Chemical composition, antioxidant activity and inhibitory capacity of α-amylase, α-glucosidase, lipase and non-enzymatic glycation, in vitro, of the leaves of Cassia bakeriana Craib

Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties

Authenticity and the methods for determining fraud are two of the most important issues in the field of quality control and food safety. In the winemaking field, the study of authenticity is all the more necessary, with wine being one of the most adulterated foods, as the monthly reports of the European Commission show. This results in a two-fold problem: consumer expectations are not met and there is a disloyal competition among wine producers in the field. Authenticity has been a priority research direction worldwide for centuries. Today, researchers are working on improving already existing methods of authenticity monitoring, but also on creating new ones. The intention is to have results that are as accurate, fast and inexpensive as possible for confirmation or rejection of the hypothesis. The bibliographic study of the literature undertaken for the development of this article aims to identify the classical methods of establishing authenticity, describe them and establish their degree of efficiency. Moreover, a review of the current research trends is presented in this work.

A Review of Representative Methods Used in Wine Authentication

Impact of postharvest processes on major phenolic constituents and antioxidant potentials of different Ocimum species

Vitis adenoclada Hand.-Mazz is a special wild grape resource that is often confused with Vitis heyneana Roem. & Schult in research or production practice, and there are few comprehensive studies on this species in recent years. “Gui Heizhenzhu No. 3” (GH3), as a new germplasm of V. adenoclada found in Guangxi, China, has many advantages, such as good quality and strong adaptability. In this paper, an attempt was made to introduce the breeding process of GH3, including a brief description of its botanical characteristics and its cultivation and management techniques in karst rocky desertification mountains. Meanwhile, its quality-related parameters were evaluated by widely targeted metabolomic analysis. This study indicated that GH3 had the typical botanical characteristics of V. adenoclada, but with larger fruit and a higher sugar content compared to wild or other V. adenoclada grape varieties. Metabolomic study of the target variety showed that glucose and citric acid were the main sugar and acid components in fully ripened berries. Moreover, cyanidin-3-O-glucoside presented as the characteristic anthocyanin. In addition, B-ring dihydroxylation was more active than trihydroxylation in the GH3 berry. Several of its botanical and quality characteristics highlight the unique genetic background of this variety. Thus, it has an important guiding significance and a scientific theoretical basis for identifying, exploiting, and utilizing East Asian wild grape resources.

https://www.mdpi.com/2073-4395/10/12/1851/pdf

The Cultivation Techniques and Quality Characteristics of a New Germplasm of Vitis adenoclada Hand.-Mazz Grape

China is very abundant in Vitis germplasms resources, which are distributed around the country. V. davidii and quinquangularis are two of native species in China, harboring strong disease resistance and good adaptability to local humid-warm climate. V. davidii grapes were originally grown in subtropical areas, their mature berries have thick dark-red skins. The wines produced from V. davidii grapes present dark purple or ruby red color and have typical of the varieties with the aroma (Liang et al., 2013). The ripened berries of V. quinquangularis have a low sugar content, high acid and dark-colored skins. The wines are characterized by pronounced acid and tannic taste (Zou et al., 2012). On addition, cultivation of V. labrusca, V. vinifera× V. labrusca and V. rotundifolia grapes have been expanding in the south of China due to their strong disease, pest resistance and stress tolerance during the past decades (Jing, 1999).

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Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China

The invention provides a yeast-enriched identification medium for inhibiting mycetes and a preparation method of the yeast-enriched identification medium. The identification medium comprises the following ingredients by weight percent: 1+/-0.2% of yeast powder, 2+/-0.2% of peptone, 2+/-0.2% of glucose, 2+/-0.2% of agar, 4 +/-0.2% of a stock solution A, 0.1 +/-0.2% of a stock solution B, 2.2 +/-0.2% of sodium propionate and the balance of water, and the natural pH is 6.5 +/-0.2. The preparation method comprises the following steps: step A: preparing a basal medium, the stock solution A and the stock solution B according to the formula; step B: adding yeast powder, peptone, glucose, agar and water respectively according to the formula, uniformly mixing, adding the stock solution A and the stock solution B, then adding sodium propionate, so as to enable the natural pH of the medium to reach to 6.5 +/-0.2, sterilizing for 20 minutes at 121+/-0.2 DEG C, and after sterilization adding chloramphenicol and a stock solution C. By adopting the scheme, the mycete bacteria contamination in nature can be effectively inhibited, and the effects of yeast-enriched cultivation and preliminary identification are achieved.

Yang Ying

Papers

Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China

Yeast-enriched identification medium for inhibiting mycetes and preparation method of yeast-enriched identification medium