•Cabernet Sauvignon wine presents similar polysaccharides in different vintages.•Polysaccharides show anti-inflammatory activity.•Polysaccharides attenuate lethality caused by polymicrobial sepsis in ...mice.•Polysaccharides mixture presents protective effect against lung, liver and kidney injury.
Cabernet Sauvignon red wine is produced from Vitis vinifera grapes. The similarity between polysaccharides extracted from commercial Cabernet Sauvignon wines from three vintages and in vivo anti-inflammatory properties were studied in this work. It was demonstrated that the wines have similar polysaccharide patterns even though they were produced in different years. Also, it was investigated the effects of polysaccharide mixture and isolated fractions on the model of polymicrobial sepsis induced by cecal ligation and puncture in mice. Subcutaneous and oral administration of polysaccharides reduced the mice mortality rate. Treatment reduced leukocyte migration, inhibited pro-inflammatory cytokines and increased the IL-10 anti-inflammatory cytokine production when compared to the vehicle group. Complementarily, the polysaccharides decreased AST, ALT, bilirubin, urea and creatinine serum levels, with consequent protection against tissue damage. The polysaccharides demonstrated a potent anti-inflammatory effect in the sepsis model, which may indicate beneficial effects of moderate consumption of wine for human health.
The main goal of this work is to evaluate the organic acids (acetic, citric, lactic, malic, tartaric and succinic) profile of fifteen Pinot noir wines from different vineyards by HPLC-DAD. In ...addition, this method was applied to characterize grape juices of ‘Bordeaux grape varieties’ grown in Napa Valley, California, USA and Bolgheri, Tuscany, Italy. The method was validated on grape juices and wines. Organic acids concentrations in wines varied about 2-fold for tartaric, lactic, and acetic acids; 3-fold for malic and citric acids; and 4-fold for succinic acid. In grape juices, the concentrations varied approximately 3-fold for tartaric and citric acids and 8-fold for malic acid. Principal component analysis presented correlations with higher tartaric and malic acids in wines from Russian River Valley AVA and Sonoma Coast AVA regions, which are relatively close to each other. Cabernet sauvignon juices from different regions in the USA and Italy had similar correlations with citric, malic and tartaric acids concentrations. Organic acids profiles obtained in this work are consistent with the literature, thereby demonstrating the reliability of this single methodology for the characterization of a wide variety of grape juices and wines by sampling from different growing regions.
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•Organic acids were profiled in grape juices from ‘Bordeaux grape varieties’.•Organic acids were profiled in Pinot noir wines.•Tartaric acid is correlated in wines from Russian River Valley & Sonoma Coast AVAs.•Tartaric, citric and malic acids levels varied 3, 3 and 8-fold in the grape juices.•Tartaric, lactic and succinic acids concentrations varied 2, 2, and 4-fold in wines.
► The tasting order, based on alcohol level influenced red wine perception. ► Tasting low alcohol wines first increased discrimination among wines. ► High alcohol wines dramatically changed in ...sensory perception when tasted last. ► Constantly tasting only one wine style can alter the tasters’ perception of wine. ► Wine alcohol levels need to be considered in professional wine quality assessments.
Over the last 20years, wine alcohol concentrations have been steadily increasing worldwide. Despite this, few studies have investigated how alcohol influences wine perception during sensory analyses. The aim of the study was to investigate whether tasting order affects perception of wines with varying levels of alcohol. The sensory profiles of commercial Cabernet Sauvignon wines ranging from 12% v/v to 16% v/v were characterized using three tasting orders: randomized (Random), high alcohol wines (greater than 14% v/v) before low alcohol wines (less than 14% v/v) (Hi-Lo) in each session, and the inverse (Lo-Hi), in both descriptive sensory analysis and wine competition conditions.
The order of wine assessment based on alcohol concentration significantly influenced sensory perception, particularly on the palate. In some instances, the two specified tasting orders showed opposing effects of alcohol on wine sensory profiles, whereas the Random group had mostly intermediary responses. The largest differences occurred when low alcohol wines were tasted first, with substantial changes in the sensory profiles of high alcohol wines.
The results of the study demonstrate the importance of alcohol concentrations on red wine perception in sensory analyses and suggest the need to consider wine alcohol concentrations when professionally assessing wine quality, such as wine competitions or wine reviews.
•The level of phenolic substances per berry increased in grape skin during ripening.•Tannins per gram of berry decreased due to dilution effect caused by berry growth.•PR proteins increased in both ...grape skin and pulp during ripening.•Grape pulp showed much higher level of PR proteins than grape skin.
Grape proteins, particularly pathogenesis-related (PR) proteins, are responsible for white wine haze formation which is of great concern to winemakers. Phenolic substances in grapes have also been reported with involvement in protein haze formation by interaction with proteins. The protein and phenolic substances in grapes are important in determining their concentrations in juice and resultant wine, and thus consequent wine protein stability. This study investigated the changes in these haze formation related components in ‘Sauvignon Blanc’ grape skin and pulp during ripening. The phenolic content on per berry basis generally increased in grape skin and pulp, but the phenolic concentration on per gram of berry basis showed a decreasing trend in grape skin, suggesting the accumulation effect of phenolics in skin is less than the dilution effect caused by berry growth. Tannin was only detected in grape skin but not in the pulp and the changes in tannin were similar to total phenolics. PR proteins were synthesized and accumulated along with the increase of total soluble solids (TSS) in both skin and pulp from véraison until harvest during ripening. The increase of PR proteins in grapes during ripening was also reflected in corresponding juice. The results suggested most of PR proteins in juice is likely extracted from grape pulp, and the riper the grapes the more PR proteins may be extracted into juice. The higher level of phenolics in riper grapes could increase the extraction of phenolics into juice and thus decrease the final concentration of PR proteins.
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•Eight chocolate formulations added with phenolic-rich powders were manufactured.•Evaluated phenolic content and sensory profiles.•Powders induced modifications to color, flavor, and ...texture.•Wine powder reduced cocoa butter dominance in white chocolates.•The addition of powders intensified bitterness in dark chocolates.
Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
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•Effects of tebuconazole on wine quality were investigated at enantiomeric level.•The influence of the enantiomers was different for ML and CS wine components.•HS-SPME-GC-MS and ...GC-IMS were used to analyze the volatile flavor compounds.•Changes in wine components led to changes in wine flavor and appearance.•The racemate and separate tebuconazole enantiomers affect wine quality differently.
The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatography-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatography mass spectrometry qualitatively and quantitatively identified the flavor components, and a photographic colorimeter was used for color attribute analysis. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcohols, and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole negatively alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.
•Brazilian red wines from São Francisco valley were studied.•Classification of geographic origin, winemaker, and grape type were achieved.•An Eco-friendly methodology based on color histograms was ...applied.•PCA-LDA, PLS-DA and SPA-LDA were employed as multivariate classifiers.•Good accuracy, sensitivity, and specificity were obtained.
This work proposes the development of a simple, fast, and inexpensive methodology based on color histograms (obtained from digital images), and supervised pattern recognition techniques to classify red wines produced in the São Francisco Valley (SFV) region to trace geographic origin, winemaker, and grape variety. PCA-LDA coupled with HSI histograms correctly differentiated all of the SFV samples from the other geographic regions in the test set; SPA-LDA selecting just 10 variables in the Grayscale + HSI histogram achieved 100% accuracy in the test set when classifying three different SFV winemakers. Regarding the three grape varieties, SPA-LDA selected 15 variables in the RGB histogram to obtain the best result, misclassifying only 2 samples in the test set. Pairwise grape variety classification was also performed with only 1 misclassification. Besides following the principles of Green Chemistry, the proposed methodology is a suitable analytical tool; for tracing origins, grape type, and even (SFV) winemakers.
We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination ...and generic descriptive analysis using a trained sensory panel, the aromatic fractions were characterized, selected, and clustered. The selected fractions were grouped, re-assessed, and validated by the trained panel. A consumer panel assessed overall liking and answered a CATA question on some enriched wines and their ideal sample. Differences in elicitation rates between non-enriched and enriched wines with respect to the ideal product highlighted product optimization and the role of aromatic enrichment. Enrichment with aromatic fractions increased the aromatic quality of wines and enhanced consumer appreciation.
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•Sauvignon Blanc wines were enriched with natural aromas condensed from fermentation.•By means of a sensory-based methodology, positive aromatic condensates were selected.•The selected aromatic groups improved the perception of wine quality.•CATA showed the positive effect of aromatic enrichment on consumer perception.
Rootstocks are commonly utilized owing to their resistance to abiotic and biotic stress in viticulture. This study evaluated the effects of three rootstocks (1103P, SO4, and 5A) on the Cabernet ...Sauvignon (CS) vine growth, and their berries and wines flavonoids profiles in four consecutive vintages. The results showed that 1103P increased the pruning weight of CS and decreased the anthocyanin concentration in berries and wines, especially in the vintages with more rainy and cloudy days. 5A tended to decrease the pruning weight of CS and increase the anthocyanin concentration in berries and wines. Orthogonal partial least squares discriminant analysis (OPLS-DA) showed that the concentrations of total anthocyanins, F3’H-anthocyanins, malvidin-3-
O
-glucoside (Mv-glu), and malvidin-3-
O
-acetylglucoside (Mv-acglu) were the key substances affected by the rootstocks in CS berries and were significantly decreased by 1103P. Total anthocyanins, pinotins, Mv-glu, epicatechin, and vitisins were the rootstock-sensitive compounds that commonly differed in wines among the three comparison groups in the two vintages. Furthermore, 1103P brought more brightness to the wine and 5A gave the wine more red tones. In conclusion, rootstock 5A was recommended in the rainy and cloudy climate regions with regard to the berry flavonoids accumulation and the wine color.
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