Article
Agriculture, Multidisciplinary
Maria-Pilar Saenz-Navajas, Carlota Sanchez, Marivel Gonzalez-Hernandez, Monica Bueno, Cristina Pena, Purificacion Fernandez-Zurbano, Jordi Ballester, Eva Parga-Dans, Pablo Alonso Gonzalez
Summary: The study found that self-defined natural wines differ from conventional wines in their chemical composition and main sensory characteristics. Natural wines have a more complex chemical composition and sensory profile compared to conventional wines, but there is no significant difference in the content of toxicants. Rating: 8/10.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemical Research Methods
Nicolas Malfondet, Pascal Brunerie, Jean-Luc Le Quere
Summary: The study investigated the headspace volatile organic compound fingerprints of French wine brandies using PTR-ToF-MS, successfully classifying brandies from different regions and vintages. The ethanol ionization method was proven suitable for brandy analysis, demonstrating its ability to distinguish brandies based on their growth areas at a perceptive level.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2021)
Article
Medicine, General & Internal
De-Meng Xia, Xu-Ren Wang, Pan-Yu Zhou, Tian-Le Ou, Lei Su, Shuo-Gui Xu
Summary: This study analyzed research progress and trends on heat stroke by examining publication contributions from different countries/regions. While the United States led in publication quantity and citation frequency, there was a mismatch between the quantity and quality of publications from China. Clinical and epidemiological studies are predicted to become future hotspots in this field.
MILITARY MEDICAL RESEARCH
(2021)
Article
Chemistry, Multidisciplinary
Massimo Lucarini, Alessandra Durazzo, Ginevra Lombardi-Boccia, Eliana B. Souto, Francesca Cecchini, Antonello Santini
Summary: This study utilized bibliometric analysis to examine research themes, contributors' origins, institutions, authors, and paper types related to the relationships between wine polyphenols and health, providing insights for future research directions and collaboration networks.
APPLIED SCIENCES-BASEL
(2021)
Article
Education & Educational Research
Pekka Mertala, Eleni Moens, Marko Teras
Summary: This paper provides a descriptive and critical analysis of highly cited articles in the field of educational technology, revealing the characteristics of typical highly cited articles and offering important insights for educational technology research.
LEARNING MEDIA AND TECHNOLOGY
(2022)
Article
Cardiac & Cardiovascular Systems
Gloria Manyangu, Brendan Dineen, Rosemary Geoghegan, Gerard Flaherty
Summary: The global publications on lifestyle-based preventive cardiology are increasing, with the USA making the highest contribution in terms of publications and total citation counts. Harvard Medical School is the most prolific institution, and the European Journal of Preventive Cardiology published the largest number of articles, with obesity being the most common theme studied.
EUROPEAN JOURNAL OF PREVENTIVE CARDIOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Marcel Hensel, Marina Scheiermann, Joerg Fahrer, Dominik Durner
Summary: This study compares the Glory method, CIE L*a*b color space, and human perception of 112 white and red wines. The results show that the CIE L*a*b color space is closer to human perception, thus recommending its use over the Glory method. The CIEDE2000 formula better expresses visual color thresholds, but they still vary depending on the color area in the CIE L*a*b color space.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemical Research Methods
Loris Tonidandel, Roberto Larcher, Alice Barbero, Rebecca E. Jelley, Bruno Fedrizzi
Summary: This study presents a novel LC-MS/MS method for the fast and concurrent analysis of free varietal thiols and their precursors in wine samples. The method has low limits of detections and comparable repeatability, making it suitable for analysis of wines from different grape varieties in research and industry applications.
JOURNAL OF CHROMATOGRAPHY A
(2021)
Article
Chemistry, Multidisciplinary
Dasa Kruzlicova, Silvia Gruberova
Summary: Attenuated total reflectance Fourier-transform infrared spectrometry (ATR FTIR) is a simple and rapid method for determining the content in wines and evaluating their authenticity.
Article
Food Science & Technology
Leos Uttl, Kamila Bechynska, Mona Ehlers, Vaclav Kadlec, Klara Navratilova, Zbynek Dzuman, Carsten Fauhl-Hassek, Jana Hajslova
Summary: This study presents a reliable and robust metabolic fingerprinting-based strategy for varietal authentication of wine. By analyzing commercial wine samples and building classification models, the stability of the models over time was verified. Additionally, several important varietal markers were tentatively identified.
Article
Agriculture, Multidisciplinary
Florian Kiene, Isak S. Pretorius, Doris Rauhut, Christian von Wallbrunn, Niel van Wyk
Summary: The study successfully constructed a yeast strain capable of releasing 3SH and esterifying it to 3SHA, resulting in enhanced aroma in wines and fruit juices. This offers prospects for developing flavor-enhancing yeast strains in diverse beverage matrices.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Public, Environmental & Occupational Health
Demeng Xia, Renqi Yao, Sheng Wang, Gaoqi Chen, Yin Wang
Summary: The ongoing COVID-19 outbreak has attracted global attention, with clinical research studies lacking bibliometric analysis. From January to December 2020, China published the most articles in this field, with Huazhong University of Science and Technology being the institution with the highest number of publications and Wang, JW receiving the highest number of citations.
FRONTIERS IN PUBLIC HEALTH
(2021)
Article
Food Science & Technology
Marina Tomasevic, Katarina Lukic, Natka Curko, Ana-Marija Jagatic Korenika, Darko Preiner, Valentina Tuscic, Ana Jeromel, Karin Kovacevic Ganic
Summary: The aim of this study was to investigate the effects of grape clone and yeast strain on the varietal thiols concentrations and sensory characteristics of Grasevina white wines. The results showed that the concentration of varietal thiols in Grasevina wines reached up to 226 ng/L, with clone OB-412 demonstrating significantly higher concentrations. Alcoholic fermentation with pure S. cerevisiae Sauvy yeasts generally resulted in higher thiol concentrations, while sequential fermentation involving M. pulcherrima positively affected only the 4MSP concentration. Sensory analysis indicated that fermentation with pure S. cerevisiae Sauvy yeast produced more desirable wines. These findings highlight the importance of clonal and yeast strain selections in modulating the aroma and sensory properties of wine.
Article
Green & Sustainable Science & Technology
Juan R. Ferrer, Maria Carmen Garcia-Cortijo, Vicente Pinilla, Juan Sebastian Castillo-Valero
Summary: This study examined 411 Spanish wineries and found differences in sustainability, identifying two business models: high sustainability and low sustainability. The high sustainability model is based on vineyard ownership, bottled wine production, better online positioning, and targeting the premium segment, while the less sustainable model focuses on bulk wine sales in the low-price segment and lacks awareness of sales channels.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Political Science
James Bisbee, Jennifer Larson, Kevin Munger
Summary: Social media platforms like Twitter have become essential tools for scholars to share their research findings, with female scholars being more likely to use them, but research by men is more likely to be widely shared.
PERSPECTIVES ON POLITICS
(2022)
Article
Food Science & Technology
Maria P. Saenz-Navajas, Ignacio Arias-Perez, Sara Ferrero-del-Teso, Ana Escudero, Vicente Ferreira, Purificacion Fernandez-Zurbano, Dominique Valentin
Summary: This study aimed to understand a vague sensory concept using a long-term memory-based strategy with Spanish winemakers from four wine regions, with green wine as the case study. The non-tasting free description task conducted by 77 Spanish winemakers yielded terms related to origin and sensory categories, showcasing the multidimensionality of the concept. Despite commonalities, there were regional idiosyncrasies in taste, trigeminal sensations, and wine components, highlighting the role of cognitive processes in the use of sensory concepts by experts.
Article
Chemistry, Applied
Sara Ferrero-del-Teso, Alejandro Suarez, Chelo Ferreira, Daniele Perenzoni, Panagiotis Arapitsas, Fulvio Mattivi, Vicente Ferreira, Purificacion Fernandez-Zurbano, Maria-Pilar Saenz-Navajas
Summary: This research aimed to predict sensory properties generated by the phenolic fraction of grapes from chemical composition. Significant sensory differences among the 31 grape extracts were identified, and four validated PLS models predicting sensory properties were obtained. These results increase knowledge about grape properties and propose the measurement of chemical variables to infer grape quality.
Article
Agriculture, Multidisciplinary
Almudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Summary: This study proposed an accelerated test based on forced oxidation at 45 degrees C to measure the accumulation rates of aldehydes in wine. The results were compared with those obtained from oxidation at 25 degrees C. It was found that the accumulation rates of certain aldehydes were equivalent between the two temperatures. Wine anthocyanins and other polyphenols were found to play a limiting role in aldehyde accumulation rates.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Almudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Summary: The study of acetaldehyde reactive potential (ARP) in wines revealed that high temperatures are not suitable for estimating ARP, and different types of wines consume acetaldehyde at varying rates.
Article
Biotechnology & Applied Microbiology
Dolores Perez, Marie Denat, Romain Minebois, Jose Maria Heras, Jose Manuel Guillamon, Vicente Ferreira, Amparo Querol
Summary: This study investigated the fermentation characteristics and aroma compounds produced by Saccharomyces yeasts from different origins and species in a wine containing Albarin-like compounds. The results showed significant differences in volatile and nonvolatile fermentation products among different yeast strains. Some strains produced unique aroma compounds, which were related to their metabolic flux in specific pathways.
Article
Food Science & Technology
Dolores Perez, Marie Denat, Jose Maria Heras, Jose Manuel Guillamon, Vicente Ferreira, Amparo Querol
Summary: The use of wild non-wine strains and cryotolerant species in Tempranillo wine fermentation increases aroma complexity and solves wine problems associated with climate change.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
M. Denat, I. Ontanon, A. Querol, V. Ferreira
Summary: Yeasts have a significant impact on the aroma of wine by influencing the formation and stability of secondary metabolites and fruity acid esters, and through the production of sulfur dioxide, which reacts with beta-damascenone and enhances the production of Strecker aldehydes and the stability of MOH.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Almudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero
Summary: This study assesses the impact of wine compositional factors, other than amino acids and Fe, on the accumulation of Strecker aldehydes (SA) during oxidation. The results show that white and rosé wines have lower SA accumulation compared to red wines. The observed differences can be attributed to pH, oxidation time, and native levels of SA. The pH value has a particularly strong influence on the accumulation of phenylacetaldehyde and methional. The study suggests that pH plays an important role in the accumulation of SA during wine oxidation.
Article
Biotechnology & Applied Microbiology
Dolores Perez, Marie Denat, Laura Perez-Traves, Jose Maria Heras, Jose Manuel Guillamon, Vicente Ferreira, Amparo Querol
Summary: Non-wine yeasts, through hybridization, can enhance the aroma and sensory characteristics of wines, while reducing ethanol levels and increasing organic acid production.
MICROBIAL BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Ignacio Arias-Perez, Ignacio Ontanon, Vicente Ferreira, Ana Escudero
Summary: The aim of this study was to evaluate the impact of harvest date on the amino acid and aromatic compound composition in Moristel grape-mistelle and wine. The results showed that the amino acid profiles were influenced by both vineyard and ripeness level, and the consumption of major amino acids during fermentation followed specific patterns. The precursor amino acids to Strecker aldehydes were highest in unripe and overripe samples, while Strecker aldehydes were highest in unripe wines. There was no direct correlation found between the amino acid profiles in mistelle and the aromatic compounds in wine, but the amino acid composition in must could potentially determine the aroma composition of the wine.
Article
Biochemistry & Molecular Biology
Monica Bueno, Julian Zapata, Laura Cullere, Ernesto Franco-Luesma, Arancha de-la-Fuente-Blanco, Vicente Ferreira
Summary: This paper presents an improved and automated method for the accurate measurement of trace polar compounds (enolones and vanillin derivatives) in wine. The method utilizes optimization of the solid phase extraction (SPE) process and large volume injection to solve interference problems and improve efficiency. The method was successfully applied to the quantification of these compounds in Spanish red wines and mistelles, showing their association with wine aging.
Article
Food Science & Technology
Arancha de-la-Fuente-Blanco, Maria-Pilar Saenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira
Summary: This study analyzes the sensory effects of different woody aroma compositions and fruity ester vector interactions in red wines. The increase in woody notes leads to a decrease in fruity notes, with highly toasted American oak exhibiting coconut and woody notes and highly toasted French oak retaining strawberry and apple notes. Additionally, a medium toasted French oak model produces blackcurrant notes in specific fruity-woody vector ratios.
Article
Chemistry, Applied
V. Ferreira, D. Sanchez-Gimeno, I. Ontanon
Summary: The present paper demonstrates that Cu(I) solutions can quantitatively trap and stabilize sulfidic gases, which remain stable for extended periods of time at different temperatures. These trapped gases can be released and determined by GC using tris(2-carboxyethyl) phosphine (TCEP) and brine dilution. By monitoring the release of sulfidic gases in wine, this study provides important insights into their fate in food systems.
Article
Chemistry, Applied
Elayma S. Sanchez-Acevedo, Ricardo Lopez, Vicente Ferreira
Summary: This study investigates the accumulation and degradation of aroma molecules released by acid hydrolysis of aroma precursors in winemaking grapes. The analysis shows that fast hydrolysis at higher temperatures accurately predicts grape aroma potential.
Article
Chemistry, Applied
Marie Denat, Dolores Perez, Jose Maria Heras, Amparo Querol, Vicente Ferreira
Summary: The study showed that different Saccharomyces cerevisiae strains can significantly impact the aroma characteristics of wine, especially noticeable after aging. Yeast strains were found to modulate varietal aroma by acting on grape phenolic acids and norisoprenoid aroma precursors, potentially mitigating aging-related off odours.