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Solid Phase Extraction and Solid Phase Microextraction in grape and wine volatile compounds analysis

100%
Panighel A., Flamini R.
Sample Preparation
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2014
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vol. 2
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issue 1
EN
Volatile compounds determine the organoleptic characteristics of grapes and wines. The main grape aroma compounds are monoterpenols and volatile benzene compounds. Aroma precursors, such as glycoside compounds and C13-norisoprenoids, are also present. These compounds are grape secondary metabolites, which are also studied for chemotaxonomic purposes. In winemaking, they are transferred to the product and the wine aroma profile is enriched by many fermentative compounds. This paper reviews the Solid Phase Extraction (SPE) and Solid Phase Microextraction (SPME) methods used to study the grape and wine aromas. Despite the solvent use, SPE is still the more suitable method for the grape aroma compounds because it allows concentration of the analytes down to the microliter scale after starting from a considerable volume of sample. Moreover, it allows the semi-quantitative profiling of samples. On the other hand, SPME is effective in the analysis of compounds for which standards are available, with high efficiency, short time and no solvents use.
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The cultural history of wine - theoretical background to wine therapy

100%
Fehér J., Lengyel G., Lugasi A.
Open Medicine
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2007
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vol. 2
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issue 4
379-391
EN
The knowledge of grape and wine is as old as the cultural history of mankind. Moderate consumption of wine can be beneficial in healthy individuals. It is also known from ancient times that it can cause acute and chronic damage when consumed in great quantities. The disinfectant effect of its use in ointments has been observed already in the antiquity. Polyphenols, among them resveratrol, have generated a great amount of scientific research due to their in vivo and in vitro antioxidant capabilities. For decades, red wine was thought to have beneficial effects on cardiovascular health. This relation was clearly established in the French Paradox phenomenon as well as in the Mediterranean diet. The French Paradox is defined as a low incidence of coronary heart disease, while consuming a diet rich in saturated fat. The cause of this phenomenon is the usually wine drinking in small quantity, supposingly in the consequence of polypenols in red wine. The use of ointments containing polyphenols of wine and the cosmetic treatments with them can be advantageous in the treatment and prevention of some diseases of the skin and the joints, due to its free radical scavenging effect. In healthy individuals the consumption of a moderate amount of 1 to 2 dl wine a day may reduce the mortality of cardiovascular diseases. However, also this quantity can be associated with detrimental effects in pregnant women, in children and in patients with various organic, particularly hepatic, diseases as well as in case of regular administration of certain medicines.
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Expression of GPD1 and SIP18 genes during rehydration in active dry industrial Saccharomyces cerevisiae cider-making yeast strains (ADY)

100%
Goncerzewicz A., Kamińska-Wojteczek K., Młynarczyk I., Misiewicz A.
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EN
In this study we determined the influence of different sugar concentration in media, time of rehydration and type of strain on relative expression level of GPD1 and SIP18 genes of active dry cider-making yeast strains, followed by the assessment of the impact of rehydration on the fermentation process. High expression of SIP18 at the beginning of rehydration was shown to be due to high transcription of the gene during the drying process. High sugar concentrations of media initiated transcription of the GPD1 gene and triggered the cellular glycerol biosynthesis pathway in examined strains. Rehydration time and type of strain showed to have no statistically significant impact on the course of the fermentation; RT qPCR results depended mainly on the time of rehydration and sugar concentration of the medium. This is the first attempt to confront rehydration time and molecular mechanisms acting upon rehydration with the course of the fermentation process.
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