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Journal articles on the topic 'Wine lactone'

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Published: 10 December 2022
Last updated: 28 January 2023

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1

Giaccio, Joanne, Chris D. Curtin, Mark A. Sefton, and Dennis K. Taylor. "Relationship between Menthiafolic Acid and Wine Lactone in Wine." Journal of Agricultural and Food Chemistry 63, no. 37 (September 9, 2015): 8241–46. http://dx.doi.org/10.1021/acs.jafc.5b03147.

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2

Guth, Helmut. "Determination of the Configuration of Wine Lactone." Helvetica Chimica Acta 79, no. 6 (September 18, 1996): 1559–71. http://dx.doi.org/10.1002/hlca.19960790606.

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3

Tomiyama, Kenichi, Hirokazu Aoki, Takeshi Oikawa, Kazutoshi Sakurai, Yoko Kasahara, and Yukihiro Kawakami. "Characteristic Volatile Components of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka)." Natural Product Communications 6, no. 3 (March 2011): 1934578X1100600. http://dx.doi.org/10.1177/1934578x1100600319.

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The volatile components of both peel and juice of Japanese citrus, Kabosu ( Citrus sphaerocarpa Hort. ex Tanaka) were investigated using SAFE (Solvent Assisted Flavor Evaporation) technique after solvent extraction. In this study, wine lactone, rose oxide, (2 E)-4,5-epoxy-2-decenal, mintsulfide, and indole were newly identified from Kabosu. AEDA (Aroma Extract Dilution Analysis) of the oxygenated fraction of the peel extract showed high FD (Flavor Dilution) factors for linalool, (2 E)-4,5-epoxy-2-decenal, octanal, (4 Z)-decenal, β-citronellol, geraniol, and wine lactone, while wine lactone, linalool, eugenol, geraniol, and (2 E)-4,5-epoxy-2-decenal from the juice extract. The enantiomeric distribution of linalool, cis-rose oxide, β-citronellol, and wine lactone were also determined using a multidimensional chiral GC/MS.
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4

Pérez-Olivero, S. J., M. L. Pérez-Pont, J. E. Conde, and J. P. Pérez-Trujillo. "Determination of Lactones in Wines by Headspace Solid-Phase Microextraction and Gas Chromatography Coupled with Mass Spectrometry." Journal of Analytical Methods in Chemistry 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/863019.

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Application of headspace solid-phase microextraction (HS-SPME) coupled with high-resolution gas chromatographic (HRGC) analysis was studied for determining lactones in wines. Six different SPME fibers were tested, and the influence of different factors such as temperature and time of desorption, ionic strength, time of extraction, content of sugar, ethanol, tannins and anthocyanins, and pH and influence of SO2were studied. The proposed HS-SPME-GC method is an appropriate technique for the quantitative analysis ofγ-butyrolactone,γ-hexalactone,trans-whiskey lactone,γ-octalactone,cis-whiskey lactone,γ-nonalactone,γ-decalactone,δ-decalactone, andγ-undecalactone in wines. Method reproducibility and repeatability ranged between 0.6 and 5.2% for all compounds. Detection limit forγ-butyrolactone was 0.17 mg/L and a fewμg/L for the rest of the compounds. The optimized method has been applied to several wine samples.
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5

Chavan, Subhash P., Rajendra K. Kharul, Anil K. Sharma, and Sambhaji P. Chavan. "An efficient and simple synthesis of (−)-wine lactone." Tetrahedron: Asymmetry 12, no. 21 (November 2001): 2985–88. http://dx.doi.org/10.1016/s0957-4166(01)00511-0.

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6

GUTH, H. "ChemInform Abstract: Determination of the Configuration of Wine Lactone." ChemInform 27, no. 50 (August 4, 2010): no. http://dx.doi.org/10.1002/chin.199650193.

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7

Ohkubo, Yasutaka, Yui Masuda, Yusuke Ogura, Hirosato Takikawa, and Hidenori Watanabe. "Concise enantioselective synthesis of wine lactone via intramolecular Diels–Alder reaction." Bioscience, Biotechnology, and Biochemistry 85, no. 6 (March 15, 2021): 1390–94. http://dx.doi.org/10.1093/bbb/zbab045.

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ABSTRACT An enantioselective synthesis of (3S,3aS,7aR)-wine lactone, a major aroma component of white wine and citrus juices, was achieved starting from (S)-2-methyl-3-butenoic acid. An intramolecular Diels–Alder reaction was employed as a key step.
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8

Ilc, Tina, David Halter, Laurence Miesch, Florian Lauvoisard, Lucie Kriegshauser, Andrea Ilg, Raymonde Baltenweck, et al. "A grapevine cytochrome P450 generates the precursor of wine lactone, a key odorant in wine." New Phytologist 213, no. 1 (August 25, 2016): 264–74. http://dx.doi.org/10.1111/nph.14139.

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9

Giaccio, Joanne, Dimitra L. Capone, Anders E. Håkansson, Heather E. Smyth, Gordon M. Elsey, Mark A. Sefton, and Dennis K. Taylor. "The Formation of Wine Lactone from Grape-Derived Secondary Metabolites." Journal of Agricultural and Food Chemistry 59, no. 2 (January 26, 2011): 660–64. http://dx.doi.org/10.1021/jf1038162.

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10

Chavan, Subhash P., Rajendra K. Kharul, Anil K. Sharma, and Sambhaji P. Chavan. "ChemInform Abstract: An Efficient and Simple Synthesis of (-)-Wine Lactone." ChemInform 33, no. 34 (May 20, 2010): no. http://dx.doi.org/10.1002/chin.200234246.

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11

Kyan, Akane, Megumi Kayanuma, Mitsuo Shoji, and Yasuteru Shigeta. "Reaction mechanism of non-enzymatic stereoselective formation of wine lactone." Chemical Physics Letters 725 (June 2019): 114–18. http://dx.doi.org/10.1016/j.cplett.2019.04.015.

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12

Dumitriu (Gabur), Georgiana-Diana, Carmen Teodosiu, Iulian Gabur, Valeriu V. Cotea, Rafael A. Peinado, and Nieves López de Lerma. "Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips." Foods 8, no. 12 (December 10, 2019): 662. http://dx.doi.org/10.3390/foods8120662.

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Many modern alcoholic beverages are subjected to ageing processes during which compounds extracted from wood contribute decisively to the overall beverage character. Wines represent a perfect example of beverage in which ageing is a crucial technological manufacturing step. During winemaking, producers accelerate chemical changes in wine composition by traditional and alternative methods, such as the use of oak wood barrels and/or oak wood chips. Our research aimed to investigate the overall volatile composition and sensory quality of red wines aged for two timeframes, namely, 1.5 and 3 months, and with two technological variants, i.e., American and French oak wood chips. Red grapes from the Fetească neagră (Vitis vinifera) variety were harvested from a vineyard in the North-East region of Romania. Stir bar sorptive extraction and gas chromatography coupled with mass spectrometry (SBSE–GC–MS) was used to extract minor aromas present in wine samples. The results showed clear differences between wines treated with American and French oak chips. Furthermore, ageing for 3 months increased the concentration of cis-whiskey lactone and guaiacol in American oak-treated wine samples. For wines aged with French oak chips, we observed higher concentrations of furfural, 5-methylfurfural, 4-vinylguaiacol, and trans-whiskey lactone. The increased presence of chemical compounds in wine aged with French oak chips generated prominent smoky, licorice, and toasty aromas, whereas in wines aged with American oak chips, notes of vanilla, toasty, and cacao aromas were noticed. Moreover, red wines aged with American and French oak chips were discriminated by chemometric analysis, which confirmed the evolution of aroma compounds.
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13

Serra, Stefano, and Claudio Fuganti. "Naturalp-Menthene Monoterpenes: Synthesis of the Enantiomeric Forms of Wine Lactone, Epi-wine Lactone, Dill Ether, and Epi-dill Ether Starting from a Common Intermediate." Helvetica Chimica Acta 87, no. 8 (August 2004): 2100–2109. http://dx.doi.org/10.1002/hlca.200490189.

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14

Trapp, Tobias, Tabea Kirchner, Florian Birk, Marco Alexander Fraatz, and Holger Zorn. "Biosynthesis of Stereoisomers of Dill Ether and Wine Lactone byPleurotus sapidus." Journal of Agricultural and Food Chemistry 67, no. 49 (February 28, 2019): 13400–13411. http://dx.doi.org/10.1021/acs.jafc.8b07263.

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15

Simonato, Barbara, Marilinda Lorenzini, Michela Cipriani, Fabio Finato, and Giacomo Zapparoli. "Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine." Foods 8, no. 12 (December 4, 2019): 642. http://dx.doi.org/10.3390/foods8120642.

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Experimental passito wines with different 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 different 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 γ-butyrolactone to honey, apricot, and caramel was observed. It is conceivable that oxidative effects 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.
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16

O'Connor, Patrick D., U. Bin Kim, and Margaret A. Brimble. "Synthesis of (±) Wine Lactone and Its Analogues by a Diels-Alder Approach." European Journal of Organic Chemistry 2009, no. 26 (September 2009): 4405–11. http://dx.doi.org/10.1002/ejoc.200900486.

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17

Zhang, Li, Chuang Zhou, Yuan Yuan, Xiao Gong, Yuhao Hu, and Jihua Li. "Characterisation of volatile compounds of pineapple peel wine." E3S Web of Conferences 185 (2020): 04065. http://dx.doi.org/10.1051/e3sconf/202018504065.

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An analytical program based on the headspace solid phase microextraction (HS-SPME) method combined with gas chromatography–mass spectrometry (GC-MS) was developed to extract and analysis profiling of volatiles from pineapple peel wine. In total, 57 volatile compounds were detected on the basis of the MS information and RI, including 25 esters, 9 alcohols, 8 acids, 7 phenolic compounds, 6 aldehydes and ketones,1 terpene and 1 lactone, respectively. The types of esters are the most in various aroma substances, and the content of alcohols is the largest. Phenethyl alcohol, 3-methyl-1-butano, 2-methyl-1- butano, 2,3-Butanediol and 2-Methoxy-4-vinylphenol were the major constituents.
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18

Luan, Fang, Andreas Degenhardt, Armin Mosandl, and Matthias Wüst. "Mechanism of Wine Lactone Formation: Demonstration of Stereoselective Cyclization and 1,3-Hydride Shift." Journal of Agricultural and Food Chemistry 54, no. 26 (December 2006): 10245–52. http://dx.doi.org/10.1021/jf0625306.

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19

Siebert, Tracey E., Alice Barker, Sheridan R. Barter, Miguel A. de Barros Lopes, Markus J. Herderich, and I. Leigh Francis. "Analysis, potency and occurrence of (Z)-6-dodeceno-γ-lactone in white wine." Food Chemistry 256 (August 2018): 85–90. http://dx.doi.org/10.1016/j.foodchem.2018.02.094.

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20

Korenika, Ana-Marija Jagatić, Ivana Tomaz, Darko Preiner, Marina Lavrić, Branimir Šimić, and Ana Jeromel. "Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)." Fermentation 7, no. 1 (December 31, 2020): 4. http://dx.doi.org/10.3390/fermentation7010004.

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Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.
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21

Waterhouse, Andrew L., and John P. Towey. "Oak Lactone Isomer Ratio Distinguishes between Wine Fermented in American and French Oak Barrels." Journal of Agricultural and Food Chemistry 42, no. 9 (September 1994): 1971–74. http://dx.doi.org/10.1021/jf00045a026.

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22

Cameleyre, Margaux, Victoria Madrelle, Georgia Lytra, and Jean-Christophe Barbe. "Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution." Journal of Agricultural and Food Chemistry 68, no. 39 (September 11, 2020): 10808–14. http://dx.doi.org/10.1021/acs.jafc.0c04200.

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23

Bergner, Eike J., and Günter Helmchen. "Synthesis of Enantiomerically Pure (−)-Wine Lactone Based on a Palladium-Catalyzed Enantioselective Allylic Substitution." European Journal of Organic Chemistry 2000, no. 3 (February 2000): 419–23. http://dx.doi.org/10.1002/(sici)1099-0690(200002)2000:3<419::aid-ejoc419>3.0.co;2-n.

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24

Furdíková, Katarína, Andrea Machyňáková, Tereza Drtilová, and Ivan Špánik. "Comparison of Different Categories of Slovak Tokaj Wines in Terms of Profiles of Volatile Organic Compounds." Molecules 25, no. 3 (February 4, 2020): 669. http://dx.doi.org/10.3390/molecules25030669.

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The present work deals with the characterization of volatile organic compounds (VOCs) in wines from the Slovak Tokaj wine region. Studied wine samples were divided into three groups—varietal wines from registered Tokaj vine varieties, film wines Tokajské samorodné dry, and naturally sweet botrytized wines Tokaj selections. The VOCs from wines were extracted using optimized solid phase microextraction (SPME) and analyzed by comprehensive two-dimensional gas chromatography (GC×GC) coupled to high-resolution time-of-flight mass spectrometry (HRTOF-MS). In total, 176 VOCs were identified in all 46 studied samples. It was found that the total number of VOCs in varietal wines was generally higher than in botrytized wines. All three studied categories showed characteristic VOC profiles with significant differences. Varietal wines were characterized by higher concentrations of esters and terpenoids originating from grapes. The presence of γ-octalactone, (E)-6-methylhept-2-en-4-one, and lack of benzaldehyde were typical for Tokajské samorodné dry. Tokaj selections expressed the highest concentration of diethyl malate, benzaldehyde, and furfurals. Several interesting trends were also observed. The concentration of fermentation products was highest in varietal wines, while long-term matured Tokaj special wines were typified by the presence of compounds related to noble-rotten raisins (2-phenylacetaldehyde, ethyl 2-phenylacetate, and 2-phenylethanol), wood (cis-whisky lactone), and aging (1,1,6-trimethyl-2H-naphthalene, furfural, and 5-methylfurfural).
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25

Breniaux, Marion, Philippe Renault, and Rémy Ghidossi. "Impact of High-Power Ultrasound for Barrel Regeneration on the Extraction of Wood Volatile and Non-Volatile Compounds." Processes 9, no. 6 (May 28, 2021): 959. http://dx.doi.org/10.3390/pr9060959.

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High-power ultrasound (HPU) is an innovative cleaning method used in wineries for oak barrel sanitation and regeneration. The process is associated with hot water (HPUhw) to ensure microbial stabilization and has been proved to be highly effective in recent years. This study thus examines the impact of different cleaning treatments on the subsequent extraction of wood compounds in wine and their impact on organoleptic properties. Red wines aging in barrels treated (HPUhw and steam) in different years (1, 2, and 3 years) were examined during the first 12 months for chemical exchange from wood to wine. Specific analyses were realized on ellagitannins, the physicochemical composition, and oak wood volatile compounds. Only a small increase in some wood volatile compounds occurred in the case of HPUhw, including furfural, 5-methylfurfural, trans-whisky lactone, vanillin, and syringaldehyde. The sensory analysis carried out by a panel of experts showed that the impact on the organoleptic properties of wines is similar with both processes (HPUhw and steam). However, since HPUhw treatment requires lower energy for the same efficiency, it could be an interesting alternative to steam treatment, given the promising prior microbial results.
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26

Bergner, E. J., and Guenter Helmchen. "ChemInform Abstract: Synthesis of Enantiomerically Pure (-)-Wine Lactone Based on a Palladium-Catalyzed Enantioselective Allylic Substitution." ChemInform 31, no. 15 (June 9, 2010): no. http://dx.doi.org/10.1002/chin.200015162.

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27

O'Connor, Patrick D., U. Bin Kim, and Margaret A. Brimble. "Synthesis of (±) Wine Lactone and Its Analogues by a Diels-Alder Approach (Eur. J. Org. Chem. 26/2009)." European Journal of Organic Chemistry 2009, no. 26 (September 2009): 4371. http://dx.doi.org/10.1002/ejoc.200990072.

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28

Giordano, Manuela, Luca Rolle, Giuseppe Zeppa, and Vincenzo Gerbi. "Chemical and volatile composition of three italian sweet white Passito wines." OENO One 43, no. 3 (September 30, 2009): 159. http://dx.doi.org/10.20870/oeno-one.2009.43.3.796.

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<p style="text-align: justify;"><strong>Aims</strong>: This study was designed to gain knowledge of three Controlled Denomination of Origin (DOC) Italian sweet white Passito wines (Caluso Passito DOC, Cinque Terre Sciacchetrà DOC and Passito di Pantelleria DOC) produced in several areas of Italy from grapes dried with different systems and vinification techniques.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Physico-chemical and chromatic characteristics, sodium, potassium, gluconic acid, glucono-γ-lactone, acetaldehyde, sorbitol, laccase, organic acids and semi-quantitative free volatile profile were determined on these wines. Caluso Passito DOC wines presented higher contents of organic acids (above all, malic acid), main metabolites from noble Botrytis cinerea (laccase, glycerol, gluconic acid and benzaldehyde) and low contents of total polyphenols. Among the volatile components, normal fatty acid ethyl esters (ethyl hexanoate and ethyl octanoate), branched-chain esters (ethyl 2-methylpropanoate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate) and benzaldeyde characterized this Passito wine. Cinque Terre Sciacchetrà DOC wines showed the lowest total acidity with a lower amount of malic acid and a higher content of polyphenols. This wine was characterized by some predominant acetates (isoamyl acetate), alcohols, benzaldehyde and an isoprenoid, ß-damascenone. Passito di Pantelleria DOC wines presented higher amounts of ashes resulting in higher pH values compared to the other two Passito typologies. Due to its production from aromatic grapes, it showed several varietal components such as terpenes, while ethyl esters/acetates and alcohols were less represented.</p><p style="text-align: justify;"><strong>Conclusion</strong>: This survey provides information allowing the characterisation of three Passito dessert wines at high commercial value.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study provides oenological information to be utilised to protect and valorise the Controlled Denomination of Origin sweet wine production and contributes to the preservation of traditional and terroir productions and their commercialization.</p>
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29

BROWN, RACHEL C., MARK A. SEFTON, DENNIS K. TAYLOR, and GORDON M. ELSEY. "An odour detection threshold determination of all four possible stereoisomers of oak lactone in a white and a red wine." Australian Journal of Grape and Wine Research 12, no. 2 (July 2006): 115–18. http://dx.doi.org/10.1111/j.1755-0238.2006.tb00050.x.

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30

Wilkinson, Kerry L., Andrei Prida, and Yoji Hayasaka. "Role of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in the Evolution of Oak Lactone in Wine during Oak Maturation." Journal of Agricultural and Food Chemistry 61, no. 18 (April 24, 2013): 4411–16. http://dx.doi.org/10.1021/jf400175h.

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31

Küting, Theresa, Niklas Beier, Michael Krämer, and Burkhard Madea. "Methyl-4-Hydroxybutyrate and Ethyl-4-Hydroxybutyrate as Potential Markers for Simultaneous Consumption of GHB/GBL and Alcohol: Preliminary Investigations." Journal of Analytical Toxicology 44, no. 8 (August 11, 2020): 818–28. http://dx.doi.org/10.1093/jat/bkaa096.

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Abstract γ-Hydroxybutyric acid (GHB) and its corresponding lactone γ-butyrolactone (GBL) are misused as knock out (k.o.) drugs. The short detection window and the major inter- and intra-individual variations of endogenous GHB concentrations in commonly used matrices such as blood and urine complicate the analytical proof of an exogenous GHB/GBL administration. We searched for an alternative way to prove an exogenous GHB/GBL administration via detection of methyl- and ethyl-4-hydroxybutyrate, which could arise in alcoholic solutions after spiking with GHB/GBL. A liquid chromatographic–triple quadrupole mass spectrometric method was developed and validated to quantitatively determine methyl- and ethyl-4-hydroxybutyrate in alcoholic beverages (limit of detection [LoD]: 5.8 and 3.4 ng/mL, respectively). A sample collective of alcoholic beverages (n = 47) revealed natural occurring amounts of ethyl-4-hydroxybutyrate (&lt;LoD—approx. 3980 ng/mL) with higher concentrations particularly found in wine samples. Nearly no ethyl-4-hydroxybutyrate was observable in spirits/liqueurs and no methyl-4-hydroxybutyrate was detectable at all. A moderate correlation was shown between the ethyl-4-hydroxybutyrate concentration and the pH-value in wine samples (pH 2.9–3.7, n = 29) as well as between the ethyl-4-hydroxybutyrate concentration and the GHB concentration in all measured beverages (GHB: &lt; limit of quantification [LoQ]—11.4 µg/mL, n = 47). A dependency on alcohol content could not be observed. A voluntary intake (n = 1) of 750-mL wine naturally containing high amounts of ethyl-4-hydroxybutyrate (approx. 2010 ng/mL) revealed no observable GHB-ester concentrations in blood and urine. Furthermore, an experiment simulating a beverage that could potentially be used in a drug-facilitated crime (DFC) case showed ethyl-4-hydroxybutyrate concentrations exceeding the concentrations naturally observed in beverage samples. However, in order to evaluate whether ethyl-4-hydroxybutyrate could be useful as marker for the co-consumption of GHB/GBL and alcohol and to prolong the detection window of unintended GHB/GBL intake, further experiments have to be performed.
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32

Riou, Christine, Jean-Michel Salmon, Marie-Jose Vallier, Ziya Günata, and Pierre Barre. "Purification, Characterization, and Substrate Specificity of a Novel Highly Glucose-Tolerant β-Glucosidase fromAspergillus oryzae." Applied and Environmental Microbiology 64, no. 10 (October 1, 1998): 3607–14. http://dx.doi.org/10.1128/aem.64.10.3607-3614.1998.

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ABSTRACT Aspergillus oryzae was found to secrete two distinct β-glucosidases when it was grown in liquid culture on various substrates. The major form had a molecular mass of 130 kDa and was highly inhibited by glucose. The minor form, which was induced most effectively on quercetin (3,3′,4′,5,7-pentahydroxyflavone)-rich medium, represented no more than 18% of total β-glucosidase activity but exhibited a high tolerance to glucose inhibition. This highly glucose-tolerant β-glucosidase (designated HGT-BG) was purified to homogeneity by ammonium sulfate precipitation, gel filtration, and anion-exchange chromatography. HGT-BG is a monomeric protein with an apparent molecular mass of 43 kDa and a pI of 4.2 as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and isoelectric focusing polyacrylamide gel electrophoresis, respectively. Using p-nitrophenyl-β-d-glucoside as the substrate, we found that the enzyme was optimally active at 50°C and pH 5.0 and had a specific activity of 1,066 μmol min−1mg of protein−1 and a Km of 0.55 mM under these conditions. The enzyme is particularly resistant to inhibition by glucose (Ki , 1.36 M) or glucono-δ-lactone (Ki , 12.5 mM), another powerful β-glucosidase inhibitor present in wine. A comparison of the enzyme activities on various glycosidic substrates indicated that HGT-BG is a broad-specificity type of fungal β-glucosidase. It exhibits exoglucanase activity and hydrolyzes (1→3)- and (1→6)-β-glucosidic linkages most effectively. This enzyme was able to release flavor compounds, such as geraniol, nerol, and linalol, from the corresponding monoterpenyl-β-d-glucosides in a grape must (pH 2.9, 90 g of glucose liter−1). Other flavor precursors (benzyl- and 2-phenylethyl-β-d-glucosides) and prunin (4′,5,7-trihydroxyflavanone-7-glucoside), which contribute to the bitterness of citrus juices, are also substrates of the enzyme. Thus, this novel β-glucosidase is of great potential interest in wine and fruit juice processing because it releases aromatic compounds from flavorless glucosidic precursors.
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33

Burger, B. V., W. M. Mackenroth, Denice Smith, H. S. C. Spies, and P. R. Atkinson. "Chemical Composition of the Wing Gland and Abdominal Hair Pencil Secretions of the Male African Sugarcane Borer, Eldana saccharina (Lepidoptera: Pyralidae)." Zeitschrift für Naturforschung C 40, no. 11-12 (October 1, 1985): 847–50. http://dx.doi.org/10.1515/znc-1985-11-1216.

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Abstract In addition to the previously identified wing gland lactone, eldanolide, and the tail brush components, vanillin and p-hydroxybenzaldehyde, several further terpenoid compounds, saturated and unsaturated alcohols and acids, a thioalcohol, as well as two saturated macrocyclic lactones, were identified in the wing gland and tail brush secretions of the male African sugarcane borer Eldana saccharina (Walker).
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34

Bińczak, Jakub, Krzysztof Dziuba, and Anna Chrobok. "Recent Developments in Lactone Monomers and Polymer Synthesis and Application." Materials 14, no. 11 (May 27, 2021): 2881. http://dx.doi.org/10.3390/ma14112881.

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Lactones are a group of compounds that have been known for several decades. The commercial importance of lactones results from the possibility of manufacturing of a broad scope of derivatives and polymers with a wide spectrum of applications. In this work the synthesis and characterization of simple lactones are described, which due to the easy methods of the synthesis are of high importance for the industry. The chemical as well as biochemical methods are included with special attention paid to the methods that avoid metal catalysts, initiators or toxic solvents, allowing the use of the final products for the medical applications, e.g., for controlled drug-release systems, resorbable surgical threads, implants, tissue scaffolds or for the production of drugs. Lactone-based derivatives, such as polymers, copolymers, composites or three-dimensional structures are also presented. The work is focused on the methods for the synthesis of lactones and lactones derivates, as well as on the special properties and application of the studied compounds.
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35

Jagatić Korenika, Ana-Marija, Darko Preiner, Ivana Tomaz, and Ana Jeromel. "Volatile Profile Characterization of Croatian Commercial Sparkling Wines." Molecules 25, no. 18 (September 22, 2020): 4349. http://dx.doi.org/10.3390/molecules25184349.

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Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcohols). Higher alcohols such as phenylethyl and isoamyl alcohol as well as 2-methyl-1-butanol, and esters such as diethyl succinate, ethyl hydrogensuccinate, and ethyl lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of diethyl glutarate and diethyl malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chemical esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant analysis using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate analysis.
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Abood, Steven, Steven Eichelbaum, Sushmita Mustafi, Maria-Luisa Veisaga, Luis A. López, and Manuel Barbieri. "Biomedical Properties and Origins of Sesquiterpene Lactones, with a Focus on Dehydroleucodine." Natural Product Communications 12, no. 6 (June 2017): 1934578X1701200. http://dx.doi.org/10.1177/1934578x1701200638.

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Dehydroleucodine, a sesquiterpene lactone, belongs to the terpenoid class of secondary metabolites. Dehydroleucodine and other Artemisia-derived phytochemicals evolved numerous biodefenses that were first co-opted for human pharmacological use by traditional cultures in the Middle East, Asia, Europe and the Americas. Later, these phytochemicals were modified through the use of medicinal chemical techniques to increase their potency. All sesquiterpene lactones contain an α-methylene-γ-lactone group, which confers thiol reactivity, which is responsible, in part, for their therapeutic effects. A wide range of therapeutic uses of sequiterpene lactones has been found, including anti-adipogenic, cytoprotective, anti-microbial, anti-viral, anti-fungal, anti-malarial and, anti-migraine effects. Dehydroleucodine significantly inhibits differentiation of murine preadipocytes and also significantly decreases the accumulation of lipid content by a dramatic down regulation of adipogenic-specific transcriptional factors PPARγ and C-EBPα. Dehydroleucodine also inhibits secretion of matrix metalloprotease-2 (MMP-2), which is a known protease involved in migration and invasion of B16 cells. In addition to these anti-adipogenic and anti-cancer effects, dehydroleucodine effectively neutralizes several bacterial species, including Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Helicobacter pylori, methicillin resistant Staphylococcus aueus (MRSA) and S. epidermis (MRSE). The compound also inhibits the growth and secretion of several toxins of Pseudomonas aeruginosa, possesses gastro-protective qualities and possesses anti-parasitic properties against Trypanosoma cruzi, responsible for Chagas disease. Other sesquiterpene lactones, such as parthenolide, costunolide, and helanin, also possess significant therapeutic utility.
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Bil, Abed, Bemba Abdellahi, Gwladys Pourceau, and Anne Wadouachi. "Fast and Efficient Mechanosynthesis of Aldonamides by Aminolysis of Unprotected Sugar Lactones." Sustainable Chemistry 3, no. 3 (June 22, 2022): 300–311. http://dx.doi.org/10.3390/suschem3030019.

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Sugar amides, such as aldonamides, are interesting, sugar-based molecules used in various fields, from detergency to medicine. Nevertheless, their valorization, especially as alternatives to petroleum-based substances, can be slowed down by their synthetic pathway, which is generally not in accordance with green chemistry principles, and is also not economically competitive. We propose herein a fast procedure for the synthesis of aldonamide-derived glycoconjugates with mechanochemistry. The conditions were first optimized with galactonolactone, used as a model lactone, and dodecylamine. After only 5 min of grinding of stoechiometric amounts of amine and lactone, in the presence of water used as a Liquid Assisted Grinding (LAG) agent, the corresponding galactonamide was isolated with a high yield (90%) after a simple aqueous work-up. The optimized conditions were then applied to a wide variety of amines and sugar lactones, showing the versatility of the methodology. Gluco- and ribono-lactone exhibited similarly excellent reactivity, showing that the procedure is not sugar-dependent. Furthermore, the procedure was shown to be compatible with various functional groups such as alkene, alkyne, thiol, ester and hydroxyl.
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38

Leis, Rosaura, María-José de Castro, Carmela de Lamas, Rosaura Picáns, and María L. Couce. "Effects of Prebiotic and Probiotic Supplementation on Lactase Deficiency and Lactose Intolerance: A Systematic Review of Controlled Trials." Nutrients 12, no. 5 (May 20, 2020): 1487. http://dx.doi.org/10.3390/nu12051487.

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Lactose intolerance (LI) is characterized by the presence of primarily gastrointestinal clinical signs resulting from colonic fermentation of lactose, the absorption of which is impaired due to a deficiency in the lactase enzyme. These clinical signs can be modified by several factors, including lactose dose, residual lactase expression, concurrent ingestion of other dietary components, gut-transit time, and enteric microbiome composition. In many of individuals with lactose malabsorption, clinical signs may be absent after consumption of normal amounts of milk or, in particular, dairy products (yogurt and cheese), which contain lactose partially digested by live bacteria. The intestinal microbiota can be modulated by biotic supplementation, which may alleviate the signs and symptoms of LI. This systematic review summarizes the available evidence on the influence of prebiotics and probiotics on lactase deficiency and LI. The literature search was conducted using the MEDLINE (via PUBMED) and SCOPUS databases following Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, and included randomized controlled trials. For each study selected, the risk of bias was assessed following the Cochrane Collaboration methodology. Our findings showed varying degrees of efficacy but an overall positive relationship between probiotics and LI in relation to specific strains and concentrations. Limitations regarding the wide heterogeneity between the studies included in this review should be taken into account. Only one study examined the benefits of prebiotic supplementation and LI. So further clinical trials are needed in order to gather more evidence.
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Ivanescu, Bianca, Anca Miron, and Andreia Corciova. "Sesquiterpene Lactones fromArtemisiaGenus: Biological Activities and Methods of Analysis." Journal of Analytical Methods in Chemistry 2015 (2015): 1–21. http://dx.doi.org/10.1155/2015/247685.

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Sesquiterpene lactones are a large group of natural compounds, found primarily in plants ofAsteraceaefamily, with over 5000 structures reported to date. Within this family, genusArtemisiais very well represented, having approximately 500 species characterized by the presence of eudesmanolides and guaianolides, especially highly oxygenated ones, and rarely of germacranolides. Sesquiterpene lactones exhibit a wide range of biological activities, such as antitumor, anti-inflammatory, analgesic, antiulcer, antibacterial, antifungal, antiviral, antiparasitic, and insect deterrent. Many of the biological activities are attributed to theα-methylene-γ-lactone group in their molecule which reacts through a Michael-addition with free sulfhydryl or amino groups in proteins and alkylates them. Due to the fact that most sesquiterpene lactones are thermolabile, less volatile compounds, they present no specific chromophores in the molecule and are sensitive to acidic and basic mediums, and their identification and quantification represent a difficult task for the analyst. Another problematic aspect is represented by the complexity of vegetal samples, which may contain compounds that can interfere with the analysis. Therefore, this paper proposes an overview of the methods used for the identification and quantification of sesquiterpene lactones found inArtemisiagenus, as well as the optimal conditions for their extraction and separation.
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40

RATNANINGTYAS, SUSI, IMAN RUSMANA, and ALINA AKHDIYA. "Karakterisasi Enzim Pendegradasi AHL dari Bacillus cereus INT1c dan Bacillus sp. NTT3a." Jurnal Sumberdaya Hayati 3, no. 1 (August 11, 2017): 14–20. http://dx.doi.org/10.29244/jsdh.3.1.14-20.

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Some of Gram-negative bacteria perform a phenomenon called quorum sensing (QS) to activate certain phenotypes such as pathogenicity. The bacterial cells performing QS produce N-acyl homoserine lactone (AHL) as signal molecules to communicate within a population. These molecules can be degraded by the enzyme, i.e. AHL lactonase. This study aimed to characterize the activity of AHL lactonase from Bacillus cereus INT1c and Bacillus sp. NTT3a in different pH and temperature levels. Both strains produce AHL-lactonase that could be found in intracellular and extracellular extracts. The dialysis process of extracellular AHL-lactonase of INT1c significantly increased the specific activity from 5.91 to 29.96, different from an extracellular enzyme of NTT3a that slightly increased from 4.08 to 5.39. Generally dialyzedAHL-lactonase of both B. cereus INT1c and Bacillus sp. NTT3a had activity in wide pH range with better activity in acidic pH and were not stable in high temperature with the highest activity at 30-40 oC.
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41

Russette, Helen K., and Taeho Oh. "In Search of Lactose." Journal of Pharmacy Technology 12, no. 1 (January 1996): 16–20. http://dx.doi.org/10.1177/875512259601200106.

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Objective: To describe lactose in medications, answer commonly asked questions about lactose intolerance, and to provide useful information to pharmacists on how to identify lactose content in medications. Design: Descriptive. Summary: Within the population of lactose-intolerant individuals, a wide variation exists concerning the degree to which the lactase enzyme is deficient. When asked whether lactose-intolerant individuals can take their lactose-containing product without complications, the surveyed drug manufacturers offered a number of suggestions, including the following: avoid the product; determine the patient's level of lactose intolerance and, depending on the severity of the condition, decide with the physician whether the medication should be taken or whether it can be substituted with a suitable formulation that does not contain lactose; and supplement each dosage with an exogenous lactase enzyme. Because drug manufacturers themselves acknowledge that even minute amounts of lactose in medications may be a problem for those who are severely intolerant of lactose, this agent may not be the ideal filler, as it is described in standard pharmacologic references. Although the original intent was to develop a comprehensive list of lactose-containing and lactose-free drugs, that proved to be an unmanageable task. Instead, from a literature search and primary investigation, information and discussion are provided in a question/answer format that is designed to help clinicians serve their lactose-intolerant patients. Conclusions: Primary healthcare professionals should be aware of the potential effects of lactose, not only in foods, but also in medications. If patients experience diarrhea, cramping, or bloating, or if babies become colicky for no medically apparent reason, a search for lactose content in medications or in infant formulas may reveal the cause. However, medical evaluation is always appropriate, as a small percentage of such patients may in fact have an underlying intestinal disease to which lactose intolerance is secondary. Because drug manufacturers acknowledge that even minute amounts of lactose in medications may be a problem for those who are severely intolerant of lactose, this agent may not be the ideal filler. A worthy subject for research in this area would be the discovery or development of a new filler for pharmaceuticals without the contraindications possible with lactose.
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42

Ziesche, Lisa, Laura Wolter, Hui Wang, Thorsten Brinkhoff, Marion Pohlner, Bert Engelen, Irene Wagner-Döbler, and Stefan Schulz. "An Unprecedented Medium-Chain Diunsaturated N-acylhomoserine Lactone from Marine Roseobacter Group Bacteria." Marine Drugs 17, no. 1 (December 31, 2018): 20. http://dx.doi.org/10.3390/md17010020.

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N-acylhomoserine lactones (AHLs), bacterial signaling compounds involved in quorum-sensing, are a structurally diverse group of compounds. We describe here the identification, synthesis, occurrence and biological activity of a new AHL, N-((2E,5Z)-2,5-dodecadienoyl)homoserine lactone (11) and its isomer N-((3E,5Z)-3,5-dodecadienoyl)homoserine lactone (13), occurring in several Roseobacter group bacteria (Rhodobacteraceae). The analysis of 26 strains revealed the presence of 11 and 13 in six of them originating from the surface of the macroalgae Fucus spiralis or sediments from the North Sea. In addition, 18 other AHLs were detected in 12 strains. Compound identification was performed by GC/MS. Mass spectral analysis revealed a diunsaturated C12 homoserine lactone as structural element of the new AHL. Synthesis of three likely candidate compounds, 11, 13 and N-((2E,4E)-2,4-dodecadienoyl)homoserine lactone (5), revealed the former to be the natural AHLs. Bioactivity test with quorum-sensing reporter strains showed high activity of all three compounds. Therefore, the configuration and stereochemistry of the double bonds in the acyl chain seemed to be unimportant for the activity, although the chains have largely different shapes, solely the chain length determining activity. In combination with previous results with other Roseobacter group bacteria, we could show that there is wide variance between AHL composition within the strains. Furthermore, no association of certain AHLs with different habitats like macroalgal surfaces or sediment could be detected.
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43

Jiang, Jiao, Wenjing Zhang, Yitian Wu, Xuerong Shi, Xiaobing Yang, Yuyang Song, Yi Qin, Dongqing Ye, and Yanlin Liu. "Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification." Foods 11, no. 16 (August 19, 2022): 2511. http://dx.doi.org/10.3390/foods11162511.

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Insufficient acidity in grape berries from warm climate regions has been exacerbated due to global warming, thereby becoming a major concern for winemaking. The wine lactic acid bacterium Lactiplantibacillus plantarum has potential to ameliorate wine acidity by producing lactic acid from hexose metabolism, but its impact on wine compositions and sensory outcomes is not well studied. Here, we evaluated acidification and fermentation performance of indigenous L. plantarum in two inoculation regimes (i.e., reverse inoculation and co-inoculation) by conducting pilot-scale vinification using Cabernet Sauvignon with low acidity. Important parameters of the bio-acidified wines, including fermentation kinetics, basic oenological parameters, volatile and sensory profile were compared to those in wines produced by single Saccharomyces cerevisiae with/without chemical acidification. Total titratable acidity in L. plantarum wines were either comparable or significantly higher compared to the chemical acidification control. Chemical profiling reviewed remarkable differences in certain organic acids and major volatile compounds, especially an up to a five-fold, six-fold, and nine-fold increase in lactic acid, ethyl lactate and isoamyl lactate, respectively. Changes in chemical compositions of the bio-acidified wines resulted in differentiated sensory perception compared to the control wines. Except having higher scores for “wine acidity”, the flavour profile of the bio-acidified wines was shifted towards “jammy fruit” and “butter” aromas. Together, these findings highlighted the applicability of using L. plantarum to induce biological acidification along with modulation of wine flavour.
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Zhang, Wenping, Qingqing Luo, Yiyin Zhang, Xinghui Fan, Tian Ye, Sandhya Mishra, Pankaj Bhatt, Lianhui Zhang, and Shaohua Chen. "Quorum Quenching in a Novel Acinetobacter sp. XN-10 Bacterial Strain against Pectobacterium carotovorum subsp. carotovorum." Microorganisms 8, no. 8 (July 23, 2020): 1100. http://dx.doi.org/10.3390/microorganisms8081100.

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Quorum sensing (QS) is a cell density-dependent mechanism that regulates the expression of specific genes in microbial cells. Quorum quenching (QQ) is a promising strategy for attenuating pathogenicity by interfering with the QS system of pathogens. N-Acyl-homoserine lactones (AHLs) act as signaling molecules in many Gram-negative bacterial pathogens and have received wide attention. In this study, a novel, efficient AHL-degrading bacterium, Acinetobacter sp. strain XN-10, was isolated from agricultural contaminated soil and evaluated for its degradation efficiency and potential use against QS-mediated pathogens. Strain XN-10 could effectively degrade N-(3-oxohexanoyl)-L-homoserine lactone (OHHL), N-hexanoyl-L-homoserine lactone (C6HSL), N-(3-oxododecanoyl)-L-homoserine lactone (3OC12HSL), and N-(3-oxooctanoyl)-L-homoserine lactone (3OC8HSL), which all belong to the AHL family. Analysis of AHL metabolic products by gas chromatography–mass spectrometry (GC-MS) led to the identification of N-cyclohexyl-propanamide, and pentanoic acid, 4-methyl, methyl ester as the main intermediate metabolites, revealing that AHL could be degraded by hydrolysis and dehydroxylation. All intermediates were transitory and faded away without any non-cleavable metabolites at the end of the experiment. Furthermore, strain XN-10 significantly attenuated the pathogenicity of Pectobacterium carotovorum subsp. carotovorum (Pcc) to suppress tissue maceration in carrots, potatoes, and Chinese cabbage. Taken together, our results shed light on the QQ mechanism of a novel AHL-degrading bacterial isolate, and they provide useful information which show potential for biocontrol of infectious diseases caused by AHL-dependent bacterial pathogens.
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45

Xue, Fei, Bohan Yang, Peining Fu, Yachun Peng, and Jiang Lu. "Metabolomics Integrated with HPLC–MS Reveals the Crucial Antioxidant Compounds of Muscadine Wine." Antioxidants 12, no. 1 (December 27, 2022): 55. http://dx.doi.org/10.3390/antiox12010055.

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Wine is a kind of beverage with a variety of compounds beneficial to human health, which makes it popular all over the world and it contributes importantly to economics. The excessive oxidation of wine has always been a major problem in wine production and storage. Unlike traditional wines which are made from Eurasian grapes, wines made from muscadine grapes (Muscadinia rotundifolia Michx.) can maintain their sensory qualities under natural oxidation conditions for relatively long periods of time despite the insight mechanisms still being unclear. In this study, two muscadine wines, Carlos (CAL) and Noble (NOB), and two traditional wines, Chardonnay (CH) and Marselan (MAS), were chosen for comparison of their compositional alteration during oxidation, in order to analyze the principal components contributing to the antioxidant characteristics of muscadine wines. The DPPH, ORAC, color intensity, and total phenolic content changes during the natural oxidation process were analyzed. Six core significantly changed metabolites (SCMs, avicularin, beta-lactose, delphinidin-3-O-glucoside, ellagic acid, myricetin, and 4-methylcatechol [p < 0.05]) related to the oxidation process were determined. In addition, HPLC–MS was also used to identify pyrogallol which is a unique antioxidant compound in muscadine wine. The present work aims to reveal the crucial antioxidant compounds of muscadine wine and provide valuable information and a new platform for future research on wine oxidation.
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Stegăruș, Diana Ionela, Anamaria Călugăr, Corneliu Tanase, Adriana Muscă, Oana Romina Botoran, Mihail Manolache, Anca Cristina Babeș, et al. "Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania." Applied Sciences 11, no. 8 (April 19, 2021): 3691. http://dx.doi.org/10.3390/app11083691.

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The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and light toasted) were added at the final stage of the winemaking process for ageing 1, 2 and 3 months, respectively. Also, the control wine was aged in non-toasted barrels for the same period of time. Following Liquid-liquid extraction-gas chromatography-mass spectrometry analysis, alcohols, esters, fatty acids, lactones, and phenolic compounds were identified and quantified. The light toasted wine was clearly separated by phenolic compounds (vanillin, p-vinyl guaiacol and acetovanillone). The floral aroma supplied by 2-phenylethanol was slowly increased by ageing with odor activity values (OAV) higher in aged samples than control wine (1.07). The vanilla scent could be easily perceived in all aged samples, mainly for light toasted chip-treated samples with OAV values between 2.30 and 2.37. After 3 months, the volatile compounds of wine from non-toasted medium (chips and barrels) were almost similar from the volatile profile point of view. This could have economic and vinification management implications since oak barrels are expensive and the wine oak barrel aging is a long process. All wines studied in this research can provide a viable alternative to young varietal wines.
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47

Prusova, Bozena, Jakub Humaj, Jiri Sochor, and Mojmir Baron. "Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process." Fermentation 8, no. 3 (February 24, 2022): 93. http://dx.doi.org/10.3390/fermentation8030093.

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A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes, phenols and lactones with a wide range of polarity, concentrations and undesirable off-aromas. This review focused on mechanisms and conditions of the formation of individual aroma compounds in wine such as esters and higher alcohols by yeast during fermentation. Additionally, aroma losses during fermentation are currently the subject of many studies because they can lead to a reduction in wine quality. Principles of aroma losses, their prevention and recovery techniques are described in this review.
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48

Liburdi, Katia, and Marco Esti. "Galacto-Oligosaccharide (GOS) Synthesis during Enzymatic Lactose-Free Milk Production: State of the Art and Emerging Opportunities." Beverages 8, no. 2 (April 2, 2022): 21. http://dx.doi.org/10.3390/beverages8020021.

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Much attention has recently been paid to β-Galactosidases (β-D-galactoside galactohidrolase; EC 3.2.1.23), commonly known as lactases, due to the lactose intolerance of the human population and the importance of dairy products in the human diet. This enzyme, produced by microorganisms, is being used in the dairy industry for hydrolyzing the lactose found in milk to produce lactose-free milk (LFM). Conventionally, β-galactosidases catalyze the hydrolysis of lactose to produce glucose and galactose in LFM; however, they can also catalyze transgalactosylation reactions that produce a wide range of galactooligosaccharides (GOS), which are functional prebiotic molecules that confer health benefits to human health. In this field, different works aims to identify novel microbial sources of β-galactosidase for removing lactose from milk with the relative GOS production. Lactase extracted from thermophilic microorganisms seems to be more suitable for the transgalactosylation process at relatively high temperatures, as it inhibits microbial contamination. Different immobilization methods, such as adsorption, covalent attachment, chemical aggregation, entrapment and micro-encapsulation, have been used to synthesize lactose-derived oligosaccharides with immobilized β-galactosidases. In this mini-review, particular emphasis has been given to the immobilization techniques and bioreactor configurations developed for GOS synthesis in milk, in order to provide a more detailed overview of the biocatalytic production of milk oligosaccharides at industrial level.
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Vilanova, Mar, Zlatina Genisheva, Miguel Tubío, Katia Alvarez, José Ramón Lissarrague, and José Maria Oliveira. "Rootstock Effect on Volatile Composition of Albariño Wines." Applied Sciences 11, no. 5 (February 28, 2021): 2135. http://dx.doi.org/10.3390/app11052135.

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Background: Rootstock is a viticultural practice used to combat the devastating Phylloxera vitifoliae (Fitch). Additionally, it is well-known that wine aroma composition depends mainly on variety, viticulture management and winemaking; therefore, rootstocks can affect to berry quality. This study evaluated the influence of nine rootstocks (110R, SO4, 196-17C, Riparia G, 161-49C, 420A, Gravesac, 3309C and 41B) on volatile composition of Albariño wine in two consecutive vintages. Material and Methods: Volatile compounds belonging to eight groups (alcohols, C6-compounds, ethyl esters+acetates, terpenes + C13-norisoprenoids, volatile phenols, volatile acids, lactones and carbonyl compounds) were determined in Albariño wines by GC–MS, during 2009 and 2010 vintages. Results: Rootstock 110R had a positive influence on Albariño wines, increasing total volatile concentration, due mainly to 2-phenylethanol, decanoic and hexanoic acids, ethyl esters and acetates, and C13-norisoprenoids. However, the higher contribution of volatile fatty acids to Albariño wine was shown when grapevines were grafted onto SO4. Conclusions: This work provides new information about the impact of rootstocks on Albariño wine volatile composition, where 110R had a positive influence on Albariño wines under the edaphoclimatic conditions of Salnés Valley (Galicia, Spain).
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50

Zapata-Martínez, J., G. Sánchez-Toranzo, F. Chaín, C. A. N. Catalán, and M. I. Bühler. "Effect of guaianolides in the meiosis reinitiation of amphibian oocytes." Zygote 25, no. 1 (November 3, 2016): 10–16. http://dx.doi.org/10.1017/s0967199416000265.

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SummarySesquiterpene lactones (STLs) are a large and structurally diverse group of plant metabolites generally found in the Asteraceae family. STLs exhibit a wide spectrum of biological activities and it is generally accepted that their major mechanism of action is the alkylation of the thiol groups of biological molecules. The guaianolides is one of various groups of STLs. Anti-tumour and anti-migraine effects, an allergenic agent, an inhibitor of smooth muscle cells and of meristematic cell proliferation are only a few of the most commonly reported activities of STLs. In amphibians, fully grown ovarian oocytes are arrested at the beginning of meiosis I. Under stimulus with progesterone, this meiotic arrest is released and meiosis progresses to metaphase II, a process known as oocyte maturation. There are previous records of the inhibitory effect of dehydroleucodin (DhL), a guaianolide lactone, on the progression of meiosis. It has been also shown that DhL and its 11,13-dihydroderivative (2H-DhL; a mixture of epimers at C-11) act as blockers of the resumption of meiosis in fully grown ovarian oocytes from the amphibian Rhinella arenarum (formerly classified as Bufo arenarum). The aim of this study was to analyze the effect of four closely related guaianolides, i.e., DhL, achillin, desacetoxymatricarin and estafietin as possible inhibitors of meiosis in oocytes of amphibians in vitro and discuss some structure–activity relationships. It was found that the inhibitory effect on meiosis resumption is greater when the lactone has two potentially reactive centres, either a α,β–α′,β′-diunsaturated cyclopentanone moiety or an epoxide group plus an exo-methylene-γ-lactone function.
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