Wine Group Research Articles

Increased Varietal Aroma Diversity of Marselan Wine by Mixed Fermentation with Indigenous Non-Saccharomyces Yeasts

The common use of commercial yeasts usually leads to dull wine with similar aromas and tastes. Therefore, screening for novel indigenous yeasts to practice is a promising method. In this research, aroma discrepancies among six wine groups fermentated with indigenous yeasts were analyzed. Three Saccharomyces yeasts (FS36, HL12, YT28) and three matched non-Saccharomyces yeasts (FS31, HL9, YT2) were selected from typical Chinese vineyards. The basic oenological parameters, aroma compounds, and sensory evaluation were analyzed. The results showed that each indigenous Saccharomyces yeast had excellent fermentation capacity, and mixed-strain fermentation groups produced more glycerol, contributing to sweeter and rounder taste. The results from GC-MS, principal components analysis (PCA), and sensory evaluation highlighted that the HL mixed group kept the most content of Marselan varietal flavors such as calamenene and β-damascone hereby ameliorated the whole aroma quality. Our study also implied that the indigenous yeast from the same region as the grape variety seems more conducive to preserve the natural variety characteristics of grapes.

The Impact of "Wine Country of Origin" on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison.

Culture is an important factor that influences how marketing interacts with food choice. This study aims at exploring the effect of consumers’ Country of Origin (COO) on wine representations and perception using Chenin blanc as a model. The first objective was to evaluate the role of origin in the construction of the representation. We used the theoretical framework of social representation to compare South African (SA) and French consumers’ representations via a word association task. The results indicated that SA representations are dominated by consumers’ experience of the wine (sensory and emotional dimensions), whereas French representations are dominated by the wine itself, in particular its origin and mode of consumption. The second objective was to evaluate the effect of origin on wine categorization in two conditions: with and without information concerning the two geographical origins of the samples. Results showed that providing information on the origin of the wines affected French participants more than SA participants. In both conditions, the groups of wines formed in the sorting tasks by SA participants were based on sensory descriptors and appeared not to be impacted by the information on origin. In contrast, providing information on the origin of the wines to French participants led to an increased use of the words “Loire”, “South Africa” and “familiar” suggesting a different sorting strategy more deliberately based on the origin of the wines. Our findings have important implications for the marketing and export activities within the wine industry.

The effect of moderate wine consumption on cytokine secretion by peripheral blood mononuclear cells: A randomized clinical study in coronary heart disease patients

Many studies conclude that wine consumption is related to lower risk for cardiovascular diseases partially through the amelioration of inflammatory biomarkers. The aim of the present study was to examine the effects of wine consumption on the inflammatory response and to compare these effects with the consumption of similar amount of alcohol without the wine micro-constituents in cardiovascular disease patients. Therefore, a randomized, single-blind, controlled, three-arm parallel intervention study was designed. Cardiovascular disease patients were randomly assigned to one of the three groups. In Group A participants consumed no alcohol, in Group B (ethanol group) and Group C (wine group) participants consumed 27 g of alcohol per day. Biological samples were collected at the beginning, on the 4th and 8th week and several biomarkers were measured. Peripheral blood mononuclear cells that were isolated from patients were incubated under basal and inflammatory conditions for 4 and 24 h and the secretion of interleukin 1β (IL-1β) and tumor necrosis factor α (TNFα) was measured. No significant difference was observed among the three groups before the initiation or during the intervention in the most soluble biomarkers. Higher TNFα secretion by peripheral blood mononuclear cells was observed at basal conditions in the ethanol group both at 4 and 24 h of incubation versus baseline secretion. Furthermore, lower secretion of the ΤNFα was observed after 8 weeks of intake in the wine group versus the ethanol group, both at 4 and 24 h of incubation. In conclusion, the light to moderate wine consumption for 8 weeks revealed an attenuation of the ethanol consumption effect on cytokine secretion at basal conditions from the patients’ peripheral blood mononuclear cells.

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines.

Physicochemical characterization, amino acids contents, minerals composition, total phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials were studied. The wines studied were grape wines, tropical fruit wines, and rice wines. Twenty‐one amino acids were identified and quantified, being Asp and Glu detected in all wines. The highest concentration of total amino acid content was found in wines elaborated from Cimarrona grape subjected to maceration with grape skins, while the raisined mixture grape wine presented the lowest values, probably caused by the amino acid degradation during the dehydration process by sun exposure. Minerals quantified were range amount limits of acceptable according to the OIV recommendation. Total phenolic compounds and antioxidant capacity showed the greatest values in wine from roasting rice. No statistical separation could be clearly observed by multivariate principal component analysis; however, 3 wine groups could be defined taking account the scores on the PC1.

Use of Statistical Methods for the Interpretation of Peruvian Wines Measurement Results with MOS Electronic Noses

The use of statistical methods for the treatment of information from a data set has been used to be able to better interpret the results obtained in the analysis of different samples. An example, the most common, of these statistical methods used is the Principal Component Analysis (PCA). But, other techniques like Cluster and Factorial analysis allow to have too a better idea of the results.The tin oxides palladium or platinum doped were first prepared by the wet impregnation method. The sensors were made with the screen-printing method to print gold electrodes on alumina plates and finally the oxides, in a mixed with terpineol and ethyl celulose, were put on the electrodes surface. Then, some oxides were modified with a coating of Zeolite Y.With the sensors made in the laboratory, two electronic noses were built. One of them, of platinum doped tin oxides and the other of Palladium (with and without Zeolite Y coating). The sensing of the wines was monitored with the LabVIEW software and the statistical methods were applied with the XLSTAT software. It was observed that for the nose of platinum sensor a difference in the groups of commercial and unknown wines was shown. This difference is attributed to the brand or origin of the wines. While the nose of palladium sensors allowed to distinguish the strains because it locked the Borgoña wines in a different conglomerate. This could be observed with the PCA, cluster and Factorial methods, complementing the three methods the statistical information.The cluster method allowed classifying the results obtained with the detection of Peruvian wines, both when using palladium- and platinum-doped oxides. In both cases, it was possible to differentiate commercial wines from those of unknown brand. In addition, in each case one of the wines was distinguished by some characteristic. For example, the DM (Dulce Mistela) is different than the other wines of unknown brand since these other three are Borgoña. It was observed that the distances between classes are optimal when platinum-doped sensors are used, since the interclass variation exceeds 80%.It is important to note that the results obtained with the factorial analysis mainly reinforce and complement the Cluster analysis, with which very similar groups were obtained, if not practically the same.For example, using Factorial analysis, it is clearly observed that E-Nose 1 (Electronic nose made up of tin oxide-based sensors doped with different concentrations of platinum (0.1; 0.2; 0.3 and 0.5% Pt) with and without zeolite coating, and with three additional commercial sensors) separates the wines into two groups that are well differentiated: the known commercial wine (blue circle) from the unknown (red circle). It is also observed that the variance value of the two factors is high 99.26%. That could be seen in Figure 1. Figure 1

The Effects of Beverages and Surface Treatments on the Color Stability of 3D-Printed Interim Restorations.

To evaluate the color stability of 3D-printed interim restorations with different surface treatments while immersed in various staining solutions or beverages (artificial saliva, tea, coffee, and wine) for 6 months. An acrylic tooth was prepared for an all-ceramic full-coverage restoration. A laboratory scanner was used to digitize the prepared abutment tooth. A virtual all-ceramic full-coverage restoration was designed on the digitized abutment tooth using a laboratory CAD/CAM software. Eighty abutment teeth and interim restorations were 3D-printed with tooth-colored photopolymerizing resin. The restorations were randomly allocated into two different groups: Polish and Optiglaze. For the Polish group, interim restorations were finished and polished with aluminum oxide finishers/polishers. For the Optiglaze group, one layer of nanofilled, light-polymerizing protective coating was then applied. The 80 printed interim crowns were divided into 4 different groups depending on where they would be immersed: Artificial saliva, coffee, wine, and tea. After the sample allocations, there were 8 experimental groups. Each group was allocated with 10 specimens. Color measurements were obtained using a digital spectrophotometer in conjunction with The CIE L*a*b* system before the immersion and 6 months after the immersion. Two-way analysis of variance (ANOVA) was used to test the effects of surface treatment, immersion liquid, and their interaction on ΔE at 6-month post-immersion. Fisher's protected least significant differences (LSD) was used as post hoc test to compare groups differences (α = .05). There were significant effects of surface treatment [F(1,72) = 13.39, p = 0.000], immersion liquid [F(3,72) = 74.18, p = 0.000], and their interaction [F(3,72) = 16.33, p = 0.000] on ΔE at 6-month post-immersion at the α = .05 level. The polish group showed significantly higher ΔE than the Optiglaze group when immersed in coffee (p < 0.001) and wine (p = 0.015). The Optiglaze group showed significantly higher ΔE than the polish group that was immersed in artificial saliva (p < 0.001). The wine group showed higher ΔE than all other immersion liquid groups for both polish and Optiglaze surface treatments (p < 0.001 for all comparisons). ΔL* showed a reduction that was significantly higher than the 2.0 acceptability threshold in the wine-polish (p < 0.001) and wine-Optiglaze (p < 0.001) groups. ΔE showed a color change that was significantly higher than the perceptibility and acceptability thresholds for all the groups under polish surface treatment (p < 0.001). ΔE also showed a color change that was significantly higher than the perceptibility and acceptability thresholds for artificial saliva, tea, and wine under Optiglaze surface treatment (p = 0.004). 3D-printed interim restorations showed significant discoloration after 6-months immersions in the artificial saliva and common beverages (including tea, coffee, and wine). Among all the chromogenic beverages, red wine caused the most significant discoloration on the interim restorations. When 3D-printed interim restorations are needed for extended intraoral service, nano-filled, light polymerizing protective coating can reduce the restoration discoloration caused by chromogenic beverages. The protective effect is most significant against coffee.

Derivatized volatile organic compound characterization of Friulano wine from Collio (Italy–Slovenia) by HS-SPME-GC-MS and discrimination from other varieties by chemometrics

PurposeMethods to assess the authenticity and traceability of wines have been extensively studied as enhancers of food quality, allowing producers to obtain market recognition and premium prices. Among analytical techniques, the volatilome profile attained by gas chromatography coupled with mass spectrometry is acquiring more and more attention by the scientific community, together with the use of chemometricsDesign/methodology/approachThe volatilome profile of three varieties of blanc wines from the Collio area (namely Ribolla Gialla, Malvasia and Friulano) between Italy and Slovenia, was determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhancing the carbonyl compounds identification with O-(2, 3, 4, 5, 6-pentafluorobenzyl)-hydroxylamine with the aim of identifying the autochthonous Friulano variety.FindingsA two-step chemometric approach based on an unsupervised technique (PCA) followed by a supervised one (PLS-DA) allowed to identify possible markers for discriminating the Friulano Collio variety from the others, in particular two chemical classes were identified by PCA (ketones and long chain esters). PLS-DA showed 87% accuracy in classification. A correct classification (i.e. non-Friulano Collio) of a group of wines obtained from the same grape variety but produced in an extra-Collio area was obtained as well. The results confirmed the benefits of using a derivatization step prior to volatile organic compounds analysis.Research limitations/implicationsAmong methods to assess the authenticity and traceability of wines, volatilome profile of wines determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhanced by the carbonyl compound identifications with O-(2, 3, 4, 5, 6-pentafluorobenzyl)-hydroxylamine, may have a key role in conjunction with chemometrics and, in particular with principal component analysis and partial least square discriminant analysis.Practical implicationsAmong methods to assess the authenticity and traceability of Friulano wine, volatilome profile of wines determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhanced by the carbonyl compound identifications with O-(2, 3, 4, 5, 6-Pentafluorobenzyl)Hydroxylamine hydrochloride, may have a key role in conjunction with chemometrics.Originality/valueFew works investigated both wine traceability with a volatilome enhancer and chemometrics of the Friulano wine variety obtaining such an improvement in this wine variety discrimination.

Comparison of surface roughness and color stainability of 3-dimensionally printed interim prosthodontic material with conventionally fabricated and CAD-CAM milled materials

Statement of problemStudies on the surface roughness and color stainability of interim prostheses produced with 3-dimensional–printing technology are lacking. PurposeThe purpose of this in vitro study was to investigate the effect of different surface treatments on the surface roughness and stainability of 3-dimensionally printed, computer-aided design and computer-aided manufacturing (CAD-CAM) milled and conventional interim materials. Material and methodsA total of 320 specimens were fabricated from autopolymerizing polymethyl methacrylate, bis-acryl composite resin, CAD-CAM polymethyl methacrylate resin (milled), and 3-dimensionally printed composite resin (printed) (n=80). A group of each material was divided into 2 groups (n=40) as per the applied surface treatment procedure: conventional polishing (C) or coated with a surface sealant (B). Surface roughness values were measured with a profilometer. Each group of specimens was then divided into 4 subgroups (n=10) and stored for 1 day, 7 days, and 30 days at 37 °C in different solutions: distilled water, cola, coffee, and red wine. Color parameters were measured with a spectrophotometer before and after each storage period, and color differences (CIEDE2000 [ΔE00]) were calculated. Data were statistically analyzed with the Shapiro-Wilk test, Kruskal-Wallis test, and Mann-Whitney U test followed by the Friedman test (α=.05). ResultsThe highest surface roughness values were determined for the polymethyl methacrylate -C, and the lowest were observed in the printed-B. After 30 days, the highest mean ΔE00 values were observed in polymethyl methacrylate-C for all staining solutions (P=.001). The highest ΔE00 for all materials was observed in the red wine group. Color change increased significantly with storage duration (P=.001). ConclusionsAll tested materials had a surface roughness higher than the plaque accumulation threshold (0.2 μm). The surface roughness values of coated materials were significantly lower than those of their conventionally polished groups, except for the printed groups. The application of a surface sealant agent significantly decreased the staining of the materials.

ANALISIS PENDAPATAN DAN NILAI TAMBAH PENGOLAHAN WINE SALAK DI DESA SIBETAN, KARANGASEM, BALI

The emergence of the idea of processing wine from salak fruit is due to complaining about the salak farmers during the harvest season. In accordance with the law of demand that when the supply of goods is large while the demand is low or constant, the price of the goods will be low. Moreover, horticultural commodities whose characteristics are easily damaged, so it must be handled after harvest. In the case of salak Bali, the reality is that there are abundant harvests but the selling price is very low. The lowest price during the main harvest can reach IDR 500 per kilo gram. Seeing this problem, the Regional Government of Karangasem Regency has attempted a new breakthrough to help salak farmers by forming wine groups. This research was conducted in Sibetan Village, Karangasem, Bali, which is a village that produces salak Bali and is also a tourist village for Balinese salak. The method used in this research is descriptive method, namely a method that focuses on solving problems that exist at this time, then the data collected is compiled, explained and then analyzed. Data Analysis The data analysis used in this research is qualitative and quantitative analysis. Qualitative analysis is used to get an overview of the conditions of the salak wine processing business. Quantitative analysis is used to see the business analysis and some of the calculations carried out in this study. Quantitative analysis in the form of analysis of costs, revenues, profits, profitability, analysis of business efficiency and added value. The salak wine business is economically profitable and feasible to run. This can be seen from the results of the analysis obtained where the total revenue is IDR 146,630,000 and a total cost of IDR 71,486,000, so you get an income of IDR 75,144,000 with a total production of 1,333 bottle, the profit for each bottle of wine produced is IDR 56,372.

Beverages Rich in Resveratrol and Physical Activity Attenuate Metabolic Changes Induced by High-Fat Diet

Consumption of saturated fat causes deleterious effects on health, which could be minimized through physical activity and foods with functional characteristics consumption. The aim of the study was to evaluate the beverage rich in resveratrol consumption and physical exercise in gut microbiota, body composition, lipid peroxidation, interleukin-6 (IL6) concentration and systolic blood pressure (SBP) of rats to the high-fat diet. Wistar rats were fed with control diet, high-fat diet (HFD), HFD and 15 mL solution of resveratrol, HFD and 15 mL of grape juice, HFD and 10 mL of red wine. All animals performed the physical training protocol five days a week. Grape juice and red wine composition were analyzed, SBP, body mass, consumption, adiposity and body composition, gut microbiota, lipid peroxidation and inflammation were evaluated. The grape juice (114.8 ± 22.5 mmHG) and red wine (129 ± 15.8 mmHg) groups showed lower SBP when compared to HFD (216.8 ± 20.6 mmHg) (p < 0.0001). The grape juice group (GJG) (39.1 ± 7) had a higher number of microbiota bands DNA when compared to the other groups (p = 0.002). The GJG (33.7 ± 6.7 pg/mL) presented lower concentration IL6 when compared to high-fat group (47.3 ± 16 pg/mL) (p = 0.003). GJG (4.7 ± 1.2 nmol/L) presented a lower concentration of TBARS when compared to control group (6.1 ± 1.4 nmol/L) and resveratrol group (6.6 ± 0.9 nmol/L), and the red wine group (7.4 ± 1.2 nmol/L) had a higher concentration of TBARS when compared to control group and GJG (p = 0.0001). The consumption of these beverages, especially grape juice, together with physical exercise, was able to promote beneficial changes even in the presence of a HFD.

Characterising inter‐ and intra‐regional variation in sensory profiles of Australian Shiraz wines from six regions

Background and Aims Wines that exhibit regional characters are often the most sought after and the highest valued wines available in the marketplace. This study evaluated the sensory properties that were regionally distinctive for Australian Shiraz wines. Methods and Results Sets of wines (22–28 wines) from six prominent Australian Shiraz-producing regions were initially evaluated by groups of local winemakers using a rapid sensory method called Pivot Profile (PP) to obtain maps of their sensory characteristics. Three or four wines from each region were then selected using cluster analysis of the PP data and were evaluated using sensory descriptive analysis. The regional PP assessments provided a sensory fingerprint of the variability of each of the regions studied and identified sensory characteristics that typified the largest groups of wines of each region. The descriptive analysis highlighted sensory characteristics that distinguished the wines from the different regions, including mint, cooked vegetal, viscosity, dark fruit and savoury attributes. Conclusions This work has provided detailed quantitative data on the sensory properties associated with each of the regions and demonstrated that there are distinctive, region-specific sensory characteristics. Significance of the Study Sensory fingerprints that differentiate one region from another will aid producers and the trade in appreciating what can be expected from different regions; they allow targeting of production decisions to enhance distinctive sensory attributes and will assist in improved communication between marketers and consumers.

Metal Ion Accumulation on Denture Teeth Following Exposure to Chlorhexidine and Different Drinks: A Spectrometric Analysis.

Denture teeth are used for removable prostheses and implant-supportive restorations. The purpose of this study was to analyze the surface of artificial teeth following exposure to different liquids. Mechanical wear and the cleaning of artificial teeth were also investigated. Two groups of resin teeth were used; original surface (Group A) and surface abrasion/wear (Group B). The teeth were exposed for 24 h to water (control), cola (Group 1), coffee (Group 2), tea (Group 3), chlorhexidine (Group 4), and red wine (Group 5). Baseline measurements of liquids were taken. An x-ray fluorescence spectrometric analysis was performed. Data were evaluated using semi-quantitative descriptive analysis. The data showed approximate increases of peak intensity for Group A1-2-fold Fe, 2-fold Ni, 2.2-fold Zn; for Groups A2 and A3- less than 1.5-fold Fe, Ni, and Zn. Group B yielded similar results; however, the increases in Fe, Ni, and Zn were significantly higher in Groups 1 and 2 (ranged 2-4-fold increases in intensity). Group B3 showed little increase in Fe, Ni, and Zn. Groups A4 and A5 showed intensity increases for Zn. Groups A1–A5 showed reductions in intensity following 30 s of cleaning. A pronounced accumulation of iron, nickel, and zinc was found after exposure to liquids, especially when artificial teeth were worn down. Peak intensities were reduced following 30 s of brushing.

Wine aging authentication through Near Infrared Spectroscopy: a feasibility study on chips and barrel aged wines

Aim: This research primarily focuses on exploring the suitability of near infrared (NIR) spectroscopy with multivariate data analysis as a tool to classify commercial wines depending on the aging process. It is aimed at discriminating between wines aged in barrels and those obtained using alternative products (chips).Methods and Results: Around 75 commercial barrel-aged red wines issued from the appellation “Valpolicella” (Italy) were analyzed. Moreover, 15 wines were aged at the experimental winery of the Research Centre of Viticulture and Enology in Asti using different types of commercial oak chips. Wines were analyzed in transmittance using NIR regions of the electromagnetic spectrum. Principal component analysis (PCA) and partial least squares (PLS) analyses were used to classify wines: a preliminary step was carried out using PCA that showed interesting groups in the whole data set. Next, in order to test if combined explanatory variables made it possible to discriminate treatments and how they are useful to predict which group a new observation will belong to, an orthogonal partial least squares discriminant analysis (OPLS-DA) was carried out. Several wine groups were considered, defined by factors including the aging process, the type of oak used for aging (wood barriques, barrels or chips) and the wine typologies (differing for some enological parameters).Conclusions: Overall, OPLS-DA models correctly classified &gt;90 % of the wines. These results demonstrate the potential of combining spectroscopy with chemometric data analysis as a rapid method to classify wines according to their aging process. Nevertheless, the development of a mathematical model for predictive purposes is a complex task: indeed, large databases for different wines should be constructed, and other spectral IR zones might be evaluated for improving the method performance in determining wine aging process.Significance and impact of the study: This study contributes to the development of an easy-to-use and easily applicable NIR method for correlating the infrared “fingerprint” spectrum with the aging process in wines, aimed at implementing a technique able to discriminate wines aged with different wood types, that can be progressively used in the laboratory for routine fraud inspection.

Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines

The aim of the study was to determine the differences in the microbiological, physical-chemical, aromatic and phenolic composition between two winemaking methods: carbonic maceration and the standard method of destemming and crushing. We analysed 84 commercial Rioja wines made from the Tempranillo grape variety during the 2017 vintage, 40 had been made by carbonic maceration and 44 by destemming and crushing. Despite the heterogeneity within the two groups of wines, it was possible to differentiate between them. Wines made by carbonic maceration presented higher aromatic quality due to their higher total content of esters and acetates, as well as a greater colour intensity due to a higher phenolic content and higher rates of ionization and polymerization. In addition, it was observed that the antioxidant activity, the content in coumaroyl derivatives of anthocyanins and the vitisins A and B were considerably greater in wines made by carbonic maceration.

Evaluation of the effect of tooth polishing on color stability after in-office bleaching treatment

Abstract Introduction One of the most commonly used corrective methods for staining teeth is tooth bleaching. However, subclinical alterations may occur in the micromorphology of dental tissues during the bleaching procedure, such as increases in porosity and surface roughness. Consequently, dental enamel may become more permeable and susceptible to staining. Objective To evaluate the influence of tooth polishing after in-office bleaching treatment on color stability. Material and method Thirty-three extracted human molars were used. The teeth were cut in the mesiodistal direction to obtain two samples per tooth (total of 66). The samples were randomly divided into six groups (n=11). Before and after the bleaching treatment, the lightness of the samples and change in lightness (∆L) were determined with a digital spectrophotometer (Easy Shade). The samples were bleached with 35% hydrogen peroxide (three sessions weekly). Three groups were submitted to polishing with felt discs and polishing paste after each session. To simulate the oral conditions during the consumption of colored beverages, the samples were submitted to alternating cycles of immersion in staining solutions (coffee, red wine, and Coca Cola). Result Polishing resulted in an increase of mean lightness of 4.49 in the red wine group, 2.73 in the coffee group, and 4.08 in the cola group. The difference was significant in the red wine group (p&lt;0.022), but not in the coffee or cola group. Conclusion Polishing after in-office bleaching using felt discs and polishing paste can reduce the degree of pigment impregnation in patient with red wine rich diet.

Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars.

Brettanomyces bruxellensis is the main wine spoiler yeast all over the world, yet the structure of the populations associated with winemaking remains elusive. In this work, we considered 1411 wine isolates from 21 countries that were genotyped using twelve microsatellite markers. We confirmed that B. bruxellensis isolates from wine environments show high genetic diversity, with 58 and 42% of putative triploid and diploid individuals respectively distributed in 5 main genetic groups. The distribution in the genetic groups varied greatly depending on the country and/or the wine-producing region. However, the two possible triploid wine groups showing sulfite resistance/tolerance were identified in almost all regions/countries. Genetically identical isolates were also identified. The analysis of these clone groups revealed that a given genotype could be isolated repeatedly in the same winery over decades, demonstrating unsuspected persistence ability. Besides cellar residency, a great geographic dispersal was also evidenced, with some genotypes isolated in wines from different continents. Finally, the study of old isolates and/or isolates from old vintages revealed that only the diploid groups were identified prior 1990 vintages. The putative triploid groups were identified in subsequent vintages, and their proportion has increased steadily these last decades, suggesting adaptation to winemaking practices such as sulfite use. A possible evolutionary scenario explaining these results is discussed.

Effects of different discoloration challenges and whitening treatments on dental hard tissues and composite resin restorations

ObjectivesTo compare the relative effects of cigarette smoke (CS), electronic cigarette (EC), red wine, coffee, and soy sauce on the color of enamel, dentin, and composite resin restorations, as well as the effects of whitening treatments. MethodsSeventy premolars with composite restorations were exposed to CS, EC aerosol (a novel EC device with MESH™ technology [P4M3 version 1.0, Philip Morris International]), red wine, coffee, and soy sauce for 56 min/day for 15 days. Two whitening sessions with 6% and 35% hydrogen peroxide (H2O2) were performed on the exposed samples. Teeth exposed to CS and EC aerosol were also brushed with whitening toothpaste for 3 weeks. Color match of resin restorations was assessed, and color changes were compared after exposure and after whitening treatments. ResultsDiscolorations in enamel, dentin, and composite resin were observed in the order of red wine > CS > soy sauce > coffee > EC. Color mismatch between enamel and resin restorations occurred only in red wine and CS groups. Brushing with whitening toothpaste removed discoloration caused by EC aerosol; H2O2 treatments were necessary to eliminate discolorations caused by coffee and soy sauce. Discolorations of dentin and resin restorations could not be completely removed by whitening treatments, and color mismatch remained in teeth exposed to red wine and CS. ConclusionRed wine and CS cause significant tooth discoloration and color mismatch in enamel and resin restorations that are not reversible by whitening treatments. Tooth discoloration associated with EC aerosol was minimal and could be removed by brushing with whitening toothpaste. Clinical significanceRed wine drinkers and cigarette smokers have increased risks for tooth discoloration and color mismatch between enamel and composite resin restorations. Whitening treatments may not be effective in correcting the color mismatch. Tooth discoloration associated with EC aerosol is minimal.

Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters

The polyphenolic compounds in wines are beneficial to human health. To better understand the effect of different factors on the phenolics and antioxidant activities of wine during rice wine fermentation, 6 rice materials and 7 rice wine starters from rural areas were used to ferment Chinese rice wine. The results showed that black rice and the starter O4 were preferred for the optimum polyphenolic content and antioxidant activity, respectively. In addition, the results indicated that the polyphenolics of the rice wines were mainly derived from their plant materials and that various rice materials could result in drastically different wine quality. In contrast, the total polyphenol contents could be less significantly changed by using different starters. The antioxidant activity results of these fermented wines were consistent with the results of the total polyphenol contents. The rice wines produced using 6 different rice materials were significantly different in antioxidant activity measured by ABTS and FRAP assay. Similar to the results of the total polyphenol content and the antioxidant activity, the wine samples with different rice materials showed significantly different polyphenolic profiles compared with those of the rice wine group with different starters. These results suggested that rice materials and starters have different effects on polyphenol extraction and conversion of rice wines.

Experimental study in vivo ablation of swine pancreas using high-intensity focused ultrasound.

The objective of this study is to evaluate the feasibility and safety of high-intensity focused ultrasound (HIFU) for ablation of swine pancreas and to detect the pathological variations in pancreas damage. (a) Eight swine were involved and randomly divided into two groups (Group A and B). HIFU was applied on swine in both groups for in vivo ablation of pancreas. The animals were anesthetized, and the artificial acoustic window was built. Then, the irradiation of FEP-BY02 type HIFU on pancreas was applied. (b) Swine in Group A were euthanized immediately after treating with HIFU to examine variations in pancreas. The biochemical evidence of pancreatitis was evaluated by blood samples collected from swine in Group B before and after HIFU. Then, the pancreas of swine in Group B was euthanized on day 5 after treatment to examine the pancreas. All specimens were visually inspected for both ultrasonic focal damage region (UFDR) and pathological routine by a skilled pathologist. (a) The vital signs of all animals were stable during HIFU treatment and recovered well after treatment. (b) UFDR were observed in all HIFU irradiation region of the specimens, without significant size difference between the two groups. The coagulation nucleus pyknosis, cytochylema vacuolation, and nucleus membrane disruption were observed after HIFU in both groups. Membranous structure dissolution and inflammatory cell infiltration were also found after HIFU in swine of Group B. (c) There was no significant difference in the levels of blood amylase in swine of Group B before and after HIFU treatment. It was feasible and safe to use HIFU for ablation of the pancreas in swine.

Enhancement Of Cabernet Sauvignon Wine Volatile Profile By Organic Cultivation Confirmed With An Electronic Nose

Abstract Cabernet Sauvignon is one of the grape varieties highly suitable for organic cultivation. In the present study, the variety was cultivated in Murfatlar region were both organic and conventional technologies are applied and compared. Also, for each growth system variants with and without 30% cluster thinning were organized. Wines obtained from each variant were compared by the use of an electronic nose. The groups of wines prepared by the same technology were discriminated by the electronic nose in accordance to their volatile profile and on the basis of the discriminating chromatographic peaks determined. The wines produced from grapes conventionally grown were discriminated in two groups by different compounds correlated to the application or not of the cluster thinning operation, while the wines from organic grapes were only slightly separated in groups with or without cluster thinning. However, the wines from organic grapes have shown the highest complexity, as far as the number of discriminant peaks is concerned. Thus, this preliminary study suggests that organic cultivation of grapes may be beneficial for Cabernet Sauvignon wines. The operation of cluster thinning has some effects on the wines made with conventionally grown grapes, but even in this case only 7.6% of the variability in the volatile profile is explained by the cluster thinning. Considering that the grape yield of Cabernet Sauvignon is generally low as compared to other varieties, a further reduction of the grape load may be economically unjustified.