The by-products of grapes (
L.) in the winemaking process present a diverse phytochemical profile of (poly)phenols, essentially represented by phenolic acids, flavonoids, and stilbenes, which have ...health benefits. In winemaking, solid (grape stems and pomace) and semisolid (wine lees) by-products are generated, negatively impacting the sustainability of the agro-food activity and the local environment. Although information on the phytochemical profile of grape stems and pomace has been reported, especially information concerning (poly)phenols, research on wine lees is necessary to take advantage of the compositional traits of this residue. So, in the present work, an updated, in-depth comparison of the (poly)phenolic profiles of these three resulting matrices in the agro-food industry has been carried out to provide new knowledge and interesting data on the action of yeast and lactic acid bacteria (LAB) metabolism in the diversification of phenolic composition; additionally, we extract complementarities for the possible joint application of the three residues. The phytochemical analysis of the extracts was carried out using HPLC-PDA-ESI-MSn. The (poly)phenolic profiles of the residues showed significant discrepancies. The results obtained showed that the greatest diversity of (poly)phenols was found in the stems of the grapes, followed closely by the lees. Through technological insights, it has been suggested that yeasts and LAB, responsible for the fermentation of must, might play a key role in the transformation of phenolic compounds. This would provide new molecules with specific bioavailability and bioactivity features, which might interact with different molecular targets and, consequently, improve the biological potential of these underexploited residues.
During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology ...developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.
The Casablanca Valley, which is located in Chile's central region and is one of the eleven Wine Capitals of the World, presents a most unusual climate among the global wine regions: cold summers (Csc ...according to the Koppen classification). In this study we explore the relationship between weather and wine quality in Casablanca and we conclude that this relationship is quite different from what has been reported in reference to other wine regions. Specifically, we find that: (a) the weather affects the quality of red wines much more than that of white wines; (b) both, winter season and growing season weather variables play an important role in determining wine quality; (c) humidity and solar radiation also matter; and (d) absolute maximum and minimum temperatures during the grapevine cycle are also important explanatory variables. This is in stark contrast with several previous studies where the average temperature during the growing season and rainfall before the harvest season were found to be the most relevant weather variables to account for wine quality.
Despite the wine industry's reputation as being environmentally safe, prior research has shown the cultivation of wine grapes and production of wine to be associated with a large number of ...environmental concerns. The present study utilised an integrative literature review to investigate key areas of environmental concern currently faced by organisations in the global wine industry. Concerns discussed include water use and quality, the generation and management of organic and inorganic waste streams, energy use and the production of greenhouse gas emissions, chemical use, land use issues and the impact on ecosystems. The review reveals current practice within wine organisations to be largely unexplored and inadequate. Practice is characterised by a lack of the quantitative environmental data required if the industry is to bring about lasting environmental improvement to operational processes, products, and towards economically and environmentally improved performance.
•Environmental management for cleaner wine production is under-researched.•Literature reveals the wine industry faces a number of environmental concerns.•Different concerns affect different parts of the supply chain in different regions.•Research could help improve global wine-related environmental performance.•Wine producers fail to collect contextual quantitative environmental information.
Role of Glutathione in Winemaking: A Review Kritzinger, Engela C; Bauer, Florian F; Du Toit, Wessel J
Journal of agricultural and food chemistry,
01/2013, Letnik:
61, Številka:
2
Journal Article
Recenzirano
Odprti dostop
Glutathione is an important constituent of grapes, must, and wine. However, to date, no review has provided an integrated view of the role of this compound in wine-related systems. In this review, ...special emphasis is given to its occurrence in grapes, must, and wine and its role as an antioxidant in wine. The effect of glutathione on both desirable and undesirable aroma compounds is also outlined. Furthermore, the use of glutathione-enriched products in winemaking and the various analytical techniques for the quantification of glutathione in must and wine are discussed. Limitations in existing knowledge are also identified.
The impact of the nonvolatile wine matrix composition on the retronasal aroma release of four volatile compounds added to different types of wines has been evaluated. For this purpose, a tailor-made ...retronasal aroma trapping device (RATD) was used to entrap the exhaled breath of six panelists previously trained in a specific consumption procedure. Five wines of different composition (white wine, sparkling white wine, young red wine, aged red wine, and a sweet wine) were evaluated. Prior to the evaluation, with the exception of the sweet wine, the wines were adjusted to the same ethanol content and aromatized with a mixture of four target volatile compounds. Aroma release data were submitted to multivariate statistical analysis in order to relate wine chemical composition and aroma release during wine drinking. Results showed interindividual differences and a clustering of panelists among lower and higher aroma releasers, which was in agreement to the differences in their breathing capacity. A significant influence of the matrix composition in the low aroma releasers group during wine consumption was observed. The consumption of red wines provoked a significantly higher aroma release than the consumption of white and sweet wines. From the chemical composition determined in the wine samples (pH, total acidity, total polyphenols, neutral polysaccharides, residual sugar, and nitrogenous compounds), the amount of total polyphenols was better correlated with the observed effect.
The quality scale of Italian wines is mainly organized in four categories: PDO, PGI, basic and bulk wine. Our analysis explicitly investigates the patterns and determinants of consumption for these ...four different types of wine by analyzing a representative sample of consumers from a traditional wine-producing country. This study provides for first time insights on quality perceptions of wines and verifies whether Italian consumers perceive significant differences among the different categories of wines. The overall results, obtained through a system of equation estimates, show that consumer motivations and wine consumption determinants change according to each different range of wine quality and thereby support a hierarchical scale of quality wines, as a fact consumers' motivation progressively changes as the quality scales of the wine increase or decrease. In addition, this study highlights for first time any differences in the consumption determinants between the PDO and the PGI wines in a national context and it suggests that the influence of the two different GI labels on the wine choice of consumers is truly different. Important insights were also provided for bulk wine whose consumption seems to be closely related to wine tourism and the desire to buy locally produced wines.
An appropriate level of higher alcohols produced by yeast during the fermentation is one of the most important factors influencing Chinese rice wine quality. In this study, BAT1 and BAT2 single- and ...double-gene-deletion mutant strains were constructed from an industrial yeast strain RY1 to decrease higher alcohols during Chinese rice wine fermentation. The results showed that the BAT2 single-gene-deletion mutant strain produced best improvement in the production of higher alcohols while remaining showed normal growth and fermentation characteristics. Furthermore, a BAT2 single-gene-deletion diploid engineered strain RY1-Δbat2 was constructed and produced low levels of isobutanol and isoamylol (isoamyl alcohol and active amyl alcohol) in simulated fermentation of Chinese rice wine, 92.40 and 303.31 mg/L, respectively, which were 33.00 and 14.20 % lower than those of the parental strain RY1. The differences in fermentation performance between RY1-Δbat2 and RY1 were minor. Therefore, construction of this yeast strain is important in future development in Chinese wine industry and provides insights on generating yeast strains for other fermented alcoholic beverages.
A "dilute and shoot" method for the liquid chromatography-tandem mass spectrometric (LC-MS/MS) determination of multiple mycotoxins (aflatoxins B1, B2, G1, G2, ochratoxin A (OTA), fumonisins (F) B1 ...and B2, zearalenone, deoxynivalenol, T-2 toxin, and HT-2 toxin) in wines and beers has been developed and validated. Separation was accomplished using ultrahigh-performance liquid chromatography (UHPLC) with <10 min analysis time. Mycotoxins were detected by dynamic multiple reaction monitoring (MRM) in positive electrospray ionization mode. Due to matrix effects, 13C-uniformly labeled mycotoxins were added to the sample extracts prior to LC-MS/MS analysis. With external calibration, recoveries were 18-148% for white wines, 15-118% for red wines, and 20-125% for beers, at three spiking levels. The 13C-labeled internal standards compensated for matrix effects effectively, with overall recoveries of 94–112% for white wines, 80-137% for red wines, and 61-131% for beers, with greater recoveries for FB1 and FB2, at three spiking levels. The relative standard deviation was <20% for all analytes in the wines and beers. This method was applied to a USDA-funded nationwide survey of domestic and imported wines and beers for the determination of OTA and extended to include other mycotoxins.
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