Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

The influence of the prefermentative addition of copigments and different winemaking technologies on the polyphenolic composition of Tempranillo red wines after malolactic fermentation was studied. Six experiments dealing with the prefermentative addition of caffeic acid, rutin, (+) catechin, white grape skin tannin, white grape seed tannin and control wines were realised. Three different winemaking technologies (traditional vinification, prefermentative cold maceration at 6–8 °C and cold soak at 0–2 °C with dry ice) were studied. Prefermentative addition of copigments increases anthocyanin copigmentation reactions and produces wines with a greater colour, a higher anthocyanin concentration, a superior contribution of anthocyanins to the colour of the wine, a superior percentage of tannins polymerised with polysaccharides and less astringency. Cold prefermentative maceration increases the extraction of polyphenols, the anthocyanin copigmentation reactions and the polymerisation reactions between tannins and polysaccharides. The effectiveness of the combination of copigments and prefermentative maceration treatments was demonstrated by the increase of the concentration of the polyphenolic compounds.     

Effects of Vinification Techniques Combined with UV‐C Irradiation on Phenolic Contents of Red Wines

Red wines are typically high in phenolic and antioxidant capacity and both of which can be increased by vinification techniques. This study employed 3 vinification techniques to assess the increase in phenolic compounds and antioxidant capacity. Wines were obtained from Bo?azkere grape cultivar by techniques of classical maceration, cold maceration combined with ultraviolet light (UV) irradiation, and thermovinification combined with UV irradiation and changes in phenolic contents were examined. Total phenolic and anthocyanin contents and trolox equivalent antioxidant capacity of wines were measured spectrophotometrically and phenolic contents (+)‐catechin, (–)‐epicatechin, rutin, quercetin, trans‐resveratrol, and cis‐resveratrol were measured by High Pressure Liquid Chromatography with Diode Array Detection (HPLC‐DAD). As a result of the study, the highest phenolic content except for quercetin was measured in the wines obtained by thermovinification combined with UV irradiation. We demonstrated that the highest phenolic compounds with health effect, total phenolic compounds, total anthocyanin, and antioxidant activity were obtained from thermovinification with UV‐C treatment than classical wine making.     

Untersuchungen an Kartoffelpulpe als Ballaststoffquelle. Zum Einfluß Von pektolytischen und cellulolytischen Enzymen

Investigations on potato pulp as a dietary fiber source. The influence of pectolytic and cellulolytic enzymes . The influence of treatment with pectolytic and cellulolytic enzyme preparations was investigated with reference to the separation of water and the composition of potato pulp. In contrast to pectinesterase, pectate lyase or cellulase it was found an intensive action on the pulp after incubation with Pectinex Ultra SP-L or pectinase/cellulase combinations. The content of pectin, starch and protein as well as the water binding capacity are varied in dependence of the used enzyme preparations. The occurring changes in the supermolecular structure of the potato pulp tissue are investigated by scanning electron microscopy. The grown biological structure is partly or extensive destroyed especially after combined action of pectinases and cellulases. The content of starch in the potato pulp preparations remains relatively high even after intensive treatment with cell wall degrading enzymes.     

EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES

Kalecik karasi is an important red grape cultivar for winemaking in Turkey. The effect of three different maceration times (3, 6 and 12 days) and addition of pectolytic enzyme (2 and 4 g/hL) on the anthocyanin and chemical composition of Kalecik karasi wines were studied. High performance liquid chromatography-mass spectrometry coupled with diode array detection was used for analysis. Fourteen anthocyanin compounds were detected in wines. Major anthocyanins in all wines are malvidin-3-glucoside and its acylated esters. The results showed that increasing maceration time, especially with addition of enzymes, gives significant increases in anthocyanin contents. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and color intensity than the control wines.

PRACTICAL APPLICATIONS

Anthocyanins are the most important polyphenols in red grapes and red wines with potential health benefits. Therefore, the first analysis of the anthocyanins contents of wine obtained from important turkish cv. Kalecik karasi using liquid-chromatography-mass spectrometry and the influence of different maceration times and addition of pectolytic enzyme on these important phenolic compounds are of interest for scientific literature, the wine industry as well as for the wine consumer.     

Impact of Processing Parameters on the Phenolic Profile of Wines Produced from Hybrid Red Grapes Maréchal Foch,Corot noir,and Marquette

Phenolic extraction in hybrid and interspecific wine grape cultivars is poorly understood, especially in terms of the impact of fermentation and enological conditions on condensed tannins and anthocyanins. Following fractionation via solid‐phase extraction and high‐performance liquid chromatography, phenolic profiles of must and wine from red hybrid grape cultivars Maréchal Foch, Corot noir, and Marquette were examined to assess the impact of enzyme and tannin addition, cold soak, and hot press during vinification. Across cultivars, hot press treatments resulted in the greatest extraction of condensed tannin, anthocyanin, and other monomeric phenolic compounds in musts, and treatments that increased skin contact time or cellular degradation during fermentation produced higher concentrations of tannins, anthocyanins, and flavonols. However, these increases were transient, evincing incomplete carryover into finished wines. Depending on initial must extraction, diglucoside forms of anthocyanins were either selectively extracted or selectively retained throughout fermentation when compared to their monoglucoside counterparts. Typical of hybrid grapes, tannin concentrations across cultivars were low, even under hot press conditions. For condensed tannins and anthocyanins, a cultivar‐specific, stable‐state concentration and phenolic profile emerged regardless of fermentation conditions. Due to the high levels of diglucoside anthocyanins and low levels of condensed tannins, it is expected that the color development and profile in these wines produced from hybrid grape cultivars will be dictated by the monomeric anthocyanins and their potential role in copigmentation processes involving other monomeric phenolic species, as opposed to the formation of polymeric color pigments.     

应用HS-SPME技术分析葡萄果皮与果肉挥发性香气物质

采用顶空固相微萃取(HS-SPME)和气质联用法(GC-MS)快速测定葡萄中的挥发性香气成分,定量分析了蛇龙珠、品丽珠、赤霞珠和梅鹿辄4种葡萄果皮与果肉中的香气成分。在4种葡萄中,果皮中的化合物总量高于果肉,含有较多的酯类、芳香族化合物、挥发性有机酸和挥发酚,这些化合物在果皮中的含量是果肉中的1.58～20.54倍。不同的风味化合物在葡萄果皮与果肉中含量差别较大,其中有19种化合物在果皮中含量较多,茴香脑、(S)-3-乙基-4-甲基戊醇、萘在4种葡萄皮中含量远高于果肉。不同品种葡萄果皮中,高含量化合物是不同的,主要风味成分浓度也是不一样的。     

Thermovinification of grapes from the Cabernet Sauvignon and Pinot Noir varieties using immobilized yeasts

This study examined the thermovinification technique using yeasts immobilized on calcium alginate for microvinification of the Cabernet Sauvignon and Pinot Noir grape varieties grown in Diamantina, Minas Gerais, Brazil. The wines obtained by thermovinification were characterized by their chemical and sensory aspects. The varietal wines from Cabernet Sauvignon and Pinot Noir had an alcohol content of 9.3 and 10.9 % (v/v), respectively. The total acidity, volatile acidity and the alcohol/reduced dry extract ratio were consistent with the Brazilian standards established for identity and quality of wines. There was a significant reduction in the levels of anthocyanins, flavonoids and total phenolic compounds after aging in the bottle. The sensory evaluation presented an acceptability exceeding 60 % for both wines.     

Anthocyanin profile of young red wines of Tannat,Syrah and Merlot made using maceration enzymes and cold soak

Anthocyanins are the main pigments of young red wines. The aim of this work was to evaluate the anthocyanin composition of red wines produced by alternative procedures of winemaking and different grape varieties. For this purpose, wines of Tannat, Syrah and Merlot were made by traditional maceration (TM), addition of maceration enzymes (ENZ) and cold soak (CS). Syrah wines had the highest proportions of malvidin (86.0 ± 1.0) and peonidin (5.5 ± 0.4), while Tannat wines had the highest of delphinidin (6.9 ± 0.8), petunidin (13.2 ± 0.6) and nonacylated glucosides (73.6 ± 0.6). Cold soak increased the anthocyanins contents in Tannat and Merlot wines. In turn, maceration enzymes affect the anthocyanin profile and the stability of the colour of wines. Discriminant analysis of data showed significant separation of the wines of each variety as the anthocyanin profile showed the varietal fingerprint, despite the different winemaking procedures.     

Qualitative analysis of the main aroma compounds associated with traditional Musalais processing in Xinjiang,China

Musalais has a unique flavour owing to the traditional technique of spontaneously fermenting the boiled substrates from compressed local grape juice and the grape residue. Liquid–liquid extraction followed by gas chromatography–mass spectrometry of 11 samples collected at different time points during the fermentation identified the aromatic compounds associated with traditional Musalais processing. The results showed that boiling completely destroyed the original aroma of the grape (16 compounds) and grape juice (16 compounds) and produced distinct furan‐derived compounds in the initial fermented substrates (10 compounds). During the fermentation, the aromatic compounds, with phenethyl alcohol as the major compound, accumulated within 24–40 days. Within a year of aging, over 40 compounds had increased and around half of these were esters, with ethyl caprylate, ethyl caprate, 2‐phenylethyl acetate and diethyl succinate as the major aromatic compounds. Boiling the grape derivatives, spontaneous fermentation and a short maturation time produced the three classes of aromatic components related to furans, alcohols and esters, respectively. These compounds contributed to the strong mellow flavour of fresh Musalais and the ester fragrance of a mature Musalais along with a distinctive caramel aroma. The results provide useful information on the origin of the flavours of Musalais wine and the associated wine‐making technology. Copyright © 2012 The Institute of Brewing & Distilling     

Untersuchungen an Kartoffelpülpe als Ballaststoffquelle. Die Zusammensetzung der Kartoffelpülpe nach Einwirkung von Pektinasen und Cellulasen sowie enzymatischem Stärkeabbau

Investigations on Potato Pulp as a Dietary Fiber Source. Composition of Potato Pulp After Influence of Pectinases and Cellulases and Enzymatic Degradation of Starch. The composition of alcohol insoluble substances (AIS) of potato pulp have been investigated after succesive degradation with different pectolytic and cellulolytic enzymes followed by starch degrading enzymes. The pretreatment with pectinase/cellulase combinations has a significant influence on the amount and the properties of the residues after starch degradation. Furthermore the most important changes in the composition were found in the receiving residues after action of amylolytic enzymes. A correlation exists between the content of residual starch in the residues and the action of the cell wall degrading enzymes. The amount of residual starch correlates negatively with the intensity of cell wall degradation. The enzymatic susceptibility of starch depends on the damage of cell wall of potato pulp, especially on the degree of degradation of the cellulose. The water binding capacity decreases intensively after action of pectinase/cellulase combinations. The treatment with amylolytic enzymes causes only a negligible variation of the water binding capacity.     

采用酶法液化技术制备高品质的南瓜汁

采用果胶酶制剂、纤维素酶制剂及复合酶系制取南瓜汁 ,大大提高了南瓜的出汁率和南瓜汁的稳定性。通过扫描电子显微镜观察南瓜果肉细胞的超微结构 ,显示出使用单一果胶酶制剂或纤维素酶制剂对南瓜果肉细胞壁的破壁作用远不如复合酶系。经复合酶系作用后 ,不仅使南瓜汁的出汁率提高了 2 0 % ,而且还提高了南瓜汁的混浊稳定性和色泽稳定性。同时探讨了由复合酶系产生的协同作用 ,高活力的果胶酶、纤维素酶和半纤维素酶等共同降解了南瓜果肉细胞壁中胞间层和初生壁的果胶、纤维素、半纤维素的破壁机理     

Instrumental analysis of volatile and other compounds of Greek kiwi wine; sensory evaluation and optimisation of its composition

The production of kiwifruits is a dynamic agricultural activity in Greece. The biggest part (nearly 60%) of the total quantity produced is exported. The remainder is locally consumed, with the exception of a percentage which is not marketable due to its appearance or its being in excess of demand. To exploit this surplus of non-attractive, small-sized Greek kiwifruits, there is the possibility of wine production, which is applied in this research study. Various classic and instrumental methods (GC, HPLC, ion chromatography) and sensory analysis, in conjunction with statistical analysis, were developed in an attempt: (a) to maximize the quantity of the juice extracted from raw material, (b) to evaluate kiwi wine composition (volatile compounds, organic acids, inorganic ions, sugars, glycerol) and (c) to optimise its quality according to consumer preference. The yield of the juice is increased up to 75% in weight by using riper kiwifruits and by processing them with pectolytic enzymes. Kiwi fruits left to ripen for 3 months showed a 3 g/l acidity decrease, expressed as citric acid, and an increase in sugar content of about 2 Brix degrees. Kiwi juices were weaker in sugar than the grape musts and the produced kiwi wines were poor in alcohol content but rich in titritable acidity. Citric, galacturonic, lactic and malic acids are the dominating organic acids. In most cases, the kiwi wines' contents of aromatic components are lower in grape wine, but methanol content is higher because of the use of pectolytic enzymes. After sensory evaluation, the analysis of variance for sweetness proved significant only in the sugar effect and just marginally so in that of alcohol and CO₂. Sensory alcohol is significantly influenced by sugars, alcohol and CO₂, while carbon dioxide, viewed as a sensory indicator, was not found to be statistically influenced by any chemical factor examined. The statistical analyses also show that the acceptability of kiwi wines is higher if they contain 10% vol alcohol, more than 30 g/l sugars and 0.5 bar CO₂.     

The aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation

The localisation of some aroma components in the different parts of the berry of Muscat grape varieties was studied. The evolution of these compounds was also monitored during the development and maturation of the fruit. The aromatic substances were certain terpenols in free and glycosidically bound forms and certain aromatic alcohols, benzyl and 2-phenyl ethyl alcohols. The skin was the richest in free and bound terpenols in the berry. The ratio of bound free terpenols in skin, pulp and juice was similar. Free terpenols (in particular geraniol and nerol) were much more abundant in skin than in juice. It was possible to distinguish between the two Muscat varieties studied here using their levels of bound terpenols. These were abundant from the green stage of the grape berry onwards; their levels increased during development of the fruit to reach very high levels at the end of maturation. The bound terpenols have a considerable aroma potential, mainly located in grape skins, which it would be interesting to make use of in new wine technology.     

3种浸渍酶对蛇龙珠葡萄酒香气影响的比较

香气是葡萄酒的重要感官成分,它来自于葡萄浆果、酿造和陈酿各阶段.葡萄酒酿造过程中添加浸渍酶有助于葡萄中香气前体物的浸出,增加葡萄酒的芳香潜能.本研究采用顶空固相微革取(HS-SPME)技术提取香气物质,气相色谱与质谱联用(GC-MS)技术定性定量分析香气物质,比较了FCE、Vinozym G和Ex-colour 3种浸渍酶对蛇龙珠葡萄酒香气物质的影响.结果显示,3种浸渍酶处理的蛇龙珠葡萄酒中主要香气成分相似,但含量有所差异.添加Vinozym G浸渍酶处理的酒中酯类、酸类、醇类、萜烯类、酮类、苯环衍生物类等各类香气物质总量均达到最高,对萜烯类香气物质的浸促作用尤为显著;表明VinozymG浸渍酶更有利于增强蛇龙珠葡萄酒的芳香潜力.     

气味活度值法评价蓝莓果皮、果肉、果汁挥发性香气成分

为了更好地分析蓝莓的香气价值,为高效利用蓝莓资源提供理论依据,本文应用顶空-固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)分离鉴定蓝莓果皮、果肉、果汁的挥发性香气成分,结合香气阈值确定气味活度值(OAV),评价香气成分的贡献,进而确定关键风味化合物。研究表明:密斯蒂果肉、布里吉塔果肉与布里吉塔果汁关键风味化合物为大马士酮、芳樟醇、2-壬烯醛;密斯蒂果汁关键风味化合物为大马士酮、芳樟醇;密斯蒂果皮关键风味化合物为癸醛、2-壬烯醛、壬醛、芳樟醇、右旋萜二烯;布里吉塔果皮关键风味化合物为2,4-壬二烯醛、癸醛、2-壬烯醛、壬醛、芳樟醇。布里吉塔果皮气味活度值较高,果肉与果汁则较低,适合鲜果食用,而密斯蒂与之相反,适合做加工产品。     

Effect of polyphenolic ingredients on physical characteristics of cheese

A novel cheese product developed based on the incorporation of various polyphenolic compounds was evaluated for its texture characteristics. Single phenolic compounds including catechin, epigallocatechin gallate (EGCG), tannic acid, homovanillic acid, hesperetin and flavone, along with natural crude compounds such as grape extract, green tea extract and dehydrated cranberry powder, were added as functional ingredients during the cheese-making process. Cheese curds containing polyphenolic compounds at a concentration of 0.5 mg/mL showed a decrease of curd moisture content (CMC) while the gel strength (GS) was not affected. Structural differences were observed when crude polyphenolic compounds were added to the cheese, resulting in rough and granular structures. Physical properties of the cheese product were evaluated after adding bioactive phenolic compounds to the cheese curd. We fully expect to apply this approach to other dairy products in the future.     

澳洲青苹果实不同部位香气成分差异分析

采用顶空固相微萃取结合气质联用检测澳洲青苹果皮、果肉、果心的香气成分;共检测到80 种果实香气成分,主要为醛类、醇类、酯类和烯烃类。果皮、果肉和果心,香味组分及其含量差异较大。果皮是香气成分最集中的部位,共分离出55 种,其中C6 醛类3 种,相对含量39.515%,比例最高;酯类23 种最丰富,相对含量14.240%,乙酸己酯、环丁醇、(E)-1,4- 己二烯、(3E,5E)-1,3,5- 庚三烯、3,6- 二甲基-3,6- 二乙基-1,4- 环己二烯为芳香物质中相对含量较高的特有成分。果肉检测出香气成分18 种,其中醇类4 种,相对含量31.391%,比例最高,2- 甲基-1- 丁醇占其醇类约94.814%,丙酸丙酯、甲酸己酯相对含量较高且为果肉特征芳香物质。果心检测出香气成分30 种,C6 醛类两种,相对含量47.398%,比例最高;醇类4 种,相对含量42.455%,2- 甲基-1-丁醇和1- 己醇占其醇类96.639%;果皮香气成分种类最丰富,提供酯类背景香气。苹果各部位主要香气物质中,丙酸丙酯、甲酸己酯由果肉产生,2- 甲基-1- 丁醇主要由果心和果肉产生,1- 己醇由果心和果皮产生,α - 法呢烯主要存在于果皮和果肉中,(E)-2- 己烯醛和正己醛在果皮、果肉、果心中含量均较高,为澳洲青苹果实特征性香气,澳洲青苹果实香气由各部位香气成分相互作用产生。     

Influence of pressing method on juice stilbene content in muscadine and bunch grapes

ABSTRACT:  Juice stilbene contents of 2 muscadine ( Vitis rotundifolia) cultivars, Noble and Carlos, and 2 bunch grape ( Vitis labrusca) cultivars, Mid South and Miss Blanc were evaluated after crushing and pressing. Four commercial pressing methods were used to produce juice: (1) cold press of fresh berries (CP); (2) hot press of fresh berries (HP); (3) cold press of frozen and thawed berries (FCP); and (4) cold press of pectolytic enzyme treated berries (ECP). Free run juice (FRJ) from the crusher without pressing was also tested. An HPLC with a UV detector was used to verify the presence and quantity of resveratrol, piceid, and their isomers. For the muscadine juices, total stilbenes were greater for HP and FCP than for FRJ and CP treatments. Trans -resveratrol was only detected in HP juices of the muscadines at levels near the detection limits. The bunch grape cultivars behaved similar to the muscadines in the processing treatments. HP juice had the greatest total stilbene levels and was significantly greater than FRJ, CP, and FCP. Total stilbene levels in juices from the 2 bunch grape cultivars, were higher (up to 5 times greater depending on pressing method) than for the muscadine grape cultivars. Total stilbene levels in muscadine juices treated with pectinase before pressing (ECP) were similar to those of the FCP samples. Juice from FCP and ECP treated Noble muscadine had total stilbene levels greater than FRJ and CP but less than HP levels. Juices from HP-, ECP-, and FCP-treated Carlos muscadine had total stilbene levels greater than for FRJ and CP juices.     

Antioxidant/prooxidant activity of a polyphenolic grape seed extract

The oxidative potential of a polyphenolic grape seed extract, with the idea of using this extract as a nutritive supplement, was evaluated. Data presented in this work provide in vitro (primary leukocyte culture) UV–Vis spectral evidence, indicating that quinones, as oxidation products, are involved in the modulation of the antioxidant/prooxidant balance at cellular level in the case of catechin-type compounds (pure catechin (CS) and polyphenolic extract (PE)), in the absence or presence of lipoxygenase (pure (LS) or in raw soybean extract (LE)) as oxidative stress inducers. The study shows, to some extent, the grape seed extract tested, considered as an antioxidant nutritive supplement, may have prooxidant activity as well, depending on the dose, duration of administration, and other dietary components. The UV–Vis analysis confirms that the antioxidant activity of this extract might be mediated by prooxidant quinones and oxidation products of the polyphenols from grape seeds.     

Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes

The effects of a pre-treatment of the grape skin with electric field treatments (PEF) at 5 and 10 kV/cm on the evolution of colour, anthocyanin and index of total polyphenols during the Tempranillo grape vinification and on the wine characteristics after fermentation have been investigated.Results showed that the permeabilization of the grape skin by application of a PEF treatment at room temperature caused an increment of the colour intensity, anthocyanin content and of total polyphenolic index with respect to the control during all the vinification process. Generally along the maceration process the values of these three parameters increased when the electric field strength raised from 5 to 10 kV/cm.Colour intensity and anthocyanin content of the wine significantly increased when the PEF treatment was applied at 10 kV/cm. However, the total phenolic index increased considerably with the application of a PEF treatment at 5 kV/cm. A further increment on the electric field strength did not appreciably augment this attribute. PEF did not affect the ratio between the components of the red wine colour (tint and yellow, red and blue components) and other wine characteristics such as alcohol content, total acidity, pH, reducing sugar concentration and volatile acidity.These results indicate that the PEF treatment previous to the maceration step in the winemaking process of the red wine can contribute to reduce the duration of the maceration during vinification or to increase the quantity of these attributes in the final wine.

Industrial relevance

This study investigates the effect of the application of a PEF pre-treatment of the grape skin on the evolution of colour, anthocyanin and index of total polyphenols during the Tempranillo grape vinification. Results obtained indicate that the application of a PEF treatment preceding the maceration step in the winemaking process of red wine could contribute to reduce the duration of the maceration during vinification or to increase the quantity of these parameters in the final wine. Latter effect could be of interest in grapes poor in polyphenols.