scholarly journals Impacts of added oenological tannins on red wine quality to counteract Botrytis infection in Merlot grapes

OENO One ◽  
2021 ◽  
Vol 55 (2) ◽  
pp. 381-402
Author(s):  
Anne-Laure Gancel ◽  
Adeline Vignault ◽  
Etienne Pilard ◽  
Clément Miramont ◽  
Michaël Jourdes ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Laccase Activity ◽  
Inhibitory Effect ◽  
Protective Effects ◽  
Wine Quality ◽  
Grape Skin ◽  
Grape Berries ◽  
Colour Parameters ◽  
Oxidation Damage ◽  
Cielab Colour

The contamination of grape berries by Botrytis cinerea can drastically damage wine quality, in particular causing colour degradation. In musts obtained from botrytised grapes, SO2 addition is the main means of avoiding oxidation damage due to laccases excreted by the pathogen. However, consumers are becoming increasingly reluctant to accept SO2 addition to wine. Oenological tannins are used for fining wines because of their colloidal properties, and for wine colour stabilisation due to their ability to condense with anthocyanins. They are also known for their antioxidant and antioxidasic properties. They were thus investigated in the present study for their potential as an alternative to SO2 against laccase oxidation.The impact of various types of oenological tannins on musts and wines was studied once added to musts obtained from the Merlot cultivar, comprising 20 % and 50 % botrytised grapes. Laccase activity, antioxidant capacity, composition of phenolic compounds, spectrophotometric and CIELAB colour parameters were assessed in the musts and wines. Sensory analyses were also performed on 3-month-old wines to evaluate the visual, olfactory and gustative consequences of tannin addition. At a 50 % botrytisation rate, the addition of any type of oenological tannins (at a concentration of 100 g/hL) had no effect on laccase activity and did not protect phenolic compounds. However, at the same concentration and at a 20 % botrytisation rate, proanthocyanidin tannins from grape skin were found to be the most promising tannins with simultaneous protective effects, such as an inhibitory effect on laccase enzymes, protection of colour from complete degradation and preservation of some procyanidin compounds.Oenological tannins are promising candidates for protecting wines from Botrytis damage and they induce a differential effect according to their origin and structure. They could be used to reduce the amount of SO2 that is added during vatting. More research is needed to confirm and better understand the mode of action of various tannins at levels lower than the 20 % botrytised rate tested in the present study.

scholarly journals Protective Effects of Defatted Sticky Rice Bran Extracts on the Early Stages of Hepatocarcinogenesis in Rats

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2142 ◽  
Author(s):  
Aphisit Dokkaew ◽  
Charatda Punvittayagul ◽  
Orapin Insuan ◽  
Pornngarm Limtrakul (Dejkriengkraikul) ◽  
Rawiwan Wongpoomchai
Keyword(s):  
Vitamin E ◽  
Phenolic Compounds ◽  
Rice Bran ◽  
Inhibitory Effect ◽  
Nuclear Antigen ◽  
Protective Effects ◽  
Glutathione S Transferase ◽  
Preneoplastic Lesions ◽  
Rice Bran Extract ◽  
Initiation Stage

Use of natural products is one strategy to lessen cancer incidence. Rice bran, especially from colored rice, contains high antioxidant activity. Cancer chemopreventive effects of hydrophilic purple rice bran extract (PRBE) and white rice bran extract (WRBE) on carcinogen-induced preneoplastic lesion formation in livers of rats were investigated. A 15-week administration of PRBE and WRBE did not induce hepatic glutathione S-transferase placental form (GST-P) positive foci formation as the biomarker of rat hepatocarcinogenesis. PRBE and WRBE at 500 mg/kg body weight significantly decreased number and size of GST-P positive foci in diethylnitrosamine (DEN)-initiated rats. The number of proliferating nuclear antigen positive hepatocytes were also reduced in preneoplastic lesions in both PRBE and WRBE fed DEN-treated rats. Notably, the inhibitory effect on GST-P positive foci formation induced by DEN during the initiation stage was found only in rats treated by PRBE for five weeks. Furthermore, PRBE attenuated the expression of proinflammatory cytokines involving genes including TNF-α, iNOS, and NF-κB. PBRE contained a higher number of anthocyanins and other phenolic compounds and vitamin E. PRBE might protect DEN-induced hepatocarcinogenesis in rats via attenuation of cellular inflammation and cell proliferation. Anthocyanins and other phenolic compounds, as well as vitamin E, might play a role in cancer chemopreventive activity in rice bran extract.

scholarly journals Thermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking

Beverages ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 47 ◽  
Author(s):  
Marcos Maza ◽  
Ignacio Álvarez ◽  
Javier Raso
Keyword(s):  
Energy Consumption ◽  
Electric Fields ◽  
Red Wine ◽  
Production Capacity ◽  
Wine Quality ◽  
Grape Skin ◽  
Grape Berries ◽  
Skin Cells ◽  
Considerable Impact ◽  
Polyphenol Extraction

Maceration-fermentation is a critical stage in the elaboration of high-quality red wine. During this stage, the solid parts of the grape berries remain in contact with the fermenting must in order to extract polyphenols mainly located in the grape skin cells. Extracted polyphenols have a considerable impact on sensory properties (color, flavor, astringency, and bitterness) and on the aging behavior of red wine. In order to obtain wines with a sufficient proportion of those compounds, long maceration times are required. The presence of the solid parts of the grapes during red wine fermentation involves several problems for the wineries such as production capacity reduction, higher energy consumption for controlling the fermentation temperature and labor and energy consumption for periodically pump the grape must over the skin mass. Physical techniques based on heating such as thermovinification and flash expansion are currently being applied in wineries to improve the extraction of polyphenols and to reduce maceration time. However, these techniques present a series of problems derived from the heating of the grapes that affect wine quality. A series of recent studies have demonstrated that non-thermal innovative technologies such as pulsed electric fields (PEF) and ultrasound may represent effective alternatives to heating for assisting polyphenol extraction. In terms of general product quality and energetic requirements, this review compares these thermal and non-thermal physical technologies that aim to reduce maceration time.

scholarly journals Seaweeds in viticulture: a review focused on grape quality

2021 ◽  
Vol 36 (1) ◽  
pp. 9-21
Author(s):  
Gastón Gutiérrez-Gamboa ◽  
Yerko Moreno-Simunovic
Keyword(s):  
Biological Activity ◽  
Phenolic Compounds ◽  
Cell Walls ◽  
Foliar Application ◽  
Future Perspective ◽  
Short Term ◽  
Wine Quality ◽  
Grape Berries ◽  
Grape Quality ◽  
Inorganic Constituents

Cell walls of seaweeds contain a wide number of organic and inorganic constituents, of which polysaccharides have important biological activity. Some researchers suggest that polysaccharides from seaweeds can behave as biotic elicitors in viticulture, triggering the synthesis of phenolic compounds in leaves and grape berries. The mechanism of action of seaweeds after a foliar application to grapevines is not fully understood but it is discussed in this review. An overview of the recent research focused on the effects of seaweeds foliar applications on grapevine productivity, on grape and wine quality is included as well as a short-term future perspective for the research in this field.

scholarly journals Ohmic heating for polyphenol extraction from grape berries: an innovative prefermentary process

OENO One ◽  
2021 ◽  
Vol 55 (3) ◽  
pp. 39-51
Author(s):  
Rémy Junqua ◽  
Daniele Carullo ◽  
Giovanna Ferrari ◽  
Gianpiero Pataro ◽  
Rémy Ghidossi
Keyword(s):  
Phenolic Compounds ◽  
Alcoholic Fermentation ◽  
Ohmic Heating ◽  
High Energy ◽  
Skin Layer ◽  
Grape Skin ◽  
Temperature Changes ◽  
Grape Berries ◽  
Aromatic Esters ◽  
Grape Skins

High energy consumption is often required to increase the extraction of phenolic compounds from grapes during alcoholic fermentation. Processes such as thermovinification require significant temperature changes over a long period of time to ensure the diffusion of phenolic compounds from the grape skin layer to the must. In this study, the capability of the ohmic heating (OH) process (E = 55 V/cm, t = 60–90 s, T = 72 °C) to improve the extractability of valuable intracellular compounds from grape skins of Aglianico and Barbera grape matrices before the alcoholic fermentation stepAs similarly reported by Donsì et al. (2010), any tissue damage to grape skins occurring after the application of either conventional or ohmic heating was not found to influence the rate of fermentation. was investigated and compared with both untreated and conventional thermally (CH) treated (T = 72 °C, t = 90 s) samples. Total phenolics and antioxidant capacity were monitored during fermentation (10 days). In comparison to the conventional thermal treatment, the results showed that the phenolic compound content of musts was twice as high immediately after OH treatment. This process could drastically improve the classic prefermentary maceration (thermovinifications, cold macerations, etc.) time. In finished wines produced from the treated musts, the total polyphenolic content of OH wines was up to 17 % higher than that of CH wines, and 30 % higher than that of untreated wines. No differences in concentrations of total tannins and anthocyanins were observed between conventional and ohmic heated musts. However, an increase of 30 to 200 % for some aromatic esters was observed in wines from ohmic heated musts. Overall, the outcomes of this work proved that, in addition to the thermal effect, the moderate electric field (MEF) applied during ohmic heating has the potential to induce an instantaneous release of polyphenolic compounds due to the electroporation phenomenon of cell membranes, thus saving energy and reducing processing time.

Evolution of grape berries during ripening: investigations into the links between their mechanical properties and the extractability of their skin anthocyanins

OENO One ◽  
2010 ◽  
Vol 44 (2) ◽  
pp. 87
Author(s):  
Imen Zouid ◽  
René Siret ◽  
Emira Mehinagic ◽  
Chantal Maury ◽  
Michel Chevalier ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Mechanical Behavior ◽  
Rheological Properties ◽  
Extraction Yield ◽  
Anthocyanin Content ◽  
Wine Quality ◽  
Grape Skin ◽  
Grape Berries ◽  
Grape Quality ◽  
Textural Attributes

<p style="text-align: justify;"><strong>Aims</strong>: The aim of this work was to study the evolution of grape berries during ripening and investigate the possible relationship between the extractability of anthocyanins from grapes and their rheological properties.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Cabernet Franc grapes belonging to three different vineyards were harvested weekly from 10 September to 8 October 2007. Their mechanical behavior was measured by compression and puncture tests and the evolution of anthocyanin extractability was monitored during ripening. Significant differences were found in grape textural attributes and anthocyanin content due to the ripening stage and type of vineyard. A multivariate regression model was built to explain the evolution of anthocyanin extractability, by using the mechanical attributes of grape berries as variables.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Our results show that differences in the easiness of anthocyanin extraction from grapes could be linked to differences in the mechanical behavior of berries and that the extraction yield of anthocyanins from grapes could be predicted by their rheological properties. To confirm this first hypothesis, further studies with a larger number of vintages and vineyards would be necessary to link the mechanical properties of grape berries, established at macroscopic scale, to the susceptibility of anthocyanin extraction from grape skin.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The need to understand the evolution of the mechanical behavior of winegrapes during ripening and its impact on the release of anthocyanins is important for wine quality control. Understanding the evolution of the material properties of grapes is essential for developing better approaches to improve grape quality and could help winemakers to choose the best time of harvest and the process best adapted to the wine quality desired.</p>

Stability of phenolic compounds, antioxidant activity and colour parameters of a coloured extract obtained from coloured-flesh potatoes

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110370
Author(s):  
Stefano Ercoli ◽  
Jennifer Cartes ◽  
Pablo Cornejo ◽  
Gonzalo Tereucán ◽  
Peter Winterhalter ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Colour Parameters

scholarly journals BST204 Protects Dexamethasone-Induced Myotube Atrophy through the Upregulation of Myotube Formation and Mitochondrial Function

2021 ◽  
Vol 18 (5) ◽  
pp. 2367
Author(s):  
Ryuni Kim ◽  
Hyebeen Kim ◽  
Minju Im ◽  
Sun Kyu Park ◽  
Hae Jung Han ◽  
...  
Keyword(s):  
Mitochondrial Function ◽  
Inflammatory Responses ◽  
Mammalian Target Of Rapamycin ◽  
Inhibitory Effect ◽  
Peroxisome Proliferator ◽  
Protective Effects ◽  
Peroxisome Proliferator Activated Receptor ◽  
Dry Extract ◽  
Myotube Formation ◽  
Species Production

BST204 is a purified ginseng dry extract that has an inhibitory effect on lipopolysaccharide-induced inflammatory responses, but its effect on muscle atrophy is yet to be investigated. In this study, C2C12 myoblasts were induced to differentiate for three days followed by the treatment of dexamethasone (DEX), a corticosteroid drug, with vehicle or BST204 for one day and subjected to immunoblotting, immunocytochemistry, qRT-PCR and biochemical analysis for mitochondrial function. BST204 alleviates the myotube atrophic effect mediated by DEX via the activation of protein kinase B/mammalian target of rapamycin (Akt/mTOR) signaling. Through this pathway, BST204 suppresses the expression of muscle-specific E3 ubiquitin ligases contributing to the enhanced myotube formation and enlarged myotube diameter in DEX-treated myotubes. In addition, BST204 treatment significantly decreases the mitochondrial reactive oxygen species production in DEX-treated myotubes. Furthermore, BST204 improves mitochondrial function by upregulating the expression of peroxisome proliferator-activated receptor-γ coactivator-1α (PGC1α) in DEX-induced myotube atrophy. This study provides a mechanistic insight into the effect of BST204 on DEX-induced myotube atrophy, suggesting that BST204 has protective effects against the toxicity of a corticosteroid drug in muscle and promising potential as a nutraceutical remedy for the treatment of muscle weakness and atrophy.

Monitoring of yeast population isolated during spontaneous fermentation of Moravian wine

2012 ◽  
Vol 66 (9) ◽  
Author(s):  
Hana Šuranská ◽  
Dana Vránová ◽  
Jiřina Omelková ◽  
Renáta Vadkertiová
Keyword(s):  
Fermentation Process ◽  
Rhodotorula Glutinis ◽  
Its Region ◽  
White Wine ◽  
Rapid Identification ◽  
Wine Quality ◽  
Spontaneous Fermentation ◽  
Grape Berries ◽  
Yeast Population ◽  
Sporidiobolus Salmonicolor

AbstractIn enology, yeasts play an important role in the characteristics of the final product. They are predominant in the biochemical interaction with components of must. Rapid identification of the yeast population is necessary for fermentation process monitoring and for obtaining a good quality wine. The main goal of this study was the isolation and characterisation of the yeast microbial community naturally present on grape berries, leaves and occurring during the spontaneous fermentation process of the white wine Veltlin green from the South Moravian region, Czech Republic. The results, based on PCR-RFLP of the 5.8S-ITS region of rDNA, PCR-fingerprinting using microsatellite oligonucleotide primers (GAG)5, (GTG)5, (GAC)5, and M13 primer, showed great diversity of the yeast population. Including grape berries and fermented must, the following yeast species were identified: Hanseniaspora uvarum, Aureobasidium pullulans, Metschnikowia pulcherrima, Torulaspora delbrueckii, a number of Pichia species such as P. fermentans, P. membranifaciens, P. kluyveri, also Sporidiobolus salmonicolor, Rhodosporidium toruloides, Rhodotorula mucilaginosa, Rhodotorula glutinis as well as Saccharomyces cerevisiae and Saccharomyces bayanus. Monitoring of the yeast strains during the wine fermentation process of traditional Moravian wine can contribute to the improvement of wine quality.

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