Molecular epidemiological investigation and recombination analysis of Cachavirus prevalent in China.

Chaphamaparvovirus carnivoran1 (canine Chaphamaparvovirus, also known as Cachavirus [CachaV]) is a novel parvovirus first reported in dog feces collected from the United States in 2017 and China in 2019. To continuously track its infection and evolution status, 276 canine anal swabs were obtained from pet hospitals in central, northern, and eastern China between 2021 and 2023 and screened via polymerase chain reaction; subsequently, a systematic study was conducted. Of these samples, nine (3.3%) were positive for CachaV. Using polymerase chain reaction, whole genome sequences of the nine CachaV-positive strains were amplified. The NS1 amino acid sequence identity between CachaV strains from China and other countries was 96.23-99.85%, whereas the VP1 protein sequence identity was 95.83-100%. CHN230521 demonstrated the highest identity for NS1 amino acids (99.85%) and VP1 amino acids (100%) with NWT-W88 and CP-T015. According to the model prediction of CHN220916-VP1 protein, Met64Thr, Thr107Ala, and Phe131Ser mutations may cause tertiary structural changes in VP1 protein. Interestingly, each of the nine CachaV strains harbored the same site mutations in NS1 (Ser252Cys, Gly253Leu, and Gly254Thr). Although no explicit recombination events were predicted, the clustering and branching of the phylogenetic tree were complicated. Based on the evolution trees for VP1 and NS1, the nine CachaV strains identified from 2021 to 2023 were closely related to those identified in gray wolves and cats. This study may be beneficial for evaluating the prevalence of CachaVs in China, thereby understanding the evolution trend of CachaVs.

Organoleptic modulation functions and physiochemical characteristics of mannoproteins: Possible correlations and precise applications in modulating color evolution and orthonasal perception of wines.

Mannoproteins have traditionally been recognized as effective wine organoleptic modulators, however, ambiguous understanding of the relationship between their organoleptic functions and physiochemical characteristics often lead to inappropriate application in winemaking. To reveal the possible role the physiochemical characteristics of mannoproteins play in modulating wine color and aroma properties, three water-soluble mannoproteins (MP1, MP2, MP3) with different physiochemical characteristics have been prepared, and accelerated red wine aging, malvidin pigments formation experiments, accelerated aroma release experiments have been designed to observe their organoleptic modulating functions in this research. Results suggest that the phenolic/chromatic stability of red wines could be enhanced by MP3, probably due to its low steric hindrance potential, high reactivity, and good hydro-alcoholic stability conferred by its high Mannan/Glucan ratio (8.68), abundant hydrophobic/hydrophilic amino acids (65.29 % of total protein), and low/medium molecular weight level (30.71-57.77 kDa), respectively, which protected the phenolic compounds and promoted the formation of pyranoanthocyanins. Mannoproteins could modulate the volatility of aroma compounds by expelling or retention effects, which depended on the duration of mannoprotein application (the expelling effect was firstly observed possibly because of the significant adsorption of free H2O by MPs) and the types of mannoproteins. MP1 and MP2 were prone to retain and expel aroma compounds, respectively, probably due to their medium/high molecular weight levels (60.48-135.39 kDa) that conferred abundant interacting sites, and the high proportion of hydrophobic and hydrophilic components in MP1 (97.71 % polysaccharides of total mannoprotein, 34.58 % hydrophobic amino acids of total protein) and MP2 (97.96 % polysaccharides of total mannoprotein, 28.36 % hydrophobic amino acids of total protein) guaranteed a relatively higher interacting frequency with aroma compounds and free H2O molecules, respectively.

The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques.

In this work, the polysaccharide profile of different grapes and red wines in China was studied and the influences of two common winemaking techniques on the components of wine were analyzed. The soluble polysaccharide content in the skins of native grape species in China (non-Vitis vinifera grapes) was significantly higher than that of Vitis vinifera species, while the terroir effect on V. vinifera varieties was limited. The combination of the enzyme preparation and the addition of mannoproteins (MPs) at the beginning of alcoholic fermentation (MP1 + E) could increase the contents of MPs and acid polysaccharides (APS) compared to the control wines. Meanwhile, better color characteristics and higher level of anthocyanin derivatives were observed. However, MP1 + E treatment reduced the content of polysaccharides rich in arabinose and galactose (PRAGs) due to enzymatic hydrolysis. The study will provide useful information for winemakers to regulate the wine polysaccharide profile.

Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash détente technique.

This study aimed to characterize the sensory profiles of wines produced using the flash détente (FD) technique and to identify the flavor compounds contributing to the sensory characteristics. The FD technique was applied to two major grape varieties, Cabernet Sauvignon and Marselan, from the Changli region of China to produce high-quality wines with aging potential. Compared to the traditional macerated wines, the FD wines showed greater color intensity, mainly due to the higher levels of anthocyanins. Regarding the aroma characteristics, FD wines were found to have a more pronounced fruitness, especially fresh fruit note, which was due to the contribution of higher concentration of esters. Concurrently, FD wines showed an increased sweet note which was associated with increased lactones and furanones. In addition, FD wines exhibited reduced green and floral notes due to lower levels of C6 alcohols and C13-norisoprenoids. With regard to mouthfeel, FD wines presented greater astringency and bitterness, which was due to the higher levels of phenolics. The total concentration of condensed tannins and condensed tannins for each degree of polymerization was considerably higher in FD wines due to the strong extraction of the FD technique. A significant increase in grape-derived polysaccharides and glycerol was also found in FD wines, contributing to a fuller body. This study contributed to an increase in the knowledge of the Changli region and demonstrated that the FD technique could be applied to the wine production in this region to address the negative impacts of rainfall in individual vintages.