Effect of terroir on the volatiles of Vitis vinifera cv. Albariño

The effect of terroir on volatiles of Vitis vinifera cv Albariño was studied. Twelve commercial Albariño wines from Galicia, Spain, were analysed. The content of varietals and fermentative volatile compounds was determined by gas chromatography. The numerous significant differences found for most of the aromatic compounds studied show the influence of the terroir. The Albariño wines from northern Galicia showed the highest total concentration of volatiles analysed. The volatile components showing the greatest differences in Albariño wines from different areas were terpenes and higher alcohols. Among the terpenes found, geraniol was markedly abundant in the north, while nerol and linalool were most abundant in the south. Among the alcohols, 2‐phenyl ethanol and benzyl alcohol showed the highest concentrations in the south and in the north, respectively. Cluster analysis and principal component analysis revealed two clearly defined main groups of Albariño wines from different terroirs. Albariño wines from the south were more heterogenic than those of the north. Copyright © 2007 Society of Chemical Industry     

Polymeric proanthocyanidins in skins and seeds of 37 Vitis vinifera L. cultivars: a methodological comparative study

Abstract: The polymeric proanthocyanidins (PAs) composition of skins and seeds from different Vitis vinifera L. cv. was evaluated, sampling 37 cultivar, preserved in the grapevine collection of Grinzane Cavour (Piedmont, Italy). PAs were quantified using both spectrophotometric (n‐butanol and vanillin assay) and chromatographic (high‐performance liquid chromatography [HPLC]) methods, and the evaluation of their antioxidant activity was performed using the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging assay. Results of PAs quantification with the different methods were significantly correlated. A strong correlation pointed out between anthocyans and PAs content (particularly regarding HPLC method; r = 0.9359, P = 0), and the antioxidant activity was not dependent on the polymeric PAs content, but negatively correlated with the degree of polymerization (r =–0.6102, P = 1 × 10^?4). The hierarchical clustering on principal components analysis allowed grouping the samples in 3 different clusters, observing a direct association between the cluster classification and the anthocyans/PAs content.     

Identification of four low molecular and water‐soluble proteins from grape (Vitis vinifera L.) seeds

Profiles of soluble proteins isolated from mature seeds of grape (Vitis vinifera L.) pomace were studied using two‐dimensional polyacrylamide gel electrophoresis (2D‐PAGE) coupled with matrix‐assisted laser desorption/ionisation time‐of‐flight mass spectrometry (MALDI–TOF–MS). Two‐dimensional gels stained with Coomassie brilliant blue revealed more than fifty protein spots. Four abundant protein spots showing low molecular weight (Mr) and wide isoelectric point (pI) were analysed by MALDI–TOF–MS, resulting in their identification. Taken together, these results suggest that identified proteins may be linked to seed development and metabolism, but more instructive is that they have some potential functions for future food application. These results provide some insights into conversion of grape processing wastes into useful products or even as raw material for other industries.     

SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea

Simultaneous distillation‐extraction (SDE) and solid phase micro extraction (SPME) are procedures used for the isolation of flavor compounds in foods. The purpose of this study was to optimize SDE conditions (solvent and time) and to compare SDE with SPME for the isolation of flavor compounds in Jin Xuan oolong tea using GC‐MS and GC‐O. The concentration of volatile compounds isolated with diethyl ether was higher (P < 0.05) than for dichloromethane and concentration was higher at 40 min (P < 0.05) than 20 or 60 min extractions. For SDE, 128 volatiles were identified using GC‐MS and 45 aroma active compounds using GC‐O. Trans‐nerolidol was the most abundant compound in oolong tea. The number of volatiles identified using GC‐MS was lower in SPME than SDE. For SPME, 59 volatiles and 41 aroma active compounds were identified. The composition of the volatiles isolated by the 2 methods differed considerably but provided complementary information.     

Auxin treatment of pre‐veraison grape (Vitis vinifera L.) berries both delays ripening and increases the synchronicity of sugar accumulation

Background and Aims: Pre‐veraison auxin treatments can delay grape berry ripening, but there is little information about their effects on berry development and wine composition. The aim of this study was to further investigate these effects and explore the practical implications of delaying ripening. Methods and Results: Treatment of pre‐veraison Vitis vinifera L. cv. Shiraz berries with 1‐naphthaleneacetic acid (NAA) significantly delayed ripening as measured by the accumulation of total soluble solids (TSS) and anthocyanins. The onset of the post‐veraison phase of berry size increase was delayed in NAA‐treated fruit, but these fruit were significantly larger than Control fruit at harvest. NAA‐treatments significantly increased the synchronicity of berry sugar accumulation. GC‐MS analysis of wine headspace volatiles showed significant, but largely small, differences in the concentration of 19 compounds. No significant difference in sensory properties was found between replicate small‐scale wine lots made from Control and NAA‐treated fruit. Conclusions: Auxin treatment delayed berry ripening, increased the synchronicity of sugar accumulation between berries, increased berry size and changed the levels of some volatile compounds, but did not affect wine sensory properties. Significance of the Study: We propose that NAA sprays might be used to delay grape berry ripening and increase the synchronicity of sugar accumulation, and therefore ripening, without deleterious effects on wine quality. This may be useful in controlling winery intake and fruit composition.     

Chemical characteristics of Śliwowica Łącka and other plum brandies

BACKGROUND: ?liwowica ??cka is a strong, distilled, home‐made plum brandy produced in a submontane region of Poland. The aim of the present study was to determine the chemical composition of this alcoholic beverage (samples from the years 2001–2004) and compare it with that of other plum brandies. Gas chromatography and spectrophotometry methods were used to detect major volatile components. RESULTS: Home‐made Polish plum brandies generally contained more ethanol (64.7–72.5% v/v), methanol (5.59–8.74 g L^?1100°) and butanol (32–335 mg L^?1100°) and less isobutanol (406–491 mg L^?1100°), pentanol (4.3–14.9 mg L^?1100°) and 2‐phenylethanol (61–68 mg L^?1100°) than other samples. The amyl alcohols/1‐propanol and isobutanol/1‐propanol ratios might be used as indices to distinguish spontaneously fermented plum brandies from those produced by monoculture. Statistically significant differences (P < 0.01) were found in the plum brandy sensory characteristics examined. Total sensory scores of Polish plum brandies ranged between 12.0 and 14.3, while Slovakian Slivovica received the highest score (16.7). CONCLUSION: The results showed that plum brandies produced in the ??cko area are characterised by a similar and original chemical composition that results mainly from spontaneous fermentation as well as traditional production technology. Copyright © 2007 Society of Chemical Industry     

Effect of yeast strain selection on the concentration of cis- and trans-resveratrol and resveratrol glucoside isomers in wine

The influence of four fermentative yeast strains belonging to the Saccharomyces cerevisiae species, on the content of cis‐ and trans‐resveratrol and resveratrol glucoside isomers in Vitis vinifera L. cv. Shiraz grape musts during alcoholic fermentation was studied by reverse phase high performance liquid chromatographic (RP‐HPLC) analysis. During vinification an increase in both the free and the glucosidic forms was observed up to day three/five (cis‐ resveratrol/piceid) or day four (trans‐ isomers) after which varible yeast, β‐glucosidase activity was noted until dryness where a general increase in free forms of resveratrol was accompanied by a decrease in the corresponding glucoside. In the finished wines ready for bottling or aging, the total amount of all resveratrol forms reflected (P < 0.05) the manufacturers polyphenol extraction ratings for the strains. Relative extraction of total phenolics in red wine amongst different yeast strains was demonstrated to mimic relative stilbene content.     

Comparison of the characterisation of the fruit‐like aroma of Teucrium flavum L. subsp flavum by hydrodistillation and solid‐phase micro‐extraction

BACKGROUND: Teucrium species (Lamiaceae) are interesting for the food industry since many of them are used in the preparation of flavoured wines and beers, herbal teas, bitters and liqueurs. On this basis, the analysis of the aroma components of Teucrium flavum L. subsp. flavum growing in central Italy was carried out by means of both hydrodistillation (HD) and headspace solid‐phase micro‐extraction (HS‐SPME), coupled with GC/FID and GC/MS. RESULTS: A total of 102 components were identified in the essential oils, representing 99.0‐99.3% of the total oils. Sesquiterpenes hydrocarbons constituted the major fraction (48.5–49.4%), with the apple‐like flavour (Z,E)‐α‐farnesene being the major component. HS‐SPME allowed the analysis of the volatiles not only emitted by specific plant parts, but also by different parts within a single flower: flower calyx afforded the highest contribution, in terms of volatiles, to the aroma of the plant. CONCLUSION: The chemical profile of the volatile fraction obtained by HD and HS‐SPME, demonstrated the plant fruit‐like aroma, confirming the usefulness for flavouring wines, bitters and other kind of beverages, and also suggested other applications, as aroma and taste enhancer in food processing. In particular, SPME resulted in a very useful technique, which permits a choice between the part of the plant which has the highest concentration of a specific fragrance, and therefore establishes the best way of sampling during industrial applications of aromatic plants. Copyright © 2009 Society of Chemical Industry     

HPLC Analysis of Cabernet Sauvignon and Noble Wine Pigment Fractions

Vitis vinifera cv. Cabernet Sauvignon and Vitis rotundifolia cv. Noble wines were made with different skin contact times to investigate the anthocyanin content of fractions isolated from the wines by low pressure column chromatography. The effect of acetaldehyde addition to wine was also investigated. The fractions were analyzed by a modified HPLC procedure using a 3-solvent gradient and a C-18 reverse phase column. Cabernet Sauvignon fractions contained different combinations of anthocyanins; Noble wine fractions contained different ratios of five anthocyanins present in the wines. These differences are hypothesized to influence the long-term stability of the wines.     

Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid‐Phase Microextraction

Flavor volatiles are important components of alcoholic beverages. In this study, headspace solid‐phase microextraction and gas chromatography—mass spectrometry (HS‐SPME‐GC‐MS) were investigated for the determination of flavor‐contributing volatiles for apple wine. HS‐SPME parameters were defined, including fiber coatings, extraction time, and extraction temperature. Good linearity, recoveries, and repeatability of the SPME method using carboxen‐polydimethylsiloxane (carboxen‐PDMS) fiber were obtained with r² values, recoveries, and relative standard deviations ranging from 0.9112 to 0.9960, 80.23% to 110.21%, and 1.5% to 6.4% respectively using standard solution. No significant effects of ethanol concentration on headspace concentrations of analytes were observed when ethanol concentration changed from 0% to 12% (v/v), indicating that the HS‐SPME‐GC‐MS method can be used for the determination of flavor volatiles in apple wine with an alcohol content below 12% (v/v) as well as in apple juice, and the method enables the monitoring of volatiles in mash during fermentation.     

Changes in aromatic profile of fresh and dried fig – the role of pre‐treatments in drying process

The aromatic profile of volatiles in fresh figs (FF), fresh figs frozen in liquid nitrogen (NF) and dried figs (DF) (dark variety Petrova?a Crna) was characterised by HS–SPME followed by GC–MS. Figs were dried in a pilot plant cabinet dryer using different pre‐treatments to preserve the dried fruit: sulphuring and immersion in a solution of citric acid and ascorbic acid (separately). The adaptability of thin‐layer drying models to whole figs was investigated. Fresh figs and fresh figs frozen in liquid nitrogen differed mainly in the amount of aldehydes. The highest abundance of volatile compounds in dried figs was found in figs pre‐treated with sulphur dioxide and the control, compared to samples immersed in the acid solutions. Preservation was the most successful for the group of terpenes and terpenic compounds, quite good for some esters and ketones, whereas aldehydes were not affected by the used pre‐treatment.     

Establishment of the varietal volatile profile of musts from white Vitis vinifera L. varieties

Musts from four white Vitis vinifera L. varieties of Bairrada Appellation (Fernão‐Pires, Bical, Cerceal and Arinto) were analysed over two harvests (1998 and 1999). The free volatile components were extracted using a liquid–liquid continuous method and were analysed by gas chromatography/mass spectrometry. The potential volatile compounds (PVC) were determined after a heat treatment followed by an enzymatic treatment. The PVC fraction contained the compounds released by the enzymes from the glycosidically linked components plus the compounds produced by the heat treatment at the must pH (3.2) as well as compounds arising from the thermal degradation of sugars. Based on three varietal chemical groups, namely terpenoids, C₁₃ norisoprenoids and aromatic alcohols, the volatile profile of each of the four varieties was established, which allowed their aroma potential to be defined. Fernão‐Pires exhibited a profile significantly different from those of the other varieties, with a higher number and concentration of volatile compounds. As a consequence of the fact that the four varieties exhibit different volatile composition patterns (different components and different distributions between free and PVC forms), winemaking technologies should be specifically developed for each variety for the improvement of wine aroma quality. Owing to the complexity of the data, including the harvest effect, a contrast data pre‐treatment was applied before the utilisation of principal component analysis. The results suggest that it is possible to establish markers (volatiles) for the characterisation of must varieties independently of the harvest effect. Copyright © 2007 Society of Chemical Industry     

Influence of solvent and temperature on extraction of phenolic compounds from grape seed,antioxidant activity and colour of extract

This study was aimed to investigate the influence of solvent (water and ethanol in concentration: 50%, 70% and 96%) and extraction temperature (25–80) °C on polyphenols extraction of grape seed (Vitis vinifera L. cv. “Frankovka”) cultivated in Eastern Croatia. The best results were reached using 50% ethanol at 80 °C. The most abundant individual polyphenolic compound was catechin which makes the average of 45.11% of the total phenolic content followed by epicatechin (34.45%), procyanidin B₂ (12.90%), gallic acid (5.34%), gallocatechin (1.58%), epicatechin gallate (1.01%). The antioxidant activity of extracts was determined by DPPH‐method and it was highly dependent on extraction solvent and temperature. The total extractable proanthocyanidins content of extract had the highest positive correlation (r = 0.994) with antioxidant activity, which indicated that these compounds might be the most important antioxidant in examined grape seed extracts. Relationship between phenolic content and colour of extracts was observed.     

Matrix effects of milk,dairy factory wastewater and soil water on the determination of disinfection by‐products and para‐cresol using solid‐phase microextraction

Assessing pollutant concentrations can be hampered by the complex matrices found in the dairy supply/processing chain. Matrix effects were examined using solid‐phase microextraction (SPME) used to sample haloacetic acid methyl esters (HAAMe) and para‐cresol. In general, HAAMe were more difficult to detect with a polydimethylsiloxane fibre than with carboxen–polydimethylsiloxane fibre. Headspace sampling generally provided better detection of HAAMe than direct immersion with the reverse true for para‐cresol. For para‐cresol, equivalent ratios up to 18.8 were detected. Other compounds detected included sulphides, VOC's, phenols and indoles. For milk samples, most compounds collected by SPME were found using direct immersion.     

Effect of sugar acylation on the antioxidant properties of Vitis vinifera red grape malvidin‐3‐glucoside

This work aims at studying the influence of sugar acylation on the antioxidant properties of Vitis vinifera red grape malvidin‐3‐glucoside. The antioxidant properties of malvidin‐3‐glucoside, malvidin‐3‐acetylglucoside, malvidin‐3‐coumaroylglucoside and malvidin‐3‐caffeoylglucoside were measured using different techniques. Their antiradical and reducing properties were determined using the DPPH and FRAP method, respectively. Malvidin‐3‐caffeoylglucoside displayed a DPPH value (20.2 μm Trolox eq.) much higher than malvidin‐3‐glucoside (13.6 μm Trolox eq.), but no significant differences were observed from the FRAP assay. Furthermore, the ability of these compounds to inhibit lipid peroxidation in a liposome membrane system was examined by monitoring oxygen consumption and the formation of conjugated dienes. Both assays allowed concluding that malvidin‐3‐caffeoylglucoside and malvidin‐3‐coumaroylglucoside inhibit lipid peroxidation significantly more than malvidin‐3‐glucoside. Altogether, the results reported herein indicate that acylation of malvidin‐3‐glucoside with phenolic acids like caffeic or coumaric acids, but not acetic acid, increases their overall antioxidant properties.     

Plant Food Supplements with Anti-Inflammatory Properties: A Systematic Review (I)

Plant food supplements (PFS) receive great acceptance by European consumers. However, quality and efficacy of these products remain a question of concern. The aim of this systematic review is to summarize and critically evaluate the evidence for or against the efficacy of PFS for coping inflammatory conditions by considering epidemiological and human intervention studies. The review, which consists of two parts, considers Olea europea L., Camellia sinensis L., Vitis vinifera L., and Matricaria recutita L., which are herbal material frequently used also as food. The search retrieved 1251 publications. By applying the inclusion/exclusion criteria, the final number of papers was 91. Vitis vinifera L. showed promising results, but other trials should be performed in order to assessing the efficacy. Surprisingly, it was impossible to draw conclusions for the anti-inflammatory effect of Camellia sinensis L. as green tea. No studies were found on the leaves of Olea europea L. whereas more human trials are needed to assess the anti-inflammatory effect of olive oil. Only one study for Matricaria recutita L. was selected. In conclusion, it is advisable to conduct further studies with more homogeneous population and larger number of subjects by avoiding the heterogeneity of the herbal preparations considered.     

Changes in volatile composition during fruit development and ripening of ‘Alphonso’ mango

BACKGROUND: Volatile blends of five developing and five ripening stages of mango (Mangifera indica L. cv. Alphonso) were investigated along with those of flowers and leaves. Raw and ripe fruits of cv. Sabja were also used for comparison. RESULTS: A total of 55 volatiles belonging to various chemical classes such as aldehydes, alcohols, mono‐ and sesquiterpene hydrocarbons, lactones and furanones were identified. In all Alphonso tissues monoterpenes quantitatively dominated, with 57–99% contribution; in particular, (Z)‐ocimene was found in the highest amount. Ripeness was characterized by the de novo appearance of lactones and furanones in the blend of monoterpenes. Sabja was distinguished by the abundance of monoterpene hydrocarbons in the raw fruit, and that of sesquiterpene hydrocarbons and their derivatives in the ripe stage. CONCLUSION: Various stages of the Alphonso fruit during transition from flower to ripe fruit are characterized by unique volatile signatures that are distinguished from each other by the qualitative and quantitative appearance of different volatile compounds. Thus volatiles can be highly informative markers while studying the development and ripening of mango. Copyright © 2009 Society of Chemical Industry     

Application of Vitis vinifera Microcapsules on Cotton Fabric: A Potential to Prevent UV-Induced Skin Problems

ABSTRACT

Considering the harmful effect of UV radiation, present study was aimed at developing a UV protective finish for cotton fabric using Vitis vinifera leaves extract. Process parameters of the study were optimized for getting maximum UV protection while maintaining other physical properties of the fabric. Box and Behnken design was used under response surface methodology (RSM) for optimization process. It was found that 3.574% concentration of microcapsules with 2.942% concentration of binder at 120.664°C curing temperature were selected as optimum conditions for application of Vitis vinifera microcapsules on cotton fabric. It can be concluded that application of Vitis vinifera microcapsules on cotton fabric incorporates UV protection properties on cotton fabric, which can helpful to prevent various UV-induced skin problems.     

Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine

This study was designed to investigate the formation of ethyl carbamate during the fermentation of musts of Vitis vinifera L. cv. Tempranillo and Cabernet Sauvignon by selected yeasts in different conditions of temperature and pH. Secondary malolactic fermentation was then induced by selected lactic acid bacteria. The results indicate an increased concentration of ethyl carbamate after malolactic fermentation, irrespective of the bacteria used or the prevailing physicochemical conditions.