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 feasibility of accelerating the release of volatile compounds of oak wood chips and aged aroma in wines by ultrasounds and microwaves techniques has been assessed.
Despite the influence of the ...oak wood origin on the extraction of volatile compounds, results showed that wines subjected to treatments of ultrasounds 400 W during 12 h with pulses on/off each hour and microwaves 700 W for 20 min reached similar concentrations of compounds released from oak chips in wines macerated for 8 days. Those wines treated with microwaves exhibited more oak wood related compounds, but ultrasounds enhanced the extraction of more relevant compounds from a sensorial point of view. Consequently, wines with an accelerated ageing assisted by ultrasounds acquired more pronounced aged aromas. Therefore, the use of ultrasound to assist ageing process resulted in an accelerated acquisition of aged aroma which may resemble or even enhance the sensorial profile of wines in contact with oak chips in shorter times.
•Ultrasounds and microwaves techniques for accelerating aged wine process.•Extraction kinetics depend on the nature of oak wood compounds and wood origin.•Wines treated with microwaves exhibited more volatile oak wood compounds.•Ultrasounds favored the extraction of the most sensorially significant compounds.•Ultrasound treatment resembles better aging process in the shortest possible time.
SnO2 decorated graphene (SnO2-RGO) composite was synthesized and employed as active electrode material to construct electrochemical sensor for caffeic acid detection in red wine samples.
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•SnO2 decorated graphene (SnO2-RGO) composite was facilely fabricated by a hydrothermal reduction approach.•An effective electrochemical sensor for caffeic acid was developed based on SnO2-RGO.•The sensor exhibited enhanced sensitivity,excellent anti-interference ability, reproducibility, and stability.•Satisfying recovery results for caffeic acid detection in red wine samples were obtained.
Metal oxide/graphene composite has become a promising electrode material to improve the performance of electrochemical sensor. Here SnO2 decorated graphene (SnO2-RGO) composite was facilely fabricated by a hydrothermal reduction of graphene oxide with SnCl2, and applied as active electrode material into constructing electrochemical sensor for caffeic acid (CA). The SnO2-RGO composite was characterized by X-ray photoelectron spectroscopy (XPS), X-ray diffraction (XRD) and transmission electron microscopy (TEM). The electrochemical sensor (SnO2-RGO/GCE) obtained from SnO2-RGO coating of glass carbon electrode showed excellent electrocatalytic performance for the redox reaction of CA. A linear range of 0.15–25 μM and a detection limit of 80 nM (S/N = 3) were achieved in 0.1 M phosphate buffer (pH 7.0). The present electrochemical sensor also showed high selectivity for CA, excellent reproducibility and stability. Eventually, the sensor SnO2-RGO/GCE was successfully applied for CA detection in commercial red wine samples with satisfactory recovery results.
Wine is a temperature, light, and oxygen-sensitive product, so its physicochemical characteristics can be modified by variations in temperature and time when samples are either sampled, transported, ...and/or analyzed. These changes can alter its metabolomic fingerprinting, impacting further classification tasks and quality/quantitative analyses. For these reasons, the aim of this work is to compare and analyze the information obtained by different chemometric methods used in a complementary form (PCA, ASCA, and PARAFAC) to study sup.1H-NMR spectra variations of four red wine samples kept at different temperatures and time lapses. In conjunction, distinctive changes in the spectra are satisfactorily tracked with each chemometric method. The chemometric analyses reveal variations related to the wine sample, temperature, and time, as well as the interactions among these factors. Moreover, the magnitude and statistical significance of the effects are satisfactorily accounted for by ASCA, while the time-related effects variations are encountered by PARAFAC modeling. Acetaldehyde, formic acid, polyphenols, carbohydrates, lactic acid, ethyl lactate, methanol, choline, succinic acid, proline, acetoin, acetic acid, 1,3-propanediol, isopentanol, and some amino acids are identified as some of the metabolites which present the most important variations.
•A cellulose membrane serves as stationary phase for fractionation of human saliva.•Interaction between red wine and saliva was revealed by a dichromatic analysis.•A non-diffusible salivary fraction ...showed the highest affinity for wine components.•Diffusion of a diffusible salivary fraction declines due to interaction with wine.•A point of equivalence occurs when a wine/saliva mix shows no diffusible fraction.
In-mouth interaction of red wine compounds with salivary proteins is a primary event allegedly responsible for eliciting the mouth-feel sensation of astringency. Those interactions have been currently associated with precipitation of salivary protein/polyphenol complexes. However, such single physicochemical evidence for interaction does not account for the complexity of astringency. This study aimed to develop a paper chromatography method to assess interactions between red wine and the salivary protein fraction using stepwise series of red wine/saliva binary mixtures from 100% wine to 100% saliva (“Alpha and Omega series”). Aliquots of each one of the mixtures were spotted on a cellulose membrane to scrutinize independently the distribution areas of wine components (naturally pink-colored) and salivary protein (stained blue in Coomassie Brilliant R-250). This double target detection revealed interactions between saliva and red wine components along most of the quantitative Alpha and Omega series, a point of equivalence corresponding to maximum interactivity for both complex reactants and a non-diffusible sub-fraction of saliva displaying the highest interactivity. The results indicate a novel way to assess quantitatively physicochemical interactions between red wines and human saliva but also provide new lights to approach the identification of molecular salivary structures involved in triggering astringency.
The effects of cold treatment and time on CIELAB color parameters and on anthocyanin and anthocyanin-derived pigments composition have been evaluated as has been the effectiveness of either an ...enological tannin or a mannoprotein (M) on their stabilization. With respect to color, hue (hab ) was increased in the wines treated with both enological products. Furthermore, the color changes induced by cold treatment were lessened by the addition of these two enological products, although the protective effect was higher for the wines treated with M. The pigment analysis revealed higher percentages of anthocyanin-derived pigments in tannin and M-treated samples (in both cold treated and not) in relation to control ones. The addition of the enological tannin may favor the synthesis of anthocyanin-derived pigments, which are chemically more stable than native anthocyanins, whereas M seems to stabilize anthocyanin-derived pigments from a colloidal point of view, avoiding their aggregation and further precipitation.
•First work to study carbonic maceration in Tempranillo and Graciano simultaneously.•Carbonic maceration greatly influences red wine color parameters.•Wine phenolic composition depended on the ...fraction obtained by carbonic maceration.•Wines were clearly discriminated according to their phenolic composition.
The current study aims to gather information about the color-related characteristics and the monomeric phenolic composition of carbonic maceration (CM) wines. The study was conducted over two vintages, with two different grape varieties. Color-related general parameters and wine monomeric phenolic composition were determined in both free-run and press CM fractions and were compared to conventional winemaking (CW). Overall, wines made by CM had lower phenolic content and color intensity. The analysis of wine detailed phenolic composition showed that CM wines were characterized by low contents of anthocyanins and flavonols. In contrast, free-run wine obtained by CM had the greatest concentration of flavanols and hydroxycinnamic acids, probably due to the presence of stems during the fermentation. In conclusion, vinification by CM leads to important differences in wine phenolic composition and, as consequence, on wine color properties. These differences could play an important role in wine sensorial properties and wine aging potential.
•Design and synthesis of a new fluorescent probe.•The fluorescent probe has a distinct visual response to hydrogen sulfide.•Hydrogen sulfide was successfully detected in beer and red wine samples ...using the novel fluorescent probe.
A new fluorescent probe 6-(2, 4-dinitrophenoxy)-2-naphthonitrile (probe 1) was designed and synthesized for the selective detection of hydrogen sulfide (H2S). The addition of H2S to a solution of probe 1 resulted in a marked fluorescence turn-on alongside a visual color change from colorless to light yellow. Importantly, this distinct color response indicated that probe 1 could be used as a visual sensor for H2S. Moreover, probe 1 was successfully used as a signal tool to determine the H2S levels in beer and red wine.
To support the sustainable development of the primary sector, in line with green new deals emerging worldwide, eco-design of new agri-food products is a priority. The wine industry, due to its ...growing market, has matured the need to develop an approach for understanding the environmental impacts of its products and to develop strategies to reduce such impacts in a life cycle perspective. This study has a two-fold aim: presenting the development of a methodological proposal for the use of PEF and PEF-CR in the eco-design of wine products; testing its applicability in a case study in the wine sector. The methodological proposal considered the combination of ISO 14006 and PEF methods into a procedure consisting of 8 steps. The proposal was successfully applied in the case of an Italian vinery committed to develop a new red wine product with improved performance if compared to its standard red wine production. The study occurred between 2018 and 2020, collecting primary data related to vineyards and vinery operations. Results proved that PEF method and PEF-CR can be effectively used in the eco-design of new wine products with reduced environmental impacts. Moreover, the study confirmed that PEF method can be used within the framework of ISO 14006. The study on standard red wine production confirmed that the fuel and pesticide consumption in the vineyard operation are environmental hotspots. To reduce these impacts, a new selection of Merlot Khorus grapes was made by the Italian vinery. Results of the eco-designed proved that the new product scored a reduction in the potential environmental impacts.
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•Considering the growing market of wine, eco-design of new products is a priority.•PEF method and ISO 14006 procedure can be effectively combined.•PEF method and PEF-CR can be used to support the eco-design of a new product.•Reduction of the quantity of pesticide in vineyard operations should be prioritized.•Reduction of the quantity of fuel use in the vineyard should be prioritized.
The influence of the fermentative addition of Pedro Ximenez grape pomace (PXGP, white variety) on the phenolic composition and color of Syrah red wines from a warm climate was studied. Changes on ...phenolic composition (HPLC), copigmentation/polymerization (spectrophotometry), and color (tristimulus colorimetry) allowed differences among the maceration treatments to be established. PXGP additions at the rates studied increased the extraction of total phenolics, phenolic acids, and monomeric flavanols. However, the effect on the anthocyanins, copigmentation, and polymerization depended on the doses applied, with important consequences on the color. PXGP addition at 10% led to wines with higher polymerization, more stable colors, and bluish hues. in contrast, perceptibly lighter and less intense wines were obtained with PXGP addition at 20%. Thus, the use of white grape byproducts as wine additives at appropriate levels (10% w/w) could improve the phenolic potential of red young wines from a warm climate, contributing to preserve their color characteristic.
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