Candida zemplinina for Production of Wines with Less Alcohol and More Glycerol

We developed a new protocol for winery mixed fermentations, using the selected Candida zemplinina yeaststrain Cz3. The results of a two-year study, in which red musts (Merlot in 2010; Merlot, Nero d’Avolaand Frappato in 2011) were inoculated with Cz3, is discussed. These wines were compared with winesobtained by inoculation with commercial Saccharomyces cerevisiae yeast strains (NDA21 and AR06 in2010; NDA21 in 2011), or with those obtained by spontaneous fermentation (only in 2011). The inoculationof Cz3 always resulted in a two-phase fermentation: the first phase was driven by the C. zemplinina strain,while the second was dominated by the indigenous S. cerevisiae yeasts coming from the grapes and/or thewinery. In both years the Cz3 wines contained less alcohol and more glycerol than those made with thecommercial yeast strains or those obtained by spontaneous fermentation. Triangle tests showed that asensorial difference between wines could only be achieved through the utilisation of Cz3

candida zemplinina for production of wines with less alcohol and more glycerol

We developed a new protocol for winery mixed fermentations, using the selected Candida zemplinina yeast strain Cz3. The results of a two-year study, in which red musts (Merlot in 2010; Merlot, Nero d'Avola and Frappato in 2011) were inoculated with Cz3, is discussed. These wines were compared with wines obtained by inoculation with commercial Saccharomyces cerevisiae yeast strains (NDA21 and AR06 in 2010; NDA21 in 2011), or with those obtained by spontaneous fermentation (only in 2011). The inoculation of Cz3 always resulted in a two-phase fermentation: the first phase was driven by the C. zemplinina strain, while the second was dominated by the indigenous S. cerevisiae yeasts coming from the grapes and/or the winery. In both years the Cz3 wines contained less alcohol and more glycerol than those made with the commercial yeast strains or those obtained by spontaneous fermentation. Triangle tests showed that a sensorial difference between wines could only be achieved through the utilisation of Cz3

Molecular characterization of occult hepatitis B virus infection in patients with end-stage liver disease in Colombia.

ABSTARCT: Hepatitis B virus (HBV) occult infection (OBI) is a risk factor to be taken into account in transfusion, hemodialysis and organ transplantation. The aim of this study was to identify and characterize at the molecular level OBI cases in patients with end-stage liver disease. METHODS: Sixty-six liver samples were obtained from patients with diagnosis of end-stage liver disease submitted to liver transplantation in Medellin (North West, Colombia). Samples obtained from patients who were negative for the surface antigen of HBV (n = 50) were tested for viral DNA detection by nested PCR for ORFs S, C, and X and confirmed by Southern-Blot. OBI cases were analyzed by sequencing the viral genome to determine the genotype and mutations; additionally, viral genome integration events were examined by the Alu-PCR technique. RESULTS: In five cases out of 50 patients (10%) the criteria for OBI was confirmed. HBV genotype F (subgenotypes F1 and F3), genotype A and genotype D were characterized in liver samples. Three integration events in chromosomes 5q14.1, 16p13 and 20q12 affecting Receptor-type tyrosine-protein phosphatase T, Ras Protein Specific Guanine Nucleotide Releasing Factor 2, and the zinc finger 263 genes were identified in two OBI cases. Sequence analysis of the viral genome of the 5 OBI cases showed several punctual missense and nonsense mutations affecting ORFs S, P, Core and X. CONCLUSIONS: This is the first characterization of OBI in patients with end-stage liver disease in Colombia. The OBI cases were identified in patients with HCV infection or cryptogenic cirrhosis. The integration events (5q14.1, 16p13 and 20q12) described in this study have not been previously reported. Further studies are required to validate the role of mutations and integration events in OBI pathogenesis

Beta-Blocker Use in Older Hospitalized Patients Affected by Heart Failure and Chronic Obstructive Pulmonary Disease: An Italian Survey From the REPOSI Register

Beta (β)-blockers (BB) are useful in reducing morbidity and mortality in patients with heart failure (HF) and concomitant chronic obstructive pulmonary disease (COPD). Nevertheless, the use of BBs could induce bronchoconstriction due to β2-blockade. For this reason, both the ESC and GOLD guidelines strongly suggest the use of selective β1-BB in patients with HF and COPD. However, low adherence to guidelines was observed in multiple clinical settings. The aim of the study was to investigate the BBs use in older patients affected by HF and COPD, recorded in the REPOSI register. Of 942 patients affected by HF, 47.1% were treated with BBs. The use of BBs was significantly lower in patients with HF and COPD than in patients affected by HF alone, both at admission and at discharge (admission, 36.9% vs. 51.3%; discharge, 38.0% vs. 51.7%). In addition, no further BB users were found at discharge. The probability to being treated with a BB was significantly lower in patients with HF also affected by COPD (adj. OR, 95% CI: 0.50, 0.37-0.67), while the diagnosis of COPD was not associated with the choice of selective β1-BB (adj. OR, 95% CI: 1.33, 0.76-2.34). Despite clear recommendations by clinical guidelines, a significant underuse of BBs was also observed after hospital discharge. In COPD affected patients, physicians unreasonably reject BBs use, rather than choosing a β1-BB. The expected improvement of the BB prescriptions after hospitalization was not observed. A multidisciplinary approach among hospital physicians, general practitioners, and pharmacologists should be carried out for better drug management and adherence to guideline recommendations

Evolution of anthocyanin profile from grape to wine

Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring di-oxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin-3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values. Conclusions: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings. Significance and impact of the study: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of di-oxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required

Evolution of anthocyanin profile from grape to wine

Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring di-oxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin-3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values. Conclusions: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings. Significance and impact of the study: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of di-oxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required