Chemical Characterization of Red Wine Polymers and Their Interaction Affinity with Odorants.

In order to characterize red wine polymers with regard to their binding properties to aroma compounds (odorants), a qualitative and quantitative analysis of chemical degradation products after different chemical treatments (thiolytic, acidic, and alkaline depolymerization) of high -molecular-weight (HMW) fractions of red wine was performed. Using H NMR, LC-ToF-MS, LC-MS/MS, and HPIC revealed key structural features such as carbohydrates, organic acids, phenolic compounds, anthocyanins, anthocyanidins, amino acids, and flavan-3-ols responsible for odorant-polymer interactions. Further, NMR-based interaction studies of the selected aroma compounds 3-methylbutanol, -whisky lactone, 3-methylbutanoic acid, and 3-isobutyl-2-methoxypyrazine with HMW polymers after chemical treatment demonstrated a reduced interaction affinity of the polymer compared to the native HMW fractions, and further, the importance of aromatic compounds such as flavan-3-ols for the formation of odorant polymer interactions.

NMR-Based Tastant Polymer Interaction Studies and the Influence on the Taste Perception of Red Wine.

Using a quantitative H NMR-based approach, molecular interactions between key taste active compounds and high-molecular-weight (HMW) polymers were directly investigated in red wine. Analysis of qualitative and quantitative H NMR spectra over time allowed a distinction of three interaction scenarios: (i) no interactions for flavon-3-ol glycosides, ellagitannins, carbohydrates, and amino acids; (ii) changes in the chemical shift to lower frequencies for flavan-3-ols and phenolic acid ethyl esters; and (iii) changes in the chemical shift to higher frequencies for phenolic acids, organic acids, inorganic salts, and alditols. Additionally, using liquid chromatography-tandem mass spectrometry (LC-MS/MS), quantitative H nuclear magnetic resonance (qHNMR), and high-performance ion chromatography (HPIC), a taste reconstitution model of Primitivo red wine was established for the first time.

Primary productivity and climate change in Austrian lowland rivers.

There is increasing evidence of water temperature being a key controlling factor of stream ecosystem metabolism. Although the focus of research currently lies on carbon emissions from fluvial networks and their potential role as positive climate feedback, it is also important to estimate the risk of eutrophication streams will be exposed to in the future. In this work, a methodological approach is developed to create a scientific basis for such assessment and is applied to two Austrian lowland rivers with significantly different characteristics.