Study of the Interactions between High Molecular Weight Salivary Proteins and Red Wine Flavanols.

It is common to find tanks in the winery with wine below their capacity due to wine transfers between tanks of different capacities or the interruption of operations for periods of a few days. This situation implies the existence of an ullage space in the tank with prolonged contact with the wine causing its absorption/oxidation. Oxygen uptake from the air headspace over the wine due to differences in the partial pressure of O2 can be rapid, up to 1.5 mL of O2 per liter of wine in one hour and 100 cm2 of surface area1 and up to saturation after 4 hours.

Among the items preserved in gene banks, the old standard and autochthonous varieties represent an increasing value, since these varieties may have properties to make their cultivation more effective under changing climatic conditions. The increasingly extreme weather is a huge challenge for the viticulture. Collectional varieties can also play important role in protection against pests and pathogens. A genebank ensures not only the preservation of rare varieties, but also gives the opportunity for more knowledge and research of these varieties.

Post-harvest grape berries dehydration/withering are worldwide applied to produce high-quality sweet and dry wines (e.i., Vin Santo, Tokaji, Amarone della Valpolicella). Temperature and water loss impact grape metabolism [1] and are key variables in modulating the production of grape compounds of oenological interest, such as Volatile Organic Compounds (VOCs), secondary metabolites responsible for the aroma of the final wine.
The aim of this research was to assess the impact of post-harvest dehydration on free and glycosylated VOCs of two Italian red wine grapes, namely Nebbiolo and Aleatico, dehydrated in tunnel under controlled condition (varied temperature and weight-loss, at constant humidity and air flow). From these grapes Sforzato di Valtellina Passito DOCG and Elba Aleatico Passito DOCG, respectively.

Alzheimer’s Disease (AD) is the most common disorder associated with cognitive impairment and the main cause of dementia globally. Multiple evidence in the last decade suggest that the gut microbiome plays an important role in the pathogenesis and progression of AD via the microbiota-gut-brain axis, a network wherein microbiome and the central nervous system crosstalk via endocrine, immune, neural, and microbial metabolites signalling pathways.

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.