Estudio de nuevas estrategias para la caracterización y optimización del envejecimiento de vinos y brandies de Jerez

Los vinos y Brandies de la zona de Jerez, gozan de una etapa de envejecimiento en barricas de roble, siguiendo el tradicional sistema de Solera y Criaderas que se traduce en importantes cambios en las características organolépticas del producto de partida. Es durante la etapa de envejecimiento cuando se producen numerosas transformaciones biológicas y físico-químicas entre las que podemos destacar: la evolución en el contenido en polifenoles junto a importantes modificaciones en el contenido en compuestos volátiles, así como otras modificaciones específicas de cada producto. Todos estos cambios van a venir favorecidos por el aporte de la madera de la bota y por la oxigenación moderada que el producto experimenta gracias a los microporos existentes en la misma. El papel activo de la madera en la elaboración de vinos y brandies de Andalucía es un hecho conocido y probado desde hace bastante tiempo, siendo el proceso de difusión de compuestos extraíbles uno de los principales responsables de los cambios que sufren las bebidas envejecidas. Aunque el Consejo Regulador del vino de Jerez, permite en determinados vinos que el envejecimiento se realice por añadas (envejecimiento estático), lo tradicional en la zona es el sistema dinámico de Solera y Criaderas, particular sistema de envejecimiento utilizado en Jerez, que implica: ¿Mantener las características del vino a lo largo del proceso de envejecimiento, ya que elimina las oscilaciones que tienen lugar entre las diferentes añadas. Este fenómeno presenta un gran interés de índole comercial al mantener homogénea la calidad de los vinos a lo largo de los años. De hecho si comparamos la evolución de un vino envejecido por este sistema con la evolución del mismo vino sometido a un sistema de añada observamos claras diferencias en cuanto a composición y homogeneidad de las mismas. ¿Activar el envejecimiento físico-químico, ya que homogeniza los gradientes de concentración que se producen en el interior de la bota por el fenómeno de permeabilidad selectiva, que tiene lugar en las paredes de la bota y aporta periódicamente pequeñas cantidades de aire al vino, activando de este modo los procesos oxidativos de envejecimiento de los mismos. En el caso del Brandy de Jerez, se mantiene el mismo sistema de envejecimiento, pero existen otros factores que influyen considerablemente en el producto final. Así el reglamento de la denominación específica, Brandy de Jerez, impone que los brandies sean envejecidos en barricas que previamente hayan servido para envejecer vinos de Jerez. Esta práctica aporta a los brandies que se envejecen en estas vasijas, características organolépticas que son propias de los vinos de Jerez, como son los Finos, Amontillados, Olorosos, Pedro Ximénez, etc. La etapa de envejecimiento es sin duda la fase definitiva en la elaboración de los vinos de Jerez, siendo la más prolongada desde el punto de vista temporal y en la que se perfilan las características organolépticas que van a dar lugar a la amplia tipología de vinos de Jerez. Lo mismo ocurre para el caso del Brandy d Por todo lo anteriormente expuesto en la presente tesis se ha planteado como objetivo general estudiar los vinos y brandies de Jerez en su relación al sistema de envejecimiento, abordando aspectos metodológicos (desarrollo de nuevas metodologías tanto para la caracterización de los vinos y brandies), la caracterización en sí de los vinos y brandies y la búsqueda de parámetros indicadores de su vejez. Para ello se han organizado los siguientes objetivos: a) Respecto a la metodología 1.Revisar la metodología analítica para buscar aquellos métodos más apropiados para la caracterización de vinos y brandies de Jerez. En este sentido se pretende buscar métodos más rápidos y fiables de los que se venían usando en nuestro laboratorio. Puesta a punto y validación de los nuevos métodos seleccionados. 2.Aplicación de técnicas analíticas de separación y aislamiento de compuestos fenólicos a vinos de Jerez, con la idea de obtener fracciones más sencillas que nos permitan identificar un mayor número de compuestos y poder aislar alguno de ellos y evaluar la capacidad antioxidante que aportan. b) Respecto a los sistemas de envejecimiento 3.Caracterizar un sistema de envejecimiento por Solera y Criaderas de Brandy de Jerez, con objeto de: por un lado, seleccionar aquellos parámetros analíticos que sirvan como parámetros discriminantes a la hora de clasificar las muestras en función de su vejez, y por otro lado, determinar la influencia del envinado de las botas sobre la calidad del producto. 4.Desarrollar y poner a punto un modelo alternativo de envejecimiento acelerado, con vistas a acelerar los procesos de envejecimiento manteniendo la calidad, y así contar con un test que nos permita explorar la potencialidad del uso de destilados de otras variedades de uvas diferentes de la habitualmente usada (Airen) para su envejecimiento como Brandy de Jerez. Para poder comparar la calidad de los productos así logrados se ha establecido un panel sensorial específico. 5.Estudiar el comportamiento de parámetros analíticos (polifenoles, poder antioxidante y color) relacionados con el periodo de envejecimiento en vino y Brandy de Jerez, su uso como indicadores de vejez, y la correlación entre ellos

Analytical Characterization and Sensory Analysis of Distillates of Di erent Varieties of Grapes Aged by an Accelerated Method

The wine spirits used for the elaboration of Brandy de Jerez are mainly obtained from wines produced from the Airen type of grape, which comes from the vineyards located in the region of La Mancha (Central Spain). This entails a limitation when achieving a product classified as "protected geographic designation". For that purpose, it is necessary that the grape used for the wine spirit comes from the area and not from Castile la Mancha, as has happened until now. Due to this fact, it is necessary to search for a possible alternative grape variety which allows the produced brandy to be eligible for a "protected geographic designation". For that purpose, an accelerated ageing process has been implemented with a method previously optimized to distillates obtained from wines from different varieties of grapes (Airen, Colombard, Corredera, Doradilla, Garrido Fino, Jaen blanco, Moscatel de Alejandria, Palomino Fino, Ugni Blanc, and Zalema) grown in the Jerez Area. They were evaluated, both from the analytical and sensory points of view. The distillates made from Jaen Blanco and Zalema have properties that make them interesting for future development and incorporation into oenological practice

Characterization and Di erentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

Thirty one Jerez vinegar samples and 33 Huelva vinegar samples were analyzed for polyphenolic and volatile compound content in order to characterize them and attempt to di erentiate them. Sixteen polyphenolic compounds were quantified by means of ultraperformance liquid chromatography method with diode array detection (UPLC–DAD), and 37 volatile compounds were studied by means of stir bar sorptive extraction–gas chromatography–mass spectrometry (SBSE–GC–MS). Spectrophotometric CIELab parameters were also measured for all the samples. The results obtained from the statistical multivariate treatment of the data evidenced a clear di erence between vinegars from the two geographical indications with regard to their polyphenolic content, with Jerez vinegars exhibiting a greater phenolic content. Di erentiation by the volatile compound content was, however, not so evident. Nevertheless, a considerable di erentiation between the two groups of vinegars based on their volatile fraction was achieved. This may bring to light the grape varieties and geographical factors that have a clear influence on such di erences

Aroma of Sherry Products: A Review

Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest

HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatograph

n the present work, the polyphenolic profile of a complex matrix such as Amontillado sherry has been processed by means of high-speed counter-current chromatography (HSCCC) and characterized by HPLC-DAD-MS. An Amberlite XAD-7 column was used to obtain the wine extract, and three different biphasic solvent systems were applied for HSCCC separation: MTBE (methyl tert-butyl ether)/n-butanol/acetonitrile/water (1.1/3/1.1/5+0.1% trifluoroacetic acid), MTBE/n-butanol/acetonitrile/water (2/2/1/5), and hexane/ethyl acetate/ethanol/water (1/5/1/5). As a result, 42 phenolic compounds and furanic derivatives have been identified by means of HPLC-DAD-MS, with 11 of them being identified for the first time in Sherry wines: 3-feruloylquinic acid, isovanillin, ethyl vanillate, furoic acid, dihydro-p-coumaric acid, 6-O-feruloylglucose, ethyl gallate, hydroxytyrosol, methyl protocatechuate, homoveratric acid and veratraldehyde. In addition, the antioxidant capacity (ABTS) of the obtained fractions was determined, revealing higher values in those fractions in which compounds such as gallic acid, protocatechuic acid, protocatechualdehyde, trans-caftaric acid, syringic acid, isovanillin or tyrosol, among others, were present. This is the first time that HSCCC has been used to characterize the phenolic composition of Sherry wines

A Multimodal Intervention for Prevention of Overweight and Obesity in Schoolchildren. A Protocol Study "PREVIENE-CADIZ"

This paper describes the protocol for a study designed to address the high prevalence (40%) of childhood overweight and obesity in the province of Cadiz, Spain, as a reflection of what is happening worldwide. It is widely known that children who suffer from childhood obesity have a higher risk of developing chronic diseases in adulthood. This causes a decrease in the quality of life and an increase in health spending. In this context, it is necessary to intervene promoting healthy lifestyle habits from an early stage. The objective of this project will be to evaluate the effectiveness of a multimodal intervention (individual, school and family) called "PREVIENE-CaDIZ" [CADIZ-PREVENT]. The intervention will be focused mainly on diet, physical activity, sedentary lifestyle and sleep, to prevent overweight and obesity in schoolchildren from 8 to 9 years old in the province of Cadiz. It will consist of a 10-session education program carried out in the classroom by the teachers. In addition, children will be assigned two workbooks, one to work on in class and the other at home with parents. A workshop aimed at parents will be included to help teach them how to obtain healthier lifestyle habits. The proposed study will involve a quasi-experimental design with a control group

Prevención del sobrepeso y la obesidad infantil en escolares de la provincia de Cádiz. Estudio cuasiexperimental de la efectividad de una intervención multicomponente. PREVIENE-CÁDIZ. Informe de resultados.

En el presente documento se muestran los informes de los principales resultados obtenidos de la evaluación de los escolares participantes en el proyecto "Prevención del sobrepeso y la obesidad infantil en escolares de la provincia de Cádiz. Estudio cuasiexperimental de la efectividad de una intervención multicomponente. PREVIENE-CÁDIZ", mostrándose la comparativa entre el global de la muestra del estudio y segmentando por cada centro escolar participante, con el objetivo de que los centros escolares que han participado en el estudio puedan comprobar el estado de salud en el que se encuentran sus estudiantes con respecto al total de la provincia de Cádiz. De esta forma cada centro puede comprobar en qué aspectos (alimentación, actividad física, sedentarismo y/o descanso) deben hacer hincapié para mejorar el estado de salud de los estudiantes, tanto actuales como futuros.European ITI project PI-0007-2017477 página

Rapid Evolution of Coral Proteins Responsible for Interaction with the Environment

Christian R. Voolstra is with King Abdullah University of Science and Technology, Shinichi Sunagawa is with the European Molecular Biology Laboratory, Mikhail V. Matz is with UT Austin, Till Bayer is with King Abdullah University of Science and Technology, Manuel Aranda is with King Abdullah University of Science and Technology, Emmanuel Buschiazzo is with University of California Merced, Michael K. DeSalvo is with University of California San Francisco, Erika Lindquist is with the Department of Energy Joint Genome Institute, Alina M. Szmant is with University of North Carolina Wilmington, Mary Alice Coffroth is with State University of New York at Buffalo, Mónica Medina is with University of California Merced.Background -- Corals worldwide are in decline due to climate change effects (e.g., rising seawater temperatures), pollution, and exploitation. The ability of corals to cope with these stressors in the long run depends on the evolvability of the underlying genetic networks and proteins, which remain largely unknown. A genome-wide scan for positively selected genes between related coral species can help to narrow down the search space considerably. Methodology/Principal Findings -- We screened a set of 2,604 putative orthologs from EST-based sequence datasets of the coral species Acropora millepora and Acropora palmata to determine the fraction and identity of proteins that may experience adaptive evolution. 7% of the orthologs show elevated rates of evolution. Taxonomically-restricted (i.e. lineage-specific) genes show a positive selection signature more frequently than genes that are found across many animal phyla. The class of proteins that displayed elevated evolutionary rates was significantly enriched for proteins involved in immunity and defense, reproduction, and sensory perception. We also found elevated rates of evolution in several other functional groups such as management of membrane vesicles, transmembrane transport of ions and organic molecules, cell adhesion, and oxidative stress response. Proteins in these processes might be related to the endosymbiotic relationship corals maintain with dinoflagellates in the genus Symbiodinium. Conclusion/Relevance -- This study provides a birds-eye view of the processes potentially underlying coral adaptation, which will serve as a foundation for future work to elucidate the rates, patterns, and mechanisms of corals' evolutionary response to global climate change.This work was supported by DEB-1054766 to M.V.M. and National Science Foundation grants IOS-0644438 and OCE-0313708 to M.M., and by a Collaborative Travel Fund to C.R.V. made by King Abdullah University of Science and Technology (KAUST). The work conducted by the U.S. Department of Energy Joint Genome Institute is supported by the Office of Science of the U.S. Department of Energy under Contract No. DE-AC02-05CH11231. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.Biological Sciences, School o

Location-Specific Responses to Thermal Stress in Larvae of the Reef-Building Coral Montastraea faveolata

The potential to adapt to a changing climate depends in part upon the standing genetic variation present in wild populations. In corals, the dispersive larval phase is particularly vulnerable to the effects of environmental stress. Larval survival and response to stress during dispersal and settlement will play a key role in the persistence of coral populations.To test the hypothesis that larval transcription profiles reflect location-specific responses to thermal stress, symbiont-free gametes from three to four colonies of the scleractinian coral Montastraea faveolata were collected from Florida and Mexico, fertilized, and raised under mean and elevated (up 1 to 2 degrees C above summer mean) temperatures. These locations have been shown to exchange larvae frequently enough to prevent significant differentiation of neutral loci. Differences among 1,310 unigenes were simultaneously characterized using custom cDNA microarrays, allowing investigation of gene expression patterns among larvae generated from wild populations under stress. Results show both conserved and location-specific variation in key processes including apoptosis, cell structuring, adhesion and development, energy and protein metabolism, and response to stress, in embryos of a reef-building coral.These results provide first insights into location-specific variation in gene expression in the face of gene flow, and support the hypothesis that coral host genomes may house adaptive potential needed to deal with changing environmental conditions