Grape seed removal: effect on phenolics,chromatic and organoleptic characteristics of red wine

Winemakers are interested in wines with low bitterness and astringency, and therefore, there is a preference for a higher presence of skin proanthocyanidins in wines. However, the information regarding the effect of reducing or eliminating seed proanthocyanidins from the must or fermenting wine on the characteristics of finished wines is scarce. For this reason, we elaborated a wine using Monastrell grapes from which the seeds had been removed and compared it with a control wine (CW) made from intact grapes. The anthocyanin and proanthocyanidin concentration and profile, and the chromatic and sensory characteristics were studied. The absence of seed proanthocyanidins did not affect anthocyanin concentration, although the proanthocyanidin concentration was 40% lower than in the CW. The copigmentation (CA) study showed that both wines had a similar extent of CA phenomena although colour intensity was higher when seed proanthocyanidins were present. The panellist evaluated the wines elaborated without seeds as being fruitier, less astringent and with an overall higher quality.     

Proteolytic regulation of the extent of dietary proteins with skin grape proanthocyanidin and anthocyanidin's interactions

During technological processing, proanthocyanidins and anthocyanidins could be partly lost due to the complexation phenomena, affecting food and beverage nutritional properties, organoleptic properties and health-promoting potentials. A common issue is encountered when processing food and beverage which is binding of phenolics to dietary proteins. The present investigation aims at evaluating the proteolysis contribution, using pure protease (Pepsin, 3000 units g⁻¹), to protein–anthocyanidin and protein–proanthocyanidin interactions. Bovine serum albumin (BSA), ovalbumin (OVA) and casein (CAS) dietary protein models were used. High-performance liquid chromatography coupled to diode array detector (HPLC-DAD) and size exclusion chromatography analyses proved that pepsin treatment significantly (P > 0.05) decreased the ratio of flavonoids’ interaction with tested proteins . The proteolysis reduced anthocyanidin interactions with CAS, OVA and BSA by 64.88%, 57.37% and 42.87% respectively. Similarly, proanthocyanidins interaction with CAS, OVA and BSA were reduced by 34.23%, 13.74% and 2.39% respectively. This study provides the basis to develop innovative technologies to limit protein–flavonoid complexation during food and beverage processing.     

Influence of Dekkera bruxellensis on the contents of anthocyanins,organic acids and volatile phenols of Dão red wine

The anthocyanin, organic acid and volatile phenol compositions of red wine obtained from Touriga Nacional grapes growing in the Dão region (Portugal) were determined by HPLC/DAD, HPLC/UV and GC/FID, respectively. By these means, nine anthocyanic compounds (malvidin-3,5-O-diglucoside, cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside, delphinidin, cyanidin, pelargonidin and malvidin), six organic acids (ketoglutaric, tartaric, malic, quinic, lactic and shikimic acids) and two volatile phenols (4-ethylguaiacol and 4-ethylphenol) were identified and quantified. Malvidin-3-O-glucoside, the pair lactic plus shikimic acids and 4-ethylguaiacol were the main anthocyanin, organic acids and volatile phenol, respectively. The effects of nine different Dekkera bruxellensis strains on these chemical parameters were also evaluated. The results obtained indicate that some strains of D. bruxellensis yeast are able to cause deterioration of red wine from the Dão region during its maturation by the production of volatile phenols, namely 4-ethylphenol.     

Changes in skin cell wall composition during the maturation of four premium wine grape varieties

BACKGROUND: Grape skin cell walls form a barrier against the diffusion of colour. The colour of red wines is mainly due to anthocyanins, although their concentration in wine is not always correlated with the anthocyanin content of grape skins. The cell wall composition changes during fruit ripening, so it was thought that a study of the ripening behaviour of four premium varieties might provide information on how the composition changes during ripening and explain the technological differences. RESULTS: The largest quantities of skin cell wall material (CWM) were isolated from Monastrell grapes, probably owing to the greater number of cell layers they contain and the thicker cell walls. During ripening, a loss of skin CWM (e.g. 120–60 and 65–45 mg CWM g^?1 fresh skin for Monastrell J and Cabernet Sauvignon respectively) and galactose (e.g. 36–20 and 55–30 mg g^?1 CWM for Cabernet Sauvignon and Monastrell J respectively) was observed, together with a decrease in the degree of pectin methylation and acetylation, except in Syrah, in which pectin methylation remained unchanged. These changes were accompanied by the accumulation of glucose, while other neutral sugars showed no significant variations. A correlation was found between the degree of ripening and those constituents changing in the grape skin cell wall. CONCLUSION: The cell wall composition differs sufficiently between grape varieties to allow discrimination between them. Ripening was associated with a decrease in the quantity of CWM and galactose in the cell walls. Monastrell showed the largest quantities of both throughout ripening. The differences observed between Monastrell and the other varieties would explain the technological differences between them. Copyright © 2007 Society of Chemical Industry     

Szenario: Die Universität im Jahre 2005

Szenario 2005 . Um sich auf dem Bildungsmarkt behaupten zu k?nnen, müssen Universit?ten und Fachhochschulen ihre St?rken herausstellen und sich auf die neue Konkurrenz vorbereiten, fordert die Schrift, die von dem Expertenkreis „Hochschulentwicklung durch neue Medien“ der Bertelsmann Stiftung und der Heinz Nixdorf Stiftung erarbeitet wurde.     

Corrosion behaviour and galvanic coupling of titanium and welded titanium in LiBr solutions

Corrosion resistance and galvanic coupling of Grade 2 commercially pure titanium in its welded and non-welded condition were systematically analyzed in LiBr solutions. Galvanic corrosion was evaluated through two different methods: anodic polarization (according to the Mixed Potential Theory) and electrochemical noise (using a zero-resistance ammeter). Samples have been etched to study the microstructure. The action of lithium chromate as corrosion inhibitor has been evaluated. Titanium and welded titanium showed extremely low corrosion current densities and elevated pitting potential values (higher than 1 V). The results of both methods, anodic polarization and electrochemical noise, showed that the welded titanium was always the anodic element of the pair titanium-welded titanium, so that its corrosion resistance decreases due to the galvanic effect.     

Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes

Numerous studies have reported on the use of enzymes in wineries to facilitate the extraction of grape phenolics and to aid colour stability, although no clear conclusions were reached. Information concerning the enzymatic activities of industrial preparations is very difficult to obtain despite its importance. The aim of this work was to characterise and quantify the activities of six macerating enzyme preparations to optimise their use, and to study their effect on the chromatic characteristics of a Monastrell wine. The results indicate that differences exist in the type of enzymatic activities present in the preparations and in their concentration. The chromatic characteristics of the resulting wines, both at the end of alcoholic fermentation and after 12 months of storage in stainless steel tanks, showed differences with the use of the different maceration enzymes when comparing with control wine, although very little differences were observed between the different enzyme treatments. The enzyme-treated wines showed, at the end of alcoholic fermentation, a higher OD₂₈₀ and tannin content, and after 12 months, a higher colour intensity too. The main effect of all the preparations was an increase in the total phenol content, probably by facilitating the release of skin tannins.     

New Approach to Inter‐domain Multicast Protocols

IPTV broadcast channels and video content distribution are increasingly saturating network paths. New solutions based on inter‐domain multicast protocols could contribute to the enhancement of multimedia content distribution over the Internet. The aim of this paper is to propose new capabilities for an existing inter‐domain multicast protocol, the Protocol Independent Multicast‐Sparse Mode. We describe the modified protocol and analyze its behavior using newly developed tools based on an open‐source software simulator. The resulting protocol does not require topology information, which is advantageous for easier deployment. In addition, the adopted solution avoids inherent problems with inter‐domain multicast routing, such as multiple paths and path asymmetries.     

Specification of Communication Services for Multimedia Cooperative Applications Based on the Reference Model of ODP

Between a wide range of distributed applications, this work is particularly focused on those applications which allow a group of persons, who are geographically distributed, to interact and cooperate exchanging different kind of information in order to realize group activities in a common work environment. In this paper, we realized a study of this kind of applications to identify general and functional characteristics which will then enable us to determine their communication requirements. Also, we analyzed the existent support architectures to examine whether they support multimedia cooperative applications. Based on the results of analysis, we proposed a set of communication functions needed additionally to support these applications, using the ODP(Open Distributed Processing) modelling concepts, rules and viewpoints as our global design methodology.