Muscat of Alexandria is one of the most aromatic grape cultivars, with a characteristic floral and fruity aroma, producing popular appellation of origin wines. The winemaking process is a critical ...factor contributing to the quality of the final product, so the aim of this work was to study metabolomic changes during the fermentation of grape musts at the industrial level from 11 tanks, 2 vintages, and 3 wineries of Limnos Island. A Headspace Solid-Phase Microextraction (HS-SPME) and a liquid injection with Trimethylsilyl (TMS) derivatization Gas Chromatography-Mass Spectrometry (GC-MS) methods were applied for the profiling of the main volatile and non-volatile polar metabolites originating from grapes or produced during winemaking, resulting in the identification of 109 and 69 metabolites, respectively. Multivariate statistical analysis models revealed the differentiation between the four examined time points during fermentation, and the most statistically significant metabolites were investigated by biomarker assessment, while their trends were presented with boxplots. Whilst the majority of compounds (ethyl esters, alcohols, acids, aldehydes, sugar alcohols) showed an upward trend, fermentable sugars, amino acids, and C6-compounds were decreased. Terpenes presented stable behavior, with the exception of terpenols, which were increased at the beginning and were then decreased after the 5th day of fermentation.
Growing awareness of environmental sustainability in the agri-food sector has enhanced the gradual shift toward less-impactful food and organic production systems. In 2021, nearly three million ...hectolitres of organic wine were produced which accounted for 6% of the whole wine production in Italy (50.2 million hectolitres); thus, registering an increase of almost 60% in the last three years. The economic and cultural importance attributed to Italian wine production worldwide represents a key factor to assess and reduce the environmental burdens associated with the activities of this industry. Furthermore, literature studies have highlighted consumer sensitivity for sustainable winemaking processed, and there is even a trend towards eco-friendly wines. In particular, the bottling stage has been identified as an impactful stage for the environmental performance of the wine life cycle. This study examined the environmental impact assessment of organic wine production in the Lazio region, by performing a “cradle-to-gate” approach according to the life cycle assessment (LCA) methodology. High-quality inventory data for one year of operation was obtained directly from the farming company, “Tenute Filippi” (Cori, Lazio, Italy), and the wine process considered the input from grape cultivation to the winery phases. In these regards, the study also provided an impact assessment for the primary packaging of a 0.75 L wine bottle, with contributions from the different life cycle stages. The results showed a total amount of greenhouse gas emissions (GHGs) of 1.1 kg CO2 eq, that are responsible for climate change. Referring to the individual production input, the primary packaging phase accounted for 55% of the total GHGs, with 0.86 kg CO2 eq per bottle, followed by agricultural fuel use for grape production and harvesting activities, with 0.30 kg CO2 eq. Building on these results, the study provides recommendations on the selection of the most significant and relevant indicators for the environmental life cycle impact assessment, thus, identifying possible hotspots in the wine sector.
Thirty-two samples of commercially available Greek wines were analysed in order to determine the content of biogenic amines. The method involves pre-column dansylation of the amines and subsequent ...solid phase extraction (SPE) of the derivatives through C
18 cartridges. For the analysis, RP-HPLC (reversed phase-high performance liquid chromatography) coupled with fluorimetric detection at excitation and emission wavelengths of 320 and 523
nm, respectively was used. All amines measured had recoveries over 85%. The highest detection limit was for agmatine (0.18
mg
l
−1). Putrescine, cadaverine, histamine and isoamylamine are the most abundant amines in the samples analysed. The relative concentrations of biogenic amines expressed in mg l
−1 had as follows: putrescine
>
histamine
>
isoamylamine
>
ethylamine
>
methylamine
>
cadaverine
=
tyramine
=
agmatine
=
tryptamine. Higher amounts of biogenic amines were generally detected in wines, aged for long periods in barrels or in bottles. However, young wines contained lower amounts of these compounds as they were directly bottled after winemaking and have not undergone any further maturation processing. Moreover, less acid wines gave rise to higher histamine contents.
Extending the time before harvest—and therefore increasing grape maturity—enhances ripe fruit wine flavours and wine colour intensity, and also decreases unripe green and vegetal wine flavours. ...Greater maturity, however, increases sugar concentration, which in turn leads to wines with elevated ethanol concentration. High ethanol concentration can reduce the complexity of a wine by suppressing aroma intensity, while also increasing the perception of ‘hotness’ and ‘bitterness’. In addition, health and economic considerations combined with market demand have the wine industry actively seeking ways to facilitate the production of wines with lower alcohol concentration. This review summarises the latest research aimed at reducing wine alcohol concentration, including viticultural practices, pre‐fermentation and winemaking practices, microbiological strategies, and post‐fermentation approaches and processing technologies. The effect of these practices on wine flavour is also discussed.
Through the examination of archaeological and literary evidence, discusses the site of Villa Magna near Anagni, Italy. Presents the results of archaeological excavations and research conducted at the ...imperial villa beginning in 2005. Dates the villa to the early second century AD by studying brickstamps from the structure. Explores the architecture and interior decoration of the buildings, as well as its function as a winery.
Wine and by-products of the winemaking process, such as grape stems, are rich in bioactive polyphenolic compounds that might be beneficial for animal and human health. In recent years, the ...administration of dietary polyphenols with strong antioxidant and cytoprotective properties has constituted an emerging line of research interest toward disease prevention. However, in scientific literature, only a limited number of studies have investigated the safety and the toxicological risks of polyphenolic compounds in vivo. Based on the above, the purpose of the present study was two-fold: first, to examine the effects of oral administration of a grape stem extract, derived from the Greek red wine Mavrodaphne, on mice redox biomarkers; and second, to investigate the biological effects of oral administration of a wine extract, derived from the emblematic Greek red wine Xinomavro, on rats. Toward this purpose, body weight, growth rate, hematological, biochemical, and histopathological parameters, as well as a panel of redox biomarkers, were examined. According to our results, the administration of Mavrodaphne grape stem extract in mice induced alterations in redox homeostasis, preventing mice from the adverse effects of lipid peroxidation. Contrariwise, the administration of Xinomavro wine extract induced both beneficial and harmful outcomes on rat redox status determined by the examined tissue. Collectively, our study reports that the Mavrodaphne grape stem extract, a serious pollutant when disposed in environmental matrices, is an important source of bioactive polyphenolic compounds that could protect from oxidative damage and improve animal and human health. Finally, the Xinomavro wine extract exerts tissue-specific changes in redox balance, which are indicative of the complexity that characterizes the biological systems.
Wine is a popular alcoholic beverage that has been consumed for hundreds of years. Benefits from moderate alcohol consumption have been widely supported by the scientific literature and, in this ...line, red wine intake has been related to a lesser risk for coronary heart disease (CHD). Experimental studies and meta-analyses have mainly attributed this outcome to the presence in red wine of a great variety of polyphenolic compounds such as resveratrol, catechin, epicatechin, quercetin, and anthocyanin. Resveratrol is considered the most effective wine compound with respect to the prevention of CHD because of its antioxidant properties. The mechanisms responsible for its putative cardioprotective effects would include changes in lipid profiles, reduction of insulin resistance, and decrease in oxidative stress of low-density lipoprotein cholesterol (LDL-C). The aim of this review is to summarize the accumulated evidence correlating moderate red wine consumption with prevention of CHD by focusing on the different mechanisms underlying this relationship. Furthermore, the chemistry of wine as well as chemical factors that influence the composition of the bioactive components of red wine are also discussed.
The use of non-Saccharomyces yeasts for the production of quality wine has become increasingly frequent in recent years. Several studies of the influence of Torulaspora delbrueckii and Metschnikowia ...pulcherrima on chemical composition have been reported, especially in aspects concerning aroma. The aim of this article was to study the influence of sequential inoculation of these non-Saccharomyces yeasts and Saccharomyces cerevisiae on the composition and quality of base wine for sparkling wine production. The results indicate that sequential inoculation with non-Saccharomyces yeasts may be an interesting tool for obtaining base wines with different characteristics. On the one hand, T. delbrueckii Biodiva™ strain increased glycerol concentration, reduced volatile acidity and exerted a positive effect on foaming properties improving foamability (Hm) and foam persistence (Hs). On the other hand, M. pulcherrima Flavia®strain also increased foam persistence (Hs) and changed the aromatic profile, increasing smoky and flowery notes.
Wine is one of the most popular alcoholic beverages. Therefore, the control of the elemental composition is necessary throughout the entire production process from the grapes to the final product. ...The content of some elements in wine is very important from the organoleptic and nutritional points of view. Nowadays, wine studies have also been undertaken in order to perform wine categorization and/or to verify the authenticity of products. The main objective of this research was to evaluate the influence of the chosen factors (type of wine, producer, origin) on the levels of 28 elements in 180 wine samples. The concentration of studied elements was determined by ICP-MS (Ag, B, Ba, Be, Bi, Cd, Co, Cr, Cu, Li, Mn, Mo, Ni, Pb, Rb, Sb, Sn, Sr, Te, Tl, U, Zn), ICP-OES (Ca, Fe, K, Mg, Ti), and CVAAS (Hg) techniques in 79 red, 75 white, and 26 rose wine samples. In general, red wines contained higher values of mean and median of B, Ba, Cr, Cu, Mn, Sr and Zn in contrast to other wine types (white and rose). In white wines (when compared to red and rose wines) higher levels of elements such as Ag, Be, Bi, Cd, Co, Li, K and Ti were determined. In contrast, rose wines were characterized by a higher concentration of Fe and U. The study also revealed that in the case of 18 samples, the maximum levels of some metals (Cd-8 samples, Pb-9 samples, Cu-1 sample) were slightly exceeded according to the OIV standards, while for Zn and Ti in any wine sample the measured concentrations of these metals were above the permissible levels. Thus, it can be stated that the studied wines contained, in general, lower levels of heavy metals, suggesting that they should have no effect on the safety of consumption. The results also showed higher pH level for red wines as a consequence of the second fermentation process which is typically carried out for this type of wine (malolactic fermentation). The highest median value of pH was reported for Merlot-based wines, while the lowest was for Riesling. It is assumed that dry Riesling has a higher content of tartaric and malic acid than dry Chardonnay grown in the same climate. From all of the studied countries, wines from Poland seemed to present one of the most characteristic elemental fingerprints since for many elements relatively low levels were recorded. Moreover, this study revealed that also wine samples from USA and Australia can be potentially discriminated from the rest of studied wines. For USA the most characteristic metal for positive identification of the country of origin seems to be uranium, whereases for Australia - strontium and manganese. Based on the highly reduced set of samples, it was not possible to differentiate the studied wine products according to the grape variety other than Syrah, and partially Chardonnay. Since all the Syrah-based samples originated from the same country (Australia) thus, the observed grouping should be more related with the country of origin than the grape variety.
The presence of carbonyl compounds (CCs) in wines has sparked the interest of researchers in several countries. The quantification of some of these compounds has been used as a parameter of quality ...for many fermented beverages. Although present in minute quantities (except for acetaldehyde), they have a strong olfactory impact. In addition, the CCs found in wines have a strong affinity for bisulfite and can form stable adducts, which will also interfere in the characteristics of aroma. The greatest challenge, however, is to predict which CCs have the strongest affinity for S(IV) and what conditions favor this interaction. To better understand the reaction of CC–bisulfite adduct formation (HASA), this study has evaluated the profile of 22 CCs in a “synthetic wine” containing bisulfite and in 10 real samples of different wines from the São Francisco Valley, northeastern Brazil. On the basis of principal component analysis (PCA) and dissociation constants, the results revealed that aliphatic aldehydes form adducts with S(IV), whereas ketones, cyclic aldehydes, and trans-alkenes interact weakly and are found predominantly in their free form. These results revealed also that pH 10 and 11 were defined as the most appropriate for CC–SO2 adduct dissociation, and the total CCs were quantified reliably.
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