Effects of Variety and Vintage on the Minerals of Grape Juice from a Single Vineyard

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

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Optimization for The Alcoholic Fermentation of Concentrated Grape Juice Using Response Surface Methodology

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2009.38.1.116 ◽

2009 ◽

Vol 38 (1) ◽

pp. 116-120 ◽

Cited By ~ 3

Author(s):

Yoon-Sook Kim ◽

Ro-Sa Kim ◽

Hee-Don Choi ◽

In-Wook Choi

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Alcoholic Fermentation ◽

Grape Juice

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Physico-chemical aspects of grape juices produced in the region of Campanha Gaucha, RS, Brazil (Southern Brazil)

BIO Web of Conferences ◽

10.1051/bioconf/20191201018 ◽

2019 ◽

Vol 12 ◽

pp. 01018

Author(s):

V.B. Costa ◽

S.B. de Andrade ◽

P.L.P.K. Lemos ◽

A. Bender ◽

C. Goulart ◽

...

Keyword(s):

Grape Juice ◽

Soluble Solids ◽

Soluble Solids Content ◽

Southern Brazil ◽

Color Intensity ◽

Volatile Acidity ◽

Physico Chemical ◽

Increasing Demand ◽

Solids Content ◽

Grape Juices

The Campanha Gaucha region, southern Brazil, has received significant investments in Viticulture during the last decades, especially for the production of quality wines. However, implementing the production of American and hybrid grapes in this region constitutes and opportunity to supply the increasing demand of the grape juice market in Brazil. Juices of two varieties, “Bordô” and “Concord”, from two locations, Dom Pedrito and Santana do Livramento, were analysed in terms of the following physico-chemical aspects: total city, volatile acidity, density, pH, soluble solids content, color intensity, and hue. “Bordô” juices presented higher total acidity and did not differ in relation to location. Higher volatile acidity was found in “Concord” juice from Santana do Livramento. Higher pH was found in the variety “Concord” and in the location Dom Pedrito. For this same location, the “Concord” grape juices showed higher soluble solids values. Color intensity was higher in Santana do Livramento. Color hue was higher in Dom Pedrito. Both variety and location impacted significantly on physico-chemical aspects of grape juices, although all the grapes were produced within the Campanha Gaucha region.

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Resveratrol and grape juice: Effects on redox status and nitric oxide production of endothelial cells in in vitro preeclampsia model

Pregnancy Hypertension ◽

10.1016/j.preghy.2021.01.001 ◽

2021 ◽

Vol 23 ◽

pp. 205-210

Author(s):

Mayara Caldeira-Dias ◽

Sarah Viana-Mattioli ◽

Jackeline de Souza Rangel Machado ◽

Mattias Carlström ◽

Ricardo de Carvalho Cavalli ◽

...

Keyword(s):

Nitric Oxide ◽

Endothelial Cells ◽

Grape Juice ◽

Redox Status ◽

Nitric Oxide Production ◽

Oxide Production

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High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

Molecules ◽

10.3390/molecules26123769 ◽

2021 ◽

Vol 26 (12) ◽

pp. 3769

Author(s):

Noelia Pallarés ◽

Albert Sebastià ◽

Vicente Martínez-Lucas ◽

Mario González-Angulo ◽

Francisco J. Barba ◽

...

Keyword(s):

High Pressure ◽

Thermal Treatment ◽

Orange Juice ◽

Grape Juice ◽

Good Alternative ◽

High Pressure Processing ◽

Life Extension ◽

Food Contaminants ◽

Dispersive Liquid Liquid Microextraction ◽

Strawberry Juice

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

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Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile

Foods ◽

10.3390/foods10051047 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1047

Author(s):

Laura Canonico ◽

Edoardo Galli ◽

Alice Agarbati ◽

Francesca Comitini ◽

Maurizio Ciani

Keyword(s):

Saccharomyces Cerevisiae ◽

Global Climate ◽

Grape Juice ◽

Preliminary Screening ◽

Aeration Condition ◽

Volatile Acidity ◽

Starmerella Bombicola ◽

Ethanol Content ◽

Condition Evaluation ◽

Sequential Fermentation

In the last few decades, the increase of ethanol in wine, due to global climate change and consumers’ choice is one of the main concerns in winemaking. One of the most promising approaches in reducing the ethanol content in wine is the use of non-Saccharomyces yeasts in co-fermentation or sequential fermentation with Saccharomyces cerevisiae. In this work, we evaluate the use of Starmerella bombicola and S. cerevisiae in sequential fermentation under aeration condition with the aim of reducing the ethanol content with valuable analytical profile. After a preliminary screening in synthetic grape juice, bench-top fermentation trials were conducted in natural grape juice by evaluating the aeration condition (20 mL/L/min during the first 72 h) on ethanol reduction and on the analytical profile of wines. The results showed that S. bombicola/S. cerevisiae sequential fermentation under aeration condition determined an ethanol reduction of 1.46% (v/v) compared with S. cerevisiae pure fermentation. Aeration condition did not negatively affect the analytical profile of sequential fermentation S. bombicola/S. cerevisiae particularly an overproduction of volatile acidity and ethyl acetate. On the other hand, these conditions strongly improved the production of glycerol and succinic acid that positively affect the structure and body of wine.

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Comparison of Flow Injection-MS/MS and LC-MS/MS for the Determination of Ochratoxin A

Toxins ◽

10.3390/toxins13080547 ◽

2021 ◽

Vol 13 (8) ◽

pp. 547

Author(s):

Kai Zhang

Keyword(s):

Ochratoxin A ◽

Flow Injection ◽

Internal Standard ◽

Grape Juice ◽

Tandem Mass ◽

Triple Quadrupole ◽

On Line ◽

Red Grape Juice ◽

Red Grape

Two methods for measuring ochratoxin A in corn, oat, and grape juice were developed and compared. Flow injection (FI) and on-line liquid chromatography (LC) performances were evaluated separately, with both methods using a triple quadrupole tandem mass spectrometer (MS/MS) for quantitation. Samples were fortified with 13C uniformly labeled ochratoxin A as the internal standard (13C-IS) and prepared by dilution and filtration, followed by FI- and LC-MS/MS analysis. For the LC-MS/MS method, which had a 10 min run time/sample, recoveries of ochratoxin A fortified at 1, 5, 20, and 100 ppb in corn, oat, red grape juice, and white grape juice ranged from 100% to 117% with RSDs < 9%. The analysis time of the FI-MS/MS method was <60 s/sample, however, the method could not detect ochratoxin A at the lowest fortification concentration, 1 ppb, in all tested matrix sources. At 5, 20, and 100 ppb, recoveries by FI-MS/MS ranged from 79 to 117% with RSDs < 15%. The FI-MS/MS method also had ~5× higher solvent and matrix-dependent instrument detection limits (0.12–0.35 ppb) compared to the LC-MS/MS method (0.02–0.06 ppb). In the analysis of incurred corn and oat samples, both methods generated comparable results within ±20% of reference values, however, the FI-MS/MS method failed to determine ochratoxin A in two incurred wheat flour samples due to co-eluted interferences due to the lack of chromatographic separation.

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Investigating the effects of Aureobasidium pullulans on grape juice composition and fermentation

Food Microbiology ◽

10.1016/j.fm.2020.103451 ◽

2020 ◽

Vol 90 ◽

pp. 103451 ◽

Cited By ~ 5

Author(s):

Cristobal A. Onetto ◽

Anthony R. Borneman ◽

Simon A. Schmidt

Keyword(s):

Aureobasidium Pullulans ◽

Grape Juice

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