Capture of Fermentation Gas from Fermentation of Grape Must.

During alcoholic fermentation, a considerable amount of carbon dioxide (CO2) is produced, and the stream of CO2 can strip aromatic substances from the fermenting must. Aroma losses during fermentation can be significant and may lead to a reduction in wine quality. This study is focused on new fermentation gas capture technology. In the experiment, gas was captured during the fermentation of sauvignon blanc must. The concentration of individual volatile compounds in the fermentation gas was determined using gas chromatography, and the highest values were achieved by isoamyl acetate, isoamyl alcohol and ethyl decanoate. Ethyl dodecanoate achieved the lowest values of the investigated volatile substances. For sensory assessment, quantitative descriptive analysis (QDA) compared water carbonated with fermentation gas and water carbonated with commercial carbon dioxide for food purposes. Based on the results of this study, it can be concluded that the captured gas containing positive aromatic substances is suitable for the production of carbonated drinks in the food industry.

Effect of Biosynthesized Silver Nanoparticles on Bacterial Biofilm Changes in S. aureus and E. coli.

One approach for solving the problem of antibiotic resistance and bacterial persistence in biofilms is treatment with metals, including silver in the form of silver nanoparticles (AgNPs). Green synthesis is an environmentally friendly method to synthesize nanoparticles with a broad spectrum of unique properties that depend on the plant extracts used. AgNPs with antibacterial and antibiofilm effects were obtained using green synthesis from plant extracts of Lagerstroemia indica (AgNPs_LI), Alstonia scholaris (AgNPs_AS), and Aglaonema multifolium (AgNPs_AM). Nanoparticles were characterized by transmission electron microscopy (TEM) and energy-dispersive X-ray spectroscopy (EDX) analysis. The ability to quench free radicals and total phenolic content in solution were also evaluated. The antibacterial activity of AgNPs was studied by growth curves as well as using a diffusion test on agar medium plates to determine minimal inhibitory concentrations (MICs). The effect of AgNPs on bacterial biofilms was evaluated by crystal violet (CV) staining. Average minimum inhibitory concentrations of AgNPs_LI, AgNPs_AS, AgNPs_AM were 15 ± 5, 20 + 5, 20 + 5 µg/mL and 20 ± 5, 15 + 5, 15 + 5 µg/mL against Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria, respectively. The E. coli strain formed biofilms in the presence of AgNPs, a less dense biofilm than the S. aureus strain. The highest inhibitory and destructive effect on biofilms was exhibited by AgNPs prepared using an extract from L. indica.

UV-Induced fingerprint spectroscopy.

Here, we present the potential analytical applications of photochemistry in combination with fluorescence fingerprinting. Our approach analyzes the fluorescence of samples after ultraviolet light (UV) treatment. Especially in presence of metal ions and thiol-containing compounds, the fluorescence behavior changes considerably. The UV-induced reactions (changes) are unique to a given sample composition, resulting in distinct patterns or fingerprints (typically in the 230-600 nm spectral region). This method works without the need for additional chemicals or fluorescent probes, only suitable diluent must be used. The proposed method (UV fingerprinting) suggests the option of recognizing various types of pharmaceuticals, beverages (juices and wines), and other samples within only a few minutes. In some studied samples (e.g. pharmaceuticals), significant changes in fluorescence characteristics (mainly fluorescence intensity) were observed. We believe that the fingerprinting technique can provide an innovative solution for analytical detection.

Origin of Wine Lignans.

Plant lignans possess several properties beneficial for human health and therefore, increasing their contents in foods and beverages is desirable. One of the lignan sources in human diet is wine. To elucidate the origin of lignans contained in wine, LC-MS was used to analyze resinol-related lignans in must, seeds, stems, and wine prepared using stainless steel tanks, oak barrels, and Qvevri (clay vessel). White wines aged in stainless steel tanks contained significantly lower amounts of lignan aglycones (20-60 µg/L) than red and Qvevri wines (300-500 µg/L). Generally, white wines aged in stainless steel tanks contained only low amounts of isolariciresinol and matairesinol. Qvevri wines and red wine aged in stainless steel tank contained up to five lignan compounds and in wine aged in oak barrel, six different lignans were identified. Consistently, only low concentration of isolariciresinol has been found in must, whereas more lignan compounds have been found in grape seeds (isolariciresinol, secoisolariciresinol, and pinoresinol) and stems (isolariciresinol and syringaresinol). Consequently, we conclude that lignan content in wine can be increased by maturation in contact with grape berries, seeds, or stems or with wood.

Phenolic Composition and Antioxidant Activity of Peel, Pulp and Seed Extracts of Different Clones of the Turkish Grape Cultivar 'Karaerik'.

The Erzincan plain is one of the richest regions in Turkey in terms of plant biodiversity. In this region, the famous grape cultivar 'Karaerik' has always dominated grape production due to its berry characteristics. The cultivar shows great morphological variation at clonal level. In this study, the total phenolic content and antioxidant activity of peel, pulp and seed extracts of nine 'Karaerik' clones sampled from same location were investigated. The Folin-Ciocalteu method was used to determine the total phenolic content of peel, pulp and seed extracts of nine clones. To determine antioxidant activity, three well known assays such as DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate), FRAP (Ferric Reducing Antioxidant Power) and TEAC (Trolox Equivalent Antioxidant Capacity) were used. In addition, the correlation between total phenol content and DPPH, FRAP and TEAC was determined. Results showed that among the tissues, seed samples in berries of all clones had the highest total phenol content and antioxidant activity determined by three assays. Seed samples were followed by peel and pulp for total phenolic content and antioxidant activity. Among the nine 'Karaerik' clones, Clone 8 had the highest total phenolic content (149 mg GAE/100 g FW) while Clone 3 had the lowest (111 mg GAE/100 g FW). Peel, pulp and seed samples of nine 'Karaerik' clones showed strong antioxidant activity in DPPH, FRAP and TEAC assays. In particular, grape seeds were found rich for better in phenolic compounds including gallic acid, quercetin, catechin, chlorogenic acid, caffeic acid and p-coumaric acid. Clones such as 7, 8 and 9 higher antioxidant activity may present great potential for grape breeders and the food industry as well as health-conscious consumers.

Chemical, Nutritional and Sensory Characteristics of Six Ornamental Edible Flowers Species.

Ornamental edible flowers can be used as novel nutraceutical sources with valuable biological properties. The purpose of this study was to establish nutritional, chemical, and sensory characteristics, antioxidant capacity (AC), and the relationship between their bioactive components and AC. The selected flowers Begonia × tuberhybrida, Tropaeolum majus, Calendula officinalis, Rosa, Hemerocallis, and Tagetes patula, can be easily collected due to their larger size. Their methanolic extracts were spectrophotometrically determined for polyphenols, flavonoids, and AC. Mineral elements were analyzed by atomic-absorption spectroscopy; crude protein was quantified by the Kjeldahl method. Eventually, 30 panelists evaluated sensory properties in 11 attributes. In addition, this study may serve to popularize selected blossoms. In flowers the contents of minerals were in this order: K > Ca > P > Mg > Na > Zn > Mn > Fe > Cu > Mo. AC ranged between 4.11 and 7.94 g of ascorbic acid equivalents/kg of fresh mass. The correlation coefficients between AC-total phenolics and AC-total flavonoids were r = 0.73* and r = 0.58*, respectively. It is also possible to observe a strong correlation between mineral elements and bioactive compounds. Hemerocallis was rated as the best and most tasteful; additionally, it exhibited the highest AC, total phenolic and flavonoid contents.

Low Temperature Stress Mediates the Antioxidants Pool and Chlorophyll Fluorescence in Vitis vinifera L. Cultivars.

Grapes are sensitive to early autumn and spring low temperature damage. The current study aimed to assay the effects of cold stress (+1 °C for 4, 8, and 16 h) on three grapevine cultivars (Ghiziluzum, Khalili, and Perllete). The results showed that cold stress caused significant changes in the antioxidant and biochemicals content in the studied cultivars. Furthermore, examining the chlorophyll fluorescence indices, cold stress caused a significant increase in minimal fluorescence (F0), a decrease in maximal fluorescence (Fm), and the maximum photochemical quantum yield of photosystem II (Fv/Fm) in all cultivars. Among the studied cultivars, 'Perllete' had the highest increase in proline content and activity of antioxidant enzymes and also had the lowest accumulation of malondialdehyde, hydrogen peroxide, electrolyte leakage, and F0, as well as less of a decrease in Fm and Fv/Fm, and had a higher tolerance to cold stress than 'Ghiziluzum' and 'Khalili'. 'Perllete' and 'Ghiziluzum' showed reasonable tolerance to the low temperature stress. 'Khalili' was sensitive to the stress. The rapid screening of grapevine cultivars in early spring low temperatures is applicable with the assaying of some biomolecules and chlorophyll fluorescence.

Morphological Characteristics of Grapevine Cultivars and Closed Contour Analysis with Elliptic Fourier Descriptors.

Morphology is the most visible and distinct character of plant organs and is accepted as one of the most important tools for plant biologists, plant breeders and growers. A number of methods based on plant morphology are applied to discriminate in particular close cultivars. In this study, image processing analysis was used on 20 grape cultivars ("Amasya beyazi", "Antep karasi", "Bahçeli karasi", "Çavus", "Cevsen", "Crimson", "Dimrit", "Erenköy beyazi", "Hafizali", "Karasabi", "Kirmizi", "Izabella (Isabella) ", "Morsabi", "Müsgüle", "Nuniya", "Royal", "Sultani çekirdeksiz (Sultanina)", "Yalova incisi", "Yerli beyazv", "Yuvarlak çekirdeksiz") to classify them. According to image processing analysis, the longest and the greatest projected area values were observed in "Antep karasi" cultivar. The "Sultani çekirdeksiz" cultivar had the least geometric mean diameter. The greatest sphericity ratios were observed in "Yerli beyaz", "Erenköy beyazi" and "Amasya beyazi" cultivars. According to principal component analysis, dimensional attributes were identified as the most significant source of variation discriminant grape cultivars from each other. Morphological differences between the cultivars were explained by sphericity and elongation variables. According to elliptic Fourier analysis (EFA) results, grape morphology largely looks like ellipse and sphere. However, there are some cultivars that look similar to a water drop. The cultivars with similar morphology were identified by a pair-wise comparison test conducted with the use of linear discriminant analysis, and they were presented in a scatter plot. According to cluster analysis, present grape cultivars were classified into seven sub-groups, which indicated great diversity.

Multivariate Analysis Approaches for Dimension and Shape Discrimination of Vitis vinifera Varieties.

In this study, berry dimensions and shape traits, which are important for the design of the grape processing system and the classification of 10 different grape varieties grown in same ecological conditions ('Ata Sarisi', 'Baris', 'Dimiski', 'Hatun Parmagi', 'Helvani', 'Horoz Karasi', 'Hönüsü', 'Italia', 'Mevlana Sarisi', and 'Red Globe') were determined; differences between the varieties were identified with the use of discriminant analysis. The largest grape varieties were identified as 'Ata Sarisi' and 'Red Globe'. The 'Red Globe' and 'Helvani' varieties had geometrically sphere-like shape. The 'Baris' variety had the lowest size averages. According to elliptic Fourier analysis, the primary source of shape variation was ellipse and sphere-looking varieties. However, shape variation was seen due to the existence of a small number of drop-like varieties. According to discriminant analysis, shape differences of the varieties were defined by two discriminant functions. Based on these discriminant functions, the greatest classification performance was achieved for 'Mevlana Sarisi' and 'Dimiski'. In scatter plots, three shape definitions (sphere, ellipse, and drop) were made for grape varieties. Cluster analysis revealed 4 sub-groups. The first sub-group included the 'Mevlana Sarisi' variety; the second sub-group included the 'Hönüsü', 'Hatun Parmagi', 'Dimiski', and 'Horoz Karasi' varieties; the third sub-group included the 'Ata Sarisi' variety; the fourth sub-group included the 'Baris', 'Helvani', 'Italia', and 'Red Globe' varieties. The variety in the first group had a geometrically ellipse-like shape, the largest length, and the smallest width. The size data were the smallest for the second sub-group. The third sub-group, with the ellipse-like shape, had the large size data. The grape varieties the closest to the sphere were classified in the fourth group, and these varieties had the large sizes.

Health Beneficial Properties of Grapevine Seed Extract and Its Influence on Selected Biochemical Markers in the Blood, Liver and Kidneys of Rattus norvegicus.

Cadmium (Cd) is a heavy metal that occurs in all areas of the environment, including the food chain. In the body, it causes oxidative stress by producing free radicals that are harmful to the cells. Grape seed extract (GSE) contains a wide range of biologically active components that help to neutralize the adverse effects of free radicals. In this study, the effects of GSE prepared form semi-resistant grapevine cultivar Cerason, which is rich in phenolics, on biochemical markers of brown rats exposed to the effects of cadmium were monitored. GSE increased the plasma antioxidant activity and, in the kidneys and the liver, Cd content was significantly lowered by GSE co-administration. Accordingly, the increase in creatinine content and alanine aminotransferase activity and the decrease of catalase and superoxide dismutase activities caused by cadmium were slowed down by GSE co-administration. The results of this work reveal that grape seed extract offers a protective effect against the intake of heavy metals into the organism.

Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines.

This paper evaluates the effect of must hyperoxygenation on final wine. Lower concentrations of caftaric acid (0.29 mg·L-1), coutaric acid (1.37 mg·L-1) and Catechin (0.86 mg·L-1) were observed in hyperoxygenated must in contrast to control must (caftaric acid 32.78 mg·L-1, coutaric acid 5.01 mg·L-1 and Catechin 4.45 mg·L-1). In the final wine, hydroxybenzoic acids were found in higher concentrations in the control variant (gallic acid 2.58 mg·L-1, protocatechuic acid 1.02 mg·L-1, vanillic acid 2.05 mg·L-1, syringic acid 2.10 mg·L-1) than in the hyperoxygenated variant (2.01 mg·L-1, 0.86 mg·L-1, 0.98 mg·L-1 and 1.50 mg·L-1 respectively). Higher concentrations of total flavanols (2 mg·L-1 in hyperoxygenated must and 21 mg·L-1 in control must; 7.5 mg·L-1 in hyperoxygenated wine and 19.8 mg·L-1 in control wine) and polyphenols (97 mg·L-1 in hyperoxygenated must and 249 mg·L-1 in control must; 171 mg·L-1 in hyperoxygenated wine and 240 mg·L-1 in control wine) were found in both the must and the control wine. A total of 24 volatiles were determined using gas chromatography mass spectrometry. Statistical differences were achieved for isobutyl alcohol (26.33 mg·L-1 in control wine and 32.84 mg·L-1 in hyperoxygenated wine), or 1-propanol (7.28 mg·L-1 in control wine and 8.51 mg·L-1 in hyperoxygenated wine), while esters such as isoamyl acetate (1534.41 µg·L-1 in control wine and 698.67 µg·L-1 in hyperoxygenated wine), 1-hexyl acetate (136.32 µg·L-1 in control wine and 71.67 µg·L-1 in hyperoxygenated wine) and isobutyl acetate (73.88 µg·L-1 in control wine and 37.27 µg·L-1 in hyperoxygenated wine) had a statistically lower concentration.

Study of carbonyl compounds in white wine production.

Carbonyl compounds, especially acetaldehyde in white wines which have a detrimental effect on the aroma and overall stability of wine, were studied.. Seven wine samples of Grüner Veltliner were produced of one input raw material of grapes, all with different dosage of SO2. The sulfur dioxide was maintained at a fixed level during the maturation process and sampled at six months. The grapes were processed, fermented, aged for three months in stainless steel tanks, prepared for bottling, bottled, and then aged in the bottle. In the samples taken, the volume of acetaldehyde, pyruvate, 2-oxoglutarate, diacetyl, and acetoin was determined by HPLC with diode array detection. Individual forms of SO2 were determined by iodometric titration. The wine that was matured on the lees and without the addition of SO2 (variant (0/0/0)) contained the lowest amount of all compounds measured. For example, the volume of acetaldehyde for this wine was 2.7 mg/L at the end of the experiment. The results of the sensory analysis showed that such wine could compete with wines with higher SO2 content without any problems.

Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine.

This study deals with the effects of the use of a mixture of medium-chain fatty acids (MCFA) at the end of the alcohol fermentation process on the content of carbonyl compounds in wine. During the experiment, the effects of the addition of MCFA at doses of 10 and 20 mg/L were compared to the termination of alcohol fermentation using cross-flow filtration and chilling treatments. Individual carbonyl compounds were determined by HPLC analysis. The experiment showed that the addition of MCFA caused a reduction of the acetaldehyde content compared to the chilling process, and a reduction of the diacetyl content compared to cross-flow filtration. Throughout the experiment, a lower level of total carbonyl compounds was observed after the addition of MCFA.

Health Effects of Grape Seed and Skin Extracts and Their Influence on Biochemical Markers.

This review is focused on the study of the effects of grape seed and skin extract (GSSE) on human health. GSSE contains high concentrations of important polyphenolic substances with high biological activity. This review is a summary of studies that investigate the effects of GSSE on diabetes mellitus, cardiovascular disease and cancer, its neuroprotective effect, and its effects on the gastrointestinal tract and other health complications related to these diseases. The results of the studies confirm that the anti-inflammatory, antiapoptotic, and pro-proliferative effects of "Vitis vinifera L." seed extract reduce the level of oxidative stress and improve the overall lipid metabolism.

The Study of Antioxidant Components in Grape Seeds.

The paper deals with the study of antioxidant properties of extracts from vine seeds (Vitis vinifera L.) using spectrometric and chromatographic techniques. Ten vine varieties (Cerason, Laurot, Kofranka, Gewürztraminer, Hibernal, Blaufrankisch, Zweigeltrebe, Erilon, Palava, and Welschriesling) obtained from the years 2015, 2016, and 2017 were selected for the study. The antioxidant activity was determined spectrophotometrically using four fundamentally different methods; the content of total polyphenolic compounds was determined using the Folin-Ciocalteu method. In 2015, the content of 14 antioxidants (gallic acid, caffeic acid, coumaric acid, coutaric acid, ferulic acid, fertaric acid, trans-piceid, trans-piceatannol, rutin, quercetin-3-ß-d-glucoside, quercitrin, myricetin, catechin, and epicatechin) were studied. The results of the study show the high content of antioxidant components in grape seeds and the differences in content in individual varieties and in individual years.

Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders.

The present article dealt with the fortification of plain wheat flour by the addition of grape pomace flour and mealworm larvae powder, focusing on the mineral content and selected properties of the dough. The work also analyzed the properties of one mixture in a weight combination of 80% wheat flour, 10% grape pomace, and 10% mealworm. X-ray analysis was used to measure the mineral content of calcium, iron, copper, and zinc. The properties of the individual mixture were monitored using an experimental electronic nose and a thermodynamic sensor system during the leavening. The results showed that a combination of 50% grape pomace and 50% mealworm larvae was advantageous from the viewpoint of the favorable representation of minerals. The analyzed mixture contained a high proportion of calcium (3976.7 ± 362.9 mg·kg-1), iron (209.3 ± 25.7 mg·kg-1), and copper (65.0 ± 100.1 mg·kg-1) for grape pomace as well as a high proportion of zinc (277.0 ± 21.9 mg·kg-1) for the mealworm larvae. However, this mixture showed a small change in the heat flux response when analyzed with thermodynamic sensors (lower yeast activity and worse gas formation properties resulted from the sensor characteristic with a lower response). The 100% wheat flour had the highest response, and the second highest response was recorded for a mixture of wheat flour with 10% grape pomace and 10% mealworm larvae. This combination also often had one of the highest responses when measured with an experimental electronic nose, so this combination was considered as one of the most advantageous options for processing from the mixtures mentioned in the article.

Study of Physico-Chemical Changes of CdTe QDs after Their Exposure to Environmental Conditions.

The irradiance of ultraviolet (UV) radiation is a physical parameter that significantly influences biological molecules by affecting their molecular structure. The influence of UV radiation on nanoparticles has not been investigated much. In this work, the ability of cadmium telluride quantum dots (CdTe QDs) to respond to natural UV radiation was examined. The average size of the yellow QDs was 4 nm, and the sizes of green, red and orange QDs were 2 nm. Quantum yield of green CdTe QDs-MSA (mercaptosuccinic acid)-A, yellow CdTe QDs-MSA-B, orange CdTe QDs-MSA-C and red CdTe QDs-MSA-D were 23.0%, 16.0%, 18.0% and 7.0%, respectively. Green, yellow, orange and red CdTe QDs were replaced every day and exposed to daily UV radiation for 12 h for seven consecutive days in summer with UV index signal integration ranging from 1894 to 2970. The rising dose of UV radiation led to the release of cadmium ions and the change in the size of individual QDs. The shifts were evident in absorption signals (shifts of the absorbance maxima of individual CdTe QDs-MSA were in the range of 6-79 nm), sulfhydryl (SH)-group signals (after UV exposure, the largest changes in the differential signal of the SH groups were observed in the orange, green, and yellow QDs, while in red QDs, there were almost no changes), fluorescence, and electrochemical signals. Yellow, orange and green QDs showed a stronger response to UV radiation than red ones.

Application of nanotechnology based-biosensors in analysis of wine compounds and control of wine quality and safety: A critical review.

Nanotechnology is one of the most promising future technologies for the food industry. Some of its applications have already been introduced in analytical techniques and food packaging technologies. This review summarizes existing knowledge about the implementation of nanotechnology in wine laboratory procedures. The focus is mainly on recent advancements in the design and development of nanomaterial-based sensors for wine compounds analysis and assessing wine safety. Nanotechnological approaches could be useful in the wine production process, to simplify wine analysis methods, and to improve the quality and safety of the final product.

Contribution of Red Wine Consumption to Human Health Protection.

Wine consumption has been popular worldwide for many centuries. Based on in vitro and in vivo studies, a certain amount of everyday wine consumption may prevent various chronic diseases. This is due, in part, to the presence and amount of important antioxidants in red wine, and, therefore, research has focused on them. Wine polyphenols, especially resveratrol, anthocyanins, and catechins, are the most effective wine antioxidants. Resveratrol is active in the prevention of cardiovascular diseases by neutralizing free oxygen radicals and reactive nitrogenous radicals; it penetrates the blood-brain barrier and, thus, protects the brain and nerve cells. It also reduces platelet aggregation and so counteracts the formation of blood clots or thrombi. The main aim of this review is to summarize the current findings about the positive influence of wine consumption on human organ function, chronic diseases, and the reduction of damage to the cardiovascular system.

Nano-selenium and its nanomedicine applications: a critical review.

Traditional supplements of selenium generally have a low degree of absorption and increased toxicity. Therefore, it is imperative to develop innovative systems as transporters of selenium compounds, which would raise the bioavailability of this element and allow its controlled release in the organism. Nanoscale selenium has attracted a great interest as a food additive especially in individuals with selenium deficiency, but also as a therapeutic agent without significant side effects in medicine. This review is focused on the incorporation of nanotechnological applications, in particular exploring the possibilities of a more effective way of administration, especially in selenium-deficient organisms. In addition, this review summarizes the survey of knowledge on selenium nanoparticles, their biological effects in the organism, advantages, absorption mechanisms, and nanotechnological applications for peroral administration.