scholarly journals The Oxygen Consumption Kinetics of Commercial Oenological Tannins in Model Wine Solution and Chianti Red Wine

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1215 ◽  
Author(s):  
Jelena Jeremic ◽  
Isara Vongluanngam ◽  
Arianna Ricci ◽  
Giuseppina Paola Parpinello ◽  
Andrea Versari
Keyword(s):  
Oxygen Consumption ◽  
Sulfur Dioxide ◽  
Red Wine ◽  
Grape Seeds ◽  
Grape Skin ◽  
Non Invasive ◽  
Luminescent Sensor ◽  
First Order Kinetics ◽  
Substrate Reactivity ◽  
Oxygen Reactivity

One property of oenological tannins, oxygen reactivity, is commonly exploited in winemaking. The reactivity is mediated by the presence of catalysts (i.e., transition metals and sulfur dioxide) and protects wine against oxidation. This work compares the oxygen consumption rate (OCR) of four commercial oenological tannins (two procyanidins from grape skin and seed, an ellagitannin from oak wood and a gallotannin from gallnut) in a model wine solution and Chianti red wine. All samples were subjected to consecutive cycles of air saturation at 20 °C to increase the total level of oxygen provided. After each cycle, the oxygen level was measured by means of a non-invasive luminescent sensor glued to a transparent surface (sensor dots) until there was no further change in substrate reactivity. The OCR followed first-order kinetics, regardless of the tannin. As expected, the ellagitannin showed the fastest OCR, followed by the two from grape seeds and skins and finally the gallotannin. The total O2 consumption in the red wine was almost double that of the model solution, due to the oxidation of wine substrates. The measurement of OCR is helpful for setting up an advanced winemaking protocol that makes use of tannins to reduce the use of sulfur dioxide.

scholarly journals Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1704
Author(s):  
Adriano Mollica ◽  
Giuseppe Scioli ◽  
Alice Della Valle ◽  
Angelo Cichelli ◽  
Ettore Novellino ◽  
...  
Keyword(s):  
Red Wine ◽  
Waste Product ◽  
Antioxidant Properties ◽  
Grape Pomace ◽  
Vitis Vinifera L ◽  
Bacterial Strains ◽  
Grape Seeds ◽  
Grape Skin ◽  
Wine Production ◽  
Anti Inflammatory

Grape pomace is commonly considered a waste product of monovarietal red wine production. Methods: HPLC-DAD analysis was performed to determine the polyphenol and flavonoid contents of all the extracts obtained from Montepulciano d’Abruzzo red wine and grape skins whereas, GC-MS was applied to the determination of fatty acid composition in grape seeds oil. Biological characterization involves antioxidant and antimicrobial assays for all the extracts and seeds oil; Their ability to inhibit α-glucosidase, α-amylase, α-tyrosinase, and ChE enzymes was also detected, together with anti-inflammatory activity on wine, grape skin extracts, and seeds oil by lipoxygenase (5-LOX) and LPS-stimulated macrophage release assays. Data indicate significative polyphenols content (199.31 ± 7.21 mgGAE/g), antioxidant (CUPRAC assay (1036.98 mgTE/g)), enzymatic inhibition (α-tyrosinase: 151.30 ± 1.20 mgKAE/g) and anti-inflammatory activities for wine-organic extract 2, while the antimicrobial activity of grape skin decoction is higher than those reported by wine extracts on three bacterial strains. Interestingly only dealcoholized wine and wine-aqueous extract exerts inhibitory effects on α-glucosidase (20.62 ± 0.23 mmolACAE/g and 19.81 ± 0.03 mmolACAE/g, respectively), while seeds oil is rich in oleic and linoleic acids. These results confirm the strong antioxidant properties of Montepulciano d’Abruzzo grape pomace, suggesting the potential use of this waste product as functional food supplements in the human diet and in cosmeceutics.

scholarly journals Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining

2021 ◽  
Vol 339 ◽  
pp. 127848
Author(s):  
Natka Ćurko ◽  
Karin Kovačević Ganić ◽  
Marina Tomašević ◽  
Leo Gracin ◽  
Michael Jourdes ◽  
...  
Keyword(s):  
Sulfur Dioxide ◽  
Red Wine ◽  
Sensory Characteristics

scholarly journals Oxygen consumption during mineralization of organic compounds in water samples from a small sub-tropical reservoir (Brazil)

2003 ◽  
Vol 46 (4) ◽  
pp. 723-729 ◽  
Author(s):  
Marcela Bianchessi da Cunha-Santino ◽  
Irineu Bianchini Júnior
Keyword(s):  
Oxygen Consumption ◽  
Organic Carbon ◽  
Organic Compounds ◽  
Tannic Acid ◽  
Theoretical Calculations ◽  
Tropical Reservoir ◽  
First Order ◽  
First Order Kinetics ◽  
Mineralization Processes ◽  
Carbon Concentrations

Assays were carried out to evaluate the oxygen consumption resulting from mineralization of different organic compounds: glucose, sucrose, starch, tannic acid, lysine and glycine. The compounds were added to 1 l of water sample from Monjolinho Reservoir. Dissolved oxygen and dissolved organic carbon were monitored during 20 days and the results were fitted to first order kinetics model. During the 20 days of experiments, the oxygen consumption varied from 4.5 mg.l-1 (tannic acid) to 71.5 mg.l-1 (glucose). The highest deoxygenation rate (kD) was observed for mineralization of tannic acid (0.321 day-1) followed by glycine, starch, lysine, sucrose and glucose (0.1004, 0.0504, 0.0486, 0.0251 and 0.0158 day-1, respectively). From theoretical calculations and oxygen and carbon concentrations we obtained the stoichiometry of the mineralization processes. Stoichiometric values varied from 0.17 (tannic acid) to 2.55 (sucrose).

Formation of Biogenic Amines throughout the Industrial Manufacture of Red Wine

2006 ◽  
Vol 69 (2) ◽  
pp. 397-404 ◽  
Author(s):  
Á. MARCOBAL ◽  
P. J. MARTÍN-ÁLVAREZ ◽  
M. C. POLO ◽  
R. MUÑOZ ◽  
M. V. MORENO-ARRIBAS
Keyword(s):  
Amino Acids ◽  
Sulfur Dioxide ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Alcoholic Fermentation ◽  
Red Wine ◽  
Malolactic Fermentation ◽  
Industrial Manufacture ◽  
Amino Acid Precursors ◽  
Wine Aging

Changes in biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine, and cadaver-ine) were monitored during the industrial manufacture of 55 batches of red wine. The origin of these amines in relation to must, alcoholic fermentation, malolactic fermentation, sulfur dioxide addition, and wine aging and the interactions between amines and their corresponding amino acids and pH were statistically evaluated in samples from the same batches throughout the elaboration process. Some amines can be produced in the grape or the musts (e.g., putrescine, cadaverine, and phenylethylamine) or can be formed by yeast during alcoholic fermentation (e.g., ethylamine and phenylethylamine), although quantitatively only very low concentrations are reached in these stages (less than 3 mg/liter). Malolactic fermentation was the main mechanism of biogenic amine formation, especially of histamine, tyramine, and putrescine. During this stage, the increase in these amines was accompanied by a significant decline in their amino acid precursors. Significant correlations between biogenic amine formation and the disappearance of their corresponding amino acids were observed, which clearly supports the hypothesis that malolactic bacteria are responsible for accumulation of these amines in wines. No increase in the concentration of biogenic amines was observed after SO2 addition and during wine aging, indicating that sulfur dioxide prevents amine formation in subsequent stages.

Grape Seeds Dehydration under Forced Convection Conditions

2009 ◽  
Vol 283-286 ◽  
pp. 610-615
Author(s):  
G. Clemente ◽  
N. Sanjuán ◽  
J. Bon ◽  
R. Peña ◽  
J.V. García-Pérez
Keyword(s):  
Effective Diffusivity ◽  
Internal Resistance ◽  
Drying Kinetics ◽  
Grape Pomace ◽  
Wine Industry ◽  
Added Value ◽  
Grape Seeds ◽  
External Resistance ◽  
Experimental Conditions ◽  
Grape Skin

Grape pomace is the main by-product from the wine industry. It is principally made up of grape skin and seeds. Drying this by-product is the first step for the later extraction of components with high added value like oil or antioxidants. Due to the different characteristics of the components, the study of the drying kinetics of grape pomace must be addressed taking its components into account one by one. For that purpose, grape seeds from the Spanish wine industry were dehydrated in a convective laboratory dryer at 70 °C and at 1, 2 and 3 m/s until a weight loss of 40% was reached. Drying kinetics was determined in triplicate. Modelling was carried out by means of a diffusion model without considering shrinkage and external resistance. Grape seeds were assumed to be spherical. For all the fits, the explained variance was higher than 96.9 % and the mean relative modulus was lower than 1.7 %. Between 1 and 2 m/s, effective diffusivity increased in line with air velocity, although the values of effective diffusivity calculated for 2 and 3 m/s were similar. It seems to indicate that for the experimental conditions under study, the external resistance is not negligible at 1 and 2 m/s and for higher air velocities the internal resistance to mass transfer controls the drying process. These results coincide with those found by other authors when studying different food products.

Sulfur Dioxide-Oxygen Consumption Ratio Reveals Differences in Bottled Wine Oxidation

2016 ◽  
Vol 67 (4) ◽  
pp. 449-459 ◽  
Author(s):  
A. L. Waterhouse ◽  
S. Frost ◽  
M. Ugliano ◽  
A. R. Cantu ◽  
B. L. Currie ◽  
...  
Keyword(s):  
Oxygen Consumption ◽  
Sulfur Dioxide ◽  
Consumption Ratio ◽  
Wine Oxidation

Salivary Proteins Interact with Dietary Constituents to Modulate Tooth Staining

2005 ◽  
Vol 84 (1) ◽  
pp. 73-78 ◽  
Author(s):  
G.B. Proctor ◽  
R. Pramanik ◽  
G.H. Carpenter ◽  
G.D. Rees
Keyword(s):  
Red Wine ◽  
Black Tea ◽  
Salivary Protein ◽  
Salivary Proteins ◽  
Parotid Saliva ◽  
Grape Skin ◽  
Dietary Components ◽  
Black Tea Polyphenols ◽  
Proline Rich Protein

Dietary components rich in polyphenols—for example, tea and red wine—are thought to cause tooth staining. In the present study, hydroxyapatite was used as a model of enamel for study of the influence of salivary proteins on the binding of different polyphenols to hydroxyapatite in vitro. Neither salivary protein pellicles nor salivary proteins in solution significantly altered the binding of the small polyphenol epigallocatechin to hydroxyapatite. However, hydroxyapatite binding of anthocyanin, a small grape-skin-derived polyphenol, or the larger polyphenols of black tea was increased by the presence of salivary proteins, either as a pellicle or in solution. Proline-rich proteins were enriched from parotid saliva and found to increase binding of anthocyanin and black tea polyphenols to hydroxyapatite, while enriched histatins did not increase binding. It is concluded that some salivary proteins, including proline-rich protein, can mediate increased staining of enamel by red-wine- and black-tea-derived polyphenols.

scholarly journals A Multivariate Metabolomics Method for Estimating Platelet Mitochondrial Oxygen Consumption Rates in Patients with Sepsis

Metabolites ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 139
Author(s):  
Marc R. McCann ◽  
Cora E. McHugh ◽  
Maggie Kirby ◽  
Theodore S. Jennaro ◽  
Alan E. Jones ◽  
...  
Keyword(s):  
Oxygen Consumption ◽  
Mitochondrial Function ◽  
Regression Models ◽  
Consumption Rate ◽  
P Value ◽  
Linear Regression Models ◽  
Mitochondrial Oxygen Consumption ◽  
Non Invasive ◽  
Consumption Rates ◽  
Multiple Linear Regression Models

Background: Sepsis-induced alterations in mitochondrial function contribute to organ dysfunction and mortality. Measuring mitochondrial function in vital organs is neither feasible nor practical, highlighting the need for non-invasive approaches. Mitochondrial function may be reflected in the concentrations of metabolites found in platelets and whole blood (WB) samples. We proposed to use these as alternates to indirectly estimate platelet mitochondrial oxygen consumption rate (mOCR) in sepsis patients. Methods: We determined the relationships between platelet mOCR and metabolites in both platelets and WB, as measured by quantitative 1H-NMR metabolomics. The associations were identified by building multiple linear regression models with stepwise forward-backward variable selection. We considered the models to be significant with an ANOVA test (p-value ≤ 0.05) and a positive predicted-R2. Results: The differences in adjusted-R2 and ANOVA p-values (platelet adj-R2: 0.836 (0.0003), 0.711 (0.0004) vs. WB adj-R2: 0.428 (0.0079)) from the significant models indicate the platelet models were more associated with platelet mOCR. Conclusions: Our data suggest there are groups of metabolites in WB (leucine, acetylcarnitine) and platelets (creatine, ADP, glucose, taurine) that are associated with platelet mOCR. Thus, WB and platelet metabolites could be used to estimate platelet mOCR.

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