Acid In Wine Research Articles

Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-Saccharomyces Yeast Strains on the Quality of Cabernet Sauvignon Wines.

The aim of this study was to investigate the effects of crude extracts of β-glucosidase from Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24 and Metschnikowia pulcherrima HX-13 (termed as SLY-4E, F2-24E and HX-13E) on the flavor complexity and typicality of Cabernet Sauvignon wines. The grape must was fermented using Saccharomyces cerevisiae with single or mixed SLY-4E, F2-24E and HX-13E. The physicochemical characteristics, volatile aroma compounds, total anthocyanins and sensory attributes of the wines were determined. Adding SLY-4E, F2-24E and HX-13E in wines resulted in a decrease in the anthocyanin content, total acids and volatile acids in wines but an increase in the content of terpenes, benzene derivatives, higher alcohols and esters, which may enhance wine sensory qualities and result in loss of wine color. Different adding strategies of β-glucosidase led to a variety of effects on wine aroma. S/H/F-Ew significantly increased the content of benzene derivatives, higher alcohols and long-chain fatty acid esters, which enhanced the fruity and floral flavor of wines. F2-24E significantly increased the content of short- and medium-chain fatty acid esters, acetate esters and carbonyl compounds. The results indicated that the mixed addition of non-Saccharomyces crude extracts and co-fermentation with S. cerevisiae could further improve wine flavor quality.

The Cdc25/Ras/cAMP-dependent protein kinase A signaling pathway regulates proline utilization in wine yeast Saccharomyces cerevisiae under a wine fermentation model.

Proline is a predominant amino acid in grape must, but it is poorly utilized by the yeast Saccharomyces cerevisiae in wine-making processes. This sometimes leads to a nitrogen deficiency during fermentation and proline accumulation in wine. In this study, we clarified that a glucose response is involved in an inhibitory mechanism of proline utilization in yeast. Our genetic screen showed that strains with a loss-of-function mutation on the CDC25 gene can utilize proline even under fermentation conditions. Cdc25 is a regulator of the glucose response consisting of the Ras/cAMP-dependent protein kinase A (PKA) pathway. Moreover, we found that activation of the Ras/PKA pathway is necessary for the inhibitory mechanism of proline utilization. The present data revealed that crosstalk exists between the carbon and proline metabolisms. Our study could hold promise for the development of wine yeast strains that can efficiently assimilate proline during the fermentation processes.

Preparation of imidazolidinone compounds as derivatization reagent for diastereomerization and chromatographic separation of chiral organic acids

A chiral derivatization reagent for application in LC-tandem mass spectrometry (LC-MS/MS)-based detection, benzyl 5-(2-aminoethyl)-3-methyl-4-oxoimidazolidine-1-carboxylate (CIM-C2-NH2), which can react with the carboxyl group, was synthesized. Both chiral and non-chiral organic acids such as lactic acid, 2-hydroxybutyric acid, 3-hydroxybutyric acid, acetic acid, succinic acid, tartaric acid, malic acid, and citramalic acid were derivatized with CIM-C2-NH2; their derivatives were analyzed by LC-MS/MS. We investigated the enantioseparation of chiral organic acids on an octadecylsilica column and obtained the resolution values within 1.31–2.19 with a mobile phase of H2O-CH3CN with the exception of malic acid. In contrast, no enantioseparation of the chiral organic acids was observed when benzyl 5-(aminomethyl)-3-methyl-4-oxoimidazolidine-1-carboxylate (CIM-C1-NH2), which bears fewer methylene units than CIM-C2-NH2, was used. In addition, the mass spectra of malic acid, tartaric acid, and succinic acid, which have two carboxyl groups, showed product ions of m/z 278, while those of other organic acids showed product ions of m/z 91, corresponding to the benzyl moiety. The proposed method was applied to analyze organic acids in commercial wine, and some organic acids such as d- and l-lactic acid were successfully detected.

Chiroptical Enhancement of Chiral Dicarboxylic Acids from Confinement in a Stereodynamic Supramolecular Cage.

The fundamental implications that chirality has in science and technology require continuous efforts for the development of fast, economic, and reliable quantitative methods for enantiopurity assessment. Among the different analytical approaches, chiroptical techniques in combination with supramolecular methodologies have shown promising results in terms of both costs and time analysis. In this article, a tris(2-pyridylmethyl)amines (TPMA)-based supramolecular cage is able to amplify the circular dichroism (CD) signal of a series of chiral dicarboxylic acids also in the presence of a complex mixture. This feature has been used to quantify tartaric acid in wines and to discriminate different matrixes using principal component analysis (PCA) of the raw CD data.

Effects of Ultrasound Irradiation on the Co-Pigmentation of the Added Caffeic Acid and the Coloration of the Cabernet Sauvignon Wine during Storage.

In this paper, experiments were conducted to investigate the effects of ultrasound irradiation on the co-pigmentation of caffeic acid added in wine and the coloration of wine during storage. The wine color, chroma, level of the monomeric, combined and polymerized anthocyanins and the concentrations of malvidin-3-O-glucoside and syringic acid in wines were determined by the high-performance liquid chromatography (HPLC), ultraviolet-visible spectroscopy, respectively. The results indicate that ultrasound irradiation could definitely affect the color characteristic of wine to a certain extent. Compared with the wine without addition of caffeic acid, the co-pigmentation effects of wine added with caffeic acid could be significantly promoted by ultrasound irradiation, such as the wine color, color density and the polymerized anthocyanins. Furthermore, ultrasound irradiation had a continuous effect on the co-pigmentation of caffeic acid and wine coloration with the extended storage time. In summary, ultrasound could significantly modify the color properties of wine by enhancing the co-pigmentation between caffeic acid and monomeric anthocyanins in the wine, resulting in the improvement of wine quality.

Influence of elicitors application to Monastrell and Tempranillo vineyards on grape nitrogen composition over two vintages

Currently, elicitors have been used to induce the defence mechanisms of vines, i.e., against both abiotic and biotic stresses. Besides, increases in phenolic synthesis in grapevines have been reported after elicitors application. However, its effects on the grape nitrogen composition are not entirely known. Thus, this work aimed to study the effect of methyl jasmonate (MeJ) and a yeast extract (YE) applied in Monastrell and Tempranillo grapevines on grape amino acids during two consecutive seasons. Amino acids in grapes were analysed by HPLC. In the first season, the total amino acid content in grapes decreased in Monastrell after MeJ and YE applications from 2236 to 1580 and 1620 mg L-1, respectively, while in Tempranillo, the total amino acid concentration decreased after YE applications from 2355 to 1811 mg L-1. However, during the second season, elicitors did not affect total amino acid concentration. The most important components of variability in amino acid concentration were the grape variety and the season. These results provide new knowledge of the effect of two elicitors in two important red varieties on grape amino acids content, relevant for wine quality.

Bioactive components, antibacterial and antiradical properties of home-made apple and grape vinegar

The present study aimed to investigate major volatile compounds, organic acid, phenolic and mineral contents, and antiradical and antimicrobial properties of home-made apple/grape vinegar. Grape vinegar showed higher total acidity, organic acid content, total phenolic content (TPC), antiradical activity and lower minimum inhibitory concentration (MIC) values compared to apple vinegar. While acetic and tartaric acids were the most abundant organic acids in grape vinegar, acetic and succinic acids were the most abundant organic acids in apple vinegar. The most abundant phenolic compound was gallic acid in both grape and apple vinegar. A total of 18 and 9 volatile compounds were determined in grape vinegar samples and apple vinegar samples, respectively. The most abundant volatile compounds were acetic acid and acetoin in grape vinegar, acetic acid, ethyl acetate and 2,4,5-trimethyl-1,3-dioxolane in apple vinegar. K, Ca and Na were common minerals in both vinegar and more in the grape vinegar compared to apple vinegar. Although MIC value for grape vinegar was at 6.25% with minimum bactericidal concentration (MBC) values ranged from 6.25% to 12.50%, MIC value for apple vinegar was at 12.50% with MBC values ranged from 12.50% to 25.00% for all test bacteria. The antiradical and antibacterial activities of the vinegar samples were correlated with their TPC and organic acid contents.

Simultaneous determination of four organic acids in beverages by capillary electrophoresis coupled with ultraviolet detector

A simple and rapid capillary electrophoresis method with direct ultraviolet (UV) detection was set up for the determination of four organic acids in beverages. The method included dilution and filtration as simple sample preparation steps. The electrophoretic separation and detection of oxalic, malic, citric and lactic acids in wines and beers were performed in 8 min. For the method validation, linearity, detection and quantification limits, repeatability and recovery in wine and beer matrices were studied. Good linearity was observed from 25 to 500 mg/L for all acids excluding lactic acid, for which it started from 50 mg/L. The limits of quantitation of oxalic, malonic and citric acid were set 9.5 to 28.5 mg/L. Repeatability of this method was from 3.2 to 7.3%, recoveries ranged from 90.1 to 110.1%. The validated method was applied to the analysis of different wines and beers and showed great variability in their composition.

English

Mulching has been used widely to improve the production capacity of the soil, yield and the quality of wine grapes (Vitis vinifera L. cv. Cabernet Sauvignon). However, the ecological mechanisms underlying the mulching materials were not well understood. This study aimed to evaluate the effects of different mulching materials on soil chemical properties, bacterial community and wine grape quality. Experiments were performed at a grape-yard on the six-year-old wine grape ‘Vitis vinifera L. cv. Cabernet sauvignon. Five kinds of mulching materials include living turfgrass (Grass), living Herba portulacae (Por), inorganic plastic black film (Film), organic chips of wood (Wood), and grape branches (Branch) were applied, while clean tillage (CK) was treated as a control. Soil chemical properties and grape quality indicators were measured. Soil bacterial community diversity was detected using the Illumina Miseq sequencing for the 16S rRNA gene V3-V4 region. Mulching with plastic film, wood chips and Herba portulacae (Por) increased the content of soil organic matter, available N, P and K, total N and P. Film, grass, branch and Por mulching materials improved the content of tannin, anthocyanin, total phenol and titratable acid in grape (p<0.05). Proteobacteria, Actinobacteria, Chloroflexi, Acidobacteria and Gemmatimonadetes were abundant bacteria. Mulching with grape branch and portulacae increased the relative abundance of Gemmatimonadetes and Chloroflexi phylum, Gemmatimonadaceae family, and decreased Micrococcaceae family and Pseudarthrobacter genus. Mulching with living, organic, or inorganic changed chemical properties and grape quality indicators. These changes might be correlated with the altered soil bacterial community diversity and richness. © 2022 Friends Science Publishers

Unscrambling spectral interference and matrix effects in Vitis vinifera Vis-NIR spectroscopy: Towards analytical grade ‘in vivo’ sugars and acids quantification

• Unscrambling interference and matrix effects in spectroscopy for ’in situ’ non-dominant absorbance constituents quantification. • Covariance mode search methodology - finding optimal covariance eigenvector with equivalence to the Beer–Lambert law. • State-of-the-art figures of merit review and benchmark against covariance mode search. • Spectral bands interpretation and relationship with tissue maturation. • Enabling analytical-grade ’in situ’ quantifications of sugars and acids in grapes. Analytical grade ’in vivo’ plant metabolic quantification using spectroscopy is a key enabling technology for precision agriculture.Current methods such as PLS, ANN and LS-SVM are non-optimal for resolving spectral interference and matrix effects to provide similar results to the analytical chemistry laboratory. This research presents a new self-learning artificial intelligence (SL-AI) method based on the search of covariance modes. These isolate the different modes of interference present in spectral data, allowing the consistent quantification of constituents. A review of the state-of-the-art methods with the figures of merit mean absolute standard error percentage (MASEP) and Pearson correlation coefficient (R) is presented for comparison and discussion. 707 grapes were quantified for glucose, fructose, malic and tartaric acids in five wine-making and one table grape varieties, and used to benchmark the new method against the state-of-the-art methodologies: partial least squares, local partial least squares, artificial neural networks and least squares support vector machines. SL-AI provides consistent quantifications, whereas previous methods exhibit data-driven performance dependence. Pearson correlations of 0.93 to 0.99 and MASEP of 3.70% to 7.33% were obtained with the new methodology. Local partial least squares, the method with the best benchmarks from literature, achieved correlations of 0.81 to 0.94 and MASEP of 8.00% to 13.4%. The covariance mode isolates a particular interference, providing a direct relationship between spectral inference and constituent concentrations, consistent with the Beer–Lambert law. Such quantifies non-dominant absorbance constituents (e.g. sugars and acids), which is a significant step towards ’in vivo’ plant physiology-based precision agriculture.

The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine

This article focuses on the effect of yeast strains, vintage, and must sugar content on the amino-acid content of sparkling wines produced by the traditional method. In the experiment, the amino-acid concentrations before and after secondary fermentation, depending on the type of yeast used (basic wine without secondary fermentation, wine fermented with immobilized yeast, and wine fermented with classical Champagne yeast) and the sugar content of the must (170, 190, and 210 g per liter), and the vintage (2010 and 2011), were evaluated. Concentrations of 20 free amino acids in 18 wine variants were analyzed by ion-exchange liquid chromatography with postcolony ninhydrin derivatization and photometric detection. Results of the study show an increase in all the amino acids represented, except ornithine, after secondary fermentation. The average content of each amino acid in the basic wine, wine fermented with immobilized yeast, and wine fermented with classical Champagne yeast was higher in the variant where classical yeast was used. In this variant, the concentrations of alanine, glutamic acid, lysine, arginine, phenylalanine, valine, and glycine were almost twice as high as in the other variants. A higher proportion of most amino acids was observed in the year 2011; only for amino acids lysine, leucine, phenylalanine, tyrosine, ornithine, histidine, and methionine was a higher concentration observed in the year 2010. A higher concentration of released amino acids was also observed in wine produced from must with a higher sugar content (21° NM).

Phenolic Acids in Red Wine Interact Directly with the Protein Fraction of Saliva

Wine-evoked astringency is usually associated with interactions between proanthocyanidins and salivary proteins. Limited information exists about interaction of other wine phenolic compounds with saliva. This study assessed the ability of single phenolic acids and mixes of phenolic acids to interact with salivary protein. Protein diffusion on cellulose membranes and protein precipitation assays were conducted. Single phenolic acids (PA), excepting tannic acid (T), showed concentrationdependent reduction of the area of diffusion of the diffusible salivary protein. PAs were weak precipitants of the salivary protein but strong inducers of soluble PA-salivary protein complexes. T precipitated non-diffusible salivary proteins without effect on the diffusible protein. Compared to single PAs, mixes of gallic acid (G) and PAs showed similar effects regarding inhibition of protein diffusion and formation of soluble PA-protein complexes. Contrarily, T interfered with both effects of PAs. It is concluded that PAs interact directly and diversely with the salivary protein and thence may cause astringency

The research on the composition of organic acids in young wines “Primeur” and “Virgin” with in C.V. “Ccricova” S.A.

This research concluded in getting experimental data about the composition of organic acids in wines obtained from varieties Cabernet-Sauvignon, Merlot, Pinot Noir, Rara Neagra, Feteasca Neagra, Shiraz (Syrah) produced within C.V. ”Cricova” S.A between 2015–2019 years. Also, it was argued the need to apply the malolactic fermentation simultaneously with alcoholic fermentation in order to increase the quality of young dry red wines, which allows the launch of the finished product in a restricted period of time. The degradation of malic acid in wine was achieved by malolactic fermentation bacteria, removing the excessive fresh taste of young wines ”Primeur” and ”Virgin”.

Determination of sugars and amino acids in japanese wine using core-shell liquid chromatography tandem electrochemical detection

Determination of sugars and amino acids in japanese wine using core-shell liquid chromatography tandem electrochemical detection

Influence of agricultural techniques on yield and quality of grapes and wine

Under the conditions of changing biotic properties of terroir, it is relevant to establish the patterns of influence of different norms of the load of a grape bush in its own rooted and grafted culture on the quality of grapes, as well as the aesthetic and biological value of wine products in Russia. The objects of research were grapes and wine material of the Krasnostop AZOS variety in a grafted and rooted culture with variants of different load of shoots on the bush. The experience of studying the influence of various agrotechnical methods on the productivity of a grape plant and the quality of wine material was laid in the Anapo-Taman climatic zone of the Krasnodar Territory of Russia. The highest yield of the Krasnostop AZOS variety during the years of the study was obtained in the variant of own-rooted grape growing with its load of 36-40 shoots per bush. In our studies, there is a tendency to an increase in sugar content, and a decrease in the titratable acidity of grapes when growing vineyards of the Krasnostop AZOS variety in their own rooted culture. The most optimal ratio of sugar content and titratable acidity in the experiment was possessed by grapes from a variant of own-rooted culture with a load of 36-40 shoots/bush, here the glucoacedometric parameter was 4.36. In the studied variants, the largest amount of phenolic substances was found in wine material from self-rooted grapes with a load of 36-40 shoots per bush — 4130 mg/dm3. This had a positive effect on the organoleptic evaluation of this sample. The maximum total content of substances from a number of biologically active substances was found in wine from grape raw materials obtained from a grafted culture (134.9-147.9 mg/dm3). In 2018-2019, from the organoleptic side, wine materials from grapes of own-rooted culture proved to be of the highest quality. This advantage over the grafted crop was traced in all variants of rationing the load by the shoots of grape bushes.

NanoKremny effect on the quality of grapes and wines

Introduction. There is still an urgent need in viticulture for studying the effect of tank mixtures of pesticides and bioactive substances on Vitis vinifera and, therefore, the quality and composition of wine. We aimed to study the effect of NanoKremny (silicon fertilizer) treatment of the grapevine on the productivity and quality of grape harvest, as well as the quality of dry wines.
 Study objects and methods. Grape varieties from three vineyards in Crimea and the wines produced from them. We applied standard methods used in viticulture, plant protection, and oenological practice. Organic acids and volatile components in grapes and wines were determined by high-performance liquid chromatography and gas chromatography.
 Results and discussion. We found that the most effective use of NanoKremny was threefold at 0.15 L/ha during the periods of active growth and formation of vegetative and generative organs in grapevines. It had a positive effect on vegetative development, water balance, productivity of grape plants, as well as yield quality and quantity. Also, NanoKremny decreased the development of mildew and oidium diseases, preserved the content of titratable acids in grapes during their ripening, as well as accumulated phenolic compounds, tartaric and malic acids in grape berries.
 Conclusion. We found no negative effect of NanoKremny treatment of the grapevine on the physicochemical parameters and sensory characteristics of wines. Thus, this preparation can be used as a bioorganic additive in viticulture.

Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety

The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety.

Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries.

In this study, coffee pulp was examined as a starting material to make alcoholic beverages (coffee pulp wine) and yeast fermentation ability. We have evaluated five yeasts, three of which were previously isolated from the coffee cherry, and the other two were commercial yeasts. The pH, °Brix, viable yeast cells, and color parameters of coffee pulp wines were measured. The antioxidant activity of coffee pulp wine were measured using the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays. Relatively, the 2,2-diphenyl-1-picrylhydrazyl inhibition percentage of Saccharomycopsis fibuligera (strain KNU18Y4) fermented coffee pulp wine was higher than that of other yeasts. Coffee pulp wine fermented with Saccharomyces cerevisiae (strain Fermivin) had higher ferric reducing antioxidant power values. Coffee pulp wine fermented with S. fibuligera (strain KNU18Y4) produced higher total phenolic content and total flavonoid content. Coffee pulp wine fermented with S. cerevisiae (strain KNU18Y12) had lower total tannin content compared to other treatments. The citric and malic acid contents were higher in coffee pulp wine fermented with S. cerevisiae (strain Fermivin). On the other hand, high lactic and acetic acid produced, with coffee pulp wine fermented with S. fibuligera (strain KNU18Y4). Ethyl alcohol was the most abundant volatile compound found in all treatments.

Comparison between Mid-Infrared (ATR-FTIR) Spectroscopy and Official Analysis Methods for Determination of the Concentrations of Alcohol, SO2, and Total Acids in Wine

The determination of alcohol, SO2, and total acids in wine through conventional laboratory techniques have some limitations related to the amount of the samples, analytical preparation of laboratory staff, and time to carry out the analysis. In recent years, spectroscopic and chromatographic methods have been proposed to determinate simultaneously multiple analytical parameters. The new methods claim the speed of analysis and easy execution. However, they need a validation process that guarantees the reliability of the results to be used in official determinations. This study aimed to evaluate the usefulness of FT-infrared reflectance (FT-IR) to quantify total acid, alcohol, and SO2 concentration in the wines. For this purpose, 156 DOC Italian wines were tested with IR technology, and results were compared to those obtained by official analysis methods. The comparison was performed using two non-parametric statistical methods: the Bland & Altman test and Passing & Bablok regression. Our results showed that the spectrophotometric methods make errors due to interfering contaminants in the sample that can be corrected by blank determination. Therefore, the spectrophotometric methods that use the infrared region of the electromagnetic spectrum can be used by the wine industry and regulators for the wine routine as an alternative to official methodologies.

Impact of wine vessels on the properties of rose wine made from Saperavi

Viticulture - winemaking is one of the oldest activities of mankind, which dates back centuries. In Georgia there are such grape varieties and such traditional methods of winemaking that are not found in other countries. For example, Saperavi grape and production of Qvevri (pitcher) wine. Saperavi is an ancient Georgian grape variety on which Georgian winemaking is based today.We have established experimentally the possibility of making high quality rose wine with various characteristics from Saperavi grown in Kakheti region using different wine vessels, such as stainless steel reservoir, oak barrel, traditional Georgian Qvevri (pitcher), under production conditions. The physical, chemical and organoleptic properties of various wines that provide the individuality of the wine have been determined.The main quantities characteristic to rose wine differ from one another, which is obviously due to the vessel in which the wine was made. For example, the wine, fermented and aged in the barrel has the most density because the tannins from the oak barrel increase it; the rose wine, made in the reservoir, has the lowest extract; in the case of Qvevri (pitcher) wine, the mass of dry matter is increased at the expense of the constituent substances of the clay of the pitcher; the wine made in the pitcher has the lowest titratable acidity because the wine acids go into the reaction with the mineral substances of the pitcher clay and the overall acidity decreases; the barrel and Qvevri rose wine has slightly higher volatile acidity. Here the reason for that should also be found in the porosity of the barrel and the pitcher.The various wines produced differ from one another organoleptically as well, which shows the role of the vessel in forming the taste properties of the wine. The different vessels used change all the components of the sensorics.All three wines are interesting in their own way, but the rose Qvevri wine is special for the taste of the traditional Georgian pitcher is best combined with the rose wine made with European technology and gentle processing.