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Article: Effects of Phenolic Evolution on Color Characteristics of Single-Cultivar

Zhang, Hua-Lin / Xia, Nong-Yu / Yao, Xue-Chen / Duan, Chang-Qing / Pan, Qiu-Hong

2024 Volume 13, Issue 3

Abstract: The loss of red hue in dry red wine has been a persistent issue for wine enterprises in western China. We investigated the changes in anthocyanins and non-anthocyanin phenols during the industrial-scale fermentation and one-year bottle aging ... ...

Abstract	The loss of red hue in dry red wine has been a persistent issue for wine enterprises in western China. We investigated the changes in anthocyanins and non-anthocyanin phenols during the industrial-scale fermentation and one-year bottle aging of
Language	English
Publishing date	2024-02-03
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods13030494
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking

Li, Si-Yu / Duan, Chang-Qing / Han, Zhen-Hai

Critical Reviews in Food Science and Nutrition. 2023 Mar. 23, v. 63, no. 8 p.1119-1142

2023

Abstract: Polysaccharides present in grapes interact with wine sensory-active compounds (polyphenols and volatile compounds) via different mechanisms and can affect wine organoleptic qualities such as astringency, color and aroma. Studies on the role that grape ... ...

Abstract	Polysaccharides present in grapes interact with wine sensory-active compounds (polyphenols and volatile compounds) via different mechanisms and can affect wine organoleptic qualities such as astringency, color and aroma. Studies on the role that grape polysaccharides play in wines are reviewed in this paper. First, the composition of grape polysaccharides and their changes during grape ripening, winemaking and aging are introduced. Second, different interaction mechanisms of grape polysaccharides and wine sensory-active compounds (flavanols, anthocyanins and volatiles) are introduced, and the possible effects on wine astringency, color and aroma caused by these interactions are illustrated. Finally, the control of the grape polysaccharide content in practice is discussed, including classical winemaking methods (applying different maceration enzymes, temperature control, co-fermentation, blending), modern vinification technologies (pulsed electric field, ultrasound treatment), and the development of new grape polysaccharide products.
Keywords	anthocyanins ; astringency ; color ; electric field ; fermentation ; flavanols ; grapes ; maceration ; nutrition ; odors ; polyphenols ; polysaccharides ; temperature ; ultrasonic treatment ; winemaking ; wines ; Grape ; organoleptic properties ; sensory-active compounds
Language	English
Dates of publication	2023-0323
Size	p. 1119-1142.
Publishing place	Taylor & Francis
Document type	Article ; Online
ZDB-ID	1037504-1
ISSN	1549-7852 ; 1040-8398
ISSN (online)	1549-7852
ISSN	1040-8398
DOI	10.1080/10408398.2021.1960476
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: The formation mechanism of pinotin A in model wine: Experimental and theoretical investigation.

Zhang, Xin-Ke / Zhao, Xu / Ying, Shi / Duan, Chang-Qing

Food chemistry

2022 Volume 380, Page(s) 132196

Abstract: Pinotin A is a crucial pyranoanthocyanin in aged red wine. The formation mechanism of pinotin A was investigated through experimental and theoretical approaches in model wine solution. Using UHPLC-DAD-QTOF, three intermediates were identified in the ... ...

Abstract	Pinotin A is a crucial pyranoanthocyanin in aged red wine. The formation mechanism of pinotin A was investigated through experimental and theoretical approaches in model wine solution. Using UHPLC-DAD-QTOF, three intermediates were identified in the reaction solution of malvidin-3-O-glucoside and caffeic acid. The pH and oxidative conditions affected the reaction rate by modulating the accumulation of intermediates. Upon preparative HPLC and oxidation experiment, the transformation of intermediate 3 to intermediate 2 was observed through free radical oxidation, p-benzoquinone oxidation and autooxidation. However, the production of pinotin A was only achieved through autooxidation. A three-steps reaction mechanism of reversible addition reaction and decarboxylation, and autooxidation was proposed. The validity of the proposed mechanism was verified through quantum chemistry calculation. The negative variation of Gibbs free energy of the entire reaction was obtained, where the autooxidation step played a crucial role for the spontaneity of the whole reaction.
MeSH term(s)	Anthocyanins/analysis ; Chromatography, High Pressure Liquid ; Free Radicals ; Oxidation-Reduction ; Wine/analysis
Chemical Substances	Anthocyanins ; Free Radicals ; pinotin A
Language	English
Publishing date	2022-01-21
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2022.132196
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking.

Li, Si-Yu / Duan, Chang-Qing / Han, Zhen-Hai

Critical reviews in food science and nutrition

2021 Volume 63, Issue 8, Page(s) 1119–1142

Abstract	Polysaccharides present in grapes interact with wine sensory-active compounds (polyphenols and volatile compounds) via different mechanisms and can affect wine organoleptic qualities such as astringency, color and aroma. Studies on the role that grape polysaccharides play in wines are reviewed in this paper. First, the composition of grape polysaccharides and their changes during grape ripening, winemaking and aging are introduced. Second, different interaction mechanisms of grape polysaccharides and wine sensory-active compounds (flavanols, anthocyanins and volatiles) are introduced, and the possible effects on wine astringency, color and aroma caused by these interactions are illustrated. Finally, the control of the grape polysaccharide content in practice is discussed, including classical winemaking methods (applying different maceration enzymes, temperature control, co-fermentation, blending), modern vinification technologies (pulsed electric field, ultrasound treatment), and the development of new grape polysaccharide products.
MeSH term(s)	Vitis ; Wine/analysis ; Anthocyanins/analysis ; Fruit/chemistry ; Polyphenols ; Sensation ; Polysaccharides
Chemical Substances	Anthocyanins ; Polyphenols ; Polysaccharides
Language	English
Publishing date	2021-08-03
Publishing country	United States
Document type	Journal Article
ZDB-ID	1037504-1
ISSN	1549-7852 ; 1040-8398
ISSN (online)	1549-7852
ISSN	1040-8398
DOI	10.1080/10408398.2021.1960476
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Jg. 1995 - 2021: Lesesall (1.OG)
ab Jg. 2022: Lesesaal (EG)

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Article: Ethylene-responsive VviERF003 modulates glycosylated monoterpenoid synthesis by upregulating

Wang, Ya-Chen / Wei, Yi / Li, Xiang-Yi / Zhang, Hui-Min / Meng, Xiao / Duan, Chang-Qing / Pan, Qiu-Hong

Horticulture research

2024 Volume 11, Issue 4, Page(s) uhae065

Abstract: Terpenoids are important contributors to the aroma of grapes and wines. Grapes contain terpenoids in both volatile free form and non-volatile glycosidic form, with the latter being more abundant. Glycosylated terpenoids are deemed as latent aromatic ... ...

Abstract	Terpenoids are important contributors to the aroma of grapes and wines. Grapes contain terpenoids in both volatile free form and non-volatile glycosidic form, with the latter being more abundant. Glycosylated terpenoids are deemed as latent aromatic potentials for their essential role in adding to the flowery and fruity bouquet of wines. However, the transcriptional regulatory mechanism underlying glycosylated terpenoid biosynthesis remains poorly understood. Our prior study identified an AP2/ERF transcription factor, VviERF003, through DNA pull-down screening using the promoter of terpenoid glycosyltransferase VviGT14 gene. This study demonstrated that both genes were co-expressed and synchronized with the accumulation of glycosylated monoterpenoids during grape maturation. VviERF003 can bind to the
Language	English
Publishing date	2024-02-28
Publishing country	England
Document type	Journal Article
ISSN	2662-6810
ISSN	2662-6810
DOI	10.1093/hr/uhae065
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel

Zhao, Bing-Yan / Zhang, Xin-Ke / Lan, Yi-Bin / Duan, Chang-Qing / Zhu, Bao-Qing / Li, De-Mei

Foods. 2023 Mar. 03, v. 12, no. 5

2023

Abstract: As one of the most promising wine regions in China, the eastern foothills of the Helan Mountain (EFHM) in the Ningxia Hui Autonomous Region has attracted great attention recently. Geographically, EFHM is divided into six sub-regions, namely Shizuishan, ... ...

Abstract	As one of the most promising wine regions in China, the eastern foothills of the Helan Mountain (EFHM) in the Ningxia Hui Autonomous Region has attracted great attention recently. Geographically, EFHM is divided into six sub-regions, namely Shizuishan, Xixia, Helan, Qingtongxia, Yongning and Hongsipu. However, there have been few reports on the character and differences between wines in the six sub-regions. In this experiment, a total of 71 commercial Cabernet Sauvignon wines from six sub-regions were collected, and their phenolic compounds, visual properties and mouthfeel were investigated. The results showed that wines from the six sub-regions of EFHM showed distinctive phenolic profiles and could be distinguished through the OPLS-DA mode using 32 potential markers. In terms of color, Shizuishan wines showed higher a* values and lower b* values. The sensory evaluation showed that Hongsipu wines had higher astringency strength and lower tannin texture. The overall results implied that the phenolic compounds of wines in different sub-regions were affected by terroir conditions. To the best of our knowledge, this is the first time that a wide coverage of phenolic compounds has been analysed for wines from the sub-regions of EFHM, which could provide valuable information in deciphering the terroir of EFHM.
Keywords	astringency ; color ; mouthfeel ; phenolic compounds ; sensory evaluation ; texture ; wines ; China
Language	English
Dates of publication	2023-0303
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12051081
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Interrogating Raisin Associated Unsaturated Fatty Acid Derived Volatile Compounds Using HS–SPME with GC–MS

Javed, Hafiz Umer / Wang, Dong / Abdullah / Hasan, Murtaza / Zeng, Li-Yan / Lan, Yibin / Shi, Ying / Duan, Chang-Qing

Foods. 2023 Jan. 17, v. 12, no. 3

2023

Abstract: This study proposed to investigate the generation mechanism of raisins-derived volatile compounds during unsaturated fatty acids oxidation (UFAO) using a mixture of fatty acids (FAs) and four individual FA at different time intervals (0, 4, 8, 12, 16, ... ...

Abstract	This study proposed to investigate the generation mechanism of raisins-derived volatile compounds during unsaturated fatty acids oxidation (UFAO) using a mixture of fatty acids (FAs) and four individual FA at different time intervals (0, 4, 8, 12, 16, and 20 days; 60 °C). During the sun-drying of ‘Thompson Seedless’ grapes (Vitis vinifera L.), a total of 39 UFAO-derived volatiles were characterized by the GC-MS. Firstly a pH value of 4.2 was optimized to proceed with a raisin drying-like UFAO model reaction. Afterward, GC-MS quantification revealed 45 UFAO-derived volatiles, and the maximum numbers of compounds were identified in the interaction of all FAs (39) following linoleic acid (29), erucic acid (27), oleic acid (25), and linolenic acid (27). Pentanoic acid, (E,E)-2,4-octadienal, and n-decanoic acid were only quantified in all FAs, linoleic acid, and erucic acid, respectively. This study showed that all FAs reactions were found to be responsible for the generation of a greater number of UFAO-derived volatiles with higher concentrations.
Keywords	Vitis vinifera ; erucic acid ; linoleic acid ; linolenic acid ; oleic acid ; oxidation ; pH
Language	English
Dates of publication	2023-0117
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12030428
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Effects of Inner-Row Ground Management on the Volatomics of ‘Cabernet Sauvignon’ Grapes and Wines in the Region of the Eastern Foothills of the Ningxia Helan Mountains in Northwest China

He, Fei / Tian, Meng-Bo / Duan, Wei-Peng / Yang, Wei-Ming / Mao, Xue / Wang, Jun / Duan, Chang-Qing

Foods. 2023 June 23, v. 12, no. 13

2023

Abstract: This two-consecutive-year study aimed to evaluate the effects of ground management methods on the volatomics of ‘Cabernet Sauvignon’ grapes and wines in Northwest China, in which inner-row crop covering with purslane (GRASS) and mulching with black ... ...

Abstract	This two-consecutive-year study aimed to evaluate the effects of ground management methods on the volatomics of ‘Cabernet Sauvignon’ grapes and wines in Northwest China, in which inner-row crop covering with purslane (GRASS) and mulching with black plastic film (FILM) treatments were carried out, respectively. Compared with clean tillage (CK), the GRASS and FILM treatments changed the microclimates of grapevine fruit zones and rhizospheres, which delayed the ripening of grape berries and affected the accumulation of aroma substances in the mature grapes effectively. GRASS increased the concentration of terpenes and C₁₃-norisoprenoids in berries and gave more floral, fruity, and caramel fragrances to wines, while FILM had the opposite effect of significantly increasing the synthesis of C₆/C₉ compounds and brought more green leaf flavors, showing that inner-row purslane covering is a potential and stable viticultural practice to improve the wine quality in this booming wine region.
Keywords	Vitis ; conventional tillage ; fruits ; grapes ; leaves ; odors ; plastic film ; terpenoids ; viticulture ; wine quality ; wines ; China
Language	English
Dates of publication	2023-0623
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12132472
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.

Li, Si-Yu / Duan, Chang-Qing

Critical reviews in food science and nutrition

2018 Volume 59, Issue 12, Page(s) 1840–1867

Abstract: To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section ... ...

Abstract	To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO
MeSH term(s)	Anthocyanins/analysis ; Color ; Fermentation ; Flavonols/analysis ; Food Handling ; Hydrolyzable Tannins/analysis ; Hydroxybenzoates/analysis ; Oxidation-Reduction ; Phenols/analysis ; Polymerization ; Sensation ; Sulfur Dioxide/analysis ; Taste ; Vitis/chemistry ; Volatile Organic Compounds/analysis ; Wine/analysis
Chemical Substances	Anthocyanins ; Flavonols ; Hydrolyzable Tannins ; Hydroxybenzoates ; Phenols ; Volatile Organic Compounds ; Sulfur Dioxide (0UZA3422Q4) ; phenolic acid (I3P9R8317T)
Language	English
Publishing date	2018-02-16
Publishing country	United States
Document type	Journal Article ; Review
ZDB-ID	1037504-1
ISSN	1549-7852 ; 1040-8398
ISSN (online)	1549-7852
ISSN	1040-8398
DOI	10.1080/10408398.2018.1431762
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Zs.A 1459: Show issues

Location:
Je nach Verfügbarkeit (siehe Angabe bei Bestand)
bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
Jg. 1995 - 2021: Lesesall (1.OG)
ab Jg. 2022: Lesesaal (EG)

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Article: The formation mechanism of pinotin A in model wine: Experimental and theoretical investigation

Zhang, Xin-Ke / Zhao, Xu / Ying, Shi / Duan, Chang-Qing

Food chemistry. 2022 June 30, v. 380

2022

Abstract	Pinotin A is a crucial pyranoanthocyanin in aged red wine. The formation mechanism of pinotin A was investigated through experimental and theoretical approaches in model wine solution. Using UHPLC-DAD-QTOF, three intermediates were identified in the reaction solution of malvidin-3-O-glucoside and caffeic acid. The pH and oxidative conditions affected the reaction rate by modulating the accumulation of intermediates. Upon preparative HPLC and oxidation experiment, the transformation of intermediate 3 to intermediate 2 was observed through free radical oxidation, p-benzoquinone oxidation and autooxidation. However, the production of pinotin A was only achieved through autooxidation. A three-steps reaction mechanism of reversible addition reaction and decarboxylation, and autooxidation was proposed. The validity of the proposed mechanism was verified through quantum chemistry calculation. The negative variation of Gibbs free energy of the entire reaction was obtained, where the autooxidation step played a crucial role for the spontaneity of the whole reaction.
Keywords	Gibbs free energy ; autoxidation ; benzoquinones ; caffeic acid ; decarboxylation ; food chemistry ; free radicals ; pH ; reaction mechanisms ; red wines
Language	English
Dates of publication	2022-0630
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2022.132196
Database	NAL-Catalogue (AGRICOLA)

In stock of ZB MED Bonn / Germany

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