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Perestrelo R, Jaouhari Y, Abreu T, Castillo MM, Travaglia F, Pereira JAM, Câmara JS, Bordiga M. The Fingerprint of Fortified Wines-From the Sui Generis Production Processes to the Distinctive Aroma. Foods 2023; 12:2558. [PMID: 37444296 DOI: 10.3390/foods12132558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The fortified wines that originated in Mediterranean countries have, in common, a high alcohol content to increase their shelf-life during long journeys to northern Europe and the American continent. Nowadays, the world's better-known wines, including Marsala, Madeira, Port, and Sherry, due to their high alcoholic content, sweet taste, and intense aromatic profile, are designated as dessert wines and sometimes served as aperitifs. This review gives an overview of the traditional vinification process, including the microbiota and autochthonous yeast, as well as the regulatory aspects of the main Italian, Portuguese, and Spanish fortified wines. The winemaking process is essential to defining the volatile organic compounds (VOCs) that characterize the aroma of each fortified wine, giving them an organoleptic fingerprint and "terroir" characteristics. The various volatile and odorous compounds found in fortified wines during the oxidative aging are discussed in the last part of this review.
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Affiliation(s)
- Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Yassine Jaouhari
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Teresa Abreu
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Mariangie M Castillo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Fabiano Travaglia
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Jorge A M Pereira
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - José S Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
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2
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Trius-Soler M, Praticò G, Gürdeniz G, Garcia-Aloy M, Canali R, Fausta N, Brouwer-Brolsma EM, Andrés-Lacueva C, Dragsted LO. Biomarkers of moderate alcohol intake and alcoholic beverages: a systematic literature review. GENES & NUTRITION 2023; 18:7. [PMID: 37076809 PMCID: PMC10114415 DOI: 10.1186/s12263-023-00726-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Accepted: 04/04/2023] [Indexed: 04/21/2023]
Abstract
The predominant source of alcohol in the diet is alcoholic beverages, including beer, wine, spirits and liquors, sweet wine, and ciders. Self-reported alcohol intakes are likely to be influenced by measurement error, thus affecting the accuracy and precision of currently established epidemiological associations between alcohol itself, alcoholic beverage consumption, and health or disease. Therefore, a more objective assessment of alcohol intake would be very valuable, which may be established through biomarkers of food intake (BFIs). Several direct and indirect alcohol intake biomarkers have been proposed in forensic and clinical contexts to assess recent or longer-term intakes. Protocols for performing systematic reviews in this field, as well as for assessing the validity of candidate BFIs, have been developed within the Food Biomarker Alliance (FoodBAll) project. The aim of this systematic review is to list and validate biomarkers of ethanol intake per se excluding markers of abuse, but including biomarkers related to common categories of alcoholic beverages. Validation of the proposed candidate biomarker(s) for alcohol itself and for each alcoholic beverage was done according to the published guideline for biomarker reviews. In conclusion, common biomarkers of alcohol intake, e.g., as ethyl glucuronide, ethyl sulfate, fatty acid ethyl esters, and phosphatidyl ethanol, show considerable inter-individual response, especially at low to moderate intakes, and need further development and improved validation, while BFIs for beer and wine are highly promising and may help in more accurate intake assessments for these specific beverages.
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Affiliation(s)
- Marta Trius-Soler
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark
- Polyphenol Research Laboratory, Department of Nutrition, Food Sciences and Gastronomy, XIA School of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain
- INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921, Santa Coloma de Gramanet, Spain
- Centro de Investigación Biomédica en Red de Fisiopatología de La Obesidad Y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029, Madrid, Spain
| | - Giulia Praticò
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark
| | - Gözde Gürdeniz
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark
| | - Mar Garcia-Aloy
- Biomarker & Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain
- Metabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, San Michele All'Adige, Italy
| | - Raffaella Canali
- Consiglio Per La Ricerca in Agricoltura E L'analisi Dell'economia Agraria (CREA) Research Centre for Food and Nutrition, Rome, Italy
| | - Natella Fausta
- Consiglio Per La Ricerca in Agricoltura E L'analisi Dell'economia Agraria (CREA) Research Centre for Food and Nutrition, Rome, Italy
| | - Elske M Brouwer-Brolsma
- Division of Human Nutrition and Health, Department Agrotechnology and Food Sciences, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Cristina Andrés-Lacueva
- INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921, Santa Coloma de Gramanet, Spain
- Biomarker & Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain
- Centro de Investigación Biomédica en Red de Fragilidad Y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, 28029, Madrid, Spain
| | - Lars Ove Dragsted
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, 1958, Frederiksberg C, Denmark.
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3
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Changes in the aroma characteristics during the different processes of dry Cabernet Sauvignon wine production. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04109-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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4
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Ma T, Wang J, Wang H, Zhao Q, Zhang F, Ge Q, Li C, Gamboa GG, Fang Y, Sun X. Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives. Food Res Int 2022; 153:110953. [DOI: 10.1016/j.foodres.2022.110953] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 01/08/2022] [Accepted: 01/10/2022] [Indexed: 12/25/2022]
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5
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Zhang G, Yin X, Li Y, Pei X, Zeng P, Zhang L. Multivariate analysis on the evolution of flavor-related chemical contents during three-years ripening of Pixian doubanjiang. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Darıcı M, Cabaroglu T. Chemical and sensory characterization of Kalecik Karası wines produced from two different regions in Turkey using chemometrics. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Merve Darıcı
- Food Engineering Department Çukurova University Adana Turkey
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7
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Issa-Issa H, Noguera-Artiaga L, Mora M, Carbonell-Barrachina ÁA, López-Lluch D. Consumer Profile and Drivers Influencing Consumer Behavior towards Fondillón, a European Protected Naturally Sweet Red Wine. Foods 2021; 10:foods10112651. [PMID: 34828931 PMCID: PMC8618339 DOI: 10.3390/foods10112651] [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: 08/24/2021] [Revised: 10/19/2021] [Accepted: 10/26/2021] [Indexed: 11/29/2022] Open
Abstract
Fondillón is a naturally sweet red wine, protected within the Alicante Denomination of Origin (Alicante, Spain) and recognized by the European Union in its E-Bacchus database. The aims of this study were (i) to evaluate the degree of consumer acceptance and satisfaction towards Fondillón, (ii) to establish key drivers controlling consumer satisfaction, and (iii) to establish a general profile of the typical Fondillón consumer. The experiment consisted of three complementary studies: (i) a descriptive sensory analysis of five Fondillón samples representing all samples being marketed, (ii) an affective test using wine consumers (n = 100), and (iii) an online questionnaire to identify the main characteristic of a Fondillón consumer (n = 294). The main consumption drivers were good balance, intense floral and fruity notes, and long aftertaste. The current typical Fondillón consumer is a 42–52 year-old man, with a higher education level, with a 25,000–50,000 euros/year income, and who drinks it mainly at home. The online study showed that 50% of respondents do not consume Fondillón because they do not know it, because it is very expensive, or because it is not so easy to find. Therefore, producers should improve their communication campaigns and distribution networks as key parts of their marketing strategies regarding Fondillón.
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Affiliation(s)
- Hanán Issa-Issa
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain; (H.I.-I.); (L.N.-A.)
| | - Luis Noguera-Artiaga
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain; (H.I.-I.); (L.N.-A.)
| | - María Mora
- BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain;
- Basque Culinary Center, Faculty of Gastronomy Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain
| | - Ángel A. Carbonell-Barrachina
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain; (H.I.-I.); (L.N.-A.)
- Correspondence: ; Tel.: +34-6-0530-2372
| | - David López-Lluch
- Departamento de Economía Agroambiental, Ingeniería Cartográfica y Expresión Gráfica en la Ingeniería, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), UMH, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain;
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8
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Ma Y, Xu Y, Tang K. Aroma of Icewine: A Review on How Environmental, Viticultural, and Oenological Factors Affect the Aroma of Icewine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6943-6957. [PMID: 34143625 DOI: 10.1021/acs.jafc.1c01958] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The aroma of a wine is mostly driven by not only the factors in the vineyard, such as the grape variety and harvest time, but also the fermentation process. Icewine is a unique, intensely sweet wine made from late harvested grapes that have frozen naturally on the vine. Different from normal table wines, the grapes used in icewine naturally undergo a dehydration process and freeze-thaw cycles, and the must for icewine making has to be pressed from frozen grapes. This pressing process leaves water behind as ice crystals and allows the grape juice to be concentrated with more sugars, acids, and other dissolved solids, resulting in a slower than normal fermentation. These special procedures can lead to a unique aroma characteristic of icewine. This review delves into recent advances in chemical compounds related to icewine aroma characteristics and addresses how changes in these aroma characteristics and composition are influenced by environmental, viticultural, and oenological factors in the vineyard and winery. Deficiencies in previous studies and future trends related to the flavor science of icewine were also briefly addressed.
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Affiliation(s)
- Yue Ma
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, 21000 Dijon, France
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ke Tang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
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9
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Sanmartin C, Modesti M, Venturi F, Brizzolara S, Mencarelli F, Bellincontro A. Postharvest Water Loss of Wine Grape: When, What and Why. Metabolites 2021; 11:metabo11050318. [PMID: 34069062 PMCID: PMC8156201 DOI: 10.3390/metabo11050318] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/04/2021] [Accepted: 05/07/2021] [Indexed: 11/16/2022] Open
Abstract
In postharvest science, water loss is always considered a negative factor threatening fruit and vegetable quality, but in the wine field, this physical process is employed to provide high-quality wine, such as Amarone and Passito wines. The main reason for this is the significant metabolic changes occurring during wine grape water loss, changes that are highly dependent on the specific water loss rate and level, as well as the ambient conditions under which grapes are kept to achieve dehydration. In this review, hints on the main techniques used to induce postharvest wine grape water loss and information on the most important metabolic changes occurring in grape berries during water loss are reported. The quality of wines produced from dried/dehydrated/withered grapes is also discussed, together with an update on the application of innovative non-destructive techniques in the wine sector. A wide survey of the scientific papers published all over the world on the topic has been carried out.
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Affiliation(s)
- Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (C.S.); (F.V.); (F.M.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Margherita Modesti
- Institute of Life Sciences, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy;
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (C.S.); (F.V.); (F.M.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Stefano Brizzolara
- Institute of Life Sciences, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 56127 Pisa, Italy;
- Correspondence: (S.B.); (A.B.)
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (C.S.); (F.V.); (F.M.)
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy
- Correspondence: (S.B.); (A.B.)
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10
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Gustaw K, Koper P, Polak-Berecka M, Rachwał K, Skrzypczak K, Waśko A. Genome and Pangenome Analysis of Lactobacillus hilgardii FLUB-A New Strain Isolated from Mead. Int J Mol Sci 2021; 22:ijms22073780. [PMID: 33917427 PMCID: PMC8038741 DOI: 10.3390/ijms22073780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 03/26/2021] [Accepted: 04/05/2021] [Indexed: 11/16/2022] Open
Abstract
The production of mead holds great value for the Polish liquor industry, which is why the bacterium that spoils mead has become an object of concern and scientific interest. This article describes, for the first time, Lactobacillus hilgardii FLUB newly isolated from mead, as a mead spoilage bacteria. Whole genome sequencing of L. hilgardii FLUB revealed a 3 Mbp chromosome and five plasmids, which is the largest reported genome of this species. An extensive phylogenetic analysis and digital DNA-DNA hybridization confirmed the membership of the strain in the L. hilgardii species. The genome of L. hilgardii FLUB encodes 3043 genes, 2871 of which are protein coding sequences, 79 code for RNA, and 93 are pseudogenes. L. hilgardii FLUB possesses three clustered regularly interspaced short palindromic repeats (CRISPR), eight genomic islands (44,155 bp to 6345 bp), and three (two intact and one incomplete) prophage regions. For the first time, the characteristics of the genome of this species were described and a pangenomic analysis was performed. The concept of the pangenome was used not only to establish the genetic repertoire of this species, but primarily to highlight the unique characteristics of L. hilgardii FLUB. The core of the genome of L. hilgardii is centered around genes related to the storage and processing of genetic information, as well as to carbohydrate and amino acid metabolism. Strains with such a genetic constitution can effectively adapt to environmental changes. L. hilgardii FLUB is distinguished by an extensive cluster of metabolic genes, arsenic detoxification genes, and unique surface layer proteins. Variants of MRS broth with ethanol (10-20%), glucose (2-25%), and fructose (2-24%) were prepared to test the strain's growth preferences using Bioscreen C and the PYTHON script. L. hilgardii FLUB was found to be more resistant than a reference strain to high concentrations of alcohol (18%) and sugars (25%). It exhibited greater preference for fructose than glucose, which suggests it has a fructophilic nature. Comparative genomic analysis supported by experimental research imitating the conditions of alcoholic beverages confirmed the niche specialization of L. hilgardii FLUB to the mead environment.
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Affiliation(s)
- Klaudia Gustaw
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (M.P.-B.); (K.R.); (A.W.)
- Correspondence: (K.G.); (P.K.)
| | - Piotr Koper
- Department of Genetics and Microbiology, Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland
- Correspondence: (K.G.); (P.K.)
| | - Magdalena Polak-Berecka
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (M.P.-B.); (K.R.); (A.W.)
| | - Kamila Rachwał
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (M.P.-B.); (K.R.); (A.W.)
| | - Katarzyna Skrzypczak
- Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
| | - Adam Waśko
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (M.P.-B.); (K.R.); (A.W.)
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11
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He NX, Bayen S. An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis. Compr Rev Food Sci Food Saf 2020; 19:3916-3950. [PMID: 33337040 DOI: 10.1111/1541-4337.12649] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 08/21/2020] [Accepted: 09/17/2020] [Indexed: 12/23/2022]
Abstract
The presence of chemical contaminant in alcoholic beverages is a widespread and notable problem with potential implications for human health. With the complexity and wide variation in the raw materials, production processes, and contact materials involved, there are a multitude of opportunities for a diverse host of undesirable compounds to make their way into the final product-some of which may currently remain unidentified and undetected. This review provides an overview of the notable contaminants (including pesticides, environmental contaminants, mycotoxins, process-induced contaminants, residues of food contact material [FCM], and illegal additives) that have been detected in alcoholic products thus far based on prior reviews and findings in the literature, and will additionally consider the potential sources for contamination, and finally discuss and identify gaps in current analytical strategies. The findings of this review highlight a need for further investigation into unwanted substances in alcoholic beverages, particularly concerning chemical migrants from FCMs, as well as a need for comprehensive nontargeted analytical techniques capable of determining unanticipated contaminants.
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Affiliation(s)
- Nancy Xiaohe He
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Stéphane Bayen
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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12
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Mutz YS, Rosario DKA, Conte-Junior CA. Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics. Compr Rev Food Sci Food Saf 2020; 19:3774-3801. [PMID: 33337064 DOI: 10.1111/1541-4337.12642] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 08/28/2020] [Accepted: 09/03/2020] [Indexed: 12/15/2022]
Abstract
Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.
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Affiliation(s)
- Yhan S Mutz
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Denes K A Rosario
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Post Graduate Program in Veterinary Hygiene, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil.,National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
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13
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Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma. Foods 2020; 9:foods9091244. [PMID: 32899920 PMCID: PMC7555520 DOI: 10.3390/foods9091244] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 09/02/2020] [Accepted: 09/03/2020] [Indexed: 11/25/2022] Open
Abstract
Port wine, the ultimate expression of the Demarcated Douro Region’s (DDR’s) history, cultural heritage experience, and art, was born on the slopes of the Douro river valley. One of the categories of port wine that is much appreciated by consumers is tawny port wine. This category of wine is aged in oak barrels and is characterized by oxidative aromas. Thus, the objective of the present work was to develop a tawny port wine-like fragrance, the first according to the literature. First, a group of 50 consumers in an informal environment and using two samples of tawny port wine (13 and over 40 years of aging in wood, respectively) was asked about the pleasantness of the aromas and the possible use of a tawny port wine-like fragrance. More than 80% of the group stated that they would use the fragrance as an air freshener (scent marketing in restaurants) or even in personal-use products. Then, a sensory panel of 12 participants (3 men and 9 women) was trained, and using tawny port wines of various brands and ages, the panel selected six descriptors to aromatically describe this type of wine. For the descriptors, seven aromatic chemical compounds were appointed and fragrances were developed with contributions from the panel. After several sessions with the sensory panel, three fragrances were selected, created with only three of the aromatic compounds initially used: benzaldehyde, sotolon, and vanillin. Afterward, the levels of consumer acceptability (150 individuals) for the three developed fragrances were studied and the optimization of their sensory characteristics was evaluated using a “just about right” (JAR) scale. It was found that male individuals assigned higher ratings and preferred fragrance 5.1, which was a statistically significant result (p < 0.001). Regarding age, Tukey’s test showed significant differences in responses to fragrance 5.3 between young adults and middle-aged adults (p = 0.018). Young adults gave higher scores for this fragrance. Additionally, consumers considered that the intensity of the tawny port wine aroma was ideal in the three fragrances, however, the fragrance color was not very intense. The use of the three compounds (benzaldehyde, sotolon, and vanillin) seems to be enough to obtain a tawny port wine-like fragrance.
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14
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Tavernini L, Ottone C, Illanes A, Wilson L. Entrapment of enzyme aggregates in chitosan beads for aroma release in white wines. Int J Biol Macromol 2020; 154:1082-1090. [DOI: 10.1016/j.ijbiomac.2020.03.031] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 03/03/2020] [Accepted: 03/05/2020] [Indexed: 02/08/2023]
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15
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Aroma-active compounds, sensory profile, and phenolic composition of Fondillón. Food Chem 2020; 316:126353. [DOI: 10.1016/j.foodchem.2020.126353] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 01/29/2020] [Accepted: 02/02/2020] [Indexed: 11/18/2022]
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16
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Mateus D, Sousa S, Coimbra C, S. Rogerson F, Simões J. Identification and Characterization of Non- Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations. Foods 2020; 9:foods9020120. [PMID: 31979400 PMCID: PMC7074312 DOI: 10.3390/foods9020120] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/18/2020] [Accepted: 01/21/2020] [Indexed: 11/22/2022] Open
Abstract
In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharomyces species are particularly relevant in Port wine production such that the fermentation is prematurely stopped, after the metabolism of only one half of the available sugar, through fortification with aguardente. This work aimed to isolate, identify and characterize non-Saccharomyces species present in spontaneously fermenting Port. To accomplish these goals, yeasts were isolated from a selection of frozen must samples (2012–2016 harvests), using a pre-screening process choosing only the best candidates based on the organoleptic quality of the corresponding fortified wine. From five hundred non-Saccharomyces isolates, twelve species were identified. The three most abundant species, Hanseniaspora uvarum, Lachancea thermotolerans, and Metschnikowia pulcherrima, representing 89% of the isolates, exhibited particularly high diversity with high growth performance variability when exposed to typical stress conditions associated with common enological parameters. Less abundant species included Issatchenkia orientalis, Torulaspora delbrueckii, Hanseniaspora vineae, Hanseniaspora osmophila, Candida zemplinina, Rhodotorula mucilaginosa, Hanseniaspora guilliermondii, Issatchenkia occidentalis, and Zygosaccharomyces bisporus. This is the first study providing insights into the identification and characterization of non-Saccharomyces species responsible for spontaneous Port wine production.
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Affiliation(s)
- Denisa Mateus
- Genomics Unit, Biocant-Biotechnology Innovation Center, Biocant Park, Núcleo 04 Lote 3, 3060-197 Cantanhede, Portugal; (D.M.); (S.S.)
| | - Susana Sousa
- Genomics Unit, Biocant-Biotechnology Innovation Center, Biocant Park, Núcleo 04 Lote 3, 3060-197 Cantanhede, Portugal; (D.M.); (S.S.)
| | - Cláudia Coimbra
- Ângelo Coimbra, S.A., Zona Industrial Maia, Sector IV Moreira, 4470-460 Maia, Portugal;
| | - Frank S. Rogerson
- Symington Family Estates, Vinhos S.A. Travessa Barão de Forrester 86, Apartado 26, 4431-901 Vila Nova de Gaia, Portugal;
| | - João Simões
- Genomics Unit, Biocant-Biotechnology Innovation Center, Biocant Park, Núcleo 04 Lote 3, 3060-197 Cantanhede, Portugal; (D.M.); (S.S.)
- Correspondence:
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17
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Simonato B, Lorenzini M, Cipriani M, Finato F, Zapparoli G. Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine. Foods 2019; 8:foods8120642. [PMID: 31817273 PMCID: PMC6963700 DOI: 10.3390/foods8120642] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 11/19/2019] [Accepted: 12/02/2019] [Indexed: 11/17/2022] Open
Abstract
Experimental passito wines with different percentages of naturally noble-rotten grapes of the Garganega variety were analyzed to evaluate key molecules and odorants related to the typical aroma and sensory profile of botrytized passito wine. Remarkable changes in the concentration of 1-octen-3-ol, 4-terpineol, benzaldehyde, N-(3-methylbutyl)acetamide, and sherry lactone 1 and 2 were observed between sound and noble-rotten wines. Wines were perceived to be different for floral, honey, figs, apricot, and caramel scents. By partial least square regression these descriptors were well correlated to samples. An important positive contribution of sherry lactones, N-(3-methylbutyl)acetamide, vanillin, benzaldehyde, and γ-butyrolactone to honey, apricot, and caramel was observed. It is conceivable that oxidative effects of Botrytis cinerea infection play an important role in the genesis of these chemical and sensory aroma markers. This study provides a predictive tool for winemakers that use natural grape withering to produce wines whose aroma profile is not standardized due to the seasonal variation of noble rot incidence.
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Affiliation(s)
- Barbara Simonato
- Dipartimento di Biotecnologie, Università degli Studi di Verona, Strada Le Grazie 15, 37134 Verona, Italy; (B.S.); (M.L.)
| | - Marilinda Lorenzini
- Dipartimento di Biotecnologie, Università degli Studi di Verona, Strada Le Grazie 15, 37134 Verona, Italy; (B.S.); (M.L.)
| | - Michela Cipriani
- Unione Italiana Vini, Viale del lavoro 8, 37135 Verona, Italy; (M.C.); (F.F.)
| | - Fabio Finato
- Unione Italiana Vini, Viale del lavoro 8, 37135 Verona, Italy; (M.C.); (F.F.)
| | - Giacomo Zapparoli
- Dipartimento di Biotecnologie, Università degli Studi di Verona, Strada Le Grazie 15, 37134 Verona, Italy; (B.S.); (M.L.)
- Correspondence:
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18
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Wu PH, Ho YL, Ho TS, Chang CH, Ye JC, Wang CH, Sung HM, Huang HJ, Liu CC. Microbial volatile compounds-induced cytotoxicity in the yeast Saccharomyces cerevisiae: The role of MAPK signaling and proteasome regulatory pathway. CHEMOSPHERE 2019; 233:786-795. [PMID: 31340409 DOI: 10.1016/j.chemosphere.2019.05.293] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 05/24/2019] [Accepted: 05/31/2019] [Indexed: 06/10/2023]
Abstract
Microbial volatile organic compounds (mVCs) are formed in the metabolism of microorganisms and widely distributed in nature and pose threats to human health. However, the air pollution by microorganisms is a situation which is poorly understood. In this study, the cytotoxicity of E. aerogenes VCs was evaluated in the model organism Saccharomyces cerevisiae. E. aerogenes VCs inhibited the survival of yeast and triggered the formation of intracellular reactive oxygen species (ROS). The hypersensitive of MAP kinase mpk1/slt2 and 19S regulatory assembly chaperone adc17 mutants to the E. aerogenes VCs indicated cell wall integrity (CWI) pathway together with stress-inducible proteasome assembly regulation are essentially involved in mVCs tolerance mechanism. Furthermore, exposure to the mVCs resulted in the transcriptional upregulation of the CWI pathway, the regulatory particle assembly chaperones, and genes involved in proteasome regulations. Our research suggested that the ROS/MAPK signaling and proteasome regulatory pathway play pivotal roles in the integration and fine-tuning of the mVCs stress response. This study provides a molecular framework for future study of the effects of mVCs on more complex organisms, such as humans.
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Affiliation(s)
- Pei-Hsuan Wu
- Department of Life Sciences, National Cheng Kung University, Tainan, Taiwan
| | - Yueh-Lin Ho
- Department of Life Sciences, National Cheng Kung University, Tainan, Taiwan
| | - Tzong-Shiann Ho
- Department of Pediatrics, National Cheng Kung University Hospital, College of Medicine, National Cheng Kung University, Tainan, Taiwan; Institute of Clinical Medicine, College of Medicine, National Cheng Kung University, Tainan, Taiwan
| | - Ching-Han Chang
- Department of Life Sciences, National Cheng Kung University, Tainan, Taiwan
| | - Je-Chiuan Ye
- Bachelor's Degree Program for Indigenous Peoples in Senior Health and Care Management, National Taitung University, Taitung, Taiwan; Master Program in Biomedical Science, National Taitung University, Taitung, Taiwan
| | - Ching-Han Wang
- Department of Life Sciences, National Cheng Kung University, Tainan, Taiwan
| | - Huang-Mo Sung
- Department of Life Sciences, National Cheng Kung University, Tainan, Taiwan
| | - Hao-Jen Huang
- Department of Life Sciences, National Cheng Kung University, Tainan, Taiwan; Institute of Tropical Plant Sciences, National Cheng Kung University, Tainan, Taiwan.
| | - Ching-Chuan Liu
- Department of Pediatrics, National Cheng Kung University Hospital, College of Medicine, National Cheng Kung University, Tainan, Taiwan.
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19
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Zhao T, Wu J, Meng J, Shi P, Fang Y, Zhang Z, Sun X. Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine. Molecules 2019; 24:molecules24152777. [PMID: 31366183 PMCID: PMC6696524 DOI: 10.3390/molecules24152777] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Revised: 07/17/2019] [Accepted: 07/25/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this paper was to investigate how maturity affects the aroma characteristics of Cabernet Sauvignon wine. A series of four Vitis vinifera cv. Cabernet Sauvignon wines were produced from grapes of different harvest dates. The berries of sequential harvest treatments showed an increase in total soluble solids and anthocyanin and a decrease in titratable acidity. Berry shriveling was observed as berry weight decreased. In the wines, anthocyanin, dry extract, alcoholic strength, and pH were enhanced with the sequential harvest, whereas polyphenol and tannin were decreased. The concentrations of volatile compounds in sequential harvests were found to be at higher levels. Isopentanol, phenylethyl alcohol, ethyl acetate, ethyl lactate, benzaldehyde, citronellol, and linalool significantly increased when harvest was delayed by one or two weeks. Through a principal component analysis, the volatile compounds and phenols characterizing each harvest date were clearly differentiated. These results suggest that sequential harvest may be an optional strategy for winemakers to produce high-quality wine.
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Affiliation(s)
- Ting Zhao
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China
| | - Jiaying Wu
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China
| | - Jiangfei Meng
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China
| | - Pengbao Shi
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066600, China
| | - Yulin Fang
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China
| | - Zhenwen Zhang
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China.
| | - Xiangyu Sun
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China.
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20
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Abstract
No scientific information exists on quality attributes of Fondillón, a special naturally sweet wine produced from overripe Monastrell grapes and one of the only six wines that can use its own name according to European Union Regulations. The aim of this study was to analyze the composition (physicochemical and volatile profile) and sensory quality of this special wine. A specific lexicon to describe wines under the Alicante PDO was developed, using 28 attributes (11 flavor notes, 3 visual, 2 global, and 12 defects). Forty volatile compounds were isolated, and esters were the main chemical family of volatile compounds of Fondillón (∼70%), followed by alcohols (∼20%). Furthermore, two volatile compounds (TDN and vitispirane) were positively correlated with the age of the Fondillón samples, under the specific working conditions used in this study. According to a sensory study, this wine was appreciated by Spanish consumers as having intense fruity notes, high alcohol content, and some bitter and balsamic notes; however, further research is needed to identify the proper profile of Fondillón consumers and their buying and acceptance drivers.
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21
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Guo X, Cao X, Guo A, Li E. Improving the taste of Ougan (
Citrus reticulate
cv.
Suavissima
) juice by slight fermentation with lactic acid bacteria. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14056] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Xiao Guo
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Xuedan Cao
- Zhejiang Citrus Research Institute Taizhou Zhejiang China
| | - Ailing Guo
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan China
| | - Erhu Li
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan China
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22
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Ogawa M, Bisson LF, García-Martínez T, Mauricio JC, Moreno-García J. New insights on yeast and filamentous fungus adhesion in a natural co-immobilization system: proposed advances and applications in wine industry. Appl Microbiol Biotechnol 2019; 103:4723-4731. [PMID: 31079167 DOI: 10.1007/s00253-019-09870-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 04/18/2019] [Accepted: 04/24/2019] [Indexed: 11/29/2022]
Abstract
Fungi possess extraordinary strength in attachment to biotic and abiotic surfaces. This review focuses on adhesion mechanisms of yeast and filamentous fungi and the proposed combination of the adhesive forces of both organisms in an immobilization system called yeast biocapsules, whereby Saccharomyces cerevisiae cells are attached to the hyphae of Penicillium chrysogenum. The natural adherent properties of each organism, one multicellular and another unicellular, allow yeast to be fixated securely on the filamentous fungi and complete alcoholic fermentation. Following alcoholic fermentation, the hyphae become an inert support for yeast cells while maintaining shape and integrity. Biocapsules have been used successfully in both wine and bioethanol production. Investigation of the potential genes involved in fungal-yeast fusion suggests that natural hydrophobic interactions of both organisms play a major role. Analysis of the possible mechanisms involved in fungus and yeast adhesion, future perspectives on improving yeast immobilization, and proposed applications of the biocapsules are explored.
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Affiliation(s)
- Minami Ogawa
- Department of Microbiology, University of Córdoba, Córdoba, Spain.,Department of Viticulture and Enology, University of California, Davis, Davis, CA, USA
| | - Linda F Bisson
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, USA
| | | | - Juan C Mauricio
- Department of Microbiology, University of Córdoba, Córdoba, Spain
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23
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Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions. Food Res Int 2019; 116:548-558. [DOI: 10.1016/j.foodres.2018.08.072] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 07/14/2018] [Accepted: 08/23/2018] [Indexed: 12/26/2022]
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24
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Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry. Foods 2019; 8:foods8010029. [PMID: 30654477 PMCID: PMC6351944 DOI: 10.3390/foods8010029] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 01/02/2019] [Accepted: 01/10/2019] [Indexed: 01/06/2023] Open
Abstract
The Midwest wine industry has shown a marked increase in growers, hectares planted, wineries, and wine production. This growth coincides with the release of cold-hardy cultivars such as Brianna and Frontenac gris, in 2001 and 2003, respectively. These white grape varieties account for one-third of the total area grown in the state of Iowa. It is generally accepted that the wine aroma profile plays a crucial role in developing a local, sustainable brand. However, the identity of Brianna/Frontenac Gris-based wine aromas and their link to the grape berry chemistry at harvest is unknown. This study aims to preliminarily characterize key odor-active compounds that can influence the aroma profile in wines made from Brianna and Frontenac gris grapes harvested at different stages of ripening. Brianna and Frontenac gris grapes were harvested approximately 7 days apart, starting at 15.4 °Brix (3.09 pH) and 19.5 °Brix (3.00 pH), respectively. Small batch fermentations were made for each time point with all juices adjusted to the same °Brix prior to fermentation. Odor-active compounds were extracted from wine headspace using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) and simultaneous olfactometry (O). Over 30 odor-active compounds were detected. Aromas in Brianna wines developed from “cotton candy” and “floral”, to “banana” and “butterscotch”, then finally to “honey”, “caramel” and an unknown neutral aroma. Frontenac gris wines changed from an unknown neutral aroma to “fruity” and “rose”. Results from the lay audiences’ flavor and aroma descriptors also indicate a shift with harvest date and associated °Brix. To date, this is the first report of wine aromas from Brianna and Frontenac gris by GC-MS-O. Findings from this research support the hypothesis that aroma profiles of Brianna and Frontenac gris wines can be influenced by harvesting the grapes at different stages of ripening.
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25
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De Filippis F, Aponte M, Piombino P, Lisanti MT, Moio L, Ercolini D, Blaiotta G. Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines. Food Res Int 2018; 120:740-747. [PMID: 31000293 DOI: 10.1016/j.foodres.2018.11.033] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 11/13/2018] [Accepted: 11/16/2018] [Indexed: 11/26/2022]
Abstract
Natural (N) as well as starter inoculated (S, inoculated with Saccharomyces cerevisiae M3-5; CZS, Candida zemplinina T13, Zygosaccharomyces bailii NS113 and Saccharomyces cerevisiae M3-5) fermentations of Falanghina must from dehydrated grape were monitored. Culture dependent analyses and amplicon-based high-throughput sequencing targeting 18S rRNA and 16S rRNA genes were used to monitor the fungal and bacterial communities (8 sampling points during 65 days). The resulting wines were subject to both sensory evaluation and volatile organic compounds analysis. Fungal community of un-inoculated musts (N) at beginning of the fermentation was mainly represented by Aureobasidium, Cladosporium, Sclerotinia, while Candida, Debaryomyces, Hanseniaspora, Metschnikowia, Pichia, Saccharomyces and Zygosaccharomyces showed a very low occurrence. The dominance of Hanseniaspora vineae and/or Hanseniaspora uvarum was clear up to 29th days of fermentation. S. cerevisiae occurred in all the phases but become dominant only at the end of the process. The odour profiles as evaluate by Quantitative Descriptive Analysis (QDA) highlighted a significant impact of the fungal populations on the olfactory profiles of the wines. Raisins, dried fruits, Sherry and liqueur were stronger in both S and CZS, while N was mostly discriminated by solvent/chemical and floral features. Outcomes underpin the impact of microbiota on the chemical and odour traits of Falanghina passito wines.
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Affiliation(s)
- Francesca De Filippis
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy; Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy
| | - Maria Aponte
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy
| | - Paola Piombino
- Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy; Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy
| | - Maria Tiziana Lisanti
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy
| | - Danilo Ercolini
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy; Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy.
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26
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Hu CJ, Li D, Ma YX, Zhang W, Lin C, Zheng XQ, Liang YR, Lu JL. Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment. Food Chem 2018; 269:202-211. [PMID: 30100425 DOI: 10.1016/j.foodchem.2018.07.016] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 06/30/2018] [Accepted: 07/02/2018] [Indexed: 12/22/2022]
Abstract
To elucidate formation mechanism of oolong tea aroma, the released and remaining volatiles during bruising and withering treatment were analyzed using head space solid-phase microextraction/gas chromatography-mass spectrometry. An increase in proportion of the released terpenoid volatiles (TVs) along with a decrease in proportion of the released C6 green leaf volatiles (GLVs) was observed in both cultivars 'Zhejiang139' and 'Foshou'. Proportion of remaining TVs also fluctuated reversely with GLVs although the level of these volatiles increased remarkably. High ratio of TVs to GLVs was the key chemical foundation of oolong tea characteristic aroma and could be regarded as a good indicator in screening cultivar for suitably producing high quality oolong tea. Combining with transcriptome analysis, increased TVs and GLVs during the treatment might be largely generated through de novo synthesis and modulated at transcript level through up-regulation of genes involved in terpenoids metabolism and enzymatic cleavage of long-chain fatty acids.
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Affiliation(s)
- Ci-Jie Hu
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China
| | - Da Li
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China
| | - Yi-Xiao Ma
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China
| | - Wei Zhang
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China
| | - Chen Lin
- Hangzhou Westlake Subdistrict Office, Hangzhou 310007, PR China
| | - Xin-Qiang Zheng
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China
| | - Yue-Rong Liang
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China
| | - Jian-Liang Lu
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China.
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27
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Amores-Arrocha A, Roldán A, Jiménez-Cantizano A, Caro I, Palacios V. Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process. Molecules 2018; 23:molecules23061321. [PMID: 29857507 PMCID: PMC6100549 DOI: 10.3390/molecules23061321] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 05/28/2018] [Accepted: 05/30/2018] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to compare and analyze the impact of using bee pollen doses (0.1, 0.25, 1, 5, 10 and 20 g/L) as activator in the alcoholic fermentation process of Palomino fino and Riesling wines. In this regard, its influence on the musts composition, the fermentative kinetics, the evolution of the populations of Saccharomyces cerevisiae, the evolution of yeast-assimilable nitrogen and physico-chemical characteristics of final wines has been analyzed. Bee pollen addition produces significant increases in yeast-assimilable nitrogen and maximum yeasts population and exponential velocity reached during alcoholic fermentation. Bee pollen showed an important effect on yeast survival during the death phase. Final wines showed significantly increase in volatile acidity above doses higher than 10 g/L and Comisión Internacional de L’Eclairage parameters (CIELab), color intensity and Abs 420 nm, from 1 g/L. Therefore, pollen could be used as fermentative activator for the alcoholic fermentation of white wines applying doses below of 1 g/L.
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Affiliation(s)
- Antonio Amores-Arrocha
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Ana Roldán
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Ana Jiménez-Cantizano
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Ildefonso Caro
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Víctor Palacios
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
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28
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Avizcuri-Inac JM, González-Hernández M, Rosáenz-Oroz D, Martínez-Ruiz R, Vaquero-Fernández L. Chemical and sensory characterisation of sweet wines obtained by different techniques. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2018. [DOI: 10.1051/ctv/20183301015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.
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Jiménez-Moreno N, Moler JA, Urmeneta H, Suberviola-Ripa J, Cibriain-Sabalza F, Gandía LM, Ancín-Azpilicueta C. Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines. Food Res Int 2018; 105:628-636. [DOI: 10.1016/j.foodres.2017.11.070] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 11/06/2017] [Accepted: 11/26/2017] [Indexed: 11/27/2022]
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Espitia‐López J, Luna H, Escalona‐Buendía HB, Verde‐Calvo JR. Identification, quantification, and sensory profile of esters and alcohols of a Mexican red Merlot wine comparing barrel ageing with wood chips, using a multivariable analysis. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13433] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- J. Espitia‐López
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de HidalgoTulancingo HidalgoC. P. 43600 Mexico
| | - H. Luna
- Departamento de Sistemas Biológicos, Laboratorio de Biocatálisis AplicadaUniversidad Autónoma Metropolitana‐XochimilcoCiudad de México, 04960 Mexico
| | - H. B. Escalona‐Buendía
- Departamento de Biotecnología, Laboratorio de Análisis SensorialUniversidad Autónoma Metropolitana‐IztapalapaCiudad de México, C.P. 09340 Mexico
| | - J. R. Verde‐Calvo
- Departamento de Biotecnología, Laboratorio de EnologíaUniversidad Autónoma Metropolitana‐IztapalapaCiudad de México, C.P. 09340 Mexico
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He YN, Ning PF, Yue TX, Zhang ZW. Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1174711] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yan-Nan He
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Peng-Fei Ning
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Tai-Xin Yue
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhen-Wen Zhang
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, China
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32
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Grigorica LG, Niculaua M, Nechita CB, Nistor AM, Cotea VV. The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania. BIO WEB OF CONFERENCES 2017. [DOI: 10.1051/bioconf/20170902006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard. Food Chem 2017; 226:41-50. [DOI: 10.1016/j.foodchem.2017.01.007] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2016] [Revised: 12/23/2016] [Accepted: 01/02/2017] [Indexed: 11/21/2022]
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Wu YY, Xing K, Zhang XX, Wang H, Wang Y, Wang F, Li JM. Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine. Molecules 2017; 22:molecules22060899. [PMID: 28574422 PMCID: PMC6152748 DOI: 10.3390/molecules22060899] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Accepted: 05/26/2017] [Indexed: 11/16/2022] Open
Abstract
Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon (Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content. This technique increased ester contents, as well as decreasing the amount of volatile acids. Higher alcohol contents were also increased, but within an acceptable content range. All taken into consideration, the freeze concentration treated wine showed better fragrance characters according to sensory evaluation. The non-anthocyanin composition was altered by this application, however, the difference disappeared after the aging process. Fortunately, sensory evaluation showed that the treated wine possessed better mouthfeel properties. Anthocyanin contents were enhanced, and effectively stabilized the fresh wine color attributes, resulting in an improvement in appearance of the treated wine. All results considered, it can be concluded that freeze concentration treatment could be a good choice to improve wine quality.
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Affiliation(s)
- Yan-Yan Wu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Beijing 100083, China.
| | - Kai Xing
- Sino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, China.
| | - Xiao-Xu Zhang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Beijing 100083, China.
| | - Hui Wang
- Sino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, China.
| | - Yong Wang
- Sino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, China.
| | - Fang Wang
- Sino-French Joint Venture Dynasty Winery Ltd., Tianjin 300402, China.
| | - Jing-Ming Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Beijing 100083, China.
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Panceri CP, Burin VM, Caliari V, Amboni RDMC, Bordignon-Luiz MT. Aromatic character of Cabernet Sauvignon and Merlot wines produced with grapes dried under controlled conditions. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2774-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Moreno J, Moreno-García J, López-Muñoz B, Mauricio JC, García-Martínez T. Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine. Food Chem 2016; 213:90-97. [PMID: 27451159 DOI: 10.1016/j.foodchem.2016.06.062] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2016] [Revised: 06/19/2016] [Accepted: 06/20/2016] [Indexed: 11/28/2022]
Abstract
The most important and negative effect of the global warming for winemakers in warm and sunny regions is the observed lag between industrial and phenolic grape ripeness, so only it is possible to obtain an acceptable colour when the ethanol content of wine is high. By contrast, the actual market trends are to low ethanol content wines. Flor yeast growing a short time under velum conditions, decreases the ethanol and volatile acidity contents, has a favorable effect on the colour and astringency and significantly changes the wine content in 1-propanol, isobutanol, acetaldehyde, 1,1-diethoxiethane and ethyl lactate. The Principal Component Analysis of six enological parameters or five aroma compounds allows to classify the wines subjected to different velum formation conditions. The obtained results in two tasting sessions suggest that the flor yeast helps to modulate the ethanol, astringency and colour and supports a new biotechnological perspective for red winemakers.
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Affiliation(s)
- Juan Moreno
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence ceiA3, University of Cordoba, Ctra. N-IV-A, Km 396, 14014 Cordoba, Spain.
| | - Jaime Moreno-García
- Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616, USA
| | - Beatriz López-Muñoz
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence ceiA3, University of Cordoba, Ctra. N-IV-A, Km 396, 14014 Cordoba, Spain
| | - Juan Carlos Mauricio
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence ceiA3, University of Cordoba, Ctra. N-IV-A Km 396, 14014 Cordoba, Spain
| | - Teresa García-Martínez
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence ceiA3, University of Cordoba, Ctra. N-IV-A Km 396, 14014 Cordoba, Spain
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Lan YB, Qian X, Yang ZJ, Xiang XF, Yang WX, Liu T, Zhu BQ, Pan QH, Duan CQ. Striking changes in volatile profiles at sub-zero temperatures during over-ripening of 'Beibinghong' grapes in Northeastern China. Food Chem 2016; 212:172-82. [PMID: 27374521 DOI: 10.1016/j.foodchem.2016.05.143] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2015] [Revised: 05/23/2016] [Accepted: 05/23/2016] [Indexed: 10/21/2022]
Abstract
The evolution of free and glycosidically bound volatile compounds in 'Beibinghong' (Vitis vinifera×Vitis amurensis) grape berries throughout on-vine over-ripening and freezing processes was studied in two vintages. The aroma profiles of 'Beibinghong' icewine berries were characterized by C6 compounds, higher alcohols and terpenoids in free fractions and carbonyl compounds, higher alcohols, C6 alcohols and terpenoids in bound fractions. With regard to free volatile compounds, there was a decrease in the concentration of C6 compounds, terpenols and norisoprenoids and an increase of terpene oxides during over-ripening process. A striking alteration of volatile profile occurred at sub-zero temperatures, particularly for the free fractions such as C6 alcohols, higher alcohols and oxidative terpene derivatives. These changes were attributed to a series of reactions (biotransformation, oxidation and anaerobic metabolism) induced by water loss and especially freeze-thaw cycles. PCA revealed temperature and rainfall affected the accumulation of volatile compounds during over-ripening processes.
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Affiliation(s)
- Yi-Bin Lan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xu Qian
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhong-Jun Yang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiao-Feng Xiang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wei-Xi Yang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Tao Liu
- Ji'an Municipal Bureau of Agriculture, Ji'an 134200, China
| | - Bao-Qing Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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39
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Comparison of Different Extraction Methods in the Analysis of Volatile Compounds in Pomegranate Juice. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0410-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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40
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Vararu F, Moreno-García J, Zamfir CI, Cotea VV, Moreno J. Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains. Food Chem 2015; 197:373-81. [PMID: 26616963 DOI: 10.1016/j.foodchem.2015.10.111] [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: 05/02/2015] [Revised: 10/19/2015] [Accepted: 10/24/2015] [Indexed: 10/22/2022]
Abstract
Nine wines obtained by fermenting Aligoté musts with individual starter cultures of eight Saccharomyces cerevisiae yeast strains and with the indigenous microbiota were compared in terms of their composition in minor volatile aroma compounds. An easy handle methodology Stir-Bar-Sorptive-Adsorption, Gas Chromatography-Mass Spectrometry based, permits the identification of 49 aroma compounds. The rearrangement of these aroma compounds in six chemical families permits the establishment of a finger printing for each wine. Eighteen aroma compounds that exhibit a high differentiation power (p⩽0.05) were selected for chemometric analysis. The Principal Component Analysis carried out with these aroma compounds reveal that the first two principal components explain 53.8% and 17.2% of the total variance, respectively, allowing the establishment of nine different groups, in accordance with the wine types obtained. These results reveal analytical differences among the wines that are not recognized by sensorial analysis.
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Affiliation(s)
- Florin Vararu
- University of Agricultural Sciences and Veterinary Medicine, 3 Mihail Sadoveanu Alley, Iaşi 700490, Romania
| | - Jaime Moreno-García
- Departamento de Química Agrícola y Edafología, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, Km 396, 14014 Cordoba, Spain
| | - Cătălin-Ioan Zamfir
- Research Center for Oenology, Romanian Academy, 9 Mihail Sadoveanu Alley, Iaşi 700490, Romania
| | - Valeriu V Cotea
- University of Agricultural Sciences and Veterinary Medicine, 3 Mihail Sadoveanu Alley, Iaşi 700490, Romania
| | - Juan Moreno
- Departamento de Química Agrícola y Edafología, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, Km 396, 14014 Cordoba, Spain.
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Colombo C, Aupic C, Lewis AR, Pinto BM. In Situ Determination of Fructose Isomer Concentrations in Wine Using (13)C Quantitative Nuclear Magnetic Resonance Spectroscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8551-8559. [PMID: 26350157 DOI: 10.1021/acs.jafc.5b03641] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
A practical method for simultaneously quantifying fructose and ethanol contents in wines using (13)C quantitative nuclear magnetic resonance (qNMR) spectroscopy is reported. Less than 0.6 mL of wine is needed, and the method leaves an unmodified sample available for subsequent testing or additional analyses. The relative ratios of the five known fructose isomers in ethanolic solutions at different pH and their variations with the temperature are also reported. The data are correlated with the sweetness of wines. The technique was applied to commercially available wines, and the results are compared to other methods. Sugar levels above 0.6 g/L can also be measured. A simple adaptation of the method permits measurement of different carbohydrates using integration of single peaks for each compound, in combination with an external reference (13)C qNMR spectrum of a sample with a known concentration. The method can be applied at all stages of wine production, including grape must, during fermentation, and before and after bottling.
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Affiliation(s)
- Cinzia Colombo
- Department of Chemistry, Simon Fraser University , 8888 University Drive, Burnaby, British Columbia V5A 1S6, Canada
| | - Clara Aupic
- Department of Chemistry, Simon Fraser University , 8888 University Drive, Burnaby, British Columbia V5A 1S6, Canada
| | - Andrew R Lewis
- Department of Chemistry, Simon Fraser University , 8888 University Drive, Burnaby, British Columbia V5A 1S6, Canada
| | - B Mario Pinto
- Department of Chemistry, Simon Fraser University , 8888 University Drive, Burnaby, British Columbia V5A 1S6, Canada
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González-Álvarez M, Noguerol-Pato R, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. Sensory Quality Control of Young vs. Aged Sweet Wines Obtained by the Techniques of Both Postharvest Natural Grape Dehydration and Fortification with Spirits During Vinification. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9433-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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