Fermentation Of Grape Research Articles

Use of commercial or indigenous yeast impacts the S. cerevisiae transcriptome during wine fermentation.

Understanding microbial functions during wine fermentation, particularly the role of Saccharomyces cerevisiae, is crucial for enhancing wine quality. While commercially available S. cerevisiae strains are commonly used, indigenous strains can offer unique flavors, potentially reflecting vineyard terroir. By leveraging high-throughput DNA sequencing and transcriptomic analysis, we explored the impact of vine age on the grape mycobiome and characterized microbial functions during grape fermentation. Our findings revealed that older vines harbor higher fungal loads, but fungal diversity remains similar across vine ages. Additionally, uninoculated fermentations exhibited diverse fungal dynamics, including the beneficial wine yeasts Metschnikowia and Pichia. Transcriptomic analysis uncovered significant differences in S. cerevisiae gene expression between inoculated and uninoculated fermentations, highlighting the potential of indigenous yeast to enhance wine diversity and inform winemaking practices.

Simultaneous improvement of fructophilicity and ethanol tolerance of Saccharomyces cerevisiae strains through a single Adaptive Laboratory Evolution Strategy

Saccharomyces cerevisiae is the main yeast used in the winemaking industry. Its innate glucophilicity provokes a discrepancy in glucose and fructose consumption during alcoholic fermentation of grape must, which, combined with the inhibitory effect of ethanol accumulated in the fermentation broth, might lead to stuck or sluggish fermentations. In the present study, we realized an Adaptive Laboratory Evolution strategy, where an alcoholic fermentation of a 20 g/L fructose broth was followed by cell selection in a high ethanol concentration environment, employed in two different S. cerevisiae strains named CFB and BLR. The evolved populations originated from each strain after 100 generations of evolution exhibited diverse fermentative abilities. One evolved population, originated from CFB strain, fermented a synthetic broth of 100 g/L glucose and 100 g/L fructose to dryness in 170 h, whereas the parental strain did not complete the fermentation even after 1000 h of incubation. The parameters of growth of the parental and evolved populations of the present study, as well as of the ethanol tolerant populations acquired in a previous study, when grown in a synthetic broth of 100 g/L glucose and 100 g/L fructose, were calculated through a kinetic model, and were compared to each other in order to identify the effect of evolution on the biochemical behavior of the strains. Finally, in a 200 g/L fructose synthetic broth fermentation, only the evolved population derived from CFB strain showed improved fermentative behavior than its parental strain.

Physical cell-cell contact elicits specific transcriptomic responses in wine yeast species.

Fermenting grape juice provides a habitat for a well-mapped and evolutionarily relevant microbial ecosystem consisting of many natural or inoculated strains of yeasts and bacteria. The molecular nature of many of the ecological interactions within this ecosystem remains poorly understood, with the partial exception of interactions of a metabolic nature such as competition for nutrients and production of toxic metabolites/peptides. Data suggest that physical contact between species plays a significant role in the phenotypic outcome of interspecies interactions. However, the molecular nature of the mechanisms regulating these phenotypes remains unknown. Here, we present a transcriptomic analysis of physical versus metabolic contact between two wine relevant yeast species, Saccharomyces cerevisiae and Lachancea thermotolerans. The data show that these species respond to the physical presence of the other species. In S. cerevisiae, physical contact results in the upregulation of genes involved in maintaining cell wall integrity, cell wall structural components, and genes involved in the production of H2S. In L. thermotolerans, HSP stress response genes were the most significantly upregulated gene family. Both yeasts downregulated genes belonging to the FLO family, some of which play prominent roles in cellular adhesion. qPCR analysis indicates that the expression of some of these genes is regulated in a species-specific manner, suggesting that yeasts adjust gene expression to specific biotic challenges or interspecies interactions. These findings provide fundamental insights into yeast interactions and evolutionary adaptations of these species to the wine ecosystem.IMPORTANCEWithin the wine ecosystem, yeasts are the most relevant contributors to alcoholic fermentation and wine organoleptic characteristics. While some studies have described yeast-yeast interactions during alcoholic fermentation, such interactions remain ill-defined, and little is understood regarding the molecular mechanisms behind many of the phenotypes observed when two or more species are co-cultured. In particular, no study has investigated transcriptional regulation in response to physical interspecies cell-cell contact, as opposed to the generally better understood/characterized metabolic interactions. These data are of direct relevance to our understanding of microbial ecological interactions in general while also creating opportunities to improve ecosystem-based biotechnological applications such as wine fermentation. Furthermore, the presence of competitor species has rarely been considered an evolutionary biotic selection pressure. In this context, the data reveal novel gene functions. This, and further such analysis, is likely to significantly enlarge the genome annotation space.

Culturable yeast community associated with grape must and honey bees sampled from apiaries located in the vineyards.

In this study, we investigated culturable yeast community, present in grape must sampled from vineyards with apiaries on the borders, and in honey bees collected in these apiaries. To this aim, yeasts isolated from spontaneously fermented grapes randomly collected in two vineyards (P1 and P2) with apiaries on the borders (A1 and A2) were compared to those isolated from spontaneously fermented grapes collected from a vineyard without apiary (P4). At the same time, yeast community was analyzed on bees collected in each apiary placed in the vineyards, in comparison to yeasts isolated from an apiary (A3) located far from the vineyards. The analysis was performed for two consecutive years (2021 and 2022). The isolated yeasts were identified by restriction analysis of amplified ITS region, followed by sequencing of ITS fragment.Our research showed that the presence of apiaries seems to increase yeast counts of grape must, in particular of Saccharomyces cerevisiae; furthermore, the permanence of apiaries in the vineyards allowed the recovering of these yeasts also from bees. Our findings seem to corroborate the role of bees as vectors and reservoirs of oenologically relevant yeasts, such as a source of non-conventional yeasts with potential biotechnological applications.

Temporal and spatial dynamics within the fungal microbiome of grape fermentation.

Over 6 years, we conducted an extensive survey of spontaneous grape fermentations, examining 3105 fungal microbiomes across 14 distinct grape-growing regions. Our investigation into the biodiversity of these fermentations revealed that a small number of highly abundant genera form the core of the initial grape juice microbiome. Consistent with previous studies, we found that the region of origin had the most significant impact on microbial diversity patterns. We also discovered that certain taxa were consistently associated with specific geographical locations and grape varieties, although these taxa represented only a minor portion of the overall diversity in our dataset. Through unsupervised clustering and dimensionality reduction analysis, we identified three unique community types, each exhibiting variations in the abundance of key genera. When we projected these genera onto global branches, it suggested that microbiomes transition between these three broad community types. We further investigated the microbial community composition throughout the fermentation process. Our observations indicated that the initial microbial community composition could predict the diversity during the early stages of fermentation. Notably, Hanseniaspora uvarum emerged as the primary non-Saccharomyces species within this large collection of samples.

Comparison of Different Spectral Ranges to Monitor Alcoholic and Acetic Fermentation of Red Grape Must Using FT-NIR Spectroscopy and PLS Regression

AbstractWine vinegar is produced through a two-phase fermentation of grape must: initially, yeast converts grape sugars into ethanol, and subsequently, acetobacteria oxidize ethanol into acetic acid. This process, spanning weeks when conducted by surface fermentation, requires constant monitoring of ethanol and total acidity levels. To enhance the quality and efficiency of process monitoring, vinegar production is shifting to faster, environmentally sustainable methods. Near-infrared (NIR) spectroscopy, recognized for its non-invasiveness and speed, is ideal for online implementation in process control. This study tracked dual fermentation in red grape must over an extended period, monitoring two different batches simultaneously to assess fermentation kinetics and reproducibility. Ethanol content and total acidity were analyzed in fermenting musts throughout the whole fermentation process using both classical laboratory analyses and FT-NIR spectroscopy. Principal Component Analysis (PCA) was used to explore the spectral dataset, then Partial Least Squares (PLS) was used to develop calibration models for predicting ethanol and acidity. The models calculated considering the entire spectral range were compared with those obtained for two narrower zones, where more cost-effective and easily miniaturizable sensors are available on the market. FT-NIR allowed to effectively determine ethanol content and acidity (R2Pred > 0.98), both over the entire range (12,500–4000 cm−1, corresponding to 800–2500 nm) and in the 10,526–6060 cm−1 (950–1650 nm) region. Although less satisfactory, still acceptable results were obtained in the 12,500–9346 cm−1 (800–1070 nm) region (R2Pred > 0.81), confirming the potential for cost-effective devices in real-time fermentation monitoring.

Synergistic dietary influence of fermented red grape vinegar and Lactobacillus acidophilus on growth performance, carcass composition, and intestinal morphology of rainbow trout (Oncorhynchus mykiss)

Aquaculture, facing challenges of drug resistance and infectious diseases, explores innovative solutions. This study investigates the effects of supplementing juvenile rainbow trout diets with Lactobacillus acidophilus (PRO) and fermented red grape vinegar (RGV) on growth, carcass composition, and intestinal morphology. In a trial involving 720 specimens, the PRO+RGV 3% treatment demonstrated significant improvements in Weight Gain (WG), Specific Growth Rate (SGR), and Survival Rate (SR). Carcass analysis indicated increased crude protein and decreased moisture and crude fat percentages in the PRO+RGV 3% group. Notably, intestinal morphology showed enhancements in microvilli dimensions and goblet cell count in the PRO+RGV 3% group. Additionally, the PRO+RGV 3% diet led to higher levels of Lactic Acid Bacteria (LAB) and Total Volatile Fatty Acids (TVAC) compared to other groups. This study underscores the synergistic benefits of RGV and L. acidophilus, emphasizing their positive impact on rainbow trout health.

A Study of Condensates Collected during the Fermentation of Grape Must

This article deals with the analysis of the condensates which are formed from fermentation gases during the fermentation of grape must. The experiment was divided into two parts. In the first part, the evolution of the individual volatiles was monitored throughout the whole fermentation process of the Riesling variety. In the second part, the condensates from three different grape varieties (Riesling, Merlot, Sauvignon blanc) were investigated and the total content of the selected volatile substances was measured at the end of the fermentation. Attention was focused on the measurements using a GC-MS (gas chromatography-mass spectrometry) for the volatile substances: isoamyl alcohol, isobutyl alcohol, 1-propanol, ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, acetaldehyde, acetic acid, and acetoin. In addition, changes in the alcohol content of the condensate, with respect to the fermentation phase, were analysed. From the results of part 1, the quantity of the substances under investigation produced during fermentation was determined. The highest concentration of flavour compounds was during the fourth and fifth days of fermentation. The most dominant substance was isoamyl alcohol with a concentration of 1267 mg−1.The results of part 2 led to a comparison of the overall profile of volatiles between the varieties. The results showed that the condensates have both a high content of volatile substances and of alcohol. It was also shown that the Sauvignon blanc variant had the highest number of volatile compounds in the representation. The Merlot and Riesling variants were very similar. This product has an exceptionally high potential for further use in the wine or food industry.

Recombination, admixture and genome instability shape the genomic landscape of Saccharomyces cerevisiae derived from spontaneous grape ferments.

Cultural exchange of fermentation techniques has driven the spread of Saccharomyces cerevisiae across the globe, establishing natural populations in many countries. Despite this, Oceania is thought to lack native populations of S. cerevisiae, only being introduced after colonisation. Here we investigate the genomic landscape of 411 S. cerevisiae isolated from spontaneous grape fermentations in Australia across multiple locations, years, and grape cultivars. Spontaneous fermentations contained highly recombined mosaic strains that exhibited high levels of genome instability. Assigning genomic windows to putative ancestral origin revealed that few closely related starter lineages have come to dominate the genetic landscape, contributing most of the genetic variation. Fine-scale phylogenetic analysis of loci not observed in strains of commercial wine origin identified widespread admixture with European derived beer yeast along with three independent admixture events from potentially endemic Oceanic lineages that was associated with genome instability. Finally, we investigated Australian ecological niches for basal isolates, identifying phylogenetically distinct S. cerevisiae of non-European, non-domesticated origin associated with admixture loci. Our results illustrate the effect commercial use of microbes may have on local microorganism genetic diversity and demonstrates the presence of non-domesticated, potentially endemic lineages of S. cerevisiae in Australian niches that are actively admixing.

Differences among Lactiplantibacillus plantarum strains isolated from different fermented foods in their potential cholesterol-lowering properties

Elevated levels of plasma low-density lipoprotein (LDL) cholesterol have been associated with incident atherosclerotic cardiovascular disease. Animal studies and clinical trials have demonstrated that several Lactiplantibacillus plantarum strains are effective in reducing plasma LDL cholesterol levels. However, it is unclear whether the habitats from which Lactiplantibacillus plantarum strains are isolated have an impact on their potential cholesterol-lowering properties. In this study, 107 Lactiplantibacillus plantarum strains isolated from three habitats (20 isolated from fermented dairy products, 23 from fermented grape must, and 64 from fermented vegetables) were compared for their potential cholesterol-lowering properties on an origin scale. These properties included acid resistance, bile tolerance, surface hydrophobicity, and bile acid deconjugation. The results showed that the fermented dairy products-derived strains were the most bile-tolerant and hydrophobic, the fermented grape must-derived strains were the most effective at hydrolyzing conjugated bile acids, and the fermented vegetables-derived strains were the most acid-resistant. Bile salt hydrolase (BSH) genes were detected in 97.2% of the total strains and 100% of the fermented dairy products-derived strains by standard PCR with agarose gel electrophoresis detection. In the 104 bsh genes-containing strains, 92.3% had detectable BSH activity (n = 96). These BSH-positive strains exhibited a greater substrate preference for glycine-conjugated bile acids than taurine-conjugated bile acids. Overall, the fermented dairy products-derived strains appeared to have greater cholesterol-lowering potential than those isolated from the other two habitats. This study provided valuable information regarding where to obtain Lactiplantibacillus plantarum strains with greater cholesterol-lowering potential.

Unveiling chemical responses in the kombucha-based fermentation of black tea, banana flower, and grape juice: LC-ESIMS, GNPS, MS-DIAL, and MS-FINDER-assisted chemical characterization.

The lack of studies evaluating the chemical responses of kombucha microorganisms when exposed to plants is notable in the literature. Therefore, this work investigates the chemical behaviour of 7-, 14- and 21 day-fermentation of kombucha derived from three extracts obtained from banana inflorescence, black tea, and grape juice. After the acquisition of UPLC-ESI-MS data, GNPS molecular networking, MS-Dial, and MS-Finder were used to chemically characterize the samples. The microbial chemical responses were enzymatic hydrolysis, oxidation, and biosynthesis. The biosynthesis was different among the kombucha samples. In fermented black tea, gallic and dihydrosinapic acids were found as hydrolysis products alongside a sugar-derived product namely 7-(α-D-glucopyranosyloxy)-2,3,4,5,6-pentahydroxyheptanoic acid. The sphingolipids, safingol and cedefingol alongside capryloyl glycine and palmitoyl proline were identified. In fermented grapes, sugar degradation and chemical transformation products were detected together with three cell membrane hopanoids characterized as hydroxybacteriohopanetetrol cyclitol ether, (Δ6 orΔ11)-hydroxybacteriohopanetetrol cyclitol ether, and methyl (Δ6 or Δ11)-hydroxybacteriohopanetetrol cyclitol. The fermented banana blossom showed the presence of methyl (Δ6 or Δ11)-hydroxybacteriohopanetetrol cyclitol together with sphingofungin B, sphinganine and other fatty acid derivatives. Parts of these samples were tested for their inhibition against α-glucosidase and their antioxidant effects. Except for the 14-day fermented extracts, other black tea extracts showed significant inhibition of α-glucosidase ranging from 42.5 to 42.8%. A 14-day fermented extract of the banana blossom infusion showed an inhibition of 29.1%, while grape samples were less active than acarbose. The 21-day fermented black tea extract showed moderate antioxidant properties on a DPPH-based model with an EC50 of 5.29 ± 0.10 μg mL-1, while the other extracts were weakly active (EC50 between 80.76 and 168.12 μg mL-1).

Comparison of ancestral and traditional methods for elaborating sparkling wines

This work compares the ancestral method for elaborating sparkling wines with the most widely used traditional method. Ancestral method is a single fermentation procedure in which the fermenting grape must is bottled before the end of alcoholic fermentation whereas traditional method involves a second fermentation of a base wine inside a bottle. Macabeo grapes were used to elaborate a traditional sparkling wine and two ancestral sparkling wines, one with a low yeast population and one with a high yeast population. The findings indicate that ancestral sparkling wines have lower ethanol content and can be elaborated using lower sulphur dioxide levels. In general, ancestral sparkling wines showed similar protein concentration, higher polysaccharide content, similar or better foamability (HM) than the traditional sparkling wine., No differences were found in the foam stability (HS). In addition, the sensory analysis indicated that ancestral sparkling wines have smaller bubble size, lower CO2 aggressivity, they seemed to have longer ageing time and were scored better than the traditional sparkling wine. These results therefore indicate that the ancestral method is of great interest for the elaboration of high-quality sparkling wines.

Spontaneous dark fermentation in a pre-seeded liquid-gas membrane bioreactor: Impact of wine and coffee biowaste microflora on continuous biohydrogen production

One of the challenges of continuous bioproduction of hydrogen by dark fermentation is to extract the gases produced and efficiently maintain the active bacterial consortium in the bioreactor. In this study, the process of hydrogen production was intensified by coupling dark fermentation to in situ gas extraction using a hollow fiber membrane module working as liquid-gas contactor. The value of this continuous liquid-gas membrane bioreactor (L/G MBR) was previously proved with a model substrate and the stabilization of a bacterial consortium deposited on the fibers. This work in an original way attempts to answer the question of the impact of feeding the bioreactor with unhygienized biomass having its own bacterial microflora capable of producing hydrogen. A new L/G MBR was inoculated with digestate from endogeneous dark fermentation of grape must deposits, mainly composed of hydrogen-producing bacteria. It was subsequently operated as a continuous liquid-gas membrane bioreactor (L/G MBR) without additional bacterial seeding, using different biomasses. The feasibility of spontaneous biohydrogen production in the L/G MBR was demonstrated for several organic byproducts originated from agriculture or the food industry (grape must deposits (same biomass for feeding), grape pomace, and coffee silverskin), chosen for their potential to ensure year-round availability. Production performances of 0.9–4.1 L H2/L/d and 18–86 LH2/kgCOD were obtained from the different waste liquid fractions. The bacterial and metabolic profiles of biomass digestates, produced by endogenous fermentation in a semi-batch bioreactor or by spontaneous fermentation in the L/G MBR were compared and showed that the bacterial consortium found in the digestate was linked either to the biomass’ indigenous flora or to the L/G MBR seeding. Thus, H2 production from coffee silverskin (a biomass that did not impose its own microflora) could be enhanced by seeding the L/G MBR with selected bacteria, implanted in the bioreactor. This offers exciting perspectives for the further development of efficient low-tech processes for producing biohydrogen from biomass.

Bacterial dynamics of hardaliye, a fermented grape beverage, determined by high-throughput sequencing

Hardaliye is a traditional beverage made by fermenting red grapes with mustard seeds and sour cherry leaves in the Thrace region of Turkey. There are few studies that have determined the microorganisms responsible for hardaliye fermentation, and these are limited to lactic acid bacteria (LAB) using culture-dependent techniques. The aim of this study was to determine the bacterial dynamics of hardaliye fermentation using a culture-independent approach, high-throughput sequencing of 16S rRNA amplicons. Hardaliye was produced using the traditional method, and fermentation samples were taken at 0, 2, 4, 6, and 10 d and analyzed. During the fermentation period, pH decreased from 3.65 to 3.23. Amplicon sequencing showed that bacterial diversity was highest at 2 d, and lowest at 10 d, the final day. Although Enterobacteriaceae was the most dominant family at 0 and 2 d, Acetobacteriaceae, specifically Gluconobacter frateurii, became dominant with 50% relative abundance at 4 d, and increased its abundance to >98% at 6 and 10 d. Although a slight increase in relative abundance of 1% (0 d) to 5% (4 d) was observed in LAB, their presence was limited. To our knowledge, this study represents the first to report acetic acid bacteria in hardaliye fermentation.

Effects of Hardaliye, a Fermented Grape Drink, on Oxidative Stress, Lipid Profile, and Blood Pressure in Young Soccer Players: A Randomized Controlled Trial

Objective Hardaliye, a traditional fermented grape juice, can prevent imbalances in the antioxidant defense systems of soccer players. Hardaliye is mainly produced through the fermentation of grapes, sour cherry leaves, and mustard seeds and is consumed as a drink. This study was aimed at investigating the effects of hardaliye consumption on oxidative stress parameters, lipid profile, and blood pressure in young elite soccer players. Methods In this single-blind, randomized, placebo-controlled, parallel-design study, while the participants in one of the groups consumed 250 mL/d of hardaliye drink (Hardaliye Group), the participants in the other group consumed placebo drink (Placebo Group) for 28 days. Three-day food record and blood samples were taken from the soccer players and their blood pressure was measured. Results Nutrient intakes in both groups were similar at the beginning and end of the study (p > 0.05). Dietary carbohydrates and vitamin A, E, and C intakes were below the recommended levels in both groups. Hardaliye consumption significantly increased the serum total antioxidant capacity level but significantly decreased serum total oxidation status, oxidative stress index, malondialdehyde, and nitric oxide levels compared to the Placebo Group (p < 0.05). Lipid parameters and diastolic blood pressure levels were not significantly different between the groups (p > 0.05). Hardaliye consumption significantly decreased systolic blood pressure compared to that in the Placebo Group (p < 0.05). Conclusion Hardaliye consumption in young elite soccer players showed antioxidative effects and decreased systolic blood pressure but did not affect their lipid profiles.

Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China

Low acid is the main defect in the northwest wine region of China in recent years. The fermentation of unripe grape (UG) and wine grapes with low acid contents was carried out. Compared with control group (CK), the addition of UG addressed the core flaw that low acid grape bring to wine firstly, it significantly increased titratable acid, tartaric acid and malic acid while significantly decreasing alcohol and volatile acids in wine. Secondly, UG significantly improved wine color, the color parameters a*, b*, C* and L* were significantly increased to different degrees. At the same time, the addition of UG significantly improves other qualities of wine, including the phenolic substances and antioxidant capacity of wine. In addition, adding UGJ2% significantly improved the sensory quality, and pleasant volatile substances such as phenethyl alcohol, ethyl hexanoate, ethyl butyrate and isoamyl acetate were significantly increased, giving the wine more prominent floral and fruity aromas.

Kombucha fermentation as a modern way of processing vineyard by-products into cosmetic raw materials.

The wine industry generates large quantities of by-products presenting a remarkably valuable composition in phytochemicals. The process that can significantly increase the content of bioactive compounds is fermentation by yeast and other microorganisms. The current study presents, for the first time, an evaluation of the potential of grape stems extract and its ferments using the Scoby consortium, as a cosmetic raw material for improving the skin care properties of facial cosmetics. Fermentation of grape stems using Scoby consortium was carried out for 10 and 20 days. Unfermented and fermented extracts were analysed for their antioxidant activity and chemical composition, with a particular emphasis on biologically active substances. Additionally, the influence of the addition of the obtained ferments to the model cosmetic creams on hydration, transepidermal water loss and skin pH were assessed. The obtained results revealed that grape stems extract and its ferments are a rich source of phenolic compounds and show antioxidant activity, with the highest values observed for extracts on the 20th day of fermentation. Furthermore, the addition of the extract, as well as ferment, to the cream has a positive effect on skin hydration and reduces transepidermal water loss. These results suggest that grape stem extracts are a prospective source of active compounds that may be valuable ingredients for the cosmetic industry. Unfermented and fermented extracts can be used in moisturizing cosmetic formulations and also to complement the treatment of dry and sensitive skin.

The Effect of Dietary Fermented Grape Pomace Supplementation on In Vitro Total Gas and Methane Production, Digestibility, and Rumen Fermentation

The aim of this study comprises the effect of fermented grape pomace (FGP) in experimental total mixed rations (TMR) at different rates (0, 7.5%, 15%, and 22.5%) on the in vitro cumulative gas production (6th, 12th, 18th and 24th hours), methane production, ruminal fermentation values, pH and ammonia-nitrogen and straight and branched short-chain fatty acids (SCFA and BCFA) concentration. The method of in vitro total gas production was carried out in glass syringes. Ruminal in vitro methane production linearly decreased by adding up to 22.5% FGP in experimental TMR (p &lt; 0.05). The molarities of acetic, propionic, butyric, and valeric acids in the in vitro fermentation fluid linearly decreased with the addition of FGP to TMR (p &lt; 0.05). FGP up to 22.5% in experimental TMRs decreased the molarity of iso-valeric acid and iso-butyric acid from BSCFAs (p &lt; 0.05). As a result, it was concluded that the use of FGP, containing a low level of total condensed tannins (TCTs), up to 22.5% in the experimental TMR based on dry matter (DM) did not adversely affect the in vitro ruminal fermentation value and had an anti-methanogenic effect. In addition, some SCFA (acetic, propionic, butyric, and valeric acids) molarities and iso-acid BSCFA (iso-butyric and iso-valeric acid) did not change up to 15% rate of FGP in the ration. Still, these values decreased by using a 22% rate of FGP. The dose-dependent effect of FGP on ruminal iso-acids has been associated with the ability of TCTs to inhibit ruminal protein degradation partially.

Exploring Phytochemical Composition and In Vivo Anti-Inflammatory Potential of Grape Seed Oil from an Alternative Source after Traditional Fermentation Processes: Implications for Phytotherapy.

This study aimed to analyze the composition of grape seed oil (GSO) derived from an alternative source after traditional fermentation processes and its potential anti-inflammatory effects using an in vivo model of carrageenan-induced inflammation in mice. Gas chromatography high-resolution electron ionization mass spectrometry (GC-HR-EIMS) analysis identified eight main components in the GSO extract, including myristic acid methyl ester, palmitoleic acid methyl ester, methyl isoheptadecanoate, cis-linoleic acid, oleic acid methyl ester, linoleic acid stereoisomer, linoleic acid ethyl ester, and methyl (6E, 9E, 12E, 15E)-docose-6,9,12,15-tetraenoate. No significant differences were observed in the main fatty acids between commercially available grape seed oil and GSO extract obtained from fermented grape seeds. In the carrageenan-induced inflammation model, treatment with GSO resulted in a significant reduction in paw edema at 180 min, as in the reduction observed with diclofenac treatment. Combined treatment with GSO and diclofenac showed enhanced anti-inflammatory effects. Additionally, GSO exhibited antioxidative effects by decreasing the levels of glutathione (GSH) and malondialdehyde (MDA) in the serum. Chronic treatment with GSO for ten days did not provide a protective effect on inflammation. These findings suggest that GSO could be used as an alternative raw material and could possess anti-inflammatory and antioxidative properties. Further studies are needed to explore its potential therapeutic applications.

Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages.

Amino acids and biogenic amines are important components of food and beverages. In grape-derived products such as wine and wine vinegar, they can have different origins and can influence the odor and taste of the products. Their concentration is influenced by the grape variety, vintage, and winemaking process. In our study, we carried out an LC-MS-based comparative analysis of 22 grape-derived beverages, including three different wine types and four wine vinegar samples from the Tokaj region in Hungary. The concentrations of 23 amino acids and 10 biogenic amines were examined, and the differences among the sample types were analyzed. The differences in the concentrations of some metabolites between Aszú-Furmint pairs originating from the same wineries and year provide information on the effect of botrytized grape on wine composition. Our data can provide further evidence on how the production process shapes the metabolite content of beverages and highlight the nutritional value of wine vinegar.