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Complexity of the effects of pre-fermentation oxygenation, skin contact and use of pectolytic enzymes in white winemaking as revealed by comprehensive proteomics and volatilomics analysis. Food Chem 2024; 440:138266. [PMID: 38150900 DOI: 10.1016/j.foodchem.2023.138266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 12/03/2023] [Accepted: 12/21/2023] [Indexed: 12/29/2023]
Abstract
Ion exchange chromatography and SDS-PAGE followed by identification by MALDI-TOF/TOF, and two-dimensional gas chromatography with time-of-flight mass spectrometry (GC × GC-TOF-MS) were used for comprehensive proteomics and volatilomics evaluation of the effects of pre-fermentative oxygenation, skin contact and use of pectolytic enzymes in production of Malvazija istarska white wine, respectively. Many protein species and an unprecedented number of volatiles have been identified and (semi)quantified, revealing high complexity of the observed effects. Compared to a standard control wine, oxygenation treatment modulated the protein composition and resulted with a volatilome characterized by decreased levels of several important volatiles. Skin contact treatments, especially in combination with pectolytic enzymes, significantly increased the levels of a large number of proteins, but were also deprived of particular protein species found in other wines. Wines obtained by skin contact with exogenous enzymes exhibited the most complex volatile composition with increased levels of many key monoterpenoids, alcohols and esters.
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Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1928-1937. [PMID: 36840676 PMCID: PMC10835724 DOI: 10.1021/acs.jafc.2c08976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 02/09/2023] [Accepted: 02/09/2023] [Indexed: 06/18/2023]
Abstract
This paper studied the effect of conventional pre-fermentative techniques (direct pressing "CP" and cold maceration "CM") and an innovate technique (high power ultrasounds "S"), applied to Viogner and Monastrell grapes on the polysaccharide content of the musts, white and rosé wines, and after six months of bottle aging. The results showed that the longer pre-fermentation maceration time applied with the CM technique compared to the short ultrasonic maceration was key in the extraction of polysaccharides from the grape to the must. CP treatment produced wines with the lowest content of total soluble polysaccharide families since it was the least intense pretreatment for the disruption of the grape berry cell wall polysaccharides. Ultrasonic pretreatment could be used as a new tool to increase the solubilization of polysaccharides in wines, positively affecting the wine colloidal properties. During bottle aging, there wasn't a clear effect of pretreatments on the evolution of polysaccharides.
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3
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High-Resolution Mass Spectrometry-Based Metabolomics for Increased Grape Juice Metabolite Coverage. Foods 2023; 13:54. [PMID: 38201082 PMCID: PMC10778666 DOI: 10.3390/foods13010054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/17/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
The composition of the juice from grape berries is at the basis of the definition of technological ripeness before harvest, historically evaluated from global sugar and acid contents. If many studies have contributed to the identification of other primary and secondary metabolites in whole berries, deepening knowledge about the chemical composition of the sole flesh of grape berries (i.e., without considering skins and seeds) at harvest is of primary interest when studying the enological potential of widespread grape varieties producing high-added-value wines. Here, we used non-targeted DI-FT-ICR-MS and RP-UHPLC-Q-ToF-MS analyses to explore the extent of metabolite coverage of up to 290 grape juices from four Vitis vinifera grape varieties, namely Chardonnay, Pinot noir, Meunier, and Aligoté, sampled at harvest from 91 vineyards in Europe and Argentina, over three successive vintages. SPE pretreatment of samples led to the identification of more than 4500 detected C,H,O,N,S-containing elemental compositions, likely associated with tens of thousands of distinct metabolites. We further revealed that a major part of this chemical diversity appears to be common to the different juices, as exemplified by Pinot noir and Chardonnay samples. However, it was possible to build significant models for the discrimination of Chardonnay from Pinot noir grape juices, and of Chardonnay from Aligoté grape juices, regardless of the geographical origin or the vintage. Therefore, this metabolomic approach opens access to a remarkable holistic molecular description of the instantaneous composition of such a biological matrix, which is the result of complex interplays among environmental, biochemical, and vine growing practices.
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Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical-chemical markers. Compr Rev Food Sci Food Saf 2023; 22:3328-3365. [PMID: 37282812 DOI: 10.1111/1541-4337.13184] [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: 09/26/2022] [Revised: 05/06/2023] [Accepted: 05/15/2023] [Indexed: 06/08/2023]
Abstract
Astringency and more generally mouthfeel perception are relevant to the overall quality of the wine. However, their origin and description are still uncertain and are constantly updating. Additionally, the terminology related to mouthfeel properties is expansive and extremely diversified, characterized by common traditional terms as well as novel recently adopted descriptors. In this context, this review evaluated the mention frequency of astringent subqualities and other mouthfeel attributes in the scientific literature of the last decades (2000-August 17, 2022). One hundred and twenty-five scientific publications have been selected and classified based on wine typology, aim, and instrumental-sensorial methods adopted. Dry resulted as the most frequent astringent subquality (10% for red wines, 8.6% for white wines), while body-and related terms-is a common mouthfeel sensation for different wine types, although its concept is still vague. Alongside, promising analytical and instrumental techniques investigating and simulating the in-mouth properties are discussed in detail, such as rheology for the viscosity and tribology for the lubrication loss, as well as the different approaches for the quantitative and qualitative evaluation of the interaction between salivary proteins and astringency markers. A focus on the phenolic compounds involved in the tactile perception was conducted, with tannins being the compounds conventionally found responsible for astringency. Nevertheless, other non-tannic polyphenolic classes (i.e., flavonols, phenolic acids, anthocyanins, anthocyanin-derivative pigments) as well as chemical-physical factors and the wine matrix (i.e., polysaccharides, mannoproteins, ethanol, glycerol, and pH) can also contribute to the wine in-mouth sensory profile. An overview of mouthfeel perception, factors involved, and its vocabulary is useful for enologists and consumers.
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5
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Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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6
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Application of different pre-fermentation techniques in the winemaking using Guankou table grape (Vitis vinifera × Vitis labrusca). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
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7
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Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Properties of Winemaking By-products of Feteasca Neagra Grape Seeds. CHEMISTRY JOURNAL OF MOLDOVA 2022. [DOI: 10.19261/cjm.2022.946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023] Open
Abstract
The composition of the lipophilic and hydrophilic extracts from the Feteasca Neagra ground seeds, grown in three different vineyards, was studied. The physicochemical indicators of the seeds, the oil quality indicators and the total content of polyphenols and flavonoids in the extracts were determined. Some phenolic and flavanol constituents were identified and quantified using reversed-phase HPLC by gradient-elution. The Trolox equivalent antioxidant capacity assay proved the increased antioxidant activity of the hydrophilic extracts, with the highest DPPH• scavenging effect of almost 91.70 and 93.81%, an equivalent of 281.66 and 288.27 µM/L Trolox. It was concluded that the seeds recovered from Feteasca Neagra by-products are a rich source of functional compounds, with significant antioxidant properties.
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Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah. Foods 2022; 11:foods11233880. [PMID: 36496687 PMCID: PMC9740021 DOI: 10.3390/foods11233880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 12/04/2022] Open
Abstract
BACKGROUND Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidant properties. Moreover, information on the effect of wine drying and encapsulation on non-anthocyanin phenolic compounds is limited in the literature. METHODS Listan Prieto and Syrah (Vitis vinifera L.) wines were dehydrated and converted into powder by freezing and spray drying. Powdered wines were subjected to water activity, pH, soluble solids, color, and phenolic compounds analysis. RESULTS Freeze-drying process produced powdered wines with higher pH than the spray-drying process. Powdered wines made by these processes presented similar water activity and soluble solids. Powdered wines did not show statistical differences in trans-resveratrol, hydrocinnamic acids, phloretin, kaempferol, and quercetin content according to their dehydration process. In addition, powdered wines significantly concentrated hydrocinnamic acid and quercetin when compared to non-dealcoholized and dealcoholized wine samples. CONCLUSIONS The results suggest that the dehydration process does not negatively modify the characteristics of the wine, and it retains a significant concentration of phenolic compounds. Therefore, powdered wines have an interesting potential to be used as a natural source of antioxidants for food supplementation.
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Improving the chemical and sensory characteristics of red and white wines with pectinase‐producing non‐
Saccharomyces
yeasts. J Food Sci 2022; 87:5402-5417. [DOI: 10.1111/1750-3841.16371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 09/09/2022] [Accepted: 10/11/2022] [Indexed: 11/12/2022]
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11
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Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104383] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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12
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Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104472] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1938430] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine. BEVERAGES 2021. [DOI: 10.3390/beverages7030050] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Premium sparkling wine produced by the traditional method (analogous to the French méthode champenoise) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, or β-glucanase enzymes) were applied to disrupt the cell wall of Saccharomyces cerevisiae and added to the tirage liquor for the second fermentation of Chardonnay-Pinot Noir base wine cuvée and compared to a control, to assess effects on the release of phenolics, proteins, amino acids, and lipids at 6, 12 and 18 months post-tirage. General responses to wine ageing included a 60% increase in the total phenolic content of older sparkling wines relative to younger wines and an increase in protein concentration from 6 to 12 months bottle age. Microwave and β-glucanase enzyme treatments of yeast during tirage preparation were associated with a 10% increase in total free amino acid concentration and a 10% increase in proline concentration at 18 months bottle age, compared to control and ultrasound treatment. Furthermore, microwave treatment was associated with elevated asparagine content in wine at 18 months bottle age, relative to the control and the other wines. The β-glucanase enzyme and ultrasound treatments were associated with significant accumulation of total lipids, which were driven by 2-fold increases in the phospholipid and monoacylglycerol components in wine at 18 months bottle age and, furthermore, the microwave treatment was associated with elevated triacylglycerol at 18 months bottle age. This study demonstrates that the use of yeast treatments at the tirage stage of sparkling wine production presents an opportunity to manipulate wine composition.
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Development of a Wine Metabolomics Approach for the Authenticity Assessment of Selected Greek Red Wines. Molecules 2021; 26:molecules26102837. [PMID: 34064666 PMCID: PMC8150368 DOI: 10.3390/molecules26102837] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/06/2021] [Accepted: 05/08/2021] [Indexed: 12/27/2022] Open
Abstract
Wine metabolomics constitutes a powerful discipline towards wine authenticity assessment through the simultaneous exploration of multiple classes of compounds in the wine matrix. Over the last decades, wines from autochthonous Greek grape varieties have become increasingly popular among wine connoisseurs, attracting great interest for their authentication and chemical characterization. In this work, 46 red wine samples from Agiorgitiko and Xinomavro grape varieties were collected from wineries in two important winemaking regions of Greece during two consecutive vintages and analyzed using ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-QToF-MS). A targeted metabolomics methodology was developed, including the determination and quantification of 28 phenolic compounds from different classes (hydroxycinnamic acids, hydroxybenzoic acids, stilbenes and flavonoids). Moreover, 86 compounds were detected and tentatively identified via a robust suspect screening workflow using an in-house database of 420 wine related compounds. Supervised chemometric techniques were employed to build an accurate and robust model to discriminate between two varieties.
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16
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Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines. Foods 2021; 10:foods10040825. [PMID: 33920186 PMCID: PMC8070092 DOI: 10.3390/foods10040825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 04/01/2021] [Accepted: 04/08/2021] [Indexed: 11/16/2022] Open
Abstract
The influence of cultural and environmental factors on the sensory and chemical profiles of wines has been the subject of research investigation for many years, and an examination of these relationships can help determine whether wine regional trends exist. The present study investigated the chemical and sensory factors that drive regional differences in Pennsylvania Grüner Veltliner wines through a controlled winemaking study across two vintages in 2018 and 2019. Descriptive analysis was used to identify key sensory attributes of Pennsylvania Grüner Veltliner. Intensities of these attributes were evaluated in wines vinified under identical conditions from grapes harvested across nine Pennsylvania vineyards. Chemical profiles of finished wines were examined through volatile, phenolic, and color analyses. Significant sensory differences were found between wine regions, with some trends consistent across both vintages; however, regionality based on compositional analyses was less clear. As the first study to examine Pennsylvania Grüner Veltliner wines sensorially, results revealed sensory characteristics that can be useful for wineries and their tasting room staff in marketing these lesser-known white wines to wine consumers as the variety grows in popularity in the state.
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Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers. Foods 2021; 10:608. [PMID: 33809375 PMCID: PMC8001008 DOI: 10.3390/foods10030608] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/05/2021] [Accepted: 03/09/2021] [Indexed: 12/02/2022] Open
Abstract
In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (-PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition.
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18
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Processes and purposes of extraction of grape components during winemaking: current state and perspectives. Appl Microbiol Biotechnol 2020; 104:4737-4755. [DOI: 10.1007/s00253-020-10558-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 03/08/2020] [Accepted: 03/18/2020] [Indexed: 12/29/2022]
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19
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A matter of place: Sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines of provenance. Food Res Int 2020; 130:108903. [PMID: 32156353 DOI: 10.1016/j.foodres.2019.108903] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 11/23/2022]
Abstract
Establishing a fine wine image through regional typicality has been of interest to New World wine producing countries like Australia, but previous research mainly involved unoaked experimental wines, which were not reflective of the retail wine market. The regional typicality of commercially available fine Australian wines (FAW) was therefore explored, based on the hypotheses that sensory and chemical composition of varietal fine wines would discriminate by region, and further nuances within region would be explained by drivers of intraregional typicality. Chardonnay wines (2015 vintage) from Margaret River (MR, n = 16) and Yarra Valley (YV, n = 16); and Shiraz wines (2014 vintage) from Barossa Valley (BV, n = 16) and McLaren Vale (MV = 15), were selected for descriptive sensory analysis and underwent profiling of volatiles by gas chromatography-mass spectrometry (GC-MS). For both grape varieties, there was large variability in wine styles among wines from the same GI, such as fruity/crisp vs oaked Chardonnay and oaky/astringent vs savoury Shiraz. Consequently, human intervention seemed to be an important component of regional/sub-regional typicality, which therefore cannot be determined solely on geographic origin of the fruit. Using a combination of sensory markers and volatile profiles allowed the building of regional typicality models, which are promising, however, consumers may not perceive sub-regional differences based on sensory attributes. Undoubtedly, variation of wine styles emerging across wine regions, vintages, and viticultural and winemaking practices needs to be further explored, but this work created a preliminary sensory and volatile map for future research.
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Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine. Food Chem 2019; 285:305-315. [DOI: 10.1016/j.foodchem.2019.01.172] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 12/03/2018] [Accepted: 01/25/2019] [Indexed: 11/17/2022]
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21
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Dynamic characterization of wine astringency profiles using modified progressive profiling. Food Res Int 2019; 120:244-254. [DOI: 10.1016/j.foodres.2019.02.041] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 02/20/2019] [Accepted: 02/21/2019] [Indexed: 10/27/2022]
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22
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Effect of different levels of skin disruption and contact with oxygen during grape processing on phenols, volatile aromas, and sensory characteristics of white wine. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13969] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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23
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Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition. AMB Express 2019; 9:17. [PMID: 30712100 PMCID: PMC6360000 DOI: 10.1186/s13568-019-0738-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Accepted: 01/23/2019] [Indexed: 01/15/2023] Open
Abstract
This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher lactic acid concentrations appeared, while all fermentations where Schizosaccharomyces pombe was involved, lower levels in malic acid concentration took place. The sensorial properties of the final wines varied accordingly. Differences in mouthfeel properties and acidity occurred in the different fermentation trials. Fermentations with the highest concentration of hydrolyzed mannose showed the highest mouthfeel properties, but the lack of acidity reduced their overall impression. Wines made from a combination of L. thermotolerans and S. pombe showed the highest overall impression and were preferred by the tasters due to the balance between mouthfeel properties and acidity.
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Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics. BEVERAGES 2018. [DOI: 10.3390/beverages4020045] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution-Impact of Must Clarification and Bottle Closure. Front Chem 2018; 6:95. [PMID: 29682498 PMCID: PMC5897750 DOI: 10.3389/fchem.2018.00095] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2017] [Accepted: 03/19/2018] [Indexed: 01/31/2023] Open
Abstract
Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess the intensity of the reductive and/or oxidative aromas (REDOX sensory scores) by a trained sensory panel. The chemical analyses consisted in polyphenols and colloids quantification, followed by a proteomic characterization. For the two vintages, the REDOX sensory scores appeared to be driven both by the type of closure and to a lesser extent by the level of must clarification. Vintages and must racking prefermentative operations were also distinguished by chemical analyses. All white wines from the lowest must turbidity had the lowest REDOX sensory scores. Such wines exhibited lower concentrations in tyrosol and grape reaction product and higher concentrations in colloids with relatively low molecular weights. Among these macromolecules, grape proteins were also quantified, two of them exhibiting concentrations in bottled wines, which were statistically correlated to oxidative evolution in white wines.
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Wine consumers' subjective responses to wine mouthfeel and understanding of wine body. Food Res Int 2017; 99:115-122. [PMID: 28784467 DOI: 10.1016/j.foodres.2017.05.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Revised: 05/16/2017] [Accepted: 05/19/2017] [Indexed: 11/19/2022]
Abstract
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.
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28
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Consumer Acceptance of a Polyphenolic Coffee Beverage. J Food Sci 2016; 81:S2817-S2823. [DOI: 10.1111/1750-3841.13521] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2015] [Revised: 08/30/2016] [Accepted: 09/07/2016] [Indexed: 11/27/2022]
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29
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Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines. BEVERAGES 2016. [DOI: 10.3390/beverages2010007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Impact of Pressing Conditions on the Phenolic Composition, Radical Scavenging Activity and Glutathione Content of Brazilian Vitis vinifera White Wines and Evolution During Bottle Ageing. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1680-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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