Epigenetic Modulation Of Inflammation And Synaptic Plasticity By Polyphenolic Metabolites Promotes Resilience Against Stress In Mice

ulfur compounds in wine have been studied for several years due to their impact on wine flavour, but the role of polysulfides is a recent topic. Polysulfides in wine are formed when two sulfhydryl groups oxidize, especially in presence of elemental sulfur or metal catalysts from field treatment residues (Ugliano et al. 2011). These compounds are odourless, but can degrade during storage and affect the wine quality. The mechanism of their formation is still largely unknown but different chemical and biochemical pathways have been suggested. Disulfides from cysteine (Cys) and glutathione (GSH) have been revealed in model wines (Kreitman et al. 2016) and more recently also higher polymerized forms in real wines (Van Leeuwen et al. 2020). Volatile varietal thiols like 3-mercaptohexanol (3MH) and 4-mercaptopentanone (4MMP) – flavour compounds with tropical or fruity notes – could undergo similar reactions, also with Cys and GSH, subsequently losing their flavour property (fate). Even more concerning is the possible release of H2S from polysulfides during storage, leading to undesired off-flavours (Sarrazin et al. 2010).

The Fregoni bioclimatic index (IF) considers the daily temperature range during the ripening month and the number of days with temperature below 10°C.

Aim: The eastern foot of Helan Mountain, Ningxia, China is one of the most important wine production regions in China and grape cultivation has spread in several sub-regions with different soils and cultivars. Large diversity in wine aromas have been observed at Ningxia region but which terroir factors drive those diversity in aromas remain to uncover. This study aims to investigate the impacts of grape varieties and soil chemical properties on wine aromas at Ningxia, in order to characterize the aromatic typicality of Ningxia wines and provide foundation for developing a ‘Protected Designation of Origin’ system. 

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.

Astringency has been defined by the American Society for Testing Materials as “the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins”. Regarding the importance of astringency in wine consumer acceptance, elucidating the molecular mechanisms underpinning this complex sensation represents an important goal for scientists. Although different mechanisms have been described (Gibbins & Carpenter, 2013), the salivary protein precipitation is still the most accepted theory. According to this, wine astringency perceived in the oral cavity is originally attributed to the interaction and subsequence precipitation of salivary proteins by wine tannins –mainly flavanols–.