Structural Changes of Anthocyanins during Red Wine Aging: Portisins: A New Class of Blue Anthocyanin-Derived Pigments

2004 ◽  
pp. 160-178 ◽  
Author(s):  
V. A. P. de Freitas ◽  
N. Mateus
Keyword(s):  
Structural Changes ◽  
Red Wine ◽  
New Class ◽  
Wine Aging

Antioxidant Efficiency of Oxovitisin, a New Class of Red Wine Pyranoanthocyanins, Revealed through Quantum Mechanical Investigations

2013 ◽  
Vol 53 (1) ◽  
pp. 66-75 ◽  
Author(s):  
Stefano Alcaro ◽  
Sandro Giuseppe Chiodo ◽  
Monica Leopoldini ◽  
Francesco Ortuso
Keyword(s):  
Red Wine ◽  
Quantum Mechanical ◽  
Antioxidant Efficiency ◽  
New Class

Formation of Biogenic Amines throughout the Industrial Manufacture of Red Wine

2006 ◽  
Vol 69 (2) ◽  
pp. 397-404 ◽  
Author(s):  
Á. MARCOBAL ◽  
P. J. MARTÍN-ÁLVAREZ ◽  
M. C. POLO ◽  
R. MUÑOZ ◽  
M. V. MORENO-ARRIBAS
Keyword(s):  
Amino Acids ◽  
Sulfur Dioxide ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Alcoholic Fermentation ◽  
Red Wine ◽  
Malolactic Fermentation ◽  
Industrial Manufacture ◽  
Amino Acid Precursors ◽  
Wine Aging

Changes in biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine, and cadaver-ine) were monitored during the industrial manufacture of 55 batches of red wine. The origin of these amines in relation to must, alcoholic fermentation, malolactic fermentation, sulfur dioxide addition, and wine aging and the interactions between amines and their corresponding amino acids and pH were statistically evaluated in samples from the same batches throughout the elaboration process. Some amines can be produced in the grape or the musts (e.g., putrescine, cadaverine, and phenylethylamine) or can be formed by yeast during alcoholic fermentation (e.g., ethylamine and phenylethylamine), although quantitatively only very low concentrations are reached in these stages (less than 3 mg/liter). Malolactic fermentation was the main mechanism of biogenic amine formation, especially of histamine, tyramine, and putrescine. During this stage, the increase in these amines was accompanied by a significant decline in their amino acid precursors. Significant correlations between biogenic amine formation and the disappearance of their corresponding amino acids were observed, which clearly supports the hypothesis that malolactic bacteria are responsible for accumulation of these amines in wines. No increase in the concentration of biogenic amines was observed after SO2 addition and during wine aging, indicating that sulfur dioxide prevents amine formation in subsequent stages.

Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test

2012 ◽  
Vol 45 (1) ◽  
pp. 244-249 ◽  
Author(s):  
I.M. Apetrei ◽  
M.L. Rodríguez-Méndez ◽  
C. Apetrei ◽  
I. Nevares ◽  
M. del Alamo ◽  
...  
Keyword(s):  
Red Wine ◽  
Panel Test ◽  
Alternative Method ◽  
Oak Barrels ◽  
Wine Aging

scholarly journals New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1686
Author(s):  
Francisco Javier Flor-Montalvo ◽  
Agustín Sánchez-Toledo Ledesma ◽  
Eduardo Martínez Cámara ◽  
Emilio Jiménez-Macías ◽  
Julio Blanco-Fernández
Keyword(s):  
Quality Assurance ◽  
Red Wine ◽  
Red Wines ◽  
Physical Chemical ◽  
Useful Life ◽  
Oak Barrels ◽  
Fine Wood ◽  
Wine Aging ◽  
Intense Color ◽  
New System

In recent years, consumers of red wines have demanded aged wines with intense color and a well-integrated fine wood bouquet. Traditionally, wines with these characteristics have been obtained from aging in oak barrels. This type of vinification incurs high costs, including costs associated with the acquisition and use of oak barrels. After five or six vinifications, these barrels are no longer capable of providing an adequate contribution of wood compounds to the wine, because of the exhaustion of their transfer capacity. An alternative to extend the life of these barrels is the introduction of toasted oak staves inside the barrel. In this study, a comparative analysis of the aging of a red wine in new and renewed barrels was developed by inserting toasted staves and analyzing the wine in its different stages, as well as its physical, chemical, and colorimetric characteristics. This study confirms that the use of insert staves anchored in exhausted barrels helps to prolong the useful life of barrels, while maintaining quality assurance.

scholarly journals Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Color and Phenolic Characteristics

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 69 ◽  
Author(s):  
Rosario Sánchez-Gómez ◽  
Ignacio Nevares ◽  
Ana Martínez-Gil ◽  
Maria del Alamo-Sanza
Keyword(s):  
Oxygen Consumption ◽  
Dissolved Oxygen ◽  
Red Wine ◽  
Red Wines ◽  
Aging Period ◽  
Key Factor ◽  
Wine Aging ◽  
Over Time

The use of alternative oak products (AOP) for wine aging is a common practice in which micro-oxygenation (MOX) is a key factor to obtain a final wine that is more stable over time and with similar characteristics as barrel-aged wines. Therefore, the oxygen dosage added must be that which the wine is able to consume to develop correctly. Oxygen consumption by red wine determines its properties, so it is essential that micro-oxygenation be managed properly. This paper shows the results from the study of the influence on red wine of two different MOX strategies: floating oxygen dosage (with dissolved oxygen setpoint of 50 µg/L) and fixed oxygen dosage (3 mL/L·month). The results indicated that the wines consumed all the oxygen provided: those from fixed MOX received between 3 and 3.5 times more oxygen than the floating MOX strategy, the oxygen contribution from the air entrapped in the wood being more significant in the latter. Wines aged with wood and MOX showed the same color and phenolic evolution as those aged in barrels, demonstrating the importance of MOX management. Despite the differences in the oxygen consumed, it was not possible to differentiate wines from the different MOX strategies at the end of the aging period in contact with wood.

"Life cycle analysis and environmental impact of manufacturing Chateau and burgundy wine barrels"

2018 ◽  
Author(s):  
Francisco Javier Flor-Montalvo ◽  
Emilio Jiménez-Macías ◽  
Mercedes Pérez de la Parte ◽  
Juan-Ignacio Latorre-Biel ◽  
Eduardo Martínez-Cámara ◽  
...  
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Environmental Impact ◽  
Life Cycle Analysis ◽  
Red Wine ◽  
Different Types ◽  
Wine Aging ◽  
The Impact

"In the process of red wine aging, the barrel plays a fundamental role both in the contribution of aromas and in the stabilization of the wine and its color. There are, however, different types of barrels, depending on materials, species and origin of the oak, morphology and geometry, and capacity (from 225 liters to larger formats of 300 and 500 liters). The purpose of this work is to perform the Life Cycle Assessment (LCA) of these barrel formats and compare them with the 225-liter Bordeaux barrel, providing detailed information on these products that can serve as a reference for their use in the calculation of the impact of its application in the wine aging processes. We will consider, for the realization of the present LCA, all the phases of process and manufacture of the barrel that cover from the contribution of materials and their processing until the final storage."

Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood

2006 ◽  
Vol 224 (6) ◽  
pp. 695-705 ◽  
Author(s):  
Teresa Hernández ◽  
Isabel Estrella ◽  
Montserrat Dueñas ◽  
Brígida Fernández de Simón ◽  
Estrella Cadahía
Keyword(s):  
Red Wine ◽  
Oak Wood ◽  
Polyphenolic Composition ◽  
Wine Aging

Na, K-ATPase as a biological target for gold(III) complexes: a theoretical and experimental approach

2021 ◽  
Vol 28 ◽  
Author(s):  
Aleksandra M. Bondžić ◽  
Dragana D. Vasić Anićijević ◽  
Goran V. Janjić ◽  
Ivana Zeković ◽  
Tatjana Momić ◽  
...  
Keyword(s):  
Fluorescence Spectroscopy ◽  
Structural Changes ◽  
Experimental Approach ◽  
Docking Studies ◽  
Action Mechanism ◽  
Reaction Parameters ◽  
Theoretical Methods ◽  
New Class ◽  
Biological Target ◽  
Reaction Stoichiometry

Background: Gold-based complexes represent a new class of potential metallodrugs. Although their action mechanism is not entirely understood, it was shown that gold complexes inhibit some enzymes’ activities. One among them, Na,K-ATPase is emerging as an essential target for various anticancer drugs. The functionalization of nanoparticles by gold(III) complexes could facilitate their delivery into the cells and enable the following of their distribution in the target tissues. Objective: The paper presents an overview of Na, K-ATPase interaction with representative and structurally related cytotoxic gold(III) complexes. The results obtained by the employment of theoretical methods (DFT and docking studies) combined with the experimental approach involving a variety of nanotechnology-base techniques (UV/Vis, Raman and fluorescence spectroscopy, CD, AFM, DLS) are discussed. Detailed information was gained on the enzyme’s conformational and structural changes upon binding the gold(III) complexes. The experimentally determined reaction parameters (constants of dissociation and the reaction stoichiometry) were predicted theoretically. Conclusion: The presented results offer further support to the view that Na,K-ATPase may be a relevant biomolecular target for cytotoxic gold(III) compounds of medicinal interest.

scholarly journals Co2+ Selectivity of Thermotoga maritima CorA and Its Inability to Regulate Mg2+ Homeostasis Present a New Class of CorA Proteins

2011 ◽  
Vol 286 (18) ◽  
pp. 16525-16532 ◽  
Author(s):  
Yu Xia ◽  
Anna-Karin Lundbäck ◽  
Newsha Sahaf ◽  
Gustav Nordlund ◽  
Peter Brzezinski ◽  
...  
Keyword(s):  
Structural Changes ◽  
Thermotoga Maritima ◽  
Main Role ◽  
Substrate Selection ◽  
New Class ◽  
Physiological Relevance ◽  
Structural Differences ◽  
High Concentrations

CorA is a family of divalent cation transporters ubiquitously present in bacteria and archaea. Although CorA can transport both Mg2+ and Co2+ almost equally well, its main role has been suggested to be that of primary Mg2+ transporter of prokaryotes and hence the regulator of Mg2+ homeostasis. The reason is that the affinity of CorA for Co2+ is relatively low and thus considered non-physiological. Here, we show that Thermotoga maritima CorA (TmCorA) is incapable of regulating the Mg2+ homeostasis and therefore cannot be the primary Mg2+ transporter of T. maritima. Further, our in vivo experiments confirm that TmCorA is a highly selective Co2+ transporter, as it selects Co2+ over Mg2+ at >100 times lower concentrations. In addition, we present data that show TmCorA to be extremely thermostable in the presence of Co2+. Mg2+ could not stabilize the protein to the same extent, even at high concentrations. We also show that addition of Co2+, but not Mg2+, specifically induces structural changes to the protein. Altogether, these data show that TmCorA has the role of being the transporter of Co2+ but not Mg2+. The physiological relevance and requirements of Co2+ in T. maritima is discussed and highlighted. We suggest that CorA may have different roles in different organisms. Such functional diversity is presumably a reflection of minor, but important structural differences within the CorA family that regulate the gating, substrate selection, and transport.

scholarly journals Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1250
Author(s):  
Rosario Sánchez-Gómez ◽  
Maria del Alamo-Sanza ◽  
Ana María Martínez-Gil ◽  
Ignacio Nevares
Keyword(s):  
Stainless Steel ◽  
Red Wine ◽  
Phenolic Composition ◽  
Oak Wood ◽  
Aging Period ◽  
Color Evolution ◽  
Steel Tanks ◽  
Wine Aging ◽  
The Way

The micro-oxygenation (MOX) of aged wine in contact with pieces of wood is a technique widely used for aging wines as an alternative to barrels. The available range of passive MOX systems is very wide and offers a behavior closer to that of barrels because it uses materials with a similar permeability to oxygen. The aim of this work has been to age the same red wine for 6 months using the main passive MOX systems and compare them with the classic MOX in stainless steel tanks and with barrels as a reference, in order to evaluate phenolic composition and establish its influence. The quantity and the way in which oxygen is incorporated into wine have been found to determine its evolution and final properties. Wine from barrels could be distinguished throughout the aging period since a better level of individualized anthocyanins was maintained, whereas stainless steel + MOX and PMDS (polydimethylsiloxane) wines presented more bluish hues.

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