Unfermented Grape Juice Research Articles

Bioengineering concept of winemaking development to reduce the risks of age-related diseases

Scientists explain the anti-aging effect of red dry wines consumption primarily because of the presence of the biopolyphenolic compound resveratrol, which has pronounced antioxidant properties. There is experimental evidence that unfermented grape juice, from which red dry wines are produced, has a lower efficiency of absorption of the biopolyphenolic compound resveratrol in the body of consumers, in contrast to ready-made red dry wines [8]. The concentration of resveratrol in red dry wines (according to the same source) varies significantly depending on the grape variety, as well as the characteristics of its vinification. The greater effect is showed by the wines infused on the mesga and crests of the grape brush, because it is in the grape's skin berry that the concentration of resveratrol and other biopolyphenols is maximum. The results of previously cited studies describe the anti-aging effects of resveratrol because of its proven properties beneficial to the aging body of consumers, such as strengthening the heart (prevents atherosclerosis); reducing the risk of Alzheimer's disease, preventing diabetes, obesity and aging, anti-cancer properties [3; 10]. Alcohol contradicts the positive effect of resveratrol and other polyphenols in red dry wines. Experimental data on this issue in sources were not found because of the lack of experimental studies. However, to eliminate this contradiction, it is advisable to consider in the Project, besides red dry wines themselves, also low-alcohol drinks based on them (with juices, extracts, etc., reducing alcohol concentration), as well as their industrial partial or even complete de-alcoholisation [7]. There is also a debate in scientific circles about the fact that the concentration of resveratrol that is proven effective in eliminating the risk of diseases associated with age-related changes in the body of consumers is not typical of its concentration in red dry wines. Experimental data show that the concentration of resveratrol, even in selected types of red dry wines, clearly does not manifest this effect. To eliminate this factor, it is advisable to provide for the addition to the above drinks based on red dry wines of materials of natural origin with a high concentration of resveratrol and other biopolyphenolic compounds effective in terms of prevention of age-related diseases (e.g. dihydroquercitin, etc.). Research in this direction is being conducted by Russian scientists and their results are expedient to be used to achieve the goal of this project [4]. Red dry wines of Russian origin may hypothetically contain a significant concentration of resveratrol and other bioflavonoids, because of the peculiarities of the climatic zone of the Russian Federation and the traditional winemaking system, which provides for long aging of the wine material on the mash and crests of the grape cluster. No information on the comparative characterisation of red dry wines of Russian origin has been previously published. The development of the concept of biological engineering will make it possible to substantiate the categorisation of red dry wines of Russian origin according to the concentration of biopolyphenolic substances of anti-aging effect in them, and to substantiate the biotechnologies of their winemaking and viticulture as they ensure the achievement of the specified social effect.

Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria

ABSTRACT Two lactic acid bacteria (LAB) strains of Lactobacillus plantarum 21802 and Lactobacillus brevis 6239 were selected and combined for fermentation of grape juice. The changes of sugars, organic acids, volatiles, phenolic compounds as well as antioxidant capacity of the grape juice were characterized. Results showed that fermentation with LAB led to a slight decrease in sugar content and increased in organic acid content. The sugars were mainly consumed at the initial stage of fermentation, while the malic acid was consumed completely during the fermentation. The contents of total phenolics and flavonoids in grape juice decreased gradually during the fermentation process. As compared with the initial contents in unfermented grape juice, the contents of proanthocyanin B2, rutin, isoquercitrin, rhamnose-3-O-glucoside in the final fermented grape juice were increased by 26.83%, 249.24%, 138.48%, 139.60%, respectively, while the contents of gallic acid, proanthocyanin B1, catechin and epicatechin were decreased by 24.49%, 14.85%, 71.68%, 42.52%, respectively. The mice fed with the fermented grape juice showed higher activity of superoxide dismutase and lower level of malondialdehyde both in serum and liver tissue than those fed with the unfermented grape juice. Fermentation with LAB also enhanced the flavor profile by increasing the total number and content of volatile compounds, especially those of monoterpene alcohols, which are the main and characteristic aroma volatile compounds in Muscat aroma grapes. This research confirmed that fermentation with LAB might be a desirable option for improving the flavor and nutritional attributes of grape juice by altering the ratio of sugar to organic acid, improving the phenolic compounds, enhancing the antioxidant capacity, intensifying of the characteristic aroma and pleasant flavor of the grape juice.

Comprehensive Multivariate Analysis of Red Wine Phenolic Composition, Color and Quality Components With Simultaneous Absorbance and Fluorescence Excitation Emission Mapping

The color and phenolic composition of fermented red wines and unfermented grape juice are linked to a variety of quality components including the obvious visual, taste and ‘mouth-feel’ aesthetics. The phenolic composition is a strong indicator of fruit ripeness and can be used to adjust harvesting practices especially during the veraison; notably the phenolic composition can be followed throughout the wine making process to establish quality control and product variation guidelines. Conventional phenolic analysie can be time- and labor intensive with discriminatory analyses usually requiring HPLC or LC-MS instrumentation. Color analyses are typically carried out with conventional UV-VIS spectrophotometry. This study outlines new methodology for calibrating and validating phenolic analysis using a patented simultaneous absorbance and fluorescence excitation-emission mapping (EEM) instrument. Compared to conventional column chromatography, the purely optical calibrated EEM method can provide comprehensive phenolic profiles in a few minutes while concomitantly providing all the information needed for International Commission on Illumination (CIE) tristimulus analyses as well as Hue and Intensity. The study compares the effectiveness and pros and cons of different multivariate analysis techniques of the EEM data, including Principal Components Analysis (PCA), Parallel Factor Analysis (PARAFAC) and Classical Least Squares (CLS). The comparison is evaluated with respect to characterizing and classifying samples as a function of ripening, varietal and process related parameters as well as to possibly screen for adulterants and storage issues such as oxidation or microbial spoilage. This study exemplifes the analysis of several varieties of grape juice and fermented wine samples to illustrate the effectiveness of measuring common phenolic compounds as well as to show the effectiveness of the fingerprinting capabilities for several possible QC related measurements.

Unfermented grape juice reduce genomic damage on patients undergoing hemodialysis

Chronic kidney disease (CKD) patients in dialysis (HD) are considered to be submitted to a continuous oxidative stress. This stress can cause damage on DNA and, consequently, contribute to the high levels of DNA damage observed in these patients. Due to the well-known role of polyphenols as antioxidant agents we proposed its use to reduce the levels of genotoxicity present in HD-CKD patients. The objective of this study was to evaluate the antigenotoxic effects of unfermented grape juice (UGJ) on HD-CKD patients. The levels of DNA damage were analyzed using different biomarkers, such as breaks and oxidized DNA bases by the comet assay, chromosome damage by the micronucleus test. In addition, TEAC (Trolox equivalent antioxidant capacity) was also evaluated. Thirty-nine patients were followed for six months, of whom 25 were supplemented by UGJ and 14 were not supplemented. The obtained results showed a significant decrease in the underlying levels of oxidative DNA damage, in the supplemented group. Regarding the clinical parameters, LDL and cholesterol, were significantly reduced in the patients studied after the supplementation period, although cholesterol was also decreased in the non-supplemented patients. In conclusion, in our studied group the supplementation with UGJ reduced the levels of oxidative DNA damage of HD-CKD patients.

Ampelographic and chemical characterization of Reggio Emilia and Modena (northern Italy) grapes for two traditional seasonings: ‘saba’ and ‘agresto’

'Saba' and 'agresto' are traditional Italian products both based on unfermented grape juices that are concentrated by heating. The former is obtained from ripe grapes and the latter from unripe grapes. In this work, we have characterized the main red-skinned (Ancellotta, Fortana, Lambrusco di Sorbara, Lambrusco grasparossa, Lambrusco salamino and Uva Tosca) and white-skinned (Lugliatica, Spergola, Trebbiano di Spagna and Trebbiano modenese) cultivars used for 'saba' and 'agresto' production, focusing on the variability expressed by ampelographic traits, physical and chemical parameters and anthocyanin profile. The cultivars examined were effectively discriminated on the basis of their different composition profile by analysis of variance and principal component analysis. In particular, a peculiar anthocyanin profile was traced by absolute and relative values for each cultivar. The identification of the main anthocyanins of some local cultivars, their chemical characterization and their ampelographic description were one of the main achievements of this work. The use of red grapes to obtain 'saba' seems more rational for the presence of higher amounts of antioxidant substances. Ancellotta showed several factors interesting for 'saba' production, such as the very high anthocyanin content, including anthocyanin antioxidants. A more detailed investigation on 'agresto' technology is required.

The poisoned chalice: Eucharistic grape juice and common-sense realism in Victorian Methodism

(ProQuest: ... denotes non-US-ASCII text omitted.)The Poisoned Chalice tells the story of how temperance-minded Victorian Methodists confidently overturned centuries of tradition to switch from wine to grape juice at communion. Jennifer L. Woodruff Tait argues that these reformers were not behaving as unscientific fundamentalists (122), but as Victorians utilizing current scientific thinking and biblical exegesis. It not until after the rise of fundamentalism the 1920s that grape juice and individual communion cups became seen as antiseptic compromises with middle-class culture (123).This is a relatively slim volume, but not because it lacks depth or rigor. Indeed, it is filled with wit and crisp analysis, written with an ease that renders short form what otherwise might have been a long and tedious discussion. Almost one third of the book is taken up with endnotes, indicating the thoroughness of Woodruff Tait's research. This is a book deeply rooted the primary and secondary sources of nineteenth-century Methodism and temperance reform.The crux of Woodruff Tait's argument is that grape juice part of a larger crusade for reform, firmly connected to common-sense realism. Alcohol a poison that interfered with a person's ability to perceive the real world, the foundation of all knowledge. Grape juice was pure, unstimulating, healthful, and wholesome, and drinking it aided in the development of moral character (3). When Methodist dentist Thomas Welch and his son Charles figured out how to mass-produce unfermented grape juice, beginning the 1870s, it seemed like the perfect answer to the threat of alcohol.In terms of biblical exegesis, temperance advocates adopted the two-wine theory. So, at the feast of Cana, Jesus turned the water into luscious juice, food for the healthy and medicine to the sick, as one writer put it (34), and at the Last Supper it juice the cup. Temperance advocates of this period thought that they were employing the latest scientific thinking to harmonize their views of nature and the Bible. Juice made by God, alcohol by man. They hardly ever mentioned Darwin, or any conflict between Christianity and science, writes Woodruff Tait (89). Drinking wrong because it clouded a person's ability to think clearly, whether the realm of science or theology.For reformers, drinking only part of a larger crusade against worldly amusements that sapped a person's moral vigor, including novel reading, dancing, card playing, and the theater (44), which they replaced with music, sports, gardening, and geology (56). …

A celebration of wine: wine IS medicine

Wine describes a diverse commodity class composed of the yeast fermentation products of the must, or juice, pressed from grapes, the fruit of genus Vitis, but both in animal and human studies, wine demonstrates beneficial properties that are independent from the presence of alcohol. These benefits for health are mostly associated with polyphenols, and are absorbable from wine but poorly from unfermented grape juice. Dealcoholised wine is providing all the benefits without the toxicity, and is very affordable; improvements in the organoleptic quality of dealcoholised wine(s) as well as massive distribution are current challenges.

In‐house validation of a high‐performance liquid chromatography analytical method for quantification of ochratoxin A in unfermented grape juice

AbstractA validated high‐performance liquid chromatography (HPLC) method with fluorescence detection for the quantitative analysis of ochratoxin A (OTA) in unfermented grape juice is described. Five millilitres of unfermented grape juice was mixed with 45 mL of PBS, and the pH was adjusted to 7.2. Then the mixture was filtered under vacuum through a glass microfibre filter and cleaned up with immunoaffinity columns prior to analysis by HPLC. Validation of the analytical method was based on the following criteria: selectivity, linearity, limit of detection and quantification, precision (within‐day and between‐day variability) and recovery and uncertainty estimation. Detection and quantification limits obtained were 0.02 µg L−1 and 0.05 µg L−1 respectively. The percentage recovery was 91.5% (RSD = 3.9). This method was applied to the measurement of 30 veraison stage unfermented grape juice samples. Copyright © 2007 Society of Chemical Industry

Comparative studies of some white wine cultivars in the sub-region of Belgrade and Nis

In two wine-growing areas with different climatic characteristics 12 cultivars intended for the production of white wines were studied. The climatic characteristics include: mean annual air temperatures, mean vegetation air temperatures, heliothermal coefficient, hydrothermal coefficient and active temperatures sum from the moment of the growth of shoots to their full maturity for each studied cultivar. Elements of buds fruitfulness (6 features in total), yield, cluster mass, sugar quantity and grape quality were observed in both localities. In the vineyards of Grocka and Kutina high yielding varieties Ugni blanc and Dimyat can be grown with great success. Italian Riezling produced higher yields and better quality of unfermented grape juice in the vineyards of Grocka in comparison with the vineyards of Kutina. Pinot blanc in both localities was characterized by high yield, but the quality of unfermented grape juice was better in the vineyards of Grocka. Variety Rkaciteli produced high yield and good quality of unfermented grape juice in the experimental period in the vineyards of Kutina.

Pesticide Residues in Unfermented Grape Juices and Raw Wines: A 5-year Survey of More than 3000 Products

The concentrations of 26 pesticides have been assayed in 1537 wines and in 1827 raw juices prior to fermentation from nine major wine-producing countries or regions. Seventeen pesticides were measurable in < 1% of the wines and juices. Seven yielded measurable concentrations in > 1% (18) juice products, three of which were also found in > 1% (15) of the wine samples. With the exception of Carbaryl (37 samples, 2.4%), no pesticide exceeded a concentration of 0.1 mg l -1 in > 0.5% (eight) of the wines analysed; indeed, this occurred for all other pesticides in only seven wines (0.47% of the total). In the case of juices, concentrations > 0.1 mg l -1 were detected most frequently for Folpet (219 samples, 12%) and Captan (212 samples, 11.6%) and in > 1% of samples for Guthion, Imidan and Carbaryl. The principles of good manufacturing practice suggest that maximal residual levels (MRLs) for Carbaryl in wine should be set at 0.8mg l -1 and 0.1 mg l -1 for all other pesticides. The same principles are consistent with MRLs of 0.5 mg l -1 for all except Folpet and Captan in juices. The latter two pesticides as parent compounds are rarely found in wines, even in trace amounts, but the presence of their metabolites has been well documented, and should be regarded with caution.

A history of research on yeasts 2: Louis Pasteur and his contemporaries, 1850-1880

A history of research on yeasts 2: Louis Pasteur and his contemporaries, 1850-1880

Changes induced by radiations in unfermented grape juice: Preliminary results

Tightly bottled samples of grape juice pressed out of cv ‘Merlot’ were irradiated at an industrial plant with 0, 500, 1000 and 2500 krad. The samples were stored at room temperature and analyzed after eight months. Irradiation, even at the higher doses was unable to eradicate completely the yeast population and some fermentation took place. Surprisingly after such long lag of time, fermentation was not equal in all the treatments, but the amount of alcohol appeared to be inversely propotional to the dose. Sugars followed, though less markedly, a complementary trend: they were more abundant in the samples irradiated with higher doses. Furthermore a peculiar taste of honey developed into the juice with irradiation and was more marked at higher doses.

New Baits and Attractants for Slugs

The slug Deroceras reticulatum (Muller) was attracted to beer and fell into shallow vessels of the liquid and drowned. Moderately attractive baits were fresh unfermented grape juice and a fermenting sugar-yeast Drosophila bait. Commercial and laboratory-prepared metaldehyde baits on wheat bran or a plastic foam (Oasis®) were increased in effectiveness when moistened with beer but were no more effective than beer alone. Bay 37344 (4-(methylthio)-3,5-xylyl methylcarbamate) on bran and plastic foam plus beer also were highly effective. Baits containing metaldehyde on wheat bran or rice hulls were also increased in attractiveness to Vaginulus plebeius Fisher by adding beer. Observations indicate that slugs do not deliberately crawl into the liquid but tumble in from edges of the vessels.

British Food Journal Volume 44 Issue 11 1942

British Food Journal Volume 44 Issue 11 1942

Manufacture of Unfermented Grape Juice in California

Manufacture of Unfermented Grape Juice in California

SANITATION AT THE COMMUNION SERVICE.

The Bedford Avenue Church (Baptist) of Brooklyn, New York, has followed the example of a church in Rochester, in bringing into use individual cups for the communion service. This step has been under consideration for six months, under the lead of the pastor,Dr. Gunning, who is a graduate in medicine. The cups adopted in this instance have a capacity of one-half an ounce, and the wine that will be used will be an unfermented grape-juice. This new arrangement will for a time stand as the ultra-sanitary plan for this act of church ritual. The most weighty argument that has been used for the furtherance of the new plan has been that there seems to be no good and sufficient reason why cleanly people should drink from one common sacramental chalice, any more than the same people should have a repugnance to making use of one common teaspoon, or one