Exploring the Potential Mechanisms of Zhu-Ye-Qing Wine in Preventing Cardiovascular and Cerebrovascular Diseases Based on Network Pharmacology.

Cardiovascular and cerebrovascular disease (CCVD) is a complex disease with a long latency period, and the most effective diagnosis and treatment methods are risk assessment and preventive interventions before onset. According to traditional Chinese medicine (TCM), Zhu-Ye-Qing wine (ZYQW) has the effect of invigorating blood and removing blood stasis. However, whether ZYQW can improve the progression of CCVD has not been reported. This study aims to explore the possible mechanism of ZYQW on CCVD through network pharmacology, and finally 249 potential targets of ZYQW and 2080 potential targets of CCVD are obtained. The key targets mainly include MAPK3, TP53, RELA, MAPK1 and AKT1. The main KEGG pathways include TNF signaling pathway, lipid and atherosclerosis pathway signaling pathway. The components in ZYQW are identified by ultra-performance liquid chromatography-mass spectrometry (UHPLC-CQE-CQE-MS/MS). Through network pharmacology, molecular docking and molecular dynamics simulation, the potential key components and prevention mechanisms of ZYQW in the prevention of CCVD are determined. ZYQW may be an effective and safe health food for the prevention of CCVD, providing guidance and basis for the further development of medicinal foods.

Engineering a GPCR-based yeast biosensor for a highly sensitive melatonin detection from fermented beverages.

Melatonin is a multifunctional molecule with diverse biological roles that holds great value as a health-promoting bioactive molecule in any food product and yeast's ability to produce it has been extensively demonstrated in the last decade. However, its quantification presents costly analytical challenges due to the usual low concentrations found as the result of yeast metabolism. This study addresses these analytical challenges by optimizing a yeast biosensor based on G protein-coupled receptors (GPCR) for melatonin detection and quantitation. Strategic genetic modifications were employed to significantly enhance its sensitivity and fluorescent signal output, making it suitable for detection of yeast-produced melatonin. The optimized biosensor demonstrated significantly improved sensitivity and fluorescence, enabling the screening of 101 yeast strains and the detection of melatonin in various wine samples. This biosensor's efficacy in quantifying melatonin in yeast growth media underscores its utility in exploring melatonin production dynamics and potential applications in functional food development. This study provides a new analytical approach that allows a rapid and cost-effective melatonin analysis to reach deeper insights into the bioactivity of melatonin in fermented products and its implications for human health. These findings highlight the broader potential of biosensor technology in streamlining analytical processes in fermentation science.

Pesticides and winemaking: A comprehensive review of conventional and emerging approaches.

The use of pesticides in viticulture may play a crucial role in ensuring the health and quality of grapes. This review analyzes the most common pesticides used, illustrating their classification and toxicity, and their variations throughout the winemaking process. Fungicides are generally harmless or mildly toxic, whereas insecticides are classified as either highly or moderately hazardous. Potential alternatives to synthetic pesticides in wine production are also reviewed, thereby including biopesticides and biological agents. Analytical methods for detecting and quantifying pesticide residues in wine are then described, including liquid chromatography and gas chromatography coupled with mass spectrometry. This review also discusses the impact of the winemaking process on pesticide content. Pesticides with strong hydrophobicity were more likely to accumulate in solid byproducts, whereas hydrophilic pesticides were distributed more in the liquid phase. Grape's skin contains lipids, so hydrophobic pesticides adsorb strongly on grape surfaces and the clarification has been shown to be effective in the reduction of hydrophobic compounds. Therefore, the final wine could have more quantities of hydrophilic pesticides. Alcoholic fermentation has been shown to be crucial in pesticide dissipation. However, pesticide residues in wine have been shown an antagonistic effect on yeasts, affecting the safety and quality of wine products. Therefore, proteomic and genomic analyses of yeast growth are reviewed to understand the effects of pesticides on yeast during fermentation. The last section describes new effective methods used in removing pesticides from grapes and wine, thereby improving product quality and reducing harmful effects.

Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation.

The adsorbents used to remove taint compounds from wine can also remove constituents that impart desirable color, aroma, and flavor attributes, whereas molecularly imprinted polymers (MIPs) are tailor-made to selectively bind one or more target compounds. This study evaluated the potential for MIPs to ameliorate smoke taint in wine via removal of volatile phenols during or after fermentation. The addition of MIPs to smoke-tainted Pinot Noir wine (for 24 h with stirring) achieved 35-57% removal of guaiacol, 4-methylguaiacol, cresols, and phenol, but <10% of volatile phenol glycoconjugates were removed and some wine color loss occurred. Of the MIP treatments that were subsequently applied to Semillon and Merlot fermentations or wine, MIP addition post-inoculation of yeast yielded the best outcomes, both in terms of volatile phenol removal and wine sensory profiles. Despite some impact on other aroma volatiles and red wine color, the findings demonstrate that MIPs can ameliorate smoke-tainted wine.

Transcriptome and Metabolome Analyses of Aroma Differences between Chardonnay and a Chardonnay Bud Sport.

Chardonnay is one of the most popular white grape wine varieties in the world, but this wine lacks typical aroma, considered a sensory defect. Our research group identified a Chardonnay bud sport with typical muscat characteristics. The goal of this work was to discover the key candidate genes related to muscat characteristics in this Chardonnay bud sport to reveal the mechanism of muscat formation and guide molecular design breeding. To this end, HS-SPME-GC-MS and RNA-Seq were used to analyze volatile organic compounds and the differentially expressed genes in Chardonnay and its aromatic bud sport. Forty-nine volatiles were identified as potential biomarkers, which included mainly aldehydes and terpenes. Geraniol, linalool, and phenylacetaldehyde were identified as the main aroma components of the mutant. The GO, KEGG, GSEA, and correlation analysis revealed HMGR, TPS1, TPS2, TPS5, novel.939, and CYP450 as key genes for terpene synthesis. MAO1 and MAO2 were significantly downregulated, but there was an increased content of phenylacetaldehyde. These key candidate genes provide a reference for the development of functional markers for muscat varieties and also provide insight into the formation mechanism of muscat aroma.

Eco-friendly solvent-based liquid-liquid extraction of phenolic acids from winery wastewater streams.

This study proposes liquid-liquid extraction (LLE) for the recovery of phenolic acids from winery wastewater replacing common volatile organic compounds (VOCs) with environmentally friendly solvents. On one hand, terpenes (α-pinene and p-cymene) and terpenoids (eucalyptol and linalool) were selected as green solvents and compared to common VOCs (ethyl acetate or 1-butanol). On the other hand, gallic acid (GA), vanillic acid (VA), syringic acid (SA) and caffeic acid (CA) were selected as phenolic acids to be recovered. The extraction performance was evaluated under different operation conditions: solvent-to-feed ratio, initial concentration of phenolic acids and temperature. This work also evaluated the back-extraction whole process global recovery and solvent regeneration, by means of aqueous NaOH solution. Eucalyptol has shown the highest overall global extraction performance (21.07 % for GA, 93.21 % for VA, 78.79 % for SA, and 80.57 % for CA) and lower water solubility compared to the best performing VOC solvent (1-butanol). Therefore, eucalyptol can be a potential eco-friendly solvent to replace VOCs for sustainable phenolic acid recovery from winery wastewater. Finally, to ensure a clean water stream after the LLE, the traces of solvent were completely removed by electrooxidation with boron-doped diamond anode at a current density of 422.54 A/m2.

The color stability of artificial white spot lesions treated with resin infiltration after exposure to staining beverages.

BACKGROUND: To evaluate the effect of staining beverages on the color-changing of resin-infiltrated artificial white spot lesions (WSLs). METHODS: Thirty-five artificial WSLs were created by pH cycling on flat bovine teeth specimens. The WSLs were treated with resin infiltration and were divided into five groups based on staining beverages: artificial saliva, coffee, wine, green tea, and Coca-Cola. These specimens were subjected to a 28-day exposure to the respective beverages. Color stability was assessed using a spectrophotometer at different time points: baseline, after 7, 14, 21, and 28 days of exposure, and repolishing. The color difference (∆E) between each time point and the baseline was calculated. Statistical analysis was performed using two-way measures ANOVA with a significance level of p = 0.05. RESULTS: All resin-infiltrated specimens exposed to staining beverages for 7 days exhibited more significant color changes than those exposed to artificial saliva. The color change patterns varied based on the type of beverage. The color alterations intensified with extended immersion in the wine and Coca-Cola groups, while there were no significant differences in the color of specimens after 28 days of immersion in the coffee and green tea groups. However, after cleaning with pumice powder, all specimens showed significantly reduced color changes compared to those observed after 28 days of immersion, except those immersed in coffee. CONCLUSIONS: Exposure of resin-infiltrated bovine tooth specimens to staining beverages resulted in a significant color alteration as the immersion time increased. However, the staining effect could be minimized by cleaning with pumice powder, except for the coffee group. CLINICAL RELEVANCE: After resin infiltration treatment, patients should be advised to minimize the consumption of colored beverages to prevent staining that could impact esthetic appearance.

Cultural differences in wine conceptualization among consumers in France, Portugal and South Africa.

Consumers' mental pictures of wine are multifaceted and are shaped by their sensory (taste, smell, visual, sensation) perceptions, in addition to emotional, cultural and extrinsic (brand, price, and awards) influences. This study explores whether consumers from three different wine cultures share mental representations of three wine concepts. Through an online survey, French, Portuguese, and South African wine consumers described their conceptualizations of Wine, Red wine and White wine aroma. Given these nations' rich winemaking traditions and diverse wine styles, differences in consumer perspectives were likely to emerge. The findings demonstrate that, regardless of cultural background, the broad concept of Wine aligns with the more specific Red and White wine conceptualizations, although the latter concepts diverge from each other. Notably, cultural contexts significantly influence participants' representations of Red Wine, with particularly marked contrasts between the South African and French respondents. This suggests that like experts, wine consumers have also built representations of wine through semantic memory. This cross-cultural analysis of consumer interpretations of wine concepts holds the potential for refining marketing strategies to overcome cultural barriers in wine purchasing behaviour.

Wound healing effects of biogenic gold nanoparticles synthesized using red wine extracts.

Gold nanoparticles (AuNPs) were synthesized using three red wine extracts (RW-Es); by varying temperature, pH, concentrations of RW-Es and gold salt. The RW-AuNPs were characterized by UV-vis, transmission electron microscopy (TEM), dynamic light scattering (DLS), and the Fourier Transform Infra-red Spectroscopy (FT-IR). Their stability was evaluated in water, foetal bovine serum (FBS), phosphate-buffered saline (PBS), and Dulbecco's Modified Eagle Medium (DMEM) by UV-Vis. The effect of the RW-Es and RW-AuNPs on KMST-6 cell cell viability was evaluated by MTT assay; and their wound healing effects were monitored by scratch assay. RW-AuNPs synthesis was observed by colour change, and confirmed by UV-Vis spectrum, with an absorption peak around 550 nm. The hydrodynamic sizes of the RW-AuNPs ranged between 10 and 100 nm. Polyphenols, carboxylic acids, and amino acids are some of functional groups in the RW-Es that were involved in the reduction of RW-AuNPs. The RW-AuNPs were stable in test solutions and showed no cytotoxicity to the KMST-6 cells up to 72 h. AuNPs synthesized from Pinotage and Cabernet Sauvignon enhanced proliferation of KMST-6 cells and showed potential as wound healing agents. Further studies are required to investigate the molecular mechanisms involved in the potential wound-healing effect of the RW-AuNPs.

Enhancing Vascular Health and Lowering Blood Pressure in Spontaneously Hypertensive Rats through Syrah Grape (Vitis vinifera) Pomace: The Role of Phenolic Compounds.

BACKGROUND: The beneficial properties of wine by-products include actions that help prevent and treat cardiovascular conditions such as hypertension, primarily due to their antioxidant effects. Novel pharmacotherapies are being developed to treat arterial hypertension, including investigations into natural products exhibiting biological activity, necessitating rigorous evaluation of their efficacy and safety. This study aimed to identify and quantify phenolic compounds in Syrah (Vitis vinifera) grapes grown in the Brazilian Cerrado and their presence in winemaking by-products. It also examined the effects of grape pomace on blood pressure. METHODS: Fresh grapes, pomace, and lees, were subjected to spectrophotometric determination of total phenolic compounds, followed by identification and quantification using HPLC-DAD-ESI-MSn. Normotensive male rats (Wistar) and spontaneously hypertensive rats (SHR) received grape pomace-enriched (150 or 300 mg/kg/day, 14 days) or standard chow. Indirect arterial pressure was assessed, while vascular reactivity was evaluated in mesenteric resistance arteries. RESULTS: Pomace samples exhibited higher total phenolic compound concentrations than grapes or lees. Seven derivatives of hydroxycinnamic acids and twenty-one flavonols were identified. Quercetin-3-glucoside and ethyl caffeate were the most abundant phenolic compounds. Grape pomace-enriched chow demonstrated a dose-dependent hypotensive effect in rats. CONCLUSION: the abundance of flavonols and hydroxycinnamic acids, combined with their hypotensive effects, underscores the therapeutic potential of fine wine-making by-products produced in the Brazilian Cerrado.

Evolution of Aroma Profiles in Vitis vinifera L. Marselan and Merlot from Grapes to Wines and Difference between Varieties.

The fermentation process has a significant impact on the aromatic profile of wines, particularly in relation to the difference in fermentation matrix caused by grape varieties. This study investigates the leaching and evolution patterns of aroma compounds in Vitis vinifera L. Marselan and Merlot during an industrial-scale vinification process, including the stages of cold soak, alcohol fermentation, malolactic fermentation, and one-year bottle storage. The emphasis is on the differences between the two varieties. The results indicated that most alcohols were rapidly leached during the cold soak stage. Certain C6 alcohols, terpenes, and norisoprenoids showed faster leaching rates in 'Marselan', compared to 'Merlot'. Some branched chain fatty-acid esters, such as ethyl 3-methylbutyrate, ethyl 2-methylbutyrate, and ethyl lactate, consistently increased during the fermentation and bottling stages, with faster accumulation observed in 'Marselan'. The study combines the Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) model based on odor activity values to elucidate the accumulation of these ethyl esters during bottle storage, compensating for the reduction in fruity aroma resulting from decreased levels of (E)-ß-damascenone. The 'Marselan' wine exhibited a more pronounced floral aroma due to its higher level of linalool, compared to the 'Merlot' wine. The study unveils the distinctive variation patterns of aroma compounds from grapes to wine across grape varieties. This provides a theoretical framework for the precise regulation of wine aroma and flavor, and holds significant production value.

Microclimate diversity drives grape quality difference at high-altitude: Observation using PCA analysis and structural equation modeling (SEM).

With the increasing threat of global warming, the cultivation of wine grapes in high-altitude with cool-temperature climates has become a viable option. However, the precise mechanism of environmental factors regulating grape quality remains unclear. Therefore, principal component analysis (PCA) was utilized to evaluate the quality of wine grape (Cabernet Sauvignon) in six high-altitude wine regions (1987, 2076, 2181, 2300, 2430, 2540 m). Structural equation modeling (SEM) was applied for the first time to identify the environmental contribution to grape quality. The wine grape quality existed spatial variation in basic physical attributes (BP), basic chemical compositions (BC), phenolic compounds (PC) and individual phenols. The PCA models (variance > 85 %) well separate wine grapes from the six altitudes into three groups according to scores. The score of grapes at 2300 m was significantly high (3.83), and the grapes of 2540 m showed a significantly low score (1.46). Subsequently, the malic acid, total tannin, total phenol, titratable acid, total anthocyanin, and skin thickness were the main differing indexes. SEM model characterized the relational network of differing indexes and microclimatic factors, which showed that temperature and extreme air temperature had a greater direct effect on differing indexes than light, with great contributions from soil temperature (0.98**), day-night temperature difference (0.825*), and day air temperature (0.789**). Our findings provided a theoretical basis for grape cultivation management in high-altitude regions and demonstrated that the SEM model is a useful tool for exploring the relationship between climate and fruit quality.

Volatomic differences among Vitis amurensis cultivars and its hybrids with V. vinifera revealed the effects of genotype, region, and vintage on grape aroma.

Vitis amurensis grape, an East Asian Vitis species, has excellent cold and disease resistance and exhibits high winemaking potential. In this study, the aroma compounds in grapes from five V. amurensis cultivars ('Beiguohong', 'Beiguolan', 'Shuangfeng', 'Shuanghong', 'Shuangyou') and three interspecific hybrids ('Beibinghong', 'Xuelanhong', 'Zuoyouhong') from two regions (Zuojia and Ji'an, Jilin, China) were identified via HS-SPME-GC/MS. The results showed that V. amurensis grapes had a greater concentration of aroma compounds than the interspecific hybrid berries. 'Beibinghong' was relatively rich in terpenes, although their concentrations were all lower than the threshold. 'Shuangfeng' contained more concentrations of free C6/C9 compounds, alcohols, aromatics and aldehydes/ketones than the other cultivars. The aroma characteristics of 'Beiguolan' and 'Shuanghong' were relatively similar. The grapes from the lower temperature and more fertile soil of Zuojia contained more C6/C9 compounds, norisoprenoids and alcohols, while aromatics were more abundant in the grapes from Ji'an, which was warmer than the Zuojia region. Herbaceous, floral, fruity and sweet were the main aroma series of V. amurensis grapes. Our study could provide a reference for the development and utilization of V. amurensis grapes and lay a foundation for the development of wild grape cultivars and the production of wines with characteristic styles.

Understanding the tasting of champagne and other sparkling wines from a scientific perspective.

From uncorking the bottle to the bursting of bubbles in the glass, the science behind the tasting of champagne and other sparkling wine is both traditional and at the forefront of modern developments. The strong interaction between the various parameters at play in a bottle and in a glass of sparkling wine has been the subject of study for around two decades. Indeed, sparkling wine tasting is often seen as the pinnacle of glamor and frivolity for most people, but it should also be considered as a fantastic playground for chemists and physicists to explore the subtle science behind this centuries-old drink, whose prestige today goes well beyond the borders of Champagne and France. This article offers an overview of the physicochemical processes that mark a tasting of champagne or sparkling wine in the broad sense, from the cork popping out of the bottleneck to the formation and bursting of bubbles in your glass, including the choice of the glass and how to serve and drink the wine correctly.

Factors explaining differences in wine experts' ratings: The case of gender, credentials, occupation and peer effects.

The aim of this article is to better understand why experts give different scores to the same wines in identical tasting environments. This research focuses on the personal characteristics of experts (or judges), such as their gender, industry credentials, and occupation within the wine industry, and examines how judges respond to their peers' characteristics. Using a dataset of 5,395 wines judged in the 2022 International Wine and Spirits Competition, we analyse 18,224 scores from different judges. We estimate a series of grade equations at the judge level to understand why a same wine received different scores from judges. A first model makes use of the panel structure of the dataset, incorporates wine fixed effects, and focuses on the personal characteristics of judges. A second model encompasses characteristics of the judging team, without the inclusion of wine fixed effects. At large, on-trade buyers give lower scores than off-trade buyers, as well as female judges compared to male ones. While credentials are not a very significant factor per se, they do have the potential to generate peer effects. Judges tend to be more generous in their assessments when they are assigned to a team with Master of Wine judges. Conversely, they are also consistently more severe when the number of female judges on the team increases. Estimation results converge across sub-datasets, with the exception of sparkling wines. Given the feminisation of the wine industry, in terms of producers, consumers, and experts, the severity of female judges could be beneficial in terms of social welfare.

Investigating the therapeutic effects of a Japanese sake yeast supplement on a zebrafish model of Parkinson's disease: Antioxidant and inflammatory responses.

Sake may potentially halt the progression of Parkinson's disease due to its properties, yet no studies have explored its effects. This preliminary study aimed to assess the impact of sake supplementation on Parkinson's disease using a zebrafish model. Sixty fish were divided into six groups: control, rotenone (ROT), and groups administered rotenone along with sake at concentrations of 25, 50, 75, and 100 mg/L (25S, 50S, 75S, and 100S). After 28 days of treatment, behavioral responses and the activities of catalase (CAT), superoxide dismutase (SOD), reduced glutathione (GSH), and glutathione-S-transferase (GST), as well as the expressions of TNF-α, IL-1ß, and COX-2, were evaluated. The results indicated that rotenone administration significantly reduced crossing number (P = 0.001), entries in the top area (P = 0.001), and time spent in the top area (P = 0.001). It also markedly increased levels of TBARS and SH compared to the control group (P = 0.001). Rotenone significantly decreased CAT, SOD, and GSH activities while increasing GST levels. Furthermore, it upregulated the expressions of TNF-α (P = 0.001), IL-1ß (P = 0.001), and COX-2 (P = 0.001). Supplementation with sake, particularly at higher doses, reversed the adverse effects of rotenone on behavioral, oxidative, and inflammatory responses. In conclusion, sake shows promise for preventing Parkinson's disease pending further clinical studies.

From grape to wine: A thorough compound specific isotopic, enantiomeric and quali-quantitative investigation by means of gas chromatographic analysis.

In this study, multiple analytical approaches, including simultaneous enantiomeric and isotopic analysis, were employed to thoroughly investigate the volatile fraction in Moscato giallo grape berries and wines. For the qualitative and quantitative profiling, a fast GC-QqQ/MS approach was successfully utilized. However, prior to isotopic analysis, the extracts underwent an additional concentration step, necessitating an assessment of isotopic fractionation during the concentration process. Once the absence of carbon isotopic fractionation was confirmed, this research aimed to develop a suitable gas chromatographic method for the simultaneous detection of both enantiomeric and isotopic ratios of target monoterpenoids in Moscato giallo samples. To address the limitations associated with a one-dimensional approach, multidimensional gas chromatography was employed to enhance separation before IRMS and qMS detections. Utilizing a Deans switch transfer device, the coupling of an apolar column in the first dimension and a chiral cyclodextrin-based stationary phase in the second dimension proved effective for this purpose. The data obtained from the analysis of Moscato giallo samples allowed for the assessment of natural isotopic and enantiomeric distributions in grapes and wines for the first time in the literature. Significant enantiomeric excesses were observed for the target terpenoids investigated. Regarding isotopic distribution, a consistent trend was observed for all detected target terpenols, including the linalool enantiomers. To date, this study represents the first investigation of simultaneous δ13C and chiral investigation of the main terpenoids in oenological products in the literature.

Revealing the effects and mechanism of wine processing on Corni Fructus using chemical characterization integrated with multi-dimensional analyses.

Corni fructus (CF) is always subjected to wine processing before prescription in clinic, for an enhancing effect of nourishing liver and kidney. While, the underlying mechanism for this processing on CF remains obscure. In this study, a sensitive ultra-high-performance liquid chromatography mass spectrometry (UPLC-MS/MS) method combined multi-dimensional analyses was established to monitor chemical characterizations of raw and wine-processed CF (WCF) and hence reveal the effects and underlying mechanism of wine processing on CF. As indicated, a total of 216 compounds were tentatively identified, including 98 structurally complex and variable home/hetero-polymers, that were composed of iridoid glucosides, gallic acids, caffeic acid and/or 5-HMF. Interestingly, 53 of these compounds probably characterized potential novel, including 35 iridoid glucosides or their dimers, 9 iridoid glucoside-gallic acid dimers, 7 gallic acids derivatives and 2 gallic acid-caffeic acid dimers, which provides ideas for natural product researchers. Meanwhile, the multi-dimensional analyses including principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) and linear regression analysis were used to explore the differences between CF and WCF. The results showed that 23 compounds as chemical markers greatly contributing to the distinction were screened out, and 3 of which (7α/ß-O-ethyl-morroniside, gallic acid and 5-HMF) in WCF indicated an increasing trend in intensities in relative to those in CF. Additionally, linear regression analysis showed that in WCF 53 compounds exhibited an increasing in intensities, while 132 ones did a decreasing trend, compared with those in CF. As our investigation demonstrated, acetal reaction of morroniside, ester hydrolysis in different organic acid derivatives as well as glycoside bond cleavage during wine processing probably resulted in the distinctions. The findings of this study provide a further understanding of the effect and mechanism of wine processing on CF.

The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines.

Wood chips contain numerous active compounds that can affect the wine's characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. The aim of this study was to compare the impact of an oak barrel ageing with the effect of the addition of chips made from various types of wood (oak, maple, cherry, apple) and with various degrees of toasting to the apple wines on their antioxidant, oenological and sensory properties. The oenological parameters, the polyphenols content, antioxidant activity and content of volatile odour-active compounds were assessed. It was shown that ageing in the presence of wood chips had a less noticeable effect on the oenological and sensory parameters of the wine than barrel ageing. Moreover, wood chips used did not significantly affect the acidity, alcohol and extract content of apple wines. Wines aged in the presence of oak chips (particularly lightly toasted) exhibited the greatest increase in polyphenols, while the polyphenol content of wines aged in the presence of other chips was not dependent on their toasting degree. The ageing of fruit wines with wood chips influences the volatile profile and the olfactory sensations, which can improve their quality.

Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines.

Coffee pulp wines were produced through the mixed fermentation of Saccharomyces cerevisiae, and the flavor and sensory characteristics were comparatively evaluated. A total of 87 volatile components were identified from five coffee pulp wines, of which 68 were present in all samples, accounting for over 99% of the total concentration. The sample fermented contained significantly higher levels of volatile metabolites (56.80 mg/g). Alcohols (22 species) and esters (26 species) were the main flavor components, with the contents accounting for 56.45 ± 3.93% and 31.18 ± 4.24%, respectively, of the total. Furthermore, 14 characteristic components were identified as potential odor-active compounds, contributing to sweet and floral apple brandy flavor. Although the characteristic components are similar, the difference in the content makes the overall sensory evaluation of the samples different. The samples formed by fermentation of four strains, which obtained the highest score (86.46 ± 0.36) in sensory evaluation, were further interpreted and demonstrated through the Mantel test. The results of the component analysis were effectively distinguished by OPLS-DA and PCA, and this validation was supported by sensory evaluation. The research results provided a technical reference for the production of coffee pulp wines.