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A total of 15 red wines produced from 8 grape varieties were evaluated and profiled by quantitative descriptive analysis. The results of wine aroma characteristics demonstrated the following major descriptors for each wine type: g...
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A total of 15 red wines produced from 8 grape varieties were evaluated and profiled by quantitative descriptive analysis. The results of wine aroma characteristics demonstrated the following major descriptors for each wine type: grape juice, flowery (Cinsaut), flowery, dust (Calkarasi), raisin, wet wood (Bogazkere), raisin, caramel (Cabernet sauvignon), raisin, dust (Gamay), cornel cherry, pineapple (Syrah), caramel, grape juice (Kalecik karasi), and medicinal, caramel (Karasakiz). Flavor profile of red wines revealed specific flavor descriptors for each wine type, namely: sour cherry, medicinal, grape juke (Cinsaut), medicinal, hot wood, grape juice (Calkarasi), raisin, cornel cherry, dry apricot (Bogazkere), raisin, medicinal, plum (Cabernet sauvignon), sour cherry, tobacco, raisin (Gamay), cornel cherry, grass, pineapple (Syrah), sour cherry, green, wood (Kalecik karasi), and sour cherry, medicinal (Karasakiz).
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The cardiovascular angiotensin I-converting enzyme inhibitory activity, fibrinolytic activity and bbb-secretase inhibitory activity of four kinds of red wine wet-e investigated during fermentation and post-fermentation. After 10 d...
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The cardiovascular angiotensin I-converting enzyme inhibitory activity, fibrinolytic activity and bbb-secretase inhibitory activity of four kinds of red wine wet-e investigated during fermentation and post-fermentation. After 10 days of fermentation, the antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activities of all the red wines ranged from 38.6% to 58.8%. However, the ACE inhibitory activities increased with the prolongation of the post-fermentation period; moreover, in the Vitis hybrid red wine, the ACE inhibitory activity reached its highest value, 76.9%, after 120 days of post-fermentation. During the fermentation and post-fermentation of all the red wines, fibrinolytic activity was weak or not detected. After 10 days offermentation, Vitis labrusca B red wine exhibited the greatest antidementia beta-secretase inhibitory activity of 54.8%, though beta-secretase inhibitory activity decreased significantly to less than 10% during 120 days of post-fermentation. In conclusion, we obtained a highly valuable Vitis hybrid red wine that was fermented for 10 days at 25 degrees C with Vitis hybrid and S. cerevisiae K-7 and then post-fermentation for 120 days at 4 degrees C.
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To detect adulteration of wine, it has been proposed that the ratio of acetylated to p-coumaroylated conjugates of nine characteristic anthocyanins can be used to determine whether a wine is derived from Cabernet Sauvignon or hybr...
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To detect adulteration of wine, it has been proposed that the ratio of acetylated to p-coumaroylated conjugates of nine characteristic anthocyanins can be used to determine whether a wine is derived from Cabernet Sauvignon or hybrid grapes. If the ratio is >3, then a wine is classified as being derived from Cabernet Sauvignon grapes. This test has significant commercial implications as it is being used to decide whether Cabernet Sauvignon-labeled wines are genuine and can be imported into Germany. To assess whether this is a valid approach, 24 wines were analyzed, 4 of which were made from hybrids and 20 from Cabernet Sauvignon, with vintages ranging from 1993 to 2000. Only 13 of the Cabernet Sauvignon wines contained all nine of the "characteristic" anthocyanins, and the ratio of acetylated to p-coumaroylated derivatives varied from 1.2 to 6.5. It is evident that the use of the anthocyanin ratio method is flawed and that examination of the whole anthocyanin profile and/or investigation of the proportion of monoglucoside and acetylated anthocyanins is a better approach to distinguish between hybrid and Cabernet Sauvignon wines. [References: 14]
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Red wines made from Croatian autochthonous varieties were analyzed for their basic chemical compounds, anthocyanin profiles, total polyphenol contents, monomeric index and antioxidative capacity. Results of analysed red wines show...
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Red wines made from Croatian autochthonous varieties were analyzed for their basic chemical compounds, anthocyanin profiles, total polyphenol contents, monomeric index and antioxidative capacity. Results of analysed red wines showed that alcohol and glycerol content was highest in Plavac mali and Babic wine, while the biggest difference was noted in the shikimic acid content ranging from 5 to 21 mg/l. Wine with the highest shikimic acid content (Crljenak viski) had also the lowest total anthocyanin content. All tested wines showed high antioxidative capacity ranging from 14.3 to 39.2 mmol/l while the total polyphenol content was between 1403 and 3633 mg/l. Marked variation was noted in contents of individual anthocyanins, with malvidin-3-monoglucoside as major compound in all analysed wines. Monomeric index showed some differences between analysed wines in monomeric and polymeric anthocyanin contents ranging from 3 to 9. Our results indicate that anthocyanin profile differences might determine considerable variations in the colour and composition of red wines.
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摘要 :
Red wines made from Croatian autochthonous varieties were analyzed for their basic chemical compounds, anthocyanin profiles, total polyphenol contents, monomeric index and antioxidative capacity. Results of analysed red wines show...
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Red wines made from Croatian autochthonous varieties were analyzed for their basic chemical compounds, anthocyanin profiles, total polyphenol contents, monomeric index and antioxidative capacity. Results of analysed red wines showed that alcohol and glycerol content was highest in Plavac mali and Babic wine, while the biggest difference was noted in the shikimic acid content ranging from 5 to 21 mg/l. Wine with the highest shikimic acid content (Crljenak viski) had also the lowest total anthocyanin content. All tested wines showed high antioxidative capacity ranging from 14.3 to 39.2 mmol/l while the total polyphenol content was between 1403 and 3633 mg/l. Marked variation was noted in contents of individual anthocyanins, with malvidin-3-monoglucoside as major compound in all analysed wines. Monomeric index showed some differences between analysed wines in monomeric and polymeric anthocyanin contents ranging from 3 to 9. Our results indicate that anthocyanin profile differences might determine considerable variations in the colour and composition of red wines.
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Red wine contains a diversity of polyphenolic compounds that exert beneficial health effects including anti-cancer effects. This trial evaluated the anti-proliferative potential of red muscadine (Vitis rotundifolia) and red cabern...
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Red wine contains a diversity of polyphenolic compounds that exert beneficial health effects including anti-cancer effects. This trial evaluated the anti-proliferative potential of red muscadine (Vitis rotundifolia) and red cabernet sauvignon (Vitis vinif
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For vector-borne diseases, interactions between vector, host, and pathogen can influence patterns of disease spread. In particular, previous studies suggest that host genotype may influence disease dynamics because of differences ...
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For vector-borne diseases, interactions between vector, host, and pathogen can influence patterns of disease spread. In particular, previous studies suggest that host genotype may influence disease dynamics because of differences in susceptibility to the pathogen and, therefore, subsequent vector transmission efficiency from these plants. We tested this hypothesis by using the pathogenic bacterium Xylella fastidiosa, the etiological agent of Pierce's disease in grapevines, and its leafhopper vector Homalodisca vitripennis (Germar). Pathogen infection level and transmission efficiency among several widely cultivated red and white wine, table, and raisin grape cultivars, were compared with the expectation that vector transmission rate would differ among cultivars, because of underlying differences in susceptibility to infection. The 14 grapevine genotypes evaluated showed significant differences among cultivars in the populations of X. fastidiosa that developed in petioles. 'Flame seedless' hosted the highest bacterial populations, between 1.81 and 2.05 times higher than the least susceptible 'Merlof, 'Crimson seedless', 'Grenache Noir', and 'Rubired'. Although the transmission rate of X. fastidiosa by H. vitripennis varied substantially (zero to 33%), it was not significantly different among cultivars. These results suggest that either the relationship between vine infection level and transmission is weaker than previously reported, or innate differences in vector preference among cultivars confounded any effects of vine susceptibility to infection.
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Sensory properties of red wine tannins are bound to complex interactions between saliva proteins, membranes taste receptors of the oral cavity, and lipids or proteins from the human diet. Whereas astringency has been widely studie...
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Sensory properties of red wine tannins are bound to complex interactions between saliva proteins, membranes taste receptors of the oral cavity, and lipids or proteins from the human diet. Whereas astringency has been widely studied in terms of tannin?saliva protein colloidal complexes, little is known about interactions between tannins and lipids and their implications in the taste of wine. This study deals with tannin?lipid interactions, by mimicking both oral cavity membranes by micrometric size liposomes and lipid droplets in food by nanometric isotropic bicelles. Deuterium and phosphorus solid-state NMR demonstrated the membrane hydrophobic core disordering promoted by catechin (C), epicatechin (EC), and epigallocatechin gallate (EGCG), the latter appearing more efficient. C and EGCG destabilize isotropic bicelles and convert them into an inverted hexagonal phase. Tannins are shown to be located at the membrane interface and stabilize the lamellar phases. These newly found properties point out the importance of lipids in the complex interactions that happen in the mouth during organoleptic feeling when ingesting tannins.
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The pigment profile of Tannat red wines made with different winemaking techniques was evaluated over one year. The wines were made with one traditional and three alternative winemaking techniques: traditional maceration (TM), cold...
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The pigment profile of Tannat red wines made with different winemaking techniques was evaluated over one year. The wines were made with one traditional and three alternative winemaking techniques: traditional maceration (TM), cold pre-fermentative maceration (CPM), delayed extraction of anthocyanins (DEA), and extended maceration (EM). Two vinifications were carried out for each technique, using 70kg of grapes per technique. The wines were analyzed at devatting and 3, 6 and 12 months later. The pigment composition was analyzed by HPLC-DAD. The anthocyanin content of the control wines (TM) was significantly higher at all times. At devatting, the contents of 10 grape anthocyanins and some of their derived pigments showed statistical differences between the control wines and the other wines. The levels of vitisin A in the control wines showed no statistical differences with the levels in the CPM wines, but they were significantly higher than in the other wines. One year later, the TM wines showed significantly higher content only of delphinidin and petunidin 3-glucosides, delphinidin acetyl-glucoside and malvidin coumaryl-glucoside pyruvate. The TM and the CPM wines showed higher content in vitisin A and other anthocyanin-derived pigments. The concentrations of some derived pigments, like vitisin A, increased with time in all the wines, while the concentration of the grape anthocyanins decreased highly significantly. Discriminant analysis of the data showed a significant separation of the wines obtained at different ageing times, in spite of the important differences that resulted from the different winemaking techniques.
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摘要 :
The pigment profile of Tannat red wines made with different winemaking techniques was evaluated over one year. The wines were made with one traditional and three alternative winemaking techniques: traditional maceration (TM), cold...
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The pigment profile of Tannat red wines made with different winemaking techniques was evaluated over one year. The wines were made with one traditional and three alternative winemaking techniques: traditional maceration (TM), cold pre-fermentative maceration (CPM), delayed extraction of anthocyanins (DEA), and extended maceration (EM). Two vinifications were carried out for each technique, using 70kg of grapes per technique. The wines were analyzed at devatting and 3, 6 and 12 months later. The pigment composition was analyzed by HPLC-DAD. The anthocyanin content of the control wines (TM) was significantly higher at all times. At devatting, the contents of 10 grape anthocyanins and some of their derived pigments showed statistical differences between the control wines and the other wines. The levels of vitisin A in the control wines showed no statistical differences with the levels in the CPM wines, but they were significantly higher than in the other wines. One year later, the TM wines showed significantly higher content only of delphinidin and petunidin 3-glucosides, delphinidin acetyl-glucoside and malvidin coumaryl-glucoside pyruvate. The TM and the CPM wines showed higher content in vitisin A and other anthocyanin-derived pigments. The concentrations of some derived pigments, like vitisin A, increased with time in all the wines, while the concentration of the grape anthocyanins decreased highly significantly. Discriminant analysis of the data showed a significant separation of the wines obtained at different ageing times, in spite of the important differences that resulted from the different winemaking techniques.
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