Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines

Commercially available mannoprotein preparations were tested in Tempranillo winemaking to determine their influence on polysaccharide, polyphenolic, and color composition. No effect was found in the content of grape arabinogalactans, homogalacturonans, and type II rhamnogalacturonans. In contrast, mannoprotein-treated samples showed considerably higher values of high-molecular-weight mannoproteins (bMP) than controls from the beginning of alcoholic fermentation, although these differences diminished as vinification progressed. The bMP decrease observed in the mannoprotein-treated samples coincided with a substantial reduction in their proanthocyanidin content and wine stable color, suggesting a precipitation of the coaggregates mannoprotein-tannin and mannoprotein-pigment. Contrary to what is widely described, these results revealed that at the studied conditions, mannoproteins did not act as stabilizing colloids. Mannoprotein addition did not modify the content and composition of either monomeric anthocyanins or other monomeric phenolics, and it did not affect monomeric anthocyanin color. © 2008 American Chemical Society

Threatened gastropods under the evolutionary genetic species concept: Redescription and new species of the genus Aylacostoma (Gastropoda: Thiaridae) from High Paraná River (Argentina-Paraguay)

The genus Aylacostoma Spix, 1827, is mainly endemic to South America, and comprises about 30 nominal species, most of which were described based solely on conchological features following the typological approaches of most of the 19th and the mid-20th century authors. Here, we redescribe Aylacostoma chloroticum Hylton Scott, 1954, and describe Aylacostoma brunneum sp. nov. from the High Paraná River (Argentina-Paraguay) by means of morphological and molecular characters. Both are threatened species currently included into an ongoing ex situ conservation programme, as their habitats have disappeared because of damming and the filling up of the Yacyretá Reservoir in the early 1990s. We used DNA sequences from cytochrome b and cytochrome oxidase subunit I (COI) genes to estimate their genetic distances, and the COI sequences were also used to assess their specific status under the evolutionary genetic species concept by means of the K/θ method. Our results clearly demonstrate that both must be recognized as evolutionary genetic species, despite only minor differences in morphological characters other than in the shells.Fil: Vogler, Roberto Eugenio. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Beltramino, Ariel Anibal. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. División Zoología Invertebrados; Argentina. Ministerio de Ciencia, Tecnología e Innovación Productiva. Agencia Nacional de Promoción Científica y Tecnológica. Fondo para la Investigación Científica y Tecnológica; ArgentinaFil: Peso, Juana Guadalupe. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Rumi Macchi Z., Alejandra. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. División Zoología Invertebrados; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Maceration Enzymes and Mannoproteins: A Possible Strategy To Increase Colloidal Stability and Color Extraction in Red Wines

Different strategies were adopted to achieve increases in color stability in Tempranillo wines: (i) addition of maceration enzymes directly to the must, (ii) addition of commercial mannoproteins to the must, and (iii) inoculation of must with yeast overexpressed of mannoproteins. The addition of enzymes favored color extraction, and the wines obtained presented higher values of wine color, color intensity, bisulfite-stable color, and visually enhanced color intensity. The enzyme hydrolytic activity produced an increase in the acid polysaccharide content and polyphenol index and yielded to wines with more astringency, tannin, and length. Added mannoproteins had clearer effects on the analyzed parameters than yeast. Contrary to what may be thought, mannoproteins did not maintain the extracted polyphenols in colloidal dispersion and neither ensured color stability. These compounds clearly modified the gustative structure of the wines, enhancing the sweetness and roundness. © 2007 American Chemical Society

Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel ageing

A practice in wineries is to age wine in the presence of lysated lees instead of fresh lees, in order to reduce the time wine is conserved on lees and avoid possible microbiological and organoleptic risks caused by lees. Two treatments were used to induce lees lysis: acidification and acidification in combination with a mixture of -glucanases and pectinases. Acidification treatment in combination with enzymes induced significantly greater mannoprotein and glucan release. The presence of lysated lees during wine storage in barrels produced wines with significantly different tannin contents. The ageing technique on lysated lees by acidification in combination with enzymes produced wines with more intense colors, lower luminosity and saturation, and a slight tendency towards red tones, and an increase in sweetness, fullness and mouth length. On the contrary, ageing technique on lysated lees by acidification increased wine acid and fresh sensations. © 2010 Elsevier Ltd

Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation

A multiple-step analytical method was developed to improve the analysis of polymeric phenolics in red wines. With a common initial step based on the fractionation of wine phenolics by gel permeation chromatography (GPC), different analytical techniques were used: high-performance liquid chromatography-diode array detection (HPLC-DAD), HPLC-mass spectrometry (MS), capillary zone electrophoresis (CZE) and spectrophotometry. This method proved to be valid for analyzing different families of phenolic compounds, such as monomeric phenolics and their derivatives, polymeric pigments and proanthocyanidins. The analytical characteristics of fractionation by GPC were studied and the method was fully validated, yielding satisfactory statistical results. GPC fractionation substantially improved the analysis of polymeric pigments by CZE, in terms of response, repeatability and reproducibility. It also represented an improvement in the traditional vanillin assay used for proanthocyanidin (PA) quantification. Astringent proanthocyanidins were also analyzed using a simple combined method that allowed these compounds, for which only general indexes were available, to be quantified. © 2005 Elsevier B.V. All rights reserved

Quantitative determination of wine polysaccharides by gas chromatography-mass spectrometry (GC-MSD) and size exclusion chromatography (SEC)

Wine polysaccharides play an important role on a number of technological and quality properties of wines and thus several methods have been proposed for their quantification. The present study evaluates the suitability of gas chromatography with mass spectrometry detector (GC-MS) for determining the content of wine monosaccharides and thus polysaccharide families. Factors affecting the yield of polysaccharide precipitation were firstly evaluated and the GC-MS method was characterised and compared with the previously reported GC-FID method. Repeatability and reproducibility values were similar in both methods, with values ranging from 1% to 14%. LODs obtained by MS were below 1.0 g for all monosaccharides and LOQs were below 1.8 g. Moreover, a recovery study of the whole method was carried out and it provided absolute recoveries between 81% and 116% for different wine samples, very good values taking into account the multi-step procedure. Both GC-MS and GC-FID were applied to determine the content of wine polysaccharide families in three wine samples and no significant differences were observed. Finally, high-resolution size exclusion chromatography with refractive index detector (HRSEC-RID) was applied to obtain the molecular weight distributions of the wine polysaccharides and to estimate their global content. The correlation observed between the polysaccharide values obtained with the GC method and the HRSEC-RID method (r = 0.746, p < 0.05) indicated that the latter could serve as a rapid and simple method to give an estimation of total wine polysaccharides although it can not be used to quantify in a precise way. © 2011 Elsevier Ltd. All rights reserved

Changes in the color components and phenolic content of red wines from Vitis Vinífera L. Cv. "Tempranillo" during vinification and aging

Changes in phenolics and color components during vinification and aging of Tempranillo wines were studied. Different phenolics display different diffusion into the must, and with the exception of proanthocyanidins and acetyl-glucoside anthocyanins, with maximum concentration at the end of postmaceration, the rest of the unacylated and coumarated anthocyanins, monomeric flavanols, and hydroxycinnamic acids reached their maximum at the end of alcoholic fermentation. This resulted in a significant increase in both wine color and stable color, mainly due to the formation of copigmentation complexes, although polymeric pigment formation was also important. Malolactic fermentation produced a significant decrease in flavonoid content while nonflavonoid concentrations were maintained, prompting a considerable loss in wine color, despite the dramatic increase in bisulfite-stable color. Wine oak aging did not produce any significant change in the studied parameters, while bottle aging reduced the level of monomeric anthocyanins and flavanols, and hydroxycinnamic acids. However, wine color remained stable due to a significant increase in stable color. Polymerization reactions of anthocyanins prevailed over pigment degradation reactions, and copigmentation was still relevant after 2 years of bottle aging. © 2008 Springer-Verlag

Changes in polysaccharide composition during sparkling wine making and aging

The evolution in polysaccharide composition and molecular weights during sparkling wine making and aging was studied for the first time in this work. Different autochthonous grape varieties from Spain (Verdejo, Viura, Malvasía, Albarín, Godello, Garnacha and Prieto Picudo) were used to elaborate sparkling wines following the champenoise method. Principal component analysis showed differentiation of wines according to polysaccharide families. This differentiation was due to the process of aging on yeast lees, but not to the variety employed. The content of mannoproteins during aging was positively correlated (r = 0.792) with total polysaccharides from grapes. After six months of aging the highest content of mannoproteins and polysaccharides rich in arabinose and galactose was obtained. Also a shift to lower molecular weights was observed. The combination of these two characteristics could imply a better foam stability and thus sensory quality of sparkling wines. © 2013 American Chemical Society

Characterization of phenolic composition of Vitis vinifera L. ‘Tempranillo’ and ‘Graciano’ subjected to deficit irrigation during berry development

The response of phenolic composition of skins from Vitis vinifera L. ‘Tempranillo’ and ‘Graciano’ grapes to water-deficit irrigation during berry growth and ripening was evaluated. The study was carried out using container-grown grapevines grown under controlled conditions in a greenhouse. Two irrigation treatments were imposed: control (well-watered) and sustained deficit irrigation (SDI). Twenty-eight phenolic compounds, including anthocyanins, flavonols and monomeric flavan-3-ols (catechins) as well as phenolic acids derivatives have been identified in the extracts prepared from the berry skins at physiological maturity. For both varieties, water deficit reduced leaf area and leaf area to crop mass ratio, and decreased berry size. However, there were no changes in juice total soluble solids, pH or total polyphenolic content. Water deficit resulted in decreased must titratable acidity in ‘Graciano’ berries. In ‘Tempranillo’, water limitation reduced total anthocyanins and flavonols, and increased hydroxycinnamic acids. In ‘Graciano’, water deficit resulted in increased flavonols and reduced catechins. Altogether, we concluded that under water-deficit irrigation, ‘Graciano’ grapes presented a differential composition of phenolic compounds that could result in improved fruit quality

Élites regionales en el Perú en un contexto de boom fiscal: Arequipa, Cusco, Piura y San Martín (2000-2013)

Aborda, de modo sumario, algunos aspectos conceptuales y teóricos que han sido considerados para la interpretación de los resultados empíricos, centrándose en el estado de la discusión en el país. Posteriormente, discute brevemente los aspectos más resaltantes del contexto político-institucional de la década del 2000 y, enseguida, analiza la composición y comportamiento de las élites políticas en los cuatro departamentos estudiados. Además, analiza los cambios generados en la estructura económica a partir del boom económico y, a partir de estos, los cambios en la composición de las élites empresariales de Arequipa, Cusco, Piura y San Martín, así como el grado de organización de las mismas y de la sociedad civil regional. A continuación, hace un análisis comparado sobre la forma como se ha desarrollado la relación entre las élites políticas y empresariales de los cuatro departamentos, y su relativa capacidad para pensar y aportar al desarrollo regional. Finalmente, concluye sintetizando los puntos centrales que se desprenden del análisis empírico y se presentan reflexiones preliminares a partir de los mismos