Search Results (264)

Grape pomace (GP), the main by-product of the wine industry, represents a valuable source of bioactive metabolites with significant potential for valorization in the context of sustainable bioresource management. This study systematically characterizes the fatty acid methyl ester (FAME) profile, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (DPPH, ABTS, ORAC) of GP derived from seven grape varieties across three consecutive vintages (2022–2024). White GP, particularly Verdelho and Sercial, exhibited a superior lipid quality with high concentrations of methyl linoleate (up to 1997 mg/100 g DW) and methyl oleate (up to 1294 mg/100 g DW), low atherogenic (AI < 0.05) and thrombogenic indices (TI ≤ 0.13), and elevated PUFA/SFA ratios (≥8.2). In contrast, red GP, especially from Complexa and Tinta Negra, demonstrated the highest antioxidant potential, with TPC values up to 6687 mgGAE/100 g DW, TFC up to 4624 mgQE/100 g DW, and antioxidant activities reaching 5399 mgTE/100 g (DPPH) and 7219 mgTE/100 g (ABTS). Multivariate statistical analyses (PCA, PLS-DA, HCA) revealed distinct varietal and vintage-dependent clustering and identified key discriminant fatty acids, including linolenic acid (C18:3), lauric acid (C12:0), and arachidic acid (C20:0). These findings underscore the compositional diversity and functional potential of GP, reinforcing its suitability for applications in functional foods, nutraceuticals, and cosmetics, in alignment with circular economy principles. Full article

The identification of melatonin in grapes has led to the publication of numerous studies on melatonin in wines, and the aim of this study was to perform a systematic review and meta-analysis of published data on melatonin concentrations in wines. In this context, international databases such as Scopus, Web of Science and PubMed were searched for relevant articles (437) up to 29 March 2025. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines were used. A total of 15 studies from eight countries, involving various wine types and analytical methods, were included in the meta-analysis. Considerable analytical variation was observed across studies, and high-performance liquid chromatography (HPLC) coupled with either mass spectrometry (MS) or fluorescence (FL) detection was shown to be the most accurate and sensitive method for quantifying melatonin. The highest concentrations were found in Spanish red Tempranillo wine, Romanian white Noah wine, and Romanian rosé Lidia wine. Red wines, particularly those produced from Cabernet Sauvignon (CS) grapes, were the most frequently studied. The results of this work provide a clearer picture of melatonin levels in wine. Further research is needed to explore the implications of melatonin content in wine for human health and the wine industry. Full article

Gallic acid, a major phenolic compound in wine, significantly influences its sensory profile and health-related properties, making its accurate measurement essential for both enological and nutritional studies. In this context, a derivatization protocol for gallic acid using ethyl chloroformate (ECF) was developed and optimized for GC-MS analysis, with experimental conditions refined through a Box–Behnken Design (BBD). The BBD systematically investigated the effects of three critical reagent volumes: ethyl chloroformate, pyridine, and ethanol. This approach elucidated complex interactions and quadratic effects, leading to a predictive second-order polynomial model and identifying the optimal derivatization conditions for maximum yield (137 µL of ethyl chloroformate, 51 µL of pyridine, and 161 µL of ethanol per 150 µL of wine). The BBD-optimized GC-MS method was validated and successfully applied to quantify gallic acid in diverse commercial wine samples (white, red, conventional, natural). A key finding was the method’s wide dynamic range, enabling accurate quantification from 5 up to over 600 µg/mL without sample dilution. This work represents, to our knowledge, the first application of a BBD for optimizing the ethyl chloroformate derivatization of gallic acid, providing a robust, efficient, and widely applicable analytical tool for routine quality control and enological research. Full article

This study investigates the production of stable ingredients with high bioactive compound content from agri-food wastes. For the valorization process, high-pressure thermal treatment (HPTT) at different temperatures (65, 75, and 85 °C) at 600 MPa for 5 min was applied to three by-products. These HPTTs were compared with conventional thermal treatments (TTs) carried out at the same temperatures and durations. The by-products studied were red pepper (RP) (Capsicum annuum), red wine pomace (RWP) from Tempranillo, and white wine pomace (WWP) from Cayetana, Pardina, and Montúa. Winemaking by-products presented higher fiber content compared to RP (RP 1.94%, RWP 38.14%, and WWP 34.46%). In RP, the color parameters such as lightness (L*) and redness (a*) were not significantly affected by HPTT or TT, and the total phenolic content (TPC), total carotenoid content (TCC), and antioxidant activity (ABTS) remained stable with the HPTT. The RWP and WWP were more sensitive to the HPTT, producing important color changes and reducing the bioactive compounds. Color (especially redness) showed positive correlations with TPC and ABTS, which could serve as a predictive indicator. Our study shows that HPTT can significantly improve the valorization of RP and winemaking by-products like pomace, leading to the production of a stable food ingredient characterized by high bioactive compound content. Full article

Wine jelly is regarded as a delicacy in many countries and is commonly utilized in grande cuisine. Recently, its popularity has increased among consumers due to its dietary properties and the presence of health-promoting compounds such as antioxidants. Its natural origin and the ability to reflect local traditions and consumer preferences further enhance its appeal. This study aimed to compare the compositional and sensory characteristics of wine jellies prepared using three different gelling agents and four aromatic grape varieties, with the goal of preserving varietal aroma in the final products. White wines from Pálava and Moravian Muscat and red wines from Agni and Rosa were used. The selected gelling agents were agar, vegan gelatin, and traditional gelatin. Basic analytical parameters were assessed in both the wines and the resulting jellies. Sensory evaluation was conducted by trained panelists, assessing consistency, appearance (clarity), taste, and bouquet. Confectionery-grade jelly from red wines demonstrated the best consistency, while gelatin jellies from white wines showed superior clarity. Due to a preference for sweeter flavors, jellies from red wines were favored across all variants. The strongest varietal bouquet was observed in Moravian Muscat samples, irrespective of the gelling agent used. The optimal choice of gelling agent depends on the target quality attributes. Gelatin is preferred for firmness and clarity, while vegan gelatin is ideal for preserving aroma and achieving a balanced sensory profile. Full article

In recent decades, the use of wood pieces has been promoted as a viable alternative to barrels to improve the quality of white wines. However, most available studies have focused on red wines. Given that white and red wines present significant oenological differences that affect their development and final characteristics, it is necessary to expand research specifically to the case of white wines. For this reason, this study evaluates the impact of using pieces of traditional oak wood (Quercus petraea (two origins: French and Romanian) and Quercus alba), other oaks (Quercus humboldtti and Quercus candicans) and other genera (Robinia pseudoacacia, Acacia dealbata, Prunus avium and Nothofagus pumilio) on the quality of white wine during the short period of contact with the wood. The results show that aging with the different woods has little effect on the oenological parameters of the wine; however, it does lead to a change in the phenolic composition and in the final chromatic characteristics of the white wines. From a sensory point of view, the wines showed different sensory profiles depending on the type of wood used. In general, the tasting panel preferred the white wine aged with French Quercus petraea wood pieces, followed by the wine aged with Quercus humboldtti wood pieces and the wine aged with Robinia speudoacacia wood pieces. This research improves our understanding of the potential impact of using pieces of different woods in white wines, describing the potential interest of some that have not been studied before, such as Quercus humboldtti. Full article

Viticulture represents an important agricultural sector in Oltenia, which is one of the Romanian regions most affected by temperature increases. The main purpose of the present study was to analyze the changes in climate suitability for grapevine and wine production against this climate context in the region. Two specific bioclimatic indices were applied, namely the bioclimatic index and the oenoclimate aptitude index, both reflecting the cumulated influence of temperature, actual sunshine duration, and precipitation amounts on the grapevine during the growing season (1 April–30 September). The indices were calculated as average values for the period 1961–2020. In order to emphasize potential shifts in suitability, the mean, maximum, and minimum values were calculated for two distinct periods, 1961–1990 and 1991–2020. The results of the analysis underlined three distinct suitability changes: the area suitable for quality red wines shifting northwards (on average, about 30′ of latitude or 55.5 km), including the eastern part of the Getic Subcarpathians, which is not currently part of any winegrowing region; the emerging new areas suitable for quality white wine (the western part of the Subcarpathians); and a potentially overly hot climate developing in Southern Oltenia where grapevine varieties are currently grown. Thus, the development of adequate adaptation strategies for viticulture to climate change in the region should be considered in the near future. Full article

The characteristics of the variety from which the wine is made, the geographical area of production, the year of production, and the technology of winemaking are the parameters with the most influence on the total content of polyphenols, the polyphenolic profile, and the antioxidant activity of wine. For this reason, a polyphenolic screen can help establish the authenticity of wines. For this study, 50 samples of white and red wine from different wine areas were collected. For these samples, a qualitative and quantitative analysis was carried out on the polyphenolic profile. The polyphenolic profiles of the studied wines were determined using UHPLC-ESI-MS/MS (mass spectrometry with tandem ionization with high-performance liquid chromatography). Among the non-flavonoid acids, gallic acids, p-coumarnic, and syringic acids in red wines showed higher concentrations in all samples, while resveratrol was present in concentrations from 0.605 to 12.38 mg/L in red wines, and white wines ranged from 0.07 to 0.35 mg/L. For flavonoids, -catechin (0.187 m/L–130.98 mg/L in red wines and 0.04–4.45 mg/L) and (-)-epi-catechin showed the highest concentrations, reaching up to 29.78 mg/L in red wines. Full article

Purpose: The aim of this study was to evaluate the color stability of 3D printed resin disks using spectral reflectance data obtained at different time periods after immersion in various staining solutions. The color stability of 3D-printed temporary crowns is clinically important, as it directly affects the esthetic outcome and patient satisfaction during the provisional phase of treatment. Materials and methods: Forty identical round disk specimens measuring 10 mm in diameter and 2 mm in thickness were fabricated using CAD/CAM 3D printing resin (shade B1). Half of the specimens (n = 20) were polished using an acrylic bur and medium pumice. The remaining specimens were unpolished (n = 20). Each group of disks was then immersed in one of the following immersion solutions: artificial saliva, black tea, carrot juice, and red wine. Color difference ΔE was evaluated using the spectrophotometer, a spectral reflectance instrument, at baseline, day 1, week 1, week 2 and week 3, against a white background. Comparisons between polished and unpolished disks at each time point were conducted using Mann–Whitney tests. Differences among the staining solutions at each time point for both polished and unpolished disks were analyzed using a one-way ANOVA with Tukey’s post hoc test. Results: Color difference ΔE was measured using the CIELAB formula. The mean ΔE values of each group were calculated. The greatest difference in color was observed in the unpolished and polished disks immersed in red wine. Polished disks showed less color difference when compared to unpolished disks. Significant differences in ΔE were detected between polished and unpolished disks immersed in red wine at week 1 (p = 0.0159), week 2 (p = 0.0079) and week 3 (p = 0.0079) and in carrot juice at week 3 (p = 0.0317). Conclusions: Immersion of 3D printed disks in different staining solutions caused detectable color difference in the tested materials, which was relative to the immersion duration and the staining solution used. The color of the 3D printed resins is influenced by the surface finishing, which may result in visually perceptible color differences. The color stability of 3D printied materials should be improved to provide long-term esthetics. Full article

The invasive spotted wing Drosophila (SWD) represents new challenges for European and North American fruit producers. The aim of our study was to examine wine grape cultivar susceptibility to this pest and melanogaster-type Drosophila (MTD) by surveying drosophilid populations using field traps and conducting emergence tests. We assessed fly development from intact and artificially injured berries collected from four cultivars. Berries were incubated individually and in pooled samples to evaluate infestation patterns and potential larval interactions. Although grapes are generally considered less favorable hosts for SWD, the pest was consistently present across all vineyard plots. Infestation levels differed significantly among cultivars, with the Hungarian white cultivar Furmint being the most susceptible, while French-origin red cultivars Cabernet Franc and Cabernet Sauvignon, along with the other Hungarian cultivar Rózsakő, were less susceptible. Berry integrity played a crucial role: intact berries showed minimal infestation, whereas physical injuries led to a substantial and significant increase in infestation rates and fly emergence. In contrast to SWD-dominated trap catches and the nearly equal proportions of SWD and MTD observed in intact berries, injured berries were predominantly colonized by MTD. This dominance became even more pronounced in pooled samples, suggesting that larval competition in shared environments favors MTD over SWD. These findings underscore the importance of grape cultivar traits and berry condition in shaping Drosophila infestation dynamics. Further research into the chemical and ecological drivers of host selection and interspecific interactions is warranted to improve vineyard pest management strategies. Full article

The rising demand for alternative solutions to diabetes mellitus has prompted significant interest in the exploration of plant-derived anti-diabetic compounds, especially within a circular economy framework that seeks sustainable and profitable reuse options. In this context, red (RSGO) and white (WGSO) grape seed oils, by-products of Sicilian vineyards, were prepared, analyzed for their fatty acid, polyphenol, carotenoid, and chlorophyll content, and evaluated for their glucose-lowering ability on HepG2 cells. Utilizing cytochemical techniques, flow cytometry, and protein blotting, we explored the effects of non-toxic oil dilutions on (i) glycogen storage, (ii) glucose consumption/uptake, (iii) GLUT-2, GLUT-4, and hepatocyte nuclear factor-1α (HNF1α) expression levels, and (iv) AMP-activated protein kinase (AMPK), insulin receptor substrate-1 (IRS-1), AKT, and PKCζ phosphorylation states, which are involved in insulin-mediated and -independent regulation of GLUT-4 membrane exposure. RGSO and WGSO, despite adopting slightly varying molecular strategies, were both proven to be effective stimulators of glucose absorption and glycogenesis. Specifically, RSGO promoted GLUT-2 and GLUT-4 up-regulation, whereas the WGSO-induced effect was associated with an increase in GLUT-4 levels alone. Moreover, the oils activated both pathways responsible for GLUT-4 translocation. Therefore, these wine-making residues have substantial potential as anti-diabetic solutions, holding promise for integration into the biomedical and food sectors. Full article

The objective of this work was to investigate the effect of location on the composition and quality of wines from the viticultural zone PGI Drama. Grapes from two white (Sauvignon blanc, Assyrtiko) and three red varieties (Merlot, Cabernet Sauvignon, Agiorgitiko) were collected from nine locations within the zone during 2022. The vineyards span distances ranging from several hundred meters to 100 km, and their altitudes vary from 90 to nearly 820 m. Vinification was performed following the same protocol according to the type of wine. Wines were analyzed for quality parameters such as pH, total acidity, alcohol, and residual sugar content. In addition, elemental composition, phenolic content, antioxidant capacity, and sensory attributes of the wines were assessed. The obtained results suggested that besides the type of wine and variety, the location significantly affects the quality parameters of the wine. PCA analysis revealed that location is an important factor affecting the wine quality. The areas north and northwest proved more suitable for specific varieties, as they produce wines with more distinct organoleptic characteristics. The results provide insights into the behavior of international and native varieties in the face of global warming and assist in decisions concerning the most suitable plant material. Full article

Winemakers are increasingly adopting partial or total dealcoholisation of wines and alcoholic beverages in response to market trends and the impact of climate change on wine alcohol content. In this study, the patented very low-temperature vacuum wine distillation technology known as GoLo was used to dealcoholise various types of red, white, and rosé wines from different Spanish designations of origin (DOs) in order to examine changes in oenological parameters as pH, sulphites, total acidity, volatile acidity, and sugars and the perceptible differences among a set of wines through sensory analysis and the chemical analysis related, such as turbidity, total phenolic content, and a profile of volatile compounds. The results indicate that there is an increase in the overall polyphenol content in the range of 8 to 12%, turbidity increased in the range of 13 to 70%, and sulphites decreasing in the range of 20 to 40%. The aroma profile also reveals that the most volatile and less soluble compounds—such as esters (reduction between 60% and 96%), terpenes (reduction between 45% and 80%), and aldehydes (reduction between 86% and 95%)—are lost in varying percentages during the dealcoholisation process, depending on the type of wine. Meanwhile, other more soluble compounds like phenols and acids undergo transformations during GoLo’s dealcoholisation process, leading to an increase in their concentrations up to more than 90% in the case of phenols in white wines or 35% for acids in red wines. Full article

Demonstrating the authenticity and traceability of quality wines based on parameters that reflect their composition and provenance contributes to protecting wine authenticity and to increasing consumer confidence in moderate wine consumption, which is associated with numerous health-promoting properties. A wine’s phenolic fingerprint is increasingly used to assess its authenticity, even though wine phenolic composition is influenced by genetic and environmental factors, as well as vineyard management and enological practices, and storage conditions. This study presents a comprehensive analysis of the bioactive characteristics (total polyphenols—TPs, total flavonoids—TFs, antioxidant activity—AA, and total anthocyanins—TAs) by spectrophotometric analysis and phenolic compound profile (by UHPLC-HRMS analysis) of 19 white and 21 red wines with a Protected Designation of Origin (PDO) from four vineyards located in the wine-growing region of Oltenia, Romania. Multivariate statistical analysis, specifically principal component analysis and heat map analysis, applied to analytical data, enables the discrimination of wines based on grape variety and terroir, and across four consecutive vintages (2019–2022). The phenolic profiles of the wines obtained under standardized winemaking conditions depend on the climatic data specific to each harvest year (temperature, precipitation, duration of sun exposure during grape berry phenological stages, and ripening). The phenolic biomarkers of red wines, such as epicatechin, catechin, gallic, caffeic, t-ferulic acids, t-resveratrol and hesperidin, represent specific biomarkers of warmer and sunnier harvest years with lower precipitation, as observed in the 2021 harvest year. Additionally, our results contribute to the identification of specific phenolic biomarkers for geographical and varietal discrimination, as well as to the promotion of high-quality wines produced in a renowned wine-growing region of Romania. Full article

Apples are one of the most widely consumed fruits in the world, resulting in the continuous creation of new cultivars with different properties, both in terms of breeding as well as extended shelf lives and increased bioactive substance contents. This study aimed to determine the potential of a new red-fleshed apple ‘JB’ clone developed at the Warsaw University of Life Sciences to produce high-sensory-quality cider. Fermentation was carried out using the Saccharomyces cerevisiae UCLM S325 yeast strain, commonly used for quality white wines (Fermentis, Lesaffre Polska SA, Warsaw, Poland), at 15 °C for 21 days. The must and the cider were subjected to physicochemical analysis to determine their color, sugar content, total acidity, and polyphenol levels. Additionally, volatile acidity and alcohol content were measured in the cider, followed by an organoleptic evaluation. A red color characterized both the must and the cider, which had total acidities of 8.78 ± 0.05 and 6.61 ± 0.03 g malic acid/L, respectively, as well as polyphenol contents of 307.28 ± 1.29 and 240 ± 7.00 mg chlorogenic acid/L, respectively. Trained panelists evaluated the cider obtained from fermentation. The study’s results indicate that the new ‘JB’ apple clone has strong potential for producing juice and cider with a unique red color and high sensory attributes. Full article