Aromatic Complexes Research Articles

Crystalline, Porous Helicene Covalent Organic Frameworks

AbstractHelicenes are a class of fascinating chiral helical molecules with rich chemistry developed continuously over the past 100 years. Their helical, conjugated, and twisted structures make them attractive for constructing molecular systems. However, studies over the past century are mainly focused on synthesizing helicenes with increased numbers of aromatic rings and complex heterostructures, while research on inorganic, organic, and polymeric helicene materials is still embryonic. Herein, we report the first examples of helicene covalent organic frameworks, i.e., [7]Helicene sp2c‐COF‐1, by condensing [7]Helicene dialdehyde with trimethyl triazine via the C=C bond formation reaction under solvothermal conditions. The resultant [7]Helicene sp2c‐COF‐1 exhibits prominent X‐ray diffraction peaks and assumes a highly ordered 2D lattice structure originated from the twisted configuration of [7]Helicene unit. The C=C linked [7]Helicene sp2c‐COF‐1 materials exhibited extended π conjugation and broadly tuned their absorption, emission, redox activity, photoconductivity, and light‐emitting activity, demonstrating rich multifunctionalities and great potentials in developing various applications. This work opens a way to a new family of COFs as well as helicene materials, enabling the exploration of unprecedented π architectures and properties.

Crystalline, Porous Helicene Covalent Organic Frameworks.

Helicenes are a class of fascinating chiral helical molecules with rich chemistry developed continuously over the past 100 years. Their helical, conjugated, and twisted structures make them attractive for constructing molecular systems. However, studies over the past century are mainly focused on synthesizing helicenes with increased numbers of aromatic rings and complex heterostructures, while research on inorganic, organic, and polymeric helicene materials is still embryonic. Herein, we report the first examples of helicene covalent organic frameworks, i.e., [7]Helicene sp2 c-COF-1, by condensing [7]Helicene dialdehyde with trimethyl triazine via the C=C bond formation reaction under solvothermal conditions. The resultant [7]Helicene sp2 c-COF-1 exhibits prominent X-ray diffraction peaks and assumes a highly ordered 2D lattice structure originated from the twisted configuration of [7]Helicene unit. The C=C linked [7]Helicene sp2 c-COF-1 materials exhibited extended π conjugation and broadly tuned their absorption, emission, redox activity, photoconductivity, and light-emitting activity, demonstrating rich multifunctionalities and great potentials in developing various applications. This work opens a way to a new family of COFs as well as helicene materials, enabling the exploration of unprecedented π architectures and properties.

Design and Development of a Coffe Blending Device with Carbon Monoxide (CO) Level Identification Based on Artificial Neural Networks

Coffee is categorized into three types Robusta, Arabica, and Liberica. The roasting process is the most crucial step in developing the aroma, flavor, and underlying color that determine coffee quality. The coffee roasting process produces complex aroma compounds that impart the desired taste and aroma characteristics of coffee. This research aims to design a coffee content detection tool by determining the carbon monoxide (CO) level in Arabica, Robusta, and Liberica coffee. The research uses the Backpropagation artificial neural network method with 2 hidden layers, including 4 input layers and 3 output layers, to identify the tested coffee varieties. The highest carbon monoxide (CO) levels were found in Arabica Special coffee, with an ADC level of 662 carbon monoxide gas. The lowest carbon monoxide (CO) levels were detected in Liberica coffee, with an ADC level of 105 carbon monoxide gas. Coffee identification was carried out using an artificial neural network method with a success rate of 98% for Liberica coffee, 100% for Arabica coffee, and 98% for Robusta coffee.

Integrative multiomics profiling of passion fruit reveals the genetic basis for fruit color and aroma.

Passion fruit (Passiflora edulis) possesses a complex aroma and is widely grown in tropical and subtropical areas. Here, we conducted the de novo assembly, annotation, and comparison of PPF (P. edulis Sims) and YPF (P. edulis f. flavicarpa) reference genomes using PacBio, Illumina, and Hi-C technologies. Notably, we discovered evidence of recent whole-genome duplication events in P. edulis genomes. Comparative analysis revealed 7.6∼8.1 million single nucleotide polymorphisms, 1 million insertions/deletions, and over 142 Mb presence/absence variations among different P. edulis genomes. During the ripening of yellow passion fruit, metabolites related to flavor, aroma, and color were substantially accumulated or changed. Through joint analysis of genomic variations, differentially expressed genes, and accumulated metabolites, we explored candidate genes associated with flavor, aroma, and color distinctions. Flavonoid biosynthesis pathways, anthocyanin biosynthesis pathways, and related metabolites are pivotal factors affecting the coloration of passion fruit, and terpenoid metabolites accumulated more in PPF. Finally, by heterologous expression in yeast (Saccharomyces cerevisiae), we functionally characterized 12 terpene synthases. Our findings revealed that certain TPS homologs in both YPF and PPF varieties produce identical terpene products, while others yield distinct compounds or even lose their functionality. These discoveries revealed the genetic and metabolic basis of unique characteristics in aroma and flavor between the 2 passion fruit varieties. This study provides resources for better understanding the genome architecture and accelerating genetic improvement of passion fruits.

The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica

Black tea is frequently consumed worldwide and is renowned for having a distinctive scent. The volatile chemicals in tea are responsible for its aroma, which is important for sensory quality. The enzymatic and non-enzymatic processes that produce the compounds endowing black tea with its distinctive aroma are complex. Black tea is well known for its robust and complex aroma, which can vary based on the type of tea leaves used and processing technologies used. During the production of black tea, several intricate biological and chemical processes contribute to the aroma’s development. Different volatile chemicals are generated during the processing of black tea, which includes withering, rolling, fermentation (enzymatic oxidation), and drying. Various methods have been used to analyze and describe the aroma of black tea. Different methods, such as gas chromatography-mass spectrometry, olfactometry, and solid phase extraction, have been used to assess the fragrance of black tea. These methods evaluate characteristics including fruity, flowery, woody, malty, spicy, and smoky flavors. Phenyl ethyl alcohol, one-octen-3-ol, trans-linalool oxide (furanoid), geraniol, and nonanal are major aroma-active compounds in black tea. Sensory analytic techniques are used to assess black tea’s flavor and scent qualities. This assessment helps figure out the tea’s quality, unique characteristics, and even some unpleasant attributes. Black tea is mostly made from Camellia sinensis and Camellia assamica tea varieties. These two varieties, members of the Camellia genus, differ in their development patterns, leaf sizes, and chemical makeup, impacting how black tea’s scent is formed. When evaluating black tea made from Camellia sinensis and assamica, sensory analysis involved assessing the aroma when the tea was dry and, after brewing, noting any differences from other teas. This review focused on how key aromatic compounds are formed during the tea manufacturing process by Camellia sinensis and Camellia assamica black tea.

Effects of mixed starters of plant- and wine-derived L. plantarum on hawthorn juice fermentation: Physicochemical properties, phenolic and volatile profiles

Lactic acid bacteria (LAB) fermentation is an effective way to improve the nutrition and sensory qualities of hawthorn juice, however the scarcity of LAB strains adapting to the high acidity of hawthorn juice limits its industrial application. In this study, a total of thirty-seven LAB strains belonging to different genera and species were isolated from spontaneously fermented plant and spine grape wine products, and four acid-resistant L. plantarum strains (Lpl.58, Lpl.55, Lpl.69 and Lpl.HY-1) were finally screened according to their viability and fermentation activity in hawthorn juice. The influences of their single and dual-mixed inoculation on the physicochemical properties, antioxidant activity, phenolic compounds and volatile flavor compounds of hawthorn probiotic beverages were subsequently investigated. Compared to single fermentation, mixed fermentation achieved higher fermentation activity, cell viability, and acid production, especially Lpl.69 + Lpl.HY-1, which also exhibited the greatest antioxidant activity. A significant increase of phenolic compounds (e.g. chlorogenic acid, proanthocyanidin B1, proanthocyanidin B2) was observed in Lpl.58 + Lpl.HY-1. Notably, co-inoculating Lpl.69 + Lpl.HY-1 and Lpl.55 + Lpl.HY-1 largely reduced volatile compounds with unpleasant odor (hexanol and hexanal), and increased the levels of desired aroma compounds (alcohols, esters, aldehydes and ketones) compared to single fermentation. The obtained results of this study indicated that screening L. plantarum strains from different acidic matrices and conducting mixed fermentation was a promising approach to produce hawthorn probiotic beverages with high nutrition and aroma complexity.

The effect of commercial β-glucosidase and its immobilization on quality of red wine production

To find a feasible strategy for commercial β-glucosidase to enhance red wine quality, immobilized enzyme technology were considered. The preferred epoxy resin using the covalent binding method was ES-103B, and its optimal immobilization conditions were pH 4.9, 25 h immobilization time and 3 mg/g enzyme concentration. Meanwhile, this immobilized β-glucosidase still contained weak esterase activity just like commercial β-glucosidase. Free commercial β-glucosidase had different effects on the fermentation of 11 clones from three grape varieties (Syrah, Merlot and Cabernet Sauvignon) to produce wine. For example, the free enzyme increased the concentrations of β-damascenone, 1-hexanol, phenylethyl alcohol, and three ethyl esters (ethyl hexanoate, ethyl octanoate and ethyl decanoate) in a Cabernet Sauvignon (CS169) wine, but total anthocyanins level was reduced, affecting the color depth (a* value). Notably, during the alcoholic fermentation stage of CS169, immobilized β-glucosidase did not significantly decrease polyphenolic levels and color depth (a* value). What's more, using immobilized β-glucosidase under this treatment condition resulted in the highest levels of higher alcohols, ethyl esters, and acetate. Moreover, β-damascenone content increased by more than 25.35%, as well as phenethyl alcohol and benzaldehyde of benzenic compounds significantly increased by over 72.23% and two-fold, respectively. As a result, CS169 wine possessed more complex aroma and highest sensory score. Therefore, enologists can use immobilized β-glucosidase to develop various strategies that enhance wine quality and produce different wine styles.

Design, Synthesis, and Antisickling Investigation of a Thiazolidine Prodrug of TD-7 That Prolongs the Duration of Action of Antisickling Aromatic Aldehyde.

The synthetic allosteric effector of hemoglobin, TD-7 has been investigated as a potential therapeutic agent for the treatment of sickle cell disease. The pharmacologic activity of TD-7 is due to formation of a Schiff-base interaction between its aldehyde group and the two N-terminal αVal1 amines of hemoglobin, effectively inhibiting sickling of red blood cells. However, TD-7 faces a challenge in terms of poor oral bioavailability due to rapid in-vivo oxidative metabolism of its aldehyde functional group. To address this shortcoming, researches have explored the use of a L-cysteine ethyl ester group to cap the aldehyde group to form a thiazolidine aromatic aldehyde prodrug complex, resulting in the improvement of the metabolic stability of this class of compounds. This report details the synthesis of a thiazolidine prodrug of TD-7, referred to as Pro-7, along with a comprehensive investigation of Pro-7 functional and biological properties. In an in-vitro Hb modification and Hb oxygen affinity studies using normal whole blood, as well as erythrocyte sickling inhibition using sickle whole blood, Pro-7 exhibited a gradual onset but progressive increase in all activities. Additionally, in-vivo pharmacokinetic studies conducted with Sprague Dawley rats demonstrated that Pro-7 can undergo hydrolysis to release TD-7. However, the blood concentration of TD-7 did not reach the desired therapeutic level. These findings suggest that the incorporation of the L-cysteine ethyl ester group to TD-7 represents a promising strategy to enhance the metabolic stability of aromatic aldehydes that could lead to the development of a more effective drug for the treatment of sickle cell disease.

Cooperativity and topological hydrogen bonding in aromatic diol complexes

AbstractComplexes of three aromatic diols, catechol, naphthalene‐1,8‐diol, and fluorene‐4,5‐diol, with a series of hydrogen bond acceptors (HBAs) that have oxygen, nitrogen, and sulfur acceptor atoms, have been studied by density functional theory (DFT) at the B3LYP/6‐311+G(d,p) level. Binding energies, geometries, infrared spectroscopic (IR) frequencies, nuclear magnetic resonance (NMR) shifts, and measures of the electron density distribution from the Quantum Theory of Atoms in Molecules (QTAIM) are evaluated and compared with data for the corresponding monohydroxy compounds (monols), phenol, naphth‐1‐ol, and fluorene‐4‐ol, in order to assess the importance of cooperativity between intramolecular and intermolecular hydrogen bonding. All measures for all complexes show positive cooperativity whereby both the intermolecular and intramolecular hydrogen bonds are strengthened upon complexation. Cooperativity is weak for catechol and strong for the other two diols and, for all diols, increases with the hydrogen bond basicity of the acceptor. Correlations of IR and NMR metrics against binding energies for a single HBA and all six monols and diols are excellent, but attempts to correlate the same metrics for all HBAs and a single donor are frustrated by differences in intermolecular hydrogen bonding, depending notably on the identity of the acceptor atom in the HBA. Atom–atom interaction energies, calculated by the Interacting Quantum Atoms approach, are used to discuss the covalency of both types of hydrogen bond.

Strategies on aroma formation in Chardonnay sparkling base wine: Different Saccharomyces cerevisiae strains, co-inoculation with Torulaspora delbrueckii and utilization of bentonite.

The worldwide production of sparkling wines has been growing annually, driven by a market demand for high quality and more complex products. The present study aimed to evaluate the fermentation of Chardonnay must using two different Saccharomyces cerevisiae yeasts, either alone (from commercial brands A and B) or in combination with Torulaspora delbrueckii (ScA+Td and ScB+Td, respectively), as well as the addition of bentonite to the fermentation with ScA (ScA+Ben), to investigate their impact on aroma formation in sparkling base wine. Enological parameters, volatile composition, and sensory profile were evaluated. The results showed notable differences in total sulfur dioxide and volatile acidity among the S. cerevisiae strains. Moreover, the esters ethyl acetate, isoamyl acetate, hexyl acetate, and phenethyl acetate showed significant differences among treatments. Esters are recognized for their contribution to fruity and floral aromas, making them an essential part of the aromatic profile of wines. The descriptive analysis revealed that ScB+Td had the highest intensity of floral and tropical fruit notes, as well as aromatic clarity. The use of bentonite did not affect the aromatic composition or sensory profile of the wine. Therefore, the co-inoculation of S. cerevisiae with T. delbrueckii can lead to a base wine with a higher intensity of important volatile compounds and sensory attributes, providing an important alternative to produce winery products with a more complex aroma profile.

Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming.

In the current situation, wine areas are affected by several problems in a context of global warming: asymmetric maturities, pH increasing, high alcohol degree and flat wines with low freshness and poor aroma profile. The use of emerging biotechnologies allows to control or manage such problems. Emerging non-Saccharomyces as Lachancea thermotolerans are very useful for controlling pH by the formation of stable lactic acid from sugars with a slight concomitant alcohol reduction. Lower pH improves freshness increasing simultaneously microbiological stability. The use of Hanseniaspora spp. (specially H. vineae and H. opuntiae) or Metschnikowia pulcherrima promotes a better aroma complexity and improves wine sensory profile by the expression of a more complex metabolic pattern and the release of extracellular enzymes. Some of them are also compatible or synergic with the acidification by L. thermotolerans, and M. pulcherrima is an interesting biotool for reductive winemaking and bioprotection. The use of bioprotection is a powerful tool in this context, allowing oxidation control by oxygen depletion, the inhibition of some wild microorganisms, improving the implantation of some starters and limiting SO2. This can be complemented with the use of reductive yeast derivatives with high contents of reducing peptides and relevant compounds such as glutathione that also are interesting to reduce SO2. Finally, the use of emerging non-thermal technologies as Ultra High-Pressure Homogenization (UHPH) and Pulsed Light (PL) increases wine stability by microbial control and inactivation of oxidative enzymes, improving the implantation of emerging non-Saccharomyces and lowering SO2 additions. GRAPHICAL ABSTRACT.

Crystal structure and synthesis of the bis(anthracene)dicuprate dianion as the dipotassium salt, [K(tetrahydrofuran)2]2[{Cu(9,10-η2-anthracene)}2], the first anionic arene complex of copper.

Reactions of (tricyclohexylphosphane)copper(I) chloride with two equivalents of potassium anthracene (KAn) in tetrahydrofuran (THF) at 200 K provides air-sensitive but thermally stable (at 293 K) solutions from which yellow crystalline blocks of bis[bis(tetrahydrofuran-κO)potassium] bis(μ-anthracene-κ2C9:C10)dicopper, [K(THF)2]2[{Cu(9,10-η2-C14H10)}2] or [K(C4H8O)2]2[Cu2(C14H10)2], 1, were isolated in about 50% yield. Single-crystal X-ray crystallographic analysis of 1 confirmed the presence of the first known (arene)cuprate. Also, unlike all previously known homoleptic (anthracene)metallates of d-block elements, which contain metals coordinated only to terminal rings, the organocuprate unit in 1 contains copper bound to the 9,10-carbons of the central ring of anthracene. No other d- or f-block metal is known to afford an anthracene or other aromatic hydrocarbon complex having the architecture of organodicuprate 1.

Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents.

Currently, non-Saccharomyces yeasts are the subject of interest, among other things, for their contribution to the aromatic complexity of wines. In this study, the characterisation of non-Saccharomyces yeasts was addressed by their isolation during spontaneous fermentations of organic Verdejo grapes, obtaining a total of 484 isolates, of which 11% were identified by molecular techniques as non-Saccharomyces yeasts. Fermentative isolates belonging to the species Hanseniaspora meyeri, Hanseniaspora osmophila, Pichia guilliermondii, Pichia kudriavzevii, Torulaspora delbrueckii, and Wickerhamomyces anomalus were analysed. Significant differences were found in the yeast populations established at the different fermentation stages. Interestingly, W. anomalus stood up as a widely distributed species in vineyards, vintages, and fermentation stages. Several of the strains studied stood out for their biotechnological potential in the production of Verdejo wine, showing the presence of relevant enzymatic activity for the release of varietal aromas and the technological improvement of the winemaking process. Three enzymatic activities were found in an important number of isolates, β-glucosidase, protease, and β-lyase, implicated in the positive aromatic impact on this style of white wine. In that sense, all the isolates of W. anomalus presented those activities. T. delbrueckii isolates were highlighted for their significant β-lyase activity. In addition, T. delbrueckii was outlined because of its potential to achieve an elevated fermenting power, as well as the lack of lag phase. The results obtained highlight the importance of maintaining the microbial diversity that contributes to the production of wines with unique and distinctive characteristics of the production region.

Hydrogenation and Cross-Coupling Reactions Catalyzed by Mn, Fe, and Co Aromatic Pincer Complexes

Hydrogenation and Cross-Coupling Reactions Catalyzed by Mn, Fe, and Co Aromatic Pincer Complexes

Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma.

Exploitation of the biodiversity of native wine yeast is a means of modifying the sensory characteristics of wine. Samples from different regions in China were analysed to screen native isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six species, belonging to four genera (Hanseniaspora, Saccharomyces, Rhodotorula and Metschnikowia). These species were subjected to stress tolerance assays (ethanol, glucose, SO2 and pH), enzymatic activity tests (sulphite reductase activity, β-glucosidase activity and protease activity) and fermentation tests. Saccharomyces cerevisiae showed a high tolerance to ethanol and completed fermentation independently. Hanseniaspora demonstrated good enzymatic activity and completed sequential fermentation. The fermentation experiment showed that the PCT4 strain had the best aroma complexity. This study provides a reference for selecting new starters from the perspective of flavour enzymes and tolerance and diversifying the sensory quality of wines from the region.

White grape variety Maraština as a promising source of non-Saccharomyces yeasts intended as starter cultures

Non-Saccharomyces wine yeasts are recognized for their ability to enhance the aroma complexity of wines. New trends in winemaking have highlighted the concept of microbiological terroir thus encouraging the use of indigenous non-Saccharomyces starter cultures in mixed fermentations with Saccharomyces cerevisiae to overcome the lack of authenticity and provide the wines with unique regional character and distinct aromatic profiles. In this study, 257 indigenous non-Saccharomyces isolates were obtained for the first time from 11 Maraština vineyards located within the winegrowing region of Dalmatia (Croatia). The isolates were identified at the molecular level and characterized for desirable oenological traits such as growth at different temperatures, high ethanol and SO2 tolerance, and for negative features such as high hydrogen sulphide (H2S) and acetic acid production as well as hydroxycinnamic acid decarboxylase (HCDC) activity. Among 27 identified species, those from Aureobasidium genera prevailed, followed by Metschnikowia, Hanseniaspora and Lachancea. The representatives from different species showed high SO2 (up to 250 mg/L) and ethanol (up to 12%) tolerance, low acetic acid, and medium-low H2S production. The HCDC activity was detected exclusively among Metschnikowia, Aureobasidium and Kabatiella species. Some regionally distinct characteristics within the isolates from the same species were observed. The encouraging insights into potential new starter cultures emerged after the evaluation of enzymatic activities of selected isolates. Most of them showed high leucine and valine arylamidase activity, whereas Hanseniaspora and Metschnikowia isolates were additionally characterized by high β-glucosidase and esterase activity, respectively.

Growing of 2D/3D graphene structures on natural substrates from aromatic plastic wastes by scalable thermal-based upcycling process with a comparative CO2 footprint analysis

Recycling aromatic plastics, such as polystyrene (PS) and polyethylene terephthalate (PET), is complex and strongly sensitive to the process design and conditions due to the presence of polycyclic aromatic hydrocarbons and interunit CO and/or CC linkages. Herein, the upcycling process becomes crucial to attain high-value-added products from aromatic plastics. With this study, graphene growth was achieved on the natural substrates of talc and organically modified montmorillonite (OMMT), from waste PS and PET sources via a sustainable, affordable, and environment-friendly upcycling technique. This promising method promotes the formation of 2D and 3D graphene structures from waste PS and PET. This provides dimension-controlled graphene growth by tailoring the substrate type and size, surface composition of the substrate, and the degree of aromaticity in the polymer. In addition, polymer processing techniques of twin-screw extrusion and thermokinetic mixing, were investigated in the development of graphene-grown hybrid additives to tailor the degree of crystallinity. Regarding structural characterization results, a high shear rate mixer led to the change in crystalline planes of talc, whereas conventional twin screw extrusion preserved the structure of talc indicating that high shear rate triggered the exfoliation of talc. Furthermore, a systematic life cycle assessment was conducted to evaluate the CO2 footprint of upcycled graphenes grown on talc and OMMT compared to graphene produced from graphite. Upcycled graphene structures obtained by direct carbonization and even catalyst impregnated natural substrate-based graphene growth process with PS or PET source have comparably lower CO2 emission than graphene received from graphite. Therefore, these newly developed and upcycled hybrid additives opens a way for the conversion of aromatic complex plastic wastes into value-added nanomaterials being candidate as reinforcing agent by adopting a circular economy model.

Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review.

Strawberries are the most popular berry fruit in the world, due to their distinctive aroma, flavor, and known health properties. Because volatile substances play a large role in strawberry flavor, even little alterations can have a big impact on how the fruit tastes. Strawberries are thought to have a complex aroma. Fresh strawberry fruits contain more than 360 volatile compounds, including esters, furans, terpenes, alcohols, aldehydes, ketones, and sulfur compounds. Despite having far lower concentrations than esters, terpenoids, furanones, and sulfur compounds, all have a considerable impact on how people perceive the aroma of strawberries. With a focus on the active aroma components and the many analytical methods used to identify them, including gas chromatography, electronic nose sensing, and proton-transfer- reaction mass spectrometry, the present review's aim was to provide a summary of the relevant literature. Additionally, strawberry fruits are frequently dried to create a powder in order to increase their shelf life. Consequently, the impact of various drying techniques on strawberries' volatile profile was investigated in the current review. This review can be considered a good reference for research concerning the aroma profile of strawberries. It helps to better understand the complex aroma and flavor of strawberries and provides a guide for the effects of drying processing.

Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines.

Torulaspora delbrueckii has attracted renewed interest in recent years, for its biotechnological potential linked to its ability to enhance the flavor and aroma complexity of wine. Sequential fermentations with a selected native strain of T. delbrueckii (DiSVA 130) and low-sulfite native strain of Saccharomyces cerevisiae (DiSVA 709) were carried out to establish their contribution in biocontrol and the aroma profile. A first set of trials were conducted to evaluate the effect of the sulfur dioxide addition on pure and T. debrueckii/S. cerevisiae sequential fermentations. A second set of sequential fermentations without SO2 addition were conducted to evaluate the biocontrol and aromatic effectiveness of T. delbrueckii. Native T. delbrueckii showed a biocontrol action in the first two days of fermentation (wild yeasts reduced by c.a. 1 log at the second day). Finally, trials with the combination of both native and commercial T. delbrueckii/S. cerevisiae led to distinctive aromatic profiles of wines, with a significant enhancement in isoamyl acetate, phenyl ethyl acetate, supported by positive appreciations from the tasters, for ripe and tropical fruits, citrus, and balance. The whole results indicate that native T. delbrueckii could be a potential biocontrol tool against wild yeasts in the first phase of fermentation, contributing to improving the final wine aroma.

Strong Be−Be and Zn−Zn Bonded Aromatic Complexes of Ethyne

AbstractQuantum chemical calculations reveal that ethyne (C2H2) can be a very good fragment to create strong Be−Be and Zn−Zn interactions. The complexes are thermodynamically stable in which Be2and Zn2fragments act as electron donors towards C2H2fragment acquiring Be2δ+and Zn2δ+states. The partial positive nature of Be2and Zn2fragments made their electronic structure to be described adequately by single reference character. Introduction of electronegative F atom as in C2F2results in shorter Be−Be and Zn−Zn distances. Bonding analyses reveal that all these complexes feature delocalized π bond resulting in aromaticity.