Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines.

The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. Thus, the question remains, will these hybrid grapes (≥97.5% of Vitisvinifera genome) lead to wines with organoleptic properties similar to those of Vitisvinifera wines that consumers are used to? Total phenolic (1547-3418 mg GA/L), anthocyanin (186-561 mg malvidin/L), and proanthocyanidin (1.4-4.5 g tannins/L) contents were in broad agreement with those previously described in the literature for monovarietal wines produced with well-known red grape varieties (Cabernet Sauvignon, Merlot, Syrah). With regard to fruity aroma, ethyl esters of straight-chain fatty acids (530-929 µg/L) stood out clearly as the major volatile components for all hybrid wines considered. Sensory analysis revealed significant differences (p < 0.05) for visual aspect, aroma, flavor, global balance, astringency, and body. Overall, these new hybrid grape varieties are not only resistant to cryptogamic diseases, but also present enough potential to become quality wines, since their phenolic and volatile attributes are close to those of common red monovarietal wines.

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency.

Astringency elicited by tannins is usually assessed by tasting. Alternative methods involving tannin precipitation have been proposed, but they remain time-consuming. Our goal was to propose a faster method and investigate the links between wine composition and astringency. Red wines covering a wide range of astringency intensities, assessed by sensory analysis, were selected. Prediction models based on multiple linear regression (MLR) were built using UV spectrophotometry (190-400 nm) and chemical analysis (enological analysis, polyphenols, oligosaccharides and polysaccharides). Astringency intensity was strongly correlated (R(2) = 0.825) with tannin precipitation by bovine serum albumin (BSA). Wine absorbances at 230 nm (A230) proved more suitable for astringency prediction (R(2) = 0.705) than A280 (R(2) = 0.56) or tannin concentration estimated by phloroglucinolysis (R(2) = 0.59). Three variable models built with A230, oligosaccharides and polysaccharides presented high R(2) and low errors of cross-validation. These models confirmed that polysaccharides decrease astringency perception and indicated a positive relationship between oligosaccharides and astringency.

Sensory representation of typicality of Cabernet franc wines related to phenolic composition: impact of ripening stage and maceration time.

Phenolics are responsible for important sensory properties of red wines, including colour, astringency, and possibly bitterness. From a technical viewpoint, the harvest date and the maceration duration are critical decisions for producing red wine with a distinctive style. But little is known about the evolution of phenolics and of their extractability during ripening to predict the composition of the wine and related sensory properties. The aim of this study was to understand the relationship between the sensory profile of the wines and (i) the ripening stage of the berries (harvest date) and (ii) the extraction time (maceration duration). Phenolic acids, flavonols, anthocyanins and proanthocyanidins of Vitis Vinifera var. Cabernet franc were measured in grapes and in wines from two stages of maturity and with two maceration durations. Phenolic composition was analysed by high performance liquid chromatography, after fractionation and thiolysis for proanthocyanidins. The distinctive style of wines was investigated by descriptive analysis (trained panel), Just About Right profiles and typicality assessment (wine expert panel). Relationships between phenolics and sensory attributes were established by multidimensional analysis, and phenolics were classified according to sensory data by ANOVA and PLS regressions. Astringency, bitterness, colour intensity and alcohol significantly increased with ripening and astringency and colour intensity increased with maceration time. Grape anthocyanins increased and thiolysis yield significantly decreased with ripening. In wine, proanthocyanidins increased, and mean degree of polymerisation and thiolysis yield decreased with longer extraction time. The high impact of harvest date on the sensory profiles could be due to changes in anthocyanin and sugar contents, but also to an evolution of proanthocyanidins. Moreover, proanthocyanidin composition was affected by maceration time as suggested by the decrease of thiolysis yield. Our results suggest that the wine sensory quality established by the expert panel, is linked as expected to grape quality at harvest, reflected by sugar and anthocyanin contents, but also by thiolysis yield, which requires elucidation.

Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling.

It is widely accepted that oxygen contributes to wine development by impacting its colour, aromatic bouquet, and mouth-feel properties. The wine industry can now also take advantage of engineered solutions to deliver known amounts of oxygen into bottles through the closures. This study was aimed at monitoring the influence of oxygen pick-up, before (micro-oxygenation, Mox) and after (nano-oxygenation) bottling, on wine sensory evolution. Red Grenache wines were prepared either by flash release (FR) or traditional soaking (Trad) and with or without Mox during elevage (FR+noMox, FR+Mox, Trad+noMox, Trad+Mox). The rate of nano oxygenation was controlled by combining consistent oxygen transfer rate (OTR) closures and different oxygen controlled storage conditions. Wine sensory characteristics were analyzed by sensory profile, at bottling (T0) and after 5 and 10 months of ageing, by a panel of trained judges. Effects of winemaking techniques and OTR were analyzed by multivariate analysis (principal component analysis and agglomerative hierarchical clustering) and analysis of variance. Results showed that, at bottling, Trad wines were perceived more animal and FR wines more bitter and astringent. Mox wines showed more orange shade. At 5 and 10 months, visual and olfactory differences were observed according to the OTR levels: modalities with higher oxygen ingress were darker and fruitier but also perceived significantly less animal than modalities with lower oxygen. Along the 10 months of ageing, the influence of OTR became more important as shown by increased significance levels of the observed differences. As the mouth-feel properties of the wines were mainly dictated by winemaking techniques, OTR had only little impact on "in mouth" attributes.

Sensory dimension of wine typicality related to a terroir by Quantitative Descriptive Analysis, Just About Right analysis and typicality assessment.

The distinctive French wine style "Anjou Village Brissac" was investigated through Quantitative Descriptive Analysis by a sensory expert panel, through Just About Right analysis by wine experts, and through assessment of the typicality by wine experts. Typicality was defined as perceived representativeness, with good examples of the concept being considered more typical. Wine experts were producers, winemakers, and enologists from the area. Three types of data were used: (i) quantitative descriptive data on a non-structured scale, (ii) preference data that corresponded to a global typicality index for the wine on a non-structured scale, (iii) data collected on a Just About Right non-structured scale, where the middle of the scale, for each attribute, corresponded to Just About Right, an ideal of typicality for wine experts. The two panels, sensorial experts and wine experts, rated 24 Cabernet franc wines from different French "Appellation d'Origine Contrôlée", including two-thirds "Anjou Village Brissac". Single factor analysis was performed on each panel's data, and results were compared. Multifactor analysis was performed with the data of both panels to highlight the correspondence between the panels. ANOVAs conducted on the differences to the ideal scores permitted the wines to be sorted according to the similarity of their profiles. A penalty analysis was performed to determine, for each attribute, if the rankings on the Just About Right scale were related to significantly different results in the preference scores. Therefore, multivariate analysis of Just About Right scales served (i) to show an ideal point, (ii) to point out the distance between each product, (iii) and to evaluate the consensus of producers. The results showed the relevance of the sensory expert panels in discriminating the products. The panel of wine experts proved relevant for characterizing the global quality of the wines but did not appear consensual for some attributes. Some attributes from the wine expert panel could be explained by precise descriptors generated by the sensory expert panel. Typicality ratings were considered in relation with descriptive ratings, for example astringency and color attributes. The results presented in this study suggest the usefulness of these sensory techniques for describing wine typicality related to a terroir.

1-[3-(2-[18F]fluoropyridin-3-yloxy)propyl]pyrrole-2,5-dione: design, synthesis, and radiosynthesis of a new [18F]fluoropyridine-based maleimide reagent for the labeling of peptides and proteins.

FPyME (1-[3-(2-fluoropyridin-3-yloxy)propyl]pyrrole-2,5-dione) was designed as a [(18)F]fluoropyridine-based maleimide reagent for the prosthetic labeling of peptides and proteins via selective conjugation with a thiol (sulfhydryl) function. Its pyridinyl moiety carries the radioactive halogen (fluorine-18) which can be efficiently incorporated via a nucleophilic heteroaromatic substitution, and its maleimido function ensures the efficient alkylation of a free thiol function as borne by cysteine residues. [(18)F]FPyME (HPLC-purified) was prepared in 17-20% non-decay-corrected yield, based on starting [(18)F]fluoride, in 110 min using a three-step radiochemical pathway. The developed procedure involves (1) a high-yield nucleophilic heteroaromatic ortho-radiofluorination on [3-(3-tert-butoxycarbonylaminopropoxy)pyridin-2-yl]trimethylammonium trifluoromethanesulfonate as the fluorine-18 incorporation step, followed by (2) rapid and quantitative TFA-induced removal of the N-Boc-protective group and (3) optimized maleimide formation using N-methoxycarbonylmaleimide. Typically, 4.8-6.7 GBq (130-180 mCi) of radiochemically pure [(18)F]FPyME ([(18)F]-1) could be obtained after semipreparative HPLC in 110 min starting from a cyclotron production batch of 33.3 GBq (900 mCi) of [(18)F]fluoride (overall radiochemical yields, based on starting [(18)F]fluoride: 28-37% decay-corrected). [(18)F]FPyME ([(18)F]-1) was first conjugated with a small model hexapeptide ((N-Ac)KAAAAC), confirming the excellent chemoselectivity of the coupling reaction (CH(2)SH versus CH(2)NH(2)) and then conjugated with two 8-kDa proteins of interest, currently being developed as tumor imaging agents (c-AFIM-0 and c-STxB). Conjugation was achieved in high yields (60-70%, isolated and non-decay-corrected) and used optimized, short-time reaction conditions (a 1/9 (v/v) mixture of DMSO and 0.05 M aq Tris NaCl buffer (pH 7.4) or 0.1 M aq PBS (pH 8), at room temperature for 10 min) and purification conditions (a gel filtration using a Sephadex NAP-10 cartridge or a SuperDex Peptide HR 10/30 column), both compatible with the chemical stability of the proteins and the relatively short half-life of the radioisotope concerned. The whole radiosynthetic procedure, including the preparation of the fluorine-18-labeled reagent, the conjugation with the protein and the final purification took 130-140 min. [(18)F]FPyME ([(18)F]-1) represents a new, valuable, thiol-selective, fluorine-18-labeled reagent for the prosthetic labeling with fluorine-18 of peptides and proteins. Because of its excellent chemoselectivity, [(18)F]FPyME offers an interesting alternative to the use of the nonselective carboxylate and amine-reactive [(18)F]reagents and can therefore advantageously be used for the design and development of new peptide- and protein-based radiopharmaceuticals for PET.