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Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine's appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency. Fining is a practice usually used in enology to modulate undesirable wine organoleptic attributes. However, there are several factors that influence this technique. In this study, the influence of wine pH and ethanol content on grape seed protein fining efficacy has been assessed. Wine clarification, total phenolic and flavanol contents, antioxidant activity, and chromatic parameters have been investigated before and after fining process. The most noticeable clarifying effects were observed for the experimental wines with a lower pH and ethanol content. Control of these factors will make it possible to modulate the main organoleptic properties of the wine, also avoiding the addition of large amounts of fining agents and thus providing greater versatility to wineries during winemaking. Furthermore, our findings indicated that grape seed protein is a potential alternative to other plant-based fining proteins commonly used in winemaking. Its effects on clarification and color quality have been found to be comparable to those of potato protein and significantly better than those of pea protein.
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Polysaccharides are the main macromolecules of colloidal nature in wines. These compounds play a critical role in stabilizing other molecules in solution and thus modifying the wine processing and organoleptic properties. Different analytical techniques have been proposed for their determination. However, most of them are complicated and time-consuming. To overcome these drawbacks, Fourier transform infrared spectroscopy (FTIR) has been evaluated in this study for the estimation of wine polysaccharides in a fast and non-destructive way. Spectral data have been correlated with wine polysaccharide contents by modified partial least squares regression (MPLS) using different spectral pretreatments. MPLS models developed have revealed the potential of FTIR analysis for the routine screening of polysaccharides rich in arabinose and galactose (PRAG), rhamnogalacturonans types II (RG-II), mannoproteins (MP) and total soluble polysaccharides (TSP) in wine samples, obtaining standard errors of prediction from 6.07 to 8.44%. Monitoring the wine polysaccharides can assist in the elaboration of the wines according to their requirements and improving quality to satisfy consumer preferences.
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Vino , Arabinosa/análisis , Estudios de Factibilidad , Polisacáridos/química , Espectroscopía Infrarroja por Transformada de Fourier/métodos , Vino/análisisRESUMEN
"Persian" walnut (Juglans Regia L.) is one of the most consumed tree nuts in the world. It is rich in several bioactive compounds, with polyunsaturated and monounsaturated fatty acids (PUFA and MUFA) appearing at high concentrations. Walnut consumption protects against cardiovascular, carcinogenic, and neurological disorders. The fatty acid profile has usually been determined by gas chromatography, a reliable and robust tool, but also complex, polluting, and time consuming. In this study, near infrared hyperspectral imaging has been used for the screening of total fat, MUFA, PUFA, saturated, and individual fatty acids in walnuts. Five different walnuts varieties have been considered and modified partial least square (MPLS) regressions have been performed. The SEs of prediction (SEP) in external validation (ranged from 2.12% for PUFA to 13.08% for MUFA) suggest that hyperspectral imaging can be a reliable tool for controlling these parameters in a simple, non-destructive and environmentally friendly way.
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Developing chemometric models from near-infrared (NIR) spectra requires the use of a representative calibration set of the entire population. Therefore, generally, the calibration procedure requires a large number of resources. For that reason, there is a great interest in identifying the most spectrally representative samples within a large population set. In this study, principal component and hierarchical clustering analyses have been compared for their ability to provide different representative calibration sets. The calibration sets generated have been used to control the technological maturity of grapes and total phenolic compounds of grape skins in red and white cultivars. Finally, the accuracy and precision of the models obtained with these calibration sets resulted from the application of the selection algorithms studied have been compared with each other and with the whole set of samples using an external validation set. Most of the standard errors of prediction (SEP) in external validation obtained from the reduced data sets were not significantly different from those obtained using the whole data set. Moreover, sample subsets resulting from hierarchical clustering analysis appear to produce slightly better results.
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After grape processing, large amounts of seeds are produced as a side product. Grape seeds are rich in proteins that could be extracted and revalorized by the wine industry due to their high techno-functional value for modulating quality features of red wines or as an alternative to the use of other stabilizers, which are also proteins but submitted to legal restrictions. Box-Behnken design and response surface methodology were used to optimize the protein extraction from defatted grape seed meal to maximize the protein purity of the isolate under practical operating conditions of pH, temperature, meal/water ratio and extraction time. The most significant factor was pH, both in the linear and quadratic forms. Additionally, the interaction between pH and temperature exhibited a significant effect on protein content. The removal of phenolic compounds from grapeseed meal, before optimizing protein extraction, led to a significant increase of 7.70% in the protein purity of grape seed protein concentrate. Therefore, grape seeds can be used as a sustainable way for protein production in the oenological sector due to the availability of grape seeds, their low cost as a grape-processing by-product, and the protein purity reached thanks to the described procedure for optimization of protein extraction.
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The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding the common color loss of red wines elaborated in warm climates. American oak wood byproducts added were previously classified by hyperspectral image analysis according to the amount of phenolic compounds transferred to the extraction media. After that, wines were elaborated under different maceration conditions by applying only one proportion of wood (12 g L-1) and two different maceration procedures (simple and double addition) and were compared with a traditionally macerated Syrah red wine (CW, no wood addition). Results proved the effectiveness of the moderate postfermentative addition of oak wood byproducts to stabilize the color of wines and to provoke lower color modification along the time, producing color wines chromatically more stable for a better aging. In the case of double addition, the adsorption of the pigments during the maceration presents a stronger effect on the color than copigmentation and polymerization by cause of the copigments extracted from the wood.
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Fermentación , Fenoles/análisis , Vino/análisis , Madera/química , Color , Análisis de los Alimentos , PigmentaciónRESUMEN
Anthocyanins in wine principally depend on grape skin extractable anthocyanin content, that is, the amount of anthocyanins present in grape skin that are released to wine during the maceration stage. This amount of extractable anthocyanins is closely linked to the cell wall degradation of skin cells. Indeed, among other methodologies, the maceration in presence of different enzymes can be used to increase cell wall degradation, and therefore, the amount of anthocyanins extracted from grape skins to wine. Vitis vinifera L. cv. Tempranillo and Syrah red grapes have been identified as samples with low anthocyanin extraction potential by near infrared hyperspectral imaging. Grape skins have been macerated in the presence of cellulase, glucosidase, and pectinase. Then, color of the supernatants and phenolic compounds extracted from grape skins (total phenols, total flavanols, and total and individual anthocyanins) has been determined. Cellulase and glucosidase have shown a positive effect in the extraction of phenolic compounds from these grapes. Macerations carried out in the presence of cellulase have produced supernatants with a more intense color (lower lightness and higher chroma values), and a higher extraction of flavanols and anthocyanins than the respective control essays. However, pectinase treatments have produced the opposite effect, which could be partially explained by an eventual interaction between the cell wall polysaccharides liberated by pectinase and the phenolic compounds extracted. Synergy effects do not appear between cellulase and glucosidase. Moreover, the negative effect of the addition of pectinase might be due to the interactions between the cell wall material liberated by pectinase and the phenolic compounds extracted. PRACTICAL APPLICATION: In the present study, grape samples with a low anthocyanin extraction potential have been identified, and these samples have been macerated in the presence of different enzymes. The applied enzymes were three of the most common enzymes that are applied in the wine industry. Individual enzymes and mixtures have been applied to Syrah and Tempranillo grape skin samples and the results have been compared to control macerations. Knowledge in this topic will help the production of quality wines.
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Antocianinas/análisis , Antocianinas/aislamiento & purificación , Fenoles/análisis , Extractos Vegetales/química , Extractos Vegetales/aislamiento & purificación , Vitis/química , Biocatálisis , Celulasa/química , Color , Frutas/química , Glucosidasas/química , Fenoles/química , Poligalacturonasa/química , Vino/análisisRESUMEN
Walnut fruit (Juglans regia L.) is an internationally well-known product with an important tradition of consumption. Its health benefits and economic importance in the food industry make this nut an interesting research topic. In this feasibility study, 200 walnut samples of 5 different varieties were collected and their near infrared (NIR) spectra were recorded with 3 different devices: a benchtop Fourier transform near infrared (FT-NIR) spectrograph, a dispersive hyperspectral imaging camera and a portable NIR dispersive spectrograph. Discriminant analyses were applied and different methods for the varietal discrimination of walnuts were obtained and compared. Up to 96 and 84% of correct identification were respectively obtained in internal (training set) and external validations. Better results were obtained covering the entire shell surface than collecting a unique random spectrum per sample. Moreover, FT-NIR and hyperspectral tools produced classification models with a lower classification error in internal and external validations than the portable NIR one.
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There is substantial variation in levels of extractable phenolic compounds of red grapes (Vitis vinifera L.). Therefore, it could be desirable to known the aforesaid parameter at least for each vine. Nowadays, interest has shifted toward the development of portable vis/NIR systems, innovation in optical system design and miniaturization for its friendly use directly in the field. Spectra of intact grapes and grapes skins were recorded at harvest time in two different vintages (2016 and 2017 respectively) using a portable micro NIR spectrophotometer (908-1676â¯nm). A number of chemometric approaches have been used for spectral interrogation and evaluation of the aforesaid device. Spectral data have been correlated with red grape skin extractable polyphenols (total phenolic, anthocyanins and flavanols) by modified partial least squares regression (MPLS) using a number of spectral pretreatments. Moreover, different statistics strategies have been performed to develop a qualitative analysis of the data (linear discriminant analysis, discriminant partial least square analyses and Pearson's similarity index). After an exhaustive analysis of the obtained results in two different seasons, it can be concluded that the use of the portable micro NIR device for the "in vineyard" screening of extractable polyphenols in red grape skins is hampered by a number of factors. Environmental and physiological conditions should be considered to evaluate and remove factors that hamper a good sorting the berries according to their extractable polyphenol contents.
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Frutas/química , Polifenoles/análisis , Espectroscopía Infrarroja Corta/métodos , Vitis/química , Antocianinas/análisis , Calibración , Granjas , Estudios de Factibilidad , Flavonoles/análisisRESUMEN
Near infrared hyperspectral data were collected for 200 Syrah and Tempranillo grape seed samples. Next, a sample selection was carried out and the phenolic content of these samples was determined. Then, quantitative (modified partial least square regressions) and qualitative (K-means and lineal discriminant analyses) chemometric tools were applied to obtain the best models for predicting the reference parameters. Quantitative models developed for the prediction of total phenolic and flavanolic contents have been successfully developed with standard errors of prediction (SEP) in external validation similar to those previously reported. For these parameters, SEPs were respectively, 11.23 mg g-1 of grape seed, expressed as gallic acid equivalents and 4.85 mg g-1 of grape seed, expressed as catechin equivalents. The application of these models to the whole sample set (selected and non-selected samples) has allowed knowing the distributions of total phenolic and flavanolic contents in this set. Moreover, a discriminant function has been calculated and applied to know the phenolic extractability level of the samples. On average, this discrimination function has allowed a 76.92% of samples correctly classified according their extractability level. In this way, the bases for the control of grape seeds phenolic state from their near infrared spectra have been stablished.
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Extractable total phenolic content of American non-toasted oak (Quercus alba L.) shavings has been determined using near infrared hyperspectral imaging. A like-wine model solution was used for the simulated maceration procedure. Calibrations were performed by partial least squares regression (MPLS) using a number of spectral pre-treatments. The coefficient of determination of wood for extractable total phenolic content was 0.89, and the standard error of prediction was 6.3â¯mgâ¯g-1. Thus, near infrared hyperspectral imaging arises as an attractive strategy for predicting extractable total phenolic content in the range of 0-65â¯mgâ¯g-1, of great relevance from the point of view of quality assurance regarding wood used in the wine sector. Near infrared hyperspectral imaging arises as an attractive strategy for the feasibility of enhancing the value of cooperage byproduct through the fast determination of extractable bioactive molecules, such as polyphenols.
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Rayos Infrarrojos , Imagen Óptica , Polifenoles/análisis , Polifenoles/aislamiento & purificación , Quercus/química , Vino/análisis , Análisis de los Mínimos Cuadrados , Vitis/química , Madera/químicaRESUMEN
Near infrared hyperspectral imaging has been applied to grape seeds in order to select a representative subset of samples according to their spectral features in the 900-1700nm range. Afterwards, selected grape seeds have been classified according to their total phenol and flavanol extractabilities. In this way, samples were sorted in three different groups identified as low, medium and high extractability levels. In order to establish the chemical structures which can be responsible for the different extractabilities, vibrational spectroscopy has been applied to the non-extracted material after seed extractions. Attenuated total reflectance Fourier transform infrared (ATR-FTIR) and Raman spectra of non-extracted seed material have been recorded and their main spectral features have been linked to extractabilities of flavanolic and total phenolic compounds. The vibrational spectroscopic analysis confirms that grape seed phenolic extractability is influenced by the cell wall composition (polysaccharides, lignins, pectins) and by the degree of esterification of pectins.
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Fenoles , Semillas , Vitis , Espectroscopía Infrarroja por Transformada de Fourier , Espectrometría RamanRESUMEN
The interaction between phenolic compounds and salivary proteins is highly related to the astringency perception. Recently, it has been proven the existence of synergisms on the perceived astringency when phenolic acids were tested as mixtures in comparison to individual compounds, maintaining constant the total amount of the stimulus. The interactions between wine phenolic acids and the peptide fragment IB712 have been studied by saturation-transfer difference (STD) NMR spectroscopy. This technique provided the dissociation constants and the percentage of interaction between both individual and mixtures of hydroxybenzoic and hydroxycinnamic acids and the model peptide. It is noteworthy that hydroxybenzoic acids showed higher affinity for the peptide than hydroxycinnamic acids. To obtain further insights into the mechanisms of interaction, molecular dynamics simulations have been performed. Results obtained not only showed the ability of these compounds to interact with salivary proteins but also may justify the synergistic effect observed in previous sensory studies.
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Hidroxibenzoatos/química , Proteínas y Péptidos Salivales/química , Vino/análisis , Humanos , Espectroscopía de Resonancia Magnética , Simulación de Dinámica Molecular , GustoRESUMEN
Hyperspectral imaging has been used to classify red grapes (Vitis vinifera L.) according to their predicted extractable total anthocyanin content (i.e. extractable total anthocyanin content determined by a hyperspectral method). Low, medium and high levels of predicted extractable total anthocyanin content were established. Then, grape skins were split into three parts and each part was macerated into a different model wine solution for a three-day period. Wine model solutions were made up with different concentration of copigments coming from white grape seeds. Aqueous supernatants were analyzed by HPLC-DAD and extractable anthocyanin contents were obtained. Principal component analyses and analyses of variance were carried out with the aim of studying trends related to the extractable anthocyanin contents. Significant differences were found among grapes with different levels of predicted extractable anthocyanin contents. Moreover, no significant differences were found on the extractable anthocyanin contents using different copigment concentrations in grape skin macerations.
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Antocianinas/análisis , Extracto de Semillas de Uva/análisis , Vitis/química , Vino/análisis , Antioxidantes/análisis , Cromatografía Líquida de Alta PresiónRESUMEN
Grape seeds were collected in ten different dates and classified in seven groups according to their individual hyperspectral imaging characteristics. Proanthocyanidin composition was studied using HPLC-MS for oligomers and acid catalyzed cleavage for polymers characterization. The combination of both analysis provided a complete description of the flavanols. Chemometric analysis was performed to summarize the analytical results. None of the considered variables presented statistical differences among all groups. From one to five groups were found for each variable, while three was the most frequent value, consequently three putative stages might be considered the real number of different analytical stages since it is the number of statistically significant groups for the majority of the compounds. This classification could be considered as the first step to optimize the use of seeds in winemaking to minimize the gap between sugar and phenolic maturities, consequence of the global climate change, mainly observed in warm climate.
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Proantocianidinas/análisis , Semillas/química , Vitis/química , Ácido Acético/química , Cromatografía Líquida de Alta Presión , Espectrometría de Masas , Metanol/química , Floroglucinol/químicaRESUMEN
BACKGROUND: Anthocyanins are the main compounds responsible for the colour of red wines and therefore it may be important to evaluate the content of the aforesaid secondary metabolites during grape ripening due to the crucial importance to determine wine colour. Nowadays, there is a growing demand of rapid and non-destructive analytical tools for analysing grapes, such as the emerging hyperspectral analysis. RESULTS: The hyperspectral images of intact grapes (Vitis vinifera L. cv. Tempranillo, Graciano, Garnacha and Mazuelo red grape from vineyards located in the D.O.Ca. Rioja at two different developmental stages) were recorded using a near infrared hyperspectral imaging device (900-1700 nm). Reference values of anthocyanins were obtained by HPLC-DAD. Calibrations were performed by modified partial least squares regression and present a good potential (coefficient of determination of 0.72 and standard error of cross-validation values of 0.78 and 0.70 mg per grape for total and non-acylated anthocyanins respectively). CONCLUSION: The procedure reported here presents a good potential for a fast and reasonably inexpensive screening of these compounds in intact single berries. Moreover, the heterogeneity of anthocyanins within the same ripeness stage could be evaluated using this non-detructive tool.
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Antocianinas/química , Análisis de los Alimentos , Espectroscopía Infrarroja Corta/métodos , Vitis/químicaRESUMEN
Flavonol and flavan-3-ol extractabilities from red grape skins were evaluated in Tempranillo grapes harvested at different ripeness stages and with different soluble solid contents within each stage. Flavan-3-ol extractability is related to ripeness stage and also to cell wall composition, mainly to arabinogalactans (AG), mannans, rhamnogalacturonans-I (RG-I), homogalacturonans (HG), xyloglucans (XG), and total polysaccharides content, which are negatively correlated to flavan-3-ol extractability, whereas soluble solid content did not exert any influence on their extraction. Moreover, procyanidin extraction is more strongly related to cell wall composition than prodelphinidin extraction. Flavonol extractability was not influenced by insoluble material contents; although some cell wall components presented a relationship with flavonol extractability, the presence of AG and mannans would decrease total flavonol extractability, whereas protein is positively related to total and major flavonol compounds (i.e., quercetin and myricetin derivatives). The different behaviors observed between those two groups of polyphenol compounds could be due to different tissue and cellular location.
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Pared Celular/química , Flavonoides/química , Flavonoles/química , Frutas/crecimiento & desarrollo , Extractos Vegetales/química , Vitis/química , Flavonoides/aislamiento & purificación , Flavonoles/aislamiento & purificación , Frutas/química , Peso Molecular , Extractos Vegetales/aislamiento & purificación , Vitis/crecimiento & desarrolloRESUMEN
Characteristic vector analysis has been applied to near-infrared spectra to extract the main spectral information from hyperspectral images. For this purpose, 3, 6, 9, and 12 characteristic vectors have been used to reconstruct the spectra, and root-mean-square errors (RMSEs) have been calculated to measure the differences between characteristic vector reconstructed spectra (CVRS) and hyperspectral imaging spectra (HIS). RMSE values obtained were 0.0049, 0.0018, 0.0012, and 0.0012 [log(1/R) units] for spectra allocated into the validation set, for 3, 6, 9, and 12 characteristic vectors, respectively. After that, calibration models have been developed and validated using the different groups of CVRS to predict skin total phenolic concentration, sugar concentration, titratable acidity, and pH by modified partial least-squares (MPLS) regression. The obtained results have been compared to those previously obtained from HIS. The models developed from the CVRS reconstructed from 12 characteristic vectors present similar values of coefficients of determination (RSQ) and standard errors of prediction (SEP) than the models developed from HIS. RSQ and SEP were 0.84 and 1.13 mg g(-1) of skin grape (expressed as gallic acid equivalents), 0.93 and 2.26 °Brix, 0.97 and 3.87 g L(-1) (expressed as tartaric acid equivalents), and 0.91 and 0.14 for skin total phenolic concentration, sugar concentration, titratable acidity, and pH, respectively, for the models developed from the CVRS reconstructed from 12 characteristic vectors.
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Frutas/crecimiento & desarrollo , Fenoles/análisis , Espectroscopía Infrarroja Corta/métodos , Vitis/química , Frutas/química , Análisis de los Mínimos Cuadrados , Modelos Teóricos , Vitis/crecimiento & desarrolloRESUMEN
Three independent methodologies were investigated to achieve the differentiation of red grapes from different grape varieties (Garnacha, Graciano, Mazuelo and Tempranillo) collected from five vineyards located in the D.O.Ca. Rioja. Anthocyanin chromatographic analysis, color image analysis and near infrared hyperspectral imaging were carried out for the grapes. Then, a Stepwise Linear Discriminant Analysis (SLDA) was developed for each data set in order to discriminate grapes according to their grape variety. As a result, using anthocyanin profile, color image analysis and near infrared hyperspectral imaging respectively, 88%, 54% and 100% of the samples were correctly classified in the internal validation process and 86%, 52% and 86% were correctly classified in the leave-one-out cross-validation process.