Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review.

Non-enzymatic browning occurs widely in both white and red wines, and it has a huge impact on the color evolution and aging potential. Previous studies have proved that phenolic compounds, especially those with catechol groups, are the most important substrates involved in browning reactions of wine. This review focus on the current knowledge of non-enzymatic browning in wine resulting from monomeric flavan-3-ols. First, some relevant aspects of monomeric flavan-3-ols are introduced, including their structures, origins, chemical reactivities, as well as potential impacts on the organoleptic properties of wine. Second, the mechanism for non-enzymatic browning induced by monomeric flavan-3-ols is discussed, with an emphasis on the formation of yellow xanthylium derivatives, followed by their spectral properties and effects on the color change of wine. Finally, attentions are also be given to the factors that influence non-enzymatic browning, such as metal ions, light exposure, additives in winemaking, etc.

The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review.

Wine quality is closely related to various compounds including polysaccharides, a class of crucial macromolecules that affect its chemical and physical properties by influencing the colloidal state or interacting with other compounds via non-covalent bonds. Herein, the composition and structural characteristics of the major polysaccharides identified in wine and the factors influencing their contents are briefly described. An improved understanding of the molecular mechanisms of wine polysaccharides and their practical applications on wine stability and organoleptic qualities is thoroughly discussed. The effects of polysaccharides on wine quality are significantly correlated with their structure and composition as well as wine matrix composition. Thus, to better understand the chemical complexity of polysaccharides, relevant analytical methods are systematically summarized and highlighted, which may ultimately lead to the development of novel winery guidelines.

Characterization of two newly emerged isolates of porcine reproductive and respiratory syndrome virus from Northeast China in 2013.

A newly emerged porcine reproductive and respiratory syndrome virus (PRRSV) that has caused severe reproductive losses in sows appeared in some regions of China in 2013. To explore the biology of this new PRRSV and understand more fully genetic diversity in PRRSV isolates from China, the complete genome of the two 2013 Chinese isolates, designated HLJA1 and HLJB1, were analyzed. Genomic sequence analysis showed that HLJA1 and HLJB1 shared 88.6-98.3% nucleotide identity with genotype 2 (North American type, NA-type) isolates, but only 61.1% with the genotype 1 (European type, EU-type) isolate of Lelystad virus, indicating that both these isolates belong to the NA-type PRRSV genotype. Phylogenetic analysis showed that the NA-type PRRSV isolates formed three subgroups (1, 2 and 3); representatives of these subgroups are VR-2332, CH-1a and HUN4, respectively. HLJA1 and HLJB1 belong to subgroup 2. Analysis of NSP2 revealed that HLJA1 has a 48-amino acid deletion at positions 473-480 and 482-521, unlike other HP-PRRSV isolates, while HLJB1 has only a 1-amino acid deletion at position 481 compared with CH-1a. Interestingly, HLJA1 replicated in PAM cells but not in MARC-145 cells, whereas HLJB1 replicated in both cell types. The neutralizing antibody titer of pig hyperimmune sera against HUN4 was significantly higher than that of HLJA1 or HLJB1. Additionally, genetic variability in GP5 and GP3 proteins and in the novel ORF5a protein was evident. In addition to elucidating the genetic relationships between PRRSV isolates, our results suggest that Chinese PRRSV will remain a pandemic virus.