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Martellini T, Sposato L, Pucci S, Meoni G, Marinelli C, Tenori L, Luchinat C, Giorgi R, Sarti C, Cincinelli A. Influence of in‐amphorae vinification on the molecular profile of Sangiovese and Cabernet Franc. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Tania Martellini
- Department of Chemistry “Ugo Schiff” University of Florence Florence Italy
- CSGI University of Florence Florence Italy
| | - Laura Sposato
- Department of Chemistry “Ugo Schiff” University of Florence Florence Italy
- ANALYTICAL S.R.L. Florence Italy
| | - Susanna Pucci
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI) University of Florence Florence Italy
| | - Gaia Meoni
- Department of Chemistry “Ugo Schiff” University of Florence Florence Italy
- Magnetic Resonance Center (CERM) University of Florence Florence Italy
| | | | - Leonardo Tenori
- Department of Chemistry “Ugo Schiff” University of Florence Florence Italy
- Magnetic Resonance Center (CERM) University of Florence Florence Italy
| | - Claudio Luchinat
- Department of Chemistry “Ugo Schiff” University of Florence Florence Italy
- Magnetic Resonance Center (CERM) University of Florence Florence Italy
- Consorzio Interuniversitario Risonanze Magnetiche di Metallo Proteine (CIRMMP) Florence Italy
| | - Rodorico Giorgi
- Department of Chemistry “Ugo Schiff” University of Florence Florence Italy
- CSGI University of Florence Florence Italy
| | - Chiara Sarti
- Department of Chemistry “Ugo Schiff” University of Florence Florence Italy
| | - Alessandra Cincinelli
- Department of Chemistry “Ugo Schiff” University of Florence Florence Italy
- CSGI University of Florence Florence Italy
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Guerrini L, Maioli F, Picchi M, Zanoni B, Parenti A, Canuti V. Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials. Eur Food Res Technol. [DOI: 10.1007/s00217-022-03982-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractThe present study aimed to model the kinetics of factors involved in wine aging to highlight the effects caused by different tank materials. It is known that materials affect wine composition through releasing of tannins, elementals and allowing different level of oxygen permeation. To monitor how the composition of a red wine was influenced by the contact with different kind of material, a Sangiovese red wine from the 2018 harvest was aged for one-year simultaneously in six different 5 hL tank materials including stainless steel, epoxy-coated concrete, uncoated concrete, raw earthenware, new and used oak wood. The registered differences were described through kinetic modeling of some wine’s chemical and physical parameters. In particular, the one-year evolution of the dissolved oxygen, redox potential and phenolic composition of the wines showed significant differences according to the tank material. Like the oak barrels, the raw earthenware amphorae and uncoated concrete tanks enhanced the polymerisation of the phenolic fraction of the wine. Instead, the stainless steel and epoxy-coated concrete proved to be the most chemically inert materials as they showed the least variability of redox potential and the lowest degree of color evolution.
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Ieri F, Campo M, Cassiani C, Urciuoli S, Jurkhadze K, Romani A. Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri. Food Sci Nutr 2021; 9:6492-6500. [PMID: 34925780 PMCID: PMC8645767 DOI: 10.1002/fsn3.2556] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 08/06/2021] [Accepted: 08/09/2021] [Indexed: 12/14/2022] Open
Abstract
The purpose of this study is to analyze and characterize a Georgian red wine from Saperavi grape, obtained in Qvevri (Georgian traditional winemaking method), by using innovative techniques for the determination of the polyphenolic content, aroma, and its correlation to the sensory characteristics. This peculiar red wine, after high-performance liquid chromatography with diode-array detection and mass spectrometry (HPLC-DAD-MS), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and HS-SPME-GCxGC-MS/TOF (two-dimensional gas chromatography) chemical characterization showed a high polyphenol content (19.6 × 102 mg/L, 38.4% anthocyanins) and a wide range of volatile compounds, among which terpenes were associated with the aroma of flowers, lemongrass, and wood. Analyses were also conducted to determine the total polyphenol content correlated to antioxidant activity with the Folin-Ciocalteu spectrophotometric in vitro method (4.650 g GAE/L). In conclusion, for the first time on Saperavi wine, innovative techniques such as HPLC-DAD-MS, GC-MS, and GCxGC-MS/TOF were simultaneously applied in association with the traditional analytic techniques to perform a complete chemical characterization. These activities are part of a project about circular viticulture in the Georgian territory that will lead the production of traced quality wines and the valorization of the Georgian wine sector.
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Affiliation(s)
- Francesca Ieri
- QuMAP LaboratoryPIN Polo Universitario Città di PratoPratoItaly
| | - Margherita Campo
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)Phytolab LaboratoryUniversity of FlorenceFIItaly
| | | | - Silvia Urciuoli
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)Phytolab LaboratoryUniversity of FlorenceFIItaly
| | | | - Annalisa Romani
- QuMAP LaboratoryPIN Polo Universitario Città di PratoPratoItaly
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)Phytolab LaboratoryUniversity of FlorenceFIItaly
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Issa-issa H, Lipan L, Cano-lamadrid M, Nemś A, Corell M, Calatayud-garcía P, Carbonell-barrachina ÁA, López-lluch D. Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine. Beverages 2021; 7:35. [DOI: 10.3390/beverages7020035] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular aging vessels (e.g., clay-tinajas) will help in creating unique wines. The aim of this study was to evaluate the effect of the aging vessel on the volatile and sensory profiles and consumer acceptance of red wine in Spain and Poland (model of potential new markets). Three wines were studied: (i) wine A, aged in a clay-tinaja with non-permeable coating); (ii) wine B, aged in clay-tinaja without coating; and (iii) wine C, aged in oak barrels (control). The key families in the volatile profiles were esters (wines B and C) and organic acids and terpenes (wine A). Wine A was described as sour and bitter, wine B had a distinctive mineral note, and wine C had a complex profile with typical wood notes. Finally, wines C and A were the preferred ones for Spanish and Polish consumers, respectively. Clay-tinaja wine A can be a good option to introduce clay-tinaja wines in Polish and similar markets because it is a unique product and fulfills the sensory demands/habits of Polish consumers.
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Affiliation(s)
- Antonietta Baiano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente University of Foggia Foggia Italy
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Romani A, Campo M, Urciuoli S, Marrone G, Noce A, Bernini R. An Industrial and Sustainable Platform for the Production of Bioactive Micronized Powders and Extracts Enriched in Polyphenols From Olea europaea L. and Vitis vinifera L. Wastes. Front Nutr 2020; 7:120. [PMID: 32974376 PMCID: PMC7473407 DOI: 10.3389/fnut.2020.00120] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Accepted: 06/25/2020] [Indexed: 12/13/2022] Open
Abstract
In the last few years, literature data have reported that health status is related to the consumption of foods rich in polyphenols, bioactive compounds found in the plant world, in particular in vegetables and fruit. These pieces of scientific evidence have led to an increase in the demand for functional foods and drinks enriched in polyphenols, so that plant materials are more and more requested. The availability of food and agricultural wastes has adverse effects on the economy, environment, and human health. On the other hand, these materials are a precious source of bioactive compounds as polyphenols. Their recovery and reuse from wastes are according to the circular economy strategy, which has introduced the “zero waste concept.” However, the process is convenient from an economic and environmental point of view only if the final products are standardized and obtained using sustainable and industrial technologies. In this panorama, this paper describes an industrial and sustainable platform for the production of micronized powders and extracts enriched in polyphenols from Olea europaea L. and Vitis vinifera L. wastes that are useful for food, cosmetics, and pharmaceuticals sectors. The platform is based on drying plant materials, extraction of polyphenols through membrane technologies with water, and, when necessary, the concentration of the final fractions under vacuum evaporation. All powders and extracts were characterized by high-performance liquid chromatography–diode array detector–mass spectrometry analysis to define the qualitative and quantitative content of bioactive compounds and insure their standardization and reproducibility. The chromatographic profiles evidenced the presence of secoiridoids, flavones, flavonols, anthocyanins, hydroxycinnamic acids, catechins, and condensed tannins. An overview of the biological activities of the main polyphenols present in Olea europaea L. and Vitis vinifera L. powders and extracts is reported because of biomedical applications.
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Affiliation(s)
- Annalisa Romani
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis), DiSIA, University of Florence, Florence, Italy
| | - Margherita Campo
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis), DiSIA, University of Florence, Florence, Italy
| | - Silvia Urciuoli
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement, Technology and Analysis), DiSIA, University of Florence, Florence, Italy
| | - Giulia Marrone
- PhD School of Applied Medical, Surgical Sciences, University of Rome Tor Vergata, Rome, Italy.,UOC of Internal Medicine-Center of Hypertension and Nephrology Unit, Department of Systems Medicine, University of Rome Tor Vergata, Rome, Italy
| | - Annalisa Noce
- UOC of Internal Medicine-Center of Hypertension and Nephrology Unit, Department of Systems Medicine, University of Rome Tor Vergata, Rome, Italy
| | - Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy
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Baiano A, Varva G. Evolution of physico-chemical and sensory characteristics of Minutolo white wines during aging in amphorae: A comparison with stainless steel tanks. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Abstract
Ageing wine is a common practice used in winemaking, since the quality and sensory profile increase due to the extractable compounds coming from wood, by means of barrels or chips. The quantitative and qualitative compounds of the wood depend on the species, its origins and the treatments applied in cooperages. Traditionally, oak wood species are most often used in cooperage, specifically Quercus alba (Q. alba), Known as American oak and Quercus robur (Q. robur) and Quercus petraea (Q. petraea), both known as French oak. Although this stage is very common for red wines, its use is still restricted in the case of white wines. However, this topic is particularly interesting, since due to the sensorial benefits of wood contact, the option for ageing white wines in barrels or chips could be chosen by winemakers. This review compiles the novel strategies applied to white wines by means of wood contact in recent years with the aim to increase wine quality and sensorial features.
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Rossetti F, Merkyte V, Longo E, Pavlic B, Jourdes M, Teissedre PL, Boselli E. Volatile, phenolic, and sensory profiles of in-amphorae Chardonnay wine by mass spectrometry and chemometric analysis. J Mass Spectrom 2018; 53:833-841. [PMID: 29974572 DOI: 10.1002/jms.4262] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 06/05/2018] [Accepted: 06/26/2018] [Indexed: 06/08/2023]
Abstract
The sensory properties, the phenolic composition, and the volatile profile of Chardonnay wine made in amphorae were compared with the wine obtained in large wooden barrels (2000 L) and small toasted barrels (225 L). Hierarchical cluster analysis and principal component analysis built on the phenolics and volatiles variables allowed to group effectively the samples according to the winemaking material used. In-amphorae wines showed more abundant catechin and caffeic acid and less abundant caftaric acid and trans-coutaric acid. Condensation reactions proceeded in the wood containers leading to esterification of organic acids with ethanol and alcohols, whereas in-amphorae wines were characterized by a higher content of free phenolic acids and higher volatile alcohols. Among the volatile compounds, ramified ethyl esters contributed mostly in samples made in small toasted barrels, whereas nonbranched ethyl esters contributed more for the samples made in large wooden tanks; higher alcohols contributed more for the in-amphorae wine. The sensory analysis showed negligible differences induced by the in-amphorae vinification with respect to the wooden one. Four variables could distinguish wines made in-amphorae compared with the other containers: solvent and acetone (SA), astringent/pungency (AP), fruity (FR), and color intensity (CI). The overall approach proposed here is promising for future developments of innovative types of Chardonnay wine blends.
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Affiliation(s)
- Fabrizio Rossetti
- Department of Agricultural, Food, and Environmental Sciences, Università Politecnica delle Marche, Ancona, Italy
| | - Vakare Merkyte
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Branimir Pavlic
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Michael Jourdes
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140, Villenave d'Ornon, France
| | - Pierre-Louis Teissedre
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140, Villenave d'Ornon, France
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
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Baiano A, Mentana A, Varva G, Quinto M. Effects of different vinification procedures and aging containers on phenolic and volatile composition of Greco white wines. Eur Food Res Technol 2017; 243:1667-1680. [DOI: 10.1007/s00217-017-2874-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Lukić I, Jedrejčić N, Ganić KK, Staver M, Peršurić Đ. Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels. Food Technol Biotechnol 2016; 53:407-418. [PMID: 27904375 DOI: 10.17113/ftb.53.04.15.4144] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-performance liquid chromatography, and gas chromatography-mass spectrometry. When compared to standard wines, the investigated samples contained higher levels of dry extract, volatile acidity, lactic acid, phenols, colour intensity, antioxidant activity, majority of monoterpenes, C13-norisoprenoids, methanol, higher alcohols, ethyl acetate, branched-chain esters and esters of hydroxy and dicarboxylic acids, ethylphenols, furans, and acetals, as well as lower levels of malic acid, β-damascenone, straight-chain fatty acids, ethyl and acetate esters. It was estimated that maceration had a stronger influence on phenols, and maturation on volatile aromas. Despite different vintages and technological details, the investigated wines showed a relative homogeneity in the composition, representing a clear and distinctive type.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
| | - Nikolina Jedrejčić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
| | - Karin Kovačević Ganić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Mario Staver
- Polytechnic of Rijeka, Department of Agriculture, Karla Huguesa 6, HR-52440 Poreč, Croatia
| | - Đordano Peršurić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia
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Castro RI, Forero-Doria O, Guzmán L, Laurie VF, Valdés O, Ávila-Salas F, López-Cortés X, Santos LS. New polymer for removal of wine phenolics: Poly(N-(3-(N-isobutyrylisobutyramido)-3-oxopropyl)acrylamide) (P-NIOA). Food Chem 2016; 213:554-560. [DOI: 10.1016/j.foodchem.2016.06.060] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 06/20/2016] [Accepted: 06/20/2016] [Indexed: 12/30/2022]
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Affiliation(s)
- Anamaria Hosu
- Faculty of Chemistry and Chemical Engineering, “Babeş-Bolyai” University, Cluj-Napoca, Romania
| | - Claudia Cimpoiu
- Faculty of Chemistry and Chemical Engineering, “Babeş-Bolyai” University, Cluj-Napoca, Romania
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Baiano A, Mentana A, Quinto M, Centonze D, Longobardi F, Ventrella A, Agostiano A, Varva G, De Gianni A, Terracone C, Del Nobile MA. The effect of in-amphorae aging on oenological parameters, phenolic profile and volatile composition of Minutolo white wine. Food Res Int 2015; 74:294-305. [DOI: 10.1016/j.foodres.2015.04.036] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 04/13/2015] [Accepted: 04/18/2015] [Indexed: 10/23/2022]
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Durán-Lara EF, López-Cortés XA, Castro RI, Avila-Salas F, González-Nilo FD, Laurie VF, Santos LS. Experimental and theoretical binding affinity between polyvinylpolypyrrolidone and selected phenolic compounds from food matrices. Food Chem 2015; 168:464-70. [DOI: 10.1016/j.foodchem.2014.07.048] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2014] [Revised: 07/01/2014] [Accepted: 07/07/2014] [Indexed: 02/05/2023]
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