A Comprehensive Review on Polyphenols of White Wine: Impact on Wine Quality and Potential Health Benefits.

Polyphenols are associated with various beneficial health effects. These compounds are present in edible plants such as fruits and vegetables, and the human body absorbs them through the consumption of foods and beverages. Wine is recognized as a rich source of these valuable compounds, and it has been well established that polyphenols present in red wine possess numerous biologically active functions related to health promotion.

Effect of Succinylation on Oxidation-Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks.

This study examined the effect of succinylation on protein oxidation-aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation of lipid and protein at six levels of succinylated EY (0.25%, 0.

Impact of Natural Phytosanitary Product Residuals on Yeast Fermentation Performance and Wine Composition.

Although phytosanitary treatments are necessary to protect grapes from parasitic diseases, consumers are increasingly concerned about the use of synthetic phytosanitary products and their possible residues in wine. Pre-harvest phytosanitary treatments are often inevitable, and consequently downtime is required to avoid possible residues on the grapes. Instead, natural phytosanitary products, such as essential oil (EO)-based products, can be applied close to the harvest without specific restrictions, with results that are not only technically convenient but also more attractive for the consumers.

Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken.

This study aimed to compare the effects of incorporating fermented feed into daily diets on the slaughter performance, meat quality, and flavor compounds of 120 domestic chickens over a 140-day period. A total of five groups (n = 24), including the control group (CK) of the Guangxi Partridge chickens received a standard base diet. The other four groups were provided with pellets that had been added with 10% fermented banana peel (Pe-10), 20% fermented banana peel (Pe-20), 10% fermented banana pulp residue (Pu-10), and 20% fermented banana pulp residue (Pu-20).

Optimisation of Retsina Wine Quality: Effects of Resin Concentration, Yeast Strain, and Oak Chip Type.

Retsina, Greece's most renowned traditional wine, has been produced for millennia, with archaeological and historical evidence supporting its legacy. It is legally defined as wine made exclusively in Greece using grape must infused with Aleppo pine resin (). This study examines the effects of varying resin concentrations (0.

Metabolic Profiling and Stable Isotope Analysis of Wines: Pilot Study for Cross-Border Authentication.

Globalization and free market dynamics have significantly impacted state economies, particularly in the wine industry. These forces have introduced greater diversity in wine products but have also heightened the risk of food fraud, especially in high-value commodities like wine. Due to its market value and the premium placed on quality, wine is frequently subject to adulteration.

Using sensory and instrumental analysis to assess the impact of grape smoke exposure on different red wine varietals in California.

This study is an investigation of the impact of volatile phenols (VPs) released from burning wood during wildfires on grape composition and the resulting wines. Baseline levels of VPs in grapes and sensory differences between smoke-impacted wines and non-smoke-impacted wines were determined. The differences were related to different levels of smoke taint marker compounds in different wine matrices, using modified descriptive analysis (DA), multivariate statistics, gas chromatography mass spectrometry (GC-MS) and liquid chromatography-triple quadrupole tandem mass spectrometry (LC-QqQ-MS) of the free and total VPs, and individual bound glycosides, respectively.

Electronic tongue measurements as a predictor for sensory properties of vacuum-packed minced beef - A preliminary study.

Changes in meat sensory quality during storage are difficult to assess accurately and objectively. Advanced analytical technologies for sensory assessment could help predict sensory changes. In this study, vacuum-packed (VP) minced beef was incubated at four different temperatures until the end of its quality shelf-life, before conducting instrumental taste analysis with an Insent electronic tongue and analysis of volatile compounds with headspace SPME GC-MS.

Breakfast energy intake and dietary quality and trajectories of cardiometabolic risk factors in older adults.

Objectives: Not skipping breakfast is associated with a better overall diet quality and lower cardiometabolic risk. However, the impact of calorie intake and dietary quality of breakfast on cardiovascular health remains unexplored. We aimed to study the associations between breakfast energy intake and quality and time trajectories of cardiometabolic traits in high cardiovascular risk participants.

TMT-based quantitative proteomics reveals the effects of electromagnetic field and freezing preservation techniques on mutton quality.

This study investigated the effects of electromagnetic field preservation (EP) and freezing storage (FS) on the quality of northern Qianbei Ma mutton. Using tandem mass tagging (TMT)-labeled quantitative proteomics and bioinformatics, it was observed that EP more effectively inhibited pH increase and maintained a* and b* values compared to FS. Furthermore, the EP group was able to better maintain the water-holding capacity and tenderness of the mutton under prolonged storage.

Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications.

Methanol is widely existed in fermented fruit wines (FFWs), and the concentration is excessive at times due to inappropriate fermentation conditions. Methanol is neurotoxic, and its metabolites of formaldehyde and formic acid can cause organic lesions and central respiratory system disorders. FFWs with unspecified methanol limits are often produced with reference to grape wine standards (250/400 mg/L).

Assessing horizontal gene transfer in the rhizosphere of using fabricated ecosystems (EcoFABs).

Horizontal gene transfer (HGT) is a major process by which genes are transferred between microbes in the rhizosphere. However, examining HGT remains challenging due to the complexity of mimicking conditions within the rhizosphere. Fabricated ecosystems (EcoFABs) have been used to investigate several complex processes in plant-associated environments.

Improved properties of dough fermented with rice wine prepared by mixed SF7 and SC1.

Unlabelled: In view of the special aptitudes of the yeast population in both rice wine production and dough fermentation, in this study, the characteristics of dough fermented with rice wine prepared from mixed SF7 and SC1 (JFC) were evaluated and compared with those of dough fermented directly with the two yeast co-cultures (FC). Dough inoculated with JFC showed higher acidity, reducing sugar content and leavening activity than dough fermented with FC. The water distribution pattern and pasting properties of the JFC-fermented dough changed dramatically after fermentation, and the dough microstructure and extensibility were improved.

Effects of acetylated polysaccharide on the prebiotic properties of grape seed proanthocyanidins - Based on in vitro fermentation with Artemisia sphaerocephala Krasch glucomannan.

This study evaluated the impact of Artemisia sphaerocephala Krasch glucomannan with different degrees of acetyl group substitution (DS) on the prebiotic properties of grape seed proanthocyanidins (GSP). UV spectra, CIELab, and dynamic light scattering analyses indicated DS-influenced variable interactions between GSP and glucomannan. In vitro fermentation demonstrated that glucomannan enhanced the solubility of some phenolic compounds, and decreased the pH value of fermentation liquids.

Physiological and transcriptomic characterization of cold acclimation in endodormant grapevine under different temperature regimes.

It is essential for the survival of grapevines in cool climate viticultural regions where vines properly acclimate in late fall and early winter and develop freezing tolerance. Climate change-associated abnormities in temperature during the dormant season, including oscillations between prolonged warmth in late fall and extreme cold in midwinter, impact cold acclimation and threaten the sustainability of the grape and wine industry. We conducted two experiments in controlled environment to investigate the impacts of different temperature regimes on cold acclimation ability in endodormant grapevine buds through a combination of freezing tolerance-based physiological and RNA-seq-based transcriptomic monitoring.

Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MS.

Glycosides represent a large source of potential flavor in grape must. Commercial preparations enzymes with glycosidase activity are commonly employed to enhance wine aroma. In this study, we conducted an evaluation of twelve commercial enzymes to assess their effectiveness in releasing volatile compounds from their conjugated forms in a white grape must under laboratory conditions by solid-liquid extraction (SPE) and gas chromatography-mass spectrometry (GC-MS).

Volatile profile and potential predictors of astringency loss in fresh, whole 'Rama Forte' persimmon fruit.

Volatile profile of fresh, whole 'Rama Forte' persimmons treated with CO or ethanol (EtOH) vapor for astringency removal, and the relationship of the main volatile organic compounds (VOCs) with the loss of astringency were investigated. Persimmons were harvested at the commercial maturity stage and treated with 70 % CO, 18 h, or 1.70 mL kg EtOH, 6 h.

Physical and chemical properties and sensory evaluation of camel meat and new camel meat jerky.

Alxa Bactrian camel meat is an organic diet that provides balanced nutrition and is easy to digest and absorb. Despite its potential, it is currently underutilized. To develop a new type of camel jerky, this study utilized a single-factor design method to optimize the formula and fermentation process parameters of Alxa Bactrian camel jerky.

Wine polyphenol oxidation mechanism and the effects on wine quality: A review.

Over the last few decades, there has been considerable interest in studying wine oxidation. This review paper provides a comprehensive overview and analysis of the molecular changes caused by oxidation in wine and how they affect wine quality. Simultaneously, the recent advancements in understanding the molecular pathways involved in wine oxidation are also discussed.

Impact of fig maceration under various conditions on physicochemical and sensory attributes of wine vinegar: A comprehensive characterization study.

In this work, wine vinegars macerated with figs under different conditions have been characterized for the first time. Samples were analyzed by solid phase microextraction and gas chromatography coupled to mass spectrometry, sensory and physicochemical analysis. The results revealed that fig maceration of wine vinegars influenced the physicochemical, sensory, and volatile profiles of the final product, which were mainly affected by the fig amount (10, 20 or 30%), the fig type (fresh or dry) and the base wine vinegar (young or aged) used, and to a lesser extent the way the fig was added (crushed or chopped).

Exploring the relationship between field available water capacity (AWC) and atypical aging (ATA) development in base wines.

Hydric stress is a leading cause of atypical aging (ATA) in wine, characterized by unpleasant olfactory notes. The main sensorial and chemical marker of ATA is 2-aminoacetophenone (AAP). Early detection of ATA before the second fermentation in sparkling wines (SWs) is crucial for producing high-quality products.

Comprehensive Analysis of Bile Medicines Based on UHPLC-QTOF-MS and Machine Learning.

Based on UHPLC-QTOF-MS analysis and quantized processing, combined with machine learning algorithms, data modeling was carried out to realize digital identification of bear bile powder (BBP), chicken bile powder (CIBP), duck bile powder (DBP), cow bile powder (CBP), sheep bile powder (SBP), pig bile powder (PBP), snake bile powder (SNBP), rabbit bile powder (RBP), and goose bile powder (GBP). First, 173 batches of bile samples were analyzed by UHPLC-QTOF-MS to obtain the retention time-exact mass (RTEM) data pair to identify bile acid-like chemical components. Then, the data were modeled by combining support vector machine (SVM), random forest (RF), artificial neural network (ANN), gradient boosting (GB), AdaBoost (AB), and Naive Bayes (NB), and the models were evaluated by the parameters of accuracy (Acc), precision (P), and area under the curve (AUC).

Redefining the role of sodium exclusion within salt tolerance.

Salt contamination of soils and irrigation water is a significant environmental concern for crop production. Leaf sodium (Na) exclusion is commonly proposed to be a key subtrait of salt tolerance for many crop plants. High-Affinity Potassium (K) Transporter 1 (HKT1) proteins have previously been identified as major controllers of leaf Na exclusion across diverse species.