1
|
Duley G, Ceci AT, Longo E, Boselli E. Oenological potential of wines produced from disease-resistant grape cultivars. Compr Rev Food Sci Food Saf 2023; 22:2591-2610. [PMID: 37078603 DOI: 10.1111/1541-4337.13155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 03/03/2023] [Accepted: 03/24/2023] [Indexed: 04/21/2023]
Abstract
Within the EU, changes in policy and public sentiment have made it more urgent to consider the adoption of sustainable agricultural practices. Consequently, one of the EU's goals is to reduce pesticide use by 50 per cent by 2030, including in viticulture. One of the proposed approaches is to expand the use of disease resistant hybrid grape-cultivars (DRHGC), such as 'PIWI' grapes (German, Pilzwiderstandsfähige Rebsorten), and to introduce new DRHGCs. However, the characteristics of DRHGCs are different from those of Vitis vinifera, which makes it necessary to take measures and make changes in winemaking technology to maintain high wine quality. This paper examines the chemistry of wines made from DRHGC and discusses their impact on aroma and flavor profiles. It also reviews the main winemaking practices suggested to produce high-quality wines from DRHGCs. The chemistry of DRHGCs is different to wine produced from V. vinifera, which can lead to both challenges during winemaking and unusual flavor profiles. Although newer DRHGCs have been bred to avoid unexpected flavors, many DRHGCs are still rich in proteins and polysaccharides. This can make tannin extraction difficult and produce wines with little astringency. In addition to this, new or alternative winemaking techniques such as thermovinification and the use of alternative yeast strains (non-Saccharomyces) can be used to produce wines from DRHGCs that are acceptable to consumers.
Collapse
Affiliation(s)
- Gavin Duley
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Adriana Teresa Ceci
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Edoardo Longo
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Emanuele Boselli
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| |
Collapse
|
2
|
Qin L, Huang M, Ma Y, Zhang D, Cui Y, Kang W. Effects of two Saccharomyces cerevisiae strains on physicochemical and oenological properties of Aranèle white wine. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
|
3
|
Chmiel M, Stompor-Gorący M. The Spectrum of Pharmacological Actions of Syringetin and Its Natural Derivatives-A Summary Review. Nutrients 2022; 14:nu14235157. [PMID: 36501187 PMCID: PMC9739508 DOI: 10.3390/nu14235157] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
Mono- and poly-O-methylated flavonols and their glycoside derivatives belong to the group of natural plant polyphenols with a wide spectrum of pharmacological activities. These compounds are known for their antioxidant, antimutagenic, hepatoprotective, antidiabetic, and antilipogenic properties. Additionally, they inhibit carcinogenesis and cancer development. Having in mind the multidirectional biological activity of methylated flavonols, we would like to support further study on their health-promoting activities; in this review we summarized the most recent reports on syringetin and some of its structural analogues: laricitrin, ayanin, and isorhamnetin. Natural sources and biological potential of these substances were described based on the latest research papers.
Collapse
|
4
|
Lai CC, Pan H, Zhang J, Wang Q, Que QX, Pan R, Lai ZX, Lai GT. Light Quality Modulates Growth, Triggers Differential Accumulation of Phenolic Compounds, and Changes the Total Antioxidant Capacity in the Red Callus of Vitis davidii. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13264-13278. [PMID: 36216360 DOI: 10.1021/acs.jafc.2c04620] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Light quality is one of the key elicitors that directly affect plant cell growth and biosynthesis of secondary metabolites. In this study, the red callus of spine grape was cultured under nine light qualities (namely, dark, white, red, yellow, blue, green, purple, warm-yellow, and warm-white light). The effects of different light qualities were studied on callus growth, accumulation of phenolic compounds, and total antioxidant capacity of the red callus of spine grape. The results showed that blue and purple light induced increased red coloration in the callus, whereas yellow light induced the greatest callus proliferation. Among all of the light quality treatments, darkness treatment downregulated the contents of phenolic compounds, whereas blue light was the treatment most conducive to the accumulation of total phenolics. White, blue, and purple light induced increased anthocyanin accumulation. Mixed-wavelength light was beneficial to the accumulation of flavonoids. Blue and purple light were conducive to the accumulation of proanthocyanidins. A further study showed that cyanidin 3-glucoside (Cy3G) and peonidin 3-glucoside (P3G) were the main anthocyanin components in the callus, and blue, purple, and white light treatments promoted their accumulation, whereas flavan-3-ols and flavonols were the main components of non-anthocyanin phenolics, and their accumulation changed in response to not only light quality but also culture duration. The total antioxidant capacity of the callus cultures changed significantly in response to different light qualities. These results will provide evidence for an abiotic elicitor strategy to stimulate callus growth and enhance the accumulation of the main phenolic compounds in the red callus of spine grape.
Collapse
Affiliation(s)
- Cheng-Chun Lai
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, Fujian, China
- Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou 350003, Fujian, China
| | - Hong Pan
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, Fujian, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Jing Zhang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, Fujian, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Qi Wang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, Fujian, China
- Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou 350003, Fujian, China
| | - Qiu-Xia Que
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, Fujian, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Ruo Pan
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, Fujian, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Zhong-Xiong Lai
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Gong-Ti Lai
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, Fujian, China
- Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou 350003, Fujian, China
| |
Collapse
|
5
|
Ju YL, Yang L, Yue XF, He R, Deng SL, Yang X, Liu X, Fang YL. The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines. Food Chem X 2021; 11:100125. [PMID: 34278293 PMCID: PMC8261001 DOI: 10.1016/j.fochx.2021.100125] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 06/15/2021] [Accepted: 06/24/2021] [Indexed: 12/01/2022] Open
Abstract
This study sought to determine the effects of variety on the astringency and chemistry of condensed tannins of spine grapes and wines. Fifteen varieties of red spine grape (Vitis davidii Foex) were used. Condensed tannin content, composition, and wine astringency were determined. The condensed tannin profiles were assessed by high-performance liquid chromatography coupled with diode array detector (HPLC-DAD). The condensed tannin content highly depended on the variety ranging from 0.30 mg/g to 7.80 mg/g (in skins), from 3.12 mg/g to 8.82 mg/g (in seeds), and from 62.60 mg/L to 225.90 mg/L (in wines). There were significant differences in proportions of certain constitutive subunits (as mole%) and mean degree of polymerization (mDp) among the varieties. Correlation analysis revealed that condensed tannin concentration and composition had a significant effect on the sensory evaluation and quantitative analysis of astringency. A positive correlation between mDp and astringency was also observed. The present results expand knowledge of the characterization of spine grape and wine condensed tannin chemistry and astringency.
Collapse
Affiliation(s)
- Yan-Lun Ju
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - La Yang
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Xiao-Feng Yue
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Rui He
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Sheng-Lin Deng
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Xin Yang
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
| | - Xu Liu
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China
| | - Yu-Lin Fang
- College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China
| |
Collapse
|
6
|
Increase in Fruity Ester Production during Spine Grape Wine Fermentation by Goal-Directed Amino Acid Supplementation. FERMENTATION 2021. [DOI: 10.3390/fermentation7040231] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
The aim of this work was to enhance the levels of fruity esters in spine grape (Vitis davidii Foёx) wine by goal-directed amino acid supplementation during fermentation. HPLC and GC-MS monitored the amino acids and fruity esters, respectively, during alcoholic fermentation of spine grape and Cabernet Sauvignon grape. HPLC was also used to determine the extracellular metabolites and precursors involved in the synthesis of fruity esters. Alanine, phenylalanine, and isoleucine levels in spine grape were less than those in Cabernet Sauvignon. Pearson correlation between amino acid profile and fruity ester content in the two systems indicated that deficiencies in alanine, phenylalanine, and isoleucine levels might have limited fruity ester production in spine grape wine. Supplementation of these three amino acids based on their levels in Cabernet Sauvignon significantly increased fruity ester content in spine grape wine. Interestingly, goal-directed amino acid supplementation might have led to changes in the distribution of carbon fluxes, which contributed to the increase in fruity ester production.
Collapse
|
7
|
Ju Y, Yang L, Yue X, Li Y, He R, Deng S, Yang X, Fang Y. Anthocyanin profiles and color properties of red wines made from Vitis davidii and Vitis vinifera grapes. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.02.025] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
8
|
Gutiérrez-Gamboa G, Zheng W, Martínez de Toda F. Strategies in vineyard establishment to face global warming in viticulture: a mini review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1261-1269. [PMID: 32914423 DOI: 10.1002/jsfa.10813] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 07/24/2020] [Accepted: 09/10/2020] [Indexed: 05/26/2023]
Abstract
Different technological solutions are developing in the wine industry to mitigate the negative effects of the current global warming to mainly achieve wines with a lower alcohol content. These proposed solutions mostly act at the oenological level and are focused on intervening in the raw material to be transformed; that is, on reducing the concentration of sugar in the must using filtration techniques or also on wine dealcoholizing by physical processes. These techniques are intended to offer solutions and respond to new consumer expectations, but they may be considered too artificial to be widely accepted. In this way, viticultural strategies may offer a natural solution to obtain grapes with low sugar content, maximizing their quality by delaying ripening. This mini review surveys the viticultural strategies that can be applied in the establishment of a vineyard - that is, when it comes to planting of a new vineyard - such as vineyard altitude, latitude, orientation, and slope, as well as rootstock, variety, clone, training system, and row orientation and slope, with the aim to mitigate the negative effects of climate change on grape and wine quality and to delay grape maturation. Finally, we propose a ponderation of the strategies discussed to contextualize its importance to face global warming in viticulture. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
| | - Wei Zheng
- Faculty of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, China
| | - Fernando Martínez de Toda
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Logroño, Spain
| |
Collapse
|
9
|
Lan YB, Xiang XF, Yang WX, Zhu BQ, Pu HT, Duan CQ. Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China. Food Sci Biotechnol 2020; 29:1641-1653. [PMID: 33282431 DOI: 10.1007/s10068-020-00823-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 08/16/2020] [Accepted: 09/03/2020] [Indexed: 11/29/2022] Open
Abstract
Berries of six Vitis davidii Foex (spine grape) cultivars ('Baiputao', 'Gaoshan 1', 'Gaoshan 2', 'Seputao', 'Miputao', and 'Tianputao') were harvested from a commercial vineyard in Hunan Province in China. Free and bound volatile compounds and fatty acids were analyzed by GC-MS, and amino acids were analyzed by HPLC. 'Tianputao' and 'Miputao' were characterized by relatively higher concentrations of aromatic amino acids and lower concentrations of branched-chain amino acids. The major free volatile compounds of spine grapes were hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexenol, (E)-β-damascenone, and benzeneacetaldehyde. The major glycosidically bound volatile compounds identified were 1-hexanol, menthol, nerol, 1-butanol, 3-methyl-3-butenol, benzenemethanol, β-phenylethanol, eugenol, and guaiacol. (E)-β-damascenone, benzeneacetaldehyde, guaiacol, and eugenol had odor activity values (OAVs) > 1 in all cultivar grapes. Partial least squares discriminant analysis (PLS-DA) revealed 'Tianputao' to be distinct from the other cultivars due to its relatively higher concentrations of major terpenoids, norisoprenoids, higher alcohols, and aromatic amino acids.
Collapse
Affiliation(s)
- Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing, 100083 China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, 100083 China
| | - Xiao-Feng Xiang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing, 100083 China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, 100083 China
| | - Wei-Xi Yang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing, 100083 China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, 100083 China
| | - Bao-Qing Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083 China
| | - Hong-Tie Pu
- Zhongfang NanFang Putaogou Winery, Huaihua, 418005 China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing, 100083 China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, 100083 China
| |
Collapse
|
10
|
Merkytė V, Longo E, Windisch G, Boselli E. Phenolic Compounds as Markers of Wine Quality and Authenticity. Foods 2020; 9:E1785. [PMID: 33271877 PMCID: PMC7760515 DOI: 10.3390/foods9121785] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/23/2020] [Accepted: 11/28/2020] [Indexed: 12/15/2022] Open
Abstract
Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.
Collapse
Affiliation(s)
- Vakarė Merkytė
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Giulia Windisch
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| |
Collapse
|
11
|
Ju YL, Yue XF, Cao XY, Fang YL. Targeted Metabolomic and Transcript Level Analysis Reveals Quality Characteristic of Chinese Wild Grapes ( Vitis davidii Foex). Foods 2020; 9:foods9101387. [PMID: 33019551 PMCID: PMC7600675 DOI: 10.3390/foods9101387] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 09/23/2020] [Accepted: 09/29/2020] [Indexed: 12/19/2022] Open
Abstract
Native to China, spine grapes (Vitis davidii Foex) are an important wild grape species. Here, the quality characteristics of one white and three red spine grape clones were evaluated via targeted metabolomic and transcription level analysis. Xiangzhenzhu (XZZ) had the highest soluble sugar and organic acid content. Malvidin-3-acetyl-glucoside and cyanidin-3-glucoside were the characteristic anthocyanins in spine grapes, and significant differences in anthocyanin composition between different clones were detected. Anthocyanins were not detected in Baiyu (BY) grapes. The transcript levels of VdGST, VdF3′H, VdOMT, VdLDOX, and VdUFGT were significantly related to the anthocyanin biosynthesis and proportions. A total of 27 kinds of glycosidically bound volatiles (including alcohols, monoterpenes, esters, aldehydes, ketones, and phenolic acid) were identified in spine grapes, with Gaoshan #4 (G4) and BY grapes having the highest concentrations. The VdGT expression levels were closely related to glycosidically bound volatile concentrations. These results increase our understanding of the quality of wild spine grapes and further promote the development and use of wild grape resources.
Collapse
Affiliation(s)
- Yan-lun Ju
- College of Enology, Northwest A & F University, Yangling 712100, China; (Y.-l.J.); (X.-f.Y.); (X.-y.C.)
| | - Xiao-feng Yue
- College of Enology, Northwest A & F University, Yangling 712100, China; (Y.-l.J.); (X.-f.Y.); (X.-y.C.)
| | - Xue-ying Cao
- College of Enology, Northwest A & F University, Yangling 712100, China; (Y.-l.J.); (X.-f.Y.); (X.-y.C.)
| | - Yu-lin Fang
- College of Enology, Northwest A & F University, Yangling 712100, China; (Y.-l.J.); (X.-f.Y.); (X.-y.C.)
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
- Heyang Viti-viniculture Station, Northwest A & F University, Yangling 712100, China
- Correspondence: ; Tel.: +86-29-87091874; Fax: +86-29-87092233
| |
Collapse
|
12
|
Ultrasound-Assisted Extraction Optimization of α-Glucosidase Inhibitors from Ceratophyllum demersum L. and Identification of Phytochemical Profiling by HPLC-QTOF-MS/MS. Molecules 2020; 25:molecules25194507. [PMID: 33019644 PMCID: PMC7582508 DOI: 10.3390/molecules25194507] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/18/2020] [Accepted: 09/25/2020] [Indexed: 12/19/2022] Open
Abstract
Ceratophyllum demersum L. (CDL) is a traditional Chinese herb to treat many diseases, but research on its anti-diabetic activity is not available. In this research, the α-glucosidase inhibitory ability and phytochemical constituents of CDL extract were firstly studied. Optimal ultrasound-assisted extraction conditions for α-glucosidase inhibitors (AGIs) were optimized by single factor experiment and response surface methodology (RSM), which was confirmed as 70% methanol, liquid-to-solid ratio of 43 (mL/g), extraction time of 54 min, ultrasonic power of 350 W, and extraction temperature of 40 °C. The lowest IC50 value for α-glucosidase inhibition was 0.15 mg dried material/mL (mg DM/mL), which was much lower than that of acarbose (IC50 value of 0.64 mg DM/mL). In total, 80 compounds including 8 organic acids, 11 phenolic acids, 25 flavonoids, 21 fatty acids, and 15 others were identified or tentatively identified from CDL extract by HPLC-QTOF-MS/MS analysis. The results suggested that CDL could be a potential source of α-glucosidase inhibitors. It can also provide useful phytochemical information for research into other bioactivities.
Collapse
|
13
|
Gutiérrez-Gamboa G, Liu SY, Sun X, Fang Y. Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties. Food Res Int 2020; 137:109443. [PMID: 33233123 DOI: 10.1016/j.foodres.2020.109443] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 06/09/2020] [Accepted: 06/12/2020] [Indexed: 12/12/2022]
Abstract
The wine industry is focused on the producing wine mostly from European grapevine varieties (Vitis vinifera L.). China has experienced a significant growth of the vineyard surface, based on the cultivation of these grapevine varieties. Currently, China has become one of the countries with the largest surface of planted vineyards in the world. In the last years, there has been a trend to oenologically and viticulturally revalorize certain autochthonous grapevine species. China holds a great diversity of Vitis species, which are being the focus of study. This could be an important alternative for the diversification of wine production, providing new products with a strong identity. Additionally, the varietal homogenization has increased the vineyard genetic vulnerability in relation to the emergence of grapevine diseases and their resistance to chemical fungicides. In this way, non-Vitis vinifera species are characterized by having a high resistance to a wide range of biotic and abiotic factors, which can bring an opportunity to breed new varieties. However, there is little available information about the oenological potential of these species, which makes it a current interesting topic. Therefore, this review aims to summarize the oenological potential of non-Vitis vinifera species found in China, discussing their potential effects on human health and thus, to propose some Chinese wild grapes for their use in breeding programs.
Collapse
Affiliation(s)
- Gastón Gutiérrez-Gamboa
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China; Universidad de Talca, Facultad de Ciencias Agrarias, 2 Norte 685, Casilla 747, 346000 Talca, Chile.
| | - Shu-Yan Liu
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6. 26007 Logroño, Spain
| | - XiangYu Sun
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Yulin Fang
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
| |
Collapse
|
14
|
Wei X, Francoise U, Qin M, Chen Q, Li Y, Sun X, Fang YL. Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidii Foex) wine. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1737238] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Xiaofeng Wei
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Uwamahoro Francoise
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Minyang Qin
- Research and Development Center, Jiangxi Gentleman Valley Wild Fruits World Co., Ltd., Chongyi, China
| | - Qiuchong Chen
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Yumeng Li
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Yu-Lin Fang
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| |
Collapse
|
15
|
Gutiérrez-Gamboa G, Liu SY, Pszczólkowski P. Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:465-482. [PMID: 31452209 DOI: 10.1002/jsfa.10003] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2019] [Revised: 08/09/2019] [Accepted: 08/22/2019] [Indexed: 05/11/2023]
Abstract
In contrast with the general trend of producing wine from the most famous grapevine varieties, associated with the French paradigm, such as Cabernet-Sauvignon, Merlot, Pinot Noir, Syrah, Sauvignon Blanc, and Chardonnay, there is a tendency to revalorize and preserve minority or autochthonous grapevine varieties worldwide. The South American wine region, where most of the varieties derived from varieties brought after European colonization, is not exempt from this. This has allowed new wines to be provided with distinctive identities that are markedly different from the current homogeneous wine production. Moreover, varietal homogenization increases vineyard genetic vulnerability in relation to the emergence of grapevine diseases, to which the commonly cultivated varieties are not resistant. This review summarizes the oenological potential of minority or autochthonous grapevine varieties cultivated within the South American wine region, focusing on Argentina, Chile, and Bolivia. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Gastón Gutiérrez-Gamboa
- Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
| | - Shu-Yan Liu
- Universidad de La Rioja/Instituto de Ciencias de la Vid y del Vino (UR, CSIC, GR), Finca La Grajera, ctra. de Burgos km 6, Logroño, Spain
| | | |
Collapse
|
16
|
Flavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.101] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
17
|
Han F, Ju Y, Ruan X, Zhao X, Yue X, Zhuang X, Qin M, Fang Y. Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes ( Vitis davidii Foex) in China. Food Nutr Res 2017; 61:1339552. [PMID: 28804435 PMCID: PMC5533146 DOI: 10.1080/16546628.2017.1339552] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Accepted: 06/04/2017] [Indexed: 11/08/2022] Open
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.
Collapse
Affiliation(s)
- Fuliang Han
- College of Enology, Northwest A&F University, Yangling, China
| | - Yanlun Ju
- College of Enology, Northwest A&F University, Yangling, China
| | - Xianrui Ruan
- College of Enology, Northwest A&F University, Yangling, China
| | - Xianfang Zhao
- College of Enology, Northwest A&F University, Yangling, China
| | - Xiaofeng Yue
- College of Enology, Northwest A&F University, Yangling, China
| | - Xifu Zhuang
- Quality Supervision Department, Gentleman Valley Wild Fruits World Co. Ltd., Chongyi, Jiangxi, China
| | - Minyang Qin
- Quality Supervision Department, Gentleman Valley Wild Fruits World Co. Ltd., Chongyi, Jiangxi, China
| | - Yulin Fang
- College of Enology, Northwest A&F University, Yangling, China
| |
Collapse
|
18
|
Li SY, He F, Zhu BQ, Wang J, Duan CQ. Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and vitis vinifera. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1233117] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Si-Yu Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Bao-Qing Zhu
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| |
Collapse
|
19
|
Ji M, Li C, Li Q. Rapid separation and identification of phenolics in crude red grape skin extracts by high performance liquid chromatography coupled to diode array detection and tandem mass spectrometry. J Chromatogr A 2015; 1414:138-46. [DOI: 10.1016/j.chroma.2015.08.041] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Revised: 08/13/2015] [Accepted: 08/21/2015] [Indexed: 11/16/2022]
|
20
|
Zhang L, Tu ZC, Wang H, Fu ZF, Wen QH, Fan D. Metabolic profiling of antioxidants constituents in Artemisia selengensis leaves. Food Chem 2015; 186:123-32. [PMID: 25976801 DOI: 10.1016/j.foodchem.2015.03.068] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2014] [Revised: 03/17/2015] [Accepted: 03/19/2015] [Indexed: 11/29/2022]
Abstract
This study aimed to evaluate the antioxidant potential of Artemisia selengensis Turcz (AST) leaves, a byproduct when processing AST stalk, and identify the antioxidant constituents by using HPLC-QTOF-MS(2). The total phenolics content (TPC), total flavonoids content (TFC) and antioxidant abilities of fractions resulted from the successively partition of chloroform, ethyl acetate and n-butanol were compared. Ethyl acetate fraction (EAF) exhibited the highest TFC (65.44 mg QuE/g fraction), n-butanol fraction (nBuF) showed the highest TPC (384.78 mg GAE/g fraction) and the best DPPH scavenging ability, ABTS(+) scavenging ability and reducing power. Totally, 57 compounds were identified or tentatively identified in nBuF and EAF, 40 of them were reported in AST for the first time. The major constituents in EAF were flavonoids, and the major constituents in nBuF were phenolic acids and organic acids. Thus, AST leaves might be a potential low-cost resource of natural antioxidants.
Collapse
Affiliation(s)
- Lu Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zong-cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Life Science, Jiangxi Normal University, Nanchang 330022, China.
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Zhi-feng Fu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qing-hui Wen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Dan Fan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| |
Collapse
|
21
|
Zielinski AA, Haminiuk CW, Nunes CA, Schnitzler E, van Ruth SM, Granato D. Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and Guideline. Compr Rev Food Sci Food Saf 2014; 13:300-316. [DOI: 10.1111/1541-4337.12060] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Accepted: 01/17/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Acácio A.F. Zielinski
- Graduate Program of Food Engineering, Federal University of Paraná. R. Cel; Francisco Heráclito dos Santos 210, Polytechnic Campus; CEP 81531-980 Curitiba PR Brazil
- Food Science and Technology, Graduate Program; State Univ. of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900, Uvaranas Campus; Ponta Grossa Paraná Brazil
- Food Science and Technology, Graduate Program; State Univ. of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900, Uvaranas Campus; Ponta Grossa Paraná Brazil
| | - Charles W.I. Haminiuk
- Graduate Program of Food Technology (PPGTA) - Federal University of Technology - Paraná, Campo Mourão Campus; Via Rosalina Maria dos Santos, 1233, Campo Mourão, CEP 87301-899; Campo Mourão Paraná Brazil
| | - Cleiton A. Nunes
- Dept. of Food Science; Federal Univ. of Lavras, CP 3037, 37200-000; Lavras Minas Gerais Brazil
| | - Egon Schnitzler
- Food Science and Technology, Graduate Program; State Univ. of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900, Uvaranas Campus; Ponta Grossa Paraná Brazil
| | - Saskia M. van Ruth
- Inst. of Food Safety, RIKILT, Wageningen Univ. and Research Centre; P.O. Box 230, 6700 AE Wageningen the Netherlands
| | - Daniel Granato
- Food Science and Technology, Graduate Program; State Univ. of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900, Uvaranas Campus; Ponta Grossa Paraná Brazil
- Inst. of Food Safety, RIKILT, Wageningen Univ. and Research Centre; P.O. Box 230, 6700 AE Wageningen the Netherlands
| |
Collapse
|
22
|
Characteristic free aromatic components of nine clones of spine grape (Vitis davidii Foex) from Zhongfang County (China). Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.039] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|