Release of lipids during yeast autolysis in a model wine system

The release of lipids during the aging of sparkling wines in contact with yeast can influence wine sensory attributes and, especially, foam characteristics. Model systems allow study of the autolysis process in a reasonable period of time compared to natural conditions, at which it can last several months. In this paper, the release of the different classes of lipids during the autolysis of three commercial yeast strains in a model wine medium has been monitored. Due to the absence of accurate quantitative methods, an HPLC method for separating and quantifying the different neutral and polar yeast lipid classes was developed. Lipids were eluted through a YMC PVA-Sil column with a complex solvent mixture. Detection was carried out with a light-scattering detector. The yeasts were suspended in the model wine buffer and incubated at 30 degrees C for up to 12 days. A release of triacylglycerols, 1,3-diacylglycerols, 2-monoacylglycerols, free fatty acids, sterol esters, and sterols was observed over the first 2 days, a period that corresponded to the maximum loss of yeast viability. A decrease in most of these lipids was observed from day 2, possibly indicative of the release of yeast hydrolytic enzymes due to the breakdown of the cell wall. Phospholipids were not detected in any of the autolysates. The mean lipid content in the autolysates as a percentage of the total lipid content in the yeasts was 8.6% for sterol esters, 3.8% for sterols, 2% for triacylglycerols, and <2% for 1,3-diacylglycerols and free fatty acids.     

Characterization of the nitrogen compounds released during yeast autolysis in a model wine system

The nitrogen composition of wines aged with yeast for a long period of time, as in the case of sparkling wines, depends on the composition of the base wine and on the compounds released by the yeast. In this paper, the release of the different classes of nitrogen compounds during autolysis of one of the strains of yeast used in the manufacture of sparkling wines has been studied. The yeast, Saccharomyces bayanus, was suspended in a model wine buffer, pH 3.0 and 10% ethanol, and incubated at 30 degrees C. Samples of the autolysate were taken after 4, 24, 48, 72, 168, and 360 h of autolysis. An electrophoretic and chromatographic study was conducted of the proteins, peptides with molecular weights higher and lower than 700 Da, and amino acids released during the autolysis. Using SDS-PAGE, it was observed that it was predominantly polypeptides with molecular weights lower than 10 000 that were released. Through HPLC of the fraction lower than 10 000 Da, it was observed that it is polypeptides with molecular weights of between 10 000 and 700 Da that are released first and that these later break up to give rise to peptides with molecular weights lower than 700 Da, which in turn break down into amino acids. This indicates that the nature of the nitrogen compounds present in wines aged with yeast depends on the aging time, being less polymerized as the aging time increases.     

Impact of oxygen consumption by yeast lees on the autolysis phenomenon during simulation of wine aging on lees

Potential oxygen consumption by lees, more precisely by nonviable yeasts, during wine aging was recently described. Additionally, yeast autolysis is described as the main mechanism of degradation of lees during wine aging. Thus, to understand the effect of oxygen consumption by yeast lees during wine aging, an accelerated wine aging methodology was tested. Wine aging in the presence of yeast lees was studied both in the presence and in the absence of oxygen. Different markers of yeast autolysis were followed to find a relationship between oxygen consumption by yeast lees and changes in the final wine composition after aging. No differences for compounds tested were found in the wine and in the lees except among sterol compounds in lees: in the presence of oxygen, the concentration of ergosterol in lees was significantly lower than that in the absence of oxygen. It was hypothesized that ergosterol could be oxidized under the influence of oxygen, but none of the known products of ergosterol oxidation were recovered in the corresponding yeast lees. In addition, the decrease of ergosterol content in yeast lees cannot account for the total amount of oxygen consumed by yeast lees during such wine aging.     

土壤非交换性钾释放动力学特征及其生物

采用生物耗竭法和0.2mol L-1的NaTPB化学浸提法,利用不同动力学方程对我国8种主要土壤非交换性钾的释钾特性及其生物有效性进行定量评估。结果表明,供试土壤非交换性钾释放分为快速释放和稳定释放两个阶段,一级动力学方程、Elovich 方程、双常数曲线方程和抛物线扩散方程均能描述土壤非交换性钾的释放过程。根据双常数方程中的参数（a）所表征的土壤非交换性钾释放速率常数,供试8种土壤的释钾能力按取土地区存在着自西向东、自北向南渐减的趋势。盆栽试验中,在累积释钾量高且释放速率快的土壤上,黑麦草累积生物量、累积吸钾量和相对含钾量较高,表现出强的供钾能力;与此相反,累积释放量低且释放速率慢的土壤上,黑麦草各项指标偏低,供钾能力较弱。以黑麦草钾素丰缺临界值34.00 mg kg-1 DW-1和土壤非交换性钾释放速率396.32 mg kg-1 h-1作为评价指标,供试8种土壤中,仅取自新疆石河子、陕西常武和黑龙江哈尔滨地区的土壤在短期不施用钾肥的情况下能保证黑麦草丰产且不出现缺钾症状。因此,为了维持土壤钾素平衡和保证作物高产稳产,在我国西北、东北地区耕地土壤中应加强秸秆的循环利用,而在华中和华东地区则需增施钾肥和有机肥。     

Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method

Five mutants (obtained by UV mutagenesis) and the parent strain were selected to produce sparkling wines following the traditional or champenoise method. The wines were aged with the yeast for 9 months, with samples being taken each month for analytical and sensory determinations. The wines elaborated with mutant strain IFI473I demonstrated an accelerated release of protein, amino acids, and polysaccharides. An analysis of the secreted polysaccharides revealed that mannose was the major sugar present. The effects of the products released by yeasts on the foaming properties of the wines were determined by both sensory and instrumental analysis. In all cases, the wines elaborated with mutant strain IFI473I showed improved foaming properties as compared to wines fermented without this strain. Similar results were obtained at a decreased aging time of 6 months, thereby confirming the capacity of IFI473I strain to carry out an accelerated autolysis. These results demonstrate that mutant strain IFI473I can significantly reduce production times of high-quality sparkling wines.     

Release kinetics of tocopherol and quercetin from binary antioxidant controlled-release packaging films

This paper investigated the feasibility of manipulating packaging polymers with various degrees of hydrophobicity to release two antioxidants, tocopherol and quercetin, at rates suitable for long-term inhibition of lipid oxidation in food. For example, one antioxidant can be released at a fast rate to provide short-term/intermediate protection, whereas the other antioxidant can be released at a slower rate to provide intermediate/long-term protection of lipid oxidation. Controlled-release packaging films containing tocopherol and quercetin were produced using ethylene vinyl alcohol (EVOH), ethylene vinyl acetate (EVA), low-density polyethylene (LDPE), and polypropylene (PP) polymers; the release of these antioxidants to 95% ethanol (a fatty food simulant) was measured using UV-vis spectrophotometry, and Fickian diffusion models with appropriate initial and boundary conditions were used to fit the data. For films containing only quercetin, the results show that the release of quercetin was much faster but lasted for a much shorter time for hydrophilic polymers (EVOH and EVA) than for hydrophobic polymers (LDPE and PP). For binary antioxidant films containing tocopherol and quercetin, the results show that tocopherol released more rapidly but for a shorter period of time than quercetin in LDPE and EVOH films, and the difference is more pronounced for LDPE films than EVOH films. The results also show the presence of tocopherol can accelerate the release of quercetin. Although none of the films produced is acceptable for long-term lipid oxidation inhibition, the study provides encouraging results suggesting that acceptable films may be produced in the future using polymer blend films.     

黑土累积磷的释放动力学特征及主要影响因素

  【目的】  长期大量施用磷肥致使农田土壤磷快速累积,磷肥增产效率和利用率下降。研究不同施肥措施下土壤累积磷的释放动力学特征及其机制,为累积磷的活化利用和磷肥高效施用提供理论依据。  【方法】  黑土长期定位试验位于黑龙江省哈尔滨市,在5个不同处理采集土样,分别标记为P1、P2、P3、P4和P5,其Olsen-P含量依次为15.5、20.2、93.2、199和216 mg/kg。采用0.5 mol/L NaHCO₃连续浸提法测定5个土壤样品中有效磷的释放量,以5个动力学方程拟合或描述有效磷的释放动力学。采用Hedley法测定了浸提前后土壤活性磷(Resin-P、NaHCO₃-P_i、NaHCO₃-P_o)、中活性磷(NaOH-P_i、NaOH-P_o、DilHCl-P)和稳性磷(ConcHCl-P_i、ConcHCl-P_o、Residual-P)含量。  【结果】  连续浸提过程中,供试5个土壤的Olsen-P释放均呈先快后慢的趋势,在浸提1400 min (10次)时基本达到平衡。以米氏方程(Michaelis)、一级方程、Elovich方程、抛物线方程和幂函数方程描述有效磷的释放动力学特征,拟合方程的决定系数(R2)均在0.964及以上(P<0.01),其中又以米氏方程和一级方程为佳,其R2分别为0.9955和0.9922。由米氏方程可知,供试5个土壤的有效磷最大释放量分别为59.8、60.9、332.6、589.7和717.0 mg/kg,随Olsen-P含量的增加而增加,Olsen-P每增加1 mg/kg,磷释放量平均增加3.12 mg/kg;5个土壤有效磷的最大释放量占土壤全磷的比例分别为13.68%、14.86%、45.44%、60.67%和66.45%,也随Olsen-P含量的增加而增加,但土壤浸提残留磷(全磷与可提取有效磷之差)均为373.99 mg/kg左右,说明施磷对土壤残留磷的影响较小,长期施肥累积的磷具有较高的活性。一级方程和Elovich方程表明,黑土有效磷的释放是以扩散为主的动力学过程。连续浸提后,土壤活性磷平均减少了82.9% (67.8%～93.5%),中活性磷平均减少了34.6% (17.2%～52.0%),稳定性磷无显著变化。活性磷中的Resin-P和NaHCO₃-P_i显著降低了89.8% (78.5%～96.0%)和84.5% (72.9% ～91.3%),这表明Resin-P和NaHCO₃-P_i的有效性最高。土壤活性磷库、中稳态磷库、磷释放的动力学方程参数与土壤有机质、Olsen-P、全磷呈显著正相关,与pH呈显著负相关,说明土壤累积磷的释放过程主要受到土壤活性磷、中活性磷、土壤有机质、pH和全磷含量的影响。  【结论】  黑土固定的残留磷量受施肥的影响较小,施肥累积的磷大部分可以释放,尤其Resin-P和NaHCO₃-P_i的有效性最高。黑土中磷的释放符合米氏方程和一级方程,磷释放量随Olsen-P水平的增加而增加。土壤有机质、pH和全磷含量是磷释放过程的主要影响因素。     

Influence of flavor solvent on flavor release and perception in sugar-free chewing gum

The influence of flavor solvent [triacetin (TA), propylene glycol (PG), medium chained triglycerides (MCT), or no flavor solvent (NFS)] on the flavor release profile, the textural properties, and the sensory perception of a sugar-free chewing gum was investigated. Time course analysis of the exhaled breath and saliva during chewing gum mastication indicated that flavor solvent addition or type did not influence the aroma release profile; however, the sorbitol release rate was statistically lower for the TA formulated sample in comparison to those with PG, MCT, or NFS. Sensory time-intensity analysis also indicated that the TA formulated sample was statistically lower in perceived sweetness intensity, in comparison with the other chewing gum samples, and also had lower cinnamon-like aroma intensity, presumably due to an interaction between sweetness intensity on aroma perception. Measurement of the chewing gum macroscopic texture by compression analysis during consumption was not correlated to the unique flavor release properties of the TA-chewing gum. However, a relationship between gum base plasticity and retention of sugar alcohol during mastication was proposed to explain the different flavor properties of the TA sample.     

Effect of type of oil and addition of delta-tocopherol on model flavor compound stability during storage

The objective of this study was to investigate approaches to protect selected flavor compounds from deterioration when stored in an oil matrix. An aroma compound model mixture was prepared in a medium-chain triglyceride (MCT) or sunflower oil (SfO) matrix and stored under either an ambient air or argon atmosphere containing, respectively, ca. 20 and <0.5% residual oxygen as controls or containing a natural antioxidant, delta-tocopherol (0.01%). Samples were analyzed by static headspace GC/FID to determine the stability over time of the compounds in mixture. It was found that the type of oil had the greatest effect (P < 0.01) on overall compound stability. A low-oxygen atmosphere also had a significant (P < 0.05) protective effect on the aroma compounds in both oils. The addition of delta-tocopherol generally offered little additional protection. No significant relationship could be determined between the oxidation of the lipid matrix and the loss of oxidation-sensitive thiol compounds.     

Release kinetics of volatile organic compounds from roasted and ground coffee: online measurements by PTR-MS and mathematical modeling

The present work shows the possibilities and limitations in modeling release kinetics of volatile organic compounds (VOCs) from roasted and ground coffee by applying physical and empirical models such as the diffusion and Weibull models. The release kinetics of VOCs were measured online by proton transfer reaction-mass spectrometry (PTR-MS). Compounds were identified by GC-MS, and the contribution of the individual compounds to different mass fragments was elucidated by GC/PTR-MS. Coffee samples roasted to different roasting degrees and ground to different particle sizes were studied under dry and wet stripping conditions. To investigate the accuracy of modeling the VOC release kinetics recorded using PTR-MS, online kinetics were compared with kinetics reconstituted from purge and trap samplings. Results showed that uncertainties in ion intensities due to the presence of isobaric species may prevent the development of a robust mathematical model. Of the 20 identified compounds, 5 were affected to a lower extent as their contribution to specific m/z intensity varied by <15% over the stripping time. The kinetics of these compounds were fitted using physical and statistical models, respectively, the diffusion and Weibull models, which helped to identify the underlying release mechanisms. For dry stripping, the diffusion model allowed a good representation of the release kinetics, whereas for wet stripping conditions, release patterns were very complex and almost specific for each compound analyzed. In the case of prewetted coffee, varying particle size (approximately 400-1200 microm) had no significant effect on the VOC release rate, whereas for dry coffee, the release was faster for smaller particles. The absence of particle size effect in wet coffee was attributed to the increase of opened porosity and compound diffusivity by solubilization and matrix relaxation. To conclude, the accurate modeling of VOC release kinetics from coffee allowed small variations in compound release to be discriminated. Furthermore, it evidenced the different aroma compositions that may be obtained depending on the time when VOCs are recovered.     

Effect of gas environment and sorbate addition on flavor characteristics of irradiated apple cider during storage

Apple cider, with (0.1%) and without potassium sorbate, was packaged in polystyrene containers and exposed to three different gas environments: oxygen flush, nitrogen flush, and atmospheric air. To evaluate the effects of irradiation (2 kGy) and storage on flavor and microbial quality, these irradiated apple cider samples were compared to a control, unirradiated sample exposed to atmospheric air. Volatile compounds, soluble solids, titratable acidity, and microbiological counts were determined weekly throughout 7 weeks of refrigerated (4 degrees C) storage. Cider irradiated and stored in atmospheric air or nitrogen-flush environments had lower rates of loss for characteristic flavor volatiles compared to unirradiated apple cider and cider irradiated and stored in an oxygen-flush environment. The addition of potassium sorbate to the apple cider resulted in lower counts of yeasts and aerobic microorganisms, reduced fermentation of sugars to organic acids, and improved retention of volatile compounds characteristic of apple cider.     

Structural modifications of the apoplast and their potential impact on ion uptake

Nutrient ions entering the plant root from the soil solution, whether directly or through mycorrhizal fungi, first encounter the apoplast, a chemically complex compartment. The movement of ions in unmodified walls occurs in water-filled channels (diameter about 10 nm) and is influenced by electrical charges. Some positive charges occur in the wall, but the majority are negative. The permeability of the wall is variable, depending on its age and whether or not it has been further modified. Very young walls are less permeable than older walls, and the permeability of mature walls may be reduced by suberin and/or lignin deposits. It is not clear whether or not the other two main wall-modifying substances, mucilages and condensed tannins, also significantly reduce wall permeability. Casparian bands, which consist of suberin and lignin within radial and transverse walls, occur in the endodermis and exodermis. These layers form continuous cylinders within the root so that ion movement into the entire areas they surround is prevented. An important corollary is that Casparian bands dictate which cells are accessed by the soil solution and thus are in a position to absorb ions. It is postulated that a Casparian band-like modification also occurs in the walls of cork cells, based on observations of their impermeability to dyes. Suberin can occur in the form of lamellae which are deposited on all walls of endodermal, exodermal and cork cells. Unlike the Casparian bands, these lamellae limit movement between the apoplast and plasmalemma surface of the individual cells in which they occur. Condensed tannins, an addition to the walls of tree roots which results in them becoming brown, appear to function as antimicrobial agents rather than as permeability barriers. Further research is needed to investigate the structure of both unmodified and modified walls in a variety of species and under a variety of growing conditions.     

硅酸钠处理对杏品质和风味物质的影响（英）

硅酸盐作为一种安全有效的物质,已被广泛用于果蔬等采后病害的控制,为了研究其处理对园艺产品品质的影响,该文以兰州“大接杏”（Armeniaca vulgaris Lam. cv. Lanzhou Dajie）为试验对象,在室温（22±2℃）下使用硅酸钠（10 mmol/L）化学诱抗处理,探讨硅酸盐对杏果实品质,特别是挥发性风味物质的影响。结果表明,硅酸钠处理可延缓果实硬度的下降和腐烂率的升高,在贮藏结束后,其分别是对照组的1.95倍和58%。并能够减少贮藏过程中可滴定酸、可溶性固形物及Vc含量的下降,但对果实总糖含量的影响不显著。采用固相微萃取（SPME）结合气相色谱质谱联用（GC-MS）的方法分离鉴定了“大接杏”果实的香气成分,共分离鉴定出超过100多种挥发性成分。硅酸钠处理样挥发性物质的释放总量低于对照。同时,处理后的杏果还表现出醛类物质、萜类物质和β-紫罗兰酮的释放增大和酯类物质的释放减少的现象。与对照相比,该处理能够更好地保持杏果实良好的品质,是一种可行的杏果保鲜处理方法。     

Release and evaporation of volatiles during boiling of unhopped wort

The release and evaporation of volatile compounds was studied during boiling of wort. The observed parameters were boiling time, boiling intensity, wort pH, and wort density. The effect of every parameter was discussed and approached chemically, with an eye on beer-aging processes. The results indicated that pH highly influenced the release of flavor compounds and that the formation of Strecker aldehydes was linear with boiling time. However, because of evaporation of volatiles, information about the applied thermal load on wort is lost when using a volatile heat load indicator. The thiobarbituric acid (TBA) method, which includes the nonvolatile precursors of volatile aging compounds, proved to be a more reliable method to determine all kinds of heat load on wort. Finally, it was discussed how the obtained insights could help to understand the mechanism of beer aging.     

Effect of beta-cyclodextrin on aroma release and flavor perception

Binding and release of volatile compounds to and from beta-cyclodextrin were measured in model aqueous systems using static equilibrium headspace and dynamic headspace dilution. Beta-cyclodextrin decreased the static equilibrium headspace for some volatiles (e.g., ethyl octanoate and decanone) due to binding, but dilution studies demonstrated that binding was readily reversible. Dynamic release of hydrophobic volatile compounds was similar to that observed from emulsions. When beta-cyclodextrin was added to fat free yogurt, the release of a commercial lemon flavoring was modified and was similar to release from a regular fat yogurt. Sensory difference testing confirmed the release results. The data demonstrate that beta-cyclodextrin can be used to modify flavor delivery in both model and real systems; the effects in the latter are sensorially significant.     

Electron transfer capacity of soil dissolved organic matter and its potential impact on soil respiration

Purpose

Soil dissolved organic matter (DOM) as the labile fraction of soil organic carbon (SOC) is able to facilitate biogeochemical redox reactions effecting soil respiration and carbon sequestration. In this study, we took soil samples from 20 sites differing in land use (forest and agriculture) to investigate the electron transfer capacity of soil DOM and its potential relationship with soil respiration.

Materials and methods

DOM was extracted from 20 soil samples representing different land uses: forest (nos. 1–12) and agriculture (nos. 13–20) in Guangdong Province, China. Chronoamperometry was employed to quantify the electron transfer capacity (ETC) of the DOM, including electron acceptor capacity (EAC) and electron donor capacity (EDC), by applying fixed positive or negative potentials to a working electrode in a conventional three-electrode cell. The reversibility of electron accepting from or donating to DOM was measured by applying switchable potentials to the working electrode in the electrochemical system with the multiple-step potential technique. Carbon dioxide produced by soil respiration was measured with a gas chromatograph.

Results and discussion

Forest soil DOM samples showed higher ETC and electron reversible rate (ERR) than agricultural soil DOM samples, which may be indicative of higher humification rate and microbial activity in forest soils. The average soil respiration of forest soil (nos. 1–12) and agricultural soil (nos. 13–10) was 26.34 and 18.58 mg C g^?1 SOC, respectively. Both EDC and EAC of soil DOM had close relationship with soil respiration (p?<?0.01). The results implied that soil respiration might be accelerated by the electroactive moieties contained in soil DOM, which serve as electron shuttles and facilitate electron transfer reactions in soil respiration and SOC mineralization.

Conclusions

DOM of forest soils showed higher ETC and ERR than DOM of agricultural soils. As soil represents one of the largest reservoirs of organic carbon, soil respiration affects C cycle and subsequently CO₂ concentration in the atmosphere. As one of the important characteristics of soil DOM related to soil respiration, ETC has a significant impact on greenhouse gas emission and soil carbon sequestration but has not been paid attention to.     

Effect of beta-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation

Under traditional wine-making conditions, this work examines the beta-glycosidic activity of Oenococcus oeni on glycosylated aroma compounds of Tannat wines during malolactic fermentation (MLF) by comparing the changes on selected aglycones liberated. MLF diminished the content of all the glycosylated compounds. The level of the free aroma components was slightly modified by the action of the malolactic fermentation so that the cleavage of the glycosidic linkage by the beta-glycosidic activity of O. oeni did not appear to increase significatively the aglycone contents. The consequences of further chemical rearrangements of the algycones under wine conditions were explored using synthesized glycoconjugates on synthetic medium. Bacteria could also be responsible for the cleavage of aroma glycosylated compounds, being the aglycone adsorbed on polysaccharides or peptidoglycans and was released into the external medium. This hypothesis was studied through the evaluation of a stable arrangement of aroma compounds with polysaccharides produced by lactic acid bacteria. A possible retaining of free-made aroma compounds into the whole cells of O. oeni was also investigated through cell culture analysis. Through the results obtained, we assume stable linkage of aroma compounds with bacterial polysaccharides.