VINHOS ESPUMANTES: MÉTODOS DE ELABORAÇÃO

Entre os diversos processos de vinificação, a produção de vinhos espumantes é bastante distinta, a efervescência desses vinhos é adquirida em geral por uma segunda fermentação em recipiente fechado. A produção mundial de espumantes é pequena se comparada a elaboração de outros tipos de vinhos, porém é bastante impactante para indústria enológica do ponto de vista econômico devido ao valor agregado na maioria dos vinhos espumantes, os principais métodos de elaboração de espumantes utilizados no Brasil são os métodos charmat e clássico ou champenoise que envolvem duas etapas, a elaboração de um vinho base e a incorporação de dióxido de carbono resultante de uma segunda fermentação em recipiente fechado, e o método asti ou moscatel que envolve uma etapa de fermentação, as características sensoriais são decorrentes do processo de elaboração, das variedades utilizadas em sua elaboração e da composição química dos mesmos. A produção de espumantes em Santa Catarina de 2007 a 2010 aumentou 640% demonstrando a aptidão e viabilidade de elaboração de espumantes no Estado

Type-3 Secretion System-induced pyroptosis protects Pseudomonas against cell-autonomous immunity

Inflammasome-induced pyroptosis comprises a key cell-autonomous immune process against intracellular bacteria, namely the generation of dying cell structures. These so-called pore-induced intracellular traps (PITs) entrap and weaken intracellular microbes. However, the immune importance of pyroptosis against extracellular pathogens remains unclear. Here, we report that Type-3 secretion system (T3SS)-expressing Pseudomonas aeruginosa ( P. aeruginosa ) escaped PIT immunity by inducing a NLRC4 inflammasome-dependent macrophage pyroptosis response in the extracellular environment. To the contrary, phagocytosis of Salmonella Typhimurium promoted NLRC4-dependent PIT formation and the subsequent bacterial caging. Remarkably, T3SS-deficient Pseudomonas were efficiently sequestered within PIT-dependent caging, which favored exposure to neutrophils. Conversely, both NLRC4 and caspase-11 deficient mice presented increased susceptibility to T3SS-deficient P. aeruginosa challenge, but not to T3SS-expressing P. aeruginosa. Overall, our results uncovered that P. aeruginosa uses its T3SS to overcome inflammasome-triggered pyroptosis, which is primarily effective against intracellular invaders. Importance Although innate immune components confer host protection against infections, the opportunistic bacterial pathogen Pseudomonas aeruginosa ( P. aeruginosa ) exploits the inflammatory reaction to thrive. Specifically the NLRC4 inflammasome, a crucial immune complex, triggers an Interleukin (IL)-1β and -18 deleterious host response to P. aeruginosa . Here, we provide evidence that, in addition to IL-1 cytokines, P. aeruginosa also exploits the NLRC4 inflammasome-induced pro-inflammatory cell death, namely pyroptosis, to avoid efficient uptake and killing by macrophages. Therefore, our study reveals that pyroptosis-driven immune effectiveness mainly depends on P. aeruginosa localization. This paves the way toward our comprehension of the mechanistic requirements for pyroptosis effectiveness upon microbial infections and may initiate targeted approaches in order to ameliorate the innate immune functions to infections. Graphical abstract Macrophages infected with T3SS-expressing P. aeruginosa die in a NLRC4-dependent manner, which allows bacterial escape from PIT-mediated cell-autonomous immunity and neutrophil efferocytosis. However, T3SS-deficient P. aeruginosa is detected by both NLRC4 and caspase-11 inflammasomes, which promotes bacterial trapping and subsequent efferocytosis of P. aeruginosa -containing-PITs by neutrophils

VINHOS ESPUMANTES: MÉTODOS DE ELABORAÇÃO

Entre os diversos processos de vinificação, a produção de vinhos espumantes é bastante distinta, a efervescência desses vinhos é adquirida em geral por uma segunda fermentação em recipiente fechado. A produção mundial de espumantes é pequena se comparada a elaboração de outros tipos de vinhos, porém é bastante impactante para indústria enológica do ponto de vista econômico devido ao valor agregado na maioria dos vinhos espumantes, os principais métodos de elaboração de espumantes utilizados no Brasil são os métodos charmat e clássico ou champenoise que envolvem duas etapas, a elaboração de um vinho base e a incorporação de dióxido de carbono resultante de uma segunda fermentação em recipiente fechado, e o método asti ou moscatel que envolve uma etapa de fermentação, as características sensoriais são decorrentes do processo de elaboração, das variedades utilizadas em sua elaboração e da composição química dos mesmos. A produção de espumantes em Santa Catarina de 2007 a 2010 aumentou 640% demonstrando a aptidão e viabilidade de elaboração de espumantes no Estado

VINHOS ESPUMANTES: MÉTODOS DE ELABORAÇÃO

Entre os diversos processos de vinificação, a produção de vinhos espumantes é bastante distinta, a efervescência desses vinhos é adquirida em geral por uma segunda fermentação em recipiente fechado. A produção mundial de espumantes é pequena se comparada a elaboração de outros tipos de vinhos, porém é bastante impactante para indústria enológica do ponto de vista econômico devido ao valor agregado na maioria dos vinhos espumantes, os principais métodos de elaboração de espumantes utilizados no Brasil são os métodos charmat e clássico ou champenoise que envolvem duas etapas, a elaboração de um vinho base e a incorporação de dióxido de carbono resultante de uma segunda fermentação em recipiente fechado, e o método asti ou moscatel que envolve uma etapa de fermentação, as características sensoriais são decorrentes do processo de elaboração, das variedades utilizadas em sua elaboração e da composição química dos mesmos. A produção de espumantes em Santa Catarina de 2007 a 2010 aumentou 640% demonstrando a aptidão e viabilidade de elaboração de espumantes no Estado

Colour, phenolic content and antioxidant activity of grape juice

Viticultural practices in the State of Santa Catarina, Brazil, have shown economic growth, with the production of grapes used to produce wines and grape juice. Grapes are rich in phenolic compounds which have drawn attention not only because of their important role in the development of products derived from grapes, but also for their potential beneficial health effects. The objective of this study was to evaluate commercial, organic and homemade grape juices produced in Santa Catarina. Grape juices were analyzed for total phenolic content, colour, and antioxidant activity. The commercial juices had the highest average values for total monomeric anthocyanins and total phenolics. There was a strong positive correlation (R = 0.9566) between the antioxidant activity and total phenolic content for the commercial juice. In addition, the Principle Components Analysis showed a strong positive correlation between the red colour and total monomeric anthocyanins. However, the total monomeric anthocyanis and polymeric anthocyanins showed a negative correlation

Irgm2 and Gate‐16 cooperatively dampen Gram‐negative bacteria‐induced caspase‐11 response

Inflammatory caspase-11 (rodent) and caspases-4/5 (humans) detect the Gram-negative bacterial component LPS within the host cell cytosol, promoting activation of the non-canonical inflammasome. Although non-canonical inflammasome-induced pyroptosis and IL-1-related cytokine release are crucial to mount an efficient immune response against various bacteria, their unrestrained activation drives sepsis. This suggests that cellular components tightly control the threshold level of the non-canonical inflammasome in order to ensure efficient but non-deleterious inflammatory responses. Here, we show that the IFN-inducible protein Irgm2 and the ATG8 family member Gate-16 cooperatively counteract Gram-negative bacteria-induced non-canonical inflammasome activation, both in cultured macrophages and in vivo. Specifically, the Irgm2/Gate-16 axis dampens caspase-11 targeting to intracellular bacteria, which lowers caspase-11-mediated pyroptosis and cytokine release. Deficiency in Irgm2 or Gate16 induces both guanylate binding protein (GBP)-dependent and GBP-independent routes for caspase-11 targeting to intracellular bacteria. Our findings identify molecular effectors that fine-tune bacteria-activated non-canonical inflammasome responses and shed light on the understanding of the immune pathways they control.info:eu-repo/semantics/publishedVersio

Outer membrane vesicles produced by pathogenic strains of Escherichia coli block autophagic flux and exacerbate inflammasome activation

International audienceEscherichia coli strains are responsible for a majority of human extra-intestinal infections, resulting in huge direct medical and social costs. We had previously shown that HlyF encoded by a large virulence plasmid harbored by pathogenic E. coli is not a hemolysin but a cytoplasmic enzyme leading to the overproduction of outer membrane vesicles (OMVs). Here, we showed that these specific OMVs inhibit the macroautophagic/autophagic flux by impairing the autophagosome-lysosome fusion, thus preventing the formation of acidic autolysosomes and autophagosome clearance. Furthermore, HlyF-associated OMVs were more prone to activate the non-canonical inflammasome pathway. Because autophagy and inflammation are crucial in the host's response to infection especially during sepsis, our findings revealed an unsuspected role of OMVs in the crosstalk between bacteria and their host, highlighting the fact that these extracellular vesicles have exacerbated pathogenic properties

Vineyard altitude and mesoclimate influences on the phenology and maturation of Cabernet-Sauvignon grapes from Santa Catarina State

Santa Catarina State (SC) is a new grape growing region in Southern Brazil where 300 ha have been planted with Vitis vinifera L. since 2000. The annual production of this region is 3,944 tons of grapes and 1,549,000 liters of wine. Aims: To evaluate the influence of climate and vineyard altitude on the phenology and ripening as well as the suitability of five new grape growing regions of SC for Cabernet-Sauvignon variety for two vintages (2005 and 2006). Methods and results: Physicochemical analyses were performed on grape berries at 10-day intervals from véraison to harvest. Classification of the bioclimate according to the Winkler and Fregoni indices was also carried out for a long time period for these areas. Climate was strongly correlated with phenological precocity indices. Four Winkler Regions were established and the Fregoni index ranged from 402 to 1,466 for these regions. Conclusions: A positive relationship was observed between altitude, air temperature and the annual vine cycle duration. In general, these Cabernet-Sauvignon grapes showed a good potential for winemaking mainly in Regions II and III of the Winkler scale. Significance and impact of the study: Given the present and possible future changes in the global climate, the wine industry may be required to find new locations for viticulture. In this context, this research presents new grape growing regions which are promising for the cultivation of Vitis vinifera grape varieties in Brazil

Volatile profile characterization of young Cabernet-Sauvignon wines from a new grape growing region in Brazil

Aims: Volatile fractions were characterized for Cabernet Sauvignon wines from four different sites in Santa Catarina State, Brazil, a new grape growing region. Soil characteristics of the different sites were also assessed. Methods and results: A total of 49 volatile compounds were determined in these wines by gas chromatography coupled to FID, FPD detectors and to mass spectroscopy. Principal component analysis correctly classified the wines for 2004 vintage according to their origin. α-Ionone and β-ionone were present in concentrations inversely proportional in the wines; in both vintages, furaneol® and geraniol were strongly negatively correlated. Conclusion: Vineyard location had a strong influence on the volatile wine fraction. The varietal volatile compounds were a key factor in differentiating wines according to the sites. Significance and impact of study: The importance of the volatile compounds to the overall quality of wines it's already known. Santa Catarina State is a new grape growing region in Brazil that has a varied orography and its climate strongly depends on elevation. Grapes harvested from climatically different regions produce very different wine characteristics. Therefore the need for volatile profiles of Cabernet-Sauvignon wines recently produced at Santa Catarina State had significant enological and economic importance