Three Southern Italy red wines Aglianico, Casavecchia and Pallagrello with high content of total tannins but different initial anthocyanins composition were aged in bottle for 15 months with closures ...allowing different degrees of wine oxygen exposure. In all wines oxygen exposure resulted in a progressive decrease in monomeric anthocyanins, vanillin reactive flavans and content of tannins reactive toward salivary proteins. In contrast, no significant decrease in color intensity was detected due to the formation of polymeric pigments. For all wines, the closure with the highest oxygen ingress determined a higher intensity of red fruit notes.
•Effect of sensory interactions on bitterness and astringency on red wine is studied.•The role of the level of consumer expertise on sensory interactions is investigated.•Bitter-animal aroma ...interactions are attributed to hedonic synergism for novices.•Decrease in bitterness due to sour taste is observed regardless consumer expertise.•Bitter-sour interactions could be explained at cognitive and receptor level.
The present study investigates the role of sensory interactions and the level of expertise of consumers on the perception of bitterness and astringency in a red wine complex matrix.
In the first experiment, a commercial red wine was spiked with quinine sulphate to produce two levels of bitterness. Seven samples with high and seven with low bitterness were further spiked with one of the following aroma vectors: vegetal, herbal, spicy, roasted, animal, dried fruit or with tartaric acid to modulate sourness. In the second experiment, the wine was spiked with an astringent proanthocyanidin fraction to produce two levels of astringency and with one of the seven vectors used in the first experiment or with quinine sulphate to modulate bitterness. Fourteen and 16 spiked samples of experiments 1 and 2, respectively, were sensory evaluated together with control samples to assess the intensity of the six aroma vectors, sourness, bitterness and astringency. Evaluation was performed using a descriptive analysis technique based on intensity rating by three groups of participants with different levels of expertise. The effect of the addition of one aroma vector, sourness or bitterness on bitter or astringent intensity was evaluated by ANOVA.
No significant effect of aroma, sourness or bitterness was observed for astringent intensity, confirming that in these red wines, cross-modal interactions are not relevant in astringency. Bitter-aroma interactions were demonstrated for animal aroma just for less-experienced consumers (novices) attributed to a hedonic synergism. Significant decreases in bitterness due to sour vector were observed regardless consumer expertise. This could be explained in terms of interactions at both cognitive and receptor level.
Knowledge of the chemical composition of wine and its association with the commercial value constitutes an objective tool to assess quality and can be used as a marketing strategy. Phenolic compounds ...are very important quality parameters of wines because of their impact on color, taste and health properties, and together with polysaccharides contribute to the chemical stability and sensory perception of the products. In this context, the major aims of the present study were to describe the phenolic and polysaccharidic composition of Argentinean Malbec and Cabernet Sauvignon wines of different price segments, and assessing their impact on the commercial value. Thirty wines representative of three retail price segments (US$ 5–7, 18–20, and >40) were evaluated. In general, there was a trend towards greater concentration of these compounds with increasing the commercial value of wines. Particularly, it was found that general phenolic composition, color-related compounds, main flavonoid groups and polysaccharides appear as relevant variables differing among segments and showing some differences between varieties. Additionally, the sensory wine description was in good agreement with the analytical results. The wines of greater commercial value, with the best visual and gustatory scores, coincided with higher levels of the phenolic parameters determined. This study provides an interesting insight, no reported so far, on the impact of phenolic and polysaccharidic composition in the final quality of the products and therefore in its market value.
►Phenolics and polysaccharides of Argentinean Malbec and Cabernet Sauvignon wines. ►Assessing their impact on the commercial value. ►Higher concentration of these compounds with increasing the commercial value of wines. ►Sensory description in good agreement with the chemical results.
Migraines are one of the world’s leading disabilities, disproportionally affecting women. Socioeconomic challenges worsen the quality of life for migraine sufferers, many of whom express ...dissatisfaction with current therapies. Since the vascular theory of migraines has already been disproven, current research investigates neurovascular aspects like cortical spreading depression (CSD) and potentially impaired oxygen metabolism in mitochondria. This review aims to assess the efficacy of bioactive compounds such as red wine, CoQ10, caffeine, magnesium (Mg2+), and riboflavin (B2) in reducing or preventing migraines. A review of current and past literature is used to reach conclusions on these compounds. The goal of researching these compounds is to potentially help decrease cases of excessive medication use or offer complementary options for individuals dissatisfied with their current therapies.The outcomes of studies regarding red wine are not definitively established, and the ambiguous role of caffeine requires further research on controlled intake and dosage. Compounds such as CoQ10, magnesium, and riboflavin exhibit potential as prophylactic supplements for the reduction of migraine occurrences. Evaluation using the functional food product creation guidelines set by the Functional Food Center has allowed CoQ10, magnesium, and riboflavin to be evaluated up to step 10. Future research should aim to refine the information that remains unresolved from these steps, particularly by addressing factors such as dosage, timing, and frequency of consumption. Additionally, efforts could be directed toward identifying a suitable food vehicle that incorporates all the beneficial bioactive compounds.Keywords: Migraine; bioactive compounds; functional food; cortical spreading depression; CoQ10; red wine; caffeine; magnesium; IgG-based elimination diet; dietary approaches to stop hypertension (DASH)
This paper reports the evolution, over two years, of the anthocyanin content, colour and organoleptic quality of red wines prepared from a single batch of Vinhão grapes by means of three different ...protocols (maceration/fermentation with conventional pumping-over or in rotary vats, and fermentation after initial carbonic maceration), with and without the use of four different fining agents (polyvinylpolypyrrolidine, gelatin, egg albumin, and casein). Carbonic maceration led to lower anthocyanin levels and less intense coloration than the other two methods immediately following vinification, but during storage the carbonic maceration wines underwent less colour degradation than the others, so that after two years the colour density differences among the three were negligible. Wines treated with fining agents tended to have somewhat lower anthocyanin levels and, especially in the case of PVPP, less intense colouration than untreated wines, and their colour was at best only marginally more stable during storage, but they nevertheless generally achieved higher panel ratings for organoleptic quality than untreated wines, especially as regards taste.
Torulaspora delbrueckii can improve wine aroma complexity, but its impact on wine quality is still far from being satisfactory at the winery level, mainly because it is easily replaced by S. ...cerevisiae yeasts during must fermentation. New T. delbrueckii killer strains were selected to overcome this problem. These strains killed S. cerevisiae yeasts and dominated fermentation better than T. delbrueckii non-killer strains when they were single-inoculated into crushed red grape must. All the T. delbrueckii wines, but none of the S. cerevisiae wines, underwent malolactic fermentation. Putative lactic acid bacteria were always found in the T. delbrueckii wines, but none or very few in the S. cerevisiae wines. Malic acid degradation was the greatest in the wines inoculated with the killer strains, and these strains reached the greatest dominance ratios and had the slowest fermentation kinetics. The T. delbrueckii wines had dried-fruit/pastry aromas, but low intensities of fresh-fruit aromas. The aroma differences between the T. delbrueckii and the S. cerevisiae wines can be explained by the differences that were found in the amounts of some fruity aroma compounds such as isoamyl acetate, ethyl hexanoate, ethyl octanoate, and some lactones. This T. delbrueckii effect significantly raised the organoleptic quality scores of full-bodied Cabernet-Sauvignon red wines inoculated with the killer strains. In particular, these wines were judged as having excellent aroma complexity, mouth-feel, and sweetness.
•New Torulaspora delbrueckii killer strains were tested for red wine making.•They killed Saccharomyces yeasts, which facilitated their dominance of fermentation.•T. delbrueckii wines underwent malolactic fermentation, but not S. cerevisiae wines.•Lactic acid bacteria amounts were only important in T. delbrueckii wines.•T. delbrueckii killer wines had nice dried-fruit aromas and improved quality.
The better adaptation of autochthonous grape varieties to environmental changes is increasing the interest on them. Previous studies on Vitis vinifera L. cv Rufete, the flagship of DOP “Sierra de ...Salamanca”, demonstrated its phenolic potential to produce quality wines. The present study aims at discovering flavonoid (HPLC-DAD-MSn) and colorimetric (CIELAB) varietal markers in commercial Rufete wines (RW) that could be employed to discriminate them from those made with other varieties or mixtures. Compared to Tempranillo wines (TW), RW showed lower phenolic contents, with lower proportions of anthocyanins and flavonols but greater of flavanols. Principal Component Analysis applied to flavonoid and chromatic variables allowed varietal separation of the samples along PC2, which was mostly driven by %total prodelphinidins, %oligomeric procyanidins and Cab* (greater in TW) and by %monomeric procyanindins and L* (greater in RW) and, additionally, by the proportions of A-type vitisins, acetaldehyde-related pigments, quercetin 3-O-glucuronide and Quercetin/Myricetin ratio (all greater in RW). The results of the present study show that the typicity of Rufete grapes is quite preserved in the wines made with up to 95% of Rufete and 5% of Tempranillo grapes or wines and independently of the enological practices of the different wineries.
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•Rufete separation in PCA is mostly driven by flavanol composition and color features.•Quercetin derivatives/Myricetin derivatives ratio can be useful as varietal marker.•The sum of the % of acetaldehyde-derived pigments can be also used as varietal marker.•Variety affects L* and Cab*, whereas hab* is conditioned by the age of the wine.•Typicity of Rufete is preserved in wines with low percentages (<5%) of Tempranillo.
Fluid intelligence (FI) involves abstract problem-solving without prior knowledge. Greater age-related FI decline increases Alzheimer's disease (AD) risk, and recent studies suggest that certain ...dietary regimens may influence rates of decline. However, it is uncertain how long-term food consumption affects FI among adults with or without familial history of AD (FH) or APOE4 (ɛ4).
Observe how the total diet is associated with long-term cognition among mid- to late-life populations at-risk and not-at-risk for AD.
Among 1,787 mid-to-late-aged adult UK Biobank participants, 10-year FI trajectories were modeled and regressed onto the total diet based on self-reported intake of 49 whole foods from a Food Frequency Questionnaire (FFQ).
Daily cheese intake strongly predicted better FIT scores over time (FH-: β= 0.207, p < 0.001; ɛ4-: β= 0.073, p = 0.008; ɛ4+: β= 0.162, p = 0.001). Alcohol of any type daily also appeared beneficial (ɛ4+: β= 0.101, p = 0.022) and red wine was sometimes additionally protective (FH+: β= 0.100, p = 0.014; ɛ4-: β= 0.59, p = 0.039). Consuming lamb weekly was associated with improved outcomes (FH-: β= 0.066, p = 0.008; ɛ4+: β= 0.097, p = 0.044). Among at risk groups, added salt correlated with decreased performance (FH+: β= -0.114, p = 0.004; ɛ4+: β= -0.121, p = 0.009).
Modifying meal plans may help minimize cognitive decline. We observed that added salt may put at-risk individuals at greater risk, but did not observe similar interactions among FH- and AD- individuals. Observations further suggest in risk status-dependent manners that adding cheese and red wine to the diet daily, and lamb on a weekly basis, may also improve long-term cognitive outcomes.
Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, ...volatile profiles and dissolved oxygen in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wines, which were stored in bottles for 12 months. Gallic acid, caffeic acid,
-coumaric acid,
-resveratrol, glutahionyl caftaric acid and protocatechuic acid did not vary remarkably during the first three months, whereas at six months a net increase was reported, followed by a clear decrease at 12 months. The same trend was observed in Lagrein rosé, but only for gallic acid. The total anthocyanins content decreased during the storage period in the four wines. Isopentyl acetate, 1-hexanol, ethyl hexanoate, 2-phenylethyl alcohol, diethyl succinate, ethyl octanoate and ethyl decanoate were the main volatile compounds. The sum of alcohols decreased in all four of the wines. The esters decreased in Merlot; however, they increased in Lagrein rosé, Lagrein red and St. Magdalener during the storage. Univariate and multivariate statistics and a sensory discriminant triangle test displayed similar influences of the different stoppers on the phenolic and volatile compounds during the whole storage duration. The changes detected in the phenolic and volatile concentrations were presumably due to the non-oxygen-mediated reactions occurring during 12 months of storage in bottle.
INTRODUCTION: Red wine consumption is considered to be protective against oxidative stress. Diet strongly influences non-alcoholic fatty liver disease, which is associated with oxidative stress and ...is considered the hepatic manifestation of the metabolic syndrome. METHODS: We reviewed the available evidence that investigated the effects of red wine on the postprandial-induced metabolic and oxidative stress in humans. RESULTS: After red wine consumption with meal, despite the improvement in non-enzymatic antioxidant capacity and lipoperoxidation markers, the influence of confounding factors such as uric acid should be taken into account. Both uric acid and triglycerides increases, induced by ethanol, could cause liver damage. On the other hand, further researches are required in order to understand the meaning of the induction of antioxidant enzymes by red wine and red wine polyphenols in the context of non-alcoholic fatty liver disease. CONCLUSION: In conclusion, inconsistent and contrasting findings exist regarding the potential benefits of red wine consumption against postprandial stress.
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