Foam aptitude of trepat and monastrell red varieties in cava elaboration. 1. Base wine characteristics

The foam properties of base wines made from red autochthonous varieties (Trepat and Monastrell) were studied. Four wines of each variety were elaborated (fermented off skins at industrial scale in two consecutive harvests) and blended at different proportions with the white traditional variety (Macabeo, Xarel.lo, and Parellada) wines to elaborate Cava (closed-bottle-fermented sparkling wine). When crescent amounts of Trepat were added to the traditional white blend, the foamability and the color intensity (CI) of the wine increased polinomically. The increase of the CI depended on the year of harvest. Thus, oenologists could decide the blend proportion most suitable to elaborate either a "blanc de noirs" sparkling wine or a new type of Cava.     

Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties

Thirty-two phenolic compounds of low molecular weight were identified in 36 white, blanc de noir, and rosé sparkling wines by using HPLC with photodiode array and mass spectrometry detection. Some of the identified compounds, such as cis- and trans-ethylcaftaric, cis- and trans-ethylcaffeic, and cis- or trans-ethyl-p-coumaric acids, 2R,3R-dihydroquercetin, 2R,3R-dihydrokaempferol 3-O-beta-d-glucoside, and a lignan derivative are described for the first time in sparkling wines manufactured with grapes of red varieties. This is also the first time that cis- or trans-diethylfertaric acids have been identified in wines. When cluster analysis was applied to the data of 19 of the 32 identified compounds, the greatest differences found in the low molecular weight phenolic compounds in sparkling wines were due to the grape variety from which they were manufactured, whereas aging time did not significantly influence phenolic composition. Nine phenolic compounds, that is, trans-p-coumaric and trans-caftaric acids, trans-resveratrol glucoside, cis-coutaric, trans-coutaric, cis-p-coumaric, and cis-caftaric acids, tryptophol, and syringic acid, permit the wines to be classified correctly in accordance with the grape variety from which they were manufactured.     

Evolution of residual levels of six pesticides during elaboration of red wines. Effect of wine-making procedures in their dissappearance

The effect of wine-making procedures on the concentrations of six pesticides (chlorpyrifos, penconazole, fenarimol, vinclozolin, metalaxyl, and mancozeb) in red wines has been studied. During maceration stage (4 days), the percentage remaining of chlorpyrifos, penconazole, and metalaxyl was approximately 90%, whereas that of fenarimol, vinclozolin, and mancozeb is somewhat smaller (74-67%). The residual levels found in pressed must were 相似文献   

Changes in nitrogen compounds in must and wine during fermentation and biological aging by flor yeasts.

Urea, ammonium, and free amino acid contents were quantified in a must from Vitis vinifera cv. Pedro Ximenez grapes and in fermented wine and after a short aging of this wine by Saccharomyces cerevisiae race capensis yeast under variable oxygen availability conditions. The previous compounds were also determined in a wine in which the nitrogen source was depleted by the same race of flor yeast (old wine) and also following the addition of ammonium ion, L-glutamic acid, and L-proline. Under specific conditions such as low oxygen level and the absence of some nutrients, the yeasts release some amino acids including L-threonine, L-tryptophan, L-cysteine, and L-methionine to the medium. These amino acids must originate primarily in a de novo synthesis from ethanol that regenerates NAD(P)+. On the basis of these results, the yeasts may be able to use amino acids not only as nitrogen sources but also as redox agents to balance the oxidation-reduction potential under conditions of restricted oxygen, when electron transport along the respiratory chain may be hindered or limited.     

Isotopic criteria in the characterization of aromatic molecules. 2. Influence of the chemical elaboration process

Most valued natural aromatic molecules can be substituted by their low-cost chemical counterparts. Isotopic methods, which offer the most powerful tool to infer the origin of a molecule, are applied to the characterization of a large number of chemical aromatic species. Isotopic affiliation between precursors and products is investigated in several types of reactions: oxidation of benzyl chloride and benzyl alcohol and hydrolysis of benzylidene chloride and cinnamaldehyde. The isotopic parameters strongly depend not only on the type of process but, for a given process, on the experimental conditions of the reaction. Kinetic isotope effects occurring in several formylation reactions are estimated. It is shown that, in the drastic experimental conditions of many industrial processes, the benzenic hydrogen atoms may be affected by exchange phenomena. Consequently, the site-specific isotopic parameters of the ring fragment of chemical species are usually much less stable than those of the corresponding natural molecules biosynthesized in mild environments. The isotope ratios of substituents such as CH3, CH2Cl, and CHO are more resistant to exchange and provide useful criteria for characterizing both the raw materials and the process. It is shown in particular that radical hydrogen abstraction in toluene to produce benzyl chloride induces relatively moderate fractionation effects. In contrast, oxidation reactions frequently produce strong fractionation effects. In particular, industrial direct oxidation of toluene into benzaldehyde is characterized by deuterium enrichments at the formyl site, which may exceed 900 ppm. Taking into account the large magnitude and high variability of many fractionation effects occurring in chemical reactions, the isotopic fingerprint may provide unambiguous criteria, not only for excluding a natural origin and characterizing the type of process, but also for differentiating molecules synthesized by a given process in different industrial contexts. The isotopic fingerprint may therefore be used by manufacturers as a powerful label for characterizing their production batches.     

Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties

The anthocyanin pigments in rosé (Vitis vinifera cv. Garnacha) and blanc de noir (V. vinifera cv. Monastrell) base and sparkling wines were studied by LC-DAD/ESI-MS. Anthocyanins of grape origin and pyranoanthocyanins resulting from C-4/C-5 cycloaddition of the former ones with pyruvic acid, acetaldehyde, 4-vinylphenol, 4-vinylguaiacol, and 4-vinylcatechol were identified in the different wines. Rosé wines presented a higher total pigment content than blanc de noir wines. Pyranoanthocyanins represented 68.9-76.0% of total pigment content in rosé wines and 49.4-60.7% in blanc de noir wines. Malvidin 3-glucoside-pyruvate was the most abundant pigment in both rosé and blanc de noir base wines. Important qualitative and quantitative changes were observed in terms of the anthocyanin and pyranoanthocyanin pigments after the second (bottle) fermentation and 9 months of aging on yeast lees, but not after a further time (3-9 additional months) of aging on lees. Evaluation of the wine color characteristics was consistent with a greater color stability for the rosé sparkling wines that could be associated with the high content, structural diversity, and spectroscopic features of the pyranoanthocyanins present in these wines.     

茄子新品种沪茄二号和沪茄三号选育

沪茄二号和沪茄三号是适宜国内外茄子设施栽培地区和露地种植的优良茄子杂交一代.沪茄二号单果重153.0 g,每株座果数18.7个.沪茄三号单果重166.5 g,每株座果数16.1个.以上两个杂交一代均表现早熟,果实长棒形,果皮深紫黑色,光泽强,果形直,商品性优良,果实干物质含量和可溶性总糖高,持续结果能力强,前期产量和总产量高等优良综合性状.     

茄子新品种沪茄二号和沪茄三号选育

沪茄二号和沪茄三号是适宜国内外茄子设施栽培地区和露地种植的优良茄子杂交一代.沪茄二号单果重153.0 g,每株座果数18.7个.沪茄三号单果重166.5 g,每株座果数16.1个.以上两个杂交一代均表现早熟,果实长棒形,果皮深紫黑色,光泽强,果形直,商品性优良,果实干物质含量和可溶性总糖高,持续结果能力强,前期产量和总产量高等优良综合性状.     

干红葡萄酒发酵尾气CO2浓度变化规律数学模型的建立

通过对干红葡萄酒实际生产过程从接入酵母菌到自流酒分离这一发酵过程排气CO2浓度的现场测试,发现干红葡萄酒发酵过程排气CO2浓度变化的规律,为软测量技术在葡萄酒生产中应用做一些基础研究.干红葡萄酒发酵过程排气CO2浓度变化的规律为在葡萄入罐接入酵母菌后的2h内几乎没有CO2气体排出;之后CO2排气浓度以很大的速度增加,当浓度约达到90%以上时,增加速度开始缓慢且维持在高浓度状态,甚至达到极限值100%;建立了排气CO2浓度随时间变化规律的数学模型为生长曲线函数--逻辑斯蒂(Logistic)函数.     

茄子新品种沪茄二号和沪茄三号选育

沪茄二号和沪茄三号是适宜国内外茄子设施栽培地区和露地种植的优良茄子杂交一代。沪茄二号单果重153.0 g，每株座果数18.7个。沪茄三号单果重166.5 g，每株座果数16.1个。以上两个杂交一代均表现早熟，果实长棒形，果皮深紫黑色，光泽强，果形直，商品性优良，果实干物质含量和可溶性总糖高，持续结果能力强，前期产量和总产量高等优良综合性状。     

Changes in amine concentrations during aging of red wine in oak barrels

This investigation studied the evolution of amines in red wines made with Merlot variety, during aging in American oak barrels (Quercus alba) and in French oak barrels (Quercus sessilis) from the Allier and Nevers regions. From the results obtained it was observed that the evolutions of the amines were similar in all three types of oak woods. Histamine and tyramine were produced at the beginning of the aging process, although they were not accumulated in the wines, probably due to their degradation. Putrescine was the most abundant amine in the wines; its concentration increased to an important extent during aging as it did not undergo degradation. The concentration of cadaverine increased slightly at the first stage of aging and, like putrescine, did not degrade at all. The volatile amines showed slight variations during aging, although in no cases were high accumulations observed in the wines. Dimethylamine and isobutylamine were degraded during storage in the barrels.     

Postharvest stilbene-enrichment of red and white table grape varieties using UV-C irradiation pulses

The red table grape varieties Flame, Red Globe, Crimson, and Napoleon, as well as the white varieties Superior, Dominga, and Moscatel Italica, were irradiated with a previously optimized UV-C postharvest irradiation protocol (510 W, 40 cm, 60 s). The induction kinetics of the stilbenes trans-resveratrol, trans-piceid, trans-piceatannol, trans-astringin, and viniferins was followed by using HPLC-DAD/MS/MS. The most inducible stilbenes were trans-resveratrol, trans-piceatannol, and viniferins. Both quantitative and qualitative differences were observed in both the stilbene induction kinetics and stilbene content in the seven table grapes analyzed here. The total resveratrol content ranged from 0.69 mg/100 g fw (Dominga) to 2.3 mg/100 g fw (Red Globe). The net resveratrol induction ranged from 3.4-fold (Flame) to 2315-fold (Red Globe). The highest viniferins content was observed in the variety Flame (0.73 mg/100 g fw), although the variety Red Globe presented the highest viniferins induction (175-fold). The highest content and induction of piceatannol (0.17 mg/100 g fw and 173-fold, respectively) was observed in the variety Flame. It should be stressed that taking into account the health-beneficial effects claimed for stilbenes, the UV-C irradiated table grapes can be considered as new functional fruits that can supply (a serving of unpeeled 200 g table grapes) the resveratrol content (depending on the variety) equivalent to more than seven glasses of red wine ( approximately 1.5 L) with high resveratrol content.     

Berry integrity and extraction of skin and seed proanthocyanidins during red wine fermentation

In this study, microscale fermentations were conducted on Vitis vinifera L. cv. Merlot. Five treatments were established varying from 0-100% crushed fruit (25% increments x 5 replicates). Caps were kept submerged throughout the experiment, and fermentation temperatures were maintained at 25 degrees C. Samples were collected throughout fermentation and from the free run and press wine at the time of pressing. Proanthocyanidins were determined by acid-catalyzed depolymerization in the presence of phloroglucinol, followed by reversed phase, high performance liquid chromatography (RP-HPLC). Total proanthocyanidin extraction increased with time in all treatments. In addition, crushing increased the rate at which proanthocyanidins were extracted. When the extraction of skin and seed proanthocyanidins were monitored separately, skin proanthocyanidin extraction rate exceeded that for seed proanthocyanidins and followed a Boltzmann sigmoid extraction model. The highest proanthocyanidin concentration for skin (435 mg/L) and seed (344 mg/L) was observed for the 75% crushed fruit treatment at the time of pressing (17 days). The highest skin proanthocyanidin proportion (79%) was observed for the 75% crushed fruit treatment on day 9 with a total proanthocyanidin concentration of 439 mg/L. For all treatments, skin proanthocyanidin extraction reached a plateau concentration prior to pressing, with the plateau concentration increasing with crushing. Seed proanthocyanidin concentration increased throughout maceration.     

Free radical scavenging capacity in the aging of selected red Spanish wines

Free radical scavenging capacity by the DPPH(*) method and main physicochemical properties, polyphenols content by HPLC, color by a tristimulus colorimeter, and UV-vis spectra in the aging of selected red Spanish wines, were studied. As the wines age, they become darker (lower lightness, L) and increase their hue angle (lower red color) as well as the ratio of absorbance at 420 nm to that at 520 nm. Main polyphenolics identified in the samples were tannic acid, oenin, and gallic acid. The antiradical efficiency of the samples increased during aging, which could be related to an increase in the tannic acid concentration shown by the following correlationship: EC(50) = 1/(0.18 + 0.0011[tannic acid](mg/L)) with a correlation coefficient of 0.744.     

Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines

Three newly formed pigments were detected and isolated from a 2-year-old Port wine through TSK Toyopearl HW-40(S) gel column chromatography and characterized by UV-visible spectrophotometry, NMR, and mass spectrometry (ESI/MS). (1)H NMR and (13)C NMR data for these pigments obtained using 1D and 2D NMR techniques (COSY, NOESY, gHSQC, and gHMBC) are reported for the first time. The structure of the pigments was found to correspond to the vinyl cycloadducts of malvidin 3-coumaroylglucoside bearing either a procyanidin dimer or a flavanol monomer ((+)-catechin or (-)-epicatechin). Additionally, conformational analysis was performed for one of these newly formed pigment using computer-assisted model building and molecular mechanics. A chemical nomenclature is proposed to unambiguously name this new family of anthocyanin-derived pigments.     

Variation in the selection of Rhizobium trifolii by varieties of red and white clover

The selection of Rhizobium trifolii by six varieties of red and white clover was examined under laboratory conditions. The varieties differed in their selection of strains and there was considerable variation within any one variety. The implications of such variation are discussed with particular reference to clover seed inoculation.     

Polysaccharide profile and content during the vinification and aging of Tempranillo red wines

Passing from must to wine produced a loss of low-molecular-weight grape structural glucosyl polysaccharides, and an important gain in yeast mannoproteins (MP) and grape-derived arabinogalactan proteins (AGP), and rhamnogalacturonans-II (RG-II). AGP were more easily extracted than RG-II, and small quantities of RG-II monomers and galacturonans were detected. Postmaceration produced a reduction in all grape polysaccharide families, particularly acute in AGP. The reduction of polysaccharides during malolactic fermentation only affected grape AGP, and MP were continuously liberated during the entire vinification process. Wine oak and bottle aging was associated with a relative stability of the polysaccharide families. AGP were thus the majority polysaccharides in young wines but, contrary to what may be thought, structural glucosyl oligosaccharides dominated in musts and MP in aged wines. Precipitation of polysaccharides was noticeable during vinification, and it mainly affected high-molecular-weight AGP and MP. Hydrolytic phenomena affected the balance of wine polysaccharides during late maceration-fermentation.     

Betalains in red and yellow varieties of the Andean tuber crop ulluco (Ullucus tuberosus)

The betalain pigments in ulluco (Ullucus tuberosus), a tuberous crop native to the Andes, have been investigated for the first time using LC-DAD-ESI-MS-MS(2) analyses. Five red, yellow, and red-spotted accessions introduced into New Zealand as a new food crop plus two red tetraploid lines were investigated. Thirty-two different betalains were identified. Both the yellow and red tubers were rich in yellow betaxanthins, and the most prominent among the 20 identified were histidine-betaxanthin, arginine-betaxanthin and glutamine-betaxanthin. Arginine-betaxanthin has been reported to occur naturally only once before and was found in yellow ulluco but not in the red tubers. Twelve betacyanins were found in red tubers, with roughly 50% of this content being betanin/isobetanin. Betacyanin levels were up to 70 microg/g fresh weight in red tubers, but were below quantifiable levels in yellow tubers. Betaxanthin levels were up to 50 microg/g fresh weight in yellow tubers. Interference by betacyanins in measuring levels of betaxanthins by visible spectrophotometry is discussed. Low concentrations of betalains were detected in leaves, whereas stems contained total levels similar to the tubers, with dopamine-betaxanthin and betanin being the major pigments. This is the first report describing both the betacyanin and betaxanthin patterns in a plant from the Basellaceae family.     

Vineyard and fermentation studies to elucidate the origin of 1,8-cineole in Australian red wine

Preliminary investigations revealed that the proximity of Eucalyptus trees to grapevines can directly influence the concentration of the aroma compound 1,8-cineole present in the corresponding red wines. For two different vineyards, the closer the grapevines were to the trees, the greater was the amount of 1,8-cineole in the wines elaborated from those grapes. This led us to carry out further studies to quantify the levels of 1,8-cineole found in grape berries, leaves, and stems at set distances from Eucalyptus trees over multiple vintages. Generally, the highest concentration of 1,8-cineole was found in the grapevine leaves, followed by grape stems and then grapes. In each sample type, we observed greater concentrations of 1,8-cineole in samples closer to the trees. Various fermentation treatments carried out with Shiraz grapes showed that matter other than grapes (MOG, e.g., Eucalyptus or grape leaves) could contribute significant amounts of 1,8-cineole to the finished wines. These studies confirmed that vineyard position and winemaking conditions can determine the 1,8-cineole concentration in red wine. The fermentation study also showed for the first time that the concentration of rotundone in red wine can be strongly influenced by grapevine leaves and stems in the ferment.     

红壤地区草-牛-沼生态系统中养分循环利用的研究

在中度熟化的红壤岗地上采取种植黑麦草和玉米饲喂肉牛,牛粪尿沼气发酵后的沼肥与化肥配施养草的方式,并以单施化肥养草喂牛的方式为对照,进行2年试验研究草-牛-沼生态系统中的养分循环。结果表明,沼肥与化肥配施处理玉米植株的产量和养分积累量都高于单施化肥处理,而黑麦草产量和养分积累量都稍低于单施化肥处理,但由于配施沼肥可节省一半的化肥投入,其效益都很显著。牛对不同施肥处理同种饲草中养分的消化率差异不显著,牛粪尿对养分的回收率也差异不明显,但不同种或同种而收获期不同的饲草消化率和回收率都差异明显。牛粪尿经沼气发酵后回收的养分量可节约饲草生产中近一半的化肥投入。且沼肥施用后土壤肥力得以保护和改善,为后续的饲草生产提供了较好的土壤条件,从而有利于养分循环利用。