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Luciano A, Picariello L, Forino M, Moio L, Gambuti A. Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines. J Sci Food Agric 2024. [PMID: 38308579 DOI: 10.1002/jsfa.13352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 01/19/2024] [Accepted: 01/26/2024] [Indexed: 02/05/2024]
Abstract
BACKGROUND Climate changes have been leading to an excessive synthesis of quercetin (Q) and its glycosides (Q-Gs) in specific red grape varieties, such as Sangiovese. This has resulted in concentrations overcoming the solubility threshold of Q in wines, with the consequent formation of undesirable precipitates. This study aims at assessing the impact of various factors, including anthocyanins, temperature, nucleation seeds and time, on the precipitation of Q in red wine. RESULTS The influence of anthocyanins on Q solubility was examined by adding a grape skin extract rich in anthocyanins to a model solution containing 89 μmol L-1 of Q. The data revealed that the solubility of both Q and Q-Gs increased as a function of the anthocyanin concentration in the model solution. In a subsequent experiment, red wines were stored at two different temperatures (2 and 20 °C), supplemented with Q nucleation seeds, and monitored over a 10-day period. Notably, after only 3 days of contact with Q seeds at 2 °C, a reduction of over 75% in Q concentration was observed in the supernatant. Among the considered factors, contact with nucleation seeds emerged as the most significant one (P < 0.0001). CONCLUSION Q precipitation in red wines is influenced by the presence of anthocyanins in solution, although it is not the sole determinant. The data also suggested that a potential strategy for wineries to mitigate the risk of Q precipitation in bottled wine would be the acceleration of this process by promoting the formation of nucleation seeds. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Alessandra Luciano
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli 'Federico II', Avellino, Italy
| | - Luigi Picariello
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli 'Federico II', Avellino, Italy
| | - Martino Forino
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli 'Federico II', Avellino, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli 'Federico II', Avellino, Italy
| | - Angelita Gambuti
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli 'Federico II', Avellino, Italy
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Domizio P, Luciano A, Marino A, Picariello L, Forino M, Errichiello F, Blaiotta G, Moio L, Gambuti A. Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines. Molecules 2023; 28:7423. [PMID: 37959842 PMCID: PMC10649645 DOI: 10.3390/molecules28217423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 10/16/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often necessary. However, the impacts of the most important organic acids on the foam properties of sparkling wines are not yet well known. The impacts of the addition of tartaric, malic, citric, and lactic acid on the quality of Falanghina and Bombino sparkling wines were evaluated. Analyses were performed soon after the second fermentation and one year after aging sur lees. The addition of each different organic acid to the two base wines resulted in significant changes in the sparkling wines not only in terms of pH, titratable acidity, and buffering capacity but also in the content of total amino acids and, in some cases, in the height of the foam and its stability over time. For both grape varieties, acidified wines showed a lower content of total amino acids in comparison with the control wines. The addition of lactic acid determined a higher persistency of the foam even after one year of aging sur lees only in Falanghina wines. The results obtained herein highlight the importance of organic acids and the pH of the base wines for the content of amino acids in sparkling wines. No strict correlation between organic acid addition and the foamability of wines was observed.
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Affiliation(s)
- Paola Domizio
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Firenze, Italy;
| | - Alessandra Luciano
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Antigone Marino
- CNR-ISASI and Physics Department, University of Naples Federico II, Via Cinthia Monte S. Angelo, 80126 Naples, Italy;
| | - Luigi Picariello
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Martino Forino
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Francesco Errichiello
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Luigi Moio
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Angelita Gambuti
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
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Galaz Torres C, Ricci A, Parpinello GP, Gambuti A, Rinaldi A, Moio L, Rolle L, Paissoni MA, Mattivi F, Perenzoni D, Arapitsas P, Marangon M, Mayr Marangon C, Slaghenaufi D, Ugliano M, Versari A. Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency. Curr Res Food Sci 2023; 7:100626. [PMID: 38021261 PMCID: PMC10651451 DOI: 10.1016/j.crfs.2023.100626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters was used to predict the Saliva Precipitation Index (SPI) in 110 Italian mono-varietal red wines using partial least squares regression (PLSr) with variable selection by Variable Importance for Projection (VIP) and the significance of regression coefficients. The final PLSr model, evaluated using a test data set, had 3 components and yielded an R2test of 0.630 and an RMSEtest of 0.994, with 19 independent variables whose regression coefficients were all significant at p < 0.05. Variables selected in the final model according to the decreasing magnitude of their absolute regression coefficient include the following: Procyanidin B1, Epicatechin terminal unit, Total aldehydes, Protein content, Vanillin assay, 520 nm, Polysaccharide content, Epigallocatechin PHL, Tartaric acid, Volatile acidity, Titratable acidity, Catechin terminal unit, Proanthocyanidin assay, pH, Tannin-Fe/Anthocyanin, Buffer capacity, Epigallocatechin PHL gallate, Catechin + epicatechin PHL, and Tannin-Fe. These results can be used to better understand the physico-chemical relationship underlying astringency in red wine.
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Affiliation(s)
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | | | - Angelita Gambuti
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Alessandra Rinaldi
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Maria Alessandra Paissoni
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Fulvio Mattivi
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Daniele Perenzoni
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Panagiotis Arapitsas
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo, 12243, Athens, Greece
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Christine Mayr Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Davide Slaghenaufi
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Italy
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Piombino P, Pittari E, Genovese A, Bellincontro A, Failla O, Moio L. Effects of Leaf Removal on Free and Glycoconjugate Aromas of Skins and Pulps of Two Italian Red Grapevine Varieties. Foods 2023; 12:3661. [PMID: 37835314 PMCID: PMC10572986 DOI: 10.3390/foods12193661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 09/27/2023] [Accepted: 09/30/2023] [Indexed: 10/15/2023] Open
Abstract
Leaf removal is a cultural practice mainly aimed at improving cluster zone microclimates and impacting primary and secondary metabolites, such as volatiles. This research aimed to assess the impact of defoliation on free and glycosylated aromas of a neutral ('Nebbiolo') and a semi-aromatic ('Aleatico') red variety. Defoliation was performed at fruit set (BBCH 71) and, for 'Nebbiolo', also at berries touch (BBCH 81) phenological stages. Skins and pulps were separately analyzed by Solid Phase Extraction-Gas Chromatography/Mass Spectrometry. Results showed that the response to defoliation was variety-dependent. For 'Nebbiolo', especially when performed at the berries' touch stage, defoliation had a significant effect on the accumulation of free volatiles and glycosidic precursors. Differently, free and bound 'Aleatico' volatiles were less impacted by defoliation. Interestingly, in both grapevine varieties, defoliation significantly enhanced the accumulation of aroma precursors in grapes' skins, which is of particular relevance for red wine production and their aging potential. Moreover, results could be helpful for the management of grape quality, as defoliation is currently considered as a strategy to address climate change issues.
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Affiliation(s)
- Paola Piombino
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy; (E.P.); (L.M.)
| | - Elisabetta Pittari
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy; (E.P.); (L.M.)
| | - Alessandro Genovese
- Division of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Andrea Bellincontro
- Dipartimento per la Innovazione nei Sistemi Biologici, Agroalimentari e Forestali (DIBAF), University of Tuscia, 01100 Viterbo, Italy;
| | - Osvaldo Failla
- Department of Agricultural and Environmental Sciences, University of Milan, 20133 Milano, Italy;
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy; (E.P.); (L.M.)
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Bianchi A, Santini G, Piombino P, Pittari E, Sanmartin C, Moio L, Modesti M, Bellincontro A, Mencarelli F. Nitrogen maceration of wine grape: an alternative and sustainable technique to carbonic maceration. Food Chem 2022; 404:134138. [DOI: 10.1016/j.foodchem.2022.134138] [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] [Received: 03/17/2022] [Revised: 08/30/2022] [Accepted: 09/04/2022] [Indexed: 10/14/2022]
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Carlin S, Piergiovanni M, Pittari E, Tiziana Lisanti M, Moio L, Piombino P, Marangon M, Curioni A, Rolle L, Rio Segade S, Versari A, Ricci A, Paola Parpinello G, Luzzini G, Ugliano M, Perenzoni D, Vrhovsek U, Mattivi F. The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines. Food Res Int 2022; 157:111404. [DOI: 10.1016/j.foodres.2022.111404] [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] [Received: 03/07/2022] [Revised: 05/14/2022] [Accepted: 05/21/2022] [Indexed: 11/25/2022]
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Pittari E, Piombino P, Andriot I, Cheynier V, Cordelle S, Feron G, Gourrat K, Le Quéré JL, Meudec E, Moio L, Neiers F, Schlich P, Canon F. Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry. Food Chem 2022; 372:131229. [PMID: 34624784 DOI: 10.1016/j.foodchem.2021.131229] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 09/17/2021] [Accepted: 09/23/2021] [Indexed: 11/19/2022]
Abstract
Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases the fruity aroma dominance and increases the maderised and prune one. A contextual decrease of the fruity ethyl decanoate and increase of oxidative Strecker aldehydes are observed. Ellagitannins but not proanthocyanidins preserved perception of fruitiness and prevented increase of maderised notes. Moreover, ellagitannins increase the aroma persistence mainly in the non-oxidized wine.
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Affiliation(s)
- Elisabetta Pittari
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy
| | - Paola Piombino
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy
| | - Isabelle Andriot
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France; PROBE Research Infrastructure, ChemoSens Platform, Dijon, France
| | - Véronique Cheynier
- SPO, INRAE, Univ Montpellier, Institut Agro, Montpellier, France; PROBE Research Infrastructure, Polyphenol Analytical Facility, Montpellier, France
| | - Sylvie Cordelle
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France; PROBE Research Infrastructure, ChemoSens Platform, Dijon, France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France
| | - Karine Gourrat
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France; PROBE Research Infrastructure, ChemoSens Platform, Dijon, France
| | - Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France
| | - Emmanuelle Meudec
- SPO, INRAE, Univ Montpellier, Institut Agro, Montpellier, France; PROBE Research Infrastructure, Polyphenol Analytical Facility, Montpellier, France
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France
| | - Pascal Schlich
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France; PROBE Research Infrastructure, ChemoSens Platform, Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France.
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Cucciniello R, Forino M, Picariello L, Coppola F, Moio L, Gambuti A. How acetaldehyde reacts with low molecular weight phenolics in white and red wines. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03841-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractAcetaldehyde is a key compound in determining wine color evolution and sensory properties. Major wine metabolites reactive to acetaldehyde are phenolic compounds, mainly flavan-3-ols and anthocyanins. Many studies have been conducted with the purpose of investigating acetaldehyde reactivity in model solutions, but very poor are the reports of its fate in real wines. By means of LC-HRESIMS and UV/Vis HPLC, red and white wines exposed to an excess of acetaldehyde were analyzed with a specific focus on low molecular weight phenolics. The chemical behavior of acetaldehyde turned out to be different in white and red wines. In white wines, it mainly mediated the formation of vinyl-flavan-3-ol derivatives, while in red wines it led to the formation of ethylidene-bridged red pigments. These latter positively enhanced the color properties of red wines. Conversely, in white wines, the formation of compounds, such as xanthylium ions, causing the undesired browning effects were not detected.
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Rinaldi A, Gonzalez A, Moio L, Gambuti A. Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction. Molecules 2021; 26:molecules26144133. [PMID: 34299408 PMCID: PMC8303419 DOI: 10.3390/molecules26144133] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/28/2021] [Accepted: 07/03/2021] [Indexed: 11/16/2022] Open
Abstract
In the production of red wines, the pressing of marcs and extended maceration techniques can increase the extraction of phenolic compounds, often imparting high bitterness and astringency to finished wines. Among various oenological products, mannoproteins have been shown to improve the mouthfeel of red wines. In this work, extended maceration (E), marc-pressed (P), and free-run (F) Sangiovese wines were aged for six months in contact with three different commercial mannoprotein-rich yeast extracts (MP, MS, and MF) at a concentration of 20 g/hL. Phenolic compounds were measured in treated and control wines, and sensory characteristics related to the astringency, aroma, and colour of the wines were studied. A multivariate analysis revealed that mannoproteins had a different effect depending on the anthocyanin/tannin (A/T) ratio of the wine. When tannins are strongly present (extended maceration wines with A/T = 0.2), the MP conferred mouthcoating and soft and velvety sensations, as well as colour stability to the wine. At A/T = 0.3, as in marc-pressed wines, both MF and MP improved the mouthfeel and colour of Sangiovese. However, in free-run wine, where the A/T ratio is 0.5, the formation of polymeric pigments was allowed by all treatments and correlated with silk, velvet, and mouthcoat subqualities. A decrease in bitterness was also obtained. Commercial mannoproteins may represent a way to improve the mouthfeel and colour of very tannic wines.
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Affiliation(s)
- Alessandra Rinaldi
- Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Università degli Studi di Napoli Federico II, Viale Italia, Angolo Via Perrottelli, 83100 Avellino, Italy; (A.G.); (L.M.); (A.G.)
- Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
- Correspondence:
| | - Alliette Gonzalez
- Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Università degli Studi di Napoli Federico II, Viale Italia, Angolo Via Perrottelli, 83100 Avellino, Italy; (A.G.); (L.M.); (A.G.)
| | - Luigi Moio
- Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Università degli Studi di Napoli Federico II, Viale Italia, Angolo Via Perrottelli, 83100 Avellino, Italy; (A.G.); (L.M.); (A.G.)
| | - Angelita Gambuti
- Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Università degli Studi di Napoli Federico II, Viale Italia, Angolo Via Perrottelli, 83100 Avellino, Italy; (A.G.); (L.M.); (A.G.)
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Errichiello F, Picariello L, Guerriero A, Moio L, Forino M, Gambuti A. The Management of Dissolved Oxygen by a Polypropylene Hollow Fiber Membrane Contactor Affects Wine Aging. Molecules 2021; 26:molecules26123593. [PMID: 34208342 PMCID: PMC8231238 DOI: 10.3390/molecules26123593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 06/04/2021] [Accepted: 06/08/2021] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND Numerous oenological practices can cause an excess of dissolved oxygen in wine, thus determining sensory and chromatic defects in the short- to long-term. Hence, it is necessary to manage the excess of oxygen before bottling. METHODS In this study, the management of the dissolved oxygen content by a polypropylene hollow fiber membrane contactor apparatus was performed in two wines from different grape varieties (Aglianico and Falanghina). The wines were analyzed after an 11-month aging. Anthocyanins and acetaldehyde content were evaluated by HPLC. In addition, other phenolic compounds and chromatic characteristics were analyzed by spectrophotometric methods. NMR and HR ESIMS analyses were conducted to evaluate the amount of pyranoanthocyanins and polymeric pigments. RESULTS After 11 months of aging, in both wines a decrease of free and total SO2 with respect to initial values was detected. In the wines with the highest dissolved oxygen levels, a more remarkable loss was observed. No significant differences in terms of color parameters were detected. In red wine with the highest oxygen content, a massive formation of polymeric pigments and BSA reactive tannins was observed, as opposed to wines with lower oxygen levels. CONCLUSION The study demonstrated that the membrane contactor can prove a successful tool to manage dissolved oxygen in wines as to prevent their oxidative spoilage.
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Lisanti MT, Laboyrie J, Marchand-Marion S, de Revel G, Moio L, Riquier L, Franc C. Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method. Food Chem 2021; 361:130029. [PMID: 34077885 DOI: 10.1016/j.foodchem.2021.130029] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 05/03/2021] [Accepted: 05/04/2021] [Indexed: 01/29/2023]
Abstract
A novel automated method was developed for the quantitative determination of nine terpenoids that could contribute to the minty notes of red wine bouquet. The method couples headspace SPME-Arrow extraction with GC-MS/MS analysis. PDMS/DVB fiber was chosen for the extraction and an ionization energy of 30 eV permitted to optimize the analyte detection. The optimal sample preparation consists of a two-fold dilution of the wine sample with addition of 4 g of sodium chloride while the most suitable extraction conditions take place at 50 °C for 1 h. The method shows good linearity, intraday variations between 2 and 25%, interday variations between 7 and 23% and recoveries between 80 and 119%. The method exhibits the required low detection (between 3 and 60 ng/L) and quantification (between 6 ng/L and 200 ng/L) limits. These limits have permitted the quantification of the pool of minty terpenoids in fourteen red Bordeaux wines.
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Affiliation(s)
- Maria Tiziana Lisanti
- Università degli Studi di Napoli Federico II, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, viale Italia, 83100 Avellino, Italy.
| | - Justine Laboyrie
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Stephanie Marchand-Marion
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Gilles de Revel
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Luigi Moio
- Università degli Studi di Napoli Federico II, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, viale Italia, 83100 Avellino, Italy
| | - Laurent Riquier
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Céline Franc
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
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Giacosa S, Parpinello GP, Río Segade S, Ricci A, Paissoni MA, Curioni A, Marangon M, Mattivi F, Arapitsas P, Moio L, Piombino P, Ugliano M, Slaghenaufi D, Gerbi V, Rolle L, Versari A. Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices. Food Res Int 2021; 143:110277. [PMID: 33992377 DOI: 10.1016/j.foodres.2021.110277] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 02/23/2021] [Accepted: 02/25/2021] [Indexed: 10/21/2022]
Abstract
An extensive survey was conducted on 110 Italian monovarietal red wines from a single vintage to determine their standard compositional, color, and phenolic characteristics, analysing more than 35 parameters evaluated through methods commonly used in the wine industry. 'Primitivo' achieved the highest average alcohol strength (15.4% v/v) and dry extract values, while 'Cannonau' showed the lowest total acidity. 'Corvina' had the lowest phenolic content (1065 mg/L by Folin-Ciocalteu assay), remarkably different from the highest found in 'Sagrantino' (3578 mg/L), the latter being also the richest variety in both proanthocyanidins and vanillin-reactive flavanols. 'Teroldego' wines were the richest in both total and monomeric anthocyanins (702 and 315 mg/L, respectively), followed by 'Aglianico' and 'Raboso Piave', while 'Corvina', 'Nebbiolo', and 'Nerello Mascalese' were the poorest. 'Montepulciano' and 'Sangiovese' showed intermediate values for the majority of the parameters analyzed. A multivariate PCA-DA approach allowed achieving both a classification of the different wines as well as the discrimination of 'Sangiovese' wines produced in two regions (Emilia Romagna and Toscana) that returned a 42-66% success rate depending on the zone considered. Taking into account the number and diversity of the wines analyzed, a correlation study helped in better understanding the underlying relations between the most common and widespread analytical techniques for phenolic and color determinations.
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Affiliation(s)
- Simone Giacosa
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, Italy
| | | | - Susana Río Segade
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, Italy
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
| | | | - Andrea Curioni
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy
| | - Fulvio Mattivi
- Department of Physics, Bioorganic Chemistry Laboratory, University of Trento, 38123 Povo, Italy; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy
| | - Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino, Italy
| | - Paola Piombino
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100 Avellino, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, 37134 Verona, Italy
| | | | - Vincenzo Gerbi
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095 Grugliasco, Italy.
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
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Coppola F, Picariello L, Forino M, Moio L, Gambuti A. Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition. Molecules 2021; 26:molecules26040815. [PMID: 33557306 PMCID: PMC7915871 DOI: 10.3390/molecules26040815] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/26/2021] [Accepted: 02/01/2021] [Indexed: 01/31/2023] Open
Abstract
Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.
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Picariello L, Rinaldi A, Forino M, Errichiello F, Moio L, Gambuti A. Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine. Molecules 2020; 25:molecules25204607. [PMID: 33050381 PMCID: PMC7587184 DOI: 10.3390/molecules25204607] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 10/01/2020] [Accepted: 10/08/2020] [Indexed: 12/21/2022] Open
Abstract
Background: In the wine industry, in addition to condensed tannins of grape origin, other commercial tannins are commonly used. However, the influence of oxygen uptake related to different tannin additions during the post fermentative phase in wine has not been completely investigated. In this study, we evaluated the influence of four different commercial tannins (namely, condensed tannins, gallotannins, ellagitannins and tea tannins) during four saturation cycles. Method: Wine samples were added with four different tannin classes (30 g/hL) as to have 5 different experimental samples: control, gallotannins (GT), condensed tannins (CT), ellagitannins (ET), and tea tannins (TT). The chemical composition of the four commercially available tannin mixtures was defined by means of NMR and high-resolution mass spectrometry. After the addition of tannins, each wine sample was oxidized by air over four cycles of saturation. During the experiment oxygen consumption rate (OCR), sulfur dioxide consumption, acetaldehyde production, phenolic compounds, chromatic characteristics, astringency measured by the reactivity towards saliva proteins and astringency subqualities were evaluated. Results: The experiment lasted 52 days. The addition of tannins influenced the oxygen consumption on the 1st day of the saturation cycles and, in the case of TT, a higher total consumption of oxygen was also detected. Acetaldehyde increased during the experiment while the native anthocyanins decreased throughout the oxidation process. Conclusion: Wines added with tannins featured improved color intensities with respect to the control; the addition of TT, GT and ET slightly promoted the formation of short polymeric pigments; the astringency, determined before and at the end of the experiment, decreased in all the samples, including the control wine, and mostly in the ET and GT samples.
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Affiliation(s)
- Luigi Picariello
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
| | - Alessandra Rinaldi
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
- Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
| | - Martino Forino
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
| | - Francesco Errichiello
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
| | - Luigi Moio
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
| | - Angelita Gambuti
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia (Angolo Via Perrottelli), 83100 Avellino, Italy; (L.P.); (A.R.); (M.F.); (F.E.); (L.M.)
- Correspondence: ; Tel.: +39-081-2532605
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16
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Gambuti A, Picariello L, Rinaldi A, Forino M, Blaiotta G, Moine V, Moio L. New insights into the formation of precipitates of quercetin in Sangiovese wines. J Food Sci Technol 2020; 57:2602-2611. [PMID: 32549610 DOI: 10.1007/s13197-020-04296-7] [Citation(s) in RCA: 2] [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] [Revised: 01/24/2020] [Accepted: 02/16/2020] [Indexed: 01/31/2023]
Abstract
Wines produced from Sangiovese (sg) grapes, the most cultivated red grape variety in Italy and widely grown across the world, is often subjected to loss of clarity due to the formation of a deposit constituted by fine needle-shaped crystals. In this work, a qualitative study by 1H-NMR and 13C-NMR analysis of the deposit obtained by filtering cloudy sg wines showed that it was constituted by crystals of quercetin (Q). The analysis of hydro-alcoholic solutions (12% ethanol and pH 3.2.) and red wines added with increasing amounts of Q showed that, above 3 mgL-1 of Q, a deposit can be detected and, the time necessary for its formation depends on the medium. The comparison among sg and other 11 monovarietal wines showed that sg was the richest in Q and quercetin glycosides (GQ). Both Q and GQ decreased in the analyzed solutions over time and the decrease was faster for Q than for GQ. The controlled exposure to oxygen determined a decrease of Q higher than the 50% of the initial values. Data obtained in this study suggested that practices as micro-oxygenation and wood aging could help to decrease the amount of Q in sg wines.
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Affiliation(s)
- Angelita Gambuti
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
| | - Luigi Picariello
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
| | - Alessandra Rinaldi
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy.,Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
| | - Martino Forino
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
| | - Virginie Moine
- Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
| | - Luigi Moio
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples "Federico II", Viale Italia, 83100 Avellino, Italy
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17
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18
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Lisanti MT, Blaiotta G, Nioi C, Moio L. Alternative Methods to SO 2 for Microbiological Stabilization of Wine. Compr Rev Food Sci Food Saf 2019; 18:455-479. [PMID: 33336947 DOI: 10.1111/1541-4337.12422] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 12/10/2018] [Accepted: 12/11/2018] [Indexed: 01/15/2023]
Abstract
The use of sulfur dioxide (SO2 ) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO2 in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO2 concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO2. In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO2 in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO2 . This review article gives a comprehensive overview of the current state-of-the-art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO2 in wine, as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO2 in winemaking are presented and discussed. Even though many of the alternatives to SO2 showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO2 (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO2 in low-sulfite winemaking, rather than being seen as its substitutes.
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Affiliation(s)
- Maria Tiziana Lisanti
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
| | - Giuseppe Blaiotta
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
| | - Claudia Nioi
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Inst. des Sciences de la Vigne et du Vin CS 50008 - 210, chemin de Leysotte - 33882 - Villenave d'Ornon cedex -France
| | - Luigi Moio
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
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Abstract
Anthocyanins are natural pigments responsible for the typical color of red wines and are critically associated with the wine commercial value and longevity. Thus, understanding the molecular bases of the anthocyanin chemical behavior in the complex wine environment is a central issue to the enological sector. By setting up a nuclear-magnetic-resonance-based experimental protocol, new important insights into the chemistry of malvidin-3- O-glucoside, a major wine anthocyanin, in model solution have been provided. Two new equilibrating isomers of the anthocyanin have been identified and quantified at typical wine pH values. More importantly, the key role of pH in determining the solubility and co-pigmentation process of malvidin-3- O-glucoside has been clarified. Consequently, a value of pH of about 3.3 or lower favors co-pigmentation while inhibiting the precipitation of significant quantities of anthocyanins during the maceration-extraction phase of the winemaking.
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Affiliation(s)
- Martino Forino
- Department of Agricultural Sciences , University of Napoli "Federico II"-Oenology Sciences Section , Viale Italia , 83100 Avellino , Italy
| | - Angelita Gambuti
- Department of Agricultural Sciences , University of Napoli "Federico II"-Oenology Sciences Section , Viale Italia , 83100 Avellino , Italy
| | - Paolo Luciano
- Department of Pharmacy , University of Napoli "Federico II" , Via Domenico Montesano 49 , 80131 Napoli , Italy
| | - Luigi Moio
- Department of Agricultural Sciences , University of Napoli "Federico II"-Oenology Sciences Section , Viale Italia , 83100 Avellino , Italy
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20
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Vecchio R, Lisanti MT, Caracciolo F, Cembalo L, Gambuti A, Moio L, Siani T, Marotta G, Nazzaro C, Piombino P. The role of production process and information on quality expectations and perceptions of sparkling wines. J Sci Food Agric 2019; 99:124-135. [PMID: 29808544 DOI: 10.1002/jsfa.9153] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 05/21/2018] [Accepted: 05/22/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND This study, by combining sensory and experimental economics techniques, aims to analyse to what extent the production process, and the information about it, may affect consumer preferences. Sparkling wines produced by Champenoise and Charmat methods were the object of the study. A quantitative descriptive sensory analysis with a trained panel and non-hypothetical auctions combined with hedonic ratings involving young wine consumers (N = 100), under different information scenarios (Blind, Info and Info Taste), were performed. RESULTS The findings show that the production process impacts both the sensory profile of sparkling wines and consumer expectations. In particular, the hedonic ratings revealed that when tasting the products, both with no information on the production process (Blind) and with such information (Info Taste), the consumers preferred the Charmat wines. On the contrary, when detailed information on the production methods was given without tasting (Info), consumers liked the two Champenoise wines more. CONCLUSION It can be concluded that sensory and non-sensory attributes of sparkling wines affect consumers' preferences. Specifically, the study suggests that production process information strongly impacts liking expectations, while not affecting informed liking. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Riccardo Vecchio
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Maria T Lisanti
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Francesco Caracciolo
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Luigi Cembalo
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Angelita Gambuti
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Tiziana Siani
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Giuseppe Marotta
- Department of Law Economics Management and Quantitative Methods, University of Sannio, Benevento, Italy
| | - Concetta Nazzaro
- Department of Law Economics Management and Quantitative Methods, University of Sannio, Benevento, Italy
| | - Paola Piombino
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
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21
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Forino M, Gambuti A, Moio L. NMR-based systematic analysis of bioactive phytochemicals in red wine. First determination of xanthurenic and oleanic acids. Food Chem 2018; 278:497-501. [PMID: 30583403 DOI: 10.1016/j.foodchem.2018.11.103] [Citation(s) in RCA: 5] [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] [Received: 07/25/2018] [Accepted: 11/20/2018] [Indexed: 01/24/2023]
Abstract
Experimental evidence suggests that moderate consumption of wine has health promoting properties that have been mainly attributed to the wine polyphenol content. However, a systematic analysis of the major healthy molecules contained in wines has not been conducted yet. Our study explored the potential arsenal of beneficial molecules contained in wine from both a qualitative and quantitative perspective. The experimental approach was based on chromatography and untargeted NMR spectroscopy. In addition to already known bioactive molecules, for the first time, xanthurenic acid and oleanic acid were identified in wine in relatively high concentrations. On account of their many biological activities, these two molecules widen the range of potential beneficial effects of wine and pave the way toward the evaluation of their still unexplored sensory properties.
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Affiliation(s)
- Martino Forino
- Department of Agricultural Sciences, University of Napoli "Federico II" - Oenology Sciences Section, Viale Italia, 83100 Avellino, Italy.
| | - Angelita Gambuti
- Department of Agricultural Sciences, University of Napoli "Federico II" - Oenology Sciences Section, Viale Italia, 83100 Avellino, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, University of Napoli "Federico II" - Oenology Sciences Section, Viale Italia, 83100 Avellino, Italy
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Affiliation(s)
- A. Rinaldi
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II; Avellino Italia
- Biolaffort; Bordeaux France
| | - L. Moio
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II; Avellino Italia
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Gambuti A, Picariello L, Rinaldi A, Moio L. Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging. Front Chem 2018; 6:63. [PMID: 29600246 PMCID: PMC5862844 DOI: 10.3389/fchem.2018.00063] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [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: 12/20/2017] [Accepted: 02/27/2018] [Indexed: 11/13/2022] Open
Abstract
Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of six wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity toward saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine.
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Affiliation(s)
- Angelita Gambuti
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| | - Luigi Picariello
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| | - Alessandra Rinaldi
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy.,Biolaffort, Bordeaux, France
| | - Luigi Moio
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
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Villano C, Lisanti MT, Gambuti A, Vecchio R, Moio L, Frusciante L, Aversano R, Carputo D. Wine varietal authentication based on phenolics, volatiles and DNA markers: State of the art, perspectives and drawbacks. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.020] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Picariello L, Gambuti A, Petracca F, Rinaldi A, Moio L. Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13577] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Luigi Picariello
- Dipartimento di Agraria Università degli Studi di Napoli Federico II Sezione di “Scienze della Vigna e del Vino” SVV Viale Italia (angolo via Perrottelli) Avellino 83100 Italy
| | - Angelita Gambuti
- Dipartimento di Agraria Università degli Studi di Napoli Federico II Sezione di “Scienze della Vigna e del Vino” SVV Viale Italia (angolo via Perrottelli) Avellino 83100 Italy
| | - Francesca Petracca
- Dipartimento di Agraria Università degli Studi di Napoli Federico II Sezione di “Scienze della Vigna e del Vino” SVV Viale Italia (angolo via Perrottelli) Avellino 83100 Italy
| | | | - Luigi Moio
- Dipartimento di Agraria Università degli Studi di Napoli Federico II Sezione di “Scienze della Vigna e del Vino” SVV Viale Italia (angolo via Perrottelli) Avellino 83100 Italy
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Rinaldi A, Villano C, Lanzillo C, Tamburrino A, Jourdes M, Teissedre PL, Moio L, Frusciante L, Carputo D, Aversano R. Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape. Food Chem 2017; 233:52-59. [PMID: 28530607 DOI: 10.1016/j.foodchem.2017.04.093] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2016] [Revised: 11/16/2016] [Accepted: 04/16/2017] [Indexed: 12/21/2022]
Abstract
Aglianico grapes are known for their high content of proanthocyanidins (PAs), which are responsible for the astringency of wines derived from this cultivar. However, the accumulation of PAs and their genetic control during berry development remain largely unexplored. This work aimed to monitor astringency-causing PAs in Aglianico berries and correlate them with the expression of 14 key genes. Berries were collected during ripening and dissected in skins and seeds. PAs were fractionated and the content of total phenolics, flavans, anthocyanins, tannins reactive towards salivary proteins and tannin structural composition were evaluated. The results provided evidence that PAs were more abundant in seeds than in skins as expected, with differences in the structural composition between tissues, which did not varied during ripening. Expression analysis showed that Aglianico is able to accumulate polyphenols due to its ability to modulate key genes in a tissue-specific manner.
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Affiliation(s)
- Alessandra Rinaldi
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Grape and Wine Sciences, Viale Italia, 83100 Avellino, Italy; Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
| | - Clizia Villano
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Plant Genetics and Biotechnology, Via Università, 100, 80055 Portici, Italy
| | - Carmine Lanzillo
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Plant Genetics and Biotechnology, Via Università, 100, 80055 Portici, Italy
| | - Angelo Tamburrino
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Plant Genetics and Biotechnology, Via Università, 100, 80055 Portici, Italy
| | - Michael Jourdes
- Université Bordeaux Segalen, USC 1366, EA 4577, Oenologie INRA-UBS-IPB, ISVV, 210 chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex, France
| | - Pierre-Louis Teissedre
- Université Bordeaux Segalen, USC 1366, EA 4577, Oenologie INRA-UBS-IPB, ISVV, 210 chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex, France
| | - Luigi Moio
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Grape and Wine Sciences, Viale Italia, 83100 Avellino, Italy
| | - Luigi Frusciante
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Plant Genetics and Biotechnology, Via Università, 100, 80055 Portici, Italy
| | - Domenico Carputo
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Plant Genetics and Biotechnology, Via Università, 100, 80055 Portici, Italy
| | - Riccardo Aversano
- Università degli Studi di Napoli Federico II, Department of Agricultural Sciences, Division of Grape and Wine Sciences, Viale Italia, 83100 Avellino, Italy.
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Picariello L, Gambuti A, Picariello B, Moio L. Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.064] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Del Caro A, Fanara C, Genovese A, Moio L, Piga A, Piombino P. Free and Enzymatically Hydrolysed Volatile Compounds of Sweet Wines from Malvasia and Muscat Grapes (Vitis vinifera L.) Grown in Sardinia. S AFR J ENOL VITIC 2016. [DOI: 10.21548/33-1-1313] [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] [Indexed: 11/06/2022] Open
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Del Caro A, Piombino P, Genovese A, Moio L, Fanara C, Piga A. Effect of Bottle Storage on Colour, Phenolics and Volatile Composition of Malvasia and Moscato White Wines. S AFR J ENOL VITIC 2016. [DOI: 10.21548/35-1-992] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Rinaldi A, Blaiotta G, Aponte M, Moio L. Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines. Food Microbiol 2015; 53:128-34. [PMID: 26678140 DOI: 10.1016/j.fm.2015.09.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2014] [Revised: 07/30/2015] [Accepted: 09/21/2015] [Indexed: 10/23/2022]
Abstract
Nine Saccharomyces cerevisiae cultures, isolated from different sources, were tested for their ability to reduce tannins reactive towards salivary proteins, and potentially responsible for wine astringency. Strains were preliminary genetically characterized and evaluated for physiological features of technological interest. Laboratory-scale fermentations were performed in three synthetic media: CT) containing enological grape tannin; CTP) CT supplemented with organic nitrogen sources; CTPV) CTP supplemented with vitamins. Adsorption of total tannins, tannins reactive towards salivary proteins, yellow pigments, phenolics having antioxidant activity, and total phenols, characterizing the enological tannin, was determined by spectrophotometric methods after fermentation. The presence of vitamins and peptones in musts greatly influenced the adsorption of tannins reactive towards salivary proteins (4.24 g/L gallic acid equivalent), thus promoting the reduction of the potential astringency of model wines. With reference to the different phenolic classes, yeast strains showed different adsorption abilities. From a technological point of view, the yeast choice proved to be crucial in determining changes in gustative and mouthfeel profile of red wines and may assist winemakers to modulate colour and astringency of wine.
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Affiliation(s)
- Alessandra Rinaldi
- Università degli Studi di Napoli Federico II, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Viale Italia, angolo Via Perrottelli, 83100, Avellino, Italy; Biolaffort, 126 Quai de la Souys, 33100, Bordeaux, France.
| | - Giuseppe Blaiotta
- Università degli Studi di Napoli Federico II, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Viale Italia, angolo Via Perrottelli, 83100, Avellino, Italy
| | - Maria Aponte
- Università degli Studi di Napoli Federico II, Dipartimento di Agraria, Sezione di Microbiologia, Via Università 100, 80055, Portici, NA, Italy
| | - Luigi Moio
- Università degli Studi di Napoli Federico II, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Viale Italia, angolo Via Perrottelli, 83100, Avellino, Italy
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Rinaldi A, Iturmendi N, Jourdes M, Teissedre PL, Moio L. Transfer of tannin characteristics from grape skins or seeds to wine-like solutions and their impact on potential astringency. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.037] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Rinaldi A, Iturmendi N, Gambuti A, Jourdes M, Teissedre PL, Moio L. Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva. Electrophoresis 2015; 35:1735-41. [PMID: 25025096 DOI: 10.1002/elps.201300622] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Saliva is a biological fluid with a multifunctional role that makes it interesting in terms of research and diagnostic possibilities. In food research, human saliva represented a useful tool by which we measure the tactile sensation elicited by polyphenol-rich beverages called astringency. A method based on SDS-PAGE analysis of saliva before and after the binding reaction with wine polyphenols has been successfully used in previous studies for measuring wine astringency by means of the saliva precipitation index. In this work, chip electrophoresis was used alternatively to SDS-PAGE and results were compared. Chip electrophoresis provides a very good reproducibility for wine and grape astringency. Moreover, this approach is much faster than the conventional SDS-PAGE method requiring several hours for an analysis. Another advantage over traditional gel is lower sample and reagent volume requirements, as well as the lower and less toxic wastes, contributing benefits to health and environment. The application of this novel method allowed, using the principal component analysis, to distinguish grapes and wines according to the saliva precipitation index and structural characteristics determined by the phoroglucinolysis analysis.
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Lisanti MT, Gambuti A, Genovese A, Piombino P, Moio L. Earthy off-flavour in wine: Evaluation of remedial treatments for geosmin contamination. Food Chem 2014; 154:171-8. [DOI: 10.1016/j.foodchem.2013.12.100] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 12/11/2013] [Accepted: 12/29/2013] [Indexed: 11/26/2022]
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Piombino P, Genovese A, Esposito S, Moio L, Cutolo PP, Chambery A, Severino V, Moneta E, Smith DP, Owens SM, Gilbert JA, Ercolini D. Saliva from obese individuals suppresses the release of aroma compounds from wine. PLoS One 2014; 9:e85611. [PMID: 24465618 PMCID: PMC3899019 DOI: 10.1371/journal.pone.0085611] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Accepted: 12/04/2013] [Indexed: 01/07/2023] Open
Abstract
Background Recent evidence suggests that a lower extent of the retronasal aroma release correspond to a higher amount of ad libitum food intake. This has been regarded as one of the bases of behavioral choices towards food consumption in obese people. In this pilot study we investigated the hypothesis that saliva from obese individuals could be responsible for an alteration of the retro-nasal aroma release. We tested this hypothesis in vitro, by comparing the release of volatiles from a liquid food matrix (wine) after its interaction with saliva from 28 obese (O) and 28 normal-weight (N) individuals. Methods and Findings Amplicon sequencing of the 16S rRNA V4 region indicated that Firmicutes and Actinobacteria were more abundant in O, while Proteobacteria and Fusobacteria dominated in N. Streptococcaceae were significantly more abundant in the O subjects and constituted 34% and 19% on average of the saliva microbiota of O and N subjects, respectively. The Total Antioxidant Capacity was higher in O vs N saliva samples. A model mouth system was used to test whether the in-mouth wine aroma release differs after the interaction with O or N saliva. In O samples, a 18% to 60% significant decrease in the mean concentration of wine volatiles was detected as a result of interaction with saliva, compared with N. This suppression was linked to biochemical differences in O and N saliva composition, which include protein content. Conclusion Microbiological and biochemical differences were found in O vs N saliva samples. An impaired retronasal aroma release from white wine was detected in vitro and linked to compositional differences between saliva from obese and normal-weight subjects. Additional in vivo investigations on diverse food matrices could contribute to understanding whether a lower olfactory stimulation due to saliva composition can be a co-factor in the development/maintenance of obesity.
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Affiliation(s)
- Paola Piombino
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
- * E-mail:
| | - Alessandro Genovese
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Silvia Esposito
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Pier Paolo Cutolo
- General and Laparoscopic Surgery Unit, S., Giovanni Bosco Hospital, Naples, Italy
| | - Angela Chambery
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, Second University of Naples, Caserta, Italy
- IRCCS, Multimedica, Milano, Italy
| | - Valeria Severino
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, Second University of Naples, Caserta, Italy
| | - Elisabetta Moneta
- Research Center on Food and Nutrition, Agricultural Research Council, Rome, Italy
| | - Daniel P. Smith
- Argonne National Laboratory, Argonne, Illinois, United States of America
| | - Sarah M. Owens
- Argonne National Laboratory, Argonne, Illinois, United States of America
- Computation Institute, University of Chicago, Chicago, Illinois, United States of America
| | - Jack A. Gilbert
- Argonne National Laboratory, Argonne, Illinois, United States of America
- Department of Ecology and Evolution, University of Chicago, Chicago, Illinois, United States of America
| | - Danilo Ercolini
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
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Affiliation(s)
- Simona Antonella Lamorte
- Dipartimento di Scienza degli Alimenti; Università degli Studi di Napoli Federico II; via Università Palazzo Mascabruno 80055 Portici Napoli Italy
- Dipartimento delle politiche europee e internazionali e dello sviluppo rurale; Ministero delle Politiche Agricole Alimentari e Forestali; Via XX Settembre 20 00187 Roma Italy
| | - Angelita Gambuti
- Dipartimento di Scienza degli Alimenti; Università degli Studi di Napoli Federico II; via Università Palazzo Mascabruno 80055 Portici Napoli Italy
| | - Alessandro Genovese
- Dipartimento di Scienza degli Alimenti; Università degli Studi di Napoli Federico II; via Università Palazzo Mascabruno 80055 Portici Napoli Italy
| | - Luigi Moio
- Dipartimento di Scienza degli Alimenti; Università degli Studi di Napoli Federico II; via Università Palazzo Mascabruno 80055 Portici Napoli Italy
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Tedesco I, Russo M, Bilotto S, Spagnuolo C, Scognamiglio A, Palumbo R, Nappo A, Iacomino G, Moio L, Russo GL. Dealcoholated red wine induces autophagic and apoptotic cell death in an osteosarcoma cell line. Food Chem Toxicol 2013; 60:377-84. [PMID: 23933363 DOI: 10.1016/j.fct.2013.07.078] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Revised: 07/27/2013] [Accepted: 07/30/2013] [Indexed: 11/24/2022]
Abstract
Until recently, the supposed preventive effects of red wine against cardiovascular diseases, the so-called "French Paradox", has been associated to its antioxidant properties. The interest in the anticancer capacity of polyphenols present in red wine strongly increased consequently to the enormous number of studies on resveratrol. In this study, using lyophilized red wine, we present evidence that its anticancer effect in a cellular model is mediated by apoptotic and autophagic cell death. Using a human osteosarcoma cell line, U2Os, we found that the lyophilized red wine was cytotoxic in a dose-dependent manner with a maximum effect in the range of 100-200 μg/ml equivalents of gallic acid. A mixed phenotype of types I/II cell death was evidenced by means of specific assays following treatment of U2Os with lyophilized red wine, e.g., autophagy and apoptosis. We found that cell death induced by lyophilized red wine proceeded through a mechanism independent from its anti-oxidant activity and involving the inhibition of PI3K/Akt kinase signaling. Considering the relative low concentration of each single bioactive compound in lyophilized red wine, our study suggests the activation of synergistic mechanism able to inhibit growth in malignant cells.
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Affiliation(s)
- I Tedesco
- Istituto Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, 83100 Avellino, Italy
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Gambuti A, Rinaldi A, Ugliano M, Moio L. Evolution of phenolic compounds and astringency during aging of red wine: effect of oxygen exposure before and after bottling. J Agric Food Chem 2013; 61:1618-1627. [PMID: 23110349 DOI: 10.1021/jf302822b] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The aim of this study was to evaluate the effect of oxygen exposure of red wine, before (micro-oxygenation) and after (nano-oxygenation) bottling, on the phenolic composition and astringency of wine. The astringency was evaluated by sensory analysis and by a method based on the SDS-PAGE of salivary proteins after reaction of saliva with wine (SPI, saliva precipitation index). Micro-oxygenation caused a stabilization of color, but this effect disappeared after long aging. For the wine with the lower pH a decrease of wine astringency and SPI was observed 42 months after micro-oxygenation. Oxygen ingress through the closure postbottling was positively correlated with the decrease of SPI. Therefore, the astringency and reactivity of wines toward salivary proteins of a bottled red wine can be modulated by controlled oxygen exposure during aging. For both experiments the effect of oxygen exposure depended on wine composition.
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Affiliation(s)
- Angelita Gambuti
- Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Portici (Napoli), Italy.
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Piombino P, Sinesio F, Moneta E, Cammareri M, Genovese A, Lisanti MT, Mogno MR, Peparaio M, Termolino P, Moio L, Grandillo S. Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.10.033] [Citation(s) in RCA: 26] [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] [Indexed: 10/27/2022]
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Gambuti A, Rinaldi A, Moio L. Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1791-y] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [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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Rinaldi A, Gambuti A, Moio L. Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency. Food Chem 2012; 135:2498-504. [PMID: 22980834 DOI: 10.1016/j.foodchem.2012.07.031] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2012] [Revised: 06/29/2012] [Accepted: 07/03/2012] [Indexed: 10/28/2022]
Abstract
The aim of this work was to evaluate the astringency of red wines by means of a SDS-PAGE based-method. The optimization of the in vitro assay, named SPI (Saliva Precipitation Index) that measured the reactivity of salivary proteins towards wine polyphenols, has been performed. Improvements included the choice of saliva:wine ratio, saliva typology (resting or stimulated saliva), and temperature of binding. The LOD (0.05 g/L of condensed tannin) and LOQ (0.1g/L of condensed tannin) for the binding reaction between salivary proteins and tannins added in white wine were also determined. Fifty-seven red wines were analysed by the optimised SPI, the Folin-Ciocalteu Index, the gelatine index, the content of total tannins and the sensory quantitative evaluation of astringency. A significant correlation between the SPI and the astringency of red wines was found (R(2)=0.969), thus indicating that this assay may be useful as estimator of astringency.
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Affiliation(s)
- Alessandra Rinaldi
- Dipartimento di Scienze degli Alimenti, Università di Napoli Federico II, Facoltà di Agraria, Via Università 100, 80055 Portici (NA), Italy.
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Rinaldi A, Gambuti A, Moio L. Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins. J Food Sci 2012; 77:C485-90. [DOI: 10.1111/j.1750-3841.2012.02639.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gambuti A, Rinaldi A, Lisanti MT, Pessina R, Moio L. Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1553-2] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Piombino P, Genovese A, Gambuti A, Lamorte SA, Lisanti MT, Moio L. Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02126.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Genovese A, Piombino P, Gambuti A, Moio L. Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.09.022] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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50
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Ugliano M, Moio L. Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine. Anal Chim Acta 2008; 621:79-85. [DOI: 10.1016/j.aca.2008.03.002] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2007] [Revised: 03/05/2008] [Accepted: 03/05/2008] [Indexed: 11/30/2022]
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