Preparation of DES lignin-chitosan aerogel and its adsorption performance for dyes, catechin and epicatechin.

Herein, DES lignin was obtained by pretreatment of grapevine with a deep eutectic solvent (ChCl-LA). A novel chitosan-DES lignin composite aerogel material (CS-LIG aerogel) was prepared to adsorb methylene blue (MB), Congo red (CR), catechin (C), and epicatechin (EC). The CS-LIG aerogel was systematically characterized by modern technological instruments. It was demonstrated that the DES lignin was successfully incorporated and had an important effect on the morphological structure and adsorption of dyes and natural products in the aerogel. The adsorption kinetic models for both adsorbed CR and MB are pseudo-second-order models. Adsorption isotherms followed Langmuir for the adsorption of CR and Freundlich for the adsorption of MB. The π-π interaction and hydrogen bonding of DES lignin aromatic groups in CS-LIG aerogels were responsible for the adsorption of C and EC with 86.42 % and 90.85 % removal rates, respectively. This study opens a new avenue for the high-value utilization of DES lignin and the preparation of chitosan-based composites for the adsorption of dyes and purification of natural products.

Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.

Aroma characteristics and their impact volatile components of noble-rot wines elaborated from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea suspension in Yuquan vineyard, Ningxia, China, were explored in this work. Dry white wine made from normal-harvested grapes and sweet wine produced from delay-harvested grapes were compared. Wine aromas were analysed by trained sensory panelists, and aroma compounds were determined by SPME-GC-MS. Results indicated that esters, fatty acids, thiols, lactones, volatile phenols and 2-nonanone increased markedly in noble-rot wines. In addition to typical aromas of noble-rot wines, artificial noble-rot wines were found to contain significant cream and dry apricot attributes. Partial Least-Squares Regression models of aroma characteristics against aroma components revealed that non-fermentative odorants were the primary contributor to dry apricot attribute, especially, thiols, C13-norisoprenoids, lactones, terpenols and phenolic acid derivatives, while cream attribute was dependent on both fermentative and non-fermentative volatile components.