Elías Obreque-Slier

This comparative literature review evaluated the polyphenolic profiles in seeds, skins, and wines of nine Vitis vinifera L. cultivars. The data compilation revealed that total tannins and catechin exhibited comparatively more homogeneous phenolic profiles in seeds than skins, suggesting differential tissue regulation of specific phenolic biosynthetic pathways within the berry. However, this pattern did not extend to total phenols or epicatechin. Furthermore, the results confirmed wide inter- and intra-cultivar polyphenolic variations, with intra-cultivar dispersion frequently reaching a magnitude comparable to, or exceeding, that observed between cultivars. These variations are likely related to the multifactorial effect of environmental, genetic, and cultural contexts on polyphenol concentration in grapes and wines due to methodological differences (extraction protocols, various quantification techniques and winemaking practices) and biological factors (edaphic and climatic conditions). Furthermore, this high inter- and intra-cultivar variability leads to overlapping concentration ranges, preventing strict varietal categorization. This demonstrates that each study represents only a snapshot of specific environmental and agricultural conditions. Consequently, this review underscores that standardized analytical protocols, rigorous experimental designs, and robust biological replication are essential to distinguish between experimental noise and biological variability, reinforcing the value of comprehensive phenolic profiles for genotypic characterization and targeted winemaking decisions.

Sensory attributes such as visual appearance and floral scent are key drivers in the floriculture market. This study investigated cross‐modal correspondence between vision and olfaction, focusing on how visual cues influence perceived scent intensity and consumer liking. Four species were evaluated by an untrained panel under blindfolded and non‐blindfolded conditions, complemented by a Check‐All‐That‐Apply (CATA) analysis. Oriental lily achieved the highest visual liking score (8.3), while freesia showed the highest scent liking under both blindfolded (7.2) and non‐blindfolded (7.8) conditions. Oriental lily also recorded the highest scent intensity in both blindfolded (7.5) and non‐blindfolded (8.5) evaluations. Peony, freesia, and oriental lily received higher ratings when visual cues were present, suggesting that vision enhances olfactory perception. CATA results associated oriental lily with “perfume” and “soap”, stock with “clove”, peony with “rue” and “green”, and freesia with “sweet”, “fresh” and “harmonious”. These findings highlight the importance of multisensory integration in flower perception.

Global wine production has grown, resulting in an increase in waste within the industry. This has raised concerns among producers and scientists worldwide, prompting them to seek solutions for its management. The aim is to explore the latest advancements in using grape seed oil as a byproduct and its applications within the food industry. To achieve this, a bibliometric analysis was conducted using the Scopus database covering the period from 1990 to 2023. Additionally, a comprehensive literature review was conducted on extraction techniques, compositions, properties, and innovative applications in food. A bibliometric analysis revealed that interest in grape seed oil has grown over the past fifteen years. The majority of research on this grape byproduct is concentrated in Asian countries. Grape seed oil is a rich source of lipophilic compounds, including fatty acids, phytosterols, and vitamin E, which provide antioxidant and antimicrobial properties. The literature indicates that only oil obtained through pressing is used in food products, such as meat products, dairy drinks, and chocolates, either directly or in emulsions. These findings suggest that further research and innovation are needed to explore how this waste can be used in new food sources, particularly in countries with high wine production.

Wine fining comprises any operation resulting in the cleaning, stabilisation and improvement of the organoleptic characteristics of wine. Fining agents, such as certain proteins of varying electrical charges, interact physicochemically with wine polyphenols in ways not yet fully understood with diverse effects on wine attributes. In this study, four widely used protein fining agents (casein, ovalbumin and two gelatins) were compared for their ability to interact with three different types of phenolic-rich solutions: a tannic acid solution, a wine grape seed extract and seven different varietal wines. A phenolic characterisation of both the seed extract and all the wines was carried out. The interaction between the protein fining agents and the phenolic solutions was evaluated by diffusion and precipitation tests on cellulose membranes and protein staining. All four protein fining agents interacted to differing extents by producing soluble and insoluble complexes with the tannic acid, grape seed extract and wines. In the wines, the interactions were found to not only depend highly on the protein composition of the fining agent, but also on the chemical composition of the wine. Notwithstanding, the observed phenolic differences between the wines could not fully account for the differential interactions between wine and the fining agents, thus indicating that the wine matrix as a whole may play a role in those interactions.

Summary: Barrel ageing is a critical process in wine industry since it produces substantial changes in the chemical composition of wines. The transfer of polyphenols from wood to wine would be influenced by various factors including wood characteristics and storage conditions. The role of the wine matrix in the extraction/modification of polyphenols during wine ageing has been scarcely studied. The objective of this study was to characterise and compare the phenolic composition of six varietal wines (Carménère, Cabernet Franc, Malbec, Petit Verdot, Sangiovese and Tempranillo) during ageing in a single type of oak barrel aiming to learn about the role of the variety on the ageing process. Wine sampling was performed at 3‐month intervals for 1 year. Polyphenol profiles were analysed using spectrophotometric and HPLC‐DAD methods. The study showed that the effect of oak wood ageing on the phenolic composition of wines is highly influenced by the grape variety. Thus, different polyphenol‐associated chemical parameters of oak‐aged wines would be affected by chemical properties of the varietal wines that are present prior to barrel ageing.

BACKGROUND: This study characterized the flavonoid and nonflavonoid phenolic composition of Carménère and Cabernet Sauvignon wines that were in contact with barrels, chips, and staves during a 12 month aging period. The wines were evaluated by spectrophotometric (for total phenols, anthocyanins and tannins, colorant intensity, hue, CIELab parameters, and fractionation into mono‐, oligo‐, and polymers of proanthocyanidins) and high‐performance liquid chromatography diode array detection analyses (for ellagitannins, gallotannins, anthocyanins, and low molecular weight phenols).RESULTS: Wines in contact with oak wood presented a strong enrichment with nonflavonoid compounds, such as caffeic, gallic, and ellagic acids and ellagitannins. Wines in contact with staves stood out for the increased presence of total phenols, vanillic acid, and higher color intensity, whereas wines aged in contact with chips showed large contents of proanthocyanidin gallates. Wines aged in barrels exhibited high contents of ellagitannins and ethyl gallates. The effect of wood on the phenolic composition was mostly associated with the original and intrinsic characteristics of each grape variety.CONCLUSION: Extraction of phenolic compounds from oak wood during wine aging is closely related to the wood format, grape variety (Carménère or Cabernet Sauvignon), and aging time. The final effect of wood on wine would be related not just to the transference of polyphenols from wood, but also to structural modifications of grape polyphenols. © 2018 Society of Chemical Industry