Cabernet Sauvignon Grape Varieties Research Articles

ИССЛЕДОВАНИЕ СКЛОННОСТИ ФЕНОЛЬНЫХ ВЕЩЕСТВ ВИНОМАТЕРИАЛОВ И ВИН ИЗ ВИНОГРАДА СОРТА КАБЕРНЕ СОВИНЬОН К ОКИСЛЕНИЮ

One of the most important tasks in the production of high-quality red wines is the preservation of intense color, which exposed to atmospheric oxygen, can change and acquire garnet or brown shades. The intensity of color, its shades and stability are determined by the presence of phenolic compounds in wine, among which polymeric forms of polyphenols and anthocyanins have a rich color. In addition, the phenolic substances of red wines are represented by monomeric forms, catechins and procyanidins, etc. The impact of oxygen at various stages of the technological process of making wine can have both positive and negative effects on its chemical composition and organoleptic characteristics. The purpose of this research was to study the effect of oxygen introduced at various technological stages of the preparation of wine materials. As a result of studies of the indicators of the mass concentration of oxygen and phenolic substances that cause wine oxidation, as well as the organoleptic indicators of dry red wines (production samples) made from the Cabernet Sauvignon grape variety in various geographical zones of southern Russia, significant differences have been revealed due to agro-climatic conditions of growing grapes in a particular area, as well as the grape processing technology used at enterprises. Under the conditions of the laboratory and production unit «Micro wine-making», the possibility of using the microoxidation method both at the stage of must and pulp fermentation, and after the fermentation process (stabilization and clarification) for the purpose of deliberate oxidation of polyphenols, was shown. Based on the conducted studies, the optimal dosage of exogenous oxygen, which has a positive effect on the organoleptic characteristics of wine materials, is a concentration of 4-6 mg/dm3 both during microoxidation at the stage of must and pulp fermentation, and at the end of the fermentation of wine.

COMPARATIVE EVALUATION AND STUDING OF SOME INDIGENOUS AND INTRODUCED RED GRAPE VARIETIES

Azerbaijan is one of the ancient wine-growing country, and it is famous by its rich assortment of local grapes. Historically, in our country well-known brand wines have been prepared from aboriginal red grape varieties. Among them, we can mention branded Kurdamir kagoru, Shamakhi kagoru, Madasa and Khindogni natural wines, etc. wines made from such autochthonous grape varieties won the favor of consumers with their unique physical-chemical and organoleptic characteristics. In line with it, in recent years, to the country introduced a number of valuable grape varieties such as Merlot, Cabernet Sauvignon, Syrah and others. It is actually relevant comparative evaluation of such varieties cultivated in local conditions, including red ones. During the ripening of the studied grape varieties, the amount of sugars ranged between 197 and 265 g/dm3, titratable acids from 4.5 to 7.7 g/dm3, and active acidity between 3.08 and 3.61. The mass concentration of sugars in the Xindogni grape variety was 197 g/dm3 on average. The varieties were in ascending order of the mass concentration of sugars: Madrasa 222 g/dm3, Cabernet-Sauvignon 226 g/dm3, Merlot 240 g/dm3, and Shirvanshahi 265 g/dm3. One of the important indicators determining the quality of raw materials is known to be the sugar-acid potential, in other words, a glucoacidometric index (GAI). In the studied varieties, the GAI varied from 3.0 to 5.7. This index was higher in the Shirvanshahi variety (5.7), medium in Madrasa (4.9) and Cabernet Sauvignon (4.8), and lower in the Xindogni (3.0) and Merlot (3.1) grape varieties. Delphinidin, cyanidin, peonidin, and malvidin anthocyanidins were found in skin hydrolysates. The amount of resveratrol in the skin, seed, and leaf was 0.75-8.25mg/kg, 0.31-5.7mg/kg, and 0.01-0.25mg, respectively, depending on varieties and years. Local grape varieties had a noticeable level of aromatic alcohol content and were not at all inferior to the famous Cabernet Sauvignon grape variety. Aromatic alcohols such as β-phenylethanol, β-phenoxyethanol, and phenylcarbinol were among the compounds of importance for Kagor-type wines. A comparison of their quantity showed that the amount of these compounds in the Madrasa grape variety was more than in the other two grape varieties.

Different UV-B exposure times induce phenotypic, transcriptomic, and proteomic changes in wine grape leaves

The Shangri-La region, located in southwest China, is known for its dry climate and intense UltraViolet (UV) radiation due to its high altitude. Research conducted in the past has demonstrated that UV radiation, particularly UV-B radiation, enhances plants' ability to withstand cold temperatures, diseases, and arid conditions. Indeed, the Cabernet Sauvignon grape variety, predominantly cultivated in Shangri-La where the UV intensity reaches 21–22w/m2, has displayed remarkable resilience in recent decades. However, the specific impact of UV-B radiation on Cabernet Sauvignon grape leaves has yet to be fully understood. Consequently, our objective is to investigate the influence of UV radiation on grapes grown at high altitudes. To gain insights into the short-term effects on grape leaves, we conducted a comprehensive investigation involving anatomical and photosynthetic changes. Additionally, we analyzed the transcriptomic and proteomic regulation associated with these changes following exposure to UV-B radiation at intensities ranging from 15–20w/m2 for durations of 3 and 7 days.The findings of our study demonstrated that exposure to UV-B radiation, particularly at intensities surpassing 10w/m2, led to noticeable changes in the morphology of epidermal and palisade tissue cells. Furthermore, after a 3-day exposure to UV-B, we observed an upregulation of proteins responsible for cytoskeletal organization and cell wall synthesis. Conversely, following a 7-day treatment, proteins associated with disease resistance and antioxidants showed increased expression. Transcriptomic analysis revealed a significant enrichment of proteins and genes linked to pathogen infection, defense mechanisms, and antioxidant processes. Overall, our research highlighted the positive impact of intense UV radiation at high altitudes on enhancing disease resistance and environmental adaptability in Cabernet Sauvignon grape plants.

Влияние спиртового и яблочно-молочного брожения на содержание биогенных аминов в винах

Introduction. The concentration of biogenic amines is an important indicator of the safety of food products, especially winemaking. In grape wines, this concentration varies widely depending on the grape variety, its microbiological state, processing technology, the race of yeast and bacteria of malolactic fermentation, conditions of alcoholic and malolactic fermentation, etc. This research is aimed at determining the effect of the production technology of dry white and red wines on the concentration of biogenic amines.
 Study objects and methods. The mass concentration of biogenic amines was determined by the method of high-performance capillary electrophoresis using a Kapel 105R in laboratory-obtained samples of dry white wine from the Chardonnay grape variety and table dry red wine from the Cabernet-Sauvignon grape variety.
 Results and discussion. The dry white wine samples revealed high concentrations of tyramine (1.12 mg/dm³), phenylethydamine (0.58 mg/dm³), and histamine (0.57 mg/dm³), while the red wine samples demonstrated tyramine (0.62 mg/dm³), histamine (0.45 mg/dm³), putrescine (0.43 mg/dm³), and cadaverine (0.38 mg/dm³). The white wine samples had optimal pH values (3.2–3.6) with minimal formation of biogenic amines. The red wine samples, especially those obtained by heat treatment, had a lower concentration of biogenic amines, especially volatile biogenic amines, i.e. methylamine and phenylethylamine. The greatest formation of biogenic amines occurred during the acid reduction process: under the effect of enzymes of malolactic bacteria, biogenic amines formed as a result of decarboxylation of amino acids. 
 Conclusion. The technology of production of table dry white and red wines affects the concentration of biogenic amines. To reduce the level of biogenic amines in the finished product, each stage of vinification has to be controlled, especially the stages of fermentation and acid reduction (temperature and pH). The race of yeast and lactic acid bacteria cannot include those that produce biogenic amines or introduce them in minimal quantities.

Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikveš wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines were compared to the wines produced from the same grape varieties, but with a commercial yeast strain (D-80). The fermentation process was undertaken at 23–25 °C for 16 days. The highest alcohol content was detected in Vranec and Cabernet Sauvignon wines fermented with autochthonous F-8 yeast strain. Conversely, Vranec wine fermented by the F-78 yeast strain contained the lowest alcohol content (14.11%). The low sugar amount (2–3 g/L) in both grape varieties is indicated the production of dry wines. The total amount of phenolic compounds was significantly higher in Vranec wines. Unlike the alcohol content, Vranec wine produced by commercial yeast strain D-80 indicated the highest concentration of total phenolic compounds (1450 mg/L) and total anthocyanins (572 mg/L), while the lowest concentrations were observed in wine fermented by autochthonous yeast strain F-78 (1612 mg/L and 470 mg/L, respectively). The maximum color intensity was measured in the Vranec wine fermented by autochthonous yeast strain F-8, while wines from Cabernet Sauvignon grape variety fermented with the same yeast strain F-8 and commercial yeast strain D-80 had comparable values in terms of color intensity.

PHENOLIC COMPOUNDS OF RED GRAPE VARIETIES GROWING IN THE KRASNODAR TERRITORY

Experimental data on the concentration of phenolic compounds in classical Vitis vinifera grapes and hybrid varieties growing in various soil and climatic zones of the Krasnodar Territory are presented. It has been shown that the technological stock of phenolic compounds varies widely – from 5420 to 7360 mg / dm3, depending on the grape variety and the place of its growth. Moreover, in hybrid varieties, the accumulation of the sum of polyphenols is higher than in classical ones. according to the technological stock of PS, the studied varieties can be arranged in the following row: Golubok> Krasnostop anapsky> Harmony> Alkor, Saperavi. On the example of the Cabernet-Sauvignon variety, the influence of the place of grape growth on the technological stock of polyphenols is shown: the largest amount of the phenolic compounds was in the grapes of AF Myskhako, where the highest amount of active temperatures was noted. The farms of Temryuk district obtained close results. The largest amount of resveratrol stilbene, phenolic acids, including chlorogenic, gallic acid, was found in the must of Cabernet-Sauvignon grape variety grown in AF Myskhako and AZOS ViV. The identity of the qualitative composition of the phenolic complex of all investigated grape varieties, including hybrids, has been established. In the studied grape varieties, monomers of flavonoids are represented by anthocyanins, quercetin, (+) - D-catechin, (-) - epicatechin. Among the monomeric non-flavonoids, hydroxy acids were determined, among the oligomeric polyphenols, the oligomeric procyanidins B1, B2, B3, which are condensed derivatives of catechin, were found.

THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES

Grapes, the quintessential quality factor in winemaking, are found in certain areas of the globe where viticulture thrives. The quality of wine products is directly influenced by the quality of the grapes, their process technology, the care and the quality of the premises and equipment used, as well as the conditions for the storage and use of the wines. In most red wine-making processes, it is preferred that the maceration process is accompanied by the fermentation process, as increase in the alcohol content favours the intensification of the extraction process. For this reason, both processes are combined in a single technological operation known as maceration-fermentation. The largest amount of polyphenolic compounds of wine, anthocyanins and tannins comes from the solid parts of the grapes - the skins and seeds, and these have a decisive influence on the phenolic character of wines. Maceration is a fractional extraction which leads to the dissolution of the useful components of the grapes, which give the flavour, colour and taste typical of red wine. The aim of this research was to analyse the effect of different techniques of maceration fermentation on the phenolic composition of red wines obtained from Merlot, Pinot noir and Cabernet Sauvignon grape varieties in Copou-Iasi vineyard compared to red wines obtained from the same varieties in Murfaltar vineyard, located in the northeast and south of Romania, respectively. Wines obtained by maceration-fermentation in rotating tanks have higher values of the Folin-Ciocâlteu index (wines obtained from Pinot noir) in contrast to those obtained by the classical maceration-fermentation technique (wines obtained from Merlot and Cabernet Sauvignon).

Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia

Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikves wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines were compared to the wines produced from the same grape varieties, but with a commercial yeast strain (D-80). The fermentation process was undertaken at 23–25 °C for 16 days. The highest alcohol content was detected in Vranec and Cabernet Sauvignon wines fermented with autochthonous F-8 yeast strain. Conversely, Vranec wine fermented by the F-78 yeast strain contained the lowest alcohol content (14.11%). The low sugar amount (2–3 g/L) in both grape varieties is indicated the production of dry wines. The total amount of phenolic compounds was significantly higher in Vranec wines. Unlike the alcohol content, Vranec wine produced by commercial yeast strain D-80 indicated the highest concentration of total phenolic compounds (1450 mg/L) and total anthocyanins (572 mg/L), while the lowest concentrations were observed in wine fermented by autochthonous yeast strain F-78 (1612 mg/L and 470 mg/L, respectively). The maximum color intensity was measured in the Vranec wine fermented by autochthonous yeast strain F-8, while wines from Cabernet Sauvignon grape variety fermented with the same yeast strain F-8 and commercial yeast strain D-80 had comparable values in terms of color intensity.

Determination of the effectiveness of different spraying programs against powdery mildew (Erysiphe necator Schw.)

The control of powdery mildew (Erysiphe necator Schw.) is carried out based on phenology in Turkey. First spraying is done when the shoots become 25-30 cm in length before blooming according to the Agricultural Control Technical Instructions. The aim of this project was to assay different spraying programs on epidemiology effects and determine the suitable time to start chemical control. Within the scope of the project, three different spraying programs were applied on Cabernet Sauvignon grape variety in the research area within the Tekirdağ Viticulture Research Institute in 2015. As a result of the applied programs; it is found that the effects of the disease control in fungicide applications in leaf for Program A (according to Agricultural Control Technical Instructions) as 36.4%, Program B (addition of an additional pesticide application between first two applications in Agricultural Control Technical Instructions) 43.2%, Program C (early chemical control when shoots are 10 cm) 59.3%; in cluster for Program A is 52.5%, for Program B 74.1% and for Program C 87.9%. It was suggested that Program B was a suitable alternative to control powdery mildew disease in Tekirdağ province and Thrace Region, since it was an economical option.

Effects of regulated deficit irrigation on the growth and berry composition of Cabernet Sauvignon in Ningxia

The adoption of water-saving irrigation strategies is required particularly for wine grape variety, which has been widely cultivated in arid and semiarid areas. To assess vine response to regulated deficit irrigation (RDI), the grape growth and berry composition under five treatments that irrigated at a certain percentage of the crop evapotranspiration (ETc) were evaluated over a 3-year period in a vineyard with the grape variety of Cabernet Sauvignon. The results indicated that RDI had a significant effect on the grape berry size and yield. The largest berry size (12.20 mm) was obtained under the T50 in 2014, while the smallest berry size (9.83 mm) one was obtained under the CK treatments in the same season. The highest individual yield occurred in the T50 treatment, with an average of 1.99 kg, followed by the T25-50 treatment. However, both weights were significantly larger than that of the CK treatment. Compared with the T50 treatments, the individual grape vine yield in the T50-25 treatments were slightly less by 16.9% for 2013, 15.3% for 2014 and 18.1% for 2015. Compared to control (CK) treatment, the soluble solid and reducing sugar contents decreased, the total acid content increased, and the sugar/acid ratio basically showed a downward trend. The treatment irrigated at 50% ETc until veraison and 25% thereafter (T50-25) increased the phenolic compound content in grape skins. The treatment received only rain water during the grape growing season (CK) and the one irrigated at 25% of the ETc crop evapotranspiration (T25) caused defoliation and negatively affected the yields and grape composition during all 3 years. Therefore, the RDI not only inhibited the vine vegetative growth but also improved the fruit quality. In terms of productivity and grape composition, the Cabernet Sauvignon grape variety was most sensitive to water stress post-veraison. Over the comprehensive consideration of yield, water-use efficiency and berry composition, the T50-25 treatment was the most efficient irrigation strategy in this area. Keywords: regulated deficit irrigation, Cabernet Sauvignon, arid area, grape composition DOI: 10.25165/j.ijabe.20191206.5206 Citation: Wang R, Yan P K, Sun Q, Su B F, Zhang J X. Effects of regulated deficit irrigation on the growth and berry composition of Cabernet Sauvignon in Ningxia. Int J Agric & Biol Eng, 2019; 12(6): 102–109.

Effects of regulated deficit irrigation on the growth and berry composition of Cabernet Sauvignon in Ningxia

The adoption of water-saving irrigation strategies is required particularly for wine grape variety, which has been widely cultivated in arid and semiarid areas. To assess vine response to regulated deficit irrigation (RDI), the grape growth and berry composition under five treatments that irrigated at a certain percentage of the crop evapotranspiration (ETc) were evaluated over a 3-year period in a vineyard with the grape variety of Cabernet Sauvignon. The results indicated that RDI had a significant effect on the grape berry size and yield. The largest berry size (12.20 mm) was obtained under the T50 in 2014, while the smallest berry size (9.83 mm) one was obtained under the CK treatments in the same season. The highest individual yield occurred in the T50 treatment, with an average of 1.99 kg, followed by the T25-50 treatment. However, both weights were significantly larger than that of the CK treatment. Compared with the T50 treatments, the individual grape vine yield in the T50-25 treatments were slightly less by 16.9% for 2013, 15.3% for 2014 and 18.1% for 2015. Compared to control (CK) treatment, the soluble solid and reducing sugar contents decreased, the total acid content increased, and the sugar/acid ratio basically showed a downward trend. The treatment irrigated at 50% ETc until veraison and 25% thereafter (T50-25) increased the phenolic compound content in grape skins. The treatment received only rain water during the grape growing season (CK) and the one irrigated at 25% of the ETc crop evapotranspiration (T25) caused defoliation and negatively affected the yields and grape composition during all 3 years. Therefore, the RDI not only inhibited the vine vegetative growth but also improved the fruit quality. In terms of productivity and grape composition, the Cabernet Sauvignon grape variety was most sensitive to water stress post-veraison. Over the comprehensive consideration of yield, water-use efficiency and berry composition, the T50-25 treatment was the most efficient irrigation strategy in this area. Keywords: regulated deficit irrigation, Cabernet Sauvignon, arid area, grape composition DOI: 10.25165/j.ijabe.20191206.5206 Citation: Wang R, Yan P K, Sun Q, Su B F, Zhang J X. Effects of regulated deficit irrigation on the growth and berry composition of Cabernet Sauvignon in Ningxia. Int J Agric & Biol Eng, 2019; 12(6): 102–109.

Effects of regulated deficit irrigation on the growth and berry composition of Cabernet Sauvignon in Ningxia

The adoption of water-saving irrigation strategies is required particularly for wine grape variety, which has been widely cultivated in arid and semiarid areas. To assess vine response to regulated deficit irrigation (RDI), the grape growth and berry composition under five treatments that irrigated at a certain percentage of the crop evapotranspiration (ETc) were evaluated over a 3-year period in a vineyard with the grape variety of Cabernet Sauvignon. The results indicated that RDI had a significant effect on the grape berry size and yield. The largest berry size (12.20 mm) was obtained under the T50 in 2014, while the smallest berry size (9.83 mm) one was obtained under the CK treatments in the same season. The highest individual yield occurred in the T50 treatment, with an average of 1.99 kg, followed by the T25-50 treatment. However, both weights were significantly larger than that of the CK treatment. Compared with the T50 treatments, the individual grape vine yield in the T50-25 treatments were slightly less by 16.9% for 2013, 15.3% for 2014 and 18.1% for 2015. Compared to control (CK) treatment, the soluble solid and reducing sugar contents decreased, the total acid content increased, and the sugar/acid ratio basically showed a downward trend. The treatment irrigated at 50% ETc until veraison and 25% thereafter (T50-25) increased the phenolic compound content in grape skins. The treatment received only rain water during the grape growing season (CK) and the one irrigated at 25% of the ETc crop evapotranspiration (T25) caused defoliation and negatively affected the yields and grape composition during all 3 years. Therefore, the RDI not only inhibited the vine vegetative growth but also improved the fruit quality. In terms of productivity and grape composition, the Cabernet Sauvignon grape variety was most sensitive to water stress post-veraison. Over the comprehensive consideration of yield, water-use efficiency and berry composition, the T50-25 treatment was the most efficient irrigation strategy in this area. Keywords: regulated deficit irrigation, Cabernet Sauvignon, arid area, grape composition DOI: 10.25165/j.ijabe.20191206.5206 Citation: Wang R, Yan P K, Sun Q, Su B F, Zhang J X. Effects of regulated deficit irrigation on the growth and berry composition of Cabernet Sauvignon in Ningxia. Int J Agric & Biol Eng, 2019; 12(6): 102–109.

ОСОБЕННОСТИ БАТОНАЖА В ТЕХНОЛОГИИ КРАСНЫХ СТОЛОВЫХ ВИН

This paper investigates the processes of mass exchange in the process of red table wine batonnage. These processes occur between yeast cells and the wine material under changes in the concentration of amine nitrogen and phenolic compounds. The research objects consisted in red table wine samples from the Cabernet-Sauvignon grape variety fermented using the Oenoferm Rouge (Germany) active dried yeast and the Bastardo yeast (Magarach Institute). Upon the completion of fermentation, the wine material was separated into four samples, each of which was kept on the lees. 30-minute batonnage without aeration was performed at different intervals during a 3-month period: sample 1 - once a month; sample 2 - twice per 3 months; sample 3 - once per 3 months (in 1.5 months); sample 4 - without stirring (reference sample). While the concentration of amino nitrogen was steadily increasing over the period in samples 1 and 3 compared to the reference sample, sample 2 showed its lesser amount. The sum concentration of phenolic compounds and anthocyanin decreased slightly under the contact of the wine material with the yeast biomass and batonnage during 2 months, which positively affected the results of the conducted wine organoleptic analysis.

Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties

The main objectives of this study were to (i) isolate newly autochthonous yeast strains from the Tikveš region of Macedonia and (ii) test their impact on the quality of red wines from Vranec and Cabernet Sauvignon grape varieties. The newly isolated yeast strains were obtained by spontaneous fermentation of grape must from Vranec and Cabernet Sauvignon varieties collected from ten different micro-regions in Macedonia. The grapevines from both varieties grown in “Barovo” micro-region were the richest sources of yeast strains. In addition, the molecular identification and typing of strains were also carried out. The monomeric anthocyanins, polyphenolic content and other oenochemical characteristics of the wines were also compared with the wines from commercial yeast strain “SiHa”. The Vranec wine from yeast strain F-8 and Cabernet Sauvignon wine from yeast strain F-20 had significantly (p<0.05) higher concentrations of monomeric anthocyanins and total phenolic compounds than other wines.

ФЕНОЛЬНЫЕ КОМПОНЕНТЫ ВИНОГРАДА СОРТА КАБЕРНЕ-СОВИНЬОН ВИНОДЕЛЬЧЕСКИХ ХОЗЯЙСТВ КРЫМА

Polyphenolic grape compounds, showing health-improving effect on the human’s body, were identified in composition of aqueous-alcoholic extracts of Cabernet-Sauvignon grape variety pomace, using HPLC method. The grape pomace of the above variety was taken from different grape growing zones of Crimea. It contains all spectrum of biologically active grape polyphenols’ substances: anthocyans, flavonols, flavan-3-ols, oxicynnamic and oxibenzoic acids, stilbenes, procyanidins and their condensation products. Total number of anthocyans, which cause red color of grape–processed products, is between 6,7–8,9 g/kg dry weigh, total number of phlavon-3-ols, procyanidins is 101,1–125,3 g/kg dry weigh. It exceeds 90% of total polyphenols, contained in the pomace. Cabernet-Sauvignion variety polyphenolic composition was compared in different grape-growing places of Crimea. It shows that polyphenolic content in the pomace depends on grape-growning zone of the variety.

Metabolite and proteome changes during the ripening of Syrah and Cabernet Sauvignon grape varieties cultured in a nontraditional wine region in Brazil

Grapevines are an important fruit crop from economic and cultural point of views in many countries, including Brazil, where the practice of vitiviniculture is being developed in different regions. We compared the anthocyanin concentration, the main organic acids and sugars, and the proteome profiles during berry ripening of Syrah and Cabernet Sauvignon grapes from two distinct geographical sources in São Paulo State. The proteome was mapped by two-dimensional gel electrophoresis and differentially abundant proteins during the ripening process were subjected to MALDI-TOF/TOF-MS analysis. An increase in sugar concentration and in anthocyanin content was observed, as well a decrease in the tartaric and malic acid concentration. A total of 128 spots varied with geographical origin, grape variety, and ripening stage, with 108 being identified. The identified proteins resulted in 80 gene products. A multivariate analysis of protein abundance clustered the samples according to grape variety, geographical origin, and stage of ripening, and showed the possibility of using proteomics to characterize three variables: variety, area where grown, and the ripening process. The changes observed during the ripening process corresponded to enzymes involved in sugar and organic acid metabolism. These results are in accordance with the metabolic profile reported for the process. Given the importance of discriminating grapes, thus making the adulteration of wines more difficult, in this paper we showed the possibility of differentiating varieties of grapes, geographical area of cultivation and stage of ripening by combining the results of differentially abundant protein determinations and multivariate analysis.

Analysis of consumers’ preferences for a special-occasion red wine: A dual response choice experiment approach

We analysed the heterogeneity of consumers’ preferences toward a red wine for a special occasion in Catalonia (Spain). The empirical analysis included a survey of 400 consumers. A variation of the “dual response choice experiment” (DRCE) design, which allows the simultaneous analysis of what consumers “would prefer” (first stage of the DRCE) and what they “would purchase” (second stage of the DRCE) was implemented using the heteroscedastic extreme value (HEV) model. The results show that the most preferred attributes are wines of Catalan origin, wines made with the Cabernet Sauvignon grape variety, and wines that have been previously experienced by the consumer. The ordering of the attributes was not affected by whether the choice of purchase was forced. Nevertheless, the results from the non-forced choice experiment exhibited an increasing tendency of welfare estimates for the most preferred attributes and levels.

Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening

The phenolic composition of skins and seeds from Vitis vinifera L. cv. Carménère and Cabernet Sauvignon grapes during ripening was evaluated by high-performance liquid chromatography-diode array detection and spectrophotometric analysis. As compared to Cabernet Sauvignon grape skins, Carménère grape skins presented higher contents of total anthocyanins, monomeric flavan-3-ols, and total flavonoids, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, and a higher color intensity. As compared to Cabernet Sauvignon grape seeds, Carménère grape seeds presented a lower content of monomeric flavan-3-ols, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, a lower content of (+)-catechin, and higher contents of (-)-epicatechin, epicatechin-3-O-gallate, gallic acid, and dimeric procyanidins esterified with gallic acid. Altogether, we conclude that Carménère grapes present a differential composition and evolution of phenolic compounds when compared to Cabernet Sauvignon grapes.

Prevention of LDL α-tocopherol consumption, cholesterol oxidation, and vascular endothelium dysfunction by polyphenolic compounds from red wine

Red wine polyphenolic compounds (RWPCs) have been demonstrated to possess antioxidant properties, and several studies have suggested that they might constitute a relevant dietary factor in the protection from coronary heart disease. The aim of the present study was to determine further the mechanism by which RWPCs can prevent the formation of vasoactive compounds in oxidized LDL. RWPCs were obtained from the Cabernet-Sauvignon grape variety. Human LDL was oxidized in the presence of CuSO 4 (ox-LDL). Vascular reactivity studies were conducted on rabbit aortic rings. RWPCs significantly reduced the formation of 7β-hydroxycholesterol and 7-ketocholesterol and in a lower extent the emergence of lysophosphatidylcholine in ox-LDL. The ability of RWPCs to prevent cholesterol oxide formation was directly dependent on the LDL α-tocopherol content. Once the LDL α-tocopherol has been consumed, RWPCs were no longer effective, indicating that RWPCs act by sparing endogenous α-tocopherol. As a consequence of the preservation of the endogenous α-tocopherol content of LDL, RWPCs could prevent the inhibition of the acetylcholine-mediated endothelium-dependent relaxation of rabbit aorta which was linked to a direct effect on NO release. Independently of a treatment with ox-LDL, RWPC exerted a concentration-dependent and persistent inhibitory effect on the norepinephrine-induced contraction of rabbit aorta. In conclusion, RWPCs can preserve a normal vascular reactivity by acting at different stages of the cascade that leads to lipid oxidation, endothelium dysfunction and vasospasm.

Assessing the Aromatic Potential of Cabernet Sauvignon and Merlot Musts Used to Produce Rose Wine by Assaying the Cysteinylated Precursor of 3-Mercaptohexan-1-ol

The development of a method for assaying S-3-(hexan-1-ol)-L-cysteine, the cysteinylated precursor of 3-mercaptohexan-1-ol (P-3MH), in must has made it possible to study its impact on the aromatic potential of Merlot and Cabernet Sauvignon grape varieties used to produce rose wines in Bordeaux. The original feature of this method is the purification of very small volumes of must (500 microL) containing P-3MH by affinity chromatography and gas-phase chromatography coupled with mass spectrometry of the purified precursor in trimethylsilylated derivative form. Assays of the cysteinylated precursor in Merlot and Cabernet Sauvignon grapes showed that it was mainly located in the grape skins (60%). Prolonged juice-skin contact increased the must's P-3MH content, and this phenomenon was more marked at higher temperatures. Assessment of the aromatic potential of must used to produce rose wines by chemical analysis of an S-cysteine conjugate is mentioned for the first time.