Article
Biochemistry & Molecular Biology
Lingmin Dai, Yuhang Sun, Muqing Liu, Xiaoqian Cui, Jiaqi Wang, Jiming Li, Guomin Han
Summary: This study investigates the impact of oxygen exposure on acetaldehyde, color, and phenolics in dry red wine. The results show that higher levels of oxygen exposure lead to increased acetaldehyde accumulation and significant changes in color and pigments. The use of UV-spectrophotometry to measure chemical parameters allows for a scientific and effective characterization of wine oxidation degree.
Article
Chemistry, Applied
I. Arias-Perez, M. P. Saenz-Navajas, A. de-la-Fuente-Blanco, V. Ferreira, A. Escudero
Summary: The study revealed the contributions of different compounds to wine aroma and nasal characteristics, with acetaldehyde levels playing a crucial role in modulation. Low levels of acetaldehyde can enhance positive effects in specific aromatic contexts, while high levels can exacerbate negative effects associated with other aldehydes.
Article
Food Science & Technology
Luca Garcia, Cedrine Perrin, Valerie Nolleau, Teddy Godet, Vincent Farines, Francois Garcia, Soline Caille, Cedric Saucier
Summary: This study investigated the impact of acetaldehyde addition on olfactory perception using two experimental Syrah red wines with different polyphenol contents. The results showed significant differences in sensory threshold and acetaldehyde combination for the wines. Acetaldehyde addition affected both classical cited sensory descriptors and non-acetaldehyde related descriptors, suggesting possible interactions between acetaldehyde and other volatile compounds.
Article
Food Science & Technology
Raffaele Cucciniello, Martino Forino, Luigi Picariello, Francesca Coppola, Luigi Moio, Angelita Gambuti
Summary: Acetaldehyde plays a key role in determining wine color evolution and sensory properties. Studies have shown that acetaldehyde reacts differently in white and red wines, leading to the formation of specific compounds that impact the color properties of the wines.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Lingmin Dai, Ke Zhong, Xiaoqian Cui, Yan Ma, Zhaohua Hou, Yuhang Sun, Guomin Han
Summary: The study investigates the roles and interaction of Saccharomyces cerevisiae and lactic acid bacterial (LAB) in the accumulation of acetaldehyde during red wine micro oxygenation (Mox) treatment. The results show that Mox treatment can maintain the population of S. cerevisiae and delay spontaneous malolactic fermentation (MLF). Acetaldehyde production varies among different yeast strains and declines during treatment, with levels dropping further after treatment ends.
Article
Food Science & Technology
Se Hyeok Kim, Hyun Jeong Jung, Jae Hwan Lee
Summary: The study shows that light irradiation has a significant impact on the levels of volatile compounds in red and white wines, with white wine showing a higher increase in formaldehyde and acetaldehyde levels. This suggests that white wine needs more attention to light exposure compared to red wine.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Multidisciplinary
Angelita Gambuti, Luigi Picariello, Martino Forino, Francesco Errichiello, Antonio Guerriero, Luigi Moio
Summary: Due to climate change, acidification is often necessary in winemaking. This study evaluated the effects of early and late acidification on wines and found that late acidification significantly affects polymerization reactions during wine aging.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Mandy Man-Hsi Lin, Paul K. Boss, Michelle E. Walker, Krista M. Sumby, Vladimir Jiranek
Summary: This study reports the fermentative traits of two Kazachstania species in red wine and their impact on chemical and sensory properties. The results show that Kazachstania yeast significantly increase acetate esters, particularly phenylethyl acetate and isoamyl acetate, in both Merlot and Shiraz wines, leading to higher jammy and red fruit aroma/flavour compared to wines fermented with Saccharomyces cerevisiae alone. The study highlights the potential of Kazachstania yeast as starter cultures for improving the aromatic complexity of red wines.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Chemistry, Applied
Thi H. Nguyen, Andrew L. Waterhouse
Summary: This study investigates the fate of hydrogen peroxide in wine oxidation and finds that managing the acidity of wine can significantly affect the rate and outcome of oxidation.
Article
Food Science & Technology
Shuyue Fan, Caiyun Liu, Yunkui Li, Yu Zhang
Summary: In this work, a visual and easy-to-implement representation approach of red wine color is introduced. The feature color of wine under standard conditions is reproduced as a circular spot, which is further decomposed into chromatic and light-dark components. The wine color characterization using this method shows that it effectively represents the color characteristics and provides intuitive visual perception, making it more reliable and convenient than the photographic method. The applications for monitoring color evolution and age discrimination of red wines suggest that this visual method is effective for color management and control during fermentation and aging of wine.
Article
Food Science & Technology
Aitor Balmaseda, Nicolas Rozes, Albert Bordons, Cristina Reguant
Summary: The use of Torulaspora delbrueckii in wines from grapes with different degrees of maturity showed higher total polyphenolic index (TPI) values and improved aromatic characteristics compared to wines inoculated only with Saccharomyces cerevisiae. Additionally, there was a reduction in some inhibitor compounds for Oenococcus oeni as a result of fermentation with this non-Saccharomyces, leading to better malolactic fermentation performances.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Alan Gasinski, Joanna Kawa-Rygielska, Dawid Mikulski, Grzegorz Klosowski, Adam Glowacki
Summary: The study found that adding white grape pomace to beer can significantly increase the concentration of phenolic compounds and antioxidant activity. Additionally, the composition of volatiles in beer changed as WGP was added, leading to significantly lower acetaldehyde content in beers with WGP.
Article
Biochemistry & Molecular Biology
Douglas Vieira Thomaz, Rene Oliveira do Couto, Riccardo Goldoni, Cosimino Malitesta, Elisabetta Mazzotta, Gianluca Martino Tartaglia
Summary: This study investigates the redox properties of red wines from Apulia, Italy using semiempirical quantum chemistry calculations and electroanalytical methods. The findings show that the calculated bandgaps can be correlated with the observed signals from voltammetry, providing insights on the antioxidant appeal of the wines. Furthermore, principal component analysis demonstrates the potential use of quick voltammetric assays as fingerprinting tools.
Article
Acoustics
Zhen-Dan Xue, Qing-An Zhang, Hong-Rong Zheng
Summary: Ultrasound promotes the formation of acetaldehyde in model wine solutions by inducing hydroxyl radicals and 1-hydroxyethyl free radicals, with the latter having an inverse relationship with acetaldehyde formation. Additionally, the presence of Fe2+ and ethanol also influence the generation of acetaldehyde.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
James Nelson, Robert Coleman, Leticia Chacon-Rodriguez, Ron Runnebaum, Roger Boulton, Andre Knoesen
Summary: Combined with real-time monitoring of density and temperature, controlling the redox potential proves to be an effective method in influencing cell metabolism, viability, and yeast activity during wine fermentations. Maintaining a constant redox potential during ethanol fermentation alleviates sluggish and incomplete fermentation, and also prevents the formation of hydrogen sulfide. This study demonstrates the successful control of redox potential at different scales, including the commercial level, in wine fermentations.
FERMENTATION-BASEL
(2023)
Article
Agriculture, Multidisciplinary
Maurizio Ugliano, Davide Slaghenaufi, Luigi Picariello, Gianmarco Olivieri
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Food Science & Technology
Luigi Picariello, Alessandra Rinaldi, Giuseppe Blaiotta, Luigi Moio, Pasquale Pirozzi, Angelita Gambuti
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Martino Forino, Luigi Picariello, Alessandra Rinaldi, Luigi Moio, Angelita Gambuti
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Biochemistry & Molecular Biology
Luigi Picariello, Alessandra Rinaldi, Martino Forino, Francesco Errichiello, Luigi Moio, Angelita Gambuti
Article
Food Science & Technology
Angelita Gambuti, Luigi Picariello, Alessandra Rinaldi, Maurizio Ugliano, Luigi Moio
Article
Biochemistry & Molecular Biology
Francesca Coppola, Luigi Picariello, Martino Forino, Luigi Moio, Angelita Gambuti
Summary: This study compared the results of accelerated oxidation tests on wines with different initial composition, finding significant differences in behavior among the wines. The addition of H2O2 was shown to be a successful tool in predicting the evolution of different phenolic compounds during air saturation treatment of wines.
Article
Food Science & Technology
Alessandra Rinaldi, Luigi Picariello, Susana Soares, Elsa Brandao, Victor de Freitas, Luigi Moio, Angelita Gambuti
Summary: The oxidation of premium wines made from Sangiovese grapes in 2017 and 2018 vintages is simulated to study the effects on color, phenolic compounds, and sensory characteristics. Results show that younger wines experience faster decrease in monomeric anthocyanins with increased oxygen exposure, while older wines produce higher levels of acetaldehyde. Oxidation also alters the color intensity, astringency, and aroma of the wines significantly.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Raffaele Cucciniello, Martino Forino, Luigi Picariello, Francesca Coppola, Luigi Moio, Angelita Gambuti
Summary: Acetaldehyde plays a key role in determining wine color evolution and sensory properties. Studies have shown that acetaldehyde reacts differently in white and red wines, leading to the formation of specific compounds that impact the color properties of the wines.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Nunzia D'Onofrio, Elisa Martino, Giuseppina Chianese, Francesca Coppola, Luigi Picariello, Luigi Moio, Maria Luisa Balestrieri, Angelita Gambuti, Martino Forino
Summary: The study found that Magliocco red wine is rich in monomeric anthocyanins, catechins, and low molecular weight phenolic compounds, showing high antioxidant capacity and anti-inflammatory effects. In vitro experiments also demonstrated that Magliocco can decrease reactive oxygen species and cytokine release, while upregulating SIRT1 and SIRT6 levels.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Biochemistry & Molecular Biology
Francesco Errichiello, Luigi Picariello, Antonio Guerriero, Luigi Moio, Martino Forino, Angelita Gambuti
Summary: The study demonstrated the successful management of dissolved oxygen in wines using a membrane contactor to prevent oxidative spoilage. Results showed a more significant loss in wines with higher levels of dissolved oxygen after 11 months of aging, but no significant differences in color parameters.
Article
Chemistry, Multidisciplinary
Luigi Picariello, Francesco Errichiello, Francesca Coppola, Alessandra Rinaldi, Luigi Moio, Angelita Gambuti
Summary: The addition of chitosan led to a decrease in BSA reactive tannins in all wines, with this effect persisting even after oxidation. Wines previously treated with chitosan and oxidized showed a significant decrease in reactivity towards salivary proteins. Chitosan also resulted in lower formation of polymeric pigments in all wines.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Multidisciplinary
Angelita Gambuti, Luigi Picariello, Martino Forino, Francesco Errichiello, Antonio Guerriero, Luigi Moio
Summary: Due to climate change, acidification is often necessary in winemaking. This study evaluated the effects of early and late acidification on wines and found that late acidification significantly affects polymerization reactions during wine aging.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Paola Domizio, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio, Angelita Gambuti
Summary: Climate change is causing a decrease in the acidity of grapes and wines, posing challenges for sparkling wine production. The addition of organic acids has significant impacts on the quality and foam properties of sparkling wines, but the relationship is still not well understood.
Article
Plant Sciences
Massimo Iorizzo, Angelo Sicilia, Elisabetta Nicolosi, Martino Forino, Luigi Picariello, Angela Roberta Lo Piero, Andrea Vitale, Eugenia Monaco, Filippo Ferlito, Mariantonietta Succi, Patrizio Tremonte, Angelita Gambuti, Clizia Villano, Antonello Bonfante, Riccardo Aversano, Raffaele Coppola
Summary: The study found that pedoclimatic conditions have a significant impact on the cultivation of grapes, affecting plant physiology, microbial quality, gene expression, and compound concentration. The Aglianico grape variety is more influenced by environmental conditions compared to Cabernet Sauvignon. These findings not only reinforce the concept of terroir, but also have implications for the future utilization of grape genetic resources.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Martino Forino, Chiara Cassiano, Angelita Gambuti, Luigi Picariello, Riccardo Aversano, Clizia Villano, Boris Basile, Luigi Moio, Luigi Frusciante
Summary: This study investigates the aging behavior of disease-resistant red wines compared to conventional red wines. The disease-resistant wines showed a higher phenolic composition and color intensity, providing a fundamental background for viticulturists and enologists to better exploit the qualitative potential of disease-resistant cultivars.
ACS FOOD SCIENCE & TECHNOLOGY
(2022)
