The initial concentration of anthocyanin and proanthocyanidin in wine affects the development of SO2-resistant pigments, as well as color and non-color contributing polymeric fractions. However, the ...effect of extracted monomeric Pinot Noir (Vitis vinifera L. cv.) grape anthocyanins with seed proanthocyanidins are poorly studied. In model ferments, the reaction of purified Vitis vinifera L. cv. Pinot noir monomeric anthocyanins with seed proanthocyanidins extract were investigated at high and low concentrations of each reactant. During wine aging, monomeric anthocyanins decreased whereas SO2-resistant pigments increased. Higher anthocyanin concentrations retained more soluble tannins in model ferments during aging, while those with higher anthocyanin and lower proanthocyanidin concentrations had the highest MCP-tannin concentration in model ferments. HPLC analysis showed that the color contributing polymeric fractions are dependent upon the initial concentration of anthocyanin/proanthocyanidin ratios and more inclined towards high anthocyanin/low proanthocyanidin concentrations. Wine color parameters were measured in the form of L*, a*, b*, C (chroma) and H (hue) values and showed a decrease in hue and chroma in model wines after aging. The color data supported the HPLC findings that the initial anthocyanin/proanthocyanidin ratio was critical for the establishment of a color contributing polymeric fractions and stable deep red color in wines.
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•Monomeric anthocyanin disappeared faster in the presence of high proanthocyanidin concentrations.•High anthocyanin/low proanthocyanidin retained more tannins in contrast to high anthocyanin/high proanthocyanidin.•High anthocyanin/low proanthocyanidin ratio resulted in more color contributing polymeric fractions.
Grapevine cultivars of the Pinot family represent clonally propagated mutants with major phenotypic and physiological differences, such as different colour or shifted ripening time, as well as ...changes in important viticultural traits. Specifically, the cultivars 'Pinot Noir' (PN) and 'Pinot Noir Precoce' (PNP, early ripening) flower at the same time, but vary in the beginning of berry ripening (veraison) and, consequently, harvest time. In addition to genotype, seasonal climatic conditions (i.e. high temperatures) also affect ripening times. To reveal possible regulatory genes that affect the timing of veraison onset, we investigated differences in gene expression profiles between PN and PNP throughout berry development with a closely meshed time series and over two separate years. The difference in the duration of berry formation between PN and PNP was quantified to be approximately two weeks under the growth conditions applied, using plant material with a proven PN and PNP clonal relationship. Clusters of co-expressed genes and differentially expressed genes (DEGs) were detected which reflect the shift in the timing of veraison onset. Functional annotation of these DEGs fit to observed phenotypic and physiological changes during berry development. In total, we observed 3,342 DEGs in 2014 and 2,745 DEGs in 2017 between PN and PNP, with 1,923 DEGs across both years. Among these, 388 DEGs were identified as veraison-specific and 12 were considered as berry ripening time regulatory candidates. The expression profiles revealed two candidate genes for ripening time control which we designated VviRTIC1 and VviRTIC2 (VIT_210s0071g01145 and VIT_200s0366g00020, respectively). These genes likely contribute the phenotypic differences observed between PN and PNP. Many of the 1,923 DEGs show highly similar expression profiles in both cultivars if the patterns are aligned according to developmental stage. In our work, putative genes differentially expressed between PNP and PN which could control ripening time as well as veraison-specific genes were identified. We point out connections of these genes to molecular events during berry development and discuss potential candidate genes which may control ripening time. Two of these candidates were observed to be differentially expressed in the early berry development phase. Several down-regulated genes during berry ripening are annotated as auxin response factors / ARFs. Conceivably, general changes in auxin signaling may cause the earlier ripening phenotype of PNP.
The cytoskeleton undergoes dramatic reorganization during plant defence. This response is generally interpreted as part of the cellular repolarization establishing physical barriers against the ...invading pathogen. To gain insight into the functional significance of cytoskeletal responses for defence, two Vitis cell cultures that differ in their microtubular dynamics were used, and the cytoskeletal response to the elicitor Harpin in parallel to alkalinization of the medium as a fast response, and the activation of defence-related genes were followed. In one cell line derived from the grapevine cultivar 'Pinot Noir', microtubules contained mostly tyrosinylated α-tubulin, indicating high microtubular turnover, whereas in another cell line derived from the wild grapevine V. rupestris, the α-tubulin was strongly detyrosinated, indicating low microtubular turnover. The cortical microtubules were disrupted and actin filaments were bundled in both cell lines, but the responses were elevated in V. rupestris as compared with V. vinifera cv. 'Pinot Noir'. The cytoskeletal responsiveness correlated with elicitor-induced alkalinization and the expression of defence genes. Using resveratrol synthase and stilbene synthase as examples, it could be shown that pharmacological manipulation of microtubules could induce gene expression in the absence of elicitor. These findings are discussed with respect to a role for microtubules as positive regulators of defence-induced gene expression.
Polycyclic Aromatic Hydrocarbons (PAHs) are pollutants found in the air generated mainly by the combustion of coal or biomass burning. Exposure to Polycyclic Aromatic Hydrocarbons is positively ...correlated with cardiovascular diseases. Phenolic compounds are widely found in the plant kingdom, and their availability from agri-food processing waste has led to an increased interest in their recovery. The production of large amounts of organic waste created by the wine industry has emphasized the valuation of these wastes to generate high-added-value by-products. The objective of this work was to investigate the protective effect of Pinot noir pomace extract on human endothelial cells against PAHs found in the polluted air of Temuco, Chile. The pomace extract was characterized by spectrophotometric analysis and high-performance liquid chromatography (HPLC). Results revealed the presence of 5 glycosylated anthocyanins and 9 low molecular weight polyphenols. Molecular docking indicated that cyanidin-3-glucoside (−9.2 kcal/mol) and quercetin (−9.6 kcal/mol) had the highest affinities for the Nrf2 binding site in the Keap1 protein, suggesting a possible competition with this transcription factor. Endothelial cells from the human umbilical vein were exposed to increasing concentrations of Phenanthrene, Fluoranthene, and Pyrene diluted in DMSO in a ratio of 3:1:1 (10 μM-200 μM). Viability through the MTS assay showed that 150 μM of PAHs was sufficient to reduce viability by 75% (p ˂ 0.0001). When the cells were pre-treated with 400 μg/ml of the extract, 150 μM of PAHs did not exert cell death (80% viability). Our preliminary results show that polyphenolic components found in Pinot noir pomace might have a beneficial effect as a protective agent.
•Pinot noir residue extract contains abundant polyphenolic compounds.•The molecular coupling showed that all the residue components are coupled to the pore of the Kelch domain of Keap1.•Pinot noir residue extract reduces the cytotoxic effect produced by PAHs on endothelial cells.
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•Fourteen wines made from the identical clone were characterized.•Thirty elements in the wines were quantified with ICP-MS.•Nineteen elements showed reproducibility in wines from at ...least on 8 sites.•Vineyard origin and growing site factors are correlated with elemental profile.
The reproducibility of elemental profile in wines produced across vintages of 2015 and 2016 has been studied using grapes from a single scion clone of Vitis vinifera L. cv. Pinot noir. Grapevines were grown on fourteen different vineyard sites, from Oregon to southern California in the U.S.A., which span distances from approximately hundreds of meters to 1450 km, while elevations range from near sea level to nearly 500 m. The number of elements quantified in the wines made from the 2016 vintage was thirty, by using inductively coupled plasma mass spectrometry (ICP-MS). These data were compared with the twenty-seven elements quantified and previously reported in wines made from 2015 vintage, including twenty-four elements reported in both vintages. The composition of each element was analyzed by analysis of variance with main effect of vineyard. Wines were classified according to vineyard origin and environmental growing site with a combination of factors correlated with the wine elemental profile. The low variability (< 25%) of certain elements in wines from at least eight sites across both vintages, including Group 1 (Cs, K, Na and Rb), Group 2 (Ba, Ca, Mg and Sr), Group 3B (Eu), Group 13 (Al, B and Ga), Group 15 (As and P) and Co, Fe, Mn, Ni and V, demonstrated the reproducibility over the seasons analyzed (2015 and 2016). The comparison of elemental profile of wines across growing seasons demonstrates the opportunity to reproduce one key aspect of wine chemistry across vintages.
The pathophysiology of inflammation and oxidative stress generated during different types of cancers and anticancer treatments is well documented. Traditionally, grape pomace is used for animal feed, ...organic fertilizers, ethanol production or is disposed as waste. Because grape pomace is a rich source of antioxidant compounds, the purpose of the study was to evaluate the antioxidant, anti-inflammatory, and antiproliferative effects of fresh and fermented grape pomace extracts of two
L. varieties Fetească neagră and Pinot noir cultivated in Romania. Firstly, grape pomace phytochemical analysis and
antioxidant tests were performed. Secondly, the effect of a seven-day pretreatment with grape pomace extracts on the turpentine oil-induced inflammation in rats was assessed by measuring total oxidative status, total antioxidant response, oxidative stress index, malondialdehyde, total thiols, nitric oxide and 3-nitrotyrosine. Thirdly, the antiproliferative properties were evaluated on human lung carcinoma (A549), human breast adenocarcinoma (MDA-MB-231), murine melanoma (B164A5), and keratinocyte (HaCat) cell lines. Fetească neagră and Pinot noir grape pomace extracts have a rich content of polyphenols and
antioxidant effect. Fermented samples had higher polyphenol content, but fresh samples had better antioxidant activity. Pretreatment with grape pomace extracts reduced inflammation-induced oxidative stress in a concentration-dependent way, fresh samples being more efficient. The malignant cells' proliferation was inhibited by all grape pomace extracts, fermented Fetească neagră extracts having the strongest effect. Conclusion: fresh and fermented pomace extracts of
L. varieties Fetească neagră and Pinot noir cultivated in a Romanian wine region have antioxidant, anti-inflammatory and antiproliferative effects.
•Thiophenols and napthalenethiols were present in ashy flavor standard.•Thiophenols were found in higher concentrations in wines made from smoke exposed grapes.•A combination of thiophenols and ...phenols resulted in ashy flavors in wine.
Grapes exposed to wildfire smoke can develop reduce wine quality, imparting unpleasant smokey and ashy flavors. Research has primarily focused on the increased concentration of volatile phenols (VPs) in grapes and wine acquired from smoke. This study was undertaken to determine the chemical compounds that cause the ashy flavor in wines produced from smoke exposed grapes. The chemical composition of a tasting standard produced from charred leeks was determined using UPLC-QToF/MS. Several thiol derivatives were identified. Analyses of smoke-impacted wines and grapes revealed the presence of thiophenols, napthalene thiols, and additional thiol-derived compounds. LC-MS/MS of wines produced from smoke-exposed grapes showed higher concentrations of thioguaiacol and thiocresols. Chemical causation of smoky and ashy flavors by these compounds was investigated using sensory descriptive analysis. Wines with both thiophenols and VPs were described as ashy and smokey, contributing to more than 90% total variance for each wine.
The ability of Patagonian L. plantarum and O. oeni strains to change the volatile profile of a sterile Pinot noir wine was studied through fermentation assays, at laboratory scale. Two strains of ...each LAB species were selected based on data regarding to their ability to survive in wine and to consume l-malic acid. Both O. oeni strains but only one L. plantarum (UNQLp 11) strain were able to remain viable, consuming l-malic acid through the fermentation assay with a concomitant increase of l-lactic acid. The volatile profile of Pinot noir wine, before and after LAB inoculation, was measured by using HS-SPME gas chromatography technique. This analysis showed that alcohols were the main volatile compounds after alcoholic fermentation and that after fermentation with the selected LAB strains, a decrease in the volatile alcohols concentration and an increase in the volatile esters concentration could be observed. The O. oeni UNQOe 73.2 strain produced the most notable change in the volatile profile, with the production of some important odorant esters at higher concentration, compared to O. oeni UNQOe 31b strain. Although, L. plantarum UNQLp 11 strain showed a better performance in the consumption of l-malic acid, this strain had a low capacity to modify the volatile compounds profile after incubation in red wine. The results found in the present work showed that different strains selected as potential malolactic starters could have different behavior when are incubated in real wine. Although L. plantarum UNQLp 11 strain showed a good consumption of l-malic acid, the O. oeni UNQOe 73.2 strain exhibited superior capacity to improve the flavor of wine due to its esterase activity that produce an increase of fruity and creamy odorants.
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•Changes in volatile profile of inoculated Pinot noir wine was studied.•Selected L. plantarum and O. oeni strains were used in the vinification assays.•Inoculation diminished alcohols concentration and increased esters concentration.•All strains assayed were able to modify the wine volatile profile.•O. oeni strain UNQOe 73.2 produced the most notable change in wine volatile profile.
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