Red Wine

Resveratrol is a natural molecule with antioxidant action. Moreover, resveratrol is also considered to be a molecule with anti-inflammatory action, an effect attributed to suppression of prostaglandin (PG) biosynthesis. The aim of the present study was to investigate the effects of resveratrol, a polyphenol present in most red wines, on reactive oxygen species formation as well as on arachidonic acid (AA) release, cyclooxygenase expression, and PG synthesis in murine resident peritoneal macrophages. Results show that resveratrol exerted a strong inhibitory effect on superoxide radical (O2−) and hydrogen peroxide (H2O2) produced by macrophages stimulated by lipopolysaccharides (LPS) or phorbol esters (PMA). Resveratrol also significantly decreased [3H]AA release induced by LPS and PMA or by exposure to O2− or H2O2. Resveratrol treatment caused a significant impairment of cyclooxygenase-2 (COX-2) induction stimulated by LPS and PMA or by O2− or H2O2 exposure. These effects of resveratrol on [3H]AA release and COX-2 overexpression were correlated with a marked reduction of PG synthesis. Our results indicate that the antioxidant action of resveratrol affects AA mobilization and COX-2 induction.

The ''antioxidant power" of a food is an expression of its capability both to defend the human organism from the action of the free radicals and to prevent degenerative disorders deriving from persistent oxidative stress. Purpose of this study is to analyse the antioxidant capacity (measured by means of the crocin bleaching method) of several samples of Sicilian red wines and to evaluate their dependency on the vintage and on the grape variety. Finally, the correlation between the single flavonoids compounds and the antioxidant capacity has been investigated. The analyses show that the antioxidant properties of red wine appear to be unequally influenced by the vintages for the different cultivars and that the correlation between antioxidant capacity and the total phenolic contents is weak. The latter can be explained by the fact that the wine's antioxidant properties are influenced differently by each polyphenolic molecule.

Phenolic compounds are major constituents of red wines and impact on certain wine-quality parameters. This study has aimed to increase the knowledge base on the phenolic composition of South African red wines by HPLC quan-tification of 39 individual phenols and 2 polymeric, phenolic groups in 260 South African wines of the cultivars Pinotage, Shiraz and Cabernet Sauvignon. Statistical analysis of the collected data revealed significant cultivar dif-ferences in the levels of many of the analysed compounds, as well as in the ratios in which specific anthocyanins are found in the wines. These data may be helpful in the cultivar authentication of wines of these cultivars. Discriminant analysis of the data showed statistically significant separations of cultivars, based on their polyphenol composition, and also how the use of data from a specific wine-producing area or vintage improved the possibilities for success-ful authentication. The data were collected from both pure cultivar wines...

A chelating resin, pyrocatechol violet (PV) immobilised on an Amberlite XAD-1180 support, was prepared and its use for the atomic absorption spectrometric determination of aluminium was investigated. The XAD-1180-PV resin was characterised by infrared spectrometry and thermal gravimetric analysis. The optimum pH value for quantitative sorption is 8-9, and desorption can be achieved by using 5.0-10.0 ml of 2 M HCl. The effects of diverse ions on the sorption and recovery of aluminium have been studied. The capacity of sorbent was 6.45 ± 0.59 mg g −1 Al XAD-1180-PV. Recoveries for aluminium from water samples were in the range 95-105%. The accuracy of procedure was confirmed by aluminium determination in certified reference materials. The method developed was applied with varying results to the analysis of natural water, haemodialysis fluids and microwave digested red wine samples from Tokat City.

High-performance liquid chromatography (HPLC) to determine shikimic acid is used as a complementary tool to differentiate wine varieties. In order to correctly classify, measurement uncertainty of shikimic acid by HPLC in red wine was estimated considering the following components: uncertainty associated with the preparation of shikimic acid stock solution, uncertainty associated with quantification using a calibration curve, and uncertainty associated with precision. The most important contribution to total uncertainty was the method precision. The expanded uncertainty (U) for different wine varieties was between 2.6 and 8.5%. The method was applied to determine the concentration of shikimic acid in different emerging wine varieties cultivated in Chile, such as Carmenère, Shiraz, and Pinot Noir, comparing them with classical varieties, such as Cabernet Sauvignon and Merlot. Shiraz wines presented lower shikimic acid concentrations (between 27 and 86 mg L−1 with U (k=2) = 2.6%) than Cabernet Sauvignon wines (between 41 and 142 mg L−1 with U (k=2) = 8.1%), but their concentrations were higher than found in Merlot (from 9 to 41 mg L−1 with U (k=2) = 4.3%) and Carmenère wines (between 7 and 49 mg L−1 with U (k=2) = 5.8%). Pinot Noir was the variety with the lowest concentration of this acid (7–14 mg L−1 with U (k=2) = 8.5%).

A procedure for the determination of three chloroanisoles (2,4,6-trichloro, 2,3,4,6-tetrachloro and pentachloroanisol), as well as their precursor chlorophenols (2,4,6-trichloro, 2,3,4,6-tetrachloro and pentachlorophenol), involved in the presence of cork taint in red wine has been developed. Samples, up to 1 l, were concentrated using a 200 mg Oasis HLB solid-phase extraction (SPE) cartridge. Chlorophenols were quantitatively eluted from this sorbent with 3 ml of methanol. Chloroanisoles were mainly recovered in a second fraction of n-hexane (2 ml). Both fractions were combined and mixed with an aqueous solution of sodium bicarbonate and 50 l of acetic anhydride. Chlorophenols were acetylated in the aqueous-methanolic phase and extracted to n-hexane. Chloroanisoles remained unaffected in the n-hexane layer. Both groups of compounds were determined by gas chromatography-tandem mass spectrometry in the same chromatographic analysis. Using a temperature programmable vaporization injector detection limits from 0.2 to 2.4 ng l −1 , below their sensorial threshold level in red wine, were obtained for all compounds. Average recoveries higher than 80% and acceptable precision were achieved using red wine samples spiked with the analytes at different concentration levels.

Background & aims: The objective of this study was to evaluate the effects of a daily intake of one glass red wine (150 mL, 15 g alcohol) on biomarkers of antioxidant status, oxidative stress and inflammation in men and women. Methods: Healthy, non-smoking participants (n ¼ 94, men and women) were randomized to a red wine group or a control group. Participants in the red wine group consumed 150 mL red wine each day for 3 weeks. Eighty-eight participants completed the study, 31 men and 57 women. We analyzed effects on 33 different biomarkers in blood samples collected at baseline and after intervention. Results: No significant effect of red wine consumption was observed in any of the biomarkers studied in men. Minor adverse effects were observed for the plasma antioxidant a-tocopherol, the oxidative stress marker gamma-glutamyl transferase and

The ability of grape seed tannins to aggregate into colloidal-size range particles in a model wine was evidenced by DLS. In the present experimental conditions, they formed aggregates with mean apparent diameters increasing with time. These mean apparent diameters were shown to increase with the concentration (from 0.5 to 2 g/l) and with the mean degree of polymerisation (mDP from 1.7 to 11.3) of the studied fractions.

An Aroma Extract Dilution Analysis (AEDA) has been carried out on three monovarietal young red wines plus a mixture of wines aged one year. The aromograms contain 85 odour-active regions classi®ed in four categories of intensity. The 11 most powerful odorants, 14 out of the 17 second-most powerful, and 34 of the rest could be identi®ed using a HPLC prefractionation method and standard HRGC-MS-olfactometric techniques. The most active odorants of the monovarietal wines were isoamyl and b-phenylethyl alcohols, the ethyl esters of butyric, isobutyric, 2-methyl butyric and hexanoic acids, g-nonalactone and eugenol. Some others worth mentioning are ethyl isovalerate, isoamyl acetate, hexanol, c-3-hexenol, linalool, geraniol, guaiacol, ethyl cinnamate, ethyl dihydrocinnamate, b-damascenone, d-decalactone and wine lactone. Compounds with less aromatic intensity but also present in some of the wines were sotolon, isopropyl-and isobutylmethoxypyrazines and 4-mercapto-4-methylpentan-2-one. Data show that there are no impact compounds characteristic of only one variety, and that differences between varieties are quantitative rather than qualitative.

Supercritical CO2 extraction has been proved to be a potential tool in the recovery of aroma compounds from different natural sources and in the removal of ethanol from aqueous solutions. In this work, both ideas are combined to develop a two-step process toward the production of a low-alcohol beverage from wine, but maintaining the aroma and the antioxidant activity similar to that of the original wine.First, the recovery of aroma from wine was attained in a countercurrent packed column (white and red wines were investigated) using very low CO2/wine ratios. Then, the aroma-free wine recovered from the bottom of the extraction column was dealcoholized by applying different extraction conditions.The results obtained from these studies permit the design of a two-step countercurrent CO2 extraction process at 9.5 MPa and 313 K, in which the different CO2/wine ratios employed in each step lead to the recovery of aroma or the removal of ethanol. The two-step process was applied to rose wine and the low-alcohol beverage obtained proved to have similar antioxidant activity and similar aroma profile to that of the original wine.► We produce a low-alcohol beverage from wine based on a supercritical process. ► The countercurrent-SFE process is a two-step process. ► First, recovery of aroma using very low CO2/wine ratios. ► Second, dealcoholization of the aroma-free wine. ► Beverage obtained have similar antioxidant activities and aroma to that original wine.

The ability of activated carbon (AC) prepared from cherry stones (CS) by activation with H 3 PO 4 , ZnCl 2 or KOH to remove ochratoxin A (OTA) from two Italian red wines has been studied. AC was characterized in terms of texture and surface chemistry. OTA was analyzed by reversed-phase high-performance liquid chromatrography, using a fluorescence detector. The content of OTA in the starting wines is 7.38 and 2.36 lg/L. The adsorption of OTA is high only for one AC, which was prepared by KOH activation at 900°C, using the 3:1 KOH:CS impregnation ratio. It possesses a large apparent surface area (S BET = 1620 m 2 /g) and a high volume of large size macropores (1.84 cm 3 /g). It also contains narrow mesopores and intermediate size and wide micropores. Its content of acidic oxygen surface groups is low, whereas the content of basic groups is high (2.62 meq/g). The treatment of the wines with such an AC results in a decrease of the initial OTA content of more than 50%. However, the changes produced in the total polyphenolic index, color intensity, and hue are small (i.e. $8%, $5.5% and $1.2%, respectively).

ABSTRACT In this study, effect of partial alcohol reduction on the sensory modification of red wines was investigated. A Merlot and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of three different alcohol contents (14–10%) by grape variety. Preliminary triangle tests indicated the existence of very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had to be used. In a first step, wines were described with a comparative sensory profile by 16 trained panellists on 15 sensory attributes. Then, the same panellists profiled the wines with the TDS technique, which consists in identifying and rating sensations perceived as dominant repeatedly until the perception ends.Analysis of variance of the classical descriptive data confirmed the existence of subtle sensory differences among wines from a given grape variety with only three and five discriminated attributes for Merlot and Syrah, respectively. Analysis of TDS curves emphasized twice more discriminated attributes and pointed up temporal differences between wines that did not appear with the conventional sensory profile. Used together these methods appeared as promising as they resulted in complementary and complete descriptions of wines.Effect of dealcoholization was variable from one grape variety to another one. The constant effects of alcohol reduction, common to both Merlot and Syrah were the perception decrease of heat sensation, the substitution of heat sensation in attack by astringent (Merlot) or red fruits (Syrah) sensations, the decrease of bitter sensation after attack to the expense of fruity sensations, and the decrease of length in mouth. In case of Merlot, texture and astringency sensations were also affected by alcohol reduction whereas for Syrah, sweet sensation was affected. Wine is a complex product lying on a fragile balance and the least parameter modification induces variable effects according to the type of wines. Several kinds of interactions between ethanol and wine component must take place and make difficult the generalization of alcohol reduction effect on the sensory perception of wines.

Paclitaxel, an anticancer drug, induces apoptosis in human neuroblastoma cell line SH-SY5Y. The addition of transresveratrol, a natural antioxidant present in grapes and red wine, to SH-SY5Y cultures exposed to paclitaxel signi®cantly reduces cellular death. The neuroprotective action of trans-resveratrol is due neither to its antioxidant capacity nor to interference with the polymerization of tubulin induced by paclitaxel. However, trans-resveratrol is able to inhibit the activation of caspase 7 and degradation of poly-(ADP-ribose)-polymerase which occur in SH-SY5Y exposed to paclitaxel. Resveratrol, therefore, exerts its anti-apoptotic effect by modulating the signal pathways that commit these neuronal-like cells to apoptosis. q

Greek regional, aged red wines were assessed for their polyphenolic composition using well-established spectrophotometric methodology, and tested for antioxidant potential by three different assays. The total polyphenol (TP) concentration was found to vary from 1217 to 3772 mg L À1 gallic acid equivalents, total anthocyanin (TA) content ranged from 44.3 to 360.1 mg L À1 , and total flavanol (TF) from 291.1 to 664.8 mg L À1 catechin equivalents. The antiradical activity was evaluated using DPPH K , and varied from 0.73 to 1.37 mm Trolox s equivalents, while reducing power values were from 5.29 to 10.80 mm ascorbic acid equivalents, using a modified FRAP assay. The hydroxyl free radical scavenging activity was determined with the deoxyribose method, and ranged from 38.5 to 59.9% decrease in A 532 relative to control. The examinations showed that TP and TF may provide a significant contribution to the overall antioxidant status of wines, but TA appears to be a less important factor in this respect. Reducing power was found to be highly associated with the antiradical activity of wines. r

Summary : Phenolic compounds play a significant role in Oenology as they are responsible for the color and the taste of red wine. For the characterisation of proanthocyanidins resulting in grapes (seeds and skins), Cabernet Sauvignon and Merlot varieties from different terroirs in Bordeaux were analysed. An efficient method to extract and fractionate the proanthocyanidins from seeds and the proanthocyanidins

Pre-fermentation cold maceration of must by the direct addition of two cryogens was studied. The experiments were conducted on Sangiovese grape from a typical Chianti vineyard in the year 2001 with two cryogens (solid state carbon dioxide and liquid nitrogen) and at various temperatures (from 5 to +5 C) in 500-L batches for 48 h. The wines obtained were characterized by chemical analyses and sensory evaluation, and higher quality resulted as seen from the analytical and sensory characteristics with higher extraction of polyphenolic compounds at lower cold maceration temperature. Liquid nitrogen was more effective than solid carbon dioxide at the same temperature. Proportional increase of wine quality with lower cold maceration temperature was observed for solid carbon dioxide. Further investigation is needed to establish the management protocol, a proper engineering of this technique, and to evaluate its economical advantages.

The use of qualified panels applying specific evaluation methods for sensory quality control increases the reliability of the results, even more if the method is accredited by official accreditation bodies.Based on the work developed with young red wine, this paper describes all the steps carried out after having defined the method: assessor selection, basic and specific training, qualification of assessors

The 4-ethylphenol (4-EP), 4-ethylguaiacol (4-EG), and 4-ethylcatechol (4-EC) concentrations were determined in 1.312 bottled wine samples from the German 'Württemberg' region by means of HPLC coupled with Xuorescence detection. 4-EC was not detected in quantiWable concentrations in any of the samples analysed. 6.4% of the wines showed 4-EP and 4-EG concentrations over the detection limit of 16 g/L for 4-EP and 7 g/L for 4-EG. 1.8% of all wines were over the odour threshold. For white wines it was shown that 4-EG is the only tainting compound and that 0.3% of the wines contain 4-EG above the sensory threshold. The 4-EP and 4-EG contents averaged 17.7 and 4.7 g/L in red wine and 2.2 and 1.0 g/L in white wine, respectively. Based on the analytical results a statistical evaluation was performed to assess the impact of various parameters, such as wine type, storage, residual sugar content, etc., which are known to inXuence ethylphenol concentration. A signiWcant diVerence between white wine and wine made from red grape varieties was observed. Wine stored for a long time period in wooden casks showed especially high ethylphenol content. Only a slight tendency was observed regarding the residual sugar, alcohol, total acidity and SO 2 content. Based on our data, we cannot con-Wrm the results published by some authors that varieties show signiWcant diVerences with regard to their ethylphenol ratios.

ABSTRACT   Pasteurization of low-alcohol wine using a high hydrostatic pressure (HHP) process was studied. A total of 10 mL grape wine sealed in a nylon/LLDPE bag was placed inside the HHP chamber. The pressure applied to the treatment chamber was maintained at 1000 to 3500 atm for 0 to 30 min. The effects of HHP treatments on the physiochemical properties (alcohol, pH, acidity, total sugar) and microbes (aerobic bacteria, yeast, and lactic acid bacteria) were examined. The HHP treatments had little impact on the physiochemical properties. The pasteurization effect of the HHP treatments increased with treatment pressure and time. A total of 2 different stages in the microbial inactivation were noticed when the 1st-order reaction model was used to fit the inactivation data. The inactivation rate was higher in the initial stages than in the later stages, suggesting that might be 2 different groups of the microorganisms, a more HHP-susceptible group and a less HHP-susceptible group.

Four anthocyanins with the same novel 4-substituted aglycone, carboxypyranocyanidin, have been isolated from acidified, methanolic extracts of the edible scales as well as from the dry outer scales of red onion, Allium cepa L. The structures of 1 and 2 were identified as the 3-O-b-glucopyranoside and 3-O-(6 00 -O-malonyl-b-glucopyranoside) of 5-carboxypyranocyanidin, respectively. This aglycone, 5-carboxy-2-(3,4-dihydroxyphenyl)-3,8-dihydroxy-pyrano[4,3,2-de]-1-benzopyrylium, is with exception of the substitution pattern on the phenyl ring similar to carboxypyranomalvidin (vitisidin A) recently isolated from red wines. In addition to 1 and 2, two analogues of 2 methylated at the terminal carboxyl group of the acyl moiety (3) or at the aglycone carboxyl (4), respectively, were also identified. These latter compounds are most probably formed by esterification of 2 with the solvent (acidified methanol) during the isolation process. The structures were elucidated by 2D NMR spectroscopy and LC-MS. #

This study facilitates a better understanding of the socio-demographics and consumption dynamics of wine consumers using the retailing 'platform' of the winery tasting room with them as visitors to it in a wine region environment. The overall aim was to gain some insights on gender and age generation-related consumer behaviour, wine type preferences, and their link to retail channel behaviour. Systematic random sampling yielded a total of 659 useable surveys collected at various tasting rooms in the Niagara Peninsula Wine Region in Ontario, Canada. Specific differences exist in the wine consumption behaviour and wine type preferences of males and females and between generational cohorts, specifically Millennial and older consumers. Whereas females and males do not differ much in quantity consumed and spend on wine, they do differ greatly in wine type consumption with females drinking significantly more white and males more red wine. Wine type consumption was shown to be moderated by not only classical demographic variables, but also by the retail outlets preferred for wine purchase. Females buy more of their wine from foodservice on-trade retail outlets such as restaurants, while Millennials frequent the tasting room channel much less than older consumers. There are strong indications that the higher the wine tourism activity level, the higher the wine consumption (usage) level of the consumers. It is possible to direct marketing strategies at wine consumers in accordance with their gender and lifecycle stage as far as certain behavioural and sensory aspects of the product is concerned. The winery tasting room is the most obvious retail channel vehicle to reach people with high tourism activity factor levels who also happen to be the high usage consumers in the wine market.

Interaction of fertilizer use, cultivar and/or soil temperature with development of cranberry (Vaccinium macrocarpon Ait) fruit size and mass has been studied. Underfertilization impacts on fruit size after an initial lag of at least one season. The shape of fruit growth curves were similar for 6 cultivars: varying in growth rate for small vs large fruited cultivars. Frequencies for size classes (5.6-8 mm, 8-11.2 mm, 11.2-13.2 mm, 13.2-16 mm, > 16mm) shifted predictably during fruit development. The timing for the shifts may be related to soil temperature (3 year comparison) at critical stages. This information may have implications for forecasting fruit size and estimating crops in commercial production.

Two commercially available maceration enzymes and two enological tannins were tested in Monastrell wines to determine their suitability for improving the chromatic characteristics, colour stability and sensory properties of the resulting wines. The greatest differences for all the wines, when comparing with the control wine, were observed at the beginning of the winemaking process, any differences diminishing in the finished wines. One of the enzyme-treated wines was used showed hardly any difference from the control wine, whereas the other enzyme-treated wine showed an improvement in their chromatic and sensory characteristics. The use of two different enological tannins did not provide any improvement in the chromatic and sensory characteristics of the wines, imparting a higher yellow colour and resulting in lower scores in the colour and aroma sensory characteristics, accompanied by a higher astringency, dryness and bitter sensory sensations.

This investigation of electrodialysis is carried to assess the potassium hydrogen tartrate (KHT) removal for wine tartaric stabilization. The tartaric stability is assessed through the wine saturation temperature. The extent of KHT removal is varied depending on the duration of the electrodialysis up to 24%. The removal of the cations K þ , Na þ , Ca 2þ and Mg 2þ and of the anions corresponding to tartaric, malic, and lactic acids was monitored. The experiments were performed in a pilot scale electrodialyser with 28 dm 2 of membrane area. Wine saturation temperatures varied linearly with the deionization. For the white wine, a saturation temperature of 14.8°C and stability up to 0°C was achieved for a deionization of 14.5% and tartaric acid removal of 10.9%. The lactic and malic acids contents were kept almost constant and the calcium content reduced by 39%. The red wine displayed, without any treatment, a low saturation temperature of 9.2°C associated to a stable wine.

En el presente trabajo, se estudia la cinética de fermentación alcohólica del zumo de uva negra, tomando en cuenta la influencia de factores iniciales como: la concentración de azúcar (Determinada mediante °Brix), el pH y el porcentaje de levadura a añadir con respecto al mosto inicial. Para ello se seleccionaron las condiciones más eficientes reportadas en la literatura utilizando una fruta exótica (pomarrosa), con la finalidad de verificar el cumplimiento de estas en un fruto mayormente comercial como es la uva.
Se monitoreó el proceso fermentativo por alrededor de dos días completos, tomando muestras representativas en intervalos de tiempo estratégicos y determinando en estas el contenido de sustrato (en nuestro caso, azúcar) mediante su lectura en ºBx, por medio del empleo de un refractómetro de Abbe, la determinación de biomasa presente por el método de peso seco y etanol por medio de destilaciones y su posterior determinación por el método densimétrico.

Garnacha Tintorera (also known as Alicante Bouschet) is one of the few V. vinifera grape cultivars with red-colored berry flesh. The study of the phenolic composition of both berry flesh and skin of Garnacha Tintorera grapes shows interesting findings. Anthocyanins were asymmetrically distributed within grape flesh and skins. Malvidin derivatives dominated in skin, followed by peonidin-type anthocyanins; in contrast, the flesh almost exclusively contained peonidin 3-glucoside. In addition, LC-UV-vis and LC-MS evidence suggest the presence of small amounts of peonidin 3,5-diglucoside and a second peonidin dihexoside derivative, and, very likely, the first report of the occurrence of pelargonidin 3-glucoside and its acetyl and p-coumaroyl derivatives in V. vinifera grapes. Flavonols also occurred in the flesh of Garnacha Tintorera grapes, but its flavonol profile showed lower contribution of trisubstituted flavonoid structures (myricetin, laricitrin, and syringetin) when compared to that of skin. The skin of Garnacha Tintorera grapes contained hydroxycinnamic acids in higher amounts than in flesh, caftaric acid being the main derivative found, and coutaric acid accounting for its highest proportion in the skin. The phenolic composition of the whole grape berries reflected the average of the differences described for the two aforementioned berry parts, and subsequently, the red wines made from these grapes had a phenolic composition closer to that shown by the whole berries. The formation of anthocyanin-derived pigments in Garnacha Tintorera red wines makes necessary the use of LC-MS for detecting the minor pelargonidin-based anthocyanins and peonidin dihexoside, which could be suggested as chemical markers for cultivar authentication of this grape cultivar and its wines.

The effect of vibration on some physico-chemical characteristics of a commercial red wine was studied. Wines were aged under four different vibration degrees (1, 5, 10, and 20Gal) for 18 months. The pH of the wine was 3.4 before storage, and it did not change significantly during storage. The total acidity of the wine ranged from 5.8 to 6.5g/L during

The high demand for molecular oxygen, the enrichment of polyunsaturated fatty acids in membrane phospholipids and the relatively low abundance of antioxidant defense enzymes are factors rendering cells in the central nervous system (CNS) particularly vulnerable to oxidative stress. Excess production of reactive oxygen species (ROS) in the brain has been implicated as a common underlying factor for the etiology of a number of neurodegenerative diseases, including Alzheimer's disease (AD), Parkinson's disease (PD), and stroke. While ROS are generated by enzymatic and nonenzymatic reactions in the mitochondria and cytoplasm under normal conditions, excessive production under pathological conditions is associated with activation of Ca 2+ -dependent enzymes including proteases, phospholipases, nucleases, and alterations of signaling pathways which subsequently lead to mitochondrial dysfunction, release of inflammatory factors and apoptosis. In recent years, there is considerable interest to investigate anti-oxidative and anti-inflammatory effects of phenolic compounds from different botanical sources. In this review, we describe oxidative mechanisms associated with AD, PD, and stroke, and evaluate neuroprotective effects of phenolic compounds, such as resveratrol from grape and red wine, curcumin from turmeric, apocynin from Picrorhiza kurroa, and epi-gallocatechin from green tea. The main goal is to provide a better understanding of the mode of action of these compounds and assess their use as therapeutics to ameliorate age-related neurodegenerative diseases.

One hundred and one volatile compounds, reported in literature as powerful odorants of wine, were quantified by Gas Chromatography-Selective Ion Monitoring/Mass Spectrometry (GC-SIM/MS) in Primitivo, Aglianico, Merlot and Cabernet Sauvignon red wines. Wine samples were extracted by 3 different extraction methods: 1) separation of the alcoholic fraction from the aqueous phase by salting-out and subsequent extraction by liquid-liquid micro-extraction with 1,1,2-trichlorotrifluoroethane (Freon 113); 2) extraction by liquid-liquid micro-extraction with dichloromethane; 3) solid phase extraction (SPE cartridge: 800 mg of LiChrolut EN resin) with pentane-dichloromethane (20:1) and dichloromethane.The selection of the ion fragments used for quantification was directly performed on a red wine sample. For each compound the area of the corresponding peak was normalized respect to the peak of the internal standard and then interpolated in a calibration curve obtained analysing a model wine solution (water, ethanol, tartaric acid and known amounts of analytes and of internal standard). The methods showed a good linearity: r2>0.990, except for farnesol (isomer a and c), octanal, decanal, furaneol and phenylacetic acid with 0.966≥r2≥0.990. The 7 most powerful odorants were: β-damascenone, acetaldehyde, maltol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 3-methylbutanoic acid and acetal; 7 other slightly less important were: ethyl hexanoate, ethyl acetate, 1-octen-3-ol, butanoic acid, rose oxide, furaneol and sotolon. The Aglianico wines were characterised by the major fermentation compounds (esters, fatty acids and 2-phenylethanol), β-damascenone, β-ionone and linalool. The Primitivo wines were characterized by furaneol, methoxypyrazine, γ-nonalactone and acetaldehyde, while Cabernet Sauvignon and Merlot wines principally by cask derivates (vanillin, (Z) 3–methyl-γ-octalactone [(Z) wiskylactone], maltol and eugenol), some aldehydes and 3-isopropyl-2-methoxypyrazine.

Fifty-two young monovarietal red wines made with Grenache (17 samples), Tempranillo (11 samples), Cabernet Sauvignon (12 samples) and Merlot (12 samples) grapes have been analysed by HRGC±MS to obtain quantitative data on 47 odorants previously identi®ed as potential aroma contributors by olfactometric techniques. Thirty-three odorants were present in the wines at concentrations higher than their corresponding odour thresholds. These include ethyl octanoate, b-damascenone, ethyl hexanoate, isovaleric acid and isoamyl acetate as the most important, which together with isoamyl and b-phenylethyl alcohols, fatty acids, 2,3-butanedione and ethyl butyrate are always found at concentrations higher than their odour thresholds. In some cases the ethyl esters of isobutyric and isovaleric acids, b-ionone, methionol, isobutyric acid, ethyl cinnamate, ethyl dihydrocinnamate, g-nonalactone, eugenol, c-3-hexanol, geraniol, guaiacol, 3-isobutyl-2-methoxypyrazine, 4-ethylguaiacol, acetoin and t-whiskylactone were at a concentration high enough to be odour-active. There were 30 compounds that were found to differ signi®cantly between varieties. These include 3-isobutyl-2-methoxypyrazine, isoamyl acetate, isovaleric acid, ethyl isobutyrate, ethyl isovalerate, fusel alcohols, c-3-hexenol, methionol, eugenol, guaiacol and g-nonalactone.

Resveratrol (3,5,4 0 -trihydroxy-trans-stilbene; RV), a dietary constituent found in grapes and wine, exerts a wide variety of pharmacological activities. Because the grape skins are not fermented in the production process of white wines, only red wines contain considerable amounts of this compound. RV is metabolized into sulfated and glucuronidated forms within $15 min of entering the bloodstream, and moderate consumption of red wine results in serum levels of RV that barely reach the micromolar concentrations. In contrast, its metabolites, which may be the active principle, circulate in serum for up to 9 h. RV has been identified as an effective candidate for cancer chemoprevention due its ability to block each step in the carcinogenesis process by inhibiting several molecular targets such as kinases, cyclooxygenases, ribonucleotide reductase, and DNA polymerases. In addition, RV protects the cardiovascular system by a large number of mechanisms, including defense against ischemicreperfusion injury, promotion of vasorelaxation, protection and maintenance of intact endothelium, anti-atherosclerotic properties, inhibition of low-density lipoprotein oxidation, and suppression of platelet aggregation, thereby strongly supporting its role in the prevention of coronary disease. Promising data within the use of RV have also been obtained regarding progressive neurodegenerative maladies such as Alzheimer's, Huntington's, and Parkinson's diseases. Because neurotoxicity is often related to mitochondrial dysfunction and may be ameliorated through the inclusion of metabolic modifiers and/or antioxidants, RV may provide an alternative (and early) intervention approach that could prevent further damage. RV induces a multitude of effects that depend on the cell type (e.g., NF-kB modulation in cancer cells vs. neural cells), cellular condition (normal, stressed, or malignant), and concentration (proliferative vs. growth arrest), and it can have opposing activities. RVaffects whole pathways and sets of intracellular events rather than a single enzyme and, therefore, may be an effective therapy to restore homoestasis. Nonetheless, the question of whether RV or its metabolites can accumulate to bioactive levels in target organs remains to be addressed. #

Excess production of reactive oxygen species in the brain has been implicated as a common underlying risk factor for the pathogenesis of a number of neurodegenerative disorders, including Alzheimer's disease (AD), Parkinson's disease (PD), and stroke. In recent years, there is considerable interest concerning investigation of antioxidative and anti-inflammatory effects of phenolic compounds from different botanical sources. In this review, we first describe oxidative mechanisms associated with stroke, AD, and PD, and subsequently, we place emphasis on recent studies implicating neuroprotective effects of resveratrol, a polyphenolic compound derived from grapes and red wine. These studies show that the beneficial effects of resveratrol are not only limited to its antioxidant and anti-inflammatory action but also include activation of sirtuin 1 (SIRT1) and vitagenes, which can prevent the deleterious effects triggered by oxidative stress. In fact, SIRT1 activation by resveratrol is gaining importance in the development of innovative treatment strategies for stroke and other neurodegenerative disorders. The goal here is to provide a better understanding of the mode of action of resveratrol and its possible use as a potential therapeutic agent to ameliorate stroke damage as well as other age-related neurodegenerative disorders.

The distinctive fragrance of wine, in particular of young wine, stems from the aromatic components of grapes and the biological transfor- mations that may release some of these components through enzymes and micro-organisms that also con- tribute some aromatic substances. Wine aroma or bouquet research involves sensory and instrument analyses. The current knowledge about the bouquet of different wines is relatively incomplete; the white wine bouquet has been studied thor- oughly, while the red wine bouquet is still ill-defined. At first, this research requires some representative samples for the aroma of the initial product. Gas chromatography is used for the final separation of volatile com- ponents in wine extracts or samples. This technique is often associated with olfactometry in order to iden- tify the aromatic or fragrant zones of a chromatogram and, conse- quently, to direct the research efforts towards the components which are interesting for, the wine bouquet. After this st...

The influence of saliva on aroma release from white and red wines was studied in a model mouth system. Aroma compounds were analysed in the dynamic headspace of wines by solid phase micro extraction/gas chromatography with flame ionization detection. Volatile compounds were identified by solid phase micro extraction/gas chromatography-mass spectrometry, resulting in a total of 43 compounds in white wine and 41 in red wine. The results showed a greater influence of saliva on aroma release in white wine than red wine. In white wine treated with human saliva, esters and fusel alcohols, responsible for fruity and fusel oil odours, were reduced of 32-80%; by contrast, the concentration of 2-phenylethanol and furfural, responsible for rose and toasted almond notes, increased by 27% and by 155%, respectively. In red wine, treated with human saliva, only a few esters decrease, with a reduction of 22-51% due to proteinbinding ability of polyphenols that are able to inhibit the activity of the saliva. C-13 norisoprenoids, vitispirane (eucalyptol) and TDN (kerosene), decreased both in white and red wine, showing a comparable variation while, for b-damascenone, the variation was insignificant.

Astringency is an important sensory attribute of red wine. It is usually estimated by tasting and is subject to a certain subjectivity. It can also be estimated by using the gelatin index. This procedure is not very reproducible because there are many gelatins on the market with a heterogeneous composition. Furthermore, the gelatin index determines procyanidin concentration by acid hydrolysis that gives only an approximate result. This paper proposes a new and reproducible method that determines astringency by using ovalbumin as the precipitation agent and tannic acid solutions as standards. Statistical analysis of the results indicates that this method is more reproducible (RSD ) 5%) than the gelatin index (RSD ) 12%) and correlates better with sensorial analysis.

In this paper, we have evaluated the effects of micro-oxygenation before malolactic fermentation and after five months of storage on Cencibel red wines. In particular, we have considered the colour characteristics, the phenolic compounds related to red wine colour, the individual volatile composition, and the complete descriptive sensory analysis of the wines. The fact that the concentration of the malvidin-3glucoside-ethyl-flavan-3-ol adducts and pyranoanthocyanins (B-type vitisins) increased is closely related to the red wine colour stabilization. Red wine aroma quality was slightly improved as a consequence of oxygen addition after five months of storage. New attributes appeared (plum/currant) and others were increased (spicy and liquorice) in micro-oxygenated red wines, whereas herbaceous values were significantly decreased. The results suggest the joint use of both treatments (micro-oxygenation and storage) give rise to an enhancement of the colour stability and the aroma and sensorial quality of red wines.

Flavanols, or flavan-3-ols, are a family of bioactive compounds present in cocoa, red wine, green tea, red grapes, berries and apples. With a basic monomer unit of (−)-epicatechin or (+)-catechin, flavanols can be present in foods and beverages as monomers or oligomers (procyanidins). Most, but not all, procyanidins are degraded into monomer or dimer units prior to absorption. The bioavailability

A Real-Time PCR (RT-PCR) assay was developed using TaqMan minor groove binder (MGB) probes for the specific detection and quantification of five acetic acid bacteria (AAB) species (Acetobacter pasteurianus, Acetobacter aceti, Gluconacetobacter hansenii, Gluconacetobacter europaeus and Gluconobacter oxydans) in wine and vinegar. The primers and probes, designed from the 16S rRNA gene, showed good specificity with the target AAB species. The technique was tested on AAB grown in glucose medium (GY) and inoculated samples of red wine and wine vinegar. Standard curves were constructed with the five target species in all these matrices. Quantification was linear over at least 5 log units using both serial dilution of purified DNA and cells. When this technique was tested in GY medium and inoculated matrices, at least 10 2 -10 3 cells/ml were detected. To quantify low populations of AAB in microbiologically complex samples, a PCR enrichment including part of the 16S-23S rRNA gene ITS region was needed to increase the amount of target DNA compared to non-target DNA.

The character of Merlot wines after the treatments of micro-oxygenation and subsequent chips addition, as regards the colour-related phenolics, volatile composition and sensory characteristics, was studied. An increase in the degree of polymerisation of red pigments and a decrease in the value of the red component of the colour (a à ) and the degree of co-pigmentation were observed. The concentrations of monomeric anthocyanins and anthocyanin-derived pigments, such as hydroxyphenyl-pyranoanthocyanins and anthocyanin-ethyl-flavan-3-ol adducts, significantly decreased. With regard to the wine aroma, the micro-oxygenation produced a decrease of some esters, alcohols and benzenic compounds and increased some terpenes and C 13 -norisoprenoids. With regard to sensorial analysis, micro-oxygenation treatment resulted in higher scores for the red fruit and spicy attributes and caused the presence of new attributes (nutty and sweet fruit). This technique produces a lower level of the typical oak chip aromas (vanilla and woody) in Merlot wines.

Characterization of colored and colorless phenolic compounds of wines from Öküzgözü, a native grape variety grown in Turkey and influence of different vineyard locations on these compounds were investigated. High performance liquid chromatography-diode array detector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compounds analysis. Fourteen anthocyanins, six flavanols, twelve phenolic acids and six flavonols were identified and quantified. It was observed that total phenolic content of Denizli region wines was clearly higher than Elazig wines. Malvidin-3-O-glucoside and its acylated esters was the most dominant anthocyanin, (+)-catechin was the most dominant flavanol, trans-caftaric acid was the most dominant phenol acid and myricetin-3-O-glucoside the most dominant flavonol in both regions' wines. Sensory analysis has also been used in investigating wines deriving from the two different vineyard locations. Based upon sensory analysis, wines from Denizli region was preferred due to better color, harmony, flavor and body attributes.

Direct infusion electrospray ionization mass spectrometry (ESI-MS) is a new technique that allows for the identification of volatile and non-volatile compounds in foods and beverages, without the need for extraction, isolation and prior chromatographic separation of the sample constituents. The objective of this research was to explore the potential of ESI-MS to identify the acid and phenolic compounds in red wines important for the beverage flavour profile. Thus, descriptive flavour data from red wines elaborated with Vitis labrusca, hybrid and Vitis vinifera grapes was initially generated by a trained panel (n 1 = 12 panellists; n 2 = 6 repetitions) and subsequently correlated with ESI-MS data collected in the negative ion mode. Considerable variation concerning several acid and polyphenolic compounds identified in the samples was observed amongst the wines. The Principal Component Analysis (PCA) and correlation analyses of the data showed that the succinic acid contents were good predictors of sourness (r = 0.63, p = 0.05). A negative correlation was also observed between grape flavour and the carbonic acid contents (r = À0.76, p = 0.02), amongst other findings. Overall, the results indicated ESI-MS fingerprinting as a fast and reliable technique with potential use in wineries for quality control.