Regionality in Australian Pinot noir wines: A study on the use of NMR and ICP-MS on commercial wines

Use of energy dispersive X-ray fluorescence to authenticate European wines with protected designation of origin. Challenges of a successful control system based on modelling

Consumers are willing to pay a higher price for food with geographical origin labels such as Protected Designation of Origin and Protected Geographical Indication. In this work, the elemental profile of wine obtained by XRF, combined with multivariate analyses, is used to authenticate 111 Croatian, Italian and Spanish red and white wines, 102 of them from 20 Protected Designations of Origin, reproducing the circumstances faced by control laboratories, using commercially available wines without traceability records. Wines that shared origin clustered together and separated from those of other regions following multivariate statistical tests. Classifications made using Soft Independent Modelling by Class Analogy were characterised by poor sensitivity and specificity. An alternative approach based on successive Partial Least Square Discriminant Analyses with consecutive classifications at country, region and finally, Protected Designation of Origin level, was developed and implemented with good accuracy results. In total, 88 % of the samples were correctly classified.

Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect

This study aimed to analyze the characteristics of Cabernet Sauvignon (CS) and Marselan (M) wines from different subregions on the eastern foothills of Helan Mountain. UHPLC-ESI-Q-ToF and HS-SPME-GC-MS were employed to analyze the metabolic properties of the wines, and QDA was combined for sensory characterization. The results indicated that chromaticity, total phenols, ethyl isobutyrate, n-decanoic acid, (-)-epigallocatechin, and epigallocatechin were key indicators for distinguishing CS wines from different subregions, whereas total acids, total phenols, hexanol, ethyl butyrate, protocatechuic acid, and (+)-catenin were key indicators for distinguishing M wines from different subregions. The richness and coordination of fruit, floral, dried fruit, spice, and green flavors in the wine were key indicators determining the flavor characteristics of wine in winemaking area. The key compounds with aroma of green, fruity, and floral that determine the core aroma, aroma coordination, and elegance of wine in the winemaking area include cis-2-exen-1-ol, ethyl palmate, octanoic acid, and n-decanoic acid.

Geographical characterization of wines from seven regions of China by chemical composition combined with chemometrics: Quality characteristics of Chinese 'Marselan' wines

This study investigated the basic and functional compositions, volatile compounds, intelligent sensory characteristics and antioxidant capacity of the commercial 'Marselan' wines from seven Chinese regions. The Nei Mongol wines featured high total reducing sugar, fructose, ammonia nitrogen, 17 monomeric phenolic acids contents and elevated antioxidant capacity. Malic acid was the only organic acid that significantly different in all seven regions. Malvidin-3-O-glucoside and trans-peonidin-3-O-(6-O-p-coumaryl)-glucoside showed the highest and lowest contents. A total of 102 volatiles was detected and Hebei wines had the most (91). Hexanoic acid and β-damascenone were considered to have high potential sensory effects (OAV ≥ 1) as compounds detected in all regions. Floral, sweet, and fruity were the most important aroma series. E-eye analysis revealed the colors of the samples tended to yellowish with aging. PCA and OPLS-DA based on the basic wine composition, monomeric organic acids and anthocyanins allowed achieving a discrimination of the seven regions, respectively.

Metabolic Profiling and Stable Isotope Analysis of Wines: Pilot Study for Cross-Border Authentication

Globalization and free market dynamics have significantly impacted state economies, particularly in the wine industry. These forces have introduced greater diversity in wine products but have also heightened the risk of food fraud, especially in high-value commodities like wine. Due to its market value and the premium placed on quality, wine is frequently subject to adulteration. This issue is often addressed through regulatory trademarks on wine labels, such as Protected Designation of Origin (PDO) and Protected Geographic Indication (PGI). In this context, the metabolic profiles (organic acids, carbohydrates, and phenols) and stable isotope signatures (δ13C, δ18O, D/HI, and D/HII) of red and white wines from four agroclimatically similar regions were examined. The study explored how factors such as grape variety, harvest year, and geographical origin affect wine composition, with a particular focus on distinguishing samples from cross-border areas. Multivariate statistical analysis was used to assess the variability in wine composition and to identify distinct groups of samples. Preliminary results revealed that organic acids and volatile compounds were found in lower concentrations than carbohydrates but were significantly higher than phenols, with levels ranging between 1617 mg/L and 6258 mg/L. Carbohydrate content in the wines varied from 8285 mg/L to 14662 mg/L. Principal Component Analysis (PCA) indicated certain separation trends based on the variance in carbohydrates (e.g., fructose, glucose, galactose) and isotopic composition. However, Discriminant Analysis (DA) provided clear distinctions based on harvest year, variety, and geographical origin.

Assessment of 'Cabernet Sauvignon' Grape Quality Half-Véraison to Maturity for Grapevines Grown in Different Regions

Grapes are widely cultivated around the world and their quality has distinct regional characteristics. In this study, the qualitative characteristics of the 'Cabernet Sauvignon' grape variety in seven regions, from half-véraison to maturity, were analyzed comprehensively at physiological and transcriptional levels. The results indicated that the quality traits of 'Cabernet Sauvignon' grapes in different regions were significantly different with obvious regionality. Total phenols, anthocyanins, and titratable acids were the main factors of the regionality of berry quality, which were very sensitive to changes in the environment. It should be noted that the changes in titrating acids and total anthocyanin of berries vary greatly from half-véraison to maturity between regions. Moreover, the transcriptional analysis showed that the co-expressed genes between regions characterized the core transcriptome of berry development, while the unique genes of each region reflected the regionality of berries. The differentially expressed genes (DEGs) between half-véraison and maturity can be used to demonstrate that the environment of the regions could promote or inhibit gene expression. The functional enrichment suggested that these DEGs help to understand the interpretation of the plasticity of the quality composition of grapes according to the environment. Taken together, the information generated by this study could contribute to the development of viticultural practices aimed at making better use of native varieties for the development of wines with regional characteristics.

Region, vintage, and grape maturity co-shaped the ionomic signatures of the Cabernet Sauvignon wines

The ionic elements in wine and in vineyards are gaining attention due to characterization of the wine traits, wine origin tracing, and vine nutrient judging. In this experiment, 19 elements were detected by inductively coupled plasma mass spectrometry (ICP-MS) in 69 wine samples from 4 regions, 3 vintages, and 3 grape maturity levels. Furthermore, the elements related to vine development, such as N, P, K, Ca, Mg, Cu, Fe, Zn and Cu in the vineyard soil and petioles were determined. Two orthogonal partial least squares discriminant analysis (O2PLS-DA) showed that K, Mn, Co, Sr, B, Si, Pb, Ni, Cu, and Zn were important elements in distinguishing the regions. High-temperature vintages can bring wines with high levels of Sr in wine. Na, Ca, K, Mg, Rb, Al, Rb, Pb and Fe can be used as signature elements to distinguish wines made from 2 grape maturities. And Cu, Zn, and Mn were the key elements used to differentiate the petioles in the 4 regions. Partial square regression (PLSR) analysis showed that soil pH was positively correlated with Al, B, Ba, K, Pb, Mn, Sr and Rb in wine, and K in wine was significantly positively correlated with element K in the soil. In conclusion, the elemental contents in wine are shaped by the combination of origin, vintage and grape maturity, while some key elements can be used as indicators of origin traceability.

Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine

Introduction

Indigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation and fermentation with non-Saccharomyces cerevisiae yeast (H30) and Saccharomyces cerevisiae (YT13) also improve the flavor of wine.

Methods

This study sequentially inoculated fermented Petit Manseng and natural grape juice with native H30 and YT13 selected from vineyards in Yantai, China.

Results and discussion

The sensory characteristics of Petit Manseng wine were evaluated by detecting the primary organic acids, phenolic acid compounds, and volatile ester compounds. The results showed that the lactic acid content of the natural wine fermented sequentially with H30 and YT13 increased by 490 μg/L compared with the control group, while the ferulic acid content was 1.4 times that of the single-yeast fermentation group. Furthermore, butyrolactone and anthocyanidin propionate were present in the mixed fermentation group, increasing the aroma complexity of Petit Manseng wine and providing high-quality yeast resources that increase the regional characteristics when producing dry white wine.

Entropy analysis and grey cluster analysis of multiple indexes of 5 kinds of genuine medicinal materials

5 kinds of genuine medicinal materials, including Diding (Latin name: Corydalis bungeana Turcz), Purslane (Latin name: Portulaca oleracea L.), straw sandal board (Latin name: Hoya carnosa (L.f.) R. Br), June snow (Latin name: Serissa japonica (Thunb.) Thunb.), pine vine rattan (Latin name: Lycopodiastrum casuarinoides (Spring) Holub. [Lycopodium casuarinoides Spring]), were selected as the research objects. The combustion heat, thermo gravimetric parameters, and fat content, calcium content, trace element content, ash content of 5 kinds of genuine medicinal materials were measured. The combustion heat, differential thermal gravimetric analysis, fat content, calcium content, trace elements content, and ash content of 5 kinds of genuine medicinal materials were used to build a systematic multi-index evaluation system by gray pattern recognition and grey correlation coefficient cluster analysis, which can make up for the gaps in this area and provide scientific basis and research significance for the study of genuine medicinal materials quality. The results showed that the order of combustion heat of 5 kinds of genuine medicinal materials, including Diding, Purslane, straw sandal board, June snow, pine vine rattan, was Diding > June snow > straw sandal board > Purslane > pine vine rattan, the order of fat content (%) of 5 kinds of genuine medicinal materials was straw sandal board > Diding > pine vine rattan > June snow > Purslane, the order of calcium content (%) was pine vine rattan > June snow > Purslane > straw sandal board > Diding, the order of ash content was June snow > Purslane > straw sandal board > pine vine rattan > Diding. From the analysis of thermogravimetric analysis results and thermogravimetric combustion stability, the order of combustion stability of 5 kinds of genuine medicinal materials was June snow > pine Vine rattan > straw sandal board > Diding > Portulaca oleracea. The order of the content of 12 trace elements in 5 kinds of genuine medicinal materials, in terms of trace element content, June snow contains the highest trace elements in all samples. According to combustion heat, combustibility (combustion stability of genuine medicinal materials), fat, calcium, ash, trace element content, the comprehensive evaluation results of multi-index analysis constructed by gray correlation degree, gray correlation coefficient factor analysis, and gray hierarchical cluster analysis showed that the comprehensive evaluation multi-index order of 5 genuine medicinal materials, including Diding, Purslane, straw sandal board, June snow and pine vine rattan, was June snow > straw sandal board > Diding > Purslane > pine vine rattan. Therefore, the comprehensive evaluation results of the quality of genuine medicinal materials selected in this study were June snow the best, followed by straw sandal board. This research has important theoretical and practical significance for the multi-index measurement and comprehensive evaluation of genuine medicinal materials, and can provide scientific basis and research significance for the research of multi-index quality control of genuine medicinal material.

A Hypothesis From Metabolomics Analysis of Diabetic Retinopathy: Arginine-Creatine Metabolic Pathway May Be a New Treatment Strategy for Diabetic Retinopathy

Diabetic retinopathy is one of the serious complications of diabetes, which the leading causes of blindness worldwide, and its irreversibility renders the existing treatment methods unsatisfactory. Early detection and timely intervention can effectively reduce the damage caused by diabetic retinopathy. Metabolomics is a branch of systems biology and a powerful tool for studying pathophysiological processes, which can help identify the characteristic metabolic changes marking the progression of diabetic retinopathy, discover potential biomarkers to inform clinical diagnosis and treatment. This review provides an update on the known metabolomics biomarkers of diabetic retinopathy. Through comprehensive analysis of biomarkers, we found that the arginine biosynthesis is closely related to diabetic retinopathy. Meanwhile, creatine, a metabolite with arginine as a precursor, has attracted our attention due to its important correlation with diabetic retinopathy. We discuss the possibility of the arginine-creatine metabolic pathway as a therapeutic strategy for diabetic retinopathy.

Flavor Chemical Profiles of Cabernet Sauvignon Wines: Six Vintages from 2013 to 2018 from the Eastern Foothills of the Ningxia Helan Mountains in China

The eastern foothills of the Helan Mountains in the Ningxia region (Ningxia), is a Chinese wine-producing region, where Cabernet Sauvignon is the main grape cultivar; however, little compositional or flavor information has been reported on Ningxia wines. Oenological parameters, volatile profiles, and phenolic profiles were determined for 98 Ningxia Cabernet Sauvignon wines from the 2013–2018 vintages, as well as 16 from Bordeaux and California, for comparison. Ningxia wines were characterized by high ethanol, low acidity, and high anthocyanin contents. Multivariate analysis revealed that citronellol and 12 characteristic phenolic compounds distinguish Ningxia wines from Bordeaux and California wines. The concentrations of most phenolic compounds were highest in the 2018 Ningxia vintage and decreased with the age of the vintage. To our knowledge, this is the first extensive regionality study on red wines from the Ningxia region.

Geographical origin authentication of southern Brazilian red wines by means of EEM-pH four-way data modelling coupled with one class classification approach

EEM data recorded at different pH values was exploited by MCR-ALS in order to determine qualitative information about Brazilian red wines. In addition, the geographical traceability of wines produced in the Serra Gaúcha (Rio Grande do Sul) was carried out by DD-SIMCA considering 53 samples from the target class and 20 from other producing regions. The fluorescence signal corresponds to 9 EEMs recorded at different pH (3-11), generating four-way data. By MCR-ALS decomposition, eight factors were retrieved and related to typical chemical compounds found in red wine. In addition, the EEM pH data was used to build a one-class classification model, considering that MCR scores and all samples of the target class were properly recognised as belonging to the target class, with maximal sensitivity equal to 1. Samples of the non-target class were also adequately rejected by the model, and the specificity was found to be 0.97.

Combination of two analytical techniques improves wine classification by Vineyard, Region, and vintage

Three important wine parameters: vineyard, region, and vintage year, were evaluated using fifteen Vitis vinifera L. 'Pinot noir' wines derived from the same scion clone (Pinot noir 667). These wines were produced from two vintage years (2015 and 2016) and eight different regions along the Pacific Coast of the United States. We successfully improved the classification of the selected Pinot noir wines by combining an untargeted 1D ¹H NMR analysis with a targeted peptide based differential sensing array. NMR spectroscopy was used to evaluate the chemical fingerprint of the wines, whereas the peptide-based sensing array is known to mimic the senses of taste, smell, and palate texture by characterizing the phenolic profile. Multivariate and univariate statistical analyses of the combined NMR and differential sensing array dataset classified the genetically identical Pinot noir wines on the basis of distinctive metabolic signatures associated with the region of growth, vineyard, and vintage year.