Search Results (415)

Musalais is a traditional fermented beverage of the Uyghur people in Xinjiang, China. Its production involves boiling grape juice at high temperatures to concentrate it and enhance its sugar content, followed by natural fermentation. However, this high-temperature concentration process leads to a significant loss of bioactive and flavor compounds, adversely affecting the quality of the final product. Adding composite ingredients may help mitigate this quality decline. This study compares Musalais new product with traditional Musalais. Phenolic analysis showed that total monomeric phenols were 182.36 mg·L⁻¹ in the new product versus 14.76 mg·L⁻¹ in traditional Musalais. Headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) identified 72 volatile compounds in the new product (total content of 569,848.88 μg·L⁻¹) compared to 58 compounds (total content of 362,774.17 μg·L⁻¹) in traditional Musalais. Compared to traditional Musalais, the new product exhibits a 24.14% increase in volatile compound variety and a 57.09% increase in total concentration, with more pronounced floral, fruity, and vinous aromas, as well as higher sensory scores. Non-targeted metabolomics suggests that the new product may have superior phenolic and volatile profiles. Full article

This review synthesises current knowledge on five non-conventional technologies—high-power ultrasound, microwave treatment, pulsed electric fields, high hydrostatic pressure, and microbe-driven precision enology. These technologies have been applied at various stages of wine production, from pre-fermentative maceration to microbial stabilisation and ageing, with the aim of enhancing wine quality, processing efficiency, and stability. Reported achievements include faster and more selective extraction of colour and flavour compounds, improved clarity and chromatic intensity, and more consistent fermentation performance. Specifically, ultrasound treatment enhances phenolic and aromatic extraction through cavitation, accelerating maceration and improving colour and flavour complexity, while microwave treatment rapidly heats grape tissues via dipole rotation and ionic conduction, promoting pigment and aroma release and reducing fermentation or ageing time. Pulsed electric fields induce electroporation of grape cells, facilitating anthocyanin and tannin extraction, whereas high hydrostatic pressure stabilises finished wines by inactivating spoilage microorganisms and enzymes while preserving freshness, aroma, and sensory balance. Finally, microbe-driven precision enology provides a promising approach to producing distinctive wines with regional identity, representing an emerging experimental trend. Recent studies demonstrate that combining these technologies with established enological practices can result in measurable improvements in wine quality. The findings summarised in this review are of great importance for wineries aiming to enhance microbial control, reduce sulphur dioxide dosage in line with the growing demand for low-additive wines, shorten production time, and support more efficient and sustainable winemaking. Full article

Precision nano-fertilization offers transformative potential for sustainable improvement of grape quality, yet the underlying molecular mechanisms remain poorly understood. Here, we investigated the effects of foliar-applied nano zero-valent iron (nZVI) and potassium dihydrogen phosphate (KH₂PO₄), in combination, on berry quality and secondary metabolic reprogramming in Vitis vinifera cv. Marselan. The combined nZVI/KH₂PO₄ treatment improved photosynthetic capacity, Fe/P co-accumulation, and berry quality traits including soluble solid content, sugar–acid ratio, and phenolic and aroma metabolite profiles. Crucially, integrated transcriptomic and metabolomic profiling identified 631 differentially expressed genes and 838 differentially accumulated metabolites, converging on flavonoid biosynthesis and glutathione metabolism as the dominant regulatory axes. Correlation network analysis pinpointed five hub regulatory genes—VvHCT, VvFLS1, VvLAR1/2, VvUGT88F5, and VvODC—as central orchestrators of nanomaterial-driven metabolic reprogramming: VvHCT and VvFLS1 coordinately redirected carbon flux toward hydroxycinnamic acid conjugates and flavonol accumulation, while VvLAR1/2 governed proanthocyanidin polymerization, and VvUGT88F5 modulated glycosylation-dependent metabolite stabilization. Notably, VvODC linked polyamine metabolism to glutathione-mediated stress buffering, revealing a previously uncharacterized crosstalk between nano-iron signaling and antioxidant reprogramming. These findings establish a mechanistic framework in which nZVI and KH₂PO₄ synergistically remodel the secondary metabolome through discrete yet interconnected transcriptional nodes, providing molecular targets for nano-enabled precision viticulture and broader applications of engineered nanomaterials in high-value crop improvement. Full article

This study investigated the effects of red grape pomace powder (GPP) on spontaneously fermented salamis produced from the meat of retired cows and young bulls of the Cinisara dairy breed. The use of GPP and meat from these animal categories was motivated by the valorization of low-commercial-value agri-food resources and the enhancement of sustainable local production chains. Plate count analyses showed typical fermentation dynamics, with lactic acid bacteria (LAB), coagulase-negative staphylococci, and yeasts reaching approximately 7 log CFU/g, and confirmed the absence of major foodborne pathogens. Illumina sequencing further characterized the bacterial community, identifying Latilactobacillus as the dominant genus at the end of ripening, with relative abundance (RA) of up to 65% in GPP-enriched trials. Physicochemical analyses showed progressive changes during ripening, including weight loss, pH decrease, color development, and increased proteolysis. GPP supplementation contributed to the stabilization of a*, chroma, and hue values, while reducing lightness during ripening. Oxidative stability measurements showed that GPP derived polyphenols effectively limited oxidative reactions, especially secondary lipid oxidation. GPP also modulated the volatile profile by increasing ester formation and introducing plant-derived compounds. Sensory evaluation revealed higher color intensity and aroma in enriched salamis, along with higher bitterness and lower structural homogeneity, especially in those produced from retired cows. Consumer surveys conducted in two retail settings indicated strong interest in this innovation, with over 80% of respondents willing to pay a 10–20% price premium. Overall, GPP emerges as a promising functional ingredient for enhancing, diversifying, and valorizing fermented salamis produced from dairy cattle meat, supporting both product innovation and sustainability-oriented strategies. Full article

Aureobasidium pullulans is a polyextremotolerant yeast-like fungus increasingly recognized for its role in food ecosystems and its emerging potential in flavour development and nutrient modulation. However, systematic evaluations of autochthonous grape-associated populations integrating technological performance and safety-related traits remain limited. This study provides a broad phenotypic screening of 70 isolates from Maraština grapes (Dalmatia, Croatia), applying an integrated functional screening approach to link enzymatic potential, environmental resilience, and food safety. Most isolates displayed multiple hydrolytic enzymes, with widespread cellulase, pectinase, xylanase, esterase, and protease activities. Several isolates showed very high enzymatic indices, supporting their potential for plant-derived substrate transformation, aroma release, and food processing applications. β-glucosidase and urease activities were common, while amylase was limited. Ecological screening confirmed robust adaptability to salinity, osmotic stress, and wide pH ranges. Notably, 31% of isolates demonstrated phosphate solubilization capacity, indicating a possible contribution to mineral bioavailability and nutritional enhancement. Safety screening revealed decarboxylation of selected amino acids, while two isolates lacked detectable activity, highlighting them as candidates for further safety evaluation. Overall, this work establishes a framework for selecting A. pullulans isolates for next-generation, flavour-oriented and nutritionally enhanced food applications, supporting sustainable bioprocessing and future industrial validation. Full article

Climate warming in Mediterranean vineyards accelerates grape ripening and increases the incidence of sunburn and berry shriveling, leading to imbalances in grape composition and wine quality. This study evaluated the combined effects of a non-positioned training system (asymmetric sprawl) and foliar application of kaolin particle film on vine microclimate, agronomic performance and wine aroma profile in a Syrah cv. vineyard under warm conditions. Vine canopy temperature was monitored by UAV thermography at veraison and harvest, while grape damage, yield components and vegetative balance were assessed at harvest. Wines obtained from each treatment were analysed for chemical composition, volatile compounds and sensory attributes. Kaolin application significantly reduced canopy temperature, particularly under water-limited conditions at veraison (up to 1.9 °C), and the combination with sprawl training decreased the proportion of sunburnt and shrivelled clusters. These microclimatic modifications were associated with higher ethanol content, improved colour intensity and increased total polyphenol index in wines. The combined strategy also enhanced the concentration of key aroma compounds, especially terpenes and fruity esters, resulting in higher values of citrus, floral and fruity aromatic series. Sensory evaluation confirmed a better overall appreciation of wines produced from vines managed with both practices. Overall, the integration of canopy architecture modification and reflective particle film represents an effective strategy to mitigate heat stress effects in warm viticultural regions, improving grape physiological performance and contributing to the preservation of wine aromatic quality under climate change scenarios. Full article

Proteomic research in the genus Vitis has progressed from early biochemical studies of soluble proteins to high-resolution, quantitative analyses encompassing all major organs and derived products. This review provides a comprehensive synthesis of advances in grapevine and wine proteomics. In leaves, studies have revealed extensive remodeling of photosynthetic, antioxidant, and defense pathways under biotic (e.g., Plasmopara viticola, Erysiphe necator, Xylella fastidiosa, Candidatus Phytoplasma vitis) and abiotic stresses (drought, salinity, heat, light). Bud proteomics elucidated hormonal regulation and mechanisms of dormancy release, while root studies identified nitrate-dependent metabolic shifts and adaptive protein networks. Cell culture models enabled controlled investigation of elicitor responses, stilbene biosynthesis, and temperature-induced proteome changes. In berries, proteomics clarified developmental transitions from fruit set to ripening, emphasizing proteins related to secondary metabolism, vacuolar transport, and stress tolerance. Comparative analyses across cultivars and environments identified biomarkers linked to aroma, color, and texture. The wine proteome revealed selective persistence of grape-derived proteins (e.g., thaumatin-like proteins, chitinases) and yeast peptides influencing stability and sensory properties, while Botrytis cinerea infection significantly alters this balance by degrading PR proteins and introducing fungal enzymes. Altogether, the Vitis proteome emerges as a dynamic, multifunctional system crucial for understanding plant adaptation, enological quality, and biomarker discovery. Full article

This study aimed to evaluate the aromatic potential of four new Monastrell-derived white grapevine genotypes (MC180, MC69, MT103, MV67) compared with Verdejo over four consecutive seasons (2020–2023), with particular emphasis on both free and glycosidically bound volatile compounds. This approach provided novel insight into the aromatic composition of emerging cultivars under warm climate conditions and their potential suitability for future viticultural use. Free and glycosidically bound volatile compounds were extracted and analyzed using Gas Chromatography–Mass Spectrometry (GC-MS). Differences in aroma profiles were observed among genotypes and seasons. MV67 and MC69 showed higher levels of monoterpenes and volatile phenols, suggesting enhanced floral and complex aromatic potential. Seasonal effects strongly influenced C6 compounds and norisoprenoids, highlighting the importance of climatic conditions in shaping grape aroma. Multifactorial analysis revealed that season had the greatest impact on most compound families, although genotype and its interaction with season were also significant. These results demonstrate that genotype–environment interactions play a key role in determining aromatic composition. The elevated levels of aroma precursors, particularly glycosidically bound compounds, indicate promising enological potential for producing fresh, aromatic white wines. Therefore, these new cultivars represent suitable alternatives for white wine production in warm climates. Full article

Polyphenols and aroma compounds are major contributors to wine quality and are primarily derived from grape skins and seeds. This study investigated the effects of crushing degree and maceration time on the phenolic and aroma profiles of Cabernet Sauvignon wine. Wines were produced under different crushing degrees (50–100%) and maceration times (5–13 d), and their phenolic and aroma compounds were analyzed by ultraviolet–visible spectrophotometry (UV–Vis) and gas chromatography–mass spectrometry (GC-MS). The results showed that both crushing degree and maceration time significantly affected the extraction and accumulation of these key compounds. A crushing degree of 70–80% combined with 7–9 d of maceration was more suitable for producing wines with a balanced color, aroma, and taste profile. In contrast, complete crushing (100%) and 11 d of maceration were more favorable for enhancing antioxidant potential, with flavanol and total phenol contents reaching 346.6 and 115.9 mg/L, respectively. These findings provide a theoretical basis for optimizing vinification conditions and improving wine quality to meet diverse consumer preferences. Full article

Climate change and variable rainfall are pushing the wine industry to assess grapevine adaptability, as water deficit alters volatile compounds and understanding these processes is key to maintaining wine quality. A total of 64 compounds, free and glycosidically bound fractions, were analyzed using HS-SPME-GC×GC/ToFMS in Macabeo and Chardonnay grapes under two water irrigation regimes. Results showed that water availability significantly influenced aroma composition. Macabeo showed a strong response to rainfed conditions, with higher levels of monoterpenes, norisoprenoids and sesquiterpenes, mainly in the bound fraction, suggesting a metabolic adaptation to preserve aromatic potential. Chardonnay showed a more stable bound fraction and moderate changes in specific volatiles. These findings indicate that this advanced chromatographic technique allows a detailed evaluation of aroma precursors and their modulation by water availability. Full article

Rakı, a traditional distilled beverage produced from grapes, holds significant economic importance in Türkiye; however, comprehensive consumer-focused sensory research remains limited. This study aims to determine the aroma profile, sensory characteristics, and consumer preferences of commercial rakı to guide producers in aligning product characteristics with consumer expectations. Nine commercial rakı samples were evaluated. The aroma composition was analyzed using SBSE-GC-MS. Sensory attributes were assessed by a trained panel through descriptive analysis (DA) and by 100 consumers utilizing the Check-All-That-Apply (CATA) method alongside a liking test. Eighty-one aroma compounds were identified, predominantly the phenylpropanoids trans-anethole and estragole, with monoterpenes and sesquiterpenes dominating the secondary profile. Integrating instrumental data with DA evaluations suggests that anethole and sesquiterpenes likely contribute to the attributes related to visual coating, body, creamy, mastic, persistency, and complexity. Consumer profiling revealed two distinct preference groups. Older, frequent consumers preferred complex, high-alcohol profiles with trigeminal harshness and visual glass coating, whereas younger, casual consumers preferred smoother rakı with a traditional white appearance, reacting negatively to “boiled aniseed” flavors and the yellowish tint of oak-aged versions. The CATA technique effectively distinguished these profiles. To enhance overall product quality, producers should eliminate “boiled” defects and adjust sensory profiles: complex products for experienced consumers and visually traditional, smooth profiles for younger consumers. According to current knowledge, this is the first study to employ the CATA method alongside consumer profiling and preference mapping in the sensory evaluation of rakı. Full article

Climate change presents a challenge for global viticulture due to rising temperatures and water stress, which accelerate grape ripening, increase sugar levels, and reduce acidity. This compromises wine quality and microbial stability, resulting in higher reliance on sulfur dioxide (SO₂). However, SO₂ can inhibit desirable fermentations, including those carried out by non-Saccharomyces yeasts, which are key biotechnological tools for climate adaptation due to their ability to modulate acidity, aroma, and ethanol. Therefore, alternative disinfection methods are needed to control wild microbiota without hindering inoculated yeasts. This review critically analyzes ozone (O₃) as a non-thermal disinfection technology for winemaking. It examines the antimicrobial mechanism of ozone, its efficacy against wine-related microorganisms, its impact on the physicochemical and aromatic parameters of grapes, and its practical viability. Ozone effectively reduces spoilage-causing microbiota, achieving inactivation of approximately 3–4 log CFU/mL for yeasts, while preserving crucial grape compounds and providing a favorable environment for novel fermentation biotechnologies. Compared to other emerging technologies and SO₂, ozone offers a balanced profile: effective disinfection, minimal residues, cost-effectiveness, and compatibility with sustainable winemaking. Ozone is emerging as a promising alternative to facilitate controlled fermentations and improve wine quality among the current climatic and oenological challenges. Full article

The aroma quality of grape fruit is a crucial trait for table grapes, yet its relationship with plant disease resistance remains unclear. Using ‘Shine Muscat’ grapes as material, this study employed HS-SPME-GC-MS combined with odor activity value (OAV) and PLS-DA analysis to investigate the regulatory effects of different rootstocks and GA₃/MeJA treatments on volatile aroma compounds. Linalool and α-terpineol were selected as representative compounds for antibacterial experiments and gene expression analysis of terpenoid synthesis. Results indicate that the Lot rootstock and 15.25 mg·L⁻¹ GA₃ treatment significantly promoted the accumulation of terpenoid aroma compounds. Linalool exhibited significant inhibitory effects on the mycelial growth of Colletotrichum fructicola and induced upregulation of DXS, TPS56, and TPS gene expression. This study reveals a potential link between aroma metabolism and defense responses, providing a theoretical basis for synergistic optimization of grape aroma quality improvement and disease-resistant cultivation. Full article

This study aims to develop and characterize novel dermatocosmetic formulations designed to hydrate the skin, improve its appearance, reduce wrinkles, and provide antioxidant, anti-ageing, antimicrobial, and anti-inflammatory benefits, along with potential protection against UVA and UVB radiation. The formulations contain the following ingredients: xanthan gum (0.5%), Calendula officinalis oil (5%), Argania spinosa oil (5%), Helianthus annuus oil (5%), liposomes containing a hydroalcoholic extract of pomace from local red or white grapes (2%), an olive oil-based emulsifier (6%), vitamin E (0.5%), cetearyl alcohol (3%), propylene glycol (8%), and purified water (up to 100%). The natural ingredients used in these formulations, i.e., the red or white grape pomace extract from the aforementioned Romanian varieties, the oils of Calendula officinalis, Argania spinosa, and Helianthus annuus, xanthan gum, and the olive oil-based emulsifier (Olliva), promote the concept of ‘green cosmetics’. The use of liposomes to deliver bioactive substances from hydroalcoholic extracts allows the gradual release of active ingredients into the skin. An alternative for incorporating grape pomace extract into a cream-type matrix involves the use of liposomes. Liposomes loaded with red or white grape pomace extract were prepared using the thin-film hydration technique, followed by ultrasonication and extrusion. The obtained formulations were characterized using bio-physico-chemical analysis procedures in terms of consistency, colour, homogeneity, aroma, pH, stretch, texture, stability, and antioxidant activity/free radical scavenging capacity, as well as in vitro polyphenol release behaviour. These newly developed dermatocosmetic formulations were the subject of a patent application in Romania. Full article

Inter-row mulching with reflective film (RF) has been increasingly adopted in cool-climate vineyards to improve light availability and promote grape ripening. This study investigated the effects of ground-reflected light on the flavoromic profiles of wine grape berries (Vitis vinifera L.) over two consecutive vintages (2020–2021) in the Beijing Fangshan region of Eastern China, an area characterized by high precipitation and limited sunlight during ripening. Physicochemical analyses showed that RF treatment significantly increased total soluble solids (TSSs) and decreased titratable acidity (TA) at harvest. Targeted metabolomic analyses using HPLC–MS and GC–MS identified 21 flavonoids and 35 volatile compounds responsive to altered light conditions. RF treatment markedly enhanced the accumulation of anthocyanins and flavonols, especially malvidin-based derivatives, and increased terpene and norisoprenoid concentrations, while C₆/C₉ compounds were more abundant in control berries. Multivariate analysis revealed that PC1 was mainly associated with anthocyanin accumulation, clearly separating RF-treated samples, whereas PC2 reflected differences in flavonols and flavan-3-ols, with higher flavonols under RF and higher skin- and seed-derived flavan-3-ols in controls. Overall, these findings demonstrate that ground-reflected light plays a critical role in modulating grape flavor composition and provides practical guidance for improving fruit quality in suboptimal climatic regions. Full article