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A current research interest of the wine industry is the improvement of wine quality by producing wines to meet the consumers’ demands and desires. However, this requires an understanding of the complex chemical matrix and the nature of interactions between molecular components of the wine. Wine polysaccharides are macromolecules whose presence and interactions with other wine components can lead to the modulation of technological and organoleptic wine quality attributes. Indeed, grape and yeast derived polysaccharides play a major role in modulating wine astringency through interactions with exogenous salivary protein-tannin complexes formed within the oral cavity. Polysaccharides participate in the formation of colloidal particles through their interactions with wine tannins and proteins, with crucial implications on the clarity and stability of finished wines. Additionally, polysaccharides modulate wine aroma volatility and foaming. The extent to which they influence these attributes is dependent on the concentration and physico-chemical properties of all the species involved in these interactions. Overall, the structure, size and type of the polysaccharides are key components governing the success and intensity of their interactions with other species. Therefore, to better understand the relevance of polysaccharides in wine, this review discusses the molecular interactions facilitated by these species and details their potential roles within the wine matrix.
Hayden R. Jones-Moore; Rebecca E. Jelley; Matteo Marangon; Bruno Fedrizzi. The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking. Food Hydrocolloids 2021, 107150 .
AMA StyleHayden R. Jones-Moore, Rebecca E. Jelley, Matteo Marangon, Bruno Fedrizzi. The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking. Food Hydrocolloids. 2021; ():107150.
Chicago/Turabian StyleHayden R. Jones-Moore; Rebecca E. Jelley; Matteo Marangon; Bruno Fedrizzi. 2021. "The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking." Food Hydrocolloids , no. : 107150.
Wine lees are an under-exploited sludge-like material mainly consisting of yeast cells that, upon fermentation, settle at the bottom of wine tanks. Lees from commercial red and white winemaking were processed to yield mannoprotein-rich extracts. An established autoclave-based extraction protocol, as well as a simplified version of it, were applied. The composition of the obtained wine lees extracts was determined. Extracts were tested as emulsifying and foaming agents in model food systems and benchmarked against analogues extracts derived from laboratory-grown yeast cultures of the same two strains used for red and white wines production. All extracts showed good functionalities as emulsifying and foaming agents. However, some differences were noted in both composition and functionality, and these were related to the purification process used, yeast strain, and to the extract's origin (red lees, white lees, lab-grown yeasts). Extracts from real wine lees, which contained also grape-derived polyphenols, performed equally or better than the corresponding extracts derived from laboratory-grown yeast cultures of the same strains. Both red and white wine lees can be a novel and effective source of emulsifiers and foaming agents representing a valid alternative to the yeast biomass produced in bioreactors to be potentially used in the food industry.
Alberto De Iseppi; Matteo Marangon; Giovanna Lomolino; Antonella Crapisi; Andrea Curioni. Red and white wine lees as a novel source of emulsifiers and foaming agents. LWT 2021, 152, 112273 .
AMA StyleAlberto De Iseppi, Matteo Marangon, Giovanna Lomolino, Antonella Crapisi, Andrea Curioni. Red and white wine lees as a novel source of emulsifiers and foaming agents. LWT. 2021; 152 ():112273.
Chicago/Turabian StyleAlberto De Iseppi; Matteo Marangon; Giovanna Lomolino; Antonella Crapisi; Andrea Curioni. 2021. "Red and white wine lees as a novel source of emulsifiers and foaming agents." LWT 152, no. : 112273.
The exogenous application of yeast-derived mannoproteins presents many opportunities for the improvement of wine technological and oenological properties. Their isolation from the cell wall of Saccharomyces cerevisiae has been well studied. However, investigations into the efficiency of extraction methods from non-Saccharomyces yeasts are necessary to explore the heterogeneity in structure and composition that varies between yeast species, which may influence wine properties such as clarity and mouthfeel. In this study, nine yeast strains were screened for cell wall mannoprotein content using fluorescence microscopy techniques. Four species were subsequently exposed to a combination of mechanical and enzymatic extraction methods to optimize mannoprotein yield. Yeast cells subjected to 4 min of ultrasound treatment applied at 80% of the maximum possible amplitude with a 50% duty cycle, followed by an enzymatic treatment of 4000 U lyticase per g dry cells weight, showed the highest mannoprotein-rich yield from all species. Furthermore, preliminary evaluation of the obtained extracts revealed differences in carbohydrate/protein ratios between species and with increased enzyme incubation time. The results obtained in this study form an important step towards further characterization of extraction treatment impact and yeast species effect on the isolated mannoproteins, and their subsequent influence on wine properties.
Carla Snyman; Julie Mekoue Nguela; Nathalie Sieczkowski; Matteo Marangon; Benoit Divol. Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts. Foods 2021, 10, 924 .
AMA StyleCarla Snyman, Julie Mekoue Nguela, Nathalie Sieczkowski, Matteo Marangon, Benoit Divol. Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts. Foods. 2021; 10 (5):924.
Chicago/Turabian StyleCarla Snyman; Julie Mekoue Nguela; Nathalie Sieczkowski; Matteo Marangon; Benoit Divol. 2021. "Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts." Foods 10, no. 5: 924.
Wine is a product that can be characterized both as a commodity but also as a luxury, depending on its price
Matteo Marangon; Stamatina Kallithraka. Improving Wine Quality and Safety. Beverages 2021, 7, 19 .
AMA StyleMatteo Marangon, Stamatina Kallithraka. Improving Wine Quality and Safety. Beverages. 2021; 7 (2):19.
Chicago/Turabian StyleMatteo Marangon; Stamatina Kallithraka. 2021. "Improving Wine Quality and Safety." Beverages 7, no. 2: 19.
Polysaccharides are a major class of complex macromolecules present in the wine matrix. These polysaccharides can be classified as being either grape or yeast derived. The key polysaccharides identified within the wine matrix are the pectic polysaccharides: polysaccharides rich in arabinose and galactose (PRAG), rhamnogalactouronans (RG-I and RG-II) and yeast mannoproteins (MP). The transformation of grapes into wine induces significant changes in the chemical composition and profile of these polysaccharides. This review aims to summarise and discuss the prevalence of polysaccharides in wine, with a focus on their profile during the transformation from grape to wine. This study emphasises the chemical complexity of the wine matrix, highlighting the many factors influencing the profile and abundance of polysaccharides which could in turn assist winemakers in making informed decisions. Many factors during grape maturation and throughout the winemaking process have been shown to influence the profile and chemical composition of polysaccharides. Environmental factors can significantly influence the polysaccharide profile of grape berries prior to harvest. Fermentation is responsible for the largest modification in the polysaccharide profile throughout vinification. Overall, the transition of must to wine is characterised by an increase in grape derived AGPs and RG-II, as well as a dramatic and progressive increase in yeast MP, especially true for wines aged on yeast lees.
Hayden R. Jones-Moore; Rebecca E. Jelley; Matteo Marangon; Bruno Fedrizzi. The polysaccharides of winemaking: From grape to wine. Trends in Food Science & Technology 2021, 111, 731 -740.
AMA StyleHayden R. Jones-Moore, Rebecca E. Jelley, Matteo Marangon, Bruno Fedrizzi. The polysaccharides of winemaking: From grape to wine. Trends in Food Science & Technology. 2021; 111 ():731-740.
Chicago/Turabian StyleHayden R. Jones-Moore; Rebecca E. Jelley; Matteo Marangon; Bruno Fedrizzi. 2021. "The polysaccharides of winemaking: From grape to wine." Trends in Food Science & Technology 111, no. : 731-740.
Smoke taint has become a prominent issue for the global wine industry as climate change continues to impact the length and extremity of fire seasons around the world. Although the issue has prompted a surge in research on the subject in recent years, no singular solution has yet been identified that is capable of maintaining the quality of wine made from smoke-affected grapes. In this review, we summarize the main research on smoke taint, the key discoveries, as well as the prevailing uncertainties. We also examine methods for mitigating smoke taint in the vineyard, in the winery, and post production. We assess the effectiveness of remediation methods (proposed and actual) based on available research. Our findings are in agreement with previous studies, suggesting that the most viable remedies for smoke taint are still the commercially available activated carbon fining and reverse osmosis treatments, but that the quality of the final treated wines is fundamentally dependent on the initial severity of the taint. In this review, suggestions for future studies are introduced for improving our understanding of methods that have thus far only been preliminarily investigated. We select regions that have already been subjected to severe wildfires, and therefore subjected to smoke taint (particularly Australia and California) as a case study to inform other wine-producing countries that will likely be impacted in the future and suggest specific data collection and policy implementation actions that should be taken, even in countries that have not yet been impacted by smoke taint. Ultimately, we streamline the available information on the topic of smoke taint, apply it to a global perspective that considers the various stakeholders involved, and provide a launching point for further research on the topic.
Ysadora Mirabelli-Montan; Matteo Marangon; Antonio Graça; Christine Mayr Marangon; Kerry Wilkinson. Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review. Molecules 2021, 26, 1672 .
AMA StyleYsadora Mirabelli-Montan, Matteo Marangon, Antonio Graça, Christine Mayr Marangon, Kerry Wilkinson. Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review. Molecules. 2021; 26 (6):1672.
Chicago/Turabian StyleYsadora Mirabelli-Montan; Matteo Marangon; Antonio Graça; Christine Mayr Marangon; Kerry Wilkinson. 2021. "Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review." Molecules 26, no. 6: 1672.
An extensive survey was conducted on 110 Italian monovarietal red wines from a single vintage to determine their standard compositional, color, and phenolic characteristics, analysing more than 35 parameters evaluated through methods commonly used in the wine industry. ‘Primitivo’ achieved the highest average alcohol strength (15.4% v/v) and dry extract values, while ‘Cannonau’ showed the lowest total acidity. ‘Corvina’ had the lowest phenolic content (1065 mg/L by Folin-Ciocalteu assay), remarkably different from the highest found in ‘Sagrantino’ (3578 mg/L), the latter being also the richest variety in both proanthocyanidins and vanillin-reactive flavanols. ‘Teroldego’ wines were the richest in both total and monomeric anthocyanins (702 and 315 mg/L, respectively), followed by ‘Aglianico’ and ‘Raboso Piave’, while ‘Corvina’, ‘Nebbiolo’, and ‘Nerello Mascalese’ were the poorest. ‘Montepulciano’ and ‘Sangiovese’ showed intermediate values for the majority of the parameters analyzed. A multivariate PCA-DA approach allowed achieving both a classification of the different wines as well as the discrimination of ‘Sangiovese’ wines produced in two regions (Emilia Romagna and Toscana) that returned a 42–66% success rate depending on the zone considered. Taking into account the number and diversity of the wines analyzed, a correlation study helped in better understanding the underlying relations between the most common and widespread analytical techniques for phenolic and color determinations.
Simone Giacosa; Giuseppina Paola Parpinello; Susana Río Segade; Arianna Ricci; Maria Alessandra Paissoni; Andrea Curioni; Matteo Marangon; Fulvio Mattivi; Panagiotis Arapitsas; Luigi Moio; Paola Piombino; Maurizio Ugliano; Davide Slaghenaufi; Vincenzo Gerbi; Luca Rolle; Andrea Versari. Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices. Food Research International 2021, 143, 110277 .
AMA StyleSimone Giacosa, Giuseppina Paola Parpinello, Susana Río Segade, Arianna Ricci, Maria Alessandra Paissoni, Andrea Curioni, Matteo Marangon, Fulvio Mattivi, Panagiotis Arapitsas, Luigi Moio, Paola Piombino, Maurizio Ugliano, Davide Slaghenaufi, Vincenzo Gerbi, Luca Rolle, Andrea Versari. Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices. Food Research International. 2021; 143 ():110277.
Chicago/Turabian StyleSimone Giacosa; Giuseppina Paola Parpinello; Susana Río Segade; Arianna Ricci; Maria Alessandra Paissoni; Andrea Curioni; Matteo Marangon; Fulvio Mattivi; Panagiotis Arapitsas; Luigi Moio; Paola Piombino; Maurizio Ugliano; Davide Slaghenaufi; Vincenzo Gerbi; Luca Rolle; Andrea Versari. 2021. "Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices." Food Research International 143, no. : 110277.
Greening is a major problem for garlic’s quality. This phenomenon leads to discoloration of the product and is directly related to the alliinase-catalyzed conversion of isoalliin into 1-propenyl-containing thiosulfates. Garlic crushing, refrigeration, and storage in normal atmosphere, as well as in the presence of monocarboxylic acids, are established the main factors that promote its greening. In last decades, the study of biochemical pathway of this phenomenon has allowed to effectively understand the main steps and key enzymes involved, and to identify optimum conditions for chemical and enzymatic reactions leading to discoloration. These findings have, in some cases, determined the development of new tools for the control of garlic greening on large scale. After providing an updated description of the biochemistry of green pigments produced in garlic, this review reports an overview on the strategies for controlling discoloration of garlic at industrial level.
Alberto De Iseppi; Andrea Curioni; Matteo Marangon; Simone Vincenzi; Giovanna Lomolino. Garlic greening: Pigments biosynthesis and control strategies. Italian Journal of Food Science 2021, 33, 73 -83.
AMA StyleAlberto De Iseppi, Andrea Curioni, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino. Garlic greening: Pigments biosynthesis and control strategies. Italian Journal of Food Science. 2021; 33 (1):73-83.
Chicago/Turabian StyleAlberto De Iseppi; Andrea Curioni; Matteo Marangon; Simone Vincenzi; Giovanna Lomolino. 2021. "Garlic greening: Pigments biosynthesis and control strategies." Italian Journal of Food Science 33, no. 1: 73-83.
Due to their natural origin and broad availability, industrial tannin extracts are extending their application field from the classical, and still principal, application in tannery, to oenology, pharmacy, adhesives and material science. Despite the growing interest, not much is known about the thermal valorization of these biomolecules. In this article we present the thermal properties of the eight most common commercial tannin extracts and their elemental chemical composition to shed light on the end-life of the bio-materials based on these polyphenols. Results have shown that hydrolysable tannins can be managed similarly to wood, while condensed tannins have higher heating values but also generally higher chlorine content. Sumac and gambier leaf extracts registered contained heating values and significant amounts of ashes rich in calcium and sulfur. The high chlorine content observed for the extracts of mimosa (Acacia Mearnsii) does not hinder the combustion of its derived products which can still be thermally valorized. Mimosa tannin-based materials can also be added up to 2% to wood pellets and briquettes without significantly affecting the overall quality of the biofuels according to the in-force standards.
Michela Zanetti; Emanuele Cesprini; Matteo Marangon; Andrzej Szczurek; Gianluca Tondi. Thermal valorization and elemental composition of industrial tannin extracts. Fuel 2021, 289, 119907 .
AMA StyleMichela Zanetti, Emanuele Cesprini, Matteo Marangon, Andrzej Szczurek, Gianluca Tondi. Thermal valorization and elemental composition of industrial tannin extracts. Fuel. 2021; 289 ():119907.
Chicago/Turabian StyleMichela Zanetti; Emanuele Cesprini; Matteo Marangon; Andrzej Szczurek; Gianluca Tondi. 2021. "Thermal valorization and elemental composition of industrial tannin extracts." Fuel 289, no. : 119907.
Wine lees, a sludge-like material mainly consisting of yeast cells, are rich in mannoproteins. However, no reports on the extraction of mannoproteins from wine lees to be used as winemaking additives are available. This study aimed at developing efficient methods for yeast glycocompounds extraction from wine lees, and to assess their impacts when added back to wine. White wine lees were extracted using physical (autoclave and ultrasonication) and enzymatic (a β-glucanases) approaches. The autoclave extract was the richest in glycocompounds and showed the highest impact on wine tartrate stability and foaming properties. Conversely, the extracts containing less glycocompounds (ultrasonication and enzymatic) both improved wine protein stability upon heat test and had a low effect on wine foaming. In general, wine lees can be considered as a valuable source of substances to be used as winemaking additives thus opening the way to a new type of exploitation of these by-products.
Alberto De Iseppi; Matteo Marangon; Simone Vincenzi; Giovanna Lomolino; Andrea Curioni; Benoit Divol. A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties. LWT 2020, 136, 110274 .
AMA StyleAlberto De Iseppi, Matteo Marangon, Simone Vincenzi, Giovanna Lomolino, Andrea Curioni, Benoit Divol. A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties. LWT. 2020; 136 ():110274.
Chicago/Turabian StyleAlberto De Iseppi; Matteo Marangon; Simone Vincenzi; Giovanna Lomolino; Andrea Curioni; Benoit Divol. 2020. "A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties." LWT 136, no. : 110274.
Colloids are an important component of wines, but their study is challenging due their instability. Asymmetrical Flow-Field Flow Fractionation (AF4)-multidetection is here proposed as a suitable approach to isolate and characterize red wine colloids in native state. AF4 provided size-separation and enabled quantification of the colloidal content of two wines. The gyration radius of colloids was determined by multi-angle light scattering, and ranged between 25 and 50 nm. Analysis of the collected AF4-fractions showed that proteins, polysaccharides and phenolics were present in different proportions among fractions. The composition of AF4-fractions differed between wines. SDS-PAGE analysis of AF4-fractions indicated the presence of protein-phenolics sub-aggregates only in the fractions containing colloids with small radius. The results allowed proposing a model for red wine colloids structure, which comprises two coexisting entities, one made of covalently linked proteins-phenolics sub-aggregates interacting by non-covalent forces with polysaccharides, and a second in which only polysaccharides and phenolics are present. The proposed model is consistent with the reported relative stability of red wine proteins, a fact that can be due to the stabilizing activity of polysaccharides. Given that enological practices affect the extraction of proteins, polysaccharides and phenolics, AF4-technique represents a very promising tool to investigate the effects of these practices on wine colloidal aggregation and behavior.
Valentina Marassi; Matteo Marangon; Andrea Zattoni; Simone Vincenzi; Andrea Versari; Pierluigi Reschiglian; Barbara Roda; Andrea Curioni. Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection. Food Hydrocolloids 2020, 110, 106204 .
AMA StyleValentina Marassi, Matteo Marangon, Andrea Zattoni, Simone Vincenzi, Andrea Versari, Pierluigi Reschiglian, Barbara Roda, Andrea Curioni. Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection. Food Hydrocolloids. 2020; 110 ():106204.
Chicago/Turabian StyleValentina Marassi; Matteo Marangon; Andrea Zattoni; Simone Vincenzi; Andrea Versari; Pierluigi Reschiglian; Barbara Roda; Andrea Curioni. 2020. "Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection." Food Hydrocolloids 110, no. : 106204.
BACKGROUND Since the second half of the last century, the cultivation of ancient and local apple cultivars has almost disappeared from orchards in Italy. Some of these ancient apple cultivars often possess high nutraceutical values, and display lower allergenicity when compared to the modern ones, supporting the so‐called ‘green revolution' theory. RESULTS In this study, the phenolic composition and the antioxidant activity of five ancient apple cultivars (Belfiore, Pomella Genovese, Gravenstein, Bella del Bosco and Piatlin) were compared to a Golden Delicious commercial cultivar. Additionally, apples were tested for their potential allergenicity by detecting the presence of Mal d 3, a non‐specific lipid transfer protein (nsLTP) that represent the main apples' allergen. All apples came from Northern Italy (Trentino Region) and were organically produced. Results showed that, for all cultivars, the skins contained more polyphenols than the pulps. Bella del Bosco had the highest amount of polyphenols as well as antioxidant activity, while Piatlin had the lowest phenolic content. All ancient cultivars presented a higher amount of pulp phenolic compounds than Golden Delicious. Immunoblotting techniques showed that Bella del Bosco and Piatlin had very low quantities of Mal d 3 allergen, hence they can be considered hypoallergenic cultivars. CONCLUSIONS The preservation of ancient apple cultivars would be of great importance, not only to maintain the biodiversity but also for their nutritional properties. The hypoallergenic activity of some of these cultivars could be of interest also for the preparation of different apple‐based products. This article is protected by copyright. All rights reserved.
Barbara Simonato; Matteo Marangon; Simone Vincenzi; Mara Vegro; Gabriella Pasini. Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy. Journal of the Science of Food and Agriculture 2020, 100, 1 .
AMA StyleBarbara Simonato, Matteo Marangon, Simone Vincenzi, Mara Vegro, Gabriella Pasini. Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy. Journal of the Science of Food and Agriculture. 2020; 100 (13):1.
Chicago/Turabian StyleBarbara Simonato; Matteo Marangon; Simone Vincenzi; Mara Vegro; Gabriella Pasini. 2020. "Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy." Journal of the Science of Food and Agriculture 100, no. 13: 1.
Wine lees is a sludge material mainly composed of dead yeast precipitated at the bottom of wine tanks. Along with grape pomace and grape stalks, it is one of the main by-products of the winemaking industry. Given that wine lees are considered a soil pollutant, their disposal represents a cost for the wineries. Numerous wine lees recovery and valorization strategies have been proposed, with a particularly steep increase in published research in recent years. This attention is strictly linked to the concepts of circular economy and environmental sustainability that are attracting the interest of the scientific community. In this review, an overview on the available wine lees recovery and valorization strategies is reported. Additionally, the methods for the extraction and valorization of yeast cell walls polysaccharides (β-glucans and mannoproteins) are discussed. Finally, current and future innovative applications in different sectors of yeast β-glucans and mannoproteins are described and critically discussed.
Alberto De Iseppi; Giovanna Lomolino; Matteo Marangon; Andrea Curioni. Current and future strategies for wine yeast lees valorization. Food Research International 2020, 137, 109352 .
AMA StyleAlberto De Iseppi, Giovanna Lomolino, Matteo Marangon, Andrea Curioni. Current and future strategies for wine yeast lees valorization. Food Research International. 2020; 137 ():109352.
Chicago/Turabian StyleAlberto De Iseppi; Giovanna Lomolino; Matteo Marangon; Andrea Curioni. 2020. "Current and future strategies for wine yeast lees valorization." Food Research International 137, no. : 109352.
The aim of this project was to register in a LC-MS-based untargeted single-batch analysis, the metabolome of 11 single-cultivar, single-vintage Italian red wines (Aglianico, Cannonau, Corvina, Montepulciano, Nebbiolo, Nerello, Primitivo, Raboso, Sagrantino, Sangiovese and Teroldego) from 12 regions across Italy, each one produced in their terroirs under ad hoc legal frameworks to guarantee their quality and origin. The data provided indications regarding the similarity between the cultivars, and highlighted a rich list of putative Biomarkers of Origin Wines (pBOWs) characterizing each individual cultivar-terroir combination, where Primitivo, Teroldego and Nebbiolo had the maximum number of unique pBOWs. The pBOWs included anthocyanins (Teroldego), flavanols (Aglianico, Sangiovese, Nerello and Nebbiolo), amino acids and N-containing metabolites (Primitivo), hydroxycinnamates (Cannonau) and flavonols (Sangiovese). The raw data generated in this study are publicly available and, therefore, accessible and reusable as a baseline dataset for future investigations.
Panagiotis Arapitsas; Maurizio Ugliano; Matteo Marangon; Paola Piombino; Luca Rolle; Vincenzo Gerbi; Andrea Versari; Fulvio Mattivi. Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs. Journal of Agricultural and Food Chemistry 2020, 68, 13353 -13366.
AMA StylePanagiotis Arapitsas, Maurizio Ugliano, Matteo Marangon, Paola Piombino, Luca Rolle, Vincenzo Gerbi, Andrea Versari, Fulvio Mattivi. Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs. Journal of Agricultural and Food Chemistry. 2020; 68 (47):13353-13366.
Chicago/Turabian StylePanagiotis Arapitsas; Maurizio Ugliano; Matteo Marangon; Paola Piombino; Luca Rolle; Vincenzo Gerbi; Andrea Versari; Fulvio Mattivi. 2020. "Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs." Journal of Agricultural and Food Chemistry 68, no. 47: 13353-13366.
Polyphenols are an important constituent of wines and they are largely studied due to their antioxidant properties and for their effects on wine quality and stability, which is also related to their capacity to bind to proteins. The effects of some selected polyphenols, including procyanidins B1 and B2, tannic acid, quercetin, and rutin, as well as those of a total white wine procyanidin extract on the conformational properties of the major wine protein VVTL1 (Vitis vinifera Thaumatin-Like-1) were investigated by Synchrotron Radiation Circular Dichroism (SRCD). Results showed that VVTL1 interacts with polyphenols as demonstrated by the changes in the secondary (far-UV) and tertiary (near-UV) structures, which were differently affected by different polyphenols. Additionally, polyphenols modified the two melting temperatures (TM) that were found for VVTL1 (32.2 °C and 53.9 °C for the protein alone). The circular dichroism (CD) spectra in the near-UV region revealed an involvement of the aromatic side-chains of the protein in the interaction with phenolics. The data demonstrate the existence of an interaction between polyphenols and VVTL1, which results in modification of its thermal and UV denaturation pattern. This information can be useful in understanding the behavior of wine proteins in presence of polyphenols, thus giving new insights on the phenomena that are involved in wine stability.
Mattia DI Gaspero; Paolo Ruzza; Rohanah Hussain; Claudia Honisch; Barbara Biondi; Giuliano Siligardi; Matteo Marangon; Andrea Curioni; Simone Vincenzi. The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols. Molecules 2020, 25, 1646 .
AMA StyleMattia DI Gaspero, Paolo Ruzza, Rohanah Hussain, Claudia Honisch, Barbara Biondi, Giuliano Siligardi, Matteo Marangon, Andrea Curioni, Simone Vincenzi. The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols. Molecules. 2020; 25 (7):1646.
Chicago/Turabian StyleMattia DI Gaspero; Paolo Ruzza; Rohanah Hussain; Claudia Honisch; Barbara Biondi; Giuliano Siligardi; Matteo Marangon; Andrea Curioni; Simone Vincenzi. 2020. "The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols." Molecules 25, no. 7: 1646.
While proteins are present in wine at low concentration, and are largely associated with undesirable haze formation in white wines, certain types or fractions make direct and indirect contributions to sensory quality and physical stability. The proteins found in wine represent a small subclass of the total pool of grape proteins that remain soluble in the non-physiological conditions of the wine matrix which is characterised by the presence of alcohol, high acidity, and relatively high levels of phenolic compounds. Although initially stable in these conditions, during storage of white and rosé wines proteins undergo changes leading to haze formation which is considered one of the most relevant non-microbiological defects, and which makes the wine commercially unacceptable. This phenomenon involves the two most abundant proteins present in wines: thaumatin-like proteins and chitinases, both belonging to pathogenesis-related proteins of the grape berry. Haze formation is often triggered by thermal fluctuations occurring during storage of white wines, although the presence of other non-protein-related factors seems to be necessary. Here, we review the characteristics of these two protein families and the factors that influence their solubility with a focus on the disulfide bonds reduction as a possible trigger for the onset of their aggregation.
Paolo Ruzza; Claudia Honisch; Matteo Marangon; Andrea Curioni; Alan Bakalinsky; Simone Vincenzi. Influence of the reducing environment in the misfolding of wine proteins. Protein-Protein Interactions in Human Disease, Part A 2019, 118, 413 -436.
AMA StylePaolo Ruzza, Claudia Honisch, Matteo Marangon, Andrea Curioni, Alan Bakalinsky, Simone Vincenzi. Influence of the reducing environment in the misfolding of wine proteins. Protein-Protein Interactions in Human Disease, Part A. 2019; 118 ():413-436.
Chicago/Turabian StylePaolo Ruzza; Claudia Honisch; Matteo Marangon; Andrea Curioni; Alan Bakalinsky; Simone Vincenzi. 2019. "Influence of the reducing environment in the misfolding of wine proteins." Protein-Protein Interactions in Human Disease, Part A 118, no. : 413-436.
Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine’s organoleptic characteristics. Usually these fining agents will bind the target compound(s) to form insoluble aggregates that are subsequently removed from the wine. The main reasons to perform wine fining treatments are to carry out wine clarification, stabilization and to remove phenolic compounds imparting unwanted sensory characteristics on the wine, which is an operation that often relies on the use of animal proteins, such as casein, gelatin, egg and fish proteins. However, due to the allergenic potential of these animal proteins, there is an increasing interest in developing alternative solutions including the use of fining proteins extracted from plants (e.g., proteins from cereals, grape seeds, potatoes, legumes, etc.), and non-proteinaceous plant-based substances (e.g., cell wall polysaccharides and pomace materials). In this article, the state of the art alternative fining agents of plant origins are reviewed for the first time, including considerations of their organoleptic and technological effects on wine, and of the allergenic risks that they can pose for consumers.
Matteo Marangon; Simone Vincenzi; Andrea Curioni. Wine Fining with Plant Proteins. Molecules 2019, 24, 2186 .
AMA StyleMatteo Marangon, Simone Vincenzi, Andrea Curioni. Wine Fining with Plant Proteins. Molecules. 2019; 24 (11):2186.
Chicago/Turabian StyleMatteo Marangon; Simone Vincenzi; Andrea Curioni. 2019. "Wine Fining with Plant Proteins." Molecules 24, no. 11: 2186.
BACKGROUND Glycosylated compounds are one of the main fraction of the yeast cell wall. Thanks to their amphiphilic structure, they have been studied as stabilizers in food emulsions over a broad range of pH conditions with encouraging results. Nevertheless, extraction costs still represent an important limit for their application in the food industry. RESULTS In this research, four extraction methods were applied to yeast cells exploiting both physical (heating and sonication) and enzymatic approaches (use of three industrial enzyme preparations, namely Glucanex®, Sur Lies and Elevage). A fifth method involving a pure β‐glucanase enzyme (Zymolyase) was taken as reference. These extraction methods were applied to the oenological strain Saccharomyces cerevisiae EC1118, and their extraction yields and chemical properties (quantitative and qualitative determination of sugars and proteins) were studied. Emulsifying activities were determined at three different pH values (3, 5 and 7). Extractions with Physical, Glucanex and Sur Lies methods were the most successful approaches to obtain relevant amounts of yeast compounds with good emulsifying activities for 2:1 oil‐in‐water emulsions at pH 3 and 7 over 48 hours. CONCLUSIONS These results indicate that there is the potential for the extraction approaches here proposed to become viable tools for the recovery of yeast compounds to be used as emulsifiers in foods. This approach can be considered as the starting point to explore the possibility to exploit yeast by‐products from the fermentation processes (e.g. fermentation lees from wine and beer making) as valuable compounds for food applications. This article is protected by copyright. All rights reserved.
Alberto De Iseppi; Andrea Curioni; Matteo Marangon; Simone Vincenzi; Gulzhan Kantureeva; Giovanna Lomolino. Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain. Journal of the Science of Food and Agriculture 2019, 99, 5702 -5710.
AMA StyleAlberto De Iseppi, Andrea Curioni, Matteo Marangon, Simone Vincenzi, Gulzhan Kantureeva, Giovanna Lomolino. Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain. Journal of the Science of Food and Agriculture. 2019; 99 (13):5702-5710.
Chicago/Turabian StyleAlberto De Iseppi; Andrea Curioni; Matteo Marangon; Simone Vincenzi; Gulzhan Kantureeva; Giovanna Lomolino. 2019. "Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain." Journal of the Science of Food and Agriculture 99, no. 13: 5702-5710.
Verjuice is an acidic unfermented unripe grape juice that has recently been proposed as an alternative to vinegar in different food preparations. In this study, pickled cucumber preserves were industrially prepared using two dilutions of verjuice as acidifying agent and compared with the traditional vinegar-pickled samples. Samples were chemically characterized and subjected to sensory analyses using a trained panel and consumers. The different acidifying agents resulted in pickled cucumbers giving different olfactory and gustatory evaluations. No differences in appearance and texture were found. Despite showing chemical and sensory differences, pickles preserved with verjuice and vinegar had similar overall liking scores for visual, olfactory and gustatory aspects. A key feature of pickles prepared with verjuice is their lack of acetic acid potentially conferring them an additional value, suggesting that verjuice represents a viable alternative to vinegar for the production of pickles with distinctive sensorial properties.
Amanda Dupas de Matos; Matteo Marangon; Massimiliano Magli; Marta Cianciabella; Stefano Predieri; Andrea Curioni; Simone Vincenzi. Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent. Food Chemistry 2019, 286, 78 -86.
AMA StyleAmanda Dupas de Matos, Matteo Marangon, Massimiliano Magli, Marta Cianciabella, Stefano Predieri, Andrea Curioni, Simone Vincenzi. Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent. Food Chemistry. 2019; 286 ():78-86.
Chicago/Turabian StyleAmanda Dupas de Matos; Matteo Marangon; Massimiliano Magli; Marta Cianciabella; Stefano Predieri; Andrea Curioni; Simone Vincenzi. 2019. "Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent." Food Chemistry 286, no. : 78-86.
Mannoproteins (MPs) are cell wall proteoglycans released in wine by yeast during fermentation and ageing on lees, a procedure used for the production of several wines to enrich them in these components with consequences from both a technological and sensory point of view. Given the significance that wine MPs have for wine quality, winemakers would welcome a simple and accurate method for their quantification, as this would allow them to have a better control of this aspect at different winemaking stages. This study develops and validates a novel, simple and accurate method for MPs quantification in white wines based on a competitive indirect enzyme-linked lectin sorbent assay (CI-ELLSA), using the highly mannosylated yeast invertase as the standard. The method utilizes the lectin concanavalin A (ConA) as the immobilized ligand for MPs, and peroxidase, an enzyme rich in mannose, as the competitor for ConA. After addition of the peroxidase substrate, the intensity of the signal produced by the activity of this enzyme (absorbance at 450 nm) is inversely proportional to the amount of mannosylated proteins in the sample. Results have been validated on several wine styles including still, sparkling and sweet wines.
Matteo Marangon; Mara Vegro; Simone Vincenzi; Giovanna Lomolino; Alberto DE Iseppi; Andrea Curioni. A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA). Molecules 2018, 23, 3070 .
AMA StyleMatteo Marangon, Mara Vegro, Simone Vincenzi, Giovanna Lomolino, Alberto DE Iseppi, Andrea Curioni. A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA). Molecules. 2018; 23 (12):3070.
Chicago/Turabian StyleMatteo Marangon; Mara Vegro; Simone Vincenzi; Giovanna Lomolino; Alberto DE Iseppi; Andrea Curioni. 2018. "A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA)." Molecules 23, no. 12: 3070.