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.

Effect of yellow rice wine on anti-aging ability in aged mice induced by D-galactose

The present study is focused on investigation of the health protective effect of yellow rice wine(YRW)in mice and the potential underlying mechanism.Symptoms of aging were induced in mice by using Dgalactose(D-gal),and different doses of YRW(4,8,and 12 mL/kg BW)were orally administrated to D-galtreated mice for a period of six weeks.The in vivo data obtained in the present study preliminary indicated that YRW markedly increased the activity of antioxidant enzymes and reduced the concentration of MDA both in the brain and liver.Furthermore,a forced swim test showed that moderate intake of YRW(8 mL/kg BW)significantly decreased the duration of immobility,reduced the blood content of urea nitrogen and lactic acid,and increased hepatic glycogen storage.Besides,results from the Morris water maze test suggested that YRW significantly reversed cognitive impairment and also alleviated neuroapoptosis in the experimental mice by regulating the gene expressions of Bax/Bcl-2 and caspase-3.The above results indicated YRW has a potential anti-aging effect in mice and provided us certain molecular evidence for this action.

Effects of Grape Balanced Nutrition Fertilizer on Yield and Quality of Wine Grapes

In this study,the wine grapes balanced nutrient fertilizer(BNF)was designed according to the wine grape nutritional requirements in different growth stages,and objected to reduce fertilizer application rate of wine grape cultivation,improve fertilizer utilization rate,achieve stable yield and improve the quality of wine grapes.The experiment was carried out at the Great Wall Sanggan Winery,and the Aristocratic Winery.The experiment was designed with two treatments:Namely BNF treatment,and the traditional fertilization(CK).We investigated the effects of BNF on the quality of wine grapes by examining the plant traits of wine grapes in different experimental areas during the growing season,the fruit traits at maturity,and determined the contents of VC,organic acids,amino acids,flavonoids,soluble total sugars,soluble solids,tannins,total phenols and catechins.The results show that:①The application of grape BNF greatly reduced the application amount of nitrogen,phosphorus and potassium,while the vine had no fertilizer deficiency phenomenon;②It increased the single fruit weight,the ear weight and yield to varying degrees,and the yield increase range was between 12% and 41%;③The wine grapes with BNF had the following characteristics:tight infructescence,even color,small fruit less,no fruit dropped,strong fruit colloid feeling,better aroma and taste;④It greatly improved the quality of wine grapes,and increased the content of soluble solids,soluble total sugar,organic acids,VC,total phenols,flavonoids,amino acids and tannins in fruits;⑤It greatly increased the total catechin content of"Riesling"and"Syrah",and had no significant effects on the catechin content of"Merlot"and"Cabernet Sauvignon".In summary,the application of grape BNF has certain practical significance for guiding the production of local wine grapes,ensuring the yield while improving the quality,increasing the income and reducing the environmental pollution caused by excessive fertilization.

Timing of Crop Removal Has Limited Effect on Merlot Grape and Wine Composition

Cluster removal during the growing season is a widely utilized vineyard management practice aiming to balance crop load to the capacity of the vine to ripen the fruit. Research was undertaken over two growing seasons (2008-2009) in Hawke’s Bay, a cool climate region of New Zealand, to establish the influence of different times of crop removal on Merlot vine growth and fruit and wine composition. The test vineyard was high-yielding, to 23 t/ha, and vigorous. A commercial standard of apical cluster thinning to remove 20 clusters per vine from vines with ca 44 clusters in 2008 and ca 47 in 2009, was carried out on uniform vigour, 7yo grafted Merlot vines at nine times between prebloom and six weeks post veraison. The 2009 season was naturally higher yielding. Timing of crop removal had no significant effect on vine vegetative growth in terms of enhanced shoot growth as measured by cane weights at pruning, or canopy leaf density. Time of thinning also had no effect on overall grape yield, cluster weight, and berry weight. There were limited effects on fruit ripeness in one season (2009) at the veraison time of thinning only, with increased Brix and lower TA levels. Berry anthocyanin concentrations were enhanced by cluster thinning in 2008, and more so when undertaken at or soon after veraison. There was however no influence of removal timing on anthocyanin levels and total phenolics in the wines. Grape ripeness, must and wine composition tended to respond more from crop removal at veraison than the other times evaluated. Data suggest that vine response was modified by excessive leafiness and shading.

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.

Variation in phenolic composition and color features of red wine during vinification

The compositions and contents of phenolic components during the three periods(alcoholic fermentation,malolactic fermentation and aging process)of wine making by Cabernet Sauvignon were analyzed by high performance liquid chromatography.The color parameters of the wine were also determined by CIELab method.Correlation analysis and principal component analysis were adopted to analyze the correlation between phenolic content and color parameters.In fermentation and aging periods,anthocyanins and other phenolic components in wine increased at first,and before the end of malolactic fermentation,the contents reached the highest,and later experienced a downward trend,then contents change showed a stable trend in the later stage of storage.During the whole wine-making,anthocyanins had significant correlation with CIELab parameter a*and anthocyanin malvidin-3-O-glucoside was mainly observed to present a large impact on a*in aging period,causing the red color change of wine.Other phenolic components affected the CIELab parameters a*,b*and L*differently.Statistical analysis about the color parameters and 15 phenolic components revealed correlations between the color properties and detectable phenolic contents.

WineSPIT:给你更好的葡萄酒销售社群

WSET在中国十年实现150倍增长,ISG、CMS和CAFA等针对侍酒师的培训体系也相继为大家所关注,然而,纵览整个葡萄酒行业,商业实战课程一直是业内很稀缺的一个培训门类。尽管近几年,好些葡萄酒商学院开始越来越活跃,但市场上好的商业实战课还是比较稀缺。

Studies on Two Exoenzymes Which Lyse Wine-Spoiling Bacteria

Microorganisms play an important role in the conversion of grape juice into wine. Different species of yeast are mainly responsible for the production of ethanol. Lactic acid bacteria also occur regularly in must or wine. They are mostly undesirable due to their capacity to produce wine-spoiling compounds. Especially strains of Lactobacillus brevis are able to produce biogenic amines as well as precursors of ethyl carbamate and different off-flavours (N-heterocycles, volatile phenols). By excessive formation of acetic acid some lactobacilli may even induce slow/stuck grape juice fermentations. In conventional winemaking, additions of sulphite or lysozyme are used to inhibit the growth of spoilage microorganisms. There is a strong interest in finding alternatives, because of the reduced activity of lysozyme in the wine milieu, a limited growth-inhibiting activity against lactic acid bacteria, and some health risks described regarding the application of sulphite. We found that a culture supernatant of Streptomyces albidoflavus B 578 lysed all bacteria previously isolated from must and wine samples (Acetobacter sp., Lactobacillus sp., Leuconostoc sp., Oenococcus oeni, Pediococcus sp., Staphylococcus sp.) including 35 strains of L. brevis. Two bacteriolytic exoenzymes were isolated and characterized from the streptomycete: a muramidase (24 kDa) and a protease (17 kDa). Both hydrolyzed cell wall components of L. brevis (peptidoglycan, S-layer proteins) and were active under wine-relevant conditions.

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.

In silico study of wine anthocyanins and their polymeric pigments on human pancreatic α-amylase and salivary α-amylase

Polyphenols,such as procyanidins and anthocyanins,as naturalα-amylase inhibitors,have been extremely studied about their inhibitory activity in vitro.In this work,molecular docking was used to explore the efficacy of wine anthocyanins and their polymeric pigments to inhibit human pancreaticα-amylase(HPA)and salivaryα-amylase(HSA).Three residues,ASP197,GLU233 and ASP300 were proposed as main interacting residues with both HPA and HSA.Hydrogen bonds,π-πstacking,hydrophobic interaction and electrostatic interaction played important roles in binding.Polymeric pigments showed stronger affinity with HPA and might be a potentialα-amylase inhibitor.Moreover,according to the docking result of HSA,polymeric pigments exhibited more impact on astringency than anthocyanins.

Overwintering covered with soil or avoiding burial of wine grapes under cold stress:Chinese wine industry’s past and future,challenges and opportunities

In northwest China,where winter is extremely cold and the grapevine is vulnerable to freezing damage,the application of soil covering has promoted the vigorous development of the local grape and wine industries.However,in recent years,the negative effects of burying soil for cold protection on the environment have gradually emerged.In some viticultural regions,the phenomenon of"summer forest,winter desert"has appeared.Therefore,it is urgent for the Chinese grape industry to find a better solution to overwinter safely and environmentally friendly.This review summarizes the advantages and disadvantages of widely used solutions to overwinter such as covering vines with soil,breeding of cold-resistant grapes,cold-resistant cultivation model,physical and chemical covering materials,and protected grape facilities were reviewed.Future overwintering measures were proposed which avoid burial and grape overwintering research directions.It also provides a theoretical foundation and technical support to improve grape yield and quality in northwest China.

基于主成分分析和聚类分析的李子果实品质综合评价

为了解不同品种李子的品质特性,本文选取12个品种李子作为研究对象,分别从外观、理化及糖酸组成等方面对果实品质进行了对比分析,同时采用主成分分析和聚类分析对李子品质性状进行综合评价。结果表明,不同品种李子外观、理化和糖酸组成等指标均表现出丰富的多样性。糖酸组成、色泽、单果重、果实密度和果形指数等是评价李子综合品质的关键性指标。12个品种中‘紫皇’(ZH)‘圣雪珀’(SXP)‘爱丽丝’(ALS)‘香李’(XL)‘香甜李’(XTL)5个品种综合评分为正值,品质较好。其中,ZH和SXP品质特征为出汁率、可溶性固形物、总糖含量及色泽品质高;ALS品质特征为总糖、总甜度、甜酸比和糖酸比最高;XL和XTL品质特征为可溶性固形物含量、糖酸比、甜酸比高,但出汁率低。该研究结果可作为不同用途李子品种筛选的重要参考依据。

葡萄IRT基因的克隆、鉴定及其对氨基酸-铁复合肥的响应特征

为揭示葡萄铁素吸收与转运的分子机制,明确铁调节转运蛋白编码基因VvIRT在葡萄果实不同发育时期的表达差异及其对叶面喷施氨基酸-铁复合肥的响应特征,本研究以烟酿1号为材料,分离并克隆葡萄铁调节转运蛋白编码基因IRT,分析IRT基因分布、结构及其编码蛋白质的保守基序等特征;设置叶面喷施氨基酸-铁复合肥处理,利用实时荧光定量PCR分析烟酿1号IRT基因在果实不同发育时期的表达差异及其对叶面喷施处理的响应特征。结果表明:在葡萄基因组中克隆得到10个VvIRT基因(VvIRT1~VvIRT10),分布在7条染色体上。其编码蛋白质均含有Fe^(2+)转运蛋白或锌/铁转运体(PF02535),属于典型的铁调节蛋白。VvIRT1、VvIRT2、VvIRT4、VvIRT5、VvIRT8等基因编码的蛋白质属于碱性蛋白质,而其他5个蛋白质属于酸性蛋白质。VvIRT5蛋白和VvIRT8蛋白属于不稳定蛋白,其他8个蛋白为稳定蛋白。VvIRT7蛋白主要定位于液泡膜,其他蛋白质均主要定位于细胞质膜。VvIRT7在葡萄果实不同发育时期各组织中的整体表达水平都是最高的,其次为VvIRT9和VvIRT6,而VvIRT1、VvIRT3、VvIRT5、VvIRT8和VvIRT10在葡萄果实发育过程中均无表达。叶面喷施铁肥处理下,韧皮部中VvIRT7表达量和果实及韧皮部中VvIRT9表达量在花后35 d(幼果期)至70 d(转色期)明显增加,而在花后85 d(第2次膨大期)至115 d(成熟期),韧皮部和叶片中VvIRT7和VvIRT9表达量明显减少。因此,葡萄VvIRT基因对叶面喷施铁肥的响应特征与果实发育时期及器官类型密切相关,VvIRT7、VvIRT9基因编码蛋白质是葡萄果实发育过程中2个重要的铁调节转运蛋白。

橡木制品对龙眼干白葡萄酒风味物质的影响

以沙城产区龙眼葡萄为原料制备干白葡萄酒,对比研究酵母接种前添加不同类型的橡木制品对发酵龙眼干白葡萄酒的理化指标、香气成分和感官品质的影响。结果表明,对照组及不同处理组间理化指标无显著性差异;添加奶油橡木片、Pure橡木片和水果橡木片的发酵龙眼干白葡萄酒分别检测出52、44、42种香气物质,气味活力值>1的物质分别有7、3、6种。添加奶油橡木片发酵龙眼干白葡萄酒的感官评分(95.7)高于添加Pure橡木片发酵龙眼干白葡萄酒的感官评分(91.5)和添加水果橡木片发酵龙眼干白葡萄酒的感官评分(92.8)。结果显示,酵母接种前添加奶油橡木片发酵龙眼干白葡萄酒的品质明显优于添加Pure橡木片和水果橡木片发酵龙眼干白葡萄酒。

葡萄响应盐胁迫的研究进展

在葡萄生产中,盐胁迫是常见的非生物胁迫之一。在发生盐胁迫时,葡萄的产量与品质常常会降低,因此提高葡萄对盐胁迫的耐受性,已成为葡萄栽培中迫在眉睫的问题。本文综述了盐胁迫对葡萄生长发育及生理生化影响的研究进展,探讨了葡萄响应盐胁迫的分子机制和缓解盐胁迫的应对措施,并展望了葡萄耐受盐胁迫研究的方向。以期为葡萄耐盐机理的解析及耐盐品种的选育提供理论依据,为缓解葡萄盐害的栽培技术提供新思路。

调环酸钙对霞多丽葡萄生理特性及果实品质的影响

【目的】探究调环酸钙(Pro-Ca)对葡萄光合作用、抗氧化特性和果实品质的影响机制,筛选出可应用于葡萄实践生产的Pro-Ca适宜处理方法。【方法】以11年生酿酒葡萄霞多丽为试材,于初花后22、42、62和82d分别用200(T1)、400(T2)、600(T3)和800 mg·L^(-1)(T4)的Pro-Ca溶液进行叶面喷施,以喷施蒸馏水作为对照(CK),测定初花后25、45、65、85和105 d(成熟期)叶片光合色素含量、叶绿素荧光参数、光合参数、保护酶活性和成熟期果实品质相关指标。【结果】Pro-Ca处理可以增强霞多丽葡萄叶片光合色素含量,提高净光合速率(Pn),降低活性氧的积累量,并提高果实品质,其中,各时期T3处理叶绿素a(Chla)、叶绿素b(Chlb)含量和Pn平均较对照分别提高了19.63%、16.67%和20.13%,且T3处理在初花后45 d时显著降低了过氧化氢(H2O_(2))含量,初花后65和85 d使超氧阴离子(O_(2)-)产生速率分别降低了34.42%和24.98%。此外,Pro-Ca处理增加了果实可溶性固形物、可滴定酸、果皮总酚和类黄酮含量,其中,T3处理提升效果最为明显,分别较对照显著提高了12.12%、8.77%、4.37%和21.9%。【结论】Pro-Ca处理可以增强霞多丽葡萄的光合作用和改善抗氧化特性和果实品质,根据主成分分析的结果,使用600mg·L-1的Pro-Ca处理效果最佳。

基于电学参数的贺兰山东麓赤霞珠葡萄酒子产区判别

本研究以宁夏贺兰山东麓5个子产区(银川、青铜峡、红寺堡、石嘴山和农垦产区)自然发酵的赤霞珠干红葡萄酒为研究对象,测定其基本理化指标和电学特性,分析不同产区葡萄酒间电学特性的差异,筛选出区分不同产区葡萄酒的特征频率和有效电学参数,初步探索基于电学特性识别宁夏贺兰山东麓不同子产区葡萄酒的能力,以期为简捷快速有效识别产区葡萄酒提供新方法。结果表明,宁夏贺兰山东麓5个子产区的葡萄酒理化指标间存在显著性差异,农垦产区的葡萄酒可滴定酸含量最高,而还原糖含量最低;银川产区的葡萄酒挥发酸含量最低,石嘴山产区的葡萄酒酒精度最高。通过相关性分析、方差分析和多重比较,筛选出电压2 V下,区分不同产区葡萄酒的电学特性特征频率为0.1 kHz,有效电学参数为Z、L_(p)、X、C_(p)和Q。主成分分析和判别分析均显示,利用葡萄酒电学参数能够明显区分贺兰山东麓5个子产区,采用Fisher-判别分析建立的预测模型,其回代检测和交叉验证正确率均为100%。因此,利用葡萄酒电学特性识别产区具有可行性。

“黑皇”葡萄在广西南宁引种表现及一年两收栽培技术

为解决广西鲜食葡萄栽培品种单一化问题,促进产业结构调整,增加广西葡萄品种种类,引进“黑皇”葡萄进行种植。通过连续2年4个生长周期对其植物学特征进行观察、记录,并研究配套的一年两收栽培技术。结果表明:“黑皇”葡萄在广西南宁地区表现出花芽分化好且整齐,果实着色正常,品质优良,适合在广西南宁避雨栽培条件下进行一年两收栽培。

用麸皮籼米小曲试酿绍兴黄酒

用麸皮、籼米粉、水混合制成小曲。并使用该小曲在实验室进行绍兴黄酒小型发酵试验,试验效果理想。后在酿造生产部进行淋饭酒试验,结果表明,使用麸皮籼米粉小曲能够生产出优良淋饭酒。