Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine

Experimental passito wines with dierent percentages of naturally noble-rotten grapes of the Garganega variety were analyzed to evaluate key molecules and odorants related to the typical aroma and sensory profile of botrytized passito wine. Remarkable changes in the concentration of 1-octen-3-ol, 4-terpineol, benzaldehyde, N-(3-methylbutyl)acetamide, and sherry lactone 1 and 2 were observed between sound and noble-rotten wines. Wines were perceived to be dierent for floral, honey, figs, apricot, and caramel scents. By partial least square regression these descriptors were well correlated to samples. An important positive contribution of sherry lactones, N-(3-methylbutyl)acetamide, vanillin, benzaldehyde, and -butyrolactone to honey, apricot, and caramel was observed. It is conceivable that oxidative eects of Botrytis cinerea infection play an important role in the genesis of these chemical and sensory aroma markers. This study provides a predictive tool for winemakers that use natural grape withering to produce wines whose aroma profile is not standardized due to the seasonal variation of noble rot incidence

Impact of COVID-19 on cardiovascular testing in the United States versus the rest of the world

Objectives: This study sought to quantify and compare the decline in volumes of cardiovascular procedures between the United States and non-US institutions during the early phase of the coronavirus disease-2019 (COVID-19) pandemic. Background: The COVID-19 pandemic has disrupted the care of many non-COVID-19 illnesses. Reductions in diagnostic cardiovascular testing around the world have led to concerns over the implications of reduced testing for cardiovascular disease (CVD) morbidity and mortality. Methods: Data were submitted to the INCAPS-COVID (International Atomic Energy Agency Non-Invasive Cardiology Protocols Study of COVID-19), a multinational registry comprising 909 institutions in 108 countries (including 155 facilities in 40 U.S. states), assessing the impact of the COVID-19 pandemic on volumes of diagnostic cardiovascular procedures. Data were obtained for April 2020 and compared with volumes of baseline procedures from March 2019. We compared laboratory characteristics, practices, and procedure volumes between U.S. and non-U.S. facilities and between U.S. geographic regions and identified factors associated with volume reduction in the United States. Results: Reductions in the volumes of procedures in the United States were similar to those in non-U.S. facilities (68% vs. 63%, respectively; p = 0.237), although U.S. facilities reported greater reductions in invasive coronary angiography (69% vs. 53%, respectively; p < 0.001). Significantly more U.S. facilities reported increased use of telehealth and patient screening measures than non-U.S. facilities, such as temperature checks, symptom screenings, and COVID-19 testing. Reductions in volumes of procedures differed between U.S. regions, with larger declines observed in the Northeast (76%) and Midwest (74%) than in the South (62%) and West (44%). Prevalence of COVID-19, staff redeployments, outpatient centers, and urban centers were associated with greater reductions in volume in U.S. facilities in a multivariable analysis. Conclusions: We observed marked reductions in U.S. cardiovascular testing in the early phase of the pandemic and significant variability between U.S. regions. The association between reductions of volumes and COVID-19 prevalence in the United States highlighted the need for proactive efforts to maintain access to cardiovascular testing in areas most affected by outbreaks of COVID-19 infection

Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi

Il lavoro descrive un metodo per la precipitazione frazionata di proteine e glicoproteine del vino che si possono poi quantificare o analizzare per via elettroforetica. Si sono utilizzati cinque vini bianchi, provenienti dall'Italia settentrionale, non sottoposti a chiarifica. E' stato osservato che mentre le concentrazioni di proteine e glicoproteine sono ampiamente variabili, la loro tipologia o "qualit\ue0" resta sostanzialmente costante nei diversi vini. Abbiamo, pertanto, messo in relazione i dati ottenuti con quelli relativi alla stabilit\ue0 proteica (heat test). I risultati indicherebbero l'esistenza di una notevole correlazione sia tra la stabilit\ue0 proteica e concentrazioni delle proteine che tra stabilit\ue0 proteica e il rapporto quantitativo tra proteine e glicoproteine

Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol

The effects of noble rot on the overall quality of Amarone wine, a “Passito” dry red wine, produced with traditional withering grape process is still poorly investigated. Wines obtained from healthy and selected grapes infected by noble-rot were compared. Validation of the experimental plan was carried out by determining glycerol and gluconic acid content, laccase activity and microbial analysis of the musts. The B. cinerea infection produced significant variation on esterase and β-glucosidase activity of grape must. Aroma analysis in healthy and botrytized wines, was carried out by SPE extraction followed by GC–MS quantification. A decrease of several fermentative esters was observed in botrytized wine, while the one produced from healthy grapes showed a higher fatty acid content. Molecules as 1-octen-3-ol, phenylacetaldehyde and furaneol were correlated positively to the noble-rotten grapes. Interestingly, γ-nonalactone and 4-carbethoxy-γ-butyrolactone increased, while Sherry lactones decreased in botrytized wine. The strong increase of N-(3-methylbutyl)-acetamide was related to B. cinerea grape infection

Assessment of yeasts for apple juice fermentation and production of cider volatile compounds

At present, yeasts suitable for apple juice fermentation to produce cider have received scarce attention with respect to wine yeasts. In this study, Saccharomyces and non-Saccharomyces strains were investigated for their capacity to ferment apple juice and to influence the volatile compound production in cider. In a first fermentation trial, seven out of 18 yeasts, belonging to Saccharomyces cerevisiae, S. uvarum, Torulaspora delbrueckii, Hanseniaspora osmophila, H. uvarum, Starmerella bacillaris and Zygosaccharomyces bailii, were selected according to their fermentative performance. The effects of these strains on the volatile composition of cider, produced in a second apple fermentation trial, were then evaluated. Significant differences on the production of alcohols, esters and fatty acids were observed. Large amounts of 2-phenylethanol were found in S. uvarum cider. Hanseniaspora uvarum was the greatest producer of hexyl and isoamyl acetate among non-Saccharomyces yeasts. Ciders were well discriminated by principal component analysis. This study provides insights into the actual capacity to produce volatile compounds that the different yeast species that could be used in single or mixed apple juice fermentation for cider production