Astringent Effects of Red Wine Associated with Responses of Aquaporins Found in Human Tongue and Salivary Tissues.

Aquaporin (AQP) water channels facilitate fluid transport across cell membranes, are implicated in rodent oral water sensing, and were examined in the human tongue for their modulation by mouthfeel compounds and ensuing effects on perception and saliva tribology. Immunohistochemistry demonstrated abundant AQP1 and AQP2 and moderate AQP5 in human tongue and high AQP5 in salivary gland. Trained human tasting panels evaluated astringency intensities; results correlated with wine tannin measures and inhibition of AQP1 water flux ( ≥ 0.

Robust, automated quantitation of proline in wine.

Proline is an abundant wine metabolite shown to impart sweetness, viscosity, and increase flavour intensity. While several techniques are available to quantitate proline in wine, they are either costly, laborious, or prone to severe interferences. Proton nuclear magnetic resonance (H NMR) analysis of wine has provided a method for rapidly measuring several important wine metabolites, including proline.

A Comparative Study of the Sensory and Physicochemical Properties of Cow Milk and Plant-Based Milk Alternatives.

There has been an increase in the consumption of plant-based milk alternatives (PBMA), though these often differ in sensory properties compared to cow milk. Some consumers specifically seek PBMA with sensory qualities that resemble cow milk; however, such products are not yet available on the market. This study compared the chemical composition, particle size, color, viscosity, physical stability, and volatile compounds of seven commercial milk types: almond, coconut, oat, rice, soy, plant-hybrid (a blend of plant-based ingredients), and cow milk.

Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions.

Multiple analytical methodologies allow quantitation of HS and methanethiol (MeSH) in wine, but confirmation that the determined concentrations are related to perceived off-aromas, or "reductive" faults, is yet to be provided. Fifty white wines underwent sensory evaluation and measurement of free and salt-treated HS and MeSH concentrations by gas chromatography with sulfur chemiluminescence detection and/or gas detection tubes. The determined concentrations were compared across techniques and different analysis laboratories.

Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging.

The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavour of fermented beverages. Five variants of the industrial wine strain AWRI796, previously isolated due to their elevated production of the 'rose-like aroma' compound 2-phenylethanol, were characterised during pilot-scale fermentation of a Chardonnay juice. We show that these variants not only increase the concentration of 2-phenylethanol but also modulate the formation of the higher alcohols tryptophol, tyrosol, and methionol, as well as other volatile sulfur compounds derived from methionine, highlighting the connections between yeast nitrogen and sulfur metabolism during fermentation.

Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties.

Changes to Australian regulations now allow the limited addition of water to high-sugar musts pre-fermentation. In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made from grapes at ≈13.

Identification of flocculant wine yeast strains with improved filtration-related phenotypes through application of high-throughput sedimentation rate assays.

In most yeast-driven biotechnological applications, biomass is separated from the aqueous phase after fermentation or production has finished. During winemaking, yeasts are removed after fermentation by racking, filtration, or centrifugation, which add costs to the overall process and may reduce product yield. Theoretically, clarification and filtration can be aided through use of yeast strains that form flocs due to cell-cell binding, a process known as flocculation.