scholarly journals Chemometric properties of wines treated with natural extracts as an alternative of sulphur dioxide

2019 ◽  
Vol 15 ◽  
pp. 04008
Author(s):  
B. Darıcı ◽  
H.K. Yıldırım
Keyword(s):  
Plant Extracts ◽  
Sulphur Dioxide ◽  
Antimicrobial Activities ◽  
Quality Parameters ◽  
Grape Pomace ◽  
Wine Quality ◽  
Wine Production ◽  
Natural Plant ◽  
Natural Extracts ◽  
Volatile Acidity

Sulphur dioxide (SO2) is commonly used as an antioxidant and antimicrobial compound during wine production. Phenols naturally existence in plant extracts have been reported to possess antioxidative, antimicrobial activities, and as anti-inflammatory activities. Since few consumers preferred foods treated with natural preservatives, the aim of this study was to determine the effects of different natural plant extracts as an alternative of sulphur dioxide used in wines. Wine production was done according to the accepted conventional method for red wines (Cabernet sauvignon). The experimental design was achieved by using different plant extracts (grape pomace, rosemary, black blueberry) at different concentrations. As controls were used wine samples produced without natural extracts and second group samples produced without addition of sulphur dioxide (SO2). At the end of production basic analyzes (total acidity, volatile acidity, pH, dry matter, ash, free and total SO2), and colorimetric wine analyses (TWP, WC, CD, CI, %R, %Y, %B, Abs280, Abs420, Abs520, Abs620, %dA and tint values) were performed. Analyses on n-dimensional scale demonstrated that each used plant exact have different effects on required SO2 and wine quality parameters. The lowest concentrations of grape pomace extract caused reduction of SO2 and maintaining the required wine properties. The highest value of the end of first month of storage for TWP, WC, Abs280, Abs520, %R values were determined for grape pomace treatment wines. The highest value of the TPW were determined for samples treated with grape pomace (1 ml/L extract), rosemary (1 ml/L extract), and blue berry (1 ml/L extract with 25 mg/L SO2) 2.710, 2.550 and 2.520 respectively. Results emphasized the importance of used plant extracts and their concentrations. The study demonstrated the possibilities of SO2 optimization on the base of used natural plant extracts.

scholarly journals Progress in Electrochemical (Bio)Sensors for Monitoring Wine Production

Chemosensors ◽  
2019 ◽  
Vol 7 (4) ◽  
pp. 66 ◽  
Author(s):  
Alina Vasilescu ◽  
Pablo Fanjul-Bolado ◽  
Ana-Maria Titoiu ◽  
Roxana Porumb ◽  
Petru Epure
Keyword(s):  
Phenolic Compounds ◽  
Method Development ◽  
Alcoholic Fermentation ◽  
Electrochemical Sensors ◽  
Industrial Process ◽  
Quality Parameters ◽  
Critical Parameters ◽  
Wine Quality ◽  
Wine Production ◽  
The Impact

Electrochemical sensors and biosensors have been proposed as fast and cost effective analytical tools, meeting the robustness and performance requirements for industrial process monitoring. In wine production, electrochemical biosensors have proven useful for monitoring critical parameters related to alcoholic fermentation (AF), malolactic fermentation (MLF), determining the impact of the various technological steps and treatments on wine quality, or assessing the differences due to wine age, grape variety, vineyard or geographical region. This review summarizes the current information on the voltamperometric biosensors developed for monitoring wine production with a focus on sensing concepts tested in industry-like settings and on the main quality parameters such as glucose, alcohol, malic and lactic acids, phenolic compounds and allergens. Recent progress featuring nanomaterial-enabled enhancement of sensor performance and applications based on screen-printed electrodes is emphasized. A case study presents the monitoring of alcoholic fermentation based on commercial biosensors adapted with minimal method development for the detection of glucose and phenolic compounds in wine and included in an automated monitoring system. The current challenges and perspectives for the wider application of electrochemical sensors in monitoring industrial processes such as wine production are discussed.

scholarly journals Phenolic Compounds as Markers of Wine Quality and Authenticity

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1785
Author(s):  
Vakarė Merkytė ◽  
Edoardo Longo ◽  
Giulia Windisch ◽  
Emanuele Boselli
Keyword(s):  
Phenolic Compounds ◽  
Integrated Approach ◽  
Quality Parameters ◽  
Wine Quality ◽  
Wine Production ◽  
Promising Tool ◽  
Quality Aspects ◽  
Phenolic Profiles ◽  
Wine Aging ◽  
Grape Varieties

Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.

Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking

2021 ◽  
Vol 21 (3) ◽  
Author(s):  
João Drumonde-Neves ◽  
Ticiana Fernandes ◽  
Teresa Lima ◽  
Célia Pais ◽  
Ricardo Franco-Duarte
Keyword(s):  
Yeast Species ◽  
Starter Cultures ◽  
Biotechnological Applications ◽  
Major Focus ◽  
Wine Production ◽  
Sampling Studies ◽  
Volatile Acidity ◽  
Wine Sector ◽  
Saccharomyces Yeast ◽  
Saccharomyces Yeasts

ABSTRACT Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.

scholarly journals High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

2021 ◽  
Vol 22 (3) ◽  
pp. 1196
Author(s):  
Javier Vicente ◽  
Fernando Calderón ◽  
Antonio Santos ◽  
Domingo Marquina ◽  
Santiago Benito
Keyword(s):  
Ethanol Yield ◽  
Color Stability ◽  
Quality Parameters ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Promising Tool ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

scholarly journals Application of Plant Extracts in Micropropagation and Cryopreservation of Bleeding Heart: An Ornamental-Medicinal Plant Species

Agriculture ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 542
Author(s):  
Dariusz Kulus ◽  
Natalia Miler
Keyword(s):  
Tissue Culture ◽  
Plant Growth ◽  
Plant Growth Regulators ◽  
Growth Regulators ◽  
Plant Extracts ◽  
The Other ◽  
White Gold ◽  
Natural Extracts ◽  
Other Hand ◽  
The Impact

Lamprocapnos spectabilis (L.) Fukuhara (bleeding heart) is valued both in the horticultural and pharmaceutical markets. Despite its great popularity, information on the in vitro tissue culture technology in this species is limited. There is also little knowledge on the application of plant extracts in the tissue culture systems of plants other than orchids. The aim of this study is to compare the utility of traditional plant growth regulators (PGRs) and natural extracts—obtained from the coconut shreds, as well as oat, rice, and sesame seeds—in the micropropagation and cryopreservation of L. spectabilis ‘Gold Heart’ and ‘White Gold’. The biochemical analysis of extracts composition is also included. In the first experiment related to micropropagation via axillary buds activation, the single-node explants were cultured for a 10-week-long propagation cycle in the modified Murashige and Skoog medium fortified either with 1.11 µM benzyladenine (BA) and 1.23 µM indole-3-butritic acid (IBA) or with 10% (v/v) plant extracts. A PGRs- and extract-free control was also considered. In the cryopreservation experiment, the same 10% (v/v) extracts were added into the medium during a seven-day preculture in the encapsulation-vitrification cryopreservation protocol. It was found that the impact of natural additives was cultivar- and trait-specific. In the first experiment, the addition of coconut extract favoured the proliferation of shoots and propagation ratio in bleeding heart ‘Gold Heart’. Rice extract, on the other hand, promoted callus formation in ‘White Gold’ cultivar and was more effective in increasing the propagation ratio in this cultivar than the conventional plant growth regulators (4.1 and 2.6, respectively). Sesame extract suppressed the development of the explants in both cultivars analysed, probably due to the high content of polyphenols. As for the second experiment, the addition of plant extracts into the preculture medium did not increase the survival level of the cryopreserved shoot tips (sesame and oat extracts even decreased this parameter). On the other hand, coconut extract, abundant in simple sugars and endogenous cytokinins, stimulated a more intensive proliferation and growth of shoots after rewarming of samples. Analysing the synergistic effect of conventional plant growth regulators and natural extracts should be considered in future studies related to L. spectabilis.

scholarly journals How can remote sensing techniques help monitoring the vine and maximize the terroir potential?

2018 ◽  
Vol 50 ◽  
pp. 02007
Author(s):  
Cecile Tondriaux ◽  
Anne Costard ◽  
Corinne Bertin ◽  
Sylvie Duthoit ◽  
Jérôme Hourdel ◽  
...  
Keyword(s):  
Remote Sensing ◽  
High Resolution ◽  
Satellite Images ◽  
Sampling Strategy ◽  
Wine Quality ◽  
Wine Production ◽  
Spectral Bands ◽  
High Resolution Satellite Images ◽  
Remote Sensing Techniques ◽  
Set Up

In each winegrowing region, the winegrower tries to value its terroir and the oenologists do their best to produce the best wine. Thanks to new remote sensing techniques, it is possible to implement a segmentation of the vineyard according to the qualitative potential of the vine stocks and make the most of each terroir to improve wine quality. High resolution satellite images are processed in several spectral bands and algorithms set-up specifically for the Oenoview service allow to estimate vine vigour and a heterogeneity index that, used together, directly reflect the vineyard oenological potential. This service is used in different terroirs in France (Burgundy, Languedoc, Bordeaux, Anjou) and in other countries (Chile, Spain, Hungary and China). From this experience, we will show how remote sensing can help managing vine and wine production in all covered terroirs. Depending on the winegrowing region and its specificities, its use and results present some differences and similarities that we will highlight. We will give an overview of the method used, the advantage of implementing field intra-or inter-selection and how to optimize the use of amendment and sampling strategy as well as how to anticipate the whole vineyard management.

scholarly journals Antidiabetic effects of natural plant extracts via inhibition of carbohydrate hydrolysis enzymes with emphasis on pancreatic alpha amylase

2012 ◽  
Vol 16 (3) ◽  
pp. 269-297 ◽  
Author(s):  
Usune Etxeberria ◽  
Ana Laura de la Garza ◽  
Javier Campión ◽  
J Alfredo Martínez ◽  
Fermín I Milagro
Keyword(s):  
Plant Extracts ◽  
Alpha Amylase ◽  
Natural Plant ◽  
Carbohydrate Hydrolysis ◽  
Antidiabetic Effects

scholarly journals Green synthesis of silver nanoparticles using plant extracts and their antimicrobial activities: a review of recent literature

RSC Advances ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 2804-2837
Author(s):  
Chhangte Vanlalveni ◽  
Samuel Lallianrawna ◽  
Ayushi Biswas ◽  
Manickam Selvaraj ◽  
Bishwajit Changmai ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Green Synthesis ◽  
Plant Extracts ◽  
Antimicrobial Agents ◽  
Recent Literature ◽  
Antimicrobial Activities ◽  
New Findings ◽  
Potential Applications ◽  
Research Domain

Herein, we have reviewed new findings in the research domain of the green synthesis of silver nanoparticles using different plant extracts and their potential applications as antimicrobial agents covering the literature since 2015.

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