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Nikolaos Kontoudakis
Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, 75 Iera Odos, 11855 Athens, Greece

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Journal article
Published: 22 May 2021 in Sustainability
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The phenolic profile of the grape berries is a key quality factor for the red grapevine varieties and several techniques have been applied to improve it. An innovative technique is the application of resistance elicitors and phytohormones. In the present study, leaves and berries of a Greek red indigenous variety (Mouhtaro) sprayed with two elicitors, benzothiadiazole and chitosan and a plant hormone abscisic acid, during veraison. Physicochemical and phenolic characteristics of the berries and microbial communities of rhizosphere, phyllosphere and carposphere were analyzed at harvest. Differences in the microbial communities on different plant compartments were observed after the application of the plant activators. Chitosan treatment increased the abundance of the beneficial lactic acid bacteria, while the abscisic acid treatment decreased the presence of spoilage fungi on the carposphere. Treatments differentiate total phenolics, anthocyanins and in the chemical characteristics of grape must with chitosan treated grapes had increased anthocyanins and skin-derived phenolics that correlated positively with the microbial taxa that was discriminant by LefSe analysis. This research provides an overview of the effect of plant activators on the microbial ecology and grape quality of the Greek variety Mouhtaro and presents the potential of new and innovative approaches in the field of sustainable viticulture.

ACS Style

Dimitrios-Evangelos Miliordos; Myrto Tsiknia; Nikolaos Kontoudakis; Maria Dimopoulou; Costas Bouyioukos; Yorgos Kotseridis. Impact of Application of Abscisic Acid, Benzothiadiazole and Chitosan on Berry Quality Characteristics and Plant Associated Microbial Communities of Vitis vinifera L var. Mouhtaro Plants. Sustainability 2021, 13, 5802 .

AMA Style

Dimitrios-Evangelos Miliordos, Myrto Tsiknia, Nikolaos Kontoudakis, Maria Dimopoulou, Costas Bouyioukos, Yorgos Kotseridis. Impact of Application of Abscisic Acid, Benzothiadiazole and Chitosan on Berry Quality Characteristics and Plant Associated Microbial Communities of Vitis vinifera L var. Mouhtaro Plants. Sustainability. 2021; 13 (11):5802.

Chicago/Turabian Style

Dimitrios-Evangelos Miliordos; Myrto Tsiknia; Nikolaos Kontoudakis; Maria Dimopoulou; Costas Bouyioukos; Yorgos Kotseridis. 2021. "Impact of Application of Abscisic Acid, Benzothiadiazole and Chitosan on Berry Quality Characteristics and Plant Associated Microbial Communities of Vitis vinifera L var. Mouhtaro Plants." Sustainability 13, no. 11: 5802.

Journal article
Published: 03 February 2020 in Food Chemistry
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This study investigates the relationship between the two main forms of Cu in wine and their impact on the rate of oxygen consumption. The Cu forms were differentiated by medium exchange constant current stripping potentiometry, which classified the Cu as either bound to sulfide or not. Oxygen consumption rates were determined in red, white and model wines after saturation with oxygen. The results for white wines showed that the oxygen consumption was sensitive to the non-sulfide-bound Cu concentration when ascorbic acid was present, and the first order rates ranged from 0.02 to 0.11 h−1. However, the same was not true for wines without added ascorbic acid that showed little influence of Cu form on oxygen decay rates. Cu forms were also found to significantly change in some wines during the oxygen decay experiment. Ascorbic acid is critical in enabling the form of Cu to significantly influence the oxygen reaction rate in wine.

ACS Style

Nikolaos Kontoudakis; Andrew C. Clark. Sulfide-binding to Cu(II) in wine: Impact on oxygen consumption rates. Food Chemistry 2020, 316, 126352 .

AMA Style

Nikolaos Kontoudakis, Andrew C. Clark. Sulfide-binding to Cu(II) in wine: Impact on oxygen consumption rates. Food Chemistry. 2020; 316 ():126352.

Chicago/Turabian Style

Nikolaos Kontoudakis; Andrew C. Clark. 2020. "Sulfide-binding to Cu(II) in wine: Impact on oxygen consumption rates." Food Chemistry 316, no. : 126352.

Journal article
Published: 10 December 2019 in Beverages
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This work outlines the influence of Cu(II) and SO2 concentrations in Chardonnay juice or Shiraz must on the respective wine composition. Analyses were conducted pre- and post-fermentation, after cold stabilization, after bentonite treatment (Chardonnay only), at bottling, and 15 months after bottling. The quantification of total Cu was conducted by inductively coupled plasma optical emission spectrometry and free Cu by stripping potentiometry. Low molecular weight sulfur compounds, volatile aldehyde compounds, and general volatile compounds, including esters and terpenes, were quantified with gas-chromatography- or liquid-chromatography-QQQ-mass spectrometry. For Chardonnay, increased Cu concentration in the juice resulted in higher concentrations of Cu in the respective wine, while Shiraz wines showed no significant difference. Increased Cu addition to Chardonnay juice also produced significantly higher concentrations of H2S, 3-methylbutanal, and methional, but lower concentrations of methanethiol and phenylacetaldehyde, while SO2 addition increased 3-methylbutanal and phenylacetaldehyde, and decreased methanethiol production from post-fermentation to post-bottle aging. For the Shiraz, SO2 led to higher concentrations of H2S, and both SO2 and Cu addition increased the concentrations of hexanal, 3-methylbutanal, and phenylacetaldehyde in wine, but this effect diminished after cold stabilization. This study shows that SO2 and Cu in grape juice/must can have long-term implications for wine composition.

ACS Style

Xinyi Zhang; Nikolaos Kontoudakis; John W. Blackman; Andrew C. Clark. Copper(II) and Sulfur Dioxide in Chardonnay Juice and Shiraz Must: Impact on Volatile Aroma Compounds and Cu Forms in Wine. Beverages 2019, 5, 70 .

AMA Style

Xinyi Zhang, Nikolaos Kontoudakis, John W. Blackman, Andrew C. Clark. Copper(II) and Sulfur Dioxide in Chardonnay Juice and Shiraz Must: Impact on Volatile Aroma Compounds and Cu Forms in Wine. Beverages. 2019; 5 (4):70.

Chicago/Turabian Style

Xinyi Zhang; Nikolaos Kontoudakis; John W. Blackman; Andrew C. Clark. 2019. "Copper(II) and Sulfur Dioxide in Chardonnay Juice and Shiraz Must: Impact on Volatile Aroma Compounds and Cu Forms in Wine." Beverages 5, no. 4: 70.

Evaluation study
Published: 27 February 2019 in Journal of Agricultural and Food Chemistry
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This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavours in wine, by measuring the combined free and hydrogen sulfite-bound forms of each aldehyde compounds, comprising of four general aldehydes, four Strecker aldehydes and four (E)-2-alkenals. The methodology requires minimal preparation of wine samples: the addition of internal standards and 6 g/L sulfur dioxide, and filtration prior to quantitation by liquid chromatography-triple quadrupole-mass spectrometer. Overall, the limit of detection, limit of quantification, accuracy (recovery, 82% – 119%) and precision (repeatability and reproducibility, RSD ≤ 10%) were satisfactory to enable routine measurement of the 12 aldehyde compounds in wine. The methodology was applied to 20 commercial white and red wines from various varieties and vintages. A general trend of higher concentrations of the aldehyde compounds in white wines compared to red wines was observed.

ACS Style

Xinyi Zhang; Nikolaos Kontoudakis; Andrew C. Clark. Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms. Journal of Agricultural and Food Chemistry 2019, 67, 3502 -3510.

AMA Style

Xinyi Zhang, Nikolaos Kontoudakis, Andrew C. Clark. Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms. Journal of Agricultural and Food Chemistry. 2019; 67 (12):3502-3510.

Chicago/Turabian Style

Xinyi Zhang; Nikolaos Kontoudakis; Andrew C. Clark. 2019. "Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms." Journal of Agricultural and Food Chemistry 67, no. 12: 3502-3510.

Article
Published: 21 February 2019 in Food Analytical Methods
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This study validates a new methodology which allows the direct quantification of 13 volatile aldehyde compounds related to oxidative off-flavours in wine. The compounds investigated were four (E)-2-alkenals ((E)-2-heptenal, (E)-2-hexenal, (E)-2-octenal and (E)-2-nonenal), four Strecker aldehydes (2-methylpropanal, 3-methylbutanal, methional and 2-phenylacetaldehyde) and five general aldehydes (hexanal, furfural, 5-methylfurfural, benzaldehyde and nonanal). This methodology involved the addition of p-benzoquinone to release the aldehydes bound to hydrogen sulfite, collection via solid phase extraction, derivatisation by o-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride and quantification by gas chromatography triple-quadrupole mass spectrometer in multiple reaction monitoring mode. Overall, the limit of detection, limit of quantification, accuracy (recovery, 98–103%) and precision (repeatability and reproducibility, RSD ≤ 15%) are sufficient to enable routine measurement of the 13 aldehyde compounds in wine. Sixteen commercial white and red wines of varied varieties and vintages were analysed with this methodology. White wines trended to have higher concentrations of the aldehyde compounds in comparison with the red wines.

ACS Style

Xinyi Zhang; Nikolaos Kontoudakis; John Blackman; Katja Šuklje; Guillaume Antalick; Andrew C. Clark. Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS: p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products. Food Analytical Methods 2019, 12, 1285 -1297.

AMA Style

Xinyi Zhang, Nikolaos Kontoudakis, John Blackman, Katja Šuklje, Guillaume Antalick, Andrew C. Clark. Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS: p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products. Food Analytical Methods. 2019; 12 (6):1285-1297.

Chicago/Turabian Style

Xinyi Zhang; Nikolaos Kontoudakis; John Blackman; Katja Šuklje; Guillaume Antalick; Andrew C. Clark. 2019. "Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS: p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products." Food Analytical Methods 12, no. 6: 1285-1297.

Journal article
Published: 10 October 2018 in Dental Materials
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To investigate the biological interactions of a calcium silicate based cement (Biodentine™) with Stem Cells from Human Exfoliated Deciduous teeth (SHED), focusing on viability/proliferation, odontogenic differentiation, biomineralization and elemental release/exchange. Biodentine™ specimens were used directly or for eluate preparation at serial dilutions (1:1–1:64). SHED cultures were established from deciduous teeth of healthy children. Viability/proliferation and morphological characteristics were evaluated by live/dead fluorescent staining, MTT assay and Scanning Electron Microscopy. Odontogenic differentiation by qRT-PCR, biomineralization by Alizarin red S staining, while ion elution by Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES). SHED effectively attached within the crystalline surface of Biodentine™ specimens acquiring a spindle-shaped phenotype. Statistically significant stimulation of cell proliferation was induced at day 3 by eluates in dilutions from 1:16 to 1:64. Differential, concentration- and time-dependent expression patterns of odontogenic genes were observed under non-inductive and inductive (osteogenic) conditions, with significant up-regulation of DSPP and Runx2 at higher dilutions and a peak in expression of BMP-2, BGLAP and MSX-2 at 1:8 dilution on day 7. Progressive increase in mineralized tissue formation was observed with increasing dilutions of Biodentine™ eluates. ICP-OES indicated that Biodentine™ absorbed Ca, Mg and P ions from culture medium, while releasing Si and Sr ions from its backbone. Biodentine™ interacts through elemental release/uptake with the cellular microenvironment, triggering odontogenic differentiation and biomineralization in a concentration-dependent manner. These results reveal a promising strategy for application of the calcium silicate based cement (Biodentine™) for vital pulp therapies of deciduous teeth in Paediatric Dentistry.

ACS Style

Eirini Athanasiadou; Maria Paschalidou; Anna Theocharidou; Nikolaos Kontoudakis; Konstantinos Arapostathis; Athina Bakopoulou. Biological interactions of a calcium silicate based cement (Biodentine™) with Stem Cells from Human Exfoliated Deciduous teeth. Dental Materials 2018, 34, 1797 -1813.

AMA Style

Eirini Athanasiadou, Maria Paschalidou, Anna Theocharidou, Nikolaos Kontoudakis, Konstantinos Arapostathis, Athina Bakopoulou. Biological interactions of a calcium silicate based cement (Biodentine™) with Stem Cells from Human Exfoliated Deciduous teeth. Dental Materials. 2018; 34 (12):1797-1813.

Chicago/Turabian Style

Eirini Athanasiadou; Maria Paschalidou; Anna Theocharidou; Nikolaos Kontoudakis; Konstantinos Arapostathis; Athina Bakopoulou. 2018. "Biological interactions of a calcium silicate based cement (Biodentine™) with Stem Cells from Human Exfoliated Deciduous teeth." Dental Materials 34, no. 12: 1797-1813.

Comparative study
Published: 21 August 2018 in Food Chemistry
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The speciation of Cu and Fe in wine was assessed by a number of methodologies and those with superior performance were utilised on 49 wines and compared to compositional data. The adopted analytical strategies were stripping potentiometry, HPLC and an extraction (solid-phase or liquid-liquid) followed by atomic absorption or optical emission spectroscopic measurement. Stripping potentiometry was specific for sulfide-bound Cu in wines, and showed that this was the predominant form of Cu. A solid phase extraction technique provided a hydrophobic fraction of Cu that was specific for sulfide-bound Cu in white wine but red wine matrix effects hindered isolation of sulfide-bound Cu. The other methods assessed either perturbed the sulfide-bound Cu or were not sufficiently sensitive. The solid phase extraction method enabled routine fractionation of Fe in red and white wines whilst the additional techniques surveyed either measured total Fe or suffered from background contamination.

ACS Style

Nikolaos Kontoudakis; Leigh M. Schmidtke; Marlize Z. Bekker; Mark Smith; Paul A. Smith; Geoffrey R. Scollary; Eric N. Wilkes; Andrew C. Clark. Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition. Food Chemistry 2018, 274, 89 -99.

AMA Style

Nikolaos Kontoudakis, Leigh M. Schmidtke, Marlize Z. Bekker, Mark Smith, Paul A. Smith, Geoffrey R. Scollary, Eric N. Wilkes, Andrew C. Clark. Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition. Food Chemistry. 2018; 274 ():89-99.

Chicago/Turabian Style

Nikolaos Kontoudakis; Leigh M. Schmidtke; Marlize Z. Bekker; Mark Smith; Paul A. Smith; Geoffrey R. Scollary; Eric N. Wilkes; Andrew C. Clark. 2018. "Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition." Food Chemistry 274, no. : 89-99.

Journal article
Published: 17 August 2018 in Chemosensors
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Development of oxidative and reductive flavors in wine can be influenced by the concentration and form of Cu within the wine. Electrochemical techniques have been devised to quantitate electrochemically active Cu (labile) in wine, as opposed to inactive Cu (non-labile). However, the electrochemical methods to measure labile Cu may be biased by the wine matrix, require lengthy calibration processes and/or unduly perturb the wine matrix during measurement. In this study, medium exchange stripping potentiometry was utilized with a thin mercury film on a screen-printed carbon electrode to provide a quantitation method that could largely overcome these limitations. The best average recoveries for 0.040 mg/L of labile Cu of 101 ± 15% (n = 12) were observed using composite calibration graphs prepared in oxidized wines and on multiple electrodes and using Pb as an internal standard. Composite calibration curves performed on different electrodes to the sample analysis were as effective in quantifying labile Cu as calibration curves performed on the same electrode as the sample. The results allow selection of a quantitation procedure that will suit the required speed and accuracy of labile Cu determination.

ACS Style

Andrew C. Clark; Nikolaos Kontoudakis. Increasing the Efficiency and Accuracy of Labile Cu Measurement in Wine with Screen-Printed Electrodes. Chemosensors 2018, 6, 35 .

AMA Style

Andrew C. Clark, Nikolaos Kontoudakis. Increasing the Efficiency and Accuracy of Labile Cu Measurement in Wine with Screen-Printed Electrodes. Chemosensors. 2018; 6 (3):35.

Chicago/Turabian Style

Andrew C. Clark; Nikolaos Kontoudakis. 2018. "Increasing the Efficiency and Accuracy of Labile Cu Measurement in Wine with Screen-Printed Electrodes." Chemosensors 6, no. 3: 35.

Original article
Published: 15 July 2018 in Australian Journal of Grape and Wine Research
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Background and Aims Sulfide‐bound copper (Cu) in wine may act as a potential source of hydrogen sulfide. The aim of this study was to understand how the white wine matrix can influence the filterability of sulfide‐bound Cu. Methods and Results Sulfide‐bound Cu was formed in situ with addition of copper(II) sulfate and sodium sulfide to white wine and model wines. The amount of subsequent Cu passing through membrane filters was measured by flame atomic absorption spectroscopy or inductively coupled plasma with optical emission spectroscopy. Nanoparticle tracking analysis was utilised to measure the size of particles generated after copper(II) and sulfide addition. The majority of the particles were around or below 0.2 μm, and polyethersulfone and nylon membranes remove up to 40–90% of sulfide‐bound Cu from white wine. The regenerated cellulose, Teflon and glass fibre membranes removed minimal sulfide‐bound Cu. Conclusions Membrane filtration removed sulfide‐bound Cu by adsorption rather than by particle size discrimination. Polysaccharides and proteins were the components of white wine that most inhibited adsorption. Significance of the Study The addition of copper(II) to wine with hydrogen sulfide results in products that cannot be removed by filtration on the basis of their particle size but instead may be partly removed by adsorption onto membrane filters to an extent impacted by the wine composition and the filtration medium.

ACS Style

Nikolaos Kontoudakis; Agnieszka Mierczynska-Vasilev; A. Guo; P.A. Smith; G.R. Scollary; E.N. Wilkes; A.C. Clark. Removal of sulfide-bound copper from white wine by membrane filtration. Australian Journal of Grape and Wine Research 2018, 25, 53 -61.

AMA Style

Nikolaos Kontoudakis, Agnieszka Mierczynska-Vasilev, A. Guo, P.A. Smith, G.R. Scollary, E.N. Wilkes, A.C. Clark. Removal of sulfide-bound copper from white wine by membrane filtration. Australian Journal of Grape and Wine Research. 2018; 25 (1):53-61.

Chicago/Turabian Style

Nikolaos Kontoudakis; Agnieszka Mierczynska-Vasilev; A. Guo; P.A. Smith; G.R. Scollary; E.N. Wilkes; A.C. Clark. 2018. "Removal of sulfide-bound copper from white wine by membrane filtration." Australian Journal of Grape and Wine Research 25, no. 1: 53-61.

Journal article
Published: 01 August 2017 in Food Chemistry
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Solid-phase extraction has previously been used to fractionate copper and iron into hydrophobic, cationic and residual forms. This study showed the change in fractionated copper and iron in Chardonnay wines with 1-year of bottle aging under variable oxygen and protein concentrations. Wines containing protein in low oxygen conditions induced a decrease (20-50%) in total copper and increased the proportion of the hydrophobic copper fraction, associated with copper(I) sulfide. In contrast, protein stabilised wines showed a lower proportion of the hydrophobic copper fraction after 1-year of aging. In oxidative storage conditions, the total iron decreased by 60% when at high concentration, and the concentration of the residual fraction of both copper and iron increased. The results show that oxidative storage increases the most oxidative catalytic form of the metal, whilst changes during reductive storage depend on the extent of protein stabilisation of the wine.

ACS Style

Nikolaos Kontoudakis; Anque Guo; Geoffrey R. Scollary; Andrew C. Clark. The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine. Food Chemistry 2017, 229, 319 -328.

AMA Style

Nikolaos Kontoudakis, Anque Guo, Geoffrey R. Scollary, Andrew C. Clark. The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine. Food Chemistry. 2017; 229 ():319-328.

Chicago/Turabian Style

Nikolaos Kontoudakis; Anque Guo; Geoffrey R. Scollary; Andrew C. Clark. 2017. "The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine." Food Chemistry 229, no. : 319-328.

Journal article
Published: 01 August 2017 in Food Research International
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A variety of techniques have been developed with the ability to measure different forms of metals in wine with the ultimate aim of providing a more accurate indicator of metal induced spoilage of wine. This study was conducted in order to identify which wine components influence the measurement of Cu and Fe in their fractionated and/or electrochemically active forms. The measurement techniques involved detection of labile Cu by stripping potentiometry and fractionation of Cu and Fe by sequential solid phase extraction, with detection by inductively coupled plasma-optical emission spectroscopy. The wine components assessed included those extracted from wine (red wine tannin, white wine protein, white wine polysaccharide, red wine polyphenol, white wine polyphenol), and commercially available monomeric compounds, including phenolic compounds and sulfur-containing compounds. For Cu, only hydrogen sulfide, which is known to induce the formation of Cu(I) sulfide, showed any appreciable influence on the fractionation and electrochemical detection of Cu. This form of Cu was also identified as the major component of red and white wines. For Fe, the fractionation was different for red versus white wine, and influenced significantly by extracted red wine polyphenol, (−)-epicatechin, gallic acid and tartaric acid. The wine components showed more influence on Fe at pH 4.00 compared to pH 3.25. These results enable a targeted use of these techniques in the assessment of metal-induced spoilage of wine.

ACS Style

Nikolaos Kontoudakis; Mark Smith; Anque Guo; Paul A. Smith; Geoffrey R. Scollary; Eric N. Wilkes; Andrew C. Clark. The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds. Food Research International 2017, 98, 95 -102.

AMA Style

Nikolaos Kontoudakis, Mark Smith, Anque Guo, Paul A. Smith, Geoffrey R. Scollary, Eric N. Wilkes, Andrew C. Clark. The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds. Food Research International. 2017; 98 ():95-102.

Chicago/Turabian Style

Nikolaos Kontoudakis; Mark Smith; Anque Guo; Paul A. Smith; Geoffrey R. Scollary; Eric N. Wilkes; Andrew C. Clark. 2017. "The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds." Food Research International 98, no. : 95-102.

Original paper
Published: 22 July 2017 in European Food Research and Technology
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The analytical and sensory analysis of wines aged in barrels of French and American oak with three different levels of toasting was performed to determine the relationship between the volatile substances released by oak wood and sensory appreciation by a trained panel. For that purpose, a discolored white wine of Macabeo and a red wine of Cabernet Sauvignon from 2012 vintage were aged for 12 months in new barrels. Similar wines from the following vintage were aged in the same barrels for knowing how the use of the barrels affects their capacity to release volatile substances and its organoleptic impact. A significant correlation was found between the appreciation of coconut and smoked/toasted notes by the panel and the theoretical sensory impact of β-methyl-γ-octalactone and volatile phenols, respectively, in two different wines aged in new oak barrels. Vanillin correlated significantly in only one of the wines tasted. The panelists generally preferred wines aged in medium-toasted new barrels for both oak species. In a triangle test, tasters could distinguish between wines aged in new American and French oak barrels when the toasting level was light or medium but not when it was heavy. They were also able to distinguish between wines aged in new and 1-year-used barrels. It can be concluded that the botanical origin of the oak, the toasting level of the staves and the number of times that the barrels have been used previously have a real impact on the volatile composition of the wine and in its sensory impact.

ACS Style

María Navarro; Nikolaos Kontoudakis; Sergio Gómez-Alonso; Esteban García-Romero; Joan Miquel Canals; Isidro Hermosín-Gutíerrez; Fernando Zamora. Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel. European Food Research and Technology 2017, 244, 245 -258.

AMA Style

María Navarro, Nikolaos Kontoudakis, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora. Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel. European Food Research and Technology. 2017; 244 (2):245-258.

Chicago/Turabian Style

María Navarro; Nikolaos Kontoudakis; Sergio Gómez-Alonso; Esteban García-Romero; Joan Miquel Canals; Isidro Hermosín-Gutíerrez; Fernando Zamora. 2017. "Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel." European Food Research and Technology 244, no. 2: 245-258.

Journal article
Published: 01 July 2017 in Food Chemistry
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A new method for the analysis of ellagitannins observed in oak-aged wine is proposed, exhibiting interesting advantages with regard to previously reported analytical methods. The necessary extraction of ellagitannins from wine was simplified to a single step of solid phase extraction (SPE) using size exclusion chromatography with Sephadex LH-20 without the need for any previous SPE of phenolic compounds using reversed-phase materials. The quantitative recovery of wine ellagitannins requires a combined elution with methanol and ethyl acetate, especially for increasing the recovery of the less polar acutissimins. The chromatographic method was performed using a fused-core C18 column, thereby avoiding the coelution of main ellagitannins, such as vescalagin and roburin E. However, the very polar ellagitannins, namely, the roburins A, B and C, still partially coeluted, and their quantification was assisted by the MS detector. This methodology also enabled the analysis of free gallic and ellagic acids in the same chromatographic run.

ACS Style

María Navarro; Nikolaos Kontoudakis; Joan Miquel Canals; Esteban García-Romero; Sergio Gómez-Alonso; Fernando Zamora; Isidro Hermosín-Gutiérrez. Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine. Food Chemistry 2017, 226, 23 -31.

AMA Style

María Navarro, Nikolaos Kontoudakis, Joan Miquel Canals, Esteban García-Romero, Sergio Gómez-Alonso, Fernando Zamora, Isidro Hermosín-Gutiérrez. Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine. Food Chemistry. 2017; 226 ():23-31.

Chicago/Turabian Style

María Navarro; Nikolaos Kontoudakis; Joan Miquel Canals; Esteban García-Romero; Sergio Gómez-Alonso; Fernando Zamora; Isidro Hermosín-Gutiérrez. 2017. "Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine." Food Chemistry 226, no. : 23-31.

Research article
Published: 09 March 2017 in Journal of Agricultural and Food Chemistry
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This study establishes the influence of Cu(II), Fe(II), Fe(III), Zn(II), Al(III) and Mn(II) on the oxidative production of xanthylium cations from (+)-catechin and either tartaric acid or glyoxylic acid in model wine systems. The reaction was studied at 25 (○)C using UHPLC and LC-HRMS for the analysis of phenolic products and their isomeric distribution. In addition to the expected products, a colorless product, tentatively assigned as a lactone, was detected for the first time. The results show the importance of Fe ions, and a synergistic influence of Mn(II), in degrading tartaric acid to glyoxylic acid, while the other metal ions had minimal activity in this mechanistic step. Fe(II) and Fe(III) were shown to mediate the (+)-catechin-glyoxylic acid addition reaction, a role only previously attributed to Cu(II). Importantly, the study demonstrates that C-8 addition products of (+)-catechin are promoted by Cu(II) while C-6 addition products promoted by Fe ions.

ACS Style

Anque Guo; Nikolaos Kontoudakis; Geoffrey R. Scollary; Andrew C. Clark. Production and Isomeric Distribution of Xanthylium Cation Pigments and Their Precursors in Wine-like Conditions: Impact of Cu(II), Fe(II), Fe(III), Mn(II), Zn(II), and Al(III). Journal of Agricultural and Food Chemistry 2017, 65, 2414 -2425.

AMA Style

Anque Guo, Nikolaos Kontoudakis, Geoffrey R. Scollary, Andrew C. Clark. Production and Isomeric Distribution of Xanthylium Cation Pigments and Their Precursors in Wine-like Conditions: Impact of Cu(II), Fe(II), Fe(III), Mn(II), Zn(II), and Al(III). Journal of Agricultural and Food Chemistry. 2017; 65 (11):2414-2425.

Chicago/Turabian Style

Anque Guo; Nikolaos Kontoudakis; Geoffrey R. Scollary; Andrew C. Clark. 2017. "Production and Isomeric Distribution of Xanthylium Cation Pigments and Their Precursors in Wine-like Conditions: Impact of Cu(II), Fe(II), Fe(III), Mn(II), Zn(II), and Al(III)." Journal of Agricultural and Food Chemistry 65, no. 11: 2414-2425.

Journal article
Published: 21 December 2016 in OENO One
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This work studied how different grape maturity levels and cluster treatments affect the color and phenolic composition of Grenache wines. Specifically, five treatments were undertaken at a microvinification scale for three maturity levels : Control (destemmed and crushed grapes), Whole Berry, Whole Cluster, Crushed Cluster and Submerged Cap. The first three treatments were also reproduced with large-scale wine fermentation in oak barrels but only with well-ripened grapes. The results indicated that the total polyphenol index (TPI), anthocyanin and proanthocyanidin concentrations, as well as the mean degree of polymerization were higher in all the treatments when the grapes were riper. Submerged Cap generated maximum color and polyphenolic extraction at the three maturity levels. Whole Berry wines were the most similar to the controls. The presence of stems (Crushed Cluster and Whole Cluster treatments) produced wines with a significantly higher pH at all maturity levels and with lower color intensity when the grapes were less ripe. The presence of stems also significantly increased the TPI in almost all cases.

ACS Style

Olga Pascual; Jeanette Ortiz; Maruxa Roel; Nikolaos Kontoudakis; Mariona Gil; Sergio Gómez-Alonso; Esteban García-Romero; Joan Miquel Canals; Isidro Hermosín-Gutíerrez; Fernando Zamora. Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality. OENO One 2016, 50, 169 -181.

AMA Style

Olga Pascual, Jeanette Ortiz, Maruxa Roel, Nikolaos Kontoudakis, Mariona Gil, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora. Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality. OENO One. 2016; 50 (4):169-181.

Chicago/Turabian Style

Olga Pascual; Jeanette Ortiz; Maruxa Roel; Nikolaos Kontoudakis; Mariona Gil; Sergio Gómez-Alonso; Esteban García-Romero; Joan Miquel Canals; Isidro Hermosín-Gutíerrez; Fernando Zamora. 2016. "Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality." OENO One 50, no. 4: 169-181.

Journal article
Published: 01 September 2016 in Food Research International
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The influence of the botanical origin (French oak: Quercus petraea and American oak: Quercus alba) and different toasting levels (light, medium and heavy) on the ellagitannin content of wines aged in oak barrels has been studied. This took place in two consecutive vintages in order to study what happens after the barrels have been already used for one year with another wine. This study was carried out with two red wines (Cabernet Sauvignon) and with two decolored white wines (Macabeo) from vintages 2012 and 2013 in order to work with a simpler matrix which facilitates chemical analysis. The results show that the botanical origin, toasting level and the number of times that the barrels have been used exert a major influence on the final ellagitannin concentration. In general, the behavior of all the individual ellagitannins was very similar to that described for the total ellagitannins. Briefly, the levels of total ellagitannins concentration in the decolored white wine aged for 12months in new French barrels ranged between 31.2mg/L in the lightly toasted and 4.7mg/L in the heavy toasted. In contrast, these levels were quite lower in American new barrels ranging between 3.6mg/L and 0.9mg/L. Finally, the total ellagitannin concentration decreased an average of 63% in the wines aged in the one year used barrels.

ACS Style

María Navarro; Nikolaos Kontoudakis; Sergio Gómez-Alonso; Esteban García-Romero; Joan Miquel Canals; Isidro Hermosín-Gutíerrez; Fernando Zamora. Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels. Food Research International 2016, 87, 197 -203.

AMA Style

María Navarro, Nikolaos Kontoudakis, Sergio Gómez-Alonso, Esteban García-Romero, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora. Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels. Food Research International. 2016; 87 ():197-203.

Chicago/Turabian Style

María Navarro; Nikolaos Kontoudakis; Sergio Gómez-Alonso; Esteban García-Romero; Joan Miquel Canals; Isidro Hermosín-Gutíerrez; Fernando Zamora. 2016. "Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels." Food Research International 87, no. : 197-203.

Journal article
Published: 01 July 2016 in Talanta
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The presence of copper in wine is known to impact the reductive, oxidative and colloidal stability of wine, and techniques enabling measurement of different forms of copper in wine are of particular interest in understanding these spoilage processes. Electrochemical stripping techniques developed to date require significant pretreatment of wine, potentially disturbing the copper binding equilibria. A thin mercury film on a screen printed carbon electrode was utilised in a flow system for the direct analysis of labile copper in red and white wine by constant current stripping potentiometry with medium exchange. Under the optimised conditions, including an enrichment time of 500 s and constant current of 1.0 μA, the response range was linear from 0.015–0.200 mg/L. The analysis of 52 red and white wines showed that this technique generally provided lower labile copper concentrations than reported for batch measurement by related techniques. Studies in a model system and in finished wines showed that the copper sulfide was not measured as labile copper, and that loss of hydrogen sulfide via volatilisation induced an increase in labile copper within the model wine system.

ACS Style

Andrew C. Clark; Nikolaos Kontoudakis; Celia Barril; Leigh Schmidtke; Geoffrey R. Scollary. Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes. Talanta 2016, 154, 431 -437.

AMA Style

Andrew C. Clark, Nikolaos Kontoudakis, Celia Barril, Leigh Schmidtke, Geoffrey R. Scollary. Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes. Talanta. 2016; 154 ():431-437.

Chicago/Turabian Style

Andrew C. Clark; Nikolaos Kontoudakis; Celia Barril; Leigh Schmidtke; Geoffrey R. Scollary. 2016. "Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes." Talanta 154, no. : 431-437.

Journal article
Published: 01 July 2016 in Food Chemistry
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Copper and iron in wine can influence oxidative, reductive and colloidal stability. The current study utilises a solid phase extraction technique to fractionate these metals into hydrophobic, cationic and residual forms, with quantification by ICP-OES. The impact of aspects of wine production on the metal fractions was examined, along with the relationship between metal fractions and oxygen decay rates. Addition of copper and iron to juice, followed by fermentation, favoured an increase in all of their respective metal fractions in the wine, with the largest increase observed for the cationic form of iron. Bentonite fining of the protein-containing wines led to a significant reduction in the cationic fraction of copper and an increase in the cationic form of iron. Total copper correlated more closely with oxygen consumption in the wine compared to total iron, and the residual and cationic forms of copper provided the largest contribution to this impact.

ACS Style

Michaela Rousseva; Nikolaos Kontoudakis; Leigh M. Schmidtke; Geoffrey R. Scollary; Andrew C. Clark. Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption. Food Chemistry 2016, 203, 440 -447.

AMA Style

Michaela Rousseva, Nikolaos Kontoudakis, Leigh M. Schmidtke, Geoffrey R. Scollary, Andrew C. Clark. Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption. Food Chemistry. 2016; 203 ():440-447.

Chicago/Turabian Style

Michaela Rousseva; Nikolaos Kontoudakis; Leigh M. Schmidtke; Geoffrey R. Scollary; Andrew C. Clark. 2016. "Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption." Food Chemistry 203, no. : 440-447.

Journal article
Published: 01 May 2016 in Food Chemistry
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The botanical origin, toast level and ellagitannin content of oak chips in a model wine solution have been studied in terms of their influence on oxygen consumption. French oak chips released significantly higher amounts of ellagitannins than American oak chips at any toast level. The release of ellagitannins by oak chips decreased as the toast level increased in the French oak but this trend was not so clear in American oak. Oxygen consumption rate was clearly related to the level of released ellagitannins. Therefore, oak chips should be chosen for their potential to release ellagitannins release should be considered, not only because they can have a direct impact on the flavor and body of the wine, but also because they can protect against oxidation.

ACS Style

María Navarro; Nikolaos Kontoudakis; Thomas Giordanengo; Sergio Gómez-Alonso; Esteban García-Romero; Francesca Fort; Joan Miquel Canals; Isidro Hermosín-Gutíerrez; Fernando Zamora. Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content. Food Chemistry 2016, 199, 822 -827.

AMA Style

María Navarro, Nikolaos Kontoudakis, Thomas Giordanengo, Sergio Gómez-Alonso, Esteban García-Romero, Francesca Fort, Joan Miquel Canals, Isidro Hermosín-Gutíerrez, Fernando Zamora. Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content. Food Chemistry. 2016; 199 ():822-827.

Chicago/Turabian Style

María Navarro; Nikolaos Kontoudakis; Thomas Giordanengo; Sergio Gómez-Alonso; Esteban García-Romero; Francesca Fort; Joan Miquel Canals; Isidro Hermosín-Gutíerrez; Fernando Zamora. 2016. "Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content." Food Chemistry 199, no. : 822-827.

Journal article
Published: 13 April 2016 in Journal of the Science of Food and Agriculture
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Nowadays supplementing red wines with commercial inactive dry yeasts is a widespread practice in winemaking because it leads to better balanced wines through increased mouthfeel and smooth astringency. The aim of this article is to study, in a red wine and in a model wine solution, how supplementation with three commercial inactive dry yeasts affects chemical composition and astringency. This will give us a better understanding of the action mechanism involved. The results suggest that this action mechanism is related to two different phenomena. The first is that inactive yeasts release polysaccharides and oligosaccharides which can increase mouthfeel and inhibit interactions between salivary protein and tannins. And the second is that they have a direct effect on the precipitation or absorption of proanthocyanidins, especially the larger polymers, which have been described as the most astringent. It can be concluded that supplementation with inactive yeasts is indeed a useful tool for smoothing the astringency of red wines.

ACS Style

Elena González-Royo; Mireia Esteruelas; Nikolaos Kontoudakis; Francesca Fort; Joan Miquel Canals; Fernando Zamora. The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine. Journal of the Science of Food and Agriculture 2016, 97, 172 -181.

AMA Style

Elena González-Royo, Mireia Esteruelas, Nikolaos Kontoudakis, Francesca Fort, Joan Miquel Canals, Fernando Zamora. The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine. Journal of the Science of Food and Agriculture. 2016; 97 (1):172-181.

Chicago/Turabian Style

Elena González-Royo; Mireia Esteruelas; Nikolaos Kontoudakis; Francesca Fort; Joan Miquel Canals; Fernando Zamora. 2016. "The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine." Journal of the Science of Food and Agriculture 97, no. 1: 172-181.