Wine Consumer Studies: Current Status and Future Agendas.

Background: As wine has become more than just a drink, exploring wine consumer studies provides a better understanding of various factors that shape the wine industry. Therefore, this paper aims to review and map the landscape of wine consumer literature using bibliometric analysis and systematic review. It identifies the key areas, clusters, antecedents, mediators, moderators, and outcomes to propose the framework for future research directions.

Chickpea displays a temporal growth response to Mesorhizobium strains under well-watered and drought conditions.

The relative performance of rhizobial strains could depend on their resource allocation, environmental conditions, and host genotype. Here, we used a high-throughput shoot phenotyping to investigate the effects of Mesorhizobium strain on the growth dynamics, nodulation and bacteroid traits with four chickpea (Cicer arietinum) varieties grown under different water regimes in an experiment including four nitrogen sources (two Mesorhizobium strains, and two uninoculated controls: nitrogen fertilised and unfertilised) under well-watered and drought conditions. We asked three questions.

Harnessing the potential of Cupriavidus necator for CO capture from alcoholic fermentation and its bioconversion into poly(3-hydroxybutyrate).

The fermentation process in alcoholic beverage production converts sugars into ethanol and CO, releasing significant amounts of greenhouse gases. Here, Cupriavidus necator DSM 545 was grown autotrophically using gas derived from alcoholic fermentation, using a fed-batch bottle system. Nutrient starvation was applied to induce intracellular accumulation of poly(3-hydroxybutyrate) (PHB), a bioplastic polymer, for bioconversion of CO-rich waste gas into PHB.

Enantioselective Degradation and Processing Factors of Seven Chiral Pesticides During the Processing of Wine and Rice Wine.

Chiral pesticides often undergo enantioselective degradation during food fermentation. In this study, the enantioselective fates of seven chiral pesticides during processing of wine and rice wine were investigated. The results revealed that R-metalaxyl, R-mefentrifluconazole and S-hexaconazole were preferentially degraded during wine processing with EF values of 0.

Untargeted LC-HRMS analyses reveal metabolomic specificities between wine yeast strains selected for their malic acid production.

The alcoholic fermentation of wine is mostly achieved by the species Saccharomyces cerevisiae that display a large variability for their ability to consume or produce malic acid. To better characterize the metabolism of such group of strains we explored their non-volatile metabolome using an untargeted LC-HRMS approach. The chemical classes and the putative structures of several hundred compounds where annotated using MS2 spectra using the SIRIUS software.

Characterization of flavor profiles of wines produced with Coniella vitis-infected grapes by GC-MS, HPLC, and sensory analysis.

Grapevine white rot is a fungal disease that frequently occurs during the growing season, resulting in reduced fruit quality and severe yield losses. This work aimed to compare the differences in flavor profiles between wines made from different percentages of Coniella vitis-infected grapes by using FTIR spectrometer, sensory analysis, HS-SPME-GC-MS and HPLC-DAD. C.

Disclosure of the nature of glycosylated varietal precursors of eugenol from the hybrid, tolerant grapevine variety Baco blanc: Methodology and quantification.

A varietal origin of eugenol was previously demonstrated in Baco blanc, a major grapevine variety used to produce Armagnac wine spirits. Eugenol was found in high amount, both as the free and as unidentified glycosylated forms. To reveal their identity, a specific method was developed and applied to berry skin extracts.

Removal of ochratoxin A from wine by adsorption-photocatalytic synergy of tubular TiO/SiO/g-CN: Mechanistic insights and degradation pathways.

Consumption of contaminated wines is a significant source of ochratoxin A (OTA) intake in humans, yet existing techniques for OTA removal are inadequate. This study constructs a TiO/SiO/g-CN catalyst (TiSiMs-TCN) with a tubular structure, capable of efficiently removing OTA from both simulated and real wines under visible light irradiation. The results of experiments, characterizations, and theoretical calculations demonstrate that the incorporation of silica enhances the adsorption capacity for OTA, and the tubular structure improves the catalyst's photoelectric properties.

Machine learning assisted multi-signal nanozyme sensor array for the antioxidant phenolic compounds intelligent recognition.

Identifying antioxidant phenolic compounds (APs) in food plays a crucial role in understanding their biological functions and associated health benefits. Here, a bifunctional Cu-1,3,5-benzenetricarboxylic acid (Cu-BTC) nanozyme was successfully prepared. Due to the excellent laccase-like behavior of Cu-BTC, it can catalyze the oxidation of various APs to produce colored quinone imines.

Perception of Sour Taste in Subjects with Olfactory Deficits: Role of Myrtle Aromatization.

Background: Sour taste is associated with acid-base homeostasis, which is critical to cell metabolism and health conditions. Vinegar, which contains acetic acid as the main component, is a sour food considered the second most common condiment in Italy.

Objectives: The aim of the study was to assess differences in sourness perception in subjects with olfactory deficits compared to controls and evaluate myrtle aromatization's potential effect in modulating sourness perception in subjects with hyposmia.

The Electrochemical Detection of Bisphenol A and Catechol in Red Wine.

The use of nanozymes for electrochemical detection in the food industry is an intriguing area of research. In this study, we synthesized a laccase mimicking the MnO@CeO nanozyme using a simple hydrothermal method, which was characterized by modern analytical methods, such as transmission electron microscope (TEM), X-ray diffraction (XRD), and energy dispersive X-ray spectroscopy (EDX), etc. We found that the addition of MnO significantly increased the laccase-like activity by 300% compared to CeO nanorods.

Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities.

Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods.

Gene-Based Molecular Tools to Improve Quantitative Detection of the Mycotoxigenic Fungus .

Ochratoxin A (OTA) is a mycotoxin, a common contaminant of grapes and their derivatives, such as wine, and classified as possible human carcinogen (group 2B) by the International Agency for Research on Cancer (IARC). is the main producer of OTA in grapes. The stability of the molecule and the poor availability of detoxification systems makes the control of in vineyards the main strategy used to reduce OTA contamination risk.

Development of an Enzyme-Linked Immunosorbent Assay Based on a Monoclonal Antibody for the Rapid Detection of Citrinin in Wine.

The ingestion of food contaminated with citrinin (CIT) poses a variety of health risks to humans and animals. The immunogens (CIT-COOH-BSA, CIT-H-BSA) and detection antigen (CIT-COOH-OVA, CIT-H-OVA) were synthesised using the active ester method (-COOH) and formaldehyde addition method (-H). A hybridoma cell line (3G5) that secretes anti-CIT monoclonal antibodies (mAbs) was screened via CIT-H-BSA immunisation of mice, cell fusion, and ELISA screening technology.

A Review of the Mycotoxin Family of Fumonisins, Their Biosynthesis, Metabolism, Methods of Detection and Effects on Humans and Animals.

Fumonisins, a class of mycotoxins predominantly produced by species, represent a major threat to food safety and public health due to their widespread occurrence in staple crops including peanuts, wine, rice, sorghum, and mainly in maize and maize-based food and feed products. Although fumonisins occur in different groups, the fumonisin B series, particularly fumonisin B1 (FB1) and fumonisin B2 (FB2), are the most prevalent and toxic in this group of mycotoxins and are of public health significance due to the many debilitating human and animal diseases and mycotoxicosis they cause and their classification as by the International Agency for Research on Cancer (IARC) as a class 2B carcinogen (probable human carcinogen). This has made them one of the most regulated mycotoxins, with stringent regulatory limits on their levels in food and feeds destined for human and animal consumption, especially maize and maize-based products.

Comparative Evaluation of Different Mint Species Based on Their In Vitro Antioxidant and Antibacterial Effect.

In our research six different mint species (peppermint, spearmint (five different chemotypes), Horse mint, mojito mint, apple mint (two different chemotypes), bergamot mint) have been evaluated by referring to their chemical (essential oil (EO) content and composition) and in vitro biological (antibacterial, antioxidant effect) characteristics. The EO amount of the analyzed mint populations varied between 1.99 and 3.

Multilateral Use of Dandelion in Folk Medicine of Central-Eastern Europe.

Background: Dandelion ( sect. , also referred to as F.H.

A cross-scale transfer learning framework: prediction of SOD activity from leaf microstructure to macroscopic hyperspectral imaging.

Superoxide dismutase (SOD) plays an important role to respond in the defence against damage when tomato leaves are under different types of adversity stresses. This work employed microhyperspectral imaging (MHSI) and visible near-infrared (Vis-NIR) hyperspectral imaging (HSI) technologies to predict tomato leaf SOD activity. The macroscopic model of SOD activity in tomato leaves was constructed using the convolutional neural network in conjunction with the long and short-term temporal memory (CNN-LSTM) technique.

Proximate composition, peptide characterization and bioactive properties of faba bean blanching water.

Faba bean (Vicia faba L.) offers a rich nutritional profile with high protein content and abundant vitamins and minerals. Processing of faba beans for freezing requires blanching, yielding liluva (legume processing water), possibly containing leached macronutrients, with potential for upcycling.

Co-evolutionary dynamics of microbial communities and flavor profiles during natural fermentation of Cabernet Sauvignon and Merlot: A comparative study within a single vineyard.

Indigenous microorganisms play a crucial role in determining the quality of naturally fermented wines. However, the impact of grape cultivar specificity on microbial composition is often overshadowed by the geographical location of the vineyard, leading to underestimation of its role in natural wine fermentation. Therefore, this study focuses on different grape cultivars within a single vineyard.

Wine tasting Demystified: Celebrating Professor Wendy Parr's contribution to the understanding of wine tasting and wine tasters - An Introduction.

Our goal in putting together this special issue was twofold: First, to honour the remarkable career of Professor Wendy Parr and her contribution to the understanding of wine tasting and wine tasters and second, to continue to raise awareness of the importance of the cognitive approach in the wine scientific literature. We present Professor Wendy Parr's insightful reflections on her distinguished career, including her early ventures into psychology and the experiences that shaped her contributions. These are complemented by a concise historical perspective on the evolution of wine sensory science, providing context for her work.

Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function.

Yeasts play a crucial role in determining the quality and yield of sauce-flavor Baijiu, yet the source, succession, and metabolic functions of the yeast community in fermented grains during stacking fermentation remains unclear. In this study, amplicon sequencing combined with solid-state fermentation was used to investigate the structure and function of yeast community during the first-round fermentation of sauce-flavor Baijiu. The richness and diversity of yeast community increased throughout fermentation, with 83.

The valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry.

The winemaking process generates huge amounts of waste every year. Fermented grape pomace, the major by-waste product, holds significant value due to its chemical composition and technological properties. In this study a multi-omics approach was employed for the detailed molecular characterization of fermented grape pomace from Montepulciano grape, a widely used Italian red grape variety.

Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation.

To explore the mechanism of Virgibacillus proteases on hydrolysis of shrimp myofibrillar protein (SMP) and formation of volatile compounds, the fermented broth of Virgibacillus halodenitrificans was purified and the protease was identified as peptidase S8. The enzyme had optimum activity at pH 7.0-8.

Characterization of Odorants Causing the Hawthorn Aroma in Cabernet Sauvignon Wine by Gas Chromatography-Olfactometry, Quantitation, Aroma Recombination, Omission, and Addition Studies.

This study aimed to identify the specific odorants contributing to the distinctive hawthorn aroma present in wines, expanding upon previous research on the aroma characteristics of Cabernet Sauvignon wine. By utilization of high-performance liquid chromatography and gas chromatography-olfactory-mass spectrometry, 14 odorants showed a positive correlation with hawthorn aroma characteristics. Among these, ethyl isovalerate, ethyl butanoate, myrcene, and α-terpineol demonstrated the highest correlation coefficients.