SDRP Journal of Food Science & Technology, 2017
Umami is an important taste element in natural products like wine. The umami taste has distinctiv... more Umami is an important taste element in natural products like wine. The umami taste has distinctive properties that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5'-ribonulceotides, and a prolonged aftertaste. In human taste cells, taste buds transduce the chemicals that elicit the umami tastes into membrane depolarization, which triggers release of transmitter to activate gustatory afferent nerve fibers. Umami taste stimuli are primarily received by type II receptor cells which contain the T1R and T2R families of G protein-coupled taste receptors. The taste sensation of umami requires protein hydrolysis which renders free glutamic acid. The main components of the nitrogen fraction of musts and wines are amino acids, peptides, proteins and ammonium ion. Their presence in wine is from amino acids of grapes, enzymatic degradation of grape proteins, excretion by living yeasts at the end of fermentation and to proteolysis during yeast autolysis. Thus, amino acids are important contributors of the wine savory taste and flavor.
White wine protein instability depends on several factors, where Vitis vinifera pathogenesis-rela... more White wine protein instability depends on several factors, where Vitis vinifera pathogenesis-related proteins (PRPs), namely chitinases and thaumatin-like proteins, present an important role. These proteins can be gradually denatured and aggregate during wine storage, developing a light-dispersing haze. At present, the most efficient process for avoiding this wine instability is through the removal of these unstable proteins from the wine before bottling. To remove unstable white wines proteins, the sodium bentonite fining is the most used treatment, however, many alternative techniques such as ultrafiltration, the application of proteolytic enzymes, flash pasteurisation, other adsorbents (silica gel, hydroxyapatite and alumina), zirconium oxide, natural zeolites, chitin and chitosan, carrageenan and the application of mannoproteins have been studied. This chapter overviews the factors that influenced the white wine protein instability and explored alternative treatments to bentonite to remove white wine unstable proteins.
Lebensmittel-Wissenschaft & Technologie, May 1, 2012
The use of potassium caseinate for wine fining can cause allergic reactions and must be included ... more The use of potassium caseinate for wine fining can cause allergic reactions and must be included on wine bottle labels. The focus of this research was to determine if non-allergenic pea protein or polyvinylpolypyrrolidone (PVPP) are possible alternatives for wine fining. ...
Para evitar a formac:;ao de precipitados de sais tartaricos no vinho, corno o hidrogenotartarato ... more Para evitar a formac:;ao de precipitados de sais tartaricos no vinho, corno o hidrogenotartarato de potassio (KHT) eo tartarato neutro de cakio (CaT), varios tratarnentos podern ser utilizados. Estes precipitados, apesar de nao prejudicarem a saude, levarn a urna diminuic:;ao na aceitac:; ao do consurnidor e, corno consequencia, a uma dirninuic:;ao no valor cornercial do vinho. Na estabilizac:;ao tartarica de vinhos, para alem do tratarnento corn produtos enol6gicos, corno o acido rnetatartarico e carboximetilceluloses (CMC's), as resinas de troca i6nica sao urn metodo aceite pelo OIV, conforrne Resoluc:;ao 43 / 2000 [1]. Apesar disso, sao praticamente inexistentes os estudos sobre as potencialidades das resinas de troca i6nica em vinhos Rose. Neste sentido, o objetivo deste trabalho foi cornparar o impacto de resinas de troca i6nica versus aditivos enol6gicos, como CMC's, corn diferentes caracterfsticas estruturais [2], e acido metatartarico, na estabilizac:;ao tartarica e ...
The pH control during winemaking is a fundamental parameter by their influence on colour, freshne... more The pH control during winemaking is a fundamental parameter by their influence on colour, freshness and to achieve wine microbiological stability. The application of ion exchange resins for wine acidification is based on ability of exchanging ions fixed on functional groups, namely by exchanging cations, such as potassium, with hydrogen ions. Nevertheless, there is an important lack of knowledge on the impact of this operation on wine sensory characteristics. Therefore, the aim of this work was to evaluate the effect of cation exchange resins, on wine pH control and to evaluate their impact on wine sensory quality at industrial scale. In this study a white and a red wine, both from the Douro Valley demarcated region, 2015 vintage, were used. The ion exchange resin treated wine was almost 20% from total white wine volume and almost 30% from total red wine volume. The results obtained in the present study indicated that there were no considerable changes in sensory attributes, althoug...
The precipitation of tartrate crystals is a natural phenomenon in wine evolution, which occurs ma... more The precipitation of tartrate crystals is a natural phenomenon in wine evolution, which occurs mainly during wine conservation. Preventative solutions to this phenomenon can be chemical or physical treatments. Within these, ion exchange resins is an accepted stabilization process by the OIV to prevent tartrate instability of wines, according to the Resolution 43/2000 [1]. Tartaric acid is the most important organic acid in the wine. It is easily ionized, leading to the formation of precipitates like potassium hydrogen tartrate (KHT) and calcium tartrate (CaT). These precipitates, although not being harmful to health of the consumer, leads to a decrease in the commercial acceptance and, consequently, to the decrease of the wine commercial value [2]. Thus, the aim of this work was to compare ion exchange resins with oenological additives, such as CMC’s with different structural features and metatartaric acid, in a white wine from the Douro Valley, on tartaric stability. It was also st...
Tartaric stabilisation is essential to satisfy the quality criteria of wines. To prevent wine tar... more Tartaric stabilisation is essential to satisfy the quality criteria of wines. To prevent wine tartaric precipitates, potassium hydrogen tartrate (KHT) and calcium tartrate (CaT), several techniques can be used. The addition of oenological products, such as metatartaric acid and carboxymetilcelulose (CMC’s) as well as the use of ion exchange resins are acceptable techniques for tartaric stabilization by the OIV, according to Resolution 43/2000. The aim of this study was to evaluate the ion exchange resins effect on wine tartaric stabilization efficiency and wine quality, compared to effect of the addition of different oenological additives. A Rosé wine from 2015 vintage, Douro region, was used for the experiments. Ion exchange resin versus CMC’s, with different structural features (Guise et al. 2014), and metatartaric acid were tested concerning wine tartaric stabilization, physicochemical and sensory characteristics. As expected, all treatments stabilized the Rosé wine. After treatm...
Aromas and flavours play an important role in horticultural crops' quality, namely in fruits. Pla... more Aromas and flavours play an important role in horticultural crops' quality, namely in fruits. Plant breeders have made considerable advances producing cultivars with higher yields, resistant to pests and diseases, or with high nutritional quality, without paying enough attention to flavour quality. Indeed, consumers have the perception that fruit aromas and flavours have declined in the last years. Attention is given nowadays not only to flavoured compounds but also to compounds with antioxidant activity such as phenolic compounds. Fruit flavour is a combination of aroma and taste sensations. Conjugation of sugars, acids, phenolics, and hundreds of volatile compounds contribute to the fruit flavour. However, flavour and aroma depend on the variety, edaphoclimatic conditions, agronomical practices and postharvest handling. This chapter reviews the aromas and flavours of the most important fruits and discusses the most recent advances in the genomics, biochemistry and biotechnology of aromas and flavours.
This work was partially funded by the Chemical Research Center (CQ-UTAD). Additional thanks to SO... more This work was partially funded by the Chemical Research Center (CQ-UTAD). Additional thanks to SOGRAPE for the availability of wines and to the Projet I&D INNOVINE&WINE – Vineyard and Wine Innovation Platform, NORTE-01-0145-FEDER-000038, co-financed by the Fundo Europeu de Desenvolvimento Regional (FEDER) through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020).
1 Aluna da Escola de Ciências da Vida e do Ambiente, Lic. em Ciência Alimentar, Universidade de T... more 1 Aluna da Escola de Ciências da Vida e do Ambiente, Lic. em Ciência Alimentar, Universidade de Trás-osMontes e Alto Douro (UTAD), Vila Real, Portugal. 2 Centro de Química de Vila Real (CQ-VR), Escola de Ciências da Vida e do Ambiente, Universidade de Trás-os-Montes e Alto Douro (UTAD), Vila Real, Portugal. 3 Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB), Universidade de Trás-os-Montes e Alto Douro (UTAD), Vila Real, Portugal.
Volatile phenols are a large family of compounds involved in the aroma and flavor of red wine, th... more Volatile phenols are a large family of compounds involved in the aroma and flavor of red wine, their presence is known for more than a decade. These compounds appear due to the metabolic activity of microorganisms such as wine yeasts of the genus Saccharomyces and non-Saccharomyces (Brettanomyces / Dekkera) and bacteria of the genus Lactobacillus and Pediococcus. These microorganisms have the capacity to decarboxylate ferulic and p-coumaric acids present in wine leading to the appearance of phenol compounds widely known. From a sensory point of view, wine phenolic character is reflected, in less severe cases, in a loss of typicity and fineness. In more severe cases, horse, stable, leather and tobacco aromas may appear, much of the consumers dislike. Given the importance of this sensory defect, the aim of this work was to train a panel of tasters for detection of olfactory phenolic defects in red wines, since the sensory analysis is usually performed by a trained panel of tasters. On...
... It has also been shown by some authors that the mDP and % gal of wine proanthocyanidins are e... more ... It has also been shown by some authors that the mDP and % gal of wine proanthocyanidins are essential structural characteristics affecting the action of wine fining agents ([Cosme et al., 2008], [Maury et al., 2001], [Maury et al., 2003], [Ricardo-da-Silva et al., 1991a] and [Sarni ...
SDRP Journal of Food Science & Technology, 2017
Umami is an important taste element in natural products like wine. The umami taste has distinctiv... more Umami is an important taste element in natural products like wine. The umami taste has distinctive properties that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5'-ribonulceotides, and a prolonged aftertaste. In human taste cells, taste buds transduce the chemicals that elicit the umami tastes into membrane depolarization, which triggers release of transmitter to activate gustatory afferent nerve fibers. Umami taste stimuli are primarily received by type II receptor cells which contain the T1R and T2R families of G protein-coupled taste receptors. The taste sensation of umami requires protein hydrolysis which renders free glutamic acid. The main components of the nitrogen fraction of musts and wines are amino acids, peptides, proteins and ammonium ion. Their presence in wine is from amino acids of grapes, enzymatic degradation of grape proteins, excretion by living yeasts at the end of fermentation and to proteolysis during yeast autolysis. Thus, amino acids are important contributors of the wine savory taste and flavor.
White wine protein instability depends on several factors, where Vitis vinifera pathogenesis-rela... more White wine protein instability depends on several factors, where Vitis vinifera pathogenesis-related proteins (PRPs), namely chitinases and thaumatin-like proteins, present an important role. These proteins can be gradually denatured and aggregate during wine storage, developing a light-dispersing haze. At present, the most efficient process for avoiding this wine instability is through the removal of these unstable proteins from the wine before bottling. To remove unstable white wines proteins, the sodium bentonite fining is the most used treatment, however, many alternative techniques such as ultrafiltration, the application of proteolytic enzymes, flash pasteurisation, other adsorbents (silica gel, hydroxyapatite and alumina), zirconium oxide, natural zeolites, chitin and chitosan, carrageenan and the application of mannoproteins have been studied. This chapter overviews the factors that influenced the white wine protein instability and explored alternative treatments to bentonite to remove white wine unstable proteins.
Lebensmittel-Wissenschaft & Technologie, May 1, 2012
The use of potassium caseinate for wine fining can cause allergic reactions and must be included ... more The use of potassium caseinate for wine fining can cause allergic reactions and must be included on wine bottle labels. The focus of this research was to determine if non-allergenic pea protein or polyvinylpolypyrrolidone (PVPP) are possible alternatives for wine fining. ...
Para evitar a formac:;ao de precipitados de sais tartaricos no vinho, corno o hidrogenotartarato ... more Para evitar a formac:;ao de precipitados de sais tartaricos no vinho, corno o hidrogenotartarato de potassio (KHT) eo tartarato neutro de cakio (CaT), varios tratarnentos podern ser utilizados. Estes precipitados, apesar de nao prejudicarem a saude, levarn a urna diminuic:;ao na aceitac:; ao do consurnidor e, corno consequencia, a uma dirninuic:;ao no valor cornercial do vinho. Na estabilizac:;ao tartarica de vinhos, para alem do tratarnento corn produtos enol6gicos, corno o acido rnetatartarico e carboximetilceluloses (CMC's), as resinas de troca i6nica sao urn metodo aceite pelo OIV, conforrne Resoluc:;ao 43 / 2000 [1]. Apesar disso, sao praticamente inexistentes os estudos sobre as potencialidades das resinas de troca i6nica em vinhos Rose. Neste sentido, o objetivo deste trabalho foi cornparar o impacto de resinas de troca i6nica versus aditivos enol6gicos, como CMC's, corn diferentes caracterfsticas estruturais [2], e acido metatartarico, na estabilizac:;ao tartarica e ...
The pH control during winemaking is a fundamental parameter by their influence on colour, freshne... more The pH control during winemaking is a fundamental parameter by their influence on colour, freshness and to achieve wine microbiological stability. The application of ion exchange resins for wine acidification is based on ability of exchanging ions fixed on functional groups, namely by exchanging cations, such as potassium, with hydrogen ions. Nevertheless, there is an important lack of knowledge on the impact of this operation on wine sensory characteristics. Therefore, the aim of this work was to evaluate the effect of cation exchange resins, on wine pH control and to evaluate their impact on wine sensory quality at industrial scale. In this study a white and a red wine, both from the Douro Valley demarcated region, 2015 vintage, were used. The ion exchange resin treated wine was almost 20% from total white wine volume and almost 30% from total red wine volume. The results obtained in the present study indicated that there were no considerable changes in sensory attributes, althoug...
The precipitation of tartrate crystals is a natural phenomenon in wine evolution, which occurs ma... more The precipitation of tartrate crystals is a natural phenomenon in wine evolution, which occurs mainly during wine conservation. Preventative solutions to this phenomenon can be chemical or physical treatments. Within these, ion exchange resins is an accepted stabilization process by the OIV to prevent tartrate instability of wines, according to the Resolution 43/2000 [1]. Tartaric acid is the most important organic acid in the wine. It is easily ionized, leading to the formation of precipitates like potassium hydrogen tartrate (KHT) and calcium tartrate (CaT). These precipitates, although not being harmful to health of the consumer, leads to a decrease in the commercial acceptance and, consequently, to the decrease of the wine commercial value [2]. Thus, the aim of this work was to compare ion exchange resins with oenological additives, such as CMC’s with different structural features and metatartaric acid, in a white wine from the Douro Valley, on tartaric stability. It was also st...
Tartaric stabilisation is essential to satisfy the quality criteria of wines. To prevent wine tar... more Tartaric stabilisation is essential to satisfy the quality criteria of wines. To prevent wine tartaric precipitates, potassium hydrogen tartrate (KHT) and calcium tartrate (CaT), several techniques can be used. The addition of oenological products, such as metatartaric acid and carboxymetilcelulose (CMC’s) as well as the use of ion exchange resins are acceptable techniques for tartaric stabilization by the OIV, according to Resolution 43/2000. The aim of this study was to evaluate the ion exchange resins effect on wine tartaric stabilization efficiency and wine quality, compared to effect of the addition of different oenological additives. A Rosé wine from 2015 vintage, Douro region, was used for the experiments. Ion exchange resin versus CMC’s, with different structural features (Guise et al. 2014), and metatartaric acid were tested concerning wine tartaric stabilization, physicochemical and sensory characteristics. As expected, all treatments stabilized the Rosé wine. After treatm...
Aromas and flavours play an important role in horticultural crops' quality, namely in fruits. Pla... more Aromas and flavours play an important role in horticultural crops' quality, namely in fruits. Plant breeders have made considerable advances producing cultivars with higher yields, resistant to pests and diseases, or with high nutritional quality, without paying enough attention to flavour quality. Indeed, consumers have the perception that fruit aromas and flavours have declined in the last years. Attention is given nowadays not only to flavoured compounds but also to compounds with antioxidant activity such as phenolic compounds. Fruit flavour is a combination of aroma and taste sensations. Conjugation of sugars, acids, phenolics, and hundreds of volatile compounds contribute to the fruit flavour. However, flavour and aroma depend on the variety, edaphoclimatic conditions, agronomical practices and postharvest handling. This chapter reviews the aromas and flavours of the most important fruits and discusses the most recent advances in the genomics, biochemistry and biotechnology of aromas and flavours.
This work was partially funded by the Chemical Research Center (CQ-UTAD). Additional thanks to SO... more This work was partially funded by the Chemical Research Center (CQ-UTAD). Additional thanks to SOGRAPE for the availability of wines and to the Projet I&D INNOVINE&WINE – Vineyard and Wine Innovation Platform, NORTE-01-0145-FEDER-000038, co-financed by the Fundo Europeu de Desenvolvimento Regional (FEDER) through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020).
1 Aluna da Escola de Ciências da Vida e do Ambiente, Lic. em Ciência Alimentar, Universidade de T... more 1 Aluna da Escola de Ciências da Vida e do Ambiente, Lic. em Ciência Alimentar, Universidade de Trás-osMontes e Alto Douro (UTAD), Vila Real, Portugal. 2 Centro de Química de Vila Real (CQ-VR), Escola de Ciências da Vida e do Ambiente, Universidade de Trás-os-Montes e Alto Douro (UTAD), Vila Real, Portugal. 3 Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB), Universidade de Trás-os-Montes e Alto Douro (UTAD), Vila Real, Portugal.
Volatile phenols are a large family of compounds involved in the aroma and flavor of red wine, th... more Volatile phenols are a large family of compounds involved in the aroma and flavor of red wine, their presence is known for more than a decade. These compounds appear due to the metabolic activity of microorganisms such as wine yeasts of the genus Saccharomyces and non-Saccharomyces (Brettanomyces / Dekkera) and bacteria of the genus Lactobacillus and Pediococcus. These microorganisms have the capacity to decarboxylate ferulic and p-coumaric acids present in wine leading to the appearance of phenol compounds widely known. From a sensory point of view, wine phenolic character is reflected, in less severe cases, in a loss of typicity and fineness. In more severe cases, horse, stable, leather and tobacco aromas may appear, much of the consumers dislike. Given the importance of this sensory defect, the aim of this work was to train a panel of tasters for detection of olfactory phenolic defects in red wines, since the sensory analysis is usually performed by a trained panel of tasters. On...
... It has also been shown by some authors that the mDP and % gal of wine proanthocyanidins are e... more ... It has also been shown by some authors that the mDP and % gal of wine proanthocyanidins are essential structural characteristics affecting the action of wine fining agents ([Cosme et al., 2008], [Maury et al., 2001], [Maury et al., 2003], [Ricardo-da-Silva et al., 1991a] and [Sarni ...
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