Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

The influence of saliva on aroma release from white and red wines was studied in a model mouth system. Aroma compounds were analysed in the dynamic headspace of wines by solid phase micro extraction/gas chromatography with flame ionization detection. Volatile compounds were identified by solid phase micro extraction/gas chromatography-mass spectrometry, resulting in a total of 43 compounds in white wine and 41 in red wine. The results showed a greater influence of saliva on aroma release in white wine than red wine. In white wine treated with human saliva, esters and fusel alcohols, responsible for fruity and fusel oil odours, were reduced of 32–80%; by contrast, the concentration of 2-phenylethanol and furfural, responsible for rose and toasted almond notes, increased by 27% and by 155%, respectively. In red wine, treated with human saliva, only a few esters decrease, with a reduction of 22–51% due to protein-binding ability of polyphenols that are able to inhibit the activity of the saliva. C-13 norisoprenoids, vitispirane (eucalyptol) and TDN (kerosene), decreased both in white and red wine, showing a comparable variation while, for β-damascenone, the variation was insignificant.     

Evaluation of aglianico grape skin and seed polyphenol astringency by SDS–PAGE electrophoresis of salivary proteins after the binding reaction

SDS–PAGE electrophoresis and densitometry analysis were carried out to evaluate the reactivity of Aglianico red grape skin and seed polyphenols with human salivary proteins in order to find a method able to assess their astringency. Analysis of the supernatant obtained after a tannin/human salivary protein binding assay and sensorial analysis showed that four proteins, lactoferrin, PRPbg1, PRPbg2 and α-amylase, were the proteins best able to distinguish tannin solutions characterised by different levels of astringency.     

Evaluation of the astringency of commercial tannins by means of the SDS–PAGE-based method

The astringency of wines enriched with commercial tannins (CTs) was evaluated by a method based on the SDS–PAGE electrophoresis of salivary proteins after the reaction of saliva with wine. Nineteen CTs tested in synthetic wine at the same pH (3.6) and concentration (1 g/l) gave different values of saliva precipitation index (SPI). The effect of CTs addition was investigated in four wines. Results showed that the wine matrix influenced the astringent capacity of CTs and that became less pronounced as wine polyphenolic complexity increased. For some types of wine, astringency was not affected, indicating that the effect of CTs utilisation is not easily predictable by classical methods. The ability to objectively evaluate the astringency provided by CTs with the SDS–PAGE-based method would supply producers and winemakers with a useful tool to manage the processing conditions and thus to improve the quality of wine.     

Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines

This study provides specific information about the influence of storage in bottle and in 225-L barrels made from oak (new and used for 1 year) and chestnut wood on color indexes, spectrophotometric evaluable polyphenols, anthocyanins, phenolic acids and gustative attributes of three monovarietal red wines (Piedirosso, Cabernet Sauvignon and Merlot). The results of the analysis of variance show that wood type has a significant influence on chromatic characteristics, on vanilline reactive flavans, on low molecular weight phenolics and on astringency of wines. The effect depends on the type of wine. Therefore, both traditional and alternative wood containers could be used as an instrument to regulate the polymerization, oxidation and copigmentation reaction of wine phenolics and the sensory properties of red wine. The maturation in chestnut wood could be an interesting challenge to widen the supply of red wines maturated in wood, but its use needs more care than oak.     

Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index

In this study, red wines from different grape varieties (Merlot, Aglianico and Piedirosso) and containing different alcoholic level (from 13.67 to 15.46% v/v) were treated to diminish the alcoholic percentage of 2, 3 and 5% v/v by a polypropylene hollow fibre membrane contactor apparatus. The wines were analysed before and after partial dealcoholisation. Colour indexes and phenolics were analysed by spectrophotometric methods and HPLC. Wine astringency was evaluated by an astringency index based on the ability of treated wines to precipitate salivary proteins (SPI, Saliva Precipitation Index). For all the levels of dealcoholisation studied, changes in chromatic characteristics, Folin–Ciocalteu index and vanillin reactive flavans were below the methodological errors of the analyses. A loss of malvidin 3-monoglucoside was detected after the dealcoholisation process. Decreasing the ethanol content of wines caused an increase in SPI values.     

Effect of winemaking practices on color indexes and selected bioactive phenolics of Aglianico wine

ABSTRACT:  Phenolic compounds are responsible for the sensory properties of wine as well as the properties beneficial to human health. The objective of this study was to establish the effect of the use of SO₂ and pectolitic enzymes in the prefermentative phase, maceration time, and oak aging on color, anthocyanins, tannins, (+)-catechin, (–)-epicatechin, rutin, trans -resveratrol, and quercetin content of Aglianico wine. Color indexes and phenolics were analyzed by HPLC and spectrophotometric methods. The addition of SO₂ and pectolitic enzymes before fermentation caused an increase in color intensity, color stability, total phenolics, anthocyanins, (+)-catechin, (–)-epicatechin rutin, trans -resveratrol, and quercetin content in Aglianico wine. Longer maceration times gave wines richer in total phenolics and with better chromatic characteristics. Storage in oak caused a decrease in anthocyanins, (+)-catechin, (–)-epicatechin, trans -resveratrol, and quercetin content but an increase in total phenolic content, and a stabilizing effect on color also occurred.     

Spacelab data processing facility (SLDPF) quality assurance expert systems development

The Spacelab Data Processing Facility (SLDPF) has developed expert system prototypes to aid in the performance of the quality assurance function of Spacelab and/or Attached Shuttle Payloads (ASP) processed telemetry data. The SLDPF is an integral part of the Space Shuttle data network for missions carrying scientific payloads. Its functions include the capturing, quality monitoring, processing, accounting and forwarding of data from Spacelab and ASP missions to various user facilities. The SLDPF consists of two functional elements: the Spacelab Input Processing System (SIPS) and the Spacelab Output Processing System (SOPS). The two expert system proto-types were designed to determine their feasibility and potential in the quality assurance of processed telemetry data. The SIPS expert system, Knowledge System Prototype (KSP) uses an IBM PC/AT with the commercial expert system shell OPS5+. Extraction of knowledge from SIPS experts was implemented emulating the duties of quality assurance analysts. In an interactive mode, an analyst responds to queries resulting in instructions and decisions governing the reprocessing, releasing or further analysis/troubleshooting of data. Released data are forwarded for further processing on the SOPS Sperry 1100/82. The data are edited, time ordered with overlapping data removed, decommutated and quality checked before shipment. The SOPS QA analysts isolate problems and select the appropriate action: either accept the data or request the data to be reprocessed. The SOPS expert system emulates this process by using an expert system shell, CLIPS, and the Macintosh personal computer. To date, these prototypes indicate potential beneficial results; e.g., increase analyst productivity, decrease the burden of tedious analysis, provide consistent evaluations of data, provide concise historical records, provide training for new analysts and expedite the operational retraining of reassigned Spacelab analysts. The logic implemented in the prototypes, the limitations of the personal computers utilized and the degree of accessibility to input data have led to an operational configuration. This configuration is currently under development and on completion will enhance the efficiency, both in time and quality, of releasing Spacelab/ASP data.     

Langmuir and Langmuir-Blodgett Films of Polyfluorenes and Their Use in Polymer Light-Emitting Diodes

The Langmuir and Langmuir-Blodgett (LB) film properties of two polyfluorene derivatives, namely poly(2,7-9,9′-dihexylfluorene-dyil) (PDHF) and poly(9,9 dihexylfluorene-dyil-vynilene-alt-1,4-phenylene-vyninele) (PDHF-PV), are reported. Surface pressure (П-A) and surface potential (ΔV-A) isotherms indicated that PDHF-PV forms true monolayers at the air/water interface, but PDHF does not. LB films could be transferred onto various types of substrate for both PDHF and PDHF-PV. Only the LB films from PDHF-PV could withstand deposition of a layer of evaporated metal to form a light-emitting diode (PLED), which had typical rectifying characteristics and emitted blue light. It is inferred that the ability of the polymer to form true monomolecular layers at the air/water interface seems to be associated with the viability of the LB films in PLEDs.     

Precipitation of salivary proteins after the interaction with wine: the effect of ethanol, pH, fructose, and mannoproteins

Astringency is a complex sensation mainly caused by the precipitation of salivary proteins with polyphenols. In wine it can be enhanced or reduced depending on the composition of the medium. In order to investigate the effect of ethanol, tartaric acid, fructose, and commercial mannoproteins (MPs) addition on the precipitation of salivary proteins, the saliva precipitation index (SPI) was determined by means of the sodium dodecyl sulphate polyacrylamide gel electrophoresis of human saliva after the reaction with Merlot wines and model solutions. Gelatin index, ethanol index, and Folin-Ciocalteu index were also determined. As resulted by Pearson's correlation, data on SPI were well correlated with the sensory analysis performed on the same samples. In a second experiment, increasing the ethanol (11%-13%-17%), MPs (0-2-8 g/L), fructose (0-2-6 g/L) level, and pH values (2.9-3.0-3.6), a decrease in the precipitation of salivary proteins was observed. A difference in the SPI between model solution and red wine stated that an influence of wine matrix on the precipitation of salivary proteins occurred. PRACTICAL APPLICATION: Results provide interesting suggestions for enologists, which could modulate the astringency of red wine by: (i) leaving some residual reducing sugars (such as fructose) in red wine during winemaking of grapes rich in tannins; (ii) avoiding the lowering of pH; (iii) adding commercial mannoproteins or promoting a "sur lie" aging; and (iv) harvesting grapes at high technological maturity in order to obtain wines with a satisfactory alcoholic content when possible.