Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

[EN] Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in under 60 days in all bottles, regardless of the strain used and the way they were inoculated in wine. Deposition of lees was 3-fold faster in the bottles containing immobilised cells than in those with free cells; no addition of adjuvants was necessary. The analysis of the volatile compounds of the finished sparkling wines showed significant differences in the formation of esters, acids, alcohols, aldehydes and lactones according to the yeast and the immobilisation support used. Oak chips were the more appropriate support for yeast immobilisation. No significant differences in the sensorial analysis of the sparkling wines produced by the different strategies were found.This work was supported by the "Programa Valoritxa i Transfereix" 2013 (Ref: UV-CPI13274-159983) of the Universitat de Valencia, Valencia, Spain. This institution has not intervened in the collection, analysis and interpretation of the data, nor in the report writing or the decision to publish the manuscript.Berbegal, C.; Polo, L.; García Esparza, MJ.; Lizama Abad, V.; Ferrer, S.; Pardo, I. (2019). Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine. Food Microbiology. 78:25-37. https://doi.org/10.1016/j.fm.2018.09.016S25377

Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

[EN] The influence of the prefermentative addition of copigments and different winemaking technologies on the polyphenolic composition of Tempranillo red wines after malolactic fermentation was studied. Six experiments dealing with the prefermentative addition of caffeic acid, rutin, (+) catechin, white grape skin tannin, white grape seed tannin and control wines were realised. Three different winemaking technologies (traditional vinification, prefermentative cold maceration at 6-8 A degrees C and cold soak at 0-2 A degrees C with dry ice) were studied. Prefermentative addition of copigments increases anthocyanin copigmentation reactions and produces wines with a greater colour, a higher anthocyanin concentration, a superior contribution of anthocyanins to the colour of the wine, a superior percentage of tannins polymerised with polysaccharides and less astringency. Cold prefermentative maceration increases the extraction of polyphenols, the anthocyanin copigmentation reactions and the polymerisation reactions between tannins and polysaccharides. The effectiveness of the combination of copigments and prefermentative maceration treatments was demonstrated by the increase of the concentration of the polyphenolic compounds.The experimental reporter here is a first part of a project financially supported by the Science and Technology Minister from Spanish Government ( AGL 2006-10723-C02-02) which the authors gratefully acknowledgeAlvarez Cano, MI.; Aleixandre Benavent, JL.; García Esparza, MJ.; Lizama Abad, V.; Aleixandre Tudo, J. (2009). Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation. European Food Research and Technology. 228(4):501-510. https://doi.org/10.1007/s00217-008-0957-0S501510228

Formation of Flavanol-aldehyde Adducts in Barrel-aged White Wine - Possible Contribution of These Products to Colour

[EN] This paper describes the formation and diversity of new compounds resulting from the polymerisation of furanic and phenolic flavanol-aldehydes with HPLC¿DAD and LC¿ES/MS analysis. Polymerisation, resulting from nucleophilic reactions, formed dimers, trimers, soluble and insoluble polymers. Reactions in hydroalcoholic solution with pure aldehydes (phenolic and furanic) and flavanols (catechin) were studied. The study was repeated with different aldehydes in white wine. This research focused particularly on the colour properties of the released products and their potential impact on the colour of white wine. Some products were purified and isolated; these were mainly catechinfurfuraldehyde, catechin-methyl-5-furfuraldehyde, catechin-hydroxymethyl-furfuraldehyde, catechin-vanillin, and catechin-syringaldehyde dimers. The most powerful coloured products resulted from furanic aldehydes. Over the course of the experiment, the reaction produced dimers, trimers and oligomers. After 50 to 60 days, the colour of the solution was mainly due to soluble polymeric forms. In addition, the role of SO2 , generally used during vinification and ageing, was studied. The influence of SO2 on the kinetics of the reaction was limited.Vivas, N.; Nonier, MFB.; Absalon, C.; Lizama Abad, V.; Jamet, F.; De Gaulejac, NV.; Vitry, C.... (2008). Formation of Flavanol-aldehyde Adducts in Barrel-aged White Wine - Possible Contribution of These Products to Colour. South African journal of enology and viticulture. 29(2):98-108. http://hdl.handle.net/10251/105310S9810829

Carotenoids from persimmon juice processing

[EN] The aim of this study was the use and revalorization of two persimmon by-products A and B generated in the juice production process. The by-product B resulting from a pectinase enzymatic treatment of peels and pulp to optimize juice extraction was especially suitable for recovery of valuable bioactive carotenoids. The extraction solvents and solvent combinations used were: ethanol, acetone, ethanol/acetone (50:50 v/v) and ethanol/ acetone/hexane (25:25:50 v/v/v). HPLC-DAD analysis detected and identified a total of nine individual carotenoids namely violaxanthin, neoxanthin, antheraxanthin, lutein, zeaxanthin, ß-cryptoxanthin 5,6-epoxide, ß-cryptoxanthin, ¿-carotene, and ß-carotene. ß-cryptoxanthin and ß-carotene represented 49.2% and 13.2% of the total carotenoid content (TCC) in the acetone extract from by-product B. TCC contributed greatly to antioxidant activity of acetone extract derived from this by-product. Pectinase enzymatic treatment of persimmon peels and pulp followed by absolute acetone extraction of carotenoids could be an efficient method to obtain a rich extract in these compounds that could be used as nutraceutical ingredient.This study was supported by Ministerio de Ciencia, Innovacion y Universidades through the funded project 'Simbiosis industrial en el aprovechamiento integral del caqui (Diospyros kaki); Ejemplo de bioeconomia' (CTM2017-88978-R). Sara Gea-Botella thanks the Agencia Estatal de Investigacion la Ayuda para la Formacion de Doctores en Empresas "Doctorados Industriales" (DI-16-08465) through the R+D+i project entitled 'Evaluacion in vitro e in vivo de un extracto procedente de subproductos de la industrializacion del caqui'. The authors wish to thank Mitra Sol Technologies S.L. the given technical assistance.Gea-Botella, S.; Agulló, L.; Martí, N.; Martínez-Madrid, M.; Lizama Abad, V.; Martín-Bermudo, F.; Berná, G.... (2021). Carotenoids from persimmon juice processing. Food Research International. 141:1-8. https://doi.org/10.1016/j.foodres.2020.109882S1814

Prediction of Phenolic Compositionof Monastrell and Tempranillo Wines:Correlation between Phenolic Contentand Traditional Variables of FruitMaturity

[EN] Color is one of the most important factors in the quality assessment of red wine. Polyphenolic compounds, located in the skin and seeds of grapes, are responsible for the color of both the fruit and the wine produced from that fruit. In the present research, the level of phenolic maturity of Monastrell and Tempranillo grapes at their time of arrival to the winery was investigated. To this end, parameters defining color and polyphenol content in wines produced from these grapes were contrasted with parameters typically associated with general and phenolic grape maturity. The main aim of this research was to uncover the nature of the relationship between these parameters, such that, by knowing the characteristics of the grapes, predictions could be made regarding the characteristics of the resulting wine. The capacity to objectively assess and predict the potential quality and enological fitness of a given lot of Monastrell and Tempranillo grapes would greatly facilitate selection of the style of vinification best suited to this fruit.Martí, N.; Lizama Abad, V.; Verdú, JA.; Muñoz, N.; Aleixandre Benavent, JL.; Saura, D. (2015). Prediction of Phenolic Compositionof Monastrell and Tempranillo Wines:Correlation between Phenolic Contentand Traditional Variables of FruitMaturity. International Journal of Food Properties. 18(3):465-479. doi:10.1080/10942912.2011.57046746547918

Application of Multivariate Regression Methods to Predict Sensory Quality of Red Wines

Copyright - Czech Academy of Agricultural Sciences The original publication is available on http://agriculturejournals.cz/web/cjfs.htmSeveral multivariate methods including partial least squares (PLS) regression, principal component regression (PCR) or multiple linear regression (MLR) have been applied to predict wine quality, based on the definition of chemical and phenolic parameters of grapes and wines harvested at different ripening levels. Three different models including grape phenolic maturity parameters (grape), wine phenolic parameters (wine) and a combination of grape and wine phenolic parameters (grape + wine) were analysed for each of the wine sensory attributes. The grape parameter model has been presented as the best test to predict wine quality based on sensory scores. On the other hand, wine models showed lower accuracy. The combination of grape and wine parameters presented intermediate results showing sometimes good predictability. Moreover, PLS and PCR appeared as more accurate multivariate methods compared to MLR. Although MLR showed higher correlation coefficients, lower RPD values were observed, displaying thus its lower prediction accuracy. Multivariate calibration statistics appeared as a promising tool to predict wine sensory quality in an easy and inexpensive way.Aleixandre Tudo, J.; Alvarez Cano, MI.; García Esparza, MJ.; Lizama Abad, V.; Aleixandre Benavent, JL. (2015). Application of Multivariate Regression Methods to Predict Sensory Quality of Red Wines. Czech Journal of Food Sciences. 33(3):217-227. https://doi.org/10.17221/370/2014-CJFSS21722733

Volatile compounds and phenolic composition of skins and seeds of 'Cabernet Sauvignon' grapes under different deficit irrigation regimes

[EN] Aroma compounds and skin and seed pohphenols arc determinants of wine composition. The aim of this study was to determine the effect of different post-veraison deficit irrigation strategies on volatile profile and the chemical composition of grape skin and seeds in a 'Cabernet Sauvignon' vineyard in Valencia (Spain). Besides a non-irrigated regime (rainfed), irrigation treatments consisted of replacing 25, 50 and 75 % of the estimated crop evapotranspiration (ETC). When compared to rainfed vines, watering during post-veraison at 75 % of the ETC, decreased concentrations of alcohols but increased those of aldehydes such as hexanal, related to herbaceous (non-desirable) aromas in wines. Irrigating at 25 % or 50 % of ETC resulted in similar concentrations of grape volatile compounds than rainfed vines. There was also a general trend in a reduction in skin to flesh ratio as irrigation regime increased. The concentration of skin anthocyanins and tannins increased with water applications, but seed tannins decreased in the most irrigated regimes. This suggests different effects of water stress on skin and seed polyphenol synthesis and accumulation. For the tannin content, water stress provoked higher tannin mean degree polymerization values, which positively affect must astringency. Under the experimental conditions of the present study, watering at 50 % ETC during post-veraison is the recommended irrigation strategy for optimizing grape composition and improving yield in comparison with rainfed vines.This research was funded by the Spanish Ministry of Economy, Industry and Competitiveness MINECO (FEDER co-financing Projects TRACE 2009_00120 and AGL2014-54201-C4-4-R) and a grant agreement with Celler del Roure Winery.García Esparza, MJ.; Abrisqueta, I.; Escriche Roberto, MI.; Intrigliolo, D.; Alvarez Cano, MI.; Lizama Abad, V. (2018). Volatile compounds and phenolic composition of skins and seeds of 'Cabernet Sauvignon' grapes under different deficit irrigation regimes. VITIS. 57(3):83-91. https://doi.org/10.5073/vitis.2018.57.83-91S839157

Effects of ultrasonic treatments in orange juice processing

[EN] The influence of ultrasound and conventional heating under different processing conditions on the inactivation and potential subsequent growth of micro-organisms in orange juice was investigated. Although a limited level of microbial inactivation (<= 1.08 log CFU ml(-1)) was obtained by selected batch ultrasonic treatment: 500 kHz/240 W for 15 min, microbial growth was observed in the substrate following 14 days of storage at both refrigeration (5 degrees C) and mild abusive (12 degrees C) temperatures. The presence of pulp in the juice increased the resistance of micro-organisms to ultrasound. After continuous ultrasonic treatments at flow rates of 3000 L h(-1) negligible reductions of microbial counts were obtained. No ultrasound-related detrimental effects on the quality attributes of juice (limonin content, brown pigments and colour) were found. Therefore, to prevent the development of food-borne pathogens in orange juice it will be necessary to combine ultrasound with other processing methods with greater antimicrobial potency, as well as to achieve a very low initial concentration of bacteria, yeast and moulds in the juice. Such combinations will require further exploration of important synergistic effects that are relevant for industrial use. In this regard, the use of ultrasound in combination with mild heating for industrial use is discussed. (c) 2006 Elsevier Ltd. All rights reserved.Valero, M.; Recrosio, N.; Saura, D.; Muñoz, N.; Martí, N.; Lizama Abad, V. (2007). Effects of ultrasonic treatments in orange juice processing. Journal of Food Engineering. 80(2):509-516. doi:10.1016/j.jfoodeng.2006.06.009S50951680

Application of green tea extract and catechin on the polyphenolic and volatile composition of Monastrell red wines

[EN] The present work studies the effect of adding catechin and plant extract rich in catechin, Camellia sinensis (green tea) extract, on the volatile and polyphenolic composition of red wines made from Monastrell grapes. The aim of this research is to study the way to increase the red wine quality made with Monastrell variety of grapes. In one of them, the green tea extract was applied to grapes in vineyards 10 days before harvest. In another, catechin was applied to vineyards in the same way, and finally, catechin was applied during grape processing. Each trial was fermented by traditional vinification and prefermentative maceration for 5 days prior to alcoholic fermentation. A simple ANOVA analysis was used to evaluate if the application of copigments and winemaking techniques influenced wine composition. In addition, a multifactorial ANOVA was used to study the copigment treatment effect x winemaking technique interaction. Wine polyphenolic and volatile composition were analysed 12 months after fermentation. The application of green tea extract and catechin to vineyards increased (13%-16%) the concentration of anthocyanins in relation to the control to a greater extent when the initial polyphenolic concentration of grapes was lower. The volatile concentration rose when copigments (green tea extract and pure catechin) were applied to vineyards, in particular, hexyl acetate, ethyl octanoate and vanillin. The application of techniques like prefermentative maceration enhances the effects of copigments added to vineyards. The combination of the application of green extract or pure catechin with prefermentative cold maceration, had positive effects increasing polyphenols and volatile compounds concentration.Anaya, JA.; Alvarez Cano, MI.; García Esparza, MJ.; Lizama Abad, V. (2022). Application of green tea extract and catechin on the polyphenolic and volatile composition of Monastrell red wines. International Journal of Food Science & Technology. 57(9):6097-6111. https://doi.org/10.1111/ijfs.159706097611157

Impact of rutin and buckwheat (Fagopyrum esculentum) extract applications on the volatile and phenolic composition of wine

[EN] The aim of this research is to study the possibility of increasing the quality of red wins made with the Monastrell grape variety. A methodology was established to improve the concentration levels of polyphenol and aroma in these wines. Among flavonoids, the copigmenting effect of rutin stands out, and was tested in both winery and field applications. Buckwheat extract (Fagopyrum esculentum), in which rutin is the main flavonoid, may be of interest for viticulture given its biological activity. This paper focuses on researching the effect of applying the prefermentative vegetable extract of buckwheat (Fagopyrum esculentum) on the concentration of polyphenols and aroma compounds in vineyards. Simultaneously, a study was carried out to compare the effect of pure copigment (rutin) when applied in vineyards and cellars. Traditional vinification was done, plus prefermentative cold maceration. The application of buckwheat extract, and rutin extract to a lesser extent, to Monastrell grapes increased the concentration of malvidin and other anthocyanins, and total anthocyanins. After 12-month storage, no differences were observed in the percentage of copigmented, polymerised and free anthocyanin, the total polyphenol concentration, and the tannin quality parameters like DMACH (aldehyde p-dimethylaminoacimaldehyde) and the Gelatin Index. The concentrations of diethyl succinate, 2 phenylethyl acetate, vanillin and ethyl octanoate increased, while other compounds decreased when the copigment was added. The maceration technique followed during the vinification process had very little effect on polyphenolic compounds. The prefermentative maceration slightly increasing the concentration of total polyphenols, but had no effect on the parameters related to colour, anthocyanin concentration, nature of anthocyanins, their binding state or tannin quality parameters. The results showed that cold prefermentation maceration increased the concentration of some volatile compounds, including alcohols and esters, which should be considered important contributors to Monastrell wine aroma. The combination of the applying buckwheat extract and pure rutin together, and prefermentative cold maceration, positively affects the polyphenolic concentration and increases the concentration of quality volatile compounds.This study was partly supported by the Spanish Ministery of Education and Science and the Valencian Community (Spain)Anaya, JA.; Lizama Abad, V.; Alvarez Cano, MI.; García Esparza, MJ. (2022). Impact of rutin and buckwheat (Fagopyrum esculentum) extract applications on the volatile and phenolic composition of wine. Food Bioscience. 49:1-12. https://doi.org/10.1016/j.fbio.2022.1019191124