quality of the wines. These results are useful for wineries, which face to uncover aroma-related processes in the challenge of producing SO 2 free wines without detriment of its sensory properties. This article is protected by copyright. All rights reserved.

Microbial diversity and biochemical characteristics of Borassus akeassii wine.

PubMed

Tapsoba, F; Savadogo, A; Legras, J-L; Zongo, C; Traore, A S

2016-10-01

Palm wine produced traditionally and consumed by many people in the South-West of Burkina Faso is subject to alteration. In this study, we carried out a follow-up of two palm wines' fermentation during the 10 days in which palm wines are classically produced and consumed. We monitored biochemical characteristics of fermenting wines as well as followed the microflora kinetics using culture-dependent and culture-independent methods. The analysis of the acid content and the bacterial population revealed the correlation between the development of Lactic acid bacteria, acetic acid, and total acidity. Ribosomal intergenic spacer analysis and sequencing results revealed different yeast and bacterial populations for the two palm wines. Although Saccharomyces cerevisiae remained the sole yeast species in one fermentation, it was quickly replaced by Clavispora lusitaniae in the second fermentation, which had never been described until now in palm wine. When considering bacteria, the species Corynebacterium sp., Lactobacillus casei, Lactobacillus paracasei and Leuconostoc sp. were detected in both palm wines. But we also detected Acetobacter pasteurianus, Bacillus cereus and Bacillus thuringiensis in the second fermentation. Our results highlight the evolution of palm wine during the 10 days separating palm tapping and consumption of the fermented wine. The fermentation step is performed within few hours and completed after 24 h. The next days, its acidity increases progressively with the production of lactic and acetic acids by bacteria. The high production of acetic acid is very likely one of the main cause of palm wine degradation during this period. This indicates that the solution to palm wine preservation might be protection against oxygen, as well as the limit of bacterial growth through the use of preservatives. © 2016 The Society for Applied Microbiology.

Analysis of selected chemical parameters in Piemontese wines.

PubMed

Stępień, Agnieszka E; Stawarczyk, Kinga; Bilek, Maciej; Kędziora, Katarzyna M

2015-01-01

Piemontese wines are well known and valued all over the world. The most popular of them are Barolo and Barbaresco wines. However, in Poland, they are still little known and only now are being gradually introduced to a wider range of consumers. The aim of this study was to evaluate the content of inorganic anions, minerals, sugars and glycerol of Piemontese wines from micro-region Langhe, classified as DOCG ("Denominazione di Origine Controllata e Garantita", ie. controlled designation of origin guaranteed) and DOC ("Denominazione di Origine Controllata", ie. controlled designation of origin) products. Seven types of red wines and one type of white wine were tested. High Performance Ion Chromatography with conductometric detection (HPLC-CD) was used to measure the content of inorganic anions, ie. fluorides, chlorides, sulfates and phosphates. Flame atomic absorption spectrometry (F-AAS) was used to measure the content of minerals, ie. magnesium, calcium, sodium, copper, potassium, zinc and iron, while High Performance Liquid Chromatography with charged aerosol detection (HPLC-CAD) was used to measure the content of glycerol and sugars, ie. fructose, glucose and sucrose. Our studies show that although Piemontese wines are characterized by a relatively low content of minerals in comparison with the wines from other regions, they contain a lot of ingredients that have beneficial effects for human health. Moreover, we observed that the studied wines contain particularly high concentration of inorganic ions--phosphates and fluorides. Furthermore, all tested red wines show far reaching similarities in their chemical properties, which is possibly a direct consequence of using in their production locally cultivated grape varieties. Analysis of the wines from the Piemont region, classified as DOCG, DOC, confirmed that these are dry wines of a high quality.

Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity.

PubMed

Yang, Yijin; Xia, Yongjun; Lin, Xiangna; Wang, Guangqiang; Zhang, Hui; Xiong, Zhiqiang; Yu, Haiyan; Yu, Jianshen; Ai, Lianzhong

2018-06-01

Producing alcoholic beverages with novel flavor are desirable for winemakers. We created fermenting yeast with superior ethanol tolerance and fermentation activity to improve the flavor profiles of Chinese rice wine. Strategies of ethanol domestication, ultraviolet mutagenesis (UV) and protoplast fusion were conducted to create yeast hybrids with excellent oenological characteristic. The obtained diploid hybrid F23 showed a cell viability of 6.2% under 25% ethanol, whereas its diploid parental strains could not survive under 20% ethanol. During Chinese rice wine-making, compared to diploid parents, F23 produced 7.07%-12.44% higher yield of ethanol. Flavor analysis indicated that the total content of flavor compounds in F23 wine was 19.99-26.55% higher than that of parent wines. Specifically, F23 exhibited higher capacity in producing 2-phenylethanol, short-chain and long-chain fatty-acid ethyl-ester than diploid parents. Compared to diploid parents, F23 introduced more flavor contributors with odor activity values (OAVs) above one to Chinese rice wine, and those contributors were found with higher OAVs. Based on principal component analysis (PCA), the flavor characteristic of F23 wine was similar to each of parent wine. Additionally, sensory evaluation showed that F23 wine was highly assessed for its intensive levels in fruit-aroma, alcohol-aroma and mouthfeel. Hybrid F23 not only displayed superior flavor production and oenological performance in making Chinese rice wine, but also could act as potential "mixed-like" starter to enrich wine style and differentiation. Copyright © 2018 Elsevier Ltd. All rights reserved.

Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: prediction of antioxidant activities and classification of wines using artificial neural networks.

PubMed

Hosu, Anamaria; Cristea, Vasile-Mircea; Cimpoiu, Claudia

2014-05-01

Wine is one of the most consumed beverages over the world containing large quantities of polyphenolic compounds. These compounds are responsible for quality of red wines, influencing the antioxidant activity, astringency, bitterness and colour, their composition in wine being influenced by the varieties, the vintage and the wineries. The aim of the present work is to build software instruments intended to work as data-mining tools for predicting valuable properties of wine and for revealing different wine classes. The developed ANNs are able to reveal the relationships between the concentration of total phenolic, flavonoids, anthocyanins, and tannins content, associated to the antioxidant activity, and the wine distinctive classes determined by the wine variety, harvesting year or winery. The presented ANNs proved to be reliable software tools for assessment or validation of the wine essential characteristics and authenticity and may be further used to establish a database of analytical characteristics of wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

Exploring American and Italian consumer preferences for Californian and Italian red wines.

PubMed

Torri, Luisa; Noble, Ann Curtis; Heymann, Hildegarde

2013-06-01

To increase the market share of Californian wines in other countries, wine preferences need to be explored in potential markets. This work studied the preferences of American and Italian consumers for red wines produced in California and Italy, focusing on wines made from the same varieties in each location. Descriptive analysis and consumer preference tests were performed. Americans scored each of the Californian wines significantly higher in preference than the Italian wines. In contrast, the Italian consumer preference scores for many Italian and Californian wines overlapped. By external preference mapping of the American consumer segments, the ideal flavour of one cluster was closest to the Californian Zinfandel, Merlot and Syrah, which had the 'most balanced' flavour profiles. Another cluster of Italians also preferred the Californian wines. In addition, one Italian cluster was driven by a dislike of the leather, band-aid and medicinal aromas of the Italian Merlot and Refosco. The results provided information that can contribute to wine marketing research necessary for successfully exporting Californian red wines to Italy and vice versa. © 2012 Society of Chemical Industry.

Diversity analysis of lactic acid bacteria in takju, Korean rice wine.

PubMed

Jin, Jianbo; Kim, So-Young; Jin, Qing; Eom, Hyun-Ju; Han, Nam Soo

2008-10-01

To investigate the lactic acid bacterial population in Korean traditional rice wines, biotyping was performed using cell morphology and whole-cell protein pattern analysis by SDSPAGE, and then the isolates were identified by 16S rRNA sequencing analysis. Based on the morphological characteristics, 103 LAB isolates were detected in wine samples, characterized by whole-cell protein pattern analysis, and they were then divided into 18 patterns. By gene sequencing of 16S rRNA, the isolates were identified as Lactobacillus paracasei, Lb. arizonensis, Lb. plantarum, Lb. harbinensis, Lb. parabuchneri, Lb. brevis, and Lb. hilgardii when listed by their frequency of occurrence. It was found that the difference in bacterial diversity between rice and grape wines depends on the raw materials, especially the composition of starch and glucose.

Vine Water Deficit Impacts Aging Bouquet in Fine Red Bordeaux Wine.

PubMed

Picard, Magali; van Leeuwen, Cornelis; Guyon, François; Gaillard, Laetitia; de Revel, Gilles; Marchand, Stéphanie

2017-01-01

The aim of this study was to investigate the influence of vine water status on bouquet typicality, revealed after aging, and the perception of three aromatic notes (mint, truffle, and undergrowth) in bottled fine red Bordeaux wines. To address the issue of the role of vine water deficit in the overall quality of fine aged wines, a large set of wines from four Bordeaux appellations were subjected to sensory analysis. As vine water status can be characterized by carbon isotope discrimination (δ 13 C), this ratio was quantified for each wine studied. Statistical analyses combining δ 13 C and sensory data highlighted that δ 13 C-values discriminated effectively between the most- and least-typical wines. In addition, Principal Component Analysis (PCA) revealed correlations between δ 13 C-values and truffle, undergrowth, and mint aromatic notes, three characteristics of the red Bordeaux wine aging bouquet. These correlations were confirmed to be significant using a Spearman statistical test. This study highlighted for the first time that vine water deficit positively relates to the perception of aging bouquet typicality, as well as the expression of its key aromatic nuances.

Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools.

PubMed

Welke, Juliane Elisa; Zanus, Mauro; Lazzarotto, Marcelo; Pulgati, Fernando Hepp; Zini, Cláudia Alcaraz

2014-12-01

The main changes in the volatile profile of base wines and their corresponding sparkling wines produced by traditional method were evaluated and investigated for the first time using headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detection (GC×GC/TOFMS) and chemometric tools. Fisher ratios helped to find the 119 analytes that were responsible for the main differences between base and sparkling wines and principal component analysis explained 93.1% of the total variance related to the selected 78 compounds. It was also possible to observe five subclusters in base wines and four subclusters in sparkling wines samples through hierarchical cluster analysis, which seemed to have an organised distribution according to the regions where the wines came from. Twenty of the most important volatile compounds co-eluted with other components and separation of some of them was possible due to GC×GC/TOFMS performance. Copyright © 2014. Published by Elsevier Ltd.

1H nuclear magnetic resonance-based metabolomic characterization of wines by grape varieties and production areas.

PubMed

Son, Hong-Seok; Kim, Ki Myong; van den Berg, Frans; Hwang, Geum-Sook; Park, Won-Mok; Lee, Cherl-Ho; Hong, Young-Shick

2008-09-10

(1)H NMR spectroscopy was used to investigate the metabolic differences in wines produced from different grape varieties and different regions. A significant separation among wines from Campbell Early, Cabernet Sauvignon, and Shiraz grapes was observed using principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The metabolites contributing to the separation were assigned to be 2,3-butanediol, lactate, acetate, proline, succinate, malate, glycerol, tartarate, glucose, and phenolic compounds by PCA and PLS-DA loading plots. Wines produced from Cabernet Sauvignon grapes harvested in the continental areas of Australia, France, and California were also separated. PLS-DA loading plots revealed that the level of proline in Californian Cabernet Sauvignon wines was higher than that in Australian and French Cabernet Sauvignon, Australian Shiraz, and Korean Campbell Early wines, showing that the chemical composition of the grape berries varies with the variety and growing area. This study highlights the applicability of NMR-based metabolomics with multivariate statistical data sets in determining wine quality and product origin.

Vine water deficit impacts aging bouquet in fine red Bordeaux wine

NASA Astrophysics Data System (ADS)

Picard, Magali; van Leeuwen, Cornelis; Guyon, François; Gaillard, Laetitia; de Revel, Gilles; Marchand, Stéphanie

2017-08-01

The aim of this study was to investigate the influence of vine water status on bouquet typicality, revealed after aging, and the perception of three aromatic notes (mint, truffle, and undergrowth) in bottled fine red Bordeaux wines. To address the issue of the role of vine water deficit in the overall quality of fine aged wines, a large set of wines from four Bordeaux appellations were subjected to sensory analysis. As vine water status can be characterized by carbon isotope discrimination (δ13C), this ratio was quantified for each wine studied. Statistical analyses combining δ13C and sensory data highlighted that δ13C values discriminated effectively between the most- and least-typical wines. In addition, Principal Component Analysis revealed correlations between δ13C values and truffle, undergrowth, and mint aromatic notes, three characteristics of the red Bordeaux wine aging bouquet. These correlations were confirmed to be significant using a Spearman statistical test. This study highlighted for the first time that vine water deficit positively relates to the perception of aging bouquet typicality, as well as the expression of its key aromatic nuances.

Interactions between yeast lees and wine polyphenols during simulation of wine aging. II. Analysis of desorbed polyphenol compounds from yeast lees.

PubMed

Mazauric, Jean-Paul; Salmon, Jean-Michel

2006-05-31

In the first part of this work, the analysis of the polyphenolic compounds remaining in the wine after different contact times with yeast lees during simulation of red wine aging was undertaken. To achieve a more precise view of the wine polyphenols adsorbed on lees during red wine aging and to establish a clear balance between adsorbed and remnant polyphenol compounds, the specific analysis of the chemical composition of the adsorbed polyphenolic compounds (condensed tannins and anthocyanins) after their partial desorbtion from yeast lees by denaturation treatments was realized in the second part of the study. The total recovery of polyphenol compounds from yeast lees was not complete, since a rather important part of the initial wine colored polyphenols, especially those with a dominant blue color component, remained strongly adsorbed on yeast lees, as monitored by color tristimulus and reflectance spectra measurements. All anthocyanins were recovered at a rather high percentage (about 62%), and it was demonstrated that they were not adsorbed in relation with their sole polarity. Very few monomeric phenolic compounds were extracted from yeast lees. With the use of drastic denaturing treatments, the total recovery of condensed tannins reached 83%. Such tannins extracted from yeast lees exhibited very high polymeric size and a rather high percentage of galloylated residues by comparison with initial wine tannins, indicating that nonpolar tannins were preferentially desorbed from yeast lees by the extraction treatments.

Classification of commercial wines from the Canary Islands (Spain) by chemometric techniques using metallic contents.

PubMed

Frías, Sergio; Conde, José E; Rodríguez-Bencomo, Juan J; García-Montelongo, Francisco; Pérez-Trujillo, Juan P

2003-02-06

Eleven elements, K, Na, Ca, Mg, Fe, Cu, Zn, Mn, Sr, Li and Rb, were determined in dry and sweet wines bearing the denominations of origin of El Hierro, La Palma and Lanzarote islands (Canary Islands, Spain). Analyses were performed by flame atomic absorption spectrophotometry, with the exceptions of lithium and rubidium for which flame atomic emission spectrophotometry was used. Sweet wines from La Palma were elaborated as naturally sweet with over-ripe grapes and significant differences were found in all the analysed elements with the exceptions of sodium, iron and rubidium with regard to dry wines from the same island. Contrarily, sweet wines from Lanzarote elaborated with grapes in a similar ripening state to dry wines did not present significant differences between them with the exception of strontium, the content of which was greater in dry wines. Among the three islands, significant differences in mean content were found with the exceptions of iron and copper. Cluster analysis and principal component analysis show differences in wines according to the island of origin and the ripening state of the grapes. Linear discriminant analysis using rubidium, sodium, manganese and strontium, the four most discriminant elements, gave 100% recognition ability and 95.6% prediction ability. The sensitivity and specificity obtained using soft independent modelling of class analogy (SIMCA) as a modelling multivariate technique were both 100% for El Hierro and Lanzarote, and 100 and 95%, respectively, for La Palma. The modelling and discriminant capacities of the different metals were also studied.

Towards the Fecal Metabolome Derived from Moderate Red Wine Intake

PubMed Central

Jiménez-Girón, Ana; Muñoz-González, Irene; Martín-Álvarez, Pedro J.; Moreno-Arribas, María Victoria; Bartolomé, Begoña

2014-01-01

Dietary polyphenols, including red wine phenolic compounds, are extensively metabolized during their passage through the gastrointestinal tract; and their biological effects at the gut level (i.e., anti-inflammatory activity, microbiota modulation, interaction with cells, among others) seem to be due more to their microbial-derived metabolites rather than to the original forms found in food. In an effort to improve our understanding of the biological effects that phenolic compounds exert at the gut level, this paper summarizes the changes observed in the human fecal metabolome after an intervention study consisting of a daily consumption of 250 mL of wine during four weeks by healthy volunteers (n = 33). It assembles data from two analytical approaches: (1) UPLC-ESI-MS/MS analysis of phenolic metabolites in fecal solutions (targeted analysis); and (2) UHPLC-TOF MS analysis of the fecal solutions (non-targeted analysis). Both approaches revealed statistically-significant changes in the concentration of several metabolites as a consequence of the wine intake. Similarity and complementarity between targeted and non-targeted approaches in the analysis of the fecal metabolome are discussed. Both strategies allowed the definition of a complex metabolic profile derived from wine intake. Likewise, the identification of endogenous markers could lead to new hypotheses to unravel the relationship between moderate wine consumption and the metabolic functionality of gut microbiota. PMID:25532710

Fingerprints for main varieties of argentinean wines: terroir differentiation by inorganic, organic, and stable isotopic analyses coupled to chemometrics.

PubMed

Di Paola-Naranjo, Romina D; Baroni, Maria V; Podio, Natalia S; Rubinstein, Hector R; Fabani, Maria P; Badini, Raul G; Inga, Marcela; Ostera, Hector A; Cagnoni, Mariana; Gallegos, Ernesto; Gautier, Eduardo; Peral-Garcia, Pilar; Hoogewerff, Jurian; Wunderlin, Daniel A

2011-07-27

Our main goal was to investigate if robust chemical fingerprints could be developed for three Argentinean red wines based on organic, inorganic, and isotopic patterns, in relation to the regional soil composition. Soils and wines from three regions (Mendoza, San Juan, and Córdoba) and three varieties (Cabernet Sauvignon, Malbec, and Syrah) were collected. The phenolic profile was determined by HPLC-MS/MS and multielemental composition by ICP-MS; (87)Sr/(86)Sr and δ(13)C were determined by TIMS and IRMS, respectively. Chemometrics allowed robust differentiation between regions, wine varieties, and the same variety from different regions. Among phenolic compounds, resveratrol concentration was the most useful marker for wine differentiation, whereas Mg, K/Rb, Ca/Sr, and (87)Sr/(86)Sr were the main inorganic and isotopic parameters selected. Generalized Procrustes analysis (GPA) using two studied matrices (wine and soil) shows consensus between them and clear differences between studied areas. Finally, we applied a canonical correlation analysis, demonstrating significant correlation (r = 0.99; p < 0.001) between soil and wine composition. To our knowledge this is the first report combining independent variables, constructing a fingerprint including elemental composition, isotopic, and polyphenol patterns to differentiate wines, matching part of this fingerprint with the soil provenance.

A new class of anthocyanin-procyanidin condensation products detected in red wine by electrospray ionization multi-stage mass spectrometry analysis.

PubMed

Sun, Baoshan; Fernandes, Tiago A; Spranger, M Isabel

2010-02-01

In our previous work, we have identified, in a model wine solution containing malvidin 3-glucoside, epicatechin and acetaldehyde, a new condensation product--hydroxylethyl-malvidin-3-glucoside-ethyl-epicatechin. The objective of this work was to verify the presence of such new condensation products in red wine. For this purpose, red wine was fractionated into various fractions by column chromatography on LiChroprep RP 18 and on Toyopearl 40 (F). The phenolic composition of each fraction was verified by HPLC-DAD and direct-infusion ESI-MS(n) analysis. In addition to the well-known anthocyanins and their acetyl and coumaroyl derivatives, and several direct and indirect anthocyanin-(epi)catechin condensation products, a new class of pigmented products, namely hydroxyethyl-anthocyanin-ethyl-flavanol compounds, have been detected in red wine. The new class of pigmented products would be expected to be the major pigments responsible for the color of aged red wine. Copyright 2010 John Wiley & Sons, Ltd.

Multi-element analysis of wines by ICP-MS and ICP-OES and their classification according to geographical origin in Slovenia.

PubMed

Selih, Vid S; Sala, Martin; Drgan, Viktor

2014-06-15

Inductively coupled plasma mass spectrometry and optical emission were used to determine the multi-element composition of 272 bottled Slovenian wines. To achieve geographical classification of the wines by their elemental composition, principal component analysis (PCA) and counter-propagation artificial neural networks (CPANN) have been used. From 49 elements measured, 19 were used to build the final classification models. CPANN was used for the final predictions because of its superior results. The best model gave 82% correct predictions for external set of the white wine samples. Taking into account the small size of whole Slovenian wine growing regions, we consider the classification results were very good. For the red wines, which were mostly represented from one region, even-sub region classification was possible with great precision. From the level maps of the CPANN model, some of the most important elements for classification were identified. Copyright © 2013 Elsevier Ltd. All rights reserved.

Determination of polyphenol content and colour index in wines through PEDOT-modified electrodes.

PubMed

Pigani, Laura; Rioli, Cristina; Foca, Giorgia; Ulrici, Alessandro; Seeber, Renato; Terzi, Fabio; Zanardi, Chiara

2016-10-01

Poly(3,4-ethylenedioxythiophene)-modified electrodes have been used for the estimation of the polyphenolic content and of the colour index of different samples of wines. Synthetic wine solutions, prepared with different amount of oenocyanins, have been analysed spectrophotometrically and electrochemically in order to find a correlation between the total polyphenolic content or colour index and the current peak. The regression curves obtained have been used as external calibration lines for the analysis of several commercial wines, ranging from white to dark red wines. In this way, a rapid estimation of the total polyphenolic content and of the colour index may be accomplished from a single voltammetric measurement. Furthermore, principal component analysis has also been used to evaluate the effect of total polyphenolic content and colour index on the whole voltammetric signals within a selected potential range, both for the synthetic solutions and for the commercial products. Graphical abstract Electrochemical sensors for the rapid determination of colour index and polyphenol content in wines.

Protective effects of a novel sea buckthorn wine on oxidative stress and hypercholesterolemia.

PubMed

Negi, Bharti; Kaur, Rajdeep; Dey, Gargi

2013-02-01

We developed a novel sea buckthorn wine containing significant in vitro free radical-scavenging activity. High-performance liquid chromatographic analysis of the sea buckthorn wine revealed that it contains high rutin, myricetin and quercetin levels compared to Cabernet Shiraz wine. In this study, we evaluated the protective effects of sea buckthorn wine against phorone-induced oxidative stress and high-cholesterol diet induced hypercholesterolemia in male LACA mice. Oral administration of sea buckthorn wine increased the redox ratio accompanied by reduction of oxidized glutathione levels leading to attenuation of phorone-induced oxidative stress. Furthermore, the sea buckthorn wine supplementation reduced hepatic lipid peroxidation and increased the superoxide dismutase activity indicating improved resistance to oxidative stress. In addition, high-cholesterol-fed mice administered with sea buckthorn wine exhibited a 197% increase in the HDL-C/LDL-C ratio compared to high-cholesterol diet treated mice. These studies provide important evidence that sea buckthorn wine exerts protective effects against oxidative stress and hypercholesterolemia.

Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak.

PubMed

Casassa, L Federico; Bolcato, Esteban A; Sari, Santiago E

2015-05-01

Six red grape cultivars, Barbera D'Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red component than control wines. After 1 year of bottle aging, CS wines retained 22% more anthocyanins than control wines, but tannins and total phenolics remained unaffected. Both saturation and the red component of colour were slightly higher in CS wines. From a sensory standpoint, CS only enhanced colour intensity in Barbera D'Asti and Cabernet Sauvignon wines, whereas it diminished colour intensity in Pinot Noir. Cold soak had no effect on perceived aroma, bitterness, astringency, and body of the wines. Principal Component Analysis suggested that the outcome of CS is contingent upon the specific cultivar to which the CS technique is applied. Copyright © 2014 Elsevier Ltd. All rights reserved.

Influence of biological, experiential and psychological factors in wine preference segmentation

PubMed Central

Pickering, Gary J; Hayes, John E

2016-01-01

Background and Aims We sought to determine the influence of selected biological, experiential and psychological variables on self-reported liking and consumption of wine in a sample of 329 Ontario wine consumers. Methods and Results Cluster analysis revealed three distinct groups, representing plausible market segments: wine lovers; dry table wine likers/sweet dislikers; and sweet wine likers/fortified dislikers. These groups differ in level of wine expertise, wine adventurousness, alcohol intake, bitterness from 6-n-propylthiouracil (PROP), and several demographic variables. PROP hypo-tasters (n=113) and PROP hyper-tasters (n=112) differed in liking scores for nine of the 11 wine styles [ANCOVA, P(F)<0.05]. When wines were grouped according to their dominant sensory properties (dry, sweet, carbonation and heat), liking scores for PROP hyper-tasters were higher than those of PROP hypo-tasters for all classes. Scores also varied with age, expertise and gender for some products. Effect sizes (eta-squared) were generally greatest for age, and those for PROP responsiveness were of similar magnitude as those for gender. As expected, wine consumption frequency was higher for men and experts, and increased with age. Conclusions Age is the most robust and consistent driver of wine liking and intake of the variables examined. Taste phenotype also contributes significantly to variation in wine liking. Significance of the Study Ontario wine consumers fall into one of three wine liking clusters, which differ in experiential, biological, psychological and demographic features that can be targeted through branding and marketing strategies. PMID:28579910

Influence of biological, experiential and psychological factors in wine preference segmentation.

PubMed

Pickering, Gary J; Hayes, John E

2017-06-01

We sought to determine the influence of selected biological, experiential and psychological variables on self-reported liking and consumption of wine in a sample of 329 Ontario wine consumers. Cluster analysis revealed three distinct groups, representing plausible market segments: wine lovers; dry table wine likers/sweet dislikers; and sweet wine likers/fortified dislikers. These groups differ in level of wine expertise, wine adventurousness, alcohol intake, bitterness from 6- n -propylthiouracil (PROP), and several demographic variables. PROP hypo-tasters ( n =113) and PROP hyper-tasters ( n =112) differed in liking scores for nine of the 11 wine styles [ANCOVA, P (F)<0.05]. When wines were grouped according to their dominant sensory properties (dry, sweet, carbonation and heat), liking scores for PROP hyper-tasters were higher than those of PROP hypo-tasters for all classes. Scores also varied with age, expertise and gender for some products. Effect sizes (eta-squared) were generally greatest for age, and those for PROP responsiveness were of similar magnitude as those for gender. As expected, wine consumption frequency was higher for men and experts, and increased with age. Age is the most robust and consistent driver of wine liking and intake of the variables examined. Taste phenotype also contributes significantly to variation in wine liking. Ontario wine consumers fall into one of three wine liking clusters, which differ in experiential, biological, psychological and demographic features that can be targeted through branding and marketing strategies.

Sensing Free Sulfur Dioxide in Wine

PubMed Central

Monro, Tanya M.; Moore, Rachel L.; Nguyen, Mai-Chi; Ebendorff-Heidepriem, Heike; Skouroumounis, George K.; Elsey, Gordon M.; Taylor, Dennis K.

2012-01-01

Sulfur dioxide (SO2) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO2 over time, resulting in wines with little SO2 protection. Furthermore, SO2 and sulfiting agents are known to be allergens to many individuals and for that reason their levels need to be monitored and regulated in final wine products. Many of the current techniques for monitoring SO2 in wine require the SO2 to be separated from the wine prior to analysis. This investigation demonstrates a technique capable of measuring free sulfite concentrations in low volume liquid samples in white wine. This approach adapts a known colorimetric reaction to a suspended core optical fiber sensing platform, and exploits the interaction between guided light located within the fiber voids and a mixture of the wine sample and a colorimetric analyte. We have shown that this technique enables measurements to be made without dilution of the wine samples, thus paving the way towards real time in situ wine monitoring. PMID:23112627

Do Consumers Want More Nutritional and Health Information on Wine Labels? Insights from the EU and USA.

PubMed

Annunziata, Azzurra; Pomarici, Eugenio; Vecchio, Riccardo; Mariani, Angela

2016-07-07

The global strategy to reduce the harmful use of alcohol launched in 2010 by the World Health Organization includes, amongst several areas of recommended actions, providing consumer information about, and labelling, alcoholic beverages to indicate alcohol-related harm. Labelling requirements worldwide for alcoholic drinks are currently quite diverse and somewhat limited compared to labelling on food products and on tobacco. In this context, the current paper contributes to the academic and political debate on the inclusion of nutritional and health information on wine labelling, providing some insights into consumer interest in, and preferences for, such information in four core wine-producing and -consuming countries: Italy, France, Spain, and the United States of America. A rating-based conjoint analysis was performed in order to ascertain consumer preferences for different formats of additional information on wine labels, and a segmentation of the sample was performed to determine the existence of homogeneous groups of consumers in relation to the degrees of usefulness attached to the nutritional and health information on wine labels. Our results highlight the interest expressed by European and United States consumers for introducing nutrition and health information on wine labels. However, the results of conjoint analysis show some significant differences among stated preferences of the information delivery modes in different countries. In addition, segmentation analysis reveal the existence of significant differences between consumer groups with respect to their interest in receiving additional information on wine labels. These differences are not only linked to the geographic origin of the consumers, or to socio-demographic variables, but are also related to wine consumption habits, attitudes towards nutritional information, and the degree of involvement with wine. This heterogeneity of consumer preferences indicates a need for a careful consideration of wine labelling regulations and merits further investigation in order to identify labelling guidelines in terms of the message content and presentation method to be used.

Do Consumers Want More Nutritional and Health Information on Wine Labels? Insights from the EU and USA

PubMed Central

Annunziata, Azzurra; Pomarici, Eugenio; Vecchio, Riccardo; Mariani, Angela

2016-01-01

The global strategy to reduce the harmful use of alcohol launched in 2010 by the World Health Organization includes, amongst several areas of recommended actions, providing consumer information about, and labelling, alcoholic beverages to indicate alcohol-related harm. Labelling requirements worldwide for alcoholic drinks are currently quite diverse and somewhat limited compared to labelling on food products and on tobacco. In this context, the current paper contributes to the academic and political debate on the inclusion of nutritional and health information on wine labelling, providing some insights into consumer interest in, and preferences for, such information in four core wine-producing and -consuming countries: Italy, France, Spain, and the United States of America. A rating-based conjoint analysis was performed in order to ascertain consumer preferences for different formats of additional information on wine labels, and a segmentation of the sample was performed to determine the existence of homogeneous groups of consumers in relation to the degrees of usefulness attached to the nutritional and health information on wine labels. Our results highlight the interest expressed by European and United States consumers for introducing nutrition and health information on wine labels. However, the results of conjoint analysis show some significant differences among stated preferences of the information delivery modes in different countries. In addition, segmentation analysis reveal the existence of significant differences between consumer groups with respect to their interest in receiving additional information on wine labels. These differences are not only linked to the geographic origin of the consumers, or to socio-demographic variables, but are also related to wine consumption habits, attitudes towards nutritional information, and the degree of involvement with wine. This heterogeneity of consumer preferences indicates a need for a careful consideration of wine labelling regulations and merits further investigation in order to identify labelling guidelines in terms of the message content and presentation method to be used. PMID:27399767

Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines.

PubMed

Escudero, Ana; Campo, Eva; Fariña, Laura; Cacho, Juan; Ferreira, Vicente

2007-05-30

The aroma profile of five premium red wines has been studied by sensory descriptive analysis, quantitative gas chromatography-olfactometry (GC-O), and chemical quantitative analysis. The most relevant findings have been confirmed by sensory analysis. Forty-five odorants, including the most intense, were identified. At least 37 odorants can be found at concentrations above their odor threshold. A satisfactory agreement between GC-O and quantitative data was obtained in most cases. Isobutyl-2-methoxypyrazine, (E)-whiskey lactone, and guaiacol were responsible for the veggie, woody, and toasted characters of the wines, respectively. The sweet-caramel notes are related to the presence of at least five compounds with flowery and sweet notes. The phenolic character can be similarly related to the presence of 12 volatile phenols. The berry fruit note of these wines is related to the additive effect of nine fruity esters. Ethanol exerts a strong suppression effect on fruitiness, whereas norisoprenoids and dimethyl sulfide enhance fruity notes.

The Influence of the Variety, Vineyard, and Vintage on the Romanian White Wines Quality

PubMed Central

Hosu, Anamaria; Floare-Avram, Veronica; Feher, Ioana; Inceu, Mihai

2016-01-01

The wine is one of the most consumed drinks over the world, being subjected to falsification or adulteration regarding the variety, vintage, and geographical region. In this study, the influence of different characteristics of wines (type, production year, and origin) on the total phenolic content, total flavonoids content, antioxidant activity, total sugars content, pH, and 18O/16O isotopic ratio was investigated. The differentiation of selected wines on the basis of tested parameters was investigated using chemometric techniques, such as analysis of variance, cluster analysis, and principal component analysis. The experimental results are in agreement with other outcomes and allow concluding that variety and vineyard have the major influence on the studied parameters, but, also, statistical interaction effect between year and vineyard and year and variety is observed in some cases. The obtained results have demonstrated that these parameters together with chemometric techniques show a significant potential to be used for discrimination of white wines. PMID:27840767

Determination of Chinese rice wine from different wineries by near-infrared spectroscopy combined with chemometrics methods

NASA Astrophysics Data System (ADS)

Niu, Xiaoying; Ying, Yibin; Yu, Haiyan; Xie, Lijuan; Fu, Xiaping; Zhou, Ying; Jiang, Xuesong

2007-09-01

In this paper, 104 samples of Chinese rice wines of the same variety (Shaoxing rice wine), collected in three winery ("guyuelongshan", "pagoda" brand, "kuaijishan"), three brewed years (2002, 2004, 2004-2006) were analyzed by near-infrared transmission spectroscopy between 800 and 2500 nm. The spectral differences were studied by principal components analysis (PCA), and Classifications, according the brand, were carried out by discriminant analysis (DA) and partial least squares discriminant analysis (PLSDA). The DA model gained a total accuracy of 94.23% and when used to predict the brand of the validation set samples, a better result, correctly classified all of the three kinds of Chinese rice wine up to 100%, are obtained by PLSDA model. The work reported here is a feasibility study and requires further development with considerable samples of more different brands. Further studies are needed in order to improve the accuracy and robustness, and to extend the discrimination to other Chinese rice wine varieties or brands.

Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks.

PubMed

Nunes, Cláudia; Santos, Mickael C; Saraiva, Jorge A; Rocha, Sílvia M; Coimbra, Manuel A

During last years, scientific research on high hydrostatic pressure (HHP) as a nonthermal processing technology for preservation or aging of wine has increased substantially. HHP between 200 and 500MPa is able to inactivate bacteria and yeasts in red and white wines, suggesting that it may be used for wine preservation. However, these treatments have been shown to promote changes on sensorial and physicochemical characteristics in both red and white wines, not immediately in the first month, but along storage. The changes are observed in wine color, aroma, and taste due mainly to reactions of phenolic compounds, sugars, and proteins. These reactions have been associated with those observed during wine aging, leading to aged-like wine characteristics perceived by sensorial analysis. This chapter will present the influence of HHP technology on wine chemical and sensorial characteristics, criticaly discussing its potentialities and drawbacks. The appropriate use of HHP, based on the scientific knowledge of the reactions occuring in wine promoted by HHP, will allow to exploit this technology for wine production achieving distinct characteristics to address particular market and consumer demands. © 2017 Elsevier Inc. All rights reserved.

Effect of different winemaking technologies on phenolic composition in Tinta Miúda red wines.

PubMed

Sun, B; Spranger, I; Roque-do-Vale, F; Leandro, C; Belchior, P

2001-12-01

The influence of different types of winemaking technology on the contents of catechins, proanthocyanidins, and anthocyanins in Tinta Miúda red wines was studied. The Tinta Miúda red wines were made by fermentation with carbonic maceration, fermentation with stem contact, and fermentation without stem contact, respectively. The analysis of individual catechins, procyanidins, and anthocyanins in these wines was performed by HPLC, and quantification of total catechins, total oligomeric proanthocyanidins, total polymeric proanthocyanidins, and total anthocyanins was carried out by spectrophotometric methods. The wine made by carbonic maceration contained the highest amounts of both catechins and oligomeric and polymeric proanthocyanidins, followed by the wine made by fermentation with stem contact, whereas the wine made by fermentation without stem contact contained the lowest of these compounds. On the other hand, the concentrations of total anthocyanins and nearly all individual anthocyanins in the carbonic maceration wine were lower than those in the wines made by fermentation with stem contact and fermentation without stem contact. These results indicated that, although the carbonic maceration technique could retain higher amounts of catechins and proanthocyanidins in wine, it did not favor retaining or stabilizing anthocyanins in wine.

Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches.

PubMed

Longo, Rocco; Blackman, John W; Antalick, Guillaume; Torley, Peter J; Rogiers, Suzy Y; Schmidtke, Leigh M

2018-07-01

The aim of this study was to compare the volatile and sensory profiles of Australian Shiraz red wines produced by several methods to achieve alcohol concentrations of 10.5 and 13.5% v/v. These levels were considerably lower contents than the commercial wine (16-17% v/v) that was produced from this vineyard site. Wines were produced by: (i) harvest timing (19.3, 24 and 29.3 Brix); (ii) blending equal proportions of early harvest (19.3 Brix) and late harvest wines (29.3 Brix); and (iii) dealcoholization using reverse osmosis followed by a membrane contactor. Dealcoholization caused a significant loss of volatile compounds, particularly esters, while the blending treatment had an averaging effect on most analytes. Sensory descriptive analysis of treatments with 10.5% v/v alcohol showed that the perception of the herbaceous attribute was more intense in the early harvest wines in comparison to the dealcoholized wines, while those of dark fruit, raisin/prune, astringency and alcohol were lower. No sensory differences were found amongst the 13.5% v/v wines, except for alcohol. Sensory and compositional data were modelled by means of Common Dimension (ComDim) multi-block analysis and indicated which chemical components are important to the perceived wine sensory properties. Insights from this study will provide knowledge that may be applied to control or moderate both unripe sensory attributes in addition to a deficiency of ripe fruit aromas or mouthfeel characteristics in reduced-alcohol red wines. Copyright © 2018 Elsevier Ltd. All rights reserved.

Dealcoholized red wine containing known amounts of resveratrol suppresses atherosclerosis in hypercholesterolemic rabbits without affecting plasma lipid levels.

PubMed

Wang, Zhirong; Zou, Jiangang; Cao, Kejiang; Hsieh, Tze-Chen; Huang, Yuanzhu; Wu, Joseph M

2005-10-01

Moderate consumption of red wine is associated with a reduced risk of coronary heart disease (CHD). This phenomenon is based on data from epidemiological observations known as the French paradox, and has been attributed to CHD-protective phytochemicals, e.g. resveratrol in red wine. Since red wine also contains alcohol, it is conceivable that alcohol interacts with resveratrol to elicit the observed cardioprotective effects. To determine whether resveratrol has alcohol-independent affects, we compared cardioprotective properties of dealcoholized Chinese red wine with alcohol-containing Chinese red wine having comparable amounts of resveratrol, using a hypercholesterolemic rabbit model and resveratrol as a reference. Animals fed a high cholesterol (1.5%) diet were simultaneously given water containing resveratrol (3 mg/kg/day) or red wine (4 ml/kg/day) containing 3.98 mg/l and 3.23 mg/l resveratrol for regular and dealcoholized red wine, respectively, for a 12-week duration. Total, HDL- and LDL-cholesterol and triglyceride levels in the plasma were measured before and after the cholesterol challenge. Atherosclerotic plaques in the thoracic aorta were evaluated using histochemical methods. Vascular and endothelial functions in the femoral artery were also assessed by ultrasonographic image analysis. High cholesterol-fed animals showed a significant increase in plasma levels of total, HDL- and LDL-cholesterol, but not triglycerides, compared to those fed a regular diet. Dietary cholesterol-elicited lipid changes were similarly observed in animals concurrently fed dealcoholized red wine, red wine or resveratrol. In contrast, whereas atherosclerotic lesions were clearly evident in specimens prepared from the thoracic aorta of high cholesterol-fed animals, the size, density, and mean area of atherosclerotic plaques, and thickness of the intima layer were significantly reduced in rabbits given dealcoholized red wine, red wine, or resveratrol. These results were in agreement with data obtained by an ultrasound analysis of endothelial function, which showed a 25% reduction in flow-mediated dilation (FMD) in rabbits fed a high cholesterol diet compared to animals on control diet. This decrease was effectively prevented by the simultaneous exposure to dealcoholized red wine, red wine, or resveratrol. Our study shows that animals given dealcoholized red wine exhibited cardio-active effects comparable to those of animals orally administered resveratrol, and suggests that wine polyphenolics, rather than alcohol present in red wine, suffice in exerting cardioprotective properties. The results also provide support for the notion that resveratrol and phytochemicals in red wine can suppress atherosclerosis without affecting plasma lipid levels.

Analysis of aroma compounds of pitaya fruit wine

NASA Astrophysics Data System (ADS)

Gong, Xiao; Ma, Lina; Li, Liuji; Yuan, Yuan; Peng, Shaodan; Lin, Mao

2017-12-01

In order to analyze the volatile components in red pitaya fruit wine, the study using headspace solid phase microextractionand gas chromatography-mass spectrometry technology of pitaya fruit juice and wine aroma composition analysis comparison. Results showed that 55 volatile components were detected in red pitaya fruit wine, including 12 kinds of alcohol (18.16%), 18 kinds of esters (66.17%), 7 kinds of acids (5.94%), 11 kinds of alkanes (4.32%), one kind of aldehyde (0.09%), 2 kinds of olefins (0.09%) and 3 kinds of other volatile substances (0.23%). Relative contents among them bigger have 11 species, such as decanoic acid, ethyl ester (22.92%), respectively, diisoamylene (20.75%), octanoic acid, ethyl ester (17.73%), etc. The red pitaya fruit wine contained a lot of aroma components, which offer the products special aroma like brandy, rose and fruit.

Portable Electronic Tongue Based on Microsensors for the Analysis of Cava Wines.

PubMed

Giménez-Gómez, Pablo; Escudé-Pujol, Roger; Capdevila, Fina; Puig-Pujol, Anna; Jiménez-Jorquera, Cecilia; Gutiérrez-Capitán, Manuel

2016-10-27

Cava is a quality sparkling wine produced in Spain. As a product with a designation of origin, Cava wine has to meet certain quality requirements throughout its production process; therefore, the analysis of several parameters is of great interest. In this work, a portable electronic tongue for the analysis of Cava wine is described. The system is comprised of compact and low-power-consumption electronic equipment and an array of microsensors formed by six ion-selective field effect transistors sensitive to pH, Na⁺, K⁺, Ca 2+ , Cl - , and CO₃ 2- , one conductivity sensor, one redox potential sensor, and two amperometric gold microelectrodes. This system, combined with chemometric tools, has been applied to the analysis of 78 Cava wine samples. Results demonstrate that the electronic tongue is able to classify the samples according to the aging time, with a percentage of correct prediction between 80% and 96%, by using linear discriminant analysis, as well as to quantify the total acidity, pH, volumetric alcoholic degree, potassium, conductivity, glycerol, and methanol parameters, with mean relative errors between 2.3% and 6.0%, by using partial least squares regressions.

Portable Electronic Tongue Based on Microsensors for the Analysis of Cava Wines

PubMed Central

Giménez-Gómez, Pablo; Escudé-Pujol, Roger; Capdevila, Fina; Puig-Pujol, Anna; Jiménez-Jorquera, Cecilia; Gutiérrez-Capitán, Manuel

2016-01-01

Cava is a quality sparkling wine produced in Spain. As a product with a designation of origin, Cava wine has to meet certain quality requirements throughout its production process; therefore, the analysis of several parameters is of great interest. In this work, a portable electronic tongue for the analysis of Cava wine is described. The system is comprised of compact and low-power-consumption electronic equipment and an array of microsensors formed by six ion-selective field effect transistors sensitive to pH, Na+, K+, Ca2+, Cl−, and CO32−, one conductivity sensor, one redox potential sensor, and two amperometric gold microelectrodes. This system, combined with chemometric tools, has been applied to the analysis of 78 Cava wine samples. Results demonstrate that the electronic tongue is able to classify the samples according to the aging time, with a percentage of correct prediction between 80% and 96%, by using linear discriminant analysis, as well as to quantify the total acidity, pH, volumetric alcoholic degree, potassium, conductivity, glycerol, and methanol parameters, with mean relative errors between 2.3% and 6.0%, by using partial least squares regressions. PMID:27801796

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries.

PubMed

Yuan, Guanshen; Ren, Jie; Ouyang, Xiaoyu; Wang, Liying; Wang, Mengze; Shen, Xiaodong; Zhang, Bolin; Zhu, Baoqing

2016-10-02

This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fermented wine exhibited much stronger fruity, floral, caramel, and herbaceous odors due to higher levels of esters, β-ionone and methionol. However, fresh berry fermented wine possessed stronger chemical notes due to higher levels of 4-ethylphenol. Pressing treatment reduced the fruity and caramel odors in these fermented wines, and fresh berry free-run juice fermented wine exhibited the least floral aroma. Glycosidase addition did not alter the aromatic composition of wines. The principal component analysis indicated that goji raw material played a primary role in differentiating the aromatic profiles of the wines due to the difference on the content of 20 esters, nine benzenes, eight aldehydes/ketones, three acids, two alcohols and six other volatiles. The content differences on isopentyl alcohol, styrene, benzyl alcohol, 1-octanol, ( E )-5-decen-1-ol, 1-hexanol, and β-cyclocitral resulted in the segregation of the wines with and without the pressing treatment, especially for fresh berry fermented wine.

Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations.

PubMed

Etaio, Iñaki; Meillon, Sophie; Pérez-Elortondo, Francisco J; Schlich, Pascal

2016-08-01

Although sensory description of wines in scientific literature is very large, there is an evident lack of studies describing wines from a dynamic approach. The objective of this study was to describe the evolution of the sensations perceived in red wines from Rioja Alavesa by using Temporal Dominance of Sensations (TDS) and also to compare wines made with the two winemaking procedures used in Rioja Alavesa: carbonic maceration (CM) and destemming (DS). Ten sensory attributes were evaluated in eight wines (four CM and four DS wines) in triplicate by a panel of 16 trained assessors. Red/black berry and woody aromas were dominant firstly, whereas heat, astringent, bitter and pungent sensations were dominant later. CM wines showed higher dominance for woody, spicy, pungent and acid sensations and lower dominance for red/black berry aroma and astringency than DS wines. This study is the first to describe Rioja wines from a dynamic approach and it also provides information about the dynamic sensory differences between wines made by CM or by DS. In this sense, this work shows the usefulness of TDS to describe and differentiate wines and to provide additional information to the conventional static descriptive analysis. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions

PubMed Central

El Khoury, Mariette; Campbell-Sills, Hugo; Salin, Franck; Guichoux, Erwan; Claisse, Olivier

2016-01-01

ABSTRACT Understanding the mechanisms behind the typicity of regional wines inevitably brings attention to microorganisms associated with their production. Oenococcus oeni is the main bacterial species involved in wine and cider making. It develops after the yeast-driven alcoholic fermentation and performs the malolactic fermentation, which improves the taste and aromatic complexity of most wines. Here, we have evaluated the diversity and specificity of O. oeni strains in six regions. A total of 235 wines and ciders were collected during spontaneous malolactic fermentations and used to isolate 3,212 bacterial colonies. They were typed by multilocus variable analysis, which disclosed a total of 514 O. oeni strains. Their phylogenetic relationships were evaluated by a second typing method based on single nucleotide polymorphism (SNP) analysis. Taken together, the results indicate that each region holds a high diversity of strains that constitute a unique population. However, strains present in each region belong to diverse phylogenetic groups, and the same groups can be detected in different regions, indicating that strains are not genetically adapted to regions. In contrast, greater strain identity was seen for cider, white wine, or red wine of Burgundy, suggesting that genetic adaptation to these products occurred. IMPORTANCE This study reports the isolation, genotyping, and geographic distribution analysis of the largest collection of O. oeni strains performed to date. It reveals that there is very high diversity of strains in each region, the majority of them being detected in a single region. The study also reports the development of an SNP genotyping method that is useful for analyzing the distribution of O. oeni phylogroups. The results show that strains are not genetically adapted to regions but to specific types of wines. They reveal new phylogroups of strains, particularly two phylogroups associated with white wines and red wines of Burgundy. Taken together, the results shed light on the diversity and specificity of wild strains of O. oeni, which is crucial for understanding their real contribution to the unique properties of wines. PMID:27864168

Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions.

PubMed

El Khoury, Mariette; Campbell-Sills, Hugo; Salin, Franck; Guichoux, Erwan; Claisse, Olivier; Lucas, Patrick M

2017-02-01

Understanding the mechanisms behind the typicity of regional wines inevitably brings attention to microorganisms associated with their production. Oenococcus oeni is the main bacterial species involved in wine and cider making. It develops after the yeast-driven alcoholic fermentation and performs the malolactic fermentation, which improves the taste and aromatic complexity of most wines. Here, we have evaluated the diversity and specificity of O. oeni strains in six regions. A total of 235 wines and ciders were collected during spontaneous malolactic fermentations and used to isolate 3,212 bacterial colonies. They were typed by multilocus variable analysis, which disclosed a total of 514 O. oeni strains. Their phylogenetic relationships were evaluated by a second typing method based on single nucleotide polymorphism (SNP) analysis. Taken together, the results indicate that each region holds a high diversity of strains that constitute a unique population. However, strains present in each region belong to diverse phylogenetic groups, and the same groups can be detected in different regions, indicating that strains are not genetically adapted to regions. In contrast, greater strain identity was seen for cider, white wine, or red wine of Burgundy, suggesting that genetic adaptation to these products occurred. This study reports the isolation, genotyping, and geographic distribution analysis of the largest collection of O. oeni strains performed to date. It reveals that there is very high diversity of strains in each region, the majority of them being detected in a single region. The study also reports the development of an SNP genotyping method that is useful for analyzing the distribution of O. oeni phylogroups. The results show that strains are not genetically adapted to regions but to specific types of wines. They reveal new phylogroups of strains, particularly two phylogroups associated with white wines and red wines of Burgundy. Taken together, the results shed light on the diversity and specificity of wild strains of O. oeni, which is crucial for understanding their real contribution to the unique properties of wines. Copyright © 2017 American Society for Microbiology.

Vine Water Deficit Impacts Aging Bouquet in Fine Red Bordeaux Wine

PubMed Central

Picard, Magali; van Leeuwen, Cornelis; Guyon, François; Gaillard, Laetitia; de Revel, Gilles; Marchand, Stéphanie

2017-01-01

The aim of this study was to investigate the influence of vine water status on bouquet typicality, revealed after aging, and the perception of three aromatic notes (mint, truffle, and undergrowth) in bottled fine red Bordeaux wines. To address the issue of the role of vine water deficit in the overall quality of fine aged wines, a large set of wines from four Bordeaux appellations were subjected to sensory analysis. As vine water status can be characterized by carbon isotope discrimination (δ13C), this ratio was quantified for each wine studied. Statistical analyses combining δ13C and sensory data highlighted that δ13C-values discriminated effectively between the most- and least-typical wines. In addition, Principal Component Analysis (PCA) revealed correlations between δ13C-values and truffle, undergrowth, and mint aromatic notes, three characteristics of the red Bordeaux wine aging bouquet. These correlations were confirmed to be significant using a Spearman statistical test. This study highlighted for the first time that vine water deficit positively relates to the perception of aging bouquet typicality, as well as the expression of its key aromatic nuances. PMID:28824904

Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar

PubMed Central

Gutha, Linga R.; Larsen, Richard C.; Henick-Kling, Thomas; Harbertson, James F.; Naidu, Rayapati A.

2016-01-01

Grapevine leafroll disease (GLD) is an economically important virus disease affecting wine grapes (Vitis vinifera L.), but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS) and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease. PMID:26919614

Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar.

PubMed

Alabi, Olufemi J; Casassa, L Federico; Gutha, Linga R; Larsen, Richard C; Henick-Kling, Thomas; Harbertson, James F; Naidu, Rayapati A

2016-01-01

Grapevine leafroll disease (GLD) is an economically important virus disease affecting wine grapes (Vitis vinifera L.), but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS) and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease.

Development of an amperometric sulfite biosensor based on SO(x)/PBNPs/PPY modified ITO electrode.

PubMed

Rawal, Rachna; Pundir, C S

2012-11-01

A sulfite oxidase (SO(x)) (EC 1.8.3.1) purified from Syzygium cumini leaves was immobilized onto prussian blue nanoparticles/polypyrrole composite (PBNPs/PPY) electrodeposited onto the surface of indium tin oxide (ITO) electrode. An amperometric sulfite biosensor was fabricated using SO(x)/PBNPs/PPY/ITO electrode as working electrode, Ag/AgCl as standard and Pt wire as auxiliary electrode connected through a potentiostat. The working electrode was characterized by Fourier transform infrared (FTIR) spectroscopy, cyclic voltammetry (CV), scanning electron microscopy (SEM) and electrochemical impedance spectroscopy (EIS) before and after immobilization of SO(x). The biosensor showed optimum response within 2s, when operated at 20 mV s⁻¹ in 0.1M Tris-HCl buffer, pH 8.5 and at 35 °C. Linear range and minimum detection limit were 0.5-1000 μM and 0.12 μM (S/N=3) respectively. There was good correlation (r=0.99) between red wine samples sulfite value by standard DTNB method and the present method. The sensor was evaluated with 97% recovery of added sulfite in red wine samples and 2.2% and 4.3% within and between batch coefficients of variation respectively. The sensor was employed for determination of sulfite level in red and white wine samples. The enzyme electrode was used 200 times over a period of 3 months when stored at 4 °C. Copyright © 2012 Elsevier B.V. All rights reserved.

[Determination of wine original regions using information fusion of NIR and MIR spectroscopy].

PubMed

Xiang, Ling-Li; Li, Meng-Hua; Li, Jing-Mingz; Li, Jun-Hui; Zhang, Lu-Da; Zhao, Long-Lian

2014-10-01

Geographical origins of wine grapes are significant factors affecting wine quality and wine prices. Tasters' evaluation is a good method but has some limitations. It is important to discriminate different wine original regions quickly and accurately. The present paper proposed a method to determine wine original regions based on Bayesian information fusion that fused near-infrared (NIR) transmission spectra information and mid-infrared (MIR) ATR spectra information of wines. This method improved the determination results by expanding the sources of analysis information. NIR spectra and MIR spectra of 153 wine samples from four different regions of grape growing were collected by near-infrared and mid-infrared Fourier transform spe trometer separately. These four different regions are Huailai, Yantai, Gansu and Changli, which areall typical geographical originals for Chinese wines. NIR and MIR discriminant models for wine regions were established using partial least squares discriminant analysis (PLS-DA) based on NIR spectra and MIR spectra separately. In PLS-DA, the regions of wine samples are presented in group of binary code. There are four wine regions in this paper, thereby using four nodes standing for categorical variables. The output nodes values for each sample in NIR and MIR models were normalized first. These values stand for the probabilities of each sample belonging to each category. They seemed as the input to the Bayesian discriminant formula as a priori probability value. The probabilities were substituteed into the Bayesian formula to get posterior probabilities, by which we can judge the new class characteristics of these samples. Considering the stability of PLS-DA models, all the wine samples were divided into calibration sets and validation sets randomly for ten times. The results of NIR and MIR discriminant models of four wine regions were as follows: the average accuracy rates of calibration sets were 78.21% (NIR) and 82.57% (MIR), and the average accuracy rates of validation sets were 82.50% (NIR) and 81.98% (MIR). After using the method proposed in this paper, the accuracy rates of calibration and validation changed to 87.11% and 90.87% separately, which all achieved better results of determination than individual spectroscopy. These results suggest that Bayesian information fusion of NIR and MIR spectra is feasible for fast identification of wine original regions.

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.

PubMed

Chen, Kai; Escott, Carlos; Loira, Iris; Del Fresno, Juan Manuel; Morata, Antonio; Tesfaye, Wendu; Calderon, Fernando; Benito, Santiago; Suárez-Lepe, Jose Antonio

2016-10-31

Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed ( Vitis vinifera ) and French oak ( Quercus robur and Querrus petraea ), were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.

Relationship between Menthiafolic Acid and Wine Lactone in Wine.

PubMed

Giaccio, Joanne; Curtin, Chris D; Sefton, Mark A; Taylor, Dennis K

2015-09-23

Menthiafolic acid (6-hydroxy-2,6-dimethylocta-2,7-dienoic acid, 2a) was quantified by GC-MS in 28 white wines, 4 Shiraz wines, and for the first time in 6 white grape juice samples. Menthiafolic acid was detected in all but one of the wine samples at concentrations ranging from 26 to 342 μg/L and in the juice samples from 16 to 236 μg/L. Various model fermentation experiments showed that some menthiafolic acid in wine could be generated from the grape-derived menthiafolic acid glucose ester (2b) during alcoholic and malolactic fermentation. Samples containing high concentrations of menthiafolic acid were also analyzed by enantioselective GC-MS and were shown to contain this compound in predominantly the (S)-configuration. Enantioselective analysis of wine lactone (1) in one of these samples, a four-year-old Chardonnay wine showed, for the first time, the presence of the 3R,3aR,7aS isomer of wine lactone (1b), which is the enantiomer of the form previously reported as the sole isomer present in young wine samples. The weakly odorous 3R,3aR,7aS 1b form comprised 69% of the total wine lactone in the sample. On the basis of the enantioselectivity of the hydrolytic conversion of menthiafolic acid to wine lactone at pH 3.0 determined previously and the relative proportions of (R)- and (S)-menthiafolic acid in the Chardonnay wine, the predicted ratio of wine lactone enantiomers that would be formed from hydrolysis at ambient temperature of the menthiafolic acid present in this wine was close to the ratio measured, which was consistent with menthiafolic acid being the major or sole precursor to wine lactone in this sample.

Whole Genome Analysis of a Wine Yeast Strain

PubMed Central

Hauser, Nicole C.; Fellenberg, Kurt; Gil, Rosario; Bastuck, Sonja; Hoheisel, Jörg D.

2001-01-01

Saccharomyces cerevisiae strains frequently exhibit rather specific phenotypic features needed for adaptation to a special environment. Wine yeast strains are able to ferment musts, for example, while other industrial or laboratory strains fail to do so. The genetic differences that characterize wine yeast strains are poorly understood, however. As a first search of genetic differences between wine and laboratory strains, we performed DNA-array analyses on the typical wine yeast strain T73 and the standard laboratory background in S288c. Our analysis shows that even under normal conditions, logarithmic growth in YPD medium, the two strains have expression patterns that differ significantly in more than 40 genes. Subsequent studies indicated that these differences correlate with small changes in promoter regions or variations in gene copy number. Blotting copy numbers vs. transcript levels produced patterns, which were specific for the individual strains and could be used for a characterization of unknown samples. PMID:18628902

ENAMEL SUSCEPTIBILITY TO RED WINE STAINING AFTER 35% HYDROGEN PEROXIDE BLEACHING

PubMed Central

Berger, Sandrine Bittencourt; Coelho, Alessandra Sanchez; Oliveira, Valéria Aparecida Pessatti; Cavalli, Vanessa; Giannini, Marcelo

2008-01-01

Concern has been expressed regarding the staining of enamel surface by different beverages after bleaching. This study investigated the influence of 35% hydrogen peroxide bleaching agents on enamel surface stained with wine after whitening treatments. Flat and polished bovine enamel surfaces were submitted to two commercially available 35% hydrogen peroxide bleaching agents or kept in 100% humidity, as a control group (n = 10). Specimens of all groups were immersed in red wine for 48 h at 37°C, immediately, 24 h or 1 week after treatments. All specimens were ground into powder and prepared for the spectrophotometric analysis. Data were subjected to two-way analysis of variance and Fisher's PLSD test at 5% significance level. The amount of wine pigments uptake by enamel submitted to bleaching treatments was statistically higher than that of control group, independently of the evaluation time. Results suggested that wine staining susceptibility was increased by bleaching treatments. PMID:19089218

Comparative study of ¹³C composition in ethanol and bulk dry wine using isotope ratio monitoring by mass spectrometry and by nuclear magnetic resonance as an indicator of vine water status.

PubMed

Guyon, Francois; van Leeuwen, Cornelis; Gaillard, Laetitia; Grand, Mathilde; Akoka, Serge; Remaud, Gérald S; Sabathié, Nathalie; Salagoïty, Marie-Hélène

2015-12-01

The potential of wine (13)C isotope composition (δ(13)C) is presented to assess vine water status during grape ripening. Measurements of δ(13)C have been performed on a set of 32 authentic wines and their ethanol recovered after distillation. The data, obtained by isotope ratio monitoring by mass spectrometry coupled to an elemental analyser (irm-EA/MS), show a high correlation between δ(13)C of the bulk wine and its ethanol, indicating that the distillation step is not necessary when the wine has not been submitted to any oenological treatment. Therefore, the ethanol/wine δ(13)C correlation can be used as an indicator of possible enrichment of the grape must or the wine with exogenous organic compounds. Wine ethanol δ(13)C is correlated to predawn leaf water potential (R(2) = 0.69), indicating that this parameter can be used as an indicator of vine water status. Position-specific (13)C analysis (PSIA) of ethanol extracted from wine, performed by isotope ratio monitoring by nuclear magnetic resonance (irm-(13)C NMR), confirmed the non-homogenous repartition of (13)C on ethanol skeleton. It is the δ(13)C of the methylene group of ethanol, compared to the methyl moiety, which is the most correlated to predawn leaf water potential, indicating that a phase of photorespiration of the vine during water stress period is most probably occurring due to stomata closure. However, position-specific (13)C analysis by irm-(13)C NMR does not offer a greater precision in the assessment of vine water status compared to direct measurement of δ(13)C on bulk wine by irm-EA/MS.

Analysis of NO-suppressing activity of Strawberry Wine supplemented with ball-milled achenes.

PubMed

Lee, Pao-Ju; Tsai, Tsung-Yu; Chen, Shaun

2018-04-01

Inflammation is generally thought to be involved in the development of several chronical diseases, therefore, phytochemicals to modulate immune responses has attracted great interests. The objective of the present study was to evaluate the potential anti-inflammatory effects of wine supplemented using ball-milled achene on modulating NO production and inducible nitric oxide synthase (iNOS) expression. Ball-milled achenes were added in strawberry must prior to fermentation, and the wine samples were then concentrated and extracted with water and/or ethanol prior to analysis. Bioactivities of wine extracts were evaluated using the cell viability assay, cell cycle measurements, NO production and iNOS expression in lipopolysaccharide (LPS)-stimulated RAW264.7 cells. Treatments of achenes supplemented strawberry wine extract up to 100 μg/mL inhibited the proliferation of LPS-stimulated RAW264.7 cell via affecting the progression of cell cycle. Moreover, no detectable cytotoxicity in RAW264.7 cells was observed. The supplemented wine extract suppressed the action of LPS and led to a decreased NO production in stimulated cells. The inhibitory effect of the wine extract on NO production was determined to be a 25-40% decrease in the level of 25-100 μg/mL, in contrast to a 10% decrease for conventional wine samples. Additionally, an alcoholic wine extract (100 μg/mL) led to a 40.31% decrease in iNOS expression in LPS-stimulated cells, which was more effective than the same dose of tocopherol. The results show that strawberry wine supplemented with ball-milled achenes causes a substantial inhibition of NO production, and this biofunction is exerted via the down-regulation of iNOS expression.

Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.

PubMed

Kennison, Kristen R; Wilkinson, Kerry L; Williams, Hannah G; Smith, Jeanette H; Gibberd, Mark R

2007-12-26

Although smoke exposure has been associated with the development of smoke taint in grapes and subsequently in wine, to date there have been no studies that have demonstrated a direct link. In this study, postharvest smoke exposure of grapes was utilized to demonstrate that smoke significantly influences the chemical composition and sensory characteristics of wine and causes an apparent 'smoke taint'. Verdelho grapes were exposed to straw-derived smoke for 1 h and then fermented according to two different winemaking treatments. Control wines were made by fermenting unsmoked grapes. Sensory studies established a perceivable difference between smoked and unsmoked wines; smoked wines were described as exhibiting 'smoky', 'dirty', 'earthy', 'burnt' and 'smoked meat' characteristics. Quantitative analysis, by means of gas chromatography-mass spectrometry, identified guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, eugenol, and furfural in each of the wines made from smoked grapes. However, these compounds were not detected in the unsmoked wines, and their origin is therefore attributed to the application of smoke. Increased ethanol concentrations and browning were also observed in wines made from grapes exposed to smoke.

Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing.

PubMed

Tian, Yuting; Huang, Jiamei; Xie, Tingting; Huang, Luqiang; Zhuang, Weijin; Zheng, Yafeng; Zheng, Baodong

2016-07-15

Hongqu rice wines were subjected to high hydrostatic pressure (HHP) treatments of 200 MPa and 550 MPa at 25 °C for 30 min and effects on wine quality during pottery storage were examined. HHP treatment can significantly (p<0.05) decrease the content of fusel-like alcohols and maintain the concentration of lactones in these wines. After 18 months of storage, the HHP-treated wines exhibited a more rapid decrease in total sugars (9.3-15.3%), lower free amino acid content (e.g. lysine content decreased by 45.0-84.5%), and higher ketone content (e.g. 6- and 14-fold increase for 2-nonanone). These changes could be attributed to the occurrence of Maillard and oxidation reactions. The wines treated at 550 MPa for 30 min developed about twice as rapidly during pottery storage than untreated wines based on principal component analysis. After only 6 months, treated wines had a volatile composition and an organoleptic quality similar to that of untreated wines stored in pottery for 18 months. Copyright © 2016 Elsevier Ltd. All rights reserved.

Ethylidene-bridged Flavan-3-ols in red wine and correlation with wine age.

PubMed

Drinkine, Jessica; Lopes, Paulo; Kennedy, James A; Teissedre, Pierre-Louis; Saucier, Cedric

2007-07-25

Condensed tannins are responsible for astringency and bitterness and participate in the color stability of red wines. During wine making and aging, they undergo chemical changes including, for example, acetaldehyde-induced polymerization. Following this study, the ethylidene-bridged flavan-3-ols were monitored in different vintage wines made from grapes collected in the same vineyard in three wineries in Bordeaux, Pauillac, and Saint Julien. Flavan-3-ol ethylidene bridges were quantified by wine 2,2'-ethylidenediphloroglucinol (EDP) phloroglucinolysis. This method was based upon the analysis of EDP, a product formed after acid-catalyzed cleavage of wine flavan-3-ols in the presence of excess phloroglucinol. The flavan-3-ol ethylidene bridges were then compared to flavan-3-ol contents (phloroglucinolysis), phenolic contents, and color measurements. Low amounts of flavan-3-ol ethylidene bridges (0.8-2.5 mg L(-1)) were quantified in wines. Flavan-3-ol ethylidene bridges represent less than 4% of flavan-3-ol bonds, but the proportion of these linkages relative to native interflavan bonds increased with wine age. This proportion correlated with pigmented polymers.

Using Data Mining for Wine Quality Assessment

NASA Astrophysics Data System (ADS)

Cortez, Paulo; Teixeira, Juliana; Cerdeira, António; Almeida, Fernando; Matos, Telmo; Reis, José

Certification and quality assessment are crucial issues within the wine industry. Currently, wine quality is mostly assessed by physicochemical (e.g alcohol levels) and sensory (e.g. human expert evaluation) tests. In this paper, we propose a data mining approach to predict wine preferences that is based on easily available analytical tests at the certification step. A large dataset is considered with white vinho verde samples from the Minho region of Portugal. Wine quality is modeled under a regression approach, which preserves the order of the grades. Explanatory knowledge is given in terms of a sensitivity analysis, which measures the response changes when a given input variable is varied through its domain. Three regression techniques were applied, under a computationally efficient procedure that performs simultaneous variable and model selection and that is guided by the sensitivity analysis. The support vector machine achieved promising results, outperforming the multiple regression and neural network methods. Such model is useful for understanding how physicochemical tests affect the sensory preferences. Moreover, it can support the wine expert evaluations and ultimately improve the production.

Modeling the Antioxidant Capacity of Red Wine from Different Production Years and Sources under Censoring

PubMed Central

Jäntschi, Lorentz; Sestraş, Radu E.; Bolboacă, Sorana D.

2013-01-01

The health benefit of drinking wine, expressed as capacity to defend the human organism from the free radicals action and thus reducing the oxidative stress, has already been demonstrated, and the results had been published in scientific literature. The aim of our study was to develop and assess a model able to estimate the antioxidant capacity (AC) of several samples of Romanian wines and to evaluate the AC dependency on the vintage (defined as the year in which wine was produced) and grape variety under presence of censored data. A contingency of two grape varieties from two different vineyards in Romania and five production years, with some missing experimental data, was used to conduct the analysis. The analysis showed that the antioxidant capacity of the investigated wines is linearly dependent on the vintage. Furthermore, an iterative algorithm was developed and applied to obtain the coefficients of the model and to estimate the missing experimental value. The contribution of wine source to the antioxidant capacity proved equal to 11%. PMID:24260039

Origin of the pinking phenomenon of white wines.

PubMed

Andrea-Silva, Jenny; Cosme, Fernanda; Ribeiro, Luís Filipe; Moreira, Ana S P; Malheiro, Aureliano C; Coimbra, Manuel A; Domingues, M Rosário M; Nunes, Fernando M

2014-06-18

Pinking is the terminology used for the salmon-red blush color that may appear in white wines produced exclusively from white grape varieties. The isolation of pinking compounds and their analysis by RP-HPLC-DAD and ESI-MS(n) showed that the origin of the pinking phenomenon in white wines from Vitis vinifera L. of Sı́ria grape variety are the anthocyanins, mainly malvidin-3-O-glucoside. The analysis showed that the anthocyanins were located both in the pulp and in the skin. Wine pinking severity was negatively related with the increase of the average temperature of the first 10 days of October, the final period of grape maturation. The minimum amount of anthocyanins needed for the pink color visualization in wine was 0.3 mg/L. The appearance of pinking in white wines after bottling is due to the lowering of free sulfur dioxide, which leads to an increase of the relative amount of the anthocyanins red flavylium form and their polymerization, resulting in the formation of colored compounds resistant to pH changes and sulfur dioxide bleaching.

A grapevine cytochrome P450 generates the precursor of wine lactone, a key odorant in wine.

PubMed

Ilc, Tina; Halter, David; Miesch, Laurence; Lauvoisard, Florian; Kriegshauser, Lucie; Ilg, Andrea; Baltenweck, Raymonde; Hugueney, Philippe; Werck-Reichhart, Danièle; Duchêne, Eric; Navrot, Nicolas

2017-01-01

Monoterpenes are important constituents of the aromas of food and beverages, including wine. Among monoterpenes in wines, wine lactone has the most potent odor. It was proposed to form via acid-catalyzed cyclization of (E)-8-carboxylinalool during wine maturation. It only reaches very low concentrations in wine but its extremely low odor detection threshold makes it an important aroma compound. Using LC-MS/MS, we show here that the (E)-8-carboxylinalool content in wines correlates with their wine lactone content and estimate the kinetic constant for the very slow formation of wine lactone from (E)-8-carboxylinalool. We show that (E)-8-carboxylinalool is accumulated as a glycoside in grape (Vitis vinifera) berries and that one of the cytochrome P450 enzymes most highly expressed in maturing berries, CYP76F14, efficiently oxidizes linalool to (E)-8-carboxylinalool. Our analysis of (E)-8-carboxylinalool in Riesling × Gewurztraminer grapevine progeny established that the CYP76F14 gene co-locates with a quantitative trait locus for (E)-8-carboxylinalool content in grape berries. Our data support the role of CYP76F14 as the major (E)-8-carboxylinalool synthase in grape berries and the role of (E)-8-carboxylinalool as a precursor to wine lactone in wine, providing new insights into wine and grape aroma metabolism, and new methods for food and aroma research and production. © 2016 The Authors. New Phytologist © 2016 New Phytologist Trust.

Effect of production phase on bottle-fermented sparkling wine quality.

PubMed

Kemp, Belinda; Alexandre, Hervé; Robillard, Bertrand; Marchal, Richard

2015-01-14

This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required.

Determination of semi-volatile additives in wines using SPME and GC-MS.

PubMed

Sagandykova, Gulyaim N; Alimzhanova, Mereke B; Nurzhanova, Yenglik T; Kenessov, Bulat

2017-04-01

Parameters of headspace solid-phase microextraction, such as fiber coating (85μm CAR/PDMS), extraction time (2min for white and 3min for red wines), temperature (85°C), pre-incubation time (15min) were optimized for identification and quantification of semi-volatile additives (propylene glycol, sorbic and benzoic acids) in wines. To overcome problems in their determination, an evaporation of the wine matrix was performed. Using the optimized method, screening of 25 wine samples was performed, and the presence of propylene glycol, sorbic and benzoic acids was found in 22, 20 and 6 samples, respectively. Analysis of different wines using a standard addition approach showed good linearity in concentration ranges 0-250, 0-125, and 0-250mg/L for propylene glycol, sorbic and benzoic acids, respectively. The proposed method can be recommended for quality control of wine and disclosing adulterated samples. Copyright © 2016 Elsevier Ltd. All rights reserved.

Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces cerevisiae Wine Yeast and Saccharomyces mikatae

PubMed Central

Bellon, Jennifer R.; Schmid, Frank; Capone, Dimitra L.; Dunn, Barbara L.; Chambers, Paul J.

2013-01-01

Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment. PMID:23614011

Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae.

PubMed

Bellon, Jennifer R; Schmid, Frank; Capone, Dimitra L; Dunn, Barbara L; Chambers, Paul J

2013-01-01

Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment.

Potential food allergens in wine: double-blind, placebo-controlled trial and basophil activation analysis.

PubMed

Rolland, Jennifer M; Apostolou, Effie; Deckert, Kirsten; de Leon, Maria P; Douglass, Jo A; Glaspole, Ian N; Bailey, Michael; Stockley, Creina S; O'Hehir, Robyn E

2006-09-01

Recent Australian and international legislation requires labeling of wines made by using the potentially allergenic food proteins casein, milk, egg white, or isinglass (fish-derived) where "there is a detectable residual processing aid." We investigated whether wines fined using these proteins or non-grape-derived tannins (tree-nut derived) can provoke significant clinical allergic reactions (anaphylaxis) in patients with confirmed immunoglobulin E-mediated relevant food allergy. A double-blind, placebo-controlled trial was performed to determine whether allergic reactions followed consumption of Australian commercial wines fined using one or more of the legislation-targeted food proteins. In addition, allergenicity of a larger panel of these wines was evaluated by blood basophil activation. No anaphylaxis was induced by wine consumption. Three mild clinical reactions to protein-fined wine and two mild reactions to unfined wine occurred, but there was no statistically significant difference in reaction parameters between subject groups or between processing aids. No pattern of basophil activation correlated with wine type, processing aid, or subject group. Wines fined with egg white, isinglass, or non-grape-derived tannins present an extremely low risk of anaphylaxis to fish-, egg-, or peanut-allergic consumers. Although consumption of milk protein-fined wine did not induce anaphylaxis, there were insufficient subjects to determine statistically whether wines fined with milk proteins present a risk to the very rare milk-allergic consumers. In summary, the observed lack of anaphylaxis and basophil activation induced by wines made using the legislation-targeted food proteins according to good manufacturing practice suggests negligible residual food allergens in these wines.

Characterization of wines according the geographical origin by analysis of isotopes and minerals and the influence of harvest on the isotope values.

PubMed

Dutra, S V; Adami, L; Marcon, A R; Carnieli, G J; Roani, C A; Spinelli, F R; Leonardelli, S; Vanderlinde, R

2013-12-01

We studied Brazilian wines produced by microvinification from Cabernet Sauvignon and Merlot grapes, vintages 2007 and 2008, from the Serra Gaúcha, Campanha and Serra do Sudeste regions, in order to differentiate them according to geographical origin by using isotope and mineral element analyses. In addition, the influence of vintage production in isotope values was verified. Isotope analysis was performed by isotope ratio mass spectrometry (IRMS), and the determination of minerals was by flame atomic absorption (FAA). The best parameters to classify the wines in the 2008 vintage were Rb and Li. The results of the δ(13)C of wine ethanol, Rb and Li showed a significant difference between the varieties regardless of the region studied. The δ(18)O values of water and δ(13)C of ethanol showed significant differences, regardless of the variety. Discriminant analysis of isotope and minerals values allowed to classify approximately 80% of the wines from the three regions studied. Copyright © 2013 Elsevier Ltd. All rights reserved.

Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations.

PubMed

Mercurio, Meagan D; Dambergs, Robert G; Cozzolino, Daniel; Herderich, Markus J; Smith, Paul A

2010-12-08

Measuring chemical composition is a common approach to support decisions about allocating foods and beverages to grades related to market value. Red wine is a particularly complex beverage, and multiple compositional attributes are needed to account for its sensory properties, including measurement of key phenolic components such as anthocyanins, total phenolics, and tannin, which are related to color and astringency. Color has been shown to relate positively to red wine grade; however, little research has been presented that explores the relationship between astringency-related components such as total phenolic or tannin concentration and wine grade. The aim of this research has been to investigate the relationship between the wine grade allocations of commercial wineries and total phenolic and tannin concentrations, respectively, in Australian Shiraz and Cabernet Sauvignon wines. Total phenolic and tannin concentrations were determined using the methyl cellulose precipitable (MCP) tannin assay and then compared to wine grade allocations made by winemaker panels during the companies' postvintage allocation process. Data were collected from wines produced by one Australian wine company over the 2005, 2006, and 2007 vintages and by a further two companies in 2007 (total wines = 1643). Statistical analysis revealed a positive trend toward higher wine grade allocation and wines that had higher concentrations of both total phenolics and tannin, respectively. This research demonstrates that for these companies, in general, Cabernet Sauvignon and Shiraz wines allocated to higher market value grades have higher total phenolics and higher tannin concentrations and suggests that these compositional parameters should be considered in the development of future multiparameter decision support systems for relevant commercial red wine grading processes. In addition, both tannin and total phenolics would ideally be included because although, in general, a positive relationship exists between the two parameters, this relationship does not hold for all wine styles.

Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.

PubMed

Meng, Jiangfei; Fang, Yulin; Gao, Jinshan; Qiao, Lingling; Zhang, Ang; Guo, Zhijun; Qin, Minyang; Huang, Jizhuang; Hu, Ying; Zhuang, Xifu

2012-01-01

Wines made from 3 spine grape (Vitis davidii Foex) genotypes-Junzi 1# (JZ 1#), Junzi 2# (JZ 2#), and Liantang (LT)-and Cherokee rose (Rosa laevigata Michx., CR) were evaluated for their phenolics composition and antioxidant activities by several assays, including 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS scavenging capacity, cupric ion reducing antioxidant capacity, and metal-chelating capacity). The results showed that CR wine had higher contents of total phenolics, total flavonoids, and oligomeric proanthocyanidins than the 3 spine grape genotype wines and Cabernet Sauvignon (CS) wine. Among the 3 varieties of spine grape wines, JZ 1# had higher contents than the 2 other genotypes. Moreover, the total monomeric anthocyanins in JZ 1# was about 4.5-fold higher than those in CS wine and CR wine. A significance analysis demonstrated that the antioxidant capacity (as measured by the ABTS scavenging capacity and cupric ion reducing antioxidant capacity) of CR wine was significantly higher than that of the control and spine grape wines. With respect to metal-chelating capacity, the CR wine was the strongest amongst all the wine samples tested, followed by JZ 1#. This indicates that CR and JZ 1# wines can potentially be considered as wild fruit wines with abundant phenolic compounds and antioxidant activities. Spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) are 2 species of important wild plants in South China. However, they have not yet been effectively developed and utilized. Recently, some researchers attempted to convert their juice to wine. We anticipate that this research will provide sufficient experimental evidence for their good antioxidant activity and potential for further development and utilization. © 2011 Institute of Food Technologists®

Innovative analysis of 3-mercaptohexan-1-ol, 3-mercaptohexylacetate and their corresponding disulfides in wine by stable isotope dilution assay and nano-liquid chromatography tandem mass spectrometry.

PubMed

Roland, Aurélie; Delpech, Stéphane; Dagan, Laurent; Ducasse, Marie-Agnès; Cavelier, Florine; Schneider, Rémi

2016-10-14

Both 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) were largely studied for the last 20 years due to their pleasant olfactory notes conferred to wine. Until now, many analytical methods focused only on the free forms of both 3MH and 3MHA in wine that provided partial information in the wine aroma evolution. Our study proposes new analytical measurements which allow quantification of both free and disulfide forms of 3MH and 3MHA to better understand the redox phenomenon occurring in wines and further, to orientate wine aroma evolution. Free thiols were analyzed by an original method based on maleimide derivatization allowing in-situ disulfide reduction followed by SIDA-LC-MS/MS analyses exhibiting excellent performances. Indeed, the accuracy ranged from 95 to 110% in three different wine matrices and the repeatability and intermediate reproducibility were inferior to 15% (RSD measurements). Our method exhibited very low limits of detection, which are below to 0.5ng/L and inferior to the perception thresholds of both compounds. Then, this method was applied to three different wines exposed to several oxidative conditions. On the one hand, it was demonstrated that copper sulfate treatment firstly destroyed the total amount of free 3MH to the benefit of thioether and disulfides compounds, with proportions that could be slightly modified by glutathione addition. On the other hand, oxygenation of wines resulted in partial free 3MH destruction to the benefit of thioether compounds. We proposed for the first time an innovative analysis that gives a complete picture of wine aroma, which can be really useful to winemakers to manage wine aroma evolution and to take advantage of the disulfide reservoir. Copyright © 2016 Elsevier B.V. All rights reserved.

Improved sample preparation and rapid UHPLC analysis of SO2 binding carbonyls in wine by derivatisation to 2,4-dinitrophenylhydrazine.

PubMed

Jackowetz, J N; Mira de Orduña, R

2013-08-15

Sulphur dioxide (SO2) is essential for the preservation of wines. The presence of SO2 binding compounds in musts and wines may limit sulphite efficacy leading to higher total SO2 additions, which may exceed SO2 limits permitted by law and pose health risks for sensitive individuals. An improved method for the quantification of significant wine SO2 binding compounds is presented that applies a novel sample treatment approach and rapid UHPLC separation. Glucose, galacturonic acid, alpha-ketoglutarate, pyruvate, acetoin and acetaldehyde were derivatised with 2,4-dinitrophenylhydrazine and separated using a solid core C18 phase by ultra high performance liquid chromatography. Addition of EDTA to samples prevented de novo acetaldehyde formation from ethanol oxidation. Optimised derivatisation duration enhanced reproducibility and allowed for glucose and galacturonic acid quantification. High glucose residues were found to interfere with the recovery of other SO2 binders, but practical SO2 concentrations and red wine pigments did not affect derivatisation efficiency. The calibration range, method accuracy, precision and limits of detection were found to be satisfactory for routine analysis of SO2 binders in wines. The current method represents a significant improvement in the comprehensive analysis of SO2 binding wine carbonyls. It allows for the quantification of major SO2 binders at practical analyte concentrations, and uses a simple sample treatment method that prevents treatment artifacts. Equipment utilisation could be reduced by rapid LC separation while maintaining analytical performance parameters. The improved method will be a valuable addition for the analysis of total SO2 binder pools in oenological samples. Published by Elsevier Ltd.

Effective analysis of rotundone at below-threshold levels in red and white wines using solid-phase microextraction gas chromatography/tandem mass spectrometry.

PubMed

Mattivi, F; Caputi, L; Carlin, S; Lanza, T; Minozzi, M; Nanni, D; Valenti, L; Vrhovsek, U

2011-02-28

Rotundone is an oxygenated sesquiterpene belonging to the family of guaianes, giving the 'peppery' aroma to white and black pepper and to red wines. Here we describe a novel, convenient protocol for the synthesis of rotundone, starting from a commercially available compound and requiring only two reaction steps, and an improved, faster method of GC separation (30 min) with selective quantisation of rotundone using tandem mass spectrometry in multiple reaction monitoring (MRM) mode with d(5)-rotundone as internal standard. With limits of detection (LODs) of 1.5 ng/L in white wine and 2.0 ng/L in red wine, intraday repeatability CV values of 6% and 5% at 50 ng/L and 500 ng/L and interday repeatability CV values of 13% and 6% at 50 ng/L and 500 ng/L, respectively, the improved protocol provides the desired sensitivity and selectivity for routine analysis of rotundone in both white and red wines. Initial application of this method highlighted the presence of unexpectedly high concentrations of rotundone, thus explaining the origin of the distinctive peppery aroma in Schioppettino and Vespolina red wines and in Gruener Veltliner white wines. Copyright © 2011 John Wiley & Sons, Ltd.

Secretome of Aspergillus oryzae in Shaoxing rice wine koji.

PubMed

Zhang, Bo; Guan, Zheng-Bing; Cao, Yu; Xie, Guang-Fa; Lu, Jian

2012-04-16

Shaoxing rice wine is the most famous and representative Chinese rice wine. Aspergillus oryzae SU16 is used in the manufacture of koji, the Shaoxing rice wine starter culture. In the current study, a comprehensive analysis of the secretome profile of A. oryzae SU16 in Shaoxing rice wine koji was performed for the first time. The proteomic analysis for the identification of the secretory proteins was done using two-dimensional electrophoresis combined with matrix-assisted laser desorption/ionization-tandem time of flight mass spectrometry based on the annotated A. oryzae genome sequence. A total of 41 unique proteins were identified from the secretome. These proteins included 17 extracellular proteins following the classical secretory pathway, and 10 extracellular proteins putatively secreted by the non-classical secretory pathway. The present secretome profile greatly differed from previous reports on A. oryzae growing in other solid-state nutrient sources. Several new secretory or putative secretory proteins were also found. These proteomic data will significantly aid the advancement of research on the secretome of A. oryzae, especially in solid-state cultures, and in elucidating the production process mechanism of Shaoxing rice wine koji. The findings may promote the technological development and innovation of the Shaoxing rice wine industry. Copyright © 2012 Elsevier B.V. All rights reserved.

Age determination of bottled Chinese rice wine by VIS-NIR spectroscopy

NASA Astrophysics Data System (ADS)

Yu, Haiyan; Lin, Tao; Ying, Yibin; Pan, Xingxiang

2006-10-01

The feasibility of non-invasive visible and near infrared (VIS-NIR) spectroscopy for determining wine age (1, 2, 3, 4, and 5 years) of Chinese rice wine was investigated. Samples of Chinese rice wine were analyzed in 600 mL square brown glass bottles with side length of approximately 64 mm at room temperature. VIS-NIR spectra of 100 bottled Chinese rice wine samples were collected in transmission mode in the wavelength range of 350-1200 nm by a fiber spectrometer system. Discriminant models were developed based on discriminant analysis (DA) together with raw, first and second derivative spectra. The concentration of alcoholic degree, total acid, and °Brix was determined to validate the NIR results. The calibration result for raw spectra was better than that for first and second derivative spectra. The percentage of samples correctly classified for raw spectra was 98%. For 1-, 2-, and 3-year-old sample groups, the sample were all correctly classified, and for 4- and 5-year-old sample groups, the percentage of samples correctly classified was 92.9%, respectively. In validation analysis, the percentage of samples correctly classified was 100%. The results demonstrated that VIS-NIR spectroscopic technique could be used as a non-invasive, rapid and reliable method for predicting wine age of bottled Chinese rice wine.

Multielement analysis and antioxidant capacity of Merlot wine clones developed in Montenegro.

PubMed

Đorđević, Neda O; Pejin, Boris; Novaković, Miroslav M; Stanković, Dalibor M; Mutić, Jelena J; Pajović, Snežana B; Tešević, Vele V

2018-02-01

The overall aim of this paper was to compare the multielement composition and antioxidant capacity of two Montenegrin Merlot wines obtained from specific vine clones (VCR1 and VCR 101) along with commercial Merlot wine throughout the consecutive vintages in 2010 and 2011. Elemental composition was analysed using inductively coupled plasma optical emission spectrometry (ICP-OES) and inductively coupled plasma mass spectrometry (ICP-MS). Additionally, antioxidant capacity was assessed by cyclic voltammetry. VCR 1 wine from 2011 stood out for its elemental composition. On the other hand, antioxidant capacity of VCR 101 wines was the highest one for the both vintages. According to the experimental data obtained, all three wines are good source of essential elements and products with a significant antioxidant activity and specific geographical origin.

Grouping of Bulgarian wines according to grape variety by using statistical methods

NASA Astrophysics Data System (ADS)

Milev, M.; Nikolova, Kr.; Ivanova, Ir.; Minkova, St.; Evtimov, T.; Krustev, St.

2017-12-01

68 different types of Bulgarian wines were studied in accordance with 9 optical parameters as follows: color parameters in XYZ and SIE Lab color systems, lightness, Hue angle, chroma, fluorescence intensity and emission wavelength. The main objective of this research is using hierarchical cluster analysis to evaluate the similarity and the distance between examined different types of Bulgarian wines and their grouping based on physical parameters. We have found that wines are grouped in clusters on the base of the degree of identity between them. There are two main clusters each one with two subclusters. The first one contains white wines and Sira, the second contains red wines and rose. The results from cluster analysis are presented graphically by a dendrogram. The other statistical technique used is factor analysis performed by the Method of Principal Components (PCA). The aim is to reduce the large number of variables to a few factors by grouping the correlated variables into one factor and subdividing the noncorrelated variables into different factors. Moreover the factor analysis provided the possibility to determine the parameters with the greatest influence over the distribution of samples in different clusters. In our study after the rotation of the factors with Varimax method the parameters were combined into two factors, which explain about 80 % of the total variation. The first one explains the 61.49% and correlates with color characteristics, the second one explains 18.34% from the variation and correlates with the parameters connected with fluorescence spectroscopy.

Mass spectrometry in grape and wine chemistry. Part II: The consumer protection.

PubMed

Flamini, Riccardo; Panighel, Annarita

2006-01-01

Controls in food industry are fundamental to protect the consumer health. For products of high quality, warranty of origin and identity is required and analytical control is very important to prevent frauds. In this article, the "state of art" of mass spectrometry in enological chemistry as a consumer safety contribute is reported. Gas chromatography-mass spectrometry (GC/MS) and liquid-chromatography-mass spectrometry (LC/MS) methods have been developed to determine pesticides, ethyl carbamate, and compounds from the yeast and bacterial metabolism in wine. The presence of pesticides in wine is mainly linked to the use of dicarboxyimide fungicides on vineyard shortly before the harvest to prevent the Botrytis cinerea attack of grape. Pesticide residues are regulated at maximum residue limits in grape of low ppm levels, but significantly lower levels in wine have to be detected, and mass spectrometry offers effective and sensitive methods. Moreover, mass spectrometry represent an advantageous alternative to the radioactive-source-containing electron capture detector commonly used in GC analysis of pesticides. Analysis of ochratoxin A (OTA) in wine by LC/MS and multiple mass spectrometry (MS/MS) permits to confirm the toxin presence without the use of expensive immunoaffinity columns, or time and solvent consuming sample derivatization procedures. Inductively coupled plasma-mass spectrometry (ICP/MS) is used to control heavy metals contamination in wine, and to verify the wine origin and authenticity. Isotopic ratio-mass spectrometry (IRMS) is applied to reveal wine watering and sugar additions, and to determine the product origin and traceability.

Classification of Spanish white wines using their electrophoretic profiles obtained by capillary zone electrophoresis with amperometric detection.

PubMed

Arribas, Alberto Sánchez; Martínez-Fernández, Marta; Moreno, Mónica; Bermejo, Esperanza; Zapardiel, Antonio; Chicharro, Manuel

2014-06-01

A method was developed for the simultaneous detection of eight polyphenols (t-resveratrol, (+)-catechin, quercetin and p-coumaric, caffeic, sinapic, ferulic, and gallic acids) by CZE with electrochemical detection. Separation of these polyphenols was achieved within 25 min using a 200 mM borate buffer (pH 9.4) containing 10% methanol as separation electrolyte. Amperometric detection of polyphenols was carried out with a glassy carbon electrode (GCE) modified with a multiwalled carbon nanotubes (CNT) layer obtained from a dispersion of CNT in polyethylenimine. The excellent electrochemical properties of this modified electrode allowed the detection and quantification of the selected polyphenols in white wines without any pretreatment step, showing remarkable signal stability despite the presence of potential fouling substances in wine. The electrophoretic profiles of white wines, obtained using this methodology, have proven to be useful for the classification of these wines by means of chemometric multivariate techniques. Principal component analysis and discriminant analysis allowed accurate classification of wine samples on the basis of their grape varietal (verdejo and airén) using the information contained in selected zones of the electropherogram. The utility of the proposed CZE methodology based on the electrochemical response of CNT-modified electrodes appears to be promising in the field of wine industry and it is expected to be successfully extended to classification of a wider range of wines made of other grape varietals. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Cellar-Associated Saccharomyces cerevisiae Population Structure Revealed High-Level Diversity and Perennial Persistence at Sauternes Wine Estates

PubMed Central

Börlin, Marine; Venet, Pauline; Claisse, Olivier; Salin, Franck

2016-01-01

ABSTRACT Three wine estates (designated A, B, and C) were sampled in Sauternes, a typical appellation of the Bordeaux wine area producing sweet white wine. From those wine estates, 551 yeast strains were collected between 2012 and 2014, added to 102 older strains from 1992 to 2011 from wine estate C. All the strains were analyzed through 15 microsatellite markers, resulting in 503 unique Saccharomyces cerevisiae genotypes, revealing high genetic diversity and a low presence of commercial yeast starters. Population analysis performed using Fst genetic distance or ancestry profiles revealed that the two closest wine estates, B and C, which have juxtaposed vineyard plots and common seasonal staff, share more related isolates with each other than with wine estate A, indicating exchange between estates. The characterization of isolates collected 23 years ago at wine estate C in relation to recent isolates obtained at wine estate B revealed the long-term persistence of isolates. Last, during the 2014 harvest period, a temporal succession of ancestral subpopulations related to the different batches associated with the selective picking of noble rotted grapes was highlighted. IMPORTANCE High genetic diversity of S. cerevisiae isolates from spontaneous fermentation on wine estates in the Sauternes appellation of Bordeaux was revealed. Only 7% of all Sauternes strains were considered genetically related to specific commercial strains. The long-term persistence (over 20 years) of S. cerevisiae profiles on a given wine estate is highlighted. PMID:26969698

Cellar-Associated Saccharomyces cerevisiae Population Structure Revealed High-Level Diversity and Perennial Persistence at Sauternes Wine Estates.

PubMed

Börlin, Marine; Venet, Pauline; Claisse, Olivier; Salin, Franck; Legras, Jean-Luc; Masneuf-Pomarede, Isabelle

2016-05-15

Three wine estates (designated A, B, and C) were sampled in Sauternes, a typical appellation of the Bordeaux wine area producing sweet white wine. From those wine estates, 551 yeast strains were collected between 2012 and 2014, added to 102 older strains from 1992 to 2011 from wine estate C. All the strains were analyzed through 15 microsatellite markers, resulting in 503 unique Saccharomyces cerevisiae genotypes, revealing high genetic diversity and a low presence of commercial yeast starters. Population analysis performed using Fst genetic distance or ancestry profiles revealed that the two closest wine estates, B and C, which have juxtaposed vineyard plots and common seasonal staff, share more related isolates with each other than with wine estate A, indicating exchange between estates. The characterization of isolates collected 23 years ago at wine estate C in relation to recent isolates obtained at wine estate B revealed the long-term persistence of isolates. Last, during the 2014 harvest period, a temporal succession of ancestral subpopulations related to the different batches associated with the selective picking of noble rotted grapes was highlighted. High genetic diversity of S. cerevisiae isolates from spontaneous fermentation on wine estates in the Sauternes appellation of Bordeaux was revealed. Only 7% of all Sauternes strains were considered genetically related to specific commercial strains. The long-term persistence (over 20 years) of S. cerevisiae profiles on a given wine estate is highlighted. Copyright © 2016, American Society for Microbiology. All Rights Reserved.

Singlet Oxygen Detection Using Red Wine Extracts as Photosensitizers.

PubMed

Lagunes, Irene; Vázquez-Ortega, Fernanda; Trigos, Ángel

2017-09-01

Moderate consumption of red wine provides beneficial effects to health. This is attributed to polyphenol compounds present in wine such as resveratrol, quercetin, gallic acid, rutin, and vanillic acid. The amount of these antioxidants is variable; nevertheless, the main beneficial effects of red wine are attributed to resveratrol. However, it has been found that resveratrol and quercetin are able to photosensitize singlet oxygen generation and conversely, gallic acid acts as quencher. Therefore, and since resveratrol and quercetin are some of the most important antioxidants reported in red wines, the aim of this research was to evaluate the photosensitizing ability of 12 red wine extracts through photo-oxidation of ergosterol. The presence of 1 O 2 was detected by ergosterol conversion into peroxide of ergosterol through 1 H NMR analysis. Our results showed that 10 wine extracts were able to act as photosensitizers in the generation of singlet oxygen. The presence of 1 O 2 can damage other compounds of red wine and cause possible organoleptic alterations. Finally, although the reaction conditions employed in this research do not resemble the inherent conditions in wine making processing or storing, or even during its consumption, this knowledge could be useful to prevent possible pro-oxidant effects and avoid detrimental effects in red wines. © 2017 Institute of Food Technologists®.

A Comparative Analysis of Antimicrobial Property of Wine and Ozone with Calcium Hydroxide and Chlorhexidine

PubMed Central

Ebenezar, A. V. Rajesh; Anand, Nirupa; Mary, A.Vinita; Mony, Bejoy

2015-01-01

Background The antibacterial properties of wine and ozone have been established but their antibacterial efficacies against endodontic pathogens are yet to be ascertained. Aim The purpose of this study is to comparatively evaluate the antibacterial property of ozonated water, white wine (14%) and de-alcoholised white wine. Materials and Methods S.mutans and E.faecalis were subcultured and inoculated in a nutrient broth for 24 hours. The following groups were formulated: Group 1A:2% Chlorhexidine (Control group); Group 1B:White wine; Group 1C:Dealcoholised white wine; Group 1D:Ozonated water; Group 2A: Ca(OH)2 + Chlorhexidine (Control group); Group 2B: White wine + Ca(OH)2; Group 2C:De-alcoholised White wine + Ca(OH)2 + chlorhexidine; Group 2D:White wine + Ca(OH)2 + chlorhexidine and group 2E: Dealcoholised white wine + Ca(OH)2 + chlorhexidine. The samples were allowed to diffuse into the culture medium for two hours, later the S. mutans were streaked on to the blood agar medium and the E. faecalis were streaked on to the Muller Hilton agar medium and incubated for 48 hours at 370C the zone of inhibition was measured after 48 hours. Results There was no growth of microorganisms seen with ozonated water. Chlorhexidine showed large zone of inhibition compared to the other groups. White wine has better antimicrobial property than de-alcoholised white wine, but when mixed with calcium hydroxide the dealcoholised white wine has better action against the microorganisms. Conclusion Ozonated water has the best antibacterial property and the antibacterial action of Calcium hydroxide is enhanced when it is mixed with de-alcoholised white wine. PMID:26266206

Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine

PubMed Central

Hong, Xutao; Chen, Jing; Liu, Lin; Wu, Huan; Tan, Haiqin; Xie, Guangfa; Xu, Qian; Zou, Huijun; Yu, Wenjing; Wang, Lan; Qin, Nan

2016-01-01

Chinese Rice Wine (CRW) is a common alcoholic beverage in China. To investigate the influence of microbial composition on the quality of CRW, high throughput sequencing was performed for 110 wine samples on bacterial 16S rRNA gene and fungal Internal Transcribed Spacer II (ITS2). Bioinformatic analyses demonstrated that the quality of yeast starter and final wine correlated with microbial taxonomic composition, which was exemplified by our finding that wine spoilage resulted from a high proportion of genus Lactobacillus. Subsequently, based on Lactobacillus abundance of an early stage, a model was constructed to predict final wine quality. In addition, three batches of 20 representative wine samples selected from a pool of 110 samples were further analyzed in metagenomics. The results revealed that wine spoilage was due to rapid growth of Lactobacillus brevis at the early stage of fermentation. Gene functional analysis indicated the importance of some pathways such as synthesis of biotin, malolactic fermentation and production of short-chain fatty acid. These results led to a conclusion that metabolisms of microbes influence the wine quality. Thus, nurturing of beneficial microbes and inhibition of undesired ones are both important for the mechanized brewery. PMID:27241862

Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine.

PubMed

Hong, Xutao; Chen, Jing; Liu, Lin; Wu, Huan; Tan, Haiqin; Xie, Guangfa; Xu, Qian; Zou, Huijun; Yu, Wenjing; Wang, Lan; Qin, Nan

2016-05-31

Chinese Rice Wine (CRW) is a common alcoholic beverage in China. To investigate the influence of microbial composition on the quality of CRW, high throughput sequencing was performed for 110 wine samples on bacterial 16S rRNA gene and fungal Internal Transcribed Spacer II (ITS2). Bioinformatic analyses demonstrated that the quality of yeast starter and final wine correlated with microbial taxonomic composition, which was exemplified by our finding that wine spoilage resulted from a high proportion of genus Lactobacillus. Subsequently, based on Lactobacillus abundance of an early stage, a model was constructed to predict final wine quality. In addition, three batches of 20 representative wine samples selected from a pool of 110 samples were further analyzed in metagenomics. The results revealed that wine spoilage was due to rapid growth of Lactobacillus brevis at the early stage of fermentation. Gene functional analysis indicated the importance of some pathways such as synthesis of biotin, malolactic fermentation and production of short-chain fatty acid. These results led to a conclusion that metabolisms of microbes influence the wine quality. Thus, nurturing of beneficial microbes and inhibition of undesired ones are both important for the mechanized brewery.

Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines.

PubMed

Aleixandre-Tudo, Jose Luis; Buica, Astrid; Nieuwoudt, Helene; Aleixandre, Jose Luis; du Toit, Wessel

2017-05-24

Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite the large number of published analytical methods for phenolic analyses, the values obtained may vary considerably. In addition, the existing scientific knowledge needs to be updated, but also critically evaluated and simplified for newcomers and wine industry partners. The most used and widely cited spectrophotometric methods for grape and wine phenolic analysis were identified through a bibliometric search using the Science Citation Index-Expanded (SCIE) database accessed through the Web of Science (WOS) platform from Thompson Reuters. The selection of spectrophotometry was based on its ease of use as a routine analytical technique. On the basis of the number of citations, as well as the advantages and disadvantages reported, the modified Somers assay appears as a multistep, simple, and robust procedure that provides a good estimation of the state of the anthocyanins equilibria. Precipitation methods for total tannin levels have also been identified as preferred protocols for these types of compounds. Good reported correlations between methods (methylcellulose precipitable vs bovine serum albumin) and between these and perceived red wine astringency, in combination with the adaptation to high-throughput format, make them suitable for routine analysis. The bovine serum albumin tannin assay also allows for the estimation of the anthocyanins content with the measurement of small and large polymeric pigments. Finally, the measurement of wine color using the CIELab space approach is also suggested as the protocol of choice as it provides good insight into the wine's color properties.

Phenolic contents and antioxidant activities of major Australian red wines throughout the winemaking process.

PubMed

Ginjom, Irine R; D'Arcy, Bruce R; Caffin, Nola A; Gidley, Michael J

2010-09-22

Three Australian red wine types (Shiraz, Cabernet Sauvignon, and Merlot) were analyzed for antioxidant activity and a range of phenolic component contents using various spectral methods. More than half of the total phenolic compounds were tannins, whereas monomeric anthocyanins and flavonols were present in much lesser amounts (<10%). The evolution of phenolic contents and the respective antioxidant activities in wine samples from all stages of winemaking showed progressive changes toward those of commercial wines. The antioxidant activity of the wines in DPPH and ABTS assays was positively correlated with total phenolic contents and tannins. Comparisons of the three wine varieties based on their individual phenolic component groups and antioxidant activities showed limited differences between the different varieties. However, when all of the variables were combined in a principal component analysis, variety differentiation was observed. The three varieties of red wines all contained similar and high concentrations of antioxidants despite differences in grape variety/maturity and winemaking process, suggesting that related health benefits would accrue from all of the red wines studied.

Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.

PubMed

Parker, Mango; Osidacz, Patricia; Baldock, Gayle A; Hayasaka, Yoji; Black, Cory A; Pardon, Kevin H; Jeffery, David W; Geue, Jason P; Herderich, Markus J; Francis, I Leigh

2012-03-14

Guaiacol and 4-methylguaiacol are well-known as contributors to the flavor of wines made from smoke-affected grapes, but there are other volatile phenols commonly found in smoke from forest fires that are also potentially important. The relationships between the concentration of a range of volatile phenols and their glycoconjugates with the sensory characteristics of wines and model wines were investigated. Modeling of the attribute ratings from a sensory descriptive analysis of smoke-affected wines with their chemical composition indicated the concentrations of guaiacol, o-cresol, m-cresol, and p-cresol were related to smoky attributes. The best-estimate odor thresholds of these compounds were determined in red wine, together with the flavor threshold of guaiacol. Guaiacol β-D-glucoside and m-cresol β-D-glucoside in model wine were found to give rise to a smoky/ashy flavor in-mouth, and the respective free volatiles were released. The study indicated that a combination of volatile phenols and their glycosides produces an undesirable smoke flavor in affected wines. The observation of flavor generation from nonvolatile glycoconjugates in-mouth has potentially important implications.

The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English sparkling wine.

PubMed

Crumpton, Mark; Rice, Christopher J; Atkinson, Andrew; Taylor, Geoff; Marangon, Matteo

2018-02-01

Approximately two-thirds of wine produced in the UK is bottle-fermented sparkling wine. Effervescence and foamability are key features used to assess English sparkling wine (ESW) quality. A critical, yet understudied, area of research is the potential for dosage to influence foam behaviour via associated changes in wine viscosity. In this study, dosage treatments of five increasing levels of sucrose (from 0 to 31 g L -1 ) were added to an ESW. After storage, the foamability attributes of the wines were analysed via an adapted Mosalux method and a novel image analysis method combined with free pour of the wine. Results indicate that increasing sucrose concentration improved foam formation, but reduced foam stability, likely due to the sucrose added causing a modification in wine viscosity. These results highlight the impact that dosage treatments can have on the quality of foam produced upon pouring, and therefore have the potential to inform future sparkling winemaking practices. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Soil-plant water status and wine quality: the case study of Aglianico wine (the ZOViSA project)

NASA Astrophysics Data System (ADS)

Bonfante, Antonello; Manna, Piero; Albrizio, Rossella; Basile, Angelo; Agrillo, Antonietta; De Mascellis, Roberto; Caputo, Pellegrina; Delle Cave, Aniello; Gambuti, Angelita; Giorio, Pasquale; Guida, Gianpiero; Minieri, Luciana; Moio, Luigi; Orefice, Nadia; Terribile, Fabio

2014-05-01

The terroir analysis, aiming to achieve a better use of environmental features with respect to plant requirement and wine production, needs to be strongly rooted on hydropedology. In fact, the relations between wine quality and soil moisture regime during the cropping season is well established. The ZOViSA Project (Viticultural zoning at farm scale) tests a new physically oriented approach to terroir analysis based on the relations between the soil-plant water status and wine quality. The project is conducted in southern Italy in the farm Quintodecimo of Mirabella Eclano (AV) located in the Campania region, devoted to quality Aglianico red wine production (DOC). The soil spatial distribution of study area (about 3 ha) was recognized by classical soil survey and geophysics scan by EM38DD; then the soil-plant water status was monitored for three years in two experimental plots from two different soils (Cambisol and Calcisol). Daily climate variables (temperature, solar radiation, rainfall, wind), daily soil water variables (through TDR probes and tensiometers), crop development (biometric and physiological parameters), and grape must and wine quality were monitored. The agro-hydrological model SWAP was calibrated and applied in the two experimental plots to estimate soil-plant water status in different crop phenological stages. The effects of crop water status on crop response and wine quality was evaluated in two different pedo-systems, comparing the crop water stress index with both: crop physiological measurements (leaf gas exchange, leaf water potential, chlorophyll content, LAI measurement), grape bunches measurements (berry weight, sugar content, titratable acidity, etc.) and wine quality (aromatic response). Finally a "spatial application" of the model was carried out and different terroirs defined.

Yeast alter micro-oxygenation of wine: oxygen consumption and aldehyde production.

PubMed

Han, Guomin; Webb, Michael R; Richter, Chandra; Parsons, Jessica; Waterhouse, Andrew L

2017-08-01

Micro-oxygenation (MOx) is a common winemaking treatment used to improve red wine color development and diminish vegetal aroma, amongst other effects. It is commonly applied to wine immediately after yeast fermentation (phase 1) or later, during aging (phase 2). Although most winemakers avoid MOx during malolactic (ML) fermentation, it is often not possible to avoid because ML bacteria are often present during phase 1 MOx treatment. We investigated the effect of common yeast and bacteria on the outcome of micro-oxygenation. Compared to sterile filtered wine, Saccharomyces cerevisiae inoculation significantly increased oxygen consumption, keeping dissolved oxygen in wine below 30 µg L -1 during micro-oxygenation, whereas Oenococcus oeni inoculation was not associated with a significant impact on the concentration of dissolved oxygen. The unfiltered baseline wine also had both present, although with much higher populations of bacteria and consumed oxygen. The yeast-treated wine yielded much higher levels of acetaldehyde, rising from 4.3 to 29 mg L -1 during micro-oxygenation, whereas no significant difference was found between the bacteria-treated wine and the filtered control. The unfiltered wine exhibited rapid oxygen consumption but no additional acetaldehyde, as well as reduced pyruvate. Analysis of the acetaldehyde-glycerol acetal levels showed a good correlation with acetaldehyde concentrations. The production of acetaldehyde is a key outcome of MOx and it is dramatically increased in the presence of yeast, although it is possibly counteracted by the metabolism of O. oeni bacteria. Additional controlled experiments are necessary to clarify the interaction of yeast and bacteria during MOx treatments. Analysis of the glycerol acetals may be useful as a proxy for acetaldehyde levels. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Association between modification of phenolic profiling and development of wine color during alcohol fermentation.

PubMed

Li, Si-Yu; Liu, Pei-Tong; Pan, Qiu-Hong; Shi, Ying; Duan, Chang-Qing

2015-04-01

To solve the problem of wine color instability in western China, different additives (the maceration enzymes Vinozym G and Ex-color, yeasts VR5 and Red Star, and commercial tannins) were added during alcoholic fermentation of Syrah (Vitis vinifera L.). The phenolic profile and color characteristics of wine were examined using high performance liquid chromatography mass spectrometry and CIELAB, respectively. The results showed that the combination of the enzyme Ex-color with the Red Star yeast eased the release of non-anthocyanins from grape berries into wine, whereas the use of enzyme Vinozym G and VR5 yeast enhanced the concentration of anthocyanins and achieved a higher red hue (a* value) and a lower yellow hue (b* value) in the wine. The addition of commercial tannins greatly promoted the level of gallic acid in the wine and led to a relatively higher concentration of anthocyanins. Partial least-squares regression analysis was used to find out the major phenolics, which were in close relation with color parameters; principal component analysis was used to evaluate the contribution of different winemaking techniques to wine color. The combination of these 2 analytic methods indicated that Vinozym G and VR5 yeast together with commercial tannins should be an appropriate combination to enhance the stability of wine color during alcohol fermentation, which was related to a significant increase in cyanidin-3-O-(6-O-acetyl)-glucoside, cyanidin-3-O-(6-O-coumaryl)-glucoside, trans-peonidin-3-O-(6-O-coumaryl)-glucoside, trans-malvidin-3-O-(6-O-coumaryl)-glucoside, and malvidin-3-O-(6-O-acetyl)-glucoside-pyruvic acid, all of which played an important role in stabilizing wine color. © 2015 Institute of Food Technologists®

Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics.

PubMed

Filipe-Ribeiro, Luís; Milheiro, Juliana; Matos, Carlos C; Cosme, Fernanda; Nunes, Fernando M

2017-06-01

Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume ("Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality" Filipe-Ribeiro et al. (2017) [1]). Data on the physicochemical characteristics of the activated carbons are shown. Statistical data on the sensory expert panel consistency by General Procrustes Analysis is shown. Statistical data is also shown, which correlates the changes in chemical composition of red wines with the physicochemical characteristics of activated carbons used.

Differentiation of red wines using an electronic nose based on surface acoustic wave devices.

PubMed

García, M; Fernández, M J; Fontecha, J L; Lozano, J; Santos, J P; Aleixandre, M; Sayago, I; Gutiérrez, J; Horrillo, M C

2006-02-15

An electronic nose, utilizing the principle of surface acoustic waves (SAW), was used to differentiate among different wines of the same variety of grapes which come from the same cellar. The electronic nose is based on eight surface acoustic wave sensors, one is a reference sensor and the others are coated by different polymers by spray coating technique. Data analysis was performed by two pattern recognition methods; principal component analysis (PCA) and probabilistic neuronal network (PNN). The results showed that electronic nose was able to identify the tested wines.

Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification.

PubMed

VenuGopal, K S; Cherita, Chris; Anu-Appaiah, K A

2018-03-01

The role of grape seed tannins on improving organoleptic properties and its involvement in color stabilization in red wine are well established. The addition of grape seeds as the source of condensed tannins in fruit wine may provide a solution for its color instability and improvement of sensory attributes. Syzgium cumini is traditionally known for its therapeutic properties. In the current study, the influence of yeasts and grape seed addition during fermentation on the chromatic, phenolic and sensory attributes of the wine was accessed. Grape seed addition improved the color characteristics of wine and increased overall phenolic composition. Analysis by HPLC revealed 6 major anthocyanins, among which 3, 5-diglucoside form of delphidin and petunidin was found to be the major components. Cluster and PLSR analysis explained the impact of seed addition on the yeasts, as well as on the perception of panelists, with bitterness and astringency as the dominating attributes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Determination of authenticity, regional origin, and vintage of Slovenian wines using a combination of IRMS and SNIF-NMR analyses.

PubMed

Ogrinc, N; Kosir, I J; Kocjancic, M; Kidric, J

2001-03-01

The authenticity and geographical origin of wines produced in Slovenia were investigated by a combination of IRMS and SNIF-NMR methods. A total of 102 grape samples of selected wines were carefully collected in three different wine-growing regions of Slovenia in 1996, 1997, and 1998. The stable isotope data were evaluated using principal component analysis (PCA) and linear discriminant analysis (LDA). The isotopic ratios to discriminate between coastal and continental regions are the deuterium/hydrogen isotopic ratio of the methylene site in the ethanol molecule (D/H)(II) and delta(13)C values; including also delta(18)O values in the PCA and LDA made possible separation between the two continental regions Drava and Sava. It was found that delta(18)O values are modified by the meteorological events during grape ripening and harvest. The usefulness of isotopic parameters for detecting adulteration or watering and to assess the geographical origin of wines is improved only when they are used concurrently.

[Amperometric biosensor for lactate analysis in wines and grape must during fermentation].

PubMed

Shkotova, L V; Horiushkina, T B; Slast'ia, E A; Soldatkin, O P; Tranh-Minh, S; Chovelon, J M; Dziadevych, S V

2005-01-01

The amperometric biosensor based on lactate oxidase for determination of lactate has been developed, and two methods of immobilization of lactate oxidase on the surface of industrial screen-printed platinum electrodes SensLab were compared. A sensor with immobilized in the Resydrol polymer lactate oxidase by the method of physical adsorption is characterized of narrow dynamic range and greater response value in comparison with a biosensor based on immobilised in poly(3,4-ethylenedioxythiophene) lactate oxidase by the method of electrochemical polymerization. Operational stability of the biosensor developed was studied and it was shown, that the immobilization method does not influence their stability. The analysis of the lactate in wine and during wine fermentation has been conducted. High correlation of the data obtained by means of amperometric lactate biosensor and a standard method of an ionic chromatography has been shown. The developed biosensor could be applied in the food industry for the control and optimization of the wine fermentation process, and quality control of wine.

Assaying Alpha-Dicarbonyl Compounds in Wine: A Complementary GC-MS, HPCL, and Visible Spectrophotometric Analysis

ERIC Educational Resources Information Center

Dwyer, Tammy J.; Fillo, Jeremiah D.

2006-01-01

The analytical system to teach the subtleties of assaying alpha-dicarbonyl compounds in wine is described. Spectrophotometry is determined to be minimally useful in the experiment where the GC-MS (methyglyoxal) method proved to be ideal to confirm that the compounds analyzed in the wine samples were indeed the glyoxals based on the formation of…

Application of multi-way analysis to UV-visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation.

PubMed

Prieto, N; Rodriguez-Méndez, M L; Leardi, R; Oliveri, P; Hernando-Esquisabel, D; Iñiguez-Crespo, M; de Saja, J A

2012-03-16

In this study, a multi-way method (Tucker3) was applied to evaluate the performance of an electronic nose for following the ageing of red wines. The odour evaluation carried out with the electronic nose was combined with the quantitative analysis of volatile composition performed by GC-MS, and colour characterisation by UV-visible spectroscopy. Thanks to Tucker3, it was possible to understand connections among data obtained from these three different systems and to estimate the effect of different sources of variability on wine evaluation. In particular, the application of Tucker3 supplied a global visualisation of data structure, which was very informative to understand relationships between sensors responses and chemical composition of wines. The results obtained indicate that the analytical methods employed are useful tools to follow the wine ageing process, to differentiate wine samples according to ageing type (either in barrel or in stainless steel tanks with the addition of small oak wood pieces) and to the origin (French or American) of the oak wood. Finally, it was possible to designate the volatile compounds which play a major role in such a characterisation. Copyright © 2012 Elsevier B.V. All rights reserved.

Classification and prediction of rice wines with different marked ages by using a voltammetric electronic tongue.

PubMed

Wei, Zhenbo; Wang, Jun; Ye, Linshuang

2011-08-15

A voltammetric electronic tongue (VE-tongue) was developed to discriminate the difference between Chinese rice wines in this research. Three types of Chinese rice wine with different marked ages (1, 3, and 5 years) were classified by the VE-tongue by principal component analysis (PCA) and cluster analysis (CA). The VE-tongue consisted of six working electrodes (gold, silver, platinum, palladium, tungsten, and titanium) in a standard three-electrode configuration. The multi-frequency large amplitude pulse voltammetry (MLAPV), which consisted of four segments of 1 Hz, 10 Hz, 100 Hz, and 1000 Hz, was applied as the potential waveform. The three types of Chinese rice wine could be classified accurately by PCA and CA, and some interesting regularity is shown in the score plots with the help of PCA. Two regression models, partial least squares (PLS) and back-error propagation-artificial neural network (BP-ANN), were used for wine age prediction. The regression results showed that the marked ages of the three types of Chinese rice wine were successfully predicted using PLS and BP-ANN. Copyright © 2011 Elsevier B.V. All rights reserved.

Comprehensive Study of Volatile Compounds in Two Australian Rosé Wines: Aroma Extract Dilution Analysis (AEDA) of Extracts Prepared Using Solvent-Assisted Flavor Evaporation (SAFE) or Headspace Solid-Phase Extraction (HS-SPE).

PubMed

Wang, Jiaming; Gambetta, Joanna M; Jeffery, David W

2016-05-18

Two rosé wines, representing a tropical and a fruity/floral style, were chosen from a previous study for further exploration by aroma extract dilution analysis (AEDA) and quantitative analysis. Volatiles were extracted using either liquid-liquid extraction (LLE) followed by solvent-assisted flavor evaporation (SAFE) or a recently developed dynamic headspace (HS) sampling method utilizing solid-phase extraction (SPE) cartridges. AEDA was conducted using gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and a total of 51 aroma compounds with a flavor dilution (FD) factor ≥3 were detected. Quantitative analysis of 92 volatiles was undertaken in both wines for calculation of odor activity values. The fruity and floral wine style was mostly driven by 2-phenylethanol, β-damascenone, and a range of esters, whereas 3-SHA and several volatile acids were seen as essential for the tropical style. When extraction methods were compared, HS-SPE was as efficient as SAFE for extracting most esters and higher alcohols, which were associated with fruity and floral characters, but it was difficult to capture volatiles with greater polarity or higher boiling point that may still be important to perceived wine aroma.

Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage.

PubMed

Feng, Xi; Sebranek, Joseph G; Lee, Hyun Yong; Ahn, Dong Uk

2016-11-01

The aim of this work was to evaluate the quality and sensory characteristics of RTE frankfurter-type sausage cured with celery juice powder and including red wine. Four frankfurter treatments including a conventionally cured treatment without red wine (control) and three treatments cured with pre-converted vegetable juice powder and 0%, 5% or 10% (v/w) red wine were prepared. Results showed that adding 5% red wine increased the a*-value, and the textural resilience, cohesiveness and springiness of the frankfurters, as well as decreased lipid/protein oxidation of the final products. Added wine also introduced new volatiles (alcohol and ester compounds) to the frankfurters. The principal component (PC) analysis showed that the pre-converted vegetable juice powder achieved the same effects as the conventional curing agents for typical frankfurter properties. However, the addition of excess amounts of red wine (10%) to the meat batter decreased the pH of meat batter and accelerated lipid oxidation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Occurrence and formation kinetics of pyranomalvidin-procyanidin dimer pigment in Merlot red wine: impact of acidity and oxygen concentrations.

PubMed

Pechamat, Laurent; Zeng, Liming; Jourdes, Michael; Ghidossi, Rémy; Teissedre, Pierre-Louis

2014-02-19

Once released from red grape skins, anthocyanins undergo various chemical reactions leading to the formation of more stable pigments such as pyranoanthocyanin, as well as other derivatives. Among these pigments, pyranoanthocyanins linked directly to flavanol dimers have been detected and identified in aged Port wine but not in dry red wine. These pigments are very important with regard to the wine color evolution since they are involved in wine color evolution and stabilization. During this investigation, the occurrence in dry red wine of two pyranomalvidin-procyanidin dimer has been established by low and high resolution HPLC-UV-MS analysis. Moreover, the impact of acidity and oxygen levels on their formation in red wine has been estimated. After four months of evolution, the results showed that, for the same pH, the quantity of this pigment was correlated with oxygen concentrations. Moreover, for the same quantity of oxygen, the concentration of this pigment was related to the acidity level.

A Metabolomic Approach to the Study of Wine Micro-Oxygenation

PubMed Central

Arapitsas, Panagiotis; Scholz, Matthias; Vrhovsek, Urska; Di Blasi, Stefano; Biondi Bartolini, Alessandra; Masuero, Domenico; Perenzoni, Daniele; Rigo, Adelio; Mattivi, Fulvio

2012-01-01

Wine micro-oxygenation is a globally used treatment and its effects were studied here by analysing by untargeted LC-MS the wine metabolomic fingerprint. Eight different procedural variations, marked by the addition of oxygen (four levels) and iron (two levels) were applied to Sangiovese wine, before and after malolactic fermentation. Data analysis using supervised and unsupervised multivariate methods highlighted some known candidate biomarkers, together with a number of metabolites which had never previously been considered as possible biomarkers for wine micro-oxygenation. Various pigments and tannins were identified among the known candidate biomarkers. Additional new information was obtained suggesting a correlation between oxygen doses and metal contents and changes in the concentration of primary metabolites such as arginine, proline, tryptophan and raffinose, and secondary metabolites such as succinic acid and xanthine. Based on these findings, new hypotheses regarding the formation and reactivity of wine pigment during micro-oxygenation have been proposed. This experiment highlights the feasibility of using unbiased, untargeted metabolomic fingerprinting to improve our understanding of wine chemistry. PMID:22662221

On the effects of higher alcohols on red wine aroma.

PubMed

de-la-Fuente-Blanco, Arancha; Sáenz-Navajas, María-Pilar; Ferreira, Vicente

2016-11-01

This work aims to assess the aromatic sensory contribution of the four most relevant wine higher alcohols (isobutanol, isoamyl alcohol, methionol and β-phenylethanol) on red wine aroma. The four alcohols were added at two levels of concentration, within the natural range of occurrence, to eight different wine models (WM), close reconstitutions of red wines differing in levels of fruity (F), woody (W), animal (A) or humidity (H) notes. Samples were submitted to discriminant and descriptive sensory analysis. Results showed that the contribution of methionol and β-phenylethanol to wine aroma was negligible and confirmed the sensory importance of the pair isobutanol-isoamyl alcohol. Sensory effects were only evident in WM containing intense aromas, demonstrating a strong dependence on the aromatic context. Higher alcohols significantly suppress strawberry/lactic/red fruity, coconut/wood/vanilla and humidity/TCA notes, but not the leather/animal/ink note. The spirit/alcoholic/solvent character generated by higher alcohols has been shown to be wine dependent. Copyright © 2016 Elsevier Ltd. All rights reserved.

High-efficiency high performance liquid chromatographic analysis of red wine anthocyanins.

PubMed

de Villiers, André; Cabooter, Deirdre; Lynen, Frédéric; Desmet, Gert; Sandra, Pat

2011-07-22

The analysis of anthocyanins in natural products is of significant relevance in recent times due to the recognised health benefits associated with their consumption. In red grapes and wines in particular, anthocyanins are known to contribute important properties to the sensory (colour and taste), anti-oxidant- and ageing characteristics. However, the detailed investigation of the alteration of these compounds during wine ageing is hampered by the challenges associated with the separation of grape-derived anthocyanins and their derived products. High performance liquid chromatography (HPLC) is primarily used for this purpose, often in combination with mass spectrometric (MS) detection, although conventional HPLC methods provide incomplete resolution. We have previously demonstrated how on-column inter-conversion reactions are responsible for poor chromatographic efficiency in the HPLC analysis of anthocyanins, and how an increase in temperature and decrease in particle size may improve the chromatographic performance. In the current contribution an experimental configuration for the high efficiency analysis of anthocyanins is derived using the kinetic plot method (KPM). Further, it is shown how analysis under optimal conditions, in combination with MS detection, delivers much improved separation and identification of red wine anthocyanins and their derived products. This improved analytical performance holds promise for the in-depth investigation of these influential compounds in wine during ageing. Copyright © 2011 Elsevier B.V. All rights reserved.

Analytical performance of benchtop total reflection X-ray fluorescence instrumentation for multielemental analysis of wine samples

NASA Astrophysics Data System (ADS)

Dalipi, Rogerta; Marguí, Eva; Borgese, Laura; Bilo, Fabjola; Depero, Laura E.

2016-06-01

Recent technological improvements have led to a widespread adoption of benchtop total reflection X-ray fluorescence systems (TXRF) for analysis of liquid samples. However, benchtop TXRF systems usually present limited sensitivity compared with high-scale instrumentation which can restrict its application in some fields. The aim of the present work was to evaluate and compare the analytical capabilities of two TXRF systems, equipped with low power Mo and W target X-ray tubes, for multielemental analysis of wine samples. Using the Mo-TXRF system, the detection limits for most elements were one order of magnitude lower than those attained using the W-TXRF system. For the detection of high Z elements like Cd and Ag, however, W-TXRF remains a very good option due to the possibility of K-Lines detection. Accuracy and precision of the obtained results have been evaluated analyzing spiked real wine samples and comparing the TXRF results with those obtained by inductively coupled plasma emission spectroscopy (ICP-OES). In general, good agreement was obtained between ICP-OES and TXRF results for the analysis of both red and white wine samples except for light elements (i.e., K) which TXRF concentrations were underestimated. However, a further achievement of analytical quality of TXRF results can be achieved if wine analysis is performed after dilution of the sample with de-ionized water.

Determination of Flavonoids in Wine by High Performance Liquid Chromatography

NASA Astrophysics Data System (ADS)

da Queija, Celeste; Queirós, M. A.; Rodrigues, Ligia M.

2001-02-01

The experiment presented is an application of HPLC to the analysis of flavonoids in wines, designed for students of instrumental methods. It is done in two successive 4-hour laboratory sessions. While the hydrolysis of the wines is in progress, the students prepare the calibration curves with standard solutions of flavonoids and calculate the regression lines and correlation coefficients. During the second session they analyze the hydrolyzed wine samples and calculate the concentrations of the flavonoids using the calibration curves obtained earlier. This laboratory work is very attractive to students because they deal with a common daily product whose components are reported to have preventive and therapeutic effects. Furthermore, students can execute preparative work and apply a more elaborate technique that is nowadays an indispensable tool in instrumental analysis.

Genetic variation and expression changes associated with molybdate resistance from a glutathione producing wine strain of Saccharomyces cerevisiae

PubMed Central

Mezzetti, Francesco; Fay, Justin C.; Giudici, Paolo

2017-01-01

Glutathione (GSH) production during wine fermentation is a desirable trait as it can limit must and wine oxidation and protect various aromatic compounds. UMCC 2581 is a Saccharomyces cerevisiae wine strain with enhanced GSH content at the end of wine fermentation. This strain was previously derived by selection for molybdate resistance following a sexual cycle of UMCC 855 using an evolution-based strategy. In this study, we examined genetic and gene expression changes associated with the derivation of UMCC 2581. For genetic analysis we sporulated the diploid UMCC 855 parental strain and found four phenotype classes of segregants related to molybdate resistance, demonstrating the presence of segregating variation from the parental strain. Using bulk segregant analysis we mapped molybdate traits to two loci. By sequencing both the parental and evolved strain genomes we identified candidate mutations within the two regions as well as an extra copy of chromosome 1 in UMCC 2581. Combining the mapped loci with gene expression profiles of the evolved and parental strains we identified a number of candidate genes with genetic and/or gene expression changes that could underlie molybdate resistance and increased GSH levels. Our results provide insight into the genetic basis of GSH production relevant to winemaking and highlight the value of enhancing wine strains using existing variation present in wine strains. PMID:28683117

Preharvest methyl jasmonate and postharvest UVC treatments: increasing stilbenes in wine.

PubMed

Fernández-Marín, María Isabel; Puertas, Belén; Guerrero, Raúl F; García-Parrilla, María Carmen; Cantos-Villar, Emma

2014-03-01

Stilbene-enriched wine is considered to be an interesting new food product with added value due to its potential health-promoting properties. Stilbene concentration in grape is highly variable and rather scarce. However, it can be increased by stress treatments. For this reason, numerous pre- and postharvest grape treatments, and some combinations of them, have been tested to maximize stilbene content in grapes. In the present manuscript, Syrah grapes were treated with (i) methyl jasmonate (MEJA), (ii) ultraviolet light (UVC), and (iii) methyl jasmonate and ultraviolet light (MEJA-UVC) and compared with untreated grapes. Afterward, winemaking was developed. Wine achieved by combination of both treatments (MEJA-UVC) contained significantly higher stilbene concentration (trans-resveratrol and piceatannol) than its respective control (2.5-fold). Wine quality was improved in color-related parameters (color intensity, L*, a*, b*, ΔE*, anthocyanins, and tannin). Moreover, MEJA-UVC wines obtained the highest score in sensorial analysis. To the best of our knowledge, this is the first time that pre- and postharvest treatments are combined to increase stilbenes in wine. The effect of treatment combination (methyl jasmonate and UVC light) on grape and wine was evaluated. Our results highlight the positive effect of the treatments in stilbene content, color parameters, and sensorial analysis. Moreover, added-value by-products were achieved. © 2014 Institute of Food Technologists®

Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.

PubMed

Cadot, Yves; Caillé, Soline; Samson, Alain; Barbeau, Gérard; Cheynier, Véronique

2012-06-30

Phenolics are responsible for important sensory properties of red wines, including colour, astringency, and possibly bitterness. From a technical viewpoint, the harvest date and the maceration duration are critical decisions for producing red wine with a distinctive style. But little is known about the evolution of phenolics and of their extractability during ripening to predict the composition of the wine and related sensory properties. The aim of this study was to understand the relationship between the sensory profile of the wines and (i) the ripening stage of the berries (harvest date) and (ii) the extraction time (maceration duration). Phenolic acids, flavonols, anthocyanins and proanthocyanidins of Vitis Vinifera var. Cabernet franc were measured in grapes and in wines from two stages of maturity and with two maceration durations. Phenolic composition was analysed by high performance liquid chromatography, after fractionation and thiolysis for proanthocyanidins. The distinctive style of wines was investigated by descriptive analysis (trained panel), Just About Right profiles and typicality assessment (wine expert panel). Relationships between phenolics and sensory attributes were established by multidimensional analysis, and phenolics were classified according to sensory data by ANOVA and PLS regressions. Astringency, bitterness, colour intensity and alcohol significantly increased with ripening and astringency and colour intensity increased with maceration time. Grape anthocyanins increased and thiolysis yield significantly decreased with ripening. In wine, proanthocyanidins increased, and mean degree of polymerisation and thiolysis yield decreased with longer extraction time. The high impact of harvest date on the sensory profiles could be due to changes in anthocyanin and sugar contents, but also to an evolution of proanthocyanidins. Moreover, proanthocyanidin composition was affected by maceration time as suggested by the decrease of thiolysis yield. Our results suggest that the wine sensory quality established by the expert panel, is linked as expected to grape quality at harvest, reflected by sugar and anthocyanin contents, but also by thiolysis yield, which requires elucidation. Copyright © 2012 Elsevier B.V. All rights reserved.

Consumption of Wine with Meals and Subjective Well-being: A Finnish Population-Based Study.

PubMed

Oksanen, Atte; Kokkonen, Hanna

2016-11-01

To examine in the general population the association of regular consumption of wine with meals, subjective well-being and risky drinking. A random sample of Finnish people aged 18-69 ('Finnish Drinking Habits Survey 2008', n = 2591, response rate 74%) were interviewed regarding psychological distress, self-efficacy, self-perceived health, uncontrolled drinking, negative events during drinking, hazardous drinking and consumption of alcohol. The analysis focused on comparison of those who drank wine at least once a week versus more seldom. Regression models adjusted for social determinants, smoking and chronic illness. Twelve percent of Finnish adults drank wine with meals at least once a week. Drinking wine with meals was an urban phenomenon and associated with higher socioeconomic status. Regular wine with meal drinkers reported better health, higher self-efficacy and less psychological distress than others even when various confounders were adjusted for. They also reported more risky drinking and higher yearly consumption than other alcohol consumers. Especially those who drank both wine and beer during meals had higher rates of risky drinking. Those restricting themselves to only wine with meals reported less hazardous drinking than the general population. Consumption of wine with meals was associated with high socioeconomic status and high subjective well-being. Risky drinking was prevalent among wine with meal drinkers, but only among those who drank both wine and beer with meals. Potential unknown confounders may exist, but the results underline a link between subjective well-being and drinking wine with meals. © The Author 2016. Medical Council on Alcohol and Oxford University Press. All rights reserved.

Revisiting the mechanistic basis of the French Paradox: Red wine inhibits the activity of protein disulfide isomerase in vitro.

PubMed

Galinski, Christine N; Zwicker, Jeffrey I; Kennedy, Daniel R

2016-01-01

Although epidemiologic evidence points to cardioprotective activity of red wine, the mechanistic basis for antithrombotic activity has not been established. Quercetin and related flavonoids are present in high concentrations in red but not white wine. Quercetin-glycosides were recently shown to prevent thrombosis in animal models through the inhibition of extracellular protein disulfide isomerase (PDI). We evaluated whether red or white wine inhibited PDI activity in vitro. Quercetin levels in red and white wines were measured by HPLC analysis. Inhibition of PDI activity by red and white wines was assessed by an insulin reduction turbidity assay at various concentrations of wine. PDI inhibition was confirmed using a reduced peptide that contained a disulfide containing peptide as a substrate. The inhibition of PDI related thiol isomerases ERp5 and ERp57 was also assessed. We observed a dose-dependent decrease of PDI activity for a variety of red but not white wines. Red wine diluted to 3% final concentration resulted in over 80% inhibition of PDI activity by insulin reductase assay for all varieties tested. This inhibition was also observed in the peptide based assay. Red grape juice yielded similar results but ethanol alone did not affect PDI activity. Interestingly, red wine also inhibited the PDI related thiol isomerases ERp5 and ERp57, albeit to a lesser degree than PDI. PDI activity is inhibited by red wine and grape juice, identifying a potentially novel mechanism underlying the cardiovascular benefits attributed to wine consumption. Copyright © 2015 Elsevier Ltd. All rights reserved.

Revisiting the mechanistic basis of the French Paradox: red wine inhibits the activity of protein disulfide isomerase in vitro

PubMed Central

Galinski, Christine N.; Zwicker, Jeffrey I.; Kennedy, Daniel R.

2015-01-01

Introduction Although epidemiologic evidence points to cardioprotective activity of red wine, the mechanistic basis for antithrombotic activity has not been established. Quercetin and related flavonoids are present in high concentrations in red but not white wine. Quercetin-glycosides were recently shown to prevent thrombosis in animal models through the inhibition of extracellular protein disulfide isomerase (PDI). We evaluated whether red or white wine inhibited PDI activity in vitro. Methods Quercetin levels in red and white wines were measured by HPLC analysis. Inhibition of PDI activity by red and white wines was assessed by an insulin reduction turbidity assay at various concentrations of wine. PDI inhibition was confirmed using a reduced peptide that contained a disulfide containing peptide as a substrate. The inhibition of PDI related thiol isomerases ERp5 and ERp57 was also assessed. Results We observed a dose-dependent decrease of PDI activity for a variety of red but not white wines. Red wine diluted to 3% final concentration resulted in over 80% inhibition of PDI activity by insulin reductase assay for all varieties tested. This inhibition was also observed in the peptide based assay. Red grape juice yielded similar results but ethanol alone did not affect PDI activity. Interestingly, red wine also inhibited the PDI related thiol isomerases ERp5 and ERp57, albeit to a lesser degree than PDI. Conclusions PDI activity is inhibited by red wine and grape juice, identifying a potentially novel mechanism underlying the cardiovascular benefits attributed to wine consumption. PMID:26585763

Lead in Hair and in Red Wine by Potentiometric Stripping Analysis: The University Students' Design.

ERIC Educational Resources Information Center

Josephsen, Jens

1985-01-01

A new program for training upper secondary school chemistry teachers (SE 537 693) depends heavily on student project work. A project in which lead in hair and in red wine was examined by potentiometric stripping analysis is described and evaluated. (JN)

Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins

PubMed Central

2012-01-01

Background Interspecific hybrids between S. cerevisiae × S. kudriavzevii have frequently been detected in wine and beer fermentations. Significant physiological differences among parental and hybrid strains under different stress conditions have been evidenced. In this study, we used comparative genome hybridization analysis to evaluate the genome composition of different S. cerevisiae × S. kudriavzevii natural hybrids isolated from wine and beer fermentations to infer their evolutionary origins and to figure out the potential role of common S. kudriavzevii gene fraction present in these hybrids. Results Comparative genomic hybridization (CGH) and ploidy analyses carried out in this study confirmed the presence of individual and differential chromosomal composition patterns for most S. cerevisiae × S. kudriavzevii hybrids from beer and wine. All hybrids share a common set of depleted S. cerevisiae genes, which also are depleted or absent in the wine strains studied so far, and the presence a common set of S. kudriavzevii genes, which may be associated with their capability to grow at low temperatures. Finally, a maximum parsimony analysis of chromosomal rearrangement events, occurred in the hybrid genomes, indicated the presence of two main groups of wine hybrids and different divergent lineages of brewing strains. Conclusion Our data suggest that wine and beer S. cerevisiae × S. kudriavzevii hybrids have been originated by different rare-mating events involving a diploid wine S. cerevisiae and a haploid or diploid European S. kudriavzevii strains. Hybrids maintain several S. kudriavzevii genes involved in cold adaptation as well as those related to S. kudriavzevii mitochondrial functions. PMID:22906207

Characterization and quantification of grape variety by means of shikimic acid concentration and protein fingerprint in still white wines.

PubMed

Chabreyrie, David; Chauvet, Serge; Guyon, François; Salagoïty, Marie-Hélène; Antinelli, Jean-François; Medina, Bernard

2008-08-27

Protein profiles, obtained by high-performance capillary electrophoresis (HPCE) on white wines previously dialyzed, combined with shikimic acid concentration and multivariate analysis, were used for the determination of grape variety composition of a still white wine. Six varieties were studied through monovarietal wines elaborated in the laboratory: Chardonnay (24 samples), Chenin (24), Petit Manseng (7), Sauvignon (37), Semillon (24), and Ugni Blanc (9). Homemade mixtures were elaborated from authentic monovarietal wines according to a Plackett-Burman sampling plan. After protein peak area normalization, a matrix was elaborated containing protein results of wines (mixtures and monovarietal). Partial least-squares processing was applied to this matrix allowing the elaboration of a model that provided a varietal quantification precision of around 20% for most of the grape varieties studied. The model was applied to commercial samples from various geographical origins, providing encouraging results for control purposes.

Novel method to reduce fishy aftertaste in wine and seafood pairing using alcohol-treated yeast cells.

PubMed

Tsuji, Toshikazu; Kanai, Keiko; Yokoyama, Aki; Tamura, Takayuki; Hanamure, Kenichi; Sasaki, Kanako; Takata, Ryoji; Yoshida, Satoshi

2012-06-20

"Fishy aftertaste" is sometimes perceived in wine consumed with seafood. Iron in wine has been reported to be a key compound that produces fishy aftertaste. However, cost-effective methods to remove iron from wine have not been developed. Here, we describe a cost-effective and safe iron adsorbent consisting of alcohol-treated yeast (ATY) cells based on the observation that nonviable cells adsorbed iron after completion of fermentation. Treatment of cells with more than 40% (v/v) ethanol killed them without compromising their ability to adsorb iron. Drying the ATY cells did not reduce iron adsorption. Use of ATY cells together with phytic acid had a synergistic effect on iron removal. We term this means of removing iron the "ATY-PA" method. Sensory analysis indicated that fishy aftertaste in wine-seafood pairings was not perceived if the wine had been pretreated with both ATY cells and phytic acid.

Effects of low sulfur dioxide concentrations on bioactive compounds and antioxidant properties of Aglianico red wine.

PubMed

Gabriele, Morena; Gerardi, Chiara; Lucejko, Jeannette J; Longo, Vincenzo; Pucci, Laura; Domenici, Valentina

2018-04-15

This study analyzed the effect of low sulfur dioxide concentrations on the chromatic properties, phytochemical composition and antioxidant activity of Aglianico red wines with respect to wines produced from conventional winemaking. We determined the phytochemical composition by spectrophotometric methods and HPLC-DAD analysis and the in vitro antioxidant activity of different wine samples by the ORAC assay. The main important classes of fluorophore molecules in red wine were identified by Front-Face fluorescence spectroscopy, and the emission intensity trend was investigated at various sulfur dioxide concentrations. Lastly, we tested the effects of both conventional and low sulfite wines on ex vivo human erythrocytes under oxidative stimulus by the cellular antioxidant activity (CAA) assay and the hemolysis test. The addition of sulfur dioxide, which has well-known side effects, increased the content of certain bioactive components but did not raise the erythrocyte antioxidant capacity. Copyright © 2017 Elsevier Ltd. All rights reserved.

UPLC analysis of free amino acids in wines: profiling of on-lees aged wines.

PubMed

Fiechter, G; Pavelescu, D; Mayer, H K

2011-05-15

The evolution of free amino acid (FAA) profiles intrinsic to on-lees aged white wines was determined by ultra performance liquid chromatography (UPLC™). On basis of the AccQ.Tag™ method as a commercialized amino acid analysis solution for HPLC, a new protocol for dedicated amino acid analysis using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) for pre-column derivatization was established by method transfer onto UPLC™ conditions. Since AQC derivatives enable both fluorescence (AccQ.Tag™ method) and UV detection, the performed method transfer additionally included changing to a more versatile UV detection. Emphasizing enhanced performance of UPLC™, the newly established protocol facilitated rapid and reliable separations of 24 amino acids within 23 min, hence proved to be superior compared to the original HPLC protocol due to significant improvements in resolution and reduced runtime. Applying UV detection enabled adequate quantifications of AQC amino acid derivatives at μM level (LOQs from 0.12 to 1.10 μM), thus proved sufficient sensitivity for amino acid profiling in wine samples. Moreover, this compiled methodology was successfully applied to monitor the changes of FAA concentrations in four distinct sets of on-lees aged white wines (fermented with different yeasts) at three progressing ripening periods, each (control, 3 and 6 months aging). For the control wines, the applied winery yeast significantly affected total FAA amounts (1450-1740 mg L(-1)). During maturation, the proceeding yeast autolysis implied a rather complex impact on FAAs, yielding total FAA excretions up to 360 mg L(-1). However, the magnitude for increases of specific FAAs (up to +200%) highly depended on the individual amino acids as well as on the applied fermenting yeast. Given the overall complexity of yeast autolysis in winemaking, the application of efficient LC techniques such as UPLC™ may indeed contribute as a valuable tool in wine research for product monitoring and characterization of intrinsic developments during wine maturation. Copyright © 2011 Elsevier B.V. All rights reserved.

Melatonin in grapes and grape-related foodstuffs: A review.

PubMed

Meng, Jiang-Fei; Shi, Tian-Ci; Song, Shuo; Zhang, Zhen-Wen; Fang, Yu-Lin

2017-09-15

A decade has passed since melatonin was first reported in grapes in 2006. During this time, melatonin has not only been found in the berries of most wine grape (Vitis vinifera L.) cultivars, but also in most grape-related foodstuffs, e.g. wine, grape juice and grape vinegar. In this review, we discuss the melatonin content in grapes and grape-related foodstuffs (especially wine) from previous studies, the physiological function of melatonin in grapes, and the factors contributing to the production of melatonin in grapes and wines. In addition, we identify future research needed to clarify the mechanisms of grape melatonin biosynthesis and regulation, and establish more accurate analysis methods for melatonin in grapes and wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception.

PubMed

Lezaeta, Alvaro; Bordeu, Edmundo; Agosin, Eduardo; Pérez-Correa, J Ricardo; Varela, Paula

2018-06-01

We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination and generic descriptive analysis using a trained sensory panel, the aromatic fractions were characterized, selected, and clustered. The selected fractions were grouped, re-assessed, and validated by the trained panel. A consumer panel assessed overall liking and answered a CATA question on some enriched wines and their ideal sample. Differences in elicitation rates between non-enriched and enriched wines with respect to the ideal product highlighted product optimization and the role of aromatic enrichment. Enrichment with aromatic fractions increased the aromatic quality of wines and enhanced consumer appreciation. Copyright © 2018. Published by Elsevier Ltd.

[Reliability of % vol. declarations on labels of wine bottles].

PubMed

Schütz, Harald; Erdmann, Freidoon; Verhoff, Marcel A; Weiler, Günter

2005-01-01

The Council Regulation (EC) no. 1493/1999 of 17 May 1999 on the common organisation of the market in wine (Abl. L 179 dated 14/7/1999) and the GMO Wine 2000 (Annex VII A) stipulates that the labels of wine bottles have to indicate, among others, information on the sales designation of the product, the nominal volume and the alcoholic strength. The latter must not differ by more than 0.5% vol. from the alcoholic strength as established by analysis. Only when quality wines are stored in bottles for more than three years, the accepted tolerance limits are +/- 0.8% vol. The presented investigation results show that deviations have to be taken into account which may be highly relevant for forensic practice.

The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures.

PubMed

Malherbe, Sulette; Menichelli, Elena; du Toit, Maret; Tredoux, Andreas; Muller, Nina; Naes, Tormod; Nieuwoudt, Hélène

2013-08-30

Malolactic fermentation (MLF) mediated by lactic acid bacteria (LAB) has been shown to modulate chemical and sensory attributes of wine. This study investigated the relation between consumer liking, chemical and sensory attributes of Vitis vinifera L. cv. Pinotage wines that were made over two vintages by four different lactic acid Oenococcus oeni starter cultures as well as a control treatment where MLF was prevented. Descriptive analysis showed that the sensory attributes buttery, caramel, vegetative flavour, fruity and nutty aroma differed significantly between the wines. These effects on the wines were not the same for the two vintages tested. Preference mapping results showed that the sensory attributes influenced the average consumer liking. The main chemical and sensory correlations found for MLF-treated wines were related to 2,3-butanedione (diacetyl) with the buttery character and various esters with fruity aromas. Although the direct effect of the bacterial starter cultures on wine sensory attributes is difficult to establish, and subject to variation over vintage, the present work suggests that the contribution of LAB starter cultures to wine sensory attributes can influence consumer liking. Selection of an MLF starter culture can thus potentially be used to develop specific wine styles. © 2013 Society of Chemical Industry.

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine.

PubMed

Peng, Bangzhu; Li, Fuling; Cui, Lu; Guo, Yaodong

2015-12-01

Fermentation temperature strongly affects yeast metabolism during apple wine making and thus aromatic and quality profiles. In this study, the temperature effect during apple wine making on both the key aroma compounds and sensory properties of apple wine were investigated. The concentration of nine key aroma compounds (ethyl acetate, isobutyl acetate, isopentylacetate, ethyl caprylate, ethyl 4-hydroxybutanoate, isobutylalcohol, isopentylalcohol, 3-methylthio-1-propanol, and benzeneethanol) in apple wine significantly increased with the increase of fermentation temperature from 17 to 20 °C, and then eight out of the nine key aroma compounds with an exception of ethyl 4-hydroxybutanoate, decreased when the temperature goes up 20 to 26 °C. Sensory analysis showed that the apple wine fermented at 20 °C had the highest acceptance for consumers. Fermentation at the temperature of 20 °C was therefore considered to be the most suitable condition using the selected yeast strain (Saccharomyces cerevisiae AP05) for apple wine making. Changes in the fermentation temperature can considerably affect the production of key aroma compounds and sensory profiles of apple wine. These results could help apple wine producers make better quality production for consumers at the optimal fermentation temperature. © 2015 Institute of Food Technologists®

Non-targeted glycosidic profiling of international wines using neutral loss-high resolution mass spectrometry.

PubMed

Barnaba, C; Dellacassa, E; Nicolini, G; Nardin, T; Serra, M; Larcher, R

2018-07-06

Many metabolites naturally occur as glycosides, since sugar moieties can be crucial for their biological activity and increase their water solubility. In the plant kingdom they may occur as glycosides or sugar esters, depending on precursor chemical structure, and in wine they have traditionally attracted attention due to their organoleptic properties, such as astringency and bitterness, and because they affect the colour and aroma of wines. A new approach directed at detailed description of glycosides in a large selection of monovarietal wines (8 samples each of Pinot Blanc, Muller Thurgau, Riesling, Traminer, Merlot, Pinot Noir and Cabernet Sauvignon) was developed by combining high performance liquid chromatography with high resolution tandem mass spectrometry. Analytical separation was performed on an Accucore™ Polar Premium LC column, while mass analysis was performed in negative ion mode with an non-targeted screening approach, using a Full MS/AIF/NL dd-MS 2 experiment at a resolving power of 140,000 FWHM. Over 280 glycoside-like compounds were detected, of which 133 (including low-molecular weight phenols, flavonoids and monoterpenols) were tentatively identified in the form of pentose (6), deoxyhexose (17), hexose (73), hexose-pentose (16), hexose-deoxyhexose (7), dihexose (5) and hexose ester (9) derivatives. It was not possible to univocally define the corresponding chemical structure for the remaining 149 glycosides. Non-parametric statistical analysis showed it was possible to well characterise the glycosylated profile of all red and Traminer wines, while the identified glycosides were almost entirely lacking in Pinot Blanc, Riesling and Muller Thurgau wines. Also Tukey's Honestly Significant Difference test (p < 0.05) and Principal Component Analysis confirmed that it was possible to almost entirely distinguish the selected red wines from each other according to their glycosylated profile. Copyright © 2018 Elsevier B.V. All rights reserved.

Proton Nuclear Magnetic Resonance-Spectroscopic Discrimination of Wines Reflects Genetic Homology of Several Different Grape (V. vinifera L.) Cultivars.

PubMed

Hu, Boran; Yue, Yaqing; Zhu, Yong; Wen, Wen; Zhang, Fengmin; Hardie, Jim W

2015-01-01

Proton nuclear magnetic resonance spectroscopy coupled multivariate analysis (1H NMR-PCA/PLS-DA) is an important tool for the discrimination of wine products. Although 1H NMR has been shown to discriminate wines of different cultivars, a grape genetic component of the discrimination has been inferred only from discrimination of cultivars of undefined genetic homology and in the presence of many confounding environmental factors. We aimed to confirm the influence of grape genotypes in the absence of those factors. We applied 1H NMR-PCA/PLS-DA and hierarchical cluster analysis (HCA) to wines from five, variously genetically-related grapevine (V. vinifera) cultivars; all grown similarly on the same site and vinified similarly. We also compared the semi-quantitative profiles of the discriminant metabolites of each cultivar with previously reported chemical analyses. The cultivars were clearly distinguishable and there was a general correlation between their grouping and their genetic homology as revealed by recent genomic studies. Between cultivars, the relative amounts of several of the cultivar-related discriminant metabolites conformed closely with reported chemical analyses. Differences in grape-derived metabolites associated with genetic differences alone are a major source of 1H NMR-based discrimination of wines and 1H NMR has the capacity to discriminate between very closely related cultivars. The study confirms that genetic variation among grape cultivars alone can account for the discrimination of wine by 1H NMR-PCA/PLS and indicates that 1H NMR spectra of wine of single grape cultivars may in future be used in tandem with hierarchical cluster analysis to elucidate genetic lineages and metabolomic relations of grapevine cultivars. In the absence of genetic information, for example, where predecessor varieties are no longer extant, this may be a particularly useful approach.

Specific and sensitive enzyme-linked immunosorbent assays for analysis of residual allergenic food proteins in commercial bottled wine fined with egg white, milk, and nongrape-derived tannins.

PubMed

Rolland, Jennifer M; Apostolou, Effie; de Leon, Maria P; Stockley, Creina S; O'Hehir, Robyn E

2008-01-23

Regulations introduced by the Food Standards Australia New Zealand in December 2002 require all wine and wine product labels in Australia to identify the presence of a processing aid, additive or other ingredient, which is known to be a potential allergen. The objective of this study was to establish sensitive assays to detect and measure allergenic proteins from commonly used processing aids in final bottled wine. Sensitive and specific enzyme-linked immunosorbent assays (ELISA) were developed and established for the proteins casein, ovalbumin, and peanut. Lower limits of detection of these proteins were 8, 1, and 8 ng/mL, respectively. A panel of 153 commercially available bottled Australian wines were tested by these ELISA, and except for two red wines known to contain added whole eggs, residuals of these food allergens were not detected in any wine. These findings are consistent with a lack of residual potentially allergenic egg-, milk-, or nut-derived processing aids in final bottled wine produced in Australia according to good manufacturing practice at a concentration that could cause an adverse reaction in egg, milk, or peanut/tree-nut allergic adult consumers.

Electronic Nose Based on Independent Component Analysis Combined with Partial Least Squares and Artificial Neural Networks for Wine Prediction

PubMed Central

Aguilera, Teodoro; Lozano, Jesús; Paredes, José A.; Álvarez, Fernando J.; Suárez, José I.

2012-01-01

The aim of this work is to propose an alternative way for wine classification and prediction based on an electronic nose (e-nose) combined with Independent Component Analysis (ICA) as a dimensionality reduction technique, Partial Least Squares (PLS) to predict sensorial descriptors and Artificial Neural Networks (ANNs) for classification purpose. A total of 26 wines from different regions, varieties and elaboration processes have been analyzed with an e-nose and tasted by a sensory panel. Successful results have been obtained in most cases for prediction and classification. PMID:22969387

Determination of sulfur dioxide in wine using headspace gas chromatography and electron capture detection.

PubMed

Aberl, A; Coelhan, M

2013-01-01

Sulfites are routinely added as preservatives and antioxidants in wine production. By law, the total sulfur dioxide content in wine is restricted and therefore must be monitored. Currently, the method of choice for determining the total content of sulfur dioxide in wine is the optimised Monier-Williams method, which is time consuming and laborious. The headspace gas chromatographic method described in this study offers a fast and reliable alternative method for the detection and quantification of the sulfur dioxide content in wine. The analysis was performed using an automatic headspace injection sampler, coupled with a gas chromatograph and an electron capture detector. The method is based on the formation of gaseous sulfur dioxide subsequent to acidification and heating of the sample. In addition to free sulfur dioxide, reversibly bound sulfur dioxide in carbonyl compounds, such as acetaldehyde, was also measured with this method. A total of 20 wine samples produced using diverse grape varieties and vintages of varied provenance were analysed using the new method. For reference and comparison purposes, 10 of the results obtained by the proposed method were compared with those acquired by the optimised Monier-Williams method. Overall, the results from the headspace analysis showed good correlation (R = 0.9985) when compared with the conventional method. This new method requires minimal sample preparation and is simple to perform, and the analysis can also be completed within a short period of time.

High Incidence and Levels of Ochratoxin A in Wines Sourced from the United States.

PubMed

De Jesus, Christopher Lawrence; Bartley, Amanda; Welch, Aaron Z; Berry, John P

2017-12-21

Ochratoxin A (OTA) is one of the most prevalent mycotoxin contaminants of food crops. Among the agricultural products consequently contaminated by OTA is wine. In the present study, a sample of wines sourced from the United States was assessed for OTA. Wines were primarily analyzed by high-performance liquid chromatography with fluorescence detection (HPLC-FD) coupled to a liquid-liquid extraction (LLE) technique which was developed and validated as a simplified sample preparation approach. More than 85% of the wines evaluated were found to contain OTA, at levels above the limit-of-detection (LOD = 0.1 µg L -1 ), and 76% were above the limit-of-quantitation (LOQ = 0.3 µg L -1 ) for the LLE/HPLC-FD method. More than two-thirds of the wines above the LOQ were found to exceed 1 µg L -1 . Complementary analysis by HPLC coupled to tandem mass spectrometry (HPLC-MS/MS) confirmed OTA in 74% of the OTA-positive wines (i.e., >LOQ by HPLC-FD). Overall, both the occurrence and measured levels of OTA were generally high, specifically relative to previous assessments of OTA in wine, and two of the wines were above the only current (European Union) regulatory limit of two parts-per-billion (ppb, ~2 µg L -1 ). Possible trends with respect to geographical region and/or growing climate are noted. As the first assessment of U.S. wines in more than a decade, the overall high occurrence and levels of OTA in wine, and possible geographic and climatic trends, point to a need for regular surveillance of wines, as well as investigation of the relevant contributors to OTA occurrence toward mitigating contamination and exposure risks.

Genetic Basis of Variations in Nitrogen Source Utilization in Four Wine Commercial Yeast Strains

PubMed Central

Gutiérrez, Alicia; Beltran, Gemma; Warringer, Jonas; Guillamón, Jose M.

2013-01-01

The capacity of wine yeast to utilize the nitrogen available in grape must directly correlates with the fermentation and growth rates of all wine yeast fermentation stages and is, thus, of critical importance for wine production. Here we precisely quantified the ability of low complexity nitrogen compounds to support fast, efficient and rapidly initiated growth of four commercially important wine strains. Nitrogen substrate abundance in grape must failed to correlate with the rate or the efficiency of nitrogen source utilization, but well predicted lag phase length. Thus, human domestication of yeast for grape must growth has had, at the most, a marginal impact on wine yeast growth rates and efficiencies, but may have left a surprising imprint on the time required to adjust metabolism from non growth to growth. Wine yeast nitrogen source utilization deviated from that of the lab strain experimentation, but also varied between wine strains. Each wine yeast lineage harbored nitrogen source utilization defects that were private to that strain. By a massive hemizygote analysis, we traced the genetic basis of the most glaring of these defects, near inability of the PDM wine strain to utilize methionine, as consequence of mutations in its ARO8, ADE5,7 and VBA3 alleles. We also identified candidate causative mutations in these genes. The methionine defect of PDM is potentially very interesting as the strain can, in some circumstances, overproduce foul tasting H2S, a trait which likely stems from insufficient methionine catabolization. The poor adaptation of wine yeast to the grape must nitrogen environment, and the presence of defects in each lineage, open up wine strain optimization through biotechnological endeavors. PMID:23826223

Application of the shifted excitation Raman difference spectroscopy (SERDS) to the analysis of trace amounts of methanol in red wines

NASA Astrophysics Data System (ADS)

Volodin, Boris; Dolgy, Sergei; Ban, Vladimir S.; Gracin, Davor; Juraić, Krunoslav; Gracin, Leo

2014-03-01

Shifted Excitation Raman Difference Spectroscopy (SERDS) has proven an effective method for performing Raman analysis of fluorescent samples. This technique allows achieving excellent signal to noise performance with shorter excitation wavelengths, thus taking full advantage of the superior signal strength afforded by shorter excitation wavelengths and the superior performance, also combined with lower cost, delivered by silicon CCDs. The technique is enabled by use of two closely space fixed-wavelength laser diode sources stabilized with the Volume Bragg gratings (VBGs). A side by side comparison reveals that SERDS technique delivers superior signal to noise ratio and better detection limits in most situations, even when a longer excitation wavelength is employed for the purpose of elimination of the fluorescence. We have applied the SERDS technique to the quantitative analysis of the presence of trace amounts of methanol in red wines, which is an important task in quality control operations within wine industry and is currently difficult to perform in the field. So far conventional Raman spectroscopy analysis of red wines has been impractical due to the high degree of fluorescence.

Solid cation exchange phase to remove interfering anthocyanins in the analysis of other bioactive phenols in red wine.

PubMed

da Silva, Letícia Flores; Guerra, Celito Crivellaro; Klein, Diandra; Bergold, Ana Maria

2017-07-15

Bioactive phenols (BPs) are often targets in red wine analysis. However, other compounds interfere in the liquid chromatography methods used for this analysis. Here, purification procedures were tested to eliminate anthocyanin interference during the determination of 19 red-wine BPs. Liquid chromatography, coupled to a diode array detector (HPLC-DAD) and a mass spectrometer (UPLC-MS), was used to compare the direct injection of the samples with solid-phase extractions: reversed-phase (C18) and strong cation-exchange (SCX). The HPLC-DAD method revealed that, out of 13BPs, only six are selectively analyzed with or without C18 treatment, whereas SCX enabled the detection of all BPs. The recovery with SCX was above 86.6% for eight BPs. Moreover, UPLC-MS demonstrated the potential of SCX sample preparation for the determination of 19BPs. The developed procedure may be extended to the analysis of other red wine molecules or to other analytical methods where anthocyanins may interfere. Copyright © 2017 Elsevier Ltd. All rights reserved.

Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.

PubMed

Curtin, Chris D; Langhans, Geoffrey; Henschke, Paul A; Grbin, Paul R

2013-12-01

Spoilage of red wine by the yeast species Dekkera bruxellensis is a common problem for the global wine industry. When conditions are conducive for growth of these yeasts in wine, they efficiently convert non-volatile hydroxycinnamic acids into aroma-active ethylphenols, thereby reducing the quality of the wine. It has been demonstrated previously that dissolved oxygen is a key factor which stimulates D. bruxellensis growth in wine. We demonstrate that whereas the presence of oxygen accelerates the growth of this species, oxygen-limited conditions favour 4-ethylphenol production. Consequently, we evaluated wine spoilage potential of three D. bruxellensis strains (AWRI1499, AWRI1608 and AWRI1613) under oxygen-limited conditions. Each strain was cultured in a chemically-defined wine medium and the fermentation products were analysed using HPLC and HS-SPME-GC/MS. The strains displayed different growth characteristics but were equally capable of producing ethylphenols. On the other hand, significant differences were observed for 18 of the remaining 33 metabolites analysed and duo-trio sensory analysis indicated significant aroma differences between wines inoculated with AWRI1499 and AWRI1613. When these wines were spiked with low concentrations of 4-ethylphenol and 4-ethylguaiacol, no sensorial differences could be perceived. Together these data suggest that the three predominant D. bruxellensis strains previously isolated during a large survey of Australian wineries do not differ substantively in their capacity to grow in, and spoil, a model wine medium. Copyright © 2013 Elsevier Ltd. All rights reserved.

Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.

PubMed

Muñoz-González, Carolina; Feron, Gilles; Guichard, Elisabeth; Rodríguez-Bencomo, J José; Martín-Álvarez, Pedro J; Moreno-Arribas, M Victoria; Pozo-Bayón, M Ángeles

2014-08-20

The aim of this work was to determine the role of saliva in wine aroma release by using static and dynamic headspace conditions. In the latter conditions, two different sampling points (t = 0 and t = 10 min) corresponding with oral (25.5 °C) and postoral phases (36 °C) were monitored. Both methodologies were applied to reconstituted dearomatized white and red wines with different nonvolatile wine matrix compositions and a synthetic wine (without matrix effect). All of the wines had the same ethanol concentration and were spiked with a mixture of 45 aroma compounds covering a wide range of physicochemical characteristics at typical wine concentrations. Two types of saliva (human and artificial) or control samples (water) were added to the wines. The adequacy of the two headspace methodologies for the purposes of the study (repeatability, linear ranges, determination coefficients, etc.) was previously determined. After application of different chemometric analysis (ANOVA, LSD, PCA), results showed a significant effect of saliva on aroma release dependent on saliva type (differences between artificial and human) and on wine matrix using static headspace conditions. Red wines were more affected than white and synthetic wines by saliva, specifically human saliva, which provoked a reduction in aroma release for most of the assayed aroma compounds independent of their chemical structure. The application of dynamic headspace conditions using a saliva bioreactor at the two different sampling points (t = 0 and t = 10 min) showed a lesser but significant effect of saliva than matrix composition and a high influence of temperature (oral and postoral phases) on aroma release.

Synthesis and stable isotope dilution assay of ethanethiol and diethyl disulfide in wine using solid phase microextraction. Effect of aging on their levels in wine.

PubMed

Belancic Majcenovic, Andrea; Schneider, Rémi; Lepoutre, Jean-Paul; Lempereur, Valérie; Baumes, Raymond

2002-11-06

Ethanethiol and diethyl disulfide (DEDS) most often occurred at levels above their olfactive threshold in wines with nauseous sulfur-linked smells. As ethanethiol is very oxidizable and chemically reactive, a stable isotopic dilution analysis of both ethanethiol and its disulfide in wines using solid phase microextraction and GC-MS was developed. The latter involved the determination of the proportion of DEDS formed by oxidation of the thiol during the analysis conditions, which was obtained by the use of two differently labeled disulfide standards. An original synthesis of labeled ethanethiol standards in conditions minimizing oxidation was developed, and the corresponding labeled diethyl disulfides were obtained from these thiols. This analytical method was used to follow the levels of these sulfur compounds during aging in a young red wine spiked with ethanethiol and added with enological tannins, with or without oxygen addition. The total levels of these two sulfur compounds were shown to decrease steadily after 60 days of aging, up to 83%. The effect of oxygen sped this decrease, but the effect of enological tannins was very slight. Residual ethanethiol was detected in its disulfide form from approximately 36% in the nonoxygenated wines to 69% in the oxygenated samples.

Comparison of Dilution, Filtration, and Microwave Digestion Sample Pretreatments in Elemental Profiling of Wine by ICP-MS.

PubMed

Godshaw, Joshua; Hopfer, Helene; Nelson, Jenny; Ebeler, Susan E

2017-09-25

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.

Proteomic analysis of Oenococcus oeni freeze-dried culture to assess the importance of cell acclimation to conduct malolactic fermentation in wine.

PubMed

Cecconi, Daniela; Milli, Alberto; Rinalducci, Sara; Zolla, Lello; Zapparoli, Giacomo

2009-09-01

Cultures of Oenococcus oeni, the most important malolactic bacterium, are used to induce malolactic fermentation in wine. Survival assays in two different wines confirmed that cells acclimated for 24 h in half-strength wine-like medium (acclimation medium) enhanced the malolactic performances. To investigate the effect of the pre-incubation phase on cell physiology, a proteomic study was carried out. Total protein extracts of acclimated and non-acclimated cell cultures (control) were analyzed by 2-D-PAGE. A total of 20 out of approximately 400 spots varied significantly. All the spots were identified by MS analysis and most of them were proteins involved in metabolism, transcription/translation processes and stress response. The results revealed the different physiological status between non-acclimated and acclimated cells explaining, in part, their different behavior in wine. Regulation of stress proteins such as heat and cold shock proteins was involved. Moreover, the availability of sugars and amino acids (even if at low concentration) in acclimation medium determined a modulation of energy metabolism enhancing the resistance to stressful conditions (as those that cells find in wine when inoculated). Finally, this proteomic study increased knowledge concerning the physiological changes in freeze-dried culture occurring with pre-inoculation procedures.

Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine.

PubMed

Parpinello, Giuseppina Paola; Plumejeau, François; Maury, Chantal; Versari, Andrea

2012-04-01

The main objective of this study was to improve the structure of a Cabernet Sauvignon red wine in a short period of time by micro-oxygenation (MOX) at high rates (25 and 50 mL L(-1) month(-1) ), the effects of which were evaluated based on sensory characteristics and consumer preference. Sensory data were analysed by principal component analysis, discriminant analysis and ordinal logistic regression (OLR). MOX led to significant differences in the colour, colour stability and phenolic compounds of wine. Sensory characteristics also changed through MOX treatment, and wine experts were able to discriminate between MOX-treated and untreated samples, with olfactory intensity, complexity, astringency and roundness being the main discriminating characteristics. Ordinal logistic regression enabled identification of the sensory characteristics that drove consumer preference. MOX at high rates improved the sensory characteristics of wine and may therefore be considered a valid technique for obtaining structured wines in a short period of time, i.e. within just a few months after the vintage. The results highlight the need for (i) careful selection of the MOX dosage rate and duration (the 25 mL L(-1) month(-1) dose for 6 days provided the best result) and (ii) continuous monitoring of the MOX treatment. Copyright © 2011 Society of Chemical Industry.

Environmental analysis of Ribeiro wine from a timeline perspective: harvest year matters when reporting environmental impacts.

PubMed

Vázquez-Rowe, Ian; Villanueva-Rey, Pedro; Moreira, Ma Teresa; Feijoo, Gumersindo

2012-05-15

A series of Galician (NW Spain) wines, such as Rías Baixas and Ribeiro have acquired international renown in the past few years. In this particular study, viticulture, vinification and bottling and packaging in a winery of the Ribeiro appellation were studied from a life cycle assessment perspective, with the main objective of identifying the largest environmental impacts for four different years of production (2007-2010). The selected functional unit was a 750 mL bottle of Ribeiro white wine, packaged for distribution. Inventory data was gathered mainly through direct communication using questionnaires. Results showed considerable annual variability in environmental performance, stressing the importance of including timeline analysis in the wine sector. Therefore, environmental scaling was proposed for the assessed wine based on the individual environmental impacts for each harvest year. Furthermore, the main hot spots identified were compost and pesticide production and emissions, in the agricultural phase and bottle production and electricity consumption, in the subsequent stages of wine production, in most of the selected impact categories. Suggested improvement opportunities included shifts in the compost transportation policy, recovery of natural resources for vineyard infrastructure, the introduction of new packaging formats in the bottling process and the use of pesticides with lower toxicity potential. Copyright © 2012 Elsevier Ltd. All rights reserved.

Partial shading of Cabernet Sauvignon and Shiraz vines altered wine color and mouthfeel attributes, but increased exposure had little impact.

PubMed

Joscelyne, Venetia L; Downey, Mark O; Mazza, Marica; Bastian, Susan E P

2007-12-26

Few studies have investigated the impact of vine shading on the sensory attributes of the resultant wine. This study examines the effects of canopy exposure levels on phenolic composition plus aroma, flavor, and mouthfeel aspects in wine. Wines were made from Cabernet Sauvignon and Shiraz grapes (Vitis vinifera L.) subjected to different levels of canopy exposure in a commercial vineyard in the Sunraysia region, Victoria, Australia. Canopy exposure treatments included control (standard vineyard practice), exposed (achieved with a foliage wire 600 mm above the top cordon), highly exposed (using a foliage wire with leaf plucking in the fruit zone), and shaded treatment (using 70% shade-cloth). Spectral and descriptive analyses showed that levels of anthocyanins, other phenolics, and perceived astringency were lower in wines made from shaded fruit; however, the reverse was generally not observed in wines of exposed and highly exposed fruit. Descriptive analysis also showed wines from the shaded fruit were different from other treatments for a number of flavor and aroma characters. These findings have implications for vineyard management practices.

Chemo-sensory approach for the identification of chemical compounds driving green character in red wines.

PubMed

Sáenz-Navajas, María-Pilar; Arias, Ignacio; Ferrero-Del-Teso, Sara; Fernández-Zurbano, Purificación; Escudero, Ana; Ferreira, Vicente

2018-07-01

The present work seeks to define the "green character" of red wines and characterise the groups of molecules potentially involved in that perception. Fifty-four wines were screened by wine experts for different levels of green character. Six different phenolic fractions were obtained by liquid chromatography (LC) and further submitted to sensory and chemical characterisation. The volatile fraction was screened by semipreparative LC, Gas Chromatography-Olfactometry (GC-O) and quantitative analysis. The green character was linked to vegetal aroma, astringency, green and dry tannins according to experts of the Somontano region. Non-volatile fractions containing tannins with mean degree of polymerisation of ten and smaller anthocyanin-derivative pigments (

Quantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry.

PubMed

Fernandez, Katherina; Agosin, Eduardo

2007-09-05

Tannin content and composition are critical quality components of red wines. No spectroscopic method assessing these phenols in wine has been described so far. We report here a new method using Fourier transform mid-infrared (FT-MIR) spectroscopy and chemometric techniques for the quantitative analysis of red wine tannins. Calibration models were developed using protein precipitation and phloroglucinolysis as analytical reference methods. After spectra preprocessing, six different predictive partial least-squares (PLS) models were evaluated, including the use of interval selection procedures such as iPLS and CSMWPLS. PLS regression with full-range (650-4000 cm(-1)), second derivative of the spectra and phloroglucinolysis as the reference method gave the most accurate determination for tannin concentration (RMSEC = 2.6%, RMSEP = 9.4%, r = 0.995). The prediction of the mean degree of polymerization (mDP) of the tannins also gave a reasonable prediction (RMSEC = 6.7%, RMSEP = 10.3%, r = 0.958). These results represent the first step in the development of a spectroscopic methodology for the quantification of several phenolic compounds that are critical for wine quality.

Development and validation of an LC-MS/MS method for the determination of biogenic amines in wines and beers.

PubMed

Nalazek-Rudnicka, Katarzyna; Wasik, Andrzej

2017-01-01

Biogenic amines are group of organic, basic, nitrogenous compounds that naturally occur in plant, microorganism, and animal organisms. Biogenic amines are mainly produced through decarboxylation of amino acids. They are formed during manufacturing of some kind of food and beverages such as cheese, wine, or beer. Histamine, cadaverine, agmatine, tyramine, putrescine, and β -phenylethylamine are the most common biogenic amines found in wines and beers. This group of compounds can be toxic at high concentrations; therefore, their control is very important. Analysis of biogenic amines in alcoholic drinks (beers and wines) was carried out by HPLC-MS/MS after their derivatization with p -toluenesulfonyl chloride (tosyl chloride). The developed method has been applied for analysis of seventeen biogenic amines in twenty-eight samples of lager beers and in twelve samples of different homemade wines (white grape, red grape, strawberry, chokeberry, black currant, plum, apple, raspberry, and quince). The developed method is sensitive and repeatable for majority of the analytes. It is versatile and can be used for the determination of biogenic amines in various alcoholic beverages.

Fast profiling of anthocyanins in wine by desorption nano-electrospray ionization mass spectrometry.

PubMed

Hartmanova, Lucie; Ranc, Vaclav; Papouskova, Barbora; Bednar, Petr; Havlicek, Vladimir; Lemr, Karel

2010-06-18

Desorption electrospray ionization (DESI) mass spectrometry appears to be a useful technique applicable in different areas (e.g. analysis of pharmaceuticals, identification of biologically active compounds in tissues, imaging mass spectrometry). Its modification termed desorption nano-electrospray (nano-DESI) was tested for analysis of anthocyanins. Acidifying of samples and acidic spray liquid (methanol:water=75:25 with 0.2% HCOOH) were essential for obtaining good quality spectra. Profiles of main anthocyanins in wine samples, two vintages (2005 and 2007) of three cultivars (Alibernet, Neronet and Rubinet), were successfully acquired. They were in agreement with results of LC/MS experiments (anthocyanins isolated by solid phase extraction were separated by mu-HPLC with gradient elution and detected by ESI-MS). Nano-DESI-MS data also allowed to determine ratio of two cultivars (Neronet and Rubinet) in their mixture and to detect coloring of wine by tenturier or elderberry extract. Detection of main anthocyanins in slices of wine grape, chokeberries and elderberries or in a wine stain on cotton fabric is also presented. Copyright (c) 2010 Elsevier B.V. All rights reserved.

Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii.

PubMed

Portugal, Cauré; Pinto, Luís; Ribeiro, Miguel; Tenorio, Carmen; Igrejas, Gilberto; Ruiz-Larrea, Fernanda

2015-10-01

Wine microbiota is complex and includes a wide diversity of yeast species. Few of them are able to survive under the restrictive conditions of dry red wines. In our study we detected and identified seven yeast species of the order Saccharomycetales that can be considered potential spoilers of wines due to physiological traits such as acidogenic metabolism and off-odor generation: Arthroascus schoenii, Candida ishiwadae, Meyerozyma guilliermondii, Pichia holstii, Pichia manshurica, Trigonopsis cantarellii, and Trigonopsis variabilis. Based on the prevalence of T. cantarellii isolates in the wine samples of our study, we further characterized this species, determined molecular and phenotypic features, and performed a proteomic analysis to identify differentially expressed proteins at mid-exponential growth phase in the presence of ethanol in the culture broth. This yeast species is shown to be able to grow in the presence of ethanol by expressing heat shock proteins (Hsp70, Hsp71) and a DNA damage-related protein (Rad24), and to be able to confer spoilage characteristics on wine. Copyright © 2015 Elsevier B.V. All rights reserved.

Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines.

PubMed

Guzzon, Raffaele; Larcher, Roberto; Guarcello, Rosa; Francesca, Nicola; Settanni, Luca; Moschetti, Giancarlo

2018-03-01

Brettanomyces bruxellensis is an important wine spoilage agent. In this study a population of Brettanomyces strains isolated from Italian wines was thoroughly investigated to evaluate adaptability to wine conditions and spoilage potential. The presumptive isolates of Brettanomyces were identified at species level with 26S rRNA gene sequencing and species-specific PCR, and subsequently subjected to analysis of intra-species variability through the study of intron splice sites (ISS-PCR). Although, some strains were tracked in wines from different regions, extensive genetic biodiversity was observed within the B. bruxellensis population investigated. All strains were evaluated for their growth ability in the presence of ethanol, high sugar content, low pH, different temperatures and sulphur dioxide, using optical density and flow cytometry measurement. The ability of yeasts to produce ethyl phenols in red wines with different chemical compositions was evaluated by means of high performance liquid chromatography with electrochemical detection (HPLC-ECD). The results highlighted wide variability in B. bruxellensis in response to wine limiting factors and in terms of the accumulation of ethyl phenols. As regards this last aspect, the differences found among strains were closely related to chemical composition of wine and strain resistance to environmental stress factors, making a priori evaluation of risk of wine alteration quite difficult. These results suggest that strategies for the control of Brettanomyces should be tailored on the basis of strain distribution and wine characteristics. Copyright © 2017. Published by Elsevier Ltd.

Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation.

PubMed

Longo, Rocco; Blackman, John W; Antalick, Guillaume; Torley, Peter J; Rogiers, Suzy Y; Schmidtke, Leigh M

2018-01-01

Lower alcohol wines often have a poor reputation among consumers, in part due to their unsatisfactory flavours such as reduced overall aroma intensity or herbaceous characters. The aim of this study, performed on Verdelho and Petit Verdot, was to quantify the effectiveness of a monovarietal blend in which wines made from less ripe grapes were blended with an equivalent volume of a wine vinified from riper fruit to produce wines with a lower alcohol content and desirable ripe fruit flavours. Eleven and 13 attributes, for Verdelho and Petit Verdot, respectively, were selected during sensory descriptive analysis. Intensities of perceived 'acidity', 'sweetness' and 'alcohol' attributes were significantly different (P ≤ 0.05) between the blend (8.8 ± 0.1% v/v) and mature Verdelho (10.3 ± 0.1% v/v) wines, while no significant differences were found between the Petit Verdot blend (11.0 ± 0.1% v/v) and mature (12.6 ± 0.2% v/v) treatments. Volatile composition of wines was assessed using HS-SPME-GC-MS. Partial least square regression suggested relationships between sensory descriptors and chemical attributes in the wines, as well as the modifications of sensory and compositional profiles following blending. The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

(1)H-NMR-based metabolomic analysis of the effect of moderate wine consumption on subjects with cardiovascular risk factors.

PubMed

Vázquez-Fresno, Rosa; Llorach, Rafael; Alcaro, Francesca; Rodríguez, Miguel Ángel; Vinaixa, Maria; Chiva-Blanch, Gemma; Estruch, Ramon; Correig, Xavier; Andrés-Lacueva, Cristina

2012-08-01

Moderate wine consumption is associated with health-promoting activities. An H-NMR-based metabolomic approach was used to identify urinary metabolomic differences of moderate wine intake in the setting of a prospective, randomized, crossover, and controlled trial. Sixty-one male volunteers with high cardiovascular risk factors followed three dietary interventions (28 days): dealcoholized red wine (RWD) (272mL/day, polyphenol control), alcoholized red wine (RWA) (272mL/day) and gin (GIN) (100mL/day, alcohol control). After each period, 24-h urine samples were collected and analyzed by (1) H-NMR. According to the results of a one-way ANOVA, significant markers were grouped in four categories: alcohol-related markers (ethanol); gin-related markers; wine-related markers; and gut microbiota markers (hippurate and 4-hydroxphenylacetic acid). Wine metabolites were classified into two groups; first, metabolites of food metabolome: tartrate (RWA and RWD), ethanol, and mannitol (RWA); and second, biomarkers that relates to endogenous modifications after wine consumption, comprising branched-chain amino acid (BCAA) metabolite (3-methyl-oxovalerate). Additionally, a possible interaction between alcohol and gut-related biomarkers has been identified. To our knowledge, this is the first time that this approach has been applied in a nutritional intervention with red wine. The results show the capacity of this approach to obtain a comprehensive metabolome picture including food metabolome and endogenous biomarkers of moderate wine intake. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Sensitive determination of thiols in wine samples by a stable isotope-coded derivatization reagent d0/d4-acridone-10-ethyl-N-maleimide coupled with high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry analysis.

PubMed

Lv, Zhengxian; You, Jinmao; Lu, Shuaimin; Sun, Weidi; Ji, Zhongyin; Sun, Zhiwei; Song, Cuihua; Chen, Guang; Li, Guoliang; Hu, Na; Zhou, Wu; Suo, Yourui

2017-03-31

As the key aroma compounds, varietal thiols are the crucial odorants responsible for the flavor of wines. Quantitative analysis of thiols can provide crucial information for the aroma profiles of different wine styles. In this study, a rapid and sensitive method for the simultaneous determination of six thiols in wine using d 0 /d 4 -acridone-10-ethyl-N-maleimide (d 0 /d 4 -AENM) as stable isotope-coded derivatization reagent (SICD) by high performance liquid chromatography-electrospray ionization-tandem mass spectrometry (HPLC-ESI-MS/MS) has been developed. Quantification of thiols was performed by using d 4 -AENM labeled thiols as the internal standards (IS), followed by stable isotope dilution HPLC-ESI-MS/MS analysis. The AENM derivatization combined with multiple reactions monitoring (MRM) not only allowed trace analysis of thiols due to the extremely high sensitivity, but also efficiently corrected the matrix effects during HPLC-MS/MS and the fluctuation in MS/MS signal intensity due to instrument. The obtained internal standard calibration curves for six thiols were linear over the range of 25-10,000pmol/L (R 2 ≥0.9961). Detection limits (LODs) for most of analytes were below 6.3pmol/L. The proposed method was successfully applied for the simultaneous determination of six kinds of thiols in wine samples with precisions ≤3.5% and recoveries ≥78.1%. In conclusion, the developed method is expected to be a promising tool for detection of trace thiols in wine and also in other complex matrix. Copyright © 2017 Elsevier B.V. All rights reserved.

Metallic content of wines from the Canary Islands (Spain). Application of artificial neural networks to the data analysis.

PubMed

Frías, Sergio; Conde, José E; Rodríguez, Miguel A; Dohnal, Vlasta; Pérez-Trujillo, Juan P

2002-10-01

Eleven elements, K, Na, Ca, Mg, Fe, Cu, Zn, Mn, Sr, Li and Rb, were determined in dry and sweet wines bearing the denominations of origin of El Hierro, La Palma and Lanzarote islands (Canary Islands, Spain). Analyses were performed by flame atomic absorption spectrophotometry, with the exceptions of Li and Rb for which flame atomic emission spectrophotometry was used. The content in copper and iron did not present risks of cases. All samples presented a copper and zinc content below the maximum amount recommended by the Office International de la Vigne et du Vin (OIV) for these elements. Significant differences in the metallic content were found among the different islands. Thus, Lanzarote presented the highest mean content in sodium and lithium and the lowest mean content in rubidium, and La Palma presented the highest mean content in strontium and rubidium. Sweet wines from La Palma, elaborated as naturally sweet with over-ripe grapes, presented mean contents significantly higher with regard to dry wines from the same island in the majority of the analysed elements. Cluster analysis and Kohonen self-organising maps showed differences in wines according to the island of origin and the ripening state of the grapes. Back-propagation artificial neural networks showed better prediction ability than stepwise linear discriminant analysis.

Population analysis of biofilm yeasts during fino sherry wine aging in the Montilla-Moriles D.O. region.

PubMed

Marin-Menguiano, Miriam; Romero-Sanchez, Sandra; Barrales, Ramón R; Ibeas, Jose I

2017-03-06

Fino is the most popular sherry wine produced in southern Spain. Fino is matured by biological aging under a yeast biofilm constituted of Saccharomyces cerevisiae yeasts. Although different S. cerevisiae strains can be identified in such biofilms, their diversity and contribution to wine character have been poorly studied. In this work, we analyse the flor yeast population in five different wineries from the Montilla-Moriles D.O. (Denominación de Origen) in southern Spain. Yeasts present in wines of different ages were identified using two different culture-dependent molecular techniques. From 2000 individual yeast isolates, five different strains were identified with one of them dominating in four out of the five wineries analysed, and representing 76% of all the yeast isolates collected. Surprisingly, this strain is similar to the predominant strain isolated twenty years ago in Jerez D.O. wines, suggesting that this yeast is particularly able to adapt to such a stressful environment. Fino wine produced with pure cultures of three of the isolated strains resulted in different levels of acetaldehyde. Because acetaldehyde levels are a distinctive characteristic of fino wines and an indicator of fino aging, the use of molecular techniques for yeast identification and management of yeast populations may be of interest for fino wine producers looking to control one of the main features of this wine. Copyright © 2016 Elsevier B.V. All rights reserved.

The Case of Cruse Affair for the Bordeaux Wines (Winegate) and Its Consequences on the Burgundy Wine Industry.

PubMed

Lecat, Benoit; Chapuis, Claude; Brouard, Joelle; Cogan, Laurence

2016-01-01

The aim of the study is to show how the Cruse affair known as the "Winegate" has changed the wine industry in Burgundy. Cruse, one of the major Bordeauxsellers, was caught by the Customs Office in 1973 and condemned for fraud involving 20'000 hl of Bordeaux wine. This affair has generated a loss of trust between consumers and producers and also between small wine-growers who were selling their wine to the Négociants. The objective of this study is to focus on the consequences that this affair has generated for Burgundy growers and Négociants. The method used is the analysis of historical documents (press articles and books on Bordeaux wines) to understand through a review the Cruise affair and its consequences. Under consumer but also retailer pressure, more and more winegrowers in Burgundy decided to bottle the production of their estate and sell it under their own label. To a certain extent, this new development entailed a competition with Négociants. The structure of estates moved from farm style companies to small SME's in charge of vinification, ageing, selling and exporting. Finally, some recent patents related to the wine fraud and mechanisms to create the trust in the wine chain, with specific regard to intelligent label and distribution, have been considered.

A Predictive Analysis of the Department of Defense Distribution System Utilizing Random Forests

DTIC Science & Technology

2016-06-01

resources capable of meeting both customer and individual resource constraints and goals while also maximizing the global benefit to the supply...and probability rules to determine the optimal red wine distribution network for an Italian-based wine producer. The decision support model for...combinations of factors that will result in delivery of the highest quality wines . The model’s first stage inputs basic logistics information to look

Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts

PubMed Central

Tofalo, Rosanna; Patrignani, Francesca; Lanciotti, Rosalba; Perpetuini, Giorgia; Schirone, Maria; Di Gianvito, Paola; Pizzoni, Daniel; Arfelli, Giuseppe; Suzzi, Giovanna

2016-01-01

Montepulciano d'Abruzzo is a native grape variety of Vitis vinifera L., grown in central Italy and used for production of high quality red wines. Limited studies have been carried out to improve its enological characteristics through the use of indigenous strains of Saccharomyces cerevisiae. The main objective of the present work was to test two indigenous strains of S. cerevisiae (SRS1, RT73), a strain of Starmerella bacillaris (STS12), one of Hanseniaspora uvarum (STS45) and a co-culture of S. cerevisiae (SRS1) and S. bacillaris (STS12), in an experimental cellar to evaluate their role in the sensory characteristic of Montepulciano d'Abruzzo wine. A S. cerevisiae commercial strain was used. Fermentations were conducted under routine Montepulciano d'Abruzzo wine production, in which the main variables were the yeast strains used for fermentation. Basic winemaking parameters, some key chemical analysis and aroma compounds were considered. S. cerevisiae strain dynamics during fermentation were determined by molecular methods. The musts inoculated with the co-culture were characterized by a faster fermentation start and a higher content of glycerol after 3 days of fermentation, as well as the musts added with strains S. bacillaris (STS12) and H. uvarum (STS45). At the end of fermentation the parameters studied were quite similar in all the wines. Total biogenic amines (BA) content of all the wines was low. Ethanolamine was the predominant BA, with a concentration ranging from 21 to 24 mg/l. Wines were characterized by esters and alcohols. In particular, 2-phenylethanol, 3-methylbut-1-yl methanoate, and ethyl ethanoate were the major aroma volatile compounds in all wines. Statistical analysis highlighted the different role played by aroma compounds in the differentiation of wines, even if it was impossible to select a single class of compounds as the most important for a specific yeast. The present study represents a further step toward the use of tailored autochthonous strains to impart the specific characteristics of a given wine which are an expression of a specific terroir. PMID:27199939

Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and Harvest Year Based on HS-SPME-GC/MS Volatile Aroma Compound Profiling.

PubMed

Lukić, Igor; Horvat, Ivana

2017-03-01

To differentiate monovarietal wines made from native and introduced varieties in Istria (Croatia), samples of Malvazija istarska, Chardonnay and Muscat yellow from two harvest years (2013 and 2014) were subjected to headspace solid-phase microextraction and gas chromatographic/mass spectrometric analysis (HS-SPME-GC/MS) of volatile aroma compounds. Significant effects of variety and harvest year were determined, but their interaction complicated the differentiation. Particular compounds were consistent as markers of variety in both years: nerol for Malvazija, ethyl cinnamate and a tentatively identified isomer of dimethylbenzaldehyde for Chardonnay, and terpenes for Muscat yellow. Wines from 2013 contained higher concentrations of the majority of important volatiles. A 100% correct differentiation of Malvazija istarska and Chardonnay wines according to both variety and harvest year was achieved by stepwise linear discriminant analysis.

Screening of grapes and wine for azoxystrobin, kresoxim-methyl and trifloxystrobin fungicides by HPLC with diode array detection.

PubMed

De Melo Abreu, Susana; Correia, Manuela; Herbert, Paulo; Santos, Lúcia; Alves, Arminda

2005-06-01

The Quinone outside Inhibitors (QoI) are one of the most important and recent fungicide groups used in viticulture and also allowed by Integrated Pest Management. Azoxystrobin, kresoxim-methyl and trifloxystrobin are the main active ingredients for treating downy and powdery mildews that can be present in grapes and wines. In this paper, a method is reported for the analysis of these three QoI-fungicides in grapes and wine. After liquid-liquid extraction and a clean-up on commercial silica cartridges, analysis was by isocratic HPLC with diode array detection (DAD) with a run time of 13 min. Confirmation was by solid-phase micro-extraction (SPME), followed by GC/MS determination. The main validation parameters for the three compounds in grapes and wine were a limit of detection up to 0.073 mg kg(-1), a precision not exceeding 10.0% and an average recovery of 93% +/- 38.

Chemometric analysis of minerals and trace elements in Sicilian wines from two different grape cultivars.

PubMed

Potortί, Angela Giorgia; Lo Turco, Vincenzo; Saitta, Marcello; Bua, Giuseppe Daniel; Tropea, Alessia; Dugo, Giacomo; Di Bella, Giuseppa

2017-05-01

Chemometric analysis are used for food authenticity evaluation, correlating botanical and geographical origins with food chemical composition. This research was carried out in order to prove that it is possible linked red wines to Nero d'Avola and Syrah cultivars of Vitis vinifera according to their mineral content, while the values of the physical and chemical parameters do not affect relevantly this discrimination. The levels of mineral elements were determined by ICP-OES and ICP-MS. Samples from cv Nero d'Avola had the highest content of Zn, Cr, Ni, As and Cd, whereas the highest mineral concentration in cv Syrah samples was represented by K, Mg, Cu, and Sb. The research highlights that it is possible linked red wines to Nero d'Avola and Syrah cultivars of V. vinifera according to their mineral contents, adding knowledge to the determination studies of the wine botanical origin.

[Amperometric biosensor for ethanol analysis in wines and grape must during wine fermentation].

PubMed

Shkotova, L V; Slast'ia, E A; Zhyliakova, T A; Soldatkin, O P; Schuhmann, W; Dziadevych, S V

2005-01-01

The amperometric biosensor for ethanol determination based on alcohol oxidase immobilised by the method of electrochemical polymerization has been developed. The industrial screen-printed platinum electrodes were used as transducers for creation of amperometric alcohol biosensor. Optimal conditions for electrochemical deposition of an active membrane with alcohol oxidase has been determined. Biosensors are characterised by good reproducibility and operational stability with minimal detection limit of ethanol 8 x 10(-5) M. The good correlation of results for ethanol detection in wine and during wine fermentation by using the developed amperometric biosensor with the data obtained by the standard methods was shown (r = 0.995).

Determination of polyphenolic compounds of red wines by UV-VIS-NIR spectroscopy and chemometrics tools.

PubMed

Martelo-Vidal, M J; Vázquez, M

2014-09-01

Spectral analysis is a quick and non-destructive method to analyse wine. In this work, trans-resveratrol, oenin, malvin, catechin, epicatechin, quercetin and syringic acid were determined in commercial red wines from DO Rías Baixas and DO Ribeira Sacra (Spain) by UV-VIS-NIR spectroscopy. Calibration models were developed using principal component regression (PCR) or partial least squares (PLS) regression. HPLC was used as reference method. The results showed that reliable PLS models were obtained to quantify all polyphenols for Rías Baixas wines. For Ribeira Sacra, feasible models were obtained to determine quercetin, epicatechin, oenin and syringic acid. PCR calibration models showed worst reliable of prediction than PLS models. For red wines from mencía grapes, feasible models were obtained for catechin and oenin, regardless the geographical origin. The results obtained demonstrate that UV-VIS-NIR spectroscopy can be used to determine individual polyphenolic compounds in red wines. Copyright © 2014 Elsevier Ltd. All rights reserved.

First evidence of epicatechin vanillate in grape seed and red wine.

PubMed

Ma, Wen; Waffo-Téguo, Pierre; Jourdes, Michäel; Li, Hua; Teissedre, Pierre-Louis

2018-09-01

Flavan-3-ols are units incorporating condensed tannin, which are widely present in grape and wine. They play a considerable role in wine sensory perception such as astringency, bitterness and mouth-feel. In grape and wine, the flavan-3-ols reported to date are (epi)catechin, (epi)gallocatechin, (epi)gallocatechin gallate and (epi)catechin glycoside. This study now shows the presence of a new flavan-3-ol epicatechin vanillate in grape seed and red wine. A putative unknown flavan-3-ol derived from grape seed was targeted by LC-HRMS/MS. Fractionation and purification by centrifugal partition chromatography and Prep HPLC allowed us to obtain the pure new flavan-3-ol. NMR and HRMS data revealed this compound to be epicatechin-3-O-vanillate. Quantification analysis results showed that epicatechin vanillate present in grape seed and red wine in the μg/g dry seed and the μg/L concentration range, respectively. Copyright © 2018 Elsevier Ltd. All rights reserved.

Bacteriocinogenic Potential of Enterococcus faecium Isolated from Wine.

PubMed

Dündar, Halil

2016-09-01

A total of 145 lactic acid bacteria isolated from a variety of Turkish red wines during malolactic fermentation were screened to find bacteriocin-producing strains. Among them, 14 isolates of Enterococcus faecium were identified to produce bacteriocins. PCR screening revealed that some isolates harbored entA and entB genes while some harbored entA, entB and entP genes. An isolate designated as Ent. faecium H46 was selected to characterize its bacteriocins. The bacteriocins were purified to homogeneity from culture supernatant by Amberlite XAD-16, cation-exchange and reverse-phase chromatography. MALDI-TOF mass spectrometry analysis identified the bacteriocins as enterocin A and enterocin B. The presence of Ent. faecium is noteworthy since it is not associated with wine fermentation. However, it has been reported as an important wine spoilage organism due to its potential to produce tyramine. Although species of Enterococcus is not known as wine bacteria, contamination by Ent. faecium may arise from grapes or wineries equipments used for wine production.

Poisoned Wine: Regulation, Chemical Analyses, and Spanish-French Trade in the 1930s.

PubMed

Suay-Matallana, Ignacio; Guillem-Llobat, Ximo

2018-05-01

This paper describes the resources, scientific spaces, and experts involved in the study of a mass poisoning caused by the drinking of arsenic-contaminated wine exported from Spain to France in 1932. Local and international periodicals record the poisoning of 300 French sailors, and stressed the commercial implications of the case. We discuss the reports prepared by different experts (mainly physicians, agricultural engineers, and customs chemists). Their work was not limited to preparing technical publications or chemical analyses; they also actively defended the quality of their local wine, and played a major role in the discussions regarding the regulation of the international wine market in the 1930s, when new standards regarding the analysis of wine were being considered. Curiously, this well-publicised case of mass poisoning did not have any noticeable consequences in the international regulation of wine. This absence of subsequent regulatory action and the role of experts are central topics of the paper.

Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.

PubMed

Chen, Shuang; Xu, Yan; Qian, Michael C

2013-11-27

The aroma profile of Chinese rice wine was investigated in this study. The volatile compounds in a traditional Chinese rice wine were extracted using Lichrolut EN and further separated by silica gel normal phase chromatography. Seventy-three aroma-active compounds were identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). In addition to acids, esters, and alcohols, benzaldehyde, vanillin, geosmin, and γ-nonalactone were identified to be potentially important to Chinse rice wine. The concentration of these aroma-active compounds in the Chinese rice wine was further quantitated by combination of four different methods, including headsapce-gas chromatography, solid phase microextraction-gas chromatography (SPME)-GC-MS, solid-phase extraction-GC-MS, and SPME-GC-pulsed flame photometric detection (PFPD). Quantitative results showed that 34 aroma compounds were at concentrations higher than their corresponding odor thresholds. On the basis of the odor activity values (OAVs), vanillin, dimethyl trisulfide, β-phenylethyl alcohol, guaiacol, geosmin, and benzaldehyde could be responsible for the unique aroma of Chinese rice wine. An aroma reconstitution model prepared by mixing 34 aroma compounds with OAVs > 1 in an odorless Chinese rice wine matrix showed a good similarity to the aroma of the original Chinese rice wine.

Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines.

PubMed

Avizcuri-Inac, José-Miguel; Gonzalo-Diago, Ana; Sanz-Asensio, Jesús; Martínez-Soria, María-Teresa; López-Alonso, Miguel; Dizy-Soto, Marta; Echávarri-Granado, José-Federico; Vaquero-Fernández, Luis; Fernández-Zurbano, Purificación

2013-02-06

The overall objective of this study was to investigate the effect of manual cluster thinning (CT) and the application of the growth regulator Prohexadione calcium (ProCa) on the phenolic composition and the sensory profile of Tempranillo and Grenache wines produced from treated vines in La Rioja (Spain). ProCa was applied at preblooming and CT was carried out at veraison in two consecutive years. Different physicochemical parameters and analyses of phenolic compounds were carried out in control, CT and ProCa grapes and wines and wine sensory was performed. Thinning treatments decreased crop yield, besides ProCa application reduced berry size, and berry weight. Color and phenolic composition of Grenache and Tempranillo wines in general were affected by thinning treatments, with an increase in anthocyanin, flavanol and flavonol concentrations. In sensory analysis, wines obtained from thinned vines presented higher values for several aromatic (e.g., white and yellow fruits, fresh flowers) and taste attributes (i.e., astringency, bitternes, persistence). CT and ProCa treatments resulted in an improvement in wine quality. In general, similar results in phenolic composition, sensory properties and quality of wines were obtained by manual and chemical cluster thinning. ProCa as a growth regulator may be an option for a quality vitiviniculture.

Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines.

PubMed

Chen, Kai; Escott, Carlos; Loira, Iris; Del Fresno, Juan Manuel; Morata, Antonio; Tesfaye, Wendu; Calderon, Fernando; Suárez-Lepe, Jose Antonio; Han, Shunyu; Benito, Santiago

2018-02-01

Today, many non-Saccharomyces strains have been verified can be positive for the development of wine anthocyanin and aroma in different fermentation scenarios. Moreover, oenological tannins are widely used in wine industry to improve the colour profile and aroma complexity. The aim of this work is to analyze the fermentation characters of non-Saccharomyces strains and investigate the effects of pre-fermentative addition of oenological tannins on the wine components as well as sensory properties. For this purpose, five selected non-Saccharomyces strains and grape seed tannin were used to carry out the different fermentation trials. As a result, the grape seed tannin were less likely to influence growth kinetics of non-Saccharomyces strains. Schizosaccharomyces pombe has been proved can be effective to reduce the malic acid content while increase the level of vinylphenolic pyranoanthocyanin, which is positive for wine colour stability. Pre-fermentative use of oenological tannin was verified could be beneficial for the wines fermented with non-Saccharomyces regarding the improvement of wine colour, anthocyanin composition and the complexity of volatile compounds. Nevertheless, sensory analysis showed that oenological tannin could be less effective to modify the aroma impression of non-Saccharomyces wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae.

PubMed

Englezos, Vasileios; Rantsiou, Kalliopi; Cravero, Francesco; Torchio, Fabrizio; Giacosa, Simone; Ortiz-Julien, Anne; Gerbi, Vincenzo; Rolle, Luca; Cocolin, Luca

2018-07-01

The use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae is gaining attention in recent years due to their ability to modulate the metabolites production of enological interest. In the present study, four of the most popular planted red grape varieties (Cabernet sauvignon, Merlot, Pinot noir and Shiraz) were fermented using the aforementioned species and two different inoculation protocols (inoculation of S. cerevisiae after 24 and 48 h from the Starm. bacillaris inoculation), in order to evaluate their impact on the volatile composition and chromatic characteristics of wines. Analysis from chemical composition showed that titratable acidity and glycerol content exhibited marked differences among wines after fermentation. For volatile compounds, mixed fermented wines using an inoculation delay of 48 h led to reduction of volatile compounds (mainly esters). A shorter 24 h delay produced wines with higher values of color intensity than pure fermented wines. The differences observed between the inoculation protocols can be explained by the growth dynamics of both species during fermentation. These findings suggest that mixed fermentations posed a great potential in reducing metabolites which are considered negative for wine quality (mainly ethyl acetate and volatile fatty acids) and with an improvement of the chromatic profile of the wines. Copyright © 2018 Elsevier Ltd. All rights reserved.

Influence of yeast macromolecules on sweetness in dry wines: role of the saccharomyces cerevisiae protein Hsp12.

PubMed

Marchal, Axel; Marullo, Philippe; Moine, Virginie; Dubourdieu, Denis

2011-03-09

Yeast autolysis during lees contact influences the organoleptic properties of wines especially by increasing their sweet taste. Although observed by winemakers, this phenomenon is poorly explained in enology. Moreover, the compounds responsible for sweetness in wine remain unidentified. This work provides new insights in this way by combining sensorial, biochemical and genetic approaches. First, we verified by sensory analysis that yeast autolysis in red wine has a significant effect on sweetness. Moderate additions of ethanol or glycerol did not have the same effect. Second, a sapid fraction was isolated from lees extracts by successive ultrafiltrations and HPLC purifications. Using nano-LC-MS/MS, peptides released by the yeast heat shock protein Hsp12p were distinctly identified in this sample. Third, we confirmed the sweet contribution of this protein by sensorial comparison of red wines incubated with two kinds of yeast strains: a wild-type strain containing the native Hsp12p and a deletion mutant strain that lacks the Hsp12p protein (Δ°HSP12 strain). Red wines incubated with wild-type strain showed a significantly higher sweetness than control wines incubated with Δ°HSP12 strains. These results demonstrated the contribution of protein Hsp12p in the sweet perception consecutive to yeast autolysis in wine.

Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception.

PubMed

Galmarini, Mara V; Loiseau, Anne-Laure; Debreyer, Doëtte; Visalli, Michel; Schlich, Pascal

2017-11-01

Even if wine and cheese have long been consumed together, there is little sensory evidence on how wine can influence the perception of cheese. In this work 4 cheeses were dynamically characterized in terms of dominant sensations without and with wine consumption in between intakes. The tasting protocol was based on multi-intake temporal dominance of sensations (TDS) coupled with hedonic rating. Frequent wine and cheese consumers (n = 31) evaluated 4 cheeses (Epoisses, Chaource, and 2 different Comté) over 3 consecutive bites. In the following sessions they performed the same task, but taking sips of wine (rosé Riceys, white Burgundy, red Burgundy, and red Beaujolais) between bites. All cheese-wine combinations were tasted over 4 sessions. TDS data were analyzed in terms of attribute duration of dominance by ANOVA, MANOVA, and canonical variate analysis. Results showed that wine consumption had an impact (P < 0.1) on dominance duration of attributes of cheeses, particularly on salty and some aromatic notes. But, as opposed to a previous work done by the same team, wine had no impact on the preference of cheese; this stayed constant under all the evaluating conditions. This paper aims to validate an innovative protocol on dynamic sensory data acquisition in which consumers evaluate the impact of a beverage (wine) on a solid food (cheese). This protocol is complementary to a previous one presented in this journal, where the effect of cheese was tested on wine. Together they make up an interesting approach towards developing a new tool for the food sector to better understand the impact of one food product on another. This could lead to a better description of a whole meal, something which is still missing in sensory science. © 2017 Institute of Food Technologists®.

Matrix Extension and Multilaboratory Validation of Arsenic Speciation Method EAM §4.10 to Include Wine.

PubMed

Tanabe, Courtney K; Hopfer, Helene; Ebeler, Susan E; Nelson, Jenny; Conklin, Sean D; Kubachka, Kevin M; Wilson, Robert A

2017-05-24

A multilaboratory validation (MLV) was performed to extend the U.S. Food and Drug Administration's (FDA) analytical method Elemental Analysis Manual (EAM) §4.10, High Performance Liquid Chromatography-Inductively Coupled Plasma-Mass Spectrometric Determination of Four Arsenic Species in Fruit Juice, to include wine. Several method modifications were examined to optimize the method for the analysis of dimethylarsinic acid, monomethylarsonic acid, arsenate (AsV), and arsenite (AsIII) in various wine matrices with a range of ethanol concentrations by liquid chromatography-inductively coupled plasma-mass spectrometry. The optimized method was used for the analysis of five wines of different classifications (red, white, sparkling, rosé, and fortified) by three laboratories. Additionally, the samples were fortified in duplicate at levels of approximately 5, 10, and 30 μg kg -1 and analyzed by each participating laboratory. The combined average fortification recoveries of dimethylarsinic acid, monomethylarsonic acid, and inorganic arsenic (iAs the sum of AsV and AsIII) in these samples were 101, 100, and 100%, respectively. To further demonstrate the method, 46 additional wine samples were analyzed. The total As levels of all the wines analyzed in this study were between 1.0 and 38.2 μg kg -1 . The overall average mass balance based on the sum of the species recovered from the chromatographic separation compared to the total As measured was 89% with a range of 51-135%. In the 51 analyzed samples, iAs accounted for an average of 91% of the sum of the species with a range of 37-100%.

A micro-fluidic sub-microliter sample introduction system for direct analysis of Chinese rice wine by inductively coupled plasma mass spectrometry using external aqueous calibration

NASA Astrophysics Data System (ADS)

Cheng, Heyong; Liu, Jinhua; Xu, Zigang; Yin, Xuefeng

2012-07-01

A microfluidic sub-microliter sample introducing system was developed for direct analysis of Chinese rice wine by inductively coupled plasma mass spectrometry (ICP-MS). It consisted of a microfluidic chip integrating variable-volume sampling channels (0.1-0.8 μL), an eight-way multi-functional valve used in flow injection analysis (FIA), a syringe pump and a peristaltic pump of the Ar ICP-MS instrument. Three solutions, i.e., 15, 40 and 100 g L- 1 glucose in 20% ethanol were used to simulate Chinese rice wine of the dry type, the semidry type and the semisweet type, each. The effects of their volume introduced into ICP-MS on the plasma stability and ICP-MS intensities were studied. The experimental results showed that neither alteration of plasma stability nor carbon deposition was observed when the sampling volume of 20% ethanol containing 100 g L- 1 glucose was downscaled to 0.8 μL. Further reducing the sampling volume to 0.4 μL, no significant difference between the intensities of multi-element standard prepared in three simulated Chinese rice wine matrices and those in aqueous solution was observed. It indicated no negative effect of Chinese rice wine matrix on the ICP-MS intensities. A sampling volume of 0.4 μL was considered to be a good compromise between sensitivity and matrix effect. The flow rate of the carrier was chosen as 20 μL min- 1 for obtaining peaks with the highest peak height within the shortest time. Based on these observations, a microflow injection (μFI) method for the direct determination of cadmium and lead in Chinese rice wine by ICP-MS using an external aqueous calibration was developed. The sample throughput was 45 h- 1 with the detection limit of 19.8 and 10.4 ng L- 1 for Cd and Pb, respectively. The contents of Cd and Pb in 10 Chinese rice wine samples were measured. The results agreed well with those determined by ICP-MS with the conventional sampling system after microwave assisted digestion. The recoveries of three Chinese rice wine samples ranged between 95.5 and 102.8%. Furthermore, the determined contents of Cd and Pb in a certified reference material of red wine (GBW 10031) and a quality control test material of wine (FAPAS T07163QC) by the proposed method were in fairly good accordance with the certified/assigned values. All results verified the accuracy of our method.

An electrochemical sulfite biosensor based on gold coated magnetic nanoparticles modified gold electrode.

PubMed

Rawal, Rachna; Chawla, Sheetal; Pundir, Chandra Shekhar

2012-01-15

A sulfite oxidase (SO(X)) (EC 1.8.3.1) purified from Syzygium cumini leaves was immobilized onto carboxylated gold coated magnetic nanoparticles (Fe(3)O(4)@GNPs) electrodeposited onto the surface of a gold (Au) electrode through N-ethyl-N'-(3-dimethylaminopropyl) carbodiimide (EDC)-N-hydroxy succinimide (NHS) chemistry. An amperometric sulfite biosensor was fabricated using SO(X)/Fe(3)O(4)@GNPs/Au electrode as working electrode, Ag/AgCl as standard and Pt wire as auxiliary electrode. The working electrode was characterized by Fourier Transform Infrared (FTIR) Spectroscopy, Cyclic Voltammetry (CV), Scanning Electron Microscopy (SEM) and Electrochemical Impedance Spectroscopy (EIS) before and after immobilization of SO(X). The biosensor showed optimum response within 2s when operated at 0.2V (vs. Ag/AgCl) in 0.1 M Tris-HCl buffer, pH 8.5 and at 35 °C. Linear range and detection limit were 0.50-1000 μM and 0.15 μM (S/N=3) respectively. Biosensor was evaluated with 96.46% recovery of added sulfite in red wine and 1.7% and 3.3% within and between batch coefficients of variation respectively. Biosensor measured sulfite level in red and white wines. There was good correlation (r=0.99) between red wines sulfite value by standard DTNB (5,5'-dithio-bis-(2-nitrobenzoic acid)) method and the present method. Enzyme electrode was used 300 times over a period of 4 months, when stored at 4 °C. Biosensor has advantages over earlier biosensors that it has excellent electrocatalysis towards sulfite, lower detection limit, higher storage stability and no interference by ascorbate, cysteine, fructose and ethanol. Copyright © 2011 Elsevier B.V. All rights reserved.

Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition.

PubMed

Alonso-Del-Real, Javier; Lairón-Peris, María; Barrio, Eladio; Querol, Amparo

2017-01-01

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii ) or their hybrids ( S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii ) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts. However, S . cerevisiae can competitively displace other yeast species from wine fermentations, therefore the use of these new starters requires an analysis of their behavior during competition with S. cerevisiae during wine fermentation. In the present study we analyzed the survival capacity of non- cerevisiae strains in competition with S. cerevisiae during fermentation of synthetic wine must at different temperatures. First, we developed a new method, based on QPCR, to quantify the proportion of different Saccharomyces yeasts in mixed cultures. This method was used to assess the effect of competition on the growth fitness. In addition, fermentation kinetics parameters and final wine compositions were also analyzed. We observed that some cryotolerant Saccharomyces yeasts, particularly S. uvarum , seriously compromised S. cerevisiae fitness during competences at lower temperatures, which explains why S. uvarum can replace S. cerevisiae during wine fermentations in European regions with oceanic and continental climates. From an enological point of view, mixed co-cultures between S. cerevisiae and S. paradoxus or S. eubayanus , deteriorated fermentation parameters and the final product composition compared to single S. cerevisiae inoculation. However, in co-inoculated synthetic must in which S. kudriavzevii or S. uvarum coexisted with S. cerevisiae , there were fermentation performance improvements and the final wines contained less ethanol and higher amounts of glycerol. Finally, it is interesting to note that in co-inoculated fermentations, wine strains of S. cerevisiae and S. uvarum performed better than non-wine strains of the same species.

Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition

PubMed Central

Alonso-del-Real, Javier; Lairón-Peris, María; Barrio, Eladio; Querol, Amparo

2017-01-01

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts. However, S. cerevisiae can competitively displace other yeast species from wine fermentations, therefore the use of these new starters requires an analysis of their behavior during competition with S. cerevisiae during wine fermentation. In the present study we analyzed the survival capacity of non-cerevisiae strains in competition with S. cerevisiae during fermentation of synthetic wine must at different temperatures. First, we developed a new method, based on QPCR, to quantify the proportion of different Saccharomyces yeasts in mixed cultures. This method was used to assess the effect of competition on the growth fitness. In addition, fermentation kinetics parameters and final wine compositions were also analyzed. We observed that some cryotolerant Saccharomyces yeasts, particularly S. uvarum, seriously compromised S. cerevisiae fitness during competences at lower temperatures, which explains why S. uvarum can replace S. cerevisiae during wine fermentations in European regions with oceanic and continental climates. From an enological point of view, mixed co-cultures between S. cerevisiae and S. paradoxus or S. eubayanus, deteriorated fermentation parameters and the final product composition compared to single S. cerevisiae inoculation. However, in co-inoculated synthetic must in which S. kudriavzevii or S. uvarum coexisted with S. cerevisiae, there were fermentation performance improvements and the final wines contained less ethanol and higher amounts of glycerol. Finally, it is interesting to note that in co-inoculated fermentations, wine strains of S. cerevisiae and S. uvarum performed better than non-wine strains of the same species. PMID:28223968

Untargeted metabolomic analysis using liquid chromatography quadrupole time-of-flight mass spectrometry for non-volatile profiling of wines.

PubMed

Arbulu, M; Sampedro, M C; Gómez-Caballero, A; Goicolea, M A; Barrio, R J

2015-02-09

The current study presents a method for comprehensive untargeted metabolomic fingerprinting of the non-volatile profile of the Graciano Vitis vinifera wine variety, using liquid chromatography/electrospray ionization time of flight mass spectrometry (LC-ESI-QTOF). Pre-treatment of samples, chromatographic columns, mobile phases, elution gradients and ionization sources, were evaluated for the extraction of the maximum number of metabolites in red wine. Putative compounds were extracted from the raw data using the extraction algorithm, molecular feature extractor (MFE). For the metabolite identification the WinMet database was designed based on electronic databases and literature research and includes only the putative metabolites reported to be present in oenological matrices. The results from WinMet were compared with those in the METLIN database to evaluate how much the databases overlap for performing identifications. The reproducibility of the analysis was assessed using manual processing following replicate injections of Vitis vinifera cv. Graciano wine spiked with external standards. In the present work, 411 different metabolites in Graciano Vitis vinifera red wine were identified, including primary wine metabolites such as sugars (4%), amino acids (23%), biogenic amines (4%), fatty acids (2%), and organic acids (32%) and secondary metabolites such as phenols (27%) and esters (8%). Significant differences between varieties Tempranillo and Graciano were related to the presence of fifteen specific compounds. Copyright © 2014 Elsevier B.V. All rights reserved.

Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.

PubMed

Cejudo-Bastante, María Jesús; Rodríguez Dodero, M Carmen; Durán Guerrero, Enrique; Castro Mejías, Remedios; Natera Marín, Ramón; García Barroso, Carmelo

2013-03-15

Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market. Several new acetic-based fruit juices have been developed by optimising the amount of sherry wine vinegar added to different fruit juices: apple, peach, orange and pineapple. Once the concentrations of wine vinegar were optimised by an expert panel, the aforementioned new acetic fruit juices were tasted by 86 consumers. Three different aspects were taken into account: habits of consumption of vinegar and fruit juices, gender and age. Based on the sensory analysis, 50 g kg(-1) of wine vinegar was the optimal and preferred amount of wine vinegar added to the apple, orange and peach juices, whereas 10 g kg(-1) was the favourite for the pineapple fruit. Based on the olfactory and gustatory impression, and 'purchase intent', the acetic beverages made from peach and pineapple juices were the most appreciated, followed by apple juice, while those obtained from orange juice were the least preferred by consumers. New opportunities for diversification of the oenological market could be possible as a result of the development of this type of new product which can be easily developed by any vinegar or fruit juice maker company. © 2012 Society of Chemical Industry.

A rapid, one step preparation for measuring selected free plus SO2-bound wine carbonyls by HPLC-DAD/MS.

PubMed

Han, Guomin; Wang, Hua; Webb, Michael R; Waterhouse, Andrew L

2015-03-01

Carbonyl compounds are produced during fermentation and chemical oxidation during wine making and aging, and they are important to wine flavor and color stability. Since wine also contains these compounds as α-hydroxysulfonates as a result of their reaction with sulfur dioxide, an alkaline pre-treatment requiring oxygen exclusion has been used to release these bound carbonyls for analysis. By modifying the method to hydrolyze the hydroxysulfonates with heating and acid in the presence of 2,4-dinitrophenylhydrazine (DNPH), the carbonyl compounds are simultaneously and quickly released and derivatized, resulting in a simpler and more rapid method. In addition, the method avoids air exclusion complications during hydrolysis by the addition of sulfur dioxide. The method was optimized for temperature, reaction time, and the concentrations of DNPH, sulfur dioxide and acid. The hydrazones were shown to be stable for 10 h, adequate time for chromatographic analysis by HPLC-DAD/MS. This method is demonstrated for 2-ketoglutaric acid, pyruvic acid, acetoin and acetaldehyde, wine carbonyls of very different reactivities, and it offers good specificity, high recovery and low limits of detection. This new rapid, simple method is demonstrated for the measurement of carbonyl compounds in a range of wines of different ages and grape varieties. Copyright © 2014 Elsevier B.V. All rights reserved.

Promoting Myelination in an In Vitro Mouse Model of the Peripheral Nerve System: The Effect of Wine Ingredients

PubMed Central

Stettner, Mark; Wolffram, Kathleen; Mausberg, Anne K.; Albrecht, Philipp; Derksen, Angelika; Methner, Axel; Dehmel, Thomas; Hartung, Hans-Peter; Dietrich, Helmut; Kieseier, Bernd C.

2013-01-01

Protective properties of moderate wine consumption against cancers, cardiovascular, metabolic and degenerative diseases have been reported in various clinical studies. Here, we analysed the effect of red wine (RW) and white wine (WW) on myelination using an in vitro embryonic co-culture mouse model. The total amount of myelin was found to be significantly increased after RW and WW treatment, while only RW significantly increased the number of internodes. Both types of wine increased rat Schwann cell- (rSC) expression of the NAD+-dependent deacetylase sirtuin-two-homolog 2 (Sirt2), a protein known to be involved in myelination. Detailed chemical analysis of RW revealed a broad spectrum of anthocyanins, piceids, and phenolics, including resveratrol (RSV). In our assay system RSV in low concentrations induced myelination. Furthermore RSV raised intracellular glutathione concentrations in rSCs and in co-cultures and therefore augmented antioxidant capacity. We conclude that wine promotes myelination in a rodent in vitro model by controlling intracellular metabolism and SC plasticity. During this process, RSV exhibits protective properties; however, the fostering effect on myelinaton during exposure to wine appears to be a complex interaction of various compounds. PMID:23762469

Whole Genome Comparison Reveals High Levels of Inbreeding and Strain Redundancy Across the Spectrum of Commercial Wine Strains of Saccharomyces cerevisiae

PubMed Central

Borneman, Anthony R.; Forgan, Angus H.; Kolouchova, Radka; Fraser, James A.; Schmidt, Simon A.

2016-01-01

Humans have been consuming wines for more than 7000 yr . For most of this time, fermentations were presumably performed by strains of Saccharomyces cerevisiae that naturally found their way into the fermenting must . In contrast, most commercial wines are now produced by inoculation with pure yeast monocultures, ensuring consistent, reliable and reproducible fermentations, and there are now hundreds of these yeast starter cultures commercially available. In order to thoroughly investigate the genetic diversity that has been captured by over 50 yr of commercial wine yeast development and domestication, whole genome sequencing has been performed on 212 strains of S. cerevisiae, including 119 commercial wine and brewing starter strains, and wine isolates from across seven decades. Comparative genomic analysis indicates that, despite their large numbers, commercial strains, and wine strains in general, are extremely similar genetically, possessing all of the hallmarks of a population bottle-neck, and high levels of inbreeding. In addition, many commercial strains from multiple suppliers are nearly genetically identical, suggesting that the limits of effective genetic variation within this genetically narrow group may be approaching saturation. PMID:26869621

Flor Yeast: New Perspectives Beyond Wine Aging

PubMed Central

Legras, Jean-Luc; Moreno-Garcia, Jaime; Zara, Severino; Zara, Giacomo; Garcia-Martinez, Teresa; Mauricio, Juan C.; Mannazzu, Ilaria; Coi, Anna L.; Bou Zeidan, Marc; Dequin, Sylvie; Moreno, Juan; Budroni, Marilena

2016-01-01

The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae. Under depletion of nitrogen and fermentable carbon sources, these yeast produce aggregates of floating cells and form an air–liquid biofilm on the wine surface, which is also known as velum or flor. This behavior is due to genetic and metabolic peculiarities that differentiate flor yeast from other wine yeast. This review will focus first on the most updated data obtained through the analysis of flor yeast with -omic tools. Comparative genomics, proteomics, and metabolomics of flor and wine yeast strains are shedding new light on several features of these special yeast, and in particular, they have revealed the extent of proteome remodeling imposed by the biofilm life-style. Finally, new insights in terms of promotion and inhibition of biofilm formation through small molecules, amino acids, and di/tri-peptides, and novel possibilities for the exploitation of biofilm immobilization within a fungal hyphae framework, will be discussed. PMID:27148192

The role of production process and information on quality expectations and perceptions of sparkling wines.

PubMed

Vecchio, Riccardo; Lisanti, Maria Tiziana; Caracciolo, Francesco; Cembalo, Luigi; Gambuti, Angelita; Moio, Luigi; Siani, Tiziana; Marotta, Giuseppe; Nazzaro, Concetta; Piombino, Paola

2018-05-28

The present research aims to analyse, by combining sensory and experimental economics techniques, to what extent production process, and the information about it, may affect consumer preferences. Sparkling wines produced by Champenoise and Charmat methods were the object of the study. A quantitative descriptive sensory analysis with a trained panel and non-hypothetical auctions combined with hedonic ratings involving young wine consumers (N=100), under different information scenarios(Blind, Info and Info Taste), were performed. Findings show that the production process impacts both the sensory profile of sparkling wines and consumer expectations. In particular, the hedonic ratings revealed that when tasting the products, both with no information on the production process (Blind) and with such information (Info Taste), the consumers preferred the Charmat wines. On the contrary, when detailed information on the production methods was given without tasting (Info), consumers liked more the two Champenoise wines. It can be concluded that sensory and non-sensory attributes of sparkling wines affect consumers' preferences. Specifically, the study suggests that production process information strongly impacts liking expectations, while not affecting informed liking. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

[Problems of food authenticity].

PubMed

Czerwiecki, Ludwik

2004-01-01

In this review the several data concerning food authenticity were presented. Typical examples of food adulteration were described. The most known are adulteration of vegetable and fruit products, adulteration of wine, honeys, olive oil etc. The modern analytical techniques for detection of food adulteration were discussed. Among physicochemical methods isotopic techniques (SCIRA, IRMS, SNIF-NMR) were cited. The main spectral methods are: IACPAES, PyMs, FTIR, NIR. The chromatographic techniques (GC, HPLC, HPAEC, HPTLC) with several kinds of detectors were described and the ELISA and PCR techniques are mentioned, too. The role of chemometrics as a way of several analytical data processing was highlighted. It was pointed out at the necessity of more rigorous control of food to support of all activity in area of fight with fraud in food industry.

Acetic Acid Detection Threshold in Synthetic Wine Samples of a Portable Electronic Nose

PubMed Central

Macías, Miguel Macías; Manso, Antonio García; Orellana, Carlos Javier García; Velasco, Horacio Manuel González; Caballero, Ramón Gallardo; Chamizo, Juan Carlos Peguero

2013-01-01

Wine quality is related to its intrinsic visual, taste, or aroma characteristics and is reflected in the price paid for that wine. One of the most important wine faults is the excessive concentration of acetic acid which can cause a wine to take on vinegar aromas and reduce its varietal character. Thereby it is very important for the wine industry to have methods, like electronic noses, for real-time monitoring the excessive concentration of acetic acid in wines. However, aroma characterization of alcoholic beverages with sensor array electronic noses is a difficult challenge due to the masking effect of ethanol. In this work, in order to detect the presence of acetic acid in synthetic wine samples (aqueous ethanol solution at 10% v/v) we use a detection unit which consists of a commercial electronic nose and a HSS32 auto sampler, in combination with a neural network classifier (MLP). To find the characteristic vector representative of the sample that we want to classify, first we select the sensors, and the section of the sensors response curves, where the probability of detecting the presence of acetic acid will be higher, and then we apply Principal Component Analysis (PCA) such that each sensor response curve is represented by the coefficients of its first principal components. Results show that the PEN3 electronic nose is able to detect and discriminate wine samples doped with acetic acid in concentrations equal or greater than 2 g/L. PMID:23262483

Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.

PubMed

Tetik, Mehmet Ali; Sevindik, Onur; Kelebek, Hasim; Selli, Serkan

2018-05-01

The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC-MS-O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2-phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin-3-glycoside and its acetyl and coumaroyl forms were identified as the dominant anthocyanins in both wines. It is worth noting the pressing application (2.0 atm) led to an increase of some unpleasant notes in the aroma providing chemical, pharmacy, and fermented aromas in wine. On the other hand, the wines produced with pressed pomace presented higher amounts of anthocyanins. Copyright © 2018 John Wiley & Sons, Ltd.

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency.

PubMed

Boulet, Jean-Claude; Trarieux, Corinne; Souquet, Jean-Marc; Ducasse, Maris-Agnés; Caillé, Soline; Samson, Alain; Williams, Pascale; Doco, Thierry; Cheynier, Véronique

2016-01-01

Astringency elicited by tannins is usually assessed by tasting. Alternative methods involving tannin precipitation have been proposed, but they remain time-consuming. Our goal was to propose a faster method and investigate the links between wine composition and astringency. Red wines covering a wide range of astringency intensities, assessed by sensory analysis, were selected. Prediction models based on multiple linear regression (MLR) were built using UV spectrophotometry (190-400 nm) and chemical analysis (enological analysis, polyphenols, oligosaccharides and polysaccharides). Astringency intensity was strongly correlated (R(2) = 0.825) with tannin precipitation by bovine serum albumin (BSA). Wine absorbances at 230 nm (A230) proved more suitable for astringency prediction (R(2) = 0.705) than A280 (R(2) = 0.56) or tannin concentration estimated by phloroglucinolysis (R(2) = 0.59). Three variable models built with A230, oligosaccharides and polysaccharides presented high R(2) and low errors of cross-validation. These models confirmed that polysaccharides decrease astringency perception and indicated a positive relationship between oligosaccharides and astringency. Copyright © 2015 Elsevier Ltd. All rights reserved.

Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine.

PubMed

Navarro, María; Kontoudakis, Nikolaos; Canals, Joan Miquel; García-Romero, Esteban; Gómez-Alonso, Sergio; Zamora, Fernando; Hermosín-Gutiérrez, Isidro

2017-07-01

A new method for the analysis of ellagitannins observed in oak-aged wine is proposed, exhibiting interesting advantages with regard to previously reported analytical methods. The necessary extraction of ellagitannins from wine was simplified to a single step of solid phase extraction (SPE) using size exclusion chromatography with Sephadex LH-20 without the need for any previous SPE of phenolic compounds using reversed-phase materials. The quantitative recovery of wine ellagitannins requires a combined elution with methanol and ethyl acetate, especially for increasing the recovery of the less polar acutissimins. The chromatographic method was performed using a fused-core C18 column, thereby avoiding the coelution of main ellagitannins, such as vescalagin and roburin E. However, the very polar ellagitannins, namely, the roburins A, B and C, still partially coeluted, and their quantification was assisted by the MS detector. This methodology also enabled the analysis of free gallic and ellagic acids in the same chromatographic run. Copyright © 2017 Elsevier Ltd. All rights reserved.

Next-Generation Sequencing Reveals Significant Bacterial Diversity of Botrytized Wine

PubMed Central

Bokulich, Nicholas A.; Joseph, C. M. Lucy; Allen, Greg; Benson, Andrew K.; Mills, David A.

2012-01-01

While wine fermentation has long been known to involve complex microbial communities, the composition and role of bacteria other than a select set of lactic acid bacteria (LAB) has often been assumed either negligible or detrimental. This study served as a pilot study for using barcoded amplicon next-generation sequencing to profile bacterial community structure in wines and grape musts, comparing the taxonomic depth achieved by sequencing two different domains of prokaryotic 16S rDNA (V4 and V5). This study was designed to serve two goals: 1) to empirically determine the most taxonomically informative 16S rDNA target region for barcoded amplicon sequencing of wine, comparing V4 and V5 domains of bacterial 16S rDNA to terminal restriction fragment length polymorphism (TRFLP) of LAB communities; and 2) to explore the bacterial communities of wine fermentation to better understand the biodiversity of wine at a depth previously unattainable using other techniques. Analysis of amplicons from the V4 and V5 provided similar views of the bacterial communities of botrytized wine fermentations, revealing a broad diversity of low-abundance taxa not traditionally associated with wine, as well as atypical LAB communities initially detected by TRFLP. The V4 domain was determined as the more suitable read for wine ecology studies, as it provided greater taxonomic depth for profiling LAB communities. In addition, targeted enrichment was used to isolate two species of Alphaproteobacteria from a finished fermentation. Significant differences in diversity between inoculated and uninoculated samples suggest that Saccharomyces inoculation exerts selective pressure on bacterial diversity in these fermentations, most notably suppressing abundance of acetic acid bacteria. These results determine the bacterial diversity of botrytized wines to be far higher than previously realized, providing further insight into the fermentation dynamics of these wines, and demonstrate the utility of next-generation sequencing for wine ecology studies. PMID:22563494

Proton Nuclear Magnetic Resonance-Spectroscopic Discrimination of Wines Reflects Genetic Homology of Several Different Grape (V. vinifera L.) Cultivars

PubMed Central

Zhu, Yong; Wen, Wen; Zhang, Fengmin; Hardie, Jim W.

2015-01-01

Background and Aims Proton nuclear magnetic resonance spectroscopy coupled multivariate analysis (1H NMR-PCA/PLS-DA) is an important tool for the discrimination of wine products. Although 1H NMR has been shown to discriminate wines of different cultivars, a grape genetic component of the discrimination has been inferred only from discrimination of cultivars of undefined genetic homology and in the presence of many confounding environmental factors. We aimed to confirm the influence of grape genotypes in the absence of those factors. Methods and Results We applied 1H NMR-PCA/PLS-DA and hierarchical cluster analysis (HCA) to wines from five, variously genetically-related grapevine (V. vinifera) cultivars; all grown similarly on the same site and vinified similarly. We also compared the semi-quantitative profiles of the discriminant metabolites of each cultivar with previously reported chemical analyses. The cultivars were clearly distinguishable and there was a general correlation between their grouping and their genetic homology as revealed by recent genomic studies. Between cultivars, the relative amounts of several of the cultivar-related discriminant metabolites conformed closely with reported chemical analyses. Conclusions Differences in grape-derived metabolites associated with genetic differences alone are a major source of 1H NMR-based discrimination of wines and 1H NMR has the capacity to discriminate between very closely related cultivars. Significance of the Study The study confirms that genetic variation among grape cultivars alone can account for the discrimination of wine by 1H NMR-PCA/PLS and indicates that 1H NMR spectra of wine of single grape cultivars may in future be used in tandem with hierarchical cluster analysis to elucidate genetic lineages and metabolomic relations of grapevine cultivars. In the absence of genetic information, for example, where predecessor varieties are no longer extant, this may be a particularly useful approach. PMID:26658757

Application Of A Potentiometric Electronic Tongue For The Determination Of Free SO2 And Other Analytical Parameters In White Wines From New Zealand

NASA Astrophysics Data System (ADS)

Mednova, Olga; Kirsanov, Dmitry; Rudnitskaya, Alisa; Kilmartin, Paul; Legin, Andrey

2009-05-01

The present study deals with a potentiometric electronic tongue (ET) multisensor system applied for the simultaneous determination of several chemical parameters for white wines produced in New Zealand. Methods in use for wine quality control are often expensive and require considerable time and skilled operation. The ET approach usually offers a simple and fast measurement protocol and allows automation for on-line analysis under industrial conditions. The ET device developed in this research is capable of quantifying the free and total SO2 content, total acids and some polyphenolic compounds in white wines with acceptable analytical errors.

Inhibition of Oral Pathogens Adhesion to Human Gingival Fibroblasts by Wine Polyphenols Alone and in Combination with an Oral Probiotic.

PubMed

Esteban-Fernández, Adelaida; Zorraquín-Peña, Irene; Ferrer, Maria D; Mira, Alex; Bartolomé, Begoña; González de Llano, Dolores; Moreno-Arribas, M Victoria

2018-03-07

Several benefits have been described for red wine polyphenols and probiotic strains in the promotion of colonic metabolism and health. On the contrary, knowledge about their role in the management of oral health is still scarce. In this work, the antiadhesive capacity of selected red wine polyphenols and oenological extracts against the oral pathogens Porphyromonas gingivalis, Fusobacterium nucleatum, and Streptococcus mutans in an in vitro model of human gingival fibroblasts has been explored as well as their complementary action with the candidate oral probiotic Streptococcus dentisani. Results highlighted the antiadhesive capacity of caffeic and p-coumaric acids as well as grape seed and red wine oenological extracts. Both, caffeic and p-coumaric acids increased their inhibition potential against S. mutans adhesion when combined with S. dentisani. Additionally, UHPLC-MS/MS analysis demonstrated the oral metabolism of wine phenolics due to both, cellular and bacterial activity.

Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes.

PubMed

Niu, Yunwei; Zhang, Xiaoming; Xiao, Zuobing; Song, Shiqing; Jia, Chengsheng; Yu, Haiyan; Fang, Lingling; Xu, Chunhua

2012-08-01

Five cherry wines exhibiting marked differences in taste and mouthfeel were selected for the study. The taste and mouthfeel of cherry wines were described by four sensory terms as sour, sweet, bitter and astringent. Eight organic acids, seventeen amino acids, three sugars and tannic acid were determined by high performance liquid chromatography (HPLC). Five phenolic acids were determined by ultra performance liquid chromatography coupled with mass spectrometry (UPLC-MS). The relationship between these taste-active compounds, wine samples and sensory attributes was modeled by partial least squares regression (PLSR). The regression analysis indicated tartaric acid, methionine, proline, sucrose, glucose, fructose, asparagines, serine, glycine, threonine, phenylalanine, leucine, gallic acid, chlorogenic acid, vanillic acid, arginine and tannic acid made a great contribution to the characteristic taste or mouthfeel of cherry wines. Copyright © 2012 Elsevier B.V. All rights reserved.

Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality.

PubMed

Raposo, Rafaela; Chinnici, Fabio; Ruiz-Moreno, María José; Puertas, Belén; Cuevas, Francisco J; Carbú, María; Guerrero, Raúl F; Ortíz-Somovilla, Víctor; Moreno-Rojas, José Manuel; Cantos-Villar, Emma

2018-03-15

Following a preliminary study to determine the possibility of using a grapevine shoot extract (VIN) as a sustainable alternative to sulfur dioxide (SO 2 ), in this study, the chromatic features, phenolic composition, and sensory analysis of wines treated with VIN at two concentrations were studied during storage in bottle for the first time. The highest differences were found in phenolic compounds after 12months of storage in bottle. The VIN wines had a low content of free anthocyanins and were high in vinyl-pyranoanthocyanins, and B-type vitisins. Consequently, they showed better chromatic characteristics. Moreover VIN, especially at high dose, preserved non-anthocyanin phenolic compounds better than SO 2 . However, at this high dose some organoleptic properties were affected. VIN, when used at a low dose, is able to preserve wine composition without loss of quality. Copyright © 2017 Elsevier Ltd. All rights reserved.

Simultaneous determination of 20 components in red wine by LC-MS: application to variations of red wine components in decanting.

PubMed

Cui, Yan; Li, Qing; Liu, Zhenzhen; Geng, Lulu; Zhao, Xu; Chen, Xiaohui; Bi, Kaishun

2012-11-01

The decanting of red wines has a long tradition in red wine service from the perspective of modifying the aroma or taste of a wine. A simple and sensitive liquid chromatography-mass spectrometry method was developed for the simultaneous determination of 20 organic acids and polyphenols in decanting red wine. The separation was performed on a Diamonsil C(18) column (250 mm × 4.6 mm, 5 μm) using a mobile phase composed of methanol-0.1% acetic acid under gradient elution. Analysis was performed in selected ion monitoring mode with negative electrospray ionization interface. All the linear regressions showed good linear relationships (r(2) > 0.9973) between the peak area and concentration of each marker. The assay was reproducible with overall intra and interday variation of less than 5.0%. The recoveries for the quantified compounds were observed over the range of 92.1-108.3% with RSD values less than 5.7%. The method developed was successfully applied to determine the variations of the 20 components in red wine after decanting in different conditions. Concentrations of most organic acids and polyphenols investigated in the red wine were decreased in decanting. In addition, increment of duration, temperature, and light intensity would intensify the changes. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Multianalyte, high-throughput liquid chromatography tandem mass spectrometry method for the sensitive determination of fungicides and insecticides in wine.

PubMed

Castro, Gabriela; Pérez-Mayán, Leticia; Rodríguez-Cabo, Tamara; Rodríguez, Isaac; Ramil, Maria; Cela, Rafael

2018-01-01

Evidence of pesticide transfer from grapes to wine, added to differences in the national regulations regarding the number and the maximum concentration of these species in wine, demands analytical procedures suitable for their routine control in this foodstuff. In this research, solid-phase extraction (SPE) and ultra-performance liquid chromatography (UPLC), with tandem mass spectrometry (MS/MS) detection, are combined to obtain a sensitive and rapid procedure to determine 50 pesticides in red and white wines. Efficiency and selectivity of sample preparation are correlated with the type of sorbent, the elution solvent, and the physicochemical properties of pesticides. SPE of 2-mL wine samples followed by direct injection of the extract in the UPLC-MS/MS system provides quantification limits (LOQs) below 1 ng mL -1 for 48 out of 50 compounds, linear responses up to 200 ng mL -1 , and acceptable accuracy, employing quantification against solvent-based standards, for 45 species. A total analysis time of 10 min, including compounds separation and re-equilibration of the UPLC column, was achieved. The developed methodology was applied to 25 wines (20 conventional and 5 ecological), produced in 7 different countries. Out of 27 pesticides quantified in these wines, 12 displayed occurrence frequencies above 24%; moreover, all wines, except one of the ecological ones, contained residues from at least one pesticide.

Comparison of Clean-Up Methods for Ochratoxin A on Wine, Beer, Roasted Coffee and Chili Commercialized in Italy

PubMed Central

Prelle, Ambra; Spadaro, Davide; Denca, Aleksandra; Garibaldi, Angelo; Gullino, Maria Lodovica

2013-01-01

The most common technique used to detect ochratoxin A (OTA) in food matrices is based on extraction, clean-up, and chromatography detection. Different clean-up cartridges, such as immunoaffinity columns (IAC), molecular imprinting polymers (MIP), Mycosep™ 229, Mycospin™, and Oasis® HLB (Hydrophilic Lipophilic balance) as solid phase extraction were tested to optimize the purification for red wine, beer, roasted coffee and chili. Recovery, reproducibility, reproducibility, limit of detection (LOD) and limit of quantification (LOQ) were calculated for each clean-up method. IAC demonstrated to be suitable for OTA analysis in wine and beer with recovery rate >90%, as well as Mycosep™ for wine and chili. On the contrary, MIP columns were the most appropriate to clean up coffee. A total of 120 samples (30 wines, 30 beers, 30 roasted coffee, 30 chili) marketed in Italy were analyzed, by applying the developed clean-up methods. Twenty-seven out of 120 samples analyzed (22.7%: two wines, five beers, eight coffees, and 12 chili) resulted positive to OTA. A higher incidence of OTA was found in chili (40.0%) more than wine (6.6%), beers (16.6%) and coffee (26.6%). Moreover, OTA concentration in chili was the highest detected, reaching 47.8 µg/kg. Furthermore, three samples (2.5%), two wines and one chili, exceeded the European threshold. PMID:24152987

Influence of prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate.

PubMed

Gordillo, Belen; López-Infante, M Isabel; Ramírez-Pérez, Pilar; González-Miret, M Lourdes; Heredia, Francisco J

2010-06-09

The stabilization of red wine color by the copigmentation phenomenon is a crucial process that does not always proceed favorably under natural conditions during the first stages of vinification. The impact of the prefermentative cold maceration technique on the phenolic composition and magnitude of the copigmentation level of organic Tempranillo wines elaborated in a warm climate have been studied as an enological alternative to the traditional maceration for obtaining highly colored wines. Tristimulus colorimetry was applied to study the color of wines during vinification, and a high-performance liquid chromatography (HPLC) procedure was used for the analysis of phenolic compounds. Spectrophotometric and colorimetric analyses were also performed to evaluate the copigmentation level of the wines. Significant chemical and color differences were found depending on the maceration technique applied. Prefermentative cold macerated wines were richer in those compounds accounting directly for the color of red wine (anthocyanins) and those involved in anthocyanin stabilization through copigmentation reactions (phenols), which was in accordance with the higher copigmentation degree and darker, more saturated and vivid bluish colors. The evaluation of the copigmentation based on colorimetric parameters in the CIELAB color space showed that prefermentative cold maceration caused greater effectiveness of copigmentation than traditional maceration since it induces more important and hence more easily perceptible color changes.

Survey of sulfites in wine and various Turkish food and food products intended for export, 2007-2010.

PubMed

Ulca, P; Öztürk, Y; Senyuva, H Z

2011-01-01

Surveys were carried out between 2007 and 2010 to determine the total levels of sulfites in 1245 samples of wines, dried apricots, dried vegetables, nuts, juices and purees, frozen foods and cereals containing dried fruit supplied by food inspectors and by food producers for testing or for export certification. Sulfite analysis of wine was carried out using the Ripper method with an LOQ of 5 mg l(-1) and for dried and other foods the Monier-Williams distillation procedure was employed with an LOQ of 10 mg kg(-1). In the survey all wines contained measurable sulfites, but with the exception of one sample of white wine they were otherwise below Turkish Food Codex limits of 160 mg kg(-1) for red wine, 210 mg kg(-1) to white wine and 235 mg kg(-1) for sparkling wine. None of the cereal products, frozen foods, juices or purees contained sulfites above 10 mg kg(-1). However, all dried apricot samples contained significant levels of sulfite with around 40% having levels exceeding the Turkish limit of 2000 mg kg(-1). Significant levels of sulfite were found in other samples of dried fruit with even a fruit and nut bar containing 1395 mg kg(-1) of sulfite, suggesting the dried fruit ingredients contained levels above regulatory limits.

Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of cabernet sauvignon grapes and wines.

PubMed

Casassa, Luis Federico; Keller, Markus; Harbertson, James F

2015-04-29

Four regulated deficit irrigation (RDI) regimes were applied to Cabernet Sauvignon grapes, which were analyzed for phenolics and also made into wine over three consecutive growing seasons. Relative to an industry standard regime (IS), yield was reduced over the three years by 37% in a full-deficit (FD) regime and by 18% in an early deficit (ED) regime, whereas no yield reduction occurred with a late deficit (LD) regime. Relative to IS, skin anthocyanin concentration (fresh weight basis) was 18% and 24% higher in ED and FD, respectively, whereas no effect was seen in LD. Seed tannin concentration was 3% and 8% higher in ED and FD, respectively, relative to the other two RDI regimes, whereas seed tannin content (amount per berry) was higher in IS than in FD. There were no practically relevant effects on the basic chemistry of the wines. The finished wines showed concentrations of tannins and anthocyanins that generally mirrored observed differences in skin and seed phenolic concentrations, although these were amplified in FD wines. Descriptive sensory analysis of the 2008 wines showed that FD wines were the most saturated in color, with higher purple hue, roughness, dryness and harshness, followed by ED wines, whereas IS and LD wines were less saturated in color and with higher brown and red hues. Overall, FD and ED seemed to yield fruit and wine with greater concentrations of phenolics than IS and LD, with the additional advantage of reducing water usage. However, these apparent benefits need to be balanced out with reductions in crop yields and potential long-term effects associated with pre-véraison water deficits.

Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process

PubMed Central

Chen, Kai; Han, Shun-yu; Zhang, Bo; Li, Min; Sheng, Wen-jun

2015-01-01

For the purpose of SO2 reduction and stabilizing ice wine, a new antibacterial technique was developed and verified in order to reduce the content of sulfur dioxide (SO2) and simultaneously maintain protein stability during ice wine aging process. Hazardous bacterial strain (lactic acid bacteria, LAB) and protein stability of Italian Riesling ice wine were evaluated in terms of different amounts of lysozyme, SO2, polyphenols, and wine pH by single-factor experiments. Subsequently, a quadratic rotation-orthogonal composite design with four variables was conducted to establish the multiple linear regression model that demonstrated the influence of different treatments on synthesis score between LAB inhibition and protein stability of ice wine. The results showed that, synthesis score can be influenced by lysozyme and SO2 concentrations on an extremely significant level (P < 0.01). Furthermore, the lysozyme-combined antibacterial system, which is specially designed for ice wine aging, was optimized step by step by response surface methodology and ridge analysis. As a result, the optimal proportion should be control in ice wine as follows: 179.31 mg L−1 lysozyme, 177.14 mg L−1 SO2, 0.60 g L−1 polyphenols, and 4.01 ice wine pH. Based on this system, the normalized synthesis score between LAB inhibition and protein stability can reach the highest point 0.920. Finally, by the experiments of verification and comparison, it was indicated that lysozyme-combined antibacterial system, which was a practical and prospective method to reduce SO2 concentration and effectively prevent contamination from hazardous LAB, can be used to stabilize ice wine during aging process. PMID:26405531

The effect of phenol composition on the sensory profile of smoke affected wines.

PubMed

Kelly, David; Zerihun, Ayalsew

2015-05-26

Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. While a large number of phenols are present in smoke affected wines, the effect of smoke vegetation source on the sensory descriptors has not been reported. Here we report on a descriptive sensory analysis of wines made from grapes exposed to different vegetation sources of smoke to examine: (1) the effect vegetation source has on wine sensory attribute ratings and; (2) associations between volatile and glycoconjugated phenol composition and sensory attributes. Sensory attribute ratings were determined by a trained sensory panel and phenol concentrations determined by gas chromatography-mass spectroscopy. Analysis of variance, principal component analysis and partial least squares regressions were used to evaluate the interrelationships between the phenol composition and sensory attributes. The results showed that vegetation source of smoke significantly affected sensory attribute intensity, especially the taste descriptors. Differences in aroma and taste from smoke exposure were not limited to an elevation in a range of detractive descriptors but also a masking of positive fruit descriptors. Sensory differences due to vegetation type were driven by phenol composition and concentration. In particular, the glycoconjugates of 4-hydroxy-3-methoxybenzaldehyde (vanillin), 1-(4-hydroxy-3-methoxyphenyl)ethanone (acetovanillone), 4-hydroxy-3,5-dimethoxybenzaldehyde (syringaldehyde) and 1-(4-hydroxy-3,5-dimethoxyphenyl)ethanone (acetosyringone) concentrations were influential in separating the vegetation sources of smoke. It is concluded that the detractive aroma attributes of smoke affected wine, especially of smoke and ash, were associated with volatile phenols while the detractive flavour descriptors were correlated with glycoconjugated phenols.

Rapid measurement of methyl cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics: application to red wine and inter-laboratory calibration transfer.

PubMed

Dambergs, Robert G; Mercurio, Meagan D; Kassara, Stella; Cozzolino, Daniel; Smith, Paul A

2012-06-01

Information relating to tannin concentration in grapes and wine is not currently available simply and rapidly enough to inform decision-making by grape growers, winemakers, and wine researchers. Spectroscopy and chemometrics have been implemented for the analysis of critical grape and wine parameters and offer a possible solution for rapid tannin analysis. We report here the development and validation of an ultraviolet (UV) spectral calibration for the prediction of tannin concentration in red wines. Such spectral calibrations reduce the time and resource requirements involved in measuring tannins. A diverse calibration set (n = 204) was prepared with samples of Australian wines of five varieties (Cabernet Sauvignon, Shiraz, Merlot, Pinot Noir, and Durif), from regions spanning the wine grape growing areas of Australia, with varying climate and soils, and with vintages ranging from 1991 to 2007. The relationship between tannin measured by the methyl cellulose precipitation (MCP) reference method at 280 nm and tannin predicted with a multiple linear regression (MLR) calibration, using ultraviolet (UV) absorbance at 250, 270, 280, 290, and 315 nm, was strong (r(2)val = 0.92; SECV = 0.20 g/L). An independent validation set (n = 85) was predicted using the MLR algorithm developed with the calibration set and gave confidence in the ability to predict new samples, independent of the samples used to prepare the calibration (r(2)val = 0.94; SEP = 0.18 g/L). The MLR algorithm could also predict tannin in fermenting wines (r(2)val = 0.76; SEP = 0.18 g/L), but worked best from the second day of ferment on. This study also explored instrument-to-instrument transfer of a spectral calibration for MCP tannin. After slope and bias adjustments of the calibration, efficient calibration transfer to other laboratories was clearly demonstrated, with all instruments in the study effectively giving identical results on a transfer set.

Regular moderate intake of red wine is linked to a better women's sexual health.

PubMed

Mondaini, Nicola; Cai, Tommaso; Gontero, Paolo; Gavazzi, Andrea; Lombardi, Giuseppe; Boddi, Vieri; Bartoletti, Riccardo

2009-10-01

While some evidence does exist for a positive correlation between moderate wine intake and men's sexual health, there is no study addressing the potential correlation between red wine intake and women's sexual function. The aim of our study was to assess whether there is a tie between daily red wine intake and sexual function in a sample of healthy Italian women, living in the Chianti area (Tuscany) not complaining of any sexual disorders. We recruited 798 women (age 18-50), living in the Chianti area (Tuscany), not complaining of any sexual disorders. We divided the participants into three groups: daily moderate (one to two glasses) red wine intake (group 1); teetotallers (group 2); and daily intake of more than two glasses of red wine and/or other types of alcoholic drinks (including white wine), as well as of those reporting occasional drinking (group 3). All participants completed anonymously the Female Sexual Function Index (FSFI) questionnaire and were asked to report on their amount and type of alcohol consumption. Group 1 had significantly higher total (P = 0.001), as well as desire and lubrication domain (P = 0.001 and P = 0.001, respectively) FSFI scores than participants in groups 2 and 3. No significant differences between the groups were observed concerning sexual arousal, satisfaction, pain, and orgasm. Univariate analysis showed a significant correlation between age, alcohol consumption (P = 0.009), and a better score at questionnaire examination. During multivariate analysis, alcohol consumption was identified as an independent prognostic parameter (P = 0.002) in predicting the better score at questionnaire examination. The finding that regular moderate intake of red wine is associated with higher FSFI scores for both sexual desire, lubrication, and overall sexual function as compared to the teetotaller status is intriguing. While this finding needs to be interpreted with some caution, because of the small sample size, self-reported data, and the lack of support from laboratory exams, it nevertheless suggests a potential relationship between red wine consumption and better sexuality.

Colorimetric Sensor Array for White Wine Tasting.

PubMed

Chung, Soo; Park, Tu San; Park, Soo Hyun; Kim, Joon Yong; Park, Seongmin; Son, Daesik; Bae, Young Min; Cho, Seong In

2015-07-24

A colorimetric sensor array was developed to characterize and quantify the taste of white wines. A charge-coupled device (CCD) camera captured images of the sensor array from 23 different white wine samples, and the change in the R, G, B color components from the control were analyzed by principal component analysis. Additionally, high performance liquid chromatography (HPLC) was used to analyze the chemical components of each wine sample responsible for its taste. A two-dimensional score plot was created with 23 data points. It revealed clusters created from the same type of grape, and trends of sweetness, sourness, and astringency were mapped. An artificial neural network model was developed to predict the degree of sweetness, sourness, and astringency of the white wines. The coefficients of determination (R2) for the HPLC results and the sweetness, sourness, and astringency were 0.96, 0.95, and 0.83, respectively. This research could provide a simple and low-cost but sensitive taste prediction system, and, by helping consumer selection, will be able to have a positive effect on the wine industry.

Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.

PubMed

Bindon, Keren A; Kassara, Stella; Cynkar, Wieslawa U; Robinson, Ella M C; Scrimgeour, Neil; Smith, Paul A

2014-05-21

Cabernet Sauvignon and Shiraz grapes were sourced from different regions within Australia, and microvinified with a skin contact period of 6 days. Grape samples were extracted using two protocols: a 15% v/v ethanol, 10 g/L tartaric acid extract of gently crushed berries (wine-like, WL) and a 50% v/v ethanol, pH 2 extract of grape berry homogenate. It was found that in WL extracts, grape tannin and anthocyanin concentrations were strongly related to wine tannin, anthocyanin and color density achieved during the skin contact period. No relationship was observed for grape tannin concentration analyzed in homogenate extracts and wine tannin, but a strong, positive relationship was found for anthocyanin concentration. When the data obtained from homogenate extraction was treated separately by grape variety, a stronger relationship between grape and wine tannin concentration was observed. Tannin compositional analysis in wines indicated that higher tannin concentrations were due to the extraction of tannin of higher molecular mass during fermentation, most likely from grape skins.

Colorimetric Sensor Array for White Wine Tasting

PubMed Central

Chung, Soo; Park, Tu San; Park, Soo Hyun; Kim, Joon Yong; Park, Seongmin; Son, Daesik; Bae, Young Min; Cho, Seong In

2015-01-01

A colorimetric sensor array was developed to characterize and quantify the taste of white wines. A charge-coupled device (CCD) camera captured images of the sensor array from 23 different white wine samples, and the change in the R, G, B color components from the control were analyzed by principal component analysis. Additionally, high performance liquid chromatography (HPLC) was used to analyze the chemical components of each wine sample responsible for its taste. A two-dimensional score plot was created with 23 data points. It revealed clusters created from the same type of grape, and trends of sweetness, sourness, and astringency were mapped. An artificial neural network model was developed to predict the degree of sweetness, sourness, and astringency of the white wines. The coefficients of determination (R2) for the HPLC results and the sweetness, sourness, and astringency were 0.96, 0.95, and 0.83, respectively. This research could provide a simple and low-cost but sensitive taste prediction system, and, by helping consumer selection, will be able to have a positive effect on the wine industry. PMID:26213946

Is geology or soil which produces the terroir effect? An experimental study in representative Chianti Classico terroirs during three contrasting vintages

NASA Astrophysics Data System (ADS)

Priori, Simone; Valboa, Giuseppe; Pellegrini, Sergio; Mocali, Stefano; Storchi, Paolo; Costantini, Edoardo A. C.

2017-04-01

The influence of terroir on the style of wine obtained an international acknowledgement in the context of the International Organisation of Vine and Wine (OIV) in 2010. Although it is known that geology, morphology and microclimate influence and diversify the wine characters, it is not studied in detail the real effect of soil features, namely soil hydrology, limiting horizons, secondary precipitation of salts and carbonates, etc. Aim of this work was to demonstrate and quantify the effect of geology-morphology-climate (macro-terroirs) and of the soil features (Basic Terroir Units, BTUs) on wine quality. The study was conducted during three different vintages (2012, '13 and '14) in vineyards belonging to one of the biggest farm of Chianti Classico and characterized by four different macro-terroirs, which are representative of the most common viticultural environments of the Chianti Classico wine district. In particular, the macro-terroirs were : - Agresto: developed on clayey-calcareous rocks situated in slopes between 400 and 450 m a.s.l. and characterized by clay-loamy, calcareous, and stony soils. - Fattoio: developed on feldspathic sandstone, situated at elevated altitude for vineyard (430-500 m a.s.l.). The soil was characterized by sandy or loamy-sandy texture, high stoniness and very low content of calcium carbonate (< 1%). - Leccio: developed on marine sands and gravelly-sands of early Pliocene period, situated in slopes around 300-350 m a.s.l. The soils are loamy or clay-loamy with variable content of rounded cobbles and pebbles and medium content of calcium carbonate (10-15%). - Ceni: This terroir was situated at lower altitude (250-320 m a.s.l.) than the others, and it was characterized by loamy soils developed on ancient fluvial deposits (Pliocene-Quaternary), with medium content of calcium carbonate (10-15%). The vineyards were surveyed by proximal sensors, namely electromagnetic induction sensor (EMI) and gamma-ray spectroscopy to study soil spatial variability and to individuate two homogeneous areas (BTUs) of about 1.5-2 hectares, for each terroir. BTUs were harvested separately and the grapes were wine-made in separated tanks and then aged for 6 months in separated barrels, using the same methodology. The three vintages had very different climate during growing season, which was very dry and hot in 2012, moderately wet and warm in 2013 and chilly and very wet in 2014. Taking into account all the three vintages, discriminant analysis demonstrated that the wines produced in the four macro-terroirs were significantly different (p< 0.05) for colour intensity, total acidity and glycerine. T-test analysis did not show statistical difference between the couples of BTUs within each macro-terroir. Blind wine sensory analysis was also performed by 10 wine tasters for all the three vintages. Fisher LSD test showed several significant differences among the wines produced in the different BTUs. In particular, Agresto and Ceni terroir provided wines with stronger colour intensity, whereas the wines produced in Fattoio terroir showed higher flavour intensity and lower acidity. Summers with high precipitation, like 2014, tend to hide the soil effect on wine features, whereas drier summer highlight the soil effect.

Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques.

PubMed

Tchabo, William; Ma, Yongkun; Kwaw, Emmanuel; Zhang, Haining; Xiao, Lulu; Tahir, Haroon Elrasheid

2017-10-01

The present study was undertaken to assess accelerating aging effects of high pressure, ultrasound and manosonication on the aromatic profile and sensorial attributes of aged mulberry wines (AMW). A total of 166 volatile compounds were found amongst the AMW. The outcomes of the investigation were presented by means of geometric mean (GM), cluster analysis (CA), principal component analysis (PCA), partial least squares regressions (PLSR) and principal component regression (PCR). GM highlighted 24 organoleptic attributes responsible for the sensorial profile of the AMW. Moreover, CA revealed that the volatile composition of the non-thermal accelerated aged wines differs from that of the conventional aged wines. Besides, PCA discriminated the AMW on the basis of their main sensorial characteristics. Furthermore, PLSR identified 75 aroma compounds which were mainly responsible for the olfactory notes of the AMW. Finally, the overall quality of the AMW was noted to be better predicted by PLSR than PCR. Copyright © 2017 Elsevier Ltd. All rights reserved.

New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR).

PubMed

Genisheva, Z; Quintelas, C; Mesquita, D P; Ferreira, E C; Oliveira, J M; Amaral, A L

2018-04-25

This work aims to explore the potential of near infrared (NIR) spectroscopy to quantify volatile compounds in Vinho Verde wines, commonly determined by gas chromatography. For this purpose, 105 Vinho Verde wine samples were analyzed using Fourier transform near infrared (FT-NIR) transmission spectroscopy in the range of 5435 cm -1 to 6357 cm -1 . Boxplot and principal components analysis (PCA) were performed for clusters identification and outliers removal. A partial least square (PLS) regression was then applied to develop the calibration models, by a new iterative approach. The predictive ability of the models was confirmed by an external validation procedure with an independent sample set. The obtained results could be considered as quite good with coefficients of determination (R 2 ) varying from 0.94 to 0.97. The current methodology, using NIR spectroscopy and chemometrics, can be seen as a promising rapid tool to determine volatile compounds in Vinho Verde wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

Direct liquid chromatography method for the simultaneous quantification of hydroxytyrosol and tyrosol in red wines.

PubMed

Piñeiro, Zulema; Cantos-Villar, Emma; Palma, Miguel; Puertas, Belen

2011-11-09

A validated HPLC method with fluorescence detection for the simultaneous quantification of hydroxytyrosol and tyrosol in red wines is described. Detection conditions for both compounds were optimized (excitation at 279 and 278 and emission at 631 and 598 nm for hydroxytyrosol and tyrosol, respectively). The validation of the analytical method was based on selectivity, linearity, robustness, detection and quantification limits, repeatability, and recovery. The detection and quantification limits in red wines were set at 0.023 and 0.076 mg L(-1) for hydroxytyrosol and at 0.007 and 0.024 mg L(-1) for tyrosol determination, respectively. Precision values, both within-day and between-day (n = 5), remained below 3% for both compounds. In addition, a fractional factorial experimental design was developed to analyze the influence of six different conditions on analysis. The final optimized HPLC-fluorescence method allowed the analysis of 30 nonpretreated Spanish red wines to evaluate their hydroxytyrosol and tyrosol contents.

Determination of Lactones in Wines by Headspace Solid-Phase Microextraction and Gas Chromatography Coupled with Mass Spectrometry

PubMed Central

Pérez-Olivero, S. J.; Pérez-Pont, M. L.; Conde, J. E.; Pérez-Trujillo, J. P.

2014-01-01

Application of headspace solid-phase microextraction (HS-SPME) coupled with high-resolution gas chromatographic (HRGC) analysis was studied for determining lactones in wines. Six different SPME fibers were tested, and the influence of different factors such as temperature and time of desorption, ionic strength, time of extraction, content of sugar, ethanol, tannins and anthocyanins, and pH and influence of SO2 were studied. The proposed HS-SPME-GC method is an appropriate technique for the quantitative analysis of γ-butyrolactone, γ-hexalactone, trans-whiskey lactone, γ-octalactone, cis-whiskey lactone, γ-nonalactone, γ-decalactone, δ-decalactone, and γ-undecalactone in wines. Method reproducibility and repeatability ranged between 0.6 and 5.2% for all compounds. Detection limit for γ-butyrolactone was 0.17 mg/L and a few μg/L for the rest of the compounds. The optimized method has been applied to several wine samples. PMID:24782943

Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale.

PubMed

Tronchoni, Jordi; Curiel, José Antonio; Sáenz-Navajas, María Pilar; Morales, Pilar; de-la-Fuente-Blanco, Arancha; Fernández-Zurbano, Purificación; Ferreira, Vicente; Gonzalez, Ramon

2018-04-01

The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to sensory analysis. Sequential instead of simultaneous inoculation was chosen to prevent oxygen exposure of Saccharomyces cerevisiae during fermentation, since previous results indicated that this would result in increased acetic acid production. In addition, an adaptation step was included to facilitate non-Saccharomyces implantation in natural must. Wines elaborated with Torulaspora delbrueckii or Metschnikowia pulcherrima in aerated conditions contained less alcohol than control wine (S. cerevisiae, non-aerated). Sensory and aroma analysis revealed that the quality of mixed fermentations was affected by the high levels of some yeast amino acid related byproducts, which suggests that further progress requires a careful selection of non-Saccharomyces strains and the use of specific N-nutrients. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine.

PubMed

Xiao, Zuobing; Fang, Lingling; Niu, Yunwei; Yu, Haiyan

2015-11-01

To compare the influence of cultivar and variety on the phenolic compounds and antioxidant activity (AA) of cherry wines, total phenolic (TP), total flavonoid (TF), total anthocyanin (TA), total tannin (TT), five individual phenolic acids, and AA were determined. An ultra-performance liquid chromatography tandem mass spectrometry (HPLC-DAD/ESI-MS) method was developed for the determination of gallic acid (GAE), p-hydroxybenzoic acid (PHB), chlorogenic acid (CHL), vanillic acid (VAN), and caffeic acid (CAF). A principal component analysis (PCA) and a cluster analysis (CA) were used to analyze differences related to cultivar and variety. The TP, TF, TA, TT, and AA of samples sourced from the Shandong province of China were higher than those from the Jiangsu province. The PCA and CA results showed that phenolic compounds in cherry wines were closely related to cultivar and variety and that cultivar had more influence on the phenolic compounds of cherry wines than variety. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

PubMed Central

Lilly, M.; Lambrechts, M. G.; Pretorius, I. S.

2000-01-01

The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-phenylethyl acetate (fruity, flowery flavor with a honey note). The objective of this study was to investigate the feasibility of improving the aroma of wine and distillates by overexpressing one of the endogenous yeast genes that controls acetate ester production during fermentation. The synthesis of acetate esters by the wine yeast Saccharomyces cerevisiae during fermentation is ascribed to at least three acetyltransferase activities, namely, alcohol acetyltransferase (AAT), ethanol acetyltransferase, and iso-amyl AAT. To investigate the effect of increased AAT activity on the sensory quality of Chenin blanc wines and distillates from Colombar base wines, we have overexpressed the alcohol acetyltransferase gene (ATF1) of S. cerevisiae. The ATF1 gene, located on chromosome XV, was cloned from a widely used commercial wine yeast strain of S. cerevisiae, VIN13, and placed under the control of the constitutive yeast phosphoglycerate kinase gene (PGK1) promoter and terminator. Chromoblot analysis confirmed the integration of the modified copy of ATF1 into the genome of three commercial wine yeast strains (VIN7, VIN13, and WE228). Northern blot analysis indicated constitutive expression of ATF1 at high levels in these yeast transformants. The levels of ethyl acetate, iso-amyl acetate, and 2-phenylethyl acetate increased 3- to 10-fold, 3.8- to 12-fold, and 2- to 10-fold, respectively, depending on the fermentation temperature, cultivar, and yeast strain used. The concentrations of ethyl caprate, ethyl caprylate, and hexyl acetate only showed minor changes, whereas the acetic acid concentration decreased by more than half. These changes in the wine and distillate composition had a pronounced effect on the solvent or chemical aroma (associated with ethyl acetate and iso-amyl acetate) and the herbaceous and heads-associated aromas of the final distillate and the solvent or chemical and fruity or flowery characters of the Chenin blanc wines. This study establishes the concept that the overexpression of acetyltransferase genes such as ATF1 could profoundly affect the flavor profiles of wines and distillates deficient in aroma, thereby paving the way for the production of products maintaining a fruitier character for longer periods after bottling. PMID:10653746

Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine.

PubMed

You, Yilin; Li, Na; Han, Xue; Guo, Jielong; Liu, Guojie; Huang, Weidong; Zhan, Jicheng

2018-04-01

The color of mulberry wine is extremely unstable in processing and aging. This paper investigates the effects of tannin extract and yeast extract on the color and color-preserving characteristics of mulberry wine made from the Dashi cultivar. The results showed that the maximum absorption wavelength in both tannin extract and yeast extract groups changed generating the red shift effect. The color of the tannin extract maintained a good gloss in the first 4 months, while the yeast extract group showed remarkable color preservation for the first 3 months. The total anthocyanin and cyanidin-3-rutinoside contents in both experiment groups were significantly higher than that of the control group, thus proving that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during its aging. Moreover, sensory analysis indicated that the quality of mulberry wine treated with tannin extract was significantly higher than that of the control. The distinct color of mulberry wine is one of the foremost qualities that imprints on consumers' senses, but it is extremely unstable in processing and aging. However, the color protection of mulberry wine was not studied previously. In this study, we found that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during aging. The study is of great significance as a guide to improving the color stability of mulberry wine, thereby also improving and promoting the development of the mulberry deep processing industry. © 2018 Institute of Food Technologists®.

Functional analysis of lipid metabolism genes in wine yeasts during alcoholic fermentation at low temperature

PubMed Central

López-Malo, María; García-Ríos, Estéfani; Chiva, Rosana; Guillamon, José M.

2014-01-01

Wine produced by low-temperature fermentation is mostly considered to have improved sensory qualities. However few commercial wine strains available on the market are well-adapted to ferment at low temperature (10 - 15°C). The lipid metabolism of Saccharomyces cerevisiae plays a central role in low temperature adaptation. One strategy to modify lipid composition is to alter transcriptional activity by deleting or overexpressing the key genes of lipid metabolism. In a previous study, we identified the genes of the phospholipid, sterol and sphingolipid pathways, which impacted on growth capacity at low temperature. In the present study, we aimed to determine the influence of these genes on fermentation performance and growth during low-temperature wine fermentations. We analyzed the phenotype during fermentation at the low and optimal temperature of the lipid mutant and overexpressing strains in the background of a derivative commercial wine strain. The increase in the gene dosage of some of these lipid genes, e.g., PSD1, LCB3, DPL1 and OLE1, improved fermentation activity during low-temperature fermentations, thus confirming their positive role during wine yeast adaptation to cold. Genes whose overexpression improved fermentation activity at 12°C were overexpressed by chromosomal integration into commercial wine yeast QA23. Fermentations in synthetic and natural grape must were carried out by this new set of overexpressing strains. The strains overexpressing OLE1 and DPL1 were able to finish fermentation before commercial wine yeast QA23. Only the OLE1 gene overexpression produced a specific aroma profile in the wines produced with natural grape must. PMID:28357215

Functional analysis of lipid metabolism genes in wine yeasts during alcoholic fermentation at low temperature.

PubMed

López-Malo, María; García-Ríos, Estéfani; Chiva, Rosana; Guillamon, José M

2014-10-29

Wine produced by low-temperature fermentation is mostly considered to have improved sensory qualities. However few commercial wine strains available on the market are well-adapted to ferment at low temperature (10 - 15°C). The lipid metabolism of Saccharomyces cerevisiae plays a central role in low temperature adaptation. One strategy to modify lipid composition is to alter transcriptional activity by deleting or overexpressing the key genes of lipid metabolism. In a previous study, we identified the genes of the phospholipid, sterol and sphingolipid pathways, which impacted on growth capacity at low temperature. In the present study, we aimed to determine the influence of these genes on fermentation performance and growth during low-temperature wine fermentations. We analyzed the phenotype during fermentation at the low and optimal temperature of the lipid mutant and overexpressing strains in the background of a derivative commercial wine strain. The increase in the gene dosage of some of these lipid genes, e.g., PSD1 , LCB3, DPL1 and OLE1, improved fermentation activity during low-temperature fermentations, thus confirming their positive role during wine yeast adaptation to cold. Genes whose overexpression improved fermentation activity at 12°C were overexpressed by chromosomal integration into commercial wine yeast QA23. Fermentations in synthetic and natural grape must were carried out by this new set of overexpressing strains. The strains overexpressing OLE1 and DPL1 were able to finish fermentation before commercial wine yeast QA23. Only the OLE1 gene overexpression produced a specific aroma profile in the wines produced with natural grape must.

Nutritional information and health warnings on wine labels: Exploring consumer interest and preferences.

PubMed

Annunziata, A; Pomarici, E; Vecchio, R; Mariani, A

2016-11-01

This paper aims to contribute to the current debate on the inclusion of nutritional information and health warnings on wine labels, exploring consumers' interest and preferences. The results of a survey conducted on a sample of Italian wine consumers (N = 300) show the strong interest of respondents in the inclusion of such information on the label. Conjoint analysis reveals that consumers assign greater utility to health warnings, followed by nutritional information. Cluster analysis shows the existence of three different consumer segments. The first cluster, which included mainly female consumers (over 55) and those with high wine involvement, revealed greater awareness of the links between wine and health and better knowledge of wine nutritional properties, preferring a more detailed nutritional label, such as a panel with GDA%. By contrast, the other two clusters, consisting of individuals who generally find it more difficult to understand nutritional labels, preferred the less detailed label of a glass showing calories. The second and largest cluster comprising mainly younger men (under 44), showed the highest interest in health warnings while the third cluster - with a relatively low level of education - preferred the specification of the number of glasses not to exceed. Our results support the idea that the policy maker should consider introducing a mandatory nutritional label in the easier-to-implement and not-too-costly form of a glass with calories, rotating health warnings and the maximum number of glasses not to exceed. Copyright © 2016 Elsevier Ltd. All rights reserved.

Genomic Evolution of Saccharomyces cerevisiae under Chinese Rice Wine Fermentation

PubMed Central

Li, Yudong; Zhang, Weiping; Zheng, Daoqiong; Zhou, Zhan; Yu, Wenwen; Zhang, Lei; Feng, Lifang; Liang, Xinle; Guan, Wenjun; Zhou, Jingwen; Chen, Jian; Lin, Zhenguo

2014-01-01

Rice wine fermentation represents a unique environment for the evolution of the budding yeast, Saccharomyces cerevisiae. To understand how the selection pressure shaped the yeast genome and gene regulation, we determined the genome sequence and transcriptome of a S. cerevisiae strain YHJ7 isolated from Chinese rice wine (Huangjiu), a popular traditional alcoholic beverage in China. By comparing the genome of YHJ7 to the lab strain S288c, a Japanese sake strain K7, and a Chinese industrial bioethanol strain YJSH1, we identified many genomic sequence and structural variations in YHJ7, which are mainly located in subtelomeric regions, suggesting that these regions play an important role in genomic evolution between strains. In addition, our comparative transcriptome analysis between YHJ7 and S288c revealed a set of differentially expressed genes, including those involved in glucose transport (e.g., HXT2, HXT7) and oxidoredutase activity (e.g., AAD10, ADH7). Interestingly, many of these genomic and transcriptional variations are directly or indirectly associated with the adaptation of YHJ7 strain to its specific niches. Our molecular evolution analysis suggested that Japanese sake strains (K7/UC5) were derived from Chinese rice wine strains (YHJ7) at least approximately 2,300 years ago, providing the first molecular evidence elucidating the origin of Japanese sake strains. Our results depict interesting insights regarding the evolution of yeast during rice wine fermentation, and provided a valuable resource for genetic engineering to improve industrial wine-making strains. PMID:25212861

Autochthonous starter cultures and indigenous grape variety for regional wine production.

PubMed

Garofalo, C; El Khoury, M; Lucas, P; Bely, M; Russo, P; Spano, G; Capozzi, V

2015-06-01

To characterize Oenococcus oeni strains isolated from North-Apulian wines where malic acid degradation is usually achieved by spontaneous fermentations, and to determine the influence of bacterial inoculation time on the malolactic performances in 'Nero di Troia' wine using a complete autochthonous microbial regime. Oenococcus oeni strains from wines produced with the autochthonous (Apulia Region, southern Italy) grape variety 'Uva di Troia' were isolated, selected and characterized. Multilocus sequence typing and variable number tandem repeat analysis were used to investigate intraspecific diversity. Oenococcus oeni strains were tested in co-inoculation and in sequential inoculation, with two autochthonous yeast strains previously isolated from 'Nero di Troia' wine. After a preliminary screening using co-inoculation regime, the O. oeni strains were grouped in reason of the different behaviour in malic acid performances. Results suggested that the efficient degradation of malic acid in co-inoculation is a strain-dependent characteristic. Autochthonous yeast/bacterium combinations were identified as starter culture, and used in a co-inoculation approach, for vinification of regional wines. The 'microbial terroir' of typical fermented food and beverage production represents a dynamic sector of applied research in food microbiology. In this work, we propose the use of autochthonous bacteria and yeast for wine production from an indigenous grape variety. © 2015 The Society for Applied Microbiology.

Trace determination of organophosphate esters in white wine, red wine, and beer samples using dispersive liquid-liquid microextraction combined with ultra-high-performance liquid chromatography-tandem mass spectrometry.

PubMed

Pang, Long; Yang, Huiqiang; Yang, Peijie; Zhang, Hongzhong; Zhao, Jihong

2017-08-15

In this study, dispersive liquid-liquid microextraction coupled with ultra-high-performance liquid chromatography-tandem mass spectrometry was developed for the analysis of five representative organophosphate esters (OPEs) in wine samples. Under optimized conditions, the proposed method resulted in good linearity (R 2 >0.9933) over the range of 0.1-100μgL -1 , with limits of detection (LODs, S/N =3) and quantification (LOQs, S/N =10) in the ranges of 0.48-18.8ngL -1 and 1.58-62.5ngL -1 , respectively. Inter- and intra-assay precisions of RSD% ranged from 3.21% to 6.13% and from 1.69% to 7.63%, respectively. The spiked recoveries of target OPEs from white wine, red wine, and beer samples were in the ranges of 80-122%, 76-120%, and 76-110%, respectively, at two different concentration levels. The total concentrations of five OPEs found in white wine, red wine, and beer samples were in the ranges of 0.29-0.85μgL -1 , 1.00-3.05μgL -1 , and 0.86-1.47μgL -1 , respectively. Copyright © 2017 Elsevier Ltd. All rights reserved.

Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age.

PubMed

Chira, Kleopatra; Pacella, Nicola; Jourdes, Michael; Teissedre, Pierre-Louis

2011-06-15

Wine quality study was carried out with 24 vintages of Cabernet-Sauvignon (CS) and 7 vintages of Merlot (M) produced by two different Bordeaux wine-growing areas. Proanthocyanidin monomers and oligomers were identified and quantified by HPLC-UV-Fluo. Percentage of galloylation (%G), of prodelphinidins (%P) as well as mean degree of polymerisation (mDP) were also determined. Total phenolic compounds, total anthocyanins, total tannins, hue, CI (colour intensity), titratable acidity, ethanol level and pH were evaluated. Sensory analysis concerning astringency and bitterness intensity was also performed. Total phenolic compounds, total anthocyanins, total tannins, tannin monomers, hue, CI, % G, % P, mDP and astringency intensity differentiate both wines (M and CS) according to vintage. Correlations between wine age and: mDP, hue, astringency and tannin monomers (C+EC) are obtained. Qualitative tannin characterisation is established by correlation between astringency and mDP (R(2)=0.509, p=0.051, CS; R(2)=0.780, p=0.000M). In addition, mDP decreases significantly during ageing (R(2)=0.796, p=0.000; CS and R(2)=0.946, p=0.000; M). Scale patterns between wine mDP and tannin perception (astringency) are proposed. Copyright © 2010 Elsevier Ltd. All rights reserved.

Canopy management in rainfed vineyards (cv. Tempranillo) for optimising water use and enhancing wine quality.

PubMed

Pascual, Miquel; Romero, María-Paz; Rufat, Josep; Villar, Josep M

2015-12-01

Rainfed viticulture, mainly in semi-arid environments, is limited by environmental variability, particularly precipitation and its seasonal distribution, and soil water availability, thus ultimately determining the final quality of grape and wine. Studies on the feasibility of practices such as canopy management to adapt plant growth and yield to soil water availability open up possibilities to preserve wine quality and reinforce the characteristics of the terroir. Principal components analysis was used to identify the relationships between a large set of variables, including soil, plant, canopy management, and wine characteristics. Canopy management was found to have a predominant influence on plant response to soil water by modifying plant water status, changing the amino acid profile in berries and, concomitantly, altering the sensorial attributes of the wine obtained. Grapevine canopy management strategies, such as reiterate shoot trimming to restrict growth during early phases, are effective in adapting plant response to soil water availability. Such strategies affect berry and wine quality, mainly the amino acid profile and sensorial attributes of the wine, without changing yield or grape harvest quality control parameters. Also, in such conditions, nitrogen does not make a significant contribution to grapevine growth or yield or to grape quality. © 2015 Society of Chemical Industry.

High throughput analysis of red wine and grape phenolics-adaptation and validation of methyl cellulose precipitable tannin assay and modified Somers color assay to a rapid 96 well plate format.

PubMed

Mercurio, Meagan D; Dambergs, Robert G; Herderich, Markus J; Smith, Paul A

2007-06-13

The methyl cellulose precipitable (MCP) tannin assay and a modified version of the Somers and Evans color assay were adapted to high-throughput (HTP) analysis. To improve efficiency of the MCP tannin assay, a miniaturized 1 mL format and a HTP format using 96 well plates were developed. The Somers color assay was modified to allow the standardization of pH and ethanol concentrations of wine samples in a simple one-step dilution with a buffer solution, thus removing inconsistencies between wine matrices prior to analysis and allowing for its adaptation to a HTP format. Validation studies showed that all new formats were efficient, and results were reproducible and analogous to the original formats.

Environmental discrimination of wines using the content of lithium, potassium and rubidium.

PubMed

Del Signore, Antonella

2003-01-01

56 wine samples were analysed to determine their content of Li, K and Rb. These samples came from 28 species of vine grown on two plots of land, each of which had different pedo-climatic characteristics. The data collected were elaborated using Linear Discriminant Analysis (LDA); this statistical approach showed that it was possible to net differentiate both the soil where the different species of vines were grown and the colour of wines. The variable "species of vine nationality", instead, has not been discriminated by LDA. These results point out that it is possible to identify the place of origin of wines and that the "environment" variable prevails over the others, using the content of Li, K and Rb.

High precision mass measurements for wine metabolomics

PubMed Central

Roullier-Gall, Chloé; Witting, Michael; Gougeon, Régis D.; Schmitt-Kopplin, Philippe

2014-01-01

An overview of the critical steps for the non-targeted Ultra-High Performance Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectrometry (UPLC-Q-ToF-MS) analysis of wine chemistry is given, ranging from the study design, data preprocessing and statistical analyses, to markers identification. UPLC-Q-ToF-MS data was enhanced by the alignment of exact mass data from FTICR-MS, and marker peaks were identified using UPLC-Q-ToF-MS2. In combination with multivariate statistical tools and the annotation of peaks with metabolites from relevant databases, this analytical process provides a fine description of the chemical complexity of wines, as exemplified in the case of red (Pinot noir) and white (Chardonnay) wines from various geographic origins in Burgundy. PMID:25431760

High precision mass measurements for wine metabolomics

NASA Astrophysics Data System (ADS)

Roullier-Gall, Chloé; Witting, Michael; Gougeon, Régis; Schmitt-Kopplin, Philippe

2014-11-01

An overview of the critical steps for the non-targeted Ultra-High Performance Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectrometry (UPLC-Q-ToF-MS) analysis of wine chemistry is given, ranging from the study design, data preprocessing and statistical analyses, to markers identification. UPLC-Q-ToF-MS data was enhanced by the alignment of exact mass data from FTICR-MS, and marker peaks were identified using UPLC-Q-ToF-MS². In combination with multivariate statistical tools and the annotation of peaks with metabolites from relevant databases, this analytical process provides a fine description of the chemical complexity of wines, as exemplified in the case of red (Pinot noir) and white (Chardonnay) wines from various geographic origins in Burgundy.

Rapid screening and quantification of residual pesticides and illegal adulterants in red wine by direct analysis in real time mass spectrometry.

PubMed

Guo, Tianyang; Fang, Pingping; Jiang, Juanjuan; Zhang, Feng; Yong, Wei; Liu, Jiahui; Dong, Yiyang

2016-11-04

A rapid method to screen and quantify multi-class analytic targets in red wine has been developed by direct analysis in real time (DART) coupled with triple quadruple tandem mass spectrometry (QqQ-MS). A modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) procedure was used for increasing analytical speed and reducing matrix effect, and the multiple reaction monitoring (MRM) in DART-MS/MS ensured accurate analysis. One bottle of wine containing 50 pesticides and 12 adulterants, i.e., preservatives, antioxidant, sweeteners, and azo dyes, could be totally determined less than 12min. This method exhibited proper linearity (R 2 ≥0.99) in the range of 1-1000ng/mL for pesticides and 10-5000ng/mL for adulterants. The limits of detection (LODs) were obtained in a 0.5-50ng/mL range for pesticides and 5-50ng/mL range for adulterants, and the limits of quantification (LOQs) were in a 1-100ng/mL range for pesticides and 10-250ng/mL range for adulterants. Three spiked levels for each analyte in wine were evaluated, and the recoveries were in a scope of 75-120%. The results demonstrated DART-MS/MS was a rapid and simple method, and could be applied to rapid analyze residual pesticides and illegal adulterants in a large quantities of red wine. Copyright © 2016 Elsevier B.V. All rights reserved.

Characterization and application of a diamine oxidase from Lathyrus sativus as component of an electrochemical biosensor for the determination of biogenic amines in wine and beer.

PubMed

Di Fusco, Massimo; Federico, Rodolfo; Boffi, Alberto; Macone, Alberto; Favero, Gabriele; Mazzei, Franco

2011-08-01

In this work, we have characterized a diamine oxidase (DAO) from Lathyrus sativus and evaluated its use, for the first time, as biocatalytic component of an electrochemical biosensor for the determination of biogenic amines index in wine and beer samples. Firstly, DAO was electrokinetically characterized free in solution by means of a platinum electrode and then immobilized by using polyazetidine prepolimer on the surface of screen-printed electrodes constituted of two gold working electrodes. The amperometric measurements were carried out by using a flow system at a fixed potential of +600 mV vs the internal silver pseudo reference in phosphate buffer solution (0.1 mol l(-1), pH = 7.4). The analysis of wine and beer samples were performed in flow injection system using the dual channel transducer providing simultaneous detection of sample and blank signal, and the resulting signal (after subtraction of the blank signal) was referred to that of putrescine. The results were compared with those obtained using a modified reference method based on gas chromatography-mass spectrometry analysis on the same samples. The results obtained in the analysis of Italian wines shows the better suitability of DAO-based biosensor in the determination of the biogenic amines (BAs) index expressed as putrescine equivalent in both red and white wines, being less efficient in beer samples where it underestimates by about 50% the BAs content.

Anthocyanins profile of grape berries of Vitis amurensis, its hybrids and their wines.

PubMed

Zhao, Quan; Duan, Chang-Qing; Wang, Jun

2010-05-21

Anthocyanins are responsible for the color of grapes and wine, an important attribute of their quality. Many authors have used anthocyanins profile to classify the grape cultivars and wine authenticity. The anthocyanin profiles of grape berries of Vitis amurensis, its hybrids and their wines were analyzed by HPLC-ESI-MS/MS. The results identified 17 anthocyanins in these grape cultivars, including 11 anthocyanin monoglucosides (five pyranoanthocyanin monoglucosides and one acylated pyranoanthocyanin monoglucoside) and six anthocyanin diglucosides. Likewise, 15 kinds of anthocyanins were detected in wines, including six diglucosides and nine monoglucosides of anthocyanidins, in which four pyranoanthocyanin monoglucosides (Petunidin-3-O-glucoside-4-acetaldehyde, Malvidin-3-O-glucoside-4-pyruvic acid, Malvidin-3-O-glucoside-acetaldehyde and Peonidin-3-O-glucoside-4-pyruvic acid) were detected. In addition, a total of 14 kinds of anthocyanins including six diglucosides and eight monoglucosides of anthocyanidins were identified in skins, in which two pyranoanthocyanin monoglucosides (Peonidin-3-O-glucoside-4-pyruvic acid, Malvidin-3-O-glucoside-4-vinylphenol) and one acylated pyranoanthocyanin monoglucoside (Malvidin-3-O-(6-O-acetyl)-glucoside-4-vinylphenol) were detected. The anthocyanins profile of grape skin of V. amurensis and its hybrids consist of the anthocyanin monoglucosides, diglucosides and pyranoanthocyanins. The wines produced resulted in a slightly different anthocyanin distribution. Pelargonidin-3,5-diglucosides was first found in the skins and wines, however, no acetyl was detected in wines. The principal component analysis results suggest that the anthocyanin profiles were helpful to classify these cultivars of V. amurensis.

Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans

PubMed Central

Micallef, Michelle; Lexis, Louise; Lewandowski, Paul

2007-01-01

Background Red wine contains a naturally rich source of antioxidants, which may protect the body from oxidative stress, a determinant of age-related disease. The current study set out to determine the in vivo effects of moderate red wine consumption on antioxidant status and oxidative stress in the circulation. Methods 20 young (18–30 yrs) and 20 older (≥ 50 yrs) volunteers were recruited. Each age group was randomly divided into treatment subjects who consumed 400 mL/day of red wine for two weeks, or control subjects who abstained from alcohol for two weeks, after which they crossed over into the other group. Blood samples were collected before and after red wine consumption and were used for analysis of whole blood glutathione (GSH), plasma malondialdehyde (MDA) and serum total antioxidant status. Results Results from this study show consumption of red wine induced significant increases in plasma total antioxidant status (P < 0.03), and significant decreases in plasma MDA (P < 0.001) and GSH (P < 0.004) in young and old subjects. The results show that the consumption of 400 mL/day of red wine for two weeks, significantly increases antioxidant status and decreases oxidative stress in the circulation Conclusion It may be implied from this data that red wine provides general oxidative protection and to lipid systems in circulation via the increase in antioxidant status. PMID:17888186

Climate variability and wine quality over Portuguese regions

NASA Astrophysics Data System (ADS)

Gouveia, Célia M.; Gani, Érico A.; Liberato, Margarida L. R.

2015-04-01

The relationship between the characteristics of wine and its geographic origin is frequently used to explain the hierarchy of high-quality wines. Port wine is produced from grapes grown in selected areas of the Douro valley, in Portugal, the so-called Região Demarcada do Douro, the first wine-producing region of the world (dating from 1758). The Douro region presents distinctive climatic, topographic and soil characteristics. Moreover Portugal possesses a large array of native varietals, producing an abundant diversity of different wines. The most protected wines, produced only with some authorised grape varietals in the demarcated regions, are labelled D.O.C. (Denominação de Origem Controlada, similar to the French Appellation d'Origine Contrôlée (AOC)) which secures a superior wine quality. Recent warming trends in Portugal are associated with the significant increase in the frequency and duration of heat waves, and the increase in the frequency of hot days and tropical nights, especially in spring and summer, together with a significant decrease in the frequency of cold waves and frost days (Santo et al., 2014). Moreover a predominantly negative tendency in precipitation indices was also found (de Lima et al., 2014). These trends and associated changes in temperature and precipitation regimes may exert strong influences on agriculture systems. In this work we have performed an analysis of the distinct behaviour of several meteorological fields in vintage versus non-vintage years for Port Wine on one hand and Alentejo and Dão/Bairrada DOC regions on the other hand, during the period spanning from 1964-1995. The relative importance of maximum and minimum temperature, precipitation and frost days is assessed for each individual month of the vegetative cycle and their importance to the wine quality is evaluated. Furthermore, composites of 500 hPa geopotential height and sea level pressure fields over the Euro Atlantic region are also compared for years characterized in each region by high/low quality wines. Finally, we also investigated how climate variability is related to DOC wine quality for different regions using North Atlantic Oscillation (NAO) index. Results reveal a strong dependence of wine quality for all regions on maximum temperature and precipitation during spring and summer (the growing season) as expected. However the role of temperature on wine quality seems to be distinct among the diverse regions probably due to their different climate zoning. Moreover, it is shown that the differences associated with high/low quality wine are in agreement with different synoptic fields patterns. Our results suggest that this type of analysis may be used in developing a tool that may help anticipating a vintage/high quality year, based on already available seasonal climate outlooks. Santo F.E., de Lima M.I.P., Ramos A.M., Trigo R.M., Trends in seasonal surface air temperature in mainland Portugal, since 1941, International Journal Climatolology, 34: 1814-1837, doi: 10.1002/joc.3803 (2014) de Lima M.I.P., Santo F.E., Ramos A.M. , Trigo, R.M., Trends and correlations in annual extreme precipitation indices for mainland Portugal, 1941-2007, Theoretical and Applied Climatology, DOI:10.1007/s00704-013-1079-6 (2014) Acknowledgements: This work was partially supported by national funds through FCT (Fundação para a Ciência e a Tecnologia, Portugal) under project QSECA (PTDC/AAGGLO/4155/2012).

Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency.

PubMed

Sun, Baoshan; de Sá, Marta; Leandro, Conceição; Caldeira, Ilda; Duarte, Filomena L; Spranger, Isabel

2013-01-30

Recent studies have indicated the presence of significant amount of highly polymerized and soluble proanthocyanidins in red wine and such compounds interacted readily with proteins, suggesting that they might be particularly astringent. Thus, the objective of this work was to verify the astringency of polymeric proanthocyanidins and their contribution to red wine astringency. The precipitation reactions of the purified oligomeric procyanidins (degree of polymerization ranging from 2 to 12-15) and polymeric procyanidins (degree of polymerization ranging from 12-15 to 32-34) with human salivary proteins were studied; salivary proteins composition changes before and after the reaction was verified by SDS-PAGE and procyanidins composition changes by spectrometric, direct HPLC and thiolysis-HPLC methods. The astringency intensity of these two procyanidin fractions was evaluated by a sensory analysis panel. For verifying the correlation between polymeric proanthocyanidins and young red wine astringency, the levels of total oligomeric and total polymeric proanthocyanidins and other phenolic composition in various young red wines were quantified and the astringency intensities of these wines were evaluated by a sensory panel. The results showed that polymeric proanthocyanidins had much higher reactivity toward human salivary proteins and higher astringency intensity than the oligomeric ones. Furthermore, young red wine astringency intensities were highly correlated to levels of polymeric proanthocyanidins, particularly at low concentration range (correlation coefficient r = 0.9840) but not significant correlated to total polyphenols (r = 0.2343) or other individual phenolic compounds (generally r < 0.3). These results indicate the important contribution of polymeric proanthocyanidins to red wine astringency and the levels of polymeric polyphenols in red wines may be used as an indicator for its astringency.

Sulfites and the wine metabolome.

PubMed

Roullier-Gall, Chloé; Hemmler, Daniel; Gonsior, Michael; Li, Yan; Nikolantonaki, Maria; Aron, Alissa; Coelho, Christian; Gougeon, Régis D; Schmitt-Kopplin, Philippe

2017-12-15

In a context of societal concern about food preservation, the reduction of sulfite input plays a major role in the wine industry. To improve the understanding of the chemistry involved in the SO 2 protection, a series of bottle aged Chardonnay wines made from the same must, but with different concentrations of SO 2 added at pressing were analyzed by ultrahigh resolution mass spectrometry (FT-ICR-MS) and excitation emission matrix fluorescence (EEMF). Metabolic fingerprints from FT-ICR-MS data could discriminate wines according to the added concentration to the must but they also revealed chemistry-related differences according to the type of stopper, providing a wine metabolomics picture of the impact of distinct stopping strategies. Spearman rank correlation was applied to link the statistically modeled EEMF components (parallel factor analysis (PARAFAC)) and the exact mass information from FT-ICR-MS, and thus revealing the extent of sulfur-containing compounds which could show some correlation with fluorescence fingerprints. Copyright © 2017 Elsevier Ltd. All rights reserved.

Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine.

PubMed

Moreno, Juan; Moreno-García, Jaime; López-Muñoz, Beatriz; Mauricio, Juan Carlos; García-Martínez, Teresa

2016-12-15

The most important and negative effect of the global warming for winemakers in warm and sunny regions is the observed lag between industrial and phenolic grape ripeness, so only it is possible to obtain an acceptable colour when the ethanol content of wine is high. By contrast, the actual market trends are to low ethanol content wines. Flor yeast growing a short time under velum conditions, decreases the ethanol and volatile acidity contents, has a favorable effect on the colour and astringency and significantly changes the wine content in 1-propanol, isobutanol, acetaldehyde, 1,1-diethoxiethane and ethyl lactate. The Principal Component Analysis of six enological parameters or five aroma compounds allows to classify the wines subjected to different velum formation conditions. The obtained results in two tasting sessions suggest that the flor yeast helps to modulate the ethanol, astringency and colour and supports a new biotechnological perspective for red winemakers. Copyright © 2016 Elsevier Ltd. All rights reserved.

Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine.

PubMed

Michel, Julien; Jourdes, Michael; Le Floch, Alexandra; Giordanengo, Thomas; Mourey, Nicolas; Teissedre, Pierre-Louis

2013-11-20

Ellagitannins are extracted from oak wood during wine aging in oak barrels. This research is based on the NIRS (Oakscan) oak wood classification according to their index polyphenolic (IP) (between 21.07 and 70.15). Their level in wood is very variable (between 5.95 and 32.91 mg/g dry wood) and influenced their concentration in red wine (between 2.30 and 32.56 mg/L after 24 months of aging) and thus their impact on wine organoleptic properties. The results show a good correlation between the NIRS classification and the chemical analysis (HPLC-UV-MS and acidic hydrolysis procedure) and with the wood ellagitannin level, the ellagitannin extraction kinetic, and the ellagitannins evolution in red wine (Cabernet Sauvignon). Moreover, a correlation between the NIRS classification and the increasing intensity of some wood aromas (woody, spicy, vanilla, and smoked/toasted), flavors (bitterness and astringency), and a decreasing intensity of fruitiness was also observed.

Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines.

PubMed

Marquez, Ana; Serratosa, Maria P; Merida, Julieta

2014-03-01

Changes in colour and phenolic composition in sweet red wines made from Merlot, Syrah and Tempranillo grapes were studied in order to assess the influence of bottle storage over a period of 12months. For this purpose, wine colour parameters, sensory analysis and concentrations of monomeric anthocyanins, pyranoanthocyanins, methylmethine-mediated condensation adducts, flavan3-ol derivatives and flavonols were measured. Hue increased and red colours decreased with the storage time, particularly over the first 3months. The concentrations of low molecular weight flavan-3-ol derivatives decreased with time due to the effect of their conversion into tannins of high molecular weight. In addition, the glycosylated flavonols decreased through hydrolysis to give the corresponding aglycones. Overall, the concentration of phenolic compounds decreased markedly with storage time, whereas the antioxidant activity in the wines remained constant throughout. A panel of expert tasters judged the colour, aroma and flavour of all initial and final wines to be acceptable. Copyright © 2013 Elsevier Ltd. All rights reserved.

Quantitative analysis of Bordeaux red wine precipitates by solid-state NMR: Role of tartrates and polyphenols.

PubMed

Prakash, Shipra; Iturmendi, Nerea; Grelard, Axelle; Moine, Virginie; Dufourc, Erick

2016-05-15

Stability of wines is of great importance in oenology matters. Quantitative estimation of dark red precipitates formed in Merlot and Cabernet Sauvignon wine from Bordeaux region for vintages 2012 and 2013 was performed during the oak barrel ageing process. Precipitates were obtained by placing wine at -4°C or 4°C for 2-6 days and monitored by periodic sampling during a one-year period. Spectroscopic identification of the main families of components present in the precipitate powder was performed with (13)C solid-state CPMAS NMR and 1D and 2D solution NMR of partially water re-solubilized precipitates. The study revealed that the amount of precipitate obtained is dependent on vintage, temperature and grape variety. Major components identified include potassium bitartrate, polyphenols, polysaccharides, organic acids and free amino acids. No evidence was found for the presence of proteins. The influence of main compounds found in the precipitates is discussed in relation to wine stability. Copyright © 2016. Published by Elsevier Ltd.

Statistical correlations between the in-mouth textural characteristics and the chemical composition of Shiraz wines.

PubMed

Gawel, Richard; Francis, Leigh; Waters, Elizabeth J

2007-04-04

The relationships between the levels of polyphenols, acidity, and red pigments in Shiraz wines and their perceived textural profiles as quantified by a trained sensory descriptive analysis panel were explored. A "chamois-like" feeling when the wine was held in the mouth appeared to be related to an absence of polyphenols. The in-mouth "chalk-like" texture was strongly associated with anthocyanin concentration and was negatively associated with alcohol level and acidity. The astringent subqualities of "velvet-like" and "emery-like" roughing were mostly related to polyphenol levels, but these attributes could not be adequately differentiated by the compositional variables under study. Wines that elicited a "puckery" sensation were characterized by relatively low anthocyanin levels, high acidity, and high pigmented polymer and tannin concentrations. The results of the study suggest that the in-mouth textural properties of Shiraz red wine are associated not only with their tannin composition and concentration but also with their acidity and anthocyanin and alcohol concentrations.

Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.

PubMed

Mayr, Christine M; Parker, Mango; Baldock, Gayle A; Black, Cory A; Pardon, Kevin H; Williamson, Patricia O; Herderich, Markus J; Francis, I Leigh

2014-03-19

The volatile phenols guaiacol, 4-methylguaiacol, syringol, 4-methylsyringol, o-, m-, and p-cresol, as well as their glycoconjugates, have previously been shown to be present in elevated concentrations in smoke-tainted wine. Sensory descriptive analysis experiments, with addition of free volatile phenols in combination with their glycosidically bound forms, were used to mimic smoke taint in red wines. The addition of volatile phenols together with glycoconjugates gave the strongest off-flavor. The hydrolysis of glycosidically bound flavor compounds in-mouth was further investigated by in vitro and in vivo experiments. The results indicate that enzymes present in human saliva are able to release the volatile aglycones from their glycoconjugates even under low pH and elevated ethanol conditions, confirming that in-mouth breakdown of monosaccharide and disaccharide glycosides is an important mechanism for smoke flavor from smoke affected wines, and that this mechanism may play an important general role in the flavor and aftertaste of wine.

Rationale for Haze Formation after Carboxymethyl Cellulose (CMC) Addition to Red Wine.

PubMed

Sommer, Stephan; Dickescheid, Christian; Harbertson, James F; Fischer, Ulrich; Cohen, Seth D

2016-09-14

The aim of this study was to identify the source of haze formation in red wine after the addition of carboxymethyl cellulose (CMC) and to characterize the dynamics of precipitation. Ninety commercial wines representing eight grape varieties were collected, tested with two commercial CMC products, and analyzed for susceptibility to haze formation. Seventy-four of these wines showed a precipitation within 14 days independent of the CMC product used. The precipitates of four representative samples were further analyzed for elemental composition (CHNS analysis) and solubility under different conditions to determine the nature of the solids. All of the precipitates were composed of approximately 50% proteins and 50% CMC and polyphenols. It was determined that the interactions between CMC and bovine serum albumin are pH dependent in wine-like model solution. Furthermore, it was found that the color loss associated with CMC additions required the presence of proteins and cannot be observed with CMC and anthocyanins alone.

Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory Properties.

PubMed

Watrelot, Aude A; Byrnes, Nadia K; Heymann, Hildegarde; Kennedy, James A

2016-11-30

One major red wine mouthfeel characteristic, astringency, is derived from grape-extracted tannins and is considered to be a result of interaction with salivary proteins and the oral mucosa. To improve our understanding of the role that the enthalpy of interaction of tannin with a hydrophobic surface (tannin activity) has in astringency perception, a chromatographic method was used to determine the tannin concentration and activity of 34 Cabernet Sauvignon wines, as well as sensory analysis done on 13 of those wines. In addition, astringency-relevant matrix parameters (pH, titratable acidity, ethanol, glucose, and fructose) were measured across all wines. Tannin activity was not significantly correlated with any matrix variables, and the perception of drying and grippy was not correlated with tannin concentration and activity. However, ethanol content was well related to mouthfeel attributes and appeared to drive perceived drying. Although fructose and glucose content were well correlated, they did not drive the perception of sweetness, which is explained by the well-known mixture suppression effect.

Design and Evaluation of PCR Primers for Analysis of Bacterial Populations in Wine by Denaturing Gradient Gel Electrophoresis

PubMed Central

Lopez, Isabel; Ruiz-Larrea, Fernanda; Cocolin, Luca; Orr, Erica; Phister, Trevor; Marshall, Megan; VanderGheynst, Jean; Mills, David A.

2003-01-01

Denaturing gradient gel electrophoresis (DGGE) of PCR-amplified ribosomal DNA (rDNA) is routinely used to compare levels of diversity of microbial communities and to monitor population dynamics. While using PCR-DGGE to examine the bacteria in wine fermentations, we noted that several commonly used PCR primers for amplifying bacterial 16S rDNA also coamplified yeast, fungal, or plant DNA present in samples. Unfortunately, amplification of nonbacterial DNA can result in a masking of bacterial populations in DGGE profiles. To surmount this problem, we developed two new primer sets for specific amplification of bacterial 16S rDNA in wine fermentation samples without amplification of eukaryotic DNA. One primer set, termed WLAB1 and WLAB2, amplified lactic acid bacteria, while another, termed WBAC1 and WBAC2, amplified both lactic acid bacterial and acetic acid bacterial populations found in wine. Primer specificity and efficacy were examined with DNA isolated from numerous bacterial, yeast, and fungal species commonly found in wine and must samples. Importantly, both primer sets effectively distinguished bacterial species in wine containing mixtures of yeast and bacteria. PMID:14602643

Application of recombinant Pediococcus acidilactici BD16 (fcs⁺/ech⁺) in malolactic fermentation.

PubMed

Kaur, Baljinder; Kumar, Balvir; Kaur, Gaganjot; Chakraborty, Debkumar; Kaur, Kiranjeet

2015-04-01

This study was conducted to enhance flavor characteristics of wine by malolactic fermentation using recombinant Pediococcus acidilactici BD16 (fcs (+)/ech (+)) encoding synthetic genes of feruloyl-CoA synthetase and enoyl-CoA hydratase. After malolactic fermentation, wine phenolics were characterized using LCMS-ESI technique and a significant improvement in the antioxidant activity and flavor characteristics of wine was observed due to increased concentration of cinnamic acid derivatives. This proof of concept study highlights the role of recombinant P. acidilactici BD16 (fcs (+)/ech (+)) in improving flavor as well as aroma of wine due to production of several phenolic derivatives during secondary fermentation. A novel metabolic pathway was predicted from mass spectral analysis data that indicates biotransformation of cinnamic acid and derivatives into apigenin, catechin, coniferyl aldehyde, cyanidin, hydroxybenzoic acids, laricitrin, luteolin, malvidin 3-glucoside, myricetin, naringenin, pelargonin, piceatannol, querecitin, and vanillin that not only increased the overall consumer appreciation but also improved nutritional and probably the therapeutic properties of wines. This is a first evidence-based study where role of recombinant P. acidilactici BD16 (fcs (+)/ech (+)) in the wine secondary fermentation has been elucidated.

Degradation of Aflatoxin B1 during the Fermentation of Alcoholic Beverages

PubMed Central

Inoue, Tomonori; Nagatomi, Yasushi; Uyama, Atsuo; Mochizuki, Naoki

2013-01-01

Aflatoxin B1 (AFB1) is a contaminant of grain and fruit and has one of the highest levels of carcinogenicity of any natural toxin. AFB1 and the fungi that produce it can also contaminate the raw materials used for beer and wine manufacture, such as corn and grapes. Therefore, brewers must ensure strict monitoring to reduce the risk of contamination. In this study, the fate of AFB1 during the fermentation process was investigated using laboratory-scale bottom and top beer fermentation and wine fermentation. During fermentation, cool wort beer samples and wine must samples were artificially spiked with AFB1 and the levels of AFB1 remaining after fermentation were analyzed. AFB1 levels were unchanged during both types of fermentation used for beer but were reduced to 30% of their initial concentration in wine. Differential analysis of the spiked and unspiked wine samples showed that the degradation compound was AFB2a, a hydrated derivative of AFB1. Thus, the results showed that the risk of AFB1 carryover was still present for both types of beer fermentation but was reduced in the case of wine fermentation because of hydration. PMID:23812408

Complexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and Space

PubMed Central

Marzano, Marinella; Fosso, Bruno; Manzari, Caterina; Grieco, Francesco; Intranuovo, Marianna; Cozzi, Giuseppe; Mulè, Giuseppina; Scioscia, Gaetano; Valiente, Gabriel; Tullo, Apollonia; Sbisà, Elisabetta; Pesole, Graziano; Santamaria, Monica

2016-01-01

Currently, there is very little information available regarding the microbiome associated with the wine production chain. Here, we used an amplicon sequencing approach based on high-throughput sequencing (HTS) to obtain a comprehensive assessment of the bacterial community associated with the production of three Apulian red wines, from grape to final product. The relationships among grape variety, the microbial community, and fermentation was investigated. Moreover, the winery microbiota was evaluated compared to the autochthonous species in vineyards that persist until the end of the winemaking process. The analysis highlighted the remarkable dynamics within the microbial communities during fermentation. A common microbial core shared among the examined wine varieties was observed, and the unique taxonomic signature of each wine appellation was revealed. New species belonging to the genus Halomonas were also reported. This study demonstrates the potential of this metagenomic approach, supported by optimized protocols, for identifying the biodiversity of the wine supply chain. The developed experimental pipeline offers new prospects for other research fields in which a comprehensive view of microbial community complexity and dynamics is desirable. PMID:27299312

Relationship between the sensory-determined astringency and the flavanolic composition of red wines.

PubMed

Quijada-Morín, Natalia; Regueiro, Jorge; Simal-Gándara, Jesús; Tomás, Esperanza; Rivas-Gonzalo, Julián C; Escribano-Bailón, M Teresa

2012-12-19

The relationship between the proanthocyanidin profile and the perceived astringency was assessed in 13 commercial Tempranillo red wines. The concentration and compositional information were obtained by liquid chromatography with diode array detection coupled to electrospray ionization mass spectrometry after acid-catalyzed depolymerization of wine proanthocyanidins in the presence of excess phloroglucinol. Statistical analysis of the results showed significant correlations between sensory and chemical determinations. Astringency was more affected by the subunit composition than by the total concentration or the average degree of polymerization of wine proanthocyanidins. Higher proportions of epicatechin (EC) subunits in extension positions and gallocatechin (GC) subunits in terminal positions were shown to increase astringency. On the contrary, the amount of epigallocatechin (EGC) in both extension and terminal positions was negatively correlated with the perceived astringency.

Raman spectroscopy of white wines.

PubMed

Martin, Coralie; Bruneel, Jean-Luc; Guyon, François; Médina, Bernard; Jourdes, Michael; Teissedre, Pierre-Louis; Guillaume, François

2015-08-15

The feasibility of exploiting Raman scattering to analyze white wines has been investigated using 3 different wavelengths of the incoming laser radiation in the near-UV (325 nm), visible (532 nm) and near infrared (785 nm). To help in the interpretation of the Raman spectra, the absorption properties in the UV-visible range of two wine samples as well as their laser induced fluorescence have also been investigated. Thanks to the strong intensity enhancement of the Raman scattered light due to electronic resonance with 325 nm laser excitation, hydroxycinnamic acids may be detected and analyzed selectively. Fructose and glucose may also be easily detected below ca. 1000 cm(-1). This feasibility study demonstrates the potential of the Raman spectroscopic technique for the analysis of white wines. Copyright © 2015 Elsevier Ltd. All rights reserved.

[Eulogy of wine?].

PubMed

Godfroid, I O

1997-12-20

In the literature the beneficial effects on health of drinking alcoholic beverages, especially red wine, is becoming increasingly more evident. We report an objective analysis of the advantages and the dangers of such a tendency. It appears that the daily consumption of red wine at moderate doses (200-400 ml a day) has real prophylactic effects. These are particularly marked in the prevention of coronary heart disease (CHD), but also for a possible cancer chemopreventive activity, in the prevention of type II diabetes, of ischemic stroke, of osteoporosis in older women, and of Alzheimer's disease. But, inasmuch as the consumption of alcoholic beverages always involves a potential danger (organic diseases, risk of dependence, alcoholism), from a medical point of view eulogy to wine is ethically indefensible. Similar effects may be obtained from a diet rich in fruits and fresh vegetables.

Whole-Genome Analysis of Three Yeast Strains Used for Production of Sherry-Like Wines Revealed Genetic Traits Specific to Flor Yeasts

PubMed Central

Eldarov, Mikhail A.; Beletsky, Alexey V.; Tanashchuk, Tatiana N.; Kishkovskaya, Svetlana A.; Ravin, Nikolai V.; Mardanov, Andrey V.

2018-01-01

Flor yeast strains represent a specialized group of Saccharomyces cerevisiae yeasts used for biological wine aging. We have sequenced the genomes of three flor strains originated from different geographic regions and used for production of sherry-like wines in Russia. According to the obtained phylogeny of 118 yeast strains, flor strains form very tight cluster adjacent to the main wine clade. SNP analysis versus available genomes of wine and flor strains revealed 2,270 genetic variants in 1,337 loci specific to flor strains. Gene ontology analysis in combination with gene content evaluation revealed a complex landscape of possibly adaptive genetic changes in flor yeast, related to genes associated with cell morphology, mitotic cell cycle, ion homeostasis, DNA repair, carbohydrate metabolism, lipid metabolism, and cell wall biogenesis. Pangenomic analysis discovered the presence of several well-known “non-reference” loci of potential industrial importance. Events of gene loss included deletions of asparaginase genes, maltose utilization locus, and FRE-FIT locus involved in iron transport. The latter in combination with a flor-yeast-specific mutation in the Aft1 transcription factor gene is likely to be responsible for the discovered phenotype of increased iron sensitivity and improved iron uptake of analyzed strains. Expansion of the coding region of the FLO11 flocullin gene and alteration of the balance between members of the FLO gene family are likely to positively affect the well-known propensity of flor strains for velum formation. Our study provides new insights in the nature of genetic variation in flor yeast strains and demonstrates that different adaptive properties of flor yeast strains could have evolved through different mechanisms of genetic variation. PMID:29867869

Genomic evolution of Saccharomyces cerevisiae under Chinese rice wine fermentation.

PubMed

Li, Yudong; Zhang, Weiping; Zheng, Daoqiong; Zhou, Zhan; Yu, Wenwen; Zhang, Lei; Feng, Lifang; Liang, Xinle; Guan, Wenjun; Zhou, Jingwen; Chen, Jian; Lin, Zhenguo

2014-09-10

Rice wine fermentation represents a unique environment for the evolution of the budding yeast, Saccharomyces cerevisiae. To understand how the selection pressure shaped the yeast genome and gene regulation, we determined the genome sequence and transcriptome of a S. cerevisiae strain YHJ7 isolated from Chinese rice wine (Huangjiu), a popular traditional alcoholic beverage in China. By comparing the genome of YHJ7 to the lab strain S288c, a Japanese sake strain K7, and a Chinese industrial bioethanol strain YJSH1, we identified many genomic sequence and structural variations in YHJ7, which are mainly located in subtelomeric regions, suggesting that these regions play an important role in genomic evolution between strains. In addition, our comparative transcriptome analysis between YHJ7 and S288c revealed a set of differentially expressed genes, including those involved in glucose transport (e.g., HXT2, HXT7) and oxidoredutase activity (e.g., AAD10, ADH7). Interestingly, many of these genomic and transcriptional variations are directly or indirectly associated with the adaptation of YHJ7 strain to its specific niches. Our molecular evolution analysis suggested that Japanese sake strains (K7/UC5) were derived from Chinese rice wine strains (YHJ7) at least approximately 2,300 years ago, providing the first molecular evidence elucidating the origin of Japanese sake strains. Our results depict interesting insights regarding the evolution of yeast during rice wine fermentation, and provided a valuable resource for genetic engineering to improve industrial wine-making strains. © The Author(s) 2014. Published by Oxford University Press on behalf of the Society for Molecular Biology and Evolution.

Management and development of land in the name of the Green Economy: planning, landscape, efficiency, biodiversity

NASA Astrophysics Data System (ADS)

Benvenuti, Paolo

2016-04-01

Promoting sustainable economic development is the basis of the Green Economy: a new vision of Agriculture, Environmental and Regional policy, shared by the wine sector, especially on some crucial issues, such as reducing the consumption of agricultural land, recognition as economically important of the green agricultural production space, spreading of organic farming, adoption of good agricultural practices. Sustainability, in fact , is not just about the use of analysis tools (carbonfoot print, Waterfoot print, etc .) but is about innovations to be introduced in the entire production process, protection of biodiversity, ethic work in the vineyard and winery. It means to disseminate as much as possible all those practices that can enable a more efficient land management also considering the recent climate changes: introduction of agro-energy and precision agriculture, rational use of water resources, creation of an observatory on temperatures and an interactive mapping system, viticultural zoning and municipal planning to make concrete balance between vitality in agronomic sector and landscape quality. Realizing such a regional geopedological mapping about agricultural soil, will allow companies to display a real-time access to all the data needed for a sustainable management of the funds, not only it would be an important tool to support the technical choices of farmers, enhancing their potential and optimizing production in relation to the current climate crisis, but would have a strong impact in terms of managing and saving water and energy resources. A strong efficacy in this context should be recognized at the "Urban Regulation Plans of the Wine Cities", which have developed since 2007 on the base of the guidelines promoted by the Italian Association Città del Vino, in order to enhance the quality of wine districts. The foundations of this multidisciplinary tool are based on: • in-depth knowledge of the characteristics of the wine territory; • unity and preservation of landscapes; • relationship between the wine areas with the territory and its infrastructure; • participation in the process of territorial planning with operators and administrations; • relationship between wine and landscape, adaptation to climatic deterioration, renewable energy sources and energy efficiency; • new skills and new forms to manage the vineyard Depth knowledge of the characteristics of the territory wine passes through: • wine zoning, i.e. the identification of the more suitable terroirs for a wine: study of the climate, the soil, the vines of the interactions with the environment (Chart of vocations agroforestry); • soil classification; • analysis of the ecosystems (flora and fauna, biodiversity, forest, grasslands, crops); • identification of landscapes, from the analysis of types, morphology of the urban and rural landscape, processes of contextualization, etc. (Chart of landscape values) . The results achieved so far by the Italian municipalities that have adopted them, will soon be enhanced by enlargement of the methodological lines to new issues such as accessibility in wine territory, strengthening of local participation and the presence, promotion of wine as an integral part the local food planning, development of planning practices in the process of institutional reform.

27 CFR 24.215 - Wine or wine products not for beverage use.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine or wine products not... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.215 Wine or wine products not for beverage use. (a) General. Wine, or wine products made from wine...

Exploring mouthfeel in model wines: Sensory-to-instrumental approaches.

PubMed

Laguna, Laura; Sarkar, Anwesha; Bryant, Michael G; Beadling, Andrew R; Bartolomé, Begoña; Victoria Moreno-Arribas, M

2017-12-01

Wine creates a group of oral-tactile stimulations not related to taste or aroma, such as astringency or fullness; better known as mouthfeel. During wine consumption, mouthfeel is affected by ethanol content, phenolic compounds and their interactions with the oral components. Mouthfeel arises through changes in the salivary film when wine is consumed. In order to understand the role of each wine component, eight different model wines with/without ethanol (8%), glycerol (10g/L) and commercial tannins (1g/L) were described using a trained panel. Descriptive analysis techniques were used to train the panel and measure the intensity of the mouthfeel attributes. Alongside, the suitability of different instrumental techniques (rheology, particle size, tribology and microstructure, using Transmission Electron Microscopy (TEM)) to measure wine mouthfeel sensation was investigated. Panelists discriminated samples based on their tactile-related components (ethanol, glycerol and tannins) at the levels found naturally in wine. Higher scores were found for all sensory attributes in the samples containing ethanol. Sensory astringency was associated mainly with the addition of tannins to the wine model and glycerol did not seem to play a discriminating role at the levels found in red wines. Visual viscosity was correlated with instrumental viscosity (R=0.815, p=0.014). Hydrodynamic diameter of saliva showed an increase in presence of tannins (almost 2.5-3-folds). However, presence of ethanol or glycerol decreased hydrodynamic diameter. These results were related with the sensory astringency and earthiness as well as with the formation of nano-complexes as observed by TEM. Rheologically, the most viscous samples were those containing glycerol or tannins. Tribology results showed that at a boundary lubrication regime, differences in traction coefficient lubrication were due by the presence of glycerol. However, no differences in traction coefficients were observed in presence/absence of tannins. It is therefore necessary to use an integrative approach that combines complementary instrumental techniques for mouthfeel perception characterization. Copyright © 2017 Elsevier Ltd. All rights reserved.

White wine induced cardioprotection against ischemia-reperfusion injury is mediated by life extending Akt/FOXO3a/NFkappaB survival pathway.

PubMed

Thirunavukkarasu, Mahesh; Penumathsa, Suresh Varma; Samuel, Samson Mathews; Akita, Yuzo; Zhan, Lijun; Bertelli, Alberto A E; Maulik, Gautam; Maulik, Nilanjana

2008-08-13

Recent studies on the protection afforded by moderate wine consumption against cardiovascular diseases have focused mainly on the activity of red wine in view of its high content of antioxidants, especially polyphenols. White wine lacks polyphenols, but it contains other compounds such as hydroxycinnamic acids (caffeic acid) and monophenols (tyrosol), which are known to have antioxidant properties. Therefore, this study was designed to examine the effect of white wine in myocardial ischemic-reperfusion injury. The experimental rats were gavaged with white wine (Soave Suavia "Le Rive" 2004) at a dosage of 6.5 mL/(kg.rat.day) for 30 days. Rats were divided into four groups: control sham (CS), wine-treated sham (WS), control ischemia (I)/reperfusion (R) (CIR), and wine + IR (WIR). All the rats in both IR groups underwent 30 min occlusion of the left anterior descending coronary artery followed by 8, 24 h, and 30 days of reperfusion (R). Significant reduction in infarct size (21 vs 39%, n = 6), cardiomyocyte (274 vs 384 counts/100 HPF, n = 6), and endothelial cell apoptosis (387 vs 587 counts/100 HPF) was observed in WIR as compared with CIR after 24 h of reperfusion. Echocardiography demonstrated significant increased fractional shortening (32 vs 22%) and ejection fraction (60 vs 44%) following 30 days of reperfusion in WIR rats compared to CIR ( n = 6). In addition, increased phosphorylation of AKT, Foxo3a, and eNOS were found in WS and WIR, as compared to their respective controls. The gel-shift analysis demonstrated significant upregulation of DNA binding activity of NF-kappaB in the white wine-treated groups. This report demonstrated for the first time that the white wine mediated cardioprotection in ischemic reperfused myocardium is through the PI-3kinase/Akt/FOXO3a/e-NOS/NF-kappaB survival pathway.

[Survey and analysis of ethyl carbamate in commercial fermented foods in Hangzhou in 2010].

PubMed

Wu, Ping-Gu; Yang, Da-Jin; Shen, Xiang-Hong; Wang, Li-Yuan; Pan, Xiao-Dong; Zhang, Jing; Zhao, Yong-Xin; Tan, Ying

2011-07-01

To observe the ethyl carbamate concentrations in different commercial fermented foods in Hangzhou in 2010. In 2010, 237 commercial fermented food samples of eight categories, including yellow wine, white spirit, wine, beer, cooking wine, sauce, vinegar and fermented bean curd, were purchased from 3 different size markets respectively in Hangzhou. The ethyl carbamate was measured by gas chromatography-mass spectrometry in selection ion mode, after the samples were coupled with D5-ethyl carbamate, and purified by diatomite solid phase extraction column. The results showed that ethyl carbamate was detected in all samples analyzed (100%) with the range from 2.0 µg/kg to 515.0 µg/kg. The ethyl carbamate average (median) levels in 8 food categories were descending with fermented red bean curd (182.2 µg/kg (161.2 µg/kg)), yellow wine (159.6 µg/kg (121.0 µg/kg)), cooking wine (86.8 µg/kg (95.6 µg/kg)), white spirit (72.0 µg/kg (60.5 µg/kg)), soy sauce (47.2 µg/kg (40.7µg/kg)), vinegar (26.7 µg/kg (31.8 µg/kg)), wine (15.7 µg/kg (16.8 µg/kg)) and beer (2.2 µg/kg (2.3 µg/kg)). The ethyl carbamate was detected in all fermented foods in Hangzhou in 2010, and the levels of ethyl carbamate in red bean curd and yellow wine were higher than others.

Identification of Potential Anticancer Activities of Novel Ganoderma lucidum Extracts Using Gene Expression and Pathway Network Analysis

PubMed Central

Kao, Chi H.J.; Bishop, Karen S.; Xu, Yuanye; Han, Dug Yeo; Murray, Pamela M.; Marlow, Gareth J.; Ferguson, Lynnette R.

2016-01-01

Ganoderma lucidum (lingzhi) has been used for the general promotion of health in Asia for many centuries. The common method of consumption is to boil lingzhi in water and then drink the liquid. In this study, we examined the potential anticancer activities of G. lucidum submerged in two commonly consumed forms of alcohol in East Asia: malt whiskey and rice wine. The anticancer effect of G. lucidum, using whiskey and rice wine-based extraction methods, has not been previously reported. The growth inhibition of G. lucidum whiskey and rice wine extracts on the prostate cancer cell lines, PC3 and DU145, was determined. Using Affymetrix gene expression assays, several biologically active pathways associated with the anticancer activities of G. lucidum extracts were identified. Using gene expression analysis (real-time polymerase chain reaction [RT-PCR]) and protein analysis (Western blotting), we confirmed the expression of key genes and their associated proteins that were initially identified with Affymetrix gene expression analysis. PMID:27006591

Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones.

PubMed

Popovic-Djordjevic, Jelena; Pejin, Boris; Dramicanin, Aleksandra; Jovic, Sonja; Vujovic, Dragan; Zunic, Dragoljub; Ristic, Renata

2017-01-01

Three clones of Cabernet Franc (Nos. 02, 010 and 012) were selected in the last phase of clonal selection in Serbia. Wines made from each clone were assessed for quality parameters and taste during five consecutive vintages (2008-2012) and compared to the standard. The wine quality was determined based on the following parameters: alcohol, total extract, anthocyanins, tannins, pH, titratable acidity, volatile acidity, aldehydes, esters and reducing sugars, relative density, ash, colour, tonality, and tasting score. In the last year of the study, grapes and wines of Cabernet Franc clones and a standard were subjected to a chemical analysis of their phenolic composition, resveratrol and radical scavenging activity. In the last year of the study, grapes and wines of Cabernet Franc clones and a standard were subjected to a chemical analysis of their phenolic composition, resveratrol and radical scavenging activity. Chemical analyses of grapes and wines along with sensory and radical scavenging activity evaluations were done according to the standard procedures. The wines of the clone No. 010 showed some superior properties compared to the other two clones and the standard; in five-year period the average concentration of anthocyanins (179±3.8 mg/L) and polyphenolics (1.85±0.02 g/L) was significantly higher than in wines of clones and the standard, (168-173 mg/L and 1.63-1.74 g/L for anthocyanins and phenolics, respectively). Furthermore, the same clone had a higher alcohol content (13.97±0.03%) in each year of the study, which indicated that it ripened faster than other clones (13.06-13.08 %) and compared to the standard (13.04±0.07%). This finding suggested that the clone No. 010 could possibly have a significant economic impact and further increase popularity of Cabernet Franc in a cooler climate viticultural region. It was also found to have the highest contents of aldehydes (488±1.54 mg/L) and esters (322±0.71 mg/L) compared to aldehydes (452-467 mg/L) and esters (290-310 mg/L) measured in other wines. Finally, the highest amount of phenolic compounds (1220±40 mg/kg) and resveratrol (70±3.3 mg/kg) were found in the grapes of the clone No. 010. The present study revealed a strong correlation of total phenolic contents and anthocyanins with radical scavenging activities (0.936 and 0.929, P<0.001, respectively) indicating that this activity of wines was derived mainly from their phenolic compounds. The wine of the clone No. 010 contained the highest concentration of aldehydes, esters, anthocyanins, polyphenolics and resveratrol and consequently achieved the best tasting score. This clone may offer a new Cabernet Franc wine with geographical indication. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

A multivariate approach for the study of the environmental drivers of wine production structure

NASA Astrophysics Data System (ADS)

Lorenzetti, Romina; Costantini, Edoardo A. C.; Malorgio, Giulio

2015-04-01

Vitivinicultural "terroir" is a concept referring to an area in which the collective knowledge of the interactions between environment and vitivinicultural practices develops, providing distinctive characteristics to the products. The effect of the environment components over the terroir has been already widely demonstrated. What it has not been studied yet is their possible effect on the structure of wine production. Therefore, the aim of this work was to find if environmental drivers influence the wine production structure. This kind of investigation necessarily involves a change of scale towards wide territories. We used the Italian Denomination of Origin territories, which were grouped in Macro-areas (reference scale 1:500,000) with respect of geographic proximity, environmental features, viticultural affinity and tradition. The characterization of the structure of the wine transformation industry was based on the official data reported in the wine production declarations related to the year 2008. Statistics were taken into account about general quantitative variables of wine farms, presence of associative forms, degree of vertical integration of wineries, quality orientation of wine producers, and acreage of vineyard. The environmental variables climate, soil, and vegetation vigour were selected for their direct influence on the vine growing. A second set of variables was chosen to express the effect of land morphology on viticultural management. The third one was intended to discover the possible relationships between viticultural structures and land quality, such as the indexes of sensitivity to desertification, the soil resistance to water erosion, and land vulnerability. A PCA was carried out separately for the environmental and economic data to reduce the database dimensions. The new economic and environmental synthetic descriptors were involved in three multivariate analyses: i) the correlation between economic and environmental descriptors through the non-parametric Spearman test; ii) a cluster analysis to group the Macro-areas in few homogeneous economic structures; iii) a discriminant analysis of economic clusters and environmental factors, to highlight the environmental drivers of the different wine production structures. The cluster analysis identified six systems of production and organization. Climatic, pedoclimatic, morphological mean conditions and morphological heterogeneity of Macro-areas had the most important discriminant power over the clusters. The economic structures addressed to large-scale kind of production and those with a not clear orientation were located in low hills and plains with Mediterranean climatic conditions. Lands at higher elevation and rougher morphology correlated with high quality products and structures, either made of little independent farms or cooperatives, in the highest cold wet areas, or large independent farms, on medium hill. In conclusion, for the first time it was proved that certain landscape characteristics have a significant influence over the typology of wine production structure. The result of this multivariate analyses suggest that pedo-climatic characteristics and landscape attributes care can have a strategic role on the wine industry.

Filamentous fungi associated with natural infection of noble rot on withered grapes.

PubMed

Lorenzini, M; Simonato, B; Favati, F; Bernardi, P; Sbarbati, A; Zapparoli, G

2018-05-02

The effects of noble rot infection of grapes on the characteristics of different types of wine, including Italian passito wine, are well known. Nevertheless, there is still little information on filamentous fungi associated with noble-rotten grapes. In this study, withered Garganega grapes for passito wine production, naturally infected by noble rot, were analyzed and compared to sound grapes. Skin morphology and fungal population on berry surfaces were analyzed. Scanning electron microscopy analysis revealed microcracks, germination conidia and branched hyphae on noble-rotten berries. Penicillium, Aureobasidium and Cladosporium were the most frequent genera present. Analysis of single berries displayed higher heterogeneity of epiphytic fungi in those infected by noble-rot than in sound berries. Penicillium adametzoides, Cladosporium cladospoirioides and Coniochaeta polymorpha were recovered. These, to the best of our knowledge, had never been previously isolated from withered grapes and, for C. polymorpha, from grapevine. This study provided novel data on noble rot mycobiota and suggests that fungi that co-habit with B. cinerea could have an important role on grape and wine quality. Copyright © 2018 Elsevier B.V. All rights reserved.

Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement.

PubMed

Hu, Kai; Jin, Guo-Jie; Mei, Wen-Chao; Li, Ting; Tao, Yong-Sheng

2018-01-15

Medium-chain fatty acid (MCFA) ethyl esters, as yeast secondary metabolites, significantly contribute to the fruity aroma of foods and beverages. To improve the MCFA ethyl ester content of wine, mixed fermentations with Hanseniaspora uvarum Yun268 and Saccharomyces cerevisiae were performed. Final volatiles were analyzed by gas solid phase microextraction-chromatography-mass spectrometry, and aroma characteristics were quantitated by sensory analysis. Results showed that mixed fermentation increased MCFA ethyl ester content by 37% in Cabernet Gernischt wine compared to that obtained by pure fermentation. Partial least-squares regression analysis further revealed that the improved MCFA ethyl esters specifically enhanced the temperate fruity aroma of wine. The enhancement of MCFA ethyl esters was attributed to the increased contents of MCFAs that could be induced by the presence of H. uvarum Yun268 in mixed fermentation. Meanwhile, the timing of yeast inoculations significantly affected the involving biomass of each strain and the dynamics of ethanol accumulation. Copyright © 2017 Elsevier Ltd. All rights reserved.

Determination of total polyphenol index in wines employing a voltammetric electronic tongue.

PubMed

Cetó, Xavier; Gutiérrez, Juan Manuel; Gutiérrez, Manuel; Céspedes, Francisco; Capdevila, Josefina; Mínguez, Santiago; Jiménez-Jorquera, Cecilia; del Valle, Manel

2012-06-30

This work reports the application of a voltammetric electronic tongue system (ET) made from an array of modified graphite-epoxy composites plus a gold microelectrode in the qualitative and quantitative analysis of polyphenols found in wine. Wine samples were analyzed using cyclic voltammetry without any sample pretreatment. The obtained responses were preprocessed employing discrete wavelet transform (DWT) in order to compress and extract significant features from the voltammetric signals, and the obtained approximation coefficients fed a multivariate calibration method (artificial neural network-ANN-or partial least squares-PLS-) which accomplished the quantification of total polyphenol content. External test subset samples results were compared with the ones obtained with the Folin-Ciocalteu (FC) method and UV absorbance polyphenol index (I(280)) as reference values, with highly significant correlation coefficients of 0.979 and 0.963 in the range from 50 to 2400 mg L(-1) gallic acid equivalents, respectively. In a separate experiment, qualitative discrimination of different polyphenols found in wine was also assessed by principal component analysis (PCA). Copyright © 2012 Elsevier B.V. All rights reserved.

Anthocyanins Profile of Grape Berries of Vitis amurensis, Its Hybrids and Their Wines

PubMed Central

Zhao, Quan; Duan, Chang-Qing; Wang, Jun

2010-01-01

Anthocyanins are responsible for the color of grapes and wine, an important attribute of their quality. Many authors have used anthocyanins profile to classify the grape cultivars and wine authenticity. The anthocyanin profiles of grape berries of Vitis amurensis, its hybrids and their wines were analyzed by HPLC-ESI-MS/MS. The results identified 17 anthocyanins in these grape cultivars, including 11 anthocyanin monoglucosides (five pyranoanthocyanin monoglucosides and one acylated pyranoanthocyanin monoglucoside) and six anthocyanin diglucosides. Likewise, 15 kinds of anthocyanins were detected in wines, including six diglucosides and nine monoglucosides of anthocyanidins, in which four pyranoanthocyanin monoglucosides (Petunidin-3-O-glucoside-4-acetaldehyde, Malvidin-3-O-glucoside-4-pyruvic acid, Malvidin-3-O-glucoside-acetaldehyde and Peonidin-3-O-glucoside-4-pyruvic acid) were detected. In addition, a total of 14 kinds of anthocyanins including six diglucosides and eight monoglucosides of anthocyanidins were identified in skins, in which two pyranoanthocyanin monoglucosides (Peonidin-3-O-glucoside-4-pyruvic acid, Malvidin-3-O-glucoside-4-vinylphenol) and one acylated pyranoanthocyanin monoglucoside (Malvidin-3-O-(6-O-acetyl)-glucoside-4-vinylphenol) were detected. The anthocyanins profile of grape skin of V. amurensis and its hybrids consist of the anthocyanin monoglucosides, diglucosides and pyranoanthocyanins. The wines produced resulted in a slightly different anthocyanin distribution. Pelargonidin-3,5-diglucosides was first found in the skins and wines, however, no acetyl was detected in wines. The principal component analysis results suggest that the anthocyanin profiles were helpful to classify these cultivars of V. amurensis. PMID:20559511

Influence of weather on the stable isotopic ratios of wines: Tools for weather/climate reconstruction?

NASA Astrophysics Data System (ADS)

Ingraham, Neil L.; Caldwell, Eric A.

1999-01-01

Precipitation, local ground water, soil water, atmospheric water vapor, grape leaf and grape berry water just prior to harvest, and grape must during the wine-making process, from the Napa Valley in northern California were collected for stable isotopic analysis. In addition, 27 red wines and 4 white wines produced in the Napa Valley, and 8 red wines produced in Livermore Valley located over 110 km to the southeast, were analyzed for both oxygen and hydrogen isotopic compositions. The isotopic compositions of the grape leaf water fall on a transpiration line with a slope of 2.1, while those of the grape berry water fall on a transpiration line with a slope of 2.8. The stable isotopic compositions of the 27 red wines from the Napa Valley range from -3 to +20‰ in δD and from +4.6 to + 10.2‰ in δ18O and plot along a line described by δD = 3.4 δ18O - 17.2. The maximum difference in the stable oxygen composition between two wineries 110 km apart is only 1.4‰, while the differences between the vintage years within each winery are 4.8 and 5.8‰ in δ18O. The stable isotopic composition of the grape water is controlled by transpiration in the weeks prior to harvest, overshadowing all other effects. As a result of the timing of harvest, the red wines are some 4 to 5‰ more enriched in δ18O than the white wines.

Precipitation of salivary proteins after the interaction with wine: the effect of ethanol, pH, fructose, and mannoproteins.

PubMed

Rinaldi, Alessandra; Gambuti, Angelita; Moio, Luigi

2012-04-01

Astringency is a complex sensation mainly caused by the precipitation of salivary proteins with polyphenols. In wine it can be enhanced or reduced depending on the composition of the medium. In order to investigate the effect of ethanol, tartaric acid, fructose, and commercial mannoproteins (MPs) addition on the precipitation of salivary proteins, the saliva precipitation index (SPI) was determined by means of the sodium dodecyl sulphate polyacrylamide gel electrophoresis of human saliva after the reaction with Merlot wines and model solutions. Gelatin index, ethanol index, and Folin-Ciocalteu index were also determined. As resulted by Pearson's correlation, data on SPI were well correlated with the sensory analysis performed on the same samples. In a second experiment, increasing the ethanol (11%-13%-17%), MPs (0-2-8 g/L), fructose (0-2-6 g/L) level, and pH values (2.9-3.0-3.6), a decrease in the precipitation of salivary proteins was observed. A difference in the SPI between model solution and red wine stated that an influence of wine matrix on the precipitation of salivary proteins occurred. Results provide interesting suggestions for enologists, which could modulate the astringency of red wine by: (i) leaving some residual reducing sugars (such as fructose) in red wine during winemaking of grapes rich in tannins; (ii) avoiding the lowering of pH; (iii) adding commercial mannoproteins or promoting a "sur lie" aging; and (iv) harvesting grapes at high technological maturity in order to obtain wines with a satisfactory alcoholic content when possible. © 2012 Institute of Food Technologists®

Marketing messages accompanying online selling of low/er and regular strength wine and beer products in the UK: a content analysis.

PubMed

Vasiljevic, Milica; Coulter, Lucia; Petticrew, Mark; Marteau, Theresa M

2018-02-08

Increased availability of low/er strength alcohol products has the potential to reduce alcohol consumption if they are marketed as substitutes for higher strength products rather than as additional products. The current study compares the main marketing messages conveyed by retailers and producers for low/er and regular strength wine and beer products. A content analysis of the marketing messages stated (in text) or depicted (in image) for low/er and regular strength wines and beers sold online on the websites of the four main UK retailers (Tesco, ASDA, Sainsbury's, and Morrisons), and the producers of these products between February-March 2016. Four themes were identified: (a) suggested occasions for consumption, (b) health-related associations, (c) alcohol content, and (d) taste. Compared with regular strength products, low/er strength equivalents were more often marketed in association with occasions deemed to be suitable for their consumption including lunchtimes [wine: X 2 (1, n = 172) = 11.75, p = .001], outdoor events/barbeques [beer: X 2 (1, n = 96) = 11.16, p = .001] and on sport/fitness occasions [beer: X 2 (1, n = 96) = 7.55, p = .006]. Compared with regular strength wines and beers, low/er strength equivalents were more frequently marketed with images or text associated with health. These included images of fruit [wine: X 2 (1, n = 172) = 7.78, p = .005; beer: X 2 (1, n = 96) = 22.00, p < .001] and the provision of their energy (calorie) content [wine: X 2 (1, n = 172) = 47.97, p < .001; beer: X 2 (1, n = 96) = 15.10, p < .001]. Low/er strength products were also more often marketed with information about their alcohol content. There were few differences in the marketing messages regarding taste. Low/er strength wines and beers appear to be marketed not as substitutes for higher strength products but as ones that can be consumed on additional occasions with an added implication of healthiness.

The influence of climate variability on chemical composition of European wines: a regional scale study (Italy and Slovenia)

NASA Astrophysics Data System (ADS)

Barbante, Carlo; Polo, Fabio; Cozzi, Giulio; Ogrinc, Nives; Turetta, Clara

2016-04-01

Climate change is having an increasing influence on vine phenology and grape composition, affecting vinifications, wine chemistry and the quality of productions. Wine grape cultivation provides a good test case for measuring indirect impacts mediated by changes in agriculture, because viticulture is sensitive to climate and is concentrated in Mediterranean climate regions that are global biodiversity hotspots. Moreover, on a regional level and on a shorter time scale, the seasonal weather conditions modify the quality of yields determining the final properties of wine. In the present research, we studied wines from Italy and Slovenia with the purpose of differentiating them by the different vintages (from 2009 to 2012), which are supposed to be influenced by temperature and rain during each year's growing season. Specific chemical techniques were used, in particular mass spectrometry (ICP-MS) and isotopic mass spectrometry (IRMS), both of which are usually employed to detect wine adulterations and to establish the geographical provenance of wines. In particular, we investigated the relationship between macro- and micro-elements, Rare Earth Elements and stable isotopes [δ13C, δ18O, (D/H)I, (D/H)II]. The datasets were examined via statistical techniques to show their relation to weather conditions as well as their mutual connection. Italian and Slovenian wines were distinguished, with the exception of few samples, by both TEs and REEs results. This separation, due to different elemental compositions, may be justified as being part of two distinct environmental and geographical belongings (terroir) but also to the processes of wine production, from the harvest to the bottling, which have certainly interfered and characterized the products. In the case of Italian wines the weather conditions were evidenced with an important separation of stable isotopes which they confirmed to be very sensitive Regarding Slovenian wines, the studied regions were characterized of three very different environments, and the elemental measurements resulted very useful. However, it was not possible to separate the different wine regions using elemental composition while the vintages were clearly evidenced. The results of this work were not able to confirm the mass spectrometry and the isotopic mass spectrometry to be useful to distinguish a wine for a specific region while they were able to separate vintages growth in different weather conditions. In conclusion of the work we can furthermore suggest from our data that weather conditions showed to have more influence in the chemical composition of wines than the environmental contribution. Moreover, the more is different a year in terms of weather conditions, the more the techniques of analysis can show the separation of the wines made in that year. However, has been not possible distinguish vintages produced in years of similar weather conditions.

[Simultaneous analysis of aromatic aldehydes and coumarins with high pressure liquid chromatography. Application to wines and brandies stored in oak barrels].

PubMed

Salagoity-Auguste, M H; Tricard, C; Sudraud, P

1987-04-17

Aromatic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and coumarins (esculetin, umbelliferone, scopoletin and methylumbelliferone) are natural wood compounds. Storage of wines and brandies in oak barrels increases notably aldehydes and coumarins (particularly scopoletin) concentrations. These compounds were separated by high-performance liquid chromatography, on hydrocarbon bonded reversed-phase packings, with a water-acetonitrile elution gradient. They were first extracted from wines and brandies by diethyl ether and then injected on chromatographic column. A double detection was used to determine simultaneously aromatic aldehydes and coumarins by UV absorption and fluorescence respectively.

Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis

PubMed Central

2014-01-01

Background Saccharomyces cerevisiae is the most relevant yeast species conducting the alcoholic fermentation that takes place during winemaking. Although the physiology of this model organism has been extensively studied, systematic quantitative physiology studies of this yeast under winemaking conditions are still scarce, thus limiting the understanding of fermentative metabolism of wine yeast strains and the systematic description, modelling and prediction of fermentation processes. In this study, we implemented and validated the use of chemostat cultures as a tool to simulate different stages of a standard wine fermentation, thereby allowing to implement metabolic flux analyses describing the sequence of metabolic states of S. cerevisae along the wine fermentation. Results Chemostat cultures mimicking the different stages of standard wine fermentations of S. cerevisiae EC1118 were performed using a synthetic must and strict anaerobic conditions. The simulated stages corresponded to the onset of the exponential growth phase, late exponential growth phase and cells just entering stationary phase, at dilution rates of 0.27, 0.04, 0.007 h−1, respectively. Notably, measured substrate uptake and product formation rates at each steady state condition were generally within the range of corresponding conversion rates estimated during the different batch fermentation stages. Moreover, chemostat data were further used for metabolic flux analysis, where biomass composition data for each condition was considered in the stoichiometric model. Metabolic flux distributions were coherent with previous analyses based on batch cultivations data and the pseudo-steady state assumption. Conclusions Steady state conditions obtained in chemostat cultures reflect the environmental conditions and physiological states of S. cerevisiae corresponding to the different growth stages of a typical batch wine fermentation, thereby showing the potential of this experimental approach to systematically study the effect of environmental relevant factors such as temperature, sugar concentration, C/N ratio or (micro) oxygenation on the fermentative metabolism of wine yeast strains. PMID:24928139

Determination of ochratoxin A in wine by means of immunoaffinity and aminopropyl solid-phase column cleanup and fluorometric detection.

PubMed

Longobardi, Francesco; Iacovelli, Vito; Catucci, Lucia; Panzarini, Giuseppe; Pascale, Michelangelo; Visconti, Angelo; Agostiano, Angela

2013-02-27

A new analytical method for the determination of ochratoxin A (OTA) in red wine has been developed by using a double-extract cleanup and a fluorometric measurement after spectral deconvolution. Wine samples were diluted with a solution containing 1% polyethylene glycol and 5% sodium hydrogencarbonate, filtered, and purified by immunoaffinity and aminopropyl solid-phase column. OTA contents in the purified extract were determined by a spectrofluorometer (excitation wavelength, 330 nm; emission wavelength, 470 nm) after deconvolution of fluorescence spectra. Average recoveries from wine samples spiked with OTA at levels ranging from 0.5 to 3.0 ng/mL were 94.5-105.4% with relative standard deviations (RSD) of <15% (n = 4). The limit of detection (LOD) was 0.2 ng/mL, and the total time of analysis was 30 min. The developed method was tested on 18 red wine samples (naturally contaminated and spiked with OTA at levels ranging from 0.4 to 3.0 ng/mL) and compared with AOAC Official Method 2001.01, based on immunoaffinity column cleanup and HPLC with fluorescence detector. A good correlation (r(2) = 0.9765) was observed between OTA levels obtained with the two methods, highlighting the reliability of the proposed method, the main advantage of which is the simple OTA determination by a benchtop fluorometer with evident reductions of cost and time of analysis.

Silver Nanoparticle-Based Fluorescence-Quenching Lateral Flow Immunoassay for Sensitive Detection of Ochratoxin A in Grape Juice and Wine.

PubMed

Jiang, Hu; Li, Xiangmin; Xiong, Ying; Pei, Ke; Nie, Lijuan; Xiong, Yonghua

2017-02-28

A silver nanoparticle (AgNP)-based fluorescence-quenching lateral flow immunoassay with competitive format (cLFIA) was developed for sensitive detection of ochratoxin A (OTA) in grape juice and wine samples in the present study. The Ru(phen) 3 2 + -doped silica nanoparticles (RuNPs) were sprayed on the test and control line zones as background fluorescence signals. The AgNPs were designed as the fluorescence quenchers of RuNPs because they can block the exciting light transferring to the RuNP molecules. The proposed method exhibited high sensitivity for OTA detection, with a detection limit of 0.06 µg/L under optimized conditions. The method also exhibited a good linear range for OTA quantitative analysis from 0.08 µg/L to 5.0 µg/L. The reliability of the fluorescence-quenching cLFIA method was evaluated through analysis of the OTA-spiked red grape wine and juice samples. The average recoveries ranged from 88.0% to 110.0% in red grape wine and from 92.0% to 110.0% in grape juice. Meanwhile, less than a 10% coefficient variation indicated an acceptable precision of the cLFIA method. In summary, the new AgNP-based fluorescence-quenching cLFIA is a simple, rapid, sensitive, and accurate method for quantitative detection of OTA in grape juice and wine or other foodstuffs.

Silver Nanoparticle-Based Fluorescence-Quenching Lateral Flow Immunoassay for Sensitive Detection of Ochratoxin A in Grape Juice and Wine

PubMed Central

Jiang, Hu; Li, Xiangmin; Xiong, Ying; Pei, Ke; Nie, Lijuan; Xiong, Yonghua

2017-01-01

A silver nanoparticle (AgNP)-based fluorescence-quenching lateral flow immunoassay with competitive format (cLFIA) was developed for sensitive detection of ochratoxin A (OTA) in grape juice and wine samples in the present study. The Ru(phen)32+-doped silica nanoparticles (RuNPs) were sprayed on the test and control line zones as background fluorescence signals. The AgNPs were designed as the fluorescence quenchers of RuNPs because they can block the exciting light transferring to the RuNP molecules. The proposed method exhibited high sensitivity for OTA detection, with a detection limit of 0.06 µg/L under optimized conditions. The method also exhibited a good linear range for OTA quantitative analysis from 0.08 µg/L to 5.0 µg/L. The reliability of the fluorescence-quenching cLFIA method was evaluated through analysis of the OTA-spiked red grape wine and juice samples. The average recoveries ranged from 88.0% to 110.0% in red grape wine and from 92.0% to 110.0% in grape juice. Meanwhile, less than a 10% coefficient variation indicated an acceptable precision of the cLFIA method. In summary, the new AgNP-based fluorescence-quenching cLFIA is a simple, rapid, sensitive, and accurate method for quantitative detection of OTA in grape juice and wine or other foodstuffs. PMID:28264472

Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar

PubMed Central

Grangeteau, Cédric; Gerhards, Daniel; von Wallbrunn, Christian; Alexandre, Hervé; Rousseaux, Sandrine; Guilloux-Benatier, Michèle

2016-01-01

Different genera and/or species of yeasts present on grape berries, in musts and wines are widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the cellar is still given little attention. Thus it is not known if the cellar is a real ecological niche for these yeasts or if it is merely a transient habitat for populations brought in by grape berries during the winemaking period. This study focused on three species of non-Saccharomyces yeasts commonly encountered during vinification: Starmerella bacillaris (synonymy with Candida zemplinina), Hanseniaspora guilliermondii and Hanseniaspora uvarum. More than 1200 isolates were identified at the strain level by FT-IR spectroscopy (207 different FTIR strain pattern). Only a small proportion of non-Saccharomyces yeasts present in musts came directly from grape berries for the three species studied. Some strains were found in the must in two consecutive years and some of them were also found in the cellar environment before the arrival of the harvest of second vintage. This study demonstrates for the first time the persistence of non-Saccharomyces yeast strains from year to year in the cellar. Sulfur dioxide can affect yeast populations in the must and therefore their persistence in the cellar environment. PMID:27014199

Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic composition.

PubMed

Kallithraka, S; Kim, D; Tsakiris, A; Paraskevopoulos, I; Soleas, G

2011-06-15

The purpose of this study was to measure the astringency of selected Greek red wines and to assess the relationship between sensory and chemical data. Nine red wines produced by three native Greek grape varieties (agiorgitiko, xinomavro and mavrodafni) were used and their astringency and bitterness was assessed by a trained panel. In addition, their astringency was estimated chemically employing the ovalbumin precipitation method. Their polyphenolic composition was also determined by High Performance Liquid Chromatography (HPLC). The sensory data showed that mandilaria was the most astringent variety whereas agiorgitiko was the least. Statistical analysis of the results indicated that the chemical data obtained for astringency significantly correlated with the sensory determinations. In addition, significant correlations were obtained between the sensory data and the wine polyphenolic composition. Copyright © 2010 Elsevier Ltd. All rights reserved.

Discrimination of wine lactic acid bacteria by Raman spectroscopy.

PubMed

Rodriguez, Susan B; Thornton, Mark A; Thornton, Roy J

2017-08-01

Species of Lactobacillus, Pediococcus, Oenococcus, and Leuconostoc play an important role in winemaking, as either inoculants or contaminants. The metabolic products of these lactic acid bacteria have considerable effects on the flavor, aroma, and texture of a wine. However, analysis of a wine's microflora, especially the bacteria, is rarely done unless spoilage becomes evident, and identification at the species or strain level is uncommon as the methods required are technically difficult and expensive. In this work, we used Raman spectral fingerprints to discriminate 19 strains of Lactobacillus, Pediococcus, and Oenococcus. Species of Lactobacillus and Pediococcus and strains of O. oeni and P. damnosus were classified with high sensitivity: 86-90 and 84-85%, respectively. Our results demonstrate that a simple, inexpensive method utilizing Raman spectroscopy can be used to accurately identify lactic acid bacteria isolated from wine.

Differentiation of Chinese rice wines from different wineries based on mineral elemental fingerprinting.

PubMed

Shen, Fei; Wu, Jian; Ying, Yibin; Li, Bobin; Jiang, Tao

2013-12-15

Discrimination of Chinese rice wines from three well-known wineries ("Guyuelongshan", "Kuaijishan", and "Pagoda") in China has been carried out according to mineral element contents in this study. Nineteen macro and trace mineral elements (Na, Mg, Al, K, Ca, Mn, Fe, Cu, Zn, V, Cr, Co, Ni, As, Se, Mo, Cd, Ba and Pb) were determined by inductively coupled plasma mass spectrometry (ICP-MS) in 117 samples. Then the experimental data were subjected to analysis of variance (ANOVA) and principal component analysis (PCA) to reveal significant differences and potential patterns between samples. Stepwise linear discriminant analysis (LDA) and partial least square discriminant analysis (PLS-DA) were applied to develop classification models and achieved correct classified rates of 100% and 97.4% for the prediction sample set, respectively. The discrimination could be attributed to different raw materials (mainly water) and elaboration processes employed. The results indicate that the element compositions combined with multivariate analysis can be used as fingerprinting techniques to protect prestigious wineries and enable the authenticity of Chinese rice wine. Copyright © 2013 Elsevier Ltd. All rights reserved.

76 FR 69147 - Energy Conservation Program for Consumer Products: Proposed Determination To Treat Non-Compressor...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-11-08

... use for such products, (e.g., thermoelectric wine chillers) is likely to exceed the 100 kilowatt-hour.... DOE's analysis describes both the burdens and benefits of potential standards, pursuant to 42 U.S.C... efforts to amend the standards for these products, interested parties urged DOE to include wine chillers...

Validation of Modified Wine-Rack Thermal Design for Nickel-Hydrogen Batteries in Landsat-7 Spacecraft Thermal Vacuum Test and in Flight

NASA Technical Reports Server (NTRS)

Choi, Michael K.

1999-01-01

A heritage wine-rack thermal/mechanical design for the nickel-hydrogen batteries was the baseline at the Landsat-7 Preliminary Design Review. An integrated thermal and power analysis of the batteries performed by the author in 1994 revealed that the maximum cell-to-cell gradient was 6.6 C. The author proposed modifying the heritage wine-rack design by enhancing heat conduction from cells to cells, and from cells to battery frame. At the 1995 Intersociety Energy Conversion Engineering Conference (IECEC), the author presented a paper on methods of modifying the wine-rack design. It showed that the modified wine-rack option, which uses a metallic filler, could reduce the maximum cell-to-cell temperature gradient to 1.30 C, and could also reduce the maximum cell temperature by as much as 80 C. That design concept was adopted by the Landsat7 Project Office, and a design change was made at the Critical Design Review. Results of the spacecraft thermal vacuum and thermal balance tests, and temperature data in flight show that the temperatures of the battery cells are very uniform. The maximum cell-to-cell gradient is 1.50 C. They validate the modified wine-rack thermal design.

Temporal Check-All-That-Apply Characterization of Syrah Wine.

PubMed

Baker, Allison K; Castura, John C; Ross, Carolyn F

2016-06-01

Temporal Check-All-That-Apply (TCATA) is a new dynamic sensory method for which analysis techniques are still being developed and optimized. In this study, TCATA methodology was applied for the evaluation of wine finish by trained panelists (n = 13) on Syrah wines with different ethanol concentrations (10.5% v/v and 15.5% v/v). Raw data were time standardized to create a percentage of finish duration, subsequently segmented into thirds (beginning, middle, and end) to capture panel perception. Results indicated the finish of the high ethanol treatments lasted longer (approximately 12 s longer) than the low ethanol treatment (P ≤ 0.05). Within each finish segment, Cochran's Q was conducted on each attribute and differences were detected amongst treatments (P ≤ 0.05). Pairwise tests showed the high ethanol treatments were more described by astringency, heat/ethanol burn, bitterness, dark fruit, and spices, whereas the low ethanol treatment was more characterized by sourness, red fruit, and green flavors (P ≤ 0.05). This study demonstrated techniques for dealing with the data generated by TCATA. Furthermore, this study further characterized the influence of ethanol on wine finish, and by extension wine quality, with implications to winemakers responsible for wine processing decisions involving alcohol management. © 2016 Institute of Food Technologists®

Effect of Wood Aging on Wine Mineral Composition and 87Sr/86Sr Isotopic Ratio.

PubMed

Kaya, Ayse D; Bruno de Sousa, Raúl; Curvelo-Garcia, António S; Ricardo-da-Silva, Jorge M; Catarino, Sofia

2017-06-14

The evolution of mineral composition and wine strontium isotopic ratio 87 Sr/ 86 Sr (Sr IR) during wood aging were investigated. A red wine was aged in stainless steel tanks with French oak staves (Quercus sessiliflora Salisb.), with three industrial scale replicates. Sampling was carried out after 30, 60, and 90 days of aging, and the wines were evaluated in terms of general analysis, phenolic composition, total polysaccharides, multielement composition, and Sr IR. Li, Be, Mg, Al, Sc, Ti, V, Mn, Co, Ni, Cu, Zn, Ga, Ge, As, Rb, Sr, Y, Zr, Mo, Sb, Cs, Ba, Pr, Nd, Sm, Eu, Dy, Ho, Er, Yb, Lu, Tl, and Pb elements and 87 Sr/ 86 Sr were determined by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS) and Na, K, Ca, and Fe by flame atomic absorption spectrometry (FAAS). Two-way ANOVA was applied to assess wood aging and time effect on Sr IR and mineral composition. Wood aging resulted in significantly higher concentrations of Mg, V, Co, Ni, and Sr. At the end of the aging period, wine exhibited statistically identical Sr IR compared to control. Study suggests that wood aging does not affect 87 Sr/ 86 Sr, not precluding the use of this parameter for wine traceability purposes.

Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae

PubMed Central

Lleixà, Jessica; Martín, Valentina; Portillo, María del C.; Carrau, Francisco; Beltran, Gemma; Mas, Albert

2016-01-01

Interest in the use of non-Saccharomyces yeasts in winemaking has been increasing due to their positive contributions to wine quality. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good aromatic properties. However, little is known about the fermentation dynamics of H. vineae in natural must and its interaction with autochthonous yeasts. In the present study, we performed semi industrial fermentations of Macabeo and Merlot musts inoculated with either H. vineae or S. cerevisiae. The yeast population dynamics were monitored by plate culturing, PCR-DGGE and massive sequencing techniques. The results obtained with these techniques show that H. vineae was able dominate the autochthonous microbiota in Macabeo must but not in Merlot must, which exhibited a larger, more diverse yeast population. The presence of H. vineae throughout most of the Macabeo fermentation resulted in more fruity and flowery wine, as indicated by the chemical analysis of the final wines, which demonstrated a strong presence of phenyl ethyl acetate at concentrations higher than the threshold of perception and approximately 50 times more than that produced in wines fermented with S. cerevisiae. This compound is associated with fruity, floral and honey aromas. PMID:27014252

Inhibition of Ca2+-activated Cl- channels by gallotannins as a possible molecular basis for health benefits of red wine and green tea.

PubMed

Namkung, Wan; Thiagarajah, Jay R; Phuan, Puay-Wah; Verkman, A S

2010-11-01

TMEM16A was found recently to be a calcium-activated Cl(-) channel (CaCC). CaCCs perform important functions in cell physiology, including regulation of epithelial secretion, cardiac and neuronal excitability, and smooth muscle contraction. CaCC modulators are of potential utility for treatment of hypertension, diarrhea, and cystic fibrosis. Screening of drug and natural product collections identified tannic acid as an inhibitor of TMEM16A, with IC(50) ∼ 6 μM and ∼100% inhibition at higher concentrations. Tannic acid inhibited CaCCs in multiple cell types but did not affect CFTR Cl(-) channels. Structure-activity analysis indicated the requirement of gallic or digallic acid substituents on a macromolecular scaffold (gallotannins), as are present in green tea and red wine. Other polyphenolic components of teas and wines, including epicatechin, catechin, and malvidin-3-glucoside, poorly inhibited CaCCs. Remarkably, a 1000-fold dilution of red wine and 100-fold dilution of green tea inhibited CaCCs by >50%. Tannic acid, red wine, and green tea inhibited arterial smooth muscle contraction and intestinal Cl(-) secretion. Gallotannins are thus potent CaCC inhibitors whose biological activity provides a potential molecular basis for the cardioprotective and antisecretory benefits of red wine and green tea.

Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials

PubMed Central

Di Lorenzo, Arianna; Bloise, Nora; Meneghini, Silvia; Sureda, Antoni; Tenore, Gian Carlo; Visai, Livia; Arciola, Carla Renata; Daglia, Maria

2016-01-01

Biomaterials releasing bactericides have currently become tools for thwarting medical device-associated infections. The ideal anti-infective biomaterial must counteract infection while safeguarding eukaryotic cell integrity. Red wine is a widely consumed beverage to which many biological properties are ascribed, including protective effects against oral infections and related bone (osteoarthritis, osteomyelitis, periprosthetic joint infections) and cardiovascular diseases. In this study, fifteen red wine samples derived from grapes native to the Oltrepò Pavese region (Italy), obtained from the winemaking processes of “Bonarda dell’Oltrepò Pavese” red wine, were analyzed alongside three samples obtained from marc pressing. Total polyphenol and monomeric anthocyanin contents were determined and metabolite profiling was conducted by means of a chromatographic analysis. Antibacterial activity of wine samples was evaluated against Streptococcus mutans, responsible for dental caries, Streptococcus salivarius, and Streptococcus pyogenes, two oral bacterial pathogens. Results highlighted the winemaking stages in which samples exhibit the highest content of polyphenols and the greatest antibacterial activity. Considering the global need for new weapons against bacterial infections and alternatives to conventional antibiotics, as well as the favorable bioactivities of polyphenols, results point to red wine as a source of antibacterial substances for developing new anti-infective biomaterials and coatings for biomedical devices. PMID:28773444

Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.

PubMed

Frank, Stephanie; Wollmann, Nadine; Schieberle, Peter; Hofmann, Thomas

2011-08-24

By application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated from a Dornfelder red wine, 31 odor-active compounds were identified by means of HRGC-MS and comparison with reference compounds. A total of 27 odorants, judged with high FD factors by means of AEDA, was quantitated by means of stable isotope dilution assays, and acetaldehyde was determined enzymatically. In addition, 36 taste-active compounds were analyzed by means of HPLC-UV, HPLC-MS/MS, and ion chromatography. The quantitative data obtained for the identified aroma and taste compounds enabled for the first time the reconstruction of the overall flavor of the red wine. Sensory evaluation of both the aroma and taste profiles of the authentic red wine and the recombinate revealed that Dornfelder red wine was closely mimicked. Moreover, it was demonstrated that the high molecular weight fraction of red wine is essential for its astringent taste impression. By comparison of the overall odor of the aroma recombinate in ethanol with that of the total flavor recombinate containing all tastants, it was shown for the first time that the nonvolatile tastants had a strong influence on the intensity of certain aroma qualities.

Isolation of Neofusicoccum parvum from withered grapes: strain characterization, pathogenicity and its detrimental effects on passito wine aroma.

PubMed

Lorenzini, M; Cappello, M S; Zapparoli, G

2015-11-01

There is scarce information on the occurrence of several fungi that infect withered grapes to produce passito wine. Isolation and characterization of Neofusicoccum parvum strains and evaluation of their effects on withered grape and wine were carried out. Nine isolates were phenotypically characterized by colony morphology and genetically discriminated by molecular methods. Two representative strains were identified as N. parvum according to the phylogenetic analysis of internal transcribed spacer (ITS), and a part of translation elongation factor 1-alfa (TEF) and β-tubulin DNA sequences. The pathogenicity of both strains on grape berries varied according to the inoculation and incubation conditions. Under withering conditions, infected berries showed browning and shrivelling and some berries showed pycnidial development on the surface. The infection affected laccase, esterase, β-glucosidase and tannase on grape juice as well as the content of several aroma molecules on resulting wines. Strain-specific effects on wine composition were also observed. Neofusicoccum parvum occurred in withered grapes and was able to infect grapes under withering condition changing the aroma wine. This study reports for the first time the N. parvum isolation in fruit-drying rooms and indicates its important role on postharvest grape infection. © 2015 The Society for Applied Microbiology.

Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids.

PubMed

Peris, D; Pérez-Través, L; Belloch, C; Querol, A

2016-02-01

Wine fermentation and innovation have focused mostly on Saccharomyces cerevisiae strains. However, recent studies have shown that other Saccharomyces species can also be involved in wine fermentation or are useful for wine bouquet, such as Saccharomyces uvarum and Saccharomyces paradoxus. Many interspecies hybrids have also been isolated from wine fermentation, such as S. cerevisiae × Saccharomyces kudriavzevii hybrids. In this study, we explored the genetic diversity and fermentation performance of Spanish S. kudriavzevii strains, which we compared to other S. kudriavzevii strains. Fermentations of red and white grape musts were performed, and the phenotypic differences between Spanish S. kudriavzevii strains under different temperature conditions were examined. An ANOVA analysis suggested striking similarity between strains for glycerol and ethanol production, although a high diversity of aromatic profiles among fermentations was found. The sources of these phenotypic differences are not well understood and require further investigation. Although the Spanish S. kudriavzevii strains showed desirable properties, particularly must fermentations, the quality of their wines was no better than those produced with a commercial S. cerevisiae. We suggest hybridization or directed evolution as methods to improve and innovate wine. Copyright © 2015 Elsevier Ltd. All rights reserved.

27 CFR 19.534 - Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products.

Code of Federal Regulations, 2010 CFR

2010-04-01

... use in production of nonbeverage wine and nonbeverage wine products. 19.534 Section 19.534 Alcohol... Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products. Spirits... bonded wine cellar for use in the production of nonbeverage wine and nonbeverage wine products. (Sec. 455...

27 CFR 27.42 - Wines.

Code of Federal Regulations, 2014 CFR

2014-04-01

... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine, and...

27 CFR 27.42 - Wines.

Code of Federal Regulations, 2013 CFR

2013-04-01

... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine, and...

27 CFR 27.42 - Wines.

Code of Federal Regulations, 2012 CFR

2012-04-01

... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine, and...

27 CFR 27.42 - Wines.

Code of Federal Regulations, 2011 CFR

2011-04-01

... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine, and...

Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine: Role of acetaldehyde in sensory interactions

DOE Office of Scientific and Technical Information (OSTI.GOV)

Coetzee, C.; Brand, J.; Jacobson, Daniel A.

Background and Aims-Wine aroma is influenced by complex interactions between various wine constituents. This study investigated the sensory interactive effects of Sauvignon Blanc impact compounds, 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine, with acetaldehyde that typically forms during the oxidation of wine. Methods and Results-Spiked model wines were subjected to sensory descriptive analysis using a trained sensory panel. Additionally, the concentration of each compound varied from below aroma threshold values to high values as reported for wine. Depending on the concentration, acetaldehyde enhanced fruity attributes at a lower concentration, whereas suppression occurred at a higher concentration. Acetaldehyde effectively suppressed the green pepper aroma attributemore » at certain concentration values, whereas 3-mercaptohexan-1-ol suppressed oxidised green apple associated with acetaldehyde. Changes in attributes used for aroma description also occurred because of change in concentration. Conclusions-Complex sensory interactions may occur between Sauvignon Blanc impact compounds and one of the main oxidation-derived compounds, acetaldehyde. Acetaldehyde can enhance or suppress pleasant fruity characters depending on the concentration. Significance of the Study-This study showed the potential positive effect of acetaldehyde on white wine aroma when present at a low concentration. Formation of this compound during winemaking and ageing should, however, be controlled because of negative sensory interactions occurring at a higher concentration. In conclusion, this study may also contribute to the sensory characterisation of Sauvignon Blanc wine undergoing oxidation.« less

Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine: Role of acetaldehyde in sensory interactions

DOE PAGES

Coetzee, C.; Brand, J.; Jacobson, Daniel A.; ...

2016-01-28

Background and Aims-Wine aroma is influenced by complex interactions between various wine constituents. This study investigated the sensory interactive effects of Sauvignon Blanc impact compounds, 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine, with acetaldehyde that typically forms during the oxidation of wine. Methods and Results-Spiked model wines were subjected to sensory descriptive analysis using a trained sensory panel. Additionally, the concentration of each compound varied from below aroma threshold values to high values as reported for wine. Depending on the concentration, acetaldehyde enhanced fruity attributes at a lower concentration, whereas suppression occurred at a higher concentration. Acetaldehyde effectively suppressed the green pepper aroma attributemore » at certain concentration values, whereas 3-mercaptohexan-1-ol suppressed oxidised green apple associated with acetaldehyde. Changes in attributes used for aroma description also occurred because of change in concentration. Conclusions-Complex sensory interactions may occur between Sauvignon Blanc impact compounds and one of the main oxidation-derived compounds, acetaldehyde. Acetaldehyde can enhance or suppress pleasant fruity characters depending on the concentration. Significance of the Study-This study showed the potential positive effect of acetaldehyde on white wine aroma when present at a low concentration. Formation of this compound during winemaking and ageing should, however, be controlled because of negative sensory interactions occurring at a higher concentration. In conclusion, this study may also contribute to the sensory characterisation of Sauvignon Blanc wine undergoing oxidation.« less

Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine.

PubMed

Botezatu, Andreea; Kemp, Belinda S; Pickering, Gary J

2016-09-16

Alkylmethoxypyrazines (MPs) are a class of compounds that can elicit undesirable aroma and flavor characteristics in wine, and resist remediation using traditional wine making approaches. MPs are grape-derived constituents as well as contaminants from Coccinellidae beetles present during wine processing; the latter eliciting an off-flavor referred to as 'ladybug taint'. In this study we investigated the capacity of two plastic polymers-one silicone-based, the other polylactic acid-based-applied with varying surface areas to reduce concentrations of isopropylmethoxypyrazine (IPMP), sec-butylmethoxypyrazine (SBMP) and isobutylmethoxypyrazine (IBMP) in a Merlot wine using multi-dimensional gas chromatography coupled with mass spectrometry and headspace solid phase microextraction (SPME-MDGCMS). The impact of treatments on the sensory characteristics of the wine (descriptive analysis) and volatile aroma compounds (VOCs) (SPME-MDGCMS) was also investigated. Results showed substantial reductions for all of the target odorants: up to 38%, 44% and 39% for IPMP, SBMP and IBMP, respectively, for the silicone polymer, and up to 75%, 78% and 77% for IPMP, SBMP and IBMP, respectively, for the polylactic acid polymer. These polymers had no or minimal effect on VOCs at applications of 200 cm²/L for silicone or for all polylactic acid treatments. Sensory impacts were less clear, but generally showed minimal effect from the treatments. Taken overall, the data confirm the utility of both polylactic acid and silicone polymers in reducing elevated levels of grape-derived MPs, as well as potentially improving wine contaminated by ladybug taint.

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

PubMed

Xu, Enbo; Long, Jie; Wu, Zhengzong; Li, Hongyan; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan

2015-07-01

Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic flavor compounds, headspace solid-phase micro-extraction followed by GC-MS was used. A total of 66 volatile compounds were identified in EE. During fermentation, most volatiles generated from enzymatic extruded rice had the similar trends with those from steam-cooked rice, but the differences in the concentration of volatiles indicated a changed balance of flavors release caused by enzymatic extrusion. Besides, the concentrations and sorts of volatiles in EEs fermented from different rice particle sizes, were not dramatically different. By principal component analysis, EE could be distinctly separated from other traditional Chinese rice wines according to its characteristic volatiles, namely, 2-heptanol, 1-octen-3-ol, ethyl 4-hydroxybenzoate, methylpentyl 2-propenoate, γ-hexalactone, and 4-vinylguaiacol. Enzymatic extrusion liquefaction has been a popular thermal treatment for cereals, and gradually being applied in fermentation and liquor-making industry all over the world. The characterization of volatile flavor compounds in Chinese rice wine processed by enzymatic extrusion liquefaction pretreatment, might be made use not only for a better understanding of this new-type rice wine, but for the further utilization of enzymatic extrusion in other wine or alcohol production as well. © 2015 Institute of Food Technologists®

Circulation in the mesosphere and lower thermosphere during the MAP (Middle Atmosphere Program)/WINE (Winter in the Northern Europe) period

NASA Technical Reports Server (NTRS)

Tarasenko, D. A.

1987-01-01

One of the scientific programs in the MAP project, Winter in the Northern Europe (WINE) 1983 to 1984 involved an analysis of circulation processes in the middle atmosphere which characterized that winter period. Rocket soundings were conducted at many stations. In order to investigate deviations of the mean winds for the MAP/WINE period from the circulation conditions of other winters and from the climatic norm, rocket sounding data of Churchill and Barrow stations was well as the Pressure Modulated Radiometer channel 3000 data enabled the compilation of geopotential fields and the calculation of winds in the geostrophic approximation for comparison with the meteor winds. The large scale processes of the winter which determined the circulation in the period of the experiment were analyzed briefly. The analysis and results are discussed.

Sample presentation, sources of error and future perspectives on the application of vibrational spectroscopy in the wine industry.

PubMed

Cozzolino, Daniel

2015-03-30

Vibrational spectroscopy encompasses a number of techniques and methods including ultra-violet, visible, Fourier transform infrared or mid infrared, near infrared and Raman spectroscopy. The use and application of spectroscopy generates spectra containing hundreds of variables (absorbances at each wavenumbers or wavelengths), resulting in the production of large data sets representing the chemical and biochemical wine fingerprint. Multivariate data analysis techniques are then required to handle the large amount of data generated in order to interpret the spectra in a meaningful way in order to develop a specific application. This paper focuses on the developments of sample presentation and main sources of error when vibrational spectroscopy methods are applied in wine analysis. Recent and novel applications will be discussed as examples of these developments. © 2014 Society of Chemical Industry.

Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine.

PubMed

Zhu, Wanqi; Zhu, Baoqing; Li, Yao; Zhang, Yanyan; Zhang, Bolin; Fan, Junfeng

2016-04-15

The ability of acidic (AcW) and alkaline electrolyzed waters (AlW) to improve the flavour of persimmon (Diospyros kaki L.) wine was evaluated. Wines made with AcW (WAcW) were significantly better than wines made with AlW or pure water (PW) in aroma, taste, and colour. Volatile analysis showed that WAcW has high alcohol and ester contents, including 2-phenylethanol, isopentanol, isobutanol, ethyl dodecanoate, phenethyl acetate, and butanedioic acid diethyl ester. The total amino acid content of persimmon slurry soaked with AcW reached 531.2 mg/l, which was much higher than those of the slurries soaked in AlW (381.3 mg/l) and PW (182.7 mg/l). The composition of major amino acids in the AcW-soaked slurry may contribute to the strong ester flavour of WAcW. This is the first report to suggest that electrolyzed functional water (EFW) can be used to improve wine flavour, leading to the possible use of EFW in food processing. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of Saccharomyces strains on the quality of red wines aged on lees.

PubMed

Loira, I; Vejarano, R; Morata, A; Ricardo-da-Silva, J M; Laureano, O; González, M C; Suárez-Lepe, J A

2013-08-15

Ageing on lees involves ageing the wine in contact with yeast cells after fermentation. If combined with the addition of oak chips, it can soften the wood flavour and increase the aromatic complexity of wine. The aim of the present work is to optimise both ageing techniques through selection of an adequate Saccharomyces cerevisiae strain. The study lasted 6 months and content of polysaccharides, anthocyanins, proanthocyanidins, volatile compounds, colour parameters and sensory analysis, were periodically evaluated. Among the strains tested, G37 showed the highest release of polysaccharides (24.4±5.5 mg l(-1)). Vanillin, syringaldehyde and furfuryl alcohol increased with ageing time in 7VA2 treatment. The wine aged with CTPL14 strain presented fewer monomeric and oligomeric proanthocyanidins (12.4±0.6 and 83.4±8.3 mg l(-1), respectively), and showed the lowest astringency and bitterness sensations. Results show an improvement in the sensory profile of the red wine aged with a combination of these two techniques. Copyright © 2013 Elsevier Ltd. All rights reserved.

High-throughput sequencing of microbial community diversity in soil, grapes, leaves, grape juice and wine of grapevine from China.

PubMed

Wei, Yu-Jie; Wu, Yun; Yan, Yin-Zhuo; Zou, Wan; Xue, Jie; Ma, Wen-Rui; Wang, Wei; Tian, Ge; Wang, Li-Ye

2018-01-01

In this study Illumina MiSeq was performed to investigate microbial diversity in soil, leaves, grape, grape juice and wine. A total of 1,043,102 fungal Internal Transcribed Spacer (ITS) reads and 2,422,188 high quality bacterial 16S rDNA sequences were used for taxonomic classification, revealed five fungal and eight bacterial phyla. At the genus level, the dominant fungi were Ascomycota, Sordariales, Tetracladium and Geomyces in soil, Aureobasidium and Pleosporaceae in grapes leaves, Aureobasidium in grape and grape juice. The dominant bacteria were Kaistobacter, Arthrobacter, Skermanella and Sphingomonas in soil, Pseudomonas, Acinetobacter and Kaistobacter in grape and grapes leaves, and Oenococcus in grape juice and wine. Principal coordinate analysis showed structural separation between the composition of fungi and bacteria in all samples. This is the first study to understand microbiome population in soil, grape, grapes leaves, grape juice and wine in Xinjiang through High-throughput Sequencing and identify microorganisms like Saccharomyces cerevisiae and Oenococcus spp. that may contribute to the quality and flavor of wine.

Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells.

PubMed

Rocha-Parra, Diego; Chirife, Jorge; Zamora, Clara; de Pascual-Teresa, Sonia

2018-04-07

Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its composition was determined by means of high-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry (HPLC-MS-QTOF). More than thirty polyphenols, including anthocyanins, flavanols, flavonols, phenolic acids and stilbenoids, were identified. Some of the main quantified polyphenols were: malvidin-3- O -glucoside, malvidin 3- O -(6″-acetyl-glucose), petunidin-3- O -glucoside, quercetin-3- O -glucuronide, syringenin-3- O -glucoside, epicatechin, gallic acid and syringic acid. The biological activity of this de-alcoholized and encapsulated red wine on human neuroblastoma SH-SY5Y cells was studied. The results showed that the encapsulated red wine powder has active redox properties, as verified by performing reactive oxygen species (ROS) analysis utilizing a neuronal model. This could help explain its action against the neurotoxicity induced by 6-hydroxydopamine (6-OHDA).

Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation.

PubMed

Gordillo, Belén; Cejudo-Bastante, María Jesús; Rodríguez-Pulido, Francisco J; González-Miret, M Lourdes; Heredia, Francisco J

2013-12-01

The effect of adding American oak wood chips during fermentation on Tempranillo red wines elaborates in a warm climate has been studied. Our attention was focused on the tristimulus colorimetry, differential colorimetry and phenolic compounds related to wine colour. This technique was applied as an oenological alternative to the conventional winemaking for avoiding the common fall of colour of red wines elaborated in warm climates. The addition of oak wood chips promoted the colour enhancement and stabilisation, producing wines with a notably darker colour and with more bluish tonality. This fact was also related to the significantly higher content of some phenolic compounds. On the basis of the results, it could be affirmed that the addition of oak wood chips during fermentation induced visually perceptible colour changes (by the analysis of ΔEab(*), %Δ(2)L, %Δ(2)C and %Δ(2)H), mainly in a quantitative way, and also a lower percentage of diminution of colour. Copyright © 2013 Elsevier Ltd. All rights reserved.

High-throughput sequencing of microbial community diversity in soil, grapes, leaves, grape juice and wine of grapevine from China

PubMed Central

Yan, Yin-zhuo; Zou, Wan; Ma, Wen-rui; Wang, Wei; Tian, Ge; Wang, Li-ye

2018-01-01

In this study Illumina MiSeq was performed to investigate microbial diversity in soil, leaves, grape, grape juice and wine. A total of 1,043,102 fungal Internal Transcribed Spacer (ITS) reads and 2,422,188 high quality bacterial 16S rDNA sequences were used for taxonomic classification, revealed five fungal and eight bacterial phyla. At the genus level, the dominant fungi were Ascomycota, Sordariales, Tetracladium and Geomyces in soil, Aureobasidium and Pleosporaceae in grapes leaves, Aureobasidium in grape and grape juice. The dominant bacteria were Kaistobacter, Arthrobacter, Skermanella and Sphingomonas in soil, Pseudomonas, Acinetobacter and Kaistobacter in grape and grapes leaves, and Oenococcus in grape juice and wine. Principal coordinate analysis showed structural separation between the composition of fungi and bacteria in all samples. This is the first study to understand microbiome population in soil, grape, grapes leaves, grape juice and wine in Xinjiang through High-throughput Sequencing and identify microorganisms like Saccharomyces cerevisiae and Oenococcus spp. that may contribute to the quality and flavor of wine. PMID:29565999

Hybrid electronic tongue based on optical and electrochemical microsensors for quality control of wine.

PubMed

Gutiérrez, Manuel; Llobera, Andreu; Vila-Planas, Jordi; Capdevila, Fina; Demming, Stefanie; Büttgenbach, Stephanus; Mínguez, Santiago; Jiménez-Jorquera, Cecilia

2010-07-01

A multiparametric system able to classify red and white wines according to the grape varieties and for analysing some specific parameters is presented. The system, known as hybrid electronic tongue, consists of an array of electrochemical microsensors and a colorimetric optofluidic system. The array of electrochemical sensors is composed of six ISFETs based sensors, a conductivity sensor, a redox potential sensor and two amperometric electrodes, an Au microelectrode and a microelectrode for sensing electrochemical oxygen demand. The optofluidic system is entirely fabricated in polymer technology and comprises a hollow structure, air mirrors, microlenses and self-alignment structures. The data obtained from these sensors has been treated with multivariate advanced tools; Principal Component Analysis (PCA), for the patterning recognition and classification of wine samples, and Partial-Least Squares (PLS) regression, for quantification of several chemical and optical parameters of interest in wine quality. The results have demonstrated the utility of this system for distinguishing the samples according to the grape variety and year vintage and for quantifying several sample parameters of interest in wine quality control.

Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: wine reconstitution strategies and sensory sorting task.

PubMed

Sáenz-Navajas, María-Pilar; Campo, Eva; Avizcuri, José Miguel; Valentin, Dominique; Fernández-Zurbano, Purificación; Ferreira, Vicente

2012-06-30

This work explores to what extent the aroma or the non-volatile fractions of red wines are responsible for the overall flavor differences perceived in-mouth. For this purpose, 14 samples (4 commercial and 10 reconstituted wines), were sorted by a panel of 30 trained assessors according to their sensory in-mouth similarities. Reconstituted wines were prepared by adding the same volatile fraction (coming from a red wine) to the non-volatile fraction of 10 different red wines showing large differences in perceived astringency. Sorting was performed under three different conditions: (a) no aroma perception: nose-close condition (NA), (b) retronasal aroma perception only (RA), and (c) allowing retro- and involuntary orthonasal aroma perception (ROA). Similarity estimates were derived from the sorting and submitted to multidimensional scaling (MDS) followed by hierarchical cluster analysis (HCA). Results have clearly shown that, globally, aroma perception is not the major driver of the in-mouth sensory perception of red wine, which is undoubtedly primarily driven by the perception of astringency and by the chemical compounds causing it, particularly protein precipitable proanthocyanidins (PAs). However, aroma perception plays a significant role on the perception of sweetness and bitterness. The impact of aroma seems to be more important whenever astringency, total polyphenols and protein precipitable PAs levels are smaller. Results also indicate that when a red-black fruit odor nuance is clearly perceived in conditions in which orthonasal odor perception is allowed, a strong reduction in astringency takes place. Such red-black fruit odor nuance seems to be the result of a specific aroma release pattern as a consequence of the interaction between aroma compounds and the non-volatile matrix. Copyright © 2011 Elsevier B.V. All rights reserved.

An analysis on flavonoids, phenolics and organic acids contents in brewed red wines of both non-skin contact and skin contact fermentation techniques of Mao Luang ripe fruits (Antidesma bunius) harvested from Phupan Valley in Northeast Thailand.

PubMed

Samappito, S; Butkhup, L

2008-07-01

The experiment was carried out at the Department of Biotechnology, Faculty of Technology, Mahasarakham University, Northeast Thailand during the 2006. The study aimed to determine amounts of flavonoids, phenolics and organic acids in ripe fruits and brewed red wines of both non-skin contact and skin contact winemaking techniques where Mao Luang ripe fruits of both Fapratan and Sangkrow2 cultivars were used. The experiment was laid in a Completely Randomised Design (CRD) with four replications. The results showed that mean values of primary data of fresh Mao Luang ripe fruits on weight of 100 berries (g) and mean values of juice:solids, pH, total soluble solid (TSS, 0brix), total organic acids (TOA, mg L(-1)), TSS:TOA (%), total flavonoids contents (TFC, mg L(-l)), total phenolic acids (TPA, mg L(-1)), total procyanidins contents (TPC, mg L(-1)) and reducing sugar (g L(-1)) were 65.62, 3.28, 3.51, 16.50, 49.36, 28.10, 397.90, 76.04, 156.21 and 184.32, respectively. Skin contact Mao Luang red wine gave higher amounts of flavonoids, phenolic acids, anthocyanins of procyanidin B1 and procyanidin B2, organic acids than non-skin contact red wine. The differences were highly significant. Furthermore, ethanol (%) and total acidity (g L(-1) citric acid) were much higher for skin contact wine than non-skin contact wine but a reverse was found with total soluble solids (0brix), pH where non-skin contact wine gave higher mean values than skin contact wine.

Wine consumers' subjective responses to wine mouthfeel and understanding of wine body.

PubMed

Niimi, Jun; Danner, Lukas; Li, Luxing; Bossan, Hélène; Bastian, Susan E P

2017-09-01

Wine mouthfeel is considered important for wine quality by experts, while consumers understanding of mouthfeel and the role of wine body in their wine choice is unknown. One experiment determined the influence of intrinsic wine mouthfeel on consumers' wine liking and emotions, and the other, how consumers understand the term wine body. The first experiment used a 2 astringency level×2 body level experimental design. The samples were base wine with; nothing added (control), added xanthan gum (for increased body), added grape seed extract (GSE, for increased astringency), and with both added xanthan gum and GSE. The consumer taste trial (n=112) indicated that wine with increased body did not influence wine liking and emotions; while increased astringency decreased liking and elicited more intense negative emotions. The second experiment examined consumers' knowledge of wine body through an online survey (n=136). Consumers described wine body most frequently using words such as flavour, fullness, and strength. Wine body was therefore understood by consumers predominantly as a holistic multi-sensory perception of flavour. Wine flavour was indicated by consumers to be the most important factor driving purchase decisions followed by balance of flavours and wine body. It is crucial that wine professionals carefully communicate wine characteristics to consumers to prevent possible misunderstandings such as the meaning of wine body and as a result better meet consumer expectations. In future, the term body may benefit from a clearer definition for academic research as well as industry. Copyright © 2017. Published by Elsevier Ltd.

27 CFR 27.42 - Wines.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wines. 27.42 Section 27.42... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine, and...

Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine

PubMed Central

Zhang, Pangzhen; Howell, Kate; Krstic, Mark; Herderich, Markus; Barlow, Edward William R.; Fuentes, Sigfredo

2015-01-01

Rotundone is a sesquiterpene that gives grapes and wine a desirable ‘peppery’ aroma. Previous research has reported that growing grapevines in a cool climate is an important factor that drives rotundone accumulation in grape berries and wine. This study used historical data sets to investigate which weather parameters are mostly influencing rotundone concentration in grape berries and wine. For this purpose, wines produced from 15 vintages from the same Shiraz vineyard (The Old Block, Mount Langi Ghiran, Victoria, Australia) were analysed for rotundone concentration and compared to comprehensive weather data and minimal temperature information. Degree hours were obtained by interpolating available temperature information from the vineyard site using a simple piecewise cubic hermite interpolating polynomial method (PCHIP). Results showed that the highest concentrations of rotundone were consistently found in wines from cool and wet seasons. The Principal Component Analysis (PCA) showed that the concentration of rotundone in wine was negatively correlated with daily solar exposure and grape bunch zone temperature, and positively correlated with vineyard water balance. Finally, models were constructed based on the Gompertz function to describe the dynamics of rotundone concentration in berries through the ripening process according to phenological and thermal times. This characterisation is an important step forward to potentially predict the final quality of the resultant wines based on the evolution of specific compounds in berries according to critical environmental and micrometeorological variables. The modelling techniques described in this paper were able to describe the behaviour of rotundone concentration based on seasonal weather conditions and grapevine phenological stages, and could be potentially used to predict the final rotundone concentration early in future growing seasons. This could enable the adoption of precision irrigation and canopy management strategies to effectively mitigate adverse impacts related to climate change and microclimatic variability, such as heat waves, within a vineyard on wine quality. PMID:26176692

Comparison of high-performance liquid chromatography separation of red wine anthocyanins on a mixed-mode ion-exchange reversed-phase and on a reversed-phase column.

PubMed

Vergara, Carola; Mardones, Claudia; Hermosín-Gutiérrez, Isidro; von Baer, Dietrich

2010-09-03

Anthocyanins, which confer the characteristic color to red wine, can be used as markers to classify wines according to the grape variety. It is a complex separation that requires very high chromatographic efficiency, especially in the case of aged red wines, due to the formation of pyranoanthocyanins. A coelution between these kinds of compounds can affect the R(ac/coum) ratio of aged wines, and might lead to false results when classifying the wine variety. In 2007, the use of a novel mixed-mode ion-exchange reversed-phase column was reported to separate anthocyanins extracted from grapes of Vitis labrusca with different selectivity than C-18 columns. In the present work, the separation of anthocyanins including pyranoanthocyanins in young and aged Cabernet Sauvignon wines and other varieties is evaluated. The most interesting contributions of this research are the different elution order and selectivity obtained for anthocyanins and pyranoanthocyanins (only formed in wine), compared with those observed in C-18 stationary phases. Also interesting is the separation of the polymeric fraction, which elutes as a clearly separated peak at the chromatogram's end. However, a comparison with a high efficiency C-18 column with the same dimensions and particle size demonstrated that the tested mixed-mode column shows broader peaks with a theoretical plate number below 8000, for malvidin-3-glucoside peak, while it can be up to 10 times higher for a high efficiency C-18 column, depending on the column manufacturer. Under the tested conditions, in mixed-mode phase, the analysis time is almost twice that of a C-18 column with the same dimensions and particle size. A mixed-mode phase with increased efficiency should provide an interesting perspective for separation of anthocyanins in wine, due to its improved selectivity, combined with a useful role in a second-dimension separation in preparative anthocyanin chromatography. 2010 Elsevier B.V. All rights reserved.

Divergent drinking patterns and factors affecting homemade alcohol consumption (the case of Russia).

PubMed

Radaev, Vadim

2016-08-01

Unrecorded homemade alcohol consumption has been less examined in the literature. Previous studies of homemade alcohol in Russia have almost entirely focused upon the use of samogon (moonshine) attributed to the northern style of drinking. No systematic analysis is available regarding the production and consumption of homemade wine. This paper explores the drinking patterns demonstrated by consumers of samogon and homemade wine in Russia. The main factors affecting the consumption of these beverages are investigated. Data were collected from a 2014 nationwide survey of 14,986 respondents aged 15+ years. Beverage preferences, volume of consumed alcohol, drinking habits, and alcohol availability were the main measures reported. Demographic, socio-economic, spatial, and policy-related factors affecting homemade alcohol consumption are examined using logistic regression. The percentages of samogon and homemade wine consumers were similar, although a greater volume of samogon in pure alcohol was consumed compared to homemade wine. The groups of samogon and homemade wine consumers showed very little overlap. Unlike homemade wine consumers, samogon drinkers consumed larger amounts of alcohol and were more engaged in frequent and excessive drinking, drinking without meals and drinking in marginal public settings. Gender, education, regional affiliation, and type of residence showed opposite associations with regard to the consumption of samogon and homemade wine. Availability of homemade alcohol in the neighbourhood was the most influential predictor due to respondents' own production, presence of homemade alcohol in friendship networks and at illegal market. The prices of manufactured alcohol and the consumption of homemade alcohol did not show significant relationships. Consumers of samogon and homemade wine demonstrate contrasting drinking patterns that are largely driven by different factors. Samogon is consumed in a more hazardous manner, whereas homemade wine is consumed in a more moderate and law-abiding way. Illegal commercial samogon should be a special concern for alcohol policy. Copyright © 2016. Published by Elsevier B.V.

Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis.

PubMed

Ríos-Reina, Rocío; Morales, M Lourdes; García-González, Diego L; Amigo, José M; Callejón, Raquel M

2018-03-01

High-quality wine vinegars have been registered in Spain under protected designation of origin (PDO): "Vinagre de Jerez", "Vinagre de Condado de Huelva" and "Vinagre de Montilla-Moriles". The raw material, production and aging processes determine their quality and their aromatic composition. Vinegar volatile profile is usually analyzed by gas chromatography-mass spectrometry (GC-MS), being necessary a previous extraction step. Thus, three different sampling methods (Headspace solid phase microextraction "HS-SPME", Headspace stir bar sorptive extraction "HSSE" and Dynamic headspace extraction "DHS") were studied for the analysis of the volatile composition of Spanish PDO wine vinegars. Multivariate curve resolution (MCR) was used to solve chromatographic problems, improving the results obtained. Principal component analysis (PCA) showed that not all the sampling methods were equally suitable for the characterization and differentiation between PDOs and categories, being HSSE the technique that made able the best vinegar characterization. Copyright © 2017 Elsevier Ltd. All rights reserved.

Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation.

PubMed

Guadalupe, Zenaida; Soldevilla, Alberto; Sáenz-Navajas, María-Pilar; Ayestarán, Belén

2006-04-21

A multiple-step analytical method was developed to improve the analysis of polymeric phenolics in red wines. With a common initial step based on the fractionation of wine phenolics by gel permeation chromatography (GPC), different analytical techniques were used: high-performance liquid chromatography-diode array detection (HPLC-DAD), HPLC-mass spectrometry (MS), capillary zone electrophoresis (CZE) and spectrophotometry. This method proved to be valid for analyzing different families of phenolic compounds, such as monomeric phenolics and their derivatives, polymeric pigments and proanthocyanidins. The analytical characteristics of fractionation by GPC were studied and the method was fully validated, yielding satisfactory statistical results. GPC fractionation substantially improved the analysis of polymeric pigments by CZE, in terms of response, repeatability and reproducibility. It also represented an improvement in the traditional vanillin assay used for proanthocyanidin (PA) quantification. Astringent proanthocyanidins were also analyzed using a simple combined method that allowed these compounds, for which only general indexes were available, to be quantified.

Aroma Glycosides in Grapes and Wine.

PubMed

Liu, Jibin; Zhu, Xiao-Lin; Ullah, Niamat; Tao, Yong-Sheng

2017-02-01

The major aroma components in grapes and wine include free volatile compounds and glycosidic nonvolatile compounds. The latter group of compounds is more than 10 times abundant of the former, and constitutes a big aroma reserve in grapes and wine. This review summarizes the research results obtained recently for the identification of aroma glycosides in grapes and wine, including grape glycoside structures, differences in aroma glycosides among grape varieties, hydrolysis mechanisms, and the factors that influence them. It also presents the analytical techniques used to identify the glycosidic aroma precursors. The operational strategies, challenges, and improvements of each step encountered in the analysis of glycosidic aroma precursors are described. This review intends to provide a convenient reference for researchers interested in the methods used for the determination of the aroma glucosides composition and the recognition of their chemical structures. © 2017 Institute of Food Technologists®.

Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae

PubMed Central

Hyma, Katie E; Saerens, Sofie M; Verstrepen, Kevin J; Fay, Justin C

2011-01-01

The budding yeast Saccharomyces cerevisiae is the primary species used by wine makers to convert sugar into alcohol during wine fermentation. Saccharomyces cerevisiae is found in vineyards, but is also found in association with oak trees and other natural sources. Although wild strains of S. cerevisiae as well as other Saccharomyces species are also capable of wine fermentation, a genetically distinct group of S. cerevisiae strains is primarily used to produce wine, consistent with the idea that wine making strains have been domesticated for wine production. In this study, we demonstrate that humans can distinguish between wines produced using wine strains and wild strains of S. cerevisiae as well as its sibling species, Saccharomyces paradoxus. Wine strains produced wine with fruity and floral characteristics, whereas wild strains produced wine with earthy and sulfurous characteristics. The differences that we observe between wine and wild strains provides further evidence that wine strains have evolved phenotypes that are distinct from their wild ancestors and relevant to their use in wine production. PMID:22093681

27 CFR 24.294 - Destruction of wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Destruction of wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.294 Destruction of wine. (a) General. Wine on bonded wine premises may be destroyed on or off wine...

Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

PubMed Central

Bokulich, Nicholas A.; Collins, Thomas S.; Masarweh, Chad; Allen, Greg; Heymann, Hildegarde; Ebeler, Susan E.

2016-01-01

ABSTRACT Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir. PMID:27302757

[Analysis the pollution level of organotins in aquatic food and port wine].

PubMed

Zhao, Kongxiang; Zhao, Yunfeng; Ling, Yun; Chu, Xiaogang

2008-05-01

To determine the level of organotins in the aquatic food originated from Dalian, Shandong and Tianjin and port wine collected in Beijing market and accumulate data for risk analysis of organotins in food. The samples were extracted by tetrahydrofuran- hydrobromic acid (20/1) and tropolone-hexane (0.03%), and purified by gel-permeation chromatograph. And the pentyl products (penty 1 methyltins, butyltins and phenyltins) were purified by Florisil and detected by gas chromatography pulsed fire photometric detector. The positive ratios of butyltins for shellfish, snail and fish were 86.4%, 33.3% and 38.9%, respectively. As for phenyltins, the ratios were 68.2%, 16.7% and 44.4%, respectively. The positive ratio of tributyltins, dibutyltins, and triphenyltin in shellfish were 81.8%, 59.1% and 68.2%, and the average grosses of butyltins and organotins were 4.5 microg/kg and 11.1 microg/kg. The positive ratios of tributyltin, dibutyltin and triphenyltin for fish were 38.9%, 22.2% and 50.0%, and the average grosses of butyltins and organotins were 1.3 microg/kg and 2.8 microg/kg. The positive ratio of dimethyltin, dibutyltin and monobutyltin in port wine were 76.4%, 58.8% and 41.2%, respectively. The levels of dimethyltin, dibutyltin and monobutyltin were from 0.4 to 5.5 microg/L, 0.1 to 1.7 microg/L and 0.2 to 0.8 microg/L respectively. The results of significant difference (P < 0.05) were gained in statistic analysis of shellfish from different area, and the difference between shellfish, fish and spiral shell also had statistic significance (P < 0.05). The positive ratios of organotins were relative high in aquatic food and port wine. The pollution of butyltins and phenyltins in aquatic food and dimethyltin in port wine were prevalent.

[Enzymatic methods in the analysis of musts and wines].

PubMed

Lafon-Lafourcade, S

1978-01-01

The enzymatic methods are based on the property of the enzymes to catalyse specifically and reversibly the conversion of certain metabolites. These methods, developed thanks to the industrial preparation of enzymes, can be applied with no major modification to the analysis of drinks. About 15 constituants of musts and wines can now be determined by these methods. If their cost price was not relatively high, their specificity, sensitivity and rapidity would enable them to compete with the most precise of chemical methods. This is why they are only used in analytic oenology when chemical analysis is most specific enough or too laborious. Enzymatic measurement allows one by its specificity to determine the amount of residual sugar that is fermentable in a dry wine and by its sensitivity to verifie the total disappearance of the malic acid of the wine. Its rapidity must make it preferable to the long and not very specific chemical measurement, especially concerning the determination of citric acid. But glycerol, ethanol and acetic acid can be measured by chemical or chromatographical means with sufficient precision and for a more modest price. In oenology the methods are essentially used for research. They have permitted the study of the combinations of sulphur anhydride in wines (measurement of cetonic acids). The determination of the isomeric nature of the lactic acid produced from sugars by lactic bacteria is based on their application; this determination is a criterium for the identification and classification of these microorganisms. The measurement of the lactic acid during vinification allows the early disclosure of the first effects of a bacterial development; inversely it permits the invalidation of the existence of a lactic sourness, which a high volatile acidity might point to. Lastly, the enzymatic measurement of gluconic acid allows the health of the crop to be controlled.

Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age.

PubMed

McRae, Jacqui M; Dambergs, Robert G; Kassara, Stella; Parker, Mango; Jeffery, David W; Herderich, Markus J; Smith, Paul A

2012-10-10

The phenolic composition of red wine impacts upon the color and mouthfeel and thus quality of the wine. Both of these characteristics differ depending on the age of a wine, with the purple of young wines changing to brick red and the puckering or aggressive astringency softening in older wines. This study investigated the color parameters, tannin concentrations and tannin composition of a 50 year series of Cabernet Sauvignon wines from a commercial label as well as 30 year series of Cabernet Sauvignon and Shiraz wines from a separate commercial label to assess the impact of wine age on phenolic composition and concentration. The wine color density in wines of 40 to 50 years old was around 5 AU compared with 16 AU of wine less than 12 months old, which correlated well with the concentration of non-bleachable pigments and pigmented polymers. Conversely, the anthocyanin concentrations in 10 year old wines were substantially lower than that of recently bottled wines (around 100 mg/L compared with 627 mg/L, respectively), adding further evidence that non-bleachable pigments including pigmented polymers play a much larger role in long-term wine color than anthocyanins. No age-related trend was observed for tannin concentration, indicating that the widely noted softer astringency of older red wines cannot necessarily be directly related to lower concentrations of soluble wine tannin and is potentially a consequence of changes in tannin structure. Wine tannins from older wines were generally larger than tannins from younger wines and showed structural changes consistent with oxidation.

Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics.

PubMed

Bokulich, Nicholas A; Collins, Thomas S; Masarweh, Chad; Allen, Greg; Heymann, Hildegarde; Ebeler, Susan E; Mills, David A

2016-06-14

Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir Wine production is a multi-billion-dollar global industry for which microbial control and wine chemical composition are crucial aspects of quality. Terroir is an important feature of consumer appreciation and wine culture, but the many factors that contribute to terroir are nebulous. We show that grape and wine microbiota exhibit regional patterns that correlate with wine chemical composition, suggesting that the grape microbiome may influence terroir In addition to enriching our understanding of how growing region and wine properties interact, this may provide further economic incentive for agricultural and enological practices that maintain regional microbial biodiversity. Copyright © 2016 Bokulich et al.

Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area

PubMed Central

Feng, Yiming; Liu, Min; Ouyang, Yanan; Zhao, Xianfang; Ju, Yanlun; Fang, Yulin

2015-01-01

Background Although grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines because of their joyful aroma and high contents of polyphenolic phytochemicals and essential fatty acids. However, little is known about aromatic compounds of the wines produced from these three fruits. Methods The aromatic composition of fruit wines produced from raspberry, strawberry, mulberry, and red grape was analyzed by GC-MS. Odor activity values (OAVs) and relative odor contributions (ROCs) were used to estimate the sensory contribution of the aromatic compounds to the overall flavor of the wines. Results In strawberry, raspberry, and mulberry wines, 27, 30, and 31 odorants were detected, respectively. Alcohols formed the most abundant group, followed by esters and acids. The grape wine contained a wider variety (16 types) of alcohols, and 4-methyl-2-pentanol and 2,3-butanediol were not present in the three fruit wines. The quantity of esters in raspberry (1.54%) and mulberry wines (2.08%) were higher than those of strawberry wine (0.78%), and mulberry wine contained more types of esters. There were no significant differences of acids between the three fruit wines and the control wine. In addition, 2-heptanone, 2-octanone, 2-nonanone, and 2-undecanone were unique to raspberry wine, and nonanal was present only in mulberry wine. The indistinguishable aroma of the three fruit wines was attributed to the dominance of fruity and floral odor components derived from ethyl esters of fatty acids and their contributions to the global aroma of the three fruit wines. Conclusion The present study demonstrated that there were significant differences in the volatile components of fruit wines made from raspberry, strawberry, and mulberry. The aroma compounds were more abundant in the raspberry and mulberry wines than in the strawberry wine, but the quality of strawberry wine was superior to raspberry and mulberry wines. PMID:26617387

Determination of yeast assimilable nitrogen content in wine fermentations by sequential injection analysis with spectrophotometric detetection.

PubMed

Muik, Barbara; Edelmann, Andrea; Lendl, Bernhard; Ayora-Cañada, María José

2002-09-01

An automated method for measuring the primary amino acid concentration in wine fermentations by sequential injection analysis with spectrophotometric detection was developed. Isoindole-derivatives from the primary amino acid were formed by reaction with o-phthaldialdehyde and N-acetyl- L-cysteine and measured at 334 nm with respect to a baseline point at 700 nm to compensate the observed Schlieren effect. As the reaction kinetic was strongly matrix dependent the analytical readout at the final reaction equilibrium has been evaluated. Therefore four parallel reaction coils were included in the flow system to be capable of processing four samples simultaneously. Using isoleucine as the representative primary amino acid in wine fermentations a linear calibration curve from 2 to 10 mM isoleucine, corresponding to 28 to 140 mg nitrogen/L (N/L) was obtained. The coefficient of variation of the method was 1.5% at a throughput of 12 samples per hour. The developed method was successfully used to monitor two wine fermentations during alcoholic fermentation. The results were in agreement with an external reference method based on high performance liquid chromatography. A mean-t-test showed no significant differences between the two methods at a confidence level of 95%.

The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiae.

PubMed

García-Ríos, Estéfani; Morard, Miguel; Parts, Leopold; Liti, Gianni; Guillamón, José M

2017-02-14

Low-temperature growth and fermentation of wine yeast can enhance wine aroma and make them highly desirable traits for the industry. Elucidating response to cold in Saccharomyces cerevisiae is, therefore, of paramount importance to select or genetically improve new wine strains. As most enological traits of industrial importance in yeasts, adaptation to low temperature is a polygenic trait regulated by many interacting loci. In order to unravel the genetic determinants of low-temperature fermentation, we mapped quantitative trait loci (QTLs) by bulk segregant analyses in the F13 offspring of two Saccharomyces cerevisiae industrial strains with divergent performance at low temperature. We detected four genomic regions involved in the adaptation at low temperature, three of them located in the subtelomeric regions (chromosomes XIII, XV and XVI) and one in the chromosome XIV. The QTL analysis revealed that subtelomeric regions play a key role in defining individual variation, which emphasizes the importance of these regions' adaptive nature. The reciprocal hemizygosity analysis (RHA), run to validate the genes involved in low-temperature fermentation, showed that genetic variation in mitochondrial proteins, maintenance of correct asymmetry and distribution of phospholipid in the plasma membrane are key determinants of low-temperature adaptation.

Headspace solid-phase microextraction and gas chromatographic analysis of low-molecular-weight sulfur volatiles with pulsed flame photometric detection and quantification by a stable isotope dilution assay.

PubMed

Ullrich, Sebastian; Neef, Sylvia K; Schmarr, Hans-Georg

2018-02-01

Low-molecular-weight volatile sulfur compounds such as thiols, sulfides, disulfides as well as thioacetates cause a sulfidic off-flavor in wines even at low concentration levels. The proposed analytical method for quantification of these compounds in wine is based on headspace solid-phase microextraction, followed by gas chromatographic analysis with sulfur-specific detection using a pulsed flame photometric detector. Robust quantification was achieved via a stable isotope dilution assay using commercial and synthesized deuterated isotopic standards. The necessary chromatographic separation of analytes and isotopic standards benefits from the inverse isotope effect realized on an apolar polydimethylsiloxane stationary phase of increased film thickness. Interferences with sulfur-specific detection in wine caused by sulfur dioxide were minimized by addition of propanal. The method provides adequate validation data, with good repeatability and limits of detection and quantification. It suits the requirements of wine quality management, allowing the control of oenological treatments to counteract an eventual formation of excessively high concentration of such malodorous compounds. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Repercussion of the phytosanitary treatments on various models of foliage management in a Cabernet Sauvignon Vineyard (I note).

PubMed

Spera, G; Moretti, S; Casadei, G

2004-01-01

This study is the first communication about the repercussion of several phytosanitary treatments in three different training systems, differently managed in foilage, in relation to the usual phytopatologies: botrytis, acid rot, grape mildew and oldium. Particular attention to residuals of the products supplied on the foilage and present in ground and wine is paid. The considered foilage management systems are among those more spread and effective ones for a good quality wine production for Cabernet Sauvignon variety (clone R5). 11. Cordon Spur of Conegliano (C.S.C); 12. Simple Free Espalier Curtain (S.C.S.L); 13. Lyra (Lyra). The phytosanitary interventions for the foilage management systems have been compared between the company's ordinary plan and one with various and numerous active principles. The CG-ECD with Multiresidual analysis has determined the active principles residuals in the ground and in the wines. The characteristics of the wines have been determined by physical- chemical analysis; their organoleptic quality has been valued by panels of producers, oenologists, consumers and restaurant staff. The results point out a difference among the trials for the different presence of residuals. The foilage management justifies the diversity of the analytical composition of the wines. There is a substantial uniformity of judgements for the organoleptic quality. In conclusion, in this prove the judgement on the economic quality highlights the uselessness of the use of more incisive and radical active principles.

Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China.

PubMed

Han, Fuliang; Ju, Yanlun; Ruan, Xianrui; Zhao, Xianfang; Yue, Xiaofeng; Zhuang, Xifu; Qin, Minyang; Fang, Yulin

2017-01-01

Background : Spine grape has gained attention in the field of wine science due to its good growth characteristics. Spine grape wine has been made by local residents for a long time. However, the scientific evaluation of spine wine has not been systemically documented compared to Vitis vinifera grape wines Methods : We compared 11 spine wines from south China (W1-W11) with 7 high-quality international wines (W12-W18). The total phenolic content, the total anothcyanin content and the antioxidant activity of these wines were analyzed and compared. Meanwhile, anthocyanin profiles of these wines were also documented. Results : Compared with other wines most of the spine wines had a strong red intensity with a blue hue. Malvidin-3,5- O -diglucoside and malvidin-3- O -(6- O -coumaroyl)-glucoside-5-glucoside appeared to be the major anthocyanins in these wines. The scavenging capacity analyses of these wines using ABTS, DPPH, and CUPRAC assays indicated that spine wines possessed high antioxidant properties, especially spine wine W3, W4, W6 and W8. Their high antioxidant properties were mainly related to the high levels of the total phenolic content and anthocyanins. Conclusion : These results suggested that spine wine might be considered a good wine source for the Chinese wine industry and provided useful information on the knowledge of spine grape.

Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China

PubMed Central

Han, Fuliang; Ju, Yanlun; Ruan, Xianrui; Zhao, Xianfang; Yue, Xiaofeng; Zhuang, Xifu; Qin, Minyang; Fang, Yulin

2017-01-01

ABSTRACT Background: Spine grape has gained attention in the field of wine science due to its good growth characteristics. Spine grape wine has been made by local residents for a long time. However, the scientific evaluation of spine wine has not been systemically documented compared to Vitis vinifera grape wines Methods: We compared 11 spine wines from south China (W1–W11) with 7 high-quality international wines (W12–W18). The total phenolic content, the total anothcyanin content and the antioxidant activity of these wines were analyzed and compared. Meanwhile, anthocyanin profiles of these wines were also documented. Results: Compared with other wines most of the spine wines had a strong red intensity with a blue hue. Malvidin-3,5-O-diglucoside and malvidin-3-O-(6-O-coumaroyl)-glucoside-5-glucoside appeared to be the major anthocyanins in these wines. The scavenging capacity analyses of these wines using ABTS, DPPH, and CUPRAC assays indicated that spine wines possessed high antioxidant properties, especially spine wine W3, W4, W6 and W8. Their high antioxidant properties were mainly related to the high levels of the total phenolic content and anthocyanins. Conclusion: These results suggested that spine wine might be considered a good wine source for the Chinese wine industry and provided useful information on the knowledge of spine grape. PMID:28804435

27 CFR 4.21 - The standards of identity.

Code of Federal Regulations, 2011 CFR

2011-04-01

... such fruit, e.g., “peach wine,” “blackberry wine.” Fruit wine not derived wholly from one kind of fruit... product, e.g., “honey wine,” “raisin wine,” “dried blackberry wine.” Wine of this class not derived wholly...

27 CFR 4.21 - The standards of identity.

Code of Federal Regulations, 2014 CFR

2014-04-01

... such fruit, e.g., “peach wine,” “blackberry wine.” Fruit wine not derived wholly from one kind of fruit... product, e.g., “honey wine,” “raisin wine,” “dried blackberry wine.” Wine of this class not derived wholly...

27 CFR 4.21 - The standards of identity.

Code of Federal Regulations, 2013 CFR

2013-04-01

... such fruit, e.g., “peach wine,” “blackberry wine.” Fruit wine not derived wholly from one kind of fruit... product, e.g., “honey wine,” “raisin wine,” “dried blackberry wine.” Wine of this class not derived wholly...

27 CFR 4.21 - The standards of identity.

Code of Federal Regulations, 2012 CFR

2012-04-01

... such fruit, e.g., “peach wine,” “blackberry wine.” Fruit wine not derived wholly from one kind of fruit... product, e.g., “honey wine,” “raisin wine,” “dried blackberry wine.” Wine of this class not derived wholly...

Evaluation of FTIR spectroscopy as diagnostic tool for colorectal cancer using spectral analysis

NASA Astrophysics Data System (ADS)

Dong, Liu; Sun, Xuejun; Chao, Zhang; Zhang, Shiyun; Zheng, Jianbao; Gurung, Rajendra; Du, Junkai; Shi, Jingsen; Xu, Yizhuang; Zhang, Yuanfu; Wu, Jinguang

2014-03-01

The aim of this study is to confirm FTIR spectroscopy as a diagnostic tool for colorectal cancer. 180 freshly removed colorectal samples were collected from 90 patients for spectrum analysis. The ratios of spectral intensity and relative intensity (/I1460) were calculated. Principal component analysis (PCA) and Fisher's discriminant analysis (FDA) were applied to distinguish the malignant from normal. The FTIR parameters of colorectal cancer and normal tissues were distinguished due to the contents or configurations of nucleic acids, proteins, lipids and carbohydrates. Related to nitrogen containing, water, protein and nucleic acid were increased significantly in the malignant group. Six parameters were selected as independent factors to perform discriminant functions. The sensitivity for FTIR in diagnosing colorectal cancer was 96.6% by discriminant analysis. Our study demonstrates that FTIR can be a useful technique for detection of colorectal cancer and may be applied in clinical colorectal cancer diagnosis.

Analysis of aromatic aldehydes in brandy and wine by high-performance capillary electrophoresis.

PubMed

Panossian, A; Mamikonyan, G; Torosyan, M; Gabrielyan, E; Mkhitaryan, S

2001-09-01

A new method of analysis of vanillin, syringaldehyde, coniferaldehyde, and sinapaldehyde in brandy and wine by high-performance capillary electrophoresis is described. Electrophoretic mobility of these compounds is achieved by a borate buffer at pH 9.3. At this pH, the sensitivity of UV detection of these phenolic aldehydes also increases. UV absorptions at 348, 362, 404, and 422 nm were selected for monitoring vanillin, syringaldehyde, coniferaldehyde, and sinapaldehyde, respectively. This procedure was performed simultaneously during one run using a diode array detector. Samples of brandy or wine were analyzed directly without concentration, extraction, or any other preliminary treatment of the test sample. The limits of detection were found to be 0.275, 0.1425, 0.1475, and 0.1975 ppm for syringaldehyde, coniferaldehyde, sinapaldehyde, and vanillin, respectively, which is acceptable for analysis of both brandy and wine aged in oak barrels. The method has been shown to be linear in a range from 0.3 to 57 mg/L. Recoveries ranged between 99.9% and 107.7% for all of the compounds tested. Repeatability and reproducibility of the method were high. The relative standard deviation was consequently approximately 3% and also between 4.47% and 6.89% for all tested compounds. The method is useful for the identification of counterfeit brandy, which is easy to recognize by the absence of sinapaldehyde, syringaldehyde, and coniferaldehyde, which are not detectable in false brandy.

Red Wine Prevents the Acute Negative Vascular Effects of Smoking.

PubMed

Schwarz, Viktoria; Bachelier, Katrin; Schirmer, Stephan H; Werner, Christian; Laufs, Ulrich; Böhm, Michael

2017-01-01

Moderate consumption of red wine is associated with fewer cardiovascular events. We investigated whether red wine consumption counteracts the adverse vascular effects of cigarette smoking. Participants smoked 3 cigarettes alone or after drinking a titrated volume of red wine. Clinical chemistry, blood counts, plasma cytokine enzyme-linked immunosorbent assays, immunomagnetic separation of CD14 + monocytes for gene expression analysis, fluorescence-activated cell sorting for microparticles, and isolation of circulating mononuclear cells to measure telomerase activity were performed, and urine cotinine levels were quantified. Compared with baseline, leukocytosis (P = .019), neutrophilia (P <.001), lymphopenia (P <.001), and eosinopenia (P = .008) were observed after only smoking. Endothelial and platelet-, monocyte-, and leukocyte-derived microparticles (P <.001 each) were elevated. In monocytes, messenger RNA expression of interleukin (IL)-6 (2.6- ± 0.57-fold), tumor necrosis factor alpha (2.2- ± 0.62-fold), and IL-1b (2.3- ± 0.44-fold) were upregulated, as was IL-6 (1.2 ± 0.12-fold) protein concentration in plasma. Smoking acutely inhibited mononuclear cell telomerase activity. Markers of endothelial damage, inflammation, and cellular aging were completely attenuated by red wine consumption. Cigarette smoke results in acute endothelial damage, vascular and systemic inflammation, and indicators of the cellular aging processes in otherwise healthy nonsmokers. Pretreatment with red wine was preventive. The findings underscore the magnitude of acute damage exerted by cigarette smoking in "occasional lifestyle smokers" and demonstrate the potential of red wine as a protective strategy to avert markers of vascular injury. Copyright © 2016 Elsevier Inc. All rights reserved.

A combined meta-barcoding and shotgun metagenomic analysis of spontaneous wine fermentation.

PubMed

Sternes, Peter R; Lee, Danna; Kutyna, Dariusz R; Borneman, Anthony R

2017-07-01

Wine is a complex beverage, comprising hundreds of metabolites produced through the action of yeasts and bacteria in fermenting grape must. Commercially, there is now a growing trend away from using wine yeast (Saccharomyces) starter cultures, toward the historic practice of uninoculated or "wild" fermentation, where the yeasts and bacteria associated with the grapes and/or winery perform the fermentation. It is the varied metabolic contributions of these numerous non-Saccharomyces species that are thought to impart complexity and desirable taste and aroma attributes to wild ferments in comparison to their inoculated counterparts. To map the microflora of spontaneous fermentation, metagenomic techniques were employed to characterize and monitor the progression of fungal species in 5 different wild fermentations. Both amplicon-based ribosomal DNA internal transcribed spacer (ITS) phylotyping and shotgun metagenomics were used to assess community structure across different stages of fermentation. While providing a sensitive and highly accurate means of characterizing the wine microbiome, the shotgun metagenomic data also uncovered a significant overabundance bias in the ITS phylotyping abundance estimations for the common non-Saccharomyces wine yeast genus Metschnikowia. By identifying biases such as that observed for Metschnikowia, abundance measurements from future ITS phylotyping datasets can be corrected to provide more accurate species representation. Ultimately, as more shotgun metagenomic and single-strain de novo assemblies for key wine species become available, the accuracy of both ITS-amplicon and shotgun studies will greatly increase, providing a powerful methodology for deciphering the influence of the microbial community on the wine flavor and aroma. © The Authors 2017. Published by Oxford University Press.

A combined meta-barcoding and shotgun metagenomic analysis of spontaneous wine fermentation

PubMed Central

Sternes, Peter R.; Lee, Danna; Kutyna, Dariusz R.

2017-01-01

Abstract Wine is a complex beverage, comprising hundreds of metabolites produced through the action of yeasts and bacteria in fermenting grape must. Commercially, there is now a growing trend away from using wine yeast (Saccharomyces) starter cultures, toward the historic practice of uninoculated or “wild” fermentation, where the yeasts and bacteria associated with the grapes and/or winery perform the fermentation. It is the varied metabolic contributions of these numerous non-Saccharomyces species that are thought to impart complexity and desirable taste and aroma attributes to wild ferments in comparison to their inoculated counterparts. To map the microflora of spontaneous fermentation, metagenomic techniques were employed to characterize and monitor the progression of fungal species in 5 different wild fermentations. Both amplicon-based ribosomal DNA internal transcribed spacer (ITS) phylotyping and shotgun metagenomics were used to assess community structure across different stages of fermentation. While providing a sensitive and highly accurate means of characterizing the wine microbiome, the shotgun metagenomic data also uncovered a significant overabundance bias in the ITS phylotyping abundance estimations for the common non-Saccharomyces wine yeast genus Metschnikowia. By identifying biases such as that observed for Metschnikowia, abundance measurements from future ITS phylotyping datasets can be corrected to provide more accurate species representation. Ultimately, as more shotgun metagenomic and single-strain de novo assemblies for key wine species become available, the accuracy of both ITS-amplicon and shotgun studies will greatly increase, providing a powerful methodology for deciphering the influence of the microbial community on the wine flavor and aroma. PMID:28595314

Inhibition of Ca2+-activated Cl− channels by gallotannins as a possible molecular basis for health benefits of red wine and green tea

PubMed Central

Namkung, Wan; Thiagarajah, Jay R.; Phuan, Puay-Wah; Verkman, A. S.

2010-01-01

TMEM16A was found recently to be a calcium-activated Cl− channel (CaCC). CaCCs perform important functions in cell physiology, including regulation of epithelial secretion, cardiac and neuronal excitability, and smooth muscle contraction. CaCC modulators are of potential utility for treatment of hypertension, diarrhea, and cystic fibrosis. Screening of drug and natural product collections identified tannic acid as an inhibitor of TMEM16A, with IC50 ∼ 6 μM and ∼100% inhibition at higher concentrations. Tannic acid inhibited CaCCs in multiple cell types but did not affect CFTR Cl− channels. Structure-activity analysis indicated the requirement of gallic or digallic acid substituents on a macromolecular scaffold (gallotannins), as are present in green tea and red wine. Other polyphenolic components of teas and wines, including epicatechin, catechin, and malvidin-3-glucoside, poorly inhibited CaCCs. Remarkably, a 1000-fold dilution of red wine and 100-fold dilution of green tea inhibited CaCCs by >50%. Tannic acid, red wine, and green tea inhibited arterial smooth muscle contraction and intestinal Cl− secretion. Gallotannins are thus potent CaCC inhibitors whose biological activity provides a potential molecular basis for the cardioprotective and antisecretory benefits of red wine and green tea.—Namkung, W., Thiagarajah, J. R., Phuan, P.-W., Verkman, A. S. Inhibition of Ca2+-activated Cl− channels by gallotannins as a possible molecular basis for health benefits of red wine and green tea. PMID:20581223

Effects of Alcohol on Pericardial Adhesion Formation in Hypercholesterolemic Swine

PubMed Central

Lassaletta, Antonio D.; Chu, Louis M.; Sellke, Frank W.

2012-01-01

Objective Re-operative cardiac surgery is complicated in part because of extensive adhesions encountered during the second operation. The purpose of this study was to examine the effects of alcohol with and without resveratrol (red wine vs. vodka), on post-operative pericardial adhesion formation in a porcine model of hypercholesterolemia and chronic myocardial ischemia. Methods Male Yorkshire swine were fed a high-cholesterol diet to simulate conditions of coronary artery disease followed by surgical placement of an ameroid constrictor to induce chronic ischemia. Post-operatively, control pigs continued their high-cholesterol diet alone, while the two experimental groups had diets supplemented with either red wine or vodka. Seven weeks after ameroid placement, all animals underwent re-operative sternotomy. Results Compared to controls, pericardial adhesion grade was markedly reduced in the vodka group while there was no difference in the wine group. Intramyocardial fibrosis was significantly reduced in the vodka group compared to controls. There was no difference in expression of proteins involved in focal adhesion formation between any groups (FAK, Int α5, Int β1, Paxillin, Vinculin, PYK2, PKCε, p-PKCε). The wine group exhibited elevated CRP levels vs. control and vodka group. Conclusions Post-operative vodka consumption markedly reduced the formation of pericardial adhesions and intramyocardial fibrosis while red wine had no effect. Analysis of protein expression did not reveal any obvious explanation for this phenomenon, suggesting a post-translational effect of alcohol on fibrous tissue deposition. The difference in adhesion formation in the vodka vs. wine groups may be due to increased inflammation in the wine group. PMID:22244558

Exposure assessment to ochratoxin A in Chinese wine.

PubMed

Zhong, Qi Ding; Li, Guo Hui; Wang, Dao Bing; Shao, Yi; Li, Jing Guang; Xiong, Zheng He; Wu, Yong Ning

2014-09-03

A rapid, sensitive, reproducible, and inexpensive method of high-performance liquid chromatography with fluorescence detection after an anion-exchange solid-phase extraction cleanup step for the analysis of ochratoxin A (OTA) in Chinese wine was developed. The average recovery rate and the average RSD of recovery were 97.47% and about 4%. The relative standard deviations of both the interday and intraday precision were 6.7 and 12.6%, respectively. The limits of detection and quantitation were determined to be 0.01 and 0.03 μg/L, respectively. A total of 223 samples from the major wine-producing areas of China were analyzed for OTA. OTA was detected at levels of 0.01-0.98 μg/L. The mean was 0.15 μg/L. Then, participants as representative inhabitants were invited to answer the designed questionnaire about the quantity and frequency of wine consumption. All data were simulated by the point evaluation for the risk assessment of OTA contamination from wine. Those results indicated that daily intake (DI) of OTA for the average adult consumer varies between 0.86 and 1.08 ng/kg bw per week, which was lower than all the reference standards. However, the DI value (4.38-5.54 ng/kg bw per week) in the high percentile (97.5) was slightly above 5% PTWI (100 ng kg(-1) week(-1)) of the JECFA. In conclusion, OTA exposure from Chinese wine has no risk of harm. This research will provide the scientific basis for determining the maximum limit of OTA content in Chinese wine.

27 CFR 24.218 - Other wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Other wine. 24.218 Section... THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.218 Other wine. (a) General. Other than standard wine not included in other sections in this subpart are considered other wine. Those...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false High fermentation wine. 24...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false High fermentation wine. 24...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2014 CFR

2014-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false High fermentation wine. 24...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2012 CFR

2012-04-01

..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false High fermentation wine. 24...

27 CFR 24.212 - High fermentation wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed...

Impact of yeast starter formulations on the production of volatile compounds during wine fermentation.

PubMed

Romano, Patrizia; Pietrafesa, Rocchina; Romaniello, Rossana; Zambuto, Marianna; Calabretti, Antonella; Capece, Angela

2015-01-01

The most diffused starter formulation in winemaking is actually represented by active dry yeast (ADY). Spray-drying has been reported as an appropriate preservation method for yeast and other micro-organisms. Despite the numerous advantages of this method, the high air temperatures used can negatively affect cell viability and the fermentative performance of dried cells. In the present study, 11 wine S. cerevisiae strains (both indigenous and commercial) were submitted to spray-drying; different process conditions were tested in order to select the conditions allowing the highest strain survival. The strains exhibited high variability for tolerance to spray-drying treatment. Selected strains were tested in fermentation at laboratory scale in different formulations (free fresh cells, free dried cells, immobilized fresh cells and immobilized dried cells), in order to assess the influence of starter formulation on fermentative fitness of strains and aromatic quality of wine. The analysis of volatile fraction in the experimental wines produced by selected strains in different formulations allowed identification of > 50 aromatic compounds (alcohols, esters, ketones, aldehydes and terpenes). The results obtained showed that the starter formulation significantly influenced the content of volatile compounds. In particular, the wines obtained by strains in dried forms (as both free and immobilized cells) contained higher numbers of volatile compounds than wines obtained from fresh cells. Copyright © 2014 John Wiley & Sons, Ltd.

Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines.

PubMed

Silva Ferreira, A C; Oliveira, Carla; Hogg, T; Guedes de Pinho, P

2003-07-30

Oxidative degradation of white wines can be described sensorially as developing from a loss at positive aroma characteristics, through the development of negative aromas to a linel stage of chromatic alterations. This work attempts to relate the oxidation "status" evaluate by potentiometric titrations, with sensorial degradation and the levels of substances responsible for "off-flavors", such as methional and phenylacetaldehyde. The potentiometric titration employed measures the most powerful antioxidants of white wines (e.g., those which more rapidly consume oxygen). Considering that aromatic precedes chromatic degradation, resistance to oxidation (ROX) constitutes a useful indicator of resistance to oxidation. Sensorial degradation (ID), potentiometric measures, and volatiles were determined both in samples submitted to a "forced aging" protocol and normal aged white wines. High correlation values were observed between ROX and the ID, in both sets (r > 0.87). ID is better explained by ROX values than by the indicated wine age or by the "degree of browning" (Abs = 420 nm). It was also observed that in samples with ROX values higher than 10, the concentration of methional and phenylacetaldehyde were above their respective odor threshold. Finally, it was observed that there is a relationship between oxygen consumption and the respective ROX. Although these results seem very promising, they needed to be further complemented in order to estimate the shelf life of a white wine using potentiometric titrations.

Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.).

PubMed

Gallego, L; Del Alamo, M; Nevares, I; Fernández, J A; Fernández de Simón, B; Cadahía, E

2012-04-01

Wood of Quercus pyrenaica has suitable properties for the wine ageing process. However, the forest available for the barrel making from this particular type of tree is very limited. Nevertheless, it is highly advisable to use this kind of wood in order to manufacture alternative oak products. This study presents the results of ageing the same red wine using different pieces of wood (chips and staves) of Spanish oak (Q. pyrenaica), American oak (Quercus alba) and French oak (Quercus petraea) in conjunction with small, controlled amounts of oxygen. In addition, the phenolic parameters, colour and sensory analysis point out that wines aged with Q. pyrenaica pieces have similar enological characteristics to those aged with American or French oak pieces of wood (chips and staves). Furthermore, the total oxygen consumed and its relation with sensory properties also has been studied in this article in order to know how the oxygen behaves in these processes. Besides, it is going to put forward the fact that chips and staves from Q. pyrenaica oak are suitable for the ageing of red wines and better considered than American or French ones, showing higher aromatic intensity, complexity, woody, balsamic and cocoa. Finally, the tasters valued highly the wines with staves, pointing out its flavour and roundness in mouth.

Highly selective solid-phase extraction and large volume injection for the robust gas chromatography-mass spectrometric analysis of TCA and TBA in wines.

PubMed

Insa, S; Anticó, E; Ferreira, V

2005-09-30

A reliable solid-phase extraction (SPE) method for the simultaneous determination of 2,4,6-trichloroanisole (TCA) and 2,4,6-tribromoanisole (TBA) in wines has been developed. In the proposed procedure 50 mL of wine are extracted in a 1 mL cartridge filled with 50 mg of LiChrolut EN resins. Most wine volatiles are washed up with 12.5 mL of a water:methanol solution (70%, v/v) containing 1% of NaHCO3. Analytes are further eluted with 0.6 mL of dichloromethane. A 40 microL aliquot of this extract is directly injected into a PTV injector operated in the solvent split mode, and analysed by gas chromatography (GC)-ion trap mass spectrometry using the selected ion storage mode. The solid-phase extraction, including sample volume and rinsing and elution solvents, and the large volume GC injection have been carefully evaluated and optimized. The resulting method is precise (RSD (%) < 6% at 100 ng L(-1)), sensitive (LOD were 0.2 and 0.4 ng/L for TCA and TBA, respectively), robust (the absolute recoveries of both analytes are higher than 80% and consistent wine to wine) and friendly to the GC-MS system (the extract is clean, simple and free from non-volatiles).

Complete genome sequence and analysis of the industrial Saccharomyces cerevisiae strain N85 used in Chinese rice wine production.

PubMed

Zhang, Weiping; Li, Yudong; Chen, Yiwang; Xu, Sha; Du, Guocheng; Shi, Huidong; Zhou, Jingwen; Chen, Jian

2018-02-05

Chinese rice wine is a popular traditional alcoholic beverage in China, while its brewing processes have rarely been explored. We herein report the first gapless, near-finished genome sequence of the yeast strain Saccharomyces cerevisiae N85 for Chinese rice wine production. Several assembly methods were used to integrate Pacific Bioscience (PacBio) and Illumina sequencing data to achieve high-quality genome sequencing of the strain. The genome encodes more than 6,000 predicted proteins, and 238 long non-coding RNAs, which are validated by RNA-sequencing data. Moreover, our annotation predicts 171 novel genes that are not present in the reference S288c genome. We also identified 65,902 single nucleotide polymorphisms and small indels, many of which are located within genic regions. Dozens of larger copy-number variations and translocations were detected, mainly enriched in the subtelomeres, suggesting these regions may be related to genomic evolution. This study will serve as a milestone in studying of Chinese rice wine and related beverages in China and in other countries. It will help to develop more scientific and modern fermentation processes of Chinese rice wine, and explore metabolism pathways of desired and harmful components in Chinese rice wine to improve its taste and nutritional value. © The Author(s) 2018. Published by Oxford University Press on behalf of Kazusa DNA Research Institute.

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine.

PubMed

Gobbi, Mirko; Comitini, Francesca; Domizio, Paola; Romani, Cristina; Lencioni, Livio; Mannazzu, Ilaria; Ciani, Maurizio

2013-04-01

In the last few years there is an increasing interest on the use of mixed fermentation of Saccharomyces and non-Saccharomyces wine yeasts for inoculation of wine fermentations to enhance the quality and improve complexity of wines. In the present work Lachancea (Kluyveromyces) thermotolerans and Saccharomyces cerevisiae were evaluated in simultaneous and sequential fermentation with the aim to enhance acidity and improve the quality of wine. In this specific pairing of yeast strains in mixed fermentations (S. cerevisiae EC1118 and L. thermotolerans 101), this non-Saccharomyces yeast showed a high level of competitiveness. Nevertheless the S. cerevisiae strain dominated the fermentation over the spontaneous S. cerevisiae strains also under the industrial fermentation conditions. The different condition tested (modalities of inoculum, temperature of fermentation, different grape juice) influenced the specific interactions and the fermentation behaviour of the co-culture of S. cerevisiae and L. thermotolerans. However, some metabolic behaviours such as pH reduction and enhancement of 2-phenylethanol and glycerol, were shown here under all of the conditions tested. The specific chemical profiles of these wines were confirmed by the sensory analysis test, which expressed these results at the tasting level as significant increases in the spicy notes and in terms of total acidity increases. Copyright © 2012 Elsevier Ltd. All rights reserved.

Portable NIR-AOTF spectroscopy combined with winery FTIR spectroscopy for an easy, rapid, in-field monitoring of Sangiovese grape quality.

PubMed

Barnaba, Federico Emanuele; Bellincontro, Andrea; Mencarelli, Fabio

2014-04-01

A near infrared acousto-optically tunable filter (NIR-AOTF) spectrophotometer was tested for three seasons on four different vineyards with the aim of monitoring the ripening evolution of the Italian red wine grape variety Sangiovese. Predictive models for the estimation of several enological parameters were carried out applying the partial least squares chemometric approach. Reference analysis was conducted using Fourier transform infrared spectroscopy (FTIR). Spectral detections were obtained working on whole grape berries. A global set of 96 samples (n = 76 in 2009, and n = 20 in 2010) each one represented by 100 intact grape berries was tested. Finally, in 2011, an external validation on an independent data set of 25 samples (50 grape berries per set) was carried out. Coupling the two spectroscopic applications, the following enological parameters were tested: °Brix, °Babo, total sugars (g L(-1)), glucose (g L(-1)), fructose (g L(-1)), density (g mL(-1)), titratable acidity (g L(-1)), tartaric acid (g L(-1)), pH, malic acid (g L(-1)), gluconic acid (g L(-1)), assumable nitrogen (mg L(-1) ), anthocyanins (mg L(-1)), and total phenols (mg L(-1)). NIR-AOTF spectroscopy was able to predict with a high correlation versus the measured data: °Brix, °Babo, total sugars, glucose, fructose and density. The coefficient of determination (R(2)) and the standard error in prediction were: 0.93 and 0.73 for °Brix; 0.93 and 0.62 for °Babo; 0.94 and 7.39 g L(-1) for total sugars; 0.93 and 5.39 g L(-1) for glucose; 0.92 and 5.07 g L(-1) for fructose; and 0.91 and 0.004 g mL(-1) for density, respectively. Significant correlations were found in prediction for tartaric acid and pH value. Promising validation results were recorded for anthocyanins and total phenols, even though predictive models were affected by the method of sample preparation in compound extraction. This study shows how NIR-AOTF spectroscopy can be used in viticulture to investigate, directly in-field, the most significant markers of ripening evolution and of Sangiovese grape quality definition. The use of the vinery FTIR spectroscopy provided the reduction of the time required by reference analysis, with the big advantage of obtaining many different parameters in just a few seconds and allowing easier calibration of the NIR spectrometer. © 2013 Society of Chemical Industry.

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.

PubMed

Belda, Ignacio; Ruiz, Javier; Esteban-Fernández, Adelaida; Navascués, Eva; Marquina, Domingo; Santos, Antonio; Moreno-Arribas, M Victoria

2017-01-24

Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non- Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer's preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production of high quality wines are astounding. This review focuses on the current knowledge about the impact of microorganisms in wine aroma and flavour, and the biochemical reactions and pathways in which they participate, therefore contributing to both the quality and acceptability of wine. In this context, an overview of genetic and transcriptional studies to explain and interpret these effects is included, and new directions are proposed. It also considers the contribution of human oral microbiota to wine aroma conversion and perception during wine consumption. The potential use of wine yeasts and lactic acid bacteria as biological tools to enhance wine quality and the advent of promising advice allowed by pioneering -omics technologies on wine research are also discussed.

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2012 CFR

2012-04-01

..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2014 CFR

2014-04-01

..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

27 CFR 24.295 - Return of unmerchantable wine to bond.

Code of Federal Regulations, 2010 CFR

2010-04-01

... wine to bond. 24.295 Section 24.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Return of Unmerchantable Wine to Bond § 24.295 Return of unmerchantable wine to bond. (a) General. Wine produced in the...

27 CFR 24.311 - Taxpaid wine record.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.311 Taxpaid wine record. A proprietor who has taxpaid United States or foreign wine on taxpaid wine premises or on taxpaid wine bottling house...

27 CFR 24.256 - Bottle aging wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottle aging wine. 24.256... OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine Bottling, Packing, and Labeling of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging need...

27 CFR 4.27 - Vintage wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Vintage wine. 4.27 Section... THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.27 Vintage wine. (a) General. Vintage wine is wine labeled with the year of harvest of the grapes and made in...

27 CFR 24.244 - Use of acid to stabilize standard wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... standard wine. 24.244 Section 24.244 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.244 Use of acid to stabilize standard wine. Standard wine other than citrus wine, regardless of the fixed...

78 FR 3370 - Proposed Establishment of the Ballard Canyon Viticultural Area

Federal Register 2010, 2011, 2012, 2013, 2014

2013-01-16

... the origin of their wines and to allow consumers to better identify wines they may purchase. TTB... the TTB Web site at http://www.ttb.gov/wine/wine_rulemaking.shtml "> http://www.ttb.gov/wine/wine... Secretary of the Treasury to prescribe regulations for the labeling of wine, distilled spirits, and malt...

27 CFR 24.213 - Heavy bodied blending wine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit without...

Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines.

PubMed

Garaguso, Ivana; Nardini, Mirella

2015-07-15

Wine exerts beneficial effects on human health when it is drunk with moderation. Nevertheless, wine may also contain components negatively affecting human health. Among these, sulfites may induce adverse effects after ingestion. We examined total polyphenols and flavonoids content, phenolics profile and antioxidant activity of eight organic red wines produced without sulfur dioxide/sulfites addition in comparison to those of eight conventional red wines. Polyphenols and flavonoids content were slightly higher in organic wines in respect to conventional wines, however differences did not reach statistical significance. The phenolic acids profile was quite similar in both groups of wines. Antioxidant activity was higher in organic wines compared to conventional wines, although differences were not statistically significant. Our results indicate that organic red wines produced without sulfur dioxide/sulfites addition are comparable to conventional red wines with regard to the total polyphenols and flavonoids content, the phenolics profile and the antioxidant activity. Copyright © 2015 Elsevier Ltd. All rights reserved.

A need for planned adaptation to climate change in the wine industry

NASA Astrophysics Data System (ADS)

Metzger, Marc J.; Rounsevell, Mark D. A.

2011-09-01

The diversity of wine production depends on subtle differences in microclimate and is therefore especially sensitive to climate change. A warmer climate will impact directly on wine-grapes through over-ripening, drying out, rising acidity levels, and greater vulnerability to pests and disease, resulting in changes in wine quality (e.g. complexity, balance and structure) or potentially the style of wine that can be produced. The growing scientific evidence for significant climate change in the coming decades means that adaptation will be of critical importance to the multi-billion dollar global wine-industry in general, and to quality wine producers in particular (White et al 2006, 2009; Hertsgaard 2011). Adaptation is understood as an adjustment in natural or human systems in response to actual or expected environmental change, which moderates harm or exploits beneficial opportunities (IPCC 2007). Autonomous adaptation has been an integral part of the 20th century wine industry. Technological advances, changes in consumer demand, and global competition have meant that growers and producers have had to adapt to stay in business. The gradual temperature rise in the 20th Century (0.7 °C globally) has been accommodated successfully by gradual changes in vine management, technological measures, production control, and marketing (White et al 2009), although this has in many cases resulted in the production of bolder, more alcoholic wines (Hertsgaard 2011). In spite of this success, the wine industry is surprisingly conservative when it comes to considering longer term planned adaptation for substantial climate change impacts. A few producers are expanding to new locations at higher altitudes or cooler climates (e.g. Torres is developing new vineyards high in the Pyrenees, and Mouton Rothschild is setting up new vineyards in South America), and the legal and cultural restrictions of Appelation d'Origine Cȏntrollée (AOC) systems are being discussed (White et al 2009). Changes in the AOC regulations would, for example, be imperative if different grape varieties were to be cultivated in response to climate change. Thus far, however, there has been little coordinated action to plan ahead. The third Climate Change and Wine conference organised by the wine industry (April 2011 in Marbella, Spain; www.climatechangeandwine.com), exemplifies this situation since it focused on observed impacts and sustainable production (mitigation), rather than on adaptation to cope with projected change. Awareness and understanding of potential change is crucial in raising adaptive capacity (Metzger et al 2008). Diffenbaugh et al (2011) have recently developed a novel method for communicating potential climate change impacts for the wine industry using climate adaptation wedges. These diagrams summarise projected climate change impacts over time and distinguish the net gain or loss in wine production under a range of adaptation strategies. The climate adaptation wedges form a strong synthesis, illustrating how some losses can be negated with continued autonomous adaptation, but that even with effective planned adaptation the quality of premium wine-grapes is likely to alter. Although the study focused on the western US, the adaptation wedges can be compiled fairly easily for other wine regions, or even individual producers. As such, they can form an important communication tool, but can also help guide longer term strategic planning. Adaptation wedges require careful interpretation and it is probably this interpretation process that will provide the most valuable insights. The climate change impacts in the diagrams are based on observed relationships between climate and wine production, which is assumed to stay unchanged in the future. However, rapid climate change will be a great stimulus for a complex and unprecedented transformation of the industry. Similarly, the potential contributions of the alternative adaptation strategies to cope with climate change are best-estimates given current knowledge, but are open to discussion among experts. As such, the adaptation wedges can form an important component of strategic conversations (cf Van der Heijden 2000) as part of wider foresight analysis regarding the future directions for a region or a producer. However, changes in the wine sector will not be mediated by physical changes in the climate alone. Changes in consumer preferences and the geography of global wine demand will have a strong effect on what wine is produced where. Moreover the method of changing grape varieties as an adaptation to climate change has potential pitfalls since consumers associate wine produced in a region with certain grape varieties. Changing this will change dramatically the content of the wine bottle, and how consumers will react to this is unknown. Regions such as Burgundy are likely to be strongly adversely affected by this issue since the pinot noir grape used to produce most Burgundian red wines is especially sensitive to climate conditions (White et al 2009). Would Burgundy wines continue to command such high prices if they were produced from Syrah rather than Pinot noir? There are clearly challenging times ahead for the wine industry. Greater awareness of the likely changes ahead will benefit the industry at large, while strategic planning will provide individual producers with a comparative advantage over competitors. To cope with projected change, long term planned adaptation strategies deserve greater attention. These include possible geographic shifts in production, adjustments to AOC systems, and marketing strategies to influence consumer demand. Foresight methods, including scenario analysis (Rounsevell & Metzger 2010) and the exploration of climate adaptation wedges (Diffenbaugh et al 2011) are important tools that can help the wine industry in planning for an uncertain future. References Diffenbaugh N S, White M A, Jones G V and Ashfaq M 2011 Climate adaptation wedges: a case study of premium wine in the western United States Environ. Res. Lett. 6 024024 Hertsgaard M 2011 Hot: Living Through the Next Fifty Years on Earth (New York: Houghton Mifflin Harcourt) IPCC 2007 Climate Change 2007: Impacts, Adaption and Vulnerability. Contribution of Working Group II to the Fourth Assessment Report of the Intergovernmental Panel on Climate Change ed M L Parry, O F Canziani, J P Palutikof, P J van der Linden and C E Hanson (Cambridge: Cambridge University Press) Metzger M J, Schröter D, Leemans R and Cramer W 2008 A spatially explicit and quantitative vulnerability assessment of ecosystem service change in Europe Reg. Environ. Change 8 91-107 Rounsevell M D A and Metzger M J 2010 Developing qualitative scenario storylines for environmental change assessment Wiley Interdisciplinary Reviews: Climate Change 1 606-19 Van der Heijden K 2000 Scenarios: The Art of Strategic Conversation 2nd ed (Chichester: John Wiley & Sons) White M A, Diffenbaugh N S, Jones G V, Pal J S and Giorgi F 2006 Extreme heat reduces and shifts United States premium wine production in the 21st century Proc. Natl Acad. Sci. 103 11217-22 White M A, Whalen P and Jones G V 2009 Land and wine Nature Geoscience 2 82-4

Identification of Hydrogen Disulfanes and Hydrogen Trisulfanes in H2S Bottle, in Flint, and in Dry Mineral White Wine.

PubMed

Starkenmann, Christian; Chappuis, Charles Jean-Francois; Niclass, Yvan; Deneulin, Pascale

2016-11-30

Through the accidental contamination of a gas cylinder of H 2 S, the importance of polysulfanes for flint, gun powder, and match odors was discovered. The hydrogen disulfane was prepared from disulfanediylbis[methyl(diphenyl)silane], and its odor descriptor was evaluated in the gas phase from a gas chromatograph coupled to an olfaction port. The occurrence of this compound in flint and pebbles was confirmed by analyses after derivatization with pentafluorobromobenzene. The occurrence of this sulfane was also confirmed in two dry white Swiss Chasselas wines, sorted by a large-scale sensory analysis from 80 bottles and evaluated by 62 wine professionals. The occurrence of disulfane was confirmed for the two wines described as the most mineral. Polysulfane comprises a class of compounds contributing to the flint odor and that may contribute to the wine mineral odor descriptor. Due to the high volatility and instability pure HSSH was not isolated but kept in solution and its odor profile was described by gas chromatography coupled to an olfaction port as flint, matches, and fireworks with a higher odor intensity compared to H 2 S.

Ultrasound-assisted emulsification microextraction for determination of 2,4,6-trichloroanisole in wine samples by gas chromatography tandem mass spectrometry.

PubMed

Fontana, Ariel R; Patil, Sangram H; Banerjee, Kaushik; Altamirano, Jorgelina C

2010-04-28

A fast and effective microextraction technique is proposed for preconcentration of 2,4,6-trichloroanisole (2,4,6-TCA) from wine samples prior gas chromatography tandem mass spectrometric (GC-MS/MS) analysis. The proposed technique is based on ultrasonication (US) for favoring the emulsification phenomenon during the extraction stage. Several variables influencing the relative response of the target analyte were studied and optimized. Under optimal experimental conditions, 2,4,6-TCA was quantitatively extracted achieving enhancement factors (EF) > or = 400 and limits of detection (LODs) 0.6-0.7 ng L(-1) with relative standard deviations (RSDs) < or = 11.3%, when 10 ng L(-1) 2,4,6-TCA standard-wine sample blend was analyzed. The calibration graphs for white and red wine were linear within the range of 5-1000 ng L(-1), and estimation coefficients (r(2)) were > or = 0.9995. Validation of the methodology was carried out by standard addition method at two concentrations (10 and 50 ng L(-1)) achieving recoveries >80% indicating satisfactory robustness of the method. The methodology was successfully applied for determination of 2,4,6-TCA in different wine samples.

The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds.

PubMed

Kontoudakis, Nikolaos; Smith, Mark; Guo, Anque; Smith, Paul A; Scollary, Geoffrey R; Wilkes, Eric N; Clark, Andrew C

2017-08-01

A variety of techniques have been developed with the ability to measure different forms of metals in wine with the ultimate aim of providing a more accurate indicator of metal induced spoilage of wine. This study was conducted in order to identify which wine components influence the measurement of Cu and Fe in their fractionated and/or electrochemically active forms. The measurement techniques involved detection of labile Cu by stripping potentiometry and fractionation of Cu and Fe by sequential solid phase extraction, with detection by inductively coupled plasma-optical emission spectroscopy. The wine components assessed included those extracted from wine (red wine tannin, white wine protein, white wine polysaccharide, red wine polyphenol, white wine polyphenol), and commercially available monomeric compounds, including phenolic compounds and sulfur-containing compounds. For Cu, only hydrogen sulfide, which is known to induce the formation of Cu(I) sulfide, showed any appreciable influence on the fractionation and electrochemical detection of Cu. This form of Cu was also identified as the major component of red and white wines. For Fe, the fractionation was different for red versus white wine, and influenced significantly by extracted red wine polyphenol, (-)-epicatechin, gallic acid and tartaric acid. The wine components showed more influence on Fe at pH4.00 compared to pH3.25. These results enable a targeted use of these techniques in the assessment of metal-induced spoilage of wine. Copyright © 2016 Elsevier Ltd. All rights reserved.

Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers.

PubMed

Parr, Wendy V; Valentin, Dominique; Reedman, Phil; Grose, Claire; Green, James A

2017-01-01

The study's aim was to investigate a central tenet of biodynamic philosophy as applied to wine tasting, namely that wines taste different in systematic ways on days determined by the lunar cycle. Nineteen New Zealand wine professionals tasted blind 12 Pinot noir wines at times determined within the biodynamic calendar for wine drinkers as being favourable (Fruit day) and unfavourable (Root day) for wine tasting. Tasters rated each wine four times, twice on a Fruit day and twice on a Root day, using 20 experimenter-provided descriptors. Wine descriptors spanned a range of varietal-relevant aroma, taste, and mouthfeel characteristics, and were selected with the aim of elucidating both qualitative and quantitative aspects of each wine's perceived aromatic, taste, and structural aspects including overall wine quality and liking. A post-experimental questionnaire was completed by each participant to determine their degree of knowledge about the purpose of the study, and their awareness of the existence of the biodynamic wine drinkers' calendar. Basic wine physico-chemical parameters were determined for the wines tasted on each of a Fruit day and a Root day. Results demonstrated that the wines were judged differentially on all attributes measured although type of day as determined by the biodynamic calendar for wine drinkers did not influence systematically any of the wine characteristics evaluated. The findings highlight the importance of testing experimentally practices that are based on anecdotal evidence but that lend themselves to empirical investigation.

Research advance of stability mechanism on physicochemical, biochemical and microorganism trait of wine

NASA Astrophysics Data System (ADS)

Nan, Lijun; Li, Yashan; Cui, Changwei; Ning, Na; Huang, Jing; Xu, Chengdong; Zhang, Xiaofang; Yang, Ruiqun; Zhong, Yingxue

2018-04-01

The stability of wine is an important feature during the wine aging, which is mainly reflected in the balance of color, taste and aroma during the wine aging. During the wine fermentation, the role of microbes and enzymes including the interaction between them caused the mutual penetration, combination, decomposition and transformation among the substances in connection with color, aroma and taste in wine, which led to the instability of wine. After the fermentation of wine, the long aging period could just stabilize the wine. Still, the quality of wine had changed a lot. Based on the indicative changes in wine, such as microbiological interactions, biochemical reactions as well as interactions between the microorganism and biochemical reactions, the impact of changes of the basic biochemical and physicochemical indices on the stability of red wine were reviewed, and developmental suggestions in the future were also put forward in this paper, in order to reveal the mechanism of instability through the effect of dynamic change on the stability of red wine and analyze the unstable root of the red wine, which could lay a foundation for further research, and provide help for actual production.

Comprehensive Two-Dimensional Hydrophilic Interaction Chromatography (HILIC) × Reversed-Phase Liquid Chromatography Coupled to High-Resolution Mass Spectrometry (RP-LC-UV-MS) Analysis of Anthocyanins and Derived Pigments in Red Wine.

PubMed

Willemse, Chandré M; Stander, Maria A; Vestner, Jochen; Tredoux, Andreas G J; de Villiers, André

2015-12-15

Changes in anthocyanin chemistry represent some of the most important transformations involved in red wine aging. However, accurate analysis of the derived pigments, as required to study the evolution of anthocyanins and tannins during aging, is hampered by their extreme structural diversity, low levels, and the fact that many of these compounds have identical mass spectral characteristics. In this context, chromatographic separation is critical. In this contribution, the application of online hydrophilic interaction chromatography (HILIC) × reversed-phase liquid chromatography (RP-LC) separation coupled to high-resolution mass spectrometry (MS) is described for the detailed characterization of anthocyanins and their derived pigments in aged red wine. A systematic approach was followed for the optimization of HILIC × RP-LC separation parameters using a capillary liquid chromatography (LC) system in the first dimension and an ultrahigh-pressure LC system in the second dimension to ensure maximum sensitivity and performance. Ninety four (94) anthocyanin-derived pigments were tentatively identified in one- and six-year-old Pinotage wines using accurate mass and fragmentation information obtained using quadrupole-time-of-flight mass spectrometry (Q-TOF-MS). Online HILIC × RP-LC-MS was found to offer high-resolution separation, because of the combination of two different separation modes, while the structured elution order observed improved the certainty in compound identification. Therefore, this approach shows promise for the detailed elucidation of the chemical alteration of anthocyanins during wine aging.

Genome-wide association analysis on five isolated populations identifies variants of the HLA-DOA gene associated with white wine liking

PubMed Central

Pirastu, Nicola; Kooyman, Maarten; Traglia, Michela; Robino, Antonietta; Willems, Sara M; Pistis, Giorgio; Amin, Najaf; Sala, Cinzia; Karssen, Lennart C; van Duijn, Cornelia M; Toniolo, Daniela; Gasparini, Paolo

2015-01-01

Wine is the most popular alcoholic beverage around the world and because of its importance in society has been widely studied. Understanding what drives its flavor has been a quest for decades but much is still unknown and will be determined at least in part by individual taste preferences. Recently studies in the genetics of taste have uncovered the role of different genes in the determination of food preferences giving new insight on its physiology. In this context we have performed a genome-wide association study on red and white wine liking using three isolated populations collected in Italy, and replicated our results on two additional populations coming from the Netherland and Central Asia for a total of 3885 samples. We have found a significant association (P=2.1 × 10−8) between white wine liking and rs9276975:C>T a polymorphism in the HLA-DOA gene encoding a non-canonical MHC II molecule, which regulates other MHC II molecules. The same association was also found with red wine liking (P=8.3 × 10−6). Sex-separated analysis have also revealed that the effect of HLA-DOA is twice as large in women as compared to men suggesting an interaction between this polymorphism and gender. Our results are one of the first examples of genome-wide association between liking of a commonly consumed food and gene variants. Moreover, our results suggest a role of the MHC system in the determination of food preferences opening new insight in this field in general. PMID:25758996

D-A type sensor array for differentiation and identification of white wine varieties based on specific solvent effect activated by CT-LE transition

NASA Astrophysics Data System (ADS)

Han, Jingqi; Zhang, Xin; Li, Hao; Hou, Yue; Hou, Jingdan; Li, Zhongfeng; Yang, Feng; Liu, Yang; Han, Tianyu

2018-02-01

In this work, we synthesize a series of compounds with electron donor (D) and acceptor (A) units. They show general solvent effect in aprotic solvents, suggesting a charge transfer (CT) process. While in protic solvents including water, ethanol and methanol, the spectra exert no polarity-dependence but a remarkable hypochromatic shift together with the fading of CT band. Dynamic analysis implies that intermolecular hydrogen bond will be formed between carboxylic acid and protic solvent, boosting another deactivation pathway that jumps off a bigger energy gap, in other words, favoring the locally excited (LE) state emission. The CT-LE transition involves variations in both absorption and emission spectra, and further poses competition with other mechanisms including activated/restricted intramolecular rotation (IR/RIR). Inspired by the cross-reactivity, we turn our attention to the development of sensor array, in order to identify white wine varieties. The differential spectral responses are recorded, generating multiple factors including absorption wavelength (λab), emission wavelength (λem), absorbance (Abs.) and emission intensity (Int.). These factors are processed with principal component analysis (PCA), creating a three-dimensional fingerprint data base for white wines. The data points in the coordinate system are clustered into 10 different groups, demonstrating a clear differentiation of all the white wines. More importantly, as our final test for whether the sensor array can identify the counterfeits, an adulterated liquor sample, which is provided by police officers, is fingerprinted on the three-dimensional diagram. Its canonical factors fall into an area distinct from the adulterated wine, indicating a clear identification.

Water with low concentration of surfactant in dispersed solvent-assisted emulsion dispersive liquid-liquid microextraction for the determination of fungicides in wine.

PubMed

Tseng, Wan-Chi; Chu, Shang-Ping; Kong, Po-Hsin; Huang, Chun-Kai; Chen, Jung-Hsuan; Chen, Pai-Shan; Huang, Shang-Da

2014-09-17

A sample preparation method, dispersive liquid-liquid microextraction assisted by an emulsion with low concentration of a surfactant in water and dispersed solvent coupled with gas chromatography-mass spectrometry, was developed for the analysis of the fungicides cyprodinil, procymidone, fludioxonil, flusilazole, benalaxyl, and tebuconazole in wine. A microsyringe was used to withdraw and discharge a mixture of extraction solvent and 240 μL of an aqueous solution of Triton X-100 (the dispersed agent) four times within 10 s to form a cloudy emulsion in the syringe. This emulsion was then injected into a 5 mL wine sample spiked with all of the above fungicides. The total extraction time was approximately 0.5 min. Under optimum conditions using 1-octanol (12 μL) as extraction solvent, the linear range of the method in analysis of all six fungicides was 0.05-100 μg L(-1), and the limit of detection ranged from 0.013 to 0.155 μg L(-1). The absolute recoveries (n = 3) and relative recoveries (n = 3) were 30-83 and 81-108% for white wine at 0.5, 5, and 5 μg L(-1), and 30-92 and 81-110% for red wine, respectively. The intraday (n = 7) and interday (n = 6) relative standard deviations ranged from 4.4 to 8.8% and from 4.3 to 11.2% at 0.5 μg L(-1), respectively. The method achieved high enrichment factors. It is an alternative sample preparation technique with good performance.

Development of a percutaneous penetration predictive model by SR-FTIR.

PubMed

Jungman, E; Laugel, C; Rutledge, D N; Dumas, P; Baillet-Guffroy, A

2013-01-30

This work focused on developing a new evaluation criterion of percutaneous penetration, in complement to Log Pow and MW and based on high spatial resolution Fourier transformed infrared (FTIR) microspectroscopy with a synchrotron source (SR-FTIR). Classic Franz cell experiments were run and after 22 h molecule distribution in skin was determined either by HPLC or by SR-FTIR. HPLC data served as reference. HPLC and SR-FTIR results were compared and a new predictive criterion based from SR-FTIR results, named S(index), was determined using a multi-block data analysis technique (ComDim). A predictive cartography of the distribution of molecules in the skin was built and compared to OECD predictive cartography. This new criterion S(index) and the cartography using SR-FTIR/HPLC results provides relevant information for risk analysis regarding prediction of percutaneous penetration and could be used to build a new mathematical model. Copyright © 2012 Elsevier B.V. All rights reserved.

Antioxidant activity of selected Spanish wines in corn oil emulsions.

PubMed

Sánchez-Moreno, C; Satué-Gracia, M T; Frankel, E N

2000-11-01

Wines contain phenolic compounds that may be useful for preventing lipid oxidation as dietary antioxidants. This study was aimed at evaluating the antioxidant activity in corn oil emulsions of seventeen selected Spanish wines and two California wines. The inhibition of hydroperoxide formation at 10 microM gallic acid equivalents (GAE) varied from 8.4% to 40.2% with the red wines, from 20.9% to 45.8% with the rosé wines, and from 6.5% to 47.0% with the white wines. The inhibition of hydroperoxide formation at 20 microM GAE varied from 11.9% to 34.1% with the red wines, from 0.1% to 34. 5% with the rosé wines, and from 3.3% to 37.2% with the white wines. The inhibition of hexanal formation at 10 microM GAE varied from 23. 6% to 64.4% with the red wines, from 42.7% to 68.5% with the rosé wines, and from 28.4% to 68.8% with the white wines. The inhibition of hexanal formation at 20 microM GAE varied from 33.0% to 46.3% with the red wines, from 11.3% to 66.5% with the rosé wines, and from -16.7% to +21.0% with the white wines. The antioxidant effect decreased with increasing concentration. This antioxidant activity was related to the five main groups of phenolic compounds identified in wines by HPLC. The relative antioxidant activity correlated positively with the total phenol content of wines (by the Folin-Ciocalteu method and by HPLC), benzoic acids, anthocyanins, flavan-3-ols, and flavonols, for the inhibition of hydroperoxides and hexanal at 10 and 20 microM GAE.

Polyphenols from Wine Lees as a Novel Functional Bioactive Compound in the Protection Against Oxidative Stress and Hyperlipidaemia

PubMed Central

Landeka, Irena; Jurčević; Dora, Mirna; Guberović, Iva; Petras, Marija; Rimac, Suzana; Brnčić

2017-01-01

Summary The study examines the potential of wine industry by-product, the lees, as a rich mixture of natural polyphenols, and its physiological potential to reduce postprandial metabolic and oxidative stress caused by a cholesterol-rich diet in in vivo model. Chemical analysis of wine lees showed that their total solid content was 94.2%. Wine lees contained total phenols, total nonflavonoids and total flavonoids expressed in mg of gallic acid equivalents per 100 g of dry mass: 2316.6±37.9, 1332.5±51.1 and 984.1±28.2, respectively. The content of total anthocyanins expressed in mg of cyanidin-3-glucoside equivalents per 100 g of dry mass was 383.1±21.6. Antioxidant capacity of wine lees determined by the DPPH and FRAP methods and expressed in mM of Trolox equivalents per 100 g was 259.8±1.8 and 45.7±1.05, respectively. The experiment lasted 60 days using C57BL/6 mice divided in four groups: group 1 was fed normal diet and used as control, group 2 was fed normal diet with added wine lees, group 3 was fed high-cholesterol diet (HCD), i.e. normal diet with the addition of sunflower oil, and group 4 was fed HCD with wine lees. HCD increased serum total cholesterol (TC) by 2.3-fold, triacylglycerol (TAG) by 1.5-fold, low-density lipoprotein (LDL) by 3.5-fold and liver malondialdehyde (MDA) by 50%, and reduced liver superoxide dismutase (SOD) by 50%, catalase (CAT) by 30% and glutathione (GSH) by 17.5% compared to control. Conversely, treatment with HCD and wine lees reduced TC and LDL up to 1.4 times more than with HCD only, with depletion of lipid peroxidation (MDA) and restoration of SOD and CAT activities in liver, approximating values of the control. HDL levels were unaffected in any group. Serum transaminase activity showed no hepatotoxic properties in the treatment with lees alone. In the proposed model, wine lees as a rich polyphenol source could be a basis for functional food products without alcohol. PMID:28559739

Effects of initiating moderate wine intake on abdominal adipose tissue in adults with type 2 diabetes: a 2-year randomized controlled trial.

PubMed

Golan, Rachel; Shelef, Ilan; Shemesh, Elad; Henkin, Yaakov; Schwarzfuchs, Dan; Gepner, Yftach; Harman-Boehm, Ilana; Witkow, Shula; Friger, Michael; Chassidim, Yoash; Liberty, Idit F; Sarusi, Benjamin; Serfaty, Dana; Bril, Nitzan; Rein, Michal; Cohen, Noa; Ben-Avraham, Sivan; Ceglarek, Uta; Stumvoll, Michael; Blüher, Matthias; Thiery, Joachim; Stampfer, Meir J; Rudich, Assaf; Shai, Iris

2017-02-01

To generate evidence-based conclusions about the effect of wine consumption on weight gain and abdominal fat accumulation and distribution in patients with type 2 diabetes. In the 2-year randomized controlled CASCADE (CArdiovaSCulAr Diabetes & Ethanol) trial, patients following a Mediterranean diet were randomly assigned to drink 150 ml of mineral water, white wine or red wine with dinner for 2 years. Visceral adiposity and abdominal fat distribution were measured in a subgroup of sixty-five participants, using abdominal MRI. Ben-Gurion University of the Negev, Soroka-Medical Center and the Nuclear Research Center Negev, Israel. Alcohol-abstaining adults with well-controlled type 2 diabetes. Forty-eight participants (red wine, n 27; mineral water, n 21) who completed a second MRI measurement were included in the 2-year analysis. Similar weight losses (sd) were observed: red wine 1·3 (3·9) kg; water 1·0 (4·2) kg (P=0·8 between groups). Changes (95 % CI) in abdominal adipose-tissue distribution were similar: red wine, visceral adipose tissue (VAT) -3·0 (-8·0, 2·0) %, deep subcutaneous adipose tissue (DSAT) +5·2 (-1·1, 11·6) %, superficial subcutaneous adipose tissue (SSAT) -1·9 (-5·0, 1·2) %; water, VAT -3·2 (-8·9, 2·5) %, DSAT +2·9 (-2·8, 8·6) %, SSAT -0·15 (-3·3, 2·9) %. No changes in antidiabetic medication and no substantial changes in energy intake (+126 (sd 2889) kJ/d (+30·2 (sd 690) kcal/d), P=0·8) were recorded. A 2-year decrease in glycated Hb (β=0·28, P=0·05) was associated with a decrease in VAT. Moderate wine consumption, as part of a Mediterranean diet, in persons with controlled diabetes did not promote weight gain or abdominal adiposity.

Robust Ultraviolet-Visible (UV-Vis) Partial Least-Squares (PLS) Models for Tannin Quantification in Red Wine.

PubMed

Aleixandre-Tudo, José Luis; Nieuwoudt, Helené; Aleixandre, José Luis; Du Toit, Wessel J

2015-02-04

The validation of ultraviolet-visible (UV-vis) spectroscopy combined with partial least-squares (PLS) regression to quantify red wine tannins is reported. The methylcellulose precipitable (MCP) tannin assay and the bovine serum albumin (BSA) tannin assay were used as reference methods. To take the high variability of wine tannins into account when the calibration models were built, a diverse data set was collected from samples of South African red wines that consisted of 18 different cultivars, from regions spanning the wine grape-growing areas of South Africa with their various sites, climates, and soils, ranging in vintage from 2000 to 2012. A total of 240 wine samples were analyzed, and these were divided into a calibration set (n = 120) and a validation set (n = 120) to evaluate the predictive ability of the models. To test the robustness of the PLS calibration models, the predictive ability of the classifying variables cultivar, vintage year, and experimental versus commercial wines was also tested. In general, the statistics obtained when BSA was used as a reference method were slightly better than those obtained with MCP. Despite this, the MCP tannin assay should also be considered as a valid reference method for developing PLS calibrations. The best calibration statistics for the prediction of new samples were coefficient of correlation (R 2 val) = 0.89, root mean standard error of prediction (RMSEP) = 0.16, and residual predictive deviation (RPD) = 3.49 for MCP and R 2 val = 0.93, RMSEP = 0.08, and RPD = 4.07 for BSA, when only the UV region (260-310 nm) was selected, which also led to a faster analysis time. In addition, a difference in the results obtained when the predictive ability of the classifying variables vintage, cultivar, or commercial versus experimental wines was studied suggests that tannin composition is highly affected by many factors. This study also discusses the correlations in tannin values between the methylcellulose and protein precipitation methods.

Differential Effect of Initiating Moderate Red Wine Consumption on 24-h Blood Pressure by Alcohol Dehydrogenase Genotypes: Randomized Trial in Type 2 Diabetes.

PubMed

Gepner, Yftach; Henkin, Yaakov; Schwarzfuchs, Dan; Golan, Rachel; Durst, Ronen; Shelef, Ilan; Harman-Boehm, Ilana; Spitzen, Shosana; Witkow, Shula; Novack, Lena; Friger, Michael; Tangi-Rosental, Osnat; Sefarty, Dana; Bril, Nitzan; Rein, Michal; Cohen, Noa; Chassidim, Yoash; Sarusi, Benny; Wolak, Talia; Stampfer, Meir J; Rudich, Assaf; Shai, Iris

2016-04-01

Observational studies report inconsistent associations between moderate alcohol intake and blood pressure (BP). In a sub-study of a larger randomized controlled trial, we assessed the effect of initiating moderate red wine consumption on 24-h BP recordings and the effect of a common genetic variant of alcohol dehydrogenases (ADH) among patients with type 2 diabetes. Fifty-four type 2 diabetes, alcohol abstainers were randomized to consume 150 ml/dinner dry red wine or mineral water. Both groups were guided to adhere to a Mediterranean diet, without caloric restriction. We measured 24-h ambulatory BP monitoring (ABPM) at baseline and after 6 months. Participants (age = 57 years; 85% men; mean 24-h BP = 129/77 mm Hg) had 92% 6-month retention. After 6 months of intervention, the average 24-h BP did not differ between the wine and water groups. A transient decrease in BP was observed in the red wine group at midnight (3-4 hours after wine intake: systolic BP: red wine = -10.6mm Hg vs. mineral water = +2.3 mm Hg; P = 0.031) and the following morning at 7-9 am (red wine: -6.2mm Hg vs. mineral water: +5.6mm Hg; P = 0.014). In a second post hoc sub-analysis among the red wine consumers, individuals who were homozygous for the gene encoding ADH1B*2 variant (Arg48His; rs1229984, TT, fast ethanol metabolizers), exhibited a reduction in mean 24-h systolic BP (-8.0mm Hg vs. +3.7 mm Hg; P = 0.002) and pulse pressure (-3.8 mm Hg vs. +1.2 mm Hg; P = 0.032) compared to heterozygotes and those homozygous for the ADH1B*1 variant (CC, slow metabolizers). Initiating moderate red wine consumption at dinner among type 2 diabetes patients does not have a discernable effect on mean 24-h BP. Yet, a modest temporal BP reduction could be documented, and a more pronounced BP-lowering effect is suggested among fast ethanol metabolizers. ClinicalTrials.gov Identifier: NCT00784433. © American Journal of Hypertension, Ltd 2015. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

Differential Effect of Initiating Moderate Red Wine Consumption on 24-h Blood Pressure by Alcohol Dehydrogenase Genotypes: Randomized Trial in Type 2 Diabetes

PubMed Central

Gepner, Yftach; Henkin, Yaakov; Schwarzfuchs, Dan; Golan, Rachel; Durst, Ronen; Shelef, Ilan; Harman-Boehm, Ilana; Spitzen, Shosana; Witkow, Shula; Novack, Lena; Friger, Michael; Tangi-Rosental, Osnat; Sefarty, Dana; Bril, Nitzan; Rein, Michal; Cohen, Noa; Chassidim, Yoash; Sarusi, Benny; Wolak, Talia; Stampfer, Meir J.; Rudich, Assaf

2016-01-01

AIMS Observational studies report inconsistent associations between moderate alcohol intake and blood pressure (BP). In a sub-study of a larger randomized controlled trial, we assessed the effect of initiating moderate red wine consumption on 24-h BP recordings and the effect of a common genetic variant of alcohol dehydrogenases (ADH) among patients with type 2 diabetes. METHODS Fifty-four type 2 diabetes, alcohol abstainers were randomized to consume 150ml/dinner dry red wine or mineral water. Both groups were guided to adhere to a Mediterranean diet, without caloric restriction. We measured 24-h ambulatory BP monitoring (ABPM) at baseline and after 6 months. RESULTS Participants (age = 57 years; 85% men; mean 24-h BP = 129/77mm Hg) had 92% 6-month retention. After 6 months of intervention, the average 24-h BP did not differ between the wine and water groups. A transient decrease in BP was observed in the red wine group at midnight (3–4 hours after wine intake: systolic BP: red wine = −10.6mm Hg vs. mineral water = +2.3mm Hg; P = 0.031) and the following morning at 7–9 am (red wine: −6.2mm Hg vs. mineral water: +5.6mm Hg; P = 0.014). In a second post hoc sub-analysis among the red wine consumers, individuals who were homozygous for the gene encoding ADH1B*2 variant (Arg48His; rs1229984, TT, fast ethanol metabolizers), exhibited a reduction in mean 24-h systolic BP (−8.0mm Hg vs. +3.7mm Hg; P = 0.002) and pulse pressure (−3.8mm Hg vs. +1.2mm Hg; P = 0.032) compared to heterozygotes and those homozygous for the ADH1B*1 variant (CC, slow metabolizers). CONCLUSIONS Initiating moderate red wine consumption at dinner among type 2 diabetes patients does not have a discernable effect on mean 24-h BP. Yet, a modest temporal BP reduction could be documented, and a more pronounced BP-lowering effect is suggested among fast ethanol metabolizers. CLINICAL TRIALS REGISTRATION ClinicalTrials.gov Identifier: NCT00784433. PMID:26232779

A comparison of sorptive extraction techniques coupled to a new quantitative, sensitive, high throughput GC-MS/MS method for methoxypyrazine analysis in wine.

PubMed

Hjelmeland, Anna K; Wylie, Philip L; Ebeler, Susan E

2016-02-01

Methoxypyrazines are volatile compounds found in plants, microbes, and insects that have potent vegetal and earthy aromas. With sensory detection thresholds in the low ng L(-1) range, modest concentrations of these compounds can profoundly impact the aroma quality of foods and beverages, and high levels can lead to consumer rejection. The wine industry routinely analyzes the most prevalent methoxypyrazine, 2-isobutyl-3-methoxypyrazine (IBMP), to aid in harvest decisions, since concentrations decrease during berry ripening. In addition to IBMP, three other methoxypyrazines IPMP (2-isopropyl-3-methoxypyrazine), SBMP (2-sec-butyl-3-methoxypyrazine), and EMP (2-ethyl-3-methoxypyrazine) have been identified in grapes and/or wine and can impact aroma quality. Despite their routine analysis in the wine industry (mostly IBMP), accurate methoxypyrazine quantitation is hindered by two major challenges: sensitivity and resolution. With extremely low sensory detection thresholds (~8-15 ng L(-1) in wine for IBMP), highly sensitive analytical methods to quantify methoxypyrazines at trace levels are necessary. Here we were able to achieve resolution of IBMP as well as IPMP, EMP, and SBMP from co-eluting compounds using one-dimensional chromatography coupled to positive chemical ionization tandem mass spectrometry. Three extraction techniques HS-SPME (headspace-solid phase microextraction), SBSE (stirbar sorptive extraction), and HSSE (headspace sorptive extraction) were validated and compared. A 30 min extraction time was used for HS-SPME and SBSE extraction techniques, while 120 min was necessary to achieve sufficient sensitivity for HSSE extractions. All extraction methods have limits of quantitation (LOQ) at or below 1 ng L(-1) for all four methoxypyrazines analyzed, i.e., LOQ's at or below reported sensory detection limits in wine. The method is high throughput, with resolution of all compounds possible with a relatively rapid 27 min GC oven program. Copyright © 2015 Elsevier B.V. All rights reserved.

An Emerging Wine Region in Nova Scotia, Canada: Terroir Trials and Tribulations

NASA Astrophysics Data System (ADS)

Cameron, B. I.; Ketter, B. S.; Karakis, S.

2012-12-01

Nova Scotia, strategically located on Canada's east coast, is an emerging wine region, whose distinctive wines are garnering international acclaim. Nova Scotia has a long and rich tradition of growing grapes for wine dating back as far as 1611. Nova Scotia's mesoclimates, glacial soils, and proximity to the Atlantic Ocean form a complex alliance to create a unique and expressive terroir. Tidal Bay is a new appellation wine for Nova Scotia stylistically defined as a fresh, crisp and high-acid blend of white grapes. There are four main wine-growing regions in Nova Scotia, all influenced by the warming effects of the Bay of Fundy and Atlantic Ocean: Malagash Peninsula, Annapolis Valley, Bear River Valley and the South Shore. Nova Scotia currently has 14 producing wineries with many more in the development stage. Nova Scotia grape growers not only have had success developing mature and consistent hybrids, but in recent years several vinifera have flourished in this cool climate area. The white hybrids include L'Acadie Blanc, New York Muscat, Seyval Blanc, and Vidal Blanc. The white vinifera include chardonnay, riesling, pinot gris, and sauvignon blanc. Red hybrids are Baco Noir, Leon Millet, Lucie Kuhlmann, and Marechal Foch, whereas the only red vinifera is pinot noir. Nova Scotia has nearly perfect climatic conditions for making world class icewines and sparkling wines. A preliminary GIS analysis of climate, topographic, geology and soil data helps to define Nova Scotia's terroir. Annual precipiatation varies from 10 to 21.6 cm/year with a vast majority of the wineries located in regions with the lowest rainfall. Daily average temperature ranges from 5.5 to 7.5°C, degree growing days above 5°C from 1382 to 1991, and mean August temperature from 15.6 to 19.3 °C. Wineries cluster in the warmest regions based on these temperature measures to assist grape ripening. Soils in these diverse wine regions can range from silty, sandy and clay loams to more gravel-rich sandy loams. In the Gaspereaux Valley, a sub-valley of the Annapolis Valley, relatively fertile silty and clay loams dominate on the south-facing slope, but well-drained, gravel-rich glacial soils on the north-facing slope impart a complex and mineral flavor profile to the wines. Detailed soil profiles from select vineyards along with studies of soil texture and chemistry highlight differences in terroirs in the four wine regions. This terroir study assists the expanding, but young wine industry in Nova Scotia to ideally match grape variety to vineyard block.

Energy balance and economic feasibility of shallow geothermal systems for winery industry

NASA Astrophysics Data System (ADS)

Ruiz-Mazarrón, F.; Almoguera-Millán, J.; García-Llaneza, J.; Perdigones, A.

2012-04-01

The search of energy efficient solutions has not yet been accomplished in agro-food constructions, for which technical studies and orientations are needed to find energy efficient solutions adapted to the environment. The main objective of this investigation is to evaluate the effectiveness of using shallow geothermal energy for the winery industry. World wine production in 2009 stood at 27100 millions of litres [1]. World spends 320 billion Euros on wine a year, according to industry insiders. On average, it is estimated that producing 1 litre of wine sold in a 75 cl glass bottle costs around 0.5-1.2 Euros /litre [2]. The process of ageing the wine could substantially increase production costs. Considering the time required for the aging of wine (months or years) and the size of the constructions, the use of an air conditioning system implies a considerable increase in energy consumption. Underground wine cellars have been in use for centuries for making and ageing wine. Ground thermal inertia provides protection from outdoor temperature oscillation and maintains thermal stability without energy consumption [3]. Since the last century, production of wine has moved to buildings above ground that have several advantages: lower construction cost, more space, etc. Nevertheless, these constructions require a large energy consumption to maintain suitable conditions for the ageing and conservation of wine. This change of construction techniques is the cause of an increase in energy consumption in modern wineries. The use of shallow geothermal energy can be a good alternative to take advantage of the benefits of aboveground buildings and underground constructions simultaneously. Shallow geothermal systems can meet the needs of heating and cooling using a single installation, maintaining low energy consumption. Therefore, it could be a good alternative to conventional HVAC systems. The main disadvantage of geothermal systems is the high cost of investment required. This paper analyzes the use of shallow geothermal systems in wineries, studying its feasibility versus conventional HVAC systems. A comparative analysis of six European locations will be performed. [1] OIV, Assessment on the world vitiviniculture situation in 2010, in, Organisation Internationale de la Vigne et du Vin, 2010. [2] FAO, Agribusiness Handbook: Grapes Wine, in, Investment Centre Division. FAO, 2009. [3] F.R. Mazarrón, J. Cid-Falceto, I. Cañas, An assessment of using ground thermal inertia as passive thermal technique in the wine industry around the world, Applied Thermal Engineering, 33-34 (0) (2012) 54-61.

Identification of the Rice Wines with Different Marked Ages by Electronic Nose Coupled with Smartphone and Cloud Storage Platform

PubMed Central

Wei, Zhebo; Xiao, Xize

2017-01-01

In this study, a portable electronic nose (E-nose) was self-developed to identify rice wines with different marked ages—all the operations of the E-nose were controlled by a special Smartphone Application. The sensor array of the E-nose was comprised of 12 MOS sensors and the obtained response values were transmitted to the Smartphone thorough a wireless communication module. Then, Aliyun worked as a cloud storage platform for the storage of responses and identification models. The measurement of the E-nose was composed of the taste information obtained phase (TIOP) and the aftertaste information obtained phase (AIOP). The area feature data obtained from the TIOP and the feature data obtained from the TIOP-AIOP were applied to identify rice wines by using pattern recognition methods. Principal component analysis (PCA), locally linear embedding (LLE) and linear discriminant analysis (LDA) were applied for the classification of those wine samples. LDA based on the area feature data obtained from the TIOP-AIOP proved a powerful tool and showed the best classification results. Partial least-squares regression (PLSR) and support vector machine (SVM) were applied for the predictions of marked ages and SVM (R2 = 0.9942) worked much better than PLSR. PMID:29088076

Predicting the composition of red wine blends using an array of multicomponent Peptide-based sensors.

PubMed

Ghanem, Eman; Hopfer, Helene; Navarro, Andrea; Ritzer, Maxwell S; Mahmood, Lina; Fredell, Morgan; Cubley, Ashley; Bolen, Jessica; Fattah, Rabia; Teasdale, Katherine; Lieu, Linh; Chua, Tedmund; Marini, Federico; Heymann, Hildegarde; Anslyn, Eric V

2015-05-20

Differential sensing using synthetic receptors as mimics of the mammalian senses of taste and smell is a powerful approach for the analysis of complex mixtures. Herein, we report on the effectiveness of a cross-reactive, supramolecular, peptide-based sensing array in differentiating and predicting the composition of red wine blends. Fifteen blends of Cabernet Sauvignon, Merlot and Cabernet Franc, in addition to the mono varietals, were used in this investigation. Linear Discriminant Analysis (LDA) showed a clear differentiation of blends based on tannin concentration and composition where certain mono varietals like Cabernet Sauvignon seemed to contribute less to the overall characteristics of the blend. Partial Least Squares (PLS) Regression and cross validation were used to build a predictive model for the responses of the receptors to eleven binary blends and the three mono varietals. The optimized model was later used to predict the percentage of each mono varietal in an independent test set composted of four tri-blends with a 15% average error. A partial least square regression model using the mouth-feel and taste descriptive sensory attributes of the wine blends revealed a strong correlation of the receptors to perceived astringency, which is indicative of selective binding to polyphenols in wine.

Genomics Perspectives on Metabolism, Survival Strategies, and Biotechnological Applications of Brettanomyces bruxellensis LAMAP2480.

PubMed

Godoy, Liliana; Silva-Moreno, Evelyn; Mardones, Wladimir; Guzman, Darwin; Cubillos, Francisco A; Ganga, Angélica

2017-01-01

Wine production is an important commercial issue for the liquor industry. The global production was estimated at 275.7 million hectoliters in 2015. The loss of wine production due to Brettanomyces bruxellensis contamination is currently a problem. This yeast causes a "horse sweat" flavor in wine, which is an undesired organoleptic attribute. To date, 6 B. bruxellensis annotated genome sequences are available (LAMAP2480, AWRI1499, AWRI1608, AWRI1613, ST05.12/22, and CBS2499), and whole genome comparisons between strains are limited. In this article, we reassembled and reannotated the genome of B. bruxellensis LAMAP2480, obtaining a 27-Mb assembly with 5.5 kb of N50. In addition, the genome of B. bruxellensis LAMAP2480 was analyzed in the context of spoilage yeast and potential as a biotechnological tool. In addition, we carried out an exploratory transcriptomic analysis of this strain grown in synthetic wine. Several genes related to stress tolerance, micronutrient acquisition, ethanol production, and lignocellulose assimilation were found. In conclusion, the analysis of the genome of B. bruxellensis LAMAP2480 reaffirms the biotechnological potential of this strain. This research represents an interesting platform for the study of the spoilage yeast B. bruxellensis. © 2017 S. Karger AG, Basel.

Affordability of alcohol as a key driver of alcohol demand in New Zealand: a co-integration analysis.

PubMed

Wall, Martin; Casswell, Sally

2013-01-01

To investigate whether affordability of alcohol is an important determinant of alcohol consumption along with price. This will inform effective tax policy to influence consumption. Co-integration analysis was used to analyse relationship between real price, affordability and consumption. Changes in retail availability of wine in 1990 and beer in 1999 were also included in the models. The econometric approach taken allows identification of short- and long-term responses. Separate analyses were performed for wine, beer, spirits and ready-to-drinks (spirits based pre-mixed drinks). New Zealand 1988-2011. Quarterly data on price and alcohol available for consumption for wine, beer, spirits and ready-to-drinks. Price data were analysed as: real price (own price of alcohol relative to the price of other goods) and affordability (average earnings relative to own price). There was strong evidence for co-integration between wine and beer consumption and affordability. There was weaker evidence for co-integration between consumption and real price. The affordability of alcohol is more important than real price in determining consumption of alcohol. This suggests that affordability needs to be considered by policy makers when determining tax and pricing policies to reduce alcohol-related harm. © 2012 The Authors, Addiction © 2012 Society for the Study of Addiction.

Identification of the Rice Wines with Different Marked Ages by Electronic Nose Coupled with Smartphone and Cloud Storage Platform.

PubMed

Wei, Zhebo; Xiao, Xize; Wang, Jun; Wang, Hui

2017-10-31

In this study, a portable electronic nose (E-nose) was self-developed to identify rice wines with different marked ages-all the operations of the E-nose were controlled by a special Smartphone Application. The sensor array of the E-nose was comprised of 12 MOS sensors and the obtained response values were transmitted to the Smartphone thorough a wireless communication module. Then, Aliyun worked as a cloud storage platform for the storage of responses and identification models. The measurement of the E-nose was composed of the taste information obtained phase (TIOP) and the aftertaste information obtained phase (AIOP). The area feature data obtained from the TIOP and the feature data obtained from the TIOP-AIOP were applied to identify rice wines by using pattern recognition methods. Principal component analysis (PCA), locally linear embedding (LLE) and linear discriminant analysis (LDA) were applied for the classification of those wine samples. LDA based on the area feature data obtained from the TIOP-AIOP proved a powerful tool and showed the best classification results. Partial least-squares regression (PLSR) and support vector machine (SVM) were applied for the predictions of marked ages and SVM (R² = 0.9942) worked much better than PLSR.

Collection and characterization of grapevine genetic resources (Vitis vinifera) in the Holy Land, towards the renewal of ancient winemaking practices.

PubMed

Drori, Elyashiv; Rahimi, Oshrit; Marrano, Annarita; Henig, Yakov; Brauner, Hodaya; Salmon-Divon, Mali; Netzer, Yishay; Prazzoli, Maria Lucia; Stanevsky, Maria; Failla, Osvaldo; Weiss, Ehud; Grando, Maria Stella

2017-03-17

The importance and extent of wine consumption in all life aspects at the Holy Land is well documented. The Muslim influence in this region led to the abandonment of winemaking practices, and possible loss of indigenous wine varieties. Here we present a country wide collection of the local grapevine population including wild and cultivated forms, and its characterization by genetic, ampelographic and enological methods. The ampelographic analysis shows clear differences between Sativa and Sylvestris groups in flower, leaf and cluster parameters, and that most Sativa belong to proles orientalis. Genetic population analysis was conducted by analyzing 22 common SSR markers, determining first the unique genotypes, and internally assessing the population's structure, showing the existence of two distinct Sativa and Sylvestris populations, and a third mixed one. Likewise, the relationship between the Israeli grapevine population and grapevine populations in Europe and parts of Asia was investigated, showing that the Israeli Sativa and Sylvestris populations cluster closely together, suggesting a common genetic source. Lastly, the enological characteristics of selected Sativa and Sylvestris genotypes are presented, demonstrating their potential for quality wine production. This research significantly contributes toward the re-establishment of indigenous and traditional local grapevine varieties into the modern international wine industry.

Intrinsic ratios of glucose, fructose, glycerol and ethanol 13C/12C isotopic ratio determined by HPLC-co-IRMS: toward determining constants for wine authentication.

PubMed

Guyon, François; Gaillard, Laetitia; Salagoïty, Marie-Hélène; Médina, Bernard

2011-09-01

High-performance liquid chromatography linked to isotope ratio mass spectrometry (HPLC-co-IRMS) via a Liquiface© interface has been used to simultaneously determine (13)C isotope ratios of glucose (G), fructose (F), glycerol (Gly) and ethanol (Eth) in sweet and semi-sweet wines. The data has been used the study of wine authenticity. For this purpose, 20 authentic wines from various French production areas and various vintages have been analyzed after dilution in pure water from 20 to 200 times according to sugar content. If the (13)C isotope ratios vary according to the production area and the vintage, it appears that internal ratios of (13)C isotope ratios (R((13)C)) of the four compounds studied can be considered as a constant. Thus, ratios of isotope ratios are found to be 1.00 ± 0.04 and 1.02 ± 0.08 for R((13)C(G/F)) and R((13)C(Gly/Eth)), respectively. Moreover, R((13)C(Eth/Sugar)) is found to be 1.15 ± 0.10 and 1.16 ± 0.08 for R((13)C(Gly/Sugar)). Additions of glucose, fructose and glycerol to a reference wine show a variation of the R((13)C) value for a single product addition as low as 2.5 g/L(-1). Eighteen commercial wines and 17 concentrated musts have been analyzed. Three wine samples are suspicious as the R((13)C) values are out of range indicating a sweetening treatment. Moreover, concentrated must analysis shows that (13)C isotope ratio can be also used directly to determine the authenticity of the matrix.

Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing.

PubMed

Lv, Xu-Cong; Huang, Zhi-Qing; Zhang, Wen; Rao, Ping-Fan; Ni, Li

2012-01-01

Hong Qu glutinous rice wine is one of the most popular traditional rice wines in China. Traditionally, this wine is brewed from glutinous rice with the addition of wine fermentation starters (Hong Qu (also called red yeast rice) and White Qu). The objective of this study was to investigate the variability of filamentous fungi associated with traditional fermentation starters through a traditional culture-dependent method and a molecular identification approach. In this study, forty-three filamentous fungi were separated by traditional culture-dependent means (macro- and microscopic characteristics) from 10 fermentation starters and classified into 16 different species based on morphological examination and the internal transcribed spacer (ITS) sequences analysis. It was observed that the genus Aspergillus had the highest number (14 isolates) of isolates followed by Rhizopus (11 isolates), Monascus (5 isolates) and Penicillium (4 isolates). The species R. oryzae, A. niger, A. flavus and M. purpureus were frequently found in wine starter samples, among which R. oryzae was the most frequent species. The enzyme-producing properties (glucoamylase, α-amylase and protease) of all fungal isolates from different starters were also evaluated. A. flavus, R. oryzae and M. purpureus were found to be better glucoamylase producers. A. flavus, R. oryzae and A.oryzae exhibited higher activity of α-amylase. A. flavus and A. oryzae had higher protease activity. However, some fungal isolates of the same species exhibited a significant variability in the production levels for all determined enzyme activity. This study is the first to identify filamentous fungi associated with the starter of Hong Qu glutinous rice wine using both traditional and molecular methods. The results enrich our knowledge of liquor-related micro-organisms, and can be used to promote the development of the traditional fermentation technology.

Yeast species associated with wine grapes in China.

PubMed

Li, Shuang-Shi; Cheng, Chao; Li, Zheng; Chen, Jing-Yu; Yan, Bin; Han, Bei-Zhong; Reeves, Malcolm

2010-03-31

Having more information on the yeast ecology of grapes is important for wine-makers to produce wine with high quality and typical attributes. China is a significant wine-consuming country and is becoming a serious wine-producer, but little has been reported about the yeast ecology of local ecosystems. This study provides the first step towards the exploitation of the yeast wealth in China's vine-growing regions. The aim of this study was to investigate the yeast population density and diversity on three grape varieties cultivated in four representative vine-growing regions of China. Yeast species diversity was evaluated by using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and sequence analysis of the 5.8S internal transcribed spacer (ITS) ribosomal DNA (rDNA) region of cultivable yeasts. The grapes harbored yeast populations at 10(2)-10(6)CFU/mL, consisting mostly of non-Saccharomyces species. Seventeen different yeast species belonging to eight genera were detected on the grape samples tested, including Hanseniaspora uvarum, Cryptococcus flavescens, Pichia fermentans, Candida zemplinina, Cryptococcus carnescens, Candida inconpicua, Zygosaccharomyces fermentati, Issatchenkia terricola, Candida quercitrusa, Hanseniaspora guilliermondii, Candida bombi, Zygosaccharomyces bailii, Sporidiobolus pararoseus, Cryptococcus magnus, Metschnikowia pulcherrima, Issatchenkia orientalis and Pichia guilliermondii. H. uvarum and C. flavescens were the dominant species present on the grapes. For the first time Sporidiobolus pararoseus was discovered as an inhabitant of the grape ecosystem. The yeast community on grape berries was influenced by the grape chemical composition, vine-variety and vine-growing region. This study is the first to identify the yeast communities associated with grapes in China using molecular methods. The results enrich our knowledge of wine-related microorganisms, and can be used to promote the development of the local wine industry. Copyright 2010 Elsevier B.V. All rights reserved.

Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers

PubMed Central

Parr, Wendy V.; Valentin, Dominique; Reedman, Phil; Grose, Claire; Green, James A.

2017-01-01

The study’s aim was to investigate a central tenet of biodynamic philosophy as applied to wine tasting, namely that wines taste different in systematic ways on days determined by the lunar cycle. Nineteen New Zealand wine professionals tasted blind 12 Pinot noir wines at times determined within the biodynamic calendar for wine drinkers as being favourable (Fruit day) and unfavourable (Root day) for wine tasting. Tasters rated each wine four times, twice on a Fruit day and twice on a Root day, using 20 experimenter-provided descriptors. Wine descriptors spanned a range of varietal-relevant aroma, taste, and mouthfeel characteristics, and were selected with the aim of elucidating both qualitative and quantitative aspects of each wine’s perceived aromatic, taste, and structural aspects including overall wine quality and liking. A post-experimental questionnaire was completed by each participant to determine their degree of knowledge about the purpose of the study, and their awareness of the existence of the biodynamic wine drinkers’ calendar. Basic wine physico-chemical parameters were determined for the wines tasted on each of a Fruit day and a Root day. Results demonstrated that the wines were judged differentially on all attributes measured although type of day as determined by the biodynamic calendar for wine drinkers did not influence systematically any of the wine characteristics evaluated. The findings highlight the importance of testing experimentally practices that are based on anecdotal evidence but that lend themselves to empirical investigation. PMID:28046047

Gas chromatography and isotope ratio mass spectrometry of Pinot Noir wine volatile compounds (δ13C) and solid residues (δ13C, δ15N) for the reassessment of vineyard water-status.

PubMed

Spangenberg, Jorge E; Vogiatzaki, Maria; Zufferey, Vivian

2017-09-29

This paper describes a novel approach to reassess the water status in vineyards based on compound-specific isotope analysis (CSIA) of wine volatile organic compounds (δ 13 C VOC/VPDB ) and bulk carbon and nitrogen isotopes, and the C/N molar ratios of the wine solid residues (δ 13 C SR/VPDB , δ 15 N SR/Air-N2 ). These analyses link gas chromatography/combustion and elemental analysis to isotope ratio mass spectrometry (GC/C/IRMS, EA/IRMS). Field-grown cultivars of Pinot Noir grapevines were exposed during six growing seasons (2009-2014) to controlled soil water availability, while maintaining identical the other environmental variables and agricultural techniques. Wines were produced from the grapes by the same oenological protocol. This permitted for the assessment of the effects in the biochemistry of wines solely induced by the changes in the plant-soil water status. This mimicked the more recurrent and prolonged periods of soil water deficiency due to climate changes. Water stress in grapevine was assessed by the measurement of the predawn leaf water potential (Ψ pd ) and the stable carbon isotope composition of the berry sugars during harvest (must sugars). For quantitation purposes and the normalization of the measured stable carbon isotope ratios of the VOCs, the wine samples were spiked with three standard compounds with known concentration and δ 13 C VPDB values. VOCs were extracted by liquid-liquid extraction and analyzed by gas chromatography/flame ionization detection (GC/FID), gas chromatography/mass spectrometry (GC/MS), and GC/C/IRMS. δ 13 C values were obtained for eighteen VOCs. The solid residues were obtained by freeze-drying wine aliquots and were analyzed for their C and N content and isotope composition by EA/IRMS. All the isotopic ratios (δ 13 C SR , δ 15 N SR , δ 13 C VOC ) are highly correlated with the Ψ pd values, indicating that the proposed gas chromatography and isotope ratio mass spectrometry approach is a useful tool to assess the changes in the water status of grapevine cultivars in different terroirs. The combined analytical approach was used for the first time to complement the assessment of soil water availability effects on the grapevine. The δ 13 C values of the volatile compounds helped confirm (or establish) their main source(s) and biosynthetic pathway(s). Importantly, we also show for the first time that the combination of C/N and δ 15 N values of freeze-dried wines have an unexplored potential for the study of nitrogen dynamics in soil/grape/wine systems. Copyright © 2017 Elsevier B.V. All rights reserved.

Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine.

PubMed

Hufnagel, Jan Carlos; Hofmann, Thomas

2008-02-27

Application of sequential solvent extraction, followed by HPLC combined with the taste dilution analysis, enabled the localization of the most intense velvety astringent, drying, and puckering astringent, as well as bitter-tasting, compounds in red wine, respectively. Isolation of the taste components involving gel adsorption chromatography, ultrafiltration, and synthesis revealed the identification of 26 sensory-active nonvolatiles, among which several hydroxybenzoic acids, hydroxycinnamic acids, flavon-3-ol glycosides, and dihydroflavon-3-ol rhamnosides as well as a structurally undefined polymeric fraction (>5 kDa) were identified as the key astringent components. In contradiction to literature suggestions, flavan-3-ols were found to be not of major importance for astringency and bitter taste, respectively. Surprisingly, a series of hydroxybenzoic acid ethyl esters and hydroxycinnamic acid ethyl esters were identified as bitter compounds in wine. Taste qualities and taste threshold concentrations of the individual wine components were determined by means of a three-alternative forced-choice test and the half-mouth test, respectively.

Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels

PubMed Central

Jedrejčić, Nikolina; Ganić, Karin Kovačević; Staver, Mario; Peršurić, Đordano

2015-01-01

Summary To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-performance liquid chromatography, and gas chromatography-mass spectrometry. When compared to standard wines, the investigated samples contained higher levels of dry extract, volatile acidity, lactic acid, phenols, colour intensity, antioxidant activity, majority of monoterpenes, C13-norisoprenoids, methanol, higher alcohols, ethyl acetate, branched-chain esters and esters of hydroxy and dicarboxylic acids, ethylphenols, furans, and acetals, as well as lower levels of malic acid, β-damascenone, straight-chain fatty acids, ethyl and acetate esters. It was estimated that maceration had a stronger influence on phenols, and maturation on volatile aromas. Despite different vintages and technological details, the investigated wines showed a relative homogeneity in the composition, representing a clear and distinctive type. PMID:27904375

Ethanol versus Phytochemicals in Wine: Oral Cancer Risk in a Light Drinking Perspective

PubMed Central

Varoni, Elena M.; Lodi, Giovanni; Iriti, Marcello

2015-01-01

This narrative review aims to summarize the current controversy on the balance between ethanol and phytochemicals in wine, focusing on light drinking and oral cancer. Extensive literature search included PUBMED and EMBASE databases to identify in human studies and systematic reviews (up to March 2015), which contributed to elucidate this issue. Independently from the type of beverage, meta-analyses considering light drinking (≤1 drinks/day or ≤12.5 g/day of ethanol) reported relative risks (RR) for oral, oro-pharyngeal, or upper aero-digestive tract cancers, ranging from 1.0 to 1.3. One meta-analysis measured the overall wine-specific RR, which corresponded to 2.1. Although little evidence exists on light wine intake, phytochemicals seem not to affect oral cancer risk, being probably present below the effective dosages and/or due to their low bioavailability. As expected, the risk of oral cancer, even in light drinking conditions, increases when associated with smoking habit and high-risk genotypes of alcohol and aldehyde dehydrogenases. PMID:26225960

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances.

PubMed

Ferreira, Vicente; Sáenz-Navajas, María-Pilar; Campo, Eva; Herrero, Paula; de la Fuente, Arancha; Fernández-Zurbano, Purificación

2016-05-15

This work aims at assessing the aromatic sensory dimensions linked to 6 common wine aroma vectors (N, norisoprenoids; A, branched acids; F, enolones; E, branched ethyl esters; L, fusel alcohols, M, wood compounds) varying in their natural range of occurrence. Wine models were built by adding the vectors at two levels (fractional factorial design 2(VI)) to a de-aromatised aged red wine. Twenty other different models were evaluated by descriptive analysis. Red, black and dried fruits and woody notes were satisfactorily reproduced. Individual vectors explained just 15% of the sensory space, mostly dependent on perceptual interactions. N influences dried and black fruits and suppresses red fruits. A suppresses black fruits and enhances red and dried fruits. F exerts a major role on red fruits. E suppresses dried fruits and modulates black fruits. L is revealed as a strong suppressor of red fruits and particularly of woody notes. Copyright © 2015 Elsevier Ltd. All rights reserved.

Fate of iprovalicarb, indoxacarb, and boscalid residues in grapes and wine by GC-ITMS analysis.

PubMed

Angioni, Alberto; Dedola, Fabrizio; Garau, Vincenzo Luigi; Schirra, Mario; Caboni, Pierluigi

2011-06-22

The behavior in field and the transfer from grapes to wine during winemaking of iprovalicarb, indoxacarb, and boscalid was studied. The residue levels found in grapes were far below the MRLs set for grapes in EU, accounting at harvest time 0.81, 0.43, and 4.23 mg/kg for iprovalicarb, indoxacarb, and boscalid, respectively. The residue levels in the samples treated with boscalid may have residual problems (due to an accumulation effect) if repeated field treatments will be performed. Winemaking experiments showed a complete transfer of all pesticide from grapes to the must, while in wine the residues were low or negligible due to the adsorbing effect of lees and pomace. The clarification experiments showed a good removal of pesticide residues from the wine media, for all pesticides. The GC-ITMS method showed good performance with adequate recoveries ranging from 75 to 115%, and good method limits of quantitation (LOQs) and of determination (LODs) far below MRLs.

Black tobacco, wine and mate in oropharyngeal cancer. A case-control study from Uruguay.

PubMed

De Stefani, E; Correa, P; Oreggia, F; Deneo-Pellegrini, H; Fernandez, G; Zavala, D; Carzoglio, J; Leiva, J; Fontham, E; Rivero, S

1988-01-01

A case-control study of oral and pharyngeal cancer involving interviews with 108 cases and 286 controls was carried out in the University Hospital of Montevideo, Uruguay. The study was restricted to males and cases afflicted with lip, salivary gland and nasopharyngeal cancer were excluded. Point estimates of RR associated with smoking variables, alcohol variables, nutritional items and ingestion of hot infusions of the herb Ilex paraguariensis ('Mate') were obtained by logistic regression analysis. Dark tobacco smokers showed a RR 3.4 times higher than light tobacco users and heavy drinkers of wine displayed an OR of 17.2. Mate exposure showed a significant dose-response, after adjustment for age, tobacco and alcohol intake, with a fivefold increase in risk for heavy consumers. Joint exposure to black tobacco and wine displayed very high risks and no significant interactions were observed. The results suggest that the high rates of oropharyngeal cancer could be explained by the multiplicative effect of black tobacco smoking, wine drinking and mate ingestion.

Electrochemical Evaluation of trans-Resveratrol Levels in Red Wine Based on the Interaction between Resveratrol and Graphene.

PubMed

Liu, Lantao; Zhou, Yanli; Kang, Yiyu; Huang, Haihong; Li, Congming; Xu, Maotian; Ye, Baoxian

2017-01-01

trans -Resveratrol is often considered as one of the quality standards of red wine, and the development of a sensitive and reliable method for monitoring the trans -resveratrol levels in red wine is an urgent requirement for the quality control. Here, a novel voltammetric approach was described for probing trans -resveratrol using a graphene-modified glassy carbon (GC) electrode. The proposed electrode was prepared by one-step electrodeposition of reduced graphene oxide (ERGO) at a GC electrode. Compared with the bare GC electrode, the introduced graphene film on the electrode surface dramatically improved the sensitivity of the sensor response due to the π - π interaction between the graphene and trans -resveratrol. The developed sensor exhibited low detection limit of 0.2  μ M with wide linear range of 0.8-32  μ M and high stability. For the analysis of trans -resveratrol in red wine, the high anti-interference ability and the good recoveries indicated the great potential for practical applications.

Electrochemical Evaluation of trans-Resveratrol Levels in Red Wine Based on the Interaction between Resveratrol and Graphene

PubMed Central

Liu, Lantao; Kang, Yiyu; Huang, Haihong; Li, Congming; Ye, Baoxian

2017-01-01

trans-Resveratrol is often considered as one of the quality standards of red wine, and the development of a sensitive and reliable method for monitoring the trans-resveratrol levels in red wine is an urgent requirement for the quality control. Here, a novel voltammetric approach was described for probing trans-resveratrol using a graphene-modified glassy carbon (GC) electrode. The proposed electrode was prepared by one-step electrodeposition of reduced graphene oxide (ERGO) at a GC electrode. Compared with the bare GC electrode, the introduced graphene film on the electrode surface dramatically improved the sensitivity of the sensor response due to the π-π interaction between the graphene and trans-resveratrol. The developed sensor exhibited low detection limit of 0.2 μM with wide linear range of 0.8–32 μM and high stability. For the analysis of trans-resveratrol in red wine, the high anti-interference ability and the good recoveries indicated the great potential for practical applications. PMID:28819581

Report on the analysis of common beverages spiked with gamma-hydroxybutyric acid (GHB) and gamma-butyrolactone (GBL) using NMR and the PURGE solvent-suppression technique.

PubMed

Lesar, Casey T; Decatur, John; Lukasiewicz, Elaan; Champeil, Elise

2011-10-10

In forensic evidence, the identification and quantitation of gamma-hydroxybutyric acid (GHB) in "spiked" beverages is challenging. In this report, we present the analysis of common alcoholic beverages found in clubs and bars spiked with gamma-hydroxybutyric acid (GHB) and gamma-butyrolactone (GBL). Our analysis of the spiked beverages consisted of using (1)H NMR with a water suppression method called Presaturation Utilizing Relaxation Gradients and Echoes (PURGE). The following beverages were analyzed: water, 10% ethanol in water, vodka-cranberry juice, rum and coke, gin and tonic, whisky and diet coke, white wine, red wine, and beer. The PURGE method allowed for the direct identification and quantitation of both compounds in all beverages except red and white wine where small interferences prevented accurate quantitation. The NMR method presented in this paper utilizes PURGE water suppression. Thanks to the use of a capillary internal standard, the method is fast, non-destructive, sensitive and requires no sample preparation which could disrupt the equilibrium between GHB and GBL. Published by Elsevier Ireland Ltd.

Mass flow and energy balance plus economic analysis of a full-scale biogas plant in the rice-wine-pig system.

PubMed

Li, Jiang; Kong, Chuixue; Duan, Qiwu; Luo, Tao; Mei, Zili; Lei, Yunhui

2015-10-01

This paper presents mass flow and energy balance as well as an economic analysis for a biogas plant in a rice-wine-pig system at a practical rather than laboratory scale. Results showed feeding amount was 65.30 t d(-1) (total solid matter (TSM) 1.3%) for the normal temperature continuous stirred tank reactor (CSTR), and 16.20 t d(-1) (TSM 8.4%) for the mesophilic CSTR. The digestion produced 80.50 t d(-1) of mass, with 76.41 t d(-1) flowing into rice fields and 4.49 t d(-1) into composting. Energy consumption of this plant fluctuated with seasons, and surplus energy was 823, 221 kWh/year. Thus, biogas plant was critical for material recycling and energy transformation of this agro-ecosystem. The economic analysis showed that the payback time of the plant was 10.9 years. It also revealed application of biogas as a conventional energy replacement would be attractive for a crop-wine-livestock ecosystem with anaerobic digestion of manure. Copyright © 2015 Elsevier Ltd. All rights reserved.

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

PubMed Central

Contreras, A.; Hidalgo, C.; Henschke, P. A.; Chambers, P. J.; Curtin, C.

2014-01-01

Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomyces yeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomyces isolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with a Saccharomyces cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by an S. cerevisiae wine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in control S. cerevisiae wines, whereas the total concentrations of esters were not significantly different. PMID:24375129

"I like the sound of that!" Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines.

PubMed

Danner, Lukas; Johnson, Trent E; Ristic, Renata; Meiselman, Herbert L; Bastian, Susan E P

2017-09-01

This study investigated how information, typically presented on wine back-labels or wine company websites, influences consumers' expected liking, informed liking, wine-evoked emotions and willingness to pay for Australian white wines. Regular white wine consumers (n=126) evaluated the same set of three commercially available white wines (mono-varietal Chardonnay, Riesling, Sauvignon Blanc) under three information levels. Session 1, blind tasting (no information provided) and Session 2, informed tasting (held at least 1week later) with both basic (sensory description of the wines) and elaborate (sensory plus high wine quality and favourable winery information) descriptions followed by liking, wine-evoked emotions (measured with the Australian Wine Evoked Emotions Lexicon (AWEEL)) and willingness to pay evaluations. Before tasting the wine in session 2, consumers also rated expected liking. Results showed that information level had a significant effect on all investigated variables. The elaborate information level evoked higher expectations before tasting the wines, plus resulted in higher liking ratings, elicitation of more intense positive (e.g. contented, happy and warm-hearted) and less intense negative emotions (e.g. embarrassed and unfulfilled), and a substantial increase in willingness to pay after tasting the wines compared to the blind condition, with the basic condition ranging in-between. These results were consistent across the three wine samples. Furthermore, if the liking rating after tasting the wines matched the expected liking or exceeded the expectations by 1 point on a 9-point hedonic scale, participants felt the most intense positive emotions and the least intense negative emotions. Whereas, if the expectations were not met or the actual liking exceeded the expectations by >2 points, participants felt less intense positive and more intense negative emotions. This highlights not only the importance of well written and accurate wine descriptions, but also that information can influence consumers' wine drinking experience and behaviour. Copyright © 2017 Elsevier Ltd. All rights reserved.

Yeast Diversity and Persistence in Botrytis-Affected Wine Fermentations

PubMed Central

Mills, David A.; Johannsen, Eric A.; Cocolin, Luca

2002-01-01

Culture-dependent and -independent methods were used to examine the yeast diversity present in botrytis-affected (“botrytized”) wine fermentations carried out at high (∼30°C) and ambient (∼20°C) temperatures. Fermentations at both temperatures possessed similar populations of Saccharomyces, Hanseniaspora, Pichia, Metschnikowia, Kluyveromyces, and Candida species. However, higher populations of non-Saccharomyces yeasts persisted in ambient-temperature fermentations, with Candida and, to a lesser extent, Kluyveromyces species remaining long after the fermentation was dominated by Saccharomyces. In general, denaturing gradient gel electrophoresis profiles of yeast ribosomal DNA or rRNA amplified from the fermentation samples correlated well with the plating data. The direct molecular methods also revealed a Hanseniaspora osmophila population not identified in the plating analysis. rRNA analysis also indicated a large population (>106 cells per ml) of a nonculturable Candida strain in the high-temperature fermentation. Monoculture analysis of the Candida isolate indicated an extreme fructophilic phenotype and correlated with an increased glucose/fructose ratio in fermentations containing higher populations of Candida. Analysis of wine fermentation microbial ecology by using both culture-dependent and -independent methods reveals the complexity of yeast interactions enriched during spontaneous fermentations. PMID:12324335

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wines. 27.59 Section 27.59... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

27 CFR 4.71 - Standard wine containers.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Standard wine containers..., DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Fill for Wine § 4.71 Standard wine containers. (a) A standard wine container shall be made, formed and filled to meet the...

27 CFR 24.307 - Nonbeverage wine record.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Nonbeverage wine record..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.307 Nonbeverage wine record. A proprietor who produces nonbeverage wine or wine products shall maintain a record by transaction date of such...

27 CFR 24.302 - Effervescent wine record.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Effervescent wine record..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.302 Effervescent wine record. A proprietor who produces or receives sparkling wine or artificially carbonated wine in bond shall maintain records...

27 CFR 24.91 - Conveyance of untaxpaid wine or spirits.

Code of Federal Regulations, 2010 CFR

2010-04-01

... wine or spirits. 24.91 Section 24.91 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Conveyance of Wine Or Spirits on Wine Premises § 24.91 Conveyance of untaxpaid wine or spirits. Untaxpaid...

27 CFR 24.190 - General.

Code of Federal Regulations, 2010 CFR

2010-04-01

... container, the wine is classed and taxed as sparkling wine. The use of carbon dioxide, nitrogen gas, or a... wine. Wine carbonated by injection of carbon dioxide is classed and taxed as artificially carbonated... sparkling wine or artificially carbonated wine, may not have an alcohol content in excess of 14 percent by...

Classification of wines according to their production regions with the contained trace elements using laser-induced breakdown spectroscopy

NASA Astrophysics Data System (ADS)

Tian, Ye; Yan, Chunhua; Zhang, Tianlong; Tang, Hongsheng; Li, Hua; Yu, Jialu; Bernard, Jérôme; Chen, Li; Martin, Serge; Delepine-Gilon, Nicole; Bocková, Jana; Veis, Pavel; Chen, Yanping; Yu, Jin

2017-09-01

Laser-induced breakdown spectroscopy (LIBS) has been applied to classify French wines according to their production regions. The use of the surface-assisted (or surface-enhanced) sample preparation method enabled a sub-ppm limit of detection (LOD), which led to the detection and identification of at least 22 metal and nonmetal elements in a typical wine sample including majors, minors and traces. An ensemble of 29 bottles of French wines, either red or white wines, from five production regions, Alsace, Bourgogne, Beaujolais, Bordeaux and Languedoc, was analyzed together with a wine from California, considered as an outlier. A non-supervised classification model based on principal component analysis (PCA) was first developed for the classification. The results showed a limited separation power of the model, which however allowed, in a step by step approach, to understand the physical reasons behind each step of sample separation and especially to observe the influence of the matrix effect in the sample classification. A supervised classification model was then developed based on random forest (RF), which is in addition a nonlinear algorithm. The obtained classification results were satisfactory with, when the parameters of the model were optimized, a classification accuracy of 100% for the tested samples. We especially discuss in the paper, the effect of spectrum normalization with an internal reference, the choice of input variables for the classification models and the optimization of parameters for the developed classification models.

New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection.

PubMed

Borrull, Anna; Poblet, Montse; Rozès, Nicolas

2015-06-01

During the production of sparkling wine, wine yeasts are subjected to many stress factors apart from ethanol, which lead to the need to achieve their acclimation in line with various industrial protocols. In the present work, 44 commercial wine Saccharomyces cerevisiae strains and one laboratory strain (BY4742) were firstly subjected to the influence of increasing concentrations of ethanol to cluster the yeasts using discriminant function analysis. Afterwards, non-inhibitory concentration (NIC) and minimum inhibitory concentration (MIC) were estimated, revealing some differences between 24 of these strains. Meanwhile, this study confirms the negative synergistic effect of low pH with ethanol on the maximum specific growth rate (μmax) and lag phase time. Moreover, a negative effect of increasing levels of glycerol in the growth medium was observed. Interestingly enough, an interactive positive effect was found between cysteine and medium-chain fatty acids (MCFA). While cysteine did not have a really significant effect in comparison to the control, it was able to restore the damage caused by MCFA, making the growth rate of cells recover and even reducing the formation of reactive oxygen species. Adequate culture aeration is also crucial for the composition of the cell fatty acid. The final results showed that few differences were observed between NIC and MIC estimations with respect to cells pre-cultured in the presence or absence of oxygen. Copyright © 2014 Elsevier Ltd. All rights reserved.

Molecularly imprinted polymers as a tool for the study of the 4-ethylphenol metabolic pathway in red wines.

PubMed

Garcia, Deiene; Gomez-Caballero, Alberto; Guerreiro, Antonio; Goicolea, M Aranzazu; Barrio, Ramon J

2015-09-04

A molecularly imprinted polymer (MIP) based methodology is described here for the determination of compounds that belong to the 4-ethylphenol (4EP) metabolic pathway in red wines. To this end, two MIP materials have been developed: a 4EP MIP as a class-selective material to extract phenols that belong to the 4EP metabolic pathway and a coumaric acid (CA) imprinted polymer as a MIP-based stationary phase capable of selectively separating these phenols on HPLC analysis, obtaining clean chromatograms. 4-vinyl pyridine and ethylene glycol dimethacrylate were respectively used as functional monomer and cross-linker for both MIPs. Once polymer compositions were optimised, the 4EP MIP was packed into SPE cartridges for wine sample clean-up and CA MIP was packed into HPLC columns to chromatographically separate the compounds present in the eluates obtained after SPE extraction. The accuracy of the proposed method was tested spiking wine samples with known concentrations of target compounds and subsequently, analytes were quantified by the standard addition method. Registered mean recoveries ranged from 95.2 to 109.2% and RSD values were below 10% in most cases. The described methodology was found to be suitable for the selective extraction and quantification of the compounds that belong to the 4EP metabolic pathway in red wines with minimal matrix effects and could be undoubtedly exploited to monitor 4EP and its precursors in wines. Copyright © 2015 Elsevier B.V. All rights reserved.

Wine pH Prevails over Buffering Capacity of Human Saliva.

PubMed

Obreque-Slier, Elías; Espínola-Espínola, Valeria; López-Solís, Remigio

2016-11-02

Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly by the carbonate/bicarbonate pair (pK a = 6.1). Few data are available on whether the buffering capacity of saliva may alter the pH of wine and thus its sensorial properties. In this study both in vitro and in vivo approaches were conducted to measure pH in mixtures of representative red and white wines with human saliva. Continuous additions of microvolumes of either wine to a definite volume (3 mL) of saliva in vitro resulted in a progressive and steep decline in the pH of the wine/saliva mixture. Thus, a few microliters of either wine (<0.27 mL) was sufficient to reduce the pH of saliva by 1 pH unit. Further additions of wine to saliva lowered the pH to that of the corresponding wine. In the in vivo assay, definite volumes (1.5-18 mL) of either wine were mixed for 15 s with the mouth saliva of individual healthy subjects before pH determination in the expectorated wine/saliva mixtures. Compared to saliva, pronounced decreases in pH were observed, thus approaching the pH of wine even with the smallest volume of wine in the assay. Altogether, these results demonstrate that the buffering capacity of wine prevails over that of saliva and that during degustation the pH of the wine/saliva mixture in the mouth is, at least temporarily, that of the corresponding wine.

Assessing the Effect of Musical Congruency on Wine Tasting in a Live Performance Setting

PubMed Central

Wang, Qian (Janice)

2015-01-01

At a wine tasting event with live classical music, we assessed whether participants would agree that certain wine and music pairings were congruent. We also assessed the effect of musical congruency on the wine tasting experience. The participants were given two wines to taste and two pieces of music—one chosen to match each wine—were performed live. Half of the participants tasted the wines while listening to the putatively more congruent music, the rest tasted the wines while listening to the putatively less congruent music. The participants rated the wine–music match and assessed the fruitiness, acidity, tannins, richness, complexity, length, and pleasantness of the wines. The results revealed that the music chosen to be congruent with each wine was indeed rated as a better match than the other piece of music. Furthermore, the music playing in the background also had a significant effect on the perceived acidity and fruitiness of the wines. These findings therefore provide further support for the view that music can modify the wine drinking experience. However, the present results leave open the question of whether the crossmodal congruency between music and wine itself has any overarching influence on the wine drinking experience. PMID:27433313

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2014 CFR

2014-04-01

... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2013 CFR

2013-04-01

... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2012 CFR

2012-04-01

... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

27 CFR 27.59 - Wines.

Code of Federal Regulations, 2011 CFR

2011-04-01

... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.59 Wines. All imported wines containing not less than 7 percent and not...

Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.

PubMed

Figueiredo-González, M; Cancho-Grande, B; Simal-Gándara, J

2013-09-01

Valdeorras (the N.W. corner of Spain) wants to promote the production and marketing of new sweet wines. The present work represents the first study on sweet wines manufactured with red grapes Vitis vinifera L. Garnacha Tintorera, a teinturier cultivar. Two different red sweet wines were elaborated: the first one was made with dried grapes; Vitis vinifera L. Garnacha Tintorera has excellent potential to produce wines from raisined grapes; the second one, a fortified sweet wine aged in oak barrels. Different red Garnacha Tintorera-based wines (a dry base wine, GBW; a naturally sweet wine, GNSW; and a fortified sweet wine, GFSW) were characterized. Chromatic characteristics and phenolic compounds were established by spectrophotometric methods in order to assess the technology of Garnacha Tintorera-based sweet wines. High molecular weight brown polymers, produced during the grape drying process and isolated from sweet wines by the dialysis process, were responsible for the brown colour of sweet wines. As a consequence, yellowness of sweet wines was also higher which was confirmed by colorimetric indexes. With respect to phenolic content, GFSW presented the lowest content because the maceration-alcoholic fermentation was stopped through the addition of alcohol before the diffusion of red pigments from skins to must was complete. GNSW presented the highest phenolic content due to the concentration effect resulting from evaporation of water from the grapes. Anthocyanins of sweet wines were polymerised in great extent. The percentage of polymerised tannins was sufficient to guarantee the aging process of sweet wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must.

PubMed

Chasseriaud, Laura; Miot-Sertier, Cécile; Coulon, Joana; Iturmendi, Nerea; Moine, Virginie; Albertin, Warren; Bely, Marina

2015-12-01

The existing methods for testing proteolytic activity are time consuming, quite difficult to perform, and do not allow real-time monitoring. Proteases have attracted considerable interest in winemaking and some yeast species naturally present in grape must, such as Metschnikowia pulcherrima, are capable of expressing this activity. In this study, a new test is proposed for measuring proteolytic activity directly in fermenting grape must, using azocasein, a chromogenic substrate. Several yeast strains were tested and differences in proteolytic activity were observed. Moreover, analysis of grape must proteins in wines revealed that protease secreted by Metschnikowia strains may be active against wine proteins. Copyright © 2015. Published by Elsevier B.V.