Effects of Red‐wine Grape Pomace on the Quality and Sensory Attributes of Beef Hamburger Patty

A healthy dietary pattern and high quality nutrient intake reduce atherosclerotic cardiovascular disease risk. Red wine grape pomace (RWGP)—a rich natural source of dietary fiber and antioxidants—appears to be a potential functional food ingredient. The impact of a dietary supplementation with RWGP flour was evaluated in atherogenic diet-fed SR-B1 KO/ApoER61h/h mice, a model of lethal ischemic heart disease. SR-B1 KO/ApoER61h/h mice were fed with atherogenic (high fat, cholesterol, and cholic acid, HFC) diet supplemented with: (a) 20% chow (HFC-Control), (b) 20% RWGP flour (HFC-RWGP), or (c) 10% chow/10% oat fiber (HFC-Fiber); and survival time was evaluated. In addition, SR-B1 KO/ApoER61h/h mice were fed for 7 or 14 days with HFC-Control or HFC-RWGP diets and plasma lipid levels, inflammation, oxidative damage, and antioxidant activity were measured. Atherosclerosis and myocardial damage were assessed by histology and magnetic resonance imaging, respectively. Supplementation with RWGP reduced premature death, changed TNF-α and IL-10 levels, and increased plasma antioxidant activity. Moreover, decreased atheromatous aortic and brachiocephalic plaque sizes and attenuated myocardial infarction and dysfunction were also observed. These results suggest that RWGP flour intake may be used as a non-pharmacological therapeutic approach, contributing to decreased progression of atherosclerosis, reduced coronary heart disease, and improved cardiovascular outcomes.

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Fractionation of red wine grape pomace by subcritical water extraction/hydrolysis

The Journal of Supercritical Fluids ◽

10.1016/j.supflu.2020.104793 ◽

2020 ◽

Vol 160 ◽

pp. 104793 ◽

Cited By ~ 3

Author(s):

Bruno M. Pedras ◽

Gabriela Regalin ◽

Isabel Sá-Nogueira ◽

Pedro Simões ◽

Alexandre Paiva ◽

...

Keyword(s):

Red Wine ◽

Subcritical Water ◽

Grape Pomace ◽

Water Extraction ◽

Wine Grape ◽

Subcritical Water Extraction

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Screening of Anthocyanins and Anthocyanin-Derived Pigments in Red Wine Grape Pomace Using LC-DAD/MS and MALDI-TOF Techniques

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.5b00256 ◽

2015 ◽

Vol 63 (35) ◽

pp. 7636-7644 ◽

Cited By ~ 22

Author(s):

Joana Oliveira ◽

Mara Alhinho da Silva ◽

Natércia Teixeira ◽

Victor De Freitas ◽

Erika Salas

Keyword(s):

Red Wine ◽

Grape Pomace ◽

Wine Grape ◽

Maldi Tof

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Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference

Beverages ◽

10.3390/beverages7020037 ◽

2021 ◽

Vol 7 (2) ◽

pp. 37

Author(s):

Gary J. Pickering ◽

Margaret K. Thibodeau

Keyword(s):

Alcohol Consumption ◽

Red Wine ◽

Alcoholic Beverage ◽

Likert Scale ◽

White Wine ◽

Sensory Attributes ◽

Taste Perception ◽

Alcoholic Beverages ◽

Convenience Sample ◽

Beverage Type

Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.

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Influence of wine components on pellicle formation by pellicle-forming yeasts

OENO One ◽

10.20870/oeno-one.2021.55.3.4730 ◽

2021 ◽

Vol 55 (3) ◽

pp. 363-375

Author(s):

Fumie Watanabe-Saito ◽

Youji Nakagawa ◽

Munekazu Kishimoto ◽

Masashi Hisamoto ◽

Tohru Okuda

Keyword(s):

Red Wine ◽

Principal Component ◽

Wine Grape ◽

Pellicle Formation ◽

Grape Cultivar ◽

The Mean ◽

Almost All ◽

Mean Concentration ◽

Muscat Bailey A ◽

Grape Cultivars

This study aimed to clarify differences in susceptibility to red wine pellicle formation by pellicle-forming yeasts between two wine grape cultivars and to investigate wine components affecting pellicle formation. Twenty wines each of Muscat Bailey A (MBA) and Merlot (MR), the major grape cultivars of Japanese red wine, were used. Pellicle formation occurred more often in MBA wines than in MR wines, and almost all MBA wine surfaces were covered with pellicle after incubation for five days. Principal component analysis revealed the relationships between pellicle formation and the concentrations of ethanol, phenolics and tannins. The mean concentration of tannins in the pellicle MR wines (436 mg/L) was significantly lower than that in the non-pellicle MR wines (660 mg/L). Furthermore, the mean concentration of tannins in MBA wines (139 mg/L) was also significantly lower than that in MR wines (570 mg/L). Wine grape cultivar having a low concentration of tannins may be highly susceptible to pellicle formation by pellicle-forming yeasts during winemaking.

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The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

CyTA - Journal of Food ◽

10.1080/19476337.2021.1981458 ◽

2021 ◽

Vol 19 (1) ◽

pp. 751-761

Author(s):

Wenjuan Lou ◽

Bo Li ◽

Grevtseva Nataliya

Keyword(s):

Grape Pomace ◽

Cabernet Sauvignon ◽

Wine Grape ◽

Microstructural Properties ◽

Wheat Dough ◽

Powder Addition

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Characteristics of Red Wine Grape Cultivars, ^|^lsquo;Cabernet Sauvignon^|^rsquo;, ^|^lsquo;Pinot Noir^|^rsquo;, ^|^lsquo;Muscat Bailey A^|^rsquo; and ^|^lsquo;Cabernet Suntory^|^rsquo;

Engei Gakkai zasshi ◽

10.2503/jjshs.52.7 ◽

1983 ◽

Vol 52 (1) ◽

pp. 7-15

Author(s):

Yoshihide YAMAKAWA

Keyword(s):

Red Wine ◽

Pinot Noir ◽

Cabernet Sauvignon ◽

Wine Grape ◽

Muscat Bailey A ◽

Grape Cultivars

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Nanofiltration process as non-thermal alternative to thermovinification in Pinot noir winemaking

OENO One ◽

10.20870/oeno-one.2020.54.1.2507 ◽

2020 ◽

Vol 54 (1) ◽

pp. 37-47 ◽

Cited By ~ 1

Author(s):

Claudia Nioi ◽

Maria Tiziana Lisanti ◽

Soizic Lacampagne ◽

Pascal Noilet ◽

Martine Mietton Peuchot ◽

...

Keyword(s):

Alcoholic Fermentation ◽

Red Wine ◽

Degree Of Polymerization ◽

Grape Pomace ◽

Pinot Noir ◽

Color Intensity ◽

Total Polyphenol ◽

Total Anthocyanins ◽

Polyphenol Extraction ◽

Phenolic Extraction

This study aimed to evaluate the potential of membrane technology to improve polyphenol extraction during red wine alcoholic fermentation of the Pinot noir grape variety. The effect of adding permeate obtained from saignée nanofiltration onto grape pomace during alcoholic fermentation on wine phenolic extraction was investigated. The process consisted in the addition of nanofiltration permeate (NF) from saignée onto grape pomace in three different steps during alcoholic fermentation, corresponding to volumic mass of 1.060, 1.030 and 1.000 g.cm-3 (treatments called NF1060, NF1030 and NF1000, respectively). This innovative extraction strategy was compared with the extraction by thermovinification (TV), a conventional method used to increase anthocyanin extraction in red winemaking. All trials were performed at microvinification scale (30 kg of grapes, in duplicate). Total polyphenol index, color intensity and total anthocyanins were measured during fermentation. In the finished wines, after malolactic fermentation, tannins, HCl index, gelatin index and dialysis index were determined and a sensory evaluation was made by an expert panel. The results show that nanofiltration treatments were able to extract the same amount of total polyphenols and reach the same color intensity as thermovinification. A higher extraction of anthocyanins (around 25 %) was obtained using NF1030 and NF1000, and a higher content of tannins was found in NF wine than TV wine, with a higher degree of polymerization in NF1060 and NF1030. The perceived astringency reflected the gelatin index values, with NF1030 wine the least astringent. The wine tasters agreed on a higher sensory appreciation for NF wines, especially NF1030. The results obtained in this study are a good incentive to promote research on nanofiltration processes as a non-thermal alternative to modulating polyphenol extraction during red wine fermentation.

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