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.

The Influence of Red Wine on Lipid of Golden Hamsters Plasma

This experiment was conducted on 50 male golden hamsters, which were divided into five groups. Each group contained 10 hamsters： red wine group, alcohol-free red wine group, alcohol group, hypedipidemia group, and control group. During the four-week regime, all the hamsters were fed with a high cholesterol diet, except the control group. After completion of the trial, the plasma lipid levels and lipid peroxidation contents were determined in the golden hamsters, and the morphological variation in liver cells was investigated with electron microscopy. The results showed that concentrations of TC and TG in red wine, alcohol-free red wine, and alcohol groups had decreased dramatically. Compared with the hyperlipidemia group, the levels of LDL-C had significantly decreased in other groups, but not the HDL-C. Consumption of red wine, alcohol-free red wine, and alcohol, had no significant effects on Apo A1 and Apo B. Red wine, alcohol-free red wine, and alcohol significantly decreased the contents of MDA in hamsters. The experiment demonstrated that red wine could ameliorate the incidence of atherosclerosis （AS） via reducing serum TC, TG, LDL-C, and the compounds in red wine had synergic effects.

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.

Polyvinylalcohol Stabilizes Anthocyanins of Red Wine in the Solid Phase but Not in the Aqueous Phase

Monomeric anthocyanins exhibit color variations at different pH, but they are highly unstable at physiological pH. To improve the stability, the effects of polyvinylalcohol on the anthocyanins of young red wine prepared from Cambell Early grapes were examined in aqueous solution and in the solid phase on a cotton swab? and inert materials. Cyanidin-3-glucoside and mal-vidin-3-glucoside represented approximately 43.6% of total anthocyanins in the red wine. The anthocyanins decreased to 11.3% of the initial amount in aqueous solution at physiological pH after storage for 60 days at room temperature. On the other hand, from 66.9% to 87.2% remained in the solid phase on a cotton swab? and polypropylene membrane in the presence of polyvinylalcohol. The stability of the anthocyanins increased with the concentration of polyvinyl-alcohol in the solid phase but not in the aqueous solution. The anthocyanins were found to be condensed and immobilized in the complexes of anthocyanins and polyvinylalcohol on the poly-propylene membrane by phase-contrast microscopy analysis. The anthocyanins in the cotton swab? displayed color variations when dipped into different pH buffer solutions. These results suggest that anthocyanins from red wine stabilized in the solid phase by polyvinylalcohol can be used as a visual indicator of pH.

The Efficiency of Application Nanosilver in Technological Processes of Making Red Wine

The efficiency of using nanostructured silver in technological processes of making red wine has been studied with the purpose of substituting sulfur dioxide. For preparation of research objects, we used dry wine material of red grape variety ＂Saperavi＂. After completion of malolactic fermentation, the second racking the wine material off the lees and its treatment with antiseptics were carried out. Sulfur dioxide （Kadifit） and different doses of nanostructured silver were used. Microbiological investigation was performed on the presence of lactic bacteria after completion of malolactic fermentation and racking off the lees. The investigation of phenolic compounds was conducted at the following stages of technological processes： （1） after completion of alcoholic fermentation and racking off the lees; （2） after completion of malolactic fermentation; （3） after the second racking off the lees and treatment with antiseptics. By means of the HPLC analysis, the amounts ofcatechins, phenolcarbonic acids and flavonols were determined. It has been established that after conduction of malolactic fermentation in the process of racking the wine material off the lees and storage, the application of 0.6 mg/L of nano-silver for blocking of lactic-acid bacteria and inhibition of oxidation of phenolic compounds has the same effect as sulfitization with 50 mg/L of Kadifit.

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.

Comparison of Total Phenolic Content and Total Antioxidant Activity in Local Red Wines Determined by Spectrophotometric Methods

In this study, the antioxidant activity of local red wines was determined by four different analytical methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS?+) radical cation decolourisation, ferric reducing/antioxidants power (FRAP) and cupric ion reducing capacity in the presence of neocuproine (CUPRAC) for the evaluation of reducing power (PR). They were correlated with the total phenolic content (TPC) determined with the Folin-Ciocalteu’s reagent using gallic acid as a standard. The total polyphenol concentration was found to vary from 2599.90 to 4846.57 mg/L gallic acid equivalents (GAE). The total antioxidant activity determined by DPPH, ABTS, FRAP and CUPRAC methods was found to vary from 7.49 - 15.93 mmol/L, 12.02 - 24.73 mmol/L, 12.65 - 27.68 mmol/L and 13.19 - 31.07 mmol/L, respectively. The total phenolic contents of red wine samples exhibited a good correlation (p < 0.01) with antioxidant properties.

Simultaneous determination of gallic acid and p-coumaric acid in rat plasma by UPLC-MS/MS and its application to a comparative pharmacokinetic study after oral administration of monomer compound and red wine extract

A rapid,sensitive and selective ultra high performance liquid chromatography-tandem mass spectrometry(UPLCMS/MS)method was developed and validated for simultaneous determination of gallic acid(GA)and p-coumaric acid(CA)in rat plasma.Plasma samples were extracted by methanol and separated on an ACQUITY UPLC BEH C18 column(1.7μm,100 mm×2.1 mm)using gradient elution consisting of acetonitrile–0.2%formic acid within a runtime of 4.0 min.The detection was performed in multiple reaction monitoring(MRM)mode with negative ionization.The linear range was 20–20000 ng/mL for both GA and CA,with lower limits of quantification of 20 ng/mL.Intra-day and inter-day precisions were within 5.4%and 10.0%,respectively and the accuracy(relative error,RE,%)was less than 7.2%and–4.9%,respectively.The mean absolute extraction recoveries of both analytes and IS from rat plasma were all more than 82.6%.The validated method was successfully applied to the comparative pharmacokinetic study of GA and CA in rat plasma after oral administration of GA and CA monomers and red wine extract,respectively.It was found that both the area under the curve(AUC)and t1/2 of the two constituents were remarkably increased for red wine extract group than that in monomer group,indicating the priority of intake of red wine to active component monomer.

Active volatiles of cabernet sauvignon wine from Changli County

This study investigated the contribution of vola-tile compounds to the overall aroma of Cabernet Sauvignon wines from Changli County (China). Wine samples were collected from vintages from 2000 to 2005. Volatile compounds were ex-tracted by PDMS solid-phase micro-extraction fi- bers and identified by Gas Chromatography-Ma- ss Spectrometry (GC-MS). A total of 65 volatile compounds were identified and quantified, in-cluding higher alcohols, ethyl and acetate esters, and fatty acids. According to their odor active values (OA-Vs), 21 volatile compounds were con- sidered to be the powerful impact odorants of Cabernet Sauvignon wines from Changli. Odor descriptions of impact volatiles suggested Cab-ernet Sauvignon red wines from Changli County as having a complex aroma, which included not only pleasant floral and fruity odors, but also cheese, clove flavors, and grassy and smoky aromas.

Effects of Beverage Ingredients on Salivary Fluid Secretion with an <i>ex Vivo</i>Submandibular Gland Perfusion System: Tannic Acid as a Key Component for the Inhibition of Saliva Secretion

Tannic acid (TA) and TA containing beverage have been proved to inhibit Ca2+-activated Cl- channel located apical membrane of the secretory cells. However, their effect on salivary fluid secretion is not well investigated. We used mouse ex Vivo submandibular gland perfusion technique to identify the general effect of TA and related beverage samples on muscarinic agonist carbachol induced fluid secretion. Green tea inhibited fluid secretion by 64% from the control, where oolong tea was by 53%, and red wine by 43% which was linked with their TA concentration. On the other hand, though TA was contained at 4.7 μM in white wine sample and 33 μM in coffee extract, no adverse effect was observed. In addition, coffee induced salivation in the absence of carbachol. TA had a negative effect on fluid secretion with a concentration dependent manner. The effects of TA on carbachol induced calcium increase showed identical as fluid secretion, which was initially no effect, and then gradually decreased over the time. These results demonstrate that TA directly inhibits the salivary fluid secretion and it affects not only Ca2+-activated Cl- channel but also intracellular Ca2+ increasing mechanisms.

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.

Production and Evaluation of Table Wine Using Two Different Varieties of Pawpaw (Carica papaya)

The aim of this study was to produce and evaluate table wine from two different varieties of pawpaw (rose red and yellow pawpaw). The must was evaluated for physicochemical and microbiological changes during fermentation while the wine was analyzed for physicochemical characteristics, microbiological quality and sensory properties and compared with commercial grape wine. Specific gravity of the “must” during fermentation decreased from 1.059-0.995 for rose red pawpaw and 1.005-0.990 for yellow pawpaw. The sugar content decreased from 13-3% on the 14th day of fermentation for rose red pawpaw while yellow pawpaw “must” decreased from 12.5-3%. pH drop for the yellow pawpaw “must” was 4.7-3.4 on the 14th day and 4.0-3.4 for rose red pawpaw “must”. Titratable acidity of the pawpaw “must” increased from 0.16-0.32% for rose red pawpaw “must” and 0.20-0.52% for yellow pawpaw “must”. Microbial analysis of the “must” during fermentation showed that yeast count increased from no growth to 3.0 × 10^6 cfu/mL for yellow pawpaw must and 4.0 × 10^6 cfu/mL for rose red pawpaw, respectively while total bacterial count decreased from 5.4 × 10^7-l.5 × 10^7 cfu/mL for yellow pawpaw must and 5.2 × 10^7-1.2 × 10^7 cfu/mL for rose red pawpaw “must”. Coliform recorded no growth throughout the period of fermentation. Physicochemical analysis of the wine showed that the yellow pawpaw wine has a specific gravity of 0.999, alcohol content 8.00%, titratable acidity of 0.59%, pH of 3.5 and sugar content of 3%. The rose red pawpaw wine had sugar content of 3%, titratable acidity of 0.38%, alcohol content 7.69%, specific gravity 0.997 and pH of 3.5. Microbial analysis of the wine showed no growth of coliform and yeast while bacterial count was 1.0 × 10^6 cfu/mL for both wines. Sensory results for the pawpaw wine showed no significant (p > 0.05) difference in the clarity and overall acceptability from the commercial wine.

不同前处理工艺红桔果汁与红桔果酒挥发性风味物质分析

以万州红桔为研究对象,采用带皮和去皮方式榨汁,对浊汁进行酶解澄清处理,分别利用带皮浊汁、带皮清汁、去皮浊汁及去皮清汁酿造红桔果酒。对果酒进行感官评价,同时利用液相色相仪与顶空固相微萃取(HS-SPME)-气相色谱质谱(GC-MS)联用技术测定果酒和果汁样品中有机酸及挥发性风味物质,并基于挥发性风味物质进行主成分分析(PCA)和聚类分析(CA)。结果表明,红桔果汁主要有机酸为苹果酸和柠檬酸,红桔果酒增加了乳酸和乙酸;红桔果汁和红桔果酒中共检测出100种挥发性风味物质,主要化合物包括酯类28种、醇类19种、酚类3种、醚类2种、醛类8种、酮类10种、酸类4种、烷烃类3种及烯烃类23种;总体上,清汁发酵红桔果酒的挥发性风味物质种类较浊汁发酵多,带皮发酵果酒中的醇类和烯烃种类较去皮发酵多。PCA结果表明,不同红桔果汁和红桔果酒样品中主要挥发性风味物质为辛酸乙酯、癸酸乙酯、正己酸乙酯、月桂酸乙酯、棕榈酸乙酯、α-松油醇、苯乙醇、辛醇、香叶醇、麝香草酚、L-紫苏醛、癸醛等;聚类分析结果表明,可将样品聚集为三大类,与PCA分类结果一致。

不同酵母菌对酿造‘北冰红’干红葡萄酒品质影响研究

为探究不同酵母菌对酿造‘北冰红’干红葡萄酒品质影响,分别选用7种酵母菌CEC01、BV818、ViC、ADT、RV171、MST和‘左山二’酵母菌株发酵制备北冰红干红葡萄酒,并对7种干酒中总糖、总酸、花色苷和挥发性香气物质含量进行测试分析,以此判定不同酵母菌种对‘北冰红’干酒品质影响。结果表明:‘左山二’酵母菌株酿造干酒总糖最低,其次是ADT、RV171和MST;安琪酵母CEC01酿造干酒总酸最低,其次是‘左山二’酵母菌株、安琪酵母RV171、VIC;安琪酵母VIC酿造干酒花色苷含量最高,其次是RV171、BV818和MST;通过GC-IMS法在7种干酒中均检测到54种挥发性香气成分,香气成分含量差异较大。安琪酵母ADT酿造干酒酯类最高,甲醇、乙酸最低,RV171酿造干酒乙醇最高,酯类含量略低于ADT酿造的干酒。综合数据分析:以‘左山二’酵母菌株酿造的‘北冰红’干酒酒质最佳,其次为安琪酵母RV171> CEC01> ADT> BV818> MST,依此作为‘北冰红’干酒酿造优势菌株选择的依据。

贺兰山东麓红葡萄酒颜色差异分析

为探究贺兰山东麓地区赤霞珠及梅鹿辄葡萄酒的颜色特征差异,以贺兰山东麓5个地区的‘赤霞珠’及‘梅鹿辄’葡萄为实验材料,测定其CIELAB色空间参数、酚类物质含量,并进行主成分分析。结果表明,贺兰山东麓葡萄酒CIELAB参数受品种及地区影响显著,具有较低的L^(*),而a^(*)、b^(*)较高,葡萄酒颜色较暗,红色色调较高;C^(*)_(ab)为47.46~60.82,酒样色彩饱和性较高。不同地区和不同品种的干红葡萄酒在颜色相关指标的主成分图上分布差异显著。金山赤霞珠葡萄酒的L^(*)、a^(*)等CIE参数均显著低于其他酒样,而花色苷、总黄酮等酚类物质显著高于其他酒样,酒体呈暗紫红色,明显区别于其他地区;玉泉营梅鹿辄葡萄酒的b^(*)、h_(ab)较低,总花色苷显著高于其他酒样,酒体明亮,呈胭脂红色。各地葡萄酒颜色差异显著,具有各自特有的颜色特征。

外源多酚对赤霞珠干红葡萄酒发酵挥发性物质稳定与呈香的基质效应

探讨外源添加4种代表性多酚对赤霞珠干红葡萄酒发酵挥发性物质稳定与呈香的基质效应。以赤霞珠为原料酿造干红葡萄酒,在酒精发酵前添加单一外源的绿原酸、原儿茶酸、槲皮素和芦丁,酒精发酵结束后采用HS-SPME-GC-MS对发酵挥发性物质进行定性、定量分析,并对香气特征进行感官评价。结果表明:从酒样中共检出27种发酵挥发性成分,其中有12种成分的气味活性值(OAV)大于1.0。从总酯、乙酯、短链脂肪酸乙酯含量来看,绿原酸、原儿茶酸和槲皮素处理组均表现出较好的稳定作用;从乙酸酯含量来看,处理组均呈现较好的稳定作用;从中链脂肪酸乙酯含量来看,仅有原儿茶酸处理组呈现较好的稳定作用。与对照组相比,各处理组的果香特征均表现出一定程度的增强,尤其是绿原酸处理组。OAV分析发现,与对照组相比,绿原酸处理可显著提高葡萄酒的酸果味、草莓味、乳香味;原儿茶酸处理可显著提高葡萄酒的香蕉味、草莓味、青苹果味和甜果味。可见,在酒精发酵前添加一定浓度的绿原酸、原儿茶酸等多酚,可有效保留葡萄酒中的发酵香气物质,显著增强葡萄酒的果香特征。本研究明确了葡萄酒呈香的多酚基质效应,为葡萄酒增香工艺的优化提供参考。

有机酸对赤霞珠干红葡萄酒的提酯增香效应研究

目的探究有机酸对葡萄酒发酵香气物质的组成与含量及感官品质的影响。方法以赤霞珠酿酒葡萄为原料进行酿造试验,在酒精发酵前分别进行酒石酸、苹果酸、柠檬酸、乳酸4种不同有机酸添加处理,酒精发酵结束后采用顶空固相微萃取结合气相色谱-质谱法(headspace solid-phase microextraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)对发酵香气物质进行定性、定量分析,香气特征通过专业品评小组进行量化评价。结果酒样共检测出18种酯类物质,其中有6种成分的气味活性值(odor activity value,OAV)大于1.0;有机酸处理可以增加赤霞珠干红葡萄酒的酯类物质整体含量;苹果酸处理显著提高了酒样中乙酸酯的含量,乳酸、苹果酸处理显著增加了短链脂肪酸乙酯的含量。进一步对各酯类物质的OAV分析发现,乳酸、苹果酸处理显著增加了多种酯类的OAV。结论在酒精发酵前添加一定浓度的乳酸、苹果酸等有机酸可以有效保留葡萄酒中的酯类香气物质,尤其是乙酸酯和短-中链脂肪酸乙酯等果香酯类物质的含量,有效增强葡萄酒的花香、果香和乳香等香气特征。

贺兰山东麓不同红葡萄品种与葡萄酒花色苷组分分析

选用8个欧亚种酿酒葡萄为试材,采用高效液相色谱-质谱(HPLC-MS)法对不同品种红葡萄及葡萄酒中花色苷进行分析,探究其组分特性。结果表明,不同品种红葡萄及葡萄酒间基本理化指标及花色苷组分含量均存在显著差异。在8个供试葡萄品种中均检测到五类花色苷,根据甲基化和酰化程度分为9种单体花色苷,赤霞珠、马瑟兰和西拉葡萄果皮和葡萄酒中单体花色苷总含量较高且酒样颜色较深,媚丽和美乐果皮中的花色苷含量较低且酒样颜色较浅。马瑟兰、赤霞珠和西拉葡萄果皮中花翠素类花色苷含量较高,尤其是二甲花翠素-3-O-葡萄糖苷,分别为(35.33±0.29)mg/g、(24.68±0.94)mg/g和(27.07±0.01)mg/g,美乐和媚丽葡萄果皮和葡萄酒中花色苷修饰程度显著低于马瑟兰、赤霞珠和西拉(P<0.05)。结果显示,马瑟兰、赤霞珠和西拉葡萄花色苷含量高、其葡萄酒颜色好且在陈酿过程中更稳定,可作为着色优良的酿酒葡萄品种。

不同产区赤霞珠葡萄酒中酚类物质含量及其抗氧化活性研究

以山东蓬莱、宁夏红寺堡及新疆和硕3个产区的赤霞珠干红葡萄酒为试验材料,分析不同产区该种葡萄酒中酚类物质的含量及其抗氧化活性,并结合主成分分析研究其之间的相关性。结果表明,山东蓬莱产区此种葡萄酒中总酚含量最高,达到2.32 mg/mL;宁夏红寺堡产区此种葡萄酒中总花色苷含量最高,达34.32 mg/L;新疆和硕产区此种葡萄酒中总类黄酮和总黄烷醇含量最高,高于蓬莱2.67%,高于红寺堡6.23%;宁夏红寺堡产区赤霞珠干红葡萄酒ABTS[2,2'-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐,2,2'-azino-bis(3-ethylbenzthiozoline-6)-sulphonic acid,ABTS]自由基清除能力较高;新疆和硕产区赤霞珠干红葡萄酒DPPH(1,1-二苯基-2-三硝基苯肼1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力较高;对Fe3+还原能力的检测(Ferric reducing/antioxidant power,FRAP)得出山东蓬莱产区葡萄酒较高;对酚类物质的综合评价得出宁夏红寺堡产区赤霞珠干红葡萄酒抗氧化能力较高。