Browsing by Author "Ceci AT"

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    Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes
    (Elsevier B V, Amsterdam, 2023) Darnal A; Poggesi S; Ceci AT; Mimmo T; Boselli E; Longo E; Sun Q
    The effects of a) pre-fermentative freezing of the grapes (- 20 °C for two weeks); b) inoculation of the grape must with Saccharomyces cerevisiae yeast, or co-inoculation with Saccharomyces cerevisiae yeast and Oenococcus oenibacteria; c) vinification with or without fermentative maceration, and d) cold stabilization with or without bentonite treatment, were studied on the profile of oligomeric condensed tannins (proanthocyanidins, PAC) with non-cyclic or macrocyclic structures in wines made from Schiava cv., a red grape variety. The samples were evaluated just before inoculation and at the bottling of the wine. Commercial Schiava wines from two different producers stored at six and eighteen months were also studied for the effect of artificially introduced dissolved oxygen, and half of these bottles were subjected to periodic mechanical stress for one year, to see the effects on the PAC profile. Freezing of the grapes increased the extraction of all non-cyclic PAC in the must, whereas tetrameric, pentameric, and hexameric cyclic procyanidins (m/z 1153, m/z 1441, m/z 1729, respectively) were not affected; only a tetrameric cyclic prodelphinidin (m/z 1169) showed a more similar trend to the non-cyclic PAC. In wines at bottling, cyclic procyanidins were higher in wines obtained by fermentative maceration (as well as most non-cyclic congeners); however, the significance of these differences depended on specific interactions between the factors. In contrast, no effect was found on the cyclic tetrameric prodelphinidin (m/z 1169). Bentonite treatment showed no significant effect on either oligomeric non-cyclic or cyclic PAC profiles. The addition of dissolved oxygen led to a significant decrease in non-cyclic trimeric and tetrameric PAC in the samples with respect to the control ones; however, the addition of dissolved oxygen did not influence the profile of the cyclic PAC. This study sheds new light on the substantial differences in the behaviour of the cyclic and non-cyclic oligomeric PAC in red wine in relation to the vinification process and in the bottle. Cyclic oligomeric PAC were more stable and less influenced by applied factors than linear PAC, again proving to be potential markers for the grape variety of wine.
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    Enhancing the stability of a red organic wine through hydroxytyrosol supplementation at bottling: A time-dependent analysis
    (Elsevier B.V., 2024-09-24) Ceci AT; Darnal A; Poggesi S; Betnga PFT; Longo E; Nicolodi R; Davis R; Walsh M; O'Connor KE; Altieri EA; Trevisan F; Mimmo T; Boselli E
    The effect of the addition of hydroxytyrosol (HT) in a red organic wine (Sangiovese 85 % and Cabernet Sauvignon 15 %) was evaluated. After six months of storage in a concrete tank, the wines were spiked with HT in three different amounts (30, 60, 120 mg/750 mL in wine) and compared with a control bottled wine (no HT addition). The bottled wines were stored at room temperature and were opened after a period of one, three, six, nine and twelve months to perform chemical and sensory analyses (T1, T3, T6, T9, and T12, respectively). Storage time was the factor that most influenced all wines parameters with respect to the different treatments. However, wine added with 60 and 120 mg/750 mL HT had a lower amount of acetic acid than the control at T3 and T6. At T6, the measured HT was negatively correlated with acetic acid (R2 = 0.81), thus suggesting that HT preserved the wine from oxidation. Later, this trend was not confirmed. The content of HT spiked was stable over twelve months of bottle storage; only the endogenous HT, which is naturally present in wine, showed a decrease of 44 % after twelve months of bottle storage. Yellowness (b*) was higher in the 30 mg/750 mL at T9 compared to the other samples. Lightness (L*) showed a decrement of 11 %, while a* (redness) increased by 21 % from T1 to T12. After T6, the wine fortified with 120 mg/750 mL was preferred by the sensory panel; however, it was the only sample to be clustered by the panel at T9 and "red fruits," "spicy", and "astringency" sensory attributes played an important role in this separation.
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    Fusion of 2DGC-MS, HPLC-MS and Sensory Data to Assist Decision-Making in the Marketing of International Monovarietal Chardonnay and Sauvignon Blanc Wines
    (MDPI (Basel, Switzerland), 2022-11) Poggesi S; Darnal A; Ceci AT; Longo E; Vanzo L; Mimmo T; Boselli E; Mateus N
    Monovarietal wines produced in different wine-growing areas may have completely different sensory profiles. As a result, they may be suitable for sale in different regions, depending on local preferences. Better insight into the sensory and chemical profiles of these wines can be helpful in further optimizing commercial strategies and matching supply and demand, which is the main challenge for global wine traders. The training of dedicated sensory panels, together with the correlation of the evaluated attributes with chemical parameters, followed by validation of the obtained models, may yield an improved picture of the overall features associated with products from a specific region. Eighteen samples of international Chardonnay and eighteen samples of international Sauvignon Blanc wines were collected from nine world origins (Northern Italy, Southern Italy, Chile, Argentina, New Zealand, Australia, and South Africa). The overall quality judgement (OQJ) and the sensory attributes were evaluated by a panel trained with a MRATA (Modified Rate-All-That-Apply) method. Moreover, volatile compounds were analysed by HS-SPME-GC × GC-ToF/MS and the phenolic composition, including proanthocyanidins, was determined using HPLC-QqQ/MS. The processing of the data using different multivariate analysis methods, such as multiple factor analysis (MFA), was essential to gain insight into the quality of the samples. The profile of cyclic and non-cyclic oligomeric proanthocyanidins was found to be substantially dependent on the grape variety used in the wines (varietal markers), despite the country of origin of the wine influencing it to a limited extent. The results from the same samples analysed by a sensory panel from Germany and ours were qualitatively compared, highlighting the presence of potential factors inherent to the panels themselves that could influence the different judgments and quality classification of the wines. Consequently, the combination of sensory and chemical analysis, by means of the application of multivariate statistical methods presented in this study proves to be a powerful tool for a deeper and more comprehensive understanding of the quality of the wines under investigation. Overall quality was described as a combination of the sensory attributes, according to the perception process. The attributes were in turn described based on the chemical profiles, which were determined independently by analytical techniques. Eventually, this approach can be very useful not only for basic research on wine quality but also as a tool to aid business-related decision-making activities of wineries and wine traders and to create models that can aid the refinement of marketing strategies.
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    Interactive effect of pre-fermentative grape freezing and malolactic fermentation on the anthocyanins profile in red wines prone to colour instability
    (Springer Nature, 2023-08-01) Darnal A; Poggesi S; Ceci AT; Mimmo T; Boselli E; Longo E
    The effects of pre-fermentative freezing of red grapes from Schiava variety and co-inoculation with lactic bacteria were evaluated on the profile of anthocyans of the musts and the finished wine. Peonidin-3-glucoside is the main anthocyanin in Schiava grape musts, but it was overcome by malvidin-3-glucoside at bottling. Grape freezing increased the extraction of all anthocyanins in the musts. However, the amount of all anthocyanins except peonidin-3-glucoside and malvidin-3-glucoside was lower in wines from frozen grapes than in control wines. Wines obtained with co-inoculation showed higher anthocyanin content than their respective controls. Petunidin-3-(6′′-p-coumaroyl)-glucoside, peonidin-3-(6′′-cis-p-coumaroyl)-glucoside and malvidin-3-(6′′-trans-p-coumaroyl)-glucoside were dramatically affected by the interaction of the two applied factors. Colorimetric hue (H*) was strongly correlated with peonidin-3-glucoside, and spectrophotometric tint (N) with malvidin-3-glucoside. Tint also showed a positive correlation with malolactic fermentation. Graphical abstract: [Figure not available: see fulltext.]