Biochemical and histological effects of the subchronic treatment with a beer containing Baccharis dracunculifolia in an experimental model of diabetes.

This article reports the development of a beer made with Baccharis dracunculifolia and its application in an experimental model of diabetes. Initially, the production of the beverage was standardized in order to incorporate the plant extract properly. Next, the beer was analyzed by the UHPLC-MS to identify the substances present.

Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity.

Kombucha is a trending tea fermented via a complex microflora of yeasts and acetic acid bacteria. It can be a valid low-calorie substitute for soft drinks due to its sour, naturally carbonated, and sweet taste. Despite increased interest, the microflora and functional properties of kombucha have not yet been fully understood.

Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines.

In this work the impact of an innovative protein stabilization method (TiO-based composite sorbent material coupled with a prototype device operating under continuous flow) has been tested in terms of protein and oxidative stability of white wines. Optimal process parameters (duration 60 min; flow rate 1.5 ± 0.

Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines.

In sparkling winemaking, only a few yeast strains are regularly used for the secondary in-bottle alcoholic fermentation (SiBAF). Recently, advances in yeast development programs have yielded new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavors and aromas. In this work, the chemical and sensorial impacts of the use of interspecific yeast hybrids for SiBAF were studied using three commercial English base wines prepared for SiBAF using two commercial and four novel interspecific hybrids.

The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines.

Thanks to their low odor detection thresholds, free varietal thiols (VTs) play a key role in the primary aroma of wines, to which they confer an intense scent reminiscent of box tree, grapefruit, citrus fruits, passionfruit and cat urine odor. Excluding wines from a few VT-rich grapevine cultivars, VTs appear to be present in most cultivars at trace levels, although a comprehensive dataset is still missing. The low concentration of VTs combined with their high reactivity and matrix complexity make their determination in wines a challenging task.

Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking.

Consumers are increasingly looking for foods, including wine, that are free of animal-derived proteins. This study seeks to evaluate patatin, a new, plant-based and allergen-free fining agent, by comparing it with the fining agents polyvinipolypyrrolidone, bovine serum albumin, and methylcellulose. Specifically, its effects on the phenolic profile of enological tannins were analyzed with four spectrophotometric assays: OD 280 nm, Folin−Ciocâlteu, Adams−Harbertson, and methylcellulose.

Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices.

An extensive survey was conducted on 110 Italian monovarietal red wines from a single vintage to determine their standard compositional, color, and phenolic characteristics, analysing more than 35 parameters evaluated through methods commonly used in the wine industry. 'Primitivo' achieved the highest average alcohol strength (15.4% v/v) and dry extract values, while 'Cannonau' showed the lowest total acidity.

Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes.

The winemaking process generates a large amount of residues such as vine shots, stalks, grape pomace, and wine lees, which were only recently considered for exploitation of their valuable compounds. The purpose of this work was to investigate the performance of nanofiltration for the recovery of phenolic compounds, with bioactive capacity like antioxidant, from red grape pomace extract. Four membranes were compared in this study-three cellulose acetate (CA series: lab-prepared by phase inversion) and one commercial (NF90).

Exploring Olfactory-Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines.

This work aimed at investigating red wine olfactory-oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by sensory descriptive assessment. Total phenols, proanthocyanidins, ethanol, reducing sugars, pH, titratable and volatile acidity were determined.

Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry.

An electrochemical portable device based on linear sweep voltammetry was evaluated for studying the redox behavior of polyphenolic compounds in industrial scale winemaking to infer the effects of selected early processing steps on the vinification trials of Pinot gris, Chardonnay, Vermentino and Sangiovese grapes. For each sample, the redox behavior showed a distinctive voltammetric signal pattern related to the processing step during winemaking, therefore being useful as a potential fingerprint for wine identification and to provide insights about the phenolic content. For instance, there was a high correlation ( = 0.

The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine.

One property of oenological tannins, oxygen reactivity, is commonly exploited in winemaking. The reactivity is mediated by the presence of catalysts (i.e.

Suitability of the Cyclic Voltammetry Measurements and DPPH• Spectrophotometric Assay to Determine the Antioxidant Capacity of Food-Grade Oenological Tannins.

Twenty commercially available oenological tannins (including hydrolysable and condensed) were assessed for their antiradical/reducing activity, comparing two analytical approaches: The 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging spectrophotometric assay and the cyclic voltammetry (CV) electrochemical method. Electrochemical measurements were performed over a -200 mV-500 mV scan range, and integrated anodic currents to 500 mV were used to build a calibration graph with (+)-catechin as a reference standard (linear range: From 0.0078 to 1 mM, R = 0.

Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems.

Sangiovese red wines produced from organic (ORG) and biodynamic (BDN) vineyards over two consecutive vintages (2011 and 2012) were compared for chemical and sensory parameters to investigate a sustainable approach to grape production. The effects of management practice, vintage, and their interaction were investigated. The ORG wines showed higher total acidity and lower volatile acidity and pH.

Antioxidant activity of commercial food grade tannins exemplified in a wine model.

Although commercial tannins are widely used in foods and beverages, an improved understanding of the structure and composition of vegetable tannins is needed to promote the exploitation of agri-food by-products and waste and their valorisation in more sustainable industrial applications. This study aims to characterise the phytochemical composition and antioxidant activity of 13 food grade tannins using multiple analytical approaches, including spectrophotometry and HPLC-ECD to determine the amount of targeted polyphenolic compounds. Moreover, the antioxidant activity of tannins was assessed in terms of radical scavenging activity (DPPH• assay), reducing power (FRAP assay), and redox properties (cyclic voltammetry, CV).

Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking.

Phenolic composition of red wines from Stanušina, a grape variety indigenous of the Republic of Macedonia, was compared with the regional Vranec and the international Cabernet Sauvignon. The extent of skin contact (i.e.

Glyphosate impacts on polyphenolic composition in grapevine (Vitis vinifera L.) berries and wine.

Glyphosate is the most widespread herbicide for weed management, being extensively used in viticulture. In this study we tested, under field conditions, the effects of glyphosate applications on the quality of berry and wine, from cv. Ancellotta (Vitis vinifera L.

Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin.

Tannin of chestnut (Castanea sativa Mill.) wood, commonly used in winemaking was characterised with a spectroscopy qualitative approach that revealed its phenolic composition: several vibrational diagnostic bands assigned using the Attenuated Total Reflectance-Infrared Spectroscopy, and fragmentation patterns obtained using the Laser-Desorption-Ionization Time-of-Flight technique evidenced polygalloylglucose, e.g.

Attenuated Total Reflection Mid-Infrared (ATR-MIR) Spectroscopy and Chemometrics for the Identification and Classification of Commercial Tannins.

Attenuated total reflection Fourier transform infrared (FT-IR) spectroscopy was used to characterize 40 commercial tannins, including condensed and hydrolyzable chemical classes, provided as powder extracts from suppliers. Spectral data were processed to detect typical molecular vibrations of tannins bearing different chemical groups and of varying botanical origin (univariate qualitative analysis). The mid-infrared region between 4000 and 520 cm(-1) was analyzed, with a particular emphasis on the vibrational modes in the fingerprint region (1800-520 cm(-1)), which provide detailed information about skeletal structures and specific substituents.

Monitoring peroxides generation during model wine fermentation by FOX-1 assay.

The quality of wine is mainly determined during the alcoholic fermentation that gradually transforms the grape juice into wine. Along this process the yeast goes through several stressful stages which can affect its fermentative ability and industrial performance, affecting wine quality. Based on their actual application on industrial winemaking, commercial Saccharomyces cerevisiae strains (EC1118, QA23, VIN7 and VL3) were used.

Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines.

Phenolic composition of twenty-two Macedonian red wines, including ten autochthonous monovarietal Vranec wines produced with different yeasts for fermentation, and twelve wines from international varieties (Syrah, Merlot and Cabernet Sauvignon) from different wine regions was studied. All wines presented relatively high value of total phenols and antioxidant activity. A total of 19 phenolic compounds were identified and quantified using HPLC-DAD and among them, malvidin-3-glucoside and its derivatives were the major compounds, followed by the petunidin derivatives, while caftaric acid was the predominant cinnamic acid derivative in all wines.

Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management.

The effects of biodynamic production practices on composition and sensory attributes of Sangiovese wines were examined for 2 years (2009 and 2010) in a vineyard that was converted from organic (ORG) to biodynamic (BDN) viticulture. During the first year (2009), the BDN wines were characterised by low alcohol strength, colour intensity, total polyphenols, monomeric anthocyanins and catechin. Conversely, the second year BDN wines differed from the organic wines in terms of total polyphenols and phenolic compounds, including polymeric pigments, co-pigmentation, tannins and iron-reactive polyphenols.

Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine.

Background: The main objective of this study was to improve the structure of a Cabernet Sauvignon red wine in a short period of time by micro-oxygenation (MOX) at high rates (25 and 50 mL L(-1) month(-1) ), the effects of which were evaluated based on sensory characteristics and consumer preference. Sensory data were analysed by principal component analysis, discriminant analysis and ordinal logistic regression (OLR).

Results: MOX led to significant differences in the colour, colour stability and phenolic compounds of wine.

Comparison of two quantitation methods in HPLC: standardless versus calibration with external standards. Application to the analysis of amino acids in fruit juices.

A distinctive method of high-performance liquid calibration peak-area quantitation, called the standardless or absolute method, allows the absolute number of moles of the main amino acids found in twenty-six commercial fruit juices to be determined. The theory of the standardless model is briefly illustrated. The results found with this alternative method are compared with the reference procedure (calibration with external standards) by using difference plots and regression analysis.

High-performance liquid chromatographic analysis of free amino acids in fruit juices using derivatization with 9-fluorenylmethyl-chloroformate.

A simple, rapid, and reliable reversed-phase high-performance liquid chromatographic method for the analysis of 16 amino acids of main interest in commercial fruit juices (pear, orange, grapefruit, pineapple, peach, and apricot) is described. No sample cleanup is required. The pH of the fruit juices is adjusted to alkaline value (8.