Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection.

Red wine colloids, crucial in determining wine quality and stability, are understudied due to inadequate techniques for studying them effectively in the natural wine environment. Recently, Asymmetrical Flow Field-flow Fractionation (AF4) with online multidetection has emerged as a novel analytical tool for quantifying, fractionating, and characterizing red wine colloids in their native state. This study aimed to characterize the colloidal composition of 24 monovarietal Italian wines produced without filtration, oak contact, fining treatments, malolactic fermentation, macerating enzymes or ageing on yeast lees. AF4 analysis allowed quantification and characterization of wine colloids based on light scattering signal (MALS; gyration radius - Rg), size (hydrodynamic radius - Rh) and absorbance (A280 & A520 nm). The results showed that each wine contained up to five distinct colloids' populations, varying in size and gyration radii. Despite possessing very similar Rh, most colloids exhibited great differences in compactness, as indicated by their varying Rg values. Comparing the A280 signal of whole wines to those of wines containing only species larger than 5 kDa (considered colloids) allowed to calculate the percentage of molecules involved in colloidal particles assembly, ranging from 1 to 44 % of the total A280 absorbing compounds, reflecting the diversity among wines. The A520 signal indicated the presence of polymeric pigments in the colloidal fraction. Notably, colored colloids all had Rg > 20 nm, indicating their association with other colloidal-forming compounds. This observation led to the conclusion that, apart from free anthocyanins and polymeric pigments, the color of red wines is also due to colloidal particles formed by the latter bound to proteins, with their quantity being highly variable across wines of different origin. These findings, which highlight the fundamental role of proteins in shaping the colloidal status of red wines, were utilized to propose an updated hypothetical model for colloidal aggregation in red wine.

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.).

A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 °C) to accelerate the drying process, rinsed, and dehydrated in simulated conditions (relative humidity 30%, 30 °C temperature, air speed 0.9 m/s). Three dehydration levels were achieved, corresponding to "Passolata", "Bionda", and "Malaga" stages (35%, 50%, and 65% of weight loss, respectively) of the Pantelleria denomination of origin (DOC). Grape skin mechanical properties, technological parameters, phenolics, and aroma profile varied considerably during dehydration. The most important aroma compounds for their olfactory impact, such as linalool, geraniol, nerol, and citronellol, especially in glycosylated forms, significantly increased in dried grapes compared to fresh ones, even if aroma profile modification occurred. A decrease in break skin force could have induced higher release of flavonoids. The findings showed relevant changes, allowing winemakers to better select the ratio of fresh and dehydrated grapes in the function of the final desired wine.

Use of density sorting for the selection of aromatic grape berries with different volatile profile.

The aim of the study was to investigate the application of berry density sorting as a tool for the selection of grapes with different volatile and precursor profiles. The study was carried out on Moscato giallo, Malvasia di Schierano, Malvasia nera lunga, and Brachetto aromatic grape varieties. Free and glycosidically-bound terpene compounds including linalool, geraniol, nerol, citronellol, and terpineol, as well as lipoxygenases activity-derived compounds, were evaluated using head space-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) in density sorted berries (1075-1119 kg m-3). Total free terpenes changed with the berry density, while no significant changes were found in total glycosylated compounds, except for Malvasia nera lunga grapes where nerol, linalool, and geraniol contributed strongly to the increase of total contents with increasing berry density. Given that these variations were strongly variety-dependent, the possible use of density sorting equipment in winery for this aim may be less effective.

Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties.

Ozone represents a potent antimicrobial compound that is already proposed as a possible sanitizing agent, especially for surface decontamination of fruits and vegetables. The main objective of this study was to evaluate the effect of ozone, either in aqueous or gaseous form, on wine grape mycobiota and its impact during spontaneous and inoculated fermentations. Gaseous (32±1µL/L, 12 and 24h) and aqueous (5±0.25mg/L, 6 and 12min) ozone were tested as sanitizing treatments. A multiphasic approach was used employing culture-dependent (traditional plate counts) and -independent techniques, based on DNA and RNA amplification (PCR-denaturing gradient gel electrophoresis [DGGE] and reverse transcription PCR [RT-PCR]-DGGE), respectively. Microbiological analysis data highlighted a reduction of >0.5LogCFU/mL of the total yeasts present on grape berry surfaces after ozone treatments, mainly due to the reduction of apiculate yeasts. The chemical analysis of the wines, produced from the treated grapes, showed higher acetic acid content in the untreated spontaneous fermentations (0.52g/L) compared to the treated (ranged from 0.16 to 0.38g/L), while all fermentation-inoculated wines contained higher amounts of pleasant volatile compounds.

Optimization of a method based on the simultaneous measurement of acoustic and mechanical properties of winegrape seeds for the determination of the ripening stage.

An instrumental texture analysis method has been optimized for the differentiation of grape ripening stages based on the simultaneous determination of mechanical and acoustic parameters of the seeds. Two factorial central composite design was used to optimize the most influencing operative conditions (speed and deformation) on mechanical and acoustic measurements. This experimental design in combination with response surface methodology showed that the most responsive parameters to changes in seeds during ripening were Young's modulus of elasticity, many acoustic parameters measured with instrumental gain set to 0 (acoustic energy, linear distance, and number of peaks) and others measured at 24 dB gain (linear distance, number of peaks, and average pressure level). However, the optimal operative conditions depended on the texture parameter used. A correlation study between texture parameters and phenolic compounds of the seeds revealed that acoustic parameters like the average pressure level could be proposed as phenolic maturity indices.

Influence of grape density and harvest date on changes in phenolic composition, phenol extractability indices, and instrumental texture properties during ripening.

Changes in the phenolic composition, phenol extractability indices, and mechanical properties occur in grape berries during the ripening process, but the heterogeneity of the grapes harvested at different ripening stages affects the reliability of the results obtained. In this work, these changes were studied in Nebbiolo grapes harvested during five consecutive weeks and then separated according to three density classes. The changes observed in chemical and mechanical parameters through the ripening process are more related to berry density than harvest date. Therefore, the winemaker has to select the flotation density according to the objective quality properties of the wine to be elaborated. On the other hand, the stiffer grapes were associated with a higher accumulation of proanthocyanidins. The harder grapes provided the higher concentration and extractability of flavanols reactive to vanillin, whereas the thicker ones facilitated the extraction of proanthocyanidins.

Determination of methylmercury and inorganic mercury in water samples by slurry sampling cold vapor atomic absorption spectrometry in a flow injection system after preconcentration on silica C(18) modified.

A novel method for preconcentration of methylmercury and inorganic mercury from water samples was developed involving the determination of ngl(-1) levels of analytes retained on the silica C(18) solid sorbent, previous complexation with ammonium pyrrolidine dithiocarbamate (APDC), by slurry sampling cold vapor atomic absorption spectrometry (SS-CVAAS) in a flow injection (FI) system. Several variables were optimized affecting either the retention of both mercury species, such as APDC concentration, silica C(18) amount, agitation times, or their determination, including hydrochloric acid concentration in the suspension medium, peristaltic pump speed and argon flow-rate. A Plackett-Burman saturated factorial design permitted to differentiate the influential parameters on the preconcentration efficiency, which were after optimized by the sequential simplex method. The contact time between mercury containing solution and APDC, required to reach an efficient sorption, was decreased from 26 to 3min by the use of sonication stirring instead of magnetic stirring. The use of 1moldm(-3) hydrochloric acid suspension medium and 0.75% (m/v) sodium borohydride reducing agent permitted the selective determination of methylmercury. The combination of 5moldm(-3) hydrochloric acid and 10(-4)% (m/v) sodium borohydride was used for the selective determination of inorganic mercury. The detection limits achieved for methylmercury and inorganic mercury determination under optimum conditions were 0.96 and 0.25ngl(-1), respectively. The reliability of the proposed method for the determination of both mercury species in waters was checked by the analysis of samples spiked with known concentrations of methylmercury and inorganic mercury; quantitative recoveries were obtained.

Comparison of slurry sampling and microwave-assisted digestion for calcium, magnesium, iron, copper and zinc determination in fish tissue samples by flame atomic absorption spectrometry.

The development of a slurry sampling method for the determination of calcium, copper, iron, magnesium and zinc in fish tissue samples by flame atomic absorption spectrometry is described. In comparison with microwave-assisted digestion, the proposed method is simple, requires short time and eliminates total sample dissolution before analysis. Suspension medium was optimized for each analyte to obtain quantitative recoveries from fish tissue samples without matrix interferences. Nevertheless, iron recoveries higher than 46% were not found. Treatment of samples slurried in nitric acid by microwave irradiation for 15-30s at 75-285W permitted to achieve efficient recoveries for calcium, iron, magnesium and zinc. Further improvement in the matrix effects for iron determination was accomplished by the use of an additional step of short microwave-assisted suspension treatment. However, standard addition method was required for calcium and copper determination, being necessary hydrochloric acid as suspension medium for the last one. Although copper could not be determined in the certified reference material using microwave-assisted digestion, the accuracy of the slurry sampling method was verified for all the investigated analytes. Detection limits were 22.8+/-8.0, 0.884+/-0.092, 5.07+/-0.76, 35.5+/-0.7 and 1.17+/-0.04mugg(-1) for calcium, copper, iron, magnesium and zinc, respectively. The standard deviations obtained using slurry sampling method and microwave-assisted digestion were not significantly different, and the mean relative standard deviation of the over-all method (n=3) of the slurry sampling method for different concentration levels was below 12%.

Mercury cycling between the water column and surface sediments in a contaminated area.

Mercury cycling in the water column and upper sediments of a contaminated area, the Largo do Laranjo, Aveiro (Portugal), was evaluated after determination of reactive and non-reactive mercury concentrations in the water column and pore waters of sediments, collected in several places of this bay. In the water column, reactive mercury concentrations varied between 10 and 37 pmol dm(-3), the highest values being observed near the mercury anthropogenic source. However, reactive mercury was a narrowly constrained fraction of the total mercury, making up only 4-16% of the total, showing evidence of the importance of dissolved organic matter on mercury transport. In sediments, higher concentrations of mercury were also determined near industrial discharges. Results indicate the existence of an equilibrium between solid and liquid phases, determined by solid sediment/pore water distribution coefficients. Much of the mercury present in the solid fraction is associated with organic matter (r=0.837) and iron oxyhydroxides (r=0.919), but as oxides begin to dissolve in reduced sediments and organic matter decays, the adsorbed mercury is released. In fact, the mercury concentrations in pore waters of those contaminated sediments largely exceeded the values determined in the water column. As molecular diffusion may contribute to the dissolved mercury distribution in the overlying water column, this phenomenon was evaluated. However, the pore waters of Largo do Laranjo do not enrich the water column substantially in terms of reactive and non-reactive mercury. In fact, pore waters can contribute only to 0.2% and 0.5% of the reactive and non-reactive mercury present in the water column, respectively, showing that as long as mercury is being incorporated in sediments, it stays in stable forms.