Determination, source analysis and preliminary risk assessment of benzoic acid in rice wine

Objective To analyze the concentration and source of benzoic acid in rice wine and evaluate the health risk of dietary benzoic acid intake from rice wine among adult consumers in China. Methods 231 samples of rice wine and 15 samples of raw materials were collected from five main rice wine production areas in China, including Shandong, Zhejiang, Jiangsu, Fujian and Shanghai; the content of benzoic acid and its precursors were determined by high performance liquid chromatography; the sources of benzoic acid in rice wine were analyzed by the benzaldehyde and phenylalanine simulation test and the real sample acceleration test; the benzoic acid intake among adult consumers was evaluated by simple distribution assessment method. Results In all rice wine samples, the detection rate of benzoic acid was 99.13% (229/231), the concentration range of benzoic acid was ND (not detectable) -37.00 mg/L, and the average was 2.28 mg/L. In 98 end products, the detection rate of benzoic acid was 100.00% (98/98), the concentration range of benzoic acid was ND-1.60 mg/L, and the average was 0.52 mg/L; in 133 base wine samples, the detection rate of benzoic acid was 98.50% (131/133), the content range of benzoic acid was ND-37.00 mg/L, and the average was 3.58 mg/L. The result of source analysis showed that the benzoic acid in rice wine mainly came from raw materials, degradation of phenylalanine and oxidation of benzaldehyde. Exposure assessment result showed that the average exposure of benzoic acid for rice wine consumers in China was 0.001 mg/kg BW, accounting for 0.02% of the acceptable daily intake (ADI); and the 95th percentile was 0.005 mg/kg BW, accounting for 0.1% of the ADI. Conclusion The detection rate of benzoic acid in rice wine was high but the concentration was low. Source analysis result indicated that benzoic acid in rice wine mainly came from raw materials, degradation of phenylalanine and oxidation of benzaldehyde; the health risk of benzoic acid exposure to adult rice wine consumers in China was low

Microbial Community Analyses Associated with Nine Varieties of Wine Grape Carposphere Based on High-Throughput Sequencing

Understanding the composition of microbials on the grape carposphere may provide direct guidance for the wine brewing. In this work, 16S rRNA and ITS (Internal Transcribed Spacer) fungal amplicon sequencing were performed to investigate the differences of epiphytic microbial communities inhabiting different varieties of wine grape berries. The results showed that the dominated phylum of different wine grape carpospheres were Proteobacteria, Actinomycetes, Firmicutes, Gemmatimonadete, and Bacteroidetes. The dominant bacterial genera of different wine grape varieties were Pseudomonas, Arthrobacter, Bacillus, Pantoea, Planomicrobium, Massilia, Curtobacterium, Corynebacterium, Cellulomonas, Sphingomonas, and Microvirga. The fungal communities of the grapes were dominated by Ascomycota for all nine wine varieties. The dominant fungal genera on grape carposphere were Alternaria, Cladosporium, unclassified Capnodiales, Phoma, Rhodotorula, Cryptococcus, Aureobasidium, and Epicoccum. Community structure exerts a significant impact on bacterial Bray-Curtis dissimilarity on six red grapes and also a significant bacterial impact on three white grapes. Community structure exerts a significant impact on fungal Bray-Curtis dissimilarity on six red grapes but weak or no fungal impact on three white grapes. The results revealed that grape variety plays a significant role in shaping bacterial and fungal community, varieties can be distinguished based on the abundance of several key bacterial and fungal taxa

Elemental profile and oxygen isotope ratio (δ18O) for verifying the geographical origin of Chinese wines

The elemental profile and oxygen isotope ratio (δ18O) of 188 wine samples collected from the Changji, Mile, and Changli regions in China were analyzed by inductively coupled plasma mass spectrometry (ICP-MS), inductively coupled plasma optical emission spectroscopy (ICP-OES) and isotope ratio mass spectrometry (IRMS), respectively. By combining the data of δ18O and the concentration data of 52 elements, the analysis of variance (ANOVA) technique was firstly applied to obtain the important descriptors for the discrimination of the three geographical origins. Ca, Al, Mg, B, Fe, K, Rb, Mn, Na, P, Co, Ga, As, Sr, and δ18O were identified as the key explanatory factors. In the second step, the key elements were employed as input variables for the subsequent partial least squares discrimination analysis (PLS-DA) and support vector machine (SVM) analyses. Then, cross validation and random data splitting (training set: test set = 70:30, %) were performed to avoid the over-fitting problem. The average correct classification rates of the PLS-DA and SVM models for the training set were both 98%, while for the test set, these values were 95%, 97%, respectively. Thus, it was suggested that the combination of oxygen isotope ratio (δ18O) and elemental profile with multi-step multivariate analysis is a promising approach for the verification of the considered three geographical origins of Chinese wines. Keywords: Geographical origin, Multivariate analysis, Elemental profile, Oxygen, Isotope ratio (δ18O

Воздействие фирмы на формирование институциональной среды

The article investigates the problems of the formation of institutional environment with firm as its major element under conditions of transformation of national economy. It emphasizes that the normal functioning of firm requires a complete set of outer institutions, especially those which are connected with financial infrastructure. = Исследуются проблемы формирования институциональной среды, основным элементом которой является фирма, в условиях трансформации отечественной экономики. Подчеркивается, что для нормального функционирования фирмы необходим полный набор внешних институтов, особенно связанных с финансовой инфраструктурой