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.

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.

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.

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.

Argentinean Commercial Malbec Wines： Regional Sensory Profiles

Sensory evaluation was performed on 32 commercial Malbec wines （2008 and 2009 vintages） produced in five provinces of Argentina. Wines from different areas in Mendoza （the most important producer of Malbec） were also included to test possible differences within this province. Ten key attributes were first recognized by descriptive analyses and then carefully evaluated by a trained sensory panel composed of 10 judges. Among the aroma and flavour attributes the analyses focused on plum, red fruits, white pepper, bell pepper, and floral. Three attributes of taste （acidity, astringency, and bitterness） and two attributes of color （red and blue-purple hues） were also analyzed. Statistical differences and similarities in sensory data were tested using analysis of variance （ANOVA）, multiple means comparisons by least significant difference test （Fisher LSD）, and principal component analysis （PCA）. ANOVA and Fisher LSD tests of sensory data showed significant differences （P 〈 0.05） for 6 out of 10 wine attributes： plum, floral, red fruits, astringency, red and blue- purple hues.

Phthalates in Commercial Chinese Rice Wines: Concentrations and the Cumulative Risk Assessment to Adult Males in Shanghai

The concentrations of 16 phthalates in 164 commercial Chinese rice wines （CRW） were detected by GC-MS, and consumption data on CRW in different packaging types was investigated from 634 adult males in Shanghai using a food frequency questionnaire. Based on the prinq：iples of probabilistic modelling and cumulative risk assessment, the exposure and health risk of phthalates from CRW to adult males in Shanghai was evaluated. DMP, DEP, DIBP, DnBP, BBP, and DEHP were detected in the samples, thE： range of detection frequency of individual phthalates varied from 6.10% for BBP to 15.24% for DIBP, and the detected concentrations were 51.06-200.34 ng/mL. All the respondents consumed CRW, 90.69% of them consumed CRW 0.01-49.9 mL/d, the minimum value of the average daily intake of CRW was 6.25 mL/d, the median was 13.72 mL/d and the maximum was 300 mL/d. The median exposure level of the 6 detected Phthalates to adult males in Shanghai were 6.58-7.10 ng/（d.kg）, and the maximum exposure level were 137.38-540.47 ng/（d.kg）. The cumulative exposure health risk index （HI） based on the median and maximum exposure level of the 6 Phthalates （DMP, I~）EP, DIBP, DnBP, BBP, and DEHP） were 0.001147 ancl 0.063396, both were far less than 1. In conclusion, CRW were generally consumed by the adult males in Shanghai.

Geographic Classification of Chinese Grape Wines by Near-Infrared Reflectance Spectroscopy

Near-infrared reflectance spectroscopy (NIRS) was applied to classify grape wines of different geographical origins (Changli, Huailai, and Yantai, China). Near infrared (NIR) spectra were collected in transmission mode in the wavelength range of 800-2500 nm. Wines (n=90) were randomly split into two sets, calibration set (n=54) and validation set (n=36). Discriminant analysis models were developed using BP neural network and discriminant partial least-squares discriminant analysis (PLS-DA). The prediction performance of calibration models in different wavelength range was also investigated. BP neural network models and PLS-DA models correctly classified 100% of the wines in calibration set. When used to predict wines in validation set, BP neural network models correctly classified 100%, 81.8%, and 90.9% of the wines from Changli, Huailai, and Yantai respectively, and PLS-DA models correctly classified 100% of all samples. The results demonstrated that NIRS could be used to discriminate Chinese grape wines as a rapid and reliable method.

Studies on the Authenticity of Local Wines by Spectroscopic and Chemometric Analysis

The authenticity of 91 wines produced in Cyprus from both indigenous and other vine varieties were investigated by a holistic approach, using, advanced technology such as SNIF-NMR （site-specific natural isotopic fractionation-nuclear magnetic resonance） and 1R-MS （isotope ratio-mass spectrometry） for the determination of the stable isotopes and ICP （inductively coupled plasma spectroscopy） for some heavy metals. The spectroscopic characteristics were evaluated statistically using different chemometric methods. The dependency of the D/H （deuterium/hydrogen） ratio of the methylene site in the ethanol molecule （D/H）ll and also theδ ^18O values of the wine water, were the most useful discriminators. Isotopic results allow us to have a complete idea about the regional variability of the isotopes. Among the metals, Ni followed by Pb was the ones with the highest discrimination value. The determined concentrations of Pb, Ni, Cr and Cd that are related to the safety of wines were within the acceptable limits that have been established by the OIV （international organization of vine and wine） or comparable with the results of the wines of other European countries. The study of the correlation between the load of heavy metals and isotopes in wines showed a dependence on the grape variety but not the geographical location of the vineyard. This is probably due to the close proximity of wine regions in Cyprus.

Catechin and Epicatechin Contents in Wines Obtained from Brazilian Exotic Tropical Fruits

Flavonoids constitute a diverse group of secondary metabolites which are present in both fruits and wines. The contents of some of the most prominent compounds such as catechin and epicatechin are little known in wines prepared from tropical fruits. In this context, this study was aimed to determine catechin and epicatechin contents in wines processed from 7 tropical fruits (cajá-umbu, cashew apple, mangaba, pineapple, siriguela, sugar apple and umbu), by HPLC-DAD system. Moreover the total phenolic compounds content was also determined in these wines and compared to those of the commercial wines obtained from grapes and cashew apple. The wines produced in this work contained higher total phenolic compounds contents when compared to that of the grape wines. The higher values of total phenolic compounds were found in wines elaborated from cajá-umbu (123.4 mg·mL-1 GAE) and from cashew (87.5 mg·mL-1 GAE). However, higher contents of catechin and epicatechin were found in wines obtained from mangaba (14.01 ± 0.37 mg·L-1, 22.66 ± 1.03 mg·L-1), siriguela (9.97 ± 0.28, 4.38 ± 0.45) and cashew apple (7.46 ± 0.18, 1.30 ± 0.17) fruits. The present work indicates that the use of exotic tropical fruits is feasible in developing wines which could serve as functional foods as these contain appreciable quantities of catechin and epicatechin.

Phenolic Antioxidants in Cypriot Wines as a Tool for Their Varietal Discrimination： Preliminary Results

A total of 56 wines from different vintages and wine-growing regions of Cyprus were used to analyze six biologically interesting phenolic antioxidants （gallic acid, catechin, vanillic acid, epicatechin, coumaric and feroulic acid） by high performance liquid chromatography. The study includes red and white Cypriot authentic wines from local and imported varieties that were produced under the same vinification conditions at a Model Winery. Results extracted after the chemometric analysis of the measured concentrations show a strong relationship of the phenolic antioxidative capacity with the variety of the wines and gallic acid followed by vanillic acid found in the highest concentrations of the other antioxidants studied. Comparing the concentrations found with bibliographic data for wines from other countries, it was found that, the concentration levels of vanillic and ferulic acid were significantly higher for Cypriot wines.

A Novel Approach to Measure the Total Antioxidant Power of Wines through Near Infrared Spectroscopy and Its Relevance in Human Nutrition

Wine is the product of the alcoholic fermentation of the grape (Vitis vinifera). As such, it is a hydroalcoholic solution with a variable content of nutritional and functional (polyphenols) molecules, the latter involved in its antioxidant potential. The organoleptic variables of wine, together with its potential positive effects on health of a light-moderate intake, have always been topics of great interest within the cultures. In the label of wine, alcohol is the only declared variable. On the other hand, there is no information about the content of “positive” molecules, such as those associated with the antioxidant power. This value could be very important to classify the wines, helping oenologist and nutritionist in qualifying them as a component of Mediterranean diet. Moreover, one of the most critical aspects in evaluating the role of wine in human health through epidemiological prospective studies is the quality of the products used and their antioxidant potential. This research aimed to optimize and validate an analytical approach based on a portable device (SCIO?), using NIRS (near-infrared reflectance spectroscopy). It allows the measure of TAP (total antioxidant power) of wine through the glass. Research findings are promising. To the best of our knowledge, this is the first time that an easy-to-use and cheap hand-held scanner is validated to measure the TAP of a beverage.

Phenolic Compounds and Antiradical Efficiency of Georgian （Kakhethian） Wines

According to ancient Georgian traditional winemaking technology, the crushed grape is placed in a clay vessel （qvevri） dug in the ground, and alcoholic fermentation is carried out together with solid parts of grape cluster （stem, skin, seeds）. Quantitative content of phenolic compounds and antiradical efficiency of Kakhethian wines were studied and findings are compared to the appropriate data of the European wines. Analysis showed Kakhethian wines to considerably surpass the European wines with regard to total phenolics compounds： 1,330-2,430 mg/L （Kakhethian white wines）, 210-468 mg/L （European white wines）, 2,898-4,416 mg/L （Kakhethian red wines）, 1,630-2,340 mg/L （European red wines）. Average value of antiradical efficiency of white and red wines of Kakhethian type was found to exceed the average value of antiradical efficiency of white and red wines of European type, by 2.3 and 1.7 times, respectively. Georgian wines in the world market are submitted in an insufficient measure, and the purpose of this work is r^v~alino their naritiv~ a,nlitie~

Antioxidant Characteristics of Red Wines from Calchaquies Valleys in Salta

Objectives： We analyzed polyphenol and antioxidant capacity in red wines Malbec, Cabernet Sauvignon, Tannat and Syrah varieties from wineries Calchaquies Valleys, in Salta, Argentine. Methods： The total polyphenols was determined by UV absorption at 280 nm evaluating the D280 index. The antioxidant capacity was analyzed by absorbance measured at 520 nm and 420 nm and the color intensity and the hue was calculated by its summation by its relation. Key findings： The results presented indexes D280 （phenolic content） that ranged from 43.3 to 55.7. The antioxidant capacity is evaluate by the color intensity of red wines measuring absorbance values at 420 and 520 nm that ranged from 0.60 to 1.09. There is correlation between phenolic content and antioxidant capacity with a correlation coefficient of 0.974. Conclusions： The total polyphenol content in red wines is correlated with their antioxidant capacity. It is beneficial to health if the wine is consumed in low quantities. The Cabernet Sauvignon variety has more phenolic content than Malbec, Tannat and Syrah varieties.

The Famous Tonic Wines of Zhangyu Pioneer Wine Company

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Effects of the severity and timing of basal leaf removal on the amino acids profiles of Sauvignon Blanc grapes and wines

The effects of the severity and timing of leaf removal(LR)on the amino acids of Sauvignon Blanc grapes and wines were studied during the 2017 growing season.High-performance liquid chromatography(HPLC)was used to analyze the amino acids profiles of grape berries and wines.The basal leaves were removed at three time points(40,56 and 72 days after flowering,named LR40,LR56 and LR72,respectively)at two severity levels(one at which the first,third,and fifth basal leaves of each shoot were removed(50%level);and another at which the first six basal leaves were removed(100%level)).The results showed that leaf removal had little impact on total soluble solids(°Brix),titratable acidity,pH or berry weight.The LR72-50%treated grapes had higher berry weight,titratable acidity and°Brix than those of the other treatments.The highest concentrations of total amino acids and of total amino acids except proline were detected in LR72-50%treated grapes(2 952.58 and 2 764.36 mg L^-1,respectively);the lowest were detected in LR72-100%treated grapes(2 172.82 and 2 038.71 mg L^-1,respectively).LR72-50%treatment significantly promoted the synthesis of aspartic acid,serine,arginine,alanine,aminobutyric acid and proline at both severity levels for grapes,the concentrations of all of these amino acids were increased relative to the control concentrations.The LR72-50%,LR40-100%and LR72-100%treated wines had higher total amino acids concentrations and higher concentrations of some individual amino acids,such as arginine,alanine and serine,than did the control wines.Of all the amino acids studied,glycine,tyrosine,cysteine,methionine and lysine were not significantly influenced by the timing or severity basal defoliation in grapes and wines.The present study reveals the effects of the timing and severity of leaf removal on the amino acids profiles of grapes and wines.

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.

Metabonomic Investigation by 1H-NMR to Discriminate between Red Wines from Organic and Biodynamic Grapes

This study aimed to discriminate red wines obtained from organic and biodynamic management by means of proton nuclear magnetic resonance (1H-NMR) and metabonomic investigation. Red wines were produced from Sangiovese grapes over the three harvests 2010-2012 from two parcels of a vineyard, managed according to organic (ORG) or biodynamic (BIO) protocol, respectively. Every year the vinifications were performed with commercial selected yeasts (CSY) according to the organic protocol. Moreover, in 2012, CSY vinification was flanked by a spontaneous vinification (SPO) carried out by microorganisms naturally present on the grapes. To gain information about the effects of production year, vineyard management, vinification protocol and vines site in the field on the wine characteristics, proton nuclear magnetic resonance spectra were registered by means of a spectrometer operating at 600 MHz and multivariate analysis was carried out. Production year and vinification protocol were found to be the factors affecting most the characteristics of wine metabolome. Vineyard management seemed to have more limited consequences on the wine composition, with effects on some aminoacids (proline, aspartic acid and valine), alcohols and some polyphenols. The latter observation could not be considered as certain, as vines site in the field acted, in this respect, as a confounding element.

The Phenolic Potential of Wines from French Grape Varieties Cabernet Sauvignon, Merlot and Syrah Cultivated in the Region of Thessaloniki (Northern Greece) and Its Evolution during Aging

The aim of this work is mainly to determine the effect of the pedoclimatic conditions (“terroir”) on the phenolic composition of wine originated from three French red grape varieties Cabernet Sauvignon, Merlot and Syrah, cultivated in the region of Thessaloniki (Northern Greece);simultaneously a study of its evolution during aging in a stainless steel tank, in oak barrels of different origin and in bottles is conducted. Additionally, in this work, we try to compare the evolution of phenolic composition of wines during aging in French medium toast oak barrel and in American heavy toast oak barrel. For this reason, 20 red wine samples originated from this area were analyzed. The color markers were measured by UV-spectrometry, while the phenolic acids and catechin content of the wine samples and their evolution during aging were determine by UVis-High performance liquid chromatography. Significant differences detected among the three grape varieties regarding color parameters, total anthocyanins and some phenolic acids. The increase of the extraction time during vinification affected the amounts of phenolic acids, catechin, total phenolic index (TPI) and tannin content. Gallic acid and catechin were the most abundant phenolic compounds and their amounts, as well as the concentrations of several phenolic acids were significantly affected during the storage period. Finally, the phenolic composition and the amounts of phenolic acids did not appear to be affected by the origin of oak barrels.