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Mercanti N, Macaluso M, Pieracci Y, Flamini G, Scappaticci G, Marianelli A, Zinnai A. Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation. Foods 2024; 13:1108. [PMID: 38611412 PMCID: PMC11012185 DOI: 10.3390/foods13071108] [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: 03/11/2024] [Revised: 03/26/2024] [Accepted: 04/02/2024] [Indexed: 04/14/2024] Open
Abstract
The complex dynamics between oxygen exposure, sulphur dioxide (SO2) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO2 works as an antiseptic and antioxidant. However, its excessive use has raised health concerns. Regulatory guidelines, including Council Regulation (EC) N° 1493/1999 and Commission Regulation (EC) No 1622/2000, dictate SO2 concentrations in wines. The increasing demand for natural preservatives is driving the search for alternatives, with natural plant extracts, rich in phenolic compounds, emerging as promising substitutes. In this context, Bioma Company has proposed alternative additives deriving from vineyard waste to replace SO2 during winemaking. Thus, the aim of the present work was to compare the compositional characteristics between the product obtained with the alternative vinification and the traditional one during the winemaking, as well as the aroma compositions of the final wines. After a year of experimentation, the wines produced with Bioma products showed compositional characteristics comparable to their traditional counterparts. Notably, these wines comply with current legislation, with significantly reduced total sulphur content, allowing their designation as "without added sulphites". Bioma products emerge as potential catalysts for sustainable and health-conscious winemaking practices, reshaping the landscape of the industry.
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Affiliation(s)
- Nicola Mercanti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
| | | | - Guido Flamini
- Department of Pharmacy, Via Bonanno 6, 56126 Pisa, Italy;
| | - Giulio Scappaticci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
| | - Andrea Marianelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy
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Bianchi A, Pettinelli S, Santini G, Taglieri I, Zinnai A, Petriccione M, Magri A, Modesti M, Cerreta R, Bellincontro A. Postharvest wine grape dehydration: ethanol dissipation from grape and biochemical changes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1591-1598. [PMID: 37819862 DOI: 10.1002/jsfa.13042] [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: 09/05/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/13/2023]
Abstract
BACKGROUND During postharvest dehydration, grapes are subject to metabolic changes including ethanol anabolism and catabolism. These changes affect the quality of the final product and ethanol production is a key step. Ethanol dissipation has never been measured during postharvest wine grape dehydration. Thus, the present study aimed to: (i) monitor ethanol dissipation and (ii) investigate chemical-biochemical changes in berries during dehydration. RESULTS Ethanol dissipation from Raboso grapes, under controlled postharvest dehydration, was found to comprise up to 36% of weight loss (w.l.). Moreover, the activity of enzymes involved in the anaerobic metabolism of grapes was investigated. Ethanol dissipation was highly correlated with grape weight loss (r2 = 0.989). Alcohol dehydrogenase activity, responsible for the reduction of ethanol to acetaldehyde, declined significantly with w.l. Similarly, pyruvate decarboxylase and lactate dehydrogenase reduced their activity. High lipoxygenase activity was measured at 27% w.l., whereas polyphenol oxidation was constant and declined in the last sampling. CONCLUSION Ethanol dissipation during postharvest dehydration allows for reducing anaerobic metabolism and promotes oxidative metabolism. The sensor used can be a useful commercial tool for monitoring berry metabolism. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Alessandro Bianchi
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Stefano Pettinelli
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Gregorio Santini
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Milena Petriccione
- Council for Agricultural Research and Economics (CREA) - Research Centre for Olive, Fruit and Citrus Crops, Caserta, Italy
| | - Anna Magri
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania Luigi Vanvitelli, Caserta, Italy
| | - Margherita Modesti
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Raffaele Cerreta
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
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Wang C, Sun S, Zhou H, Cheng Z. The Influence of Lactiplantibacillus plantarum and Oenococcus oeni Starters on the Volatile and Sensory Properties of Black Raspberry Wine. Foods 2023; 12:4212. [PMID: 38231611 DOI: 10.3390/foods12234212] [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: 10/17/2023] [Revised: 11/10/2023] [Accepted: 11/15/2023] [Indexed: 01/19/2024] Open
Abstract
Malolactic fermentation (MLF) by different lactic acid bacteria has a significantly influence on the aromatic and sensory properties of wines. In this study, four strains including two Oenococcus oeni (commercial O-Mega and native DS04) and two Lactiplantibacillus plantarum (commercial NoVA and native NV27) were tested for their performances over MLF and effects on the basic composition, volatile components and sensory property of black raspberry wine. Results of microbial growth kinetics showed Lactiplantibacillus strains had higher fermentation efficiency than Oenococcus. The volatile compounds were determined by GC-IMS; NoVA and NV27 had higher production of volatile esters, and DS04 synthesized more amounts of acetate esters and several alcohols. In terms of sensory evaluation, NV27 and DS04 showed great aroma properties due to the enhanced fruity and sweet aroma. Furthermore, PLS was used for the establishment of the relationship between volatiles and sensory odors and sensory data interpretation.
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Affiliation(s)
- Changsen Wang
- School of Food Engineering, Ludong University, Yantai 264025, China
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shuyang Sun
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Haoran Zhou
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Zhenzhen Cheng
- School of Food Engineering, Ludong University, Yantai 264025, China
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Santini G, Bianchi A, Pettinelli S, Modesti M, Cerreta R, Bellincontro A. Air speed and plastic crate vent-holes for wine grape quality during postharvest dehydration: commercial and laboratory studies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7293-7301. [PMID: 37380615 DOI: 10.1002/jsfa.12817] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/24/2023] [Accepted: 06/29/2023] [Indexed: 06/30/2023]
Abstract
BACKGROUND Airflow is an important issue to favor postharvest dehydration keeping wine grape quality. The aim of this experimental work was to analyze the grape quality during postharvest dehydration: (i) in a commercial facility ('fruttaia') by monitoring the efficiency of the ventilation system and (ii) at laboratory level, studying the influence of crate type and airflow direction. RESULTS In the fruttaia, the airflow was provided by an air duct hanging from the ceiling, and by floor fans. A great gap in air speed from 0 up to 3.7 m s-1 was measured in different sectors of the fruttaia, leading to a different weight loss and grape quality in crates, depending on crate stack height and sector. At the laboratory level, two tunnels, with exhaust or supply fans, were used and four crate types with different percentages of vent-holes were adopted. A decrease of about 5% delayed the weight loss rate depending on the type of crate, and the exhaust fan guaranteed a faster dehydration. CONCLUSION The results clarified the inefficiency of the commercial ventilation system in ensuring homogeneous grape weight loss in all crates. In addition, the exhaust fan guaranteed a more uniform air distribution around crates, and a slightly higher air speed. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Gregorio Santini
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Stefano Pettinelli
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Margherita Modesti
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Raffaele Cerreta
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
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Mastrangelo N, Bianchi A, Pettinelli S, Santini G, Merlani G, Bellincontro A, Baris F, Chinnici F, Mencarelli F. Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile. Heliyon 2023; 9:e20422. [PMID: 37780761 PMCID: PMC10539957 DOI: 10.1016/j.heliyon.2023.e20422] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/08/2023] [Accepted: 09/25/2023] [Indexed: 10/03/2023] Open
Abstract
A new category of fruit style beer resulting from the addition of grape matrices is named Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA beers, adding macerated (CO2 or N2) red Gamay grape must or Aleatico grape pomace resulting from a grape dehydration process. Our hypothesis, that these wine processes can produce volatile organic compounds (VOCs) to characterize these IGA beers which was confirmed by chemical, sensory and aromatic results. IGA beers especially the one with gas-macerated grape musts (IGA-C and IGA-N) showed higher alcohol content than ALE beer (Control) and a higher polyphenol content and antioxidant activity. As regards VOCS, IGA beers increased the concentration of some classes (i.e., alcohols, esters, norisoprenoids) and IGA-N was better characterized by specific compounds such as isobutyric acid, phenylacetate, tyrosol, ethyl hydrogen succinate. Finally, E-nose and sensory evaluation discriminated significantly all the IGA beers.
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Affiliation(s)
- Nicola Mastrangelo
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Stefano Pettinelli
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Gregorio Santini
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Giorgio Merlani
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via De Lellis, 01100, Viterbo, Italy
| | - Federico Baris
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna, 40127, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna, 40127, Italy
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
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Bianchi A, Taglieri I, Macaluso M, Sanmartin C, Zinnai A, Venturi F. Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine. Foods 2023; 12:2719. [PMID: 37509811 PMCID: PMC10379816 DOI: 10.3390/foods12142719] [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: 06/12/2023] [Revised: 07/14/2023] [Accepted: 07/15/2023] [Indexed: 07/30/2023] Open
Abstract
When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO2 and Free SO2 and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the SSL increases considerably compared to other capping systems. These results may be due to the technical characteristics of polymeric materials, which tend to vary slightly in shape after repeated usage.
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Affiliation(s)
- Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Chiellini C, Cavalieri D, Gabriele M. New Developments in Nutraceuticals and Functional Food Products: Microorganisms as Alternative Sources of Nutritive and Beneficial Components. Foods 2023; 12:2321. [PMID: 37372532 DOI: 10.3390/foods12122321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 05/26/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Microorganisms have long been essential to human life, playing significant roles in food and beverage production, health and disease, and the environment [...].
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Affiliation(s)
- Carolina Chiellini
- Institute of Agricultural Biology and Biotechnology, Italian National Research Council, Via Moruzzi 1, 56124 Pisa, Italy
| | - Duccio Cavalieri
- Department of Biology, University of Florence, Via Madonna del Piano 6, 50019 Sesto Fiorentino, Italy
| | - Morena Gabriele
- Institute of Agricultural Biology and Biotechnology, Italian National Research Council, Via Moruzzi 1, 56124 Pisa, Italy
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