trans-Resveratrol, Quercetin, (+)-Catechin, and (-)-Epicatechin Content in South Italian Monovarietal Wines: Relantionship with Maceration Time and Marc Pressing during Winemaking

The concentrations of trans-resveratrol, (+)-catechin, (-)-epicatechin, and quercetin were evaluated by means of high-performance liquid chromatography-diode array detection in red wines obtained from Aglianico, Piedirosso, and Nerello Mascalese grapes. The trans-resveratrol and epicatechin concentrations did not differ significantly between experimental wines. The concentration of quercetin in Nerello Mascalese wines was more than twice that observed in Aglianico and Piedirosso wines. Nerello Mascalese wines also significantly differed from other wines in the (+)-catechin content, which was significantly higher than those found in the other two wines. During maceration, the maximum extraction of trans-resveratrol was reached after 12 days for Aglianico and Piedirosso, after which a decline was observed. On the contrary, in the case of Nerello Mascalese, the concentration of trans-resveratrol increased steadily throughout the whole maceration process. After 2 days of maceration, the maximum concentration of quercetin was observed in Aglianico must, whereas the maximum quercetin extraction was reached after 12 days for Piedirosso and 17 days for Nerello Mascalese. The maximum levels of (+)-catechin and (-)-epicatechin were generally observed after 12 days of maceration for all wines, although a decline of (-)-epicatechin occurred after maximum extraction in Aglianico and Piedirosso wines. Following marc pressing, a significant increase in the concentration of trans-resveratrol for Aglianico, (+)-catechin and (-)-epicatechin for Piedirosso, and (-)-epicatechin for Nerello Mascalese was observed

Extraction of phenolic compounds from 'Aglianico' and 'Uva di Troia' grape skins and seeds in model solutions: Influence of ethanol and maceration time

The effect of increasing concentration of ethanol (0, 4, 7.5 and 13 %) and contact time (respectively 1, 4, 7 and 10 days) on the extraction of phenolics from berry skins and seeds of the grape, Vitis vinifera 'Aglianico' and 'Uva di Troia', were examined. Two assays of post-fermentative maceration in two hydroalcoholic solutions at 11 and 13 % ethanol, were also performed. Chromatic properties and phenolics of medium were analyzed by HPLC and spectrophotometric methods. The extraction of total phenolics, anthocyanins, proanthocyanidins, and vanilline reactive flavans (VRF) from berry skins reached the maximum on the 4th day of maceration. Quercetin and gallic acid were gradually extracted from grape skins. The maximum release of flavan-3-ols from the skins was achieved on the first day of maceration. Total phenolics, tannins and VRF were gradually extracted from seeds. During the postfermentative maceration, higher the content of ethanol, higher the extraction of total polyphenols and tannins from 'Uva di Troia' skins and the extraction of total polyphenols and tannins from 'Aglianico' seeds. These results clearly indicate that the grape cultivar mainly influences the release of phenolic compounds from the solid parts of berry to the must especially during postfermentative maceration.

Saliva from obese individuals suppresses the release of aroma compounds from wine.

BackgroundRecent evidence suggests that a lower extent of the retronasal aroma release correspond to a higher amount of ad libitum food intake. This has been regarded as one of the bases of behavioral choices towards food consumption in obese people. In this pilot study we investigated the hypothesis that saliva from obese individuals could be responsible for an alteration of the retro-nasal aroma release. We tested this hypothesis in vitro, by comparing the release of volatiles from a liquid food matrix (wine) after its interaction with saliva from 28 obese (O) and 28 normal-weight (N) individuals.Methods and findingsAmplicon sequencing of the 16S rRNA V4 region indicated that Firmicutes and Actinobacteria were more abundant in O, while Proteobacteria and Fusobacteria dominated in N. Streptococcaceae were significantly more abundant in the O subjects and constituted 34% and 19% on average of the saliva microbiota of O and N subjects, respectively. The Total Antioxidant Capacity was higher in O vs N saliva samples. A model mouth system was used to test whether the in-mouth wine aroma release differs after the interaction with O or N saliva. In O samples, a 18% to 60% significant decrease in the mean concentration of wine volatiles was detected as a result of interaction with saliva, compared with N. This suppression was linked to biochemical differences in O and N saliva composition, which include protein content.ConclusionMicrobiological and biochemical differences were found in O vs N saliva samples. An impaired retronasal aroma release from white wine was detected in vitro and linked to compositional differences between saliva from obese and normal-weight subjects. Additional in vivo investigations on diverse food matrices could contribute to understanding whether a lower olfactory stimulation due to saliva composition can be a co-factor in the development/maintenance of obesity

Terpenoids and norisoprenoids in Italian red wines

AIM Terpene compounds are associated with fl oral notes and are characteristic of aromatic grape varieties such as Muscat (Jackson,2008). They are generally considered to potentially contribute to the aroma of white wines. However, there is a growing interesttowards the potential contribution of terpene compounds to the aroma of red wines. The aim of this work was to investigate theoccurrence of diff erent terpenes in red wines from Italian varieties. METHODS For this study wines from 11 mono-varietal Italian redwines from 12 regions were used (19 Sangiovese, 11 Nebbiolo, 10 Aglianico, 11 Primitivo, 10 Raboso del Piave, 9 Cannonau, 11 Teroldego,3 Nerello, 9 Montepulciano, 7 Corvina). All samples were from vintage 2016 and none of them had been in contact with wood. A totalof 19 terpenes and 7 norisoprenoids were analysed by mean of SPME-GC-MS analysis using a DVB-CAR-PDMS fi ber. The wines werecollected in the framework of the activities of the D-Wines (Diversity of Italian wines) project. RESULTS Signifi cant diff erences amongvarieties were observed for basically all the compounds analyzed with the exception of limonene. Overall, the concentrations of thevarious terpenes remained in the same order of magnitude. However, some diff erences are noticeable between varieties. Corvina wascharacterized by higher level of linalool, followed by Aglianico, Nebbiolo, Primitivo and Sangiovese. Cyclic terpenoids appeared asgood varietal markers, for instances Montepulciano was characterized by 1,4-cineole and 1,8-cineole, whereas Sangiovese showedhigher levels of p-cymene, \u3b1-terpinene and 1,4-cineole. Higher terpinene-1-ol content was characteristic of Montepulciano and Rabosowines. Relatively high levels of the norisoprenoid \u3b2-damascenone were found in Cannonau up to 3.68 \u3bcg/L. CONCLUSIONS This studyprovide the fi rst survey of a large number of terpenoids and norisoprenoids in diff erent mono-varietal Italian red wines. The resultsshowed that a large number of terpenoids were present in Italian red wines with specifi c profi les related to the varieties

Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking

This study aimed at providing further insights into the positive and negative drivers of tomato liking. For this purpose, 13 tomato cultivars representing different typologies were characterized for physicochemical parameters and aroma volatiles, and were assessed by a trained panel for sensory descriptors, and by Italian consumers for liking. The relationships among the different parameters and their effects on consumer liking were studied by Partial Least Squares (PLS) analysis. Among physicochemical traits and sensory descriptors, seeds, reducing sugars, firmness, thick epicarp, soluble solids, sour taste, total acidity, citrate, herbaceous aroma and brightness were found to be drivers of liking, whereas pulp thickness, humidity, fruit weight, diacetyl-like odor and mealiness showed an opposite influence. For the aroma volatiles, 2-isobutylthiazole played a key role on liking and its positive contribution seemed to be supported by (Z)-3-hexen-1-ol, but suppressed by 6-methyl-5-hepten-2-ol, especially when tomatoes had a poor volatile fraction. These results represent a contribution to the knowledge that could lead to more effective breeding strategies aimed at improving tomato sensory quality. (c) 2012 Elsevier Ltd. All rights reserved

Weight bearing versus conventional CT for the measurement of patellar alignment and stability in patients after surgical treatment for patellar recurrent dislocation

Purpose: To compare weight-bearing cone-beam computer tomography (CBCT) and conventional computer tomography (CT)-based measurements of patellofemoral alignment and stability in patients surgically treated for recurrent patellar dislocation. These scans implied respectively single-leg up-right posture, the knee flexed, and lower limb muscles activation, versus supine position with the knee extended. Methods: A total of 17 patients (11 males/6 females) after surgical reconstruction with fascia lata allograft for recurrent patellofemoral dislocation were analyzed at 60-month follow-up. Tilt and congruence angles and tibial tuberosity–trochlear groove (TT-TG) offset were measured on images obtained from CBCT and conventional CT scans by three independent and expert radiologists. Paired t tests were performed to compare measurements obtained from the two scans. Inter-rater reliability was assessed using a two-way mixed-effects model intra-class correlation coefficient (ICC). Results: Only TT-TG offset was found significantly smaller (p < 0.001) in CBCT (mean 9.9 ± 5.3 mm) than in conventional CT (mean 15.9 ± 4.9 mm) scans. ICC for tilt and congruence angles and for TT-TG offset ranged between 0.80–0.94 with measurements in CBCT scans, between 0.52 and0.78 in conventional CT. Conclusion: In patients surgically treated for recurrent patellar dislocation, TT-TG offset was found overestimated with conventional CT. All measurements of patellofemoral stability and alignment were found more consistent when obtained with weight-bearing CBCT compared to conventional CT