Electrochemical approaches in wine analysis
There is a high demand in the wine industry for analytical methods able to provide useful information to support the decision-making process in the vineyard and in the winery. Ideally these methods should be rapid (e.g.
Climate change, regional adaptation necessities and impact on grape and wine composition – an integrated view on a moving target
Grapevines are cultivated on 6 out of 7 continents, roughly between latitudes 4° and 56° in the Northern Hemisphere and between 6° and 42° in the Southern Hemisphere across a large diversity of climates (oceanic, warm oceanic, transition temperate, continental, cold continental, Mediterranean, subtropical, attenuated tropical, and arid climates).
Significance of factors making Riesling an iconic grape variety
Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings.
Oak Tannin and Unoaked and Oaked Wine Extracts Influence Gene Expression in HepaRG Human Liver Cells
Previous work from our laboratory has shown that both a purified toasted oak powder and extracts made from unoaked and oaked red wines influenced physiological parameters, metabolism and hepatic gene expression in high-fat fed C57/BL6J male mice (Luo et al., 2020). Impacted pathways included glucose metabolism, liver fat accumulation, markers of chronic inflammation, and expression of the Gsta1 mRNA.
Simgi® platform as a tool for the study of wine active compounds in the gastrointestinal tract
Simgi® platform pursues the need for dynamic in vitro simulation of the human gastrointestinal tract optimized and adapted to food safety and health fields. The platform has confirmed the model’s suitability since its first’s studies with the consistency between the simulated colonic metabolism of wine polyphenols and the metabolic evolution observed with the intake of wine in human intervention studies [1].
Epigenetic Modulation Of Inflammation And Synaptic Plasticity By Polyphenolic Metabolites Promotes Resilience Against Stress In Mice
Introduction: Major depressive disorder is associated with abnormalities in the brain and the immune system. Chronic stress in animals showed that epigenetic and inflammatory mechanisms play important roles in mediating resilience and susceptibility to depression.
Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation
Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. This beverage is increasingly produced at industrial scale, but its quality standards remain to be defined. Metabolomics analysis was carried out using FT-ICR-MS to understand the chemical transformations induced by the production phases and the type of tea on
Identification and biological properties of new resveratrol derivatives formed in red wine
Resveratrol is a well-known wine constituent with a wide range of activities. In wines, resveratrol can be oxidized to form various derivatives including oligomers [1]. In this study, resveratrol derivative transformation in hydroalcoholic solution was investigated by oxidative coupling using metals. De novo resveratrol derivatives were synthetized and analysed by NMR and MS experiments
Wine lees: characterization and valorization by kombucha fermentation
Winemaking generates various types of residues (vine shoots, stalks, pomace, wine lees and filtration cakes) which can have a notable environmental and economic impact. Wine by-products are rich in bioactive compounds and therefore their valorization can be beneficial on different levels.
Red wines from southwest France, Lebanon and South Korea: study of phenolic composition and antioxidant and biological activities according to grape varieties and winemaking processes
The phenolic compounds present in the wine are responsible for reducing the risk of developing chronic diseases (cardiovascular, cancer, diabetes, Alzheimer …) because of their antioxidant activities and the presence of nutraceutical molecules with targeted biological activities. Polyphenols not only contribute to the “French paradox” but also contribute to give the wine its color, structure, aroma and allow a long-term preservation.
A nutraceutical based on mediterranean diet with omega-3 fatty acid and resveratrol from grapewine counteracts ocular degenerative diseases
More recently, studies have shown that polyphenols could also prevent or improve vision in patients with ocular diseases and especially Age-related macular degeneration (AMD) which is an eye disease characterized by damage to the central part of the retina, the macula, and that affects millions of people worldwide. Despite therapeutic advances thanks to the use of anti-vascular
Health benefits of wine industry by-products
The total global production of wine in 2021 was estimated at around 250 million hectoliters. The 30% of the total quantity of vinified grapes corresponds to wine by-products that represent nearly 20 million tons, of which 50% corresponds to the European Union. Wine by-products have been used for different purposes, in agriculture, cosmetics, pharmacy, biorefinery, feed, and the food
What happens with the glutathione during winemaking and the storage of the wine?
We tried to give a part of the answer to this question by monitoring glutathione during winemaking and storage. The novelty of our approach is to quantify simultaneously the three known forms of glutathione: free glutathione (GSH), oxidized form (GSSG) and glutathione-S-sulfonate (GSSO3H).
Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability
SO2 reaction with electrophilic species present in wine, including in particular carbonyl compounds, is responsible for the reduction of its protective effect during wine aging. In the present study, direct 1H NMR profiling was used to monitor the reactivity of SO2 with acetaldehyde under wine-like oxidation conditions.
Wines produces without SO2 addition: which impact on their colour? An approach at the global and pigments levels
Since the 18th century, sulfur dioxide (SO2) is used in winemaking. Added at different steps, its antimicrobial but also antioxidasic and antioxidant properties are very helpful for winemakers. Nevertheless sulfur dioxide has a real potential health impact, particularly for sensitive consumers often highlighted by hygienists. Nowadays, a serious trend for “natural” wines (i.e. produced without any additives), as described by their producers, could be observed on the French market what match with a proliferation of wines elaborated without any sulfite addition.
Changes in white wine composition after treatment with cationic exchange resin: impact on wine oxidation after 8 years of bottle storage
Samples from 3 wine types were treated with a cationic exchange resin (7 lots) and stored for 8 years (47 samples). Forty-seven parameters were determined, including (1) important substrates with impact in white wine oxidation and (2) markers of oxidation. From group 1, sugars, elements, phenolic compounds, α-dicarbonyls and SO2 and from group 2, browning (A420), acetaldehyde, alkanals, furanic compounds were quantified.
Rationalizing The Wine Nucleophilic Competition For Quinone Addition
loss and color browning which lead to wine unacceptance by consumers. These changes are mainly driven by the consumption of oxygen by polyphenols leading to the production of quinones which are oxidant compounds. Quinones can react with numerous nucleophilic compounds notably aromatic thiols, decreasing the aromatic bouquet of the wine.
Oxygen transfer through cork stoppers
During wine conservation in a bottle, the control of oxygen transfer from the outside environment to the wine inside the bottle is a key parameter that determines the wine quality. Many other factors can also influence the evolution of wine during postbottling aging,
OTR determination of aged closures: Impact on aroma compounds composition of Sauvignon blanc wines
Oxygen transfer rate (OTR) is a technical property of closure, and it modulates the oxygen supply to the wine during its bottle aging. It’s an important parameter to take into account in the analysis of wine aroma evolution. OTR distribution is well documented for new closures, but little research has been published on its determination for aged closures. Initial oxygen release after bottling impacts the composition of wines during the first years of storage), but the link between OTR, sensory perception and aroma composition after many years of aging has not yet been clearly studied.
Organic and biodynamic sustainable productions and effect on eligibility and peculiarity of a typical wine
The wine industry is currently shifting toward more sustainable production systems. There are many reasons for this as the interest of people over climate change and, consequently the wine consumer’s choice toward organic and biodynamic, reduced carbon-footprint, vegan and other environmentally friendly wines. While the viticultural effects of biodynamic and organic practices on wine grapes have been investigated, there is a lack in literature on the general effect on the final quality of wine