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  • 1
    Online Resource
    Online Resource
    Ozone treatments to induce systemic-acquired resistance in leaves of potted vines: molecular responses and NIR evaluation for identifying effective dose and exposition duration
    Universite de Bordeaux ; 2022
    In:  OENO One Vol. 56, No. 1 ( 2022-02-23), p. 175-187
    Details
    In: OENO One, Universite de Bordeaux, Vol. 56, No. 1 ( 2022-02-23), p. 175-187
    Abstract: The European Community has recently imposed considerable restrictions on the use of pesticides, with the establishment of a regulatory framework for the sustainable use of agro-chemicals. However, in the viticulture sector, the intensive use of chemical pesticides, as well as sulfur and copper, is often required. Recently, ozone has been proposed as a possible environmentally friendly tool for controlling the development of pests on vines. However, little is known about the parameters linked to the practical application of ozone for controlling grapevine pests and how it triggers plant defence mechanisms. The main aim of this preliminary study was to determine the concentration of ozone and exposure duration in a treatment for stimulating the expression of systemic acquired resistance (SAR)-related genes, without inducing toxic effects and affecting vine health. In the first trial, three different combinations of ozone concentration and duration of treatment were tested on potted grapevines: i) gaseous ozone at 300 ppb for 12 hours, ii) gaseous ozone at 100 ppb for 6 hours, and iii) gaseous ozone at 100 ppb for 3 hours. Based on the results of the first trial, the potted vines were treated with just 100 ppb for 3 hours in a second trial. Leaves at different developmental stages were sampled. The expression level of systemic acquired resistance-related genes was analysed 12 hours and 7 days after each treatment. Furthermore, physiological parameters and NIR spectra were analysed. Ozone induced a transient up-regulation (limited to 12 hours after the treatments) of chitinases, β-1,3-glucanase and glutathione-S-transferase. On the other hand, pathogen-related (PR) genes showed a more persistent over-expression. The ozone treatment selectively affected the stomatal conductance depending on the different ozone concentrations. Detected NIR spectra revealed significant structural changes in ozone-treated plants, especially in leaves exposed to higher concentrations of ozone. These results suggest that ozone is able to transiently stimulate the expression of some resistance-related genes even at low and non-toxic doses for the vine leaves.
    Type of Medium: Online Resource
    ISSN: 2494-1271
    URL: Article
    DOI: 10.20870/oeno-one.2022.56.1.5373
    Language: Unknown
    Publisher: Universite de Bordeaux
    Publication Date: 2022
    detail.hit.zdb_id: 2878923-4
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  • 2
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    Air speed and plastic crate vent‐holes for wine grape quality during postharvest dehydration: commercial and laboratory studies
    Wiley ; 2023
    In:  Journal of the Science of Food and Agriculture
    Details
    In: Journal of the Science of Food and Agriculture, Wiley
    Abstract: Airflow is an important issue to favor postharvest dehydration keeping wine grape quality. The aim of this experimental work was to analyze the grape quality during postharvest dehydration: (i) in a commercial facility (‘fruttaia’) by monitoring the efficiency of the ventilation system and (ii) at laboratory level, studying the influence of crate type and airflow direction. RESULTS In the fruttaia, the airflow was provided by an air duct hanging from the ceiling, and by floor fans. A great gap in air speed from 0 up to 3.7 m s −1 was measured in different sectors of the fruttaia, leading to a different weight loss and grape quality in crates, depending on crate stack height and sector. At the laboratory level, two tunnels, with exhaust or supply fans, were used and four crate types with different percentages of vent‐holes were adopted. A decrease of about 5% delayed the weight loss rate depending on the type of crate, and the exhaust fan guaranteed a faster dehydration. CONCLUSION The results clarified the inefficiency of the commercial ventilation system in ensuring homogeneous grape weight loss in all crates. In addition, the exhaust fan guaranteed a more uniform air distribution around crates, and a slightly higher air speed. © 2023 Society of Chemical Industry.
    Type of Medium: Online Resource
    ISSN: 0022-5142 , 1097-0010
    URL: Article
    DOI: 10.1002/jsfa.12817
    Language: English
    Publisher: Wiley
    Publication Date: 2023
    detail.hit.zdb_id: 2001807-1
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  • 3
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    Online Resource
    E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices
    MDPI AG ; 2022
    In:  Chemosensors Vol. 10, No. 7 ( 2022-06-27), p. 244-
    Details
    In: Chemosensors, MDPI AG, Vol. 10, No. 7 ( 2022-06-27), p. 244-
    Abstract: At present, food quality is of utmost importance, not only to comply with commercial regulations, but also to meet the expectations of consumers; this aspect includes sensory features capable of triggering emotions through the citizen’s perception. To date, key parameters for food quality assessment have been sought through analytical methods alone or in combination with a panel test, but the evaluation of panelists’ reactions via psychophysiological markers is now becoming increasingly popular. As such, the present review investigates recent applications of traditional and novel methods to the specific field. These include electronic senses (e-nose, e-tongue, and e-eye), sensory analysis, and wearables for emotion recognition. Given the advantages and limitations highlighted throughout the review for each approach (both traditional and innovative ones), it was possible to conclude that a synergy between traditional and innovative approaches could be the best way to optimally manage the trade-off between the accuracy of the information and feasibility of the investigation. This evidence could help in better planning future investigations in the field of food sciences, providing more reliable, objective, and unbiased results, but it also has important implications in the field of neuromarketing related to edible compounds.
    Type of Medium: Online Resource
    ISSN: 2227-9040
    URL: Article
    DOI: 10.3390/chemosensors10070244
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2704218-2
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  • 4
    Online Resource
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    Postharvest Water Loss of Wine Grape: When, What and Why
    MDPI AG ; 2021
    In:  Metabolites Vol. 11, No. 5 ( 2021-05-14), p. 318-
    Details
    In: Metabolites, MDPI AG, Vol. 11, No. 5 ( 2021-05-14), p. 318-
    Abstract: In postharvest science, water loss is always considered a negative factor threatening fruit and vegetable quality, but in the wine field, this physical process is employed to provide high-quality wine, such as Amarone and Passito wines. The main reason for this is the significant metabolic changes occurring during wine grape water loss, changes that are highly dependent on the specific water loss rate and level, as well as the ambient conditions under which grapes are kept to achieve dehydration. In this review, hints on the main techniques used to induce postharvest wine grape water loss and information on the most important metabolic changes occurring in grape berries during water loss are reported. The quality of wines produced from dried/dehydrated/withered grapes is also discussed, together with an update on the application of innovative non-destructive techniques in the wine sector. A wide survey of the scientific papers published all over the world on the topic has been carried out.
    Type of Medium: Online Resource
    ISSN: 2218-1989
    URL: Article
    DOI: 10.3390/metabo11050318
    Language: English
    Publisher: MDPI AG
    Publication Date: 2021
    detail.hit.zdb_id: 2662251-8
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  • 5
    Online Resource
    Online Resource
    Data_Sheet_1.pdf
    Frontiers Media SA ; 2021
    In:  Frontiers in Nutrition Vol. 8 ( 2021-11-24)
    Details
    In: Frontiers in Nutrition, Frontiers Media SA, Vol. 8 ( 2021-11-24)
    Abstract: Due to the greenhouse gas increase, grapes are often exposed to high temperatures in several growing areas especially during the final developmental stages, and this is particularly true when early ripening cultivars are harvested. This may cause undesirable effects on berry metabolism and composition and wine quality, particularly concerning the aroma profile. Harvesting at night or keeping the harvested grapes in cold rooms before vinification are empirical protocols applied in specific viticultural areas. To study the effects of decreasing berry temperature after harvest, white-skinned berries (cv Vermentino) were maintained at 4 or 10°C for 24 or 48 h before processing (pre-cooling). Control grapes were kept at 22°C. Grapes cooled at 10°C for 24 and 48 h resulted richer in polyphenols and showed a significant up-regulation of genes involved in polyphenols biosynthesis (i.e., VvPAL, VvSTS2 , and VvFLS1) . Similar behavior was observed in samples kept at 4°C for 48 h. Pre-cooling induced specific changes in the volatile organic compound (VOC) profiles. In particular, higher amounts of a specific subcategory of terpenes, namely sesquiterpenes, were detected in cooled samples. The induction of the expression of key genes involved in terpenoids biosynthesis ( VvHDR, VvDX3, VvTER, VvGT14 ) was detected in cooled grapes, with variable effects depending on temperature and treatment duration. In both cooled samples, the evolution of alcoholic fermentation followed a regular trend but ended earlier. Higher phenolic content was detected in wines obtained from the 10°C-treated grapes. Higher residual concentration of malic acid at the end of fermentation was detected in wine samples from grapes pre-cooled at 4°C. Sesquiterpenes also showed a general increase in wines from cooled grapes, especially after pre-cooling at 10°C for 48 h. Different sensory profiles characterized the wine samples, with the best scores in terms of general pleasantness obtained by the wine produced from grapes pre-cooled at 4°C for 24 h. These results demonstrate that pre-cooling harvested grapes induces specific effect on the VOC profile and other quality parameters of Vermentino wine, and this appears to be the result of specific metabolic and compositional changes occurring in the berries.
    Type of Medium: Online Resource
    ISSN: 2296-861X
    URL: Article
    URL: Article
    DOI: 10.3389/fnut.2021.728510
    DOI: 10.3389/fnut.2021.728510.s001
    Language: Unknown
    Publisher: Frontiers Media SA
    Publication Date: 2021
    detail.hit.zdb_id: 2776676-7
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  • 6
    Online Resource
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    Ozone-Induced Biochemical and Molecular Changes in Vitis vinifera Leaves and Responses to Botrytis cinerea Infections
    MDPI AG ; 2023
    In:  Antioxidants Vol. 12, No. 2 ( 2023-01-31), p. 343-
    Details
    In: Antioxidants, MDPI AG, Vol. 12, No. 2 ( 2023-01-31), p. 343-
    Abstract: To investigate how plants cope with multi-stress conditions, we analyzed the biochemical and molecular changes of Vitis vinifera leaves subjected to single or sequential double stresses (infection by Botrytis cinerea (Bc) and ozone (O3, 100 ppb for 3 h) treatment). In Bc+/O3− leaves, the hydrogen peroxide (H2O2) induction (observed at 12 and 24 h from the end of treatment (FET)) triggered a production of ethylene (Et; +35% compared with Bc−/O3− leaves), which was preceded by an increase of salicylic acid (SA; +45%). This result confirms a crosstalk between SA- and Et-related signaling pathways in lesion spread. The ozone induced an early synthesis of Et followed by jasmonic acid (JA) and SA production (about 2-fold higher), where Et and SA signaling triggered reactive oxygen species production by establishing a feedback loop, and JA attenuated this cycle by reducing Et biosynthesis. In Bc+ + O3+ leaves, Et peaked at 6 and 12 h FET, before SA confirmed a crosstalk between Et- and SA-related signaling pathways in lesion propagation. In O3+ + Bc+ leaves, the H2O2 induction triggered an accumulation of JA and Et, demonstrating a synergistic action in the regulation of defence reactions. The divergence in these profiles suggests a rather complex network of events in the transcriptional regulation of genes involved in the systemic acquired resistance.
    Type of Medium: Online Resource
    ISSN: 2076-3921
    URL: Article
    DOI: 10.3390/antiox12020343
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2704216-9
    SSG: 15,3
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  • 7
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    Online Resource
    E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life
    MDPI AG ; 2021
    In:  Applied Sciences Vol. 11, No. 18 ( 2021-09-12), p. 8453-
    Details
    In: Applied Sciences, MDPI AG, Vol. 11, No. 18 ( 2021-09-12), p. 8453-
    Abstract: Electronic nose (E-nose) devices represent one of the most trailblazing innovations in current technological research, since mimicking the functioning of the biological sense of smell has always represented a fascinating challenge for technological development applied to life sciences and beyond. Sensor array tools are right now used in a plethora of applications, including, but not limited to, (bio-)medical, environmental, and food industry related. In particular, the food industry has seen a significant rise in the application of technological tools for determining the quality of edibles, progressively replacing human panelists, therefore changing the whole quality control chain in the field. To this end, the present review, conducted on PubMed, Science Direct and Web of Science, screening papers published between January 2010 and May 2021, sought to investigate the current trends in the usage of human panels and sensorized tools (E-nose and similar) in the food industry, comparing the performances between the two different approaches. In particular, the focus was mainly addressed towards the stability and shelf life assessment of olive oil, the main constituent of the renowned “Mediterranean diet”, and nowadays appreciated in cuisines from all around the world. The obtained results demonstrate that, despite the satisfying performances of both approaches, the best strategy merges the potentialities of human sensory panels and technological sensor arrays, (i.e., E-nose somewhat supported by E-tongue and/or E-eye). The current investigation can be used as a reference for future guidance towards the choice between human panelists and sensorized tools, to the benefit of food manufacturers.
    Type of Medium: Online Resource
    ISSN: 2076-3417
    URL: Article
    DOI: 10.3390/app11188453
    Language: English
    Publisher: MDPI AG
    Publication Date: 2021
    detail.hit.zdb_id: 2704225-X
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  • 8
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    Online Resource
    Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration
    Elsevier BV ; 2023
    In:  Food Chemistry Vol. 404 ( 2023-03), p. 134138-
    Details
    In: Food Chemistry, Elsevier BV, Vol. 404 ( 2023-03), p. 134138-
    Type of Medium: Online Resource
    ISSN: 0308-8146
    URL: Article
    DOI: 10.1016/j.foodchem.2022.134138
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2023
    detail.hit.zdb_id: 1483647-6
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  • 9
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    Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine
    Hindawi Limited ; 2023
    In:  Australian Journal of Grape and Wine Research Vol. 2023 ( 2023-2-1), p. 1-13
    Details
    In: Australian Journal of Grape and Wine Research, Hindawi Limited, Vol. 2023 ( 2023-2-1), p. 1-13
    Abstract: Consumers are more and more oriented towards the purchase of safer food and beverages, which is pushing the wine sector to find alternatives to the use of sulfur dioxide. Ozone (O3) is already applied in the wine industry to produce sulfur dioxide-free wines through the patented method Purovino®. The aim of this two-year study was that of evaluating whether the postharvest treatment of grapes with ozone affects volatile organic compounds (VOCs) and polyphenol profile in berries, and in turn, wine composition. Grape bunches (Vitis vinifera L.) of cv Sangiovese were fumigated overnight with gaseous ozone (max 20 g·h−1 with 6% w.w−1 of ozone) in a cold room at 4°C (±0.5). After treatment, grapes were processed into wine. In grapes, ozone treatments increased total polyphenol and flavonoid content and upregulated specific genes (phenylalanine ammonia lyase, VvPAL, flavanol synthase 1, and VvFLS1) involved in polyphenol biosynthesis. Wine obtained from ozone-treated grapes had higher flavanol content than the control. Fumigation only slightly affected the different VOC classes of grapes and wine, including aroma compounds derived from the lipoxygenase (LOX) pathway. Although a season-dependent effect was observed, results showed that postharvest ozone treatments applied to avoid the use of sulfur dioxide introduced limited but, in general, positive modifications to grape and wine composition. This information provides assurance to winemakers that the maintenance of wine quality and typicity will be guaranteed when using ozone treatments.
    Type of Medium: Online Resource
    ISSN: 1755-0238 , 1322-7130
    URL: Article
    DOI: 10.1155/2023/8244309
    Language: English
    Publisher: Hindawi Limited
    Publication Date: 2023
    detail.hit.zdb_id: 2416273-5
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  • 10
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    Feasibility assessment of a low‐cost visible spectroscopy‐based prototype for monitoring polyphenol extraction in fermenting musts
    Wiley ; 2024
    In:  Journal of the Science of Food and Agriculture
    Details
    In: Journal of the Science of Food and Agriculture, Wiley
    Abstract: Polyphenols have long been used to evaluate grape and wine quality and it is necessary to measure them throughout various winemaking stages. They are currently assessed predominantly through analytical methods, which are characterized by time‐consuming procedures and environmentally harmful practices. Non‐destructive spectroscopy‐based devices offer an alternative but they tend to be costly and not readily accessible for smaller wineries. This study introduces the initial steps in employing a portable, user‐friendly, and cost‐effective visible (VIS) spectrophotometer prototype for direct polyphenol measurement during winemaking. RESULTS Grapes (cv Syrah, Bobal, and Cabernet Sauvignon) at different maturation stages were fermented with or without stems. Throughout fermentation, parameters such as color intensity, total polyphenol index, total anthocyanins, and tannins were monitored. Concurrently, VIS spectra were acquired using both the prototype and a commercial instrument. Chemometric approaches were then applied to establish correlation models between spectra and destructive analyses. The prototype models demonstrated an acceptable level of confidence for only a few parameters, indicating their lack of complete reliability at this stage. CONCLUSIONS Visible spectroscopy is already utilized for polyphenol analysis in winemaking but the aspiration to automate the process in wineries, particularly with low‐cost devices, remains unrealized. This study investigates the feasibility of a low‐cost and user‐friendly spectrophotometer. The results indicate that, in the early stages of prototype utilization, the goal is attainable but requires further development and in‐depth assessments. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
    Type of Medium: Online Resource
    ISSN: 0022-5142 , 1097-0010
    URL: Article
    DOI: 10.1002/jsfa.13274
    Language: English
    Publisher: Wiley
    Publication Date: 2024
    detail.hit.zdb_id: 2001807-1
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