Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid.

The primary cause of bottled wine sediment is tartrate crystal precipitation. To prevent this, wines undergo a stabilization process before bottling. The most commonly used method is cold stabilization, which induces the precipitation of tartrate crystals that are then removed, thereby eliminating the excess ions that cause instability in wine.

Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking.

Fermented beverages, including wine, can accumulate high concentrations of biogenic amines (BAs), which can pose potential health risks. BAs are produced by various yeasts and lactic acid bacteria (LAB) during winemaking. LAB are the main contributors to the formation of histamine and tyramine, the most toxic and food safety relevant biogenic amines.

Winemaking: Advanced Technology and Flavor Research.

Beginning in ancient times, human societies around the world continue to produce fermented beverages from locally available sugar sources [...

Efficiency of Alginic Acid, Sodium Carboxymethylcellulose, and Potassium Polyaspartate as Calcium Tartrate Stabilizers in Wines.

The instability of calcium tartrate (CaT) in wines occurs when the effective concentration of ions surpasses the solubility product, leading to the formation of CaT crystals. Unlike potassium hydrogen tartrate (KHT), temperature has little effect on the rate of CaT precipitation, making cold stabilization ineffective. Additives like metatartaric acid and carboxymethylcellulose (CMC) have been used to mitigate this problem, but metatartaric acid's effectiveness is limited due to hydrolysis.

Discrimination of Port wines by style and age using chromatic characteristics, phenolic, and pigment composition.

The colour of the different Port wine styles and indication of age (IOA) categories is a distinctive quality parameter influenced by the grapes and ageing process. The impact of Port wine styles and IOA on phenolic composition is mostly unknown. This work aims to study the chromatic characteristics (CIELab) and their relation with the phenolic composition of White, Tawny, and Ruby Port wines and evaluate the feasibility of its utilisation for their discrimination.

Development and validation of a multiple headspace solid-phase microextraction method for accurate and precise analysis of the aroma of Tawny and White Port wines.

An accurate and precise Multiple Headspace Solid-Phase Microextraction (MHS-SPME) method was developed and validated for quantifying the volatile composition of White and Tawny Port wines. SPME extraction conditions were optimised using a four-factor three-level Box-Behnken design with three blocks and two replications. Optimal extraction conditions were similar for both Port wines.

Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines.

Trichloroanisole (TCA) in wine results in a sensory defect called "cork taint", a significant problem for the wine industry. Wines can become contaminated by TCA absorption from the atmosphere through contaminated wood barrels, cork stoppers, and wood pallets. Air-depleted solvent-impregnated (ADSI) cork powder (CP) was used to mitigate TCA in wines.

Is pinking susceptibility index a good predictor of white wines pinking phenomena?

The concentration of anthocyanins in white wines from different grape varieties (Prosecco, Sauvignon Blanc, Pinot Grey, Chardonnay, Síria) from diverse countries (Italy, Moldova, and Portugal) was determined. Anthocyanins, mainly malvidin-3-O-glucoside, were detected in all wines (from 0.7 to 704 μg/L).

Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process.

In white wine production, a great effort is made to avoid extensive contact with oxygen, which might adversely affect color and aroma. In this work, the impact of bulk transportation on white wine oxygen uptake and the effect of deoxygenation on white wine dissolved oxygen levels, as well on the phenolic composition and chromatic characteristics of white wines stored for nine months, were studied. Transportation increased the white wine dissolved oxygen content (117 and 181% in the wines studied) that increased the free sulfur dioxide loss during storage.

Efficiency of carboxymethylcellulose in red wine tartaric stability: Effect on wine phenolic composition, chromatic characteristics and colouring matter stability.

In this work, the effect of carboxymethylcellulose structural features on the efficiency to prevent potassium hydrogen tartrate precipitation in red wines and on the phenolic composition, chromatic characteristics and colouring matter stability was studied. The degree of substitution of carboxymethylcellulose was important for its efficiency in highly unstable wines. Application of carboxymethylcellulose doesn't result in a significant change in the phenolic, monomeric anthocyanin composition, colour intensity, and chromatic characteristics of red wines.

Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers.

In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability.

Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis.

Pinking is the term used for describing the pink colouration that appears in white wines produced under reducing conditions when oxidised. The ability to predict the susceptibility of white wines for pinking is of utmost importance for wine producers. In this work, we critically compare the two most currently used methods for measuring pinking susceptibility and the use of the first derivative spectra and the CIEL*a*b* colour space method.

An accurate single-step LLE method using keeper solvent for quantification of trace amounts of sotolon in Port and white table wines by HPLC-DAD.

Sotolon has been reported to play an important role in the typical aroma of aged Port wines. A simple and cheap single-step liquid-liquid extraction (LLE) using glycerol as a keeper for liquid chromatography/ultra-violet absorption quantification of sotolon in Port wines is proposed in this work. The glycerol plays a protective role during the concentration of the extracts increasing the sotolon recovery as well the method repeatability.

Terroir Effect on the Phenolic Composition and Chromatic Characteristics of Mencía/Jaen Monovarietal Wines: Bierzo D.O. (Spain) and Dão D.O. (Portugal).

'Mencía'/'Jaen' it's an important red grape variety, exclusive of the Iberian Peninsula, used in wine production namely in Bierzo D.O. and Dão D.

Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality.

Aflatoxins B1 and B2 are two highly toxic mycotoxins that have been sometimes found in wines. Currently, no technological solution is available to reduce or eliminate aflatoxins from wines when they are present. Therefore, this work aims to study the efficiency of already approved wine fining agents like activated carbon, potassium caseinate, chitosan, and bentonite for aflatoxins B1 and B2 removal from white and red wines.

New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour.

4-Ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) formation in red wines by Dekkera/Brettanomyces yeasts reduce significantly wine consumer's acceptability. Polymers with specific adsorption for volatile phenols (VPs) could be a valuable tool for wine producers for removing this negative sensory defect. In this work, a new molecularly imprinted polymer (MIP) was synthesised using ethylene glycol dimethacrylate (EDMA) as cross-linker and ethylene glycol methyl ether acrylate as functional monomers.

A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation.

A simple, quick, cheap and green dispersive solid phase extraction (dSPE) method followed by benzoyl chloride pre-column derivatisation for HPLC-UV determination of twelve biogenic amines (BAs) in wines is proposed for the first time. The dSPE using a strong cation exchange resin increased the selectivity and sensitivity of the analysis by elimination of interfering compounds and a five-fold enrichment of BAs. The method presented an adequate precision and linearity with detection limits ranging from 0.

Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures.

Data in this article presents the changes on phenolic compounds and headspace aroma abundance of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with a commercial crustacean chitin (CHTN), two commercial crustacean chitosans (CHTB, CHTD), one fungal chitosan (CHTF), one additional chitin (CHTNA) and one additional chitosan (CHTC) produced by alkaline deacetylation of CHTN and CHTB, respectively. Chitin and chitosans presented different structural features, namely deacetylation degree (DD), average molecular weight (MW), sugar and mineral composition ("Reducing the negative sensory impact of volatile phenols in red wine with different chitosan: effect of structure on efficiency" (Filipe-Ribeiro et al., 2018) [1].

4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches.

The presence of 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines affect negatively their aroma conferring horsy, barnyard, smoky and medicinal aromatic notes. These volatile phenols formed from free hydroxycinnamic acids and their ethyl esters by yeasts, can contaminate wines. Their formation can cause serious negative economic impact to the wine industry worldwide as consumers tend to reject these wines.

Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency.

"Brett character" is a negative sensory attribute acquired by red wines when contaminating Dekkera/Brettanomyces yeasts produce 4-ethylphenol and 4-ethylguaiacol, known as volatile phenols (VPs), from cinnamic acid precursors. In this study, chitins and chitosans with different structural features, namely deacetylation degree (5-91%) and molecular weight (24-466kDa) were used for the reduction of this sensory defect. Chitins and chitosans decreased 7-26% of the headspace abundance of VPs without changing their amounts in wines.

S-Nitrosylation of Ras Mediates Nitric Oxide-Dependent Post-Injury Neurogenesis in a Seizure Model.

Aims: Nitric oxide (NO) is involved in the upregulation of endogenous neurogenesis in the subventricular zone and in the hippocampus after injury. One of the main neurogenic pathways activated by NO is the extracellular signal-regulated kinase (ERK)/mitogen-activated protein kinase (MAPK) pathway, downstream of the epidermal growth factor receptor. However, the mechanism by which NO stimulates cell proliferation through activation of the ERK/MAPK pathway remains unknown, although p21Ras seems to be one of the earliest targets of NO.

Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics.

Data in this article presents the changes on phenolic compounds, headspace aroma composition and sensory profile of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with seven activated carbons with different physicochemical characteristics, namely surface area, micropore volume and mesopore volume ("Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: impact on wine quality" Filipe-Ribeiro et al. (2017) [1]). Data on the physicochemical characteristics of the activated carbons are shown.

Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality.

Activated carbon (AC) could be a solution to remove 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) off-flavours from Dekkera/Brettanomyces contaminated red wines. The relation between AC physicochemical characteristics and removal efficiency of these compounds is unknown. The impact of ACs characteristics on 4-EP and 4-EG removal, phenolic and headspace aroma composition was studied.