Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah.

BACKGROUND: Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidant properties. Moreover, information on the effect of wine drying and encapsulation on non-anthocyanin phenolic compounds is limited in the literature. METHODS: Listan Prieto and Syrah (Vitis vinifera L.) wines were dehydrated and converted into powder by freezing and spray drying. Powdered wines were subjected to water activity, pH, soluble solids, color, and phenolic compounds analysis. RESULTS: Freeze-drying process produced powdered wines with higher pH than the spray-drying process. Powdered wines made by these processes presented similar water activity and soluble solids. Powdered wines did not show statistical differences in trans-resveratrol, hydrocinnamic acids, phloretin, kaempferol, and quercetin content according to their dehydration process. In addition, powdered wines significantly concentrated hydrocinnamic acid and quercetin when compared to non-dealcoholized and dealcoholized wine samples. CONCLUSIONS: The results suggest that the dehydration process does not negatively modify the characteristics of the wine, and it retains a significant concentration of phenolic compounds. Therefore, powdered wines have an interesting potential to be used as a natural source of antioxidants for food supplementation.

Remediation of Cadmium Stress in Strawberry Plants Using Humic Acid and Silicon Applications.

(1) Background: Strawberry plants are strongly affected by heavy-metal-contaminated soils, which affects plant growth, yield and fruit quality. The aim of this work was to study the effects of a combination and individual application of silicon (Si) and humic acid (HA) on growth and development of Rubygem strawberries exposed to cadmium (Cd) in greenhouse conditions. (2) Methods: Morphological, physiological and biochemical parameters, including minerals in roots and leaves were determined. (3) Results: Cd stress in strawberry plants decreased plant fresh and dry weight; leaf stomatal conductance; leaf relative water content and chlorophyll content; number of leaves; leaf area; leaf N, P and K levels; and root P, N, Mg, K and Ca contents. Cd increased membrane permeability, leaf temperature, proline levels and lipid peroxidation. Si and HA individual applications to strawberries mitigated the negative effect of Cd stress on biochemical, physiological, morphological and minerals parameters by decreasing membrane permeability, leaf temperature, proline levels and lipid peroxidation. (4) Conclusions: Our findings highlighted that applications of Si, HA and Si + HA were effective in conferring Cd tolerance in strawberry plants by upregulating their many morphological, physiological and biochemical properties and reducing Cd stress.

Leaf Removal at Véraison and Foliar K+ Application to Beibinghong Vines Improved Berry Quality under Cold-Climate Conditions.

(1) Background: Beibinghong is a grapevine variety that is well distributed in Northeastern China due to its adaptation to extreme cold conditions and vine diseases. Nonetheless, Beibinghong wines are extremely acidic and rich in phenolic compounds. The aim of this research was to study the effects of leaf removal at véraison and foliar K+ applications on Beibinghong vines to reduce the acidity and increase their polyphenol content. (2) Methods: Beibinghong berries were harvested when they reached close to 20 °Brix, and the physicochemical parameters were determined. (3) Results: Leaf removal at véraison plus K+ foliar applications to Beibinghong vines decreased the titratable acidity and increased the total phenolic and phenolic acid contents compared with the control. Moreover, the titratable acidity in the Beibinghong berries was negatively related to their total contents of phenols, proanthocyanidins, and anthocyanins. (4) Conclusions: Leaf removal at véraison performed with foliar K+ applications to vines could be an interesting alternative for Beibinghong production under cold-climate viticulture because it allows for a decrease in the acidity and an increase in the phenolic content of the berries, without incurring the risk of sunburn.

Study of Volatile Organic Compounds of Two Table Grapes (cv. Italia and Bronx Seedless) along Ripening in Vines Established in the Aegean Region (Turkey).

(1) Background: Italia is a seeded grape variety widely cultivated in the Aegean Region in Turkey, whereas Bronx Seedless is a seedless grape variety, preferred by consumers due to its pink berries and interesting flavor. The goal was to study the volatile compounds of these table grapes throughout berry ripeness. (2) Methods: The volatile compounds were analyzed by GC-MS in six different phenological stages (3) Results: Bronx Seedless grapes presented a higher content of seven terpenes, three aldehydes, one fatty acid, three alcohols, one C6 compound, total aldehydes and total alcohols, and a lower content of eleven terpenes, one fatty acid, four esters, one alcohol, four C6 compounds and its total content than Italia table grapes. The concentration of most of the volatile compounds analyzed increased from "begin of berry touch" to "berries ripe for harvest" stages. Terpenes content in both varieties at harvest was lower than 1.0 mg L-1. ß-ionone presented the highest odor activity value (OAV) in both varieties. Bronx Seedless grapes presented higher OAV for (Z)-3-hexenal and cedrol, and lower hexanal to (E)-2-hexenal ratio than Italia grapes. (4) Conclusions: Both varieties could be classified as neutral aromatical varieties and it is probable that to achieve a better aromatic quality, Bronx Seedless should be harvested later than Italia.

Drying Grapes after the Application of Different Dipping Solutions: Effects on Hormones, Minerals, Vitamins, and Antioxidant Enzymes in Gök Üzüm (Vitis vinifera L.) Raisins.

(1) Background: Raisins contain a wide range of hormones, minerals, vitamins, and antioxidant enzymes that may contribute to the health benefits of consumers. (2) Methods: The aim of this research was to compare the hormone, mineral, vitamin, and antioxidant capacities of Gök Üzüm (Vitis vinifera L.) raisins immersed in oak ash (OA) and potassium carbonate (PC) dipping solutions before drying. (3) Results: Abscisic acid (ABA) (5751.18-11,868.40 ng g-1) and riboflavin (95.17-135.54 mg 100 g-1) were the most abundant hormone and vitamin quantified in Gök Üzüm raisins. Glutathione S-transferase (540.07-744.85 EU gr berry-1), 6-glucose phosphate dehydrogenase (214.50-317.43 EU gr berry-1), and glucose-6-phosphate dehydrogenase (208.25-241.86 EU gr berry-1) enzymes presented the highest antioxidant activity in the samples. Raisins obtained after drying by immersion in OA presented higher indol-3-acetic acid (IAA), ABA, salicylic acid (SA), cytokinins (CK), and zeatin contents; glutathione reductase (GR), glucose-6-phosphate dehydrogenase (G6PD), glutathione S-transferase (GST), 6 glucose phosphate dehydrogenase (6GPD), catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD) enzymatic activity; vitamin B1, B2, B6, C, and A contents; and nitrogen (N), phosphorus (P), manganese (Mn), calcium (Ca), sulfur (S), potassium (K), iron (Fe), sodium (Na), and magnesium (Mg) levels compared to the grapes dried after PC applications. (4) Conclusions: Drying Gök Üzüm grapes after the application of OA dipping solution promotes a higher content of hormones, minerals, vitamins, and antioxidant enzymes compared to PC treatments. These results could help raisin producers to make decisions when using a dipping solution to dry grapes.

Real wine or not? Protecting wine with traceability and authenticity for consumers: chemical and technical basis, technique applications, challenge, and perspectives.

Wine is a high-value alcoholic beverage welcomed by consumers because of its flavor and nutritional value. The key information on wine bottle label is the basis of consumers' choice, which also becomes a target for manufacturers to adulterate, including geographical origin, grape variety and vintage. With the improvement of wine adulteration technology, modern technological means are needed to solve the above mentioned problems. The chemical basis of wine determines the type of technique used. Detection technology can be subdivided into four groups: mass spectrometry techniques, spectroscopic techniques, chromatography techniques, and other techniques. Multivariate statistical analysis of the data was performed by means of chemometrics methods. This paper outlines a series of procedures for wine classification and identification, and classified the analytical techniques and data processing methods used in recent years with listing their principles, advantages and disadvantages to help wine researchers choose appropriate methods to meet the challenge and ensure wine traceability and authenticity.

Plant-derived melatonin from food: a gift of nature.

In recent years, people have become increasingly interested in bioactive ingredients from plants, especially antioxidant molecules such as melatonin, which are beneficial to human health. The purpose of this article is to provide new information on plant-derived foods with a high content of melatonin. We comprehensively summarize the content of melatonin in plant-derived foods and discuss the factors that influence melatonin levels to provide new ideas on enhancement. Additionally, we describe the biosynthetic pathway of melatonin and identify its major functions. Medicinal herbs are often rich in melatonin while many vegetables and fruits exhibit somewhat lower levels with wide variations among species. The genetic traits of plants, the phenological stage of the cultivar, the photoperiod, the level of stress to which the plants are exposed at the time of harvest, exposure to agrochemicals and determination methods are the main factors affecting the melatonin content. To date, standardization of uniform sampling times and the use of suitable pretreatments as well as determination methods have not been achieved. The results of the studies reviewed highlight the potentially important role of plant melatonin in influencing the progression of human diseases. Based on the health promotional aspects of melatonin, consuming foods containing higher concentrations of tryptophan and melatonin is suggested.

Potential opportunities of thinned clusters in viticulture: a mini review.

Crop thinning is a common practice performed in the vineyard consisting of whole clusters or individual fruits being removed after flowering is attained. Current studies have reported that unripe grape products as verjuice and sour grape sauce contain high content of bioactive compounds such as polyphenols, sugars, organic acids, nitrogenous compounds and sterols. This mini-review overviewed the bioactive components obtained from thinned unripe grapes such as phenolic compounds, sugars, organic acids, minerals, nitrogen compounds and sterols, and their use as antibrowning and whitening agents, natural catalysts, food preservative and food additive. In addition, their beneficial effects for human health also were reviewed, as well as the practices to maximize the extraction of antioxidant compounds. Therefore, revalorizing the waste from this management practice in viticulture can increase the vineyard sustainability and farmers' economic profits. © 2021 Society of Chemical Industry.

Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review.

Climate is the main factor affecting grape and wine quality in Mediterranean viticulture. Global warming provokes an increase in the accumulation of soluble solids in grapes, together with a lower content of anthocyanins and acidity. This result in stuck and sluggish fermentations causing economic losses in the winery. Climate adaptation strategies are essential to minimize the detrimental effects of global warming on grape and wine quality. This review summarized the effect of viticultural techniques to delay grapevine ripening with emphasis on canopy management and we overviewed the effects of high temperatures on grape and wine quality. Some viticultural techniques such as severe shoot trimming, minimal pruning, late winter pruning and apical leaf removal may delay grapevine ripening close to 15 days. Forcing regrowth is the most interesting technique since it allows to delay grape ripening at least of two months which can be essential in warm grapevine production areas.

Strategies in vineyard establishment to face global warming in viticulture: a mini review.

Different technological solutions are developing in the wine industry to mitigate the negative effects of the current global warming to mainly achieve wines with a lower alcohol content. These proposed solutions mostly act at the oenological level and are focused on intervening in the raw material to be transformed; that is, on reducing the concentration of sugar in the must using filtration techniques or also on wine dealcoholizing by physical processes. These techniques are intended to offer solutions and respond to new consumer expectations, but they may be considered too artificial to be widely accepted. In this way, viticultural strategies may offer a natural solution to obtain grapes with low sugar content, maximizing their quality by delaying ripening. This mini review surveys the viticultural strategies that can be applied in the establishment of a vineyard - that is, when it comes to planting of a new vineyard - such as vineyard altitude, latitude, orientation, and slope, as well as rootstock, variety, clone, training system, and row orientation and slope, with the aim to mitigate the negative effects of climate change on grape and wine quality and to delay grape maturation. Finally, we propose a ponderation of the strategies discussed to contextualize its importance to face global warming in viticulture. © 2020 Society of Chemical Industry.

Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons.

BACKGROUND: Seaweed application has been defined as a novel technique capable of improving the content of secondary metabolites in berries. There is limited available information about its effects on must and wine volatile composition. This field trial aimed to study the effects of biostimulation to Tempranillo grapevines through an Ascophyllum nodosum fertilizer applied at a low dosage (Ld) and high dosage (Hd) on must and wine volatile compounds over two seasons. RESULTS: Ld treatment scarcely affected must and wine volatile compounds in both seasons. Hd foliar application increased the content in musts of several individual terpenoids, C13 norisoprenoids, esters, benzenoids, alcohols, carbonyl compounds and C6 compounds in 2018. Must yeast assimilable nitrogen conditioned the production of wine volatile compounds. CONCLUSION: These results suggest that seaweeds applications can act as elicitors in Tempranillo, triggering the synthesis of several compounds by the plant in musts during a season with a high rainfall and relative humidity. © 2020 Society of Chemical Industry.

Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties.

The wine industry is focused on the producing wine mostly from European grapevine varieties (Vitis vinifera L.). China has experienced a significant growth of the vineyard surface, based on the cultivation of these grapevine varieties. Currently, China has become one of the countries with the largest surface of planted vineyards in the world. In the last years, there has been a trend to oenologically and viticulturally revalorize certain autochthonous grapevine species. China holds a great diversity of Vitis species, which are being the focus of study. This could be an important alternative for the diversification of wine production, providing new products with a strong identity. Additionally, the varietal homogenization has increased the vineyard genetic vulnerability in relation to the emergence of grapevine diseases and their resistance to chemical fungicides. In this way, non-Vitis vinifera species are characterized by having a high resistance to a wide range of biotic and abiotic factors, which can bring an opportunity to breed new varieties. However, there is little available information about the oenological potential of these species, which makes it a current interesting topic. Therefore, this review aims to summarize the oenological potential of non-Vitis vinifera species found in China, discussing their potential effects on human health and thus, to propose some Chinese wild grapes for their use in breeding programs.

An overview about the impacts of agricultural practices on grape nitrogen composition: Current research approaches.

Nitrogen is a structural component of proteins, nucleic acids, chlorophyll, hormones and amino acids. The last one and ammonium are important primary metabolites in grapes and are key compounds in winemaking since they are primary sources for yeast fermentation. Currently, grape quality has been affected due to the negative impacts of global warming and anthropogenic activity. Certain studies have reported a significant decrease in the free amino acids content and an increase in berry soluble solids and in proline biosynthesis in grapes in some grapevine varieties cultivated under warm climate conditions and water restriction. Proline is not metabolized by yeasts and stuck and sluggish fermentations can occur when the content of yeast assimilable nitrogen is low. Nitrogen composition of grape is mainly affected by variety, edaphoclimatic conditions of the vineyard and agricultural practices performed to the grapevines. This review summarized the most current research carried out to modify the nitrogen composition of the grape and give an overview of the technical and scientific aspects that should be considered for future research in this field.

Effect of rootstocks on volatile composition of Merlot wines.

BACKGROUND: Scion physiology and grape quality are impacted by rootstock choice. There is little available information about the effects of rootstock on wine volatile composition, particularly when comparing grafted with own-rooted grapevines. This field trial was aimed at studying the influence of rootstock choice on volatile composition of Merlot wines. RESULTS: Wines made from grapes harvested from own-rooted grapevines had the lowest content of (E)-3-hexenol, diethyl succinate and total ethyl esters and the highest content of 1-pentanol, 1-hexanol, (Z)-3-hexenol, diethyl malate and acetovanillone. Rootstocks such as 99R and 140Ru led to a higher content of total ethyl esters in wines followed by 110R, 1103P and Gravesac. According to odor activity values, Merlot wines were characterized by roses, sweat, cheese and banana aromas. CONCLUSIONS: This work provides valuable information about the potential impact of rootstocks on wine volatile composition for Merlot wines. © 2020 Society of Chemical Industry.

Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential.

In contrast with the general trend of producing wine from the most famous grapevine varieties, associated with the French paradigm, such as Cabernet-Sauvignon, Merlot, Pinot Noir, Syrah, Sauvignon Blanc, and Chardonnay, there is a tendency to revalorize and preserve minority or autochthonous grapevine varieties worldwide. The South American wine region, where most of the varieties derived from varieties brought after European colonization, is not exempt from this. This has allowed new wines to be provided with distinctive identities that are markedly different from the current homogeneous wine production. Moreover, varietal homogenization increases vineyard genetic vulnerability in relation to the emergence of grapevine diseases, to which the commonly cultivated varieties are not resistant. This review summarizes the oenological potential of minority or autochthonous grapevine varieties cultivated within the South American wine region, focusing on Argentina, Chile, and Bolivia. © 2019 Society of Chemical Industry.

Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application.

BACKGROUND: Seaweeds are defined as novel elicitors in many crops, allowing the synthesis of secondary metabolites to be triggered in different plant tissues. Currently, the phenolic composition of Tempranillo Blanco grapes and wines is unreported. The present study aimed to investigate the effects of an Ascophyllum nodosum seaweed extract applied to Tempranillo Blanco grapevines, at low (Ld) and high (Hd) dosages, on grape and wine phenolic compounds during two consecutive seasons (2017-2018). RESULTS: The results obtained showed that catechin was the most abundant phenolic compound in Tempranillo Blanco grapes and wines. Season affected the weight of 100 berries and some enological parameters. Catechin and flavonols concentrations in grapes were increased after Hd application to grapevines, independently of season. The concentration of hydroxycinnamic and hydroxybenzoic acids in wines was affected by vintage, probably as a result of oxidation reactions, as well as pinking phenomena, whereas the stilbenes content in wines was conditioned by the affect of cryptogamic diseases in grapes. CONCLUSION: Seaweeds might act as an elicitor of several phenolic compounds in grapes, enhancing the content of some phenolic compounds in wines. © 2019 Society of Chemical Industry.

Assessment of amino acids and total soluble solids in intact grape berries using contactless Vis and NIR spectroscopy during ripening.

The amino acid concentration assessment along grape ripening would provide valuable information regarding harvest scheduling, wine aroma potential and must nitrogen supplement addition. In this work the use of Visible (Vis) and near-infrared (NIR) spectroscopy to estimate the grape amino acid content along maturation on intact berries was investigated. Spectral data on two ranges (570-1000 and 1100-2100 nm) were acquired contactless from intact Grenache berries. A total of 22 free amino acids in 128 grape clusters were quantified by HPLC. Partial least squares was used to build calibration, cross validation and prediction models. The best performances (R2P ~ 0.60) were found for asparagine (SEP: 0.45 mg N/l), tyrosine (SEP: 0.33 mg N/l) and proline (SEP: 17.5 mg N/l) in the 570-1000 nm range, and for lysine (SEP: 0.44 mg N/l), tyrosine (SEP: 0.26 mg N/l), and proline (SEP: 15.54 mg N/l) in the 1100-2100 nm range. Remarkable models (R2P~0.90, SEP~1.60 ºBrix, and RPD~3.79) were built for total soluble solids in both spectral ranges. Contactless, non-destructive spectroscopy could be an alternative to provide information about grape amino acids composition.

Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage.

BACKGROUND: The most frequent renewal of barrels of different origins and species is a current trend, but this demand does not match the current availability of wood. An alternative could be the use of Quercus humboldtii wood. However, there is little information about its composition. Because of this, the aim was to study low-molecular-weight phenols (LMWP), ellagitannins and volatile compounds in untoasted and toasted Q. humboldtii oak, and compare these with the species traditionally used in cooperage: Q. petraea (French and Romanian) and Q. alba (American). RESULTS: The LMWPs in Q. humboldtii were comparable to those in Q. petraea and Q. alba. Ellagitannin composition in Q. humboldtii was similar to that in Q. alba. The toasting process improved volatile composition, mainly in Q. humboldtii, presenting the highest concentration of several volatile compounds. CONCLUSION: The results indicate that Q. humboldtii could be considered suitable for aging wine, although it is necessary to continue the study of this wood species to confirm its potential use in oenology. © 2018 Society of Chemical Industry.

A review of the use of biostimulants in the vineyard for improved grape and wine quality: effects on prevention of grapevine diseases.

Foliar application of biostimulants (including resistance inducers or elicitors) in the vineyard has become an interesting strategy to prevent plant diseases and improve grape quality on the grapevine. This also represents a partial alternative to soil fertilisation, avoiding some of the negative effects to the environment from leaching of nutrients into the groundwater. The foliar applications that most promote the synthesis of secondary metabolites in grape berries are treatments with nitrogen, elicitors, other biostimulants, and waste from the agricultural industry. However, the impact of their use in the vineyard depends on a number of conditions, including mainly the type of compound, application rate, timing and number of applications, and cultivar. This review thus summarises the influence of biostimulants as foliar applications to grapevines on grape amino acids and their phenolic and volatile concentrations, to define the most important factors in their effectiveness. © 2018 Society of Chemical Industry.