To characterize wines produced from a specific grape variety, it is essential to determine the composition of volatile aroma compounds and their contribution to the wine's overall aroma profile. In this study, effects of bottle ageing period on the volatile aroma profile of red wines obtained from 2020 harvest of Acıkara and Fersun grape varieties grown in vineyards in Elmalı/Antalya province (Türkiye) have been evaluated. According to the results of physicochemical analyses Acıkara wine, which has a higher phenolic, flavonoid and anthocyanin content than Fersun wine, showed higher free radical scavenging activity. The total amount of volatile aroma compounds was found to be 3138.24 µg/L in Acıkara wine and 5701.90 µg/L in Fersun wine. Following a 12-month period of bottle ageing, it was established that the total amount of volatile aroma components of the Acıkara and Fersun wines was 3197.39 µg/L and 3260.40 µg/L, respectively. While volatile acids, C6 alcohols and C13-norisoprenoid compounds exhibited an increase in both of Acıkara and Fersun wines, the level of esters had decreased.
Population admixture is a frequent outcome of range expansion among plants, animals, and fungi, and drives rapid genome diversification and adaptation. The globalization of winemaking has introduced domesticated European Saccharomyces cerevisiae wine strains into North America, promoting admixture between distantly related lineages. However, the degree that admixture has shaped biological diversity and adaptation within S. cerevisiae remains unclear. Here, we integrate population genetics, high-throughput phenotyping, and gene-trait mapping to characterize the evolutionary impact of S. cerevisiae admixture in North American wine regions. Whole-genome surveys of wine and oak-associated S. cerevisiae strains isolated from California reveal regional diversification of wine strains, with a subset clustering within the Pacific West Coast Wine (PWCW) clade. The PWCW clade is an admixed population derived from Wine/European and North American oak strains first described in Canada. Phylogenetic analyses further suggest that admixture within the PWCW clade has been driven by recent east-west dispersal of a North American Oak lineage into California. Solid-agar phenotyping revealed key wine and oak-associated traits selected for within PWCW clade strains, including stress resistance, nitrogen utilization, and temperature tolerance, while high-throughput microvinifications showed strong association between phylogenetic placement, fermentation completeness, and metabolite production. Genome-wide association identified loci underlying adaptive phenotypes, including copy number variation and chromosomal rearrangements linked to key stress resistance traits. Collectively, these results uncover ongoing adaptation and admixing between North American S. cerevisiae strains, as driven by winemaking practices, and advance our understanding into how admixture influences genome evolution and adaptation.
Dendrobium huoshanense is a valuable medicinal herb in Traditional Chinese Medicine renowned for its polysaccharides which are considered a core pharmacological component, particularly for their anti-inflammatory properties. The herb is commonly subjected to wine-steaming processing to enhance its efficacy, yet the scientific rationale behind this traditional method remains insufficiently explored. This study systematically optimized the wine-steaming processing parameters for D. huoshanense and comparatively evaluated the anti-inflammatory activities of its polysaccharides before and after processing. The physicochemical properties of the polysaccharides before and after wine steaming were characterized by scanning electron microscopy (SEM), size exclusion chromatography coupled with multi-angle light scattering and refractive index detection (SEC-MALS-RI), and high-performance liquid chromatography The anti-inflammatory effects were assessed using lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. Key evaluations included the measurement of nitric oxide (NO) production and the analysis of mRNA expression levels of pro-inflammatory cytokines, namely TNF-α, IL-1β, IL-6, IL-10, iNOS, and COX-2. The optimal wine-steaming conditions were determined as follows: moistening with 38% yellow rice wine for 7.5 h followed by steaming for 5 h. Following processing, the polysaccharide yield slightly decreased from 27.0% ± 0.5% in the raw sample to 26.0% ± 0.4%. a significant reduction in molecular weight, and altered monosaccharide composition with a decreased mannose-to-glucose ratio. In vitro, the wine-steamed polysaccharides exhibited stronger anti-inflammatory activity than those from the raw herb, with the most pronounced effect observed at 200 μg/mL, as reflected by greater inhibition of NO production and stronger downregulation of TNF-α, IL-1β, IL-6, IL-10, iNOS, and COX-2 mRNA expression. Wine-steaming processing significantly enhances the anti-inflammatory activity of D. huoshanense polysaccharides. These findings provide modern pharmacological evidence supporting the traditional processing method and offer a scientific basis for the standardized processing of this medicinal herb and the development of its polysaccharide-based active ingredients.
The evolution of volatile esters is a key determinant of the sensory profile of young white wines during the storage. This study evaluates the stability of 17 esters in 32 commercial wines under forced aging conditions. Although ester hydrolysis is typically associated with initial ester concentrations and pH conditions during storage, the results show that the wine matrix plays a major role in modulating reaction rates. Multivariate analysis identified metals, especially Fe and Mn, as significant drivers of ester degradation, suggesting a catalytic effect. In contrast, K and Mg showed an influence comparable to that of the pH. Overall metal composition and pH proved to be better predictors of shelf life than initial ester concentrations. These findings challenge traditional assumptions about ester equilibrium and highlight the importance of managing the metal content to preserve freshness and fruity aromas in young white wines over time.
This study aimed to investigate quality differences among jujube wines fermented from five representative jujube varieties in China, namely Ziyuan, Hui, Huping, Zanhuang, and Goutou. Basic physicochemical indices were determined according to national standard methods, while organic acids and aroma compounds were analyzed using ion chromatography and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Sensory evaluation was also performed to assess flavor characteristics. Significant variations in physicochemical properties were observed among wines produced from different varieties. Succinic acid, lactic acid, and acetic acid were identified as common organic acids, with concentration ranges of 0.26-0.48 g/L, 0.25-2.36 g/L, and 0.25-1.51 g/L, respectively. Esters were the dominant aroma compounds, accounting for approximately 60% of the detected components; of these, ethyl esters comprised about 58%. Key aroma contributors included isoamyl acetate, ethyl caproate, ethyl enanthate, and ethyl caprylate, which provided floral, fruity, and solvent-like notes. Wines produced from Hui and Huping varieties exhibited more balanced sensory characteristics, with a sugar-acid ratio close to 1, similar organic acid profiles (citric acid, quinic acid, succinic acid, lactic acid, and acetic acid), higher aroma compound diversity, and clustering within the same quadrant in PLS-DA analysis. These results suggest that Hui and Huping jujube varieties are particularly suitable for wine production.
This study aims to deepen the understanding of how oxygen transfers through wine bottle closures and their chemical reactivity and kinetics during storage. A miniaturized bottle system was designed to enable measurements with or without model wine. Different physical and chemical mechanisms, each with its own kinetics, were revealed through oxygen permeability measurements. Four main mechanisms were identified, each occurring over different timescales. In the first days of storage, rapid equilibrium is established between the gas and liquid phases of the model wine. During the early months, oxygen diffuses from the cork cells into the gas phase in the system. Phenolic compounds are then extracted from the cork and react with the oxygen released from the sealing system into the liquid phase, leading to a decrease in oxygen content over several months. Ultimately, long-term oxygen permeation through the closure results in a gradual, continuous increase in oxygen content within the mini-bottle system.
To examine the impact of co-fermentation with S. cerevisiae and lactic acid bacteria (LAB) on the quality of Laohan melon wine (LMW), this study evaluated the basic physicochemical properties, antioxidant activities, amino acids, organic acids, phenolics, and volatile organic compounds (VOCs) of LMW samples. In vitro simulated digestion experiments were conducted to observe nutrient changes during digestion. Compared with the S. cerevisiae fermentation group, co-fermentation with Streptococcus thermophilus (48.35 mg/L) and Lactobacillus plantarum (44.46 mg/L) respectively significantly increased the amino acid content in the wine (P < 0.05). Based on phenolic content, aroma components, sensory analysis, and results from in vitro digestion, the L. plantarum co-fermentation group was identified as the best. This research contributes to the diversified use of fruits, addresses preservation challenges, and provides insight into nutritional changes in wine after in vitro digestion.
Wine fermentation remains inherently variable because of the genetic and phenotypic diversity of Saccharomyces cerevisiae and non-Saccharomyces yeasts, microbial interactions, and climate-driven shifts in grape composition, challenging predictable and low-intervention winemaking. Recent population genomics advances, including telomere-to-telomere assemblies and pan-genome analyses of yeast genomes, have transformed the field by revealing structural variation, introgressions, hybridization, and gene content diversity underlying key enological traits. High-throughput functional genomics, quantitative trait locus mapping, multi-omics, and machine learning increasingly connect these features with fermentation kinetics, stress tolerance, and aroma biosynthesis. The near completion of the Synthetic Yeast Genome (Sc2.0) and its SCRaMbLE system further expands the experimental design space for rapid genome rearrangement and strain innovation. These advances have improved identification of candidate determinants of industrially relevant phenotypes, but robust genotype-to-phenotype prediction remains limited by polygenic architectures, epistasis, environmental dependence, and microbial context. Future progress will depend on integrating population genomics with functional validation, realistic phenotyping, and interpretable predictive frameworks to support rational yeast engineering and more consistent, sustainable winemaking.
Volatile organic compounds (VOCs) play a pivotal role in determining the sensory appeal and consumer acceptance of rice wine. The continuous advancement of flavor analysis technologies, encompassing both extraction and identification methodologies, has not only enabled precise quantification of diverse VOCs but also provided valuable insights for flavor enhancement strategies. The fermentation process is characterized by distinct microbial contributions: moulds, yeasts and lactic acid bacteria facilitate the conversion of intermediate metabolites from raw materials into various VOCs and other flavor compounds through multiple metabolic pathways, including the Ehrlich pathway, fatty acid metabolism, and amino acid catabolism. This review systematically synthesizes recent advancements in rice wine flavor research and proposes future directions focusing on the application of multi-omics technologies to elucidate the complex relationships between fermentation microbiota and flavor metabolic networks. Such investigations will deepen our understanding of flavor formation mechanisms and facilitate the strategies for optimizing rice wine flavor profiles. The online version contains supplementary material available at 10.1007/s10068-025-02076-7.
Light exposure during storage is crucial for colored alcoholic beverages. 'Ziyan' tea wine is an anthocyanin-rich low-alcohol beverage, while the impact of light on its quality during storage remains unclear. Here, effects of light-shielding storage on the color, chemical composition, and aroma of 'Ziyan' tea wine were systematically investigated. Results showed that light-shielding suppressed the increase in hue angle, which increased by 7.17 (13.3 in unshielded group). It slowed the decline in anthocyanins content (11.5% retention after 12 months). Besides, the light-shielded group exhibited lower total amino acid content but higher flavonoid level, resulting a more pronounced bitterness and astringency. Moreover, most key volatiles (rOAV > 1), including ketones, alcohols, terpenoids, and esters, were higher in the light-shielded groups. It increased the content of substances contributing fruity, fresh, and green notes. Overall, light-shielding mitigated the quality changes in color, taste, and aroma during 'Ziyan' tea wine storage, thereby extending its shelf life.
To address the two major challenges in the Chinese wine industry-flavor homogenization and limited aroma expression-this study investigated indigenous non-Saccharomyces yeasts from Huailai vineyards, evaluating their β-glucosidase activity, stress tolerance, and fermentation performance. Screening of 112 strains from nine genera identified several isolates with high β-glucosidase activity (up to 176.68 U/mL), predominantly belonging to Hanseniaspora occidentalis (H. occidentalis) and Metschnikowia pulcherrima (M. pulcherrima). Based on comprehensive stress tolerance and color stability across different inoculation strategies, two H. occidentalis strains (M23 and S19k) were selected for in-depth fermentation and sensory analysis. Wines produced via sequential inoculation showed significantly enhanced aroma complexity, with 71 volatile compounds and elevated esters/terpenes. Principal component analysis associated these profiles with fruity/floral notes (OAV > 1). β-Glucosidase activity positively correlated with red color intensity. Simultaneous inoculation achieved the highest a⁎ values (61.34) and increased anthocyanin concentration. Sensory evaluation favored sequential fermentations for fruity (7.8) and floral (7.5) attributes. This work provides a strain-specific strategy using selected H. occidentalis isolates to improve regional wine typicity through optimized fermentation protocols.
Oak barrels are widely used in wine and spirit aging, where oxygen transmission plays a key role in the development of chemical and sensory properties. In cooperage, stave selection is traditionally based on grain width; however, the extent to which grain and wood macrostructure determine oxygen transmission under barrel conditions remains poorly understood, particularly for American oak. The macrostructure and oxygen transmission rate (OTR) of 214 American oak (Quercus alba) staves were characterized under conditions simulating barrel use, with wood exposed to air on one side and a model wine solution on the other. Macrostructural parameters - density, porosity, growth-ring features, earlywood and latewood widths and ratios, medullary ray characteristics, impregnation, and grain - were quantified by image-based analysis and related to OTR. Compared to previously reported French oak (Quercus petraea), American oak showed higher density, lower porosity, wider growth rings, and greater interannual growth variability. OTR values varied substantially among staves and were on average approximately 68% lower than those reported for French oak. Grain showed only a weak relationship with OTR, and staves with similar grain displayed markedly different oxygen transmission. Multivariate analysis indicated that OTR is not controlled by any single macrostructural parameter but results from the combined effects of wood anatomy, growth patterns, structural orientation, and liquid impregnation. These findings highlight the limitations of traditional cooperage descriptors for predicting oxygen transmission and provide a basis for improved wood selection targeting specific oxygenation profiles. with direct implications for barrel choice and wine quality. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Color deterioration in black rice wine is mainly caused by anthocyanin (ATC) degradation during storage. To delay it, phenolic acid copigments were added and their effects on color, ATC stability, and flavor were evaluated, with a cyanidin-3-O-glucoside (C3G) model used to clarify the mechanisms. Phenolic acids showed distinct effects. Protocatechuic acid (PA) and syringic acid (SA) improved ATC retention and delayed degradation. In contrast, sinapic acid (SIA), ferulic acid (FA), and caffeic acid (CA) did not improve initial ATC retention, but promoted the formation of stable pyranoanthocyanins during storage and retarded late-stage color deterioration. Gallic acid (GA) showed limited protective effects. In the model system, protection of C3G stability followed the order SIA and FA > CA and PA > SA and GA, mainly through non-covalent interactions, especially hydrogen bonding and π-π stacking. These findings provide a basis for improving color stability in black rice wine and other ATC-rich fermented foods.
Red wine is a high-value grape derivative containing complex chemical compounds that dictate its quality. Qualitative and quantitative determination of these compounds is essential for standardizing and classifying the product. This proof-of-concept study integrates chemometric methods and machine learning algorithms to establish predictive models for estimating total monomeric anthocyanin (TMA) concentration in red wines using non-destructive colorimetric data. Images were generated and analyzed using wine samples at three liquid depths (2, 3 and 4 mm) across three color spaces (RGB, HSV and Lab). To predict TMA content from extracted digital image features, partial least squares regression (PLSR), random forest (RF) and artificial neural network (ANN) models were evaluated using external validation and stratified five-fold cross-validation. Optimal imaging configurations were identified as 2 mm + HSV for PLSR and 2 mm + Lab for both RF and ANN. Cross-validated performance metrics yielded mean test R2 values of 0.897 ± 0.019 for PLSR, 0.960 ± 0.011 for RF and 0.973 ± 0.020 for ANN. Corresponding root mean square errors were 0.252 ± 0.032, 0.174 ± 0.023 and 0.113 ± 0.037, respectively. A one-way analysis of variance confirmed significant differences among the models (P < 0.05), and Tukey's honestly significant difference grouped the non-linear RF and ANN models together, separating them from PLSR. Under these controlled experimental conditions, non-linear methods (RF and ANN) demonstrated significantly stronger predictive performance than the linear PLSR model (P < 0.05). This methodology offers a rapid, non-destructive and highly promising approach for the accurate determination of TMA. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
This study aims to present the prosthetic rehabilitation of a patient affected by Port-Wine Stain (PWS), a condition involving intraoral tissues that may pose challenges to removable prosthodontic treatment due to altered mucosal resiliency, pronounced hypersensitivity, and vascular fragility. A 72-year-old edentulous male patient affected by PWS presented for oral rehabilitation due to dissatisfaction with his current oral status. A full case documentation and treatment plan protocol was conducted. The patient was treated with maxillary and mandibular dentures. Occlusal rehabilitation resulted in improved facial aspect, adequate vertical dimension of occlusion, and improved profile appearance. While PWS is frequently present in the oral and peri-oral tissues, complete oral rehabilitation is possible. In patients treated with removable prosthodontics, old dentures may become inadequate in time, leading to occlusal, aesthetic, and functional deficiencies.
The Fukushima Daiichi Nuclear Power Plant accident in 2011 released substantial amounts of radiocesium (137Cs, 134Cs) and smaller amounts of radiostrontium (90Sr) into the environment. Despite extensive remediation, consumer hesitancy to consume agricultural products from the region persists. This study presents a radioanalytical assessment for a selection of wines and ciders produced in the Fukushima Prefecture. Measurements of 137Cs and 90Sr were performed to allow comparison with national and international food safety regulations and to support efforts aimed at revitalizing local agriculture and public confidence. Results indicate that radionuclide levels in all tested beverages were well below applicable regulatory limits, indicating a correspondingly low potential radiological risk associated with their consumption.
Chemometric methods and artificial neural network (ANN) modeling was used to classify aging categories and quantify adulteration of Sherry wine vinegars using ATR-FTIR spectroscopy as a non-destructive analytical technique for authenticity verification. A total of 48 vinegar samples, including fresh, Jerez, Reserva, Gran Reserva, and non-Sherry vinegars, were analyzed to obtain ATR-FTIR spectral fingerprints. Principal Component Analysis (PCA) differentiated between Sherry and non-Sherry vinegars and revealed compositional changes associated with aging categories. Quantitative models were developed using Partial Least Squares (PLS), Principal Component Regression, and ANN. The PLS model showed strong predictive performance (R2cal = 0.938, R2val = 0.937, RMSEP = 8.73), while the ANN model achieved the highest calibration accuracy (R2cal = 0.996) with high validation performance (R2val = 0.932, RMSEP = 9.97). These findings demonstrate that ATR-FTIR combined with chemometric and ANN modeling provides a rapid, reliable, and practical approach for industrial aging classification and adulteration detection in Sherry vinegar.
Noninvasive skin imaging, such as reflectance confocal microscopy (RCM) and optical coherence tomography (OCT), has been extensively used to collect objective clinical data and assess the morphological and ultrastructural change of tissue. However, the application of these noninvasive diagnosis techniques for the therapeutic evaluation of hemoporfin-mediated photodynamic therapy (HMME-PDT) in port-wine stains (PWS) has rarely been reported. To explore the clinical efficacy of HMME-PDT for PWS, and assess the application of RCM and OCT in objective assessment of the efficacy of HMME-PDT. Clinical images, RCM findings, and OCT scans were used to evaluate the treatment efficacy. The vascular diameter and density under RCM findings, the vascular density, and depth of OCT scans were used for objective therapeutic evaluation. Skin surface roughness and barrier functions were used to analyze the skin barrier changes. After PDT treatment, the clinical pictures showed excellent improvements, and the RCM findings revealed significantly decreased vascular diameter (100.0 ±2.450 vs. 59.61± 4.021, p<0.05) and density (16.79 ± 0.6568 vs. 10.91 ± 0.8052) in treated areas. Moreover, the OCT scans further confirmed the decrease in vascular density and depth, and the skin surface roughness of Ra (arithmetic mean), Rz (the average depth of roughness), Rq (the mean square roughness) and the skin barrier function of transepidermal water loss (TEWL), stratum corneum hydration (SCH), and potential of hydrogen (pH) of these treated areas all were significantly changed (p < 0.05). HMME-PDT is an effective and safe treatment option for PWS patients, and noninvasive diagnosis combined with clinical images are excellent techniques for objectively evaluating efficacy of HMME-PDT.
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We evaluated five Lachancea thermotolerans strains (F108, F111, A54, L31-Blizz™, Laktia™) with divergent acidification capacities from an enological perspective, focusing on their ability to control wine pH through lactate production and sensory impact using quantitative label-free proteomics. A total of 3588 non-redundant proteins were identified. L. thermotolerans, known for its thermotolerance and environmental resilience, is a climate-change-tolerant non-Saccharomyces yeast valuable for winemaking in warmer conditions. The abundance of acidification enzymes (lactate and succinate dehydrogenases) varied among strains, influencing wine acidity and sensory attributes such as freshness/minerality. High acidification strains (A54, L31-Blizz™, Laktia™) showed elevated lactate dehydrogenase values (>78 units), whereas low-acidification strains (F108, F111) displayed low (48-49 units). Differences were also observed in succinic acid and aroma-related enzymes (β-lyases, β-glucosidases). These proteomic profiles provide innovative molecular insights into the enological potential and intraspecific variability of L.thermotolerans, offering useful guidance for biotechnological companies and winemakers adapting to global warming.