The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine

The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics,copigmentation and phenolic profiles.The grey relational analysis(GRA)and principal component analysis(PCA)methods were employed to dissect the key effective determinants related to color quality.The addition of CDs induced a significant hyperchromic effect of 8.19-25.40%,a significant bathochromic effect and an enhancement of the color intensity.Furthermore,the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging,but for long-term aging,2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability.This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines.

Modifications in aroma characteristics of'Merlot'dry red wines aged in American,French and Slovakian oak barrels with different toasting degrees

Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermented in two types of fermenters(stainless steel tank and rotated oak barrel)and aged in six types of oak barrels(three geographic origins×two toasting degrees)for different time(0,3,6 and 9 months,respectively).Results showed that 30 volatiles were associated with barrels and increased during oak aging.The fermenters could influence the intensities of the toast,leathery,smoky,fruity,floral and caramel aromas.The concentration of whisky lactone,eugenol,cis-isoeugenol,and the intensities of the toast and spicy aromas were highest in the wines aged in American oak and were lowest in the wines aged in French oak barrels.The concentrations of guaiacol,syringol,trans-isoeugenol,furfural alcohol,vanilla,cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones.The compounds originating from the barrels could be used to distinguish the types of different barrels,but the other general grape-derived and fermentation-derived volatiles could not.The fermenters,oak species and toasting degrees of the barrels all had significant effects on the aroma profiles of the aged‘Merlot’dry red wines,but the influence of the geographic origin was not obvious.

Correlation of Microbiological Stability with Redox Processes in White Wines

In this paper, the authors analyzed the correlation between the microbiological stability of white wines and the content of sulfur dioxide, which influences the main redox processes that take place in the technological stages of the wine. The consecutive, parallel and spontaneous development of several redox processes and their impact on the quality, microbiological and crystalline stability of white wines were examined. The reduction of additive and subtractive technological interventions, of the amounts of adjuvants (sulphurous anhydride) is essential for the production of organic wines.

Acute Toxicity of Jinchuan Formula Plum Wine Extract and Its Protective Effect on Mice with Liver Injury

[Objectives]To investigate the acute toxicity and hepatoprotective effect of Jinchuan formula plum wine extract on mice,determine its safety range,and evaluate its hepatoprotective effect.[Methods]The median lethal dose(LD_(50))was determined by acute toxicity test with the toxic reaction and mortality of mice as indexes.Sixty Kunming mice were randomly divided into 6 groups:normal control group,model group(ConA-induced liver injury model),Jinchuan formula plum wine high,medium and low dose groups(1.0,0.5,0.25 g/kg)and silybin group(0.1 g/kg).The levels of ALT,AST,LDH in serum and TG,VLDL in liver were measured.After HE staining,the pathological changes of liver tissue in mice were observed,and the liver protective effect of Jinchuan formula plum wine extract was analyzed and evaluated.[Results]LD_(50)was 11.18 g/kg,and the 95%confidence limit of LD_(50)was 10.31-12.05 g/kg.The high-dose group of Jinchuan formula plum wine extract could significantly reduce the serum ALT and AST activities of ConA-induced liver injury mice(P<0.05).[Conclusions]Jinchuan formula plum wine extract is relatively safe,and also has a protective effect on liver injury.

Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties

In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.

Wine,beer and Chinese Baijiu in relation to cardiovascular health:the impact of moderate drinking

Excessive alcohol consumption(≥15 drinks per week)causes chronic diseases and multiple other health conditions.Nevertheless,alcohol beverages have been used as a vital medicine ingredient in various cultures since ancient times.A wealth of epidemiological and experimental research has shown that light-moderate alcohol consumption,regardless of beverage type,is associated with reducing cardiovascular incidence and mortality rate.Due to the disparities in raw materials,fermentation techniques,production environment,etc.,alcoholic beverages tend to possess different non-ethanol component profiles,thus resulting in varying degrees of health effects.Furthermore,bioactive compounds in alcohol are continuously discovered as well as the mechanisms underlying their cardioprotective contributions at a molecular level.This article elucidates the epidemiology of moderate alcohol consumption and various cardiovascular conditions,along with the limitations and controversies of current studies.In addition,protective effects and putative mechanisms of both ethanol and non-ethanol components of wine,beer,and Chinese Baijiu,the three most representative alcoholic beverages worldwide,are to be evaluated within the context of a rational drinking pattern.

Microbiota for production of wine with enhanced functional components

Microbial communities during winemaking are diverse and change throughout the fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma, but also enhance wine functional components such as extraction of polyphenols from the berries, production of γ-aminobutyric acid, hydroxytyrosol and melatonin. Polyphenols such as resveratrol, catechin and quercetin determine the functional quality of the wine. Moderate wine consumption, particularly red wine has been associated with functional benefits to human health, which includes anti-inflammation, promoting healthy aging, prevention of cardiovascular diseases, cancers, type 2 diabetes and metabolic syndrome. Indeed, the management of microbiota allows the production of wine with distinct features and functional components that benefits human health. This review scrutinizes the possible contributions of wine microbiota to the production of wine with enhanced functional components and highlights the contributions of Saccharomyces and non-Saccharomyces yeasts and bacteria to enhance wine functional components during winemaking. Thus, contributing to the dissemination of the benefits of light to moderate wine intake to human health.

Research progress of protein haze in white wines

Protein haze was one of the main causes of the instability of white wines. Proteins that caused haze or precipitation in white wines mainly came from grape fruits, and their compositions and contents were affected by many factors such as fruit diseases, harvesting methods and water stress. Unstable wine proteins were usually pathogenesis-related(PR)proteins of grapes, mainly chitinases and thaumatin-like proteins(TLPs), which had lower isoelectric point(pI)and smaller molecular weight, and were highly resistant to the low pH values of wines and the protease hydrolysis during fermentation. At present, the technology of protein stabilization and clarification in white wines mainly included bentonite fining, heat treatment, enzymatic hydrolysis, polysaccharide treatment and ultrafiltration methods. Among them, the most commonly used method was bentonite treatment. In this paper, the research progresses of the origin, mechanism and influencing factors of the unstable proteins in white wines were summarized, and the applications, advantages and disadvantages of various clarification techniques were also concluded, in order to provide some support for the theoretical and technological research of the protein stability in white wines in the future.

Study on Brewing Technology of Pear Wine

[Objectives]The quality of pear wine is directly affected by parameter control in the production process, especially in the fermentation stage. The fermentation parameters of pear wine were controlled by studying the effects of fermentation parameters on the product, in order to optimize the fermentation parameters. [Methods]The fermentation conditions of pear wine were optimized by single factor experiments and an orthogonal experiment. [Results] The optimum fermentation conditions of pear wine were nitrogen source 1.0 g/L, fermentation temperature 20 ℃, and pH of fermentation liquid 4.3. The pear wine brewed was full, mellow and harmonious, and had a unique style. The ethanol content of the pear wine was 12.33 through physical and chemical analysis. [Conclusions] This study provides theoretical basis and technical support for the industrial production and promotion of pear wine.

Optimization of Extraction Process of Polyphenols from Chrysanthemum morifolium and the Development of Chrysanthemum Rice Wine

[Objectives]This study was conducted to provide a theoretical basis for the extraction and comprehensive utilization of functional active components of Chrysanthemum morifolium polyphenols.[Methods]With C.morifolium as a raw material,polyphenols were extracted by water extraction.The extraction process of polyphenols were optimized by single factor tests on solid-liquid ratio,extracting time and times.Old rice wine selected as the base wine was added with C.morifolium polyphenol extract,honey,citric acid and other auxiliary materials to prepare a kind of chrysanthemum old rice wine.Through sensory analysis combined with fuzzy mathematics comprehensive evaluation method,the optimal formula of chrysanthemum old rice wine was determined,and the corresponding physicochemical indicators of the obtained chrysanthemum old rice wine were tested.[Results]The optimal soaking process for C.morifolium was as follows:extraction time of 20 min,a solid-liquid ratio of C.morifolium to warm water at 1:40,extraction times of 3 times.The physical and chemical indicators of the chrysanthemum wine obtained from the above optimal formula were as follows:sugar content 5%,ethanol content 11%,and pH value 4.04.The chrysanthemum old rice wine obtained was clear and transparent,and the fragrance of chrysanthemum was coordinated with the mellow aroma of rice wine.The taste was refreshing and suitable for the vast majority of people to drink.[Conclusions]The new type of chrysanthemum old rice wine combines the polyphenolic active substances in C.morifolium with the low ethanol content of old rice wine,which not only improves the utilization rate of C.morifolium,but also strengthens the health function of old rice wine products,improves the quality of old rice wine,and promotes the healthy and rapid development of the old rice wine industry.

Good Wine Needs No Bush——Exclusive Interview with Rita Kung,Investor,Board Member and CEO of Shandong Mystic Island Winery

Rita Kung is the board member and CEO of Shandong Mystic Island Winery.From working in an international metropolis to living in a quiet village,from being a senior manager to the CEO of a winery,from having little knowledge of wine culture to being very familiar with the industry,Rita has always taken changes in her career in her stride.She always believes that in order to start or develop a business,once the direction is clear,we must put our whole hearts into the operation and remain patient.

Potential Application of a Wine Extract in Skin Care: How to Benefit from the Antibacterial, Antioxidant and Elastase Inhibiting Properties

Since plant polyphenols have many beneficial properties on health, the aim of this study was to evaluate the potential use of a phenolic wine extract, a by-product of wine production, for skin care on HaCaT cells. In these studies, a significant reduction of reactive oxygen species formation in HaCaT cells and severe elastase inhibition was observed. In contrast, the wine extract caused a major increase in lipase activity. The extract showed no influence on cell proliferation, but an immunomodulatory effect on the release of the interleukins IL-6 and IL-8 was found. The phenolic wine extract demonstrated a strong activity against gram-positive and gram-negative pathogens, yeasts, and fungi. Overall, our results show that the investigated phenolic wine extract is a promising ingredient for anti-aging skin care, could contribute to the improvement of skin appearance and health, and may positively affect cellulite.

利用WINE实现Windows到Linux的转换

提出了利用Wine实现Windows到Linux的转换的原因,阐述了Wine的体系结构及其功能,并且详细阐述Wine的安装过程及配置过程,举例说明Windows应用程序在Linux上的实现,最后对Wine的前景作了简要的分析。

Anthocyanin profi les and color properties of red wines made from Vitis davidii and Vitis vinifera grapes

Spine grape(Vitis davidii Foex.)is an important wild grape species native to China.Fifteen red spine grape clones and three red Vitis vinifera grape varieties were used to evaluate the differences in the anthocyanin profiles and color properties of wines made from V.davidii and V.vinifera grapes.Among spine wines,‘Junzi#2’wine had the highest total phenolic and total anthocyanin,‘Xiangzhenzhu’wine had the highest total flavonoids,and‘Junzi#1’wine had the highest total tannin.The anthocyanin compositions of all of the spine wines were dominated by Mv-3,5-diglucoside.The total individual anthocyanin contents in spine wines,except‘Gaoshan#5’,‘Junzi#5055’,‘Junzi#5061’,and‘Junzi#5044’,were signifi cantly higher than in V.vinifera wines.Most of the spine wines had a stronger red intensity and a brighter chroma with a bluer hue than V.vinifera wines.Correlation analysis revealed that the color properties were closely related to the anthocyanin composition.These results suggest that wines made from spine grapes may be useful for the wine industry for their color properties and high individual anthocyanin contents.

基于客户端软件渲染优化Wine图形性能的方法

针对Wine操作设备无关位图(DIB)存在性能瓶颈的问题,提出一种客户端软件渲染的方法。该方法首先分析操作DIB的GDI API函数,然后确定客户端软件渲染的加载点,再以链表形式将不同设备上下文环境及其对应的GDI API函数串联,在此基础上实现GDI API函数的客户端软件渲染。性能测试表明,经客户端软件渲染优化后的Wine与未优化的Wine相比,其操作DIB的性能平均至少提高了10倍,且接近本地Windows XP下操作DIB的性能,有效地避免了操作DIB的性能瓶颈。

“wine”与“酒”的国俗语义对比分析

酒作为一种客观存在的物质,它是一种文化,在人们日常生活与人际交往中起着非常重要的作用。通过对比分析"wine"与"酒"在英汉文化中特有的国俗语义,在英语学习和运用时,就能减少语用失误,从而提高跨文化交际能力。

Technological Experiments for the Enhancement of Glycerol Content in High Quality Wines

The glycerol content of grape juices and wines has been determined by gas-chromatographic methods using silyl derivatives. The effect of different storage conditions and yeast cultures on glycerol content has been investigated. Grape juice samples with different starting D-Glucose concentrations have been treated with several additives (HPO42?, S2O52?, NADH and HSO3?). Significant glycerol concentration enhancement has been detected in the case of the addition of NADH (5.14 g/L), however the presence of HSO3? prevented the excessive glycerol formation (1.21 g/L).

基于Wine的Windows安全机制模拟及沙箱系统实现

基于开源软件Wine模拟了ASLR和UAC Virtualization两种Windows安全机制,使得Wine环境更接近真实的操作系统且更加安全,并利用wineserver机制初步实现了动态行为检测功能,同时借助Wine自身的.wine目录作为样本的运行环境,最终形成了一个较真实的沙箱系统。实验结果表明,该沙箱系统具备了ASLR和UAC Virtualization两种安全机制的基本特征。与其他沙箱系统相比,该系统不仅可以对未知样本进行有效的行为检测,而且具有占用资源少、隔离性强、回滚速度快等突出特点,因此能够很好地满足批量部署和运行的需要。

Wine Tourism in Santorini, Crete:Exploring the Behaviour, Motives, and Intentions of Wine Tourists

Wine tourism is a fast growing sector,with an estimated 30%growth in 2018 and has emerged as a strong and rising area of special interest tourism,representing an increasingly important element of regional and rural tourism development.In Greece wine has played an important role since ancient times,as it was an integral part of nutrition and religion,and by 800BC,Greeks had begun to perfect their techniques in winemaking.Wine tourism in our days,constitutes a factor for attracting visitors from all over the world.The present paper is an effort to explore and investigate the factors that affect the behavior of wine tourists in the island of Santorini,shaping their motives and intentions.More specifically,the aim of this paper is to explore the motivating factors that influence winery visitation,wine tourists’level of satisfaction,interest and knowledge on wine,as well as their demographic characteristics.The methodological approach was based on quantitative research;more specifically a survey was conducted with the use of structured questionnaires.Results showed that the most popular activity for wine tourists visiting Santorini wineries was wine tasting and the main motives influencing the decision for winery visitation involved wine tasting and experiencing the atmosphere of the winery.This research also showed that the most important factors contributing to wine tourist’s satisfaction concerned the attitude,professionalism and knowledge of winery staff,as well as service quality.

Addition Protocols and Their Effects on Extraction and Retention of Grape Phenolics during Red Wine Fermentation and Aging

Extraction and retention of red wine phenolics, particularly anthocyanins and tannin, have historically been a primaryconcern for many red wine producers. This research compares two competing protocols designed to facilitate the extraction andretention of grape phenolics through the addition of exogenous enological tannin to evaluate their relative effectiveness. The firstprotocol involves adding exogenous tannin in a single full-dose at or immediately after destemming/crushing the grapes. The secondprotocol, commonly referred to as the ＂sacrificial＂ protocol, involves splitting the addition into two half-doses. The first half-dose, orsacrificial dose, is applied at or immediately aflei＂ destemming/crushing, and the second half-dose is added a few days later. Thespecific mechanisms involved in the extraction dynamics are not elucidated here, however, phenolic profiling before and duringfermentation as well as one full year after, using UV-Vis and AWRI tannin portal methodology, has shown a clear advantage to theuse of a single-dose protocol with respect to the extraction and retention of grape phenolics. Possible explanations are proposed anddiscussed.