Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine

Chen, Liang; Ristić, Renata; Jiranek, Vladimir; Jeffery, David W.

doi:10.1021/acs.jafc.8b01397

Cited by 21 publications

(18 citation statements)

References 46 publications

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“…The high levels of MPs could be the reason for the highest score in ‘green pepper’ and ‘herbaceous’ in CF wines. Among three MPs detected in this work, IBMP concentration was higher, compared to IPMP and SBMP ( Table S1 ), and it is regarded as the most important compound contributing to the notes of ‘green bell pepper’, ‘leafy’, and ‘herbaceous’ [ 19 ]. As a result of the sensory characteristics and high concentration of MPs, CF wines were regarded as base wines, and the other three monovarietal wines were treated as counterpart wines to participate in binary blending.…”

Section: Resultsmentioning

confidence: 99%

Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique

et al. 2021

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Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels of MPs and three monovarietal red wines with two proportions was conducted after fermentation. Volatiles were detected by gas chromatography-mass spectrometry (GC-MS), and wines were evaluated by quantitative descriptive analysis at three-month intervals during six-month bottle aging. Results showed blending wines exhibited lower intensity of ‘green pepper’, especially CFC samples blended by Cabernet Sauvignon wines with an even higher concentration of 3-isobutyl-2-methoxypyrazine (IBMP). Based on Pearson correlation analysis, acetates could promote the expression of ‘tropical fruity’ and suppress ‘green pepper’ caused by IBMP. Positive correlation was observed among ‘green pepper’, ‘herbaceous’, and ‘berry’. The concentration balance between IBMP and other volatiles associated with ‘green pepper’ and fruity notes was further investigated through sensory experiments in aroma reconstitution. Higher pleasant fruity perception was obtained with the concentration proportion of 1-hexanol (1000 μg/L), isoamyl acetate (550 μg/L), ethyl hexanoate (400 μg/L), and ethyl octanoate (900 μg/L) as in CFC samples. Blending wines with proper concentration of those volatiles would be efficient to weaken ‘green pepper’ and highlight fruity notes, which provided scientific theory on sensory modification of IBMP through blending technique.

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Section: Resultsmentioning

confidence: 99%

Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique

et al. 2021

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“…For example, in the case of methoxypyrazine compounds, when their concentration is above the odor threshold limit, their vegetable aroma can suppress the fruity aromas of wines, an undesirable effect for some types of wines. 65 Recently, Liang et al 66 studied the use of MNPs to remove 3-isobutyl-2-methoxypyrazine (IBMP) in Cabernet Sauvignon grape must and wine. In this work, they compared three types of treatment: putative imprinted magnetic polymer (PIMP), nonimprinted magnetic polymer, and a commercial polylactic acid (PLA)-based film.…”

Section: Aroma Removal or Finingmentioning

confidence: 99%

Nanotechnology: recent advances in viticulture and enology

et al. 2021

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Nowadays, nanoscience is a leading modern science that has a major impact on the food, pharmaceutical, and agriculture sectors. Several nanomaterials show a great potential for use during vine growing and winemaking processes. In viticulture, nanotechnology can be applied to protect vines against phytopathogens and to improve grape yield and quality. Thus, nanotechnology may allow the use of lesser amounts of phytochemical compounds, reducing environmental impact and promoting a more sustainable agriculture. And in winemaking, nanomaterials and nanodevices can be used to control the growth of spoilage microorganisms and to reduce or remove undesirable compounds, such as ethyl phenols (4-ethylphenol and 4-ethylguaiacol), biogenic amines, and tartaric acid, and so on, as well as to facilitate some technological processes (i.e. in wine filtration to eliminate microorganisms). This review summarizes recent studies with applications of nanotechnology in viticulture in order to facilitate agronomic management and optimize grape production and in enology to improve wine quality and safety.

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“…Polymer coatings on magnetic nanoparticles can be used specifically to remove proteins from wines without affecting taste and flavors (Mierczynska-Vasilev et al, 2017). Liang et al have shown the removal of the unwanted byproduct 3-Isobutyl-2-methoxypyrazine using polymer-coated magnetic nanoparticles (Liang et al, 2018). Aside from the refinement of alcoholic beverages, immobilizing enzymes on magnetic nanoparticles can be used in the food industry for clarification of fruit juices (Mosafa et al, 2014).…”

Section: Applications and Prospects For The Food And Beverage Industrymentioning

confidence: 99%

Magnetic Separation in Bioprocessing Beyond the Analytical Scale: From Biotechnology to the Food Industry

Schwaminger

Fraga-García

Eigenfeld

et al. 2019

Front. Bioeng. Biotechnol.

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Downstream processing needs more innovative ideas to advance and overcome current bioprocessing challenges. Chromatography is by far the most prevalent technique used by a conservative industrial sector. Chromatography has many advantages but also often represents the most expensive step in a pharmaceutical production process. Therefore, alternative methods as well as further processing strategies are urgently needed. One promising candidate for new developments on a large scale is magnetic separation, which enables the fast and direct capture of target molecules in fermentation broths. There has been a small revolution in this area in the last 10–20 years and a few papers dealing with the use of magnetic separation in bioprocessing examples beyond the analytical scale have been published. Since each target material is purified with a different magnetic separation approach, the comparison of processes is not trivial but would help to understand and improve magnetic separation and thus making it attractive for the technical scale. To address this issue, we report on the latest achievements in magnetic separation technology and offer an overview of the progress of the capture and separation of biomolecules derived from biotechnology and food technology. Magnetic separation has great potential for high-throughput downstream processing in applied life sciences. At the same time, two major challenges need to be overcome: (1) the development of a platform for suitable and flexible separation devices and (2) additional investigations of advantageous processing conditions, especially during recovery. Concentration and purification factors need to be improved to pave the way for the broader use of magnetic applications. The innovative combination of magnetic gradients and multipurpose separations will set new magnetic-based trends for large scale downstream processing.

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Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine

Cited by 21 publications

References 46 publications

Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique

Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique

Nanotechnology: recent advances in viticulture and enology

Magnetic Separation in Bioprocessing Beyond the Analytical Scale: From Biotechnology to the Food Industry

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