90 research outputs found
Variation of some fermentative sulfur compounds in Italian "Millesime" classic sparkling wines during aging and storage on lees
No full textCorrelating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine
No full textExperimental passito wines with dierent percentages of naturally noble-rotten grapes of the Garganega variety were analyzed to evaluate key molecules and odorants related to the typical aroma and sensory profile of botrytized passito wine. Remarkable changes in the concentration of 1-octen-3-ol, 4-terpineol, benzaldehyde, N-(3-methylbutyl)acetamide, and sherry lactone 1 and 2 were observed between sound and noble-rotten wines. Wines were perceived to be dierent for floral, honey, figs, apricot, and caramel scents. By partial least square regression these descriptors were well correlated to samples. An important positive contribution of sherry lactones, N-(3-methylbutyl)acetamide, vanillin, benzaldehyde, and -butyrolactone to honey, apricot, and caramel was observed. It is conceivable that oxidative eects of Botrytis cinerea infection play an important role in the genesis of these chemical and sensory aroma markers. This study provides a predictive tool for winemakers that use natural grape withering to produce wines whose aroma profile is not standardized due to the seasonal variation of noble rot incidence
A pig-heart peroxidation inhibiting protein with glutathione peroxidase activity on phospholipid hydroperoxides
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A pheochromocytoma with high adrenocorticotropic hormone and a silent lung nodule.
No full textPheochromocytoma (PCC) is a challenging and life-threatening neoplasm. Herein, the authors report an interesting and unexpected solution for a clinical case concerning a patient with a PCC, who developed delayed ectopic adrenocorticotropic hormone Cushing syndrome originating from the PCC. In addition, after a misleading I-labeled metaiodobenzylguanidine single-photon emission computed tomography/computed tomography, an F-fluorodeoxyglucose positron emission tomography/computed tomography, executed to confirm the diagnosis of PCC, showed a silent pulmonary nodule that unexpectedly turned out to be a lung nocardiasis
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol
No full textThe effects of noble rot on the overall quality of Amarone wine, a “Passito” dry red wine, produced with traditional withering grape process is still poorly investigated. Wines obtained from healthy and selected grapes infected by noble-rot were compared. Validation of the experimental plan was carried out by determining glycerol and gluconic acid content, laccase activity and microbial analysis of the musts. The B. cinerea infection produced significant variation on esterase and β-glucosidase activity of grape must. Aroma analysis in healthy and botrytized wines, was carried out by SPE extraction followed by GC–MS quantification. A decrease of several fermentative esters was observed in botrytized wine, while the one produced from healthy grapes showed a higher fatty acid content. Molecules as 1-octen-3-ol, phenylacetaldehyde and furaneol were correlated positively to the noble-rotten grapes. Interestingly, γ-nonalactone and 4-carbethoxy-γ-butyrolactone increased, while Sherry lactones decreased in botrytized wine. The strong increase of N-(3-methylbutyl)-acetamide was related to B. cinerea grape infection
Sulfur compounds in still and sparkling wines and in Grappa: analytical and technological aspects
No full textGrape products are really important in the cultural and dietary Italian traditions. Oenological products have been largely studied since the early ’70s, even if the lack of biochemical and microbiological knowledge and poor sensitivity of the analytical techniques prevent from carrying on a deep studies on sulfur compounds. The topic discussed in the present work is the development of HS-SPME/GC-MS methods to quantify fermentative sulfur compounds (i.e. molecules produced both by yeast metabolisms from amino acidic precursors and via chemical reactions from other sulfur compounds) and the following application of these procedures on still wines, sparkling wines and distillates (e.g. Italian Grappa). 13 and 10 sulfur compounds were quantified in still and sparkling wines and Grappas, respectively. Influence of variety, aging, yeast strain and other technological practices on the level of these fermentative sulfur compounds was also investigated
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