Article
Food Science & Technology
Gonzalo Garrido-Banuelos, Astrid Buica, Brock Kuhlman, Julia Schuckel, Anscha J. J. Zietsman, William G. T. Willats, John P. Moore, Wessel J. du Toit
Summary: The study explores the impact of different maceration times on the phenolic levels and evolution in young red wines, finding that longer maceration times do not always result in increased phenolic concentration, although complexity seems to be higher. Continuous depectination and possible solubilization of pectin observed during extended maceration may affect sensory perception of the wines, and maceration time also influences the polymeric fraction and sensory perception of the wines.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Martin Fanzone, Ignacio Coronado, Santiago Sari, Anibal Catania, Mariona Gil i Cortiella, Mariela Assof, Viviana Jofre, Cristina Ubeda, Alvaro Pena-Neira
Summary: This study evaluated the combined effect of microwave-assisted extraction and stem additions on the chemical composition of Bonarda wines. The results showed that stem additions increased tannin content, while microwave-assisted extraction improved phenolic extraction and polymeric pigments formation, enhancing wine color. In addition, the combined strategies increased polysaccharides extraction and modified the volatile profile of wines.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Jing Peng, Wei Wei, Haocheng Lu, Wu Chen, Shude Li, Chifang Cheng, Jun Wang, Changqing Duan, Fei He
Summary: Inter-row peanut growing can effectively solve the problem of premature grape ripening due to global warming. This study found that inter-row peanut growing can reduce reflected solar radiation and temperature in the fruit zone, thereby improving the quality of grapes and enhancing the sensory value of wines.
Article
Chemistry, Applied
Matias R. Villarreal, Diego A. Navarro, Nora M. A. Ponce, Ana M. Rojas, Carlos A. Stortz
Summary: Salicornia, a halophyte plant found on the coast of Argentina, has been identified as a potential source of biopolymers and antioxidants for food applications. Cell wall sequential extraction revealed the presence of pectin fractions, arabinoxylans, proteins, cellulose, lignin, and phenolics in different proportions. The high levels of arabinose in Salicornia suggest its ability to maintain cell wall flexibility in water-deficient environments.
Article
Agronomy
Arif Atak, Zekiye Goksel, Cuneyt Tunckal, Yusuf Yilmaz
Summary: This study investigates the drying methods and quality characteristics of disease resistant/tolerant grape cultivars grown in humid regions. The results indicate that raisins made from seedless grape cultivars have higher bioactive content and better sensory scores.
Review
Food Science & Technology
Si-Yu Li, Chang-Qing Duan, Zhen-Hai Han
Summary: Polysaccharides in grapes interact with sensory-active compounds in wine, affecting the organoleptic qualities of wine. This review discusses the composition and changes of grape polysaccharides, the mechanisms of interaction with sensory-active compounds, and methods for controlling the polysaccharide content in wine production.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Matteo Marangon, Poppy Seeley, Erica Barocci, Tony Milanowski, Christine Mayr Marangon, Arianna Ricci, Jennifer Bellon, Giuseppina P. P. Parpinello
Summary: New interspecific yeast hybrids have been developed for sparkling winemaking, which ferment efficiently and produce unique flavors and aromas. A study was conducted to assess the chemical and sensory impacts of using these hybrids. The results showed that the hybrids can produce wines with similar characteristics to those made with commonly used yeast strains.
Article
Food Science & Technology
Margherita Modesti, Monica Macaluso, Isabella Taglieri, Andrea Bellincontro, Chiara Sanmartin
Summary: Ozone is widely used as a sanitizing agent in the agri-food and food processing industries, but it can also enhance the production of antioxidant and stress-related secondary metabolites in living tissues. This may improve the health-related properties of grapes and wine, with factors such as cultivar and application method influencing the effectiveness of ozone treatment. Studies show an increase in antioxidant compounds and stress-related volatiles, suggesting that ozone could be used to enhance the quality of berries and wine.
Article
Chemistry, Applied
Jean-Claude Boulet, Elissa Abi-Habib, Stephanie Carrillo, Stephanie Roi, Frederic Veran, Arnaud Verbaere, Emmanuelle Meudec, Anais Rattier, Marie-Agnes Ducasse, Bodil Jorgensen, Jeanett Hansen, Sophie Le Gall, Celine Poncet-Legrand, Veronique Cheynier, Thierry Doco, Aude Vernhet
Summary: The concentrations of anthocyanins and tannins extracted from berries in wines and from skin macerations in model solutions were studied for different grape varieties, maturation levels, and vintages. The analysis of cell wall polysaccharides using both the classical method and comprehensive microarray polymer profiling provided a comprehensive understanding of the polysaccharidic composition. The extraction efficiency was higher in wines compared to model solutions, with non acylated anthocyanins having the highest extraction efficiency, followed by tannins and p-coumaroylated anthocyanins. The polysaccharidic composition suggested the involvement of homogalacturonans, rhamnogalacturonans, and extensins in the extraction process.
Article
Food Science & Technology
Renato L. Binati, Nicola Ferremi Leali, Michele Avesani, Elisa Salvetti, Giovanna E. Felis, Francesca Monti, Sandra Torriani
Summary: This study characterized and compared the cell wall composition of different industrial and native wine yeast strains using various microscopy techniques and ATR-FTIR microspectroscopy. The findings revealed significant differences among the strains in terms of cell wall thickness, cell diameter, and relative concentration of beta-glucans and mannans. ATR-FTIR microspectroscopy proved to be a valuable tool for identifying polysaccharide-rich yeast strains, which can be useful for selecting starter cultures in the wine and food industry.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Horticulture
Jing Peng, Wei Wei, Hao-Cheng Lu, Wu Chen, Shu-De Li, Jun Wang, Chang-Qing Duan, Fei He
Summary: This two-year study investigated the effects of purslane covering on vineyard microclimate and grape/wine quality in a semi-arid region of Northwest China. Results showed that purslane covering decreased photosynthetically active radiation and temperature. There were significant changes in the composition of grapes and wines, including lower TSS, higher TA, and improved sensory value.
Article
Biotechnology & Applied Microbiology
Cristina Medina-Plaza, Haley Meade, Nick Dokoozlian, Ravi Ponangi, Tom Blair, David E. Block, Anita Oberholster
Summary: This study investigated the phenolic extractability of Cabernet Sauvignon grapes from two regions in California and its relationship with skin cell wall composition. The results showed that the growing region had a significant impact on grape phenolics and the composition of grape cell wall material (CWM). The fermentation process also affected CWM composition, making it more similar for grapes from Sonoma County and more different for grapes from the Central Coast. In addition, lignin and the amount of cell wall isolated were found to have a significant impact on phenolic extractability.
FERMENTATION-BASEL
(2022)
Article
Agriculture, Multidisciplinary
Raul C. Girardello, Arran Rumbaugh, Anji Perry, Hildegarde Heymann, Charles Brenneman, Anita Oberholster
Summary: The study found that the Grapevine red blotch virus (GRBV) decreases sugar accumulation and anthocyanin synthesis in grapes, impacting the composition of wines made from infected fruit. However, wines made from GRBV grapes harvested at a later ripening stage showed similarities to wines made from healthy fruit both chemically and sensorially.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Eugenio Spadoni Andreani, Salwa Karboune, Lan Liu
Summary: In this study, cell wall polysaccharides were extracted from Stevens cranberry pomace, revealing a high content of pectic polysaccharides including homogalacturonan, arabinan, and galactan. Various extracts showed differences in composition, with CH extract having the highest yield and mainly consisting of homogalacturonan. Additionally, high molecular weight polysaccharides were identified in all extracts.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Yaling Li, Yating Zhao, Zhicheng Zhang, Huan He, Ling Shi, Xuan Zhu, Kuanbo Cui
Summary: Research has shown that near-freezing temperature storage can improve the quality of apricots, suppress chilling injury, and delay the disintegration of cell walls and chloroplasts. Additionally, apricots stored under near-freezing temperature can recover and maintain higher commodity rate and sensory characteristics after ripening.
Article
Food Science & Technology
Marianne McKay, Florian F. Bauer, Valeria Panzeri, Astrid Buica
Summary: The study confirms that work related to wine matrices can be carried out with PM rather than DA, suggesting that the limitations of DA can be addressed through careful choice of evaluation method. It also emphasizes the importance of carefully considering the composition of the matrix when determining and comparing olfactory perceptual interactions in wine and when evaluating the effects of treatments on wine aroma.
JOURNAL OF SENSORY STUDIES
(2021)
Article
Chemistry, Multidisciplinary
Cody Williams, Lethiwe L. Mbuyane, Florian F. Bauer, Lucky Mokwena, Benoit Divol, Astrid Buica
Summary: The study proposes a systematic optimization procedure for the analysis of fatty acids and sterols relevant to the grape fermentation process, with reproducible results and implementation flexibility indicated for practical use in the future.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Gonzalo Garrido-Banuelos, Astrid Buica, Brock Kuhlman, Julia Schuckel, Anscha J. J. Zietsman, William G. T. Willats, John P. Moore, Wessel J. du Toit
Summary: The study explores the impact of different maceration times on the phenolic levels and evolution in young red wines, finding that longer maceration times do not always result in increased phenolic concentration, although complexity seems to be higher. Continuous depectination and possible solubilization of pectin observed during extended maceration may affect sensory perception of the wines, and maceration time also influences the polymeric fraction and sensory perception of the wines.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Engineering, Chemical
Johanna Andersson, Gonzalo Garrido-Banuelos, Marion Bergdoll, Francisco Vilaplana, Carolin Menzel, Mihaela Mihnea, Patricia Lopez-Sanchez
Summary: The study found that steaming and boiling have different effects on the microstructure and mechanical properties of different root vegetables, with steaming more likely to cause cell shrinkage and loss of cell adhesion, making the vegetables softer, and more popular in terms of taste and flavor attributes.
JOURNAL OF FOOD ENGINEERING
(2022)
Review
Nutrition & Dietetics
Nicholas S. Archer, Maeva Cochet-Broch, Mihaela Mihnea, Gonzalo Garrido-Banuelos, Patricia Lopez-Sanchez, Leif Lundin, Damian Frank
Summary: This article presents the current research state on sodium reduction strategies in bouillon in Sub-saharan Africa. It emphasizes the importance of reducing sodium content in bouillon while maintaining flavor and affordability.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Gonzalo Garrido-Banuelos, Helia de Barros Alves, Mihaela Mihnea
Summary: This study provides an overview of the Swedish beer market, highlighting Gothenburg as the main producing area and IPA as the largest available style. From a sensory perspective, commonalities and differences were found between beer types and styles, with different types of ale and lager clustering together based on aroma descriptions. Additionally, an associative relationship between specific aromas and hop cultivars was successfully achieved from text data information.
Article
Food Science & Technology
Gonzalo Garrido-Banuelos, Ana Miljkovic, Clement Morange, Mihaela Mihnea, Patricia Lopez-Sanchez
Summary: Macroalgae, such as brown seaweed, are a valuable source of nutrients and bioactive compounds. This study investigated the impact of processing methods and heating time on the volatile aroma composition of brown seaweed suspensions. The results showed that both parameters influenced the volatiles profile, with longer heating times leading to a greater release of certain aldehydes. These findings provide new insights into the volatile composition of seaweed suspensions, which are important for flavor properties and the development of seaweed-containing food products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mihaela Mihnea, Aarti B. Tobin, Patricia Lopez-Sanchez, Gonzalo Garrido-Banuelos
Summary: Swallowing disorders affect a significant portion of the global population, especially the elderly, leading to malnutrition and dehydration. This study compared the perception of swallowing ease and sensory characteristics between young and elderly individuals. The use of xanthan gum improved swallowing ease for both age groups, while processing conditions were also found to affect swallowing ease. These findings highlight the importance of considering age when designing texture-modified foods for elderly populations.
JOURNAL OF SENSORY STUDIES
(2022)
Article
Food Science & Technology
Mpho Mafata, Jeanne Brand, Astrid Buica
Summary: The study investigated the use of data fusion and machine learning techniques for analyzing wine chemical and sensory evaluation data. Fuzzy k-means outperformed agglomerative hierarchical clustering in resolving clustering patterns. The application of this approach helps solve the difficulties in interpreting wine data and generates new hypotheses.
Article
Food Science & Technology
Mpho Mafata, Jeanne Brand, Martin Kidd, Andrei Medvedovici, Astrid Buica
Summary: In oenology, unsupervised techniques were used to systematically integrate different data sets, combining chemistry and sensory data, into comprehensive models. The efficiency and representativeness of the models were evaluated using eigenvalues and regression vector coefficients. The study showed that multiple factor analysis (MFA) was better suited for multi-modal data fusion than principal component analysis (PCA).
Article
Food Science & Technology
Gonzalo Garrido-Banuelos, Astrid Buica
Summary: This study used a method called SPIR, which combines sorting, profiling, and intensity rating, to analyze nine single-hop beers. The results showed that SPIR can effectively highlight differences between samples within a group and highlight the individual characteristics of each sample.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Food Science & Technology
Gonzalo Garrido-Banuelos, Patricia Lopez-Sanchez, Mihaela Mihnea
Summary: Textural properties are crucial in the development of food products. Extensive panelist training and descriptive analysis have been used traditionally to overcome the complexity of textural attributes. However, there is still a need to understand the use of rapid methods with naive consumers in evaluating texture attributes in complex food products. This study aimed to investigate the role of different continuous phases and particle properties in mouthfeel perception, and the effect of panel expertise using Rate-All-That-Apply (RATA). Results showed that both panels were able to discriminate and profile the samples, but sensory experts were better at discriminating particle attributes while consumers' discrimination was influenced by attributes like ease of swallow and creaminess. The presence of hard particles was found to be a significant factor driving sample differences for the expert panel.
JOURNAL OF TEXTURE STUDIES
(2023)