Phenolic Composition of Grape Stems from Different Spanish Varieties and Vintages

Grape stems are a by-product from the wine industry that has been underused to date despite having great potential for the agro-food and cosmetic industries. The aim of the present work was to characterize grape stem extracts obtained from different grape varieties from two vintages (2016 and 2018). Both spectrophotometric and chromatographic methods were used for sample characterization. The results showed that there exist significant differences in antioxidant activity, total phenolic content (TPC) and total flavonoid content (TF) among grape stems from different varieties in each vintage and from different vintage for the same variety. Catechin was the most abundant phenolic compound in all extracts from both vintages. In general, Mazuelo presented higher concentration values of the different phenolic compounds than Garnacha and Tempranillo. It was observed than extreme temperatures and accumulated precipitations, which were higher in the 2016 vintage, had an impact on the polyphenol synthesis. Therefore, grape stems from the 2018 vintage presented higher TPC and TF values than their counterparts from the 2016 vintage. In addition, the statistical analysis revealed that the influence of environmental factor such as light, temperature and precipitations have different impact on the synthesis of polyphenols depending on the family of the specific compound.

Real wine or not? Protecting wine with traceability and authenticity for consumers: chemical and technical basis, technique applications, challenge, and perspectives

Wine is a high-value alcoholic beverage welcomed by consumers because of its flavor and nutritional value. The key information on wine bottle label is the basis of consumers' choice, which also becomes a target for manufacturers to adulterate, including geographical origin, grape variety and vintage. With the improvement of wine adulteration technology, modern technological means are needed to solve the above mentioned problems. The chemical basis of wine determines the type of technique used. Detection technology can be subdivided into four groups: mass spectrometry techniques, spectroscopic techniques, chromatography techniques, and other techniques. Multivariate statistical analysis of the data was performed by means of chemometrics methods. This paper outlines a series of procedures for wine classification and identification, and classified the analytical techniques and data processing methods used in recent years with listing their principles, advantages and disadvantages to help wine researchers choose appropriate methods to meet the challenge and ensure wine traceability and authenticity.

Aromatypicity of Austrian Pinot Blanc Wines

Pinot blanc is a grape variety found in all wine-growing regions of Austria. However, there are only few scientific studies which deal with the aroma of wines of this variety. In the course of this project, the relationship between aroma profile and the typicity of Austrian Pinot blanc wines was studied. The aim was to describe the typicity and to find significant differences in aroma profiles and aroma descriptors of typical and atypical Pinot blanc wines. Since the typicity of a jointly anchored prototype is embedded in the memory, typical attributes for Austrian Pinot blanc wines were first identified by consumers and experts or producers. According to this, 131 flawless commercial Austrian wines of the variety Pinot blanc of the vintages 2015 to 2017 were analysed for more than 100 volatile substances. The wines of the vintages 2015 to 2017 were judged by a panel of producers and experts for their typicity; furthermore, the wines of the vintage 2017 were also evaluated by a consumer panel and a trained descriptive panel. Subsequently, typical and atypical wines were described by the trained descriptive panel. It was found that Pinot blanc wines typical of Austria showed significantly higher concentrations of the ester compounds ethyl hexanoate, ethyl butanoate, ethyl octanoate, ethyl decanoate, methyl hexanoate, hexyl acetate and isoamyl acetate, while atypical wines had higher concentrations of free monoterpenes such as linalool, trans-linalool oxide, nerol oxide, nerol and alpha-terpineol. The sensory description of typical Pinot blanc wines was significantly more pronounced for the attribute “yellow pome fruit”, and tended to be more pronounced for the attributes “green pome fruit”, “pear”, “walnut”, “pineapple”, “banana” and “vanilla”, while the atypical Pinot blanc wines were described more by the attribute “citrus”. These findings could help to ensure that, through targeted measures, Austrian Pinot blanc wines become even more typical and distinguish themselves from other origins such as Germany or South Tyrol through a clear concept of typicity.

Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines

Wine oxidation and ageing involve many complex chemical pathways and reaction mechanisms. The purpose of this study is to set up new and reproducible accelerated red wine ageing tests and identify chemical oxidation or ageing molecular markers. Three accelerated and reproducible ageing tests were developed: a heat test (60 °C); an enzymatic test (laccase test; a chemical test (hydrogen peroxide test). Depending on the test, oxygen consumption was significantly different. For a young wine (2018), the oxygen consumption rate moved from 2.40 ppm.h-1 for the heat test to 3.33 ppm.h-1 for the enzymatic test and 2.86 ppm.h-1 for the chemical test. Once applied to two other vintages (2010 and 2014) from the same winery, the tests revealed different comportments corresponding to wine natural evolution. High resolution UPLC-MS was performed on forced ageing samples and compared to naturally aged red wines. Specific oxidation or ageing ion markers were found with significant differences between tests, revealing the specificity of each test and different possible molecular pathways involved. The hydrogen peroxide test seems to be closer to natural oxidation with an important decrease in absorbance at 520 nm and similar molecular ion variations for [M+H]+ = 291, 331, 347, 493, 535, 581, 639 Da.

Predialysis Kidney Function and Its Rate of Decline Predict Mortality and Hospitalizations After Starting Dialysis

OBJECTIVE

To determine whether kidney function level and its rate of decline in the immediate predialysis period among veterans transitioning to end-stage renal disease (ESRD) predict postdialysis mortality and hospitalization.

PATIENTS AND METHODS

In 19,985 veterans transitioning to ESRD during the period October 1, 2007, to March 30, 2014, we examined kidney function and its slope over the final year of the pre-ESRD(prelude) period. Two categories of low vs high estimated glomerular filtration rate (eGFR, dichotomized at 10 mL/min/1.73 m²) and slow vs fast slope (dichotomized at -10 mL/min/1.73 m²/y) were combined into 4 groups. Their associations with 12-month post-ESRD all-cause and cardiovascular (CV) mortality and hospitalization rates were examined in adjusted models accounting for clinical characteristics and laboratory measurements at transition.

RESULTS

Patients, 66±11 years old, and 34% blacks, had a median (interquartile range) eGFR at transition and slope of 9.7 (7.1-13.3) mL/min/1.73 m² and -10.5 (-18.8 to -5.9) mL/min/1.73 m²/y, respectively. Patients with a low eGFR and slow slope had the lowest 12-month all-cause and CV mortality risks and hospitalization rate. Conversely, patients with high eGFR and fast slope had the highest risk of all-cause and CV mortality and hospitalization rate compared with patients with a low eGFR and slow slope. This relationship persisted in sensitivity analyses, including propensity scoring.

CONCLUSION

A kidney profile of a low eGFR and slow slope in the prelude period is associated with favorable early dialysis outcomes in veteran patients. Trials to examine a more conservative approach to dialysis are warranted.

Transition of care from pre-dialysis prelude to renal replacement therapy: the blueprints of emerging research in advanced chronic kidney disease

In patients with advanced (estimated glomerular filtration rate <25 mL/min/1.73 m2) non-dialysis-dependent chronic kidney disease (CKD) the optimal transition of care to renal replacement therapy (RRT), i.e. dialysis or transplantation, is not known. Mortality and hospitalization risk are extremely high upon transition and in the first months following the transition to dialysis. Major knowledge gaps persist pertaining to differential or individualized transitions across different demographics and clinical measures during the 'prelude' period prior to the transition, particularly in several key areas: (i) the best timing for RRT transition; (ii) the optimal RRT type (dialysis versus transplant), and in the case of dialysis, the best modality (hemodialysis versus peritoneal dialysis), format (in-center versus home), frequency (infrequent versus thrice-weekly versus more frequent) and vascular access preparation; (iii) the post-RRT impact of pre-RRT prelude conditions and events such as blood pressure and glycemic control, acute kidney injury episodes, and management of CKD-specific conditions such as anemia and mineral disorders; and (iv) the impact of the above prelude conditions on end-of-life care and RRT decision-making versus conservative management of CKD. Given the enormous changes occurring in the global CKD healthcare landscape, as well as the high costs of transitioning to dialysis therapy with persistently poor outcomes, there is an urgent need to answer these important questions. This review describes the key concepts and questions related to the emerging field of 'Transition of Care in CKD', systematically defines six main categories of CKD transition, and reviews approaches to data linkage and novel prelude analyses along with clinical applications of these studies.

GC-MS Metabolite Profiling of Extreme Southern Pinot noir Wines: Effects of Vintage, Barrel Maturation, and Fermentation Dominate over Vineyard Site and Clone Selection

Wine is an extremely complex beverage that contains a multitude of volatile and nonvolatile compounds. This study investiged the effect of vineyard site and grapevine clone on the volatile profiles of commercially produced Pinot noir wines from central Otago, New Zealand. Volatile metabolites in Pinot noir wines produced from five grapevine clones grown on six vineyard sites in close proximity, over two consecutive vintages, were surveyed using gas chromatography-mass spectrometry (GC-MS). The raw GC-MS data were processed using parallel factor analysis (PARAFAC2), and final metabolite data were analyzed by principal component analysis (PCA). Winemaking conditions, vintage, and barrel maturation were found to be the most dominant factors. The effects of vineyard site and clone were mostly vintage dependent. Although four compounds including β-citronellol, homovanillyl alcohol, N-(3-methylbutyl)acetamide, and N-(2-phenylethyl)acetamide discriminated the vineyard sites independent of vintage, Pinot noir wines from different clones were only partially discriminated by PCA, and marker compound selection remained challenging.

Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja

BACKGROUND

The aim of this work was to study for the first time the volatile compounds and olfactory profile of La Rioja red wines made with the local varieties Vitis vinifera cv. Monastel and Maturana Tinta de Navarrete, using Tempranillo as a reference variety. The impact of vintage on these compounds was also evaluated, and chemometric techniques were applied to achieve a possible differentiation of the wines.

RESULTS

A clear classification of wines according to grape variety and vintage was obtained. Volatile compounds that differentiated wines by grape variety were varietal aromas whereas vintage was mainly differentiated by compounds formed during the alcoholic fermentation and extracted from wood during the elaboration process in wooden barrels. Sensory analysis also allowed differentiation of wines by grape variety. Tempranillo wines were characterized by liquorice notes, whereas Maturana Tinta de Navarrete wines were the least fruity and showed herbaceous and pepper notes. The sensory profile of Monastel varied between vintages.

CONCLUSION

These minor grape varieties could provide a good alternative to the most widespread variety in La Rioja: Tempranillo. The use of these varieties produced wines with their own personality and different aromatic profile from other wines on the market.