Organoleptic impact of 2-methoxy-3-isobutylpyrazine on red bordeaux and loire wines. Effect of environmental conditions on concentrations in grapes during ripening

The 2-methoxy-3-isobutylpyrazine content in grapes and red wines was assayed by stable isotope dilution gas chromatography-mass spectrometry, following vapor extraction and purification on a cation resin microcolumn. The threshold beyond which the green bell pepper character is marked in wines has been determined. From a comparison of the 2-methoxy-3-isobutylpyrazine concentrations of 50 red Bordeaux and Loire wines from different vintages and grape varieties (Cabernet Sauvignon, Cabernet franc, and Merlot) with the intensity of the green bell pepper character as perceived on tasting, the threshold value was estimated to be 15 ng/L. Statistical analysis of the 2-methoxy-3-isobutylpyrazine concentrations of 89 red Bordeaux wines showed that Cabernet wines were more commonly affected by this vegetative character. Changes in the 2-methoxy-3-isobutylpyrazine concentration as the grapes ripen are affected by the environmental and cultural conditions (soil, climate, training system, etc.). A very good correlation was shown between the breakdown of malic acid and 2-methoxy-3-isobutylpyrazine as the grapes ripened, irrespective of grape variety, type of soil, or weather conditions.     

Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production

The sensory properties of wine are influenced by the chemical composition of the grapes used to produce them. Identification of grape and wine chemical markers associated with the attributes perceived by the consumer of the wine will enable better prediction of the potential of a parcel of grapes to produce wine of a certain flavor. This study explores the relationships between Cabernet Sauvignon grape volatile composition and wine volatile profiles with the sensory properties of wines. Twenty grape samples were obtained from nine vineyard sites across three vintages and wines vinified from these parcels using controlled winemaking methods. The volatile composition of the grapes were analyzed by SBSE-GCMS, the wines were analyzed by SPME-GCMS, and these data sets were compared to that obtained from the sensory analysis of the wines. Statistical treatment of the data to account for vintage and region effects allowed underlying relationships to be seen between wine sensory attributes and wine or grape volatile components. The observed associations between grape or wine volatile compounds and wine sensory attributes has revealed target compounds and pathways whose levels may reflect the biochemical effects on grape composition by differing growth conditions during berry development and ripening. The compounds identified in this study may be useful grape or wine markers for potential wine sensory characteristics.     

Vitisin A content in Chilean wines from Vitis vinifera Cv. Cabernet Sauvignon and contribution to the color of aged red wines

Vitisin A was prepared from malvidin 3-glucoside and pyruvic acid in model wine medium, isolated by countercurrent chromatography, and purified by preparative high-performance liquid chromatography (HPLC). The synthesized compound was used as a reference standard to quantify vitisin A in Chilean wines from Vitis vinifera cv. Cabernet Sauvignon, including a vertical row of wines from the same vineyard over 16 years. Maximum vitisin A content was reached within the first year of storage. Importantly, up to half of the initial amount of vitisin A in young wines was still present in 15 year old wines. Although vitisin A was found to be much more stable as compared to other monomeric C-4 underivatized anthocyanins, it also slowly degrades after reaching its peak concentration. The "color activity concept" was applied to vitisin A, malvidin 3-glucoside, malvidin 3-(6' '-acetylglucoside), and polymeric pigments isolated by countercurrent chromatography in order to estimate their contribution toward the overall color expression of wines. It was found that vitisin A is only a minor contributor to the visually perceived color of aged red wines (color contribution approximately 5%). The major contributor is the polymeric fraction (color contribution approximately 70-90%).     

Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon

The monomeric, oligomeric, and polymeric flavan-3-ol composition of wines, grape seeds, and skins from Vitis vinifera L. cv. Graciano, Tempranillo, and Cabernet Sauvignon has been studied using (1) fractionation by polyamide column chromatography followed by HPLC/ESI-MS analysis, (2) fractionation on C(18) Sep-Pak cartridges followed by reaction with vanillin and acid-catalyzed degradation in the presence of toluene-alpha-thiol (thiolysis). The content of monomers ((+)-catechin and (-)-epicatechin), procyanidin dimers (B3, B1, B4, and B2), trimers (T2 and C1), and dimer gallates (B2-3-O-gallate, B2-3'-O-gallate, and B1-3-O-gallate) ranged from 76.93 to 133.18 mg/L in wines, from 2.30 to 8.21 mg/g in grape seeds, and from 0.14 to 0.38 mg/g in grape skins. In wines, the polymeric fraction represented 77-84% of total flavan-3-ols and showed a mean degree of polymerization (mDP) value of 6.3-13.0. In grapes, the polymeric fraction represented 75-81% of total flavan-3-ols in seeds and 94-98% in skins and showed mDP values of 6.4-7.3 in seeds and 33.8-85.7 in skins. All the monomeric flavan-3-ols and oligomeric procyanidins found in wines were also present in seeds, although differences in their relative abundances were seen. The skin polymeric proanthocyanidins participated in the equilibration of the wine polymeric proanthocyanidin fraction, especially contributing to the polymer subunit composition and mDP.     

New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon Blanc wines: Cys-3MH and (E)-hexen-2-al are not the major precursors

The molar conversion yield of Cys-3MH into 3MH, during alcoholic fermentation, was traced using a deuterated isotope of the precursor added to different Sauvignon Blanc musts. This yield is close to that found in synthetic media supplemented with synthetic Cys-3MH, that is, below 1%. Yet, this represents only 3-7% of the total 3MH production in wine. This clearly shows that Cys-3MH is a precursor of 3MH, but not the main one in the different musts tested. The contribution of ( E)-hex-2-enal, which has been suggested as another potential precursor of 3MH, was discarded as well, as shown using also a deuterated analogue. The third suggested precursor of 3MH is a glutathionyl-3MH (G-3MH), which upon proteolytic degradation could release Cys-3MH. The knockout of the OPT1 gene, which encodes the major glutathione transporter, reduces 3MH accumulation by a 2-fold factor in grape must as compared to the wild type strain. Consequently, it is deduced that major 3MH precursor(s) are transported into yeast via Opt1p, which is in favor of G-3MH being a 3MH precursor. This work opens the search for the major natural precursor(s) of 3MH in Sauvignon Blanc must.     

Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol,methionol, and dimethyl sulfone in port wines

Volatile sulfur compounds of 15 young port wines and 12 old port wines were determined. As there is a great difference in the pool of sulfur compounds between the two groups of wines, an experimental protocol was performed to determine which technological parameter (dissolved O(2), free SO(2) levels, pH, and time/temperature) was related with the formation/consumption of these compounds. Four sulfur compounds were selected for this purpose: dimethyl sulfide, 2-mercaptoethanol, dimethyl sulfone, and methionol. The synergistic effects of increasing temperature and O(2) at lower pH had the largest impact. Dimethyl sulfide was formed during the experimental period in the presence of O(2). Dimethyl sulfone had the same behavior. Methionol decreased significantly in the presence of O(2), but no methional was formed. 2-Mercaptoethanol, considered to be an important "off-flavor" in dry wines, also decreased during the experimental period (54 days) in the presence of O(2), and the respective disulfide was formed. These results corroborate the fact that old port wine (barrel aged) never develops "off-flavors" associated with the presence of methionol (cauliflower), 2-mercaptoethanol (rubber/burnt), or methional (cooked potato). In fact, temperature and oxygen are the major factors in the consumption of these molecules. However, some notes of "quince" and "metallic" can appear during port wine aging, and these can be associated with the presence of dimethyl sulfide.     

A new method for continuously measuring the δ13C of soil CO2 concentrations at different depths by laser spectrometry

Soil carbon dioxide (CO₂) efflux is an important component of the carbon (C) cycle but the biological and physical processes involved in soil CO₂ production and transport are not fully understood. To improve our knowledge, we present a new approach to measure simultaneously soil CO₂ concentrations and efflux, and their respective isotopic signatures (δ¹³C‐CO₂). To quantify soil air ¹³CO₂ and ¹²CO₂ concentrations, we adapted a method based on CO₂ diffusion from soil pores into tubes with a highly gas‐permeable membrane wall. These tubes were placed horizontally at different depths in the soil. Air was sampled automatically from the tubes and injected through a diluting system into a tuneable diode laser absorption spectrometer. The CO₂ and δ¹³C‐CO₂ vertical profiles were thus obtained at hourly intervals. Our tests demonstrated the absence of fractionation in the membrane tubes for δ¹³C‐CO_2. Subsequently, we set up field experiments for two forest soils, which showed that natural soil CO₂ concentrations and δ¹³C‐CO₂ were not affected significantly by the measurement system. While δ¹³C‐CO₂ in air‐filled pores below 5 cm was constant over 3 days, we observed large diurnal variations in δ¹³C‐CO₂ efflux. However, the average difference between the two measurements was close to ?4.4‰, which supports steady‐state diffusion over this 3‐day period. This new method seems to be a very effective way to measure the δ¹³C‐CO₂ profile of the soil atmosphere, and demonstrates that the fractionation that occurs during diffusion is the main transport process that affects the δ¹³C‐CO₂ of the soil CO₂ efflux on a daily timescale while advection may account for within‐day variations.     

Effect of pH on the Maillard reaction of [13C5]xylose, cysteine, and thiamin

The influence of different pH values, ranging from 4.0 to 7.0, on the formation of sulfur volatiles in the Maillard reaction was studied using a model system with [13C5]xylose, cysteine, and thiamin. The use of 13C-labeled xylose allowed, by analysis of the mass spectra, volatiles that incorporated xylose carbons in the molecule from other carbon sources to be discerned. For 2-furaldehyde and 2-furfurylthiol, which were favored at low pH, the labeling experiments clearly indicated that xylose was the exclusive carbon source. On the other hand, xylose was virtually not involved in the formation of 3-mercapto-2-butanone, 4,5-dihydro-2-methyl-3-furanthiol, and 5-(2-hydroxyethyl)-4-methylthiazole, which apparently stemmed from thiamin degradation. Both xylose and thiamin seemed to significantly contribute to the formation of 2-methyl-3-furanthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone, and therefore different formation pathways must exist for each of these molecules. In general, the pH determined strongly which volatiles were formed, and to what extent. However, the relative contribution of xylose to the C-skeleton of a particular compound changed only slightly within the investigated pH range, when both xylose and thiamin were involved in the formation.     

Effect of K2SO4 concentration on extractability and isotope signature (δ13C and δ15N) of soil C and N fractions

Determination of the labile soil carbon (C) and nitrogen (N) fractions and measurement of their isotopic signatures (δ¹³C and δ¹⁵N) has been used widely for characterizing soil C and N transformations. However, methodological questions and comparison of results of different authors have not been fully solved. We studied concentrations and δ¹³C and δ¹⁵N of salt‐extractable organic carbon (SEOC), inorganic (N–NH₄⁺ and N–NO₃^?) and organic nitrogen (SEON) and salt‐extractable microbial C (SEMC) and N (SEMN) in 0.05 and 0.5 m K₂SO₄ extracts from a range of soils in Russia. Despite differences in acidity, organic matter and N content and C and N availability in the studied soils, we found consistent patterns of effects of K₂SO₄ concentration on C and N extractability. Organic C and N were extracted 1.6–5.5 times more effectively with 0.5 m K₂SO₄ than with 0.05 m K₂SO₄. Extra SEOC extractability with greater K₂SO₄ concentrations did not depend on soil properties within a wide range of pH and organic matter concentrations, but the effect was more pronounced in the most acidic and organic‐rich mountain Umbrisols. Extractable microbial C was not affected by K₂SO₄ concentrations, while SEMN was greater when extracted with 0.5 m K₂SO₄. We demonstrate that the δ¹³C and δ¹⁵N values of extractable non‐microbial and microbial C and N are not affected by K₂SO₄ concentrations, but use of a small concentration of extract (0.05 m K₂SO₄) gives more consistent isotopic results than a larger concentration (0.5 m ).     

Influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines content in musts and wines from the Vitis vinifera variety cabernet sauvignon

The influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines contents in musts and wines was studied by means of two previously reported methods based on headspace solid-phase micro-extraction. Experimental samples were monitored throughout grape ripening and wine making. 3-Isobutyl-2-methoxypyrazine, 3-sec-butyl-2-methoxypyrazine and 3-isopropyl-2-methoxypyrazine were identified. The 3-isobutyl-2-methoxypyrazine content decreased throughout grape ripening in all of the sample types studied. After 1 day of maceration with the skins, there was an increase, but after racking, no further increase was observed. No significant differences between samples were found during grape ripening. Wines from goblet-trained vines, however, contained significantly less 3-isobutyl-2-methoxypyrazine. Clusters protected from sunlight since the beginning of the veraison resulted in wines with a significantly lower content of this compound than the control samples.     

Abiotic drivers and their interactive effect on the flux and carbon isotope (14C and δ13C) composition of peat-respired CO2

Feedbacks to global warming may cause terrestrial ecosystems to add to anthropogenic CO₂ emissions, thus exacerbating climate change. The contribution that soil respiration makes to these terrestrial emissions, particularly from carbon-rich soils such as peatlands, is of significant importance and its response to changing climatic conditions is of considerable debate. We collected intact soil cores from an upland blanket bog situated within the northern Pennines, England, UK and investigated the individual and interactive effects of three primary controls on soil organic matter decomposition: (i) temperature (5, 10 and 15 °C); (ii) moisture (50 and 100% field capacity – FC); and (iii) substrate quality, using increasing depth from the surface (0–10, 10–20 and 20–30 cm) as an analogue for increased recalcitrance of soil organic material. Statistical analysis of the results showed that temperature, moisture and substrate quality all significantly affected rates of peat decomposition. Q₁₀ values indicated that the temperature sensitivity of older/more recalcitrant soil organic matter significantly increased (relative to more labile peat) under reduced soil moisture (50% FC) conditions, but not under 100% FC, suggesting that soil microorganisms decomposing the more recalcitrant soil material preferred more aerated conditions. Radiocarbon analyses revealed that soil decomposers were able to respire older, more recalcitrant soil organic matter and that the source of the material (deduced from the δ¹³C analyses) subject to decomposition, changed depending on depth in the peat profile.     

Negative effects of rare earth oxide nanoparticles of La2O3, Nd2O3, and Gd2O3 on the ammonia-oxidizing microorganisms

Journal of Soils and Sediments - Nanoparticles released into soil environment potentially impact microorganisms, which furtherly disturb terrestrial biogeochemical cycles. However, how rare earth...     

油酰甘氨酸对C2C12成肌细胞增殖、分化和蛋白质沉积的影响

脂酰氨基酸是一类脂肪酸和氨基酸缩合生成的内源性化合物,在镇痛抗炎、细胞增殖和细胞凋亡等方面具有重要的调控作用.为探讨脂酰氨基酸对骨骼肌发育的影响,本研究以小鼠(Mus musculus)成肌细胞(myoblast cell line,C2C12)为对象,分别采用细胞计数检测法和肌酸激酶活性分析油酰甘氨酸(N-Oleoyl glycine,OLGly)对C2C12细胞的增殖和分化水平的影响.同时用qRT-PCR检测了增殖细胞核抗原、细胞周期素依赖性激酶抑制因子和生肌调节因子5、成肌素的mRNA表达水平.并且,本实验一方面测定了细胞总蛋白含量,另一方面采用Westem blot法检测嘌呤霉素掺入水平,分析了蛋白质沉积相关蛋白以及蛋白质降解相关蛋白的表达水平.结果发现,与无水乙醇对照组相比,基础培养液中分别添加0.2、2和20 μmol/L OLGly对C2C12细胞的数目、肌酸激酶活性以及增殖和分化标志基因表达水平均无显著影响;而蛋白质合成研究结果表明,OLGly可以剂量依赖性提高细胞总蛋白含量(P＜0.05),此外,研究还发现,在OLGly处理组中,细胞外信号调节激酶(extracellular signal-regulated kinase,ERK)蛋白和核糖体蛋白亚型6(ribosomal protein subunit6,rpS6)蛋白的表达水平均呈现剂量和时间依赖性升高(P＜0.05).进一步研究发现,OLGly对蛋白质降解通路相关蛋白的表达无显著性影响.综合上述研究结果可见,OLGly能促进C2C12细胞蛋白质合成,但对其增殖和分化无明显影响.究其机制,可能与ERK和rpS6的蛋白表达水平的上调有关.研究结果为研制调控肌肉发育和蛋白质沉积的新型功能性调控物提供了实验依据.     

Phytoremediation of the herbicides atrazine and metolachlor by transgenic rice plants expressing human CYP1A1, CYP2B6, and CYP2C19

This study evaluated the expression of human cytochrome P450 genes CYP1A1, CYP2B6, and CYP2C19 in rice plants (Oryza sativa cv. Nipponbare) introduced using the plasmid pIKBACH. The transgenic rice plants (pIKBACH rice plants) became more tolerant toward various herbicides than nontransgenic Nipponbare rice plants. Rice plants expressing pIKBACH grown in soil showed tolerance to the herbicides atrazine, metolachlor, and norflurazon and to a mixture of the three herbicides. The degradation of atrazine and metolachlor by pIKBACH rice plants was evaluated to confirm the metabolic activity of the introduced P450s. Although both pIKBACH and nontransgenic Nipponbare rice plants could decrease the amounts of the herbicides in plant tissue and culture medium, pIKBACH rice plants removed greater amounts in greenhouse experiments. The ability of pIKBACH rice plants to remove atrazine and metolachlor from soil was confirmed in large-scale experiments. The metabolism of herbicides by pIKBACH rice plants was enhanced by the introduced P450 species. Assuming that public and commercial acceptance is forthcoming, pIKBACH rice plants may become useful tools for the breeding of herbicide-tolerant crops and for phytoremediation of environmental pollution by organic chemicals.     

CO2浓度升高对水稻生物量及C、N吸收分配的影响

采用FACE(FreeAirCarbon-dioxideEnrichment)技术研究2种N水平下CO2浓度升高对水稻生物量及C、N吸收分配的影响结果表明,与对照相比,高CO2显著降低水稻生物量和C在叶的分配比例,增加其茎、穗和根的分配。高CO2使N在叶的分配降低,穗的分配增加;低N和常规N处理水稻抽穗期根的分配分别降低9.67%和13.1%,其他生育期则增加3.5%~26.6%;拔节期茎的分配分别增加7.03%和5.71%,成熟期分别降低10.5%和7.43%。N水平对水稻生物量和养分分配的影响不显著。     

Effect of heat treatment on the circular dichroism spectra of bovine beta-lactoglobulin A, B, and C.

Dilute solutions of beta-lactoglobulin (beta-Lg) A, B, and C were heated in phosphate buffer at temperatures between 40 and 94 degrees C for 10 min, cooled, and analyzed using near-UV and far-UV circular dichroism (CD). The decrease in near-UV CD intensity at 293 nm (Deltaepsilon(293)) could be analyzed in terms of a two-state model, and the stability was beta-Lg C > beta-Lg A > beta-Lg B on the basis of the midpoint temperatures for samples heated at pH 6.7 and 7.4. However, the slopes of the curves at the midpoint temperature for variant A were generally less than those for beta-Lg B and beta-Lg C, indicating that the substitution of Val (beta-Lg A) for Ala (beta-Lg B or beta-Lg C) at position 118 had altered the entropic contribution to unfolding of the protein. The changes in CD at 270 nm (Deltaepsilon(270)), an index of significant alteration to disulfide bond dihedral angles, occurred at higher temperatures than those for the Deltaepsilon(293) results. The far-UV CD showed some small changes as a consequence of heat treatment, and the shifts at 205 nm ([theta](205)) fitted a two-state model. Plotting the changes in both Deltaepsilon(293) and [theta](205) against the loss of nativelike and sodium dodecyl sulfate-monomeric protein (assessed by polyacrylamide gel electrophoresis) showed a strong 1:1 relationship between Deltaepsilon(293) or [theta](205) and the loss of nativelike beta-Lg. These results indicated that the initial irreversible stage in the heat-induced aggregation of beta-Lg (nativelike monomer to unfolded monomer) altered the chirality of the environment of Trp(19) and modified the secondary structure of beta-Lg slightly. The differences in the behavior of variants A-C were explicable on the basis of generalized electrostatic and hydrophobicity effects as well as specific amino acid effects.     

Genotype and environment effects on the contents of vitamins B1, B2, B3, and B6 in wheat grain

The total contents of thiamine (vitamin B1), riboflavin (B2), and pyridoxine (B6) and the bioavailable forms of niacin (B3) were determined on wholemeal flours of 24 winter wheat varieties grown on four sites (United Kingdom, Poland, France, and Hungary) in 2007 and of two spring varieties grown on the same sites with the exception of Poland. The contents of vitamins B1 (5.53-13.55 μg/g dw), B2 (0.77-1.40 μg/g dw), and B6 (1.27-2.97 μg/g dw) were within the ranges reported previously, while the content of bioavailable vitamin B3 (0.16-1.74 μg/g dw) was about 10-15% of the total contents of vitamin B3 reported in previous studies. Strong correlations were observed between the contents of vitamins B1, B3, and B6, and partitioning of the variance in the contents of these three B vitamins showed that between 48 and 70% was accounted for by the environment. By contrast, the content of vitamin B2 was not correlated with the contents of other B vitamins, and 73% of the variance was ascribed to the error term, which suggests that this trait may be influenced by genotype × environment interactions. Whereas the contents of vitamins B1, B3, and B6 were correlated positively with the mean temperature from heading to harvest (r > 0.8), the content of vitamin B2 was positively correlated with precipitation during the 3 months prior to heading. These results are discussed in relation to the development of new wheat varieties with enhanced health benefits.